Posts Tagged for BBQ
The 4th of July is the biggest grilling day of the year. Not only is it acceptable to play with fire on this glorious holiday, it’s fully encouraged and celebrated. And to make sure the only thing burning at your holiday party is Chinese gunpowder, we’re hooking up two lucky people with a library of great barbecue books. We’ve partnered with the authors of some of the best grilling books around to make sure your outdoor grilling skills are top-notch come this 4th of July.
Every so often we like to take a day off work and relax with friends and family. This time around we headed out to Kauffman Stadium to celebrate Opening Day with the Kansas City Royals. In true BBQ Addicts style, we loaded up the Weber Kettle for some recreational pre-game Bacon Explosion tailgating in the parking lot. As we were sitting around the grill sipping on some Iron City Brew, an anchorman from a local news station caught a whiff of sizzling bacon in the air and wandered over with his camera man to investigate.
If you were one of the lucky 300-400 people that swung by our booth at The American Royal BBQ a couple weeks ago, then you already know about (and maybe even tasted) our latest project. Remember that sauce and rub pictured in our Bacon Explosion recipe post? Well, the time has come to unveil those delicious concoctions to the world. And as a happy ending to this month’s rubdown, we’re even rolling out a few additions to some of our best selling product lines.
To talk about traditional low & slow BBQ most people would assume that it ends just at the Canada US border. However the Canadian Competitive BBQ scene though is alive and well. From coast to coast Canadians are putting their own unique spin on traditional low and slow style of BBQ.
Posted by Aaron on July 23, 2009
Recently Jason and I started doing a webcast for Sun Publications, aptly name “The BBQ Addicts Show“. I know, totally creative but I guess it gets the point across. I voted for “The BBQ Addicts Act Like Monkeys And Then Cook Show” but no one would agree with me. Here is a press release from Sun about the show for some additional info.
The show is going to be geared for beginners in the first few shows, then we’ll get into some more advance techniques including injections, making your own rubs and barbecue sauces, maybe even cooking the Bacon Explosion!
The Monthly Rubdown is back and this time we’re bringing you the rubs and sauce from our absolute favorite barbecue restaurant in Kansas City. Granted, KC is known for the legendary classics like Gates, Arthur Bryant’s and Jack Stack, but if you ask any local, they’ll point you in the direction of true Kansas City style flavor. Even Anthony Bourdain recently christened this hot spot as one his “13 Place to Eat Before You Die”. If you’ve ever had the chance to swing through, then you know exactly what Anthony is talking about.
Ever since that fateful day when we presented our Bacon Explosion™ recipe to the world, we’ve been inundated with emails, tweets, and Facebook messages from people who want to enjoy the true barbecue flavor that our original recipe calls for, but don’t have the time or means to smoke one themselves. As we announced at the Great American Barbecue, we’ve been working diligently to create a fully cooked, pre-smoked, heat and eat Bacon Explosion™ using our official Burnt Finger BBQ sauce and rub. Our hard work has finally paid off, and we’re now proud to announce our official retail launch. Behold, The Original Bacon Explosion™!!!
The 4th of July is right around the corner and people all across this great country will be firing up their barbecue pit to celebrate the 233rd anniversary of the Declaration of Independence. Unfortunately, the current economic condition may force some of us to think twice when deciding which cut of meat should grace our plate for this joyous occasion. Luckily, the geniuses over at Spike TV’s MANswers have addressed this problem by figuring out how to pack an entire grill full of meat for free!!!
Recently I had the pleasure of passing through The Great Plains on the way out to Western Kansas for a weekend of family fun. As with any road trip, I was immediately on the lookout for a local barbecue joint to sample the regional tastes. After passing through countless miles of waving wheat, a quick jaunt through a wind farm and battling a slowly increasing aroma of cow manure, we finally returned to the likes of civilization…Great Bend, KS. Little did I know that this small town is actually home to the 2008 Grand Champions of the Jack Daniels Invitational!!!
For those of us that collect barbecue books, the past week has been one for the record books. First we have Paul Kirk’s and Ardie Davis’ new publication, of which BBQ Addicts offered an exclusive sneak peek months ago, and now we’ve got Chis Lilly releasing Big Bob Gibson’s BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint. For those of you not familiar with Mr. Lilly, he’s the executive chef at the legendary Big Bob Gibson Bar-B-Q restaurants in Decatur, AL and one of the most decorated competition cooks to ever step foot on the circuit. He’s won the World Championship BBQ Cook-Off 10 out of 11 years alongside 6 world titles at Memphis in May, and now he’s sharing the secret family recipes that made it all possible.