Today a special package was left on my front door from Burke’s Fine Meats. After I sampled my catch, decided to fire up the old Weber Smokey Joe and tossed the fresh sausages on the grill for dinner.
I can’t wait to dabble into the bacon and chorizo next. I’m thinking an egg scramble with chorizo, cheese and green chiles and a huge bacon cheese burger are in my future.
Its so wrong, yet it is so right. The McRib is back for a short time at your local neighborhood McDonald’s. Mystery meat shaped into a rib slab, onions, pickles and sweet and tangy Mickey D’s BBQ sauce served on a hoagie bun.
I was on one of the BBQ forums, when I saw a picture of new Rib-O-Lator mounted on a ugly drum smoker. Come to find out the new model now fits 22 inch smokers and grills with no modifications. Impulse buy: 100$ bucks and one weeks later, look what came in the mail. I plan to build a foot long extension to mount on top the new UDS.
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 on Chicken and Beef.
The other two generals sauces I have around are a homemade vinegar based Mustard Sauce (the recipe can be found on the recipes page) and a homemade red bbq sauces similar to “Bone Suckin Sauce”.
