Anyone that has done pork shoulder know what a pain it is to pull afterwards. You can try forks, or gloves, or some product you find on the internet. Being sick of the forks and gloves, I tried a new product I had found, The Meat Rake. I had been reading reviews and watching videos […]
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Brisket is quite easily the most opinionated smoked meat out there. The jury is still out on whether to inject, wrap, marinade or none of the above. Everyone seems to have an opinion on the subject, but the one that never waivers it that it must be smoked just right. The brisket is from […]
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This recipe started out as a how to for making fajitas, but I decided it needed one extra step, grilling the burrito. I headed back out to Edwardsville Quality meats and picked up a couple pounds of skirt steak. This is typically what you would find being used in Mexican restaurants. You can grill these […]
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LAMB RIBS 2 WAYS 1 – Smoked Lamb Ribs with Guinness Glaze 2 – Smoked Lamb Ribs With Dijon, Balsamic Glaze **Editors Note: This is the first article featuring a guest writer. I hope to do many of these in the future as this will allow the readers to get different tips/techniques and points of […]
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Do you want something easy to do? If so, stop by Edwardsville Quality Meats and tell them you want their seasoned pork loins. I will be writing up a review of their store but I had to get this one posted to the website. I wanted to do something new for the website and when I […]
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Of all the recipes I have tried, this is your chance to be the most creative. The options for this really are endless. The sausage fatty has been around for quite sometime, and I have done these before but wanted to bring you the process. A sausage fatty is just ground sausage that can either […]
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Beer can chicken is probably the easiest of recipes, but turns out great flavors every time. The key to beer can chicken is to make sure that you are able to crisp up the skin. I picked up two whole fryers at the Troy 4-0. I don’t pay attention to chicken prices, but I bought […]
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We know the old adage, that everything is better with bacon. In this case, it is does make it better, but you can’t help but love the cheese and peppers. I promised Mrs. CBQue that she would get a mention for putting these together. She put the recipe together and took the pictures, I just […]
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In order to do stuffed pork chops you need to start with a thick cut pork chop and butterfly it before adding the stuffing. The good news for me is that the Troy Meat Processing that I bought these from already had cut them butterfly and these were monster chops. If the pork chop is […]
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Most of the articles I write are something that I have tried before, but every now and then I like to try something new. I had never tried grilled pizza before but decided to jump in and give it a shot. This time was a trial and error method to see what I could make […]
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Moink Balls are without a doubt the easier appetizer to ever make. The ingredients, preperation and preparing take mere minutes, but they taste absolutely delicious. Moink Balls are aptly named (moo + oink) because the ingredients are meatballs, bacon, and then whatever else you want to add. In this case, I decided to add some rib rub, along with a […]
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The guys at work have been wanting me to bring in some BBQ, and since I didn’t have a ribs post, I figured this was the perfect time to get everyone a post on the basics of doing ribs. Ribs are the most fun to do because there are hundreds of flavors that you can […]
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The trick to jalapeno poppers is making them so the cheese doesn’t run out. My wife (who will be now knows as Mrs. CBQue) found this cool popper tray at Lake of the Ozarks. The best part is that these came with poppers already made. Since I already decided to eat those, I had to make […]
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I had a gift card to Kelly’s Butcher Shop in Troy IL. I have always gotten good steaks from there, and with it being almost 40 degrees today, I decided it was a good idea to get the grill out. I have tried these at other steakhouses, and wanted to see if I could recreate […]
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Pork shoulder, I feel, is the simplest of things to make on the smoker. If you can keep a consistent temperature there really isn’t much to do until it is done. In order for a pork shoulder to be turned into pulled pork, it has to reach an internal temperature of an 190 degrees. You […]
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