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You've heard of competitive cooking, but have you heard of competition barbecue? The best part: some of the most respected (and fiercest!) contenders are women. We caught up with them at Memphis In May, one of barbecue's biggest showdowns, and found out what inspires their quest for perfect smoked meat.

You've heard of competitive cooking, but have you heard of competition barbecue? The best part: some of the most respected (and fiercest!) contenders are women. We caught up with them at Memphis In May, one of barbecue's biggest showdowns, and found out what inspires their quest for perfect smoked meat.

“Grinding” may sound ominous, conjuring visions of a big old hand-cranked piece of steel clamped to the kitchen counter, but in fact it’s not that difficult. As the grinder was an innovation in its day, the food processor has taken over. It does nearly as good a job — not perfect, I’ll admit — in a couple of minutes or less.  Take a nice-looking chuck roast, or well-marbled sirloin steaks or some pork or lamb shoulder. Cut the meat into one- to two-inch cubes, and pulse it with the regular…

“Grinding” may sound ominous, conjuring visions of a big old hand-cranked piece of steel clamped to the kitchen counter, but in fact it’s not that difficult. As the grinder was an innovation in its day, the food processor has taken over. It does nearly as good a job — not perfect, I’ll admit — in a couple of minutes or less. Take a nice-looking chuck roast, or well-marbled sirloin steaks or some pork or lamb shoulder. Cut the meat into one- to two-inch cubes, and pulse it with the regular…

Spicy Oven Baked Barbecued Chicken Wings - A tasty oven barbecue chicken wing, seasoned generously with both Cavender's Greek seasoning and Cajun seasoning, then finished with your favorite barbecue sauce.

Spicy Oven Baked Barbecued Chicken Wings - A tasty oven barbecue chicken wing, seasoned generously with both Cavender's Greek seasoning and Cajun seasoning, then finished with your favorite barbecue sauce.

In 2011, Alex Witchel got this recipe from the chef Tadashi Ono, who made it for a pairing with rose Champagne, during an interview with the restaurateur Rita Jammet. “The burger was its own eureka,” she wrote. “Half beef, half pork, it stayed uncannily moist despite being cooked through. Perfection.” Mrs. Jammet agreed. “The rosé has a little more fruit,” she said. “It picks up the sweet from the ketchup, while the bubbles and acidity cut through the fat of the meat.” So there you have your…

In 2011, Alex Witchel got this recipe from the chef Tadashi Ono, who made it for a pairing with rose Champagne, during an interview with the restaurateur Rita Jammet. “The burger was its own eureka,” she wrote. “Half beef, half pork, it stayed uncannily moist despite being cooked through. Perfection.” Mrs. Jammet agreed. “The rosé has a little more fruit,” she said. “It picks up the sweet from the ketchup, while the bubbles and acidity cut through the fat of the meat.” So there you have your…

More Grilling Adventures ~ Says: Beer-Can Chicken... This really was the best barbecue chicken I’ve ever made!

More Grilling Adventures ~ Says: Beer-Can Chicken... This really was the best barbecue chicken I’ve ever made!

BBQ FLANK WITH PINK PEPPERCORN CHATEAUBRIAND, MINT, HABANERO CHILI, LIME AND PARSLEY GREMOLATA

BBQ FLANK WITH PINK PEPPERCORN CHATEAUBRIAND, MINT, HABANERO CHILI, LIME AND PARSLEY GREMOLATA

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