TOP RIBS
Texas Blackjack BBQ Ribs
In an attempt to replicate some Texas ribs I once had, I ran into this recipe. Coffee and Worcestershire give a slight pungent flavor that is softened somewhat by the catchup and brown sugar.
Honey BBQ Ribs
How good are sweet and sticky barbecued ribs? They just can’t be beat! This recipe uses honey and ketchup as a base and gets an influx of flavor from French onion soup. Plus there’s only 5 ingredients!
Black Magic BBQ Ribs
These aren’t your Daddy’s BBQ ribs! They’re somewhat sophisticated. A savory sauce of balsamic vinegar, molasses, Worcestershire, coffee and cocoa provides the magic flavor for these grilled spareribs.
TOP SIDE DISHES
Grilled Peaches with Brown Sugar and Rum
Nothing quite finishes off a barbecue like fruit, especially grilled peaches. Grilled peaches also makes a great appetizer. The fire caramelizes the surface of the fruit which seals in the flavor.
Bacon Wrapped Shrimp With Basil Stuffing
This bacon wrapped shrimp recipe is perfect for festive holidays, backyard barbecues or tailgating. A great dish that is sure to impress your guests. Easy to make and very tasty!
Grilled Cornbread
If you love cornbread, you’re going to love grilled cornbread. I love cornbread! Everyone knows how well cornbread goes with barbecue. That, coleslaw and sweet tea.
TOP NEWS AND VIEWS
The Invention of the McRib and Why It Disappears from McDonald’s
McDonald’s in/famous McRib is back, again. But where did it come from? And where does it go when it departs the McDonald’s menu? In 1981 McDonald’s introduced a boneless pork sandwich of chunked and formed meat called the McRib.
New Pork Temperatures!
The USDA announces their new cooking temperature guidelines, although restaurants have been following this standard for nearly 10 years. The new temperature recommendation reflects advances in both food safety and nutritional content for today’s pork, which is much leaner. On average, the most common cuts of pork have 27 percent less saturated fat than the same cuts 20 years ago.
The Best Basting Brush
I find it odd that most grillers spare no expense on most of their barbecue equipment, yet go cheap when it comes to their basting brush. How many times have you had to pick out a bristle off your meat because of a shedding brush?
So, why should you spend $25 for a basting brush?
TOP BARBECUE REVIEWS
Book Review: Planet Barbecue!
There are cookbooks, and then there are teaching cookbooks. Steven Raichlen’s Planet Barbecue! is a teaching cookbook. If you’re ready to take your grilling skills to the next level, then Planet Barbecue! is the book for you. At the very least, it should be on your reference shelf!
Sauce Review: Pig of the Month Love Me Tender
Now, you may not think of Dayton, Ohio as a barbecue hot spot, but Pig of the Month has plans to change that. Their Memphis-style Love Me Tender sauce states to be “The King of Memphis Sauce”. That’s a bold claim. The people from Memphis are fussy about their sauce. It better be top notch and in true Memphis style.
