The Albany Democrat-Herald is offering up a few recipes from the Western BBQ Association. The recipes included are for BBQ ribs, chicken, shoulder and pork loin.
enjoy.
While vacationing on the Big Island of Hawaii a couple years ago having a cocktail on the balcony of my hotel room. I noticed that there was some smoke coming from a pit in the ground with a few people gathered around. I thought that is should go and investigate because where there is smoke there is certainly fire. I found out that they were getting ready to cook the kalua pig for the luau and was delighted to witness them prepping the imu (Hawaiian BBQ pit). You see, I have always been a big fan of kalua pig.
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I made some kalua pig this weekend in my smoker; the recipe will be posted soon. In the mean time here is an excellent article that I found that takes you through the process of making your own Hawaiian-style underground oven also known as an imu. Not only does this article show you how to build an imu, it shows you how to cook with one. Enjoy.
Also, see the Kalua pig recipe.
…and yet some other BBQ smokers here
I saw this recipe while watching Everyday Italian on the Food Network the other day. It looked amazing. You actually grill the lettuce. I will definitely try this one out sooner rather than later
The recipe
I told Jill of Da Grill about it and she mentioned this recipe for a grilled salad with herbed vinaigrette which also looked super delicious.
Here is that recipe
Here is an article in which J. Scott Wilson takes you on a step-by-step journey of creating your very own smoked pork butt. Included as part of his recipe is a brine to make the pork that much more juicy.
I am thrilled to be the first official guest writer on BBQ Junkie. In honor of my first posting, I want to share one of my favorite BBQ recipes.
If you’re looking for a unique way to use your grill this holiday weekend, try Grilled Pizza. It’s easy and extra scrumptious. You’ll forget that there’s any other way to make pizza. The final product tastes like an authentic brick oven pizza. It’s so delicious you’ll think you’re back in that romantic little trattoria in Tuscany.
Getting ready for the 4th of July weekend? Here is a flexible BBQ rub to throw on just about anything. It works epsecially well on BBQ tri-tip. Adjust it to your liking. If you like it spicy add some cayenne pepper, if you like it sweet add a tablespoon of brown sugar. It’s that simple.
1-tablespoon paprika
1-tablespoon salt
1-teaspoon black pepper
1-teaspoon onion powder
1-teaspoon garlic powder
1-teaspoon cumin powder
Mix ingredients together then apply liberally to your meat. Have fun.
A couple of well recognized BBQ chefs from around the country share some of their recipes with you at the Big Apple Barbeque Block Party. Don’t worry if you missed the episode of Today that aired this morning, the recipes for Baby back Rub, Salt Lick (in Texas) Smoked Beef Brisket and six-time World Championship Pork Shoulder can be found at their website.
I just opened up the current Cook’s Illustrated and found another recipe for BBQ pulled chicken along with a recipe for grilled pizza. If you are new to Cook’s Illustrated, you should check out the magazine, the show on PBS or their website. The website has some good content, but most of it is available only to subscribers. The subscription covers the cost of producing the content, since they don’t accept any advertising (a magazine without advertising…nice!). They give you well tested recipes and techniques along with unbiased reviews of products.
Here is a sample recipe: Grill-roasted pork loin for gas grill
This is perhaps a healthier alternative to pulled pork… the other white meat. Wooo Hooo! This recipe looks interesting; I will have to give it a try and report back.