BBQ Addicts is now selling 5 lb bags of bulk Yardbird Rub in their new online store.  Plowboys BBQ is the first product line available a the new BBQ Addicts store.

Bovine Bold rub is also available in bulk through BBQ Addicts.

BBQ Addicts, creators of the famed Bacon Explosion, are starting a Monthly Rubdown.  The first Rubdown features Plowboys BBQ rubs.  We’ve hooked them up with some shirts and coozies for giveaways to their buyers and readers.  BBQ Addicts will be selling Plowboys Rubs as their first products in their online store.

We are very excited to be partnering with these fellow Kansas City BBQ Addicts!

This weekend I competed at the Kansas Winter Q in Great Bend, KS.  Friday night was an appetizers contest.  Out of 28 entries, this one came out in 7th place.

The inspiration came from my friend and fellow competition BBQ cook Clint from Long Island, NY.  Clint has a great blog and comes up with a lot of interesting dishes.  I talked to Clint this week about my upcoming entry.  He suggested the Jenga style presentation.  I think it works great.  These were good.  Not entree worthy, but is something fun and interesting for an appetizer.

My fried ribs were first dredged in flour, dipped in milk, dipped in egg, and then dredged in Panko bread crumbs.  They were skillet fried in shortening at about 350 degrees until I got the color I wanted.  The spare ribs were precooked in my smoker and then cooled in the refridgerator.

It is no secret that our Bovine Bold rub is  my ground beef seasoning of choice.  During the 14 months it took to create the final formula, all I cooked with Bovine Bold rub was brisket.  It wasn’t until after it was on the shelves that I learned what a great ground beef rub it is.  We love it in meat loaf, tacos, and especially shepard’s pie.  Well, I think Bovine Bold may have found its ultimate calling: Bolognese.  A little ground beef, veal, tomato and Bovine Bold rub makes an excellent dish.

Often during weeknight cooking, I tend to look at what I have and put it together.  Not necessarily creative and definitely not high end cuisine.   I tend to look around the pantry for things I like and think, “I wonder what that would be like together?”  Tonight was such an odd creation.  A cross between a tamale pie and a shepard’s pie: tomatoes, red potatoes, peas, ground beef, topped with corn bread.  The little surprise inside is diced Serrano chili’s.

Practiced some brisket this weekend for this season’s BBQ competitions.  First contest is an early one in West Bend, KS next weekend. The creation above was made with Texas toast, brisket, sauce, potatoes, and gravy made by the aus jus of the brisket.  I like using the back part of the flat below the point of the brisket for sandwiches like this.  It is super tender and has a ton of flavor from the point and fat cap marinating as the brisket cooks.

These were part of our Superbowl party this past weekend.  Superbowl Sunday has also been Michael’s family birthday party.  This year, he turned five.  I was impressed with my mother in law… she actually ate one!

To prepare, slice jalapeno peppers lengthwise.  Remove seeds and veins from the peppers.  Add your favorite rub.

Spread cream cheese into the peppers and add more run.  THe stuffing for the peppers can be anything from cream cheese to pulled pork, chicken, crab, diced mushrooms, or shredded cheese.  Really, the stuffing can be anything you can dream of.

Wrap in bacon and grill or smoke until bacon is crispy.

Homegrown and down home… now that’s a breakfast!  For those less hip, the title of this entry is an homage to Van Halen’s single from their early 90’s album For Unlawful Carnal Knowledge: Pound Cake.

Pound cake french toast with real butter, real maple syrup and real pecans. (are there fake pecans?) I call it Pound Cake Explosion. Ha!

By now, most Americans have heard of the Bacon Explosion.  It is a recipe inspired by the BBQ Brethren but made into a national phenomenon by the guys at BBQ Addicts.

The Bacon Explosion first made its path through the blogosphere where a few foodie sites picked it up.  It was social networks like Facebook and Twitter that took the recipe “viral”.  The New York Times this week featured the Bacon Explosion on the front page of their dining section.  At that point, it went from famous to infamous.  Local and national media picked up the story and the creators where off to fly around the country doing local and national shows.  Local chefs from different parts of the country were called in to local morning shows to make a live version of the Bacon Explosion.  The sensation will carry over to the Super Bowl this weekend in Tampa, Florida.  Jason and Aaron will prepare a Bacon Explosion for the Super Bowl crew and John Madden.

In this day and age, you can measure fame by Google.  Yesterday, the number one search on Google…Bacon Explosion.  At 5000 calories and 500 grams of fat, as one wine pairing blogger put it, the only thing you could successfully pair with this would be a nice tall glass of velveeta cheese.

Plowboys BBQ got in on the action with a segment in the local KMBC news.  Jason and Aaron used Plowboys BBQ Yardbird Rub during the Channel 9 interview.

Many Yardbird Rub followers who just can’t get enough have begun using it on Popcorn.  Just sprinkle immediately while the popcorn is still hot.  The salts and sugars will melt and meld with the popcorn while the chili peppers and other seasonings ride along for the party.  Yardbird popcorn ROCKS!!!