Get Your Grill On

The fine writers at Get Your Grill On are taking a well deserved weekend off. We’ll see you on Monday.

Though I like Montreal Steak seasoning, my wife doesn’t. So I thought I’d throw a few things together and see if I could find a winner. The result was nicely balanced rub from a salt and heat perspective and heavier on the sweet… but that’s what I wanted. Here’s the basic steak rub I came […]

A couple of posts ago we talked about the basic spices a barbecue master like Paul Kirk, the baron of BBQ would use in putting together a barbecue rub. But we never talked about how he actually did it.
Here’s the recipe for a Master Barbecue Spice Rub from the good Baron’s book, Paul Kirk’s Championship […]

This year alone, a million different arguments will break out over the question, “what is BBQ all about?” Some may say the sauce, some may say the meat, and the smokeys out there will cough and hack and tell you of the wonders of pecan. All that may be true, but I say the really […]

Never has a side dish ever been worthy to be called an entree unto itself. We sold dozens of Loaded BBQ Spuds at a barbeque contest last fall. Our creation was a huge Yukon Gold potato (an Idaho spud, of course) with cheese sauce, pulled pork, chopped brisket, a drizzle of Blues Hog […]

There’s a great dish that is really popular with many barbecuers. When someone that’s never heard of it hears the name, they almost invariably ask what it is. In its simplest form, the dish is called a “fatty”. It’s smoked, but not in the way you might remember from high school!A fatty, […]

I can’t speak for everyone, but I’m finding this year still darned cold. Sure I live in the San Francisco Bay Area and we don’t have “real winters” here. Even so, when it’s 42, windy and loaded with wet humidity, I find it tough to saunter out in to the yard to fire up […]

I have posted before about cooking with my daughters. This rub is one of their favorites. Lots of flavor…and the bonus is that they love to measure and mix – so loads of fun to boot. It does not have heat in it… but you can add cayenne to get heat. Great on burgers, fish […]

Tomorrow Andy will be back with Friday’s Rub Of The Week, but let’s talk a little bit about the basic spices that you’d use to put together a classic BBQ rub.
A while back, Matt Fisher, the editor of The Cook’s Kitchen and blogger The Hampton Smoker and I brought Paul Kirk, The Baron of BBQ, […]

It’s freezing in most of the United States right now and my thoughts are turning to barbecue. (Big surprise there right?) But I’m not thinking of the standard barbecue meats. I’m not in the mood for pork, brisket or chicken. I’m thinking duck.
Duck? Why duck? Why not? It’s one of my favorite foods and I […]