Barbecue'n On The Internet - Home of Barbecue, Barbeque & BBQ! -

The Recipe Hotline

The Recipe Hotline

HELP A FELLOW BARBECUER

Welcome to the "Recipe Hotline"for Pork

Super pork tenderloin-rinse one or two tenderloins and pat dry. Rub loins down generously with a real grainy dijon or brown mustard. Put in a zip lock bag with about 1/2 cup of grainy brown mustard, 1/2 cup of Moore's bottled marinade (or other soy based marinade available at your grocery) and 2 minced cloves of garlic or 1 tsp. Of garlic powder. Let marinate about 4-8 hours and grill over medium heat, turning as needed. Don't pierce the meat while it cooks. They should take about 30 minutes. Let stand 10 minutes before slicing. This works great on chicken too. Enjoy.

I have a recipe I would like to share. First buy a pork loin roast and trim of fat. push a knife through the center of the roast long ways and make a 2 inch cut all the way through. remove the knife and make another cut through the roast so it looks almost like an X. Stuff the center with a small box or 2 of raisins. Coat the entire outside with your favorite rub. Let it marinate overnight. Remove the raisins. Take a 8 oz pack of cream cheese and soften. Mix cream cheese with 3/4 cup cooked and drained spinach. Add raisens to mixture and stuff all you can into the X you made with the knife. Grill, roast or barbecue till internal temp reaches 160. Slice, enjoy. Submitted by Bill Bonolis the "Smokin' Gun"

Boneless Dry Ribs Pork Roast .50kg All-purpose flour ź cup 50ml Fine dry bread crumbs ź cup 50ml Oregano 1 tsp. 5ml Garlic Powder ž tsp. 4ml Onion Salt ˝ tsp. 2ml Swiss Joe's ˝ tsp. 2ml Water 2 tbsp. 30ml Eggs 2 2 Oil ˝ cup 125ml Cut meat in to small pieces and set aside. Measure all of the dry ingredients and put into a large bowl and mix together. Get another bowl and put measured water and eggs in, and beat together. Dip meat in water/egg mixture then coat the meat with the dry ingredients. Put oil in a pan and heat up, and the brown ribs in oil. Then put ribs in a roaster and bake at 300*F for 1 and a ˝ hours. Two servings.

Dry rub from Apple City cookers: is as follows: 1/4 cup brown sugar 4 teaspoons onion powder 1 teaspoon ground cinnamon 1 teaspoon dry mustard 1 teaspoon salt 1/2 teaspoon dried thyme

Mop sauce for southeastern South Carolina pig 1 qt.apple juice,1 qt. apple cider vinegar,1 cup salt,1/2 cup garlic and onion powder, 1 cup worshire sauce,1 T ground thyme 1 t pepper 1/2 t cayenne pepper

THIS IS AN EASY ONE FROM THE UK TAKE PORK CHOPS OR BELLY PORK COVER IN APRICOT JAM PUT ON TO A MEDIUM HOT GRILL AND THE JAM CAREMELISES ITS LUSH

When cooking a pork shoulder, use this as a mop sauce while cooking, reserving some to mix into the "pulled pork" when it's done. 1/2 c diced onion, 1/2 c butter, 1/2 c cider vinegar, 1/2 c lemon juice, 1/2 c worcestershire, 1/4 c brown sugar, 2 Tbs. paprika, 2 tsp. dry mustard, 1 to 2 tsp. cayenne pepper. Mix all together in medium sauce pan and simmer 20 - 30 minutes. rev3@hotmail.com

Maurice Bessingers Piggie Park sauce: a very simple suace from a simple minded redneck...very easy to make using only yellow mustard, apple cider vinegar, sugar, onion powder and pepper. This sauce is a fine southern tradtion stolen by the carpet-bagger Bessinger family after the civil war

"Venison Loin Supreme" remove loins from deer whole and bonless much like a pork loin. remove white, shiny muscle sheath from outside of loin. cut 1/2 inch slit full length of loin. now marinade overnite in dry red wine, olive oil, soy sauce, garlic powder, small amt. of liquid smoke, juice of 1 lemon, black pepper. start charcoal for indirect heat with a water pan under meat, place bacon strips in lengthwise slits. cook meat until desired doneness (more rare more better just like prime rib)no need to turn but baste with mixture of red wine and olive oil every 10-15 minutes, should be done in approx. 30-40 min. depending on your tastes, while it cooks place 2 lbs. fresh mushrooms, 1/2 stick butter, 2 tbs. olive oil. 3/4 cup red wine, juice of 1/2 lemon in large cast iron skillet saute until most liquid is gone serve as garnish over loin. This recipe makes bunny huggers and bambi lovers come back for more. R.C.

BROCHETTE DU POULET(CHICKEN SOUVLAKIS) Grab one of those empty rubbermaid containers with lid!...about 4 chicken breast cut into medium cube sizes, .... 1/2 cup veg.oil, 1 tablespoon Dijon Mustard, 2 table spoons, chopped garlic, 1 table spoon oregano, 1/2 cup white dry wine, 1 teaspoon course ground black pepper, mix all the ingredients in container, add chicken to the marinade refrigerate for 3-4 hours ....cut small chunk size, 1 red pepper, 1 green pepper, 1/2 spanish oignion..the huge ones you know! Once chicken cubes are done in the marinade, then put 1-2 piece chicken then 1 piece of red pepper then chicken again with piece oignion....and so forth you should be able to make about 10-15 brochettes like this...get grill happening pretty hot without highflames as chicken will blacken on cause of oil based marinade....cook brochettes till meat feels firm on skewer..not hard..cause it will then be to dry! Prepare side dish of greek salad!........and enjoy!..SoUvlaki_King from Montreal!

DELICIOUS SIMPLE MARINADE FOR PORK CHOPS OR BELLY: SIMMER 1CUP OF SOY SAUCE WITH 1CUP BROWN SUGAR MARINADE MEAT FOR A COUPLE OF HOURS AND GRILL OVER MEDIUM HEAT COALS.

Boneless Pork Roast. Rub completly with Olive oil. Rub with crushed red pepper, white pepper, salt, and liquified (in blender)garlic. Let set in fridge overnight covered and Grill. Add wood chips 2-3 times during grilling and make sure grill is super hot and that you place it on bottom rack for first 10 minutes turning 4-5 times to seal in juices, then move to top shelf. When done slice thin and serve with Knorr Pesto Sauce dribbled over top.

Thick cut chops. Butterfly and stuff with a mixture (to taste) of Pesto, grilled garlic, monterey jack cheese (or other favorite) and cooked, chopped bacon. Tie shut and rub exterior with with olive oil, white pepper, and paprika. Girll top shelf low heat.

Great for Pork,Chicken and Beef....1/2cup soysauce, 1/2cup Chardonnay(don't use wine you wouldn't drink on its own), 1/2cup water,1 bunch green onions corsely chopped,3 TO 6 cloves fresh garlic,crushed and corsely chopped,fresh ginger root peeled and julianed, 2to3tbs granulated or brown sugar, fresh ground pepper or black peppercorns,1/2tsp toasted seseme oil. Marinate meet for 2 to 4 hours(best marinated over night), grill over direct or indirect heat. IT'S AWESOME!!

Try this one! Pecan-coated Roast Pork Loin with Baked Peaches Yield: 6 servings INGREDIENTS 4 lb Boneless loin of pork 1/4 cup Olive oil 2 tsp Powered sage 1 tsp Garlic; minced Salt and pepper to taste 3 Tbs Dark brown sugar; packed 1/4 lb Pecan halves; finely chopped 8 Canned, freestone peach-halves Freshly ground nutmeg 1/4 tsp thyme Rub the pork throughly with olive oil. Combine the sage, thyme, garlic, salt, pepper and 1 tablespoon of the brown sugar in a food processor or blender and pulse until you have a thick paste. (You may have to add a drizzle of olive oil to get it started). Slather the paste over the pork loin, cover with plastic wrap and refrigerate it overnight. Preheat oven to 400 degrees. Roll the pork loin in the chopped pecans and place it in a roasting pan. Make a tent of aluminum foil and arrange it over the pork loin, covering the nuts completely so that they won't char. Roast for 30 minutes; then lower the heat to 350 degrees. After 30 more minutes, place the peach halves around it in the bottom of the roasting pan. Sprinkle with remaining brown sugar and a grinding of nutmeg. After 20 more minutes, remove foil and continue to roast until the pork is done, about 20 minutes more. Good Eatin'

Heres a great pork recipe I picked up from my Korean Friend. Get a Kilo of pork, ribs or chops,you could also use tenderloin cut in half inch slices along the grain, and soak in some white wine for half hour or so. Drain. Make up a marinade of cup of soy sauce, dash of white wine, half cup of brown sugar, tablespoon minced garlic, freshly ground black pepper, and a dash of sesame oil. Coat the pork and leave to soak in the marinade a few hours and then grill.

Here's a simple but great basting sauce for pork.. In fact, got some cooking even as I'm typing this. Just take a gallon jug of cider vinegar into a pot.. Add a pound of lard.. Add salt.. And add tabasco sauce to taste. Use it as a basting sauce to keep your meat moist and yummy. The cider vinegar gives a zing but not as strong as one might think.. But the secret is in the lard - It takes meat fat to really penetrate meat. Good Luck, Frank in Indianapolis

TO all you PRO'S LISTEN UP!! There is no such thing as the perfect barbeque.I have traveled all over the country eating BBQ from pig pickins in the Carolina's to Couchion de'la's in South Louisiana, the famous Memphis in May (twice) and the roasted suckling pig in California !! And you know what..it's all good! Just a matter of what you like. So lighten Up !! Just because these national BBQ cooking contest are held in places like Kansas City and Memphis..REMEMBER these contestants travel TO these places to compete then they go BACK HOME!! So think about it.. Jim @ CHUBBY's Pig Palace "WHERE SWINE IS FINE"

DOES ANYONE HAVE A RECIPE FOR REAL SOUTH CAROLINA BBQ HASH. YOU KNOW LIKE YOU PUT OVER RICE. HASH AND RICE, MAN IT'S GOOD. SO IF ANY HAS A RECIPE I WOULD APPRECIATE IT. I HAVE SEARCHED ALL OVER THE NET AND CAN'T FIND ONE. PLEASE HELP

Hi, just bought a 5 burner gas BBQ with rotissiere. Does anyone have a recipe to cook a small whole pig over a rotissiere ( if at all possible) ? Thanks.

This is a recipe my son and I came up with while listening to an old Simon and Garfunkle album. We call it Scarborough Fair Pork Roast. 5 lbs boneless, butterflied pork loin, 1 c diced onions, 1 c diced celery, 1 Tbsp minced garlic, 1 Tbsp dried parsley, 1-1/2 tsps dried sage, 1 Tbsp dried rosemary, 1 tsp dried thyme, 2 Tbsps olive oil, salt & black pepper. Preheat oven or grill to 325F. Mix everything except pork and season with salt & black pepper. Spread over the pork loin, roll and tie. Roast 35 minutes per pound, until internal temp is 160F. Leftovers make great sandwiches. dbonniel@yahoo.com

hey from michigan!! does anyone know how to grill ribs (spare and country style) without them drying out?? i preboil in water and beer, but tonite i will pressure cook them to get them tender. but how does one get tender ribs? please post the answer as i will be looking. :-) MICKEL

Hills o' Worcester Baby Back Bubble Bath...For two to three racks of ribs (or pork tenderloin). Mince one medium onion and 5 cloves garlic and sautee in 1/4 cup olive oil until tender. Add 2 cups cider vinegar, 2/3 cup ketchup, 1/4 cup Luisiana hot sauce, 3/4 cup brown sugar, 1/2 cup molasses and 1/4 cup maple syrup, simmer for one hour. Brown racks of ribs (after coating in black pepper and rosemary) in olive oil in a large pot (not aluminum). Add 2/3 of the sauce to ribs and bake at 250 for three to four hours. Boil down remainder of sauce for dipping. (Not to shabby for Worcester, MA)

MICKEL in Michigan - cook your ribs in the crock pot 'til they are tender...then grill them just long enough to brown the outside then brush on the sauce of your choice...they will melt in your mouth! Wally from TN/VA (currently cookin' southern style in Sicily!)

Mickel in Michigan.Probably your only problem is cooking them too fast. Ribs, like all good bar-b-que takes time. LONG AND SLOW--LONG AND SLOW-- LONG AND SLOW.

HI, I've experimented for several years coming up with this one and I've not found any that I like any better. This is a great Dry Rub for Ribbs and Boston Butts. 4oz. of paprika..4oz. of Chili powder with cumin in it...2oz. red pepper..2 oz. of cheyene pepper...1 oz. black pepper...1/2 oz. white pepper...1 ounce of MSG...4oz. of garlic salt...1 oz. of onion salt...1 teaspoon of dried mustard powder...Mix all the ingredients together and after rinsing the meat off, coat real heavy. This makes the pork taste a lot better than you might think so please give it a try and let me know how you like it. Farris Younger fyoung@piggott.net

I am looking for way's to BBQ pork in a walkin smokeror smoke house. I have a store and we do our on BBQ I am just looking for new way's to BBQ the pork.

Recipes to follow. Immediately, though, I need a source for Sun Luck Korean BBQ sauce... very tasty, and not too hot as some Korean sauces can be. It used to be available here in No. Calif, but no more. I believe it was distributed out of Seattle. Anybody have a clue?

Looking for South Carolina hash recipe, the kind served over rice at places like Carolina BBQ, Bobbys BBQ in Aiken, SC. Any help would be appreciated. Email: mike@goaiken.com. I enjoy BBQ'n pork ribs on the grill. I'd like to try BBQ'n pork ribs with a Cajun flavor. First, would someone have a recipe that deals with BBQ Pork Ribs - Cajun Style? Second, I have both a gas gril and a smoker grill for the job. What one is the best recommended for BBQ'n pork ribs? And if anyone has other recipes to share for BBQ'n pork ribs, I'd greatly appreciate it. Email: Mark.Schollmeyer@mail.sprint.com

Try this if you like.It's a sauce I like personally for barbecue.Mix 2 cups of ketchup(get the good thick kind),a little brown sugar,a touch of molasses,some onion powder(opt.),8 oz.of Coca-cola(not Pepsi or RC or the store brand),place all ingredients in a saucepan over slow heat to simmer.If you want,you can add a dash of Whiskey and/or hot sauce(I use Jamaica Hell Fire at times,but suit yourself on the zip you want).Let it simmer until it is of a thick consistency to brush on your meat.Apply generously to meat while it is barbecuing.Turn meat frequently so as not burn it to a crisp until it is slow roasted to your perfection. Kaci kacibear@hotmail.com

I am trying to locate a barbecue sauce called "Old Smoke House". My husband used it several years ago and has not been able to locate it again in Arkansas. If anyone has heard of it and knows where to buy it please e-mail me at barteln@msn.com TURKEY MARINADE In a gallon zip lock bag put a boneless turkey breast. Add two parts Sauterne wine, ( don't try to drink it too salty ) available @ most grocery store chains near the vinegar, one part vegetable oil and one part Soy sauce. Maranate overnight and grill on a medium heat turning often for about 15 to 30 min depending on the size of your breasts ( yes, the one's on the turkey ) Enjoy!

Hello from Janice in Taiwan. I'm out here teaching English! Thought I would send you a local recipe for barbecued pork kebabs. You'll need about one and a half pounds of pork fillet which you cut into strips. Make a marinade from the following: 2 spring onions, chopped, 2 cloves of garlic, crushed, a small piece of fresh ginger, chopped, 2 tablespoons of cooking wine, half a cup of soy sauce, half a tablespoon brown sugar, half a tablespoon lemon juice, 2 star anises and one and a half cups water. Leave the pork to marinate overnight if possible. Thread it onto wooden skewers, alternating with chopped red bell peppers and slices of Spanish onion. Put on the barbecue! That's it.

Love to make pork with this marinade. 3lbs. pork tenderloin., quarter cup bourbon, I use Jim Beam, quarter cup soy sauce, 2T. brown sugar, and 2 cloves of garlic, sliced. Marinade at least two hours. I do it overnight. Cook on grill until internal temperature of pork is 160 degrees. Always goes fast. Enjoy.

Tom's happy happy pork tenders. Take pork tenders and put them in large zip lock bag. Add lemon pepper seasoning, then add 1/2 bottle of Ken's Sweet Vidaila Onion salad dressing and put back tenders in fridge for 2 hours.Heat grill to medium and cook tenders for about 12 to 15 minutes on each side . Let tenders sit for about 7 minutes before cutting and slice them in 1/2 inch slices at a slight angle( for presentation). Serve with baked beans, spinich salad( with Ken's salad dressing) and garlic bread.yum yum

Want tender-fall-off-the-bone baby back pork ribs? It's easy! Simply grate the rind of 1 lemon, mix 1 tsp cumin, 1 tsp black pepper and 2 tsp of garlic and rub on ribs. Let stand for 4 hours in the fridge. Then place your entire rack(s) of ribs in a large pan. Add 1 cup of water and cover tightly with foil. Bake at 300 degrees for two hours. Then crispy them up on a hot grill adding lots of sauce! You'll be a hero at your next BBQ!

This is my recipe for BBQ sauce. I use it in combination with a good dry rub. (Maybe 'cause I'm Italian, who knows.) 1 to 1 1/2 cups good ketchup, 3 tbsp dark brown sugar, 1/4 cup apple cider vinegar, 2-3 cloves garlic (crushed)or 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp yellow mustard, 1 tsp crushed red pepper. Cover ribs in your favorite dry rub, cover and let sit overnight in the fridge. BBQ SLOW SLOW SLOW and baste with the sauce the last 10-15 min or so. Just long enough for the sugar to start to burn around the edges. YUMM! Who's in the mood for BBQ?

Simple marinade for pork chops...a little hot sauce on both sides, a little more soy sauce on both sides, dry season both sides (pepper, red pepper, garlic powder, whatever you want)...allow to marinate for 1-6 hours... sear both sides well, then cook slow...delicious...i have also marinated pork roast and/or butt in this manner with great results...

I TAKE A LARGE BAKING PAN WITH ABOUT 3/4 HI SIDES.I LAY A LARGE PIECE OF ALUM.FOIL IN THE PAN I THEN LAY MY RACK OF RIBBS ON THIS.I THEN SEASON THE RIBS (I TRY DIFFERENT THINGS).I THEN PUT ANOTHER PIECE OF ALUM.FOIL OVER RIBS.I THEN FOLD THE TWO PIECES OF ALUM.FOIL TO MAKE AN AIR PACKET.I PERHEAT OVEN TO 325 AND COOK RIBS FOR 2 HOURS.I THEN I REMOVE THE TOP FOIL CAREFULLY AND POUR OUT THE LIQUID.I THEN BRUSH WITH SAUCE AND COOK UNDER BOILER UNTIL BROWN(TOP AND BOTTOM)

slow you say - cookin' ribs, i usually rub mine, bake em at 250 for 2 hours ... then: wrap in foil and put in freezer for 30 minutes (this cools the meat quickly pulling it away from the bone for easier consumption) then onto the grill with sauce! lotsa sauce ... anyone have a suggestion as for a slower better cook time?

Can't say as to the exact amounts, but just play with it a little for a good FAST BBQ sauce: 1 cup ketchup quarter to half cup Coca Cola 2 TBSP Worcestershire Crushed red (Ceyenne) pepper to taste Like I said, you can fiddle with the amounts to suit your taste, but I was shocked at how good, cheap and fast this was. Lots better than most store bought gluck.

Here's a North Carolina style Sauce for pork. 1 gallon apple cider vinager 3/4 cup salt 1 cup crushed red peppers 1 large can tomato juice 3 tablespoon black pepper 4 teaspoon caynne pepper 4 teaspoon paprika mix all in large pot, cover bring almost to boil let cool. I use half as a marinade for butts and shoulders (over night - 3hrs minumum) for either very slow baking, grilling, or smoking. generously spoon over meat when it is done.

Here is my fall off the bone baby back ribs. This recipe did start out from the Champion Ribs recipe on left menu of this website. First of all, forget everything said in the recipes above about boiling, baking and pressure cooking. The night before,remove the membrane from the back side, coat with yellow mustard, apply a dry rub, wrap in plastic and stick back in frig. 8 Hours before you want to eat, remove from frig, start up offset smoker. Cook the ribs at a low low temp. for four hours and add apple and hickory chips every hour. All you are doing at this time is getting the flavor right. Don't overdo the wood chip. A handful of chips each time. After 4 hours, remove and wrap ribs tightly with heavy duty alum foil, this will keep the ribs moist. Put'em back on smoker, add charcoal and crank the heat up to 190 - 200 for 3 hours. This is when the actual cooking takes place. No need to add wood, the smoke can't get to the ribs anyway. You can tell when the ribs are done when the meat starts to pull back and expose the tips of the rib bone. Remove ribs and unwrap. Put back on smoker and add your favorite sauce for the last 15 min. The last time I did this recipe, the slab broke in half when I used tongs to pich them up. Now that is tender!

SIMPLE SOUTHWEST: Take some pork chops or steaks, doesn't really matter. Marinate from about lunch time to about when you get off work, I use Stubb's for Pork, I don't know how local it is to get...but grill your ribs until just about done, maybe still a LITTLE pink coming up, then throw on diced green chilie-NOT jalepenos-and cover the top with Montery Jack cheese. Let the cheese cook until it starts to melt good-watch the heat or you'll burn the meat and not melt the cheese. Good stuff, and not to hot for the wife and kiddos J

Here's you a great Dry rub: Everything will be ounces, 6oz. red repper---6oz. black pepper(course grind)---6oz. paprica--------6oz. garlic salt---1oz dry mustard powder-----1oz. minced onions-------2oz. celery salt or Natures Seasoning. Mix all this together and you got a great dry rub. Hope you enjoy, Farris Young(Leonard, Ark)

Here's an easy super-sweet and tangy baby back rib sauce. Not one disappointment yet. 1 to 1 ratio of a good ketchup and vinegar (about 1 cup each per slab of ribs). Bring to a boil then reduce to simmer. Add as much honey and brown sugar as you want (again, at least a cup of each). Cook down 30-40 mins until brown and thick. should water your eyes when you smell it. Baste ribs, wrap in foil, cook for 3-4 hours @ 250-275. Leave lots o' sauce for dippin cuz...gotta go.

Whenever you smoke your chicken inject it with 4oz. of peppermint Schnopts.

A basic Pork Rub 2 Tbl.sweet paprika 1Tbl.salt 1Tbl. onion powder 1Tbl.garlic powder 1Tbl black pepper 1Tsp.5 spice powder (can pick it up in orientle section) 1/8 Tsp.thyme 1/2 Tsp cayenne pepper

1 litre of brains bitter mixed with 2 tbl spoons of salt and 1 tbl spoon sugar mixed together well then add to whole onions and 1 red pepper diced and cored. leave standing for 10 hours pref 24 then you got yourself a traditional welsh bbq sauce and marinade delish.... craig... for an extra special something you can also add the white of 3 eggs and 3 whole unpeeled banana`s enjoy craig

TAKE THICK CUT OR BUTTERFLIED PORK CHOPS AND STUFF WITH SWEET CORNBREAD AND APPLE. BASTE WITH TERRIAKI AND WRAP WITH LEAN BACON. SERVE WITH PASTA OR GREEN SALAD.HAPPY EATING.

BBQ Ham from Moldy. One fresh uncured ham, rub with the dry pork rub submitted by the Apple City cookers. Place in 250 degree pit over a water pan half full of Sangria wine and a small can of pineapple slices and 1/4 thick slices of Valencia orange. Smoke for 2 hours with apple wood, and slow cook an additional 6 to 8 hours using lump charcoal. Remove from pit and let stand for 30 minutes, then slice or pull into pieces and serve with grilled potatoe wedges.

The BEST RIBS I"VE EVER HAD! Smoke'n Joe's Sweet Mesquite Ribs. First of all you MUST have a wood smoker or acess to medium heat and the ability to use Mesquite chips, chunks, or logs. Get the best quality ribs you can find. DO NOT PRECOOK OR PAR-BOIL! DO NOT WRAP IN ALUMINUM FOIL Cook over medium/medium-low(300-400 degrees) heat for 3-4 hours using Mesquite for flavor (if using logs let the fire burn down to coals before adding the meat and if your adding chips or chunks to charcoal make sure not to add too many at a time or they will smoke too much and make the meat bitter)About 30 minutes before the ribs are done baste with Goode Co. Original Barbeque Sauce (available at www.goodecompany.com ) on both sides 2-4 times(allowing the sauce to cook-on for about 5-10 minutes between applications)and that's it! They are the best Southwestern style ribs anywhere! It's all in the sauce, the wood, and the cooking time/temp. A true Texas recipe! When cooking with Mesquite it tends to turn the OUTSIDE of the meat a pinkish/red color. Don't worry this is normal the inside of the meat (no matter what kind) should still look the way it normally does when done. Happy barbequeing!


Here's a great money saving idea. Wood chips and chunks never go bad. So why not order them in money saving bulk boxes? Simply keep them in a dry area and use as needed! Click & Order Your Bulk Chips & Chunks TODAY
Bad Weather? Too hot or cold? Know what your bbq pit is doing with these Wireless Thermometers	There's not a better BBQ glove. Stylish Suade, lined and double protected from the elements. FlameX Leather Gloves	Get all of Smoky Hale's wisdom and become the best cook around. Learn to do it right!	When cold, romance or just having to burn something, our designer firepits will do it all. Get free shipping on SoJoe FirePits today
Visit The Barbecue Store Today! FREE WINE @ The Barbecue Store CLICK HERE TO FIND OUT MORE

Subscribe now to The Smoke 'N Fire Enquirer, the Internet's most popular backyard grilling and barbecuing on-line tutorial and we'll send you FREE recipes, techniques and tips for preparing the finest outdoor meals. FREE! See a Sample Newsletter
Names are really important because we give FREE STUFF away in our newsletters!

See Our Privacy
Policy Here

Free Smoke 'n Fire Enquirer

Email *

FirstName

LastName

* Required Field

Since February, 1996

The Recipe Hotline

Here's a great money saving idea. Wood chips and chunks never go bad. So why not order them in money saving bulk boxes? Simply keep them in a dry area and use as needed! Click & Order Your Bulk Chips & Chunks TODAY

Visit The Barbecue Store Today!

Here's a great money saving idea. Wood chips and chunks never go bad. So why not order them in money saving bulk boxes? Simply keep them in a dry area and use as needed!
Click & Order Your Bulk Chips & Chunks TODAY