Sunday, December 08, 2013

When I'm Not Cooking Barbecue

I like to eat bbq, cook bbq, read about it and blog about it; but in recent months I've been doing a little less barbecuing and a lot more fishing. Not bass or crappie fishing - carp fishing. I can hear the groans as you read this all the way in Michigan, but before you dismiss my "second" hobby because "it's just carp" take a look at these pictures.

16.4 pounds

17.0 pounds
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.

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.

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 Michigan Carp Fishing. With the new fishing blog I am hoping to help raise money for lupus research.

Saturday, December 07, 2013

Top 10 BBQ Blog List

A few years ago I was asked to write a guest post on another website listing my Top 10 Favorite blogs about barbecue. I re-visited these blogs tonight to make sure I still agree with my original list. I guess my Top 10 List is now technically a Top 9, because Martin's BBQ Blog is not longer being updated, but I want to leave it on my list as a reference for others thinking about starting a bbq restaurant. Pat Martin, the proprietor shared a lot of insightful information from "behind the scenes" that's worth reading.

All Things Barbeque

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.

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.

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 contest trail. As we say in the south, he's good people.

Cowgirl's Country Life
This cowgirl knows how to cook. Tons of pictures, recipes, and country cooking - BBQ and otherwise.

Fat Johnny's Front Porch
Wonderful food pictures, recipes and good music. Need I say more? 

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.

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.

Q Haven BBQ Blog

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.

Ulika Food Blog

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.

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.

Thursday, November 28, 2013

Deep Fried Turkey Preparations

I've been frying turkey for 7 or 8 years and Wednesday afternoon I prepared a 13 lb. bird for frying on Thanksgiving Day. I've written a few posts about how I like to do it in the past. Shake's Honey Brine is my favorite brine injection recipe. Lots of honey, salt, picking spice, cloves and Morton's Tender Quick do the trick.

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.

I placed the Tupperware container in a plastic bag and return it to the refrigerator overnight.

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".

The things I do in the name of good food.
We had a light dusting of snow overnight and temps were in the mid-20's at turkey frying time.

Warming the oil

Almost ready

Into the oil
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.

Crispy skin close up
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.

Slicing the turkey breast
I like to use an electric knife for slicing. It's quick, easy and efficient for me and usually turns out very well.

Drumsticks, left and right breast, and dark meat complete and ready to eat.
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.

Turkey breast, stuffing and peas. The deviled eggs and cranberries wouldn't fit on the plate,
but that didn't stop me from eating them the second time around!

Linda made an apple pie for desert

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Saturday, November 23, 2013

Slawsa, Recently Featured on ABC's Shark Tank

I am an avid fan of Shark Tank on ABC. 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.

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 previous article, so I won't rehash it all again in this post.

When I learned that Slawsa would be featured on Shark Tank in the November 15th episode I watched with a lot of interest.

I bought a jar today my local Kroger supermarket

As luck would have it, the Sharks didn't share the same vision for the possibilities for making Slawsa 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.

You win some, you lose some; but I think Slawsa 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 Kroger locations. I actually bought some today at my local Kroger in Canton, MI.

Julie wrote a guest blog post for 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 Slawsa a try.

Here's a clip from her segment on the television show:

Julie has written other articles providing insight into the food business also available on at the following link: Click here.
The following quote from kind of sums up the Slawsa philosophy quite succinctly:
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.

Sunday, November 17, 2013

Cast Iron Skillet Fried Potatoes

This time of year I like to pull out the dutch ovens. Here's a recipe for some potatoes I made today for lunch.

Cast Iron Skillet Fried Potatoes

Ø  8 – 9 small/medium sized red skinned potatoes

Ø  1 medium sized red onion

Ø  2 cloves minced garlic

Ø  3 stems fresh rosemary

Ø  Salt and pepper to taste

Ø  Olive oil to cover the bottom of the skillet


·         Pre-heat cast iron skillet on low heat. Add 3 tablespoons of olive oil.

·         Slice potatoes, onion and rosemary. Mince garlic.

·         Add potatoes and remaining ingredients.

·         Turn the potatoes every 5-7 minutes.

·         Cook until potatoes are soft.

I used about 3 tablespoons of olive oil in the skillet.

Close up of the finished potatoes.

Saturday, July 06, 2013

Sparrow Market - Ann Arbor

We 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.

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.

He told me they do have whole shoulder in the freezer available on two days notice.

We can't do it next weekend, but the week after is looking promising right now.

Thursday, July 04, 2013

Grilled Hamburgers w/Sausage and Bacon

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.

Grilled Hamburgers w/Sausage and Bacon


• 2 lbs. ground CAB 80% lean / 20% fat hamburger
• 1 lb. ground pork sausage
• 1 large onion
• 6 slices of bacon
• Pepper jack cheese (or Swiss if you prefer)
• French’s original mustard

  • Chop the onion.
  • Combine the hamburger, sausage and finely chopped onion in a medium sized mixing bowl and mix thoroughly.
  • Form meat into patties that are the size of half-a-fist
  • Cook on medium hot (350-400 degrees) grill to medium-well (160-165 degrees internal temperature).
  • Resist the temptation to "smash" or "flatten" the patties (you'll release all the juicy goodness) :-)
  • Add a slice of pepper jack or Swiss cheese for each burger.
  • Top with ½ slice of fried bacon.
  • Serve with mustard on a plain hamburger bun.

Grilled hamburger, medium well
You could use almost any type of sausage, but I prefer something with a little heat and heavy sage seasoning. We used Jimmy Dean's 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.

Hamburger, pepper jack cheese, topped with bacon and French's mustard
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 DQ in high school.)

We served our grilled hamburgers with zucchini fries
Here's a link to the zucchini recipe from 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.

Friday, June 07, 2013

BBQ 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.
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.
Chil or no chili? Beans or no?
Stick with basic ketchup, mustand, relish and onions; or try something more exotic?
These are the questions that have been on my mind all week. I'm open to suggestions, if you care to share.
Check back on Sunday for the three best hot dogs recipes I can find. 
Here's a link 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 Hebrew National and Kowalski brand dogs that I purchased yesterday.

No artificial flavors, No preservatives, No gluten, No fillers and No by-products

Natural casing hot dogs made locally in Metro Detroit

Hot dogs 4 ways

Hot dog lunch spread
Linda made a tasty relish for the hot dogs. Here's the recipe if you want to try it sometime.
Pickle and Parsley Relish 
(from the July 2013 edition of Woman's Day magazine)
  • 6 halves of sour pickles, chopped
  • 1/2 medium white onion, chopped
  • 3 TBSP whole grain mustard
  • 1/4 cup fresh flat parsley, chopped
 Combine and mix the ingredients to make a relish for your hot dogs.

Sunday, May 26, 2013

Memorial Day Weekend BBQ Activities

BBQ Guy prepping brisket

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?!"

Pork Butt Spice Rub Recipe

1/2 cup sugar
1/3 cup salt
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon black pepper
1 teaspoon chipotle powder

BBQ Chicken Rub Recipe

2 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon Kosher salt
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon black pepper
1 tablespoon lemon pepper
1 teaspoon cayenne pepper
1 tablespoon of rosemary sprinkled in the cavity

Weber Smokey Mountain and Backwoods Party vertical water smokers

BBQ Guy seasoning whole chickens

Beer cans firmly seated in the chicken "roosts"

Three hours later, here's what beer can chicken looks like

"Resting" the chicken before pulling

Pulled bbq chicken sliders

It was a fun filled day of bbq and racing. I've never made pulled bbq chicken before, but it turned out very well.

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.

BBQ beef brisket close-up
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!

And for desert, Linda made a nice looking rhubarb pie.

Rhubarb pie with the crust protector still in place.
The metal ring protects the outer crust from over cooking.

Sunday, April 21, 2013

Beef Meatballs Wrapped in Bacon (MOINKs)

I did a Google search today for bbq wrapped with bacon and discovered some pictures for MOINKs aka beef meatballs wrapped in bacon. MOINK stands for "MOO" and "OINK" (beef and pork).

Meatballs wrapped in bacon after 30 minutes on the grill

MOINKs after 80 minutes on the grill

MOINK close-up on my Weber Platinum grill

Finished MOINK close-up read-to-eat after 90 minutes on the grill
I didn't follow any particular recipe, but here's a summary of how I made the tasty bbq treats.

Meatballs Wrapped in Bacon
  • 1 lb ground sirloin
  • 12 slices of bacon
  • 4 tablespoons of bbq rub
  • 3 tablespoons of breadcrumbs
  • 1 egg

  • Place the ground sirloin in a medium sized-bowl.
  • Add the breadcrumbs, bbq rub and one well-beaten egg.
  • Mix it together for 5 minutes by hand.
  • Form into meatballs roughly 1 3/4 inches in diameter.
  • Wrap them with bacon and secure with a toothpick.
  • Pre-heat grill to 350 degrees.
  • Grill the beef wrapped in bacon using indirect heat for 1 hour and check for doneness.
  • Cook until finished and sauce with your favorite bbq sauce during the last 5 minutes of cooking.

Sunday, April 07, 2013

Chicken Drumsticks Wrapped in Bacon for Supper

We planted some cold weather vegetables in the above ground beds today, watched the NASCAR race and then grilled some drumsticks wrapped in bacon for supper.

Grilled chicken
And here's the recipe if you're interested.

Sunday, February 03, 2013

Pulled Pork Sliders and Sweet Potato Wedges

Here are some pictures from my cook today for supper prior to watching the big game tonight. I smoked two 10 lb pork shoulder picnics from Wal-Mart.

Pork shoulder picnic
We ended up with a whole bunch of pulled pork. I'll be eating left overs for lunch all week.

Pulled pork
 I baked sweet potatoes whole in the smoker for the last hour of the cooking session.

Sweet potato wedges

Then I sliced them into wedges and plopped them in a frying pan filled with about 3/4 of an inch in vegetable oil.

Frying the sweet potato wedges
 The wedges were fried for about 10 minutes until the skin started to turn crispy.

Sweet potato wedges wtih dipping sauce
Linda made the dipping sauce with Greek yogurt, chipotle, mayonaise, Adobo sauce, chili powder, garlic, and some smoked paprika.

Pulled pork sliders
 We served the pulled pork on dinner rolls.

Supper before the Big Game
This was my supper before the game and for my birthday.

BBQ Transportation Candidate

I wrote a post a while back about buying a Class A RV to travel to bbq contests. Since that post, I've kept my eye out for other potential RV's that appear to be possible candidates for someone who may be looking. By the time you buy a trailer, customize it, and then buy a truck to pull it with, buying an RV might be a better solution for some people.

Today I found a 1999 Monaco Dynasty, which based on the pictures available at, 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.

Here are the details from the website:

40 Ft in Length
One slide out
350 HP Engine
Allison Transmission
2 kw Inverter (New)
QD 7.5 kw Generator
w/Auto Gen & A/C Start
3 Point Leveling Jacks
Back-up Camera
Fog Lights
2 Air Conditioners/Heat Pumps
Solar Panel
Docking lights
2 Fantastic Fans, 1 Koolmatic Fan
Antilock Braking System
215,500 miles
Mud Flap
Silver Leaf Engine Analyzer
Cherry Wood Cabinets
Automatic Satellite System
Washer and Dryer
Aqua Hot 3 Zone heating & Hot Water
4 Door Refrigerator w/ Ice Maker
AM/FM Cassette w/10 Disc CD Player
VCR & 2 TVs
Convection Oven/microwave
Slide Out Tray in 2 Bays
Full Awnings
Leather Recliner
Sofa Bed
Full Cabinet behind Kitchen Table
Power Pilot & Co-pilot Seats
Model - PBS Slide
Stored in Florida
No Smoking - No Pets

The website lists the sales price at $39,000.

Cold Weather Smoking

Today I am smoking two 10 lb pork shoulder picnics for the Superbowl celebration tonight.  I haven't had a major cook in a few weeks, so I've been looking forward to it for the past several days. Their is a certain challenge to cooking 20 lbs of meat within an established timeframe and to a certain standard. I want juicy, flavorful pork that is not too dry and not too greasy. I want it cooked to 199-200 degrees internal temperature so that it pulls apart easily - just the right consistency for pulled pork sliders I have in mind for Superbowl snacking.

There's only one'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.

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.

I have experience with cold weather smoking, so I thought I would share some tips that I've learned.

Cold Weather Smoking Tips

1. Prepare everything the night before - 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.

2. Use an insulated charcoal smoker - 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

3. Get the fire hot first - 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.

4. Add water to the charcoal pan slowly - 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.

5. Keep an eye on the temperature gauge - In cold weather the cooker temperature will fall very quickly if conditions are not just right.

6. Keep additional supplies of charcoal close-by - 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.

Wednesday, January 30, 2013

Meat Labeling Characteristics

Several months ago I sent an inquiry to a pork producer asking a question about their website's statement that their pork is "All Natural". I don't know for certain, but I am guessing that most people don't really know a great amount of detail regarding what the term "natural" refers to on their meat.

I made an assumption that "natural" meant no hormones, no antibiotics, and non-GMO feedstock. But you know what they say about those who make assumptions....:-)

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 .

Here are the definitions quoted from the Food Labeling page of

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").

NO HORMONES (pork or poultry):
Hormones are not allowed in raising hogs or poultry. Therefore, the claim "no hormones added" cannot be used on the labels of pork or poultry unless it is followed by a statement that says "Federal regulations prohibit the use of hormones."

The term "no hormones administered" may 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.

NO ANTIBIOTICS (red meat and poultry):
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.

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?  :-)

Sunday, January 27, 2013

Sidetrack Bar and Grill - Ypsilanti, MI

Linda 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.

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 Conviction starring Hilary Swank was actually filmed at Sidetrack. And last but not least, the 1/3 lb hamburger was ranked #19 on

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.

Cheeseburger and sweet potato fries

Cheeseburger close-up, 1/3 lb

The Moose on the Wall
And lest anyone forget that this restaurant is situated very, very close to the railroad tracks in Depot Town...hence the name'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.

Can You Earn Income From a Blog About BBQ?

I received an e-mail today presumably from a visitor to my bbq blog asking me to share a few thoughts about blogging and the potential for earning an income from it. I am flattered to receive questions asking me for advice about such things. I don't consider myself an expert at all, but I did my best to reply with information that might be helpful based on my experience. A short e-mail morphed into blog-post-length, so I thought I'd share it in a blog post here in case it might help someone else.

I love blogging. I've been blogging on the internet since 2001 in various forms. I started with a plain old website and then switched to Google's Blogger platform. I tried to switch over to the paid Wordpress platform a couple of years ago because I like the templates and plugins available, but I don't have enough knowleldge to do it myself.

If I were starting over from scratch, I'd definitely use the Wordpress platform.

I have 7 or 8 blogs, but my bbq blog is by far my biggest and oldest. It's ironic, but my smallest blog actually was the most profitable. I had a blog about vermicomposting that was very profitable. I wrote about composting and gardening in my backyard. I also wrote about raising eisenia foetida red worms and sold my "extras". I had referrals coming from several sources including the local Worm's Way retail store.

My wife and I at Martin's original location in Nolensville, TN
BBQ blogging has become very competitive. When I started there were only 3 or 4 real bbq blogs. There were some link aggregators compiling bbq sites, but only a few people writing high quality bbq articles. It's several years later now, but the interest in bbq has skyrocketed thanks to popular television shows on Food Network, Versus, Discovery, etc. who featured many programs about bbq contests.

I earn a steady income from my bbq blog, but it is not "big". I don't dismiss it though because over a period of years it starts to add up. I earn a little money that helps support my bbq hobby. The income keeps me interested enough in the website to continue writing articles for it.

There are ebbs and flows in blogging. As my readers have witnessed, I go through periods where my creativity declines and through other periods where I am writing content that is more engaging and interesting. My site has enjoyed a steady readership year after year and I have several hundred subscribers who receive updates from my site in their e-mail inbox. It continues to be the sincerest form of flattery to me. That someone would continue receiving my blog posts for a period of weeks, months, and years. I go through periods where more people unsubscribe to the blog than I'd like, but during other periods I have added new subscribers on a consistent basis.

If you like blogging about bbq, then go for it. Read other blogs about bbq and learn what you like and what others like. That will help you find your own blogging voice and position in blogosphere. I do not think it's realistic to start out with the goal of earning a significant income, but it is certainly possible. It is an endeavor like most get out of it what you put into it.