BarBeQueMe

It's the 4th of July! Time for some Butt!! Pork Butt That Is.

2008-07-08T10:20:00.003-06:00

Growing up in Texas, we ate more beef than pork bar-b-que. So, "pulled" pork was not something I learned to love like the folks in Memphis, Tennessee do. However, I have become a devote to pork shoulder or pork "butt" in my later years. This 4th of July was a perfect time to use an entire day to cook some pork shoulders while swimming, swinging in a hammock and sitting on a porch. We cooked two

I love Grilled Corn

2007-05-02T08:19:00.000-06:00

I recently used the same technique for grilled corn and then cut the kernals off one ear and used them in a pico de gallo along with onions I had grilled as well. The results were incredible. I put all of this on a stuffed Problano pepper. I will post the recipe very soon. I want pictures to go with it because the reviews were so fantastic.

Knights Rule! Camping out with our group of dads and sons!

2007-02-26T15:09:00.001-06:00

Editor's Note:My son and I belong to a group of dad's that started camping with their sons through the YMCA. We have since left that organization but continue a program that we have developed on our own to teach messages we think are important, enjoy time with our sons and each other, as well cook a little barbeque. The lessons taught this weekend are derived from a book entitled "Raising a

Got this NASCAR Barbeque story from National Barbeque News: Checkered Flag Cooking!

2007-01-23T14:51:00.001-06:00

This guy gets paid to do this! Checkered Flag Cooking Food, Life, & Fun Inside the Pits of American Stock Car RacingKent Whitaker's new book ***All photos by Kent Whitaker. Taken with full media credentials for select NASCAR BUSCH, ARCA, ASA, USAR events. Do not reproduce without

The Big Butt Barbeque Festival in Hot Springs, Arkansas! With a name like that, how can you go wrong?

2007-01-20T11:10:00.001-06:00

Man if you are not fired up to get a fix for your barbeque "jones" after watching this video, I don't think you have a barbeque pulse. I want to be there! Nice thing about this competition is that the public can sample the contestants barbeque. Book it, Dano, for April in Hot Springs, Arkansas. http://video.yahoo.com/video/play?oid=8bc584e6b0bacaca&rurl=video.yahoo.com&fr=yvmtf

A Rub Recipe from a World Champion

2007-01-16T12:38:00.001-06:00

This is a wonderful site and blog about Larry Mayes and his wife. Not only is this recipe on the site but it is a video diary and show about them and many aspects of barbeque and associated products. I could have spent a half a day there watching videos, just fascinating. You immediately take a liking to Larry and I bet you will this rub. 2 Fat Larrys Rib RubFriday, December 29th, 2006

First Timer's Ribs by Steve Raichlen

2007-01-15T15:18:00.001-06:00

Another one from Steve Raichlen and I pretty much agree with what he says, except the part about not using a smoker. What can I say, I'm a smoker bigot but I have used a grill before and it can work. Again, this recipe is different from traditional Texas barbeque but I do like that he recommends continuing to bast with the sauce throughout the cooking process in contrast to some

Maple-Glazed Ribs, You Had Me Until You Said They Don't Smoke 'em With Wood

2007-01-15T15:06:00.001-06:00

Now, the Canadians are swell neighbors and I like 'em a lot. According to this recipe though, they make this wonderful rib dish with a maple syrup glaze but don't use wood smoke. Go figure. Anyway, Steve Raichlen has traveled the world researching barbeque and the many different ways it is prepared and he has given me an appreciation for different styles. Now, next time I get the chance I may use

All Hail Woody's Cookin Sauce - It's the best

2007-01-15T14:47:00.001-06:00

Bar none, even home made, in my opinion, there is no sauce that I personally have tasted that surpases Woody's Cookin Sauce. Now, there are some that are different from Woody's but just not the same and after a while, you just long for Woody's if you stray very far from it for any length of time. I want to thank John D. Auwen (auwen@convex.com) & Steve K. Holzinger for this recipe. Again, I know

Good people, good cause - Spread the Word

2007-01-15T10:01:00.000-06:00

I got this from newsleader.com and it has a fabulous message. While I have never been to this place, I think you have to have lived in a small town like I have before or been raised in a small town like I was, to understand the sense of community that can arise and the amount of good you can find in people from places like Waynesboro. If anyone sees this, please spread the word for this little

Some Chef Fatboy Recipes

2007-01-15T09:29:00.001-06:00

What I like about this post is the BBQ Sauce and in particular is the cup of bourbon, which I personally had a run-in with in my youth and can't inbide of any longer, but no doubt it should add a unique taste and secondly, the 1/2 teaspoon of cayenne pepper. Yeah, Baby! For you barbeque purists (including me), I grant you the rest of the recipes are for cooking; not barbequeing, but hey, in my

Lemon Garlic Smoked Salmon

2007-01-12T12:16:00.001-06:00

Now, this is not a picture of salmon taken from my grill (mine looks different) but it a close approximation of what I do using aluminum foil to fix an outstanding Lemon Garlic Smoked Salmon dish. And, when I say smoked, I mean smoked for an hour or two in a vertical smoker with wood chips or chunks over a pan of water. I personally use Mesquite and/or Pecan wood but you can use what you

25 Top Recipes including Chateaubriand for you high faluting folks out there.

2007-01-11T15:01:00.001-06:00

This comes from Derrick Riches at about.com. He has listed 25 of his favorite recipes. I know, this dish is not real barbeque, but I have a weakness for beef tenderloin so I figured Chateaubriand ought to be at least mentioned! Top Twenty-Five Barbecue and Grilling Recipes Traditional Chateaubriand From Derrick Riches,Your Guide to Barbecues & Grilling. From the time of Napoleon comes this

The Barbeque Institute. Wow!

2007-01-11T14:17:00.001-06:00

What I like about this site is that it is a "how to" place. It has lots and lots of pictures and really does a great job of educating. Now, while I might beg to differ on some of the techniques they use on sauces, they have the awards to prove it and I just have satisfied eaters. However, I really love this site and highly recommend you go check it out. Besides, they're from Montana, so that

As I learn about festivals around the country I will post them.

2007-01-10T14:02:00.001-06:00

International Bar-B-Q Festival: Owensboro, KentuckyI thought this looked like a fun festival. Here is the link if you want to check it out. The spring is coming soon and you will want to pick your favorite destination. technorati tags:festival, barbeque, beef, beer, pork, sauce

Can't you just picture the celebration back then?

2007-01-10T13:45:00.001-06:00

Being from the South, (Texas that is) I have enough childhood memories to be able to draw a picture in my mind's eye of the type of celebration they describe here. I would have loved to taste these Barbeques! History The American South In the Southern United States, barbecue initially revolved around the cooking of pork. During the 19th century, pigs were a low-maintenance food source that

From A Sacred Fire Pit to Bar, Beer and Cues !

2007-01-10T13:39:00.001-06:00

I found this at Wikipedia and am fascinated by the image and the history. "Bar, Beer and Cues" would be my kind of place! Barbecue - Wikipedia, the free encyclopedia The origin of both the barbecue cooking activity and term are somewhat obscure. The word itself varies in spelling; variations include barbeque, BBQ, and Bar-B-Q. Most etymologists believe that the word barbeque ultimately

Today I want to talk about rubs

2007-01-09T15:42:00.000-06:00

I'm from Texas (5th generation I might add) and so I'm partial to a great tomato (where's Dan Quail when you need him?) based sauce. But, rubs have their place and I found these that I think are worth taking a look at. I found them at TexasBarbeques.com and I'm going to give them a try! Now, I know, cooking fish is not barbequeing, it is grilling. But, I thought you might want the recipe as long

American Eats Barbeque

2007-01-06T11:51:00.001-06:00

A very informative show that has lots of cool facts about barbeque, the origins of it and the different regional tastes. technorati tags:barbeque, History, Channel, American, Eats

Barbeque has gone mainstream

2007-01-06T10:23:00.000-06:00

I was watching the History Channel today and the program America Eats was on. The entire hour was about Barbeque and how it has evolved to become quite the cultural phenominon and is "hot" now.Who'd have thunk it? Well, anyway it had some great information about barbeque contests, organizations, the difference between grilling and barbequeing, grills, sauces and much, much more. I thought it was

Here are two of the recipes found in the previous post - Now we're talking

2007-01-04T12:04:00.001-06:00

If you want to try your hand at making your own barbecue sauce, the following are from Diana Rattray's "Your Guide to Southern U.S.-Cuisine," and were found online at about.com.These recipes have not been tested by the TimesDaily. MEMPHIS-STYLE-BARBECUE SAUCEThis is a flavorful sauce, on the sweet side. Add the lower amounts of sugar and molasses if you like your sauce a little less sweet. You

Proof that sauce doesn't have to come out of a jar

2007-01-04T11:25:00.001-06:00

There's plenty to go around - Times Daily (subscription) Here are a couple of great recipes for sauce! What I love about this article is that it shows what can happen when you throw out the bottled sauces and create what tastes right to you. The road to Grill Miesterdom is paved with your own sauce. There's plenty to go around Times Daily (subscription), AL - Dec 13, 2006 When a co-worker and I

Home Barbque Sauce

2007-01-03T17:31:00.000-06:00

I'm going to be barbequeing ribs this weekend and will be making my own sauce. Anyone that has a recipe they want to share please let me know. I will be putting mine up and will let you know how it tastes. (Of course, no true Grill Miester tells all his secrets, but I'll do my best :)