BBQ Recipes Blog

Get Ready for March Madness

Sun, 28 Feb 2010 16:07:35 GMT

Why not get ready for March Madness with a little BBQ? I look forward to March Madness more than any other sporting event. For those of you who might not know, March Madness refers to a week of college basketball like none other. It is the National tournament of the best 65 teams in the country to determine a National Champion. Naturally my team is Kansas University (KU). Even though I have lived in Texas for the last 35 years, I grew up and went to high school less than 30 miles from Lawrence, Kansas. I have been a Jayhawk all my life. In February I went with my son and his wife to Austin and watched KU beat Texas. You KNOW I was behind KU. In the midst of all of those Longhorns (by the way, I'm also a Longhorn alumni myself) there were a surprising number of Jayhawk fans. But... I digress... I am reminding you of March Madness as another excellent excuse to BBQ. If you don't want to get into a long smoke of brisket or pork butt, then maybe try grilled pizza or grilled veggies. Whatever you decide, enjoy yourself, your fellowship, and your BBQ.

Save Money

Sun, 28 Feb 2010 15:21:23 GMT

Let's assume that you don't save money by raising your own cattle, chickens and pigs. If you did, though, you'd be saving big....

FAQ

Sat, 13 Feb 2010 05:26:52 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.

BBQ Recipes of Your Own Design

Tue, 02 Feb 2010 17:30:36 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.

Tailgating with ABTs

Tue, 19 Jan 2010 15:47:54 GMT

Join in on the tailgating explosion. Start your own tradition with ABTs.

Midwest is best!!!!

Mon, 04 Jan 2010 19:06:53 GMT

We in the real midwest (Oklahoma) have the best of all worlds (Kansas city, St. Louis, Texas, and a little bit of the south). We like it sweet, hot,

New Year's Suggestion

Sat, 02 Jan 2010 05:47:44 GMT

Here is a suggestion worth looking into. Rob from Vermont writes: You have a GREAT website. Very informative, logical and entertaining. I have found one element that makes BBQ perfect every time. I bought a commercial marinator from Revel that first places the meat or vegetables in a vacuum. This process opens up the pores of the meat or vegetable. It takes about two minutes. That is followed by laying the container horizontally on rollers where the marinade and meat/vegetable is tumbled for 5 - 20 minutes depending upon type of food, weight, etc. When cooked, the marinade is not only coating the surface, but is actually inside the meat along with its natural juices. The taste is out of this world. With your marinades, the combination is magical to say the least. Hope this suggestion helps! Rob

The Website - Just So You Know

Fri, 01 Jan 2010 18:32:14 GMT

The website original-bbq-recipes.com had to come from somewhere. Somebody has to be hosting it. Oh, the choices out there in cyberspace. They seem to get more numerous every day...

My prep and procedure for the PERFECT BBQ RIB!!

Thu, 17 Dec 2009 02:39:21 GMT

I like pork ribs, old school, not the little expensive finger food ribs but the old fashioned longer, fattier pork ribs that come with the cap still

1,000,000 BBQ lovers cant be wrong!

Wed, 16 Dec 2009 03:35:19 GMT

My sauce lathered and layered onto a perfectly roasted rib or smoked brisket has a sweet/ tangy almost candy like 1st taste but once you swallow the

BBQ for Christmas

Fri, 11 Dec 2009 04:37:02 GMT

I don't normally tell you to go out and buy your BBQ sauce. But, at this time of year, it's an easier way to give them out as gifts (unless, of course, you have some of your special homemade sauce already packaged up and ready to go). Armadillo Peppers has a very large variety of BBQ sauce, salsa, pepper jelly, hot sauce, and more. I spent a long time just looking at all of the choices. They have Crazy Mother Pucker's BBQ Sauce, Smack Yo Mama Hot Sauce, Gift Baskets, and a hot sauce so hot, that there is a warning and disclaimer you must agree to before you buy it. I am telling you all of this because I have already ordered and received a lot of sauces and jellies, myself. I plan to give most of them as Christmas gifts for my family and friends. I haven't tried nearly everything yet, but what I have sampled is excellent. You didn't think I would just buy gifts for everyone else, did you? I also have quite a number of items for myself, too. I just wanted to let you know, in case you like the idea of giving BBQ sauces as Christmas gifts too. By the way, if you have never tried pepper jelly... it is a real treat. You'll find out... and I think you'll agree with me. Merry Christmas everyone. Hipshot

The Salt Lick at Driftwood, Texas

Sat, 05 Dec 2009 20:30:52 GMT

Although I have eaten there before, recently I had an chance to eat at The Salt Lick with some of my coworkers. I knew it was good, so a

BBQ, what it is

Mon, 30 Nov 2009 00:00:40 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.

BBQ Sauce Recipes, Pick Your Style

Sun, 29 Nov 2009 23:43:04 GMT

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

Vinegar Based Barbecue Sauce

Sat, 28 Nov 2009 17:13:21 GMT

Have you ever had pulled pork and wondered how in the world they ever got it to taste that good? The final balance of flavors probably came from a vinegar based barbecue sauce (like this one).

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

Fri, 27 Nov 2009 22:45:00 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.

Cook Now... Store... Eat Later

Sun, 15 Nov 2009 01:16:24 GMT

What's the best way to store smoked meat? I just built a BBQ pit with blocks. I have lids for it and will fire it with hickory or oak. My problem is, my days off are in the middle of the week and..

Don't Let Cold Weather Run You Indoors

Sun, 01 Nov 2009 00:59:56 GMT

I know it's not January yet, but it is starting to get cold. Here are just a few reminders of the tips for cold weather grilling. Don't worry... I'll remind you again come January.

Hamburgers - The Old Standby

Sat, 24 Oct 2009 18:55:18 GMT

Hamburgers are probably the most popular item for the grill (unless hotdogs actually hold that spot). If you have ever attempted to grill, you have probably tried hamburgers.

ABTs - Nothing Better

Sat, 24 Oct 2009 18:54:34 GMT

ABTs... you may have never heard of them, but surely you have tried one. I have not only been eating them, but making them before I ever knew what they were called. Great little appetizer for any..

Pork Chop Marinade

Sat, 10 Oct 2009 18:56:03 GMT

This pork chop marinade is better known as Drunk Butter Apple Chops. Developed by Longhorn Luke, this bourbon marinade blends the unmistakable flavors of bourbon and molasses throughout the recipe.

BBQ Beef Recipes, Come and Get It.

Tue, 29 Sep 2009 03:11:12 GMT

BBQ beef recipes are big in Texas. All you have to do is drive around and see all the steak houses and BBQ joints. Find out why preparation is the key to the many variations.

Grilling Recipes, Faster than Smoking

Sat, 05 Sep 2009 20:43:57 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?).

What's Up for Labor Day?

Sat, 29 Aug 2009 16:52:49 GMT

Last weekend my son-in-law offered to buy a pig so we could cook it in an underground pit for Labor Day Weekend. We both got a little excited, and started talking about it. Neither one of us had ever done anything like that, so I told him I would have to look into it a little more. I went online and found a lot of details about digging the pit, burning the coals, seasoning the meat, using foil, wet burlap, and fencing. It was all reasonable and understandable. But then I started running into comments and opinions about how it was more work than it was worth. What really made me take notice was a comment that said I would be better off cooking over an open-air fire, because an underground pit would be like boiling it. The more I think about that, the more I tend to agree with it. If the meat being buried underground is closed off from the air, it would be like it was in a pot with the lid on tight. It would be boiled (or steamed) with only the seasonings that I have added. Boiled meat might get done and be tender, but smoked meat would sure tase better. I don't want to discourage any of you from trying a pig in the ground. Heck.. I'll probably get around to trying it myself one of these days. I just decided that I didn't want to take on that big of a project this year. I want to keep it a little more simple. There is never a shortage of ideas for things to grill or smoke. Even if you grill veggies for appetizers, there is always something. In recent weeks, my family and I have had burgers ,steaks, chops, and pizza on the grill. This Labor Day Weekend might be a good time to smoke a pork butt (we haven't had that in a while). Whatever you decide to cook this year, have a good time doing it. It doesn't matter whether you have hotdogs or prime rib, take your time and enjoy it. You already know that the gathering of family and friends is the most important thing. Some good food is just an added bonus. So... kick back and have another drink. Hipshot

Pulled Pork BBQ Recipe

Thu, 27 Aug 2009 13:31:39 GMT

A good pulled pork BBQ recipe is one nice butt. Rub it, mop it, pull it, and you've got a real delicacy of the south.

Exclusive NY Style BBQ

Mon, 03 Aug 2009 17:02:17 GMT

Makes 2 Servings 1/2 cup vinegar lots of ketchup 1/2 cup hot sauce 2 Tbls sugar 2 Tbls brown sugar 1 tsp salt 3 tsp chili powder 1 Tbls garlic powder

The Shed - Ocean Springs, MS

Wed, 22 Jul 2009 17:03:35 GMT

It's at exit 57 on Hwy 57 (barbecue heaven). It's awesome food and the sauce is boss! I wish my homemade barbecue sauce was this

All Set for Another Fourth of July

Sat, 04 Jul 2009 16:44:38 GMT

On the last days of our trip to Branson, my wife (Judy) and I made our last stop at her sister's (Janet) house. This year, our Fourth of July BBQ happened a day earlier. Yesterday, and into the night last night, things were really smokin'. We had an offset smoker and plenty of hickory to get us going. Janet had a brisket, 6 slabs of baby back pork ribs, and a couple of lobster tails. I know what you're thinking...only the 3 of you are not going to eat all that food! The plan was to cut up, package, and freeze the majority of it for months of BBQ lunches to come. And it worked out perfectly, too. The brisket got to go first along with half of the ribs. About 4 hours into it, the ribs were ready. Part of them were served for supper, along with the lobster (which was finished off in a cast iron skillet at the grill, with butter, salt and pepper, lime thyme, dill, and garlic) Once there was enough room on the grill, the remaining ribs were added. The brisket and ribs were seasoned with salt, pepper, onion and garlic. Janet can't have any sugars, so seasoning was kept simple and to her liking (after all, it's her meat) After another 4 hours, the rest of the meat was removed from the grill and allowed to rest. We cut it into portions and went through lots of Ziplock bags to freeze it. Today (4th), it's time to relax. BBQing is already done, and yet eat as much BBQ as you want. I love to BBQ, and had a blast doing it yesterday. But, sometimes, it's nice to have your time free to play with the kids or visit with family. Anyway, it's something to think about. BBQing on the 4th of July is always great. But you could do it the day before, if it would work better for your situation. I can easily do it either way (or both). I just love to BBQ. But, the option is out there. Happy 'Qing. All the best,
Hipshot

Danna's Bar-B-Que & Burger Shop

Wed, 01 Jul 2009 15:58:12 GMT

This past Fourth of July week, the wife and I visited Branson, Missouri (as we usually do around our anniversary). Naturally, I was on the lookout

BBQ Reviews

Mon, 29 Jun 2009 02:24:59 GMT

Here is the place to submit your BBQ reviews. As simple as writing a letter. Just write it out and send it.

The Texan Barbeque

Sat, 20 Jun 2009 04:04:43 GMT

101 N Main St. Algonquin IL 60102 Absolutely the best ribs in the area!! Tradition in my house is to have their ribs every New Years Eve. They

BBQ Pork Recipes, the Southern Choice

Sat, 13 Jun 2009 16:21:52 GMT

BBQ pork recipes are found in use throughout the South. It has been that way since colonial times. Maybe that's why the Pilgrams had turkey for the first Thanksgiving. The pig wasn't done yet.

Is it Done Yet?

Sun, 07 Jun 2009 19:48:58 GMT

Is it done yet? How can you tell when your meat is done? That's a tough question. You don't want to serve a steak that is underdone, and definitely not overcooked. So how can we tell?

Grilled Pizza - Why Not Have Fun When Grilling?

Sun, 24 May 2009 20:41:07 GMT

Grilled pizza will get the kids involved with grilling. Make your own topping choices and help put it together. You will soon have a new favorite pizza.......your own.

BBQ Rub Recipe, Another Type of Marinate

Wed, 13 May 2009 23:43:20 GMT

Discover the critical BBQ rub recipe ingredients. Find out the controversy so you can decide how to make your own rub.

Grilled Potatoes

Tue, 12 May 2009 03:12:45 GMT

Add grilled potatoes to your cookout. They go well with anything else on the grill. If you don't already have potato salad (heck, even if you do), grill a few potatoes and watch the smiles.

BBQ Chicken Recipes

Tue, 12 May 2009 02:40:38 GMT

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

Let the Meat Rest

Sat, 02 May 2009 22:07:31 GMT

Be patient. Give yourself another 10 minutes. You will retain more of the juices, and finish the cooking process, by letting the meat rest.

Beer Marinade

Fri, 17 Apr 2009 02:41:54 GMT

Try a beer marinade for a change. If you haven't tried it yet... your due. Experiment with it. Some people really like the flavor of a dark beer.

Temperature

Thu, 16 Apr 2009 00:40:46 GMT

Keep the lid on temperature. How can you keep a constant temperature while smoking?

Why Hardwood?

Tue, 07 Apr 2009 17:40:33 GMT

Do I really have to use hardwood? Other wood burns and creates smoke too.

A Clear Sauce, but Sweet and Spicy

Tue, 07 Apr 2009 17:31:25 GMT

I had a vinegar based sauce that was a sweet and spicy but clear sauce and really good. Do you know of such a recipe?

Your Q

Tue, 07 Apr 2009 12:48:00 GMT

Tell us about Your Q. Maybe it's your recipe for a BBQ sauce or a rub. Maybe it's the way you smoke. Whatever it is, please share it with the rest of us.

What's a Chimney?

Mon, 06 Apr 2009 02:14:50 GMT

What is a chimney? Do I need to use one?

Privacy Policy

Mon, 23 Mar 2009 03:04:54 GMT

What you should know about how your personal information is handled. To put it simply... it goes no further than here.

BBQ news

Thu, 26 Feb 2009 00:44:50 GMT

Tune in to what's happening around the world of BBQ news. Stories about competitions, catering and BBQ in general. Find out what's current and what's hot... what's smoking and what's not.

BBQ Catering News

Thu, 26 Feb 2009 00:36:44 GMT

BBQ catering news from around the country at your fingertips. Stop in and check the headlines. Powered by Google, these headlines stay updated for all of us to follow.

BBQ Trials of Wallys Dad

Thu, 12 Feb 2009 04:07:29 GMT

Look at the BBQ trials of a newby through the eyes of Wally's dad. Learn directly from another first-timer what works... and the things to avoid.

Words from Wally's Dad

Thu, 12 Feb 2009 03:51:15 GMT

With some final words from Wally's dad, he gives his thoughts on smoking woods, brisket, and something about "security" software as well as other stuff.

Archibald's

Tue, 03 Feb 2009 04:37:53 GMT

The best ribs, period. Carolina style sauce that I'd kill to be able to make. It has to be tasted to be