BBQ Recipes Blog

Books Now Available on Kindle

Fri, 18 May 2012 19:38:35 GMT

Another way for me to celebrate National BBQ Month is to announce that my books are now available for the Kindle on www.amazon.com. BBQ Basics is a collection of articles that I have written which contain information and techniques for BBQing fish, chicken, pork ribs and of course steaks. These articles are intended to provide basic information about BBQ for anyone just starting out. Hopefully they inspire you to continue to read more, learn more and experiment with the great tastes of BBQ. Beyond BBQ Basics includes a few questions about BBQ that were submitted to me on the website. These questions represent things on the minds of my visitors and hopefully people in general. Included are facts about grilling chicken, smoking butt, how to tell when it's done, and keeping things fresh. Also included is how to maintain temperature, the differences in sauces, lost recipes, and the use of whiskey and beer. Your BBQ Sauce is Best discusses the process of creating your own BBQ sauce. We naturally will talk about ingredients of all types. We’ll also discuss some BBQ background and basics, different types of BBQ sauces used, sauce style by region of the country, plus a few recipes. But remember, this process will have a lot to do with your own creativity and imagination as well. If really you want to go beyond buying a BBQ sauce in a bottle, and create something truly extraordinary, this is the way to do it. Create your own BBQ sauce. Remember... there is never a mistake in the kitchen… just a new recipe trying to be discovered. Original BBQ Recipes is the best of the information, recipes, and articles directly from the website. It's all put into the form of an ebook for easy access and portability. All four of these books are currently available in Kindle format only from Amazon. You can either search by title or author name (Jeff Slankard). If you happen to be an Amazon Prime member, you can read them for free. If you do read one, please consider writing a review. You never know... it could turn up on the back cover when the book comes out in paperback.

National BBQ Month

Fri, 18 May 2012 19:01:54 GMT

May is National BBQ Month, so let's BBQ. All of you should know by now that I also mean grilling when I say BBQ. So let's get grilling. I think people today are more into grilling than ever before. Some people love it like I do, for the relaxation, atmosphere and socialization. But lots of folks out there love it for being economical. It saves money by cooking outdoors. But of course, everyone knows the food tastes better too. So whatever your reason for grilling, it's a good one. Grab your tongs and create some tender, juicy, smokey, savory and spicy BBQ. Even if you don't have a recipe to follow, be like the free spirit of summer and "wing it". Did you know that about a third of the grillers out there (I think more) just "wing it"? The rest either follow a recipe, or (more probably) use it as a guide. I guess I'm in that last subgroup. I usually find a recipe with ingredients that I like, and then change it to be better. This past week I had a chance to reunite with a few of my closest ex-coworkers. I haven't seen them since January (when I retired). We had a great time at the backyard grill. A few burgers were there. And naturally the ABTs (bacon wrapped jalapenos) were a big hit. This year we also had some teriyaki chicken tenders, which turned out pretty good. I marinated the chicken for a couple of hours before grilling. Here is what was in my marinade. 1 cup soy sauce
1 cup water
1 cup brown sugar
4 cloves garlic (minced)
1/2 cup onion (diced)
1/4 cup ginger (minced)
To begin with, I had no recipe. I just knew I wanted teriyaki. So I found a recipe with those ingredients on the internet. The original recipe had less of everything except soy. I added more of everything because I wanted bold flavors. I also waited until last to add water. That way I could adjust the saltiness of the soy with the amount of water I added. It works. Just try it. It turned out to be plenty of marinade for about 5 pounds of chicken... and pretty good. Whatever you decide to BBQ have fun with it, don't be afraid to experiment, and Happy National BBQ Month.

Grilling Recipes, Faster than Smoking

Fri, 13 Apr 2012 02:25:00 GMT

Grilling recipes are used by most americans that cook outdoors. Most folks don't have several hours to slow smoke a meal. Grilling is usually quick (remember all those hamburgers and hotdogs?).

Great BBQ Foods You May Not Have Considered - The Unusual Suspects

Fri, 13 Apr 2012 02:12:26 GMT

BBQ is not just burgers, hot dogs and steaks. Think outside the box. Those unusual foods may turn out to be perfect for the grill.

BBQ Chicken Recipes

Sat, 17 Mar 2012 03:38:30 GMT

BBQ chicken recipes have something for everyone. Put your own touch on it for your next cookout.

The Origin of BBQ

Wed, 07 Mar 2012 20:51:06 GMT

Although the origin of BBQ may still be disputed, it is generally believed to have come from the Taino. Before the time of Columbus, the Taino were dishing up BBQ in the Carribean.

BBQ, what it is

Wed, 07 Mar 2012 06:11:43 GMT

BBQ. What in the world is it. Lets break out the dictionary and find out what we're talking about before we move on.

What do you really need to know about BBQ?

Sat, 25 Feb 2012 05:01:38 GMT

What's the most challenging part of BBQ? What's the hardest thing to get right? What do you need to know more about? Please take 2 minutes of your time to tell me.

BBQ Recipes of Your Own Design

Sat, 25 Feb 2012 04:10:36 GMT

Learn to put your own unique spin on BBQ recipes. Do it because you love BBQ. Do it for entertaining. Or compile your own original BBQ recipe book to sell.

Visitor Survey

Fri, 24 Feb 2012 21:53:27 GMT

survey for visitors

My seafood "marinade".

Thu, 29 Dec 2011 04:21:58 GMT

Salmon or shrimp... it doesn't matter, give my marinade a try. Whatever seafood you decide to grill... it works. I think you will like it. Happy grilling.

Shrimp: A Quick Change of Pace

Thu, 29 Dec 2011 04:12:20 GMT

Now that it's January, it is a little cold outside. Some areas of the country are colder than others. Keep the flavor of the grill coming to your table with some grilled shrimp. It cooks quickly. So you don't have to brave the cold for very long to enjoy them.

BBQ Seafood Recipes, an Ocean of Choices

Thu, 29 Dec 2011 03:52:40 GMT

Try BBQ seafood recipes for a change of pace. They are quick, easy, and good for you. Your guests will appreciate it too.

Chili Time

Thu, 01 Dec 2011 01:02:30 GMT

I made some chili a couple of days ago and thought I would tell you about it. Not that it is so much different than what is already on the website, but it was just so good... I don't usually make chili unless it's cold outside. So I go long stretches, with these Texas summers, between bowls of chili. And this was a long hot summer. So I guess that's part of the reason it tasted so good... it's been a while. This time I cut up some fresh onion, garlic and ginger to sautee. I added ground beef and plenty of other seasonings. I had some leftover black beans that I used too. It was very good then, and I am going to have some more tonight, too. I tell you about all of this just to remind you about the goodness of chili. I forget about it until the weather changes. But it is such a good comfort food that I just had to bring it to your attention. Maybe you forgot about it (like me). Who knows you may be having some chili tonight too.

Turkey Safety

Thu, 01 Dec 2011 00:32:58 GMT

Don't guess. Take the time to be right (and safe). If you are going to be frying a turkey for the holidays, be sure you know before you start, how much oil you will need. If you don't use enough oil you won't have enough to cover the turkey. The dangerous part is when you have too much oil. In that case, when you lower the turkey into it, it could overflow right into the fire. One way to find out how much oil you need is to measure with water first. Just place your turkey into the empty pot in the position that it will be cooking. Then pour enough water over the turkey to be at the desired oil level. All you have to do now is to take the turkey out, and mark the water level. After you empty the water, fill the pot with oil to your mark. You now have the appropriate (safe) amount of oil for your perfect fried turkey.

A New Twist on Brisket

Thu, 01 Dec 2011 00:12:17 GMT

Here is another twist on smoking a brisket that sounds interesting. I haven't tried it yet, so you may end up trying it first and tell me about it. Get a flexible brisket that isn't too thick. Prepare it with a rub or like you normally do. Then roll it lengthwise with the fat cap on the outside. Tie it with twine to hold its shape. Smoke as usual. You could put on a layer of any number of succulent stuffings before rolling. Maybe a paste, maybe some peppers and onions, or maybe some potatoes. Whatever you like. Give it a try. I know I will. If you want a little more information about briskets, simply check out the website.

Never Serve Dry Meat Again

Mon, 31 Oct 2011 23:19:11 GMT

Here is the ideal way of keeping that brisket or butt from drying out during the long slow smoke. A mop. That's right... Read up on it again and refresh your memory.

Another Possibility

Fri, 02 Sep 2011 02:03:11 GMT

If you're not enthused about committing the time it takes to smoke a brisket, I have another idea you might like for this holiday weekend... pizza. That's right, pizza. It's fun, quick & easy cooking, the kids love it, and it tastes great. And... it doesn't take near the time that a brisket does. It actually takes more time getting prepared than the cooking does. The toppings must be ready and available for use at grilling time. But, if you have never grilled pizza before, you have nothing to fear. For your convenience, I have outlined the necessary details to consider on the grilling page. Give grilled pizza a try, it may be the best pizza you ever ate.

Think Ahead and Start Early

Thu, 01 Sep 2011 21:50:55 GMT

If you like the idea of smoking a brisket for Labor Day this year... don't wait too late to get started. Remember it takes quite a while. Not only will it take 10 to 20 hours to smoke, you may want to wet or dry marinade it as much as overnight. If you are an old hand at it, you know what's involved. On the other hand, if you are not sure about what rub to use, how long to smoke it, or something else, check out my page on briskets. I have for you a sample rub recipe and a few other bits of information about brisket that you might like. Think ahead and have a great labor day.

What's going on for Labor Day

Wed, 31 Aug 2011 03:20:51 GMT

Well you could go to Brady, Texas for the 38th annual World Championship BBQ Goat Cook-off. Johnny Bush will be performing. Or, depending on where you live, you can do your own thing... or something completely different. Naturally, it's up to you. But please consider having some BBQ. I know I will. I (and wife Judy) will be going down the road this year to Granbury, Texas. We'll visit some long-time friends at their home. I don't know the complete menu, but brisket will be a major part of it. It's hard to say what JT will have planned, but I know it will be good. You remember JT... I wrote about visiting him a couple of months ago. Here is the post, just to jog your memory: Recently Judy and I were at some friends' house just eating, drinking, resting and relaxing. Naturally the topic of conversation eventually had to become BBQ. JT shared with me a twist on the usual burgers on the grill recipe. I must say that his ribs were almost as good as mine. So when he started talking about food, grilling and smoking... I was all ears. His variation on burgers was quite simple but enticing. So much so, that I gave it a try the very next day. Not surprisingly, they were very good. So here it is for you to try yourself. Lean ground beef
10% bacon
Jalapeno peppers JT told me that he has his butcher grind it up for him, ready to go. Me... I just went home, chopped it all up and mixed it by hand. Either way works. I just used one pound of beef, about 3 slices of bacon, and 2 large jalapenos. The more bacon, the more flare-ups. So, use your own judgement. You can also adjust the amount of peppers to your taste. That's it. Simple right? It's enough to make a noticeable change in your everyday burger. Try it... I think you'll like it. Thank you JT. Actually that's a pretty good burger idea if you don't have something already in mind. Just a thought... Anyway, we're headed to Granbury this weekend. It's kind of nice to have someone else do the smoking for a change. I'll let you know how it turns out. Thanks again JT. Have another drink and try again.
Hipshot

Let's Face It (Update)

Wed, 31 Aug 2011 02:37:42 GMT

Since the the ability to "Like" or "Share" has been introduced to the website, I have added another option for you that Facebook out there. Now, you have the ability (if you so desire), to leave a comment too. And, the comment will also appear on your Facebook page, as long as you leave the "Post to Facebook" box checked. That way your friends will be able to see and comment on it as well. I am pretty excited about this new feature (new to me). Initially it is only going to be available on the home page only. After a while, though, the results may indicate that it should be added to all of the other pages. Time will tell. So, please try it out and leave a comment. And then, check back on your Facebook page to see if it gets posted there as well. As always, thank you for your interest in good BBQ. Hipshot

Lookin' Good

Mon, 01 Aug 2011 02:22:24 GMT

If you have been to the website recently, you may have noticed a little different look. That's right, it has been changed. There are now 3 columns instead of 2. I think it gives it a little more of a balanced look. There is an opportunity to subscribe to Original Q, as well as a few comments from some of the thousands of visitors surfing by each month. Check it out if you haven't seen it yet... and drop me a comment if you see something that needs attention. Hipshot

Let's Face It

Mon, 01 Aug 2011 02:22:24 GMT

Today, Facebook is being used by everyone. Isn't technology great? What will it be like in another 4 or 5 years? Who can say? Your guess is as good as mine. In an effort to try and keep up with our fast changing times, I have added the capability for you to "Like" and/or "Share". If you are on Facebook, you know what I mean. You can "Like" the website by clicking the "Like" button in either the left or right margins. You can "Like" the page or "Share" by clicking at the bottom of each page. This may not seem like a big deal, but maybe if you Like and Share with your Facebook friends, we can spread the good word about good BBQ. Enjoy
Hipshot

Jenn Air BBQ grills
Preservation Tips

Sun, 26 Jun 2011 21:17:34 GMT

When acquiring your Jenn Air BBQ grill, consider it as an investment rather then merely another grill for your outdoor leisure. You should expect this

Success... (I think)

Sat, 04 Jun 2011 20:47:22 GMT

The little weekend cookout that I referred to in my last post took place as scheduled yesterday. It was hosted by one of my coworkers, Ta'ah (go ahead... try to pronounce it). We had a gorgeous backyard setting overlooking the lake. There were some monster burgers that hung over the edge of the bun, even after some shrinkage from cooking. They were the biggest I have ever seen. No one went home hungry. But the hit of the party were the jalapeno poppers. They were simply jalapeno peppers stuffed with cream cheese and wrapped with bacon. After being grilled, everyone loved them, and commented on how good they were. They were gone as fast as I could grill them. I did get to sample one, though. And I must agree... they were as good as any poppers that I have ever eaten. So I would have to say Ta'ah's party was a big success. Unfortunately, though, we all found out earlier at that day (noon) that our facility turned out to be one of the 3 facilities to be closed. I know we always talk about food here, but today is a little different. Everyone that came to this intended "celebration" had just been laid off work a few hours ago. Circumstances are different for everybody. And I would have completely understood if someone decided not to show up after the news. But for those who did come to the party anyway, they enjoyed themselves. They enjoyed themselves not because of the food, and definitely not because they had just lost their jobs, but because of the people at the party. Every one of us had been laid off. And every one of us helped each other to get through the reality of the day. Our mass counseling session (party) helped everyone begin to deal with it. There were plenty of frustrations, some anger, lots of laughter and maybe a tear or two. But everyone left felling a little better and a little stronger than when they arrived. I feel blessed to be a part of such a wonderful group of people. And I thank you for allowing me this little sidetrack today. Happy cooking.
Hipshot

Grilling is Such Fun

Thu, 02 Jun 2011 03:04:57 GMT

I have been asked to be the Grill Master at a cookout this weekend. To which, I have gladly accepted. I never consider grilling work. Grilling is such fun, how could I refuse. Besides it will be for a group of great friends and coworkers. Actually, we will be celebrating something. It's a shame that we won't know until that day what it will be. You see... the company we work for will be announcing the closure of 3 facilities. We won't know whether our facility will remain open or not. So, on the day we find out, our cookout will take place. The party will be our celebration for still having a job, or to comfort each other with friendship and comradery. To be sure I spelled it correctly, I looked up an example of comradery as folows: The special comradery that exists between soldiers that have experienced the crucible of combat together. That's us. We are in it together. As I understand it, this will be a simple cookout of burgers and poppers. I plan on taking some home brew with me for those who would like to sample it. I may even take a little special sauce too, for the poppers. Judy and I made some teriyaki sauce for chicken a few weeks ago. It turned out so good we had it again a week later. That might be good on poppers. You never know until you try it... right? To give you an idea (I don't think I have already told you yet), here is what went into it. 1/4 C. Soy sauce
1/4 C. Brown sugar
1/4 C. dry Sherry
1/4 C. unsweetened pineapple juice
(I actually used orange juice)
1 tbsp. cornstarch
2 tsp. grated fresh ginger
1 clove garlic, minced
That's it. Simply combine all ingredients into a sauce pan. Cook and stir until thick and bubbly. Lower the heat and cook another couple of minutes. Whatever you use it on, don't put it on too early during the grilling process. With all that brown sugar, it will burn. So only put it on during the last few minutes of grilling. Happy cooking.
Hipshot

Better Burgers

Wed, 01 Jun 2011 03:28:41 GMT

Recently Judy and I were at some friends' house just eating, drinking, resting and relaxing. Naturally the topic of conversation eventually had to become BBQ. JT shared with me a twist on the usual burgers on the grill recipe. I must say that his ribs were almost as good as mine. So when he started talking about food, grilling and smoking... I was all ears. His variation on burgers was quite simple but enticing. So much so, that I gave it a try the very next day. Not surprisingly, they were very good. So here it is for you to try yourself. Lean ground beef
10% bacon
Jalapenos peppers JT told me that he has his butcher grind it up for him, ready to go. Me... I just went home, chopped it all up and mixed it by hand. Either way works. I just used one pound of beef, about 3 slices of bacon, and 2 large jalapenos. The more bacon, the more flare-ups. So, use your own judgement. You can also adjust the amount of peppers to your taste. That's it. Simple right? It's enough to make a noticeable change in your everyday burger. Try it... I think you'll like it. Thank you JT.

A Little Clarification, Please.

Mon, 02 May 2011 02:46:29 GMT

Recently I've had a few readers having a little trouble finding a page again after leaving it. I know that is aggravating and I apologize. On this website ( www.original-bbq.com ) the category page has a navigation button of its own. All other pages have a link within the text of the main category pages. This usually works out really well unless you don't know on which category page to look. Never fear. There is a way around this. On the home page, as well as other pages throughout the site, there is a Google search box. Use it to make searches within Original-BBQ. You can find pages that you've already visited by searching for key words from the page, such as "mop". Another item worth mentioning is the amount of information (or lack of) included within a reader's contribution to the site. Now don't get me wrong... I love getting your contributions, recipes, BBQ joints, comments, questions, etc. I just need enough information to make it clear to other visitors just what it is that you're talking about. Take poor Tom and his Pig and Chicken, for instance. He didn't give us enough information to be sure whether he is talking about a BBQ sauce, his place of business, or both. Keep those contributions coming, though. It's always a joy to see something new. Just go to http://www.original-bbq-recipes.com/your_q.html (the "YOUR Q" button) and let us know what you are talking about. Better yet... send a picture, too. By the way, if you know ole Tom, or his Pig and Chicken, drop us a comment at the "Contact Me" link, and fill us in. I would appreciate it (Tom would too).

uncle tom's pig and chicken

Sun, 01 May 2011 22:10:22 GMT

simple and it works!

Speaking of ribs... and I was...

Fri, 01 Apr 2011 03:00:21 GMT

The wife and I made a long weekend of it recently in NW Arkansas to visit sister Janet. Nothing really exciting was happening or even planned. Just a visit to a couple of good local eateries. Table Mesa Bistro (Bentonville, AR)
Basil's (Rogers, AR) Neither one would be considered a BBQ joint, but hey... everyone needs a little fine dining every now and then. Both are very good and are recommended (by me) dining experiences. Mostly, though, the trip was for some sleeping in, staying up late, leisurely brunches and some much needed R and R. And that we did. In the midst of it all, I found out that there was a "things to do" list with my name on it. Luckily, it was a short list. And it contained things that I actually knew how to do. But, best of all, I was also told that these were things to be done at my leisure and if I got around to it. Now that's my kind of list. One of the items on the list was to smoke 6 slabs of ribs. Well... you know I couldn't ignore that one. That's more like R and R than work. This time, though, I tried something a little different. I didn't season the meat. I didn't use a mop or sauce. I didn't even peel off the inner membrane. I just smoked them with hickory and oak for about 4 hours, turning and rotating them in the offset smoker to keep the cooking even. When I pulled them off, the meat hadn't quite pulled away from the bone enough. So I cut them, put them all onto a big tray and back out on the rack they went for another half hour or so. While most of the ribs were getting their finishing touches of heat, we sampled a few ribs. The membrane peeled right off. The unseasoned ribs had an excellent flavor. And after the short additional time in the smoker, the others had a better texture and were easier to eat. So... if your ribs don't turn out the way you like them, don't panic. A little more time on the grill can make a big difference. Happy smoking Hipshot

still workin' on it ...

Tue, 15 Feb 2011 19:26:14 GMT

Not the best because it is ( just not right to me )... but everyone praises my chicken and ribs. I cook outside year round. I hope to have yall somthing

Visitors Helping Each Other

Sun, 02 Jan 2011 22:35:31 GMT

In the last Original-Q Ezine I answered a question from Doug about brining and smoking a chicken. I have since received some additional advice from Kevin. I have included the original question, my answer and Kevin's comments for you here. (Maybe I need to start a forum?) Its been a few months from our last letter. Want to smoke a chicken, like many fish I've smoked. Have three smokers, gas, luhrJensen front loader and big one that can hold maybe 40 butts, its very cool. The stainless is more cooker smoker. Would you use this one, and smoke chicken at about 250? And would you have a good brine? Thanks for your help in advance. Regards, Doug

***************************** Good to hear from you again Doug. I would use the smoker that you have the most control of the heat. Maintaining a constant temperature is about as important as anything else. You have the option of slow smoking chicken at 225/250 just like beef or pork. You can't go wrong with that. But... since it's chicken, you could also smoke it at a higher temperature, like 275/325. The chicken can handle being cooked faster and still come out juicy and tender. Just don't overcook it. That is probably the most common mistake made. Either way you decide, pull it off when the internal temperature of the breast reaches 165. For the brine I would say to use 1 gallon of water with 1 cup of Kosher salt and 1 cup of sugar. You can also add any extras you wish to that. Brine for about 4 hours, rinse and apply your favorite rub. Smoke for an hour or an hour and a half with the breast side down. Then turn it over and smoke until it gets to temperature. Hope it turns out great, Doug. All the Best
____________________
Jeff
"Get another drink and try again." (hipshot)
www.original-bbq-recipes.com
***************************** Doug,
I agree with you on brining and smoking chicken. I make my brine the way you suggest and smoke my chicken at 250 degrees until the internal temperature is 165 degrees at the leg (I do stuff the cavity with lots of rosemary...ummm, good). Have a brining aid to pass along to you: I brine the chicken in a two gallon freezer bag placed into a large Omaha Steaks cooler along with two frozen gallon containers of water (I keep 6 in the bottom of our freezer at all times because our area is prone to power failures), adding another gallon or so of cold water (whatever it takes to cover the bag) and brine for 4 - 6 hours, depending on the size of the bird. The water temperature remains around 36 degrees the entire time and your wife ain't bitchin' at you about all the room your bird is taking up in "her" refrigerator.

Happy New Year

Fri, 31 Dec 2010 20:03:58 GMT

I hope you all had a very Merry Christmas and a Happy New Year. Mine was relaxing. The only problem is that the time off work went by too fast. During this new year, why not start off with new plans and hopes of BBQ. Give yourself a chance to learn more about the world of BBQ. Don't be afraid to try something new and a little different. Get out there and smoke... grill... and BBQ. You can even send me pictures or comments about your new trials, successes (or flops). Who knows, you could even get your own page on the website like Wally's dad. Good luck.

Another Comment from a Reader gets Published

Sun, 31 Oct 2010 22:17:18 GMT

Another comment from a reader gets added to the website. Become a contributor yourself. Add your expertise or opinion to the site, or even make a comment about someone else's addition.

Comments from a Q fan.

Fri, 01 Oct 2010 20:43:01 GMT

Here is an email I recently received from a true fan of BBQ. Kevin is a prime example of the results that I am striving for with original-bbq.com. He is really into the Q, trying new thing, experimenting, and getting better every step of the way. Way to go Kevin. ************************************************************* Jeff; Over the last 11 years since I bought my first smoker (a horizontal offset firebox New Braunfels Black Diamond unit that I've modified to maintain an even temperature and still utilize today), I've found that there are as many opinions about smoking meat as there are individuals who share our passion. You, sir have truly caught my attention. You see, I've smoked ribs and butts successfully for years, but have never conquered the brisket. As this is being written, I am actually in the middle of a 5 hour smoke of a 2 lb brisket (I'm doing it small because my wife, God love her, cannot abide anything except virtually raw meat). That's okay for steaks (I grill them regularly on my 22" Weber) because we both enjoy a really rare quality steak (the local Wegmans actually sells USDA Prime dry-aged steaks: Filet Mignon, rib-eye, New York Strip). But she cannot stand meat cooked past the point of doneness. I was looking for some pointers about brisket and happened upon your very well produced site (I REALLY enjoyed reading about Wally's Dad). YOU helped me settle a concern about wrapping the brisket. I did all the right things (bought a 6.5 lb packer brisket, cutting it into 2 sections, one two and one 4 pound, so as to practice for the future). I came up with my own rub, wrapped the two pound rascal and refrigerated overnight. I put it in the smoker at 1230 hrs today, and will pull it at 1730, wrapping it in aluminum foil & towels (our secret) and placing it in a cooler for a another hour. I enjoyed your writing style as well as your video, and plan on following your site for as long as I can make great Q! Yours. Kevin ************************************************************* I didn't hear about the results from Kevin, but have every reason to believe that even the wife liked it.

BBQ sauce... Basting sauce?

Fri, 01 Oct 2010 03:24:11 GMT

Awhile back, one of my readers wrote in with this question. I thought it would be worth taking another look. Can I use my BBQ sauce as a basting sauce during cooking? Yes and No. If your BBQ sauce has sugar in it, then no. Don't use it as a basting sauce. If you have a BBQ sauce with no sugar in it, then yes. No problem. Go for it. I base my answer on sugar content, because sugar will burn, turn black, and possibly ruin your meat. Most BBQ sauces are used as a finishing sauce, because they do have sugar. Sometimes it's ketchup or tomatoes. Other sauces may have brown sugar or molasses. A basting sauce, sometimes called a mop, adds some flavor to the meat, but is primarily used to keep it from becoming too dry. Since it is used during cooking, it will have very little or no sugar. One mop, or basting sauce, may be very different from another. As they say... it's a matter of taste. The most commonly used base ingredients are vinegar, beer, oil, butter, beer, lemon juice, apple juice and beer. If your favorite BBQ sauce won't work as a mop, here is a recipe you might like: * 1 stick butter
* 1 sliced onion
* 4 cloves crushed garlic
* 1 bottle dark beer
* 4 quartered lemons
* 1 Tbls chili powder
* 1/2 tsp cayenne pepper
* 1 sprig rosemary
* 1 1/2 cups vegetable oil
* 1/4 cup Worcestershire sauce
* 1 whole bay leaf
Melt the butter in a saucepan and add the garlic and onions. Saute for a few minutes, until softened. Add the beer and squeeze in the lemon juice. Go ahead and throw in the rinds too. Once the foam dies down, add the rest of the ingredients and bring it to a boil. Then reduce the heat and simmer for about 20 minutes. Keep it warm and add more beer and oil if necessary. Remember... you control the taste. If you don't want chili powder, leave it out. If you want to add a little apple juice, go ahead. Have fun with it and create yourself a top notch mop sauce. If you don't quite get it the first time... what are you gonna do? Have another drink and try again!

Off to the Lake

Fri, 01 Oct 2010 03:03:11 GMT

This weather has prompted a trip to the lake. Judy (the wife) and I have set out to meet her sister (Janet) at Grand Lake of the Cherokee in Oklahoma. We had been there several years ago and stayed in a cabin near Grove. This time we rendezvous on the opposite side of the lake in Janet's RV. Just getting started, but the weather is perfect. Had a nice and easy bowl of soup for supper, but tomorrow, look out. Grillin' time is here. In the morning I am going to start out by grilling some eggs... no, not really. I will use a frying pan. But we will be grilling everything else possible. Plans right now are to include some Fillet Mignon, chicken, maybe a pork tenderloin... and who knows what else. Getting a little hungry just writing about it. Well it's shaping up to be a great weekend of grilling. Hope your weekend is just as enjoyable. And say... why not have another drink.

Diabetes Information

Sat, 28 Aug 2010 15:43:33 GMT

Diabetes information is available for those wishing to eat healthy.

Big Bob Gibson's BBQ

Sat, 21 Aug 2010 01:36:39 GMT

Award Winning is just a start of the description. Website link is below. http://www.bigbobgibsonbbq.com/main.htm

BBQ Sauce Recipes, Pick Your Style

Fri, 23 Jul 2010 03:59:19 GMT

BBQ sauce recipes come from different parts of the country in different styles. Pick your style and create your own BBQ sauce.

Stage Coach Sauces Carolina Barbeque is the BEST

Thu, 08 Jul 2010 17:16:56 GMT

This is the best Carolina Style BBQ Sauce I have ever had - the only problem is I can only get it when I am in Florida or when I call the company. And

BEST Baked Pork

Thu, 08 Jul 2010 17:13:41 GMT

This is directly off the company website but I think it is the best baked pork recipe I have ever tried! Stage Coach Baked Pork 1/2 cup Stage Coach

Marinade recipes........what you should know.

Sun, 04 Jul 2010 20:29:27 GMT

A good overview of what marinade recipes are, how they are used, what they do, and what is in them. All excellent information to help you be better prepared to create your own masterpiece.

Gorilla BBQ

Thu, 01 Jul 2010 02:30:10 GMT

They have amazing macaroni and cheese, a great atmosphere, a unique building, and overall amazing cuisine! I loved eating their food, it was great BBQ

Meatballs

Sat, 26 Jun 2010 05:23:25 GMT

Grilled meatballs? Of course. Just don't make them so small that they fall through the grate.

FAQ

Thu, 24 Jun 2010 02:40:50 GMT

Here is a listing of some FAQs about BBQ, as taken from the Original Q ezine. Add to the FAQ page yourself. Maybe even answer a question.

Del Frisco's Double Eagle Steakhouse

Mon, 14 Jun 2010 02:49:15 GMT

I know this isn't a BBQ joint, but it's so good, I just had to include it here. My wife and I went to the one in downtown Fort Worth last night to celebrate

C C Ironworks BBQ

Sat, 12 Jun 2010 15:40:32 GMT

At C C Ironworks BBQ Cedric cooks with a cast iron smoker. Our ribs fall off the bone and one taste of our pulled pork will make you come back for more.

Summer is just getting started.

Sun, 06 Jun 2010 23:17:25 GMT

It's just about time for me to fire up the grill... again. About a month ago, mama and I threw together a quick marinade for some chicken. We grilled it and sauteed a few onions and peppers to go with it. As it turns out, they were as good as any fajitas we had ever eaten anywhere else. They were so good, we decided to have them again tonight. This time we got them in the marinade for a little longer. The fun is about to start, and we're both looking forward to it. By the way... I fixed some baby back ribs for Memorial Day. The turned out very good (according to Judy). I thought they were a little salty. I guess I got carried away with my rub.

Another Pork Tenderloin?

Mon, 31 May 2010 04:04:22 GMT

My wife and I have been invited to our daughter's house for another Pork Tenderloin dinner. I neglected to tell you that several weeks ago we were lucky enough to experience the same meal... and what a meal it was. Shane (my son-in-law) has an electric smoker. It doesn't get too hot, but it is very stable and consistent like an electric oven. He smoked a 4 pound pork loin using the smoker and some water-soaked wood chips. Maybe it was the well controlled temperature and maybe it was something else. I don't know exactly what caused it... but... that was the very best pork tenderloin that I have ever eaten. The whole family was in agreement. There has never been anything to compared to that piece of meat. It was cooked to a perfect doneness, very tender, very moist, and a perfect texture. There were no leftovers. This has already been a busy Memorial Day weekend. I smoked baby-back ribs today (the wife said they were great), and now we get to go have another pork tenderloin on Memorial Day. What a weekend. I hope my expectations don't get me into trouble.