Every year for St. Patrick’s Day I load up the smoker with corned beef brisket to make homemade pastrami. Being Irish, this is the perfect meal that combines my heritage with my passion for barbecue. This year’s pastrami smoke-out took place a couple weekends ago, and was once again a huge success. But now that I’ve been eating sandwiches for the better part of two weeks, it’s time to throw a little variety into the mix. My buddy, and Burnt Finger BBQ teammate, Gish was having a grilled pizza party for March Madness, so we packed up the pastrami fixins to test out our new grilled Reuben pizza recipe for our leftovers.
Posted by Jason on March 30, 2011
Posted by Jason on April 20, 2010
Last weekend we spent Saturday afternoon out at a local barbecue supply store offering up Bacon Explosion samples to the hoards of people loading up brand new grills and smokers for this year’s barbecue season. Next to us was a gentleman churning out wood fired pizzas on a trusty Big Green Egg. It didn’t take long before we sent over a couple hand fulls of Bacon Explosion and a bottle of Burnt Finger BBQ sauce. The results were GLORIOUS!!!