Friday is a good day to start the weekend on a good note. One couldn’t spend it better than with a barbecue party in the backyard with a bunch of friends and family. When it comes to BBQ party hosting, there are several factors that could overwhelm you: drinks, decorations, recipes, guest list, etc. Some good tips you might want to remember are: be realistic, settle for delicious and simple recipes, prepare easy batches, and create an exciting ambiance.

Decide on the guest list

You must determine first if you want a big or small party. If it’s a big party, you can invite all the people that you know. In which case, you have to make a long-hour party so that everyone gets a chance to stop over. You might want to accept gifts involving drinks and foods, especially those that don’t require many set ups like sodas, cookies, and beer.

Smaller BBQ parties are fun because the host gets a chance to interact with almost every guest. Things are much easier, too since less food is involved, and you only need to perform a little clean-up after the party. It is better off to have a number of small parties than having a big one in the course of summer. Think of inviting two or three families, and it’s going to be great.

Prepare the backyard

BBQs are normally held in the summer. Considering that the past seasons can leave the backyard messy, the place may not be ready for a party. A reviewed zero turn mower will come in handy in the preparation of your backyard. Unlike other typical mowers, it is twice as fast, less strenuous, more efficient, and has a high maneuverability. It doesn’t matter whether your yard has a lot of obstacles. It can move between tight spaces and create a beautiful lawn that your guests will envy.

Have a good playlist at ready

Let your guests enjoy the songs they are familiar with. Music keeps the party vibe upbeat. Put wireless speakers in the yard so that every guest can dance to the beat.

Note that the best barbecue party is spent with good people and good food.

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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Beef ribs are fundamental in any barbecue party. The rich and smoky meat is the best cut your guests can have. To prepare the best beef ribs, follow the recipe below.

Ingredients

• One kilogram slab of back ribs
• Dry rub (one bottle)
• Basting sauce (one bottle without tomatoes)

Procedure

1. Heat up the smoker up to 225°C. Apply a thick dry rub on the ribs.
2. On the good propane smoker, place the ribs at the midsection of the heat, and cook it for 30 minutes. Bate the meat with the barbecue sauce lightly, and turn it over.
3. Adjust the temperature of the smoker to 180°C. Keep on checking the internal heat of the ribs using a thermometer, but do not touch the bones.
4. Remove the ribs when they reach an internal temperature of 160°C. Until this temperature is reached, keep checking after every quarter of an hour.
5. When the meat is ready, transfer it to a sheet pan and cut the slab into individual ribs using a knife. Baste to taste and serve while hot.

Always look for quality meat, and then smoke it low and slow. Note that beef takes longer to cook than other kinds of meat. However, its savory taste is worth the wait.

You need a gun safe if you have any firearm at home. A safe keeps your gadget secure and minimizes potential theft. Nevertheless, buying one is not a simple process given the many design options and types of suppliers. Marketing ads are confusing, and you need to get the facts right to make an informed choice. If you are looking for a well-priced gun safe with the best features, consider the following.

Keypad or dial

Rotary dial locks require minimal maintenance, and their performance is faultless even after decades. Digital locks, on the other hand, are convenient and easily accessible. If you prefer digital locks, settle for commercial units.

Size

Always choose a gun safe with a size bigger than what you require. With time, you might increase your fire arms collection, and the extra space will be of great help. Don’t think of the safe simply as a gun locker. You can take it as a safe storage for any heirloom collection.

Fire resistance

Look for fire-proof safes, but don’t spend too much in looking for this feature. Ensure that the sheet rock is installed correctly. You may choose a commercial safe if you possess valuable documents.

Brand

Window shopping around different brands is advisable. Scrutinize what qualities they specialize in. Some brands have rifle racks which can be mounted on walls while others offer slide-out drawers which allow better accessibility.

Material

The size of a safe has nothing to do with the security is provides. However, its material does. High gauge steel is better than light steel as it can resist drilling and cutting. Thin, safe walls are not secure. The most recommended gauge for a steel safe is 10.

Before making a gun safe choice, first determine the crucial qualities like digital or dial locks, size, type of fire-proofing, and its interior design. Take time to review the best sellers on the market, and get professional advice if possible.

 

Beef Back Ribs done right are hard to beat!  Click on the photo above for my ‘step by step’ photo recipe.

 

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Awesome Country Style Ribs with a tropical twist.  For the step by step photo recipe, click on the photo above.

 

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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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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.

 

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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.

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