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The Smokin' BBQ Pit | howtobarbequelikebubbaq.blogspot.com Reviews
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How To Barbeque Like Bubba Q
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The Smokin' BBQ Pit: September 2014
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The Smokin' BBQ Pit. How To Barbeque Like Bubba Q. Monday, September 15, 2014. Make your Wine Chiller Chillier. I was working on expanding my outdoor kitchen recently, or as I like to call it, the Altar of the Succulent Sentients. Because I recently introduced a new gas powered smoker ( Camp Chef Smoke Vault. And since my charcoal barbecue grill rusted out, a new gas grill ( Charbroil Commercial TRU Infrared. No complaints. The smoker is as "set-it-and-forget-it". Steaks. That's fine for some.but...Like ...
The Smokin' BBQ Pit: June 2013
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The Smokin' BBQ Pit. How To Barbeque Like Bubba Q. Saturday, June 15, 2013. Craft Brews and BBQ. The evening's pairings, hand selected by Jeremy Eseroma, of Harry's Hofbrau fame. Having devoted several posts to wine and barbecue. Some time back, I decided to rethink the process, based on some new friendships and some different sounding and tasting brews and had the first of what I hope will be several, barbecue and craft beer pairings. Chief brew buyer for Harry's Hofbrau. It was a "By Invitation Only".
The Smokin' BBQ Pit: September 2010
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The Smokin' BBQ Pit. How To Barbeque Like Bubba Q. Saturday, September 25, 2010. How To Barbeque - 10 Simple Rules. I know, and if you don’t want to follow them, that’s up to you. Maybe you want to consider them “best practices”. Instead. Great grill masters. Are more like artists, anyway, but if you talk to them and watch them, you’ll see that they treat their barbecue the way a restaurant chef treats his kitchen… with precision. Keep your grill clean. It has a tendency to dry the meat out. If you're do...
The Smokin' BBQ Pit: August 2011
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The Smokin' BBQ Pit. How To Barbeque Like Bubba Q. Monday, August 15, 2011. Smoking Meats - The Easy Way. One pass-time my wife and I enjoy that the economy has been chipping away at, much to my chagrin, is the Art and Wine Festivals that seemed to be so prevalent in my area, not so long ago. Seems the cost of permits and booths is up, attendance is down and discretionary income has fallen to the same rate as your job security and 401k balance! Which I guess made us feel like classics, instead of "old".
The Smokin' BBQ Pit: The Melting Pot
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The Smokin' BBQ Pit. How To Barbeque Like Bubba Q. Tuesday, July 5, 2011. You gotta love this country! And I, sure as heck, love the part of the country that I'm in.which is Northern California. No droning gnats, flies or mosquitoes to distract from the comfort of the cool summer and fall evenings. And the low humidity means we don't need air conditioning, either and can enjoy the quiet of cross ventilation with open windows. Traveling out to Delphi, Mycenae. And a week on the island of Paros. That, of c...
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Pat The Wine Guy: Knowledge and the enjoyment of fine wine
http://patthewineguy.blogspot.com/2012/10/knowledge-and-enjoyment-of-fine-wine.html
Pat The Wine Guy. Tuesday, October 16, 2012. Knowledge and the enjoyment of fine wine. In my 19 years of experience as a wine consultant the one phrase that is often uttered and that gives me concern is, "I don't know enough about wine to enjoy good wine". I still don't know how much education people assume they need to move up to a better caliber of wine. Personally my thoughts are that no. Knowledge is needed to enjoy the nectar of the grape in all it's splendor. The advantage of better quality wine is...
Pat The Wine Guy: Wine and Barbecue - Memphis Style
http://patthewineguy.blogspot.com/2011/06/wine-and-barbecue-memphis-style.html
Pat The Wine Guy. Thursday, June 9, 2011. Wine and Barbecue - Memphis Style. Is our next stop on the wine and barbecue journey. There are three features of Memphis barbecue that define its 'style'. The dominant protein is Pork; either ribs, or pork butt that is served 'pulled'. Dry rubs are used to prepare the meat for the smoker. Often this is the only preparation used and the pork is served 'dry'. In Memphis rubs and sauces is not. A hot spice, such as that found in Texas Style. Or a dry Riesling.
Pat The Wine Guy: October 2012
http://patthewineguy.blogspot.com/2012_10_01_archive.html
Pat The Wine Guy. Tuesday, October 16, 2012. Knowledge and the enjoyment of fine wine. In my 19 years of experience as a wine consultant the one phrase that is often uttered and that gives me concern is, "I don't know enough about wine to enjoy good wine". I still don't know how much education people assume they need to move up to a better caliber of wine. Personally my thoughts are that no. Knowledge is needed to enjoy the nectar of the grape in all it's splendor. The advantage of better quality wine is...
Pat The Wine Guy: Barbecue and wine, Kansas City Style Barbecue
http://patthewineguy.blogspot.com/2011/04/barbecue-and-wine-kansas-city-style.html
Pat The Wine Guy. Wednesday, April 20, 2011. Barbecue and wine, Kansas City Style Barbecue. There are a ton of barbecue styles, so lets begin with the 800 pound gorilla of barbecue, Kansas City. Style This style of barbecue utilizes the widest variety of meats, paired with a sweet and savory sauce utilized in generous proportions. The dominant factors in the regional style are the sauce. And hickory smoked meats. This leads to a fairly wide selection. When enjoying beef ribs. I strongly recommend red wine.
The Rising Phoenix: November 2010
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Monday, November 1, 2010. An Old, Familiar Friend. I was hunting around for a good series on traffic. Having picked up a lot of useful information from ADC, Chris, Mike. And some of the experts, but wanted to see more, current strategies. Traffic seems to be spotty, like all free traffic can be. Unless you figure out how to stay current, interesting,. And in the public eye. Without posting inane daily spiritual quotes. And clicheed self-help mantras. The Last Traffic Secret. From a guy named Jason Cooper...
Pat The Wine Guy: April 2011
http://patthewineguy.blogspot.com/2011_04_01_archive.html
Pat The Wine Guy. Wednesday, April 27, 2011. Barbecue and Wine, Texas Style Barbecue. Next in our series, we're heading south, to Texas, where we find some variation from the Kansas City style. First, the meat is usually smoked over mesquite. Wood rather than hickory. This is merely due to the local availability of each wood. The mesquite adds a bit of a spice note to the meat not found in hickory. Second, the meat is smoked 'naked'. Would fit this profile such as a Barbera D'Asti. Or a substantial Shiraz.
Pat The Wine Guy: July 2011
http://patthewineguy.blogspot.com/2011_07_01_archive.html
Pat The Wine Guy. Thursday, July 7, 2011. Wine and North Carolina Barbecue. Admittedly I have left the most challenging style, wine wise, for the final missive, on American Barbecue styles, that being North Carolina. This style of barbecue is set apart form other styles for a couple of distinct reasons. North Carolina Barbecue is all about pork, predominantly either pork shoulder or whole hog served chopped or "pulled". The sauce is vinegar based and can range from mild. When the grapes are harvested.
Pat The Wine Guy: February 2011
http://patthewineguy.blogspot.com/2011_02_01_archive.html
Pat The Wine Guy. Saturday, February 26, 2011. Operators Are Standing By. Have you ever picked up a bottle of wine at a shop, based on the recommendation of the clerk, opened it at home and regretted. The money you just wasted? You probably drank it anyway. Because throwing $25.00 down the drain goes against your frugal. Character. But whether you drank it or not that was not. Have you ever heard someone state a wine axiom with authority. For believing such a pile of drivel? My name is Pat Broderick.
Pat The Wine Guy: Wine And Barbecue
http://patthewineguy.blogspot.com/2011/03/wine-with-barbecue.html
Pat The Wine Guy. Sunday, March 27, 2011. One of my good friends at The Smokin' BBQ Pit. Posed a question to me the other day; "Pat,". He mused, "what wine goes best with barbecue? Initially it seemed a simple question, but as I started to formulate an answer it dawned on me that there is no simple response. First, one must consider the different regional styles. Second, there is the base protein. To consider: beef, pork and poultry; but the genre. Without developing an affinity for fine food as well, an...
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howtobarbequelikebubbaq.blogspot.com
The Smokin' BBQ Pit
The Smokin' BBQ Pit. How To Barbeque Like Bubba Q. Friday, December 11, 2015. Pando, Uruguay Knows Meat. Cipriani Carlo Lopez, Dec. 8, 2015. The Canelones Meat Festival gets stronger every year. It held its sixth annual festival last Sunday, for the first time in Artigas Park Pando. The Rotary Club of Pando organized the event with the support of the Municipality and the meat industry in the area, which includes about ten refrigerator distributors. Posted by Bubba Q. Monday, September 15, 2014. And since...
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