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.
Father’s Day was last weekend, and I spent the day with my dad doing what fathers and sons do best…grilling steaks! My entire family is hooked on Fast Eddies Steak Seasoning, so our rib eyes were simply prepared with a dusting of this magical blend of herbs and spices. No marinades, no sauces, no toppings, just perfectly seared beef seasoned to perfection! Toss in some grilled balsamic grilled asparagus spears and a few roasted red peppers, and you’ve got a meal worthy of holiday!
Last Tuesday marked the paperback release of our book BBQ Makes Everything Better. To celebrate this occasion, and help raise some money for local children, we’re teaming up with Sam’s Club to put on a fund raising barbecue event at their store in Independence, MO. To help fill the bellies of all the BBQ Addicts strolling through that day, our friend Todd Johns of the famed Pork Pullin’ Plowboys barbecue team (ahem…2009 American Royal Grand Champion) will be on site serving up pulled pork, ribs, hot dogs, and brats featuring his line of Plowboys Rubs topped off with our Burnt Finger BBQ sauce.
In it’s purest form, a fatty is most easily described as those sausage chubs that you can find at most grocery stores. The brands can vary (especially when dealing with smaller local markets), but some of the most common national brands are Jimmy Dean, Bob Evans and Hormel. The concept is simple, but extremely effective. Carefully remove the plastic sleeve leaving the “chub” shape intact, season with your favorite barbecue rub, and toss it on the smoker. Sound familiar? Well, this is the technique that inspired our Bacon Explosion recipe.
Our friend Ron Lewen has recently devoted himself to a world-wide campaign dedicated to “Saving the Naked Fatty”. As much as we enjoy the extravagant bacon wrapped and cheese stuffed fatties that are floating around the interwebs these days, we wanted to pay tribute to Ron’s efforts and dish up our version
Every year for St. Patrick’s Day I load up the smoker with corned beef brisket to make homemade pastrami. Being Irish, this is the perfect meal that combines my heritage with my passion for barbecue. This year’s pastrami smoke-out took place a couple weekends ago, and was once again a huge success. But now that I’ve been eating sandwiches for the better part of two weeks, it’s time to throw a little variety into the mix. My buddy, and Burnt Finger BBQ teammate, Gish was having a grilled pizza party for March Madness, so we packed up the pastrami fixins to test out our new grilled Reuben pizza recipe for our leftovers.