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The other day the guys from BaconToday.com contacted me in search for some barbecue bacon recipes.  Of course I have plenty of great uses for bacon in a barbecue pit, but the longer I thought about it, the more I wanted to step it up a notch and clog a few arteries for those guys.  Behold, BACON EXPLOSION!!!  Here’s what you’ll need…

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It’s that time of the year again…the time where we don’t get to cook nearly as much as we want. However, that doesn’t mean we still can’t buy stuff. If you’re like me, you haven’t even started your Christmas shopping yet so you still have plenty of time to get that great BBQ gift for your favorite barbecue maniac (actually, you don’t have much time if you’re ordering online, but we like to get stuff after Christmas too).

1. BBQ Sauce of the Month Club – Trying out new BBQ sauce is one of our favorite things. You never know when you’re going to find a gem in the collection. I found several locations for you to grab this up (these are also available in different subscription lengths):

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Thanksgiving 2008 ushered in a new era for Burnt Finger BBQ. This year we offered up our outdoor cooking skills to friends and family and wound up smoking 13 turkeys for the holiday. And as any Good Samaritan would do, we also documented the entire process to share with the world!

After conducting some recon work on the area markets, we stumbled upon a local grocer who had just received their massive pre-Thanksgiving turkey shipment. Luckily, we were able to obtain 13 turkeys that were almost exactly 14 pounds each. Once home, the birds were immediately placed into coolers filled with cold water to slowly thaw out. (Note…when thawing in a cooler, make sure the temperature stays below 40 degrees so that the meat doesn’t spoil. Also be sure to change out the water daily.)

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Interested in taking a barbecue class? Well this past weekend I had the opportunity to learn from Bob Snelson, a legend in the world of BBQ. Bob is a member of the Kansas City Barbecue Society, a former KCBS Contest Representative, a former CBJ (Certified Barbecue Judge) Instructor, and a past member of the KCBS Board of Directors. He’s won countless ribbons in major contests like the American Royal and is an all around great guy and excellent cook.

Now, I consider myself fairly good at smoking meat and we’ve done fairly well in our competitions so far, but I learned a ton of great tips on that Saturday (especially a lot of stuff we were doing wrong). The class was a hands-on deal, so we got to create our own rubs, and practice doing the presentations for each category of meat. We also got to do some cooking. Bob had the brisket and pork already done and in the warming box when we got there so we made some spare ribs (St. Louis Cut… or if you’re me you call them Kansas City cut). Here are some pictures of our practice turn in boxes for presentation. Keep in mind we’re used to working with just parsley, but I digress:

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