Content
St. Louis Style Spare Ribs, slathered with an Eastern Mediterranean inspired rub and grilled with the High Heat Method.
Stuffed Pork Tenderloin Sliders, SMOKED on a GAS grill. Once thought an impossibility, smoking on a gas grill is easier than you think.
Flat Bread pizzas made on the grill with a variety of toppings from shrimp, pepperoni and cherry tomatoes. Simple and yet elegant.
Salmon coated in an earthy and sweet coffee rub and then grilled. The combo seems odd, but it's fabulous.
Lamb chops, marinated with herbs and garlic and then grilled over high heat for the perfect taste and presentation, plus a tasty roux to pour over the top!
I’m a sucker for sauces, rubs, marinades and infused oils. In terms of the latter, the oils are usually infused with something like pumpkin seed, lemon extract or tangerine. There are very few manly oils that stand up to the grill. That is until now: Grapeseed oil on a steak by itself is outstanding. Grapeseed [...]
Grouper, marinaded with adobo sauce, orange juice, and garlic, then pan GRILLED over high heat.
Fresh tomatoes, cored and stuffed with cheese, fresh corn, garlic, shallots and bread crumbs, topped with cheese and grilled.
Ribs slathered in cajun seasoning, smoked and then foiled with a couple cups of brown sugar. The sweet perfectly counters the heat.
A pernil picnic roast, marinated for two days, and smoked for three hours to produce an amazing pulled pork.
What to grill for valentine’s day? Some would argue that nothing you gill will be as romantic as something from a nice restaurant. Don’t think ribs or brisket or pulled pork. True, those aren’t romantic to most women. To the women those items are romantic to, well, they’re keepers! But if you want to know [...]
I know, I know. I’ve eaten thousands of little smokies in my time, so how can I say they suck? If you think they are a fantastic appetizer then by all means click the back button and continue living in bliss. They’re consistent, easy and edible, but by no means anywhere near a great appetizer. [...]
***Editor’s Intro ~ The Superbowl is right around the corner and that means parties. Lots and lots of parties. Some parties are better than others. If you’re party is the best because you have chips, dip, one of those six foot subs and chili made with your secret recipe I have a new flash. Nobody [...]
2012 was a huge year for the Grillin’ Fools. We expanded our sphere well beyond this meager website. We did a little freelancing, wrote for Char-Broil, did a panel on BBQ at the Ultimate Guy’s Weekend expo, did a post for the Missouri Beef Council, did a little radio, did a lot of television, grilled [...]
One could say I’m a dichotomy of sorts. I love it hot and I love it cold. For hot, I’m not talking about the weather. I’m talking about the heat from all manner of spice combinations weather jerk, Thai, curry, chipotle or in this case cajun. And for cold, I am talking about the weather [...]
About a year ago I took a position that was close to my home in South St. Louis County and no longer had the trek to Creve Coeur west of the city. I don’t miss that mind numbing commute, but I do miss the culinary and libation variety that is utterly lacking where I live [...]
Smoked ham is a holiday mainstay, which is a shame. I admit to placing ham into the winter grilling category when it is actually a treat to be enjoyed anytime. Ham, or in this case, a ham portion, is the perfect choice for a cold weather grilling recipe because it requires little attention. An eight [...]
How do I start a BBQ website? It’s not very hard. We did it, so obviously anybody can. You make some outstanding BBQ and you want to take your superior grilling skills to another level: to share them with the world. Maybe you want to start a blog/website or even start a catering company or [...]
Is prime rib hard to grill? Absolutely not. Grilled prime rib is one of the easiest things to do on the grill. Did I use a grill or a flame thrower to grill it? No, but we’ll get into that in a little bit. It’s so easy, I will be grilling this prime rib, or [...]
Thanksgiving is upon us. Everyone knows what to expect. Turkey in the oven, hopefully not dry, but if so, the gravy boat won’t be far away. The turkey will taste like, well, turkey. The skin will be nice and crispy no matter what, but what will the bird taste like? If the answer is turkey, [...]
I know what you’re thinking. Deep fried ribs? We’re the Grillin’ Fools, not Fryin’ Fools. But I smoked the ribs for two hours first and THEN I deep fried them. Does that count? You still get plenty of peace and quiet outside around the grill, and maybe an adult beverage or two if you are [...]
Dad shared this recipe with me back in May, but, well, we put them on a wicked hot fire and stepped away to grab an adult beverage. It took just that long for them to burn. The flavor was still fantastic with this odd combination of flavors, but they looked terrible. So later on when [...]
Do you have to cook pork to well done? Quite simply, no. And the USDA agrees. But we used to, but why not now? Because it’s not the middle ages. For years, decades and even centuries, people overcooked and ate dry, tough pork. They did so for good reason. Pigs ate garbage for the most [...]
I was at a local kitchen store this summer buying an instant read thermometer when I saw this great meat injector that I totally impulse bought. It was stainless steel with two different size injection tubes to accommodate thicker sauces but for some reason I had yet to use it. Now that I have, I [...]
Editor’s Note ~ In this post, I’m going to take the Jerk Pork Tenderloin post I did this summer and adapt it to a tailgating recipe by showing how to take an amazing smoked pork tenderloin and turn it into finger food for your next tailgating adventure before you go show the world how much [...]
We all know my love for lamb goes beyond even my love for pumpkin beers and thus I am sad to say I haven’t had it much recently because it is just so expensive. But the other night, at a friend’s birthday party, I met a chef named Larry Siffrin. He told me how he [...]
The Grillin’ Fools stepped out of the box for the typical stuffed mushrooms recipe. 99% of stuffed mushroom recipes utilize white button mushrooms. The fact that these are done with portabello mushrooms is a conversation piece in and of itself. Not to mention the meatier flavor of the ports that are much better than their [...]
Now to get to the hardware and the winners of the coveted trophies from Ken Lowe over at St. Louis Trophy and Engraving near Olive and 170. Special thanks to Shelly from Rolling Divas and the Havana Cigar Room for presenting the awards. 4th place for chicken goes to Bill Grenko: 3rd place for chicken [...]
There was so much to do to make the event happen. So much to prepare. So much to collect. So much to buy. So much to coordinate. All for a single day of grilling, chilling, and competing.We needed sponsors, a location, judges, stuff for judging, stuff for raffles, stuff to feed the volunteers, a PA [...]
During a lengthy discussion of sauce vs. rub on our Facebook page, someone mentioned that he makes a special glaze and uses a blow torch to caramelize the ribs after smoking them. Well, he had me at blowtorch. I actually use a blowtorch to light my charcoal grill (doesn’t everybody?), and I actually thought, “Why [...]
This is not one of your typical barbecue recipes. This is a combination of old world spices and new world, high heat grilling technique. It’s more like medium heat at only around 300 degrees, but that doesn’t sound as good as high heat. Most barbecue recipes are slathered with a tomato, vinegar, or mustard based [...]
5 delicious apps that will help you enjoy the BBQ season to its fullest Author: Jane Johnson is a staff writer for GoingCellular, a popular site that provides cell phone news, commentary, reviews and more. Summer means it’s officially barbecue season—and that means cleaning off those grills, hooking up a fresh tank of propane, and [...]
I know that there’s no Grillin’ Fool out there that ever has left over pulled pork. That you follow the instructions from the couple of pulled pork recipes we’ve posted here and nobody leaves a single scrap of the perfect pulled pork to be used in say chili or maybe on a pulled pork pizza. [...]
The recipe for the patently delicious, pear and proscioutto pizza above, will be up shortly. Come back soon as it will be up in the next 48 hours…
I talked in the Grilled Filet Mignon Pizza post that the Grillin’ Fools have been all about grilled pizzas lately. These aren’t your typical pizzas. Sure, I can thoroughly enjoy grilling and eating a pepperoni and sausage pizza, but it’s been done millions of times a week by the major pizza makers. This grilled pizza [...]
I love pizza. Love, love, love, LOVE IT. And obviously I love to grill. Ironically, I don’t do that many grilled pizzas. Well, my OCD kicked in on this subject and I went all out with some pizzas. Smoked salmon pizza, pear and prosciutto pizza, and pesto fresh mozzarella pizzas are a few that we’ve [...]
August 23rd is the St. Louis Wing Ding from 6-9 pm at Greenfelder Arena in Queeny Park. Here’s a synopsis: Love chicken wings? Join us at this delicious event which will feature over 15 St. Louis restaurants competing for the title of the best chicken wings! Celebrity judges will participate in a blind taste test [...]
What is a pork steak? Most people know what pork is and know what a steak is, but outside of the Midwest, few know what is a pork steak. A pork steak is sliced from a pork shoulder or pork butt which are the same thing. Wait? What? A pork shoulder is a pork butt? [...]
It’s that time of year again. The time when the Grillin’ Fools do what we can to give back, organizing an event in which lots of people can enjoy doing and eating what we love – sweet, smoky, succulent BBQ. We’ve had a blast in the first two years, learning things along the way to [...]
I noticed something new in the meat case at the local club store during a recent shopping trip…beef tenderloin tails! I spoke with the staff and asked why they weren’t in the case regularly? The meat clerk stated that they typically receive 2 types of beef tenderloin. One arrives trimmed or steak-ready and the other [...]
I realize that title is a mouthful, but so was the roast. Berkshire pork is amazing and I had to come up with a recipe that stood up to the magnificence of this glorious piece of meat. If you can’t find Berkshire or or bone in, it’s fine to go with a regular pork loin. [...]
With the success of the Grilled Romaine Lettuce, which I realize to some (okay, many) sounds beyond nutty, but it is actually amazing with only grilled lettuce and grated asiago or parm, I decided to take to another level with a more traditional grilled salad. This is a combination of the grilled tomatoes I did [...]
This is one of those recipes that came to me organically by simply seeing an ingredient and wanting to come up with a way to use it. In this case, my lovely wife has been making coffee the night before to make iced coffee in the morning. She’d left about eight ounces in the fridge [...]
These are an unbelievable appetizer that you make at your own risk as once you do, they will be requested all the time and you will find yourself making them over and over. I’ve had them on more than one occasion and can’t get enough. I’ll hand it off to Tom, the third Grillin’ Fool, [...]
This dish was inspired by what we could find in the grocery store in Santa Claus, Indiana. The Foodway there is not the biggest of stores so we had to sort of let what they had dictate what we would cook while on a mini vacation, taking the kids to Holiday World. If you’ve never [...]
After suffering through seemingly endless weeks of 100+ degree temps here in St. Louis we got a respite with one of those wicked heat inspired thunderstorms rolling in that dropped the temps into the 80′s for the first time in days. I didn’t have much time to come up with an elaborate meal on the [...]
There’s just something about Summer and seafood for me. In the winter, I want comfort food, warming and savory, paired with a spicy red. In the summer, I drink cool whites and love fresh seafood. Being lucky enough to have Bob’s Seafood in the middle of this cow town is a Godsend, which is where [...]
When dad told me he was going to be doing grilled cheese, I thought he meant with a side of tomato soup. Nope. He meant throwing a couple brie rounds on the grill. I was skeptical, but man was it good. I’ll hand it off to my pop on how to do it… This is [...]
Pulled pork is one of the mainstays of American grilling. There are a million and one ways to do it. This is only one of them. We’re big fans of brines and marinades, and highly recommend you try it, even if just to add to your own version of pulled pork that you are proud [...]
In the warmer months, I crave cool white wines and fresh seafood. Being landlocked in the middle of the country here in St. Louis, one would think I wouldn’t have much opportunity for good seafood. Luckily we have Bob’s Seafood. It’s a hike for me from South County, but so worth the trip. And when [...]
