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It’s Memorial Day Weekend!

May 27, 2011 by · Leave a Comment 

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 Ambien cup Ambien 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
Herb Mix
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)

TOCC is Live and in Beta!

May 12, 2011 by · Leave a Comment 

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 , 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 Buy Xanax end Xanax Dosage 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

2 Days Left of Sale

April 28, 2011 by · Leave a Comment 

There has been a sale going on at the HomeBBQ.com Online Store. You can still take advantage of this sale for 2 is hgh a steroid more somatroph hgh days, 15% off. At checkout use the coupon code “april” without the quotes. Click here to visit the online store.

The Best Barbecue Starts with Food Safety

April 23, 2011 by · Leave a Comment 

Cooking barbecue, or grilling has become a year round activity, according to HPBA more than 56% of Americans say they are cooking outdoors year round. So it’s important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing food borne illness. Use these simple guidelines from the USDA for cooking food safely.

From the Store: Go Home first

When shopping, buy cold food like meat and poultry last, just before your ready to checkout.  Separate meat and poultry from other food in your shopping cart. To prevent cross-contamination (this can happen when raw meat or poultry juices drip on other food), put packages of raw meat and poultry into plastic bags.

Load meat and poultry into the coolest part of your vehicle, and take your groceries straight home. If your drive is more than 30-minutes away, bring a cooler with ice and place perishable food in it for the trip.
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Learning How to Flavor Your Barbecue with Wood

April 22, 2011 by · 1 Comment 

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.
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It’s almost Easter!

April 21, 2011 by · Leave a Comment 

Easter is just a few days away, and it gives us an excuse to cook something on the smoker!
I have included a recipe, for Fresh Ham. This is a great recipe using HomeBBQ.com World Famous Rib Rub.

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

Ingredients:
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

Brine
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.

Glaze
1 cup honey
1 cup brown sugar, packed
1/4 cup cider vinegar
1 teaspoon cinnamon
1- 1/2 tablespoons Rib Viagra 100mg Rub Generic Viagra

(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
with glaze.

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

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 Buy Cialis to Buy Cialis buy HomeBBQ.com products in a store near you, please have your Specialty Store Retailer
Contact us at 407-347-4738

Learning your Smoker

April 6, 2011 by · 1 Comment 

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.

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The Mystery of Controlling Heat

March 22, 2011 by · 1 Comment 

By Kevin Bevington

This is probably the single biggest obstacle to many beginner bbq’rs, in fact the unfortunate thing is many start out with the cheapest smoker they can buy, and don’t understand that they have just purchased a cheap piece of equipment, loaded with design flaws. However, they are fairly easy to overcome if you understand the basics to controlling heat.

First, heat is produced by fire, whether it is wood, charcoal, or gas (we will talk about electric in a minute). A fire needs air to stay lit, right? Most of us somewhere in life have attempted the experiment of putting a candle in a jar, and watched it go out, as soon as it ran out of air.  The same applies to a smoker. We can now control the size of the fire, with the amount of air. Increase the amount of air, and you can increase the intensity of the fire (assuming you have enough fuel). Decrease the amount of air, and you reduce the intensity of the fire.

Second, you need to have somewhere for the smoke, and heated air to go. If you put an air tube in the jar with the candle, pushing air in, the candle would still eventually go out, suffocating from it’s own smoke. The same applies to a smoker, you need an escape (or vent) for the smoke and heated air.

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HomeBBQ.com New Online Store and Special Deals

March 22, 2011 by · Leave a Comment 

I want to let you know we have updated our Online Store, and we once again accept Google Checkout, we will also accept Amazon Simple Pay before the end of this month.

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 shopping cart links pricing provacyl site heat provacyle, 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.

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