High Heat Brisket
The Grillin Fools are big fans of the high heat method of smoking pork butts/shoulder, brisket, and ribs. ...
Cover of Feast Magazine
I wrote my first feature article for a major food magazine in St. Louis that appeared in the January 2011 edition. ...
Santa Maria Style Tri Tip
Arthur is broadening our horizons (and waistlines) again. Santa Maria BBQ is becoming quite popular. It...
Bacon Weave Meat Loaf – Andria&...
Arthur is at it again. This time with a bacon explosion stuffed with beef rather than the typical pork. And he...
Pecan Smoked Brisket along with Smoke...
Pecan-Smoked Beef Brisket has become quite the family favorite when we get together. This year, on our annual trip...
BBQ Moink Balls
Here’s another installment from Arthur Aguirre. The guy has some serious BBQ (and photography) skills. In...
Pastrami on the Grill
No Mexican food this time, but I got a packaged corned beef brisket (in a brine) at the market. I didn’t know what...
Grilled Carne Asada
Tamales, Campfire Fish Tacos, Grilled Guacamole, now carne asada? Is there a pattern here or is it just innate skills...
Grilled Prime Rib: Andria’s Sty...
Outside of full on family barbecues, where we are feeding the masses, all three Grillin Fools don’t get to...
Simply Sirloin
In an effort to simplify things as well as help those on a budget I give you Simply Sirloin. If rib eye isn’t...
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