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Free Priority Shipping on Orders over $100!

May 16, 2011 by · Leave a Comment 


Just in time for Memorial Day, and for Fathers Day, we are offering fantastic shipping deals.

On Orders over $100, we are offering Free Priority Shipping! (Excluding 4 Gallon Bulk Rub Purchases)

On Orders over $50, we are offering $10 Flat Rate Priority Shipping! (Excluding 4 Gallon Bulk Rub Purchases)

What are you waiting for? Stock up on the best rubs and seasonings, in the business.  Click Here

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 more days, 15% off. At checkout use the coupon code “april” without the quotes. Click here to visit the online store.

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

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 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.

The Salmon was King

May 27, 2010 by · Leave a Comment 

The Seafood class was a big success, but there was no question that the hit of the evening was the Salmon.

We have a great recipe for Salmon, but as many know, the key to great salmon, is the fish itself.
This Salmon was a wild caught King Scottish Salmon, and it was an absolutely extreme  filet which took 2 planks. First I have to say that please try to be conscientious of the Salmon you buy, and that it is either wild caught (preferred) or from reputable fisheries. Poor practices from many salmon fish farms threaten to eliminate wild salmon, and we cannot allow this to happen.
I know personally I look forward to salmon season every year, and you cannot compare farm raised salmon to wild caught salmon. Wild caught salmon is far superior.
Now, back to the class.. I used a Maple plank (most use cedar), but to compliment the recipe, maple gives a nice sweet smoke, that gives it that added extra to put it over the top.
Here is the recipe, enjoy!

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.

There’s a Sale Going On!

May 24, 2010 by · Leave a Comment 

Just a quick note to let you know, our Memorial Day Sale (a little early) is happening…

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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

HomeBBQ.com Passes on the FBA TOTY Cup

January 6, 2009 by · Leave a Comment 

Presenting FBA Cup Jan 3, 2009 Ormond Beach, FL – After originally being presented the FBA Team Of The Year Cup after the 2003 season, by the Sorry Boys, the FBA TOTY winner from 2002. HomeBBQ.com managed to hold on to the cup for 5 consecutive years.

On this night, the FBA TOTY Trophy was presented to Rob (RUB) Bagby of Swamp Boys BBQ. Rub had an outstanding season which included 8 Grand Champion wins. Congratulations goes out to Swamp Boys BBQ, and good luck for the 2009 Season.

The FBA TOTY Cup was donated by the Sorry Boys BBQ Team (Chip Faul and Gary Lehman).

More information can be found at – The Florida Barbecue Association

 

Is My Barbecue Ready Yet? – Cooking Beef Brisket

July 25, 2008 by · Leave a Comment 

brisketBy Kevin Bevington
Now that we have our rub, the right equipment, and we are able to control a consistent temperature, we are ready to attempt the toughest meat to cook, Beef Brisket. Lets first discuss how to select the meat you are about to cook. Beef Brisket can typically be sold in 3 different size cuts.

First, is the whole packer cut, this whole cut includes the 2 very distinctly different muscles that make up the entire cut, you have the flat which would be considered the flat long piece of meat, the point, which includes the nose end, and the meat layer underneath the flat, which is separated by a layer of fat which is also known as a deckle layer. The whole packer cut is the most desirable cut to cook in your smoker, the main reason being, the tremendous amount of fat that can be left on this cut to give it plenty of moisture to draw from while cooking.

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Make it your own…

July 24, 2008 by · 1 Comment 

 I was told by my brother in law, Glenn, that at least one time I would want to try to make barbecue my very own…from start to finish.  I asked him what he was talking about…he explained.

He told me that I take the time to select and buy the cut of meat I am looking to cook, I trim it and do all the other prep stuff…fire up the cooker and then start the cooking process…which is a long investment of time.

He went on to say that you do all of this, take it off the cooker, hold it while you prepare other items for sides and then put some store bought bbq sauce on your barbecue right before you eat it…He didn’t understand why I would do that.

Well, to be honest, I never had given it a thought…there were rubs already made for me to use…the same thing in regards to sauces.  I figured I was just saving some time in certain areas.  But he explained that if I would just take the time to learn how to make a rub and a sauce THEN the barbecue would truly be MY OWN!  No one else’s mixes or recipes would be in my bbq hence it would be MINE from start to finish.

Just some bbq for thought for you folks who are just getting in to the art.  Don’t get me wrong, I use rubs that aren’t mine more then I use my own…but 9-10 times I make my own sauce.  I love it…my guests like it…and it just seems to compliment my barbecue.

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