From GrateTV.com This episode of the BBQ Cooking show hits on beginner smoking. What cuts of pork or beef and what kind of cooker. Check out the GRATE Plate (viewer submitted) pic from God’s Grill in Georgia, and a gadget that has no moving parts… but everyone needs one… a cutting board. Hosted by Jack Waiboer and Bill West on 11/17/10
Whatsthishere BBQ Sauce
2 Tbs vegetable oil
1 large clove of garlic, minced
1 medium onion, minced
1 Chipotle pepper, minced
1 tsp chili powder
1/4 tsp Cayenne pepper
1 cup ketchup
2 Tbs Dijon Mustard (Grey Poupon)
5 Tbs dark molasses
3 Tbs Worcestershire sauce
½ tsp fresh ground black pepper
2 tsp Texas Pete
Heat the oil in a deep sauce pan and add garlic and onions until they soften. Add all peppers and heat for 20 seconds before stirring in the remaining ingredients. Cook on low heat for 20 minutes until thickened. When cool, strain out onion and garlic “chunks” if desired.
Bear Paws, Garlic and How to Properly Freeze and Store Pork
This is the 6th episode of GrateTV. In this episode, Jack and Bill talk about how to properly freeze and store pork. They also teach you how to keep your hands clean when pulling pork. Jack gives tips on how to use garlic in your BBQ and also gives you his website of the week www.hawgeyesbbq.com.
From BBQ Podcast site GrateTV This is the second episode of our BBQ show recently renamed GrateTV (previously MeatheadsTV). Viewers question the benefits of chopped vs.pulled pork for competition and the backyard. Plus we look at a solid Rib Rack and a secret ingredient that can fire you up. Hosted by Jack Waiboer from Carolina Pitmasters and our very own Bill West.
Consider a Mortar and Pestle as a gift for Dad. Barbecue weekly podcast from http://GrateTV.com featuring a grilling gadget, viewer mail, and a secret ingredient revealed. The magic of mustard and the popular website the Smoke Ring discussed. Plus, is “the stall” real?
Jack Waiboer and Bill West mull it all over in the first episode from GrateTV.