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…Continue
Added by dmsintexas on February 7, 2014 at 6:17pm — No Comments
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…Continue
Added by Brian H. Dodd on October 6, 2013 at 2:36pm — No Comments
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
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…Continue
Added by Brian H. Dodd on September 2, 2013 at 10:35pm — No Comments
I have been playing with rib rubs and wanted to share my Memphis Style Ribs.
The Memphis Rib RubContinue
Added by dmsintexas on September 2, 2013 at 7:17pm — No Comments
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.…Continue
Added by Brian H. Dodd on August 13, 2013 at 8:21pm — No Comments
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…Continue
Added by dmsintexas on August 11, 2013 at 5:30pm — No Comments
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…Continue
Added by Brian H. Dodd on July 13, 2013 at 5:42pm — No Comments
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
Added by Brian H. Dodd on June 26, 2013 at 11:00am — No Comments
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…Continue
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…Continue
Added by Brian H. Dodd on June 6, 2013 at 4:32pm — No Comments
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
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…Continue
Added by dmsintexas on May 29, 2013 at 7:00pm — No Comments
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…Continue
Added by dmsintexas on May 27, 2013 at 11:30am — No Comments
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…Continue
Added by Jeremiah Johnson on May 24, 2013 at 12:54pm — No Comments
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…Continue
Added by Brian H. Dodd on May 17, 2013 at 10:30pm — No Comments
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 Mark Feldbauer on May 11, 2013 at 4:21pm — No Comments
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…Continue
Added by Brian H. Dodd on May 9, 2013 at 4:21pm — No Comments
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: firstname.lastname@example.org 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…Continue
Added by Brian H. Dodd on May 9, 2013 at 4:16pm — No Comments