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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 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
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)

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!

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!

HomeBBQ.com Backyard BBQ and Grilling Classes Start Tonight!

January 14, 2009 by · Leave a Comment 

All About Grills - Oviedo, FL 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
407-366-7301
 

DEVILED EGGS MARZETTI STYLE

July 6, 2008 by · Leave a Comment 

Deviled Eggs Marzetti Style from BBQGuide.com
Deviled Eggs Marzetti Style 12 eggs, hard-boiled and shelled1/2 cup Marzetti Original Slaw Dressing

3 tbsp. Classic Yellow Mustard

Salt and Pepper to taste

Paprika, parsley or ground pepper

Cool eggs and slice in half. Remove yolks and put in a bowl; set whites aside. Add the remaining ingredients to the yolks. Mix until smooth. Salt and pepper to taste. Fill the eg white halves with the yolk mixture. Sprinkle with paprika, parsley or ground pepper.

Prep Time: 20 min Cook Time 15 min.
Makes 6 servings.

BBQGuide.com notes: Don’t make the mixture runny by following this recipe EXACTLY. Start with a lesser amount of Slaw and Mustard. Of course you can do it all to taste but there is nothing like Marzetti’s Slaw Dressing.

BBQ BEANS

July 6, 2008 by · Leave a Comment 

BBQ Beans4 cans canned pinto beans,including the liquid

Spice Mixture
3 tbls paprika
1 tbls chili power
1 tbls onion powder
1 tbls garlic powder
1 tbls black pepper
1 tbls sea salt, or regular table salt
1 tbls sugar
1 tsp cayenne pepper, or more

Add 2 heaping tablespoons of the spice mixture, place in a cast iron pot. You can use a casserole dish but it will get black from the smoke. Place it uncovered way in the back of your pit and let smoke for a couple of hours. Take it off the pit and stir well tasting them to make sure they have enough smokey flavor, you can stick them back on if you want more smoke. Place a top on the pot and keep warm in a oven or sit the pot on the cover of your pit.

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