Posts Tagged ‘recipes’
Hot Stuff
Save Money: Make Your Friday Night Pizza at Home
It will come as no surprise to our readers that October contains another food holiday perfect for grillers: National Pizza Month. We're putting our own spin on this holiday, to push ourselves to make our own pizza at home rather than order our traditional Friday night pies delivered! Not only will homemade pizza be fresher and better tasting, it will also save you money. Get started with the recipes and tips below to really make the most of this...
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Steak and Potatoes: First Up, Tomahawks and Hasselbacks
Welcome to the first installment of “Steak and Potatoes,” a new series by BarbecueBible.com celebrating the beautiful, enduring relationship on the plate of carnivores’ favorite meat and that humble starch, the potato. Yes, steak—especially one of the generously marbled, more tender cuts—qualifies as a financial indulgence, but not when compared to what you’d spend at a high-end steakhouse. It can almost be considered economical to prepare...
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Think Outside the Casing: 5 Sausage Recipes to Try Now
Continuing on our recent blog theme exploring food holidays, we're diving into our archive of sausage recipes in honor of National Sausage Month. Traditionally, sausage is grilled in link form, deliciously crisped and heated to perfection over the flames, served in a fresh bun. But this October, we encourage you to celebrate this food holiday by trying something new—think outside the casing and re-imagine sausage on your grill. To help you experiment with different ways to cook sausage, we’ve compiled BarbecueBible.com‘s...
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7 Steps to Grilling Nirvana
Grilling is the world’s oldest and most universal cooking method, practiced in virtually every country and culture on six continents (seven if you consider the cookouts staged by grill-obsessed scientists in Antarctica). Today’s grillers face a staggering number of decisions, from which grill and accessories to buy, to selecting the best fuel and cooking method. (There are actually five different grilling methods, each with its own unique cooking properties. And that’s before you get to specialized grilling techniques, such as plancha grilling and planking.) Of course, you need to know...
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How to Make the Smoked Beef Tacos of Your Dreams
A buddy of mine—Dallas-based food and travel writer extraordinaire Mike Hiller—recently posted a photo on Facebook of a taco that stopped me in my tracks: It was composed of tender shards of chorizo-spiced beef plate ribs and flame-roasted salsa verde and topped with crunchy chicharrones (fried pork rinds). He encountered this sexy taco while judging an event called Chefs for Farmers. The taco’s creator was talented chef Cody Sharp of Dallas’ Wheelhouse restaurant. Mike made online introductions,...
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Best Tailgating Recipes: What To Grill This Tailgating Season
Here at BarbecueBible.com, we believe the four seasons could use a rechristening—Spring, Summer, Tailgating, and Winter! Tailgating is more than just the act of grilling with friends and family. It is a fall tradition made even greater by the anticipation of your team's charge to victory. And in a way, the tailgating itself has become a competition. The tailgaters with the most innovative, delicious recipes are crowned the best host/hostess by virtue of the clean plates and wide smiles of their guests....
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Winning Baby Backs for Your Backyard Bash
If ribs epitomize barbecue for most Americans, the baby back epitomizes ribs. Cut from high on the hog, just next to the spine, baby backs have tender meat—more so than spareribs—abundant fat, and a convenient shape and size that makes one rack perfect for feeding two people if side dishes are served. (A rack contains 8 ribs at a minimum and 13 at a maximum.) You’ve heard the phrase “fall-off-the-bone tender.” Never, in my opinion, have five words done more harm to the notion of what constitutes good eating. Show me ribs...
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How to Smoke a Whole Pig
A whole pig is the apex of barbecue. As you climb the ladder of smoking enlightenment, at some point you’ll want to try one. There are too many variables (hog size, smoker design, weather, wood, and so on) to cover in a single recipe, but here are the basic guidelines. The pig: Hogs range in size from 20-pound suckling pigs to 225-pound behemoths. The first time you smoke a hog, I recommend a 50-pounder (that’s gutted weight, by the way, but with the head on). It’s small enough...
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Sweet Corn Steps Up to the Plate
A company well-known for canned and frozen vegetables recently announced America’s favorite vegetable is . . . drum roll, please . . . broccoli. Sorry, but I’m not buying it. And not just because they only polled 4,000 people. What I am buying is sweet corn—from roadside stands, the farmers’ market, and when they’re selling fresh local ears, even the supermarket. Just-picked sweet corn is in season in many states right now, making it one of the best things about August and the dog days of summer. Corn has its...
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Pork Loin Recipes You Need Now
It’s midsummer, and you’re no doubt looking for inspired dishes to wow friends and family at your next backyard party. We have three words for you: boneless pork loin. Steven likens this mild-tasting cut, often sold as pork loin roast, to a blank canvas on which you can paint masterful barbecue pictures. And we’ve been doing just that, giving this humble and misunderstood cut an extreme makeover. Boneless pork loin really is the unsung hero of the meat counter. It’s versatile, compatible...
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