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.
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 of
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.
When thinking of Seattle, BBQ normally isn’t the first thing that comes to mind. Most people probably conjure up images of Starbucks coffee, rainy afternoons, or an endless crowd of grungy flannel shirts. While each of those have certainly cemented their place in the city’s ever changing pop-culture, we’ve got our taste buds locked on a new line of BBQ rub that’s looking to re-brand the upper Northwest as the new BBQ hotbed.
Posted by Jason on March 22, 2011
Back in December we received the news that our book BBQ Makes Everything Better had been selected as the USA winner in the Gourmand World Cookbook Awards “Best Barbecue Book” category. As part of that honor, our book advanced to the next level in the competition as the USA representative for “The Best Barbecue Book in the World” award. There were 12 total barbecue books representing their respective countries, of which the top 4 finalists (including us) were invited to Paris to take part in the formal awards ceremony on the first day of the Paris Cookbook Fair. And on the evening of March 3rd, 2011 at the historical Theatre des Folies Bergère in Paris, France in front of over 1,200 publishers, authors, chefs, journalists, foodies and spectators, BBQ Makes Everything Better was officially named
Issuing a proclamation of “monumental flavor” is a tall order for any product to live up to. Only a brand hailing from our nation’s capital that’s been produced and distributed by ex-politicians would issue such a promise to the citizens of the United States. Luckily these politicians are originally from Missouri, so they’ve got a true barbecue agenda that can’t be swayed by lobbyist kickbacks or political bribery. We’ve been sampling their products for a few weeks now, and we can confidently confirm that you can take these politicians for their word with their Pork Barrel BBQ products!
Our friends at Painted Hills Natural Beef recently hooked us up with a couple of monster sized rib eye steaks to toss on the grill. When I say monster sized, I’m not kidding. These things were easily pushing two inches thick, and were heavy enough to do bicep curls with. To prepare these beasts for the flame, I soaked them overnight in the marinade mixture from our Honey-Seared Black Pepper Filet recipe in our book BBQ Makes Everything Better. Just before lighting the grill I removed the steaks from the marinade liquid, seasoned all sides with kosher salt and cracked black pepper, and left them to rest on the counter.
Every year About.com conducts their Readers’ Choice Awards to showcase the best products, features and services across a multitude of categories. A few months back they invited their readers to nominate their favorite barbecue related products, and we’re thrilled to announce that our own line of Burnt Finger BBQ products were picked as finalists in both the barbecue sauce and barbecue rub categories. It’s an honor to be recognized as one of the top products in the country, but we still need a little help from you to bring home the title of “Best of the Best”!
Do you every wonder what the elite competition barbecue teams are doing to consistently put themselves in the winner’s circle? Well, every so often one of these teams will let that secret out to the masses by coming to market with a new and innovative barbecue product. It just so happens that we’ve got the inside track on the first shipment of a brand new competition marinade and injection that’s sure to shake up the circuit this year. Plus it never hurts that it was developed by the team responsible for bringing home the 2010 Jack Daniels Pork Championship, 2009 New York “Empire State” Grand Champion, 2009 5th place KCBS Team of the Year, 2008 American Royal Reserve Grand Champion, and boat load of every other barbecue award you could ever imagine!
Have you ever thought to yourself, “This (insert food here) would taste so much better with bacon and hot sauce”? I know that’s something that runs through my head daily. If there are two things in this world that can something better (check that…3 things, because BBQ Makes Everything Better), it’s bacon and hot sauce. Many times over I have put both of these on sandwiches, soups, salads, steaks, pork chops, chicken, eggs….this list goes on. In fact, this morning for breakfast I had a breakfast burrito with bacon and hot sauce, for lunch I had a turkey club sandwich with bacon and hot sauce, and for dinner…well, I had boneless buffalo wings, but they definitely would have been better if I had wrapped them in bacon. Point being here, how could Bacon Mania not yield a product that combines both of
One of my favorite thing to do with barbecue products is to find fun and unique ways to use them outside the grill. Lately I’ve been playing around with Plowboys “The Jerk” rub and have become particularly fond of it’s flavor on boiled seafood. The herbs and spices in The Jerk add a fantastic heat to our already delicious Low Country Boil recipe. And with my smokers being held hostage by the aftermath of Snow-pocalypse 2011, indoor cooking with barbecue flavors was just what I needed!