Get Your Grill On

I’m adding my own American lamb post. I was just so impressed with what the American Lamb Board is doing, and just how good the American lamb I’ve had actually is, that I didn’t want to not add my own take on summer grilling with lamb.

I didn’t go fancy, as I wanted to really taste […]

Iron Skillet Experience - Marshalltown 2007

I was lucky enough to be chosen to cook in an “Iron Skillet” competition at a BBQ contest earlier in the summer. An “Iron skillet” contest is a Friday evening event starting to crop up at some BBQ contests around the country. It uses Iron Chef America as the premise […]

I learned the basic recipe from a local market that sells a similar “twice baked” potato by the hundreds each week. My variation is a “Twice Porked” potato because it has bacon and smoked, pulled pork in the filling. Here’s the recipe.

Cook your potato until nearly done. Cut in half lengthwise and hull into two […]

It’s too hot to do anthing today except eat barbecue. Boston Butt, baby. Pork fat rules!

While this doesn’t pass muster as grilling or barbeque, I made similar shrimp dishes over a campfire many times. Enjoy!

5 lb. salad shrimp (31-35)
1 tsp. cayenne
3 tsp. black pepper
2 tsp. salt
1 tsp. red chile pepper flakes
2 tsp. thyme
2 tsp. rosemary
1/2 tsp. oregano
¾ cup butter
6 tsp. garlic, minced
4 tsp. worcestershire sauce
2 cups favorite wine

In large cast […]

This is a great gift idea for the barbeque enthusiast. My competition team, Pork Pullin Plowboys, is featured on February 7th of the 2008 desk calendar. You can get it at BBQCalendar.com.

Over the last decade, barbecue has exploded from a regional delicacy to a nationwide food phenomenon. “Southern-style” barbecue restaurants populate every major U.S. […]

A few months ago, barbecue personality Remus Powers (Ardie Davis) wrote an article in the Bullsheet (the Kansas City Barbeque Society’s monthly newsletter) talking about the five rules that determine whether a barbecue joint is worth a visit. I mostly agree with those rules, as long as you apply them loosely. After visiting more than […]

I read lists of tips all over the place, so I came up with my own, my 9 tips for cooking outdoors:
1. Have a fire extinguisher handy.
Ok, first one is boring, but, really, have a fire extinguisher on hand. You never know when you need it, and even seasoned cooks have issues. When you’re cooking […]

I’d like to lay down paragraphs all about the photograph that you see perched above us there. But I don’t believe it’s really necessary. However, I do want to make clear that I did slice the top off the bulb so the extra virgin could penetrate. Then, the bacon on top completes it.
Once done, smoosh […]

To follow the articles on American Lamb and Lamb Kabobs, I thought I would add a few ideas for easy lamb marinades.
American lamb requires very little seasoning. Simply use salt, pepper, lemon, or oregano on butterflied leg, kebabs, chops, or lamb burgers. Cook to 145 degrees for medium rare, 160 for medium, or 170 for […]