Acting parent for a fully grown up bearded man or a tattooed lady can he horrifying. I mean how I even start telling you on when to brush your teeth, how many tequila shots you should take, or even flush down the toilet when you are done with your business inside! Is that not downright appalling?
However, there is one thing I know I can never go wrong with, BBQ! Yeah, I SAID THAT…
With tailgating season right upon us, here is a great recipe to get you started! Courtesy of my good friends at Stubb’s BBQ, here is a winner of an appetizer platter: Smokey Stuffed Jalapenos with Bacon.
- 24 fresh jalapenos, halved and seeded
- 16 oz. cream cheese
- ½ lbs. uncooked chorizo
- 24 slices of bacon, cut into halves (about 2 lbs.)
- 1 cup Stubb’s Smokey Mesquite Bar-B-Q Sauce
- Preheat a skillet to…
Are you a True BBQ Pitmaster? Do You Know Your Cuts of Pork?
There is nothing on God’s green earth that quite compares to a perfectly-cooked beef steak or grilled or smoked chicken. But my favorite grilled or barbecued animal of choice? It is perhaps the pig.
Pork is undeniably one of the most commonly consumed meats in the world. My preference for swine is due to the meat being sweet and juicy, almost to the point of being deliciously unctuous. I also love pig because there is simply so much you can do with it and types of meat they offer. I mean, you can get ribs, pulled pork, ham, St. Louis-style pork steaks, sausage, bacon…? What’s not to love?
Where do you start? There are seemingly endless cuts that can be found, some better known than others, even if you only include what’s found at your neighborhood grocer…
I recently did a website interview with the guys over at The Pit Boss BBQ Tool Belt blog. The topics focused mainly on my experience and preferences when it comes to BBQ and grilling. At times I really had to use my ol’ noggin, because I had never contemplated more than a few things, such as who my BBQ “hero” might be, or what grilling tool I wish was developed. Thanks to Mike, Jason and Craig of The BBQ Pit Boss for their intriguing probing questions!
Not too long ago, I debunked six of my most despised grilling and meat myths. It’s once again time to dispel another round of meaty myths plaguing backyards and BBQ circles alike.
Myth 1: If You Cook Briskets Fat Side Up, the Fat Will Melt and Penetrate and Moisten the Meat
This is not a debate on whether you should smoke beef briskets with the fat cap up or the fat cap down. There are plenty of examples of contest winners and BBQ experts using either method, and strong pros and cons exist for both viewpoints. If…
Need a quick guide to knowing how done your steak is? Try out the handy-dandy meat doneness hand test in this infographic.
Start summer off right with CookOut NYC’s Little Big BBQ, taking place Saturday, June 18th, on the East River waterfront (enter at 23rd Street). Join 10+ meat chefs and pitmasters as they compete in a ribs cookoff (inspired by Brisket King of NYC) with daytime programming to include a “Battle of the Sides” competition ($45 all-inclusive daytime session; evening all-inclusive tickets starting at $55).
The weekend before our Little Big BBQ will be the Big Apple BBQ where chefs from all over the country will compete for best in show meats. We’re taking a page from that book and one from our own with a NYC-only chef competition that will crown (a la Brisket King) a Ribs King of NYC™ (both judges and people’s choice awards will be given out). Plus, we’ll add in plenty of vegetarian options for an all-inclusive BBQ eating and drinking experience during a daytime session that will focus on great sides that go with barbecue and the evening Ribs King of NYC Cookoff. Ticketing options include:
Saturday Evening Session – All-Inclusive Ribs King of NYC Ribs Cookoff Competition (21+)
- 5-9PM – $100 VIP ticket – includes access to special VIP seated section on the stage plus an extra hour of…