smoked St. Louis style ribs

the local supermarket had a BOGO sale on ribs. So I got some,who wouldn’t?! I decided to smoke them in my lil $20 dollar garage sale grill.

Pretty simple really. just make sure you take the membrane off the bk side and use whatever rub you want and smoke away. I used Pappy’s and some garlic powder and later slathered with some BBQ sauce.

They smoked for about 4 hours at 225-250 and turned out great.


all seasoned up


coals ready


all set to go


Let’s eat!!



Bacon dogs

Sometimes something so simple is just so delicious.
Take your favorite hot dog (I usually like kosher dogs) and wrap it in bacon. (I know that is an irreligious thing to do to a kosher dog, sorry…)

Then place them on foil on your grill and as you cook them, lightly baste with your favorite BBQ sauce.

Voila! So easy and amazingly delicious!

Leftover Sirloin bbq sandwiches with Carmelized Onions

I found myself with alot of leftover sirloin steak… what to do? So I sliced it really thinly, and cooked it with some Carolina bbq sauce. In a separate pan I sauteed some sliced vidalia onions. After they began to soften I added some chipotle pepper, a dash of salt, and a teaspoon or two of molasses. Put it all together on a warmed bun and… voila! Easy and yummy dinner.



Smoked Tri-Tip

I found a small (18″ across) grill/smoker at a garage sale over the past weekend… so what better to do than try it out…Right? It was my first attempt.

It turned out really good. The better half beat me to blogging about it.

Here is what I did…

Tri-Tip let set to get to room temperature and a liberal amount of Pappy’s was applied.


I set about two dozen briquettes on the rack on bottom of grill. Let them ash over and put a foil packet of wood chips (Mesquite) on the upper grilling rack directly above the charcoal. I added another wet packets directly onto the coals later.


The Tri-Tip was placed on the opposite side of the grill when the temperature got to 250 degrees and the wood chips were smoking. I cooked the Tri-Tip for about 90 minutes.. should have done a full 2 hours.. but I like mine rare.. this was a bit too rare but still great tasting. Let the roast sit at least 20 minutes after taking it off grill. Just cover with foil.


Just make sure you keep temp low 225-240, inside the smoker,is what I have read. An oven proof thermometer that I use for my dutch oven was used.

Slice thinly across the grain and ENJOY!!



Let’s talk chicken

Can't claim credit for this cooking, my friend...


Tonight I am going to do chicken. The weather is really nice with temps to reach near 80. So tonight it will be bbq’ed chicken.. For the two of us a whole chicken has several advantages. Foremost is the division of the chicken. I like dark meat and Cheryl likes white so that works out nicely using a whole chicken. Another advantage of a whole chicken is seasoning.. I can put what i want on my “parts” and Cheryl can season the breast meat how she likes.  When bbq’ing I cut the chicken in half under the breasts to accommodate the above mentioned division if we plan on what to do with the leftover parts i.e. bbq chicken salad etc.. If we want to use some chicken in a recipe that would not require bbq’ing  I cut the chicken vertically through the breasts one breast one each half which allows for the use of the non-bbq’ed meat in another manner, and keeps the white vs. dark meat division in tact.  😀

Chicken is a great value, being able to find it at Costco at a price of $.99 a lb everyday and often down to $.79 cents in the local supermarkets.  We also have a “set it and forget it” rotisserie which we use,mostly for chicken, when grilling is not a good scenario.

How do you like chicken…?  Let us know.