Posts Tagged ‘barbeque’

Living Life As Dr. BBQ (video)

He’s a BBQ spokesmen, a parking lot chef, and a cookbook author who has quite a story to tell. I met Ray Lampe at the American Royal Barbecue contest in 2003. Larry Mayes, another top competitor, said you gotta meet Dr. BBQ, his cooking classes are raising the bar for us competition cooks. Easy going, [...]

Journey of a Barbecue Champion (video)

September 27, 2010. At the end of this week in Kansas City, is the 31st annual American Royal Barbecue Event, among the largest gathering of BBQ enthusiasts and serious BBQ competition cooks in the world. Sporting both an Open Competition, that draws barbecue teams from across the country, some even from other countries, and an [...]

How to Barbecue Championship Ribs (Video)

A few years ago, I produced a couple of feature length DVDs on the subject of championship barbecue. This is a clip from the second DVD, Barbecue Secrets: The Master Guide to Extraordinary Barbecue Cookin, that goes into considerable depth on the whole process of how to cook low & slow style barbecue from three [...]

The Long Awaited Pig Roast

TwoJunes Go Whole Hog The TwoJunes belong to a supper club with 3 other women here in Portland—we’ve been meeting once a month for dinner for the past 3 years, rain or shine, without fail. Usually, the menu is appetizer, cocktail, main dish, side dish and dessert—one dish per member with the main dish falling [...]

Mojo Criollo Nuevo Marinade and Brine

This is an adaptation of a Caribbean-style brine or marinade for pork. The lime juice subs for the traditional sour oranges which can be difficult to find. I’ve reduced the salt as low as I can and still have a “brine.” The dark beer (I used a mocha stout.) adds a hint of sweetness and [...]

Going Whole Hog (video)

Going whole hog for world champion BBQer Mike Davis is an every day experience. A cancer survivor, Davis has made barbecue not only his life’s passion, he has made it into a highly successful career. I did a little cheating for this weeks episode. I created Going Whole Hog from footage I shot of Mike [...]

Backyard Championship Ribs

The original version of these ribs isn’t that hard to do, but not every backyarder has a smoker that will run all day at 275 degrees and have enough room to comfortably spread out three slabs for ribs. So this is a good substitute for a kettle, a smaller smoker or a gas grill. The [...]

Big Time BBQ Rub

This is a very good and basic BBQ Rub. It works well on any food for smoking or grilling.