Barbecue Blog

Not all real good Hot Wings come from Buffalo. The BBQ Pit Boys show you how easy it is to make up some real smokin’ hot Buffalo Wings on the grill, for tailgating parties or that back-yard barbecue. And, save those celery sticks and the Blue Cheese or Ranch dressing for the Girlie Men! It’s all about tender smoked wings and the Fire Sauce around here! To print out this recipe go to www.BBQPitBoys.com

Kevin Bevington with HomeBBQ.com shows how to smoke country style ribs,on a Weber Smoky Mountain smoker, with a homemade rub, recipe given. This is a segment from “Backyard BBQ with HomeBBQ.com DVD”.

Churrasco is a Portuguese (IPA-pt: /ʃuʀasko/) and Spanish (IPA-sp: /tʃurˈrɑskɔ/) term referring to beef or grilled meat more generally, differing across Latin America and Europe, but a principal ingredient in the cuisines of Argentina, Brazil, Nicaragua, Uruguay, Puerto Rico and other Latin American countries. In Argentina, Uruguay and in the South of Brazil a churrasco is a thick cut of skirt steak.[2] Gauchos would have grilled churrasco as part of their asado, now the national dish of both countries, served with chimichurri, salad and fried or mashed potatoes, and sometimes a fried egg. In Nicaragua churrasco is filet tenderloin.[2] It may be served with chimichurri sauce as in Argentina and is a very traditional dish in the country. Nicaraguan style churrasco is famous in Cuba, Thailand, Nigeria, and the US states of Texas and Florida. In Miami it has become a standard menu item in most hispanic restaurants. In Guatemala, churrasco is regarded as a typical dish, often eaten in familiar gatherings and festive occasions. It is usually served topped with chirmol, a red sauce containing chopped tomatoes and onions, and accompanied by corn, guacamole, grilled potatoes , stewed black beans, rice and tortillas. In Puerto Rico, churrasco is skirt or flank steak, which is grilled or stewed with peppers & onions. In Chile, churrasco refers to a thin cut of steak which varies depending on the desired quality of the sandwich. The slices are grilled and served on a toasted bun …

Grill up some real delicious, and real tender, “low and slow” barbecue Spare Ribs with this easy to do St. Louis style Pork Ribs recipe, as shown by the BBQ Pit Boys. You can print out this BBQ Pit Boys recipe at www.BarbecueWeb.com —

Do you miss the street foods in the Philippines? How does isaw and bitukang manok sound right now? Visit www.pinoy-recipes.com for more mouth watering Pinoy recipe. Well if you are like me who are craving for those foods, then you might wanna try this Filipino Style Pork Barbecue that we just made. I am telling you, this recipe is just so Pinoy na Pinoy, what else can I say? Me and Nunnie love it. And we had fun making it. I got this particular barbecue recipe from our neighbor when I was still in Pasig. They would sell different kinds of barbecue on the streets of Pasig every afternoon until it gets dark because that’s when most working people get off from work and those who do not have time to cook or those who don’t want to cook will just buy something to take home for dinner, which I think is pretty common and convenient. I did that too when I was still working. If you are like me who likes barbecue, especially the Filipino style, then this is for you. I just wish I have the time to set the grill every day. I don’t want to use the oven because it won’t give the smoky flavor that the smoker or the grill gives to the meat. When I first made this recipe, Nunnie couldn’t believe that I was adding Sprite or 7-Up on the marinade. I guess it’s just not that common here in the US. Again, that’s one characteristic of being Pinoy. We are adventurous when it comes to cooking. We are not afraid to use things that other people from other countries won’t even think of using when it …

00:30 Review/Commercial spot for Busters Texas Style Barbecue, in Milwaukie / Tigard / Gresham, OR.

Fire up that Barbecue Grill of yours because these Bacon Cheeseburgers are quick and easy to do and perfect for that tailgating or backyard Que. And when it comes to juicy and tasty beef burgers, the fast food competition doesn’t have a chance, if you follow these few simple tips by the BBQ Pit Boys.

BarbecueWeb.com Around here we call them “Jacks Ribs” but typically they are known as Country Style Pork Ribs. They are simple to grill and a great recipe to have on hand if you need a quick and easy meal from the grill. Although most Ribmen describe this cut more as a “chop” than “rib”, the pork industry prefers to call them Ribs. So Ribs they are! All you need to get started is 4-5lbs. Country Style Pork Ribs, 3 -8oz. bottles of your favorite barbecue sauce, 12oz. beer (or water will do). Get your charcoal grill good and hot and in about an hour you’ll be serving up delicious, moist and tender Jacks Barbecue Pork Ribs. Enjoy! Be sure to watch more all barbecue ‘tips and tricks” videos by the Grillmasters at www.BarbecueWeb.com.

Save some money when purchasing Barbecue Ribs at the meat market. Watch how easy it is to trim up your own pork Spare Ribs, Saint Louis Style, as shown by one of the BBQ Pit Boys! You can print out this BBQ Pit Boys recipe at www.BBQPit Boys.com —

In this classic youtube video the BBQ Pit Boys show you how to use a basic charcoal grill, and then how to cook up a tender and juicy Chicken. Sit back and learn some simple techniques on how you can serve up a real good eatin’ chicken hot off the grill. You can print out this BBQ Pit Boys recipe at www.bbqpitboys.com —