Review: Rod’s Rub Original

Today I’m reviewing Rod’s Rub Original.

Before testing, I visited Rod’s website to try and learn a little about the rub and about the creator himself. I enjoyed reading the history behind Rod’s Rub and learned quickly that we share a few things in common. First we both have careers in Law Enforcement, and second were both hockey fans. One difference? Rod played professional hockey for the Detroit Red Wings (I’ll forgive him - I’m a diehard Avalanche fan!). Read the rest of this article »

Posted by Chuck Posted in: Product Review No Comments » January 2008

Book Review: The Bacon Cookbook

Who doesn’t love the smell of fresh bacon cooking? Bacon is truly the only substance I know of that can wake an individual up from a deep sleep and have them craving the very thought of finding the aroma, and being happy that they woke up!  As for me?  I LOVE BACON!!  I think that this alone was the main reason I asked to evaluate the new book written by James Villas entitled “The Bacon Cookbook” (published by John Wiley & Sons, Inc.) Read the rest of this article »

Posted by Chuck Posted in: Cookbooks No Comments » December 2007

The Thermoworks Thermapen

One of the most important tools an individual can have when grilling or smoking is that of a properly calibrated food thermometer. This was a personal quest of mine, and I wanted a thermometer that would be durable, reliable and able to withstand the constant abuse I put alot of my tools through with smoking schools, home demos, and BBQ contests. With that said, I’m pleased to say I found it and feel it was important enough to pass on to all of you! Read the rest of this article »

Posted by Chuck Posted in: Product Review No Comments » December 2007

ABTs

Looking for the perfect holiday appetizer? Why not try the ABT? What the heck are ABT’s you ask? Well it’s short for Atomic Buffalo Turds! A cored jalapeño stuffed with cheeses and meats, wrapped in bacon and smoked. What could be better? Read the rest of this article »

Posted by Chuck Posted in: Recipes No Comments » November 2007

Buckboard Bacon

Who doesn’t enjoy the taste and smell of fresh cooked bacon?? To say my family and I love bacon would be a serious understatement. But unfortunately the quality of bacon and the selection available in your local grocer, along with the outrageous pricing is fair at best.

So what is the solution? Well in our case we make our own! With the help of Hi Mountain Seasonings located in Riverton Wyoming, not only can you make your own homemade Buckboard bacon, but you can also find seasoning kits to make your own homemade sausages, marinades, dips and other specialty items! Read the rest of this article »

Posted by Chuck Posted in: Recipes No Comments » November 2007

Beef Chuck Roll

Beef Chuck Roll One of my favorite foods to slow smoke is a good piece of Black Angus Beef. Brisket is a great piece to smoke; the problem with it is that the yield on a whole packer brisket is very minimal. Over the years, when we have slow smoked beef for family and friends, and expect a decent size crowd to feed (25 and up…) we turn to the Queen of beef, the chuck roll. Read the rest of this article »

Posted by Chuck Posted in: Recipes No Comments » October 2007

Review: Legends of Texas Barbecue Cook Book

When you become addicted to the BBQ you tend to do a couple of things. First you talk to as many individuals as you can who are either successful in cooking BBQ or who consistently win in contests, and begin picking there brain hoping to find that one secret of success that would make you a big winner.Second, you find information in books written by the experts to help give the knowledge you wish to obtain within the written pages. With all the different styles and regions of the country that barbecue comes from there is no shortage of quality publications covering what ever style you enjoy the most.

And finally you search the internet hoping to find that knowledge on a website, blog or downloadable file. In most cases it’s the later that has brought you to “Get Your Grill On” looking for the valuable insight from the contributing authors here on our site.
This year I wanted more books on my favorite subject barbeque. But my request was a little narrow in scope since I wanted barbecue books that were related to the style of barbecue I enjoy the most, “Texas Style Barbecue”

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Posted by Chuck Posted in: Cookbooks No Comments » July 2007

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.Does mustard make a difference? Will it give your food an overwhelming mustard taste, taking away from the grilling and smoking ? This article will address these issues and a couple of my favorite slathers for you to try.

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.

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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! Whatyou will need:
In a large bowl or non-reactive pot combine the brine and allow the salt, sugar and water to dissolve.

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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

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