BBQ

Thanks for read my blog for the past 6 years. We are now stepping up our barbecue game. Along with some of my friends and family I've created a new National Team called the Buffalo Boys. We are going to do traditional barbecue but also have a full line of Buffalo Based Products. The road life is going to be hard and long. We want to show the pitmaster that have been doing this long before us that we have what it takes to be one of the best.We need your help. Our team has an Indie GoGo add running for the next few weeks to raise some of the money need to hit the road. We need to buy a commercial smoker, several grills and a trailer. We have set up several perks for folks that help us get this dream on the road. Please Check out our Indie GoGo campaign and pass it around to your friends and family. Thanks for all your support.NorCalBBQ

I had the urge for meatballs but couldn't decide what kind to make.  SO I made three different batches. First batch I went with veal, an egg, minced scallions, beef bouillon, onion powder, seasoned salt, worcestershire sauce and bread crumbs. Second batch was beef, green chili sauce, egg, scallions and bread crumbs.. Third batch was beef, spicy red chili sauce, egg, scallions

seriously – what does it do?

The World BBQ Cooking Contest is held at Memphis’ Tom Lee Park on the banks of the great Mississippi River. I’m writing this from Memphis as I’m here for my annual Father-Daughter bonding trip as we compete on the “Too Sauced to Pork Team”. Watch for live tweets from my twitter handle @grillgrrl and instagram’s “GrillGrrrl” for all things #Pork, Competition BBQ and life on the river at Tom Lee Park the next few days. I’ll be doing interviews as the “Katie Couric of Que” with the  Pork Board and documenting the team experience so you guys can relive the experience in weeks to come that will be featured on the “Porkbeinspired” site. To refresh your memory of years’ past at Memphis in May and what the contest entails, here are my blog posts recapping previous competitions: 2012: http://grillgrrrl.com/2012/05/memphis-in-may-2012-recap/ 2011: http://grillgrrrl.com/2011/05/memphis-in-may-part-ii-the-superbowl-of-swine-plus-my-really-awesome-coleslaw-trophy/ 2011: recap of categories, etc: http://grillgrrrl.com/2011/05/memphis-in-may-ancillary-categories-and-grilled-rattlesnake-wcbbcc11-mim/ 2012: http://grillgrrrl.com/2010/05/memphis-in-may-2010-too-sauced-to-pork/ If you happen to be attending, look for us in Tent R018 right on the river! See you there! Share on FacebookPin It Related posts: Off to Memphis In May BBQ Fest 2012! Hey y’all. I’m blogging from Memphis – the Superbowl of... Memphis in May 2012 Recap: Too Sauced To Pork Team Walks the Stage, Adventures with The Shed BBQ and The Danish National BBQ Team This is my 3rd year writing about MIM and I... "Scoring Q and Drinking Brew" By Blake Marcum; Part One The Ancillary Category Blake Marcum and I know each other through the Too... Related posts brought to you by Yet Another Related Posts Plugin.

Let it be said that I love how cheeses like cheddar and Gruyere melt naturally, even when it breaks, browns, or exhibits any other “imperfect” traits. But it doesn’t mean I wasn’t absolutely intrigued when I heard it was possible to make your own perfectly melting cheese at home – cheese that would soften, stretch and drape itself gently when heated, rather than break or separate. The next thing I knew, I was ordering sodium citrate online and gathering the other necessary ingredients – good quality cheese and Hefeweizen – to give this super-melting cheese a try. The method for this perfectly melting cheese comes from a book called Modernist Cuisine at Home (the “home version” of the revolutionary 6-volume Modernist Cuisine encyclopedic set) but I found the recipe on Chow.com. It’s an incredibly simple process and the results are impressive! (...)Continue reading "How to Make Super-Melting Cheese" >>

Last night I attended a banquet at one of the local upscale eateries and had something they called Apricot Pork. According to the menu, the apricot glaze was made with apricot, soy sauce, and ginger. The glaze was very good, but I was a bit disappointed with the meal due to the pork (tenderloin, it appeared, but possibly a loin cut) being slightly overcooked (as in a bit chewy and dry, but not so bad it was shoe leather in disguise). As I sat there discussing it with one of my dinner companions, it occurred to me that with a little work I should be able to replicate the sauce, and I already know how to properly cook pork tenderloins. Here’s proof. I recreated the sauce using about 3/4 of a small jar of high-quality apricot preserves that SWMBO had left unattended in the refrigerator, minced fresh ginger from a chunk about the size of my thumb, and a couple of tablespoons each of soy sauce and red wine. Everything went in a sauce pan and simmered for about 15 minutes while the pork and sweet potato

Finding just the right barbecue book that will enhance your bbqing experience is not all that easy. I listed some of the best selling books on Amazon for your review. I'm kind of partial to Smoke and Spice by Cheryl Jamison. I've had the first edition since 1994 and learned the right way to do barbecue and grilling the down-to-earth way. ??????? 1) Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue 2) Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees 3) Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen 4) Marinades, Rubs, Brines, Cures and Glazes 5) 365 Great Barbecue & Grilling Recipes 6) How to Make Serious Money with Your Own Mobile Food Business 7) The BBQ Concession Trailer As a Home Based Business Opportunity 8) Ribstars Backyard Smoking & BBQ Cookbook All Rights Reserved BBQing Tips From Deep In The Heart Of Oregon, Thom Richards, Copyrigh

This week’s review is on the BBQ Buttula. The BBQ Buttula is a spatula designed for moving, flipping, and handling of large chunks of meat such as pork butts, briskets and ribs. The BBQ Buttula is 8″ L x 6″ W, and is made of 12 gauge 1/8″ thick 304 stainless steel. The BBQ Buttula is American Made and has [...]

I've been excited to try the sauces from The Shed since I met the Head Shedhed himself, Brad Orrison, at the Kingsford Invitational last fall. Their restaurants have been seriously blowing up across the South. I'd seen Brad make a huge batch on Diners, Drive-Ins and Dives, and now I know what all the fuss is about. Continue reading... The Shed BBQ & Blues Joint in Ocean Springs, Mississippi was literally built from materials that Brad found by dumpster-diving and scavenging. Since then he and his sister Brooke Lewis have continued to build the brand which now consists of three locations, franchises, and their own "saucery" (run by their father, Craig -- a great guy) where their sauces and rubs are made. In addition to their national awards and television appearances, they will have their own reality series on Food Network this fall. They sent me two of their sauces to review -- Southern Sweet ShedSpred, and Spicy Southern Sweet. They tout that their sauces and marinades are "junk free", w