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What is Happening with HomeBBQ.com

February 5, 2010 by · Leave a Comment 

Happy Birthday to HomeBBQ.com!February 5th, 2001 is when HomeBBQ.com was officially launched. This website is 9 years old today, although this is not the original version of HomeBBQ.com. Over the years, this website has gone through many changes, has seen more than 3,000,000 unique visitors, and more than 8000 members. Our goal has always been to help those that want to learn how to barbecue, and I think we have done that. I want to thank those that have helped me through the years.

I also want to update everyone on what has been going on with us. Over the last couple of months, I have been getting several emails and phone calls inquiring about my health, and why we have not been seen at competitions. As many know we did spend some time in the hospital in early December, all is well now and I want to thank the FBA for their get well wishes, and many of you who contacted me personally. Most of what put me in the hospital was due to stress, so we rectified that, I hope.

Which leads us to why  we have not been seen competing in several months.  We have been competing for many years now, competing in as many as 36 competitions a year, we needed a break! We are taking a brief hiatus, and expect to be back out competing again later this year, or early next year. What we are focused on right now is getting HomeBBQ.com product distributed, so if there is somewhere that you think should be carrying our product, then please help us get connected.

We have also launched another new business, many of you know that I have been working in the IT world for several years, and many of those years has been spent on web design and application development. Our new business is called Bevington IT Services, and the website is www.bevington.biz . We handle just about anything in IT, with a focus on Web Site Design. So if anyone has a need there please visit our website and give us a call, we will be happy to help you.

Almost the entire year last year we were giving 2 backyard classes per month at All Grills and More in Oviedo, FL, we are still doing this this, you can see our class schedule under events.

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

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!

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.”

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.

From the Cooking Class

June 13, 2009 by · Leave a Comment 

As many of you know, almost every Wednesday night, we have been doing backyard BBQ and Grilling classes at All Grills and More in Oviedo, FL. In the classes Clara and I focus on doing recipes that can be easily reproduced for friends and family in their own backyard.

This has been a big hit, and I want to thank all who have participated, we continue to make new friends through this, and personally I love to hear how they made of the recipes from the class at a party they were giving and how much of a hit it was. It definately makes it all worthwhile.

A recipe that has been around for awhile in a few different variations, and has been a big hit in my rib class, is this Apple Baked Beans recipe. Not only does it have a very unique flavor, it is very much a conversation piece while we are making them. And now, I am going to share my variation of this recipe with you.

We start with pre-made baked beans, and my favorite for this is Busch’s Original Baked Beans. Here is the recipe;

Apple Baked Beans

4 (16 oz) cans Bush’s Original Baked Beans
4 slices (cooked) bacon, diced
3/4 cup HomeBBQ.com Sweet & Spicy BBQ Sauce (or your favorite bbq sauce)
1 lb crumbled cooked Jimmy Dean Maple pork sausage
1 (21oz) can Comstock Apple Pie Filling (break up large pieces of apples)
1 Large sweet onion (Vidalia preferred), finely diced
1 green pepper, finely diced
3/4 cup brown sugar (dark preferrably)
2 1/2 Tblsp. Lee & Perrins Worcestershire sauce
2 1/2 Tblsp. Yellow or Brown Mustard
1 tblsp. Hot Sauce (I prefer Texas Petes or Loiusiana Hot Sauce)
2 tblsp. HomeBBQ.com Rib Rub (or your favorite BBQ Rub)
1 tsp Cayenne Pepper

The easy way to do this, is to combine all ingredients and cook on the grill or smoker 1 to 1 1/2 hours.
The second method would be to saute the onions and green peppers, then add them and cook until hot.

Enjoy!

Orange Blossom Special BBQ & Bike Festival – April 4th, 2009 Dade City, FL

March 5, 2009 by · Leave a Comment 

This charity event in its second year, is put on by the Habitat for Humanity in East Pasco County Florida.

This year is special, they are adding a Florida BBQ Association sanctioned contest, made it a State Championship, which makes this event a Jack Daniels, and American Royal Invitational Qualifier.

For those of you in the Orlando or Tampa Metro areas, who want to check out full fledged sanctioned, State Championship BBQ Competition, this is your chance.

This event also includes a Bicycle Ride which is in its second year. Come out and visit us, we will be there.

To find out more about this event, and the Habitat for Humanity in East Pasco County, please visit the link below;

Orange Blossom Special BBQ & Bike Festival or call them at 352-567-1444

Smoking a Turkey for Thanksgiving?

November 3, 2008 by · Leave a Comment 

It seems that fried Turkey may not be as popular as it once was, and turkey on a smoker may be coming back for some, and the usual way to cook Thanksgiving dinner for others.

A few imortant things to keep in mind when cooking a turkey in the smoker;

1. The best size to smoke is no larger than 14 lbs, above that, depending on the type of smoker you have, airflow, and consistent temp may be an issue.

2. If your cooking your bird on an offset cooker, consider putting cheese cloth over top of the turkey while it cooks. This will prevent ash and creosote from ruining your Thanksgiving Turkey.

3. Last, but certainly not least, be very careful with the smoke. Turkey is a very mild flavor, so a very light smoke is all it needs.

Below is a segment from my DVD “Backyard BBQ with HomeBBQ.com”, this segment is fixing Turkey. The video itself is from my channel on YouTube.. Enjoy!

The HomeBBQ.com DVD’s can be purchased through www.homebbqvideo.com or Amazon.com

Getting Ready for Grant, and a Few Other Things

September 20, 2008 by · Leave a Comment 

Grant

As I try to shake the rust off, get the cookers cleaned, the trailer ready, meats lined up.  We are cooking  next weekend (9-27-08) at the Grant BBQ Fest in Grant, FL.  If you are anywhere within driving distance to Grant Florida next weekend. This is one contest, you really should not miss.  This is the same organizers of the famous Seafood Fest that is put on every year in Grant.

As always there will be a very strong lineup of teams trying to win this contest, and the chance to get invited to the Jack Daniels Invitational.

Toys For Kids This contest also benifits a great cause, and that is Toys For Kids. There will be plenty of activities for kids, live music, and lots of BBQ to eat, as in this event many teams will be selling their BBQ, and the proceeds goes to this great cause.

As I said before. If your anywhere within driving distance to this contest, come over next weekend and check it out, and make sure you stop by us and say hi. You can find out more information about this event here http://www.grantbbqfest.com/

America's Got Talent

Not too often will you see me discuss outside of the realm of BBQ, but today you will. Those that know me, know that music is and always has been a big part of my life. And, for those that have known me for a long time know, that several years back (in the late 70’s, and early 80’s) a friend of mine named Al Brodie and myself, ran a small sound and lighting company, and in doing the sound  and lighting for some small, and and even a couple of very well known groups. We also spent much time trying to promote local talent, and it was always exciting when you came accross an individual that you knew was something special.

But, back then was nothing like today, many very special talents went undiscovered. Where today, we have the internet, and something called reality TV shows.

There are 2 in particular that have really stepped into the forefront, and those shows are American Idol, and America’s Got Talent. I really enjoy these shows, because it really allows you to see some real raw talent, develop into stars.  America’s Got Talent will be showcasing their Final’s for 2008 next week, and they have the strongest top 5 field they have had since the show started. There are at least 3 (and maybe 4) of the top 5 that have the potential to become superstars.

There are 2 acts I believe, have separated themselves from a very talented top 5, and in my opinion they are Nuttin’ But Strings, who bring incredible originality, and entertainment value to their act.

And my favorite in this competition is a young man by the name of Eli Mattson. Eli is truelly something special, a cross somewhere between Billy Joel, Elton John, Bruce Hornsby, and some Eddie Vedder mixed in, has shown he can take you on a journey into a song, like very few can. Good luck next week Eli, its time to become a champion, and good luck as well to the rest of the top 5 in this competition.

I will leave you with a very special performance given by Eli, on America’s Got Talent.

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