Free Stuff: Guy Fieri’s Summer Grilling Essentials

Posted by Jason on July 21, 2011

Guy Fieri FoodWith its great taste and second-to-none versatility, you can’t go wrong with pork on the grill – especially now that the USDA has lowered pork cooking temperature guidelines to 145 degrees Fahrenheit, followed by a three-minute rest time – resulting in a juicier, tender, medium-rare grilled masterpiece.

To help ignite your inspiration, the National Pork Board and Guy Fieri are excited to offer a “Summer Grilling Essentials” prize pack to giveaway to one lucky visitor of our BBQ Addicts community. The lucky winner will be hooked up with everything you need to kick your outdoor cooking into high gear for the second half of the summer grilling season.

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The Monthly Rubdown: Bacon Hot Sauce

Posted by Jason on February 24, 2011

Bacon Hot SauceHave 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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Chef Paul Kirk: KC’s Baron of Barbecue

Posted by Jason on December 22, 2009

Paul KirkOver the past few months I’ve had the pleasure of spending some quality time with barbecue legend Chef Paul Kirk. In case you’re unfamiliar with Paul’s work, he’s a world renowned chef and has won over 475 cooking and barbecue awards (including 7 world championships and the American Royal Open), written 7 barbecue books, operates the Baron’s School of Pitmasters, serves on the Kansas City Barbecue Society’s board of directors, and was inducted into the KCBS Barbecue Hall of Flame in 1990. Needless to say this man knows his ‘que, and has long been one of my favorite barbecue authors.

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Free Stuff: We’re Bringing Bacon Back

Posted by Jason on December 15, 2009

Free StuffIt’s no secret that our blog has been awkwardly quiet for the last couple of months. It pained us to do so, but we took some time off from writing on the internet to spend some extra time fine-tuning our upcoming book. Yes, that’s right…the cookbook that made headlines on Entertainment Weekly has been officially sent to the printers! We’ll keep you posted on all the smoky details as we get closer to the release of BBQ Makes Everything Better, but in the meantime we’re celebrating our return to the blogosphere the only way we know how….with FREE BACON!!!

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Shrimp Boil Recipe: Camping Style Low Country Boil

Posted by Aaron on April 22, 2009

Shrimp Boil IngredientsThis post clearly doesn’t fall under the BBQ flag, but we’re posting it anyway because it can be paired with your BBQ quite nicely. If you’ve got a pork butt or a brisket on the smoker all day and your guests are demanding food at 2 o’clock in the afternoon, here is your solution. Tired of hot dogs and ham sandwiches while you’re camping? Well look no further because we have the best camping recipe there is. It’s quick and easy and much much better than a ham and cheese sandwich with Doritos smashed in it (wait, I like those…).

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Bacon Explosion Oven Recipe

Posted by Aaron on February 3, 2009

OvenOkay, here’s the deal. BBQ Addicts in no way endorses the cooking of the Bacon Explosion in the oven. In fact, it kind of ticks us off a bit. It’s like putting ketchup on a steak. It’s like looking at a picture of Niagara Falls and saying you’ve been there. It’s like owning one of those electric bush trimmers and calling it a chainsaw. It’s like…well you get the point. However, with the massive amounts of email from our readers asking how to make it we have to give you the goods. Not everyone has a smoker. If you don’t we recommend getting a stovetop smoker before you do this method. That way you’ll still have the wonderful smoke flavor inside your Bacon Explosion.

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Super Bowl Recipes: Ben Roethlis-BURGER

Posted by Jason on January 26, 2009

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!

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