Get Your Grill On

The argument in regards to wood versus briquette, versus propane, versus electric heat sources in smokers has got to be way older than the one on PC versus MAC, and that’s saying something. We know that for grilling, there is an exceptional difference, but does it matter for hot smoking (approximately 200 to 250 degrees […]

It’s getting to be the end of Summer and the peppers are at their prime. This is an easy one-dish cook that melds the sweetness of the peppers, the spiciness of the sausages, and smokeyness of the grill.

1 large onion, sliced
1 clove garlic, chopped
6 cups mixed sweet peppers (bell, Hungarian, banana…) sliced into strips
2 tablespoons […]

One of the challenging things of barbeque is trying new things. The challenge for me is to try new things and in the process make them not only edible but something both family and friends would want to eat again.
I recently had the opportunity to try my hand at smoking buffalo (Thanks Ben for the […]

The best meal we’ve had this Summer.
Charred Onion Salad (from Elizabeth Karmel’s Taming the Flame, by way of Serious Eats)

2 large sweet onions
4 slices of good crusty french bread
1cloves of garlic, cut in half
2 tablespoons balsamic vinegar
1/2 cup chopped fresh Italian parsley
2 pieces of jamón serrano, cut into strips
Grated Parmesan to taste
Olive Oil
Kosher sea […]

My friends I have to tell you about a new product that was sent to me. It’s called Miso Barbecue Marinade Sauce from Marukome. It’s a refrigerated product and comes in a 18 oz bag with an easy twist of cap. At first I was skeptical and kept it in the fridge […]

This post isn’t for you people who are already hip to the love of an old, well used smoker. But for those of you who may feel they need the new stuff, the bells and even a few whistles. As with many crafts, it’s about the person wielding the brush, not the brush itself.
Yeah well, […]

…so it only makes sense that I like fish tacos. I had my first ones at a roadside joint in Texas, the type of place that only locals went to, and most of the food was purchased to-go. The fish was fresh from the Gulf of Mexico and deep fried, then cut […]

Anyone who’s traveled anywhere in the world has come across this scene: a roadside stand with a table and a few chairs, a couple of coolers, a smoky fire in an old oil drum, and a load of this well-marinated chicken sizzling on top of it. Whether it be on a Caribbean beach or at […]

Now that the semester at Shepherd University is getting underway I wanted to get some ribs on the Char-Broiler double door smoker for the incoming students. I ordered a case of Baby Back Ribs from our meat Vendor and to save time had them remove the membranes and package each one individually. There […]

As promised I wanted to show everyone what a nice job the Char Broil double door smokers does with smoking Jalapenos utilizing the Chile Grill from Iron dessert.

I took the fresh jalapenos and utilizing the jalapeno corer that came with the grill cut the tops off the peppers and had them hollowed out no time. […]