7 Grilled or Smoked Recipes to Make in April

Though the dregs of winter are still in evidence, spring has sprung in most of the country, opening up new seasonal culinary possibilities. You might see ramps in the market—those fabulously pungent wild leeks that grow in eastern woodlands and that are so good when lightly grilled—or foraged fresh morel mushrooms that, when sautéed in […] The post 7 Grilled or Smoked Recipes to Make in April appeared first on Barbecuebible.com.
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Burnt End Bologna Bites

Bologna bites, double smoked until pillowy tender and slathered in a buttery barbecue sauceAuthor informationScott ThomasScott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill. | Twitter | Facebook | Google+ | Pinterest |
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Filet Mignon!!!

Oh wow, oh wow, oh wow!!! Ok, so I cut a tenderloin piece into 1.5" thick steaks. Wrapped with bacon held together with two toothpicks. Coated both sides liberally with Kosher salt and crushed black pepper. Blasted the bbq, getting it up to around 500F to 600F range, with cast iron skillet coated with pile oil. Once the oil was smoking, I put on the steaks 4 minutes on the first side. Then I took off steaks and added butter, table spoon of chopped garlic and table spoon of rosemary to the skillet. Once the better melted, I put the steaks back on the other side for another 4 minutes. I basted with the juice every 20 seconds. I then took it to the top wrack of the bbq at 400F and cooked until it reached internal of 135F to 140F. Basically took another 3 minutes to hit that. Turned out perfect!! I had more steaks than could fit in the skillet, so I made sure I kept them all at the same point in the process. Cooked side 1, putting cooked pieces on a plate while others also cooked on side 1. Then cooked them all through side 2, then put them on the top wrack. Worked well. Here's some pictures.  
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Rookie effort on some pork tenderloins; suggestions welcome

New to BGE as of December 2020, I've been reading posts and watching videos. While I still stress over little things like the temp and cook time (I know, it's done when the meat says it's done. Would somebody tell my wife?), I've been having fun and haven't ruined a meal yet; which is my number one goal.  Today's Pre-Easter Tenderloin Feaster went like this: Smoked a pair of relatively fat-free tenderloins. The first, I butterflied, stuffed with a mixture of cream cheese and chopped jalapeños, then dusted with Dizzy Pig Swamp Venom, wrapped 'em in bacon and topped it off with Flatiron Pepper Co's "Four Pepper Blend". Plenty of heat, yes? The second one was for our family with milder tastes. Olive oil, brown sugar, then a light coating of Dizzy Pig Pineapple Head. Indirect cook at 250. Was planning to glaze at 130, then pull at 140. But the internal temps jumped quicker than I thought and all were pulled between 145-150. A short rest, lots of hands digging in while I was attempting to slice and the results were unanimously positive. But I'm always looking to improve and would welcome any tenderloin suggestions. Thanks in advance!
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Loaded Black Bean Dip

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BBQ University™ 2021 – Menus Revealed!

As the sun rises over the May River in Bluffton, South Carolina, we’ll be firing up our grills and smokers for 2021 session of Barbecue University™—June 17 through 20—just in time for Father’s Day. And what a menu we have for you this year—with electrifying recipes inspired by the new season of Steven’s Project Fire […] The post BBQ University™ 2021 – Menus Revealed! appeared first on Barbecuebible.com.
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How I Won a Virtual Barbecue Competition

These days, we are all are doing things differently due to the pandemic. Live cooking competitions have been on hold for obvious reasons. Video conferencing has become a way to stay connected to family, friends, and co-workers. A virtual cooking competition? I was skeptical at first, but it was a blast! I belong to the […] The post How I Won a Virtual Barbecue Competition appeared first on Barbecuebible.com.
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Char Grilled Oysters with Butter and Wine

Fresh oysters, shucked and topped with compound butter, sprinkled with bread crumbs and grated cheese, and then char grilled to a briny, savory, buttery perfection. Author informationScott ThomasScott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill. | Twitter | Facebook | Google+ | Pinterest |
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Grilled Meatloaf Paninis

So last week I was left very pleased with a Dr Pepper-glazed planked meatloaf I had grilled up, but it still didn't move meatloaf up into a more loving spot in my heart. Don't get me wrong, I like meatloaf, it's just never something that excites me or that I consider turning to on a regular basis. Having that mindset, it also doesn't help that meatloaf leaves a lot of leftovers, but this time around I decided that to up my desire to keep eating that loaf, I'd try making it into sandwiches, and with that, this grilled meatloaf panini has finally bumped meatloaf up into something I would want to make again and again.
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Easy Fire Roasted Poblano Crema for Carnitas

Fire-roasted poblanos are the key to this fresh and vibrant crema that is perfect spooned over carnitas or an abundance of other things! For a quick, easy, and simple upgrade to your sauce game, this recipe is it!  This post was sponsored by Curly’s® BBQ. All thoughts and opinions are my own.  Simple meals are... Read On → The post Easy Fire Roasted Poblano Crema for Carnitas appeared first on Girl Carnivore.
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Cheddar Jack Double Stack Smash Burger Sliders

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