Hot on the hills of the HotSauce festival last month, Austin Chronicle and friends are gearing up for a new gig – the Texas Barbecue Festival. The event will be held in Austin on Sunday October 9th. The Texas Barbecue Festival is a free event, but I’ve heard you’ll need to buy food tickets or [...]
Sunday, September 18, 2005
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You’ll find Chicken sate to be a featured appetizer in many Thai restaurant, but in my opinion they make a good meal on their own when served over rice. Once again I ate them all before taking a picture. Mine look a little different those pictured here. I like mine with a little char on [...]
Thursday, September 15, 2005
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These things make you look like a lobster, but the new generation of hi-tech silicone oven mitts are great for working on the barbecue. They are heat proof, easy to clean, and ridiculous looking. These mitts feature gripping surfaces that make it easy to flip a rack of ribs or move a brisket off of [...]
Tuesday, September 13, 2005
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Ok, you’ve had enough Tivo lag to have watched the final episode of OLN’s All Star BBQ Showdown, so I’m going to talk about it now. The top prize went to one of the amateur teams, the female three-some “Squeal of Approval”, who beat out pro Mike Davis and a couple of Alabama backyards calling [...]
Tuesday, September 13, 2005
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Here’s a sweet mop sauce good for basting ribs or brisket. The Dr. Pepper adds a touch of sweetness and that mystic something that only Dr. Pepper has that you just can’t put your finger on. The oil adds some stick-um power. Don’t worry, the taste isn’t so obvious that anyone will guess your secret. [...]
Monday, September 12, 2005
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Got a crowd of hungry folks to feed? Weighing in anywhere from 80 to 120 pounds, barbecuing a whole hog is a sure way to feed a hungry crowd. This article provides some interesting background on this Southern tradition. While a pig roast is always cause for a celebration, for everyone except the pig I [...]
Monday, September 12, 2005
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Huli Huli is Hawaiian for barbecued chicken, and it sounds delicious. Pineapple, rice wine vinegar, and ginger give this dish an Asian flavor. This recipe is especially well suited to rotisserie cooking. By the way, one of the ingredients may not ring a bell to you. “Shoyu” is a type of Japanese soy sauce. Understanding [...]
Sunday, September 11, 2005
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When most people think of barbecue sandwiches, two things come to mind. Chopped beef and pulled pork, depending on your particular neck of the woods. But have you ever considered a chopped chicken barbecue sandwich? Slow smoked, pulled and chopped, a delicious dish. The secret however, is in the sauce. As with pulled pork, you’ll [...]
Sunday, September 11, 2005
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Yakiniku, literally Japanese for “grilling meat”, is a trendy new dining fad catching on with west coast diners. Each table in a Yakiniku restaurant features a personal grill where diners cook various cuts of meats to their liking. No complaints about how your food is cooked will fly here. You can order up anything from [...]
Wednesday, September 7, 2005
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If you like cooking kabob’s on the grill, you’ll find this link interesting. Here you’ll find more kabob recipes than you can, well, shake a stick at. Everything from Coconut Cumin Chicken Shish Kabobs to Spicy Salmon Kabobs and a little of everything in between.
Wednesday, September 7, 2005
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Grilled some plums tonight. Nothing fancy, but they sure were good. Heat the grill to medium or medium high heat, and prepare the plums. I first slice them down the center, and remove the pit. Then brush lightly on both sides with a little molasses. Place cut side down on the grill till the fruit [...]
Tuesday, September 6, 2005
Anyone have a clue as to what this part is for? I just got a new barbecue pit, specifically a New Braunfels Hondo Deluxe, and this part was “extra”. It’s not mentioned in the instructions anywhere, and it has no obvious purpose. It’s about 7 inches long. I welcome any identification yall can offer.
Tuesday, September 6, 2005
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Turn your outdoor grill into a backyard pizza oven with this stone specially designed for the task. It uses the high heat of the grill to produce brick oven–style pizza with a crisp crust and bubbly-hot toppings. Made specifically for gas grills, the porous clay stone sits within a raised stainless-steel frame. A backsplash keeps [...]
Tuesday, September 6, 2005
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Williams-Sonoma has introduced a new remote probe style grilling and roasting thermometer featuring a voice alert feature which tells you when you’re food is ready. If the voice creeps you out, you can switch to a simple beep. Perhaps more importantly, the thermometer has a countdown feature that will estimate your remaining cooking time. Throughout [...]
Monday, September 5, 2005
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How many times as this happened to you? You’re laying around the house one Saturday when out of the blue 100 of your closest friends drop buy for a pig roast! No time to dig a pit, what will you do! You need the La Caja China Roasting Box. This roasting box can roast a [...]
Saturday, September 24, 2005
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