Barbecue Grills Canada

I've checked most of the other Jerk Chicken recipes, making sure this isn't redundant. This recipe is unique for the emphasis it puts on the smoke. The word jerk come from charqui, the Spanish version of a native South American word "charki," meaning dried meat. There are two aspects to jerk: the unique jerk rub, and the smokey cooking method. Authentic jerk calls for allspice woods chips to create the fragrant, available online. Or use other aromatic wood chips. Also, trust the recipe: if using thighs (recommended) don't turn the chicken. Put it on the grill and let is smoke undisturbed. At the appointed time, you will lift the cover of the grill and discover a beautiful, golden-brown encrusted chicken. -- posted by Belgophile

This is a summertime grilling favorite. We found it in Fine Cooking magazine about 10 years ago and have made it countless times since. Always a hit with guests. -- posted by Belgophile

For those that love bleu cheese, you will love this recipe! My fiance created this recipe one night and the whole household LOVED it! You can put these burgers on a bun, but I think a bun would take away from the delicious grilled meat and bleu cheese flavors. Very simple and tasty! Great for those summer nights. -- posted by Pryjmaty

From William-Sonoma, this Moroccan style dish is spicy and refreshing on a hot summer evening. The marinade is also good on fish. -- posted by dianegrapegrower

Peaches grilled on cinnamon stick skewers and basted with rum butter. From Steven Raichlen.This is a bonus recipe visitors to Barbecuebible.com received for making a contribution to a charitable organization after 9/11. Good served with peach or vanilla ice cream. -- posted by Chocolatl

This started off being an idea for a tofu shish kebab. Ended up more of a fusion ... a really tasty fusion! Sharp tang of lime with some sweet curry. Depending on your curry powder you may want to add extra heat with chili powder. You could also lace in some mushrooms, peppers and/or eggplant pretty nicely. Prep time does not include marinating time which should ideally be overnight or more. -- posted by magpie diner

This past weekend our competition team, Burnt Finger BBQ, took to the road to compete in North Little Rock, AR at the Smoke on the Water barbecue contest. With a guaranteed prize pool of $100,000.00, the world’s richest barbecue contest drew many of the top teams from across the country, including a few of those familiar faces recently featured on TLC’s recent hit TV show BBQ Pitmasters.

Immediately upon pulling into the parking lot we unloaded our trailer and hoisted a brand new banner sporting the logos our newest sponsor Iron City Brewery. Big thanks to those guys for supporting our barbecue team, and also contributing to our beer consumption habits at a contest!

Smoke on the Water turned out to be a fantastic contest for our team. Not only did we get to introduce the competition barbecue world to Iron City Lager and IC Light, but we also had beautiful weather for a majority of the weekend. While our hometown of Kansas City was getting pounded by a winter storm, we were kicking back in our lawn chairs enjoying the clear blue sky and 70 degree temperatures. Although the weather did turn on us just before the awards ceremony, the rain couldn’t dampen our excitement as we heard our team name called for 3 awards at a contest with 227 teams competing for top honors!!! Here’s the full breakdown of our placement.

Chicken: 32nd
Ribs: 13th
Pork: 8nd
Brisket: 221st
Overall: 103rd

In addition to the standard KCBS categories, the event also hosted an auxiliary sauce contest. We offered up our official Burnt Finger BBQ Private Stock Barbecue Sauce to the judges and came away with a fantastic 13th place finish up against some of the most popular barbecue sauces on the market.

Huge congrats are due to Pellet Envy (2009 KCBS Team of the Year) for taking home the Grand Championship, as well as Cool Smoke (Tuffy Stone from TLC Pitmasters) for Reserve Grand Champion honors! The full results can be seen over on the KCBS website.Similar Posts:

• Bacon Explosion and the Great American Barbecue
• Weekend Update: Bacon, Bacon, and More Bacon
• Contest Calendar: Great American Barbecue

Post from: BBQ Addicts

Contest Recap: Smoke on the Water

This is my trimmed and more diet friendly version of Cajun Chicken Alfredo. A few simple substitutions make a creamy favorite something for the one on the diet to enjoy as much as the one who just wants flavorful creamy spicy pasta. I adapted this recipe from one by Guy Fieri. Now this would still be a bit of a treat but it is about 400 calories lighter per serving than it's full fat relative. -- posted by DerbyChef #1439122

Cookbook Produced by Chicagoland’s Weber Grills

Charring the tomatoes is the key to great salsa! I just recently started adding the chipotle in adobo, it gives it a great flavor! -- posted by TresaK