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: email@example.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…Continue
Added by Brian H. Dodd on May 9, 2013 at 4:16pm — No Comments
I have had an incredible craving lately for enchiladas from my favorite Mexican haunt. However with work being what it is I haven't been able to get there and satisfy this craving. So what originally set out to be an enchilada recipe some how morfed into a Tex-Mex stuffed poblanos. It was mind blowing good.
1 roasted chicken (you'll have leftovers for tacos, burritos, etc... for another day)
3 cups shredded cheese of your choice
2 4oz cans of…Continue
Added by Brian H. Dodd on May 3, 2013 at 10:30pm — No Comments
The title pretty much says it all. I wrapped some tots with bacon and griiled them up on a Weber Genesis 1000. It's an old grill but those thirteen Flavorizer bars makes grilling bacon wrapped food pretty easy.
I brushed these with a little Sweet Baby Ray right before I took them of the grill. Pretty tasty!…Continue
Added by dmsintexas on May 1, 2013 at 10:00pm — No Comments
Okay, I have a problem, I admit it. I have a compulsive obsession with building websites.
My latest site is dedicated to Weber Flavorizer bars. Why in the world would anyone build a site about these things? Well, three reasons really.
The first is that Weber Flavorizer bars actually have an interesting history that is well documented in the patent literature. I copied the three relavent Weber…Continue
Added by dmsintexas on April 22, 2013 at 9:19pm — No Comments
We would love to see any pics of you cooking on your Pitts And Spitts
Added by Robert Smith on April 9, 2013 at 12:56pm — No Comments
It seems like every other forum post these days is about tri tip. Unfortunately that is a cut that I have never been able to find in Louisiana until last week. I finally found a 2.5 lb tri tip and got the chance to see what everyone was talking about.
Seasoned real simple; salt, pepper, garlic. I let it rest at room temperature for 45 minutes…Continue
Added by dmsintexas on March 29, 2013 at 9:30am — No Comments
This was a real easy cook that ended up looking and tasting fantastic. I used a set of GrillGrates with my Weber Jumbo Joe and grilled some catfish filets.
I got the GrillGrates hot with direct heat and grilled 4 minutes per side while basting with Italian dressing.Continue
Added by dmsintexas on March 29, 2013 at 9:27am — No Comments
I smoked up some Canadian bacon on my Weber Jumbo Joe.
I cured this guy up for a week with some Morton Tenderquick and maple syrup. It came out fantastic!
Added by dmsintexas on March 16, 2013 at 10:17pm — No Comments
They can do pull-ups from their frames!!!…Continue
Added by Ryan Jensen on January 30, 2013 at 11:25am — No Comments
Not many people grill pig tails which is a shame. There is more meat on these than you might expect and they taste spectacular. Make sure you braise or parboil before you grill or else the skin will be inedible.
Added by dmsintexas on January 26, 2013 at 11:23pm — No Comments
Added by dmsintexas on January 26, 2013 at 11:20pm — No Comments
Added by dmsintexas on January 26, 2013 at 11:18pm — No Comments
Added by dmsintexas on January 26, 2013 at 11:16pm — No Comments
Added by dmsintexas on January 26, 2013 at 11:14pm — No Comments
Added by dmsintexas on January 26, 2013 at 11:13pm — No Comments