Potatoes on the grill are great, but what if you add your toppings into the potato before you cook it? The guys over at BBQ Pit Boys came up with a great idea. Stuff the potato and then grill it. This is another recipe that you can be creative with. You can add whatever you […]
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This is my first article on seafood. This is a simple how to do salmon filets. In this article, I picked up a couple marinated filets from a local grocery store. You can pick these up already marinated or can pickup any store marinade and the same thing. Fish is probably one of the easiest […]
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I had an opportunity to join up with a competition team and partner up for a another competition.. Big O Dang O is a one man team run by Aaron Moore. He invited me to come out to Jakey in June in St Jacob, Illinois. Jakey in June is a non sanctioned event, but is […]
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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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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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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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