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BBQ Heaven, a place for grillers, and bbq-ers [entries|archive|friends|userinfo]
BBQ Heaven, a place for grillers, and bbq-ers

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Tri-tip [Jul. 30th, 2008|11:13 pm]
BBQ Heaven, a place for grillers, and bbq-ers

lifeflowson
Can anyone give me some tips on how to bbq a 17lb tri-tip?
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My bbq Podcast [Jul. 22nd, 2008|10:56 pm]
BBQ Heaven, a place for grillers, and bbq-ers

snfan
I have started a bbq podcast. I lan on tounching mainly on beginning bbq topics. I'm listed on ITunes as "Barbecue 101", or you can go to my website at hotforteacherbbq.com

If you have a website or have a favorite podcast, post it here! Let;s get some discussions!
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Christmas 2007's best present [Dec. 20th, 2007|09:17 pm]
BBQ Heaven, a place for grillers, and bbq-ers

kathadee
[Current Location |Home Sweet Home]
[mood |Spoiled rotten]
[music |Dennis Miller]

I arrived at work today and Carlos, Munir and I got through the first round of the morning rush. I hadn't even finished my first diet coke (caffeine) and they were pushing a big wrapped present in my lap. Open it now! They were so excited. I did and was astounded at what they got me. We don't do big expensive stuff at Christmas time! This is what I found!



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Wanna join a team? [Oct. 18th, 2007|10:15 pm]
BBQ Heaven, a place for grillers, and bbq-ers

snfan
[mood |giddygiddy]

Ok. I won a BBQ competition in May, in South Carolina. That qualifies me for the "Best of the Best" competition, which is only winners from other competitions in South Carolina. Only problem is...

I have no team.

It's outside of Charleston, sc. the google map location is.... http://maps.google.com/maps?q=2150+Old+Beech+Hill+Rd,+Ridgeville,+SC+29472,+USA&sa=X&oi=map&ct=title

I need help Friday the 9th of November. If you can stay overnight, even better. If not, I understand. Just help me get started. Bonus if you are a female who will smile at me every once in a while. Another bonus if you are male or female and will bring some adult beverage. Read my journal to find out more about me.

Post here if you are interested.

Hope you will say yes!
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It's BBQ Time! [Sep. 2nd, 2007|10:38 am]
BBQ Heaven, a place for grillers, and bbq-ers

snfan
[mood |awake]

Hey all! I was going to have a party this weekend to celebrate my masters degree, but wife nixed it. I'll do it later this month.

But, I'm BBQing for a few friends to raise some funds for my concest in November, and giving some away to a few friends recouping from surgery or babies. Yes, that's what we do in the south. We say "I Love You" with food.

Stated brining at 9am. Made rub. Made sangria. About to set up the site. I'll start wood at noon, cooking at 3.

A friend of mine let me borrow the first season of "the Sopranos" so I don't have to watch "West Wing".


Better start setting up!
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I HAS A BRISKIT [Aug. 29th, 2007|09:55 am]
BBQ Heaven, a place for grillers, and bbq-ers

littlebluedog
Hi everyone -

Just joined the com, so here's a brief intro: I live in Portland, OR, and I have a Traeger wood pellet smoker (if you're not familiar with this line, they're made right here in Oregon and feature a slick, automatic auger-fed firepot). I've been a propane-or-charcoal griller all my life and just recently started into "real" (or at least "more real") barbecue with the acquisition of my smoker about two months ago.

Anyhow, I've been cuein' spareribs almost exclusively so far, and am going to try a brisket this weekend. I'm looking for recipes or suggestions, so please chime in if you've got any. :)

Thanks!
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North Carolina, that is.... [Jun. 30th, 2007|01:35 pm]
BBQ Heaven, a place for grillers, and bbq-ers

rick_day
East or west: Where's barbecue best?

By DREW JUBERA
The Atlanta Journal-Constitution
Published on: 07/01/07

Lexington, N.C. — Mark Andrews looked a little stricken. Returning to his home west of Charlotte from a kayaking trip through eastern North Carolina, he'd parked in front of Wayne Monk's fabled barbecue joint here at 8 a.m. only to find it closed for another two hours. He'd have to motor on without fulfilling his wife's lone request: Bring back barbecue.

Andrews, a vegetarian Methodist minister, had sped past a trail of barbecue restaurants in the eastern half of the state — renowned establishments with names like Wilbur's and Grady's and B's. All cook whole hogs over hickory and oak coals, then serve them with a peppery, vinegar-based dip.

Yet for Andrews' wife, Denise, only the state's western-style 'cue would do. That means pork shoulders in a vinegar sauce spiked with a little ketchup and sugar, standard at Monk's Lexington Barbecue and most every other pig shack west of Raleigh.

"It's the only barbecue she considers worthwhile," Andrews said. "Other things she can tolerate, but she'll fight about western-style barbecue."

With barbecue's high holy day — July Fourth — upon us, this War Within the State rages on, almost a century after it started. It's a crucial battle amid the many barbecue skirmishes across the South, food fights that include dry rubs vs. wet rubs, Memphis vs. Kansas City, Texas vs. Everybody Else.

"Basically, it's one of the oldest wars in the world," said Bobby Cresap, a Chamblee grill salesman who cooks on the pro barbecue circuit, including festivals in North Carolina. "You're talking about a little tomato being the basic difference between the two, and they act like it's the Civil War." Read more...Collapse )
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found in the basement of the interwebs [May. 19th, 2007|02:57 pm]
BBQ Heaven, a place for grillers, and bbq-ers

rick_day
[Current Location |30303]

my secret rib recipe I wrote back in 1997

Pork ribs are purchased in SLABS, consisting of about 15 bones in each
slab. A RACK is a SLAB cut in half (6-8 bones). Ribs come in four
categories, defined by the location on the hogs rib cage they are cut from:

COUNTRY STYLE...these are more like pork chops and not considered a true
rib...pork chop shaped bone. At opposite end of loin backs. Sold in pieces.

LOIN BACK....this is the cut closest to the spine..where the tenderloin is
located.. Short and very curved bones. Sold in slabs or half-slabs (racks)
and usually weigh 2 and down (1.75 - 2 pounds a slab). (The BABY BACK is
simply a loin back off a baby hog..or hog under 85# when dressed Babyback
slabs usually weigh 1 3/4 and down. Sold in slabs, it is a Gourmet cut of
meat....)

SPARE....more of the middle and lower section of the ribcage. Spares have
flat oval bones. Largest of the rib categories..and usually have an extra
piece of meat on the underside of the rib, called the Brisket, or tip,
which is trimmed off prior to cooking. Usually weighs 3 and down. For
BBQ'ing, spares are trimmed somewhat similar the shape of the State of
Tennessee..flat on left, angled on right..and straight even on top and
bottom, with brisket removed (and cooked separate, if desired, known as the
'trash ribs')
ST. LOUIS CUT...this is a cut of ribs that is the border area between the
loin and the spare...in essence..it is a flat oval shaped bone slab,
similar to the spare, but from the top it looks like a loin back. Great for
outdoor BBQ'ing for friends, and a must for Texas Style competitions.

Which is best to cook? Well...I guess it depends on how much room you have
on your grill, and what is the occasion. Spares are for feeding the
masses..and the loin backs are better for small dinners or picnics, on
smaller grills. Figure on providing a full slab for heavy eaters and a rack
for normal appetites.

The best place to buy Loin back Ribs now in small quantities is Sam's Club.
They come 3 slabs to the cryrovac package. I know lots of professional BBQ
cookers who get their championship ribs from Sam's.

You should never pay more than: $6-7 a slab for loins, $6 for spares, and
$6-7 a slab for St. Louis.

COOKING RIBS

The two most critical points of cooking any type of BBQ is....time and
temperature....both low and slow! This is how I prepare Ribs for
Competition:cut for lengthCollapse )
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