The EAT Barbecue sauces and rubs are the product of Rod Gray, pitmaster for the Pellet Envy competition barbecue team. The team is comprised of Rod and his wife Sherri. The duo began competing in 2001, and since that time have managed to rack up an astronomical 50+ Grand Championships. Pellet Envy has spent 10 straight years as a nationally ranked barbecue team, was the KCBS national Team of the Year in 2009 and runner-up Team of the Year in 2010, and has been named the best cook in the country for pork ribs and beef brisket. That’s a pretty substantial resume, and the release of their new EAT Barbecue products has only strengthened it. Essentially they have bottled Pellet Envy’s championship recipes, as these are the exact BBQ rubs and BBQ sauces they use on the competition circuit week-in and week-out.

I had a few extra slabs of spare ribs hanging out in the freezer, so we decided to test out Pellet Envy’s championship rib recipe (which is made up of the EAT Barbecue ZERO to HERO barbecue rub and the EAT Barbecue IPO barbecue sauce).

The first thing to do is to get the slabs rubbed down with heavy coat of the ZERO to HERO barbecue rub. When tasting the rub straight out of the shaker its noticeably sweet, packs a strong garlic flavor, and has a bit of heat on the finish.

Gently pat the rub into the meat, and then flip the slabs over and season the other side with a heavy coat as well.

I like to give the rub some time to set on the meat before going into the smoker. This is a process called “sweating”, because the salts in your rub start pulling moisture to the surface of the meat. I let these rest for about an hour after they were seasoned. You can see that this process activated the paprika and chili powder within the rub because the coloring has gone from a bright orange to a deep red.

The ribs then went into a 275 degree smoker with apple and cherry wood. I’m lazy when it comes to doing dishes and cleaning out my smoker, so I put these over a foiled cookie sheet to catch the drippings.

Two hours later I checked on the ribs to see how they were coming along. The smoke had darkened up the slabs nicely and the bark had set, so they were ready to be wrapped.

Each slab was double wrapped in heavy duty aluminum foil with brown sugar and honey. The added sweetness creates a nice braising liquid that will glaze the meat as it continues to cook.

The foil packets were sealed up tight and returned to smoker.

Two hours later I opened up the foil packets to check the tenderness of the meat. In KCBS sanctioned contests the goal is to have the meat be tender enough to cleanly pull away from the bone when bitten, but not so tender that the entire bone falls out of the meat. I can just tell by feeling the slab if it’s cooked the way I want, but a good test to grab the end of one of the bones and twist it. If you can feel it coming loose, then you’re probably in good shape. If you’re unable to twist, then wrap up the ribs again and put them back in the smoker for another 30 minutes (repeating until tender). Of course if you’re just cooking at home, then feel free to roast the meat completely off the bone. That’s the way I prefer to eat ribs when we’re not cooking for competition. These were exactly where I wanted them, so I transferred the slabs to a cutting board and discarded the foil and remaining juices.

Next comes a slathering of EAT Barbecue IPO sauce. Rod describes it as “a Memphis sauce that defected to Kansas City”, and I would say that’s a spot on description. It’s a thin tangy sauce like you’d expect from a Memphis style product, but sports a rich dark flavor more associated with a Kansas City style. It’s easily poured, and has nice deep red coloring.

I like to slice my ribs from the backside so that I can easily see the location of the bones, so the slab was set on the cutting board with the meat side facing down and then basted with the EAT Barbecue IPO sauce.

I ran a knife between each bone, completely cutting through the meat and separating it from the rest of the slab.

I then flipped over each individual rib and basted the top side of the slab with more of the EAT Barbecue IPO barbecue sauce.

Repeat the entire process for the second slab.

And now comes the moment of truth…the tasting! The sweet rub perfectly compliments the natural flavor of the pork, and the vinegar in the sauce provides a subtle tang that adds complexity to the overall flavor of the rib. And if I do say so myself, the ribs were cooked absolutely perfect!

All in all, it’s pretty easy to see (and taste) why Pellet Envy is considered one of the best rib cooks in the country. There’s balance and complexity within the EAT Barbecue sauce and rub, and they create a beautiful coloring that made for a stunning presentation. We shared the remaining of the two slabs at our neighborhood picnic, and the decision was unanimous. The EAT Barbecue line of BBQ sauce and BBQ rub is definitely a keeper!Similar Posts:

• Free Stuff: Guy Fieri’s Summer Grilling Essentials
• Contest Recap: Smoke on the Water
• The Monthly Rubdown: Firebug Sauces

Post from: BBQ Addicts

EAT Barbecue: Championship BBQ Rib Recipe

“Fill Up Before You Go: Go ahead, ruin your appetite before heading to the barbecue bash. You need a snack that provides satiety so you don’t show up half starved. And certainly don’t “hold out” on eating beforehand. Fasting all day in prep of a big barbecue is the worst thing you can do. You’ll slow down your metabolism and wind up overeating – a double whammy!”

The only time that you’re allowed to pre-eat before a barbecue is if you’re pulling a “Joey Chestnut” style warm-up to stretch out your stomach to make room for more barbecue. Otherwise starving yourself ahead of the feast is an absolute must-do step in the pre-barbecue routine.

“Assess The Situation When You Arrive: Sometimes, your attitude going into the meal can make or break your barbecue experience. If you see spinach dip when you enter, you may think, “There’s nothing healthy here, and I might as well pig out.” Then you notice chicken skewers, shrimp cocktail, crudité and way more. Be patient, scope out the scene and then use what is available to create as proportioned a meal as possible.”

Really…spinach dip?!?! That’s the bellwether for what type of food is being offered up at a cookout? Your assessment should be focusing on the number of pork products being served: ribs, pulled pork, sausage, bacon-wrapped anything…

“Try To Skip That First Drink: When you have your first drink before you even say hello to the guests, you’re probably off to an overindulgent night. You’ll end up consuming too many calories from alcohol, and then the effects of said alcohol may inhibit your willpower and make you consume too many calories from food, too.”

The whole point of having a barbecue is to bask in the glory of an overindulgent night. Protocol demands that you greet your guests at the door with ice cold adult beverages, and promptly direct them to the buffet line. The only willpower you need is suppressing the meat sweats for as long as possible!

“Fill Your Plate Once: Take one serving of lean protein – just one! Go for barbecue chicken or fish, which are usually the leanest options. Fill the rest of your plate with other healthy foods, such as grilled vegetables, roasted corn, tomato slices and salad. Enjoy that first plate, but then stop eating and enjoy the people – not food – around you.”

Of all the tips in this article, this one is by far the most atrocious. Fill your plate only once?!?! I deploy a very specific buffet strategy that requires multiple trips to the food troughs. The first pass is dedicated to filling a plate with one-bite samples of everything available, that way I can quickly identify the standouts. Pass 2, and sometimes 3 and 4, focus on quantity of said standout items. Then the final pass is strictly for desserts. The only possible way I could deviate from this strategy is if the plates are replaced by cafeteria trays.

“Host A Healthy Barbecue: If it’s your turn to do the hosting, serve delicious and healthy options for your guests. Instead of those heavy, saucy chicken wings, try this recipe for almond-crusted chicken skewers. Light and satisfying, these skewers are the perfect blend of sweet and savory. And unlike some traditional barbecue fare, this refreshing dish won’t leave you feeling overstuffed for the rest of the party.”

If I invited my friends over and served up almond-crusted chicken skewers with a light and refreshing fruit salad, then I’m pretty sure I’d be forced to cough up my Kansas City Barbecue Society membership card right there on the spot. In my world, chicken wings slathered with BBQ sauce are the light and refreshing starter for a barbecue while the big meats (brisket and pork shoulder) slow roast inside the smoker.

• BBQ Game of 2009: Pig Craps
• Shrimp Boil Recipe: Camping Style Low Country Boil
• Restaurant Review: 4 Legs Up BBQ

Post from: BBQ Addicts

Response to Huffington Post’s Healthy BBQ Eating Tips

Similar Posts:

• Webster House Grilling Event & Book Signing
• The Monthly Rubdown: Cowtown BBQ
• Free Stuff: BBQ Library Giveaway

Post from: BBQ Addicts

BBQ Infographic: Girl vs Grill

The La Caja China roasting box is a fairly unique cooker, especially if you’re used to the traditional smokers and/or spit roasters. The best way to describe it is a giant Dutch Oven. It’s a large rectangular box that’s constructed out of aluminum lined plywood. A butterflied roasting pig gets sealed inside, and then a charcoal fire is lit on the racks sitting on top of the box. The heat from the fire presses down on our little piggy friend, cooking him to perfection in a mere 4 hours!!!

So, the first thing to do when planning a pig roast is to line up a supplier for your pig. I happen to have a connection to a Berkshire pork processor up in Iowa, so I made a call to my contact at Eden Farms. I let them know that I was looking for, and then 3 days before the big cook I had my very own Berkshire pig.

The pig arrived frozen solid, so I iced him down in our bath tub to slowly thaw out over the course of a couple days. (This is the part where I need to thank my wife. Needless to say she was a bit hesitant when I told her that I wanted to thaw a dead pig in our upstairs bathroom, but she understands my addiction and was more than willing to sacrifice our guest bathroom for the weekend.

The key to thawing the pig, especially in a bathtub for a couple days, is to keep him on fresh ice. He (for some reason I refer to the pig as a he) was wrapped in a large plastic bag, so I kept him inside the bag during the thaw. The ice was then packed around the outside of the wrapped pig, and I left the drain open to prevent any standing water from forming. The tub ended up holding the cold temps really well, so I didn’t go through near the amount of ice as I was planning. Every 6-8 hours I would check in and add more ice as needed.

The morning of the roast we took the pig out of the ice and carried him outside to get prepped for the cooker. To make sure he was good and clean, I gave the pig a good rinse with some water before putting him up on the prep table.

Once on the table he needed a little knife work before being ready for the box. In order to evenly cook inside the La Caja China, then pig needed to be butterflied to lay flat. To do this, we laid the pig on his back and the I used a large chefs knife and a rubber mallet to split the spine between the two front legs. The cut I made ran a majority of the length of the ribs, but I imagine this could vary depending on the size and anatomy of each animal. I also removed the membrane from the ribs and trimmed off any small hanging pieces of fat.

After trimming we injected him with approximately 1 gallon of my competition pork injection, focusing mainly on the shoulders, hams, and loin. All I had available was a few small hand injectors, so this took a little longer than I was planning. Before my next pig roast I will be investing in larger injector gun or one of those automatic injector pumps. This will save lots of time, and some hand cramps!

Once injected, I rubbed the entire pig with hefty coating of kosher salt following by a layer of Bad Byron’s Butt Rub all across the cavity. I chose to use this rub because it doesn’t contain any sugar, which I thought would burn under the high heat produced by the La Caja China.

Once the pig was fully seasoned, we wrapped him back up in plastic with ice bags on top and let him rest for another 4-6 hours to absorb the flavors of the injection and rub. 2 hours before the roast started, I pulled the ice bags off the pig to let him come to room temperature. It was a pretty hot that day, and I had my prep table setup in the garage, so it didn’t take long for the pig to come to room temperature. If you were doing this process in an air conditioned room, then you may need to let the pig sit a little longer.

In hindsight, this is the point at which I made a mistake. Before lowering the pig into the roasting box, you’re suppose to secure him inside of a wire rack to help keep him splayed out. Unbeknownst at the time, I had actually secured the racks upside down, which is why there is a bar running through the pig’s mouth in the above picture. Instead of the racks acting as a cage to hold the pig together, they act as risers to lift the pig 2-3 inches off of the drip pan. This then allows the hot air to circulate underneath the pig during the cooking process. This was definitely an important detail, so take note of this if you plan to do your own roast.

After sealing the pig inside the box, all you need to do is follow the simple instructions conveniently printed on the side. 16 pounds of charcoal were lit initially, and then more was added per the recommended timings. After 3 hours of roasting, the pig is then flipped to expose the skin side to direct heat. This makes it nice and crispy!

The flip is when I noticed that something wasn’t going as planned. This is the point in the process where you are supposed to score the skin with a knife. The instructions and YouTube videos showed this happening with relative ease. The first slit I made went great, but the skin near the center wasn’t quite as tender as I was expecting. I was able to cut through the skin, but it required a bit more umph than the edges. This was because the skin was in contact with the drip pan, so the heat wasn’t able to circulate under the pig.

To make up for the less than tender skin, I let the pig roast a little longer than the recommended time after the flip. After about another hour, the skin became nice and crispy and we were able hoist the golden brown pig from the roasting box and place him on the serving table.

The final product was moist and juicy, and the rendered pork fat flavor was unmatched! The only issued caused by my oversight with the rack was that the meat wasn’t quite as tender as I would have liked. It never reached the point of being able to pull the meat cleanly from the bone, so we mostly enjoyed sliced pork. Regardless, it was absolutely delicious! I was really surprised at how well the flavor of the rub penetrated the meat. The heat of the roaster really activated those flavors, and they were absorbed by the entire hog.

All in all, my first pig roast was a resounding success! I learned a few lessons along the way, and have a game-plan in place for making my next roast even better. Special thanks to everyone who came out for the birthday bash! I can’t think of a better way to spend my 30th birthday than cooking for 100 of my closest family and friends!Similar Posts:

• Food Photography: Low Country Boil
• St. Patrick’s Day Food: Corned Beef Recipes
• EAT Barbecue: Championship BBQ Rib Recipe

Post from: BBQ Addicts

Birthday Bash: La Caja China Pig Roast

We’ve all seen those cooking shows, live demonstrations, or even have a drunk uncle who glugs a hearty dose of bourbon whiskey into a barbecue sauce and says “don’t worry, the alcohol will cook off”. It’s easy to see where this general assumption would come from, as the boiling point of alcohol is significantly lower than the boiling point of water, but the cold hard fact is that you can never cook off the entire amount of alcohol that is added to a dish. You can get close, especially with longer cooking times, but you might be surprised to find out how much of the alcohol content ends up residing in the food you ingest:

For the sake of full disclosure I should let you know that I’m nowhere near opposed to having a hearty dose of booze in my food, but I do think it merits attention to know it’s there. Everyone that cooks and shares meals with friends and family knows that you inevitably encounter individuals with certain dietary restrictions. Being in tune with your ingredients, and how they react during the cooking process, will make you that much more of a versatile grill master. So go ahead and tuck this little tid-bit of information in your back pocket for the time being, as you may need it at some point in the future.

And in case you’re interested in sampling some of those boozy recipes that Alton was featuring on Good Eats, here’s the links to his full rundown over on the Food Network site:

Cheddar Cheese Beer Bread
Lamb Shoulder Chops with Red Wine

Just a fair warning though. If you’ve never had beer bread, be prepared to become addicted. One taste and your mind will run wild with all the different flavor combinations to pair with your favorite brews.Similar Posts:

• The Basics Of High Altitude Grilling
• Shrimp Boil Recipe: Camping Style Low Country Boil
• Fastest BBQ Chicken Ever

Post from: BBQ Addicts

Cooking Myths: Recipes With Alcohol

To help ignite your inspiration, the National Pork Board and Guy Fieri are excited to offer a “Summer Grilling Essentials” prize pack to giveaway to one lucky visitor of our BBQ Addicts community. The lucky winner will be hooked up with everything you need to kick your outdoor cooking into high gear for the second half of the summer grilling season.

The prize pack includes Guy’s new cookbook Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It, four (4) bottles of guys new line of BBQ sauces, the ultimate grilling tool set, a digital thermometer, and a $25 gift card to purchase pork at a local retailer. To get entered into the drawing, all you have to do is leave a comment below and/or on our Facebook fan page letting us know why you love pork. (HINT: commenting in both locations will double your chances of winning!!!) On Monday, August 1st, we’ll randomly select one lucky winner from all those who have entered. Good luck!

To hype up your appetite awhile you anxiously await the announcement of the winner’s name, Guy has also hooked us up with a brand new hot-off-the-presses pork recipe.

Cuban-Style Grilled Spare Ribs with Mojo Sauce

8 pounds pork spare ribs, trimmed of excess surface fat, silverskin removed, cut into 5 or 6
slabs
2 tablespoons granulated garlic
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper

Mojo Sauce
1/3 cup extra virgin olive oil
1/3 cup fresh orange juice
1/3 cup fresh lemon juice
2 tablespoons fresh lime juice
3 garlic cloves, minced
3 tablespoons chopped cilantro
2 tablespoons chopped flat-leaf parsley
2 tablespoons finely chopped chives
1 tablespoon honey
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper

Preheat an outdoor grill for indirect medium heat. For a gas grill, remove cooking grates.
Preheat grill on high. Turn one burner off. Place disposable aluminum foil pan over off burner
and add 2 cups water. Replace grates. Adjust heat to medium (350°F). For a charcoal grill,
place disposable aluminum foil pan on one side of charcoal grate; add 2 cups water. Build
fire on opposite side, and let burn until coals are coated with white ash. Spread coals in grill
opposite pan and let burn 15-20 minutes. Position cooking grate in grill.

Mix granulated garlic, salt, and pepper a together in a small bowl to make a basic seasoning
mix (the bright, bold flavor will come later from the mojo sauce). Season ribs all over, rubbing
seasoning into the ribs well. Arrange ribs over foil pan (a rib rack works great) and cover the
grill. Grill, turning occasionally, until the ribs are nicely browned and the meat is beginning to
pull away from the bones, about 1 1/2 hours. (For a charcoal grill, add 12 briquettes to coals
after 45 minutes.) This gets the ribs nice and smoky for a great base flavor.

Carefully transfer ribs to a platter. Wrap each slab in a double thickness of aluminum foil.
Crimp foil edges to seal packet. Return the ribs to indirect medium heat. (For charcoal grill,
add 12 more briquettes to coals.) Cover and grill ribs until very tender (caused by steam in foil),
about 1 hours.

Meanwhile, make mojo sauce. Process ingredients in blender into smooth sauce, and season
with salt and pepper. Refrigerate to blend flavors, at least 15 minutes. Taste and adjust

seasoning once more just before serving. Makes about 1 1/3 cups.

Return ribs to platter. Carefully unwrap ribs–the ribs will be very steamy and hot, so take care-
-and discard foil. (Ribs can be prepared up to 1 hour ahead at this point. Or cool, cover, and
refrigerate for up to 4 hours.)

Prepare a hot fire in grill. (For a charcoal grill, build a fresh fire, let burn until coals are covered
with ash.) Return unwrapped ribs to grill and cover. Grill, flipping occasionally, until sizzling, 6
to 8 minutes.

Transfer ribs to a carving board and let stand for 5 minutes. Cut into individual ribs and place
on a clean platter. Serve ribs with mojo sauce, allowing each guest to spoon sauce over ribs to
taste.

Congratulations to Ken from Ontario for being selected as our winner! Thanks again to everyone who entered our Summer Grilling Essentials Giveaway!

*Please note that The National Pork Board is not sponsoring the giveaway promotion, but rather supplying the prize pool by providing us with the free gift basket.Similar Posts:

• Free Stuff: Barbecue Sauce Kits From MUG Root Beer
• Free Stuff: Memorial Day Grill Giveaway
• Bubba Keg Review: A Manly Man’s Convection Grill

Post from: BBQ Addicts

Free Stuff: Guy Fieri’s Summer Grilling Essentials

Photo Credit: Megan DaySimilar Posts:

• Food Photography: Surf and Turf
• Food Photography: Painted Hills Natural Beef
• Food Photography: Bacon Explosion Pizza

Post from: BBQ Addicts

Food Photography: Grilled Rib Eyes

The festivities kick off at 11:00 am on Saturday May 14 at the Independence Sam’s Club on 4100 Bolger Drive. We’ll be signing copies of our international award winning barbecue cookbook until 1:00 and food will be available until 6:00 with all donations and proceeds from the event to support the building of Children’s Mercy East, a specialty clinic and urgent care center to be located at I-70 and Little Blue Parkway.

Children’s Mercy Hospitals and Clinics, located in Kansas City, Mo., is one of the nation’s top pediatric medical centers. The 314-bed hospital provides care for children from birth through the age of 18, and has been recognized by the American Nurses Credentialing Center with Magnet designation for excellence in nursing services, and ranked by U.S. News & World Report as one of “America’s Best Children’s Hospitals.” Its faculty of 600 pediatricians and researchers across more than 40 subspecialties are actively involved in clinical care, pediatric research, and educating the next generation of pediatric subspecialists.

Similar Posts:

• Free Stuff: Memorial Day Grill Giveaway
• The Monthly Rubdown: Plowboys Jerk Seasoning
• Weekend Update: Bacon, Bacon, and More Bacon

Post from: BBQ Addicts

Sam’s Club Book Signing

Our friend Ron Lewen has recently devoted himself to a world-wide campaign dedicated to “Saving the Naked Fatty”. As much as we enjoy the extravagant bacon wrapped and cheese stuffed fatties that are floating around the interwebs these days, we wanted to pay tribute to Ron’s efforts and dish up our version of the fore-father to the Bacon Explosion. Those of you that are fans of our BBQ Addicts Facebook page got a sneak peek of this recipe over the weekend, but now we’re rolling out the entire process with even more pictures!

We started out by picking up a couple of 1 pound sausage chubs at the grocery store. We like our food on the hotter side, so I went with a medium and a hot.

Carefully remove the plastic sleeve while trying not to disturb the natural “chub” shape. Once removed, sprinkle gingerly with your favorite barbecue rub. I chose to use our Burnt Finger BBQ Pork Rub because of the lower salt content, but any will do. Just keep in mind that sausage is already seasoned pork, so the sodium levels can get out of control really quickly if go heavy on the rub.

Place the sausage on a grill or smoker over indirect heat at 250 degrees until the internal temperature reaches 160 degrees, which will take about an hour.

While the sausage was smoking away on the grill, I sauteed some sweet yellow onions and fresh jalapenos in a touch of grape seed oil.

After about 30 minutes I took a quick peek to add some more wood chips, and this is what I found inside the grill.

Once the sausage reaches an internal temperature of 150 degrees, give it a quick glazing of barbecue sauce. I used our brand new Pork Barrel BBQ Sweet Sauce. The sugar in the sauce will thicken and caramelize as the sausage finishes cooking.

Once the sausage reaches 160 degrees, remove it from the grill and let it rest for a few minutes so the juices can settle back into the meat. Since these are relatively small pieces of meat, I just let them rest until I’m able to handle them without burning my fingers. Bigger cuts of meat like briskets and butts would need to rest quite a bit longer because they retain quite a bit more heat. Once cooled, slice the fatties into 1/4 to 1/2 inch discs.

We liked the flavor of the hot sausage better, so I placed all of the discs from that fatty on a warm freshly baked baguette.

I then topped the meat off with the onions and peppers…

…and drizzled barbecue sauce over the entire sandwich.

As simple as this dish is, it’s extremely tasty and an extremely easy sausage recipe and a way to get your barbecue fix in the middle of the week when you don’t have time for those long smoke sessions. Show us your fatty by posting pictures to our Facebook fan page.Similar Posts:

• Bacon Explosion: The BBQ Sausage Recipe of all Recipes
• Bacon Explosion: A Fan Club is Born
• St. Patrick’s Day Food: Corned Beef Recipes

Post from: BBQ Addicts

Sausage Recipe: Smoking Fatties

Gish is a home-brew master, so he’s been working on his own beer dough recipe lately. I don’t have the recipe that he uses, so you’ll just have to make do with a store-bought dough, or you can run a Google search for pizza dough recipes and pick out one that you like.

Once you’ve got the dough formed into the pizza shape you want, top it with a mustard/kraut sauce. We used a product called Must-A-Kraut, but this could easily be replicated by mixing sauerkraut, mustard, horseradish, and a splash of vinegar. Layer on a thick coating of Must-A-Kraut, as this will add good moisture to your cooked pizza.

Next, pile on the sliced pastrami. The one I made could have used a little more meat, so doesn’t hesitate to load up. Just think of those giant Reuben sandwiches in the New York delis. More is definitely better in this case.

Top the whole thing off with fresh grated Jarlsberg cheese. A traditional Reuben uses Swiss, but I really like the flavor of Jarlsberg. It’s similar to Swiss, but has more nutty and sweet flavors. Plus I think it melts a little better than Swiss, which works well for pizzas.

The grill racks were slid back inside the Good-One Rodeo, which we had cruising along at 400 degrees, for about 20 minutes (or until the crust was crispy and cheese was melted). We had the top two racks loaded with pizzas, and the upper one was running just a little hotter, so the pizzas on the lower rack stayed in a couple minutes longer.

Just before serving I drizzled thousand island dressing across the top of the pizza.

I must say that this thing came out fantastic! So much so, that we made another one so everyone could have a slice. This recipe is definitely a keeper, and may have even inspired me to make pastrami more than once a year!Similar Posts:

• St. Patrick’s Day Food: Corned Beef Recipes
• Food Photography: Bacon Explosion Pizza
• Shrimp Boil Recipe: Camping Style Low Country Boil

Post from: BBQ Addicts

Leftover Recipe: Grilled Reuben Pizza