Wanna grill up something a little different this summer? How about some good old fashioned llama patties. Or better yet, a double bacon llama cheese burger. Just like Quetzalcoatl used to make. If you don’t have a llama dealer in your neighborhood (the local H.E.B. is suspiciously out of llama) you can still get your [...]
Thursday, May 11, 2006
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It’s May, which if you weren’t aware, is National BBQ Month. Spring is the perfect time to get out there and grill. Unless you are in central Texas apparently, where it’s hot as hell already. Not that it’ll stop diehard grillers however. If while firing up the grill after the winter you discover that the [...]
Saturday, May 6, 2006
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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
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Through May 8, you can save 15% off your order at the Tabasco Store by using the checkout code CS44. Now’s a good time to pickup some Tabasco branded underwear, umbrellas, backscratchers, dog food, and about 1000 other items slathered in the logo of the ubiquitous hot sauce.
Wednesday, March 29, 2006
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After serving millions of them up to his patrons over the last 70 years, two pigs went from providing Melvin Bessinger’s livelihood to saving his life. Bessinger, the longtime South Carolina bar-b-que magnate and co-founder of the highly successful Melvin’s Bar-B-Que chain, recently found himself in need of heart valve replacement surgery. Ironically, the valves [...]
Wednesday, February 8, 2006
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One day, NEBS (New England BBQ Society) sanctioned grilling contest – March 25, 2006, Sheepshead Bay Brooklyn to benefit the St. Mark Sport’s Association. The event is being sponsored by Paul Kirk’s RUB restaurant.
Tuesday, January 24, 2006
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Stephanie Holbrook over at the Hearth, Patio, & Barbecue Association has written to share with me some interesting statistics from their new study on recent changes in the industry. The HPBA is an international trade organization for barbecue and patio retailers. Among their findings were these tidbits. Based on a representative sample of more than [...]
Saturday, November 26, 2005
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Here’s an interesting gift for that barbecue lover in your life. A ready-made collection of matchbooks from some of the best BBQ joints in the country. This nice little gift is only $9.95, so the price is right too. I guess you could argue that it would cost your thousands of dollars in airfare to [...]
Sunday, November 13, 2005
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Holiday seasons coming up, and the perennial favorite, the niche calendar, is poised to begin making its appearance. If you have someone on your list who likes things hot and spicy, you could do worse that the Peppa Heads’s Chile calendar. This calendar first and foremost features pretty pepper pictures (Say that 10 times fast) [...]
Saturday, October 8, 2005
No, I haven’t actually watched this DVD, but I stumbled across it the other day on Netflix and about died of laughter. This is a guide to the art of barbequeing that you won’t want to miss! The lovely Hot Rod Honey imparts all her secrets, joined by her hot stoner friends in some meat-grilling, [...]
Saturday, October 8, 2005
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Sorry for not posting in awhile. My family in South East Texas was hit by hurricane Rita and I spent a week cutting down trees, picking up leaves, and patching roofs. Not a lot of barbecue news came out of that deal. Tommorow I’m heading down to the BBQ Festival in Austin, so I’ll post [...]
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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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.
Monday, May 22, 2006
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