Does the thought of grilling outdoors evoke positive memories of breezy summer days, delicious food, and fun with family?
Well, it should!
Grilling has become a beloved American pastime. It’s grown so popular throughout the years that an estimated 1.4 billion bbq grills were sold in 2016 alone. One of the reasons bbq grills are so popular? They are a versatile tool and can create foods anyone is bound to love.
You might find...more
What you will need
- Baking Sheets
- Cooling Rack
- Water Pan (at least 6 cups of water)
- Cooking Spray
- Favorite Cookie Dough or Recipe
Preheat the grill to 325-350; leave your middle burner off.
Place the water pan in the back corner of the grill. The water pan will add moisture to the grill to give you a soft chewy cookie. Line the baking sheets with...more
Spectrum of Woods Mild to Strong
Whether you just bought a new Weber Smokey Mountain, or you’re a seasoned vet; smoking meats is an art form and has many variables.
When I cook with charcoal and smoking woods I always keep a notebook to record the meat, wood, charcoal, temperature, cook time, and...more
There’s an old Smokey Mountain tradition: when you build something, you build it to last. Now there’s a smoke cooker worthy of that timeless tradition. You’ll love what it does to fish, meat and game…season after season, year after year.
Weber Smokey Mountain Cooker Owner’s Manual, 1981
Barbecue has been enjoyed for many years but was mainly enjoyed at your favorite local BBQ restaurant. Weber designed a...more
Charcoal may be intimidating but all you need is a minion method to get it working for you.
The minion method is designed for cooking sessions lasting from 6-18 hours and is perfect for overnight cooking. Once setup you won’t need to add any more briquettes, which gives you a more consistent burn and less chance of the cooker running hotter than desired.
The concept is easy to understand and execute:...more
Pork Butt/Boston Butt
The Boston Butt is one of my favorite meats to BBQ. The versatile of the meat after its done leaves me with weeks of; pork sandwiches, pork nachos, pork tacos, pork/mac and cheese, and pork and beans, if I kept going I would feel like Bubba from Forest Gump.
Where on the pig is the BUTT?
Answer: it’s the pig’s shoulder. During 1700s in New England...more
Flame Boss 100 and 200 Wifi
Let’s just read what is on the back of the package. “Flame Boss 200 controls the smoker temperature, but you are in charge from your smart phone, tablet or computer. You can control your smoker and monitor the internal meat temperature from anywhere.”
“We say about Flame Boss 100 to plug it in, set it and forget it. You will not want to forget it with Flame Boss 200. Your...more
One of the greatest things about making burgers is there’s typically a party, celebration, or just a beautiful day. I love the burger because of the different combinations of condiments to put on top from just traditional lettuce, tomato, onion, to the more extreme king crab, quail egg, and/or truffle oil. We will be focusing on how to create the best tasting, juiciest, perfect charred burger because the toppings are up to...more
Baby back ribs are like the chicken wings of pork, it’s hard to have just a few. With all the different rubs, sauces and techniques out there I created a smoked baby back rib that will stand up with competition judging. I wanted to keep it simple so I picked a few guidelines I wanted to meet. My key points are to have a nice smoke ring, easy to bite into but with a slight pull of the meat, and no heavy sauce.
Question: What is better than pork?
Answer: Pork on Pork!!!
I love a good pork loin but so many times it tends to dry out and I end up smothering it with gravy. I have found a great solution to a dried out loin and created the “Mac Daddy Pork Loin.” We will be injecting the loin, rubbing the loin, and wrapping the loin.
Get Fired Up about Wood Smoke Flavor at Brooksies!
The A-Maze-N smoker tube or tray that can be used in many applications with food. Simple placing you’re A-Maze-N on the grill can give your food a unique smoking flavor which can’t be achieved through artificial liquid smokes. I have even experimented with cold smoking since the heat source is only the embers burning.
Let’s first talk about the two styles there is...more