Take a look at a few tasty tid bits from the 2007 Blue Ridge BBQ Festival.
Labels: video
Posted by Nat Tarbox.
Although not technically BBQ related, this video needs to be shared. How can one appetizer appear so deliciously appetizing and appallingly disgusting at once?
Labels: video
Posted by Nat Tarbox.
Memphis pit masters Raymond Robinson (Cozy Corner Barbecue) and J. C. Hardaway (Big S Lounge) serve up their origin stories and talk meat -- from Boston butt to ribs to Cornish hens.
Labels: video
Posted by Nat Tarbox.
Take a trip to the 40's and 50's with this look back at the roots of urban grilling.
Labels: video
Posted by Nat Tarbox.
As we headed into a glorious Memorial Day weekend Nat and I decided this was a prime opportunity to really get our grilling back on track. Waking up early Saturday morning, I though steaks would be a great place to start as we hadn't really done steaks to their fullest in some time. Well, it turned out that Nat had some steaks that had been marinading since 1987... This was a good sign of things to come.
We headed to the
SUPER Stop & Shop around noon to gather further equipment. Bacon wrapped jalapeno poppers were the logical opening act as they cook fairly quickly and the spicy flavor fits nicely with a summer style cookout. For sides we went with chopped BBQ vegetables and boiled corn on the cobb. During our trek Nat stumbled across some glorious hickory wood chips, a prize we had been searching for in previous grilling sessions. Finally, we capped it off with a rack of fresh pork ribs which would take the hickory smoke perfectly.
Upon our return, first step was to prep all the food. With the steak marinading in the fridge, Nat mixed together a spicy rub for the pork ribs made with paprika, ground peppercorn, cayenne red pepper, sea salt and Mrs. Dash Southwest Chipotle seasoning blend. We chopped onion, potato, red pepper and green pepper into 1.5 inch pieces which we slathered in Jack Daniels original BBQ sauce and wrapped shut with tin foil. Lastly, we took the hickory woodchips and soaked them in water until it was time to start the insanity.
We started the coals with about a gallon and a half of lighter fluid because A) I left the bag of charcoal outside for a week so the coals were damp from a rainstorm and B) someone in charge of my apartment building threw out my coal chimney stack because they couldn't identify the rusted mass for what it was. Once the fire finally started going we added the soaked hickory chips and placed an aluminum tray of Sierra Nevada ale next to the coals to flavor the food above.
We decided to slow cook the ribs so we could maximize the sun and get as much smokey flavor as possible. The bag of BBQ vegetables was placed on direct heat so we could get as much indirect surface area as possible for the jalapenos and the steak. Once everything was in place we covered the grill and me, Nat and my brother Kevin proceeded to make good use of Nat's new frisbee.
The results of our grilling session were better than we could have ever anticipated. The jalapeno poppers were incredibly spicy, as Nat said he left the seeds in the jalapeno slices. We took Nat's marinaded steak off the grill at the absolute perfect moment and the BBQ vegetables were chock full o' flavor. After devouring the main event, we force-fed ourselves the slow cooked ribs and corn on the cobb. It's easy to forget the impact that wood chips can have on a meal and this grilling session was a helpful reminder. The bar has definitely been raised.
Labels: chicken, event, ribs, steak, video, wood smoke
Posted by Matt.
Some people say internet video puts a lot of folks in front of the camera that really shouldn't be there. But those people don't get to eat delicious bleu cheese bbq burgers because they didn't get to see MC Freshbread's awesome instructional video.
Labels: burgers, video
Posted by Nat Tarbox.
Not sure if all the BBQ Blog readers out there are aware of this, but I actually have an occupation other than drinking beer around the coals. The company I work for,
Brightcove, is developing a self-publishing system that allows content owners to build their own on-demand video channels and syndicate the content out to other sites and destinations.
Today is a great day here at Brightcove because our first BBQ related content owner has launched their player. Take a look at
Potter Productions video player featuring a couple of great videos full of tips and tricks for grilling.
And for those of you wondering, yes I am planning on creating my own BBQ related video channel for the 2006 grilling season. Just gotta pick out a camcorder. ;)
Labels: internet, video
Posted by Nat Tarbox.
