Butter Lime Grilled Shrimp Skewers

Butter Lime Shrimp - 140

Grilled Shrimp Skewers slathered in a butter lime sauce

Potato Bombs

SAM_2920

Potatoes on the grill are great, but what if you add your toppings into the potato before you cook it?  The guys over at BBQ Pit Boys came up with a great idea.  Stuff the potato and then grill it. This is another recipe that you can be creative with.  You can add whatever you like and the flavor will be cooked in when completed. For this article, I just did a simple stuffing of bacon bits, cheese and butter.  I would drop the ingredients into the potato and then use the core to push it down into the potato….Read More

Salmon Filets

SAM_3078

This is my first article on seafood.  This is a simple how to do salmon filets.  In this article, I picked up a couple marinated filets from a local grocery store.  You can pick these up already marinated or can pickup any store marinade and the same thing. Fish is probably one of the easiest things to grill.  I start with skin side down and wait to turn until the fish has released from the grill before turning.  This allows the fish to cook through a good amount before turning The first step is to oil down your grates.  This is…Read More

Jakey in June Competition

SAM_3184

I had an opportunity to join up with a competition team and partner up for a another competition..  Big O Dang O is a one man team run by Aaron Moore.  He invited me to come out to Jakey in June in St Jacob, Illinois.  Jakey in June is a non sanctioned event, but is an absolute blast. This competition covers all categories (brisket, shoulder, ribs, and chicken) but also includes a dessert and margarita competition.  It also has a kids grilling competition, which I think really gets families involved. This year there were 27 teams entered into the competition. …Read More

Product Review: The Meat Rake

SAM_3144

Anyone that has done pork shoulder know what a pain it is to pull afterwards.  You can try forks, or gloves, or some product you find on the internet.  Being sick of the forks and gloves, I tried a new product I had found, The Meat Rake. I had been reading reviews and watching videos about the Meat Rake and it seemed like the best item out there to get the pulling done.  I ordered some from Amazon and have never looked back.  I can’t believe I ever lived without these. The Meat Rakes are shipped in pairs and come…Read More

Beef Brisket

SAM_2718

  Brisket is quite easily the most opinionated smoked meat out there.  The jury is still out on whether to inject, wrap, marinade or none of the above.  Everyone seems to have an opinion on the subject, but the one that never waivers it that it must be smoked just right. The brisket is from the chest of the cow, and holds a ton of weight (literally.)  So needless to say, this cut is not as tender as other cuts that you might find elsewhere.  This means that in order to break down the connective tissue, you have to smoke…Read More

Grilled Burrito

IMG_0244

This recipe started out as a how to for making fajitas, but I decided it needed one extra step, grilling the burrito.  I headed back out to Edwardsville Quality meats and picked up a couple pounds of skirt steak.  This is typically what you would find being used in Mexican restaurants. You can grill these with some simple spices, but I decided to create an overnight marinade.  Following is a rough estimate of what I used.  I didn’t actually measure or write these down, but this can give you a good enough idea of how to make it. 1/2 Cup…Read More

Lamb Ribs

IMG_2536

LAMB RIBS 2 WAYS 1      – Smoked Lamb Ribs with Guinness Glaze 2      – Smoked Lamb Ribs With Dijon, Balsamic Glaze **Editors Note:  This is the first article featuring a guest writer.  I hope to do many of these in the future as this will allow the readers to get different tips/techniques and points of view.  Now onto Dan’s first post of lamb ribs.   I first want to say thanks to Chris for asking me to write this article.  When we went to Soulard Market together, hit the butcher shop there and saw the lamb ribs beckoning to us,…Read More

Perfectly Seasoned Pork Loin

SAM_9999

Do you want something easy to do?  If so, stop by Edwardsville Quality Meats and tell them you want their seasoned pork loins.  I will be writing up a review of their store but I had to get this one posted to the website. I wanted to do something new for the website and when I walked into Quality Meats, the man behind the counter suggested a pork loin with their house seasoning.  He pulled out two pork loins and the special seasoning he had behind the counter.  He rolled them both in the seasoning and wrapped them up.   I would suggest…Read More

Sausage Fatty

SAM_2330

Of all the recipes I have tried, this is your chance to be the most creative. The options for this really are endless. The sausage fatty has been around for quite sometime, and I have done these before but wanted to bring you the process. A sausage fatty is just ground sausage that can either be stuffed or plain. For this purpose, I did both a sweet and a spicy roll. The first one I did was a breakfast roll. I combined maple sausage, green peppers, onions, and scrambled eggs.  Make sure that any ingredients you are using are prepared…Read More

Beer Can Chicken

SAM_2393

Beer can chicken is probably the easiest of recipes, but turns out great flavors every time.  The key to beer can chicken is to make sure that you are able to crisp up the skin. I picked up two whole fryers at the Troy 4-0.  I don’t pay attention to chicken prices, but I bought both chickens for $7.00. To clean these, check the inside and make sure there are no giblets remaining.  Take the chicken and rinse both the inside and outside.  Once you have rinsed it dry it all the way with a paper towel.  At this point,…Read More

Stuffed Chicken with Bacon and Goat Cheese

SAM_2266

We know the old adage, that everything is better with bacon.  In this case, it is does make it better, but you can’t help but love the cheese and peppers. I promised Mrs. CBQue that she would get a mention for putting these together.  She put the recipe together and took the pictures, I just grilled them. Stuff chicken breasts only contain a tasty goat cheese and sliced red peppers.  You can choose any type of flavored goat cheese, but we used Montechevre Goat Cheese Brand.  They have an array of flavors that you can pair with chicken, but we…Read More

Stuffed Pork Chops

SAM_2236

In order to do stuffed pork chops you need to start with a thick cut pork chop and butterfly it before adding the stuffing.  The good news for me is that the Troy Meat Processing that I bought these from already had cut them butterfly and these were monster chops. If the pork chop is not butterflied simply lay it flat and cut it horizontally about 80-90% through.  This gives you enough space to open up the pork. In this case, I choose freshly sliced mozarella and pepperoni as my stuffing.  I opened up the chop and used a 1/2…Read More

Grilled Pizza

SAM_2109

Most of the articles I write are something that I have tried before, but every now and then I like to try something new.  I had never tried grilled pizza before but decided to jump in and give it a shot.  This time was a trial and error method to see what I could make and it helped me show you the best methods. I decided that I wanted to make grilled pizza and apparently there are numerous ways to make dough, so I decided to try the 3 methods that I could find at a grocery store.  I will go…Read More

Moink Balls – The Easy Appetizer

Finished Moinks

Moink Balls are without a doubt the easier appetizer to ever make.  The ingredients, preperation and preparing take mere minutes, but they taste absolutely delicious. Moink Balls are aptly named (moo + oink) because the ingredients are meatballs, bacon, and then whatever else you want to add.  In this case, I decided to add some rib rub, along with a choice of three sauces (BBQ sauce, Red Currant Jelly, and a Pepper Relish)  I chose to server these on the side to let everyone decide their favorite flavor.  Turns out, sauces were not necessary, as meatballs wrapped in bacon are fantastic. I think with a lot of the recipes…Read More

Smoking Ribs 101

Ribs glazed

The guys at work have been wanting me to bring in some BBQ, and since I didn’t have a ribs post, I figured this was the perfect time to get everyone a post on the basics of doing ribs. Ribs are the most fun to do because there are hundreds of flavors that you can use.  You can read articles for days about which ingredients are the best to use, but when it comes down to it, everyone does the same basic steps.  The flavor profile is the main thing that differentiates a good rib from a bad rib. I…Read More

Homemade Jalapeno Poppers

Finished Poppers

The trick to jalapeno poppers is making them so the cheese doesn’t run out.  My wife (who will be now knows as Mrs. CBQue) found this cool popper tray at Lake of the Ozarks.  The best part is that these came with poppers already made.   Since I already decided to eat those, I had to make some more to show you the process. These are actually really simple to make.  There are only 5 ingredients used to make them (see ingredients above.)   I took the cream cheese, cheddar cheese and enough Chipotle Tabasco (to taste) and put them into a…Read More

Filet Mignon – Pepper Encrusted

Finished Steak

I had a gift card to Kelly’s Butcher Shop in Troy IL.  I have always gotten good steaks from there, and with it being almost 40 degrees today, I decided it was a good idea to get the grill out. I have tried these at other steakhouses, and wanted to see if I could recreate it today.  I started with two Filet Mignons that are triple wrapped in bacon.  They looked fantastic, but I couldn’t help but wonder what this would be like on a NY Strip. Of course, I chose the bigger one.  My wife wanted a steak, but…Read More

Pulled Pork – Starting with Something Simple

Finished Pork

Pork shoulder, I feel, is the simplest of things to make on the smoker.  If you can keep a consistent temperature there really isn’t much to do until it is done. In order for a pork shoulder to be turned into pulled pork, it has to reach an internal temperature of an 190 degrees.  You can count on your shoulder taking about 1 1/2 hour per pound.  Everyone asks “How long until it is done” and the answer to that question is that BBQ is done when it gets done.  Each piece of meat reacts differently, so there is no…Read More