A modified version of Adam Perry Lang’s Beef Back Ribs featured in BBQ 25: The World’s Most Flavorful Now Made Foolproof, this uncomplicated recipe had our picky eating 10 year old bowled over and asking for more. Our modifications included using a boullion paste and Salt Lick Dry Rub. We tried two different versions – one […]
How Searzall’d S’mores in Cast Iron Skillet saved our camping trip.
Tri-Tip is by far one of the least understood cuts of beef. This recipe for Santa-Maria Style Tri-Tip done over oak wood will keep you and your friends coming back for more.
This one is an instant hit at any BBQ party. The slightly sweet and smoky heat combined with the citrus tang of the lime turns boring corn into a fiesta of flavors. This corn pairs perfectly with our Santa Maria Tri-Tip Recipe and a nice Tempranillo. In our case, we enjoyed our friend and […]
Ever had Pig Candy?……Here’s a new twist Here’s another 6th annual PNW Eggfest debut and crowd pleaser. As we all know…..everything tastes better with bacon. But….how do you make bacon taste better?!?!? Here’s the secret. Thick cut Bacon….. Sprinkle with Dizzy Pig Pineapple Head Cover with brown sugar …..Now grill that Pig Candy!! Trust us…You’ll […]
Here’s a new twist on “Smokin’ a Fatty” that we cooked up for the 6th Annual PNW Eggfest. This recipe was a crowd pleaser and will not disappoint at your next gathering. For all of you who stopped by to say hello this year; Thanks for your support! Click on the picture to zoom in. ‘Lil Fatties 4 lbs […]
Part 1 of a 2 part post. Last weekend we fired up the Weber Performer grill and cracked open a new cookbook – “Big Bob Gibson’s BBQ Book: Recipes and Secrets from a Legendary BBQ Joint“, written by Chris Lilly, the current VP of Big Bob Gibson’s and head of their award-winning competition team and […]
The tartness of the cranberry complements the full-flavored Oud Bruin called “The Dissident” (a Flanders-style sour brown ale) from Deschutes. Adding cherries and orange peel amplifies. via Giving Thanks for Beer, Beer Advocate issue #58. Thanks to @DeschutesBeer for link, @BeerAdvocate for reporting #Beer
Have you ever done a long cook – maybe Brisket or Pulled pork only for it to come out dry and tough? Ever notice how the temperature of the meat seems to plateau or stall for hours and hours?Many pitmasters have long believed that the stall was caused by a protein called collagen in the […]
Recently I tried something that’s never touched our Big Green Egg before – Lamb. I was at the butchers and saw some Lamb Rib Cutlets – just enough for an appetizer experiment. This was a quick fixer based on Dizzy Pig BBQ’s lamb recipe and customized Ingredients: – 4 Lamb Rib Cutlets For marinade: – 4tbs […]