First and foremost, I would like to congratulate Paul Kirk on the recent announcement of his induction into the Barbecue Hall of Fame! Known in many circles as the Kansas City Baron of Barbecue, Paul has a had a storied career that has spanned both the competition and commercial realms of barbecue. He joins Steven Raichlen and Ed Fisher (founder of Big Green Egg) as the 2015 class of inductees into the Barbecue Hall of Fame!
Secondly, and seemingly well timed…I would also like to welcome Paul Kirk as a contributor to our BBQ Addicts blog! Paul brings to the
There’s a new music video called “BYOMB: An Ode to Kansas City BBQ” that’s lighting up the interwebs amongst the Kansas City BBQ culture. BYOMB stands for “Bring Your Own Man Bib”, and it’s actually a pretty catchy tune that calls out a handful of the beloved Kansas City BBQ joints. Typically these types of barbecue tribute songs are oozing with the twang of a country music parody, but not this one. It’s writer, Joshua Kennedy, throws down a hip-hop flavor that’s just as strong as the smoked meats he’s rapping about. The song takes you on a quick 3 minute journey through the evolution of Kansas City BBQ culture as experienced by Kennedy. From the days of the Big 3 (Arthur Bryant’s, Gates, and Jack Stack) to the rise of
Every year we take a road trip up to Des Moines to serve Bacon Explosion to the masses at the Blue Ribbon Bacon Festival. This year, amongst all the typical craziness that goes on at this event, we had the opportunity to spend some time with a film crew from Farmland Foods who was capturing footage for their “Farmland Bacon Club” marketing campaign. Our webisode was just released today!
Look closely and you’ll get a glimpse of Darren Warth from Smokey D’s BBQ. Those guys are a major reason why we’re able to pull off an event of this magnitude, so it’s great to see them represented in the video!
Ever since the EAT Barbecue sauces and rubs made their way into our warehouse last week, I’ve been anxious to give them a test run. Their arrival just happened to coincide with Memorial Day weekend, which also happened to be a rare off-weekend for our competition barbecue team, Burnt Finger BBQ. Since I’m always looking for reasons to fire up the smoker, we decided to use the long weekend to put the EAT Barbecue products to use and see how they perform first-hand.
The EAT Barbecue sauces and rubs are the product of Rod Gray, pitmaster for the Pellet Envy competition barbecue team. The team is comprised of Rod and his wife Sherri. The duo began competing in 2001, and since that time have managed to rack up an astronomical 50+ Grand Championships. Pellet Envy has spent 10 straight years as a
Posted by Jason on May 24, 2013
This morning I was sent an article from Huffington Post entitled “5 Tips For Eating Healthfully At A Cookout”. Simply reading the title made me want to report the sender to my ISP for violating spamming regulations, but for some reason I felt compelled to click on the link to see what kind of shenanigans the folks over at Huff Post were spewing. What I found was a list of ridiculousness that was more absurd than anything I could have ever imagined. Somehow they managed to suck the heart and soul out of America’s only true cuisine just before the weekend we pay homage to those who gave the ultimate sacrifice for our freedom. And as such, I feel compelled to respond from the perspective of an overindulgent meatatarian who embraces and celebrates
What’s more important to you, your significant other or your grill? The answer might not be so obvious for true BBQ Addicts. Luckily our friends at BBQ Guru put together a slick infographic that compares personal/intimate relationships to the relationship that people have with their grills. While intended to be light-hearted, the stats really do show that grilling is an important part of many people’s lives. How do you stack up?
Birthdays only come once a year, and milestone birthdays only happen once in a lifetime. It just so happens that I recently passed one of those milestone birthdays and ticked over into the big 30′s. Some people like to spend these occasions relaxing on a beach, or sulking about father time catching up with them, but I saw this as a prime opportunity to expand my barbecue horizons into a category of cooking that every great pitmaster must dabble in. So I treated myself to a pre-birthday present by purchasing a La Caja China roasting box and set out on my first pig roast!
This weekend I was watching reruns of Alton Brown’s Good Eats (one of my all time favorite cooking shows), and I caught an episode that was completely dedicated to cooking with alcohol…well, mainly wine and beer. Lately I have taken an even more increased interest in incorporating these flavors into my own cooking, so I quickly hit the record button on my DVR. Coincidentally, Alton proceeded to breakdown the science behind two specific recipes that I have been experimenting with extensively myself; wine marinated lamb steaks and beer bread. But that wasn’t the nugget of information that piqued my interest.
Posted by Jason on July 21, 2011
With its great taste and second-to-none versatility, you can’t go wrong with pork on the grill – especially now that the USDA has lowered pork cooking temperature guidelines to 145 degrees Fahrenheit, followed by a three-minute rest time – resulting in a juicier, tender, medium-rare grilled masterpiece.
To help ignite your inspiration, the National Pork Board and Guy Fieri are excited to offer a “Summer Grilling Essentials” prize pack to giveaway to one lucky visitor of our BBQ Addicts community. The lucky winner will be hooked up with everything you need to kick your outdoor cooking into high gear for the second half of the summer grilling season.