Recipe: Vegetable Kabobs

Veggie Kabobs

 

Recipe: Vegetable Kabobs

Ingredients

Instructions

Wash the vegetables well, and cut them into skewer friendly pieces. Marinade the veggies in Smoke on Wheels BBQ Marinade for 2-4 hours, then thread the vegetables onto skewers, alternating colors. Season to taste with Cattleman’s Grill Tri-Tip seasoning. Preheat grill to medium heat (about 350º), place the skewers on the grill and cook until the vegetables are tender, about 10 minutes, turning occasionally.

TIP: The use of a double prong or flat skewer will make assembling and grilling your kabob a breeze.

http://thesauce.atbbq.com/recipe-vegetable-kabobs/

 

Cyber Monday Deals!

Cyber Monday Deals

Pick up these awesome deals, starting Monday November 26th at Midnight!

15% off of all Books!

Jack Stack Classic Pack (KC Original BBQ Sauce, Spicy BBQ Sauce, KC Steak Rub) – $13.00 (Regularly $17.85)

Cattleman’s Grill Coffee Pack (Original Cowboy, Smoky Chipotle, and Spicy Red Coffee Steak Rubs) – $15.00 (Regularly $20.85)

Cattleman’s Grill Classic Pack (Steakhouse, Tri-tip, and Tuscan Steak Rubs) – $15.00 (Regularly $20.85)

MeatRakes – $17.99 (Regularly $23.99)

Fire Wire Holiday Pack (4 Skewers + 2 Everything Marinades + 2 Beef/Vegetable Marinades) – $21.99 (Regularly $34.99)

Montana Grilling Gear Smokerin’ Set – $29.99 (Regularly $39.99)

iGrill Wireless Thermometer – $74.99 (Regularly $79.99)

KettlePizza 22.5″ Basic Set – $109.99 (Regularly $139.99)

Broil King Signet 20 – $449 (Regularly $520.00)

*Offers subject to change or expire without notice.

Recipe: Stout Chuck Roast Fajitas

Recipe: Stout Roast

 

Recipe: Stout Chuck Roast Fajitas

Ingredients

  • 4 lb. Chuck roast
  • 3 large bell peppers (preferably red, green & yellow) sliced
  • 2 yellow (sweet) onions
  • 3 large jalapeños cored and sliced into rings
  • 6 cloves of garlic, minced
  • Cattleman's Grill Eight Second Ride Carne Asada Rub
  • 1 12oz bottle of Guinness Extra Stout

Instructions

Heavily season chuck roast with Cattleman’s Grill Eight Second Ride and cook on a grill or smoker indirect in the 250º-275º range. If cooking on a pellet, charcoal or wood fired grill pecan wood adds the perfect flavor. Cook until the internal temperature reaches 165º (check with your trusty Thermapen).

While the roast is cooking, place the remaining ingredients into an oven safe pan.

With the roast at an internal temperature of 165º F (use the Maverick PT-100 thermometer for fast and accurate temperature readings), place into pan on top of the vegetables, pour entire contents of the bottle of Guinness into the pan, and cover tightly with foil. Raise cooker temperature to 350º and cook an additional 2.5 to 3 hours or until roast is fork tender. Once meat is tender, shred all of the meat in the liquid and mix thoroughly and continue to cook until the liquid reduces by half.

Serve meat and vegetables on flour tortillas and top with your favorite cheese and salsa.

http://thesauce.atbbq.com/recipe-stout-chuck-roast-fajitas/

American Royal BBQ Competition 2012

American Royal BBQ 2012

It’s October which means that football is in full swing, the leaves are changing color, and the worlds biggest barbecue competition, The American Royal, is here! We traveled up with the Yoder Smokers crew and had a chance to talk with attendees about the new YS1320 pellet grill which is like no other pellet grill on the market! The YS1320 has the famed heat management system out of the Yoder wood burning pits, giving cooks the ability to control heat across the pit like no other pellet smoker on the market.

Big Green Egg: An Introduction and Five Ways to Make Your EGG More Versatile!

Big Green Egg

They may look a bit weird, and have a funny name; but for those of who have never had the chance to cook on a Big Green Egg, here is a short introduction of why we love them. The Big Green Egg is a modern ceramic version of ancient clay fired kamado grills. The kamado, which is Japanese for stove, has a vast history, and clay cooking pots unearthed in China by Archaeologists date back as much as 3,000 years. Americans were first introduced to kamado cookers in the years after WWII, and they started to show up in the states in the years following.