TOP RIBS
Barbecue Championship Ribs by Ray Lampe
After reviewing the book Slow Fire…The Beginner’s Guide to Barbecue by Ray “Dr. BBQ” Lampe, I decided to give his barbecue championship ribs recipe a try. Were they championship quality?
Grilled Mexican Short Ribs
These Mexican short ribs just can’t be beat! Mesquite smoke, cumin, cilantro and a little Jalapeno heat all come together with the robust flavor of beef for some great lip-smackin’ ribs. Side dishes not required!
Grilled Lamb Crown Roast
Nothing adds festive to a table setting better than a rack of meat! This lamb crown roast is a great example. Cooked low-and-slow on the grill with a hint of smoke and orange cranberry stuffing.
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
Review: Herr Foods Baby Back Rib Potato Chips
Leave my chips alone! I’ve never been fond of flavored potato chips. I especially despise barbecue flavored. They actually taste nothing like barbecue. I really don’t see the point. After all, what’s wrong with potato chip flavored potato chips? But, baby back rib potato chips? Let’s see how these things taste.
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.
TOP BARBECUE REVIEWS
Review: Slow Fire by Ray Lampe
Can one book teach a person how to barbecue? Ray “Dr. BBQ” Lampe thinks so. His new book, Slow Fire…The Beginner’s Guide to Barbecue, claims you’ll be cooking up great barbecue in no time.
Review: Sticky Fingers’ Carolina Classic BBQ Sauce
When I’m South Carolina, you’ll more often than not find me hanging out at Sticky Fingers. I thought it time to truly evaluate their Carolina Classic mustard barbecue sauce and determine if it really does pass the mustard.
Review: Baxter’s Smoking Wood
As I pondered this wood review, what should one look for when grading a smoking wood? For starters, variety is important. Of course, quality should come into play. When I buy smoking chips, I’m not looking to buy sawdust. Let’s check out Baxter’s
