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!

Grilled Banana Split Recipe!

Ingredients

·       4 Ripe Bananas

·       Brown Sugar

·       Honey

·       Caramel

·       Walnuts

·       Vanilla Ice Cream

Optional Ingredients

·       4oz Crown Royal

·       4oz Pure Maple Syrup

Directions:

1. Pre-heat your BBQ and Grillgrates to 350 Degrees Fahrenheit;

2. Slice your 4 Banana's length-wise but leave the skin on;

3. Cook you slice Banana's cut side down for 5 minutes I preffer using Grillgrates to cook them;

4. Flip the Banana's and drizzle some Brown sugar on the cut side and put a bead of honey on them;

5. Cook for approximately 5 minutes till the honey and brown sugar is caramelized;

6. Removed from grill and let them cool for a minute or two;

7. Remove the banana peels;

8. Place pieces of the banana's in bottom of bowls and top with Vanilla ice cream, Caramel, and Walnuts;

Optional for adults:

Mixed 4oz maple syrup and 4oz of Crown Royal and use this mixture instead of Caramel.

The Art of Southern Barbecue Demonstration

The CANADIAN SOUTHERN BBQ ASSOCIATION
& BONEHEADS BBQ

*** NEWS RELEASE ***
Smokin’ Atlantic Canada
Or
The Art of Southern Barbecue

What: A demonstration of the finer arts of cooking REAL SOUTHERN STYLE BBQ, especially for competition, and conversation with cooks, judges, & contest administrators

When: Saturday, August 25th, 11a.m. -- 4 p.m.

Where: The Parkette at Barrington Street and Inglis Rd., Halifax, NS (beside Boneheads BBQ Restaurant)

Who: Officials of the Canadian Southern Barbecue Association; the owner of Boneheads Barbecue Restaurant, and you -- backyard cooks; wannabe cooks; people interested in competition know-how; media and more.

Why: To get ready for Atlantic Canada’s first barbecue cooking contest!

Barbecue, a uniquely Southern American style of cooking -- more a lifestyle to some -- is catching on in Canada. More people are grilling, smoking and barbecuing (yes, there are differences: come learn!) and wanting to learn the finer points. Competitions are huge in the U.S.; you see them on TV regularly, it seems. They are growing in other parts of Canada, and efforts are underway to create a barbecue cooking competition in Nova Scotia -- the Atlantic Canada championship. It has a name: Maritime Meat Mayhem.
Many locally want to learn and check out what they need to know as they get ready to cook. The CSBBQA will show you the fine points of preparing for a contest; the time and money commitments as well as how to judge barbecue and what judges are looking for.
For more information, contact: 
Cindy Wheatley @ 902-407-4100 

Mike Callaghan, Pres. CSBBQA mike.c@csbbqa.com 
Cindy Wheatley, Boneheads BBQ getsmokin@meatmayhem.com
Harley Bloom, CSBBQA Harley.b@csbbqa.com
Dave Carr, Head judge, CSBBQA dave.c@csbbqa.com

Jack Daniels BBQ Sauce Recipe

Well today I decided to be creative and decided to make my own Jack Daniels BBQ Sauce. Here's the recipe I came up with and its actually pretty good!

Ingredients:

1/4 Cup of Jungle Heat BBQ Sauce

1/4 Cup of Diana Sauce Gourmet Rib &Chicken

2 TBSP Jack Daniels

1 TSP Bone Suckin’ Sauce POULTRY Seasoning & Rub 

Directions:

1.    Mixes all ingredients well.

2.    Refrigerate 45-60 minutes

3.    Now re-stir the sauce and its now ready for mopping or serve with your Chicken!

Note: You can make this recipe pretty spicy if you go with 1/2 cup of the Jungle Heat BBQ Sauce vs the 1/4 cup.

Bonne Appétit and Happy Grilling!

You can get all your rubs and sauces here: Frommildtowild

BBQ Crunchy Breaded Chicken Recipe

Here's is a very good BBQ breaded Chicken recipe which is very easy to make on your BBQ.

Ingredients

·       8 Chicken drumsticks, or 8 chicken breast

·       1/2 cup bread crumbs

·       1/4 cup corn meal

·       1/4 cup flour

·       2 TBSP of Dizzy Pig Tsunami rub but if you want a bigger kick use Swamp Venom

·       1/4 cup of Jungle Heat BBQ Sauce

·       1/2 cup of Diana Sauce Gourmet Rib &Chicken

P.S.If you like your chicken very spicy only use 3/4 cup of the Jungle Heat BBQ Sauce. If you want them very mild substitute both sauce with 3/4 cup of Bone Suckin' Sauce.

Directions

In a large zip-lock bag pour in the Sauce and place the chicken inside the bag and seal the bag. Shake the bag very well to ensure the chicken is evenly coated.

Let the chicken sit in zip-lock bag for 30-45 minutes in fridge.

In a bowl mixes the bread crumbs, corn meal, flour and rub.

Now dip the chicken in the crumb mixtures and gently press the crumbs on the chicken and ensure they are evenly coated;

Place the chicken in a pan and cover with a saran wrap and refrigerate 30 to 45 minutes;

Pre-heat your BBQ to 250  Degrees Fahrenheit. I highly recommend using Grillgrates but if you don't have Grillgrates you can cook directly on your grill but will have to be very careful that you don't burn them!

Cook them at 250 Degrees Fahrenheit for 30-45 minutes or until internal temp reaches 165 Degrees Fahrenheit. I start my cook with a little cherry smoke but the smoking is optional.

The last few minutes mop the chicken with Jungle Heat BBQ Sauce or Diana Sauce Gourmet Rib &Chicken.

Bonne appétit and Happy Grilling!

You can get all your BBQ Sauces from here: Frommildtowild