I grilled some pork chops tonight using Raspberry Chipotle Marinade from Allegro. Linda picked it up at Winn Dixie earlier this summer.
It's no longer available on the manufacturer's website - perhaps it's a seasonal item - but I'd buy some more if I could. It gives pork chops a hint of heat accompanied by a hint of fruit for a wonderful combination.
I marinaded the pork chops for 4 hours and grilled them for 20 minutes to an internal temperature of 163-164 degrees.
Sunday, August 30, 2009
Tuesday, August 25, 2009
Barbecue Brisket Weekend
Finished product. I cooked a 13 lb brisket for 8 hours with apple wood and sauced lightly with Blues Hog BBQ Sauce.
Weber Smokey Mountain cooking at 225 degrees.
Stem thermometer through the lid to monitor the temperatures.Wednesday, August 19, 2009
Oregon Bounty Contest
TravelOregon.com is hosting a contest. You can check their website beginning 8/24/09 for all the details.
-Entries are open 8/24 – 9/18
-Judging will take place the week of 9/21
-Judging will take place the week of 9/21
-Winners will be notified the week of 9/28
Sunday, August 16, 2009
Best of the Butts
The town of Bell Buckle in Tennessee is hosting the Best of the Butts bbq competition on Saturday, September 5. The contest is sponsored by George Dickel Tennessee Whiskey. Awards start at 2 p.m.
What a wonderful excuse to visit Bell Buckle, a historic community a few miles north of Manchester, Tennessee and conveniently located off Interstate 24.
From the press release:
Contestants check in on Friday, September 4th from Noon until 6 PM. A mandatory cook.s meeting will follow at 6:30 PM. The Cook-off grounds will be open to the public at no charge beginning Saturday, September 5th at 9:00 a.m. We will have official judging on the BBQ determining tenderness/texture, taste, and appearance. Winners will be announced on the
stage at 2:00 PM and $600 in cash prizes will be awarded. A People.s Choice Award will be given to the contestant deemed best by taste testers that would like to try their culinary skills on the pork butt competition.
What a wonderful excuse to visit Bell Buckle, a historic community a few miles north of Manchester, Tennessee and conveniently located off Interstate 24.
From the press release:
Contestants check in on Friday, September 4th from Noon until 6 PM. A mandatory cook.s meeting will follow at 6:30 PM. The Cook-off grounds will be open to the public at no charge beginning Saturday, September 5th at 9:00 a.m. We will have official judging on the BBQ determining tenderness/texture, taste, and appearance. Winners will be announced on the
stage at 2:00 PM and $600 in cash prizes will be awarded. A People.s Choice Award will be given to the contestant deemed best by taste testers that would like to try their culinary skills on the pork butt competition.
Monday, August 03, 2009
Win a Free WSM
Instructables.com is hosting a Low and Slow BBQ Contest with the chance to win a Weber Smokey Mountain cooker. Runners-up (maximum of 10) will win a signed copy of Low and Slow by Gary Wiviott.
From the contest rules on the website:
"We're looking for recipes, techniques, and even ways to build your own BBQ. Just make sure to take plenty of mouth-watering photos and provide helpful text so others can follow in your footsteps. Impress us and you'll win a Weber Smokey Mountain Cooker and a signed copy of Low & Slow BBQ to ensure that your BBQ reign continues."
Visit the website to submit your entry today.
From the contest rules on the website:
"We're looking for recipes, techniques, and even ways to build your own BBQ. Just make sure to take plenty of mouth-watering photos and provide helpful text so others can follow in your footsteps. Impress us and you'll win a Weber Smokey Mountain Cooker and a signed copy of Low & Slow BBQ to ensure that your BBQ reign continues."
Visit the website to submit your entry today.
Sunday, August 02, 2009
Food Inc Movie
I've posted about it before, but Linda and I drove down to Lakewood Ranch today and watched Food Inc. at the theatre. Three things in the movie impacted us greatly:
- Barbara Kowalcyk's story about her son Kevin and her attempts to get Kevin's Law through congress
- The plight of soybean farmers that want to save back soybeans for seed
- Working conditions at packing plants and the plight of the labor force that works in them
If you make the effort to watch the movie (it's in limited release), I predict that you'll never look at America's food system the same way again.
Saturday, August 01, 2009
Big Texan Steak Ranch - 72 ounce steak
We were in Amarillo in June and stopped by the Big Texan for supper. I find it hard to believe, but our waitress said 1 out every 6 people that attempt to eat the 72 ounce free steak actually succeed. The day before we were there, several people accomplished it including one from Kissimme, FL. The steak was better than I expected. Not as good as my own personal "budget" steak restaurant favorite - Demo's in Murfreesboro, TN, but still good. They really know how to feed large numbers of people. However, I feel for the waiters and waitress that have to take care of the guests seated upstairs.
Here's a view from our grill side table.
Besides The Cadillac Ranch, this restaurant has got to be the most popular tourist attraction in the area. (Palo Duro Canyon was my favorite.) Tuesday, July 28, 2009
Martin's BBQ - Big Apple Block Party
Pat Martin, proprietor of Martin's BBQ in Nolensville, TN near Nashville, was interviewed on the Leonard Lopate radio show during his visit to the Big Apple Barbeque Block Party in June.
Saturday, July 25, 2009
Thursday, July 23, 2009
Mr. Powdrell's Original Barbeque Restaurant
During a recent visit to Albequerque on our summer vacation, we stopped by for supper at Mr. Powdrell's Barbeque (recommended by several of my readers). It's not quite the kind of hard core barbecue joint I was expecting, since it serves some non-traditional bbq menu items too, but it was well worth the trip. The baked beans were very good. I kind of wish I had the recipe.
They have a separate entrance for carry out orders (the round building). The entrance to the main dining room, is on the left hand side.Friday, July 17, 2009
Top Ten BBQ Restaurants - Gayot.com
Gayot.com rated the nations top 10 bbq restaurants:
City Market - Luling Tx
Daisy May's BBQ - New York, Ny
Everett & Jones Barbeque - Oakland, Ca
Fiorella's Jack Stack Barbecue- Kansas City, Ks
Fox Bros BBQ - Atlanta, Ga
Full Moon Bar-B-Que - Hoover, Al
Montgomer Inn at the Boathouse - Cincinnati, Oh
Smoque BBQ - Chicago, Il
Urban Bar-B-Cue - Rockville, Md
Zeke's Smokehouse - Montrose, Ca
I'm not sure I agree that a bbq restaurant in Oakland, Montrose, , New York, or Rockville can be a legitimate "Top 10 Best" barbecue restaurant in the entire country. I'd imagine that the states of Texas, Tennessee, North Carolina, or Missouri have many, many restaurants that could legitimately be in this Top 10. Tennessee and Texas might have enough good restaurants to fill up an entire Top 10 list of their very own. It sounds like more of a marketing gimmick than a legitimate "Best of" bbq list. But, hey....what do I know. I've never eaten at any of these locations. Maybe they really are better than all the rest (I really, really doubt it).
City Market - Luling Tx
Daisy May's BBQ - New York, Ny
Everett & Jones Barbeque - Oakland, Ca
Fiorella's Jack Stack Barbecue- Kansas City, Ks
Fox Bros BBQ - Atlanta, Ga
Full Moon Bar-B-Que - Hoover, Al
Montgomer Inn at the Boathouse - Cincinnati, Oh
Smoque BBQ - Chicago, Il
Urban Bar-B-Cue - Rockville, Md
Zeke's Smokehouse - Montrose, Ca
I'm not sure I agree that a bbq restaurant in Oakland, Montrose, , New York, or Rockville can be a legitimate "Top 10 Best" barbecue restaurant in the entire country. I'd imagine that the states of Texas, Tennessee, North Carolina, or Missouri have many, many restaurants that could legitimately be in this Top 10. Tennessee and Texas might have enough good restaurants to fill up an entire Top 10 list of their very own. It sounds like more of a marketing gimmick than a legitimate "Best of" bbq list. But, hey....what do I know. I've never eaten at any of these locations. Maybe they really are better than all the rest (I really, really doubt it).
Sunday, July 05, 2009
Cruisers Cafe 66 - Williams Arizona
We spent a few days in Williams, Arizona on vacation recently. Located on Interstate 40, the town of Williams is the homebase for many exploratory trips to the Grand Canyon.
After a day of sight seeing we stopped by Cruisers Bar & Grill on Historic Route 66 for supper. Cruisers was built in an old historic gas station located in downtown Williams. The decor and atmosphere were pretty cool. I didn't have ribs, but my father-in-law and mother-in-law gave them good reviews.
The ribs.
A view of the front patio.
The decor.
The grill.
After a day of sight seeing we stopped by Cruisers Bar & Grill on Historic Route 66 for supper. Cruisers was built in an old historic gas station located in downtown Williams. The decor and atmosphere were pretty cool. I didn't have ribs, but my father-in-law and mother-in-law gave them good reviews.
The ribs.
A view of the front patio.
The decor.
The grill.
A picture of the classic hot rod on the roof of the cover over what used to be gasoline pumps.
Sunday, June 28, 2009
Memphis Championship Barbecue - Las Vegas
We spent several days in Las Vegas last week on vacation. On the way to the hotel from the airport we stopped by Memphis Championship Barbecue for lunch. We arrived at the location closest to the airport a few minutes before the restaurant opened at 11 a.m. on a Thursday and including us, there were four customers in line for 'que.
I had brisket and baby back ribs. Both were good. I loved the atmosphere. If you're in Las Vegas, I recommend stopping by one of the several locations in the area.
Sunday, June 14, 2009
Food Inc Movie
No matter what your politics are, this is an important movie. Read more on the Food Inc. website. If you would rather hear a radio clip about the movie, National Public Radio recently hosted a feature piece on the movie with the creators. Listen here. It's not just the producer that impacts our food system. It's impacted by those that process the food too.
I've written on this blog a few times about labeling food properly. I'll go on record again that I believe imported food should be prominently labeled as such. I also believe the genetically modified food should labeled. The "food production system" needs to worry a little less about cheap and easy, and worry a little more about nutrition and health. After all, isn't that the real reason we eat it in the first place?
Looking at pictures of pigs from 20 years ago and comparing them to pictures of pigs raised today, it's easy to see that the genetics of hog farming have changed. It's also been documented that pork today doesn't taste like it did 20 years ago. It's much less flavorful. This has enabled a resurgence in heritage pork breeds and free range growing methods.
I urge you to support your local farmers. Buy local if you can and buy direct from the producer when possible. More money goes to the farmer and it's easier on the environment. Did you know that almost 50% of food costs are related to transportation expenses of moving it from farm to grocery store? Talk about saving fossil fuels.
It's a little more difficult and it might cost a little more to buy locally, but it's worth it. If everyone did this, we'd probably all be healthier too.
I've written on this blog a few times about labeling food properly. I'll go on record again that I believe imported food should be prominently labeled as such. I also believe the genetically modified food should labeled. The "food production system" needs to worry a little less about cheap and easy, and worry a little more about nutrition and health. After all, isn't that the real reason we eat it in the first place?
Looking at pictures of pigs from 20 years ago and comparing them to pictures of pigs raised today, it's easy to see that the genetics of hog farming have changed. It's also been documented that pork today doesn't taste like it did 20 years ago. It's much less flavorful. This has enabled a resurgence in heritage pork breeds and free range growing methods.
I urge you to support your local farmers. Buy local if you can and buy direct from the producer when possible. More money goes to the farmer and it's easier on the environment. Did you know that almost 50% of food costs are related to transportation expenses of moving it from farm to grocery store? Talk about saving fossil fuels.
It's a little more difficult and it might cost a little more to buy locally, but it's worth it. If everyone did this, we'd probably all be healthier too.
Wednesday, June 10, 2009
How to BBQ Brisket
Brisket has become one of my favorite foods to barbecue. A pencil width slice of properly cooked brisket lightly coated with some Blues Hog BBQ Sauce is hard to beat.
I prefer to cook briskets in my Weber Smokey Mountain (WSM). I receive quite a few e-mails asking for help with barbecue brisket and thought I'd share some questions I received today.
Do you cook brisket with direct or indirect heat?
I use indirect heat and cook the brisket slowly at a temperature of 225-250 degrees.
Do you cook with fat cap up or fat cap down?
I begin cooking the brisket fat cap up for the first cooking segment. I don't flip until the brisket reaches 130 degrees or so. That's the point when the bark starts to harden a little bit. Then I flip it to fat side down. I used to skip this part but wanted a little more bark and found that this method will promote more bark formation.
Do you use foil?
I wrap in foil when the internal brisket temp is 165 degrees or if it's been cooking for at least 5 hours. Most of my briskets are completely done in 8 hours or so. I cook to an internal temp of 196-198 degrees and hold them in an Igloo cooler for a few hours to "rest" before slicing.
I hope this helps.
I prefer to cook briskets in my Weber Smokey Mountain (WSM). I receive quite a few e-mails asking for help with barbecue brisket and thought I'd share some questions I received today.
Do you cook brisket with direct or indirect heat?
I use indirect heat and cook the brisket slowly at a temperature of 225-250 degrees.
Do you cook with fat cap up or fat cap down?
I begin cooking the brisket fat cap up for the first cooking segment. I don't flip until the brisket reaches 130 degrees or so. That's the point when the bark starts to harden a little bit. Then I flip it to fat side down. I used to skip this part but wanted a little more bark and found that this method will promote more bark formation.
Do you use foil?
I wrap in foil when the internal brisket temp is 165 degrees or if it's been cooking for at least 5 hours. Most of my briskets are completely done in 8 hours or so. I cook to an internal temp of 196-198 degrees and hold them in an Igloo cooler for a few hours to "rest" before slicing.
I hope this helps.
How to bbq ribs
Linda took some pictures as I prepared 8 slabs of ribs for the neighbors birthday party.
First, I trimmed the extra meat at the "knuckle" to create a St. Louis cut.
And finally, I cooked them in my red bbq smoker for 5 1/2 hours.
First, I trimmed the extra meat at the "knuckle" to create a St. Louis cut.Then I removed the membrane. Some people leave it on, but it makes the ribs tough to chew.
Next, I sprinkle the ribs with the "secret" dry rub. In this case, I used my "Southern Rub" that I originally developed for brisket.
And finally, I cooked them in my red bbq smoker for 5 1/2 hours.
Tuesday, June 09, 2009
Weber Smokey Mountain Pulled Pork
Championship BBQ.TV has a nice "how to bbq" video for preparing pork butts for smoking in the Weber Smokey Mountain.
When you place the bbq rub on the pork butt, I wouldn't waste too much time putting rub on the bottom side (fat side) of the butts. Most of the fat will render out when cooking, so there's little use in putting rub on the fat cap.
The video is a testament to the capabilities of the WSM and how it will perform in cold weather.
When I prepare pork butts I prefer to wrap the pork in aluminum foil when the butts reach an internal temperature of 160-165 degrees. This will reduce the amount of dark black coloring on the outside of the pork butts.
I hope you enjoy it.
When you place the bbq rub on the pork butt, I wouldn't waste too much time putting rub on the bottom side (fat side) of the butts. Most of the fat will render out when cooking, so there's little use in putting rub on the fat cap.
The video is a testament to the capabilities of the WSM and how it will perform in cold weather.
When I prepare pork butts I prefer to wrap the pork in aluminum foil when the butts reach an internal temperature of 160-165 degrees. This will reduce the amount of dark black coloring on the outside of the pork butts.
I hope you enjoy it.
Wednesday, June 03, 2009
Top 10 BBQ Blogs
Wendy Taylor, of Sixapart.com, asked me to contribute my list of Top 10 BBQ Blogs. Sixapart is well known for creating the popular Typepad Blogging software.
Here's my list of favorites (in no particular order):
Ulika Food Blog
Written by a professional bbq contest competitor, this bbq blog is a reliable source of information for the bbq community in Nashville, TN. The blog includes articles about bbq restaurants and compeitions in the area with lots and lots of pictures.
Martin's BBQ Blog
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.
Fat Johnny's Front Porch
Wonderful food pictures, recipes and good music. Need I say more?
White Trash BBQ
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.
Q Haven BBQ Blog
A documentary for New England BBQ contests, this site is also filled with tasty bbq recipes and pictures. There is a fair amount of KCBS bbq competition results too.
Bucky's Barbecue and Bread
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 bbq contest trail. As we say in the south, he's good people.
BBQ Blog
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.
Old Dave's Po-Farm
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.
Cowgirl's Country Life
This cowgirl knows how to cook. Tons of pictures, recipes, and country cooking - bbq and otherwise.
All Things Barbecue
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.
Here's my list of favorites (in no particular order):
Ulika Food Blog
Written by a professional bbq contest competitor, this bbq blog is a reliable source of information for the bbq community in Nashville, TN. The blog includes articles about bbq restaurants and compeitions in the area with lots and lots of pictures.
Martin's BBQ Blog
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.
Fat Johnny's Front Porch
Wonderful food pictures, recipes and good music. Need I say more?
White Trash BBQ
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.
Q Haven BBQ Blog
A documentary for New England BBQ contests, this site is also filled with tasty bbq recipes and pictures. There is a fair amount of KCBS bbq competition results too.
Bucky's Barbecue and Bread
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 bbq contest trail. As we say in the south, he's good people.
BBQ Blog
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.
Old Dave's Po-Farm
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.
Cowgirl's Country Life
This cowgirl knows how to cook. Tons of pictures, recipes, and country cooking - bbq and otherwise.
All Things Barbecue
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.
Tuesday, June 02, 2009
Gateway City BBQ Festival
Gateway City BBQ Festival
St. Louis MO
July 3-4, 2009
The Gateway City Barbeque Festival will take place July 3-4, 2009 at the Old Rock House in downtown St. Louis. Entries are now being acccepted, but are limited to 20 spaces, so first come first serve. Be sure to sign up before the June 25, 2009.
Grand Champion Takes Home $500
Pork (shoulder/butt)1st - $300
2nd- $200
3rd- $100
4th -$50
5th- Case of beer
Rib1st - $300
2nd- $200
3rd- $100
4th -$50
5th- Case of beer
Pork Steak
1st - $300
2nd-$ 200
3rd- $100
4th - $50
5th- Case of beer
Peoples Choice Award- 2 Cardinal Tickets and one night free hotel stay
For information and an applicationEmail: Melissa.payne@oldrockhousestl.com
St. Louis MO
July 3-4, 2009
The Gateway City Barbeque Festival will take place July 3-4, 2009 at the Old Rock House in downtown St. Louis. Entries are now being acccepted, but are limited to 20 spaces, so first come first serve. Be sure to sign up before the June 25, 2009.
Grand Champion Takes Home $500
Pork (shoulder/butt)1st - $300
2nd- $200
3rd- $100
4th -$50
5th- Case of beer
Rib1st - $300
2nd- $200
3rd- $100
4th -$50
5th- Case of beer
Pork Steak
1st - $300
2nd-$ 200
3rd- $100
4th - $50
5th- Case of beer
Peoples Choice Award- 2 Cardinal Tickets and one night free hotel stay
For information and an applicationEmail: Melissa.payne@oldrockhousestl.com
Thursday, May 28, 2009
Advantages of Grass Fed Beef?
I grew up on a small farm and we sometimes slaughtered cattle for our family to consume. As far as I knew at the time, all beef was "grass fed". As I got older and traveled to different areas of the country, I learned that the majority of beef we purchase from a supermarket is not grass-fed but rather grain fed - on feed lots.
According to this article published on IdealBite.com, we should all consider eating more grass fed beef. "Grass-fed beef, bison, and lamb have less total fat, cholesterol, and calories than grain-fed. And grass-fed is a good source of potentially-cancer-blocking conjugated lineolic acid." Not to mention that grazing is usually better for the environment versus feed lots.
Click here to find places to purchase grass fed beef.
According to this article published on IdealBite.com, we should all consider eating more grass fed beef. "Grass-fed beef, bison, and lamb have less total fat, cholesterol, and calories than grain-fed. And grass-fed is a good source of potentially-cancer-blocking conjugated lineolic acid." Not to mention that grazing is usually better for the environment versus feed lots.
Click here to find places to purchase grass fed beef.
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