Oldie but goodie – my dry rub recipe from last 4th of July

We still have quite a bit of summer weather left, and we have Labor Day coming up, so I thought that I reprint my totally awesome and a bit complicated dry rub recipe and pork butt technique for great “Memphis-style” pulled pork (complete with bits of black bark and a touch of heat). And now, [...]

BBQ sauce recommendation

The next time that you’re hanging out around the Dollar General Store, check out their “house brand”, Clover Valley Original BBQ Sauce. They have a Honey version that I haven’t tried. If you don’t particularly like sweeter BBQ sauces, you might not like this one. If you are a fan of a strong hit of [...]

New twist on dry rub

So, as I wrote yesterday, I picked up a shitload of Boston Butts because the price was just too good to pass up. I decided to smoke one of them, even though, by putting it in the Weber at 11:45 am, it wouldn’t be ready until close to midnight. As I was pondering what kind [...]

Cookbook of the day – The Barbecue! Bible

The Barbecue! Bible by Steven Raichlen Publisher Workman Publishing Company (January 6, 1998) ISBN 10: 1563058669 ISBN 13: 978-1563058660 This was the first of the big barbecue books from Steven Raichlen. This is more in the style of BBQ USA than How To Grill. In other words, rather than being a photographic step by step pictorial [...]

Cookbook of the day – Dr. BBQ’s Big Time Barbecue Cookbook

Dr. BBQ’sBig-Time Barbecue Cookbook: A Real Barbecue ChamQpion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your Backyard by Ray Lampe Publisher St. Martin’s Griffin (April 14, 2005)   ISBN 10: 0312339798 ISBN 13: 978-0312339791 If the hyperbole and chest thumping of Paul Kirk (The Baron of BBQ) turns you off, but [...]

Cookbook of the day – The New Professional Chef

The New Professional Chef by The Culinary Institute of America   Publisher:Van Nostrand Reinhold; 6 Sub edition (November 7, 1995)   ISBN-10: 0471286796 ISBN-13: 978-0471286790   This is the basic textbook of the Culinary Institute of America (CIA). It’s big and expensive. I don’t recommend buying it new, but you can sometimes find it at used bookstores [...]

Cookbook of the day – Steven Raichlen’s BBQ USA

BBQ USA: 425 Fiery Recipes from All Across America by Steven Raichlen   Publisher: Workman Publishing Company (April 22, 2003) ISBN-10: 0761120157 ISBN-13: 978-0761120155   This hefty paperback (which clocks in at almost 800 pages) is Steven Raichlen attempts to survey the incredible regional variety of American barbecue, and it overwhelmingly succeeds. From the low [...]

Cookbook of the day – Let The Flames Begin

Let the Flames Begin: Tips, Techniques and Recipes for Real Live Fire Cooking by Chris Schlesinger and John Willoughby   Publisher: W. W. Norton & Co.; Reissue edition (8 Aug 2003)   ISBN-10: 0393050874 ISBN-13: 978-0393050875   Chris Schlesinger is the chef/owner of the East Coast Grill in Cambridge Mass. and three other restaurants and is also a [...]

A 4th of July gift to you – my secret dry rub recipe

I don’t give this out to just anyone. First of all, this dry rub is perfect for pulled pork (Boston Butt or shoulder, or even whole pig), but it’s also good on pork tenderloin, ribs and chicken. You can even do a blackened steak with this and it’s good for brisket as well. Due to the [...]

Cookbook of the day – How To Grill

How to Grill: The Complete Illustrated Book of Barbecue Techniques by Steven Raichlen   Publisher: Workman Publishing Company; illustrated edition edition (May 1, 2001) ISBN-10: 0761120149 ISBN-13: 978-0761120148   Perhaps you’ve seen Steven Raichlen on his show Primal Grill. If you liked it, you’ll love this book. Lavishly photographed, with step-by-step photographs, you’ll learn by [...]