Issuing a proclamation of “monumental flavor” is a tall order for any product to live up to. Only a brand hailing from our nation’s capital that’s been produced and distributed by ex-politicians would issue such a promise to the citizens of the United States. Luckily these politicians are originally from Missouri, so they’ve got a true barbecue agenda that can’t be swayed by lobbyist kickbacks or political bribery. We’ve been sampling their products for a few weeks now, and we can confidently confirm that you can take these politicians for their word with their Pork Barrel BBQ products!

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Our friends at Painted Hills Natural Beef recently hooked us up with a couple of monster sized rib eye steaks to toss on the grill. When I say monster sized, I’m not kidding. These things were easily pushing two inches thick, and were heavy enough to do bicep curls with. To prepare these beasts for the flame, I soaked them overnight in the marinade mixture from our Honey-Seared Black Pepper Filet recipe in our book BBQ Makes Everything Better. Just before lighting the grill I removed the steaks from the marinade liquid, seasoned all sides with kosher salt and cracked black pepper, and left them to rest on the counter.

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Every year About.com conducts their Readers’ Choice Awards to showcase the best products, features and services across a multitude of categories. A few months back they invited their readers to nominate their favorite barbecue related products, and we’re thrilled to announce that our own line of Burnt Finger BBQ products were picked as finalists in both the barbecue sauce and barbecue rub categories. It’s an honor to be recognized as one of the top products in the country, but we still need a little help from you to bring home the title of “Best of the Best”!

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Do you every wonder what the elite competition barbecue teams are doing to consistently put themselves in the winner’s circle? Well, every so often one of these teams will let that secret out to the masses by coming to market with a new and innovative barbecue product. It just so happens that we’ve got the inside track on the first shipment of a brand new competition marinade and injection that’s sure to shake up the circuit this year. Plus it never hurts that it was developed by the team responsible for bringing home the 2010 Jack Daniels Pork Championship, 2009 New York “Empire State” Grand Champion, 2009 5th place KCBS Team of the Year, 2008 American Royal Reserve Grand Champion, and boat load of every other barbecue award you could ever imagine!

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Have you ever thought to yourself, “This (insert food here) would taste so much better with bacon and hot sauce”? I know that’s something that runs through my head daily. If there are two things in this world that can something better (check that…3 things, because BBQ Makes Everything Better), it’s bacon and hot sauce. Many times over I have put both of these on sandwiches, soups, salads, steaks, pork chops, chicken, eggs….this list goes on. In fact, this morning for breakfast I had a breakfast burrito with bacon and hot sauce, for lunch I had a turkey club sandwich with bacon and hot sauce, and for dinner…well, I had boneless buffalo wings, but they definitely would have been better if I had wrapped them in bacon. Point being here, how could Bacon Mania not yield a product that combines both of these intoxicating culinary marvels? The answer…it did!

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One of my favorite thing to do with barbecue products is to find fun and unique ways to use them outside the grill. Lately I’ve been playing around with Plowboys “The Jerk” rub and have become particularly fond of it’s flavor on boiled seafood. The herbs and spices in The Jerk add a fantastic heat to our already delicious Low Country Boil recipe. And with my smokers being held hostage by the aftermath of Snow-pocalypse 2011, indoor cooking with barbecue flavors was just what I needed!

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Recently I was asked to take part in local food show called In the Kitchen with Bonnie. In each episode Bonnie visits a local restaurant to showcase some of the best chefs that Kansas City has to offer. In addition to providing the back story of each restaurant’s concept and theme, Bonnie also spends some time “in the kitchen” learning how each chef prepares their signature dish. So when Bonnie contacted the BBQ Addicts, I gladly headed out to take part in one of their shoots as a “celebrity taster” at The Westside Local.

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Haven’t finished your Christmas shopping yet? Haven’t started your Christmas shopping yet? Know someone that wants a Bacon Explosion but you don’t know when they want it? Need that perfect birthday / Father’s Day / Mother’s Day / Any Day gift for the barbecue obsessed friend or significant other? You’re in luck! BBQ Addicts now has gift certificates available that can be redeemed for anything on our site! Just fill out our contact form with how much you want a gift certificate for and you’ll have the perfect gift to give for any BBQ lover!

Give the best gift anyone could get!

An exciting turn of events and an early Christmas present as we were recently notified that our BBQ book, BBQ Makes Everything Better was selected as the USA winner in the Gourmand World Cookbook Awards “Best Barbecue Book” category! This means we continue on to compete against winning BBQ cookbooks from other countries for “Best in the World.” The results will be announced on March 3, 2011 in Paris. Of course we are hoping that we’ll be forced to fly to France to teach Europe how to use a smoker!

We feel extremely honored to be selected for this prestigious award. The Gourmand World Cookbook Awards, founded in 1995 by Edouard Cointreau, highlights the leading food and wine books yearly. Helping readers and retailers find the best books out of the tens of thousands released every year is one of their major objectives. With 145 countries represented, this truly international competition is honoring candidates in 53 cookbook and drink categories culminating at the Paris Cookbook Fair where the “Best in the World” winners will be announced.

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This weekend brought a wave of extremely cold weather blowing through the Kansas City area. While this probably won’t be coldest temperatures we’ll see this winter, it sure was cold enough for me to take cover in the cozy confines of my house. Lucky for me and my family, I always keep a bounty of leftover BBQ meat from our competition season stashed away in our deep freeze. To help keep us warm from the inside out, I whipped up a batch Burnt End Chili. With the lowly state of the Chiefs game, this was by far the best thing we laid eyes upon on Sunday.

Check out another edition of great BBQ photography and grab the full recipe for Burnt End Chili in our book! It is some mighty fine BBQ chow to serve on a cold winter day!

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