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Ordering Product from HomeBBQ.com is Even Easier

January 7, 2010 by · Leave a Comment 

For many years, ordering product from our Online Store meant you used PayPal to pay for your order. For many, this was perfectly acceptable, since PayPal was safe and many people used it for Ebay or many other Online Stores.

As time moved on many have contacted me stating they would never use PayPal, and others wanted some kind of non-online processing of Credit Cards.

We have listened to your requests, and now offer 3 more ways to pay for product through our online store. We now offer secure online credit card processing without going through PayPal, and we also now support fax in offline credit card processing. And, we also now offer Google Checkout. 4 ways to pay in our online store, Please visit and let me know if you have any problems with any of them. You can visit our online store by clicking the link below, or Clicking Online Store in the Menu above.

http://shop.homebbq.com


E-Commerce Solutions

 

It’s Time for the Holiday’s

November 23, 2009 by · 2 Comments 

fried-turkey-2Once again it’s here, and I am talking about the Holiday’s.

Thanksgiving is this week, and many of us are still trying to nail down the menu for the big day. For most of us, the main attraction is Turkey, but where the decision comes in is how to cook that Turkey. Turkey cooked on a smoker with a little apple wood is my favorite, and will definitely be our preferred method for this year, especially since we have been on a diet for the last 5 months. But, we are planning to do a second Turkey also, and this one will be fried.

On an earlier article I did a write up on a Turkey fryer from Butterball, and that is what we will use, that piece of equipment is a no-brainer as far as I am concerned. But for this roughing it with the big pot over a gas flame, be very careful, here are a few things to keep your eye on;

1. The temperature, using a long deep fryer thermometer, you need to monitor the temp, and 350 would be the desired temp for the Turkey fryer.

2. Try to use 100% Peanut Oil, it has a high burn point, and imparts a lighter flavor than many other vegetable oils, and it’s not bad for you.

3. When you lowering the Turkey into the fryer, a good thing to do is turn the gas flame way down, or off until the Turkey is submerged, then turn the flame back up.

4. Make sure not to over fill the fryer with oil.

5. Last but not least, you will want to let the Turkey rest for about 10- 15 minutes when you take it out of the fryer before you carve it.

Here is a basic recipe below, including the injection.

Deep Fried Turkey

1 – 10 to 12 pound turkey

olive oil

Peanut Oil (for Fryer)

Injection

(mix with wire whisk until ingredients are dissolved)

1/4 cup olive oil

1/4 cup water

2 tablespoons Worcestershire sauce

1 tablespoon salt

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon ground bay leaf

1 teaspoon ground thyme

1 teaspoon ground sage

1 teaspoon finely ground black pepper

Seasoning

1 – tbls – salt

1 – tbls – pepper

(We use HomeBBQ.com Black Jack Rub)

Clean turkey and remove all giblets from cavity.

Inject Turkey

Oil outside of turkey with olive oil

Season outside, inside cavity of turkey with desired seasoning.

Heat oil to desired temp (350 degrees)

Cook uncovered for (3 to 4 minutes per pound) until the breast reaches 160 –165

And thigh reaches 175 to 180.

Let stand for a minimum of 10 to 15 minutes, carve and serve…

Butterball Turkey Fryer By Masterbuilt

November 16, 2009 by · Leave a Comment 

Masterbuilt 20010109 Butterball Professional Series Indoor Electric Turkey Fryer

As the Holidays are literally around the corner, we are all faced with the holiday meals that need to be prepared. For most of us, its Turkey, and just in time for the holidays, Butterball and Masterbuilt have put out an electric Turkey fryer, that can actually be used indoors.

As many know, twice a month we teach cooking classes at All Grills and More in Oviedo, FL, and at this last one, we focused on cooking Turkey. As part of this class we deep fried a Turkey, and it gave us an opportunity to give this machine a try. First, I have to say its 100 times more attractive than a big pot on a gas burner. Second, you fill it to the line with oil, turn it on, and it gets to the right temperature on its own, no monitoring the temp with a candy thermometer. Third, it has a lid, this makes it a whole lot safer than the common alternative. These 3 reasons alone make it highly worth the price, and along with the other 3 reasons, you put your Turkey in basket, lower into the fryer (carefully), and set the timer . That is it, come back (after the Turkey has cooked at 3.5 to 4 minutes per pound) and you have a dynamite fried Turkey.

Just to let you know what we used, was a 13lb Turkey, 10 to 12lb would be best in this machine, even though it says it can handle up to 14lbs. The breast on ours was slightly above the oil (submerged). We also used Peanut Oil, which is the most popular deep frying oil mainly because of its high burn point, which makes it much safer than many. But, there are also many other reasons as well, it imparts a lighter, pleasant flavor to foods, and it is healthier than most. Don’t get me wrong, eating fried foods is not good for you, but you can at least use a healthy oil, and Peanut Oil fits that bill.

If you normally fry Turkey’s, or are thinking about it, you need the Butterball Turkey Fryer By Masterbuilt. Especially for the price, you will be happy you did. Rating (5 out of 5 stars)
(Just click the link below, to purchase at Amazon.com)

Masterbuilt 20010109 Butterball Professional Series Indoor Electric Turkey Fryer

HomeBBQ.com is in the Jack!

September 3, 2009 by · Leave a Comment 

Jack Daniels Invitational

With only 2 draws in this years drawing HomeBBQ.com was drawn to represent Florida in this years Jack Daniels Invitational World Championship.

Here is the Official Listing from the KCBS Website;

OFFICIAL Jack Daniel’s Draw Winners
September 3, 2009

21st Annual
Jack Daniel’s World Championship
Invitational Barbecue
“The Draw”

AUTOMATICS:
4 Legs UP BBQ, Great Bend, KS, 2008 Jack Daniel’s
Four Men and A Pig, Olathe, KS, 2008 American Royal Open
Blazen BBQ, Hillsboro, TX, HLS&R Barbecue
Sweet Swine O’Mine, Olive Branch, MS, Memphis in May

Pellet Envy, Leawood, KS, Seven + Wins
Bub-Ba-Q, Canton, GA, Seven Wins
Munchin Hog’s @ the Hilton, Prairie Village, KS, Seven Wins
Rhythm ‘n QUE, Phoenix, AZ, Seven Wins
Swamp Boys, Winter Haven, FL, Seven Wins

Boss Hogg Barbecue, Fairbanks, AK, AK State Winner
cancersuckschicago.com, Westmont, IL, AZ State Winner
R2 – BQ, Wantagh, NY, CT State Winner
PA Midnite Smoker, Willow Street, PA, DE State Winner
Cool Smoke, Richmond, VA, DC Winner
“Team Ida Q”, Boise, ID, ID State Winner
I Smell Smoke, Malden, MA, MA/VT State Winner
3 Eyz BBQ, Owings Hills, MD, MD State Winner
I Que, Hopkinton, MA, ME State Winner
Blake’s BBQ, Gilbert, AZ, NV State Winner
Lakeside Smokers, Methuen, MA, NH State Winner
Parrothead Smokers, Dakota Dunes, SD, PA State Winner
Spitfire, Fargo, ND, SD State Winner
Hoochie – Que, Park City, UT, UT State Winner
Just Smokin’ Around, Frederick, MD, WV State Winner
Burnin Bobs Butts n Bones, Morrison, CO, WY
State Winner

CONTEST STATE TEAM NAME HM STATE
AL Wild Bunch Butt Burners, AL
AR Tee Wayne’s Smoking Lipps, LA
CA All Hogs go to Heaven, CA
CO Wild Hogs BBQ, CO
FL HomeBBQ.com, FL
GA Jack’s Old South, GA
IA Iowa’s Smokey D’s BBQ, IA
IL Ulcer Acres BBQ, IL
IN Shigs In Pit, IN
KS Rubbin It & Lovin It BBQ, KS
KY Monty Pigthon & the Holy Grill, KY
LA QUAU, IL
MI Extreme Roasters, MI
MN The Heat Is On, MN
MO The Pickled Pig, KS
MS Big Boyz Cookin’ Crew, MS
NC Checkered Pig, VA
NE To The Bee BBQ, NE
NJ Lo’ -N- Slo’ BBQ, NJ
NM Naaman’s BBQ, AR
NY lunchmeat, MA
OH Hoosier Crawdaddy, IN
OK STU’S Q BBQ, OK
OR Fat Dad’s Barbeque, OR
SC Chatham Artillery BBQ, GA
TN Music City Pig Pals, TN
TX Redneck Cookers, TX
VA Dizzy Pig , VA
WA Smoke A Fat One BBQ, WA
WI Dr. Porkenstein, WI

Chicken Grillables from Barber Foods

July 4, 2009 by · Leave a Comment 

ChickenGrillablesClara and I started a diet, and of course a diet is an absolute curse to someone that enjoys cooking, and eating as much as I do.

The folks at Barber Foods ironically sent me a brand new product to try, they call them Chicken Grillables. This is a bun size 4 oz patty of breast meat, that can easily substitute for a hamburger, for those times you would just prefer to have chicken.

At only 140 calories and 5 grams of fat this is a perfect choice for those watching what they are eating. They come pre-seasoned online casino poker gambling, so online casino sportsbooks all you have to do is pull from the package and cook. I have to say, as easy as these are, good tasting, this is definately staying on the menu during our diet.

For those that may not recognize the Barber Foods name, they are the ones who sell the stuffed chicken breasts, in the frozen foods section of your grocery store.

If you want something convenient for the bun, or on its own for those watching their carbs, this is a vey good choice. Look for Chicken Grillables in the frozen food section of your grocery store.

From The Cooking Class – Happy July 4th!

July 4, 2009 by · Leave a Comment 

creamerHappy July 4th everyone!

We know you will be cooking out today, and wanted to throw in a very nice, easy, potato recipe. We have made several variations of this in our cooking class, and today we will give you the works.

There are 2 very important ingredients, first the potatoes. It’s very important to choose a creamer variety, either a gold (Yukon Gold), or Red (Creamer Red) variety of potatoes. Why? the creamer potato is harvested young, and yields a very tender, moisture rich, almost buttery flavor and texture. The second very important ingredient is the onions. The best onion for this recipe is the sweet onion, preferably the Vidalia. Why? The Vidalia is grown in a specific region in Georgia, and in my opinion, even though there are look alikes, the Vidalia is king.

Cheesy Grilled Potatoes
6 to 8 Potatoes (Yukon Gold preferably) (Sliced)
2 – sweet Onions (Chopped)
1 – Bell Peppers (chopped)
1 -stick butter
6 to 8 slices – pre-cooked bacon
2 cups – Shredded cheddar cheese (or Jack and Colby combo)
Garlic Lovers Seasoning (or you can use Salt, Pepper, Granulated Garlic)
Extra Virgin Olive Oil

Combine sliced potatoes, chopped onions, and chopped bell peppers in aluminum foil.
Break bacon into pieces and combine with potatoes.
Drizzle olive oil over potatoes liberally
Place slices of butter evenly across top of mixture
Season liberally with HomeBBQ.com Garlic Lovers Seasoning cook over low heat for 25 to 30 minutes (or until potatoes are soft).
Immediately after Removing from grill, top with shredded cheese, and serve.
Enjoy!

Happy July 4th!

Is My Barbecue Ready Yet? – Cooking Pork

June 16, 2009 by · Leave a Comment 

porkTo many in Southeast US, the very meaning of barbecue, is pork. Pork is obviously a very generic term, and really could mean anything cooked from a hog. However for most of us, in barbecue, cooking pork means the shoulder, and for most, the desired cut from the shoulder is the Boston Butt, and this is what we will cover in this article.

The selection process I use for this piece of meat, includes finding one has the fat well marbled or dispersed throughout the cut.

Then, I start looking at weight, the higher the weight, the longer the cook, so I like them right in the middle (8-9lbs). You can find very small ones, which in my opinion are normally difficult to get tender (4-6lb), and the very large ones (11-13lb) are difficult to cook evenly.

Read more

A DIY Digital Meat Thermometer with Predictive Filter?

June 15, 2009 by · Leave a Comment 

systemontable_t We have certainly seen high tech in BBQ the last few years.

With the Digi-Q II, the FEC 100, the Therma-pen, and the list goes on and on. Well, I received this email today from Humberto Evans with nerdkits.com regarding a DIY project that is near and dear to all of our hearts.. A DIY Meat Thermometer with Predictive Filter! uh… ok!  I get it, I think.

Humberto Evans and his partner Mike Robbins, both MIT Grads create a video and web page that tells you how to do it. I will let Humberto’s own words explain this for you, and be sure to check out the web page at http://www.nerdkits.com/videos/meat_thermometer/

From Humberto Evans:
Even though cooking is an elegant art form, the at-home chef often has a number of fancy gadgets. From counter top grills to USB coolers, high end electronics have made themselves available in most aspects of modern food preparation and enjoyment. In keeping with our DIY spirit, and with Father’s Day and July 4th grilling right around the corner, we decided to build a DIY Digital Meat Thermometer using a temperature sensor, an LCD, and a microcontroller. To our delight, getting this project to work well required some interesting bits of engineering including advanced signal processing.

In this video tutorial, we outline the process for building the DIY Digital Meat Thermometer. In order to speed up the measured reading, we estimate what the transfer function of the system is and use a predictive filter to “guess” what the actual temperature is at the tip of our probe. The concepts, and the some of the intuition behind it, are presented in our video tutorial. The meat thermometer can be used with a computer to give a live temperature graph, or be used with just the LCD. Whether it’s a fathers day gift, or just a fun weekend project, this little gadget is sure to draw some attention at the next family cookout.”

Mug Brew-B-Q BBQ Sauce Kit Giveaway

June 13, 2009 by · 4 Comments 

Mug_Root_BeerThe folks at Mug Root Beer have come up with what they feel is a great recipe, for a BBQ Sauce.

They feel so strongly about it, that they want to send folks from HomeBBQ.com the recipe, and the entire kit to make it, there even throwing in an apron also.

As a Fathers Day promo of sorts, send me your name, address, and a brief description as to why you should be the one who gets this to kevin@homebbq.com

5 people will be chosen, and sent the Brew-B-Q Kit.

This promo will also be posted in the Forum, so from those who receive the kits we would love to see some comments on what you think about the BBQ sauce recipe, and if you think you made it better!

Grillin’ In the Gardens Palm Beach Gardens FL June 19th – 20th

June 13, 2009 by · Leave a Comment 

Grillin-in-the GardensCome by and see us June 19 & 20 at Grillin’ In the Gardens in Palm Beach Gardens FL. The event will be held at Mirasol Park.

This is the first year for this event, and it is sanctioned by the Florida BBQ Association. This event will host some of the very best talent from the Southeast US.

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