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Flat Iron Steak

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The Flat Iron Steak, a.k.a. Top Blade Steak, is one of the most flavorful and tender steaks you can throw on the grill.  The only challenge is the ridiculously tough line of connective tissue that runs down the middle.  If your butcher hasn’t removed it for you, you’ll have some dissecting to do.  Click on the photo for detailed instructions for butchering and preparing this awesome meal.

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Garlic Ginger Chicken

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The Paleo Diet continues…This weekend I whipped up a delicious garlic ginger roast chicken, served with buttered golden beets and some coconut creamed cauliflower.  Click on the photo for the step by step process.

 

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Paleo Wings – Smoked Then Fried in Coconut Oil

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My Paleo kick continues…These wings were absolutely fantastic!  Click on the photo for a step by step description of the process.

 

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Paleo Pork – Apple Stuffed Pork Loin

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Click on the photo for a detailed step by step photo recipe. Read the rest of this entry »

Hot Smoked Atlantic Salmon

 

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Hot smoked salmon is delicious and not so difficult to do.  Click on the photo for a simple step by step ‘how to’.
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Ask Mister Bob

Have a question about BBQ?  Ask Mister Bob!

From the backyard to the professional competition circuit, if there’s something you want to know about barbecue, you’ll find an answer here.

Click on Mister Bob’s picture, then leave your question in the comments box.
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Smoked Bottom Round ‘Pot’ Roast

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Bottom Round was on sale at the supermarket this week, so the first thing that comes to mind is pot roast. But to take your pot roast to the next level, smoke it first then braise it.  Click on the photo to see how it’s done.

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Reuben Pig Shots!

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I love Pig Shots, and  I love Reuben Sandwiches.   So I asked myself, “What could be better than Reuben Pig Shots?”  ”Not much!”, I answer.  Click on the photo to see how they’re made.
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Replay – Winner Winner Turkey Dinner

Simple but delicious, moist and tender with just the right amount of smoke, this turkey recipe is a keeper!
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Smoked Braised Pork Chop

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Yesterday, I smoked then braised a couple of beautiful, thick pork chops.  Click on the picture to see how it’s done.

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Pulled Chuckie on the BGE

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Pulled chuck, hasselback potato, red cabbage and a pumpkin ale. A great meal for a crisp autumn day.  Here’s how…
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Asian Fusion BBQ Wings

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Asian BBQ Wings, Sumi Salad and Fried Rice were on the menu this weekend. The fusion of Asian spices and BBQ techniques produced a tender and smokey super flavorful meal. Check it out:

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Super Savory Pork Butt

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This past weekend, I smoked a super savory pork butt on the Big Green Egg.  I usually go sweet with my pork butts, and I usually pull them, but I thought I’d try something a little different.  

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Brisket Basics

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I had the opportunity this past weekend to smoke a brisket and wanted to share my process.  It takes time and a little patience, but I think the results are well worth the effort.   Here’s the step by step:

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Replay – How to trim St Louis style spare ribs

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Replay – How to Trim a Brisket for Competition

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Gravy! Not BBQ, but…delizioso!

 

Gravy…about the only thing this has to do with BBQ is that they’re both cooked low and slow, but this recipe is worth sharing, so here goes. Read the rest of this entry »

BBQ Sauce Review – Just Leave the Bones

I received a sample bottle of Just Leave the Bones BBQ sauce from Brian Corbett of Smokin’ Skullies BBQ, LLC, and my first impression right out of the bottle was WOW!  It’s tangy first, with just the right amount of sweet and savory in the background.  Then comes the kick, not overwhelming but definitely a presence on the finish.

 

I tried Just Leave the Bones, first on chicken thighs and then babyback ribs, and the results were very good to say the least, but when I used it in my  pulled pork recipe, I was absolutely floored!  The balance of flavors is the perfect compliment to the tender, smokey goodness of a well cooked pork butt.  I will seriously consider using Just Leave the Bones in my competition pork entries this year, that’s how good it is.  I can’t wait to try it on Brisket.

Congratulations to Brian on a well crafted competition quality BBQ sauce!

You can find Just Leave the Bones at http://www.justleavethebones.com/

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Real BBQ ribs on an electric stove? Let’s see…

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Tri-Tip

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Second Place Chicken at The Hudson Valley Ribfest 2012

One of my favorite competitions of the year, and by far the closest to home, The Hudson Valley Ribfest this past weekend was a blast.  As usual, we met some old friends and made some new ones too.  We shared a pot luck dinner with some neighbors and plenty of great food and cold beer was consumed.  It just doesn’t get much better than that.

We also had the good fortune to take a walk at the awards ceremony!  This time it was second place for chicken.  Go Hogs!

Bone-in Strip Steak

On the menu this Sunday was bone-in strip steak, grilled fingerling potatoes, grilled corn and a spring mix salad with a pomegranate vinaigrette.   Oh yes, and a frosty brew to wash it all down; it doesn’t get much better that that!

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Rock N Ribfest 2012 – Merrimack, NH

Bob’s Hogs were at Rock N Ribfest  2012 in Merrimack, NH this past weekend.  The weather was absolutely gorgeous, and I can think of no better way to spend Fathers Day than cooking with my family. Read the rest of this entry »

Leftover Brisket Chili

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Competition BBQ Timetable

BBQ competitions have become very popular in the last few years, and with good reason.  If you haven’t visited one, you owe it to yourself to experience the sights and smells, the excitement and most importantly the great food and drink.  The teams are prohibited from serving their food to the general public, but you’ll find previous winners vending their BBQ in a carnival like atmosphere that usually includes live bands, rides for the kids and much, much more.

If you happen to make friends with one of the teams and are invited into their cook site (as happens often), you might even get to sample some competition level BBQ.   But one word of caution: From Early, early morning on turn-in day until 1:30pm, most teams are all business, and do not appreciate being disturbed in any way.  Come on Saturday, or after 1:30 on Sunday when the last entry has been turned in, and you’ll find most teams open and inviting.

If you’re considering entering a competition yourself, visiting one is a great place to start.  Talk to the teams, watch them work,  check out their cook sites and equipment and take notes.  Next, get certified and judge a competition or two so you can see what the turn-in boxes look like, and what appeals to you and the other judges.  Finally, gather your equipment, find a good source of quality meats and start practicing so you can develop your plan of attack.  The plan should be the culmination of all those steps above.  It should be in writing and very detailed. It’s easy to forget something in the heat of competition.

I’ve attached Bob’s Hogs Timetable for our upcoming competition in Rochester, NY to show you the level of detail I’m talking about.  I’m also giving you a peek into the ‘secret’ methods we’re using these days in competition.  Exact recipes are not included, but you’ll get the idea.  Click on the clock to have a look, and good luck!


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