Cookin' With Farmer Bob: Beef Brisket BBQ with the BBQ Pit Boys

The last time I posted a Farmer Bob recipe was on Valentine’s Day, nearly a month ago. I’m not saying that there’s been no action in our kitchen since that time, but nothing really seemed to leap out of the stove and onto my MacBook.

That all changed when Bob returned home from The Star Store on Friday evening with a big hunk ‘o beef. More specifically, a beef brisket. So what exactly is a beef brisket? According to about.com , it’s a “beef cut taken from the breast section beneath the first five ribs, behind the foreshank.” Got that? All

Smokin Ronnie's BBQ: Smoked Ribs With Dry Rub...

Rub the ribs all over with the remaining dry rub, then put on the cooler side of grill (not directly over heat, you want the ribs to cook low and slow). Cover and cook for 2 hours and 30 minutes, spray the ribs with the vinegar mixture once or twice during cooking. When the ribs are nearly done, give them a final draft and sprinkle generously with dry rub reserved to the finished ribs are coated with all that delicious flavor.

Competitive barbecue heats up in Rochester

1. Load up your soaked wood chips and place the box near the burner. It soon will be smoking like Mt. Etna. GRILLS ARE TOO HOT TO SLOW COOK BBQ. The trick here is to stop grilling and turn your baby into a convection oven. Grilling is directly over coals.
2. Turn gas grill on high on half of the grill. Fill a pan with water and wood chips and place in the belly of the grill. Use apple or hickory, not a strong wood like mesquite. This is to give the ribs a smoky taste. Pick up the ribs, letting the excess
3. Drain and add wood chips to charcoal and put lid on the grill. When wood begins to smoke, cook asparagus over direct medium heat, with the lid closed as much as possible, until tender, 6 to 8 minutes, turning occasionally.
4. Brush cooking grate clean. Drain and add wood chips to charcoal and put lid on grill. When wood begins to smoke, cook asparagus over direct medium heat, with lid closed as much as possible, until tender, 6 to 8 minutes, turning occasionally.
5. Always use the freshest spices you can get for the best flavor) Soak some Oak or other wood chips in water for 2 hours. Mix together the pepper, garlic, onion, paprika, cayenne, rosemary, and rub well in the meat. There is no substitute for rolling up