Posts Tagged for BBQ
Okay, here’s the deal. BBQ Addicts in no way endorses the cooking of the Bacon Explosion in the oven. In fact, it kind of ticks us off a bit. It’s like putting ketchup on a steak. It’s like looking at a picture of Niagara Falls and saying you’ve been there. It’s like owning one of those electric bush trimmers and calling it a chainsaw. It’s like…well you get the point. However, with the massive amounts of email from our readers asking how to make it we have to give you the goods. Not everyone has a smoker. If you don’t we recommend getting a stovetop smoker before you do this method. That way you’ll still have the wonderful smoke flavor inside your Bacon Explosion.
BBQ Addicts gained a lot of exposure on our bacon recipe post from twitter so we decided to throw out a post on the best BBQ twitterers (and some general foodies thrown in for good measure). You can follow us on twitter at @BBQAddicts (Aaron) and @BBQAddicts_Jason (Jason – if you hadn’t guessed).
In no particular order here are some BBQ twitterers we follow:
Posted by Jason on December 23, 2008
The other day the guys from BaconToday.com contacted me in search for some barbecue bacon recipes. Of course I have plenty of great uses for bacon in a barbecue pit, but the longer I thought about it, the more I wanted to step it up a notch and clog a few arteries for those guys. Behold, BACON EXPLOSION!!! Here’s what you’ll need…
Interested in taking a barbecue class? Well this past weekend I had the opportunity to learn from Bob Snelson, a legend in the world of BBQ. Bob is a member of the Kansas City Barbecue Society, a former KCBS Contest Representative, a former CBJ (Certified Barbecue Judge) Instructor, and a past member of the KCBS Board of Directors. He’s won countless ribbons in major contests like the American Royal and is an all around great guy and excellent cook.
Now, I consider myself fairly good at smoking meat and we’ve done fairly well in our competitions so far, but I learned a ton of great tips on that Saturday (especially a lot of stuff we were doing wrong). The class was a hands-on deal, so we got to create our own rubs, and practice doing the presentations for each category of meat. We also