tag:blogger.com,1999:blog-157268002024-03-14T04:55:39.897-04:00BBQ BlogLearn about and discuss bbq, sauces, books, marinades, bbq contests, recipes, rubs, spices, seasonings, bbq equipment, bbq pictures, trailers, read the blog and view my website.The BBQ Guyhttp://www.blogger.com/profile/08878089791775399855noreply@blogger.comBlogger949125tag:blogger.com,1999:blog-15726800.post-62935251037715080302015-08-01T21:06:00.000-04:002019-09-22T17:16:25.187-04:00Best BBQ Smoker Under $400<img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=bbqblog-20&l=as2&o=1&a=B001I8ZTJA" style="border: none !important; margin: 0px !important;" width="1" />
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Hands down the best bbq smoker available in the under $400 price point is the Weber Smokey Mountain aka WSM. It's bullet shape is proven, reliable, and affordable.<br />
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I've had mine since 2001 and it's still going strong. It's compact, lightweight and functional. Charcoal goes in the bottom, a water pan in the middle and two cooking grates in the top half of the cooker.<br />
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Some may argue with me that a kettle grill isn't really a smoker. They would be right - it's a grill with versatility to be used as a smoker too.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zJD7y5ecrVMpikuMOj9sTx3Mj49osnuBVZQr5NLCWod4OvqS243Je9rzkR9572n-kx55glnjKyHqVDSEUt1MfYJTX-bZEwNniBoCM-yqgOypMSExuzlKdUhJePqaR82TfE08Uw/s1600/Weber+Kettle+Grill.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zJD7y5ecrVMpikuMOj9sTx3Mj49osnuBVZQr5NLCWod4OvqS243Je9rzkR9572n-kx55glnjKyHqVDSEUt1MfYJTX-bZEwNniBoCM-yqgOypMSExuzlKdUhJePqaR82TfE08Uw/s1600/Weber+Kettle+Grill.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Weber Kettle Grill</td></tr>
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Using good fire control techniques, banking the coals on the sides (or purchasing an accessory from Weber that makes that part even easier) will enable you smoke ribs on the grill without an expensive smoker. Get a rib rack and you can smoke 5 or 6 racks at once.<div class="blogger-post-footer"><script type="text/javascript"><!--
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHX2WzQYt4ZaKWcmXTllTMy8BfK0GFYBsl9aQ_w2ZBqri_x58WvPwMgRRPGT4Rpa1Mec0OTtPydMFfvfpf2WJEY9mncLsuQw9A8ykbMUKvnL_dKCzwWSACPnL1p5qUCHzYSK9Gw/s1600-h/049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHX2WzQYt4ZaKWcmXTllTMy8BfK0GFYBsl9aQ_w2ZBqri_x58WvPwMgRRPGT4Rpa1Mec0OTtPydMFfvfpf2WJEY9mncLsuQw9A8ykbMUKvnL_dKCzwWSACPnL1p5qUCHzYSK9Gw/s400/049.JPG" width="400" /></a></div>
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This beautiful work of bbq art is the bbq smoker made famous by Smokin Triggers. That's Tuffy Stone's RV in the background sporting the Cool Smoke banner. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSxPpqymnlN26tEOeVhvcgNgd1IsPaFSbmEafZVZbCe1tmvmXBmZX7r5XMjTT1BQ33FUTmqDBk3EL16U0q7iM_OwmhJuzmwgjPPmfBcqfNGW8Diam36I5tgsMr5Vd5JgPiEkFTiQ/s1600/BBQ+GuyLogo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSxPpqymnlN26tEOeVhvcgNgd1IsPaFSbmEafZVZbCe1tmvmXBmZX7r5XMjTT1BQ33FUTmqDBk3EL16U0q7iM_OwmhJuzmwgjPPmfBcqfNGW8Diam36I5tgsMr5Vd5JgPiEkFTiQ/s1600/BBQ+GuyLogo.jpg" height="320" width="246" /></a></div>
audience to buy my spice rubs and sauces. And then, if everything turned out well, I hoped to open a barbecue catering business. If that business became viable, I planned to open a small barbecue restaurant to concentrate on barbecue carry out sales.<br />
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I sold my spice rubs from this web site and at local barbecue contests from 2002 - 2006. In total I sold about 7 cases of barbecue rub during that time, strictly from this website and via word of mouth among family and friends. <br />
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After posting the first 100 or so articles about my barbecue experiences including my personal recipes for rubs and spices along with numerous pictures of contest turn-in boxes, I decided to attempt to monetize some of those efforts maintaining the website via affiliate links to Amazon.com, to advertisers via Google AdSense and with educational materials from Click Bank. During the past 13 years, this free website has earned approximately $5,000 from those avenues and income from the contests where I was awarded prize money. I spend $10 a year or less to maintain the website, which represents the cost of the domain name.<br />
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I have learned that content is key to building an audience and ultimately earning any significant income from a free website like mine is dependent on having daily visitors who are interested in looking at my barbecue pictures, reading my articles and learning from my success and mistakes.<br />
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Based on my experiences with this website I have learned a great deal about online marketing. I have learned what works and what does not work. I receive occasional questions from others trying to build their own online presence and have tried to help them when possible.<br />
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If I were starting over from scratch with this site, I might take a different approach - an approach where content is more dependent on user and reader generated discussion and less on my own personal effort. But that ship has sailed - 14 years ago in fact.<br />
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I have other online blogs and businesses. I have used my experience here and applied it to other websites and business strategies. I have a blog about fishing, blogs about photography, about vermicomposting and even gardening. I have monetized many of those sites with Amazon, AdSense, educational material via Click Bank, but I am most excited about the <a href="http://www.wealthyaffiliate.com/?a_aid=88637620" target="_blank">step-by-step instructional material</a> recently available teaching average gals and guys like me, how to earn income from existing websites and how to create new websites specifically to earn extra income on a part time basis.<br />
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If these educational materials had been available to me 14 years ago, I would have saved a lot of trial and error; and certainly would have earned significantly more income from this website. <div class="blogger-post-footer"><script type="text/javascript"><!--
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Here are some pictures:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinh8uBvOwnbRLwuR-iWDQ1i33bV4EvTyq4qTf2PU6_z-W2YqcTahlGpkjhnKkx8nfK5FVwp7RvDCd-m5TidZWD-N2kMIGlkSkXMN3Du4qKSi21y8ph35XHSIrKQ0wF2k9lL66_GA/s1600/Beef+short+ribs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinh8uBvOwnbRLwuR-iWDQ1i33bV4EvTyq4qTf2PU6_z-W2YqcTahlGpkjhnKkx8nfK5FVwp7RvDCd-m5TidZWD-N2kMIGlkSkXMN3Du4qKSi21y8ph35XHSIrKQ0wF2k9lL66_GA/s1600/Beef+short+ribs.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef short ribs</td></tr>
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It was my first time trying beef short ribs, but they turned out very well. I just wish they had a little more meat-on-the-bone.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbdYlijrFIM9Ow2U6qmnv5zxQ_J6qGzQhUknvE3rS-NV40uwT-hsJuD-zvmJr2wWkhqMwbIkHenhjcHwCsU-jkSZtu3rhX9U_KCRP3sVRFB0FP__ghUF5nFqQSU244JZR87l1Mw/s1600/Beef+short+ribs+seasoned.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbdYlijrFIM9Ow2U6qmnv5zxQ_J6qGzQhUknvE3rS-NV40uwT-hsJuD-zvmJr2wWkhqMwbIkHenhjcHwCsU-jkSZtu3rhX9U_KCRP3sVRFB0FP__ghUF5nFqQSU244JZR87l1Mw/s1600/Beef+short+ribs+seasoned.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seasoned with Alchemy spice</td></tr>
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I tried out one of my Christmas presents from Chattanooga's Alchemy Spice.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJf9hHpbb-YiFD-O24wY2oysGnkTaj4MeylGn2UPGUHur4QzX0i1q-jPZ-865UBqEewuiMskA2LSiedx_mr55_kh7vfW3xaGQaxVt3vtxulRk8i1KGTnYX4Fq8gVGxiyXtMlfgA/s1600/Adding+chopped+carrots+celery+onions+garlic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJf9hHpbb-YiFD-O24wY2oysGnkTaj4MeylGn2UPGUHur4QzX0i1q-jPZ-865UBqEewuiMskA2LSiedx_mr55_kh7vfW3xaGQaxVt3vtxulRk8i1KGTnYX4Fq8gVGxiyXtMlfgA/s1600/Adding+chopped+carrots+celery+onions+garlic.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carrots, onions, celery and garlic cloves</td></tr>
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Linda chopped up the veggies. Today we used carrots, onions, celery and 6 cloves of garlic.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXfB9Zwaqg8vT59Yhxm91DEmtzjf5LEW72svKLqEV0MdztY5fFBgF6JxHmpOJmSYjIn6kgMHO1wUjkblnMHTByRoAVl2s5Z3olnGO22kxgOxOuQfmSrbbI2pegpUtjC7alw3s2yg/s1600/Tomato+paste.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXfB9Zwaqg8vT59Yhxm91DEmtzjf5LEW72svKLqEV0MdztY5fFBgF6JxHmpOJmSYjIn6kgMHO1wUjkblnMHTByRoAVl2s5Z3olnGO22kxgOxOuQfmSrbbI2pegpUtjC7alw3s2yg/s1600/Tomato+paste.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Added tomato paste</td></tr>
</tbody></table>
We used 8 tablespoons of tomato paste and probably should have used a few more for 12 short ribs.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghR2VLxt7-s-2cATCeIQrwde8Lo-ombgtPX5lhOFkQyTdmUh5rwC5Bzj5AIT1_nKC7CrByevIqNrt1ZOoIZyqxGGXvHGaGsGzmodxyLUKZk7GSXKAUp3h7OET21KgECk7agYsC4g/s1600/Ready+for+the+short+ribs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghR2VLxt7-s-2cATCeIQrwde8Lo-ombgtPX5lhOFkQyTdmUh5rwC5Bzj5AIT1_nKC7CrByevIqNrt1ZOoIZyqxGGXvHGaGsGzmodxyLUKZk7GSXKAUp3h7OET21KgECk7agYsC4g/s1600/Ready+for+the+short+ribs.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Added cooking wine</td></tr>
</tbody></table>
We used 2 1/2 cups of cooking wine.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWAhHeTfvkqvAHCH0cnqgZWMbYntevmqP8YBt-MruWpFOuuBzT5pXUe2ZW7hIf7vafxNAwYyiucpv5NvJSSXrXfnT41UoIpdfmIoOb8IIOqO67AIbFv4nvuZ32nTh_uFM6N5A2Q/s1600/Alchemy+Spice+Company+out+of+Chattanooga+TN.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWAhHeTfvkqvAHCH0cnqgZWMbYntevmqP8YBt-MruWpFOuuBzT5pXUe2ZW7hIf7vafxNAwYyiucpv5NvJSSXrXfnT41UoIpdfmIoOb8IIOqO67AIbFv4nvuZ32nTh_uFM6N5A2Q/s1600/Alchemy+Spice+Company+out+of+Chattanooga+TN.jpg" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chattanooga spice company</td></tr>
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This spice rub is pretty good.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGz6IPEuqka-16LT3NQI1ZXmDUgS4CSep5dEZWd1vIIOyNcxVXOM35rnTxx_0pzM9J3sMYekSJ9r8TCOJBKZ2tL5c1D8GnyM-PjveDVYkhXOsJE6FSopQ_lBejEq4tWJLIHo1ydg/s1600/Beef+short+ribs+in+the+dutch+oven+for+browning.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGz6IPEuqka-16LT3NQI1ZXmDUgS4CSep5dEZWd1vIIOyNcxVXOM35rnTxx_0pzM9J3sMYekSJ9r8TCOJBKZ2tL5c1D8GnyM-PjveDVYkhXOsJE6FSopQ_lBejEq4tWJLIHo1ydg/s1600/Beef+short+ribs+in+the+dutch+oven+for+browning.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Browning the short ribs</td></tr>
</tbody></table>
We browned the ribs a little before adding them to the wine, veggies, garlic and tomato paste.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYeMDLkM99h22oL4pbmvMrRWxdKjMdvrQkJtn5CyZpJgIU4NBN8xmVtWB-B8RndsKK-h8RarJDUS-Yf9AjiZ8xVkFTij3av_rK2ZmbNzjtMjWLhGTqz8C0jpwsVcA2t6vyDCv6oA/s1600/Prepping+for+brownies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYeMDLkM99h22oL4pbmvMrRWxdKjMdvrQkJtn5CyZpJgIU4NBN8xmVtWB-B8RndsKK-h8RarJDUS-Yf9AjiZ8xVkFTij3av_rK2ZmbNzjtMjWLhGTqz8C0jpwsVcA2t6vyDCv6oA/s1600/Prepping+for+brownies.jpg" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the brownie batter</td></tr>
</tbody></table>
We used baker's parchment paper to line the Dutch oven for the brownies.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4svwaPF_tgBuR0vHQTwgGIXpPaKFg2ZQolJEctSzsaghV96Df2o3mANojoJhobldgaUzM2vSaoxRI7wy3Ykrto_Nl09CT4oMacajal1MgAtt31R3JhcOU_4wRPuTvnSGw-qUbSg/s1600/Dutch+oven+brownies+cooking.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4svwaPF_tgBuR0vHQTwgGIXpPaKFg2ZQolJEctSzsaghV96Df2o3mANojoJhobldgaUzM2vSaoxRI7wy3Ykrto_Nl09CT4oMacajal1MgAtt31R3JhcOU_4wRPuTvnSGw-qUbSg/s1600/Dutch+oven+brownies+cooking.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top heat in the Lodge #10 Dutch Oven</td></tr>
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The brownies needed a little extra heat at the end to finish them off. I wouldn't cook brownies with this much heat for long normally.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjejWyGPwC20TmgV2yyaZ6kPUnAGbhXiz8wK_9Wrolqs7QtiJ1l-l037seYPfcyWxvrvpc0B7PHX4fTM6McHz1tv9xrWIuze9DK3Mw0jUXtAGmAuO3xcc_3BZBcjICbHMqWQnt0dg/s1600/Beef+short+ribs+ready+to+eat.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjejWyGPwC20TmgV2yyaZ6kPUnAGbhXiz8wK_9Wrolqs7QtiJ1l-l037seYPfcyWxvrvpc0B7PHX4fTM6McHz1tv9xrWIuze9DK3Mw0jUXtAGmAuO3xcc_3BZBcjICbHMqWQnt0dg/s1600/Beef+short+ribs+ready+to+eat.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to eat</td></tr>
</tbody></table>
The ribs turned out very well and the flavor from the Alchemy spice rub was fantastic.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6VULdOL1MIWZxPc14FKr95qaCL8lXLM7cFdix0MBD-pMDQfbFp3apGTYyllxKhUvwUXiaWVHP9eAwS1sOsUQw9N0LWQV1WpPUWoKpSr0TK5osEVTN7dx6rB6pf5_0OQDly4beBA/s1600/Brownie+plating.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6VULdOL1MIWZxPc14FKr95qaCL8lXLM7cFdix0MBD-pMDQfbFp3apGTYyllxKhUvwUXiaWVHP9eAwS1sOsUQw9N0LWQV1WpPUWoKpSr0TK5osEVTN7dx6rB6pf5_0OQDly4beBA/s1600/Brownie+plating.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Browning plating</td></tr>
</tbody></table>
It was my first try cooking Dutch oven brownies. They were delicious.<br />
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<br /><div class="blogger-post-footer"><script type="text/javascript"><!--
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</script></div>The BBQ Guyhttp://www.blogger.com/profile/08878089791775399855noreply@blogger.com3tag:blogger.com,1999:blog-15726800.post-81526806687194132922014-07-19T21:05:00.000-04:002019-09-22T16:37:46.189-04:00Camp Fire Chicken on the Charcoal GrillLinda and I stopped by <em>Cracker Barre</em>l last weekend for "<em>lupper</em>" (a meal between the normal time for lunch and supper). They were advertising <em>Camp Fire Chicken </em>on the menu insert and I decided to order it. Their version included a chicken quarter, potatoes, carrots, onions, a piece of corn on the cob, and a small amount of tomato. I enjoyed the meal and immediately decided that I would try to emulate that dish (or a close version) on the bbq grill at home.<br />
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There are many ways to prepare this dish. This is my improvised version of Camp Fire Chicken.<br />
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Step 1. Prepare the veggies<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0DTU70oIJOIGlgu7HC4_CdAU5oG55G1bh8QBbxEIAujIM2XqJtVCNiHcccx8c82GPTEz2k3NXANgukB7q0WKMJsQlkx7fFBtfLWKyPNAnpjGUd7lrDsi96Le_le6pzY-W2zVnxg/s1600/Camp+fire+chicken+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0DTU70oIJOIGlgu7HC4_CdAU5oG55G1bh8QBbxEIAujIM2XqJtVCNiHcccx8c82GPTEz2k3NXANgukB7q0WKMJsQlkx7fFBtfLWKyPNAnpjGUd7lrDsi96Le_le6pzY-W2zVnxg/s1600/Camp+fire+chicken+2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Celery, carrots, red bell pepper, squash, red onion, new potatoes</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
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Step 2. Prepare the chicken quarters (put some seasoning under the chicken skin too)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeI8jnc-bLNgCLy0Yln2kUz6pDrgNRtbpyB7rVvNpmvvX8a7W0hWD2pMtAhFPlz9v45eEo6KEnxH6XD7vOgFzUHUaPLff6alO23zshQR3IQAJvFNOa7PjuYd9rvmM1JYJEEKroaA/s1600/Camp+fire+chicken+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeI8jnc-bLNgCLy0Yln2kUz6pDrgNRtbpyB7rVvNpmvvX8a7W0hWD2pMtAhFPlz9v45eEo6KEnxH6XD7vOgFzUHUaPLff6alO23zshQR3IQAJvFNOa7PjuYd9rvmM1JYJEEKroaA/s1600/Camp+fire+chicken+4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken quarters seasoned with Lawry's poultry blend</td></tr>
</tbody></table>
Step 3. Garlic powder<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNKRfgBIyPGRJ4vCmtYog98xRLNoEK06cBi4P8XSkJMzBPyd8DHYSvSBhH_avmnya6XlIgajYHRAx7rQJk0bS307atnB3jXQEhjEXazOVvHhlVcJQvWd38z5MarxxIoc2hKcIhnQ/s1600/Camp+fire+chicken+5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNKRfgBIyPGRJ4vCmtYog98xRLNoEK06cBi4P8XSkJMzBPyd8DHYSvSBhH_avmnya6XlIgajYHRAx7rQJk0bS307atnB3jXQEhjEXazOVvHhlVcJQvWd38z5MarxxIoc2hKcIhnQ/s1600/Camp+fire+chicken+5.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic powder</td></tr>
</tbody></table>
Step 4. Butter (or margarine)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAd7PMgBHCEHcP7NQWWLoMUxhC1lW2M5390Sw8CkvxlfbplvQjvbEItxuccK0woqvADchi_poZr1V6N45MOLXhAsVDv08wolwbegriRLf98oG9HKPc4muj1Qr_3KHwe0DLmWh-Pg/s1600/Camp+fire+chicken+6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAd7PMgBHCEHcP7NQWWLoMUxhC1lW2M5390Sw8CkvxlfbplvQjvbEItxuccK0woqvADchi_poZr1V6N45MOLXhAsVDv08wolwbegriRLf98oG9HKPc4muj1Qr_3KHwe0DLmWh-Pg/s1600/Camp+fire+chicken+6.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A couple teaspoons of margarine seasoned with garlic powder</td></tr>
</tbody></table>
Step 5. Pre-assemble the veggies and chicken in foil<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN0hkfeZQ7ioRhyjr4GE1W9LbWHi6V785RC-G0v-OUgc6DrVxbwqlK4Z6jIm9KoZJWah1v5jHY5pGXt3pBj5qTmiA7WL-a4iZ0ChvkX444BWIst6HKF9STYSxPmLmyPeQRPKBNXg/s1600/Camp+fire+chicken+7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN0hkfeZQ7ioRhyjr4GE1W9LbWHi6V785RC-G0v-OUgc6DrVxbwqlK4Z6jIm9KoZJWah1v5jHY5pGXt3pBj5qTmiA7WL-a4iZ0ChvkX444BWIst6HKF9STYSxPmLmyPeQRPKBNXg/s1600/Camp+fire+chicken+7.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dish assembled in aluminum foil and ready for the grill (before)</td></tr>
</tbody></table>
Step 6. Wrap tightly and place on the grill<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB22o1Cqk6pO2aigCeFGJ9KVl6x3XxPqNlDCaoFwJ-mAFzmZXp9TTts1cES4R17y2OMtUcLJQzxTUzdZNHW44bi376NWWH2Ez-3DaP7GWzMbKANlkbXjwCGpcyyJoEULbkVz8lFw/s1600/Camp+fire+chicken+8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB22o1Cqk6pO2aigCeFGJ9KVl6x3XxPqNlDCaoFwJ-mAFzmZXp9TTts1cES4R17y2OMtUcLJQzxTUzdZNHW44bi376NWWH2Ez-3DaP7GWzMbKANlkbXjwCGpcyyJoEULbkVz8lFw/s1600/Camp+fire+chicken+8.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wrapped in aluminum foil and placed in the center of the grill with charcoal banked on the sides</td></tr>
</tbody></table>
Step 7. Cook at 350 degrees for 60 - 75 minutes or until chicken reaches 175 - 180 degrees<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVTyJ-umoHGGCJolrx20F0tr98ewaBb0ou2EWzN-FnmIWrgxqnM16Q3YXnQdxL42j_nqZBtknIhH8rjgmypF0n2As-fDrSg33yYFzTZBjT_hIBG29WI1zHS54aYO1uYuPFTblL9g/s1600/Camp+fire+chicken+9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVTyJ-umoHGGCJolrx20F0tr98ewaBb0ou2EWzN-FnmIWrgxqnM16Q3YXnQdxL42j_nqZBtknIhH8rjgmypF0n2As-fDrSg33yYFzTZBjT_hIBG29WI1zHS54aYO1uYuPFTblL9g/s1600/Camp+fire+chicken+9.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Camp Fire Chicken fresh from the grill (after)</td></tr>
</tbody></table>
Step 8. I used chicken quarters, but thighs, drumsticks or breasts would probably work well too<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvreZHW6roQyw__FXNVeOWhFg2yQWeywFc6CnndGwbKPux226qtw_lAwm95msWd6RQcScg0agJIOYoKl2i_LoVGAn56KDx-7w2S437lsb-Us9ayddg5QSN4MnoN6Vw8J8bIml7FQ/s1600/Camp+fire+chicken+10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvreZHW6roQyw__FXNVeOWhFg2yQWeywFc6CnndGwbKPux226qtw_lAwm95msWd6RQcScg0agJIOYoKl2i_LoVGAn56KDx-7w2S437lsb-Us9ayddg5QSN4MnoN6Vw8J8bIml7FQ/s1600/Camp+fire+chicken+10.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Camp Fire Chicken close-up</td></tr>
</tbody></table>
<br />
I enjoyed my version of the dish. I think this is a nice way to prepare an interesting dish on the grill for a family get together too. I could cook 8 - 10 of these easily in my <em>Backwoods</em> or <em>McCullough</em> upright bbq smokers.<div class="blogger-post-footer"><script type="text/javascript"><!--
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Here are a couple of pictures from my brisket cook yesterday. It turned out pretty well with a very nice smoke ring. It was moist throughout, but sliced clean and easy.</div>
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<div align="left" class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaomHaiC8Uz-t_w7OsRge9X_FVS6JXIUpHsM12x58-Bue5Hz7E7sai8gRd2M1N1FGHOqlHfg1Wz6bLfqFQTKAm9vy_lluUCBMLkto4F722wTZJnRRiVHBbnqNxqy69gQsomTFGEQ/s1600/Winter+brisket.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaomHaiC8Uz-t_w7OsRge9X_FVS6JXIUpHsM12x58-Bue5Hz7E7sai8gRd2M1N1FGHOqlHfg1Wz6bLfqFQTKAm9vy_lluUCBMLkto4F722wTZJnRRiVHBbnqNxqy69gQsomTFGEQ/s1600/Winter+brisket.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sliced brisket</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpnc4Z1jQZReg_1NKXlLlWiyplMtmEOmy42YQSN-P9zQ1MvL8ctoE9NrEF2V7c41qfOFdXX-SWhIMSAJVKhI2uT1-RRL8YzscEBs9C2KR8NRdNMyiJq5hLNm6FuXjeWAJDBYEoOg/s1600/Winter+brisket+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpnc4Z1jQZReg_1NKXlLlWiyplMtmEOmy42YQSN-P9zQ1MvL8ctoE9NrEF2V7c41qfOFdXX-SWhIMSAJVKhI2uT1-RRL8YzscEBs9C2KR8NRdNMyiJq5hLNm6FuXjeWAJDBYEoOg/s1600/Winter+brisket+2.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brisket close-up</td></tr>
</tbody></table>
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Currently everything is humming along just fine. The smoker is pegged at 230 degrees.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1hQNxAaIML4CPl7HQH3TQ5Q4hR_Ykf_v5E7WBfc_7rtcGiFWxXXWtGtMyVi-8uxqvYamxzD6_QHPRHEnTK8hMnhnPGPT950CBdupdToorfC_OexUPKJt_PRQlGRCbJSjXnwheQ/s1600/Winter+cooking.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1hQNxAaIML4CPl7HQH3TQ5Q4hR_Ykf_v5E7WBfc_7rtcGiFWxXXWtGtMyVi-8uxqvYamxzD6_QHPRHEnTK8hMnhnPGPT950CBdupdToorfC_OexUPKJt_PRQlGRCbJSjXnwheQ/s1600/Winter+cooking.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding water to my insulated McCullough 2 x 2</td></tr>
</tbody></table>
We've had 90 something inches of snow so far this year and a month with temps in the lower single digits. This weekend we're close to 35 degrees for highs, but it's still cold enough that cooking all day requires an insulated smoker.<br />
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Once I get it up to temp it maintains cooking temps very well.<div class="blogger-post-footer"><script type="text/javascript"><!--
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I think back to the good old days when I used to purchase a 13 - 14 lb. briskets for $32-$33. I purchased a 14 lb. brisket today for $71.<div class="blogger-post-footer"><script type="text/javascript"><!--
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3CKApxS-Iu7A1-YobqiEaV3rY1YYGuJpbHUwYRXyxNRcPY01M0yphKB8-CHn2HYCzZbR_f6HzGtABK4RTW_QPqzi3Iw_N8byXiXaPSPWC9OzF_OGl7nSZNNKp3Oh7pMx4RP3zzQ/s1600/Fall+Fish+16.4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3CKApxS-Iu7A1-YobqiEaV3rY1YYGuJpbHUwYRXyxNRcPY01M0yphKB8-CHn2HYCzZbR_f6HzGtABK4RTW_QPqzi3Iw_N8byXiXaPSPWC9OzF_OGl7nSZNNKp3Oh7pMx4RP3zzQ/s400/Fall+Fish+16.4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">16.4 pounds</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fTAZmW0fts-EM78JqxeC5_AStJ3KjouXZlSYy6OSVJmtYlm1kxv4M-oerQyNIJQ58UEtYAi6mmDGS7rZXYRgZAf4AMR5TUTEd3p_cgo7bYEbk9D1KtWmX7EXg4MhUDffk_1qpQ/s1600/Fall+fish.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fTAZmW0fts-EM78JqxeC5_AStJ3KjouXZlSYy6OSVJmtYlm1kxv4M-oerQyNIJQ58UEtYAi6mmDGS7rZXYRgZAf4AMR5TUTEd3p_cgo7bYEbk9D1KtWmX7EXg4MhUDffk_1qpQ/s400/Fall+fish.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">17.0 pounds</td></tr>
</tbody></table>
I caught these fish in late October in a 30 minute period. I fished for bass, blue gill and crappie for a lot of years, but never caught anything this big let alone 2 of them within 30 minutes.<br />
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I think I can work bbq into this new way to pass the time also. Sometimes it can take a couple of hours to get a bite, so that leaves plenty of time for cooking some barbecue too.<br />
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I have also created a new blog to document my fishing and to hopefully raise some money for charity at the same time. Please check it out. It's called <a href="http://www.michigancarpfishing.blogspot.com/" target="_blank">Michigan Carp Fishing</a>. With the new fishing blog I am hoping to help raise money for lupus research.<div class="blogger-post-footer"><script type="text/javascript"><!--
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<a class="blog" href="http://pelletenvy.blogspot.com/"><span style="font-size: large;">All Things Barbeque</span></a></h1>
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This is the blog for one of the winningest teams on the professional Kansas City Barbecue Society cooking circuit. If you're into BBQ contests, this site is for definitely for you. Not too heavy on BBQ recipes, but very large on BBQ contest information, pictures, and all the contest happenings. <br />
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<h3>
<a class="blog" href="http://bbqblog.com/"><span style="font-size: large;">BBQ Blog</span></a></h3>
This blog is an extension of the world reknowned BBQ Forum created by Ray Basso. Contributors include serious BBQ enthusiasts from all areas of the country giving their own unique view of BBQ.<br />
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<h3>
<a class="blog" href="http://buckymcoinkumsbbq.com/wordpress/"><span style="font-size: large;">Bucky's Barbecue and Bread</span></a></h3>
This site is a wonderful source of recipes with a fair amount of BBQ recipes and pictures sprinkled in. I've met the author several times on the contest trail. As we say in the south, he's good people.<br />
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<span style="font-size: large;"><a class="blog" href="http://cowgirlscountry.blogspot.com/"><b>Cowgirl's Country Life</b></a></span></div>
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This cowgirl knows how to cook. Tons of pictures, recipes, and country cooking - BBQ and otherwise.<br />
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<span style="font-size: large;"><a class="blog" href="http://chez-frontporch.blogspot.com/"><b>Fat Johnny's Front Porch</b></a></span></div>
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Wonderful food pictures, recipes and good music. Need I say more?<span style="font-size: large;"> </span></div>
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<h3>
<a class="blog" href="http://martinsbbq.blogspot.com/"><span style="font-size: large;">Martin's BBQ Blog</span></a></h3>
If you've ever thought about starting a restaurant, or specifically a BBQ-themed restaurant, Pat Martin's experiences chronicled on his blog might make you think twice, or three or four times. He has documented the entire experience from start-up to full operation on his blog.<br />
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<a class="blog" href="http://olddavespo-farm.blogspot.com/"><span style="font-size: large;">Old Dave's Po-Farm</span></a></h3>
Dave cook's just about anything in a BBQ smoker. He provides pictures, recipes, and an overall BBQ philosophy that is refreshing and rewarding. Pizza, corn bread, pork butt, ribs, and chicken. You can tell he loves to cook.<br />
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<h3>
<a class="blog" href="http://tedlorson.blogspot.com/"><span style="font-size: large;">Q Haven BBQ Blog</span></a></h3>
A documentary for New England BBQ contests, this site is also filled with tasty recipes and pictures. There is a fair amount of KCBS BBQ competition results too.<br />
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<a class="blog" href="http://www.ulikafoodblog.com/"><span style="font-size: large;">Ulika Food Blog</span></a></h3>
Written by a professional BBQ contest competitor, this blog is a reliable source of information for the BBQ community in Nashville, Tennessee. The blog includes articles about BBQ restaurants and competiions in the area with lots and lots of pictures.<br />
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<span style="font-size: large;"><a class="blog" href="http://whitetrashbbq.blogspot.com/"><b>WhiteTrashBBQ</b></a></span></div>
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I visited this blog initially for the catchy name, but I keep going back for the recipes and insight into the New York BBQ scene. The site features reviews and news about New York restaurants - not just BBQ ones.<br />
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I've written a <a href="http://bbqguyblog.blogspot.com/search?q=shake%27s+honey+brine">few posts </a>about how I like to do it in the past. <a href="http://www.thebbqshack.com/" target="_blank">Shake's Honey Brine</a> is my favorite brine injection recipe. Lots of honey, salt, picking spice, cloves and Morton's Tender Quick do the trick.<br />
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I started thawing the turkey in the refrigerator on Monday and it was still a little bit frozen on the inside when I pulled it out this afternoon for injecting, but it turned out fine. It continued to thaw while the marinating process started. I finished injecting the thighs and breast; then I set the bird into the leftover brine and placed it back in the refrigerator. <br />
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I placed the Tupperware container in a plastic bag and return it to the refrigerator overnight.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQWwHIYy52w1HOqb9xiwRxfixXrg3oun6PfQZuZwv3U_H0v2KJbCgnuU-LQ001m5Q2RzSaETuipf6C_Lq9slx6KGAwX6fO-IjwrBsyHHH9pD9z_B21aGVwJaf2RyNvmj0B7SHJA/s1600/IMG_20131127_155651_500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQWwHIYy52w1HOqb9xiwRxfixXrg3oun6PfQZuZwv3U_H0v2KJbCgnuU-LQ001m5Q2RzSaETuipf6C_Lq9slx6KGAwX6fO-IjwrBsyHHH9pD9z_B21aGVwJaf2RyNvmj0B7SHJA/s320/IMG_20131127_155651_500.jpg" height="180" width="320" /></a></div>
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These are not "food grade" plastic bags, but at least they are not "scented". I would have used clear plastic if I had some large enough, but as Clint Eastwood once said, "improvise, adapt, and overcome".<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXbD82dHvgQPy1boTT7eTbpCHNUT1xuyB2R62yftxoA6a5YJ8srr2KGURwrOTOKY2iT6BG2RewQQUCvCsurx3X5RnY8YcLe54jIRJk2pYFfnymBHjp4Aax-u37mM8PWqW_niFRg/s1600/Thanksgiving+turkey+prep.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXbD82dHvgQPy1boTT7eTbpCHNUT1xuyB2R62yftxoA6a5YJ8srr2KGURwrOTOKY2iT6BG2RewQQUCvCsurx3X5RnY8YcLe54jIRJk2pYFfnymBHjp4Aax-u37mM8PWqW_niFRg/s640/Thanksgiving+turkey+prep.jpg" height="640" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
The things I do in the name of good food.</td></tr>
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We had a light dusting of snow overnight and temps were in the mid-20's at turkey frying time.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOh9DxKOvuPPbBVFIETyig11Gtj6LCX3npohBQZt2BCBmfkKIj3Pix3kggUtd0Zncuuu9Lnm7pzF7gDyshJAcxJNYXxschrcm63_2zpN3O_UL3BHTxVwe7BOjTA3C4kD-EOcyk1w/s1600/Thanksgiving+turkey+fryer+set+up.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOh9DxKOvuPPbBVFIETyig11Gtj6LCX3npohBQZt2BCBmfkKIj3Pix3kggUtd0Zncuuu9Lnm7pzF7gDyshJAcxJNYXxschrcm63_2zpN3O_UL3BHTxVwe7BOjTA3C4kD-EOcyk1w/s400/Thanksgiving+turkey+fryer+set+up.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Warming the oil</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlToBBdiHq43g14ZZ2jJlaZu9y9OPrtLniszYjUofux3HMXLQG32lpYB52FrGYYxBfaQCHxhcSLIgqP0lQ2zUYS5TgGK6OQH1ob1F341NNmJTlLYN-9nMDCsYtl-QSdwTqRD_QA/s1600/Thanksgiving+temperatu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlToBBdiHq43g14ZZ2jJlaZu9y9OPrtLniszYjUofux3HMXLQG32lpYB52FrGYYxBfaQCHxhcSLIgqP0lQ2zUYS5TgGK6OQH1ob1F341NNmJTlLYN-9nMDCsYtl-QSdwTqRD_QA/s400/Thanksgiving+temperatu.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Almost ready</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXcSEhZf_yYixN6Y2xSNsjC1PwW5a0oAwOHFiW8w8kssNS2nKomBe8qeWiAxMjO5W6MSAdrd1d_mDFJLeIxLST80Jh10n5825VzB0qHWZLLwH-t622vLi7XusH-diGkBdnFvlMvA/s1600/Thanksgiving+into+the+fryer.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXcSEhZf_yYixN6Y2xSNsjC1PwW5a0oAwOHFiW8w8kssNS2nKomBe8qeWiAxMjO5W6MSAdrd1d_mDFJLeIxLST80Jh10n5825VzB0qHWZLLwH-t622vLi7XusH-diGkBdnFvlMvA/s400/Thanksgiving+into+the+fryer.jpg" height="225" width="400" /></a></td></tr>
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Into the oil</td></tr>
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I heat the oil to 275 degrees, turn off the fryer, and then lower the turkey into the oil. I continue heating the oil to 300 degrees and then cut the heat back to maintain 300 -325 degrees consistently for about 1 hour or 4 minutes per pound depending on the size of the turkey. If you prefer to heat the oil to 325 degrees prior to putting the turkey in the oil, then something closer to 3 minutes per pound would probably work too. For safety I always prefer to undershoot on the front end and cook it a little longer on the back end.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnniuV8tIaBOokbamQygoCzUDH9beGmyJ8ufxaC1F2A8R_Ee3ylVXGPCSJPzOlpQatgBGn4bVRYTEdNvH8dNDiykkM0-79uxjpgyuGzvd3w6MO_4NLj8bH5Ij2w4O8tSFVRO8L3A/s1600/Thanksgiving+fried+turkey.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnniuV8tIaBOokbamQygoCzUDH9beGmyJ8ufxaC1F2A8R_Ee3ylVXGPCSJPzOlpQatgBGn4bVRYTEdNvH8dNDiykkM0-79uxjpgyuGzvd3w6MO_4NLj8bH5Ij2w4O8tSFVRO8L3A/s400/Thanksgiving+fried+turkey.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Crispy skin close up</td></tr>
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Sometimes the skin turns out darker than others. I think it depends on the type of oil that is used. I don't eat the skin anyway. I have used sunflower oil, safflower, and peanut oil in the past. I usually settle for whatever is available without searching all over town looking for it and this year it was safflower oil.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHcJ4G7Dq23NozuCgbfx8ASNz-U2ROC8n3-2qUGo554MO_X_ZT1y7TUnR1P2yidwzguKIO5xcl8zicfSlOozl6X4H4SlMgLt29cd9VdqtrL7cOa2vn3k84NsjyzpI2APZoCuLUxQ/s1600/Thanksgiving+turkey+slicing.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHcJ4G7Dq23NozuCgbfx8ASNz-U2ROC8n3-2qUGo554MO_X_ZT1y7TUnR1P2yidwzguKIO5xcl8zicfSlOozl6X4H4SlMgLt29cd9VdqtrL7cOa2vn3k84NsjyzpI2APZoCuLUxQ/s640/Thanksgiving+turkey+slicing.jpg" height="640" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Slicing the turkey breast</td></tr>
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I like to use an electric knife for slicing. It's quick, easy and efficient for me and usually turns out very well. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LX-cXljiOvmHivz1BV74cB3lyehG7cFHx6ESmMWmZDC8BMV_Aoasy4AjYtwuG-TkUaoPQZkVnEavnI-qMPiqt6Ge6KQdAIa6Ws5Aykp7ok3R4KpfGErjwI5GDT5oNowhcApg-w/s1600/Thanksgiving+turkey+sliced.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LX-cXljiOvmHivz1BV74cB3lyehG7cFHx6ESmMWmZDC8BMV_Aoasy4AjYtwuG-TkUaoPQZkVnEavnI-qMPiqt6Ge6KQdAIa6Ws5Aykp7ok3R4KpfGErjwI5GDT5oNowhcApg-w/s400/Thanksgiving+turkey+sliced.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Drumsticks, left and right breast, and dark meat complete and ready to eat.</td></tr>
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Fried turkey always turns out well. I've never had a bad one. I can't say the same for oven baked turkey. And besides the fool-proof nature of fried turkey, it's hard to beat Thanksgiving Dinner ready-in-an-hour versus the cook-all-morning-oven-baked-method.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtSRlSw6FJoIG-_TUbzRbHOCMK79y6pRTypGK3vjiN8fHsagiXzciDzkCOEwC7KoaLMbmYsq5r8-f_iGcMZ-iewgFZ7RcMQTdUrsEVDpHBYoBBhkLWOVfpoYlIZOxvwQYE75thXg/s1600/Thanksgiving+dinner+plate.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtSRlSw6FJoIG-_TUbzRbHOCMK79y6pRTypGK3vjiN8fHsagiXzciDzkCOEwC7KoaLMbmYsq5r8-f_iGcMZ-iewgFZ7RcMQTdUrsEVDpHBYoBBhkLWOVfpoYlIZOxvwQYE75thXg/s400/Thanksgiving+dinner+plate.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Turkey breast, stuffing and peas. The deviled eggs and cranberries wouldn't fit on the plate, <br />
but that didn't stop me from eating them the second time around!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;"> </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmGyNS8mykKEWyQUIJ6oBEPKEDMgJy3eQOnMrBzZjNs-IQhNImayEsgyzMil5ccpTYVKeNm1ZWQX8qX0JhBym2Je-T911JjZmhk1C9TWbh8kKe7lw50grTI0uAfCGmpiwCvjPA4g/s1600/Thanksgiving+pie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmGyNS8mykKEWyQUIJ6oBEPKEDMgJy3eQOnMrBzZjNs-IQhNImayEsgyzMil5ccpTYVKeNm1ZWQX8qX0JhBym2Je-T911JjZmhk1C9TWbh8kKe7lw50grTI0uAfCGmpiwCvjPA4g/s400/Thanksgiving+pie.jpg" height="268" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Linda made an apple pie for desert</td></tr>
</tbody></table>
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</script></div>The BBQ Guyhttp://www.blogger.com/profile/08878089791775399855noreply@blogger.com0tag:blogger.com,1999:blog-15726800.post-65805595455279745082013-11-23T15:48:00.000-05:002019-09-22T16:45:51.753-04:00Slawsa, Recently Featured on ABC's Shark TankI am an avid fan of <em><a href="http://abc.go.com/shows/shark-tank" target="_blank">Shark Tank</a> </em>on<em> ABC</em>. For many years, it was my dream to start a food business. Originally I was hoping to vend bbq, then cater it, and eventually open a bbq restaurant; but my dream has changed over the years.<br />
<br />
I tested the viability of selling bbq sauce and bbq spice rub at bbq competitions and from my bbq blog. My story has been well documented in a <a href="http://bbqguyblog.blogspot.com/search?q=sell+bbq+sauce" target="_blank">previous article</a>, so I won't rehash it all again in this post. <br />
<br />
When I learned that <em><a href="http://www.slawsa.com/" target="_blank">Slawsa</a></em> would be featured on <em>Shark Tank</em> in the November 15th episode I watched with a lot of interest.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4KpN-pxUuRDoE-ZH2n6VuZhs734DKp0TMC__YhIJMxqGx9KoMzOIgoiOS0LqfV1dX5jb5pORZLh3fvNLjk4L4viO8ecN5yal53EnMySpgzGB8HMeLWGXbJrYsy8jsLVaNJIZ-JA/s1600/Slawsa+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4KpN-pxUuRDoE-ZH2n6VuZhs734DKp0TMC__YhIJMxqGx9KoMzOIgoiOS0LqfV1dX5jb5pORZLh3fvNLjk4L4viO8ecN5yal53EnMySpgzGB8HMeLWGXbJrYsy8jsLVaNJIZ-JA/s640/Slawsa+1.jpg" width="368" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I bought a jar today my local Kroger supermarket</td></tr>
</tbody></table>
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<br /></div>
As luck would have it, the <em>Sharks</em> didn't share the same vision for the possibilities for making <em>Slawsa</em> a household name. But Julie Busha should certainly hold her head high and be proud for the way she told her story and represented her brand in the prime time national television spotlight. <br />
<br />
You win some, you lose some; but I think <em>Slawsa</em> is already a big winner. The product is sold in more than 5,000 stores at this point and is available in more than 1,000 <em>Kroger</em> locations. I actually bought some today at my local <em>Kroger</em> in Canton, MI.<br />
<br />
Julie wrote a <a href="http://sharktankblog.com/food-company-enters-tank/" target="_blank">guest blog post</a> for <a href="http://sharktankblog.com/">SharkTankBlog.com</a> providing more insight about what it takes to start, grow and profit from a niche food product business. I hope you enjoy reading it as much as I did. If you like what you read, I urge you to support a fellow food-preneur and give <em>Slawsa</em> a try.<br />
<br />
Here's a clip from her segment on the television show:<br />
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<iframe allowfullscreen="" frameborder="0" height="295" src="//www.youtube.com/embed/Pnlwa2Ugyi4" width="490"></iframe>
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Julie has written other articles providing insight into the food business also available on <a href="http://slawsa.com/">Slawsa.com</a> at the following link: <a href="http://www.slawsa.com/pages/slawsa-on-shark-tank" target="_blank">Click here</a>.</div>
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The following quote from Slawsa.com kind of sums up the <em>Slawsa</em> philosophy quite succinctly:</div>
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<blockquote class="tr_bq">
<em>SLAWSA breaks the mold of modern condiments, boldly creating a whole new category of food, and standing alone in its realm of flavor. A delicious cross between a slaw and a salsa and far healthier than other toppers, more versatile and is a must-have for your pre-game tailgate, grilling at your backyard barbecue or to spice up your mid-week family dinners. We beg you, don't serve your guests boring condiments.</em></blockquote>
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</script></div>The BBQ Guyhttp://www.blogger.com/profile/08878089791775399855noreply@blogger.com1tag:blogger.com,1999:blog-15726800.post-2482015495396797492013-11-17T16:18:00.001-05:002019-09-22T16:48:23.427-04:00Cast Iron Skillet Fried PotatoesThis time of year I like to pull out the dutch ovens. Here's a recipe for some potatoes I made today for lunch.<br />
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<br />
<strong>Cast Iron Skillet Fried Potatoes</strong><br />
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<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">Ø<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "calibri";">8 – 9 small/medium sized red skinned potatoes<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">Ø<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "calibri";">1 medium sized red onion<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">Ø<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "calibri";">2 cloves minced garlic<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">Ø<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "calibri";">3 stems fresh rosemary<o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">Ø<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "calibri";">Salt and pepper to taste<o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">Ø<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "calibri";">Olive oil to cover the bottom of the skillet<o:p></o:p></span></div>
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<o:p></o:p><span style="font-family: "calibri";">Directions:<o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "calibri";">Pre-heat cast iron skillet on low heat. Add 3
tablespoons of olive oil.<o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "calibri";">Slice potatoes, onion and rosemary. Mince
garlic. <o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "calibri";">Add potatoes and remaining ingredients.<o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "calibri";">Turn the potatoes every 5-7 minutes.<o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.5in; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "calibri";">Cook until potatoes are soft.<o:p></o:p></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcpsfbo1wJVqYDF4t-lG-J6rtnZGl5dMP1YE-ngZ9A7J5BwWPSjbv8xZJc3Z54dNWAhSaHBzok9p1JD46KpgFhllmYXC6hBG0vBOwSbaxMl0GUPK2rWyb2eCEFhXVVU00XQVUo1g/s1600/Iron+Skillet+Potatoes+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcpsfbo1wJVqYDF4t-lG-J6rtnZGl5dMP1YE-ngZ9A7J5BwWPSjbv8xZJc3Z54dNWAhSaHBzok9p1JD46KpgFhllmYXC6hBG0vBOwSbaxMl0GUPK2rWyb2eCEFhXVVU00XQVUo1g/s400/Iron+Skillet+Potatoes+3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used about 3 tablespoons of olive oil in the skillet.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWRjYA2Wz0FrEFceu59JVYUlG0fP6k1jFMhOnI1y-y10Gkwh5rWNxvIqHVTZXfwFqu6-BCcPwB6sgrz7MlzKs5LGhc54QO_LmIBc5kG_aEqe87_Q2p9J7bANkVcbylowcexpwBfw/s1600/Iron+Skillet+Potatoes+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWRjYA2Wz0FrEFceu59JVYUlG0fP6k1jFMhOnI1y-y10Gkwh5rWNxvIqHVTZXfwFqu6-BCcPwB6sgrz7MlzKs5LGhc54QO_LmIBc5kG_aEqe87_Q2p9J7bANkVcbylowcexpwBfw/s400/Iron+Skillet+Potatoes+2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Close up of the finished potatoes.<br />
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</script></div>The BBQ Guyhttp://www.blogger.com/profile/08878089791775399855noreply@blogger.com0tag:blogger.com,1999:blog-15726800.post-26097024253497117852013-07-06T19:01:00.003-04:002019-09-22T16:46:50.211-04:00Sparrow Market - Ann ArborWe stopped by Sparrow Market in downtown Ann Arbor today to investigate their ability to provide a whole shoulder for a cook in a couple of weeks.<br />
<br />
The girl at the counter original replied that they had one in the meat case, but she was referring to a pork butt. I reminded her that I want the picnic, butt, everything before it's cut up. She started to get it but about that time a gentleman walked up and asked if he could help. <br />
<br />
He told me they do have whole shoulder in the freezer available on two days notice.<br />
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We can't do it next weekend, but the week after is looking promising right now.
<br />
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</script></div>The BBQ Guyhttp://www.blogger.com/profile/08878089791775399855noreply@blogger.com1tag:blogger.com,1999:blog-15726800.post-66180129137282015812013-07-04T19:04:00.003-04:002019-09-22T16:47:09.685-04:00Grilled Hamburgers w/Sausage and Bacon<span style="font-family: "times" , "times new roman" , serif;">I like to experiment with food and a couple of weeks ago I had an idea. I combined the flavor of sausage with traditional charcoal grilled hamburger for something a little different. I liked it so much the first time I tried it, I wanted to share it on the bbq blog. I hope you like it. </span><br />
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<div>
</div>
<strong><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Grilled Hamburgers w/Sausage and Bacon</span></strong><br />
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<div>
</div>
<strong><span style="font-family: "times" , "times new roman" , serif;">Ingredients:</span></strong><br />
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<div>
</div>
<span style="font-family: "times" , "times new roman" , serif;">• 2 lbs. ground CAB 80% lean / 20% fat hamburger</span><br />
<span style="font-family: "times" , "times new roman" , serif;">• 1 lb. ground pork sausage</span><br />
<span style="font-family: "times" , "times new roman" , serif;">• 1 large onion</span><br />
<span style="font-family: "times" , "times new roman" , serif;">• 6 slices of bacon</span><br />
<span style="font-family: "times" , "times new roman" , serif;">• Pepper jack cheese (or Swiss if you prefer)</span><br />
<span style="font-family: "times" , "times new roman" , serif;">• French’s original mustard</span><br />
<div>
</div>
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<span style="font-family: "times" , "times new roman" , serif;"><strong>Directions:</strong> </span><br />
<ul>
<li><span style="font-family: "times" , "times new roman" , serif;">Chop the onion.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Combine the hamburger, sausage and finely chopped onion in a medium sized mixing bowl and mix thoroughly.</span></li>
<li><span style="font-family: "times";">Form meat into patties that are the size of half-a-fist</span></li>
<li><span style="font-family: "times";">Cook on medium hot (350-400 degrees) grill to medium-well (160-165 degrees internal temperature).</span></li>
<li><span style="font-family: "times";">Resist the temptation to "smash" or "flatten" the patties (you'll release all the juicy goodness) :-)</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Add a slice of pepper jack or Swiss cheese for each burger.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Top with ½ slice of fried bacon.</span></li>
<li style="border: currentColor;"><span style="font-family: "times" , "times new roman" , serif;">Serve with mustard on a plain hamburger bun.</span></li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiauVqcfwY8eCxECHwd1miYsJh6oUbLfqX4JuCW-_y7BXjBuGksqnPRz66qQ6ZmYCEz_ktOOFJfkH_dG_IAaUPfpl5RT9xE_s91EY7CxYoSYYhdiQfH7moB_wNpPqUBYNasxEFH6A/s1600/Hamburger.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="325" oya="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiauVqcfwY8eCxECHwd1miYsJh6oUbLfqX4JuCW-_y7BXjBuGksqnPRz66qQ6ZmYCEz_ktOOFJfkH_dG_IAaUPfpl5RT9xE_s91EY7CxYoSYYhdiQfH7moB_wNpPqUBYNasxEFH6A/s400/Hamburger.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled hamburger, medium well</td></tr>
</tbody></table>
<div class="separator" style="border: currentColor; clear: both; text-align: left;">
You could use almost any type of sausage, but I prefer something with a little heat and heavy sage seasoning. We used <em>Jimmy Dean's</em> for these, but Italian or Polish style sausage would also work. If you prefer to leave out the sausage, you could even use turkey and add some chopped onions to the mix.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizdVoOe01wH7-HHfpiYxDoI3xl7BUYQ3MXACymB539fn3jvlwsqOW6xvGfgNBRDQzDZq5YqfSxf9ypDRA2KJOxqMLOUfdrbLUEQ369AjavlU5Le7MRA8dR_6yDhWrZWPiOEPf3BA/s1600/Hamburger+with+bacon+on+a+bun.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="540" oya="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizdVoOe01wH7-HHfpiYxDoI3xl7BUYQ3MXACymB539fn3jvlwsqOW6xvGfgNBRDQzDZq5YqfSxf9ypDRA2KJOxqMLOUfdrbLUEQ369AjavlU5Le7MRA8dR_6yDhWrZWPiOEPf3BA/s540/Hamburger+with+bacon+on+a+bun.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hamburger, pepper jack cheese, topped with bacon and French's mustard</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
Some of you may be wondering, "where's the lettuce and tomato?" I prepare mine without the "garden" items, but I don't hold it against anyone the prefers a "deluxe" burger. (That's what we called them when I used to flip burgers at the <em>DQ</em> in high school.)</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglsnu7uIc-WdYtq8erlfgQC8HEXtpBbs8k6sfmz59lPNWLZCZ4krIEHC5mECaxWcyShs8yl61fCocpqcxtd5RyGx81KIweS5i_2SXLwY1u1s2ivypUIOYhDJLovik96_rvOnEVDA/s1600/Zucchini+fries.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="540" oya="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglsnu7uIc-WdYtq8erlfgQC8HEXtpBbs8k6sfmz59lPNWLZCZ4krIEHC5mECaxWcyShs8yl61fCocpqcxtd5RyGx81KIweS5i_2SXLwY1u1s2ivypUIOYhDJLovik96_rvOnEVDA/s540/Zucchini+fries.jpg" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We served our grilled hamburgers with zucchini fries</td></tr>
</tbody></table>
<div class="separator" style="border: currentColor; clear: both; text-align: left;">
Here's a link to the <a href="http://www.health.com/health/recipe/0,,10000001831902,00.html" target="_blank">zucchini recipe</a> from <a href="http://health.com/">Health.com</a>. Basically we cut the zucchini into 3 inch strips; prepared an egg and milk mixture; dipped the sticks into the egg wash; rolled in bread crumbs and Parmesan cheese; and cooked at 425 degrees on baking rack on top of a baking sheet. The baking rack helps keep them from getting "mushy" and sticking to the baking sheet.</div>
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</script></div>The BBQ Guyhttp://www.blogger.com/profile/08878089791775399855noreply@blogger.com3tag:blogger.com,1999:blog-15726800.post-78877727800891229342013-06-07T23:05:00.000-04:002019-09-22T16:47:27.249-04:00BBQ Hot Dogs Anyone?I know it's not the type of traditional bbq that I usually feature on this bbq blog, but I've been craving hot dogs all week. I'm on a quest to find two or three killer ideas for great bbq hot dogs. <br />
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One things for sure, I don't like cheap hot dog meat so first things being first I've got to find some quality candidates. I know hot dogs have a bad reputation, but some are made from better ingredients than others. Quality is realative when it comes to hot dogs I'm sure.<br />
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Chil or no chili? Beans or no?<br />
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Stick with basic ketchup, mustand, relish and onions; or try something more exotic?<br />
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These are the questions that have been on my mind all week. I'm open to suggestions, if you care to share.<br />
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Check back on Sunday for the three best hot dogs recipes I can find. <br />
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Here's a <a href="http://www.buzzfeed.com/wallstreetjournal/the-10-most-decedent-gourmet-hot-dogs-from-around-354z" target="_blank">link</a> to some interesting hot dogs. Most of these are out of my price range today, but some of them lower on the list sound interesting. For this week I think I'm going to stick to some of the more traditional thoughts and visions for bbq hot dogs: ketchup, mustard, relish, onions, green peppers, banana peppers, jalapenos, sauerkraut, chili, etc. Linda is going to whip up a chipotle sauce later today to try on our <a href="http://www.hebrewnational.com/" target="_blank">Hebrew National</a> and <a href="http://www.kowality.com/" target="_blank">Kowalski</a> brand dogs that I purchased yesterday.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDTHDsY28YdMpSXr_7x_H3Wjg3txVAkhPqdfGdhTW495dinez-itA0S-8mxuUvJtgCGv3XME1EaxTt0KqyMbL246QoINxK_x_bplGNiCWuV5XMjKwmYIjalzxh0j7JeZY_w-_xeA/s1600/Hebrew+National.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDTHDsY28YdMpSXr_7x_H3Wjg3txVAkhPqdfGdhTW495dinez-itA0S-8mxuUvJtgCGv3XME1EaxTt0KqyMbL246QoINxK_x_bplGNiCWuV5XMjKwmYIjalzxh0j7JeZY_w-_xeA/s400/Hebrew+National.jpg" width="265" yya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No artificial flavors, No preservatives, No gluten, No fillers and No by-products</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="border: currentColor; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK01Nig1FQIrJVJCR-8SWbfbggiTv84w19AFWZlfWsCGsbaQvaRZM96w8TmQJsw3nfoiiqhLqrMrS1o5-I3QQIr7lJeRMBSAutEf2QyyjD6NqVCcKZm5JuPaV3WO1PsqjT1noI7Q/s1600/Kowalski+natural+casing.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK01Nig1FQIrJVJCR-8SWbfbggiTv84w19AFWZlfWsCGsbaQvaRZM96w8TmQJsw3nfoiiqhLqrMrS1o5-I3QQIr7lJeRMBSAutEf2QyyjD6NqVCcKZm5JuPaV3WO1PsqjT1noI7Q/s400/Kowalski+natural+casing.jpg" width="400" yya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Natural casing hot dogs made locally in Metro Detroit</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="border: currentColor; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3bI-jJMY3NgUcubDhtL1KzrHRT8gWxmwb2jaguMVHqrNKRQPCatjLp1HvThEvIwGf5byBN6VD3eeV2OsNyrucibPCn9ygmtBrA624CRhycWUYI8zdz9K8rqpZIJ8GdL7Nu9HecA/s1600/Hot+dogs+4+ways.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3bI-jJMY3NgUcubDhtL1KzrHRT8gWxmwb2jaguMVHqrNKRQPCatjLp1HvThEvIwGf5byBN6VD3eeV2OsNyrucibPCn9ygmtBrA624CRhycWUYI8zdz9K8rqpZIJ8GdL7Nu9HecA/s400/Hot+dogs+4+ways.jpg" width="400" yya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot dogs 4 ways</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="border: currentColor; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDyAXOU2nEMEbFXJkYPfClCPnpn5Th_VthyNp8CTE6A-LwfXhG9zBilaiKZnxDEvZqiLiYy5672A1jUbfVOy66VDwsJH_qZPzGT-r-mQB9hpsLAPxcpalI-pt1jlDQFMSf6lgPg/s1600/Hot+dog+lunch.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDyAXOU2nEMEbFXJkYPfClCPnpn5Th_VthyNp8CTE6A-LwfXhG9zBilaiKZnxDEvZqiLiYy5672A1jUbfVOy66VDwsJH_qZPzGT-r-mQB9hpsLAPxcpalI-pt1jlDQFMSf6lgPg/s400/Hot+dog+lunch.jpg" width="400" yya="true" /></a></td></tr>
<tr><td class="tr-caption" style="border: currentColor; text-align: center;">Hot dog lunch spread</td></tr>
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Linda made a tasty relish for the hot dogs. Here's the recipe if you want to try it sometime.</div>
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<strong>Pickle and Parsley Relish</strong> </div>
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(from the July 2013 edition of <em>Woman's Day</em> magazine)</div>
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6 halves of sour pickles, chopped</div>
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1/2 medium white onion, chopped</div>
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3 TBSP whole grain mustard</div>
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1/4 cup fresh flat parsley, chopped</div>
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Combine and mix the ingredients to make a relish for your hot dogs.</div>
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</script></div>The BBQ Guyhttp://www.blogger.com/profile/08878089791775399855noreply@blogger.com14tag:blogger.com,1999:blog-15726800.post-91825593818704768222013-05-26T06:47:00.003-04:002019-09-22T16:47:50.533-04:00Memorial Day Weekend BBQ Activities <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinuwYXxZgE5_WBSq06teX__wfhkWjO3sPx9RWoOwrBvckv8N_s7UcQ0fJsovqeI0Jawf2CdmGwc2zJw7eT_TAntDIbvLHIQBE0TnWdf-pl2ucZO2ViJCUVturwQbmJr4_LhdqpXg/s1600/BBQ+Guy+prepping+brisket.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinuwYXxZgE5_WBSq06teX__wfhkWjO3sPx9RWoOwrBvckv8N_s7UcQ0fJsovqeI0Jawf2CdmGwc2zJw7eT_TAntDIbvLHIQBE0TnWdf-pl2ucZO2ViJCUVturwQbmJr4_LhdqpXg/s400/BBQ+Guy+prepping+brisket.jpg" width="225" ya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BBQ Guy prepping brisket</td></tr>
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For the holiday I cooked brisket, 2 pork butts and 2 whole chickens. On top of that, it was my favorite day of auto racing all year long, so I thought, "why not make it better by cooking some bbq too?!"<br />
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<strong>Pork Butt Spice Rub Recipe</strong><br />
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1/2 cup sugar<br />
1/3 cup salt<br />
2 tablespoons garlic powder<br />
2 tablespoons onion powder<br />
2 tablespoons chili powder<br />
1 tablespoon cumin <br />
1 tablespoon black pepper<br />
1 teaspoon chipotle powder<br />
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<strong>BBQ Chicken Rub Recipe</strong><br />
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2 tablespoons sugar<br />
2 tablespoons brown sugar<br />
1 tablespoon Kosher salt<br />
1 tablespoon garlic powder<br />
1 tablespoon chili powder<br />
1 tablespoon black pepper<br />
1 tablespoon lemon pepper<br />
1 teaspoon cayenne pepper<br />
1 tablespoon of rosemary sprinkled in the cavity<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6jjWyWpYGl7SRsRqaCdpoVL_IeuuTdyTkfKB8w1qw3mlppTfT_XmDqj41vPCtfIuZKZs7z8-2IVbrtA2idVssJFvuJZVNomMtq_YYUCMAgrvLyjqNZoodLAWoNRPbv_pzbMoAA/s1600/WSM+and+Backwoods+Smoker.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6jjWyWpYGl7SRsRqaCdpoVL_IeuuTdyTkfKB8w1qw3mlppTfT_XmDqj41vPCtfIuZKZs7z8-2IVbrtA2idVssJFvuJZVNomMtq_YYUCMAgrvLyjqNZoodLAWoNRPbv_pzbMoAA/s640/WSM+and+Backwoods+Smoker.jpg" width="500" ya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Weber Smokey Mountain and Backwoods Party vertical water smokers</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoaHkIHmbHUkuXc5_L5KTxCYJJYvkYNZJZL0yXNEnqdpZiKOqbidDOKj0hfysKj9nIaTNUNrVTRwehS5m9i6AME_CkJbhowfl2MFze57cd_tuJ42jMQKQIi3n1rVdkv3hmhKYR1w/s1600/Seasoning+2.5+lb+whole+chickens.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoaHkIHmbHUkuXc5_L5KTxCYJJYvkYNZJZL0yXNEnqdpZiKOqbidDOKj0hfysKj9nIaTNUNrVTRwehS5m9i6AME_CkJbhowfl2MFze57cd_tuJ42jMQKQIi3n1rVdkv3hmhKYR1w/s640/Seasoning+2.5+lb+whole+chickens.jpg" width="360" ya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BBQ Guy seasoning whole chickens</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6NwIKkpoQ6pWGXIu31oP-WftHQqMtMsPH8NDsH-PUg_I6RVWj95GRXrBngUaxBUYrsBtEM9Ln7L75Z6dArupVLFzBoFD14QincRj0kCdYmno8HgOF6BUFIZBap2oZbZNylkqZRg/s1600/Beer+cans+in+the+chicken+roosts.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6NwIKkpoQ6pWGXIu31oP-WftHQqMtMsPH8NDsH-PUg_I6RVWj95GRXrBngUaxBUYrsBtEM9Ln7L75Z6dArupVLFzBoFD14QincRj0kCdYmno8HgOF6BUFIZBap2oZbZNylkqZRg/s400/Beer+cans+in+the+chicken+roosts.jpg" width="400" ya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beer cans firmly seated in the chicken "roosts"</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFm2Z-_7uwjA5lODQD1PtP6k33TF8vNuHqd3qvRRTdjtM_Wgy77wR7ldTd6hPQflQxGRRtm1VS5hqirDoGNycnEHghZjhJmm74AvKgD_5qzxzeYEM5exGoO5BQlwAgF6bYvRAlQ/s1600/Beer+can+chicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFm2Z-_7uwjA5lODQD1PtP6k33TF8vNuHqd3qvRRTdjtM_Wgy77wR7ldTd6hPQflQxGRRtm1VS5hqirDoGNycnEHghZjhJmm74AvKgD_5qzxzeYEM5exGoO5BQlwAgF6bYvRAlQ/s400/Beer+can+chicken.jpg" width="400" ya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Three hours later, here's what beer can chicken looks like</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs8mG_TLfdHUwxAYDIfWaYTrLnTB-r8YiI1xyivwCgxiAMQUbuUNzZzxwz2WUGuHu9WkE0q2R4Jz6Mt6YnjUzqV4mRN62G8tEC7gv1GaqRTxu961nMqLLFaI0x8wbedUkbgH720g/s1600/Finished+BBQ+Chicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs8mG_TLfdHUwxAYDIfWaYTrLnTB-r8YiI1xyivwCgxiAMQUbuUNzZzxwz2WUGuHu9WkE0q2R4Jz6Mt6YnjUzqV4mRN62G8tEC7gv1GaqRTxu961nMqLLFaI0x8wbedUkbgH720g/s400/Finished+BBQ+Chicken.jpg" width="400" ya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Resting" the chicken before pulling</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJng6CzrSZrb5YGr6IcjLhf2zFW2OxofvybNT7qhlVFXCGrsKtzcwuAEC4lK59TRh79oHgfZ5yoTO6DqfsIf6iQ6yBiCXKt7N4IX4653tEhW4lO9ki4y6e6eCK8Zn4oNkU7huyw/s1600/Pulled+chicken+sliders.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJng6CzrSZrb5YGr6IcjLhf2zFW2OxofvybNT7qhlVFXCGrsKtzcwuAEC4lK59TRh79oHgfZ5yoTO6DqfsIf6iQ6yBiCXKt7N4IX4653tEhW4lO9ki4y6e6eCK8Zn4oNkU7huyw/s400/Pulled+chicken+sliders.jpg" width="400" ya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pulled bbq chicken sliders</td></tr>
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It was a fun filled day of bbq and racing. I've never made pulled bbq chicken before, but it turned out very well.<br />
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Linda made "white bbq sauce" for the chicken too. It's popular in northern Alabama, but I've never tried it before either. It was unusual, but very tasty. Next time I think we'll use less vinegar to reduce the "bite" a little bit.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Ow1m3ZTgUy0hn-elXmapnaVgNGzdabdE8L_4Jez5mNcB2thxld6v763FEjlKfzbXmWlV7hJKRW3MN7qDZ5w-1AZ79RSd8c57N-sWAcip4XmMFRxU_f_FdI-oy_qZldN-GEPIpg/s1600/BBQ+beef+brisket.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Ow1m3ZTgUy0hn-elXmapnaVgNGzdabdE8L_4Jez5mNcB2thxld6v763FEjlKfzbXmWlV7hJKRW3MN7qDZ5w-1AZ79RSd8c57N-sWAcip4XmMFRxU_f_FdI-oy_qZldN-GEPIpg/s400/BBQ+beef+brisket.jpg" width="400" ya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BBQ beef brisket close-up</td></tr>
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<div class="separator" style="border: currentColor; clear: both; text-align: left;">
We finished everything off by slicing a nice looking brisket. The picture above was taken after slicing, but before adding a thin brushing of bbq sauce on both sides of each slice. Ummm, good stuff!</div>
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And for desert, Linda made a nice looking rhubarb pie.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPq7JOuxiuXATwK2dJUg-eG1ELx6dIOb3TUA_vltd880Fbvar2O9h9rFGvf87bOjiXWnmevpT5OMjuIzZNISzqDRjsKAD-FoWMg6kqhmjj3KxLXz1DBQqEsJEkSuV2wss37AO8SQ/s1600/Rhubarb+pie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPq7JOuxiuXATwK2dJUg-eG1ELx6dIOb3TUA_vltd880Fbvar2O9h9rFGvf87bOjiXWnmevpT5OMjuIzZNISzqDRjsKAD-FoWMg6kqhmjj3KxLXz1DBQqEsJEkSuV2wss37AO8SQ/s400/Rhubarb+pie.jpg" width="400" ya="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rhubarb pie with the crust protector still in place.<br />
The metal ring protects the outer crust from over cooking.</td></tr>
</tbody></table>
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</script></div>The BBQ Guyhttp://www.blogger.com/profile/08878089791775399855noreply@blogger.com3tag:blogger.com,1999:blog-15726800.post-46544817406317871532013-04-21T18:58:00.001-04:002019-09-22T16:48:40.221-04:00Beef Meatballs Wrapped in Bacon (MOINKs)I did a Google search today for <em>bbq wrapped with bacon</em> and discovered some pictures for MOINKs aka <em>beef meatballs wrapped in bacon</em>. MOINK stands for "MOO" and "OINK" (beef and pork).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwUvwgRd7ognyxeTjToMMaE5qbn9ZoPSCKVDM9AFbwQC-ivISPp8RuLeO7lYfyeiM-btAdlpA0ir83nHYefpQStwJLr2T1Hn3Z5sUNSOobXG3L0mYF-fmNLp63wZTwgzrFrb64lA/s1600/MOINK+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwUvwgRd7ognyxeTjToMMaE5qbn9ZoPSCKVDM9AFbwQC-ivISPp8RuLeO7lYfyeiM-btAdlpA0ir83nHYefpQStwJLr2T1Hn3Z5sUNSOobXG3L0mYF-fmNLp63wZTwgzrFrb64lA/s400/MOINK+1.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meatballs wrapped in bacon after 30 minutes on the grill</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0uyj7Fc6Z5nkI6T3kR2x0zHqW1xTkJpEOFAf_tu5uovIEBrezazNXsMJohi0R7xrn5dtHS_OrEvoeZ-cAWEp7PQTtaUPz4gevXoC7GDNN3Bxy61GDqvXzqE7op9IRT505Iqy2dg/s1600/MOINK+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0uyj7Fc6Z5nkI6T3kR2x0zHqW1xTkJpEOFAf_tu5uovIEBrezazNXsMJohi0R7xrn5dtHS_OrEvoeZ-cAWEp7PQTtaUPz4gevXoC7GDNN3Bxy61GDqvXzqE7op9IRT505Iqy2dg/s400/MOINK+2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MOINKs after 80 minutes on the grill</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1LgkZJkIo8lC1NG_0Dx8vaUOartSNbu8XP7KgFxOjIQBoCdmO3YLGBHzrcdzRzFaC28oSceU8eZwF24qh6s56VCRJ1kFSvF2aXVkfn7b0Z-u73Hcx4UJjidEuP5rvgrE81sHsQ/s1600/MOINK+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1LgkZJkIo8lC1NG_0Dx8vaUOartSNbu8XP7KgFxOjIQBoCdmO3YLGBHzrcdzRzFaC28oSceU8eZwF24qh6s56VCRJ1kFSvF2aXVkfn7b0Z-u73Hcx4UJjidEuP5rvgrE81sHsQ/s400/MOINK+3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MOINK close-up on my Weber Platinum grill</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcJEO_a6qoLRFrvcFLVDAbhIBwAzsf0zCfvCQ7IqwZkpmZ4s3xQmrwkex5khb3O0BUYyhBUPS1Iij8jNwPh2gsVGCOlqBa_Ji0MfykvOWDpvE5tc2Gov0chVovHhUV9whRUfnBw/s1600/MOINK+with+bbq+sauce.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcJEO_a6qoLRFrvcFLVDAbhIBwAzsf0zCfvCQ7IqwZkpmZ4s3xQmrwkex5khb3O0BUYyhBUPS1Iij8jNwPh2gsVGCOlqBa_Ji0MfykvOWDpvE5tc2Gov0chVovHhUV9whRUfnBw/s400/MOINK+with+bbq+sauce.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished MOINK close-up read-to-eat after 90 minutes on the grill</td></tr>
</tbody></table>
I didn't follow any particular recipe, but here's a summary of how I made the tasty bbq treats.<br />
<br />
<strong><span style="font-size: large;">Meatballs Wrapped in Bacon</span></strong><br />
<ul>
<li>1 lb ground sirloin</li>
<li>12 slices of bacon</li>
<li>4 tablespoons of bbq rub</li>
<li>3 tablespoons of breadcrumbs</li>
<li>1 egg</li>
</ul>
<br />
<u><strong>Directions</strong></u>: <br />
<ul>
<li>Place the ground sirloin in a medium sized-bowl.</li>
<li>Add the breadcrumbs, bbq rub and one well-beaten egg. </li>
<li>Mix it together for 5 minutes by hand.</li>
<li>Form into meatballs roughly 1 3/4 inches in diameter.</li>
<li>Wrap them with bacon and secure with a toothpick. </li>
<li>Pre-heat grill to 350 degrees.</li>
<li>Grill the beef wrapped in bacon using indirect heat for 1 hour and check for doneness.</li>
<li>Cook until finished and sauce with your favorite bbq sauce during the last 5 minutes of cooking.</li>
</ul>
<br /><div class="blogger-post-footer"><script type="text/javascript"><!--
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBbyWxSf2GMVZ6hKI225Mu73dR9-JD1n-uEgrBz45YBe8_qAijtU5N7YYfiePk7m2rLEQ8EGEIlgEaf_eSeOPxuQFDvjhQ0cmX7J_GHO3gobzxnmZR1TPYOenWQV5Kn0E0MBEng/s1600/Chicken+drumsticks+with+bbq+sauce.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBbyWxSf2GMVZ6hKI225Mu73dR9-JD1n-uEgrBz45YBe8_qAijtU5N7YYfiePk7m2rLEQ8EGEIlgEaf_eSeOPxuQFDvjhQ0cmX7J_GHO3gobzxnmZR1TPYOenWQV5Kn0E0MBEng/s400/Chicken+drumsticks+with+bbq+sauce.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled chicken</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
And here's <a href="http://bbqguyblog.blogspot.com/2012/04/chicken-drumsticks-wrapped-in-bacon.html" target="_blank">the recipe</a> if you're interested.</div>
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<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-tg0jMp1r8u8/UQ70awGRicI/AAAAAAAABkQ/JavP9Yi9ATA/s1600/Cold+smoking+005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="http://2.bp.blogspot.com/-tg0jMp1r8u8/UQ70awGRicI/AAAAAAAABkQ/JavP9Yi9ATA/s400/Cold+smoking+005.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork shoulder picnic</td></tr>
</tbody></table>
We ended up with a whole bunch of pulled pork. I'll be eating left overs for lunch all week.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-pihMcxkEB2U/UQ70-lqXjhI/AAAAAAAABlQ/A-Fy7dH4oxs/s1600/Cold+smoking+010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-pihMcxkEB2U/UQ70-lqXjhI/AAAAAAAABlQ/A-Fy7dH4oxs/s400/Cold+smoking+010.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pulled pork</td></tr>
</tbody></table>
I baked sweet potatoes whole in the smoker for the last hour of the cooking session.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-TERP-QDcAzs/UQ7076oi4qI/AAAAAAAABlI/4HERI9wreTc/s1600/Cold+smoking+018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-TERP-QDcAzs/UQ7076oi4qI/AAAAAAAABlI/4HERI9wreTc/s400/Cold+smoking+018.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet potato wedges</td></tr>
</tbody></table>
<br />
Then I sliced them into wedges and plopped them in a frying pan filled with about 3/4 of an inch in vegetable oil.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ONBCBwKvwkQ/UQ70hhJfHEI/AAAAAAAABkY/aiE8PsVHwqg/s1600/Cold+smoking+025.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/-ONBCBwKvwkQ/UQ70hhJfHEI/AAAAAAAABkY/aiE8PsVHwqg/s400/Cold+smoking+025.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frying the sweet potato wedges</td></tr>
</tbody></table>
The wedges were fried for about 10 minutes until the skin started to turn crispy.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-AF35bBIKUbM/UQ701iKVd_I/AAAAAAAABk4/6wrwJffDlvo/s1600/Cold+smoking+052.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="262" src="http://4.bp.blogspot.com/-AF35bBIKUbM/UQ701iKVd_I/AAAAAAAABk4/6wrwJffDlvo/s400/Cold+smoking+052.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet potato wedges wtih dipping sauce</td></tr>
</tbody></table>
Linda made the dipping sauce with Greek yogurt, chipotle, mayonaise, Adobo sauce, chili powder, garlic, and some smoked paprika.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-HQOEFc3rNWc/UQ70miyZmRI/AAAAAAAABkg/bWQijeEjSLw/s1600/Cold+smoking+031.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-HQOEFc3rNWc/UQ70miyZmRI/AAAAAAAABkg/bWQijeEjSLw/s400/Cold+smoking+031.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pulled pork sliders</td></tr>
</tbody></table>
We served the pulled pork on dinner rolls.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-enxn5ltnoRY/UQ707FZQz0I/AAAAAAAABlA/5c2zFDPAPIU/s1600/Cold+smoking+055.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-enxn5ltnoRY/UQ707FZQz0I/AAAAAAAABlA/5c2zFDPAPIU/s400/Cold+smoking+055.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Supper before the Big Game</td></tr>
</tbody></table>
This was my supper before the game and for my birthday.<div class="blogger-post-footer"><script type="text/javascript"><!--
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<br />
Today I found a 1999 Monaco Dynasty, which based on the pictures available at <a href="http://monacodynasty.com/">MonacoDynasty.com</a>, appears to be well taken care of. I have no affiliation wtih the seller and have not seen the coach up close and personal, so I cannot vouch for it's suitability for purchase, but I personally think it looks very good.<br />
<br />
Here are the details from the <a href="http://www.monacodynasty.com/" target="_blank">website</a>:<br />
<br />
40 Ft in Length<br />
One slide out<br />
350 HP Engine<br />
Allison Transmission<br />
2 kw Inverter (New)<br />
QD 7.5 kw Generator<br />
w/Auto Gen & A/C Start<br />
3 Point Leveling Jacks<br />
Back-up Camera<br />
Fog Lights<br />
2 Air Conditioners/Heat Pumps<br />
Solar Panel<br />
Docking lights<br />
2 Fantastic Fans, 1 Koolmatic Fan<br />
Antilock Braking System<br />
215,500 miles<br />
Mud Flap<br />
Silver Leaf Engine Analyzer<br />
Cherry Wood Cabinets<br />
Automatic Satellite System<br />
Washer and Dryer<br />
Aqua Hot 3 Zone heating & Hot Water<br />
4 Door Refrigerator w/ Ice Maker<br />
AM/FM Cassette w/10 Disc CD Player<br />
VCR & 2 TVs<br />
Convection Oven/microwave<br />
Slide Out Tray in 2 Bays<br />
Full Awnings<br />
Leather Recliner<br />
Sofa Bed<br />
Full Cabinet behind Kitchen Table<br />
Power Pilot & Co-pilot Seats<br />
Model - PBS Slide<br />
Stored in Florida<br />
No Smoking - No Pets<br />
<br />
The website lists the sales price at $39,000.<div class="blogger-post-footer"><script type="text/javascript"><!--
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<br />
There's only one problem....it's 12 degrees outside right now and we've had a few days of snow that's beginning to accumulate into several inches at this point.<br />
<br />
I use an upright charcoal smoker with a charcoal maze, water pan, adjustable air intake, adjustable exhaust, and 1 inch of insulation throughout the cooker walls. The water pan rests on a removable metal grate about 4 inches above the charcoal. The water pan is completely adjustable. I can remove it completely, move it forward or backward, or place it directly above the center of the maze. This adjustability gives me more control over the fire management and temperature of the cooker and ultimately; how fast I cook the meat.<br />
<br />
I have experience with cold weather smoking, so I thought I would share some tips that I've learned.<br />
<br />
<div style="text-align: center;">
<strong><span style="font-size: large;">Cold Weather Smoking Tips</span></strong></div>
<br />
<a href="http://1.bp.blogspot.com/-V6oIsT6fUCc/UQ579cYAkQI/AAAAAAAABjw/f8n_RVnxLVQ/s1600/Cold+smoking+001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-V6oIsT6fUCc/UQ579cYAkQI/AAAAAAAABjw/f8n_RVnxLVQ/s400/Cold+smoking+001.JPG" width="266" /></a>1. <u>Prepare everything the night before</u> - load the cooker with charcoal, get your supplies ready, move your cooker into an easily accessible pre-staging area so it's easy to get to when you're ready to start cooking. I store my cooker in the garage, so last night before going to bed I pulled it out from it's storage area and positioned it directly in front of the garage door. This morning all I had to do was roll it outside, light the fire, and it was off to the races.<br />
<br />
2. <u>Use an insulated charcoal smoker</u> - In temperatures below freezing, a stickburner (i.e. offset smoker using firewood with the cooking chamber located to one side of the cooking grates) isn't going to work<br />
<br />
3. <u>Get the fire hot first</u> - In warm weather it's not crucial, but in cold weather it's a mistake to put the meat on the cooker before the cooker temperature reaches at least 200 degrees. Put the meat on too early and you will probably extend the cooking time by a couple of hours. Opening and closing the door and pittling around adjusting the fire will keep the cooker temperature lower than desired longer than desired.<br />
<br />
4. <u>Add water to the charcoal pan slowly</u> - To help your cooker build temperature quickly, don't start with a lot of water in the water pan. You can always add more later. I like to start with about 1/2 a gallon in my 3 gallon water pan and then add more as needed.<br />
<br />
5. <u>Keep an eye on the temperature gauge</u> - In cold weather the cooker temperature will fall very quickly if conditions are not just right.<br />
<br />
<a href="http://2.bp.blogspot.com/-vzX035zmFOo/UQ57_kRRTfI/AAAAAAAABj4/qzY89GlcSvw/s1600/Cold+smoking+003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-vzX035zmFOo/UQ57_kRRTfI/AAAAAAAABj4/qzY89GlcSvw/s320/Cold+smoking+003.JPG" width="320" /></a>6. <u>Keep additional supplies of charcoal close-by</u> - In cold weather it's going to require more fuel to maintain a given temperature, so don't be afraid to add more charcoal during a cooking session if it's needed.<div class="blogger-post-footer"><script type="text/javascript"><!--
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<br />
I made an assumption that "natural" meant <em>no hormones, no antibiotics, and non-GMO feedstock</em>. But you know what they say about those who make assumptions....:-)<br />
<br />
Today I received a response from the pork producer stating that their pork contains no hormones and no antibiotics, but that they do use GMO corn. I personally do not consider GMO corn as natural, but before I allowed myself to get too excited about it I did some additional research on <a href="http://usda.gov/">USDA.gov</a> .<br />
<br />
Here are the definitions quoted from the <a href="http://www.fsis.usda.gov/factsheets/Meat_&_Poultry_Labeling_Terms/index.asp#14" target="_blank">Food Labeling page</a> of <a href="http://usda.gov/">USDA.gov</a>:<br />
<br />
<br />
<em><strong>NATURAL:</strong> <br />A product containing no artificial ingredient or
added color and is only minimally processed. Minimal processing means that the
product was processed in a manner that does not fundamentally alter the product.
The label must include a statement explaining the meaning of the term natural
(such as "no artificial ingredients; minimally processed").<br /><br /><strong>NO HORMONES
(pork or poultry): </strong><br />Hormones are not allowed in raising hogs or
poultry. Therefore, the claim "no hormones added" <strong>cannot be
used</strong> on the labels of pork or poultry unless it is followed by a
statement that says "Federal regulations prohibit the use of hormones." </em><br />
<em>
</em><br />
<em><strong>NO
HORMONES (beef): </strong><br />The term "no hormones administered"
<strong>may</strong> be approved for use on the label of beef products if
sufficient documentation is provided to the Agency by the producer showing no
hormones have been used in raising the animals. </em><br />
<br />
<em><strong>NO ANTIBIOTICS (red meat and
poultry):</strong> <br />The terms "no antibiotics added" may be used on labels
for meat or poultry products if sufficient documentation is provided by the
producer to the Agency demonstrating that the animals were raised without
antibiotics. </em><br />
<br />
I learned some things I didn't know and cleared up some assumptions that I made when purchasing meat at the local grocery store. I suspect that I am not alone in the basic assumptions I made, but I don't know for sure. Maybe no one but me really worries about things like that? :-)<br />
<br />
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</script></div>The BBQ Guyhttp://www.blogger.com/profile/08878089791775399855noreply@blogger.com0tag:blogger.com,1999:blog-15726800.post-10180089979230472962013-01-27T17:00:00.004-05:002013-01-27T21:45:08.895-05:00Sidetrack Bar and Grill - Ypsilanti, MILinda and I were looking for some place different to eat lunch today and decided to try Depot Town in Ypsilanti. We've driven through the area a few times in the warm weather months and the restaurants in that area are always packed to capacity. Today we stopped by Sidetrack Bar and Grill.<br />
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I attended evening classes at Eastern Michigan University nearby a few years back, but aside from grabbing a bite here and there from a local run-of-the-mill franchise place near campus I never had the time before or after classes to explore the local hangouts. (Definitely my loss.) Apparently the movie about Betty Anne Waters titled <a href="http://www.imdb.com/title/tt1244754/" target="_blank">Conviction</a> starring Hilary Swank was actually filmed at Sidetrack. And last but not least, the 1/3 lb hamburger was <a href="http://www.oprah.com/food/The-20-Best-Burgers-in-America-Discovered/2" target="_blank">ranked #19</a> on Oprah.com.<br />
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<iframe allowfullscreen="" frameborder="0" height="300" src="http://www.youtube.com/embed/2yKDfrrFkFY" width="500"></iframe><br />
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Linda had the macaroni and cheese with andouille sausage. I had the handcrafted hamburger with a side of sweet potato fries. Both selections were delicous. The burgers are not the one-size-fits-all variety. You can choose from a large selection of add on condiments for the burger including a large selection of cheeses, raw or cooked onion, Ranch dressing, salsa, mushrooms, bell peppers, avocado, marinated portabello mushroom and even a fried egg.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ezNbKxNcunY/UQWirZbu7xI/AAAAAAAABjE/FdO8JkGy2ZA/s1600/Sidetrack+burger+and+sweet+potato+fries.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="325" src="http://4.bp.blogspot.com/-ezNbKxNcunY/UQWirZbu7xI/AAAAAAAABjE/FdO8JkGy2ZA/s400/Sidetrack+burger+and+sweet+potato+fries.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheeseburger and sweet potato fries</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-j9fbDgcbaLo/UQWirda0nyI/AAAAAAAABi8/gWAUtCQUZNc/s1600/Sidetrack+burger.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="325" src="http://4.bp.blogspot.com/-j9fbDgcbaLo/UQWirda0nyI/AAAAAAAABi8/gWAUtCQUZNc/s400/Sidetrack+burger.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheeseburger close-up, 1/3 lb </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-aq1WiZVnEtY/UQWirUcOxhI/AAAAAAAABjA/BIMbthxVynk/s1600/Sidetrack+moose+on+the+wall.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="325" src="http://4.bp.blogspot.com/-aq1WiZVnEtY/UQWirUcOxhI/AAAAAAAABjA/BIMbthxVynk/s400/Sidetrack+moose+on+the+wall.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Moose on the Wall</td></tr>
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And lest anyone forget that this restaurant is situated very, very close to the railroad tracks in Depot Town...hence the name Sidetrack...it's likely an Amtrak train will fly by at speed when you least expect it and make you wonder if it's actually coming in through the huge picture window near the dining area.</div>
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