• Barbeque News,  Recipes,  Tips & Tricks

    Hearty Beef Ribs on the Grill

    Hearty Beef Ribs on the Grill Doug loves beef ribs, better than pork because of the red meat flavor.  He says, “it is like your a caveman ripping the meat off a large bone.” Grocery shopping for the weekend, I was surprised to find large beef ribs at my local Publix. Packaged in small amounts, perfect for two people, I could not resist surprising Doug for a Friday night meal. Back Beef Ribs Beef ribs are from the upper, back of the cow. Typically containing the same meat you would find from a ribeye steak. These are rather larger (6″-8″ long).  Since most ribeye steaks are sold boneless, it leaves…

  • Barbeque News,  Tips & Tricks

    Top 5 Criteria For The Most Tender Steak

    Originally published on http://joannsfoodbites.com/ Steak and potato is probably the most popular comfort food for meat-eating Americans.  My husband and I have steak at least once a week, usually on Friday’s after a long work week.  Steak and baked potatoes are an easy meal, cooked on the grill, with very little clean up required.  Perfect for a Friday evening at home.  Also, cooking steak at home is much, much more economical than dining out for steak.  Lastly, you control your steak, therefore, with practice, you can cook your steak exactly like you want it. As I promised to my subscribers, earlier this week; Here are my top 5 criteria (no…

  • Barbeque News

    Tailgate Fest 2016

    Enjoyed a VERY HOT day at the Infinite Energy Center in Duluth, Georgia this weekend with the Dirty Dirty Tailgate Family (aka Rub Shaker’s Que).  They took top prize in Ribs as judged by certified Georgia Barbecue Association judges and placed third in the “onsite tailgate experience.” [slideshow_deploy id=’234′]

  • Barbeque News,  Tips & Tricks

    Acclimate for a Good Steak

    Steaks: Grain vs. Grass Fed Some believe throwing a steak on a grill, searing it and then immediately eating it will make for a good meal, I disagree.  Because steak is one of the items I will pay a little extra, for good quality, I take particular steps to ensure I am getting the best flavor, juiciness and tenderness for my money.  I will spend more for grain fed meat, when I can find it. Grain-fed Beef Pasture-raised, grazes on grass Later, fed hearty, rich-in-nutrients grain The most flavorful and highest quality beef available, with superior marbling and texture Top chefs agree, grain-fed beef tastes better and is the preferred…

  • Barbeque News,  Equipment

    University Students Developing the Meatmaster

    HOUSTON – Five Rice University seniors are trying to make sure grill masters never undercook or overcook their steaks again. The team, Five Guys & Ribeyes, has designed and constructed a functional prototype seven-sensor meat thermometer for the students’ senior engineering design project. The idea for the new product came from one of the team’s faculty co-advisers, Gary Woods; as a grilling enthusiast, Woods has had the idea for the thermometer for about 10 years. He challenged the students to create a digital thermometer with multiple, closely placed sensors. The Five Guys team is made up of four mechanical engineering students — David Cooper, Michael Fleming, Will Firth and Harry…