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COOKING OUTDOORS with MR BARBECUE
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Mr Barbecue
BRUCE BJORKMAN
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THE BARBECUE BLOG

What To Consider When Buying A New Grill:


The sunnier, warmer weather is sure to help kick-up grill sales. Whether you're replacing an old, worn-out model, or want to upgrade to something different, here are some things to keep in mind before you make your next grill investment:

Turkey Cooking Tips


We are getting a lot of turkey cooking questions as we head towards "Turkey Day 2012". So, here are some basics to keep in mind. For more tips and ideas, listen to the show-Saturdays,  2-3PM Pacific Time on FM News 101.1 KXL and The Radio NW Network.

Barbecuing beef roasts


Types of Roasts: Choose roasts with a good amount of fat, both on the exterior and interior. Fat adds flavor and moisture to the meat.

5 Biggest Crimes Committed Cooking Brisket


Aaron Franklin, Texas BBQ Superstar reveals the 5 biggest crimes committed barbecuing brisket.
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LIBATION STATION: DRINK RECIPES

The Rainy Sunday


Maybe this libation will help brighten your mood, it's called The Rainy Sunday. (heck here in the NW, might as well call it the "Rainy Life!". It's got a good kick of vitimin C, to help ward off those Spring colds.

The Bourbon Sling


The Bourbon Sling: Long a favorite of our 33rd President, you can bet that after a hard day in the Oval office, he knocked back one or more of these. I just like the flavor of this cocktail, and hope that you do too.

Leprechaun Soda


Leprechaun Soda:  I came up with this one many years ago when I wanted to quench my thirst, celebrate St. Paddy's Day and not have a hang-over. This is a refreshing libation you can enjoy year round!

Ingredients: 1-2oz. Rose's Lime juice, 6-8oz. club soda, ice, lime wedge.(Note: you can add or subtract the amount of Rose's depending on how lip smacking you want the drink to be).

Preparation: Fill a tall glass with ice, add Roses, club soda and stir. Garnish with a lime wedge.

Gun Club Punch!


My first visit ever to a Trader Vic's restaurant happened in Atlanta, GA, where I attended the 2012 HPBA Expo. Not only did I love the name of the drink, but also fell under it's spell. It's tasty for sure, and has a nice recoil too!

Ingredients: 1oz. silver rum, 1oz. dark rum, 1.5 oz. unsweetened pineapple juice,1/2 oz. fresh lime juice, splash of grenadine, dash of orange curacao, 1 cup crushed ice, 1 sprig of mint for garnish, 1 fruit stick with pineapple wedge and cherry for garnish.

Preparation: In a blender add ice, rums, lime juice, grenadine and cuarcao. Pulse for a few seconds to blend ingredients together. Pour into a tall glass and garnish with mint sprig and fruit stick.
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THE RECIPE FILE

Barbecued Balogna-Memphis Style


In 1993, Sandi and I traveled to Memphis to partake the Memphis In May World Championship BBQ Contest. One of the most unusual barbecue items we ate while there was a Barbecued Balogna sandwich at Jim Neely's Interstate BBQ Restaurant. Here's how to do it in your own backyard.

Spicy Apple Cider Rib or Chicken Mop


Use this on either ribs or chicken. Flavorful with a little kick to it.

Ingredients: 2 cups apple cider, 1/4 cup ketchup, 2 tbl. white vinegar,
2 tbl. tomato paste, 1 tbl jalapeno pepper-chopped and seeded,                             1 tbl.brown sugar, 1/2 tsp. salt, 1/2 tsp. black
pepper.Optional: use honey instead of brown sugar.

 

Preparation: In a saucepan, add cider, onions and jalapeno. Over
medium-high heat, bring to a boil and reduce by half. Add remaining
ingredients and bring to a boil. Remove from heat and allow to cool
down. May be used immediately or after completely cooling down.

Buttermilk Chicken


Buttermilk gives this grilled chicken a lively twist! It's a milky brine that brings juiciness and flavor to the chicken. You can also adapt it for a whole chicken or breasts if you like.

Smoked Guacamole


Cinco De Mayo is just around the corner. Enjoy it with this special Smoked Gucamole recipe. Try it once, and I guarantee, it will become a favorite. A flavorful way to enjoy the summer as well!

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TODAY'S SHOW MENU

05 18 13


  • The MOST UNUSUAL Smoked Food EVER!
  • Win A Thermopen Instant Read Thermometer!
  • Texas Monthly BBQ list LEAKED!
  • Any such thing as :"New Q"? Let's talk about it!
  • BBQ Brush Warning
  • What The Listeners Are Cooking
  • Q Poll
  • Libation Station
  • Recipe File
  • Call Mr BBQ: (503) 417-9595 or 1-877-733-1011
  • Email Mr BBQ: mrbbq@wvi.com

 
ABOUT MR BBQ

Bruce Bjorkman, aka Mr. Barbecue has been playing with fire for most of his adult life. Born and raised in the San Francisco Bay Area (hey! It’s not his fault!) he's been an Oregonian since 1970, Bruce is an award winning competition barbecuer, author of The Great Barbecue Companion (1996, The Crossing Press). A respected authority on barbecuing, grilling and smoking, Bruce has traveled around the United States and Europe promoting American barbecue. He has also written many magazine and newspaper articles about barbecuing and grilling. During the week, Bruce is the Director of Sales & Marketing for MAK GRILLS in Dallas, OR. Cooking Outdoors With Mr.Barbecue has been airing on KXL since April 8, 2001.

CALL SAT 2-3P

Phone Mr. BBQ With Your Outdoor Cooking Questions!

Studio Lines:
503-417-9595 or
1-877-733-1011

Q POLL
Q Poll 5 18 13
Brisket--do you prefer the lean (non-fat) or the with fat piece?
: Lean (non-fat)
: With fat
PODCASTS
Cooking Outdoors 5 18 13
Mr BBQ remembers 2 Memphis BBQ legends...cold smoked-what?!...New BBQ--will it fly?
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Cooking Outdoors 05 11 13
Mr BBQ talks pulled chicken, smoking steaks, Hamburgerology 101 and more!
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