Caveman Steaks on the BBQ!

Let's do some BBQ like the good old ancient time. Cave Man cooking on the BBQ is advance BBQ cooking technique but don't let that fear you. I never tried this before and today was first time doing it.

What you need is a good quality lump charcoal and "do not use Briquette charcoal"!! Also never use any lighting fluid to light your lump! Use a chimney, Looftlighter, torch or electric lighter to light it. 

The flavour and taste you get out cooking steaks this method is quite amazing and you can't replicate it smoke flavor it gives to your steaks! Well let's get our caveman grill going!!

Here's a couple of video's on caveman steak cooking that I found on YouTube that inspired me on trying this and also all my friends over the Winter Grilling Group on Facebook inspired me and intrigue me in trying Caveman cooking on the BBQ!

 Source: Youtube Uploaded by MPTnational and made by Steven Raichlen

Source: Youtube Uploaded by dingo8yobaby

Ingredients:

·       Good quality steaks 1 to 1.5 inches thick

·       Kosher Salt good quality

·       Fresh grind Pepper

Direction

1. Light your Charcoal BBQ (use a good quality lump charcoal) and get the coals red hot!;

2. Season your steaks on both side with a generous amount of Kosher salt and pepper. Insure that you are using good quality Kosher Salt;

3. Now that your lump charcoal is glowing red you are now ready to get cooking!;

4. Take a plate and fan loose ashes from the lump charcoal;

5. Now place your steaks on the hot coals and cook for 2 to 3 minutes before flipping them or cook to taste;

6. Now flip the steaks but tap them first to remove ashes from it and cook for another 2-3 minutes or cook to taste;

7. When removing steaks from the grill lightly tap them to remove the loose ashes;

Bonne appétit!

Also check out the winter grilling group here: Winter Grilling Group!

Root Beer Ham cook on the BBQ!

For Labour Day I decided to cook a Root Beer ham on my BBQ. This is extremely easy to cook and its some tasty and juicy! Well let's get cooking shall we!

Ingredients

·       4 to 6 pound ham, spiral cut preferably

·       1 liters or 5 Cans of good quality Root Beer

·       1/2 cups dark brown sugar

·       3 to 4 tablespoons Bone Suckin' Sauce Sweet Hot Mustard

·       2 TBSP dry mustard

·       3 TBSP Dizzy Pig Ragging River Rub

·       Optional Maple Syrup

Directions

Preheat BBQ to 220 degrees Fahrenheit.

Place ham in Dutch Oven that has a lid or make one out of foil!

Pour 1 liter of root beer over ham.

Now add 1/2 cup of brown sugar, Dry Mustard, Bone Suckin' Sauce Sweet Hot Mustard.

Cook in BBQ for 4 to 6 hours till internal temp reaches 190 degrees Fahrenheit, and don't forget to baste often.

In the middle of the cook you can inject with a mixture of Root Beer and Maple Syrup.

You can get all your rubs and sauces here: Frommildtowild

Dizzy Pig Rubs is available here in Nova Scotia:

Sparkling Pools and Spas

515 Main Street
Dartmouth (NS) B2W 4K1

(902) 462-1646

Web address: Sparklingpoolsandspas

Bonne appétit!

Roatisserie BBQ Chicken on The Little Wombat BBQ

Well today I decided to  make a BBQ rotisserie chicken with my Little Wombat BBQ. Rotisserie chicken on the BBQ is always pretty tasty and delicious and very easy to make. Well Lets cut to the chase and let's get BBQing!

Ingredients

·       Fresh Chopped Parsley

·       Bone Suckin' Sauce Seasoning & Rub

·       1/2 Cup Campbell's Chicken Broth

·       Bone Suckin' Sauce

·       Fresh Whole Chicken

Directions

1. Preheat your Little Wombat BBQ or propane BBQ to 325-350 Degrees Fahrenheit;

2.  Rub you chicken with the rub and parsley and don't forget to get some rub under the skin an in all cavities!

3. Inject your chicken with a mixture of half cup Campbell's Chicken Broth and 1 TBSP Bone Suckin' Sauce Seasoning & Rub;

4. Place Chicken on the rotisserie and cook till chicken reaches internal temp of 180 degrees Fahrenheit it should take approximately 1 to 1.5 hours depending on size of chicken Little Wombat user you want to ensure you have the cast iron griddle install under the rotisserie for propane ensure you have drip pan underneath; (you can also wrap the chicken in foil for the first 30 min)

5. The last few minutes brush the chicken with some Bone Suckin' Sauce till you have a nice glaze.

You can get all your rubs and sauces here: Frommildtowild

The Little Wombat is made in Australia and is picking up in popularity at a rapid past in North America.

You can order a Little Wombat here:  Little Wombat

Bonne Appétit!