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Tuesday Night 7/12/11 9:00pm EDT on The BBQ Central Show

July 11, 2011 by · Leave a Comment 

On Tuesday night, tune in to The BBQ Central Show at 9:00pm, it will feature Kevin Bevington of the Outdoor Cooking Channel, and HomeBBQ.com. The show can be watched live at http://outdoorcookingchannel.com/watch-now

Look for HomeBBQ.com Products in Embers Fireplaces & More

April 14, 2011 by · Leave a Comment 


Winnipeg, MB Canada; Embers Fireplaces & More Locations will be selling HomeBBQ.com products very soon!

If you are looking to buy HomeBBQ.com products in a store near you, please have your Specialty Store Retailer
Contact us at

It’s Superbowl Sunday!

February 6, 2011 by · Leave a Comment 

Happy Superbowl sunday!

It is a holiday, right? I just  wanted to send a couple recipe ideas for today, and let you know what is happening.

One more quick note, we do have a few things on sale, so make sure you check that out, at our new online store.
Lets Get started here with a couple of great recipes.

From the HomeBBQ.com BBQ Cooking Class;

Herb Encrusted Potatoes;
* Prep Time: 30 min
* Cook Time: 60 to 90 min
* Ready In: 2 hours

Servings: 10 servings
Ingredients

* 12 Yukon Gold Potatoes
* 1 cup Extra Virgin Olive Oil
* 2 tablespoons Ground Sage
* 2 tablespoons Granulated Garlic
* 2 tablespoons Dried Parsley
* 2 tablespoons Kosher Salt
* 2 tablespoons Coarsely Ground Black Pepper
* 2 tablespoons Sugar
* 2 tablespoons Paprika
A little butter to drizzle on at the end

Directions
rub EVOO over potatoes, then roll them in the herb mixture. Cook in smoker (or grill indirect) at about 350 until soft (approximately 1 to 1 1/2 hours), after you pull them out, drizzle some melted butter over them.

From the HomeBBQ.com cooking class;

Grilled Cheese Steak
 * Prep Time: 45 min
* Cook Time: 30 min
* Ready In: 75 min

Servings: 10 to 12 servings
Ingredients

* 4 to 5 Lbs Flank Steak (butterflied)
* 1 cup finely chopped – baby portabella mushrooms
* 1 cup – finely chopped – sweet (Vidalia) onions
* 1/2 cup finely chopped – bell pepper
* Extra Virgin Olive Oil
* 1 cup fancy shred – mozzarella cheese
* 3 to 4 slices Provolone Cheese
* Garlic Lovers Steak Seasoning
* Heavy Duty Aluminum Foil

Directions
1. Fold out the flank steak completely, and tenderize with a jaccard or tenderizing mallet.
2. Lightly coat top with extra virgin olive oil, rub in well.
3. Lightly sprinkle seasoning mixture on the oiled flank steak
4. Evenly spread chopped onions, mushrooms, and Bell Peppers, on the flank steak.
5. Drizzle olive oil on top of the mushrooms, onions, and peppers.
6. Spread mozzarella cheese evenly on top.
7. Sprinkle evenly with seasoning (to taste)
8. Roll up flank steak with ingredients, to form a roll. Make sure the roll is even, and the ingredients aren’t bunched in the middle.
9. Secure the roll using the water soaked toothpicks, make sure they don’t break!
10. Lightly coat outside with olive oil, and remaining seasoning.
11. Set your gas or charcoal grill up for indirect cooking (heat on one side, off on the other). Let your flank roll marinate while the grill heats up.
12. When the grill is hot, place the rolled flank steak directly over the coals or gas flames (on low). Allow searing for approximately 2 minutes, then carefully turning, and searing for another 2 minutes.
13. Wrap the rolled flank steak carefully in Heavy Duty Aluminum Foil, and place back on the grill, this time on the non-heated side. Close the grill, and let cook for approximately 20 to 25 minutes (temp inside grill should be 375 to 380 degrees).
14. When done (should be medium rare, 135 internal temp), remove from the grill, unwrap foil, and let stand for approximately 10 minutes (save the juice in the foil!)
15. (save the juice in the foil!)  Slice in ¾ inch slices, and place on platter. Drizzle reserved juice over slices and serve.

Check out our current sales at www.bbqstore.co
Check Out HomeBBQ.comTV at the following locations (Live Shows Coming Soon!)

LiveStream – http://livestream.com/homebbq
HomeBBQVideo.com – http://homebbqvideo.com
HomeBBQ.com – http://homebbq.com/tv

SWEET AND SPICY BONE-IN PORK LOIN ROAST

June 20, 2008 by · Leave a Comment 

HomeBBQ.com

This recipe uses the HomeBBQ.com Old Florida Key Lime Jerk Seasoning, and a Cider Vinegar Marinade. Its real good, let us know what you think.

Items Needed:
2 – 3 lb Bone-in Pork loin roast
1 Jar of HomeBBQ.com Old Florida Key Lime Jerk Seasoning

Marinade Ingredients:
2 cups of Cider Vinegar
2 tbsp of brown sugar
1 tsp of salt
1 tsp of black pepper
1/8 tsp cayenne pepper (optional)

Directions:

Mix Marinade Ingredients in non-reactive bowl. Place pork roast and Marinade in a sealed container or plastic bag, and let marinate for a minimum of 1 hour to a maximum of 2 hours.

Remove the pork roast from the marinade, and discard the marinade.

Season pork roast liberally with HomeBBQ.com Old Florida Key Lime Jerk Seasoning.

Let stand for 15 to 20 minutes before cooking.

This roast needs to be cooked indirect at a temperature of 350 degrees for approx. 20-25 minutes per pound. The internal temp of the roast when finished should be 150-155 degrees.

After removing from heat, let stand for 15 minutes before slicing. This will let the juices settle inside the roast.

This recipe can be used for cooking in the oven, smoker or grill.

Enjoy!

GRILLED SWEET ORANGE PORK TENDERLOIN

June 20, 2008 by · Leave a Comment 

HomeBBQ.com

This recipe uses HomeBBQ.com Sweet Orange Habenero Seasoning

Ingredients:
2 – Pork Tenderloins
1 – Cup Balsamic Vinegar
1/4 – Cup Extra Virgin Olive Oil
1 – tsp Chopped Garlic
1 – Jar of HomeBBQ.com Sweet Orange Habenero Seasoning

Combine Balsamic Vinegar, Olive Oil, chopped Garlic, and 2 tsp Sweet Orange Habenero Seasoning in a non-reactive bowl.

Place Pork Tenderloins in sealed container, and pour in Vinegar and Oil mixture. Let marinate a minimum of 4 hours, preferrably overnight.

Remove tenderloins from marinade, and season liberally with HomeBBQ.com Sweet Orange Habenero Seasoning. Let stand for 15 minutes. Discard remaining marinade.

Grill Pork Tenderloins over medium-hot fire turning occasionally, for 15 to 25 minutes, until internal temp reaches 155 to 160 degrees.

Remove from heat and let stand for 5 to 10 minutes

Slice, serve, and enjoy!

The Renowned Mr Brown

June 20, 2008 by · 1 Comment 

Leonard Heuberger

In old Southern Slang, Mr Brown is the dark, smoky outside part of the barbequed pork, usually the shoulder. This is the traditional cooking style, perfected by generations of pitmasters to give Mr. Brown his deserved renown.

Southern Succor Rub
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne

6 pound to 8 pound Boston butt

Southern Sop (optional)
Remaining Southern Succor Rub
2 cups cider vinegar
1 cup water
3 tablespoons ground black pepper
2 tablespoons salt
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon cayenne

Serves 8 to 10

The night before you plan to barbecue, combine the rub ingredients in a small bowl. Massage the pork well with about half of the rub. Transfer the pork to a plastic bag and refrigerate overnight.

Before you begin to barbecue, remove the pork from the refridgerator. Pat down the butt with another coating of rub. Let the pork sit at room temperature for about 45 minutes.

Prepare the smoker for barbecuing, bringing the temperature to 200 degrees F to 220 degrees F.

If you plan to baste the pork, stir any remaining rub together with the mop ingredients in a saucepan and warm the mixture over low heat.

Transfer the pork to the smoker and cook it for about 1 1/2 hours per pound, or internal temperature reaches 170 degrees to 180 degrees.Mop the pork about once an hour in wood-burning pit, or as appropriate for your style smoker.

remove the pork from the smoker and let it sit for about 15 minutes, until cool enough to handle.Pull of chunks of the meat, and either shred or chop them as you wish. Make sure each serving has some of the darker chewier Mr. Brown along with the lighter interior meat. If you wish, serve the pork with Golden Mustard Barbeque Sauce, Carolina Red, or Vaunted Vinegar Sauce.

Tangerine Rotisserie Chicken

June 20, 2008 by · Leave a Comment 

HomeBBQ.com
This Recipe uses HomeBBQ.com Old Florida Tangerine Pepper Seasoning.
TANGERINE ROTISSERIE CHICKEN

Ingredients Needed:
1 – 4 to 5 lb. whole chicken
1 – can chicken broth
2 – Tblsp melted Butter
1 Jar of HomeBBQ.com Old Florida Tangerine Pepper Seasoning

Directions:
Combine Chicken Broth, melted butter, and 2 tsp. of the Tangerine Pepper seasoning and mix thouroughly using a wire wisk.
Using an injector, and starting in the breast. Inject the chicken with approximately 8 to 10oz of broth, butter, and seasoning mixture (approx. 2oz per pound).

Season outside of chicken liberally with Tangerine Pepper Seasoning. Place Chicken on Rotisserie, and let cook 20 to 22 minutes per pound. Internal temp of thigh area should be 180 degrees.

When finished let chicken stand for 10 minutes before carving

Enjoy!

HomeBBQ.com Beer Butt Chicken

June 20, 2008 by · Leave a Comment 

HomeBBQ.com
This recipe uses HomeBBQ.com Black Jack Rub & Grill

Ingredients needed:
1 – 4 to 5 lb whole chicken
1 – Beer Can (Tall can preferably)
1/2 – Cup Butter
1- tblsp Garlic Salt
1 – Jar of HomeBBQ.com Black Jack Rub & Grill

Directions

Preheat grill or smoker to approximately 250 to 275 degrees.
In a small sauce pan, melt 1/2 cup butter. Mix in 1 tblsp garlic salt, 2 tblsp of Black Jack Rub & Grill. Discard (or drink) 1/2 the beer, leaving the remainder in the can. Add butter, garlic salt, and Black Jack rub to beer can (reserve 1/8th cup).

Place can on a disposable baking sheet.

Set chicken on can, inserting can into the cavity of the chicken.

Brush chicken with Butter, garlic salt, and Black Jack Rub mixture.

Then season liberally with Black Jack Rub & Grill.

Place baking sheet with beer and chicken on the grill. Cook for about 2 to 3 hours, or until chicken is no longer pink and juices run clear. Internal temp of breast 160 to 165 degrees.

Let rest for 5 to 10 minutes

Carve, serve, and enjoy!

Basic Beer Can Chicken

June 20, 2008 by · Leave a Comment 

Steven Raichlen

Basic Beer-Can Chicken from the Barbecue Boot Camp Recipes…

INGREDIENTS
1 can (12 ounces) beer
1 chicken (3 1/2 to 4 pounds)
2 tablespoons All-Purpose Barbecue Rub or
your favorite commercial rub 2 teaspoons vegetable oil

YOU’LL ALSO NEED
2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained Vertical chicken roaster (optional)

DIRECTIONS
1. Pop the tab off the beer can. Pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can of beer aside. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin. Spoon the remaining 1 1/2 teaspoons of rub into the beer through a hole in the top of the can. Don’t worry if the beer foams up: This is normal.

2. -If cooking on a can: Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can. -If cooking on a roaster: Fill it with the beer mixture and position the chicken on top, following the manufacturer’s instructions.

3. Tuck the tips of the wings behind the chicken’s back. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.

4. When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180°F) on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 1 1/4 to 1 1/2 hours.

5. -If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil. -If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill while it’s still on the vertical roaster.

6. Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off its support. Take care not to spill the hot beer or otherwise burn yourself. Halve, quarter, or carve the chicken and serve.

SERVES 2 to 4

Our New Website

June 18, 2008 by · Leave a Comment 

site-bigWelcome to our new website, it has certainly been a challenge, getting this together. I apologize for the re-register and realize it has just been 2 1/2 years since we did this before, but this was something that needed to be done to keep up with the times.

The cut-over to the new site was premature, do due several sql injection attacks on my site. However we will be working while your using the new site.

Many new features here, that I think you will enjoy. We have multiple authors which is spelled out in the News article a little clearer.

This web site is now capable of all the new blogging and social craze going on with the web. I hope you enjoy the new site!

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