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Recent News
Need Pork Tenderloin Recipe for boys at the bar
Monday, 21 April 2014 05:36
Posted by Booch on April 18, 2014 at 10:01:55:

bbq or grill? and how?

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Had this for dinner last night
Monday, 21 April 2014 05:32
Posted by Ray Basso on April 17, 2014 at 07:20:54:

I thought it was really good. I know I should have taken a picture. We had the steak, sauce, asparagus and baby potatoes you should try this one.

Ray Basso

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Last Updated on Monday, 21 April 2014 05:35
Paul Kirks Char Siu Recipe
Monday, 21 April 2014 05:31
Posted by Ray Basso on April 17, 2014 at 07:14:10:

Char Siu Recipe per QSis (8/12/1999 9:27:27 AM by Pkirk)

"Char Siu Chinese Marinade"
Char Siu is the unnaturally red-colored meat you see hanging in the window of Chinese food shops. This marinade will give you the same great taste, and color, too, if you use the food coloring. You can fond the Hoisin Sauce and Chinese 5-spice seasoning in Chinese Grocery stores, specialty food stores, and many supermarkets.

Makes about 1 1/4 cups
1/2 cup sugar
3 tablespoons sweet sherry
2 tablespoons soy sauce
1/2 cup hoisin sauce
2 teaspoons minced fresh gingerroot
1/2 teaspoon five-spice powder
1 teaspoon salt
1/2 teaspoon red food coloring (optional)

In a non reactive bowl, dissolve the sugar in the sherry and soy sauce. Add the hoisin sauce, ginger, five-spice seasoning, salt, and red food coloring if you are using it and blend well.
Use the marinade immediately, or store in the refrigerator for up to 2 weeks. Allow the mixture to come to room temperature before using.
How to use: This is ment to be used with pork, but it goes quite well with chicken and duck, too. Marinade pork strips 2 to 4 hours or over night in the refrigerator. Its best to use pork butt or country style ribs.

From: Pauk Kirk's Championship Barbecue Sauce Cook Book page 127.


Chef Paul

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One night for BBQ in San Antonio - Where to go?
Wednesday, 02 April 2014 05:54
Posted by Pepeq on March 31, 2014 at 13:55:49:

I will be making a business trip to San Antonio and will likely have only one evening for BBQ. I will have a car, so a drive of about an hour is very do-able. I see the recommendations on yelp, but I am looking for recommendations from the people here. Does anyone have any for me? Thanks.

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US Hog Slaughter Will Decrease 12.5% Below 2013
Wednesday, 26 March 2014 06:09
Posted by Don, Dueling Bubbas on March 25, 2014 at 14:37:40:

Pretty sure price of pork gonna jump as a result of the info below.

Seems the trotters have the trots big time and it's spreading.

Fill up your freezers.


from :

P E D v to cause larger shortfall in hog market than first thought

The overall effect of the Porcine Epidemic Diarrhea ******V i r u s****** (P E D v) on the nation’s hog supply will be steeper and longer than first estimated, according to a new report from Rabobank Group.

The global financial services company — which supplies financing to the food, beverage and agribusiness industries — predicts that North American hog production and slaughter will decrease by as much as 7 percent this year and will be 12.5 percent below 2013 levels through 2015. Rabobank says that the ***v i r u s*** has already affected about 60 percent of the U.S. breeding herd, 28 percent of the herd in Mexico and is moving into Canada. The decline in North American hog slaughter may decline by nearly 18.5 million hogs this year and next. The 2014 drop alone would be the largest in 30 years, according to Rabobank.

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corned beef brisket
Monday, 17 March 2014 05:31
Posted by gator on March 13, 2014 at 06:49:50:

gonna smoke one in our FEC.whole packer,{bee's best]from RD.....LOOKINfor what would be a target temp for finished guessing were gonna put it in aluminum pan with water and steam with seasoning packets. Looking for comments on smoking temps and finished temp of wholepacker ??

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Hey Ray B
Monday, 17 March 2014 05:29
Posted by bbqBob on March 15, 2014 at 22:38:50:

Ray what was the name of that smoker game you had on here a while back? Is it still around and can it be put back on here maybe:)



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Who is this
Sunday, 09 March 2014 05:46
Posted by Ray Basso on March 09, 2014 at 06:20:07:

Can you guess who this is in the picture holding the fish. I found this picture on the internet and I might have never known who it was without the caption under the picture.

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It was 15 years ago today........
Sunday, 09 March 2014 05:43
Posted by This e-mail address is being protected from spambots. You need JavaScript enabled to view it on March 06, 2014 at 21:24:49:

Juggy D Beerman made his first appearance on the BBQ Forum. I can honestly say that this forum has made me a better cook. I thought a knew a lot about BBQ when I found this place. Lucky for me I read through all the archives before I made my first post and embarrassed myself. After reading the archives, I found out I didn't near as much about BBQ as I thought I did. I still don't know as much as I thought I did........

I would like to thank Ray Basso for providing this forum. I have made a LOT of friends here. All of you have taught me a lot about BBQ and life as well. As much as I would like to mention names, I won't as there are so many people to name and I don't want to leave anyone's name out.

So here is a link to my first post. It is a recipe for chicken livers on the Kettle. I have not cooked these in years. I may just have to try them this weekend.

Thanks to everyone for putting up with the ramblings of D Beerman.

Beers to all!


Fire on Ice Champion
Tuesday, 04 March 2014 06:55
PostPosted by Turk on March 02, 2014 at 09:10:15:

Full Frontal BBQ wins Fire on Ice BBQ for the Third time in Six years of the contest. The weather was "Brisk" with a high temperature of 5 Below Zero and winds of about 10 mph. Tony of Quetopia BBQ did a fantastic job of running the contest with 35 teams braving the weather to compete on the Frozen Lake.

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