Online BBQ Store

Grilled Stuffed Zucchini

Curt — Thu, 05 Nov 2009 03:41:57 +0000

Ingredients

2 Medium to large Zucchinis
1 8oz. pkg. Cream Cheese
1/2 cup parmigiana Cheese
1/2 cup Italian mix cheese
1/2 Tbls. Garlic Powder
1/8 tsp. Red Pepper

Place zucchinis in a pot of boiling water and boil for 5 to 6 min..Remove from pot of water and cut in half the length of the zucchini.After cutting in half you will need to take a spoon and scoop out the center removing the seeds and part of the pulp. Place what you have removed from the zucchini in a medium size bowl along with the cream cheese ,Italian cheese, garlic powder and red pepper.Mix these ingredients well. With the cheese mixture fill the zucchini halves full.After you have filled the zucchinis with the cheese mixture take the parmigiana cheese and cover the tops of the zucchinis.Place the zucchinis on a hot grill for 10 to 12 minutes or until cheese is melting. Remove from grill and enjoy. This makes for a great side dish or appetizer.

BBQ Competition Checklist

Curt — Tue, 03 Nov 2009 13:53:33 +0000

Here you will find a barbeque supplies checklist for the first time competitor. I strongly recommend if your team is made up of a few cooks that this list is for the team and not each member of the team. Keep in mind that you have to pack every thing back up after a long weekend, so make it easy have a great time and good luck

Cutting boards
Sharp knives 2 or 3
Brushes for sauce
Forks and Spoons
Paper Plates and Cups
Paper Towels
Meat Thermometer
Tin Foil
Foil Pans
Large Bags for Meats
Rubber Gloves
Leather Gloves (for hot stuff)
Meats for Competition
Rubs and Sauces
Smoker and Grills
Charcoal/Wood
Lighter and/or Matches
Coolers (one for holding meat hot and cold)
Water Jug (for clean water)
Bus Tub for Cleaning
Dish Soap
Trash Bags
Tables and Chairs
EZ-UP for Shelter
Lights and Flash Lights
Extension Cords
First Aid Kit
Fire Extinguisher
ICE
Cold Drinks
Food to Eat

KCBS Brisket Presentation

Curt — Tue, 03 Nov 2009 13:47:09 +0000

This presentation of brisket is an example of what you as a cook in a KCBS sanctioned competition would turn in for the brisket category. This container is made up of parsley for the garnish and has sliced brisket on display.

KCBS Pork Presentation

Curt — Wed, 30 Sep 2009 02:06:59 +0000

This presentation of pork is an example of what you as a cook in a KCBS sanctioned competition would turn in for the pork category.This container is made up of parsley for the garnish and has sliced and chunked pork on display.

KCBS Ribs Presentation

Curt — Wed, 30 Sep 2009 01:53:55 +0000

This presentation of ribs is an example of what you as a cook in a KCBS sanctioned competition would turn in for the ribs category. This container is made up with parsley as the garnish and has eight baby back ribs on display.

KCBS Chicken Presentation

Curt — Wed, 30 Sep 2009 01:24:47 +0000

This presentation of chicken is an example of what you as a cook in a KCBS sanctioned competition would turn in for the chicken category. This container is made up with parsley for the garnish and topped with 6 chicken thighs.

The History of Barbeque

Curt — Fri, 28 Aug 2009 00:47:19 +0000

The origin of both the activity of barbeque cooking and the word itself are somewhat obscure. Most etymologists believe that barbecue derives ultimately from the word barbecoe found in the language of the Taino people from the Caribbean. The word translates as “sacred fire pit.” The word described a grill for cooking meat, consisting of a wooden platform resting on sticks.

Traditional barbacoa involves digging a hole in the ground and placing some meat (usually a whole goat) with a pot underneath it, so that the juices can make a hearty broth. It is then covered with maguey leaves and coal and set alight. The cooking process takes a few hours.

There is ample evidence that both the word and cooking technique migrated out of the Caribbean and into other languages and cultures, with the word moving from Caribbean dialects into Spanish, then French and English. The Oxford English Dictionary cites the first recorded use of the word in the English language in 1697 by the British buccaneer William Dampier.

While the standard modern English spelling of the word is barbecue local variations like barbeque and truncations such as bar-b-q or bbq may also be found in the southeastern United States, the word barbecue is used predominantly as a noun referring to roast pork, while in the southwestern states, cuts of beef are often cooked.

The word barbecue has attracted several inaccurate origins from folk etymology. An often repeated claim is that the word is derived from the French language, The story goes that French visitors to the Caribbean saw a pig being cooked whole and described the method as barbe a queue, meaning ”from bears to tall”. The French word for barbecue is also barbecue, and the “beard to tall” explanation is regarded as false by most language experts. The only merit is that it relies on the similar sound of the words,a feature common folk etymology explanation. Another claim states that the word BBQ came from the time when roadhouses and beer joints with pool table advertised “Bar,Beer and Cues”. According to this tale, the phrase was shortend over time to BBCue, then BBQ.

Italian Dressing Marinade

Curt — Mon, 24 Aug 2009 01:51:47 +0000

1 Cup Distilled White Vinegar
1/2 Cup Dry White Wine
!/8 Cup Sugar
1 Tbls. Worcestershire
2 Tbls. Kosher Salt
2 Tsp. Louisiana Hot Sauce
1/2 Tsp. White Pepper
4 Cloves of Garlic Pressed
1 1/2 Tsp. Oregano Leaves
1 Tsp. Parsley Flacks
1/2 Tsp. Basil Leaves
1/4 Tsp. Rosemary Leaves
1/8 Tsp. Bay leaf Powder
3 cups Vegetable Oil

Mix all ingredients in a blender pouring vegetable oil in slowly. This Marinade is great for chicken and fish.

Pork Marinade

Curt — Mon, 24 Aug 2009 01:34:42 +0000

2 Cups Cider Vinegar
3/4 Cup Vegetable oil
1 Can pineapple Concentrate
1/8 Cup Sweet Paprika
1/8 Cup Worcestershire
3 Tbls. Salt
2 Tbls. White Pepper
2 Chicken Bouillon Cubes

Combine all ingretanse and mix well. place pork in large plastic zip-lock bag and pour in marinade and let marinate for 4hours before placing pork on grill or smoker.

BBQ Music

Tom — Thu, 20 Aug 2009 16:38:22 +0000

When it comes to most topics involving BBQ, there are strong opinions that can vary greatly from one person to the next. Whether it’s the type of wood to use, what temperature to cook at, or even what exactly makes something worthy of being called barbecue, there are nearly endless areas for people to debate. I wonder though if the majority of people can agree that Blues is the best style of music to be associated with BBQ. Of course there are other types of music that could be considered “BBQ music” but in a general, overall sense, I think Blues should be considered the king. Growing up in Kansas City, I definitely associate Blues with BBQ. I would guess the same is true in the Memphis and St. Louis areas. Other regions of the country may associate Country music with BBQ more than Blues and I think that works too (as long as it’s not new pop-country). Gospel music is another fitting genre along with some Jazz and maybe some R&B. I suppose there are many people that would think rock and roll should be on the list as well. There could be some debate there depending on the type of rock it is but there’s surely some that would be fitting (especially since most rock is almost entirely based on blues).
It doesn’t have to be slow and low like the cooking of BBQ itself, but it does need to have some heart, some soul, and substance to it to be considered BBQ music.