It’s taken a full week, but I’ve finally managed to dig myself out from under the mountain of hate mail I received from posting a vegetable recipe on our BBQ site. Well, we’ve heard your complaints and now we’re firing back with a Super Bowl themed recipe that’s sure to satisfy your carnivorous tendencies.
When Ben Roethlisberger burst onto the NFL scene in his rookie season, local Pittsburgh restaurant Peppi’s Old Tyme Sandwich Shop anointed him with the highest honor a young athlete can receive…his own personal sandwich. By pulling inspiration from Big Ben’s physical prowess and on-field abilities, the guys at Peppi’s came up with a unique blend of beef, sausage, eggs, cheese and onions to represent their young stud. Here we are a few years later and Mr. Roethlisberger has once again led his team into the biggest game of the year. To honor their accomplishment, we’re paying tribute to the Steel Curtain by constructing this new found Pittsburgh classic…with a few slight modifications!
Now that your arteries are 80% sludge from feasting on Bacon Explosion, it’s time we whip your butt back into shape. Don’t worry, we’ve still got plenty of porkalicious recipes up our sleeves, but we need you alive to enjoy them. Just consider this to be a quick rehab session before your next porky relapse. And what’s better therapy than copious amounts of garlic, onions, and peppers!?!?
BBQ Addicts gained a lot of exposure on our bacon recipe post from twitter so we decided to throw out a post on the best BBQ twitterers (and some general foodies thrown in for good measure). You can follow us on twitter at @BBQAddicts (Aaron) and @BBQAddicts_Jason (Jason – if you hadn’t guessed).
In no particular order here are some BBQ twitterers we follow:
Every year around the holidays my family gets together for some warm holiday cheer, cold adult beverages, and a touch of innocent gambling. I know that sounds worse than it actually is, but the truth of the matter is that board games just lose their luster over the years. The only true way to keep game night fun and fresh is to lay a few bucks on the line and make Grandma earn her keep.
Left, Right, Center has been a yuletide staple for many years now, but this go around we added a new “dice” game to the lineup. Okay, right about now you’re probably asking yourself “What the hell does this have to do with barbecue?” Well my friend, this game has all the thrills of a back alley craps circle, but instead of using those grimey white cubes, you’ll be tossing tiny delicious little piggies. Yes, that’s right….Pig Craps. Actually the manufacturer given name is Pass the Pigs, but who could pass up an opportunity to play a modified version called Pigs Craps while your pig butt is slow smoking to perfection in your backyard cooker. Did we forget to mention that these dirty little piggies often find themselves in compromising postions?!?!
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…
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):
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.)
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:
This Thanksgiving I made my way to the Denver area to visit my brother, and I decided to touch upon the topic of grilling at high altitudes (5000-8000 feet above sea level). At higher altitudes, there is lower air pressure and as a result the boiling point of water drops. At sea level, water normally boils at 212′ F while at 7,000 feet water boils at 198′ F due to the fact there is less pressure to inhibit the boiling of the water (this can fluctuate due to the additives in the water, barometric pressure, etc). Another side effect of the high altitude is the liquids will evaporate more quickly so you’ll need to take this into account as well.
We’ve got a busy weekend coming up. Saturday I’m heading over to take a class from Bob Snelson of Lotta BS BBQ, a competitive team from here in Kansas City. We’re trying to get a handle on our presentation and we’ve got some work to do on our chicken as well (although we may have that one figured out). I’ll be bringing my camera and doing a detailed post next week on how the whole thing goes and in the future will be giving you some details on other BBQ classes that are available.
In addition to that, our competition team (Burnt Finger BBQ) is smoking 13 turkeys for Thanksgiving for friends and family. I’ll be documenting and maybe doing some video of that process as well. So here’s to a full week of smokin’ some meat!