Latest blog posts

Mid-January

Its mid January and I haven’t posted anything! Am I getting lazy or what?

My niece asked me to cook for her sons’ Blue and Gold Cub Scout dinner. After talking it over with Pat we decided to cook pulled pork now. We won’t be able to make it to the dinner so we cooked about 75 pounds of raw pork butts. It cooked down to about 35 pounds of cooked, pulled meat. The cooked meat is in vacpac bags and sitting in the deep freezer. In case you are interested, the butts were rubbed with SuckleBusters Hog Waller. Its good stuff for ribs and pork butts (not a paid advertisement).

Published: January 11, 2010

Dr. BBQ -> Ray Lampe

Ray Lampe aka Dr BBQ is a BBQ friend of mine. Check out this video of him on Fox News. He is giving tips on tailgate parties.

Published: December 29, 2009

O.M.G.! I’ve been Munked!

Published: December 20, 2009

Merry Christmas

Hi gang! Christmas is less than a week away, so Im thought I’d wish everyone a Merry Christmas with this Bing Crosby version of White Christmas. Enjoy.

A Charlie Brown Christmas

Published: December 20, 2009

Bon a Pit Grill and SmokeHouse

 The Dudette and I went to an upscale BBQ Restaurant called Bon a Pit Grill and SmokeHouse. Its located at 12200 S. Harlem in Palos Heights Il.

Needless to say that Bon a Pit is not a barbecue only restaurant. Besides barbecue their menu contains burgers, steaks and various Ciabattas, wraps and Baguettes. There was various desserts such as bananna splits, molten lava cakes and other ice cream dishes.

The Dudette had the BBQ Perfecta combo platter. It had ½ slab of baby back ribs, ½ BBQ chicken,  ½ ear of corn, homemade potato salad and oven roasted veggies. I had ½ slab of St. Louis cut ribs, beef brisket, ½ ear of corn, roasted veggies and cole slaw.

 

We expected to get regular restaurant barbecue. Meat that was dried out, oven roasted, boiled and soaked in barbecue sauce. We were very surprised! The ribs (both of ours) were very tender, not quite falling off the bone and very flavorful. The rub and sauce complimented each other. They weren’t dried and chewy like I had expected. Seemed like the ribs came right out of  the smoker.

The Dudette said her chicken tasted like it was grilled, not smoked. She said it tasted good and tender, but it was a bit spicy for her. She thought it was probably the rub and not the sauce. She did ask for extra sauce. Also she loved the homemade potato salad. She liked it so much that she bought extra to take home.

I loved the brisket. It was tender with a good smoke ring. The beef just about melted in my mouth. I wish I could cook brisket this perfectly. The spicing was flavorful and it was lightly sauced. The only thing I could find fault with my meal was the cole slaw. I like tangy vinegar based slaw. This was creamy. Hey, its no big deal!

I have to mention our server. Her name was Ashley. She was cute, friendly and attentive. She kept my coffee cup and the Dudettes iced tea filled.

Now you ask, “Would I eat there again?” The answer is a definite, yes!

Da Dude 

Note: We paid for our meal and we are not connected in any way with Bon a Pit.

Published: December 7, 2009

Cute

Saw this and thought it was cute.

Published: November 29, 2009

Barbecue Friends

To all my Wisconsin friends (OK everybody else also)—

There is a brand new contest in Montello Wisconsin, June 11th & 12th, 2010 that you might be interested in. Its called the “Poor Que”. The reason why its called the Poor Que is because the entry fee is $80! As you might guess the prize money is on the low side.

It is at a campground so your cooking space will be big with water and electricity to all sites. Hot showers close by and you can stay extra nights for $30 a night. It is a campground with all the campground amenities.

The good part is it is K.C.B.S. sanctioned and is a Wisconsin State Championship Contest. I also think that since this is a low money payoff, the big teams won’t be there.

I feel this is a great contest for new teams or back yard cooks that want a taste of contest life. For little more than the cost of a camping weekend you can have fun, share comradery with fellow BBQrs and see how your barbecue stacks up against others.

No, I don’t have anything to do with this contest. I may judge but I have no other interest except to promote BBQ and BBQ contests. It is being run by 2 good friends, Anita and Tony Moore. Great BBQ people that like to promote and cook barbecue.

Check it out at, Poor Que.

Check out the campgrounds at Wilderness Camp Gound. It looks like a nice place to spend a weekend. No, I don’t have an interest in the campground either.

Da Dude

Published: November 29, 2009

Pig Out on Turkey Day!

Happy Thanksgiving everybody! Today  is the big day that everybody was starving themselves all week. Its unofficially “Pig Out on Turkey Day“. Everybody is going to eat their fill of turkey, dressing, green bean casserole, mashed potatoes and gravy and who knows what else. Loosen the belt and prepare to be stuffed more than the turkey.

Now comes the big question, “What do I do with the left over turkey?” Most people eat turkey sandwiches until they are sick of turkey, bread and mayo. Let’s do something different with the turkey. The Dudette says, “As long as it doesn’t contain peas, go for it!” Sooo, how about..

Turkey Pot Pie (no peas)
Ingredients:
4  slices of bacon cut into 1/2 inch pieces
1  pound cooked turkey cut into 1/2 inch pieces
2  cans condensed cream of chicken soup*
1  1 pound bag of frozen broccoli, carrots and cauliflower
1/4 – 1/2 teaspoon poultry seasoning
3/4 cup sour cream
1  can refrigerated buttermilk biscuits

Directions:
1.  Preheat oven to 375 degrees F. In a large skillet cook bacon over medium heat until crisp. Leave one teaspoon drippings and bacon in skillet.

2.  Add turkey and cook until browned. Stir in soup, veggies and poultry seasoning. Cook until bubbly, reduce heat, cover and simmer for about 6 minutes or until veggies are tender crisp.

3.  Stir in sour cream and spoon into a 2 quart baking dish.

4. Separate dough into 5 biscuits. Cut each biscuit in half. Arrange the biscuits, cut side down, around the inside edge (in the hot mixture) of the baking dish.

5.  Bake in preheated oven for 15 to 18 minutes un til biscuits are a golden brown.

* You could use fat free cream of chicken soup.

Turkey Hash
This kinda throw together dish for me. I don’t really have an exact recipe.

Ingredients:
Diced baked potato (or partially boiled potatoes), bacon cut into about 1/4 strips, diced turkey (cooked), diced onions, diced green peppers and whatever else you want to add.

Directions:
Cook bacon until crisp, Remove, and drain all but 1 tablespoon of drippings. Add onions and peppers to drippings and cook until tender. Add remaining ingredients heat through.

Hope you can think of other things to make with left over turkey.

Published: November 26, 2009