These days we grill everything—really, from cocktails to vegetables, from breakfast to dessert. Which brings me to the ultimate challenge: cooking an entire meal on the grill and minimizing the time you spend indoors.
What gives some guys the edge? What makes their ribs taste a little spicier, their briskets a little more soulful, their food in general a little brighter? Often the secret is as simple as making your own barbecue rub and sauce from scratch.
What is rope sausage?
Some raw sausages, like Argentinian longaniza and English Cumberland, are sold in thick coils. At Southside Market & Barbeque, each fresh (raw) sausage rope measures approximately 44-48 inches long and weighs 2 lbs. Seasoned with cracked black pepper, it is all beef, coarsely ground in a natural pork casing.
Why are dads so hard to shop for? We don’t know, but with Father’s Day approaching fast (Sunday, June 17), we’re here to help. For months, we’ve been accumulating ideas in every price range to help you honor Dad on his special day. All are related to grilling and barbecuing, of course. And if you are a Dad and see something you’d like, no one would blame you for dropping hints in advance of the holiday.
With humble beginnings dating back to 1882, Southside Market & Barbeque has had many years to develop trusted products like sauces, smoked meats, and sausage for a loyal fan base. Another thing these years of experience have given them? The courage to innovate with sensational new takes on their traditional offerings.
After what seemed like an interminable winter, the long-awaited Memorial Day weekend is finally upon us. This beloved federal holiday, conceived in the 1860s to honor the men and women who gave their lives in the service of our country, is a celebration of family and friends, flags and flowers, food and fun.
It’s May, and that means two things: 1) It’s National Barbecue Month; and 2) Steven will be on book tour. We’re all celebrating the timely release this week of his latest book, Project Fire (Workman, 2018), featuring sizzling new recipes, tips, and techniques (not to mention gorgeous food photos) guaranteed to make 2018 your best grilling year yet.
We are thrilled to be partnering with a few of our favorite companies to bring you a sweepstakes to celebrate the launch of Steven Raichlen’s newest book and TV show. Project Fire offers a radically righteous new take on live-fire cooking from the man who reinvented modern American grilling.
We’re thrilled to announce the release on May 1 of Steven’s latest book in the Barbecue! Bible series, Project Fire (Workman, 2018).
After thirty books, seven TV series, two decades of Barbecue University classes, hundreds of articles in publications ranging from the New York Times to Esquire and literally thousands of radio and TV interviews, what more could Steven Raichlen possibly have to say about grilling?
From time to time, Steven’s publisher offers a limited-time offer on the ebook version of his bestselling cookbooks. For just the month of April 2018, you will be able to take advantage of a low price offer for Sauces, Rubs, and Marinades!
We’re not sure when themed food nights became a thing. First, it was “Meatless Mondays.” Sounds rather cheerless and reminds many of us of the meat-deprived Fridays of our youth. But “Taco Tuesdays?” Heck, ya. That’s something we can really get behind!
Authentic Spanish paella, which was first seen during the 18th century near the coastal city of Valencia, has much in common with American barbecue. Like barbecue, it began as a poor peoples’ food, cooked outdoors over open fires, served as a communal dish that brought laborers together for the midday meal.
