WELCOME TO MY HANGOUT
I think spring has sprung...
Well that wasn't too bad. Sure we had the occasional snowstorm and a round or two of frigid temperatures, but compared to the rest of the country, I think Chicago fared pretty good this year.
Now we can get on with the real task at hand...getting those smokers and grills ready to fire up. Of course for many of us, fire continues to be the method of choice for cooking regardless of the weather, yet we tend to neglect our equipment due to frozen ears, fingers and nose.
Yes folks, it's spring cleaning time again. Can you believe I haven't dumped the ashes all winter? That should be a crime. Of course they're all wet now. A muddy muck. Thank God for power washers!
Armed with a can of degreaser, a new wire brush and enough gasoline to run the power washer for a few hours, it's time to get down and dirty. Well, I got pretty dirty, but the equipment is looking pretty clean.
A couple of wrenches to tighten everything up, an oil rubdown on the cooking surfaces and I think I'm ready for another season! Of course it wouldn't hurt to give everything a little trial run to be sure. Ah, the rewards of hard work.
WHAT'S NEWS AND EXCITING?
Ahhh...finally!
It's official! After several weeks of concentration and procrastination, I have my Facebook fan page up and running. Of course I have a few tweaks yet to do, but for the most part it's done.
I'm embarrassed to say, but it stumped me a few times, mostly because I couldn't do exactly what I wanted to. I hate being controlled by someone elses' interface. Nonetheless, we came to terms and made progress.
Now I just need to build up my fan base. Well...get on over there! The GaryGlen Experience Fan Page We'll see you there!
Attention All Chicken Wing Freaks!
As a connoisseur of chicken wings, I thought it a good idea to share some of my recipes with y'all. If only I could decipher my chicken scratchings into something that I could convey to you. Unfortunately, that attempt failed. I couldn't make heads or tails of most. All the scribbles, the subtractions, the additions...arrgghh!
What else could I do? I guess I would just have to go on a wing making binge. Bummer! ;-)
Off to the chicken wing store I went. Everything went smooth. After two Sunday afternoons of wing dining and a New Year's eve party, many of my wing recipes have been properly documented and photographed. This is the way it should have been. Check 'em out ...here.
Remember Our Troops
Even though the holidays are over, please keep that giving spirit alive as you remember our men and women in uniform.
Wine Selections for Barbecue
For all practical purposes, wine is rarely associated with barbecue. That's sad. Beer and fancy umbrella-style cocktails seem to be the norm, yet many wines would compliment a barbecue quite well. Is it the robust and spicy flavors of most...Read More
Barbecued Meat Loaf
The addition of grilled Shitake mushrooms turns up the flavor a notch on this meat loaf by adding a welcome earthy tone to the minor hint of smoke. Goes well with a little apple or maple wood....Read More
Grilling or Barbecuing?
If you are one of the many who believe that barbecue is anything cooked on a grill, I am going to set you on the right track. In order to develop yourself into a Grill Master or Pit Master, it's paramount that you understand the difference between the two..... Read More
Hook Up With Me
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Marinade Recipes
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Outdoor Grilling Kings
DO I SMELL SMOKE?
I'm Chillin' when I'm Grillin'
Spring does offer up it's fair share of holidays for cooking outdoors (for those of you who need a reason). One of my favorites is St. Paddy's day. Not that I'm into the green beer thing, it's because I love corned beef. I don't quite understand it, but this is the only time of year I eat it. I need to make some changes around here!
Then there is Easter. Always a great opportunity for a smoked ham. Don't forget Greek Easter, not that I'm Greek, it just gives me a reason to grill up some lamb.
Yet, the most important holiday this time of year arrives at the end of April. April 24 to be exact. Yep, my birthday. The day that I completely relax with a few cold ones as I hang out by the smoker. Although not required, gifts of meat are always appreciated.
As we head into the Memorial Day weekend, get those grills and smokers primed with a little pre-season grilling. You'll be that much more prepared for another season of outdoor cooking.
Baconation Condemnation
Ahhh...bacon. Who doesn't love bacon?
To me, bacon is not just a breakfast meat, but also a spice. A flavoring that enhances most everything, except for Cherrios.
It was in that light that I developed Baconation Condemnation. A pork tenderloin wrapped in fresh spinach, with a weave of bacon. The bacon adds moisture to the meat while at the same time imparting that flavor we've all grown to love. Belly up to the bacon bar ...here.
Meatballs on a Stick
These have addiction written all over them!
Sure little smokies are good, you know...those mini wieners that people soak in the grape jelly and ketchup concoction. As for me I'd rather stick closer to real meat.
Grilled meatballs fit that bill. Add a few smoking chips and you'll have some smokin' balls.
Of course if you must have your jelly, these will work just as well. Quit being a weenie and eat real meat ...here!
Southwest Chicken Chili
Great Flavors in This Chili
A couple of mesquite-smoked chicken breasts really give this Southwest chili an authentic Tex-Mex flavor.
An easy dish to make ahead of time. Crock pot it, get all your fixin's prepared and you'll be ready in a jiffy.
I find this chili to be lighter than traditional red bean chili, which only means that I eat more of it. Be sure to make plenty! Find it ...here.
SOME OTHER INTERESTING FINDS
iPhone Goodies
Testing Weber's grilling IPhone app
My Recent Reading
I was feeling a bit Tex-Mexicanish
For those of you unfamiliar with Bobby Flay, he opened his first restaurant, Mesa Grill in 1991 in Manhattan which featured innovative southwestern dishes.
In his cookbook, he shares many of those recipes. I found myself anguishing with hunger by the beautiful photography, yet found the many tips, tricks and guides that are spread throughout as a great reference book. There's a tequila guide, a chili pepper guide and plenty of relishes and sauces. Plenty of great eats! ...Read More
Styles of Barbecue
A guide to the various styles of Barbecue.
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In the world of competition barbecue, The Pork Pullin Plowboys are one of the top dogs. Their numerous awards for barbecue is a testament to their knowledge of the pits. In addition to their barbecue achievements, they've also been awarded their fair share of trophies for their meat rubs. ....Read More
Baxter's Smoking Wood
It's not often that I review smoking wood. Well actually, I've never reviewed smoking wood. It just seems that when smoking wood is needed, I just head on over to my local home improvement center and grab a few bags. I have to admit though, I am at the mercy of whomever orders the stuff...Read More
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