Man, if summer school consisted of smoked brisket, ribs, and pulled pork, I’d have failed every grade. And often. To the tune of this being my 37th year of kindergarten often. Summer school didn’t have competition barbecue courses, however, and I was forced to learn about barbecue on the streets. You don’t have to, though. The KCBS offers courses not …
Cinco de Mayo Burgers with Homemade Chorizo
Last Christmas, the fat guy in the red suit brought me a Cabela’s Pro Series electric meat grinder and I’ve been dying to try it out. Cinco de Mayo gave me a great excuse to do that. I turned 4 pounds of boneless pork butt into homemade patty chorizo, but that was just the start of what turned into a really fun grilling idea for the holiday.
A Bacon COFFIN? Really?
If your will stipulates being buried in J&D Foods’ bacon coffin, there’s a good chance bacon is what put you in that casket in the first place.
ACM BBQ Throwdown: Hunger Games, Vegas-style
I made almost $700 playing poker in Vegas this last weekend, but the biggest winner I met worked a lot harder for their money than I did. That would be the Slap Yo’ Daddy BBQ competition barbecue team who came out on top at the ACM BBQ Throwdown at Mandalay Bay.
Coming Soon to a Barbecue Pit Near You…
Right about now, some of us are taking the covers off of our backyard grills and smokers in preparation for a spring and summer full of steaks, burgers, dogs, and ribs. The Kansas City Barbecue Society is getting pretty busy too, and I thought it’d be a good idea to let you know what events they’ve got lined up for April 2012.
Take a Stab at Injecting Meat for More Flavor
Injecting is the way to get flavor into the meat, especially with large cuts such as a pork shoulder or brisket. Chef Mike Stines shares his favorite injection formulas.
Canadian Bacon, American-Style
What is called “Canadian Bacon” in the U.S. is not the same as the Canadian bacon made by Canucks. Here’s how to make your own American-style Canadian bacon.
