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!
Recently I was asked to take part in local food show called In the Kitchen with Bonnie. In each episode Bonnie visits a local restaurant to showcase some of the best chefs that Kansas City has to offer. In addition to providing the back story of each restaurant’s concept and theme, Bonnie also spends some time “in the kitchen” learning how each chef prepares their signature dish. So when Bonnie contacted the BBQ Addicts, I gladly headed out to take part in one of their shoots as a “celebrity taster” at The Westside Local.
Haven’t finished your Christmas shopping yet? Haven’t started your Christmas shopping yet? Know someone that wants a Bacon Explosion but you don’t know when they want it? Need that perfect birthday / Father’s Day / Mother’s Day / Any Day gift for the barbecue obsessed friend or significant other? You’re in luck! BBQ Addicts now has gift certificates available that can be redeemed for anything on our site! Just fill out our contact form with how much you want a gift certificate for and you’ll have the perfect gift to give for any BBQ lover!
Give the best gift anyone could get!
An exciting turn of events and an early Christmas present as we were recently notified that our BBQ book, BBQ Makes Everything Better was selected as the USA winner in the Gourmand World Cookbook Awards “Best Barbecue Book” category! This means we continue on to compete against winning BBQ cookbooks from other countries for “Best in the World.” The results will be announced on March 3, 2011 in Paris. Of course we are hoping that we’ll be forced to fly to France to teach Europe how to use a smoker!
We feel extremely honored to be selected for this prestigious award. The Gourmand World Cookbook Awards, founded in 1995 by Edouard Cointreau, highlights the leading food and wine books yearly. Helping readers and retailers find the best books out of the tens of thousands released every year
This weekend brought a wave of extremely cold weather blowing through the Kansas City area. While this probably won’t be coldest temperatures we’ll see this winter, it sure was cold enough for me to take cover in the cozy confines of my house. Lucky for me and my family, I always keep a bounty of leftover BBQ meat from our competition season stashed away in our deep freeze. To help keep us warm from the inside out, I whipped up a batch Burnt End Chili. With the lowly state of the Chiefs game, this was by far the best thing we laid eyes upon on Sunday.
Check out another edition of great BBQ photography and grab the full recipe for Burnt End Chili in our book! It is some mighty fine BBQ chow to serve on a cold winter day!
Posted by Jason on July 30, 2010
As we round out our week long rendition of The Monthly Rubdown, you didn’t really think we’d showcase a line of all-natural seasonings without offering up a selection of sauces to go with it? Lucky for us, Three Little Pigs also have a complimentary line of all-natural BBQ sauces to pair with their tasty all-natural seasonings. If you’re a fan of their ever-popular Competition Sauce, then you’ll be happy to learn that each of these all-natural sauces were derived from that very recipe.
Posted by Jason on July 29, 2010
We’re heading down the home stretch of our Rubdown Marathon, and this time we bringing you a line of BBQ rubs designed for the health-conscious cooker, or the barbecue fan with special dietary needs. No longer does the terror of ingesting MSG or Gluten rich products have to loom around your barbecue grill, because these seasonings are free of both and are made from 100% all-natural ingredients. Plus it doesn’t hurt that they were developed by one of the most famous and well-known barbecue chefs to grace the competition circuit.
Hump Day brings us another round of The Monthly Rubdown, and this time we’re showcasing a new fruit based barbecue sauce that’s been making some waves on the competition circuit. Within it’s first year on the market Firebug Sauce has earned 3rd Place honors in the American Royal specialty category, 1st Place in the Great American BBQ hot category, 2nd Place in the Great American BBQ hot baste category, and 3rd Place in the Great American BBQ mild baste category.
Day 2 of the Rubdown Marathon brings you a new flavor from a competition BBQ team that’s coming off of a 2009 dream season. Not only did this team rack up a whole truck load of Grand Championships, but one of those just happened to be the prestigious American Royal Invitational in Kansas City. Their Yardbird and Bovine Bold Rubs are well established favorites among competition cooks throughout the entire country, and now they’re rolling out a brand new seasoning for those of you who like things hot!
Admittedly, we’ve neglected our blog over the last couple of weeks. We know how much our readers hate it when we go on hiatus (primarily because we get your complaint emails), so this week we’re making it up to you with a 5 part version of The Monthly Rubdown. Each day we’ll be introducing you to a new product (or family of products) that’s now available in our online BBQ store. To kick-off this week of Rubdowns we’re rolling out a brand new gallon size of our best selling sauce.