2007 Missouri State BBQ Champions

Jan

St. Louis Spare Rib Prep

Posted by Todd M Johns Published in Recipes & Cooking

Of course you can toss a whole “packer” of spare ribs on the smoker and have plenty of good eats. The St. Louis cut on a spare rib produces a better presentation and cooks more evenly. You can see from the picture of the full packer of ribs that the there are wider […]

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Jan

Monday’s Leftovers: Kids Love to Cook!

Posted by Todd M Johns Published in Recipes & Cooking, Monday's Leftovers

Michael wants Pizza for his 3rd birthday. So we did a trial run. Today he made peanut butter cookies with mom and then pizzas with dad. He did so great! Audrey and I were recalling all of our found memories of helping moms and grandmas in the kitchen as kids. Cooking with kids is such […]

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Jan

Saturday Night Steak Rub

Posted by Todd M Johns Published in Recipes & Cooking, Rubs

Though I like Montreal Steak seasoning, my wife doesn’t. So tonight I thought I’d throw a few things together and see if I could find a winner. The result was nicely balanced rub from a salt and heat perspective and heavier on the sweet… but that’s what I wanted. Here’s the basic […]

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Jan

Sauce & Rub Trade

Posted by Todd M Johns Published in Sauces, Rubs

Members of the online BBQ community BBQ Brethren often trade sauces and rubs from different parts of the country. The idea is to share the regional BBQ products with those likely can’t find locally. The way it works is that people are paired up from different parts of the country. Each agrees to send at […]

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Jan

Rest Your Rub

Posted by Todd M Johns Published in Rubs

Thought I’d show what happens when you let your rub rest for a bit instead of mixing and using right away. The picture below isn’t the best, but you can make out that there is a color difference in the rub on the right versus the rub on the left. They are the same rub […]

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Jan

New Mexico Hot Chile Powder

Posted by Todd M Johns Published in Recipes & Cooking, Rubs

Wayne, a fellow brother from BBQ-Brethren forum and fellow writer at GetYourGrillOn.net sent me a few chile powders to try. Wayne’s blog is Playing With Smoke & Fire. How do you sample chile powders? I was clueless. I wasn’t about to start dumping spices into a beef & bean chili, tamales, […]

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Jan

Cheese Grits

Posted by Todd M Johns Published in Recipes & Cooking

This is another recipe from my friend Tom in Utah. Who would have known that a grits recipe, a southern staple, would come from Utah.

1C grits (polenta)
1t salt
2T butter (unsalted or)
1/2 medium onion minced
4 garlic cloves minced
2C grated sharp cheddar (8oz)
2 lg eggs beaten
1t paprika
1/4t hot pepper sauce
Smoker temp: 200*-220*F
9″x11″ pan (ok in smoker)
5C water […]

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Jan

Pork & Great Northerns

Posted by Todd M Johns Published in Recipes & Cooking

Great Northern beans are probably the best beans on earth this side of lentils. On cold winter weekends, soup with Great Northern beans and some pork really hits the spot. The rich, thick, and starchy soup sticks to your ribs as any comfort food should. The classic pork in our staple recipe […]

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Jan

Great Grate Cleaner

Posted by Todd M Johns Published in Equipment

Most serious grillers are replacing their grill grate scrubber once a year. They clog up with grease and the wire brush erodes quickly it seems. You could try a new grate scrubber each year and never try every one of them on the market. Some work well and some not so much. […]

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Jan