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Barbecue Tricks

BBQ Tips and Tricks

Bill West

February 12, 2011 Recipes

Grilled Parmesan Onions

There are lots of ways to serve onions, but for a treat I like to serve Grilled Parmesan Onions. You can do this in the oven too, but they’re great on the grill.   The addition of a lick of smoke makes this vegetable taste incredible.

Start with sizable onions (preferably Vidalia, or at least sweet onion). Cut off both ends and peel the onion without cutting in half. Take a pairing knife and cut a gouged out top hat or lid, like you would when carving the top of a pumpkin. Go as deep as you can so you can put your ingredients towards the middle of the onion. Push a chicken (or beef) bouillon cube as far down into the onion as you can. Sprinkle grated Parmesan cheese down in the onion on top of the bouillon cube. Then pack to the top with butter. Sprinkle with more Parmesan cheese. Place top of onion back in place and press to secure. It won’t fit perfectly with all the goodies you have in there, and boy will that be worth it. Next, wrap each onion tightly in aluminum foil and grill for 45 minutes to an hour (depending on the size of the onions). Then just unwrap and eat; no need to do another thing to these.

If you’re grilling over live fire or charcoal try adding an additional layer of foil wrap and then place the onion DIRECTLY ON THE COALS!    This makes for quite a show with guests and it shortens the cooking time quite a bit.

As I said, this can also be done just exactly like this in the oven. Or, another variation to feed a crowd is to take several onions, cut them into chunks and place in a baking dish. Crush 3 or 4 bouillon cubes of your choice and sprinkle over the onions. Cut up a stick of butter into slices. Top the onions with grated Parmesan cheese and spread the butter around in the dish. Cover tightly with aluminum foil and bake at 350 degrees for 45 minutes.

Serve hot and enjoy!

February 4, 2011 Cook

BBQ Rib Prep Tips

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Spare ribs are often considered one of the crown jewels of BBQ.  Many times, when you buy a large slab at a store like Sam’s or large groceries, will come vacuum packed as one slab with a large additional portion still intact.  This piece is typically trimmed away for competition barbecue to create a more attractive and showy “St Louis” cut.  Basically trimmed to a long and uniform rectangle of ribs.
After the cook removes the membrane they apply the rub.   Check the video Pitmaster Jack Waiboer displays a quick trim and rubdown.
Two tricks / tips:  Dont trim off excess on the ends.   Use these to taste test to see if they’re done.  Also keepand prepare the rib tips or brisket portion for an additional taste test (or snack).
Here’s a look at Rib prep with Carolina Pitmaster’s Jack Waiboer. Basic St. Louis cut.
Tags: bbq, barbecue, barbeque, ribs, pork, cookoff, grilling

January 30, 2011 Featured

Fired Up Football Dips

picante sauceMost people host a Super Bowl Party, we host a Super Bowl Barbecue. If you’re looking for a sure-fire way to spice up your party or next barbecue, serve these crowd-pleasing, lip-smacking dips! The common ingredient is zesty Pace Picante sauce. Pace  provided it at no charge and asked us to share our favorite dishes using their product. Here are the two dips we chose, but rest assured there are many uses for Pace Picante sauce when planning to barbecue!

Firehouse Bean Dip

1 stick butter
1 chopped onion
2 cans canned Pinto beans, drained & mashed
6 oz. Provolone cheese, cut up
3 jalapenos, finely chopped
1/2 cup Pace Picante sauce
1/4 cup milk
1 Tablespoon prepared garlic
1 Tablespoon Morton’s Hot Salt
Serve with warm flour tortillas and home made sturdy tortilla chips

Melt butter. Add beans and cook over low heat mashing and stirring until smooth. Stir in remaining ingredients and cook until cheese melts, stirring often. Keep on low heat until ready to serve. Cut flour tortillas into wedges and microwave in wax paper. Serve dip while hot and bubbly with warm tortillas and tortilla chips.

For a heartier dish, try this next one with either tortilla chips or battered chicken fingers.

Southwestern Ranch Dip

8 oz. sour cream
1/2 cup Buttermilk Ranch Dressing
1 cup Pace Picante sauce
1/2 cup cheddar cheese, shredded
1/4 cup Bleu cheee crumbles
1/4 cup Tabasco sauce
1 chopped Chipotle pepper in Adobo
Serve with battered/fried chicken fingers and sturdy tortilla chips

Mix all ingredients until well blended and pour into a small baking dish. Bake at 350 degrees for 20 – 30 minutes until bubbly. Serve hot with fried chicken fingers and tortilla chips.

These taste-tempting dishes are sure to please your most discerning palettes, and just remember Barbecue Tricks when you’re looking for some delicious recipes and tips!

January 30, 2011 Recipes

Tortillia Chips Made Easy

nacho chipsTortillia chips can be easy to make at home.  The recipe is as easy as three ingredients. Click through the video for the easy step by step.

The best things about these home made chips is the buttery taste and the sturdy firmness of the chip.  In fact, you’ll have a hard time finding a chip that can stand up to guacamole and spicy bean dip any better than these.

Add some salt right after frying and serve ’em hot.

Tortillia Chips
Fresh corn tortillias
Vegetable oil
Salt

January 27, 2011 GrateTV

BBQ Smoker Pouch and Adam Perry Lang

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From http://GrateTV.com Hosts Jack Waiboer and Bill West look at a unique smoker pouch for the kitchen or grill. Plus an I tried that segment and we go cuckoocoo for this weeks secret ingredient. ;01/26/11 Hug your Mama.
Tags: bbq, barbecue, barbeque, adam perry lang, billwest, jack waiboer, grill

January 25, 2011 GrateTV

Win BBQ Pork Competitions – Best Bark Qualities

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From http://bbq.backstage.gq Mary Waiboer, longtime sanctioned barbecue competition judge shows and describes the qualities in award winning pulled pork and turn-in quality meat.
Tags: bbq, barbecue, barbeque, bark, judging competitions, pork, cookoff

January 23, 2011 Cook

Rib Membrane Removal Tip

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How to quickly and easily remove the slippery membrane from a rack of ribs. ; Barbeque fanslike to remove the silver skin for better seasoning penetration.
Tags: bbq, barbecue, barbeque, ribs, billwestbs, membrane, cooking, grilling

January 21, 2011 Gadgets

Yoshi, Y’all See And Rib Peeling

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From http://GrateTV.com Tips for prepping ribs and peeling the silverskin membrane. ;Is
Tags: yoshi, yoshiblade, bbq, barbecue, barbeque, meat, billwestbs, ribs, cooking, grilling, jack waiboer

January 17, 2011 Tricks

BBQ Trick Using Sugarcane Chopper As Tool

Using a sugarcane machete for a great barbecue tool trick. The knife is available from http://bbq.backstage.gq
Tags: tips, tricks, grill tools, bbq, barbecue, barbeque, burn barrel, competitions

January 13, 2011 GrateTV

Boneless Pork Shoulder and Getting Panned

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From http://GrateTV.com – Waibore and West look at a viewer submitted Grate Plate and also cover Pork Shoulder. ; A cast iorn frying pan takes the heat and we feature a common spice as our secret ingredient. 01/15/11.GrateTV is a weekly TV Show/Podcast on backyard and competition Barbecue.
Tags: cumin, pork shoulder, boston butt, bbq, barbecue, barbeque, meat, steak, billwestbs
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Hey Y'all... Thanks for stopping by. I'm Bill West. I blog about BBQ and occasionally country music. When it comes to BBQ I try to find solid time saving tips and tricks to make the grilling life a bit easier. It's life hacking for the backyard cooker. Read More…

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