Sausage Making At The Meat Hook – Video
March 9, 2010 by BBQ Buff
Filed under BBQ Videos, Sausage
Brent Young and Ben Turley show you how sausage making is done at the Meat Hook in Brooklyn, NY. [Serious Eats]
BBQ Sauce: Rudy’s Original BBQ ‘Sause’
I received a email asking what BBQ Sauces do I use daily? Albuquerque being one of the few places Rudy´s “Country Store” and Bar-B-Q has expanded to outside of Texas, I am fortunate to be able pick up locally a bottle of original Rudy’s BBQ Sause. The hot “black pepper” sauce is a family favorite [...]
The Bacon Rocket – Video
March 6, 2010 by BBQ Buff
Filed under BBQ Videos
These two fellow bacon heads were never told not to play with there food. The duo construct a rocket out of bacon and one sausage link and try take the pork products to whole other level.
Smoked Beef and Cream Cheese Stuffed Jalapenos
I had some left over jalapenos and cream cheese after smoking some ABT’s last weekend. Suffered the jalapenos with some partially cooked ground beef added some cream cheese and dusted the whole thing with bread crumbs. Fired up the kettle grill and smoked them for a little over an hour. They came out great, you [...]
The Minion Method
The Minion Method is a popular way to light you charcoal for smoking. The basic idea is a small amount of lit coals provide enough heat for smoking while slowly lighting the underlying layer of coals. This allows you to keep the heat down and have enough fuel for long cooks (12+ hours). This method [...]
All Natural Grilled Hot Dogs [LUNCH]
Its lunch time, I grilled up some great natural hot dogs and caramelized onions from my local butcher.
Sunday Night Menu: Porterhouse Steaks
Found a great local butcher (Keller Meats) in town and decided to grill up some porterhouse steaks for dinner on Sunday night. Menu included steaks medium rare, seasoned with salt and pepper, grilled asparagus spears, some garlic bread and a baked potato. The wife and I were very please with the special dinner.
How To Brine Chicken
Brining has been a longtime method used by some of the worlds top chefs to inject flavor and add moisture to meat. In a brine, the salt actually opens up the cells in the meat, allowing them to hold more water.
Unlike a marinade, which only imparts flavor to the outermost meat, a actually brine [...]
Weber Smokey Mountain (WSM) 18″ Video Tour
February 24, 2010 by BBQ Buff
Filed under BBQ Videos, Cookers/Smokers
A close look at the very popular WSM 18″ smoker. In 2009 Weber introduced a 22″ inch model after customers called for a smoker with greater cooking capacirry.
How to Use a Chimney Charcoal Starter
Starting charcoal has always been a pain and one of the biggest reasons people turn to gas as opposed to charcoal grills. Using lighter fluid, paraffin wax cubes, presoaked charcoal briquettes and other methods which impart their foul flavor into the charcoal is unnecessary.
In my opinion the simplest and cleanest method to light them coals [...]
