The Outdoor Cooking Channel, originated and spearheaded by Kevin Bevington was released into beta earlier this week. The young Internet based Channel sports shows from 7 providers and will be adding as many as 3 more before the end of the month, but they are still looking for more. This project has been a long time coming, and looks to cater to all Outdoor Cooking. You can visit the site by going to www.outdoorcookingchannel.com
After enjoying the report given by Weber, that had some great information about our obsession. I decided to see if HPBA had anything for me to talk about, and they did! HPBA posts an annual report called “state of the Barbecue Industry”.
The most notable statistics, to me were as follows;
*More than 15,000,000 grills shipped in 2010, a staggering figure, but gas grills held 57% of sales, while Charcoal had 41%, while electric barely chimed in with 2%.
*82% of North American households own a grill or smoker.
*The majority of grill owners use their grills year round, this was 56%
*The meats that were said to be cooked (we have some work to do here), burgers a whopping 85%, steak 80%, hot dogs 79%, followed by chicken at 73%. What about ribs? They came in at 53%, and no statistics reported for boston butt, or beef brisket.
* The last, and most notable one for me was, Dry Rub usage was up to 44% from 36% 2 years earlier (this means a crusade for dry rub usage needs to be launched!).
In all seriousness, this is some great information provided by HPBA, and this was just the highlights. You can see the full report by going here: http://www.hpba.org/media/barbecue-industry/2011-state-of-the-barbecue-industry-report
By Kevin Bevington
When learning to cook barbecue, the one thing that everyone seems to learn quickly is to use wood, such as wood chips or wood chunks, or wood pellets, to give your barbecue a smoky flavor. What is not learned quickly enough is how much to use and most use too much, creating an over smoked, bitter piece of meat that is not very pleasant to eat.
Wood flavoring has to be considered similarly to a spice.
If you put salt on something, you are careful to add small amounts and taste, until you come up with just the right amount. The same thing applies to smoke flavor, start with a small amount of wood chips, or a wood chunk, and work your way up. You will find out real quick that people have much different opinions to yours, on how much smoke flavor should be there, so starting with a small amount is the best advice to give.
And by the way,by using the coupon code “april” (without quotes) at checkout, you can get 15% off at the HomeBBQ.com online Store (www.bbqstore.co), until the end of April.
HomeBBQ.com Fresh Ham Recipe
7 to 10lb Fresh Ham (shank portion, if whole ham increase the amount of brine by 50%, and go to max brine time)
Extra Virgin Olive Oil
HomeBBQ.com World famous Rib Rub
8 quarts water
2 cups course kosher salt
1 cup dark brown sugar
1/2 cup HomeBBQ.com World Famous Rib Rub
Easiest way to prepare the brine is to heat the water, dissolve ingredients
and cool the brine before using it.
1 cup honey
1 cup brown sugar, packed
1/4 cup cider vinegar
1 teaspoon cinnamon
1- 1/2 tablespoons Rib Rub
(mix until rib rub and brown sugar is dissolved)
This is a quick brine method.
The day before, score all sides of the ham, and place it into
the (cooled or cold) brine, submerged for min 4 and max 12 hours.
I find a 5 gallon bucket works best for this, you can then place
the bucket into a can cooler and surround the bucket with ice.
Remove the ham from the brine, and rinse thoroughly, and pat dry.
Coat ham thoroughly with extra virgin olive oil, then a liberal coat
of HomeBBQ.com World Famous Rub.
Heat smoker to 250 to 275 degrees, place the ham in the smoker, and cook to an internal
temp of 160 degrees. About 15 minutes before pulling from the smoker, coat
Let sit for a minimum of 10 minutes, slice and serve.
HomeBBQ.com online Store ( http://www.bbqstore.co), hurry the sale is only while current supplies last.
Wholesale Inquiries Please call 407-347-4738 and choose Option 1
Getting a good Online Store can be a very daunting task, even if you have been selling online for as long as I have. If you ever want to go this route, I can surely help you.
We are running some nice specials, for those that like things with some heat, our awesome Hot & Sweet, Rub & Grill (5.5oz bottle) is on sale for only $2.75! We also have a combo we call our competition combo, which have have for a special sale price. And, we are also running a coupon sale until the end of March (coupon code is march) and it is good for 10% off.
To visit our Online Store just click on the Menu link “Online Store” or click the picture in this article.
As smokers and grills literally get the cobwebs cleaned out, and with others, it seems to becoming a weekend ritual, except there is an extra day. There are a few things we need to keep in mind, first what this holiday is all about.
Let’s take some time think about those who gave their life so we can enjoy a weekend like this.
Next, let’s talk about grill/smoker safety, there will be literally thousands of out of control, on fire grills/smokers today, mainly because they are not kept clean.
A great idea is to line the bottom of the smoker with aluminum foil, and after each cook, just remove and throw away. Those using a gas grill, and using ceramic briquets, if you use that grill frequently it is a great idea to change those out every couple of months, for those not so frequently once or twice a year.
Most of all, enjoy the time off, enjoy the day..
Grilled Salmon on a Plank
Salmon fillets (skin on or off, Wild caught preferred)
1 to 2 Fresh lemons
¼ cup – melted butter
½ cup – brown sugar
HomeBBQ.com Sweet Orange Habanero Seasoning
Maple Plank (soaked in water minimum 2 hours)
Take fresh lemon and squeeze lemon juice on salmon filets
Rub juice in lightly
Season filets liberally with Sweet Orang Hab. Seasoning
Cover filets with brown sugar
Drizzle melted butter over brown sugar
Season filets again liberally Sweet Orange Hab Seasoning
Place plank on the grill, and wait until plank begins to smoke (just a couple of minutes), then place salmon on the plank.
Grill to internal temp of 130 to 135 degrees, remove from grill and serve.
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.
Happy 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.
Happy July 4th!