BBQ Gadgets, Featured

Grill Charms

Like many of you I was first introduced to the Grill  Charms on ABC’s Shark Tank. Grill Charms are dime-sized solid stainless steel meat markers that are placed in food BEFORE grilling. Grill Charm your food PRIOR to cooking to distinguish spices and flavors, steak temperatures, or to avoid health or allergy issues. There are [...]

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BBQ Accessories, Featured

Protect Your Deck With A Grill Mat

When was the last time you had to power wash your deck or patio because you keep getting grease stains? The grill mat is made to protect your deck from these stains and to add some character to your deck. I never realized that anything like this even existed and then ran into a booth [...]

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BBQ Accessories, Featured

BBQ Branding Iron

Buying a Christmas gift for the man in your house is often times tough. If they enjoy grilling we’ve found exactly what they’ll get a kick out of. We started carrying the college team logo branding irons about 4 years ago and they are consistently a best seller. These things are heavy duty too, they [...]

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BBQ Accessories, Featured

Flip N Easy Hamburger Grill Basket

This is one of those BBQ accessories that I was really impressed with. I’m sure you’ve had to cook quite a few burgers at once and it came time to flip them and they started breaking apart. Well this is the solution to that problem. You make your patties and place them in the burger [...]

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BBQ Sauces & Rubs, Featured

Collegiate BBQ Sauce

Here’s the tailgate gift that is sure to be a hit at your next tailgate or backyard BBQ. This is a product by Hot Sauce Harry’s which is a company that does a lot of private label products such as hot sauce, BBQ sauce and even rubs. They have a line for just about every [...]

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BBQ Classes

BBQ Fans Beef-A-Thon 2012

Posted on 05 January 2012

Date: Sunday, Jan. 29th
Time: Noon to 4 p.m
Cost: $75.00 per person
Register Online!

BBQ Fans KC is hosting our first cooking class of the year, and this one’s all about the beef! Pitmaster Andy Groneman and Smoke On Wheels return Sunday, Jan. 29 to teach the art of championship brisket, tender flank steak and juicy prime rib.

And just for kicks, Andy’s also going to teach you how to make your vegetarian friends worship you with portabello mushroom caps that’d please the pickiest eaters.

Class restricted to 20 people. Sign up now! Taught by Andy Groneman of the award-winning Smoke On Wheels competition barbecue team, this BBQ 101 class will teach you all of the basics of smoking delicious meats every day of the week.

He’ll Cover:

  • Meat Selection and where to purchase
  • Trimming/butchering the cuts you select
  • Seasoning – be it rubs, marinades, brines or injections (what to use; when & why)
  • Tried and true cooking methods.
  • Finishing and serving those perfectly cooked cuts

About The Instructor: Andy has been involved in competitive BBQ for over 15 years. He and Smoke On Wheels have 12 grand championships and hundreds of awards in grilling, smoking and other outdoor cooking competitions, including sides and desserts. His passion and excitement for BBQ will translate into an informative interactive class experience that you will not forget.

—Recent Accolades—

  • 2011 Jack Daniel’s World Invitational – 1st place Chef’s choice, 2nd place (with a perfect score) Dessert
  • 2011 Grand Champion – Overland Park (Kan.) VFW, Laurie (Kan.) Hillbilly Days, Smokin’ in Mesquite
  • 2010 Jack Daniel’s World Invitational – 1st Place Pork
  • 2009 National Champion – Chest to Chest Brisket Invitational
  • 2009 New York “Empire State” Grand Champion
  • 2009 KCBS Team of the Year – 5th place (4,700 teams)
  • 2008 Reserve Grand Champion – American Royal

Look for upcoming classes that include Grilling (direct/indirect), Party and Tailgate foods, and hands-on in depth workshops. Something for everyone from the new griller to the BBQ Junkie!

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BBQ Gadgets

BBQ Branding Iron Featured On The Chew!

Posted on 08 November 2011

On Friday, BBQFans.com received a email from The Chew daytime TV show regarding a custom BBQ branding iron that they needed for taping today. What a great acknowledgement of our product. We were able to produce it and get it to them overnight for their recording on Tuesday.

It was exciting to see our product on such a quality show that is followed by millions. They zoomed in on the steak brand and attempted to leave a mark with “The Chew” branding iron but it didn’t leave a great mark. I just figured that I’d take the time to explain the reason that it didn’t work well and give some tips.

The first thing I noticed was that the branding iron didn’t steam when it was pressed on the ham. That lets me know that the branding iron wasn’t hot enough. Much like a grill grate that leaves a mark when grilling, the iron needs to be extremely hot. Placing the branding iron in a direct flame is the ideal way to heat the branding iron quickly, generally just a couple minutes.

I can’t confirm it but it appears that the branding iron was placed possibly on an electric burner. This will definitely work but it takes quite awhile longer to get the personalized branding iron hot enough. One thing I was impressed with was how they rotated the handle to make sure that they entire branding iron made contact with the meat.

Again, the main thing you can do for a quality mark using your BBQ branding iron is to ensure that it’s hot enough. Ideally with it in a direct flame.

You can see in the upper right hand side of this post what you can expect from a mark if it’s heated to the correct temperature. With that said, there is no perfect temperature, it’ll take some trial and error at first to find out what works best for your heating source.

I’d definitely like to take the time to thank The Chew for giving us the opportunity to produce a BBQ branding iron for their show. It was definitely exciting seeing how well it was received by the audience!

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BBQ Classes

BBQ 101 featuring Andy Groneman of Smoke On Wheels

Posted on 28 October 2011

Date: Sunday, Nov. 20th
Time: Noon to 4 p.m
Cost: $75.00 per person
Register Online!

Taught by Andy Groneman of the award-winning Smoke On Wheels competition barbecue team, this BBQ 101 class will teach you all of the basics of smoking delicious meats every day of the week.

We’ll Cover:

  • Meat Selection and where to purchase
  • Trimming/butchering the cuts you select
  • Seasoning – be it rubs, marinades, brines or injections (what to use; when & why)
  • Tried and true cooking methods.
  • Finishing and serving those perfectly cooked cuts

And as we finish each of the different meats, we’ll sample them!

Meats covered: Chicken, Ribs and Pork.

And in the spirit of the holiday season, Andy will also prepare turkey as well!

About The Instructor: Andy has been involved in competitive BBQ for over 15 years. He and Smoke On Wheels have 12 grand championships and hundreds of awards in grilling, smoking and other outdoor cooking competitions, including sides and desserts. His passion and excitement for BBQ will translate into an informative interactive class experience that you will not forget.

—Recent Accolades—

  • 2011 Jack Daniel’s World Invitational – 1st place Chef’s choice,  2nd place (with a perfect score) Dessert
  • 2011 Grand Champion – Overland Park (Kan.) VFW, Laurie (Kan.) Hillbilly Days, Smokin’ in Mesquite
  • 2010 Jack Daniel’s World Invitational – 1st Place Pork
  • 2009 National Champion – Chest to Chest Brisket Invitational
  • 2009 New York “Empire State” Grand Champion
  • 2009 KCBS Team of the Year – 5th place (4,700 teams)
  • 2008 Reserve Grand Champion – American Royal

Don’t miss out on this first in a series of classes – just in time to help impress your friends and family during the holiday season. You’ll go home with new skills and secrets, sauces and rubs, a belly full of delicious food and a gift basket of goodies provided by BBQFans.

Look for upcoming classes that include Grilling (direct/indirect), Party and Tailgate foods, and hands-on in depth workshops. Something for everyone from the new griller to the BBQ Junkie!

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BBQ

BBQ Fans Tailgating Ideas

Posted on 28 October 2011

OK, folks, Al asked me to write about tailgate parties. I hope he didn’t get the idea that I’m better than anyone else at it, although I have been an accomplice at more than my share, from concerts to NCAA tournaments to little league games. But it doesn’t take much to put on a good tailgate party – just food, drinks and common sense. Guess which of those three things is missing most often? Yup: Common sense.

For instance, don’t sell your beer, not even for $2 a can. The cops get mad. Ok, I did that at a Grateful Dead show in Chicago. No common sense.
And don’t drink yourself in to a coma before the game even starts.  You see it at every NFL game: folks who make it to one game a year and think they have to go guano crazy drinking during the tailgate party. They wind up sleeping through the game (or worse). Money well spent, kids.

The worst infraction of common sense, however, is that rare combination of cheap and stupid that ends with someone calling the fire department. I can’t count how many vehicle fires I’ve witnessed because some jackass slid his grill under his car, coals and all, so no one would steal it. I shouldn’t complain, as watching the fires from our cheap seats at Arrowhead Stadium is as breathtaking as watching the aurora borealis from Denali National Park. But a couple of those buttheads owe me a fire extinguisher.

Moving on. Here are a few more common/stupid things I’ve seen (or done) at tailgate parties, and tips on how to avoid them:

The Quest for Fire.

It’s happened so many times that I question the mental capacity of my fellow fans: People show up with a package of brats or a couple steaks and nothing to cook them on. If we’d been charging for all of the hot grill space we’ve loaned out in parking lots the last 15 years, we’d have paid for our game tickets.

TIP! OK, I understand teamwork and counting on your fellow fans to lend a hand. But why risk it? Just buy a grill. Even if you have a ginormous gas grill at home, packing enough BTUs to incinerate an orca, buy a cute little portable. Even if you don’t have season tickets, you’ll use it. Models are priced right so you’ll get your money’s worth. Plus we all know that the more grills you have, the cooler you are.

BBM – Big, beautiful meat…raw.

This is like a sub-section of “Quest for Fire,” but different. A guy at a Chiefs game came up to us with a rack of about six beef ribs. They were huge. The ribs that flipped over Fred Flintstone’s car were riblets compared to these things. And they were absolutely raw. The guy wanted to borrow our grill to cook them. We were happy to oblige, but told him it’d be impossible for him to get them more tender than a well-worn Michelin before halftime. He walked away confused and hungry, like a Chargers fan after a Monday night game at Arrowhead Stadium.

TIP! If your tailgate meal features meat that needs time (you know: barbecue), cook it ahead of time. In fact, cook as much as you can ahead of time. Contrary to what they show on the tailgate contest program on Food TV, you don’t want to spend your entire tailgate party getting food ready. Get as much done ahead of time as you can.

Put pulled pork and brisket in aluminum pans with some liquid – pineapple or apple juice, some blue bottle butter, extra barbecue sauce – and heat it on the grill. Heat and glaze racks of ribs on the grill at the game. Have paper towels handy, though, to wipe up the drool of passers by.

Plastic forks = abstract art.

A lot of people don’t know it, but the Picasso sculpture at Daley Plaza in Chicago is actually the result of Pablo forgetting to take barbecue utensils to a tailgate party at Soldier Field. He tried using plastic forks to flip some chorizos, the plastic melted and viola! Art!

TIP! I’ve forgotten barbecue tools many times. The solution is simple: have a dedicated tailgate kit. I have a plastic tub with necessities like a bottle opener, a box of matches, some dry rubs and extra sauce, paper towels, etc., and most importantly, a set of barbecue tools that I only use at tailgate parties. My tailgate tools are my tailgate tools, my home tools are my home tools, and the two are not allowed to socialize, ever. If they started mixing, I’m sure they’d make trouble.

Understatement Overdone.

Ok, I admit that for a long time, I didn’t tailgate with a lot of team-branded gear. I always wear my Chiefs coat or Mizzou hoodie or Royals t-shirt. I still have a Cubs helmet that holds a couple beer cans (vintage!). But I never went overboard on fan gear at tailgate parties.

TIP! Get the gear.

See, I was stupid. I also discovered – when we bought a Chiefs-logoed Chevy ambulance – that it’s just a helluva lot more fun tailgating with real team gear.

It’s more fun to brand every steak with a red-hot Mizzou BBQ branding iron than it is to just flip it, cut it and eat it.

It’s more fun to oblige a lady who needs a bottle of beer opened by using a Chiefs belt-mounted bottle opener than it is to just twist the top.

And you’ll find the cheapest hot dogs taste better when grilled on a Missouri grill topper. The fire burning in a Mizzou fire pit is somehow warmer than a fire in the drum from an old clothes drier.

And the most important thing: when your tailgate party is properly decked out, people notice. It intimidates fans from the other team. KU fans weep openly when they see all the Mizzou gear at Arrowhead every year. Of course, they weep a lot during football season, so it’s hard to tell the difference.  And when I see Raiders fans so scared by our Chiefs tailgate party that they drop the batteries they were going to throw and run home to their mommies, I know I’ve done my part for the team.

Do your part. But most importantly, prep ahead of time and don’t put your grill under the car.

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BBQ Recipes

Peanut Butter Cookie Cupcakes

Posted on 28 October 2011

From The BBQ Princess

Yield: Makes about 2 1/2 dozen

Ingredients

FOR THE CUPCAKES

  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/3 cups sugar
  • 2/3 cup natural, creamy peanut butter
  • 3 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup sour cream

FOR THE FROSTING

  • 12 ounces cream cheese, room temperature
  • 1 1/2 cups confectioners’ sugar, plus more for decorating
  • 3 tablespoons unsalted butter, softened
  • 1 1/2 cups creamy peanut butter

Directions

  1. Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners.
  2. Make the cupcakes: Whisk flour, baking powder, salt, and baking soda in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Mix in peanut butter. Mix in eggs, 1 at a time, and vanilla. Add flour mixture; mix until combined. Mix in sour cream.
  3. Spoon 3 tablespoons batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 13 minutes. Transfer to wire racks; let cool completely.
  4. Make the frosting: Put cream cheese, confectioners’ sugar, and butter into the clean bowl of a mixer fitted with the clean paddle attachment; mix on medium- high speed until pale and fluffy. Stir in peanut butter with a rubber spatula.
  5. Spread 1 1/2 tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Using tines of a fork dipped in confectioners’ sugar, score each top in a crosshatch pattern. Cupcakes can be refrigerated in single layers in airtight containers up to 2 days.

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BBQ Recipes

Sizzlin’ Tailgate Buffalo Wings

Posted on 28 October 2011

From Gremlin Grill Brett

5-6 lb. wings
1 C chile pepper sauce (Frank’s, Tabasco, etc.)
3 cloves crushed garlic
1 stick (8T) unsalted butter
1T honey
Smokin’ Guns BBQ HOT Rub

Coat wings with 1/4 C of the hot sauce and garlic and marinate overnight.Grill over medium heat, dusting liberally with Smokin’ Guns BBQ HOT Rub until “almost done.

While wings are grilling, melt butter and mix in remainder of hot sauce, honey and 1T of DRY RUB in an aluminum pan. Just before wings are done, place into butter mixture & place aluminum pan on grill. Steep wings in butter sauce until desired doneness.

Serve with bleu cheese or ranch dressing and ice cold Old Style.

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