02/27/2011
by Peppers and More
1 Comment
Category Archives: BBQin…
02/26/2011
by Peppers and More
3 Comments
The 2011 Blue Ridge Barbecue & Music Festival
The 2011 Blue Ridge Barbecue & Music Festival is shaping up to be the best ever, according to Steering Committee members who are already hard at work to produce the event slated for June 10-11, 2011, at Harmon Field. The 18th annual Festival will operate from 10 a.m. until 11 p.m. on both Friday and Saturday.
“We’ve got an enthusiastic group of people working hard on some very good new ideas,” said Chuck Britton, Festival Chairman. “We don’t want to change anything that people have grown to love about the Festival; we just want to add to the whole experience for each person who participates — and that includes the guests, the cook teams, the sponsors, the volunteers, everybody!”
02/24/2011
by Peppers and More
1 Comment
Southern BBQ Boys
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Art Richey stated, whose brainchild became the ‘Southern BBQ Boys.
Art didn’t have to go far to get others to round out his group. He need only step outside his room at the Sigma Chi house to recruit fellow Birmingham-Southern students Matt Lee, Will Foster and Jeff Vaughan.
We got English Professor, Robin Mozer, to sponsor us. Wrote up a contract that included documenting the journey and writing a paper.”
If visions of Tom Green sprout to mind, you’d only be only partially correct.
“It was more like Road Trip, meets Dumb and Dumber meets, Super Size Me.” Jeff Vaughan clarifies.
11/16/2010
by Marv Lattin
2 Comments
Backyard smokers “GOT WOOD?”
OK, there is a few pleasures in life & one of mine is getting up on a weekend morning & making a pot of coffee or occasionally a few good bloody mary’s and pulling out the “black biotch” ( that’s what I named my smoker) & fire it up for a day long event of smoking.
I like the long low & slow being it ribs, pulled pork, salmon/fish or chiles. Depending on what’s smoking I go from 6 to 12 hours. But one of the joys is getting my slave laborers up in the afternoon and toss the football around before the feast.
11/02/2010
by Peppers and More
0 comments
BBQ Grill Blamed For House Fire
PHOENIX — A barbecue grill is being blamed for a fire that destroyed a North Phoenix home.
According to Phoenix fire investigators, the homeowner said he’d changed out the propane tank earlier in the day, and as soon as he lit the grill, flames shot out and caught the house on fire.
09/15/2010
by Rick B
4 Comments
Information about ribs.
I found this information about ribs here,ribs I highly agree with it because I HATE!!!!!!!!!!!!! Boiling ribs. I also like my pink smoke ring, but I have meet many people who claim it is under cooked and wont eat them. Tell me what you think with this information. If you boil ribs the terrorists win…..
Myth #1: Boil ribs to make them tender
A lot of folks boil their ribs. Don’t do it! You wouldn’t boil a steak would you? When you boil meat and bones, you make flavorful soup. That’s because water is a powerful solvent that pulls much of the flavor out of the meat and bones and makes the meat mushy. Boiling also removes vitamins and minerals. That’s why the water is cloudy when you’re done. Taste tests have shown that ribs are most flavorful when roasted. If you are in a hurry, you are better off steaming or microwaving ribs and then finishing them on the grill or under the broiler. Just don’t boil ‘em if you want max flavor! Continue reading
09/10/2010
by Scott Roberts
7 Comments
Weekly Firecast Episode 6 – How to Grill Wings, Plus Crazy Uncle Jester’s Angelfire and Buen Apetito’s Jalisco Sauce Reviews
Here’s the latest episode of the Firecast! I review Crazy Uncle Jester’s Angelfire Bhut Jolokia Buffalo Wing Sauce and Buen Apetito Mexican Grill’s Jalisco Hot Blueberry Sauce, plus I demonstrate how to grill chicken wings:
Want to see more? You can view past episodes of the Weekly Firecast here, or subscribe to the RSS feed. Continue reading
09/02/2010
by Peppers and More
3 Comments
The Poultry Pan
Why would you ever want to shove a can of beer up the butt of a chicken and cook it?
The answer is simple…it’s the very best, tastiest, moistest, most incredible flavored chicken you’ll ever eat. Although the person that thought of this idea was clearly a little twisted, they did discover a miracle in the art of cooking chicken. It’s fun, flavorful, easy…and if done properly, very safe. The number one goal of this website is to promote safe and healthy preparation of beer can chicken.