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At Buedel Fine Meats and Provisions, we have a simple mission: Listen to you, our customer, understand your needs and then meet them with the finest quality meats, along with the honesty, integrity, and outstanding customer service you expect. NOTE: One of the best feature of social media is having access to a variety of informational sites and posts that I might not normally come a
Flare-ups Have Been Eliminated--The unique, patented design of SABER grill’s cooking grate and IR emitter prevents flare-ups that char meat and create dramatic temperature fluctuations. The last time I wrote a review about an infrared grill I ended up feeling the need to take a few of the nice things I wrote back after a several months of use. I promised, myself, that I wouldn't make
Absolutely Avocados presents delightfully delicious new ways to use avocados in breakfasts, lunches, salads, snacks, and plenty of the ways you haven’t even imagined. “I’m pretty much known within the food blogging world as the girl who is seriously obsessed with avocados!,” Gaby Dalkin when »» Continue reading »»The post Absolutely Avoca
Recently, I had the chance to write a few articles for the Vidalia Onion Committee’s Flavors of Summer website. The Flavors of Summer website has tips, recipes and other resources for whatever you have planned for your summertime outdoor recreation. Sweet Vidalia onions are a »» Continue reading »»The post Sweet Vidalia Flavors of Summer Contest appeared
I recently reviewed a BBQ sauce from The Shed BBQ and Blues Joint in Ocean Springs, Mississippi. I rarely smoke or grill chicken without the skin. For me the skin adds a layer of flavor that is lacking when you strip it off. But having the skin on does cause a little problem. The BBQ sauce just sits on the skin and doesn't really get into the meat. In my opinion it's never all abou
In Barbecue Crossroads, we meet the pitmasters who still use old-fashioned wood-fired pits, and we sample some of their succulent pork shoulders, whole hogs, savory beef, sausage, mutton, and even some barbecued baloney. Books! I love books. I use my Kindle all the time but it will never replace holding a book in my hand. Why do I tell you this? It's because of all the books I ow
Print Barbecue Crossroads: Stubb’s Spicy Pork Rub Author: Robb Walsh and O. Rufus Lovett Recipe Type: Dry Rub Stubb has passed away, but Stubb’s Bar-B-Q on Red River Street in Austin tries to keep his spirit alive. This is the restaurant’s recipe for hot pork rub. Ingredients 1 cup salt ¼ cup chili powder ¼ cup paprika U cup garlic powder U cup ca
Print Barbecue Crossroads: Red Barbecue Sauce Author: Robb Walsh and O. Rufus Lovett Recipe Type: BBQ Sauce Here’s a simple ketchup-based barbecue sauce recipe that is easy to whip up and keeps well in the refrigerator. Ingredients 3 cups ketchup 2 cups water Dash of Worcestershire sauce 1 stick of butter 1 teaspoon salt 1 teaspoon ground pepper 3 tables
Print Barbecue Crossroads: Hog Mop Author: Robb Walsh and O. Rufus Lovett Recipe Type: BBQ Sauce Apply this liquid to the pork with a cotton dish mop as they cook. Ingredients • 1 cup cider vinegar • 1 cup apple juice • ½ cup vegetable oil • 2 tablespoons crushed red pepper • 2 tablespoons kosher salt Instructions Combine all ingredients in a mixing
The pickles are hand-packed and all natural, made in season with produce from local farmers. They bring innovation to a category that hasn’t seen much change in a long time. I made a big mistake a month or so ago. I stopped by the local »» Continue reading »»The post Rick’s Picks! The Best Pickles In The World appeared first on Embers and Flame.
“Show me a recipe with pecans, and I have to try it.” Attributing her own love of this American nut to the state of her birth-Georgia is the nation’s leader in growing pecans-and to the happy fact that her mother “hardly made a cookie, candy, or pan of Sunday dressing without them,” Kathleen Purvis loves Pecans. I am a big Pecan fan. Every recipe gets pecans substituted whenever wal
Gordon Ramsay has been cooking in professional kitchens for over 25 years. He’s been taught by some of the best chefs in the world, and in turn he has taught some of the best. Now in this practical home cookery series he’s going to strip away the complexity and hard graft and teach us how to cook 100 simple, accessible and modern recipes you can stake your life on. -- BBC America For
Cattle from the Huwa Family Ranch are started on grass and finished with a 100% vegetarian grain formula to produce some of the most tender, highly marbled and excellent tasting beef you’ve ever tried. Grains fed to Huwa Reserve cattle are grown right here on the Huwa Family Farm by Brent’s father and brothers, which allows us to guarantee our cattle receive only the most wholesome foo
Take a look at the well used cast iron griddle above. Hundreds if not thousands of pancakes got cooked on that griddle. Some cooked on a propane camp stove and some over an open campfire. As a Scoutmaster for a Boy Scout troop I took that griddle on many camping trips all over Northern California. I even backpacked it in to several remote camp sites. I thought I'd lost this g
The Shed’s not a fancy restaurant, as a matter of fact, it’s not a restaurant at all….it’s a full fledged JOINT….The Shed is an Experience, a Destination to enjoy. ShedHeds bring their families, sit around the bonfires, hug their kids, and eat the best darn BBQ on the bayou (of course it’s the only BBQ on the bayou)! The first time I met Brad Orrison, one of the founders of The Sh
Social Media can be a huge time vacuum. If you’re not careful you can sit down for a quick visit to Facebook, Twitter, Pinterest or any other of the popular social media venues and before you know it you’ve spent way to much time »» Continue reading »»The post Science of Taste: Bart’s Periodic Table of Ingredients appeared first on Embers and
Print Arizona Ranch Beans Author: Larry Gaian @BBQGrail Recipe Type: Side Dish Serves: 8 Servings Ingredients 1½ pounds chuck steak, cubed 1 pound dried navy beans 1½ teaspoon salt 6 cups water ½ teaspoon dried oregano, crumbled ¼ pound salt pork, diced ¼ teaspoon crushed red »» Continue reading »»The post Arizona
Tim Byres is the chef and owner of the restaurants Smoke and Chicken Scratch in Dallas, Texas. Food & Wine named him "Best New Chef of the Southwest" in 2011 and "The People’s Best New Chef" in 2012. He has been featured in Southern Living, the New York Times, and Garden & Gun. Josh Ozersky, the author of The Hamburger: A History and Meat Me in Manhattan, has written for Time,
I'm looking for the 101 BBQ joints that everyone should try and dine at before they die. Do you have a favorite BBQ joint? I'm talking about the one or two places that you turn to with some regularity. Now is your chance to let the world know about your love for this place. This isn't a contest, there are no winners. This is just a fun exercise in spreading
In the South, barbecue is king. Barbecue grills are ubiquitous fixtures in backyards across the region, and every Southerner looks forward to the "firing-up" season. This book is a follow up to the best-selling The Big Book of BBQ and is filled with expert techniques and know-how enables every cook to start grilling like an award-winning pit master in his own backyard. All Fired U
I can hear the questions, "You're reviewing the side-burner? What's up with that?" It seems a little crazy doesn't it? I've got this brand new gas grill that I'm writing about and all I want to talk about so far is the packing material and the side-burner. There is a method to my madness. Let me explain my reasoning. One of the reasons is I felt I got a little burned with a
The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East. Other common names for the species include garbanzo bean, ceci bean, sanagalu, chana, hummus and Bengal gram. --Wikipedia Over the past six months I have had to
Unlock the secrets of fantastically flavoursome grills with Smoke and Spice. Whether you like your food fiercely hot or prefer gentler aromatic flavours, Valerie Aikman- Smith has created an enticing array of marinades, brines, butters, rubs and glazes to add flavour to your cooking, either outside on the grill or in your kitchen. I was conflicted about Smoke and Spice by Valerie Aikm
I love frying fish in my cast iron skillet. I don't like the smell of fried fish in my kitchen though. This meant, in the past, this meant I didn't fry fish much. Breaking out a burner from camping wasn't something I ever wanted to do. I would have liked to use the side burner on my gas grill but I've never been confident putting a cast iron skillet full of hot oil on it. But
Laisse les bons ton rouler is Cajun for Let the good times roll Readers of this blog know what a fan I am of My New Orleans: The Cookbook by Chef John Besh. His recipe for Jambalaya is my favorite so when I found myself with some Johnsonville Andouille Sausage and Chicken & Pork Brats that is the recipe I turned to for inspiration. And just as I had hoped it didn't disappoi
Print Pit Sauce from Wicked Good Burgers : Wicked Good Burgers : BBQ Sauce [b]Recipe reprinted, with permission, from “Wicked Good Burgers” by Andy Husbands, Chris Hart & Andrea Pyenson. Published by Fair Winds Press.[/b] Ingredients 2 cups (480 g) ketchup 1/2 cup (120 ml) Worcestershire sauce 1/2 cup (120 ml) cider vinegar 1/4 cup (60 ml) water 2 ta
Print Basic BBQ Rub from Wicked Good Burgers : Wicked Good Burgers : BBQ Rub Cuisine: Condiment Recipe reprinted, with permission, from Wicked Good Burgers by Andy Husbands, Chris Hart & Andrea Pyenson. Published by Fair Winds Press. Ingredients 2 tablespoons (30 g) kosher salt 2 tablespoons (14 g) paprika 1 tablespoon (6 g) fresh cracked black
Print Garlic Butter from Wicked Good Burgers : Wicked Good Burgers : Condiment [b]Recipe reprinted, with permission, from “Wicked Good Burgers” by Andy Husbands, Chris Hart & Andrea Pyenson. Published by Fair Winds Press.[/b] Ingredients 1/2 cup (1 stick, 112 g) unsalted butter, room temperature 2 cloves garlic, minced 1 tablespoon (4 g) minced fresh
Print Quick Pickled Onions from Wicked Good Burgers : Wicked Good Burgers : Side Dish [b]Recipe reprinted, with permission, from “Wicked Good Burgers” by Andy Husbands, Chris Hart & Andrea Pyenson. Published by Fair Winds Press.[/b] Ingredients 1 medium red onion, sliced very thin 1 teaspoon (1.8 g) coriander seeds, toasted and ground 1/2 teaspoon (1
Wicked Good Burgers ain’t your daddy’s patty on a bun. The upstart Yankee team that revolutionized barbecue with their upset win at the Jack Daniel’s World Championship Invitational turns their talents to burgers. Wicked Good Burgers fearlessly incorporates new techniques, inspirations, and ingredients to take the burger to the next level—whether it’s the Meatloaf Burger on Pretzel Br
Porterhouse from a pig? Yep, your eyes are not deceiving you. On April 5th, the National Pork Board announced new names for some of the most popular cuts of pork on the market. I heard about this initiative almost two years ago while on a pork field trip. I was excited to hear the news back then that standardizing names between pork and beef for similar cuts of meat was being c
Hello BBQ Grail Readers, The long awaited launch of my new site has finally happened. All new posts are being published on Embers & Flame. Eventually, this site will redirect to Embers & Flame but for now you’ll have to click the link to get there or enter the URL yourself. Embers & Flame has Continue reading ... Where Are All The New Posts?
If you have not checked out Barry “CB” Martin’s newest web venture then you need to take a quick trip over to Welcome To The Cookout. Barry has launched a site full of great outdoor cooking information, recipes and stories. Barry was kind enough to share one of his more recent posts about smoke Continue reading ... BBQ Tip #29: Smoke Colors “If you’re lookin’ you’re not cookin’
I came across this blog post by Colonel Jim Knepper on his Great Q4U blog. There is a lot of good information contained in this post. The information and methods described might be a little different than what you might do but that’s what makes outdoor cooking so much fun. There isn’t one right Continue reading ... BBQ Tip #28: BBQ & Grilling….a Primer
“ This is a cookbook from a serious chef who knows how to make fun of himself and lighten up the whole process. Cooking need not be an overly complicated, overwrought process with eighteen ingredients and fourteen pans. Though you can try using a good iSi siphon and a smoking gun (not that kind of Continue reading ... Try This At Home: Recipes from My Head to Your Plate by Richard Blais
Lime-Ginger Marinade Print Author: BBQ Grail Recipe type: Marinade Serves: 4 Servings Ingredients 6 tablespoon lime juice 3 tablespoon honey 2 tablespoon rice wine vinegar 2 tablespoon olive oil 1½ teaspoons chopped cilantro 1 teaspoon grated ginger root ¼ teaspoon red pepper flakes Instructions Whisk all ingredients until Continue reading ... Lime-Ginger Marinade
I’m trying to eat healthier. I’ve needed to make some changes in my eating habits for a few years now with rather poor results. But having grandchildren has given me the necessary incentive to do something about the excess weight I’ve carried around. One of the ways we’re changing is by adding whole grains Continue reading ... Was This A Turkey Of An Idea?
Grilled Chicken Marinade Print Author: BBQ Grail Recipe type: Marinade Serves: 1 Servings Ingredients ⅔ cup soy sauce U cup dry sherry ¼ teaspoon garlic powder 1 teaspoon lemon juice 1 teaspoon finely minced ginger 1 tablespoon honey Instructions Remove skin from thighs of chicken and marinate in Continue reading ... Grilled Chicken Marinade
Rosemary Chicken Wing Sauce Print Author: BBQ Grail Recipe type: Chicken Wing Sauce Ingredients 2 tablespoons olive oil 2 tablespoons butter 2 tablespoons finely chopped shallots 2 teaspoons dried rosemary ½ cup lemonade 1 teaspoon black pepper 1 teaspoons salt Instructions Combine all ingredients and use to sauce Continue reading ... Rosemary Chicken Wing Sauce
Oyster Sauce Chicken Wing Sauce Print Author: BBQ Grail Recipe type: Chicken Wing Sauce Serves: 4 servings Ingredients 1 teaspoon minced fresh ginger root Vegetable oil 4 tablespoons oyster sauce 1 tablespoon dry sherry ½ teaspoon sugar 2½ tablespoons soy sauce 1 cup water Instructions Combine all ingredients Continue reading ... Oyster Sauce Chicken Wing Sauce
Beef Jerky Marinade Print Author: BBQ Grail Recipe type: Marinade Serves: 1 Servings Ingredients 2 tablespoons soy sauce ¼ teaspoon salt 2 drops Tabasco, or to taste 1 garlic clove, crushed Instructions Slice the beef as thin as you can across the grain Mix the marinade ingredients, put Continue reading ... Marinade for Beef Jerky
Beef Brisket Marinade Print Author: BBQ Grail Recipe type: Marinade Serves: 8 Servings Ingredients 3 cup dry red wine 1 cup olive or peanut oil 2 teaspoon wine vinegar 2 teaspoon onion powder 1 teaspoon garlic powder 3 teaspoons salt 3 tablespoons dijon mustard 2 tablespoons prepared horseradish 3 Continue reading ... Beef Brisket Marinade
Adobo Chicken Wing Sauce Print Author: BBQ Grail Recipe type: Chicken Wing Sauce Ingredients ¾ cup palm vinegar, distilled white vinegar or cider vinegar 3 tablespoons light soy sauce 6 To 8 garlic cloves, minced 2 shallots, chopped 1 teaspoon coarsely ground black pepper ½ teaspoon salt 2 bay Continue reading ... Adobo Chicken Wing Sauce
WING-DING Print Author: BBQ Grail Ingredients ¾ cup chili sauce 3 tablespoon lemon juice 3 tablespoon vinegar 1½ tablespoons prepared yellow mustard 1½ tablespoons worchestershire sauce ½ cup finely diced onion ¾ cup finely chopped green bell pepper ¾ teaspoons salt ¾ teaspoon black pepper, ground 3/8 teaspoon cayenne Continue reading ... Chicke
Sweet and Sour Chicken Wing Sauce Print Author: BBQ Grail Recipe type: Chicken Wing Sauce Serves: 12 servings Ingredients ½ cup ketchup ½ cup vinegar ½ cup sugar ½ cup water Instructions In a small saucepan, combine ketchup, vinegar, sugar and water Heat, stirring until well blended. Brush Continue reading ... Sweet and Sour Chicken Wing Sauce
Beau’s Sweet-Sour Chicken Wing Sauce Print Author: BBQ Grail Recipe type: Chicken Wing Sauce Ingredients 7½ oz tomato sauce (half can) 2 tablespoons orange marmalade 1 tablespoon honey 2 teaspoon minced ginger 2 teaspoons fermented chili sauce 2 teaspoons pepper sauce vinegar 4 cloves garlic, peeled 1 teaspoon salt Continue reading ... Beau’s Sweet-Sour Chicken W
Cranberry Orange Chicken Wing Sauce Print Author: BBQ Grail Recipe type: Chicken Wing Sauce Serves: 32 appetizers Ingredients 1 can cranberry jelly ¼ cup water ¾ cup honey dijon mustard 1 teaspoon orange zest Instructions Hheat cranberry sauce and water over low heat, stirring occasionally until blended. Stir Continue reading ... Cranberry Orange Chicken Wing Sauce
Rio Arriba Baked Beans Print Prep time 15 mins Cook time 50 mins Total time 1 hour 5 mins Author: Nebraska Dry Bean Commission Recipe type: Side Dish Serves: 4 Ingredients 1 cup chopped onion ½ cup chopped poblano chili or green bell pepper 1 jalapeño Continue reading ... Rio Arriba Baked Beans
