Barbecue Blog

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American Classics Chef Scoot Peacock puts a flavorful spin on this meatloaf recipe.

The origin of this classic American sandwich is uncertain, but legend has it that it comes from the 1930′s Conti’s Grocery out of Patterson, NJ It’s name, “Submarine”, is said to come from the Groton, Connecticut US Navy Submarine Base. During World War 2, this huge sandwich was fed to returning sailors and solders, not only because it was quick to prepare but it was inexpensive to make! This classic Sub is prepared with 12 inch Italian bread, and stuffed with cold cuts including salami, prosciutto (dry cured ham), capicola (dry cured pork shoulder) imported ham (cured ham), provolone cheese, roasted peppers, lettuce, tomatoes, onions, oil and vinegar, and then often oven toasted! Watch one of the BBQ Pit Boys show you how easy it is to make one of these classic sandwiches, (that also goes by the name in some parts of the USA -Grinder, Hero, Hoagie, Cosmo, Po’Boy, Spuckie, Wedge, Zep, and Italian) using the BBQ grill, old fashioned brick oven style! You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com —

Beef Chuck Hamburgers covered with Melted Cheese on sliced white bread and served hot off the grill like the old-time diner way is easy to do, as shown by the BBQ Pit Boys.

This classic macaroni and cheese with chunks of ham casserole is rib stickin’ good eating as a side dish, or as the main course. And it’s real easy to do, as shown by the BBQ Pit Boys.

A traditional style fresh clam chowder that’s easily done on the barbeque grill.