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Archive for Grilling & SmokingHot ChopsApril 29, 2008 6:36 AM || 3 CommentsSince we've been spending a bit more time being choosy at the store, I have made it a mission to grab some less expensive cuts of meat from the... Smoked Pork TenderloinApril 14, 2008 8:00 PM || 1 CommentsI wish I had pictures of these tenderloins that I smoked on Friday. Unfortunately, my in laws are like the wolves coming after the pig pen and I was unable... Unholy ChickenMarch 15, 2008 4:32 PM || 3 CommentsCheese, chicken, peppers, bacon. All together in one gloriously unholy combination. Did you hear that sound? Pfizer just made money on me. Ingredients: 2 boneless, skinless chicken breasts 4-5... 10 Ways to Make Your Burgers BetterJanuary 17, 2008 9:54 PM || 3 CommentsWith the Superbowl fast approaching, it's time to start thinking about what you will offer your guests at the annual Superbowl watching party. Burgers are a perfect food to serve.... Grilled Wings with Spicy Maple GlazeOctober 9, 2007 9:06 AM || 0 CommentsIngredients 1 package chicken wings (about 18-24) 1/4 cup pure maple syrup 3 TBSP brown sugar 1 TBSP butter 3 TBSP Thai chili sauce Season the wings with salt... Bleu Onion Burger on Mexican BolilloSeptember 24, 2007 8:20 PM || 0 CommentsIngredients: 1 lb. ground chuck 80/20 1 Tsp. black pepper 1/2 Tsp. salt 1/2 Tsp. Liquid smoke 1 sweet yellow onion, sliced into rounds Bleu cheese crumbles Mexican Bolillo... Barbeque Beef RibsSeptember 21, 2007 6:30 AM || 3 Comments2 racks beef ribs, membrane pulled 1 TBSP salt 3 TBSP black pepper 1 TBSP chili powder 1 TBSP garlic powder 1/4 Tsp. tumeric In a small bowl, mix... Lightning SteaksJuly 30, 2007 9:52 AM || 1 CommentsI received some tenderloin tips in the mail last week from Uruguay Steaks, and I knew the perfect way to cook them: over the TEC infrared burner.* This is... Stuffed Bacon-Wrapped JalapenosJuly 13, 2007 6:31 AM || 3 CommentsIn certain barbeque circles, these peppers are called ABTS, or Atomic Buffalo Turds. I just call them delicious. A few things you must note before trying this recipe. The... What BBQ is All AboutJuly 5, 2007 7:34 PM || 2 CommentsLess than two months out from my first competition, my memories of that event are still fresh, as if they had happened today. I think a lot about barbeque... Soaking Wood ChunksJune 6, 2007 3:21 PM || 3 CommentsTo soak or not to soak. That is the question that plagues us. Everywhere you look, people are dumping bags of wood into buckets of water, oblivious to the fact... National BBQ Month Wrap UpMay 31, 2007 7:18 AM || 1 CommentsIt has been a pretty active month for barbeque around Men in Aprons headquarters. And while the month of May is almost over, we don't intend to stop the grilling... 3 Great Books for Barbeque BeginnersMay 28, 2007 3:13 PM || 1 CommentsIf you are new to grilling and barbeque, I recommend you take a look at these books. They are a treasure trove of grilling information. Who knows, there may be... How To Make Burnt EndsMay 27, 2007 9:47 AM || 0 CommentsBBQ enthusiasts know what burnt ends are. Technically, burnt ends are the crispy crusty bits of brisket that fall off the edges when slicing. After those became so popular... Grilled Pineapple KebabsMay 23, 2007 9:13 PM || 1 CommentsIt's funny how some foods just taste awesome by themselves. Grilled pineapple does not need any additions to enhance the taste. Just be sure to use fresh pineapple. Most... Food Dictionary: BrineMay 23, 2007 9:34 AM || 0 CommentsSimply defined, a brine is a solution of water and salt. More specifically, the water is saturated or nearly saturated with salt. Historically, brines were used to preserve meat, fish,... How To Barbeque Baby Back RibsMay 21, 2007 8:05 AM || 6 CommentsThere are an infinite number of ways to make barbeque ribs. This is just one of them. This is the method and recipe that I use to make ribs at... Grilled Chicken & Chile QuesadillasMay 18, 2007 8:14 AM || 1 CommentsNot only is the chicken grilled, but the actual final quesadilla is grilled too. Even over a gas grill, there's just something about that satisfying crunch of the tortilla... Men in Aprons Grilling Tool LineupMay 11, 2007 12:34 PM || 1 CommentsEvery good grill master needs a standard set of tools to get the most out of his or her grilling experience. Just as a carpenter needs hammers, nails, and screwdrivers,... Review: Pampered Chef BBQ Basting BottleMay 11, 2007 7:18 AM || 1 CommentsThis is the BBQ Basting bottle from Pampered Chef. It features a long stem for keeping your hands out of the fire, silicone brush for high-temperature basting, and a flexible... YouTube: Grilled Chocolate Stuffed BananasMay 10, 2007 10:03 AM || 2 CommentsHere's a tasty treat I found from the Urban Griller. This quick video shows you how to grill chocolate stuffed bananas. Mmmmm....... A Treatise on Grilling #8: The Smoke RingMay 6, 2007 12:33 PM || 2 CommentsThe first weekend of National BBQ Month is upon us, and I think it is time to decode one of the mystical wonders of BBQ: the smoke ring. True BBQ-ists... Grilled Scarlet CornMay 1, 2007 8:49 PM || 5 CommentsIf you have a grocery store with a fairly open-minded produce manager, you just might find a package of these in the produce case along with the other corn.... 1st Place Brisket PasteMay 1, 2007 6:37 PM || 0 CommentsWelcome to National BBQ Month! The following is the recipe I use to make a paste I slather onto my briskets before smoking. This was the exact recipe used to... Char-Broil/TEC First ImpressionsApril 13, 2007 9:00 AM || 5 CommentsDisclaimer: As I do believe in transparency when it comes to advertising and reviews here on Men in Aprons, I am obligated to tell you that Char-Broil has sent me... Bleu Buff Bacon BurgerApril 2, 2007 9:38 AM || 2 CommentsThis may sound like the most decadent thing in the whole world ... well, okay it's a pretty decadent burger, but gosh darnit if it wasn't just the tastiest... Shrimp on the BarbieMarch 27, 2007 1:59 PM || 3 CommentsIf you have the apparatus, I highly suggest tossing some shrimp on the grill. Most recipes and sites will tell you to skewer your shrimp kebab style, but that... Barbacoa with Spicy SoupMarch 20, 2007 2:08 PM || 11 CommentsIf I were truly enthusiastic I would make barbacoa by digging a 6 foot by 4 foot hole in the ground, light a fire on top of some rocks, season... A Treatise on Grilling 9: The Humble HotdogMarch 14, 2007 2:13 PM || 2 CommentsIt sounds so simple, doesn't it? Cook a hot dog. There are more ways to cook a hot dog than there are hairs on your head, but when it comes... Smoked Holiday TurkeyNovember 25, 2006 5:53 AM || 3 CommentsThe following is a procedure for making the best smoked holiday turkey in the land. Christmas, Thanksgiving, Easter .... any holiday will do.The list of ingredients and equipment may seem... Grilled Sausage and PeppersNovember 10, 2006 2:15 PM || 1 CommentsThis is just a little bit of eye candy for you this weekend. We present to you Grilled Bratwursts, Onions, and Red Bell Peppers. There is a recipe that follows,... Mexican Turkey Burger with SalsaNovember 7, 2006 9:55 AM || 0 CommentsThe recipe comes from The Ultimate New York Diet book by David Kirsch. His recipe was set to be for a single turkey burger. I'm not sure who cooks... Grilled Garlic and Rosemary BruschettasOctober 30, 2006 5:08 PM || 0 CommentsThis is an original recipe by me. I've been in a serious grilling mood lately, so whipped out some appetizers for the wife this weekend. This is a quick and... Char-Broil 2007 Product LaunchOctober 25, 2006 10:24 AM || 2 CommentsOn a cloudy Thursday afternoon, about 25 people crowded under a couple of tents set up outside Byrant Park in New York City to check out the 2007 models... Grilled PizzaOctober 22, 2006 4:36 PM || 5 CommentsThis is my second batch of pizza this weekend. The first batch was beautiful. I made one pepperoni and one canadian bacon and pineapple. The pictures were beautiful. Then my... Adam's Pit Master RibsSeptember 27, 2006 8:39 AM || 6 CommentsJust a little bit of barbecue porn for you this morning. Last weekend, I got a chance to barbeque some ribs that were still in the cryovac from the last... How To Make a FattySeptember 21, 2006 4:22 PM || 10 CommentsNo, I'm not talking about smoking pot. I'm talking barbecue here, and little known area of the barbeque genre. Since joining the BBQ-Brethren Message Board, I have been consumed... Labor Day RibsSeptember 5, 2006 1:33 PM || 4 CommentsJust wanted to share a picture with you. It's almost pointless to put barbeque recipes here on the web. It's not an exact science, and definitely something you don't learn... Curry Coffee Grilling GlazeAugust 16, 2006 7:36 PM || 1 CommentsAh, the grilling continues unabated. There's just something about the blistering temperatures outside that make me want to fire up the grill and stand in front of more blistering... Top Seven Cuts of Meat You Can't Screw Up on the GrillAugust 16, 2006 8:12 AM || 10 CommentsBefore I get started on my submission for Darren Rowse's Group Writing Project, I need to clarify that this is not about barbeque. This is about grilling. That is, cooking... Carnival of the Grill #1August 14, 2006 8:14 PM || 7 CommentsWelcome all grilling enthusiasts! We have finally arrived at the inaugural Carnival of the Grill. I started this carnival about a month ago because I thought the food category... Single Rack of Baby Back RibsAugust 14, 2006 9:00 AM || 2 CommentsThis is my own entry for the first ever Carnival of the Grill. If you haven't submitted a post, go to my information page to find out more. You have... Whiskey Sunday Smoked Pork LoinAugust 2, 2006 10:10 AM || 5 CommentsDecided to fire up the old Weber kettle grill this weekend and give the Smokenator another use. It cooked my bacon-draped pork loin last time with perfection. I'm going... MIA Dry RubJuly 30, 2006 1:17 PM || 0 CommentsI was looking to make a dry rub for pork that wasn't so sweet and spicy. I needed a nice good rub that had salty and slightly tangy flavors. I... Rainbow KebabsJuly 30, 2006 9:49 AM || 1 CommentsThis is more of a picture share than anything else. The mother-in-law was craving kebabs, so my wife pimped me out to them and forced me to grill. Please note... 5 Tips For Getting Beyond a Better BurgerJuly 13, 2006 9:14 PM || 0 CommentsAfter recently announcing the arrival of the Carnival of the Grill, the idea of grilling as it can apply to everyone has been on my mind lately. Not to mention... Chicken Kabobs with Peanut SauceJuly 10, 2006 9:19 AM || 5 CommentsTheWife has been pestering me to make kabobs for weeks now, and I finally gave in to the pressure. Not that there's anything wrong with that. It's just that kabobs... Braise The RibsJune 19, 2006 8:18 AM || 5 CommentsThis is more of a picture share than anything. I spent my father's day in the smoke of my New Braunfels (now defunct) Black Diamond smoker. But don't get me... Beer-B-Q ChickenJune 13, 2006 10:27 AM || 0 CommentsIt's such a brilliant idea, yet its popularity is only been around for a few years now. Beer can chicken, also known as beer up the butt chicken, etc., has... National BBQ Month RecapMay 30, 2006 10:26 PM || 0 CommentsWell folks, the time has come to bid farewell to the month of May, National BBQ Month. Now, if you know me then you know that BBQ is a twelve... Brisket Day: A BBQ OdysseyMay 29, 2006 10:01 PM || 6 CommentsIn true blogging fashion, I am now bringing to you a chronicle of my day of the brisket. I will be updating this post throughout my experience, so don't forget... Brisket Basics in 5 minutesMay 26, 2006 7:48 PM || 0 CommentsIt's the holy grail of my barbeque experience ... my Everest. The brisket is, hands-down, the most difficult barbeque category to cook and to master. I do not consider whole-hog... Smoked Pork Loin Draped in BaconMay 15, 2006 8:22 PM || 4 CommentsI based the recipe for this smoked pork loin after a recipe in the Dr. BBQ Big Time BBQ Cookbook. He, in turn, based it off a recipe from the... Beer and Butter BBQ InjectionMay 15, 2006 6:35 PM || 2 CommentsNext time you decide to smoke or grill a large piece of pork, such as a pork loin roast or a pork tenderloin, invest in a little butter and... The Smokenator 1000May 15, 2006 2:00 PM || 0 CommentsCharcoal ... check! Meat .... check! Remote-sensing probe thermometer ... check! Smoking wood ... check! Smoker? .... If you are fortunate enough to have a kettle-style charcoal grill, but unfortunate... Sweet And Spicy BBQ RubMay 11, 2006 8:49 PM || 1 CommentsIt's national BBQ Month this month, and I'm a bit behind in getting material out. So here's a sweet and spicy rub for your BBQ needs. This goes great on... Grilled Frontier SteakMay 1, 2006 8:00 AM || 4 CommentsThe pioneers didn't have dijon mustard on the frontier, and that is too bad. But if you have some in the fridge, you can add some bold and robust... A Treatise on Grilling, Part 7: Gas Vs. CharcoalApril 20, 2006 9:30 AM || 0 CommentsAs a primary cook of the household and self-proclaimed grill master of the house, I am often asked the eternal question: Gas or Charcoal? Let’s just get it out... Smoking PlanksApril 19, 2006 12:39 PM || 0 CommentsSmoking planks are fast-growing in popularity as a grilling accessory, especially in the Northwest where the Salmon come cheap. The use of smoking planks was actually devised by Native Americans... A Treatise on Grilling, part 6: Mops and SaucesMarch 22, 2006 8:00 AM || 0 CommentsIf you are going to be barbequing soon, you might want to think about the difference between a barbeque sauce and a mop. There is no real school for this... A Treatise on Grilling, Part 5March 6, 2006 8:00 AM || 0 CommentsWhat's the matter, Colonel Sanders? Chicken!? Ah the chicken. It seems like almost every part of this bird is used in one form or another, excluding the head and some... BBQ Season is Upon Us; Speed LinksMarch 1, 2006 6:29 AM || 0 CommentsBBQ and grilling season is upon us. It's time to get out there and do it. It's time to open up those gargantuan hunks of metal, clean them out, and... Slashed Pork Chops with Rosemary-Olive Oil StuffingFebruary 26, 2006 12:55 PM || 0 CommentsHere's a great recipe that I worked up a while back to improve on the basic grilled pork chops. I use this one often because we have a very large... The Chicken Rub TestFebruary 9, 2006 5:05 PM || 0 CommentsThere were a lot of spices and spice rubs lying around my kitchen that needed to test out and give my opinions to the makers, so I decided to do... Learning Doneness: The Hand Test MethodJanuary 24, 2006 10:17 PM || 0 CommentsThere is a really easy way to learn how well done your steaks are when grilling over the holy fires. I call it the hand method. I actually learned this... A Treatise on Grilling, part 4January 18, 2006 4:35 PM || 0 CommentsA Feast That Walks Along the GroundIf you are a novice griller, then pork chops are what you should practice your grilling techniques. It is terribly difficult to mess up... Grilling CommandmentsDecember 2, 2005 2:58 PM || 2 CommentsQ'ing with Johnny has the 7 commandments of grilling. Thou Shalt Not Leave The Grill Unattended!When you put somethin' on the"Q" check it OFTEN! Don't go inside and make the... A Treatise on Grilling, Part 3November 16, 2005 6:00 AM || 0 CommentsMy next part of the grilling treatise is all about Kobe beef, or what we call Kobe-style beef. If you live in the United states, and you've eaten Kobe... A Treatise on Grilling, Part 2November 8, 2005 10:59 AM || 0 CommentsGrill marks. It is the Everest of grilling. Every grillmaster wannabe yearns, nay, LONGS for those dark brown lines to be adorning his meat. But as so many of us... A Treatise On Grilling, Part 1November 7, 2005 6:00 AM || 0 CommentsMan cook meat on fire like big hairy apes. Such a notion isn’t so foreign to most men, nor is it entirely inaccurate. Have you ever been to a party... Smoke 'Em if You Got 'EmOctober 11, 2005 8:00 AM || 0 CommentsSmoke point is a term applied to fats and oils such as lard, butter, and olive oil to determine the temperature in which they begin to turn to smoke. The... The Forty-Five Turn FlipSeptember 30, 2005 8:00 AM || 0 CommentsSounds like a dance move, doesn't it? The forty-five flip! Do the hustle! But no, the forty-five flip is a grilling maneuver that you can learn to impress your... Slow Burn Jerk ChickenSeptember 9, 2005 9:00 AM || 0 CommentsOn labor day, I had the in-laws over for lunch and I decided to do some grilling. After having procured a jar of Austin Slow Burn Jamaican Jerk Marinade at... Kabob-umentaryJuly 12, 2005 9:42 AM || 1 CommentsI love making kabobs. They are so easy to make, and people love 'em. I had a little bit of trouble with my chicken kabobs, which I won't post here... Bullseye BurgerJune 26, 2005 10:43 AM || 2 CommentsWhen I heard the idea of this burger, I was intrigued. It was recommended to me by my Aunt Teresa, who happens to love onions. :) Basicallly, it's a regular... Making a Better BurgerJune 22, 2005 1:10 PM || 4 CommentsOh the woes I could tell you about making burgers. I'm 30 years old, and only just last year I began to really think about my methods for the burger... Now, Here's the Rub ...April 11, 2005 10:44 AM || 3 CommentsI really wish there were a little bit more control over what ads appear in the google adsense bar over there on the right. There really is no control over... |
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Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my