BBQ

Well I had one heck of a week! It was so much fun as I crossed Canada with Char-Broil and did media for them and the Char-Broil TRU Infrared Grills. We started out in the beautiful city of Vancouver British Columbia! Then right to the airport as I headed to Calgary ALberta Check out the link for our segment on grilling up some delicious chicken and a grilled caesar salad HERE  Then right to the Country 105 Radio station for The RHODES Show! Then once again right to the airport for a flight from Calgary to Chicago then on to Memphis. Ugh. Thats where a whole bunch of lightning unfortunately delayed my  plane and sadly I ended up arriving a day late into Memphis. (This seriously impeded my visiting with friends plans and cocktail aspirations) Got stuck in Chicago for the night. ] Now why was I headed to Memphis ?? Well Memphis in May of course one of the BIG contests. The Char-Broil TRU Tour goes each year! It is a lof of fun to visit with the Crew plus then we get to BBQ with The Weather Channel throughout the morning and have a lot of grilling fun with host Paul Goodloe You can follow Paul on his Facebook page  It was a blast of course – who doesn’t love grilling & BBQ.? All of the recipes for the segments can be found here! After the segments I got  some time to visit with friends from all over ! Congratulations to Sweet Swine o MINE!! Memphis in May World Champions for 2013

Memorial Day Weekend is next week and for a lot of folks, that means the start of the grilling and BBQ season. With all of the great things that come with cook outs and firing up that grill, one annoyance that comes with it is flies. I have found something that turns that annoyance into entertainment. It is the Bug-A-Salt salt gun and it wins the coveted Nibble Me This Best Grilling Accessory Award of 2013*.It is an ingenious non-toxic solution that uses a pinch of common table salt and air to take out flying or crawling pests. When you light up your grill or start prepping food outside, it is like a dinner bell for flies and draws in every flying maggot for miles and miles, right? I've tried the pennies in a ziptop bag of water and it doesn't keep them away (Mythbusters busted that myth). Swatting a fly with a fly swatter just splatters it all over your cooking or eating area, yuck. The Bug-A-Salt kills the fly with about 1/8th tsp of table salt but leaves the fly whole for easy, safe clean up.I found the Bug-A-Salt when they were doing a kickstarter type campaign last year or so. I checked back recently and found they are in full production now so I bought one for review.Product: Bug-A-Salt fly gunCost: $34.95 for oneAvailability: online at http://www.bugasalt.comKey FeaturesKills flies, mosquitoes, roaches and other pests with a range of 3 feetnon-toxicpump action - No battery requiredbug remains whole for easy clean up excellent for flying insects indoors near windows, corners, and ceilingsTestingWe have cycled through two hoppers of salt for 100+ shots. This thing works exactly as advertised. As shown in the video, we found it to be accurate even at 3 feet away from the tiny target. Accuracy on still targets is close to 100%. Trying to hit an erratic flying target is harder but definitely doable. So far it has taken out flies, meal moths, invasive brown stink bugs, and ants. To see a video of the accuracy test in action, go to the 2:47 mark in this video that I made. It is a quality build and feels sturdy, like it will last. We did have a couple of misfires at first. We quickly found that those were caused by cocking the gun while tilted AND the salt supply was low, so it just didn't get a full load of salt. Since then it has performed flawlessly. If you do run into problems, they have a hotline for customer service...I'm pretty sure it's the owner's actual mobile or office phone. I love working with smaller companies like that! SummaryExpensive for a “fly swatter”? Absolutely. But the x-factor is the entertainment aspect. Without exception, EVERYONE that I have shown the Bug-A-Salt has wanted to hold it and shoot it several times. This would be fun to have at BBQ competitions, picnics, campgrounds and such. It also works GREAT when a fly or gallon nipper gets INTO your house. I'm glad I finally bought one and I would recommend it. Note: This should only be used on nuisance pests. Most insects are beneficial and are important parts of our ecosystem. But flies, mosquitoes, and roaches? Take 'em out! Memorial Day Grilling GiveawayAfter buying my Bug-A-Salt, I reached out to them and they are willing to sponsor my Memorial Day Grilling Giveaway. One lucky winner will receive their very own Bug-A-Salt just in time for those outdoor Summer Activities. To enter leave a comment below and tell me where you would use your Bug-A-Salt if you win it. (Be sure to leave a way for me to reach you if you use the Anonymous comment option. Leave an email or forum name)You can get a bonus entry by tweeting a link to this blog post and using the hash tag #bugasaltEntries will be accepted until Noon Eastern time on Memorial Day 2013.Winner will be selected and notified via email and a post update on Memorial Day.Winner has one week from notice to provide shipping information or a runner up will be selected at random.*Yeah, I normally don't give out awards on this blog, I just made that award up. Bl

Congrats to Sweet Swine O Mine who won Grand Champion at Memphis In May this year. I’m feeling really proud of my good friend and GrillGrrrl contributor, Blake Marcum, whose team won Grand Champion of Memphis In May World Championship Cooking Competition. FYI, this is the Superbowl of Swine, and being named “Grand Champion” means you are the overall winner, having the highest overall score from the judges. Another big shoutout to my friends The Shed BBQ and Blues joint who placed first place in Whole Hog this year. I’ve captured a quick video of them walking the stage. Quick shout out to BigBobGibsons BBQ and good friend Chris Lilly who placed 2nd in Shoulder (to Sweet Swine O Mine) and Melissa Cookston of Yazoo’s Delta Q for placing 2nd in Whole hog. First place in ribs went to High Life on the Hog. Congrats all of you! I know it was a lot of hard work! More recap of the experience to come but thought you all would like to see how it turned out! Share on Facebook Related posts: 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... Off To Memphis In May- World Championship BBQ Cooking Contest I’m writing this from Memphis as I’m here for my... How To Cook A Winning Tri Tip Tri-Tip: A regional favorite that leaves many scratching their heads-... Related posts brought to you by Yet Another Related Posts Plugin.

0 0 1 369 2109 AlbuKirky Seasonings 17 4 2474 14.0 Normal 0 false false false EN-US JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Trebuchet MS";} As burger month rolls on this week’s inspiration does not come from a local burger joint but my new sweet BBQ sauce. Besides, what’s the point of having a blog if I can’t shamelessly self promote my new products, I’ve got to create some hype. The new sauce will be available soon but for now it’s back to the burgers. BBQ Burger with Onion Straws The BBQ Burger 8 – Quarter pound organic beef patties 8 - Slices of sharp cheddar cheese 4 - Fresh Kaiser rolls 8 – Slices of bacon 2 – Large Onions- thinly sliced ½ - Cup of Cornstarch AlbuKirky Seasonings BBQ Rub & Sauce I started by weighing out the beef in quarter pounds in balls and formed them into patties. On one side of each patty I made an indentation to help keep the patties flat during cooking. Then seasoned the patties with my BBQ rub and set them aside while I started the charcoal. Cooking Burgers on the Big Green Egg For a real BBQ flavor I cooked these burger over mesquite charcoal in the Big Green Egg. I cooked the patties at 450-500 for about 10 minutes, to an internal temp of 130º. When I flipped the patties I poured some BBQ sauce over the top and allowed it to cook into the meat. A few minutes before the patties were done I topped them with the cheddar cheese and cooked for a few more minutes until the cheese has melted. Frying Onion Staws Now for the onion straws, I sliced to onions into very thin strips and dredged with cornstarch and added some BBQ Rub. The onions were then fried in 375º oil for 2-3 min until golden brown. These straws were so tasty right out of the fryer I almost didn’t have enough for the burgers. Since I had disc full of hot oil I dropped my bacon in the oil and fried it up. With everything cooked it was time to assemble these beefy behemoth burgers. I started with the fresh Kaiser bun and added the beef patties that were just dripping with cheese, the added the bacon and then topped with a big pile of onion straws. After all that I drizzled the entire burger with the sweet BBQ sauce. Then I capped with the other half of the bun. BBQ Burger Now for the hard part, getting this tasty tower of a sandwich into my mouth. Actually, I have a double-jointed jaw that I can dislocate to fit large bites of food into my mouth. Once I did get my first bite of this burger it was just spectacular. The smoky beef patties, the sweet bbq sauce, the crunch of the bacon and crispy straws this burger was just a mountain of flavors. Man was it good. I’ve got a few more burgers to do this month, but I think this one is going to be tough to beat.

Cheesy Ham & Grits Breakfast Casserole Grits Cake Pain Perdu Pan Fried Sesame Chicken Tenders Baked Vidalia Onion Black & Bleu Onion Burger Homemade Baby Yukon Potato Salad

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.