It’s Memorial Day weekend, and let’s not forget why the Holiday exists. Let’s make sure we stop appreciate what has been done for us, so we can do the things we enjoy doing.
Now, of course we will be cooking outside, and in honor of this, below is a great recipe for Beef Ribs, and Herb Crusted Potatoes.
But Lets first talk about some news;
The Outdoor Cooking Channel is Now Live and In Beta
The Outdoor Cooking Channel www.outdoorcookingchannel.com is an Online Tv Channel Focused on Outdoor Cooking, check it out, register and join in!
Reduced and Free Shipping at HomeBBQ.com Online Store
We are now offering $10 Flat Rate Priority Shipping on Orders over $50.00, and Free Shipping on Orders above $100.00. Go to www.bbqstore.co to take advantage of this now!
Have a Great Weekend!
BBQ Beef Ribs
1/4 cup brown mustard
1/4 cup olive oil
2 Tbs lemon juice
HomeBBQ.com Beef Rub
4 to 6 lbs beef ribs
Mix all ingredients in a non-reactive bowl. Liberally coat ribs with the wet rub mixture. Let marinate for a minimum of 4 hours (best overnight). Place in smoker (or indirect on grill) at 240 degrees for approximately 2 hours. Wrap in aluminum foil and cook for an additional 1 hour or until ribs are tender.
Herb Crusted Baked Potatoes
12 Yukon gold Potatoes (wash but do not peel)
1 cup EVOO
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
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)
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.
If you are looking to buy HomeBBQ.com products in a store near you, please have your Specialty Store Retailer
Contact us at 407-347-4738
By Kevin Bevington
There are many types of smoker you can buy, which include many shapes and sizes. When you’re purchasing a smoker there are only a few things that you really need to keep in mind.
1. How many people do you need to feed?
2. How much money do you want to spend?
3. How much work you want to do?
Just like you see on TV you can actually build a smoker for very little money however, you’re not going to want to use a very low quality smoker to cook for many people. If you plan on cooking professionally as a caterer or as a competitor, you will want to buy a smoker that will allow you to cook a lot of food at one time. If you’re looking to cook in your backyard perhaps for just your family or a few close friends a smaller cooker would be your best bet.
I was contacted by Ryan Abeling at www.cheapism.com regarding an article he wrote calling it the Cheap Grills Buying Guide. I have to say, I agree with the fact that where you shop is going to limit your selection, especially if your shopping at the big box stores. If you have a specialty grill store in your area, check them out, they may have a low cost option as well, and they will usually be more knowledgeable, and help make sure your getting what is right for you..
Now, lets get back to the article, and here are some of my opinions.
Gas Grills – Gas grills are the most popular grill owned, for various reasons, bottom line, they are easier to learn and to use. One other point I want to bring out is, if you were used to having a grill, that had ample space between the actual burners, and the grate, with a layer of lava rocks in between, this is not the typical design anymore. The newer designs, use a deflector plate, just above the burner, and that is it. Unfortunately this newer design is more prone to fires! It is real important to keep your grill clean.
We want the best of the cheapest, and Ryan’s pick here was pretty much value based on cooking area, BTU’s, and cost, and he picked the Char-Griller 3001. This is a pretty solid choice for this price range. However, CharBroil does have a couple in this price range that are pretty good performers as well, in case you do not see this in your Big Box Store. If you intend on using this grill often, I think you really need to reconsider your price range (if you can).
I live in Florida, and I cook on my grill all year long, so longevity is a real issue for me, and if it is for you, you need to attempt to get into the $400 range and above and consider a Weber. Weber’s entry level Spirit line, is solid and the Weber E-210 is a great little Grill starting right at $400.
Charcoal Grills - Charcoal grills are a different animal entirely, here is where many get their first taste of fire control, a real outdoor flavor, and real satisfaction if, you have the time to do it! If your willing to take the time to get your fire going (the best method is using a charcoal chimney, and not lighter fluid), use either a hardwood briquet or lump charcoal. There is no doubt THIS IS the better way to grill food.
Back to the article, and my opinion.. Ryan’s pick here was the Char-Griller 2123, now I am not real sure I agree with that particular model. I really don’t want to appear that I don’t like Char-Griller because I do, they are very popular on this site, but not necessarily as a grill. Their popularity here is mostly as a low cost offset firebox smoker (with optional side firebox, and with some mods given in a tutorial on this site). But I know Char-Griller does work as a real solid charcoal grill as well.
My personal choice here though, is the Original Weber Kettle, you can still buy an 18.5″ Kettle for around $69 and a 22″ kettle for around $88 (you may have to look harder for these, but they are available on Amazon). I have had my Weber Kettle for about 16 years, and it still works just as well, and almost looks as good today as it did the day I bought it, and I have never even considered replacing it. Now I believe Ryan did mention the One Touch Gold, which gives an easier way to handle ash, but it is more expensive.
Whatever grill you decide on, please make sure you keep it clean, and it will be much easier to stay safe!
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
Jack Daniel’s World Championship
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
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
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.”
Oviedo, FL – 5 Time FBA Team of the Year Champion, and the 2008 FBA Triple Crown Champion, Kevin Bevington, of HomeBBQ.com begins his first in a series of Backyard Barbecue and Grilling classes at All About Grills in Oviedo, FL, tonight at 6:30pm.
The first class will be “Basics on the Grill”, in this class he will cover easy to prepare dishes on the grill, including a side dishes and desert.
Every wednesday will be a class which includes recipes from the DVD’s from HomeBBQ.com, “Grilling with HomeBBQ.com” and “Backyard Barbecue with HomeBBQ.com”. Class details are below;
January 14th - 6:30 pm Basics on the grill
January 21st - 6:30 pm Classic Steak House
January 28th - 6:30 pm Beef on the Grill
February 4th - 6:30 pm Seafood on the Grill
February 18th - 6:30 pm All About Ribs
February 25th - 6:30 pm Barbeque Beef
March 4th - 6:30 pm - Seafood
March 11th - 6:30 pm – All About Pork
March 18th - 6:30 pm – All About Chicken
Early Bird Registration – $45 per person, or $75 per couple
For more Information, Contact All About Grills at the contact info below;
All About Grills Oviedo
71 Geneva Drive
Oviedo, FL 32765