Get Your Grill On

We’ve all heard of Christmas in July, but how about Father’s Day in February? At my local Barnes & Noble book store the other day, I saw this kit in the discount section, available for a mere $5.95. Curiosity got the better of me and I bought it.

The kit includes the following:

A bright red “Who’s […]

The incredible edible onion and the grill are a marriage made in heaven. You just have to be careful to keep that marriage from getting too hot and heavy, else you’ll end up in hell. Speaking of heaven, if perhaps you are observing Lent this year, you might want to check out this easy and […]

Like BBQ, a big bowl of pasta is about as comforting as it comes. Barbeque Ragu combines both comfort foods into one delicious entree. Adding smoked meats to dishes adds another flavor dimension. This one won’t disappoint.
Ragu

1 can crushed tomatoes
1 lb brisket, cubed
1 C sliced mushrooms, fresh
1 can tomato paste
1 bay leaf (remove before serving)
2 […]

This recipe features product from a small company in the heart of Kentucky: William’s Grillin Sauces. There are many boutique bottlers making great products all across the country. I plan to feature more of these off the beaten path products in future articles. A sampler pack is available from JP’s Web site.
You […]

In Defense of Buffets
Sometimes buffets get a bad rap, generally on two fronts: (1) the quality of the food isn’t as good as you’d get by ordering off the menu; (2) it’s all about (and only about) the gluttony. I’d agree that the first point is usually true, although it doesn’t have to be. I’ve […]

If you like yarns mixed in with your BBQ recipes – The Legends of Texas Barbecue Cookbook (Robb Walsh) could fit the bill. We all know Texans are proud of their brisket. This rub is one of the reasons – Jim Goode is one of those Texas legends, and this is the rub he shared […]

Ever wonder who writes this amazingly informative and entertaining web site? Well, you can find out a lot about them by checking out our Bios page.
But where can you get the real dirt? From their own web pages. Yup, all of our writers maintain an alter-ego. Take some time and mosey on over to their […]

The best kind of wood is free wood. This is true in wood turning and BBQ. This last fall my wife drove past a neighborhood house that was having a huge sugar maple tree cut down. The huge logs were laying in the driveway with a sign: Free Maple Wood! I […]

Today, we welcome Gary Goldblatt from Pigtrip.net to Get Your Grill On. Gary has a great perspective on the whole barbecue scene. He’s done it all, cook, judge, competitor, restaurant reviewer and now food writer. I look forward to his posts. Take it away Gary…

(Left) IQue at the New England BBQ Championship, 2005
It’s been said […]

A pressed sandwich is a thing of beauty. The actual Italian word for a single grilled sandwich is Panino, but the plural word Panini is more widely used to describe this fantastic and trendy “American” food group. I call this an American food because of how popular it has become since the turn of the […]