The sunnier, warmer weather is sure to help kick-up grill
sales. Whether you're replacing an old, worn-out model, or want to upgrade to
something different, here are some things to keep in mind before you make your
next grill investment:
We are getting a lot of turkey cooking questions as we head towards "Turkey Day 2012". So, here are some basics to keep in mind. For more tips and ideas, listen to the show-Saturdays, 2-3PM Pacific Time on FM News 101.1 KXL and The Radio NW Network.
We get a couple of mornings off, so why not enjoy a little kick-start to the day with a tasty twist to a classic cocktail? Afterall, we are firing up our cookers this weekend, so let's put them to good use!
Bourbon SlushServes 16–18. In honor of bourbon maker Elijah Craig's passing on this date in 1808--we celebrate his great leadership in bourbon making with this spectacular punch recipe. Will serve 16-18 thirsty folks.
Hey! It’s July---BERRY TIME in the NW! I love fresh berries. Can’t get enough of them as a matter of fact. Here’s an incredibly simple and savory compote or marinade to use on just about any type of fish you land. Cooked-the recipe becomes a compote. Left cold, it’s a marinade. So try it out both ways and see which one you like.
I was talking with a friend the other day about salsas and avacado. We both love avacado. I told him about this smoked salsa recipe and he was drooling all over the phone. The smokey flavor enhances the ingredients.
This past weekend I conducted a series of demonstration cooks in Eastern Washington. One of the items I served were bacon-wrapped mushrooms. Easy to make, and wonderfully tasty! Enjoy them with your favorite summer refresher.
Fresh salmon abounds in the NW this time of year. Here's a very tasty rub you can use to flavor your fresh-caught fish. It's best used on more robust flavored fish, rather than milder, white fish. Earthiness joins the sea.
Bruce Bjorkman, aka Mr. Barbecue has been playing with fire for most of his adult life. Born and raised in the San Francisco Bay Area (hey! It’s not his fault!) he's been an Oregonian since 1970, Bruce is an award winning competition barbecuer, author of The Great Barbecue Companion (1996, The Crossing Press). A respected authority on barbecuing, grilling and smoking, Bruce has traveled around the United States and Europe promoting American barbecue. He has also written many magazine and newspaper articles about barbecuing and grilling. During the week, Bruce is the Director of Sales & Marketing for MAK GRILLS in Dallas, OR. Cooking Outdoors With Mr.Barbecue has been airing on KXL since April 8, 2001.
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