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How to Prepare For A BBQ Party

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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.

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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How to Prepare and Cook Beef Ribs With A Smoker

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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.


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


  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.

What to Look For In A Gun Safe

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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.


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.


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.


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 on the Weber Kettle

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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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Tropical Country Ribs

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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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Yardbird Rubdown

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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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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.

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Paleo Stuffed Pork Chop

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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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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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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 »