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Ask Mister Bob
January 1st, 2015 | 
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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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Tropical Country Ribs
Awesome Country Style Ribs with a tropical twist. For the step by step photo recipe, click on the photo above.
Yardbird Rubdown
In a side by side comparison on two halves of the same chicken, I pit one of my old favorite BBQ rubs, Plowboys Yardbird against a relative newcomer, Eat BBQ’s Zero to Hero by Rod Gray of Pellet Envy. Click on the photo above to see the process and the results.
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Beef Back Ribs, Grilled Romaine Hearts and Tri-color Tomato Salad
I found these beautiful beef back ribs at the local Walmart, of all places! A very simple seasoning of salt, pepper and garlic powder and a light brush of Garland Jack’s Secret Six Original Sauce was all they needed. They really turned out great, super moist and tender and full of flavor. Click on the photo to see how it’s done.
Paleo Stuffed Pork Chop
This is another great Paleo friendly recipe that got rave reviews at my house. Click on the picture for a step by step photo recipe.
Flat Iron Steak
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.
Garlic Ginger Chicken
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.
Paleo Wings – Smoked Then Fried in Coconut Oil
My Paleo kick continues…These wings were absolutely fantastic! Click on the photo for a step by step description of the process.
Hot Smoked Atlantic Salmon
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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Smoked Bottom Round ‘Pot’ Roast
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.
Reuben Pig Shots!
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
Yesterday, I smoked then braised a couple of beautiful, thick pork chops. Click on the picture to see how it’s done.
Pulled Chuckie on the BGE
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
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:
Super Savory Pork Butt
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.
Brisket Basics
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:
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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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!