Our pitmaster, Doug, is a huge fan of beef ribs. Typically, he cooks the short ribs found in most supermarkets, on the Big Green Egg or the gas grill; however, since obtaining the Stump Smoker, we wanted to smoke some. We considered buying some via “mail order.” However, we are really uncomfortable with buying such an expensive cut, without seeing what the product looks like before we buy. JoAnn discovered a local butcher shop, specializing in “custom cuts.” Although small, Revival Butchery provides all types of culinary proteins. With over 20 varieties of sausage, artisan meats and custom cuts, Jeremy (owner) will find whatever you desire. When JoAnn asks for “Fred…
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Whiskey Smoked Barbecue Chicken
Grilling chicken is one of our favorite “go-to” meals in the summer. It is quick, easy, and just takes a little bit of prep. This recipe is ideal for chicken drumsticks, but I am not a fan of dark meat. We substituted skinless, boneless chicken breast and it turned out delicious. For this Whiskey Smoky Barbecue Chicken, as with any grilled chicken recipe, the most important, MOST CRUCIAL step is the brine. WHY BRINE CHICKEN? Chicken is a very lean protein. Brining the poultry helps maintain moisture and impart flavor. After trying several “salt” based potions, I have found using a 1:1 ratio of sugar to salt, mixed thoroughly in…
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Fried Chicken Wings From Your Gas Grill
Chicken wings are one of our “go-to” meals during football season. We usually buy the five-pound bags at Sam’s Club, then divide them up into freezable, sealed bags when we get home. Each bag includes about ten total wings, just enough for both of us – these wings are rather large. Some stats indicate that Americans will eat over a billion chicken wings for the Superbowl in February. Why do we like chicken wings so much? Easy to hold and require no utensil Can be flavored to almost anything to suit a variety of tastes Good to serve a crowd or at a sports gathering Chicken wings are an American…
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How to Deep Fry a Turkey
Recently, I received an email from a very dear friend requesting some advice on how to deep fry a turkey. Jerry wrote, “My soon to be son-in-law had us over last Thanksgiving to serve a fried Turkey and it WAS THE BEST TURKEY I EVER DEVOURED! Are there any tips you can give me in preparing this?” Well, of course, we can! Prior to buying a Big Green Egg, deep-frying a turkey for Thanksgiving was our preferred method of cooking our holiday feast. There are many types of deep fryers on the market today, including air fryers; however, we are writing this, based on OUR EXPERIENCE. The following is our advice…
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Using Your Leftover Pulled Pork
Being a professional barbecue competition team, you have plenty of neighbors and friends eagerly awaiting your return from a competition, to see if you had any leftover pulled pork or any other meat. They politely inquire, “how did you do this weekend?” Followed up with, “did you have leftovers?” Typically, we have several family members or friends who visit us during a competition, which we will gladly share leftovers, once all turn in boxes are complete. Sometimes, we end up taking some home and freezing it for future meals. Using our Food Saver is the best way to store leftover pork. This model comes with various size bags. The quart…
