I have to say that when Dad mentioned that he slathered some chicken with mayonnaise and put it on the grill I was more than a bit skeptical. He raved about it, but I was leery. The notion of heat and mayo made me nervous. I brought it up to a coworker, Shane, who said [...]
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Filed under: Indirect Grilling, Poultry, Smoking
This is the craziest rib method I have ever tried. I had some really low expectations but I tried it anyway. I was floored at how well they turned out. For those of you not familiar with the method, let me explain so that you will understand why I was skeptical. See, the Rendezvous method [...]
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Filed under: Grilling, Pork, Uncategorized
Barbecued Chicken with…White Sauce?? That’s right! I had to do a double-take myself when I came across this recipe by author Chris Lilly in Big Bob Gibson’s BBQ Book. Big Bob’s Alabama BBQ joint was famous for his chicken dipped in White Sauce. Chris Lilly is a world-champion pitmaster who learned the trade at Big [...]
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Filed under: Indirect Grilling, Poultry
A previous post, Beer Butt Chicken Stew, featured the birds smoking on the grill over a pan of vegetables and broth which allowed us to capture all the flavorful drippings from the birds in the stew below. Now that “comfort food” weather has arrived I thought the same process should be applied to beef chuck [...]
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Filed under: Beef
Ahhhh, my favorite time of year is here. It’s officially Fall. The temp is dropping, soon the leaves will be too after that magnificent color change. The Cards are heading to the playoffs, football is back, well in other cities its back, no so much here in St. Louis. The Blues are in training camp, [...]
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Filed under: Indirect Grilling, Pork, Smoking
We have done spare, St. Louis style, baby backs and country style ribs which are all pork. But why do we have to limit ourselves to just pork? Why not beef ribs? Oh, sure, many of you have heard negative things about beef ribs:
They’re tough.
They don’t have a lot of meat on those gigantic bones.
I [...]
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Filed under: Beef
The art and science of smoking meat on a grill centers around the smoke. In particular what to use to produce the smoke that imparts that wonderful flavor to meats, fish, and cheese. Not all wood is suitable for smoking and not all types of wood are suitable for all types of meat. [...]
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Filed under: Equipment/Gadgets, Smoking
Over the weekend we celebrated the Grillin Fool’s birthday with some serious grillin, chillin and poker shillin. Ribs, Bacon Wrapped Deer Tenderloin, Grilled Beans and an entire Chub of Bologna. Dad did the ribs as well as the prep work on the Deer Tenderloin. For the ribs he didn’t bother with the latest Rib crazes [...]
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Filed under: Pork
While I tout my grilling prowess on this site quite a bit I am also human and I do screw up from time to time. This is one such case back in November of 2008…
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Filed under: Pork
Many people think of Meatloaf as some sort of blah food. It is what it is. Hamburger, some onion, an egg, maybe some ketchup or BBQ sauce, maybe some breadcrumbs, etc. Nothing all to exciting. Well, if your meatloaf is missing that certain something that you can’t put your finger on, [...]
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Filed under: Beef
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