If you don’t know your baby back ribs from your spare ribs, or have any idea what a St. Louis style cut is, then you better head on over to the “BBQ Institute”:http://bbqinstitute.com/Ribs.htm for some learning! Step by step with lots of photos. the experts over at this extensive barbecue website will have you cooking [...]
Saturday, May 6, 2006
Comments Off
Last week I told you about a mail order steak shop I’m trying out called Steaks of St. Louis. Last night I grilled up a little “earth and turf” trying out their porterhouse cut pork chop and New York strip. The pork chop was huge, moist and not too lean. A good sign. This particular [...]
Thursday, April 27, 2006
Comments Off
While not generally a problem down here in Texas cattle country, you just can’t get good quality steaks everywhere else in the country without heading over to your local boutique steakhouse. Thanks to the wonders of dry ice and fast shipping however, Steaks of St. Louis gives you another option. From their website you can [...]
Monday, September 12, 2005
Comments Off
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 5, 2005
Comments Off
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 [...]
Tuesday, August 30, 2005
Comments Off
Sure, you can grill up a mean bratwurst or smoke up some juicy hot links. But have you ever considered making your own sausage at home? That’s certainly the true test. Follow the link on this article to view a photo tutorial how-to on the fine art of stuffing your own sausage. I’ve made my [...]
Wednesday, August 24, 2005
Comments Off
Labor day is coming, time for first-time rib cookers to try their luck. But do you know a spare rib from a baby back? What about country-style? How about beef ribs, ever tempted to cook those? Here’s an article full of good information about selecting and cooking barbecue ribs. It includes recipes for several rubs, [...]
Monday, August 22, 2005
How can you not want to learn more about a recipe called “Pig Candy”. No, it’s not candy for pigs, it’s candy made from pigs. Or rather bacon. And not so much candy as a sort of smoked and glazed bacon. But I’m not going to be particular. Pork fat + sugar = a winning [...]
Thursday, July 21, 2005
Comments Off
According to a recent National Pork Board survey of more than 1,000 women, six out of every 10 women are handling the grilling duties at home at least once a month. To inspire women (and girly men I guess) to get grilling, the board is offering a free booklet, “Grill Power! A Girl’s Guide to [...]
Tuesday, July 19, 2005
With the days of summer comes great barbeque. There’s nothing better then a properly prepared Memphis Style pork rib!
Saturday, July 16, 2005
Comments Off
How can a recipe from a group calling themselves the BBQ Pirates possibly be bad? This recipe for Jammin’ Jerk Pork features a homemade Jerk Sauce Marinade (with the deadly Scotch Bonnet!) and pork tenderloin. Despite the comic possibilities behind the name, Jerk sauce is a spicy marinade of Jamaican origin. It is used on [...]
Wednesday, July 13, 2005
Comments Off
In this story from the Witchita Eagle the author looks at the age old question of what ribs to cook and how to cook them. It’s got a good explaination of the difference between spare ribs and baby backs, and concludes that indirect heat, rather than parbroiling or rotisserie cooking, yields the best results. Here’s [...]
Monday, July 4, 2005
Comments Off
A little quick tip I picked up for making nice looking hot dogs and links. Sometimes when grilling hot dogs or sausage links the casings will split open as the juices expand and the internal presures build. This is particularly a problem with the more expensive varieties which tend to have tougher casings. The solution [...]
Wednesday, July 12, 2006
Comments Off