I got to tell you that i have found one of the most amazing BBQ grills around. The Traeger Wood Pellet BBQ. I had a Wood Pellet heating stove when i live up in the mountains and that thing was great. The fact that they now us the same technology for a BBQ grill is one of the greatest ideas i have seen. Its clean and there is not direct flame on the meat. This means that you don’t get those grease fire flare ups that send you running for the hose or wasting good beer on the meat. Follow the link to take a look at this.

BEFORE BARBECUING

Check your grill thoroughly for leaks, cracking or brittleness before using it.
Clean out the tubes that lead into the burner.
Make sure the grill is at least 10 feet away from your house, garage, or trees.
Store and use your grill on a large flat surface that cannot burn (i.e.- concrete or asphalt).
Don’t use grills in a garage, porch, deck or on top of anything that can catch on fire.
Keep children away from fires and grills. It is a good idea to establish a safety zone around the grill and instruct children to remain outside the zone. A chalk line works great for this purpose.
Have a fire extinguisher, a garden hose attached to a water supply, or at least 16-quarts of water close by in case of a fire.

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Here is a review of a new place that i have started eating. There simple presentation is no indication of the goodness of there BBQ. I would go out of my way to visit Sam and Dave.

At Sam and Dave’s BBQ1 and BBQ2, there philosophy is simple preserve the history and family tradition associated with the art of cooking barbecue. In the South, barbecue is more than just food preparation; it’s a way of life. Barbecue is how we have always celebrated family gatherings because it’s a way of bringing people together. Many argue that the rise and popularity of barbecue shows are a backlash against the fast food industry. We believe fast food has no soul. Cooking real barbecue is the exact opposite, which is why people are drawn to it. Sam and Dave’s are the founders of a competition cooking team, “Lost Mountain Barbecue”.
Established in 2000, Lost Mountain Barbecue strives to preserve old traditions by using the same original, slow pit-cooked methods used by the generations of barbecuers who have come before us. Everything we use is hand-crafted and made from scratch including all of our sauces, injection fluids, basting liquids, rubs and mops. We believe that taste is in the details, and taste is what distinguishes merely good barbecue from great barbecue.
Our award-winning team works hard to perfect our sauces and get just the right balance of spices to create a rub that delivers melt-in-your mouth ribs, shoulders, whole hog, seafood and just about anything else your taste buds may fancy!
If you are interested in learning the art of preparing competition barbecue on your own, sign up for barbecue classes today! Located in West Cobb and right next to Marietta, Lost Mountain offers the only barbecue classes based on competition techniques in the state of Georgia. Sam Huff reveals the secret techniques of the competition cook in an effort to expand the sport to the general public. Classes are on Saturdays and last approximately 9 hours. Participants will learn/receive:
• how to make sauces, injections, and rubs from scratch
• how to cook on traditional backyard cookers
• fresh barbeuce prepared and cooked on site during the class
• a Lost Mountain apron
• instruction manual
• Master’s of Barbecue Certificate

Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. So whether the snow is blowing or the sun is shining brightly, it’s important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely.

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With summer coming fast its time to dust off the some of the old favorite barbecue chicken recipes.

1/2 cup chicken broth

1 medium onion, finely chopped

2 cloves garlic, finely chopped

1 tablespoon dry mustard

1/4 teaspoon celery seeds

1/4 teaspoon cayenne pepper

1 bay leaf, broken in half

1 cup bottled chili sauce

1 cup beer or ginger ale

2 tablespoons molasses

1 tablespoon cider vinegar

1 tablespoon Worcestershire sauce

8 chicken breast halves, skinless (2 lbs.)

2 teaspoons oil

In medium saucepan, bring the broth, onion and garlic to a simmer. Cover the pan and simmer over medium low heat until the onion and garlic are softened, about 5 minutes. Stir in the mustard, celery seeds, cayenne and bay leaf. Then add the chili sauce, beer, molasses, vinegar and Worcestershire. Simmer over medium low heat uncovered, until slightly thickened (about 30 minutes). Discard the bay leaf. Season to taste with salt and pepper.

Prepare a medium hot barbecue fire. Lightly oil the grill rack with cooking spray. Rub the chicken with the 2 tsp. of oil and then season lightly with salt and pepper.

Grill the chicken, meat side down, for 3 minutes. Turn with a spatula and grill 3 minutes more. Brush the chicken with the sauce; grill, brushing and turning 2-3 times more, until the chicken is white throughout, about 14-20 minutes. The chicken should cook for 20-25 minutes total.

Boil any remaining sauce for 3 minutes, then serve alongside the chicken.

Today I start a new chapter in the RibCityBBQ website with the addition of the Bolg. The Blog is going to let me add a lot more content to the site with out having to update 50 pages every time i do it. I will be adding some BBQ shop reviews as we try new places and as i travel around. This will also give my visitors a place to add there favorite BBQ recipes and provide comments. So enjoy and comment