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All Blog Posts (471)

More Roast Beef On the Rotisserie!

I did another eye of round roast on my Weber Genesis using the rotisserie.  This turned out much better than my previous attempt (although that was pretty tasty as well!).

The biggest two differences were that this roast was injected and I was able to slow things down and get the internal temperature just right.  Low and slow with a…

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Added by dmsintexas on February 7, 2014 at 6:17pm — No Comments

Hanbanero Compound Butter

I seem to be on a hot pepper jag that just won’t quit, it’s affecting my cooking and thus my blog.

My dad was a “chili head” and thus by birth and upbringing I too am I “chili head”. I got the monkey off my back for a few years when I had to lay off due to health reasons, but when Dad got his hands on some ghost pepper plants I needed to start raising my…

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Added by Brian H. Dodd on October 6, 2013 at 2:36pm — No Comments

Weber 26.75 rotisserie

Hey folks!  Wanted to let everyone know that Cajun Bandit is now selling a Weber 26.75 rotisserie ring!  Here is an interview that Chris from CB was gracious enough to conduct with me. Weber 26.75 rotisserie interview.

Added by dmsintexas on September 24, 2013 at 11:00pm — No Comments

A Talegate Town Approved Buffalo Chicken Sandwich

You should be able to knock these out in about 60-90 minutes making them the PERFECT Talegate Town cook.

The down side to blogging about BBQ or any cooking you do yourself is that first you plate your food, give thanks, then as the rest of the family and/or guest dig in, you haul your plate off somewhere and take pictures of it. So if my feature picture is a little iffy, that's because as Pooh Bear would say "I had a rumbley in my tumbley." Let's also keep in mind I'm…

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Added by Brian H. Dodd on September 2, 2013 at 10:35pm — No Comments

Dry Rub for Ribs

 

I have been playing with rib rubs and wanted to share my Memphis Style Ribs.

The Memphis Rib Rub

  • 1/3 cup turbinado sugar 
  • 1/3 cup Seasoned Salt (Lawry’s)
  • 1/3 cup paprika
  • 1 Tbls granulated garlic
  • 1…
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Added by dmsintexas on September 2, 2013 at 7:17pm — No Comments

Habanero Aioli

Often times when we hear about a recipe with an exotic name we shy away from it for various reasons. Maybe we tend to fear flavors we don't know, or more likely as in my case we shy away because we fear a recipe with a name like that must be very heavily technique laden. That was my first thought when I started thinking of this recipe. It's an old world recipe adapted by french chefs. I figured if French chefs are using it, there's no way it can be easy. Well I was WRONG.…

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Added by Brian H. Dodd on August 13, 2013 at 8:21pm — No Comments

Homemade bbq sauce

 

I had a blast making up five different varieties of homemade bbq sauce.  My favorite of the bunch was the Alabama white sauce.  I had it on grilled chicken thighs as well as a few wings.

 

This was very good on the first day but much better on the second after the horseradish had time to "bloom".  Here is the link to the full post if you would…

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Added by dmsintexas on August 11, 2013 at 5:30pm — No Comments

Smoky Jalapeno Cornbread

Every master of his pit that's worth his weight in rub must have a couple of signature "go to" sides. This one has proven it's self time and time again. To make it even that much better it's cheap AND easy. I REALLY wanted to add some leftover grilled corn on the cob we had to this recipe, but when I got home it was nowhere to be found. That would be the down side of living with an 18 year old garbage disposal I call my son.

What you will need:

1 1/4 cup…

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Added by Brian H. Dodd on July 13, 2013 at 5:42pm — No Comments

Grilled Asian Chicken and Veggies

One of my favorite things about Asian cooking is the multitude of flavors it offers. It's ideal for summertime grilling, with all the fresh produce available. With recipes like this you can just let your imagination run wild, the more vegetables the better.

A quick look:

Marinate chicken and an array of veggies in an Asian marinade, then grill.

What you will need: 

Boneless (skinless if you choose) chicken breast

An…

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Added by Brian H. Dodd on June 26, 2013 at 11:00am — No Comments

Building A UDS

In previous post I've mentioned that BBQ in it's truest form is a poor man's pass time.If I had the money I'd drop it in a second for a nice new smoker. Shoot I can't even afford a WSM (Weber Smoky Mountain). Oh I look at the smokers and dream. But there comes a point in time when a man has to quit eyeballing the Ferrari, and climb into his old beat up pickup truck. They both will get you to where you're going, just one will turn a few more heads. The same holds true for the UDS. It's not…

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Added by Brian H. Dodd on June 20, 2013 at 4:46pm — 1 Comment

Why BBQ and Grilling just may be the best hobby.

Having given it some thought, I'm pretty sure BBQ and grilling might quite possibly be the hobby there is. Or at least for me it is.

Before we begin let's define the difference between BBQ'ing and grilling. Both are outstanding ways to cook, but are vastly different.

Grilling refers to quick cooking directly over the coals. Often thin cuts of  meat like chicken breast, hamburgers, and hot dogs. It's also a great way to cook most vegetables. And…

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Added by Brian H. Dodd on June 6, 2013 at 4:32pm — No Comments

Eye of Round on the Weber Rotisserie

 

I gave this beef roast a spin on the Weber kettle rotisserie after it was rubbed down with some Montreal Steak Seasoning.  Nice way of doing a roast.

Added by dmsintexas on June 1, 2013 at 4:30pm — No Comments

Weber Kettle Rotisserie Pork Roast

 

I spun this 4.5 pound pork roast for a couple hours on my Weber kettle rotisserie.

 

This was brined in a salt/sugar with a little maple syrup thrown in for luck.  The fat cap on the roast was scored and rubbed with black pepper, garlic and…

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Added by dmsintexas on May 29, 2013 at 7:00pm — No Comments

Pastrami on the Weber Rotisserie

I am still experimenting with ways of using my rotisserie for something other than chicken.

I used a corned beef brisket and soaked it for seven hours to get a bunch of the salt out.  Coated the brisket with corriander, garlic and black pepper and spun this on…

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Added by dmsintexas on May 27, 2013 at 11:30am — No Comments

Buffalo Boys Going Nation Wide

My friends and I have created a new team and we are going nation wide. We want to share our BBQ with the masses. Please take a look at our indiegogo Campaign and help us pass it around. Any funds we get will go a long way. We still need to buy a large smoker, a trailer and more. Thanks for helping us…

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Added by Jeremiah Johnson on May 24, 2013 at 12:54pm — No Comments

Smokey Queso Dip

There are few things in this world that pair better than smoke and cheese. This little recipe I came up with one day takes advantage of that golden marriage. It's a simple queso cheese dip, with a smokey twist.

Just some of the ways you can use this wonderfully smokey cheese sauce:

You can ladle over asparagus, brocoli, or about any other veggitable you would normally put cheese sauce on.

Try it on a Mexican pizzas and burritos.

It's also a wonderful addition to…

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Added by Brian H. Dodd on May 17, 2013 at 10:30pm — No Comments

Rib Recipes

Any advice out there for a good Baby Back Rib recipe? I cook in a small local rib competition every year and have yet to ever do any good!

Added by Shane Lee Clay on May 12, 2013 at 1:50pm — 1 Comment

A GREAT Pork Loin Sandwich

Before I begin allow me to get this off my chest. I have REAL issues with what McDonalds call a McRib.

First there is (I'm guessing here) ABSOLUTELY NO RIB MEAT in it what so ever! From the best I can figure it's ground up, processed, frozen, shoulder meat. Then they hide it all in a gallon of a chemistry lab that they call BBQ sauce.

With that in mind I figured we could…

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Added by Brian H. Dodd on May 9, 2013 at 4:21pm — No Comments

A fun little challenge.

First strait to the point. With this being the kickoff to the BBQ and grilling season I want you to send me your BBQ or grilling pictures, or pictures of what you've cooked on the your grill or smoker to: mrdodd18@hotmail.com with a short description of what I'm looking at (please put BBQ photo in the subject line) . Nothing is too simple or small, I want this to be fun for all levels of backyard chefs. At the end of the month I will post them all in a blog with my…

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Added by Brian H. Dodd on May 9, 2013 at 4:16pm — No Comments

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