Saturday, July 31, 2010

my winnie & petey...

Barbecue Deviled Eggs...

This is the best of both worlds – deviled eggs kissed with smoky chopped pork. One of our favorite make-ahead tips: place yolk filling in a zip-top plastic bag, and the egg white halves in another container (especially handy if taking to barbecue). When you’re ready to fill egg white halves, simply snip a corner of the zip-top plastic bag and pipe away.

Prep: 30 min., Cook: 6 min., Stand: 15 min. If you want to omit the chopped pork, Madelaine suggests adding a drop of liquid smoke to provide a barbecue-like flavor.

Yield: Makes 12 servings

* 12 large eggs
* 1/4 cup mayonnaise
* 1/3 cup finely chopped smoked pork
* 1 tablespoon Dijon mustard
* 1/4 teaspoon salt
* 1/2 teaspoon pepper
* 1/8 teaspoon hot sauce
* Garnish: paprika


Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.

Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well.

Spoon yolk mixture evenly into egg white halves. Garnish, if desired.

Madelaine Miller, Columbia, South Carolina, Southern Living, JULY 2005

Fipps Family Potato Salad...

The secret to this 6-ingredient star is Duke’s Mayonnaise (a Greenville, SC culinary institution), a touch of spicy brown mustard, and boiled eggs, which are grated on the largest holes of a cheese grater. The recipe calls for baking potatoes, but we also love it with red-skinned potatoes.

Yield: Makes 8 to 10 servings

* 4 pounds baking potatoes (8 large)
* 3 hard-cooked eggs, grated
* 1 cup mayonnaise
* 1 tablespoon spicy brown mustard
* 1 1/2 teaspoons salt
* 3/4 teaspoon pepper


Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.

Stir together potato and egg.

Stir together mayonnaise and next 3 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill, if desired.

Red Potato Salad: Substitute 4 pounds red potatoes (8 large red potatoes) for baking potatoes.

Potato Salad with Sweet Pickle: Add 1/3 cup sweet salad cube pickles to potato mixture.

Potato Salad with Onion and Celery: Add 2 celery ribs, diced, and 1/2 small sweet onion, diced, to potato mixture.

Light Potato Salad: Substitute 1 cup low-fat mayonnaise.
Michele Fipps, Johns Island, South Carolina, Southern Living, JUNE 2002

Root Beer Baked Beans...

Root Beer Baked Beans

This tasty twist on baked beans stirs together in minutes, then bakes just until bubbly and thick. We love the convenience of canned pork and beans, which are kicked up to the next level with a touch of barbecue sauce, dry mustard, and hot sauce, before getting a sweet kiss of flavor from good ol’ root beer.

Prep: 5 min., Cook: 12 min., Bake: 55 min.

Yield: Makes 4 servings

* 3 bacon slices
* 1 small onion, diced
* 2 (16-ounce) cans pork and beans
* 1/2 cup root beer (not diet)
* 1/4 cup hickory-smoked barbecue sauce
* 1/2 teaspoon dry mustard
* 1/8 teaspoon hot sauce


Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.

Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.

Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.
Southern Living, OCTOBER 2004

Tangy Cole Slaw Dressing Recipe...

By Diana Rattray, Guide

An easy cole slaw dressing, this is enough to dress about 1 medium head of shredded or chopped cabbage.

* 1 1/4 cup mayonnaise
* 1/3 cup sugar
* 1/4 cup apple cider vinegar
* 1 tbs olive oil
* 1/2 teaspoon Creole seasoning or seasoned salt
* 1/4 teaspoon black pepper
* 1/2 tbs salt, to taste

Combine all ingredients in a jar; shake well. Refrigerate for about an hour; dress shredded cabbage. This makes enough for about 1 medium head of cabbage. I add a little grated carrot and onion to the mixture, or you could use green cabbage with a little red cabbage.

Friday, July 30, 2010

flg wanted dead or alive...

Neil Young sings "Double Rainbow"... late night with Jimmy Fallon...

Lang 60 Pit videos 1 & 2...

The Lang 60 may very well be one of the best selling barbecue pits of all time. As they say... "It's often imitated but never duplicated". Lang is the originator of the reverse flow design for offset barbecue smokers. The reverse flow with the baffle plate is absolutely necessary in my opinion to prevent extreme temperature differences inside your smoker's cooking chamber. They have many models to choose from including a smaller patio model for back yarders, but the Lang 60 has got to be the most popular. Just watch this two part video and see for yourself...

Smoked Ribs With Dry Rub...

Courtesy of Tyler Florence for Food Network Magazine

For the Rub:

* Kosher salt and freshly ground pepper
* 3/4 cup garlic powder
* 1/2 cup dried oregano
* 1/2 cup celery seeds, toasted
* 1 cup smoked paprika
* 1/2 cup chili powder
* 3/4 cup ancho chile powder

For the Ribs:

* 3/4 cup distilled white vinegar
* Juice of 2 lemons
* 4 slabs baby back pork ribs (about 2 pounds each)


Soak apple wood smoking chips in water, about 15 minutes. Set up a grill for indirect cooking over medium heat (leave one side with no heat source). Drain the wood chips. If using a gas grill, put the chips in a smoker box and place over the heat source; if using a charcoal grill, place the wet chips directly on top of the coals.

Make the rub: Combine 1/4 cup salt, 2 tablespoons pepper, the garlic powder, oregano, celery seeds, paprika, chili powder and ancho chile powder in a bowl. Set aside about one-third of the mixture for sprinkling on the ribs when finished.

Make the ribs: Combine the vinegar, lemon juice and 1/4 cup water in a spritzer bottle. This will be used for basting, which will keep the ribs moist and tender and help the rub stick.

Rub the ribs all over with the remaining dry rub, then put them on the cooler side of the grill (not over direct heat; you want the ribs to cook low and slow). Cover and cook 2 hours and 30 minutes, spraying the ribs with the vinegar mixture two or three times throughout the cooking. When the ribs are just about done, give them a final spray and sprinkle liberally with the reserved dry rub so the finished ribs are coated with all that delicious flavor.

Photograph by James Baigrie

Thursday, July 29, 2010

Freeway Dog Becomes Strip Club Dog...

The Lodge owner adopts news-making pooch

A dog that attracted a fair amount of media attention earlier this month garnered a few more minutes of fame because of her new home.

Backtracking a bit, the dog, now named Alley, snarled traffic more than once along Interstate 635, LBJ Freeway, near Marsh Lane. That was about the same time The Lodge conducted its annual bikini car wash to benefit area pet rescue and adoption groups.

Hang with it, it all comes together.

One of the guys who tried to rescue freeway dog was Richard Hunter, whose wife, Sunny, works as the manager of VIP services at The Lodge. They, too, recently adopted a dog, this one a former bait dog working for Michael Vick, but that’s another story.

Anyway, comedian Hal Sparks made an appearance at The Lodge that coincided with the car wash. He and Hunter, the male, took another go at rescuing freeway dog and, with the help of volunteers from Operation Kindness, succeeded.

Club owner Dawn Rizos — who already was taking her Chihuahua, Pedro, to The Lodge — adopted freeway dog, Alley.

So, hurray, a stray dog, a strip club, a happy ending, and not that kind.

Wednesday, July 28, 2010

Rosemary-Mustard Pork With Peaches...

Recipe courtesy of Food Network Magazine


* 2 1-pound pork tenderloins, trimmed
* Kosher salt and freshly ground pepper
* Vegetable oil, for the grill
* 3 firm-ripe peaches, halved, pitted and cut into wedges
* 1/2 cup dry white wine
* 1/3 cup packed light brown sugar
* 1 lemon
* 2 teaspoons whole-grain mustard
* 1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs


Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.

Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon.

Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board.

Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.

Per serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g

Grilled Sweet Potatoes with Lime and Cilantro

Recipe courtesy Bobby Flay for Food Network Magazine


* 3 sweet potatoes, unpeeled
* Kosher salt
* 2 teaspoons finely grated lime zest
* Pinch of cayenne pepper
* 1/4 cup canola oil
* Freshly ground pepper
* 1/4 cup finely chopped fresh cilantro


Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.

Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.

Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

Tuesday, July 27, 2010

Rib-Eye Steaks...

Rib-Eye Steaks can be boneless or with a bone in. The Bone-in rib
steak is called the Entrecote and the boneless cut is called the
Rib-Eye Steak. Both of these steaks come from the rib section of
the cow. The most common rib-eye steaks seem to be the boneless

The Boneless Rib-Eye Steak comes from the rib-eye muscle that
runs from the rib, top loin and top sirloin, just inside the
ribs. Therefore, the Rib-Eye Steak is one of the most tender,
flavorful and desirable steaks we have all come to love. The
Rib-Eye Steak is the boneless cut of beef from the rib section,
between the short loin and the chuck. You have a couple of
choices on getting your Rib-Eyes. You can buy either a full (10
to 12 pound) or half (6 pound) rib eye roast and cut your own
Rib-Eyes from there. You can then choose the thickness of your
steaks and can package them in one or two steaks per the package
as you wish. You will also save a bunch of money doing this. I
see specials all of the time for full rib eye roast for like $4
to $5 a pound and they usually will cut and wrap your whole rib
eye roast to your own specifications. You should get somewhere
between 10 and 12 steaks from the full rib-eye roast and like 5
to 6 steaks from a half rib-eye roast. These steaks will weigh in
the neighborhood of 1 pound to 1 1/8 pound each.

The best Rib-eye for grilling to rare or medium-rare is a USDA
Prime or Choice grade, cut to between 1 ½ inches and 2 inches
thick. Don't cut them any thinner than 1 ½ inches as they will
lose their shape when cooked to medium. When I talk Prime and
Choice grades here I am talking about a USDA graded piece of
meat. Prime is the highest grade of the eight grades and Choice
being the second highest grade. Prime meat will contain a
fantastic marbling to it and will have a better taste since the
marbling is evenly distributed in the meat itself. Choice grade
is not bad stuff either. Just a step below the Prime grade. The
next and most common grade carried by most meat shops and
supermarkets is the Select grade. Again, not bad but when you
want the very best go for the Prime graded meat. It cooks a
little quicker and it will have a fantastic taste and will stay
more moist during cooking.

Beef is graded during the aging process by USDA inspectors. The
piece of meat they usually grade a cow by is the rib-eye roast.
Then the animal is given this grading. I mentioned above there
are 8 grades of beef. We see only 3 as consumers. The lowest
grade is Select, then Choice, and then Prime. This grading has to
do with the marbling of the meat and how well the marble is
distributed over the cut of meat. You should see this marked on
the package or in advertising of the meat being sold. If you
don't see it you should ask the butcher what grade the meat is.
Another way for you to identify the 3 grades is markings on the
bag. You will see it spelled out in the USDA labeling and can
also be identified by the color of the label stamped on the meat.
Black stamping is Select grade meat, Blue stamping is Choice
grade, and Red is for Prime meat. This can help you identify what
grade of meat you are getting.

In my opinion, rib-eyes are the best steak to grill. But do not
overcook these beauties, I like to cook mine to rare or medium
rare only. Hey and it can be smoked as a whole rib-roast and then
cut to the desired thickness you want to serve.

Let me say one thing here, you will see many restaurants in the
US advertising prime rib. It is a label to associate the meat as
a prime rib instead of a rib-eye. It is more than likely not
graded Prime but is just been labeled this over time and we have
all come to call the rib-eye roast a prime rib.

OK now the bone-in rib steak known as entrecote. Don't confuse
this with the boneless rib-eye steak. The bone in rib steak is
cut from the rib roast. The rib steak has more fat than does the
rib-eye and it does have a bone. It is cut a bone-in steak cut
from the rib roast.

NOW - Get the grill hot. These steaks can be cooked perfectly
using a charcoal grill or a gas grill. Remember, grilling is
cooking meat fast directly over a hot fire. Smoking, is the
method of cooking meat over indirect heat at low temperatures.
Steaks are made for the grill not for the smoker.

Sunday, July 25, 2010

chris lilly/ big bob gibson bbq book "crisp spicy southern mustard coleslaw...

8 cups shredded green cabbage
1 3/4 cups shredded white onion
1 cup shredded green bell pepper
1/3 cup shredded carrot
1/4 cup shredded celery
2/3 cup sugar

6 tbs apple cider vinegar
6 tbs yellow prepared mustard
1/4 cup ketchup
1/4 cup sour cream
2 tbs mayo
1/2 tbs kosher salt
1/4 tsp cayenne pepper
1/8 tsp g black pepper
2 tbs extra virgin olive oil

im a big follower of big bob gibson and chris lilly, in case you haven't noticed by now. big bob felt keeping it simple was the way to go. his menu, potato salad, slaw, baked beans, and chips. kiss theory. keep it simple stupid. brad orison of the shed bbq in mississippi is also a big believer in this. since i have been introduced to this theory by brad, my life and cooking has been superb. ty guys. sr

Saturday, July 24, 2010

a review from on baxters wood...

this is the wood i'm using for the first time today on 2 pork shoulders.
mr. baxter also sent me some of there rub along with my wood order.
can't wait to try it.
many thanks mr head wood chuck, mike baxter. sr

It's not often that I review smoking wood. Well actually, I've never reviewed smoking wood. It just seems that when smoking wood is needed, I just head on over to my local home improvement center and grab a few bags. I have to admit though, I am at the mercy of whomever orders the stuff. Sure, they have the traditional hickory, oftentimes mesquite and on a lucky day I may find a bag of maple. That's about it. Mind you, this is during traditional months of the grilling season, primarily the summer.

So as I pondered this wood review, what should one look for when grading a smoking wood? For starters, variety is important. Why should our creativity on the open flame be throttled because of the lack of inventory? I also want to buy my smoking wood any time I want, not when the store's calendar says it's grilling season. My calendar says it's grilling season every month.

Of course, quality should come into play. When I buy smoking chips, I'm not looking to buy sawdust. Likewise, chunks doesn't mean chips. I also believe quality means a nice chunk of wood. As a carpenter, I choose my lumber wisely, as an outdoor cook, I want the same option.

From the Peach state, hails a man who promises to satisfy the picky requirements of picky smokers. Baxter's Original Smoker Wood out of Fitzgerald, Ga does indeed have a wide selection of wood, yet can he satisfy the rest of the criteria that I would be looking for in order to be crowned the perfect smoking wood?

Initial Impressions

First, I loved the packaging for the 2 pound bag of chips. A burlap bag with a draw string. I think it makes for a nice, yet simple presentation. The quality of the wood was also excellent. The peach chips I looked at were clean, fresh and consistent in cut. They almost looked as if they were hand picked. I compared Baxter's smoking wood to those "other guys" and it was a difference of night and day.

The chunks were of equal quality. They were unbelievable in their size consistency and were a size that would not only work well in a smoker, but also on a grill.

The Final Verdict

I have to admit that besides the fun I had at the grill playing with my new wood chips, Baxter's Original may very well produce the perfect smoking wood. For something we all seem to just take for granted, I learned that there is more to a smoking wood other than a bag from the local home improvement center.

Broaden your outdoor cooking experience by giving some of Baxter's unique woods a try. You'll fall in love with the various flavors these woods will impart on your food. In addition to the peach, Baxter's also offers apple, almond, apricot, cherry, hickory, maple, peach, pecan, plum and walnut. All his woods are available in chips and chunks, in small quantities or bulk.

To learn more about Baxter's Original products, check out their website...Here

Happy Grilling!

sox & sasha...

sox and sasha are brother & sister to bell and zeus.
leo and maggie are mom & dad.
now living in houston tx. sr

july 24 2010

baxter's wood from GA.
peach/apple/ & west tx hickory.
2 pork shoulder's from lewisville meat market, chris lilly memphis pig, rub & injection recipe from big bog gibson bbq book.
do luv the white grape juice. will use this injection from now on.
this is a special day, new wood, rub and injection. mixed all wood. mostly peach.
so far is VERY GOOD!!!
on at 9:30 AM.

Friday, July 23, 2010

Lemon-Garlic Chicken With Tomato-Basil Sauce

Recipes from Eureka!, 4011 Villanova, Dallas

4 whole chicken breasts
Juice of 1 lemon
1 1/2 tablespoons lemon zest
1/2 cup low-sodium soy sauce
2 teaspoons brown sugar
1 tablespoon minced garlic
3 tablespoons chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper

Marinate chicken in remaining ingredients for one hour in refrigerator. Grill over charcoal, 3 or 4 minutes to a side.

Tomato-Basil Sauce

1 pound whole Roma tomatoes
2 tablespoons chopped sun-dried tomatoes
1 teaspoon sugar
1/4 cup water
2 tablespoons Parmesan cheese
Salt and pepper to taste
1 tablespoon finely chopped basil

Grill Roma tomatoes until skins blister. Cool. Combine with other ingredients in blender, except stir in basil by hand. Serve with chicken.

Wednesday, July 21, 2010

Memphis Barbecue Sauce & Rub... by the Man, Derrick Riches...

By Derrick Riches, Guide

Traditionally Memphis Barbecue is served without a sauce, but since rules are made to be broken, many Memphis BBQ Joints have sauces available, either on the side or by special order. This sauce captures the complexity of Memphis Barbecue in a rich sauce that has a mixture or sweet and vinegar with a hint of heat. A good Memphis Barbecue Sauce is thinner than most tomato based sauces.

Yield: Makes about 3 cups

* 1 cup apple cider vinegar
* 1 cup ketchup
* 1/2 cup water
* 1/4 cup finely chopped onion
* 2 tablespoons minced garlic
* 2 tablespoons butter
* 2 tablespoons molasses
* 2 tablespoons prepared mustard
* 2 tablespoons brown sugar
* 1 tablespoon Worcestershire sauce
* 1 tablespoon paprika
* 1 tablespoon mild chili powder
* 2 teaspoons dried oregano
* 2 teaspoons dried thyme
* 1 teaspoon salt
* 1 teaspoon black pepper
* 1 teaspoon cayenne (optional)

Melt butter in a saucepan over a medium heat. Add onion and garlic and saute until lightly browned. Add remaining ingredients (vinegar last), reduce heat and simmer over low for 20 minutes. Allow to cool. Optionally you can puree this sauce to make a smoother barbecue sauce.

In Memphis the Rub is the most important ingredient aside from the meat. Often ribs are served with only a rub and without sauce. This means that this barbecue rub has to provide all the flavor to make Memphis Style Barbecue. This rub starts with a generous portion of paprika and then builds a slightly spicy but definitely savory profile to help you make the most of your barbecue. This Memphis Rub is particularly good on ribs but can be used on any smoked meats.

Yield: Makes 2 cups

* 1/2 cup paprika
* 1/4 cup garlic powder
* 1/4 cup mild chili powder (use medium or hot to kick up the heat)
* 3 tablespoons salt
* 3 tablespoons black pepper
* 2 tablespoons onion powder
* 2 tablespoons celery seeds
* 1 tablespoon brown sugar
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
* 3 teaspoons cumin
* 2 teaspoons dry mustard
* 2 teaspoons ground coriander
* 2 teaspoons ground allspice

Mix together all ingredients until well combined. Store in an airtight container. May be stored for up to 6 months.

Grilled BBQ Potato Skins...

Recipe courtesy The Neelys

Show: Down Home with the NeelysEpisode: Somethin' Outta Nothin'


* 3 russet potatoes, scrubbed
* 4 slices cooked bacon, crumbled
* 2 tablespoons butter, melted
* 1 clove garlic, minced
* 3/4 cup Cheddar
* 1/2 cup barbecue sauce, warm
* 1/2 pound pulled pork
* Sour cream, for topping
* 2 tablespoons snipped chives, for garnish


Preheat oven to 350 degrees F.

Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle.

Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it's cooled.

Preheat grill to medium heat.

Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell.

Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms.

Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill.

Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish.

Tuesday, July 20, 2010

Peach Cobbler

Recipe courtesy Paula Deen

Show: Paula's Home Cooking


* 4 cups peeled, sliced peaches
* 2 cups sugar, divided
* 1/2 cup water
* 8 tablespoons butter
* 1 1/2 cups self-rising flour
* 1 1/2 cups milk
* Ground cinnamon, optional


Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

The BBQ Central Radio Show

On Tonight's Show
every Tuesday night!!!
Munchin' Hogs & Scott Roberts Reviews

During the 2nd segment I will be joined by Robert Magee, Pitmaster of Munchin Hogs at The Hilton. Munchin Hogs is currently ranked 3rd in the KCBS points race for Team of the Year...they won it all back in 2008. Robert will be talking about his latest competition as well as speaking on a number of topics with the competition world. He will also help the backyard cooks with some advice to help improve our barbecue!! Robert is always a great interview and brings good energy to the show!

During the 3rd segment I will be joined by monthly BBQ Sauce and Rub reviewer, Scott Roberts. Scott will have two new bbq sauces to review and one new bbq rub. For more information on Scott, or to see what other items he has reviewed for his site, please visit

The 4th segment Free For All will be hosted by Harry Carey. Remember, you have to answer each question within 5 seconds of asking...or you're gone! Prizes to win include: El Captain Seasoning (, some smoke wood products (wine infused) from Green Leaf BBQ (, a 1/2 pound of Kosmo's Q injection or chicken soak ( and an EZ-Hooks from the good folks at EZ-Hook each show (

2nd Hour (After-Dark)
Joey Chestnut - RELOADED

Tonight's “After-Dark!” guest: I reload Joey "Jaws" Chestnut as he returns to talk about his latest competitive eating win over the 4th of July weekend. Joey took down many other top eaters at the Nathans World Famous Hot Dog eating contest. This event did not go off with out incident however. Rival eater, Takeru Kobyashi did not take part due to a labor impass (really??) but stormed the stage after the event...police took him in to custody where he spent the night in jail. Joey will recap the event and talk about what and where he will be eating next!

How To Find The Show
Streaming & Contact Info

9pm EST on
Toll Free Call-In: 877-448-0433
NEW EMAIL: greg@thebbqcentralshow

AWESOME Event to meet Myron Mixon!!






Steak With Blue-Cheese Butter and Celery Salad

Recipe courtesy of Food Network Magazine


* 1/2 small red onion, thinly sliced
* 4 6-to-7-ounce top blade steaks
* Kosher salt and freshly ground pepper
* 2 tablespoons Worcestershire sauce
* 1 tablespoon hot sauce
* 2 tablespoons unsalted butter, softened
* 3 tablespoons crumbled blue cheese
* 3 tablespoons chopped fresh parsley
* 4 stalks celery, thinly sliced
* 1 tablespoon plus 2 teaspoons extra-virgin olive oil
* 1 lemon


Soak the onion slices in a bowl of cold water, about 10 minutes. Pierce the steaks with a fork and season with salt and pepper. Mix the Worcestershire and hot sauce in a baking dish, add the steaks and turn to coat; set aside while you prepare the butter and salad.

Mash the butter, blue cheese and 1 tablespoon parsley in a small bowl and season with salt and pepper. Drain the onion and pat dry, then toss with the celery, 1 tablespoon olive oil and the remaining 2 tablespoons parsley in another bowl. Grate the zest from half of the lemon into the celery mixture and squeeze in all of the juice. Season with salt and pepper and toss.

Heat a large cast-iron skillet over high heat, then add the remaining 2 teaspoons olive oil and cook the steaks until browned on the bottom, 3 to 5 minutes. Flip and continue to cook 3 to 5 more minutes for medium-rare. Transfer to a plate and let rest 5 minutes.Top with the blue-cheese butter and serve with the celery salad.

Photograph by Antonis Achilleos

Saturday, July 17, 2010

fb friend Corinne's Blog...

Summer BBQ and Grilling 2010: Part 5 — Firing “Smokey” for Some Succulent Asian Pulled Pork Sandwich!

I finally did it. On Sunday July 4th, after a few weekends of barbecuing on my Weber Performer (the last time, smoking a chicken), I got up the courage to use their massive 22-inch Smokey Mountain Cooker. I must admit to have been a little overwhelmed by its appearance. Intimidating, it looks like no other BBQ equipment I’ve ever used before. The encouraging thing is that I’m in good hands when it comes to barbecuing, my pitmaster friends never being too far behind and always ready to offer some good tips at a moment’s notice.

Taking the bull by the horns, I decide to tackle the task at hand on my own at first. Following the instructions in the manual, I study Smokey from the bottom up, building the fire in the pit, filling the water pan with equal parts water and 100% fruit juice, and placing the spice-rubbed pork butts (top part of the shoulder), fat side down on the grates directly above. There is nothing more simple, quite frankly. It’s maintaining the temperature at 250°F for 12 hours for each of the 9-pound butts that can be tricky.

An attractive, well-constructed cooker, the Smokey looks like something between a barrel and a bullet, standing vertically with 3 vents equidistant from each other at the bottom, and one on the lid at the top directly opposite the thermometer. Aside from refueling halfway through the low-and-slow cooking process, the vents are key in controlling the temperature at a steady 250°F. The more open the vents are, the more air feeds the fire. The more closed they are, the less air gets in, choking the fire and lowering the temperature. I’m amazed at how this relatively inexpensive cooker performs. The heat is steady, and I barely have to adjust the temperature using the vents; may be a half a dozen times throughout the duration of this 12 or so hour exercise.

For someone like me who is extremely tactile and curious, keeping the lid closed throughout the cooking is definitely challenging. I want to see what’s happening, but any pitmaster will tell you “if you’re looking, you’re not cooking!” That makes sense, because if I wanted to check out the butts, as often as I do, the meat would be raw after 12 hours of cooking, from opening the lid too often. I’m not used to not looking, but this time, I decide to be patient, which definitely pays off in absolutely delicious pork butts, buttery in consistency with meat falling off the bones effortlessly. Registering at 195°F internally, I pull the meat, chop it, and stack it on a bun, topped with my hoisin-based BBQ sauce and Asian coleslaw, for my version of the classic American pulled pork sandwich.

(enough for two 9 to 10 pound pork butts)

1/3 cup sugar
1/4 cup kosher salt
2 tablespoon garlic salt
1 tablespoon Chinese five-spice
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cayenne pepper
CT’s secret spice(s); every pitmaster has at least one!

Mix together well and sprinkle generously all over the pork butt or shoulder.

(makes 2 cups; enough to moisten 24 pulled pork sandwiches)

1/2 cup hoisin sauce
1/4 cup rice vinegar
2 tablespoons mirin (sweet sake)
2 tablespoons honey
1 tablespoon dark sesame oil
2 tablespoons sriracha (smooth chili sauce)
1 ounce ginger, freshly grated
1 large garlic clove, freshly grated
1 scallion, minced
CT’s secret ingredient!

Whisk together well and drizzle over pulled pork sandwich

(makes a lot, enough for a small crowd!)

1/4 cup shiro-miso (white miso)
1/4 cup rice vinegar
2 tablespoons mirin
1 tablespoon dark sesame oil
2 tablespoons honey
2 teaspoons chili-garlic sauce
2 pounds shredded green cabbage
One 12-ounce bag shredded broccoli and carrot mix
1 small to medium onion, minced
1/2 large red bell pepper, finely chopped
CT’s secret ingredient

In a large bowl, stir together the miso, vinegar, mirin, chili-garlic sauce, oil, and honey. Add the cabbage, broccoli and carrots, onion, bell pepper, and toss well. Let macerate for 2 hours, tossing occasionally to redistribute the ingredients and dressing.

I can tell you that the recipes above are delicious even with a few ingredients missing. This wasn’t my idea, but I was told it is necessary and just the way it is in the BBQ world. You just never know when I might compete, and I wouldn’t want to come up against you with my recipes.

Beverage of choice…a cold beer!

Enjoy, as always!

and she's HOT! sr

Friday, July 16, 2010