Search
BLOG Categories:
Latest BLOG Entries:
- Happy New Year!
- Carving The Perfect Holiday Turkey!
- Awesome Smoked Turkey!
- BBQ School Follow-Up- Buffalo’s BBQ
- Pulled Pork Nachos!!
- Buffalo’s BBQ Competition Cooking School
- Smoked Buffalo Meatloaf !
- 2008 Barbeque Season in Review
- Product Review-Tassleberry Farms Marinade and BBQ Sauce
- Product Review: Home Depot Brinkmann Smoke-N-Grill
Monthly archives
- January 2009
- November 2008
- October 2008
- September 2008
- August 2008
- June 2008
- May 2008
- April 2008
- March 2008
- February 2008
- January 2008
- December 2007
- November 2007
- October 2007
- July 2007
- June 2007
- May 2007
- April 2007
- January 2007
- November 2006
[support bossmanbbq by supporting our sponsors]
Mustard Slathers
One of my favorite rituals over the years when preparing chicken, pork or beef for barbequing or grilling is the use a good mustard slather as part of the preparation process.
When I first started to barbeque competitively, I had heard that mustard was a great tool to use during the process of preparation, adding flavor and texture to barbequed foods. I began experimenting with this process by barbequing meat both with a slather and without the slather. The end result was an overwhelming YES, slathers do make a difference.
Read the rest of this article »
Posted by Chuck 
Posted in: Recipes 
No Comments » 
June 2007
Butterflied Grilled Chicken or Grilled Chicken Thighs
One of the things my family and I enjoy the most is chicken. I know this is a basic BBQ food that everyone has a spin on. So why is the Bossman’s chicken recipe and technique different from the others? Well ever since we have entered BBQ contests our chicken has been one of our best categories! I hope you enjoy our techniques, tips and recipes for awesome chicken!
In a large bowl or non-reactive pot combine the brine and allow the salt, sugar and water to dissolve.
Posted by Chuck Posted in: Recipes No Comments » May 2007
Smoked Pastrami
As a kid growing up, my family had a Sunday tradition after church of having pastrami sandwiches after church. I think that’s where my love of pastrami began, and how disappointed I have become over the years trying to find good, thick cut stripes of pastrami like my mother used to get from the local grocery store.
During my adventures in smoked barbeque, I have tried many recipes for smoked pastrami and finally found one that adding my own twists; I feel is the best I have ever had! What I would like to do in this article is share with you the process of preparing smoked pastrami. Read the rest of this article »
Posted by Chuck Posted in: Recipes No Comments » April 2007
The Secret’s in the Brine!
Getting a great barbequed or smoked turkey is something we all start thinking about right around the Holiday Season. One of the secrets I’ve been taught and have used that has made my guests ask time and time again “how did you get the turkey so moist” is the added step of brining the turkey. Read the rest of this article »
Posted by Chuck Posted in: Recipes No Comments » November 2006
