BBQ DRAGON PIC OF THE WEEK

 

USING A PIG TO SERVE A PIG

BBQ DRAGON PIC OF THE WEEK

So I was pretty blown away when I saw these photos!  Chayton Altman used the skin of a pig he roasted at the Hemingway BBQ shag festival as a serving vessel to serve the delicious looking pork!  For that-  Clayton Altman you get honors for the BBQ Dragon pic of the week!

 

Hawaiian Barbecue Sauce for Barbecue

Hawaiian Barbecue Sauce for Barbecue

Say Aloha to Linda’s Hawaiian Barbecue Sauce for Barbecue Chicken and Ribs.  Linda’s Busy Kitchen has a bunch of delicious recipes, but once I found this one, I looked no further.

Hawaiian Barbecue Sauce for Barbecue

Ingredients:

Servings:
6

1/3 cup unsweetened pineapple juice
1/4 cup low-sodium teriyaki sauce, I use Kikkomans
1/4 cup ketchup
1 garlic clove, minced
1 tablespoon brown sugar, firmly packed
1 tablespoon ginger, minced

Hawaiian Barbecue Sauce for Barbecue

Directions:

In a lg. Dutch oven, combine ribs and cold water to cover. Bring to a boil over med-high heat.
Cover, remove from heat, and let stand for 30 minutes.
In a small saucepan, combine pineapple juice, teriyaki sauce, ketchup, garlic, and brown sugar.
Bring to a boil, stirring, over med-high heat. When it starts to boil, reduce heat to low, and simmer for 10 minutes.
Stir in ginger.

Remove from heat, and let cool.

Grilled Bologna and Cheese with Mustard

Grilled Bologna and Cheese with Mustard

Grilled Bologna and Cheese with Mustard


I have seen Mister Grilled Bologna and Cheese with Mustard before, But Bob, Pitmaster of Bob’s Hogs shows us how to play with your food in style!   Check this and some of his other amazing BBQ creations out at TheHogBlog.com.  If you are not hungry when you click over that way, you will be in a hurry!
This was fun and easy and really tasty!The ingredients:1 five pound balogna
6 cheddar cheese sticks
Yellow mustard
Spice rub

Poke some holes with a honing steel and insert the cheese sticks. It’s easier if you stick half in from each end.

Score the outside and slather with mustard.


Hit it with your favorite spice rub and get it on the cooker.


Oops! One more ingredient, after one hour, baste with some pickle juice.

Another hour later, and it’s done. It has a nice smoky flavor and the spice goes great with the balogna and cheese. I can’t wait to fry a couple of those slices and put them on a sandwich!

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Mister Bob, Pitmaster – Bob’s Hogs. KCBS CBJ #31759 – IMBAS Certified MOINK Ballerhttp://TheHogBlog.com
BBQ DRAGON PIC OF THE WEEK: This week Jeremy Cull submitted the BBQ DRAGON PIC OF THE WEEK with Drunken Chicken and Rib Slabs

BBQ DRAGON WEEKLY PICTURE: Jeremy Cull

BBQ DRAGON WEEKLY PICTURE

 

This week Jeremy Cull submitted the BBQ DRAGON PIC OF THE WEEK with Drunken Chicken and Rib Slabs

BBQ DRAGON PIC OF THE WEEK: This week Jeremy Cull submitted the BBQ DRAGON PIC OF THE WEEK with Drunken Chicken and Rib Slabs

Beer Candied Bacon

Beer-Candied Bacon

I had my first taste of beer-candied bacon on a burger at my other favorite local brewpub, Evolution’s Public House. While I don’t really remember anything remarkable about the burger itself, that beer-candied bacon really resonated with me. And, I tucked it away in the “make sure to try at home” file.

So, when I went into bacon-hoarding overdrive during the Holidays – and had about three pound in the fridge after Christmas, I decided to give the beer-candied bacon thing a go to have for New Year’s Eve munching. Takes less than 1 minute to throw the glaze together, then some cooking time in the oven. Which, by the way, if you haven’t been cooking bacon in your oven you’re missing out. No grease splatter, no bacon sticking to the pan, no more uneven cooking. Just perfectly crisp bacon, every time. If you line a baking pan with aluminum foil, it’s super-easy cleanup too!

With the playoff games ahead of us, as well as Super Bowl, these sweet and salty little bites of heaven would “drop the bomb” on anyone who tried them.  I served them in my favorite pint glass (yes, that’s a honey badger) which I thought was cute. It was almost like a bouquet of bacon; there’s an idea for Valentine’s Day, ladies! I used a stout for the glaze, but I think that most beers (maybe aside from an IPA) would work for this application. It’s a quick and easy appetizer that’s so fun and different – a great start to the new year in my book!

Grilled peaches are something I love to cook on the grill. Yes, they are delicious, but when served to friends they become an unexpected delight because

Grilled Peaches- National Peaches and Cream Day

Grilled peaches are something I love to cook on the grill.  Yes, they are delicious, but when served to friends they become an unexpected delight because most people do not think of grilled fruit as a dessert.  I make my grilled peaches a little differently, but next time I will make them the way that Alaska From Scratch shows us here-

 

Grilled Peaches with Cinnamon Honey Butter

Grilled Peaches with Cinnamon Honey Butter

Do you have ripe peaches on hand? If so, I want you to slice them in half real quick and go put them on a hot grill (or in a hot grill pan on the stove, like I did). Go ahead, I’ll still be here when you get back. They only take a few minutes.

Grilled Peaches with Cinnamon Honey ButterThen, I want you to go melt a couple of tablespoons of butter with some honey and cinnamon for a minute or two until it’s all hot and drizzly. While you’re at it, whip up some cream and sweeten it lightly. If you have some mint growing in your garden or in a pot nearby, grab a sprig or two.

Grilled Peaches with Cinnamon Honey Butter

Grilled Peaches with Cinnamon Honey Butter

Top the grilled peaches with whipped cream. Drizzle all of it with cinnamon honey butter. Place that sprig of mint on there tenderly like it’s a masterpiece you’ve been slaving all day over (when really it only took you ten minutes or less). Serve, consume, swoon.

Grilled Peaches with Cinnamon Honey Butter
Yield: 4-6 grilled peach halves, 2-3 servings

Grilled Peaches with Cinnamon Honey Butter

A quick and delicious summer treat of grilled ripe peaches topped with lightly sweetened whipped cream and drizzled with cinnamon honey butter.

Ingredients

  • 2-3 sweet ripe peaches, sliced in half and pits removed
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1/2 teaspoon cinnamon
  • lightly sweetened whipped cream
  • mint leaves (optional)

Instructions

  1. Heat a grill pan on the stovetop (or a standard outdoor grill) over medium-high heat. Place the peach halves face down onto the grill, cooking for about 5 minutes or until nice grill marks are achieved and the peaches are warm and have softened a bit, turning the peaches 90 degrees halfway through cooking.
  2. Meanwhile, heat a small saucepan over medium-low heat. Add the butter, honey, and cinnamon. Cook 1-2 minutes or until melted and smooth. Keep warm until the peaches are ready.
  3. Put grilled peach halves onto serving plates. Top with lightly sweetened whipped cream and drizzle with cinnamon honey butter. Top with mint leaves, if using. Serve promptly.
So I am not sure what puts the terror in this terrorized steak recipe, but one thing is for sure. A combination of the herbs, beef, and cognac will add some excitement to your next grilling adventure!

Terrorized Steak Recipe

Terrorized Steak Recipe

As found in The Seattle Times

A recipe adapted from “The Rose Pistola Cookbook.”

So I am not sure what puts the terror in this terrorized steak recipe, but one thing is for sure.  A combination of the herbs, beef, and cognac will add some excitement to your next grilling adventure!
Makes 4 servings

Leaves from 6 sprigs marjoram, about 5 inches long

Leaves from 6 sprigs rosemary, about 5 inches long

8 garlic cloves

1 teaspoon kosher salt

1 teaspoon red pepper flakes

2 tablespoons cognac

2 tablespoons extra-virgin olive oil

1 tablespoon freshly cracked black pepper

4 strip steaks, 1½ inches thick, about 8 ounces each

 

1. In a mortar or mini food processor, pound or process the marjoram, rosemary, garlic, salt, red pepper flakes, cognac, olive oil and black pepper into a coarse paste. Rub paste evenly on both sides of the steaks. Allow the steaks to rest at room temperature for at least 30 minutes and up to 1½ hours before grilling.

2. Grill directly over a medium-hot fire, turning occasionally, until crusty on the outside, about five minutes on each side for medium-rare. Allow to rest briefly before serving.

Adapted by St. Louis Post-Dispatch from “The Rose Pistola Cookbook,” by Reed Hearon and Peggy Knickerbocker

Beef Brisket Injection Recipe

Competition Beef Brisket Injection Recipe

Beef Brisket Injection Recipe

Malcom from Killer Hogs BBQ shares his method for making an injection for brisket that is full of flavor and carries clout on the competition circuit.  This beef brisket injection recipe will be a winner for you as well!

Brisket Injection Beef Brisket Injection RecipeI always recommend injecting Beef Brisket just because it will give your meat more flavor and it will help to keep it moist during – and after – the cooking process.

  • Beef Base (1 heaping tea)
  • Worcestershire Sauce (1 TBS)
  • Soy Sauce (1 TBS)
  • Accent (1 tea)
  • Water (2 cups)

Warm the water in a small sauce pan, add the beef base and whisk, then add the rest.

It doesn’t have to be boiling but you want to get it hot enough to dissolve the beef base.

You can find the beef base at most grocery stores in the soup isle next to the chicken bouillon.

BBQ Dragon Pic of the Week

BBQ Dragon Pic of the Week

BBQ DRAGON PIC OF THE WEEK

BBQ DRAGON PIC OF THE WEEK

Memphis Style Barbecue Rub Recipe

Memphis Style Barbecue Rub

Memphis Style Barbecue Rub

You cannot make decent Memphis Style Barbecue without a good Memphis Style Barbecue Rub.  By the looks of this rub it has some savory tang to it that will work well on your next adventure with barbecue.
In Memphis the Rub is the most important ingredient aside from the meat. Often ribs are served with only a rub and without sauce. This means that this barbecue rub has to provide all the flavor to make Memphis Style Barbecue. This rub starts with a generous portion of paprika and then builds a slightly spicy but definitely savory profile to help you make the most of your barbecue. This Memphis Rub is particularly good on ribs but can be used on any smoked meats.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Makes 2 cups

Ingredients:

  • 1/2 cup paprika
  • 1/4 cup garlic powder
  • 1/4 cup mild chili powder (use medium or hot to kick up the heat)
  • 3 tablespoons salt
  • 3 tablespoons black pepper
  • 2 tablespoons onion powder
  • 2 tablespoons celery seeds
  • 1 tablespoon brown sugar
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 3 teaspoons cumin
  • 2 teaspoons dry mustard
  • 2 teaspoons ground coriander
  • 2 teaspoons ground allspice

Memphis Style Rub from About.com

Memphis Style Barbecue Rub Recipe

Grilling Steaks Caveman Style

Grilling Steaks Caveman Style

Grilling Steaks Caveman Style

Meathead over at AmazingRibs.com shares how he likes goes about Grilling Steaks Caveman Style!

Here’s a showstopper. A bit of a parlor trick, but I know you will want to try it. Once you get your fire down to glowing embers, take a magazine and fan he coals so any loose ash is blown away.

Take a steak about 1″ thick, pat it really dry, salt it, and lay the meat right on the coals. You heard me. Right on the coals.

Surprisingly, when you turn it in about three minutes, there will be very little ash stuck to the meat, and it produces a very dark all-over sear in a hurry. But the operative words are very little ash. Every time I’ve tried it, small amounts of ash and even whole coals have stuck to the surface and there have been scorched dry spots. The ashes are easily brushed off, but I still can’t recommend this method. It is much better to place a wire rack on top of the coals or very close to them. Then you can check the meat, and there is less scorching and no ash. Live in the stone age if you wish, but know things are better in the iron age.

Grilling Steaks Caveman Style

Grilled Sirloin Tip Roast

Grilled Sirloin Tip Roast

 So this is an amazing looking recipe for a sirloin tip roast!  The way it was written from BS’ in the Kitchen, was for an oven preparation.  I would recommend all the same seasonings, but grilling the beef over raised direct heat until the internal temp hits about 121F.  Pull the roast and cover it with foil for a good 30-45 min before slicing.  The carryover heat should have the meat perfectly pink and juicy with tons of flavor.

Sirloin Tip Roast | bsinthekitchen.com #roast #sirloin #dinnerrint

Grilled Sirloin Tip Roast

Prep time:  
Cook time:  
Total time:  
This simple recipe will give you a juicy and flavourful roast everytime.
Ingredients
  • 2.5 lb sirloin tip roast
  • 2 tsp kosher salt or 1 tsp table salt
  • 1½ tbsp vegetable or olive oil
  • 1 tsp pepper
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1½ tsp crushed red pepper flakes (for extra spice use chili pepper flakes)
  • 3 cloves of garlic (minced)
Instructions
  1. Start off by salting the roast the day before you’re going to be cooking it (this will give a more flavorful, evenly salted roast). Evenly rub the salt over the roast, take plastic wrap and tightly wrap it around the roast, then place on a plate/bowl in your refrigerator.
  2. The next day, remove the roast about an hour before cooking (allowing it to warm to room temperature).
  3. Unwrap the meat from the plastic wrap, dry any moisture off with paper towel.
  4. Place your oven rack in the middle and preheat to 250°F. While the oven is preheating, rub your roast with ½ a tablespoon of oil and minced garlic, then evenly rub with your spice mixture (pepper, oregano, basil, red pepper flakes).
  5. In a large cast iron pan on medium-high heat with a tablespoon of oil, sear each side of your roast until browned (3-4 minutes per side).
  6. Once oven is preheated, place the roast on a wire rack on a rimmed baking sheet.
  7. Cook the roast for about an hour and twenty minutes, or until the meat reaches 115°F on your meat thermometer (invest in one of you haven’t yet!).
  8. Turn your oven off, leaving the roast in for about 30-40 minutes or until it reaches 130°F for medium-rare or 140°F for medium. Leave the door closed this whole time to keep the heat in! I would recommend a meat thermometer like the one I have linked to below.
  9. After the roast reaches your desired temperature, remove from the oven and allow to rest for 15 minutes. Once the time is up, slice, serve and enjoy!

Pork Spareribs Mexican Style

Pork Spareribs Mexican Style

BBQ Dragon Picture of the Week

Congratulations to Matthew Dutton of Big Dutt’s BBQ on creating this amazing looking whole pig and getting picked for the BBQ Dragon Picture of the week!

BBQ Dragon Picture of the Week

BBQ Dragon Picture of the Week

Have something cool, fun, or different you cooked outside recently?  Send it in to us for a chance to become our BBQ Dragon Picture of the Week.