This recipe was suppose to be shared with the hungry folks at my debut cooking class. Unfortunately, it got cancelled due to excessive heat concerns. Nonetheless, these sliders were very tasty and they would make a unique snack, appetizer or … Continue reading →
FYI…If your in the St. Louis viewing area, I will be featured in a grilling segment for a local show.
The ‘Rams Tailgate Show’ on channel 5 KSDK (NBC affiliate station) is hosted by the vivacious Heidi Glaus. She interviewed me while I grilled a popular MLG recipe on the show…you will have to tune in to find out what that is!
Heidi Glaus at our tailgate party, recording a segment
I don’t know when my spot will air, but it would air somewhere between week 2 and week 15 of the football season on Sunday mornings. If I find out exactly when, I’ll make to post it on facebook.
Kudos to Scott and the GrillinFools of GrillinFools.com. They handed me this opportunity to be Fool for a day and can’t thank them enough. Now they have to suffer the consequences of having the sight of me represent their brand…my apologies in advanced.
Gnarly Head is a brand of wine I enjoy while in my backyard cooking some Q. I saw they had a rib contest, so I entered this recipe for submission. Unfortunately, I didn’t win the $5,000 prize, but I still … Continue reading →
This one of my favorite pork chop recipes, it’s so simple and tasty. And if you’re new to adding meats in a brine, consider this an introduction. Soaking pork chops in a brine ensures you get a moist cut of … Continue reading →
Go into just about anybody’s backyard in St. Louis, MO and you will find a grill full of sauced pork steaks. These slabs of pork sliced from the shoulder are delicious and tender when cooked to perfection. My version of … Continue reading →
My buddy, Brian Butts, recently contacted me for a favor. He wanted to know if I would volunteer at a class he’s organizing. Without hesitation, I volunteered my services. This wasn’t any ordinary class, it’s to become a Certified Barbecue … Continue reading →
On this night, I had a violent hankering for some yardbird. Having been tired of making the the rich and sweet competition style BBQ, nothing was stopping me from making my sticky and charred chicken.
First, I fired up the grill for the 2 zone indirect heat. Now I prep the chicken with some BBQ rub. I don’t know what commercial rub I dusted the poultry with…don’t care. The thought of some heavily sauced fowl has clouded my memory!
For 30 minutes, the flavorful pieces of seasoned drums and thighs cooked on the cool side of the grill with the lid on. Afterwards, the topside of the chicken got the first coating of sauce. Ten minutes later, I flipped the chicken and painted the first coat on the bottom side. I repeated this process 2 more times, the chicken started to achieve an appetizing thick glaze.
Don’t be mistaken, this is not competition chicken…this is Major League Grilling chicken. Upon getting the meat cooked through, I removed the lid from the kettle. Instantly, the fire began to rapidly build from the rush of oxygen feeding the embers. When my blazing inferno reached the desired level of heat, I placed the chicken over the heat to char them like a piece of burnt toast. The fire was venting a pleasant aroma of sweetness around the grill as a result of the sauce dripping on the coals. If such a scent was ever bottled, it would be called Char-Pollo eau de toilette.
The chicken was seductively sticky, saucy and100% deliciousness. Evidence of this was found on all 10 digits and the surrounding area of my mouth. Finally, the best arrangement possible to enjoy my yardbird is not having to share any of this…check.
One can only take so much sweet tangy BBQ sauce and seasoning, especially when you grill as much as I do. I love to mix up the palette with savory and earthy flavors to shock the taste buds. These STL style spare ribs were calling for something different and I gave it to them.
The ribs were dusted with Penzey’s Arizona Dreaming rub. It’s an aromatic rub with oregano and cilantro herbs mixed with southwest spices…and it’s salt free! I fired up the kettle grill for indirect heat…guessing around 400 degrees.
Once the ribs go on, I let them roast on the grill for an hour. Then I wrapped them in heavy duty aluminum foil topped with unsalted butter (these were served to my Grandpa who is on a low sodium diet). After 60 minutes in the foil wrap, they roasted on the grill for another 30 minutes. Because of the high heat throughout the process, these ribs were falling off the bone in only 2.5 hours!
The family loved these ribs, especially Grandpa. For a guy who only likes to eat cheeseburgers and fried chicken, he chowed down a half rack of these ribs. That’s saying something!