Category: Grills-Smokers

Are you ready?

Are you ready?

It’s time to clean off the gear and smoke up your streets and woods.  Have you done a Spring check on the gear that was stowed?  Did you use your smoker all winter or did you stow it?  If it sat outside, you need to give it a little tlc.

Tune in tomorrow for some tips to get your game on.

Bob was doing a brisket class on the Saskatchewan River this week.

Bob was doing a brisket class on the Saskatchewan River this week.

Cajun Grills by Percy Guidry of Louisianna

Cajun Grills by Percy Guidry of Louisianna

cajun

Click here to go to Percy Guidry

ABOUT PERCY GUIDRY MANUFACTURING

Founded by Percy Guidry in 1945 as a small blacksmith’s shop, Percy Guidry Manufacturing has
played an integral part in the growth of the area known as Cajun Country. From horseshoes and
small iron tools for farmers, to metal structures for the Oil & Gas industry and on to today’s
magnificent ornamental ironwork seen in the finest homes and offices, the Percy Guidry name is
synonymous with the best in the industry. Percy believed in good service to his customers and in
his community. That commitment lives on today in his son’s and grandchildren’s dedication to
quality craftsmanship. Still family-owned and operated, with six generations of metal working
tradition behind it, the Percy Guidry name is a name you can trust!

ABOUT CAJUNS

Cajun Country is defined as an eight parish area first populated in the early 1600s by French-
speaking refugees of “le grand derangement” (or French Diaspora) of French farmers from the
Acadie province of Nova Scotia, Canada, by the then ruling British army. During this terrible time in
colonial history, whole families were driven from their homes and hurried onto boats bound for
unknown lands. Many families were separated in the expulsion and would later search desperately
for each other in their new homeland. Longfellow’s poem, “Evangeline”, documented the tragedy of
young Emmaline LeBiche who waited for her betrothed by the banks of the Bayou Teche in what is
now St. Martinville, Louisiana.
Drawn to French Louisiana by the common language, the Acadian people, or Cajuns, had finally found a home in the marshes and fertile plains of south-central
Louisiana where their descendants have flourished ever since.

The Guidry name is found among those who first arrived in this influx of early settlers. Their descendants have remained a vital part of the community and serve as
ambassadors of Cajun culture around the world.

How about grillin' 200 steaks?  Pictures by Modern Photographics.

How about grillin’ 200 steaks? Pictures by Modern Photographics.

The Grillin’ Guys were asked by Impact Church in Lowell to feed the men’s group at the annual “Steak Night” and of course they said YES!

Here are some shots of the event held the last week.  Apparently the steaks turned out pretty good too, which is good.  You wouldn’t want 180 guys upset about their steak, even if it is church.

 

Thanks to Brandon Mulnix of Modern Photographics for the spectacular coverage.  His shutter makes me stutter.

How to video for building a bbq pit.

How to video for building a bbq pit.

 

 

 

 

 

 

BBQ Bob and Jop

Bob -n- Jop with The Good One

Bob and Randy had a great time smoking ribs, chicken, and pheasant yesterday.  They just had to sample some Schmohz, Arcadia, and Frankenmuth.

TEC Infra-Red Grill

Max Fulda & BBQ Bob’s TEC Video

Bob & Max demonstrate all the reasons that America is switching to TEC 100% Infrared.

 

TEC Infra-Red Grill

Check out the YouTube Smoker Video

Check out the YouTube Smoker Video

Check out the Ace of Hearts, Chris Marks smoker video on YouTube.

Hot Smoked Salmon

Hot Smoked Salmon

 Big thanks to our friend, Rob Russell, Ace of Hearts, Barbecue Specialties LLC.  Their slogan is “Where delicious BBQ meets dependable outdoor cooking”.  This recipe is from his close friend Danny Skiff from Dallas, Texas.  Rob said, “I have not tried it yet, but he swears by it, can’t wait!!!”

Ingredients:

  • 2-4lbs. Pacific Salmon Fillets, skinless

Brine:

  • 1 quart Water
  • ¼ cup Kosher Salt
  • ¼ cup Brown Sugar
  • ½ cup Celery, coarsely chopped
  • ½ cup Onion, coarsely chopped
  • 2 Garlic Cloves, smashed
  • 2 stalks Lemon Grass, cut in 2″ lengths and smashed with back of knife

Method:

Cover Salmon with Brine, in glass or plastic container and refrigerate for 24 hrs.  Remove Salmon from Brine and rinse with cool water and pat dry.

Place fish on wire rack in cool (below 65 degrees) area; place a fan blowing across fillets and dry for 2-3 hours. This will form pellicle on outside of fillets.

Smoke with any fruit wood at 180 to 200 degrees for 3-5 hours, depending on thickness of fillets, until an internal temperature of 140 to 160 degrees is reached.

Enjoy!!!!

Lump Charcoal vs. Briquettes

Lump Charcoal vs. Briquettes

 There are 40 plus companies who manufacture this product in the world. It is marketed in the U.S. I am going to show you how The Good-One lump charcoal is produced and discuss the impact on the environment. Basic charcoal is produced by burning a carbon-rich material such as wood in a low-oxygen atmosphere. This process drives off the moisture and volatile gases that were present in the original fuel. The resulting charred material not only burns longer and more steadily than whole wood, but it is much lighter (one-fifth to one-third of its original weight). Charcoal has been manufactured since pre-historic times.

See attached for all of the details! 
 
 

 

Ace of Hearts The "Chuckwagon ™"

Ace of Hearts The “Chuckwagon ™”

 

The “Chuckwagon ™”
Model 42/24-TC
Accessories & Products
Trailer mounted Rodeo & Lone Star

The Chuckwagon ™ features The Marshall ™ and the Lone Star Grill ™ Smoker/Grill mounted on a trailer for mobility. The unit is portable and provides plenty of cooking space for catering, competition cookers, hunt clubs, tailgating.  The Pit Boss ™ has the space to cook 24 slabs of ribs flat or 45 slabs in 15-rib racks (an accessory available from Ace of Hearts BBQ Specialties).   In addition, the Lone Star Grill ™ features a large grilling surface with complete heat control featuring an adjustable tray for raising and lowering coals. 

I like it because it is portable and provides plenty of cooking space for catering, competition cookers, hunt clubs, tailgating.  

The Marshall™ has the space to cook 24 slabs of ribs flat or 45 slabs in 15-rib racks (an accessory available from Ace of Hearts BBQ Specialties).   

In addition, the Lone Star Grill ™ features a large grilling surface with complete heat control featuring an adjustable tray for raising and lowering coals. I own a Chuckwagon™ and feel like a Million Bucks when I pull into a competition or tailgating area. 

BBQ Bob