Shawn demonstrates how to make a smoked meatloaf as seen on the Food Network.
Posted on March 29th, 2010 by admin
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Smoked Meatloaf
Plans for the Weekend!
The Western North Carolina Farmers Market is holding their 5th annual BBQ cook-off and Blue Grass Jam March 26th thru the 28th. I’ve gone the last 2 years and have had a great time. It is the only comp I’ve been to that the BBQ teams are allowed to SELL their BBQ!!!! Not only that but rubs, sauces, wood chips, salsas, and other assorted goods.
Plus you have the farmer’s market and a garden shop (that has the most knowledgeable staff I’ve ever encountered) all right there. Come on out and have some fun and Q! Saturday is supposed to be beautiful and I’ll be heading out then…see ya’ll then!
http://www.ncagr.gov/markets/facilities/markets/asheville/promo.htm
Posted on March 26th, 2010 by Shawn
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“Jack’s” Basting Sauce for Brisket
Shawn makes an easy basting sauce for your brisket with a little “Jack Daniels”.
Posted on March 15th, 2010 by admin
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Home Made Potato Chips with Hot Sauce
Shawn shows us how to make a simple snack of home made potato chips with a hot sauce and blue cheese crumbles over top.
Posted on March 1st, 2010 by admin
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BBQ Sauce For Beef
Shawn mixes up a BBQ sauce especially made for beef.
Posted on February 14th, 2010 by admin
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Buffalo Chicken Dip
Here’s a recipe I got from Sharon at work. I think this will become a Super Bowl staple at my house.
Here’s what you need:
1 rotisserie chicken from your grocery store
2 (8oz) packages cream cheese softened
1 (8oz) package mozzarella- shredded
bottle of hot sauce brand and amount varies
Pre-heat oven to 350º. Shred the chicken and put in a large mixing bowl. Cube cream and add to bowl. Now the hard part… the hot sauce. Anyone who knows a thing about wings knows that TRUE buffalo wings are made with Franks hot sauce, but that is up to you. The amount will vary by how hot you want it. As the chicken is already cooked, you can taste until you get the heat right. Mix in the Mozzarella cheese and pour into a baking dish. In to the oven for about 20 minutes, until cheeses melt. Move to your favorite football shaped serving dish and serve with tortilla chips.
Posted on February 5th, 2010 by Shawn
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BBQ Rub for Beef
Shawn starts out a new series of BBQ tips. In this one he mixes up a great rub made especially for beef.
Posted on February 1st, 2010 by admin
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Technology meets BBQ
I found this site today while looking at the contest calendar for 2010 on Smokering.com. You can monitor your smoker by smartphone, tweets or email. It will tell you temps, if the lid was opened and graphs all this info. This is some serious tech for your Q
Posted on January 18th, 2010 by Shawn
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It might not be BBQ
While it might not be BBQ, sometimes there is nothing better than a steak right off the grill. They will be selling tickets for a 1″ thick ribeye dinner with the works. Sounds awesome to me.
http://www.georgiagreatsteakcookoff.com/
Posted on January 12th, 2010 by Shawn
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Oh the Weather Outside is Frightful…
Ok it looks like I will not be firing up the smokers anytime soon
Since I took this picture…less than 20 minutes ago…it has dumped another inch and still coming down hard. Plus my charcoal is being swiped for snowman eyes!!!!
Posted on December 18th, 2009 by Shawn
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