A lot of people like to use a steak sauce on their steaks. The best part about making your own steak sauce is that you can adjust the ingredients to your own liking. This homemade steak sauce recipe browns up nicely when cooked and tastes similar to the popular A.1. Sauce. It yields about 2 1/2 cups of homemade steak sauce pairs perfectly with The Baron’s Steak Seasoning Recipe and The Baron’s Steak Marinade Recipe. Enjoy!.
This is what I consider to be a perfect steak marinade recipe. It’s full of ingredients that compliment the natural flavor of the beef without overpowering it. This steak marinade recipe also pairs perfectly with The Baron’s Steak Seasoning recipe and my Homemade Steak Sauce Recipe.
With summer quickly approaching, grilled steaks are on everyone’s menu. To help you grill flavorful restaurant quality steaks in your own backyard I’m going to do a series of posts dedicated to the layers of flavor that go into creating a delicious grilled steak. And what better way to start than with my Baron’s Steak Seasoning recipe!
Posted by Jason on June 16, 2015
This summer our competition team, Burnt Finger BBQ, is working with Cabo Wabo Tequila to ensure that the drinks we’re sipping during the heat of competition are as bold in flavor as our championship barbecue.
Cabo’s roots run deep – born in the agave fields of Mexico, and praised in the bars, man caves and backyard barbecues of America. Founder – Sammy Hagar – was devoted to creating a tequila that would embody his beliefs of living free, working hard and playing harder. The result is a “Thick Cut Tequila” with an agave-forward taste that cuts no corners and makes no apologies. Here are the tequilas we’ll be responsibly drinking by the grill:
“What is my favorite BBQ recipe?” That is a question I have been asked more times than I can remember, and something I cannot answer for sure. Mainly because I have been on a quest to find the perfect BBQ recipe for 40 to 50 years and haven’t found it yet, and knowing me I never will! Saying all that, my favorite cuisine is Asian and my favorite protein is duck (domestic or wild). So, many years ago I decided to combine all of my passions (Asian/duck/BBQ) into one recipe. Szechuan Smoked Duck!
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