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Grilled Tri-Tip Roast with Red Wine and Blues Hog Reduction

Tri-tip is a cut that is seldom known outside of California, but a simple request from your local butcher is often all that it takes to fire up this recipe from BigWaynerBBQ.com!     Sometimes the idea just hits you,...

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Memphis in May 101

  The 2013 Memphis in May World Championship BBQ Contest is heating up and to get things started right, we’ve called on our good friend Neil Gallagher of team Too Sauced to Pork to provide first hand insight in to...

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Tips from the Pros: Competition Chicken

Greg Rempe of BBQ Central Radio shares with AmazingRibs.com his secrets to creating the perfect competition quality chicken.   This turn-in box was photographed by Meathead at a class taught by Todd Johns of Plowboys Barbecue team. Ask competitors which...

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Fire Roasted Poblano and Jalapeno Chili

GrillGrrl skips a traditional meat-based chili and dives into a delicious medley of roasted chilies! I love chili. I’ll take it anyway I can get it but I really enjoy vegetarian chili because, quite greedily, I can eat a larger...

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I’ll Have a Medium Rare Grilled Pork Porterhouse

Recently the Pork Board gave pork cuts a facelift with some new consumer friendly names.  Here’s Larry Gaian of EmbersandFlame.com with a full debrief along with a couple of pork-tastic recipes! Porterhouse from a pig?  Yep, your eyes are not...

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Beef Ribs with Sorghum Sauce

This Summer, Southern Living Magazine is getting All Fired Up with some Smokin’ Hot BBQ Secrets from Troy Black, including his Beef Ribs with Sorghum Sauce. (recipe and image courtesy of All Fired Up by Troy Black and Southern Living,...

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Burger of the Month: Roquefort Stuffed Venison Burger

  Recently I came in to a bit of ground venison, courtesy of a kind neighbor.  What else do you do with a bunch of ground venison other than make a monster burger of the month entry?  Make a Roquefort...

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Tips from the Pros: When to Put a Lid on It

  If you like it then you better put a lid on it…Here’s Meathead of Amazingribs.com with insight in to when to put your trusty grill lid to work. Most grills come with lids. And it’s a good thing, too....

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Book Review: Mastering Barbecue

  Looking for a new addition to your barbecue and grilling cookbook library?  Here’s Larry Gaian of TheBBQGrail.com with a review of Michael Stines’ Mastering Barbecue. I recently exchanged a few cooking related emails with Michael Stines which got me...

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One Bite Challenge: Greek Turtle Eggs

  Today we’re turning our One Bite Challenge attention to Chris Grove of NibbleMeThis.com as he fires up the grill for his signature Greek Turtle Eggs.   Want an all expenses paid trip to the 2013 Memphis In May BBQ...

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