BBQ Sauce Review tests out the new Pit Barrel Cooker from the Pit Barrel Cooker Co. “The Pit Barrel Cooker also known as the PBC, is a drum cooker made from a brand new 30 gallon steel drum that has a very durable high-heat all-weather powder coated finish that is rated for 1,000º. The PBC is an American Made product that’s extremely well-made and can be used for low and slow cooking as well as grilling.”
No Excuses BBQ definitely knows how to diversify his BBQ menu. This week he cooks up some Bear stew on his Keg. “The finished product was very similar to the beef stews we’ve cooked up in the past, although there was a definite gamier flavor. The meat was very lean, yet tender. And the dinner conversation was punny; it seems my children have picked up the family tradition of mangling the language at every opportunity.”
Fed Man Walking gives you a behind the scenes look at the Austin Food & Wine Fest!
The MEATWAVE reviews Big Bob Gibson’s White BBQ Sauce. “White sauce is made to do one thing really well, make chicken taste even better. On the grill, I think that’s the best way to use white sauce, but off the grill it can accomplish much more. Beyond being a great dip for light meats like chicken and pork, white sauce would probably serve you well as a dressing for backyard side standards like potato or macaroni salad. I really like this sauce, but at the same time that the vinegar and creaminess are attractive, there’s also a slight chemically flavor. It’s because of this that it’s knocked down a place or two—if you take the time to make your own white sauce, you’ll get something better than what comes out of the bottle in my opinion.”
Texas BBQ Posse thinks turkey is a may be a new permanent addition to the Texas BBQ canon. Maybe not but time will tell!
Full Custom BBQ visits Hammerhead in Louisville, KY. “Hammerheads is a great restaurant with plenty of imagination and mostly spot-on execution. The items I normally judge a joint on are the brisket and pork ribs. Here the brisket was average and the ribs were a bit overcooked. In the end these were the only items on the menu I had any qualms with, and I can’t wait to get back to Louisville for another visit to Hammerheads.”
BBQ Guy smokes up some meatballs wrapped in bacon, also known as “MOINKs”
DivaQ drops some tips on how to get your grill ready for grilling seasoning. “I BBQ all year round. I understand there are people that put away their BBQ’s at the end of summer – (We need to talk people – you can BBQ in winter and fall!) You need to perform ongoing maintenance and grill inspection -remember a clean grill is a happy grill.”
Man Up Texas BBQ visits Smoke Shack in San Antonio, TX. “Couple of weeks ago, I stopped in for my first visit to Smoke Shack, the San Antonio BBQ trailer that recently won a field-of-32 BBQ tournament for San Antonio. My order: pulled pork, quarter chicken (dark), brisket slider, pulled-chicken slider, two pork ribs.”
Patrons of the Pit calls the cheese burger the Pit-master’s thumbprint. Tell him how you cook your burger and he’ll know the character of the cook. “My eldest brother has long-held to the tactic, when visiting a restaurant for the first time, that the safest, and most efficient stroke you can play there is to try their cheeseburger. For they are not likely first off to screw it up, but more over, in a gastronomic gumshoe sort of way, you can tell a great deal about the rest of their fare, their cook, and their establishment as a whole, but from the mere details revealed in their humble hamburger. … Likewise on the grill. It is a pit junkie’s thumb print, the hamburger. And everybody who has flipped a patty has one. Every finger print is a little different it seems, and like a thumb into an ink pad, it is our most basic impression onto the BBQ arena. Want to get an idea of a pit keeper’s prowess, consider first his cheeseburger.”
Big Wayner’s BBQ Blog reviews Ubon’s Sauce, a 5 generation recipe from Mississippi. “Ubon’s does it all and has done it all for well over 30 years. Ubon’s Barbeque of Yazoo (and pitmaster Garry Roark) is featured year after year at the Big Apple Barbeque Block Party and has received numerous accolades. Ubon’s is a regular on the competition circuit (and especially at Memphis in May). Garry’s daughter Leslie is a partner in the restaurant/catering/sauce business as well as the rib & chicken cook for the competition team. And having the pleasure of meeting the entire Ubon’s family at Memphis in May last year, I can say with 100% confidence that they are some of the nicest people I know!”
Grilling with Rich share Dave (FAMOUS DAVE’S) Anderson’s story on his sauce development as well as his children’s suffering from it. “I have endured the wrath of my children when they were younger, still in school, and they would get up early in the morning only to discover a kitchen basically ransacked with my fruit peelings, mashed herbs, seasoning grindings, dirty bowls, sauce splattered kitchen stove…and they had to push everything aside on the kitchen table just to find a place to eat their cereal. They were also mad at me sometimes because they hated going to school smelling like onions, garlic, or smoke!”