BBQ Grills and Equipment Used at

Love the Weber Products

Currently, I’m only using Weber products and I’m strictly a charcoal guy for now.

The Kettle Grills

My main grill is the Weber 22.5″ One Touch Gold Kettle grill. That’s the “Blue Devil” pictured above.

It’s a classic, and the Gold version includes the no rust aluminum removable ash catcher. Very handy.

(Skip the One Touch Silver anything … it has the old style flat pan underneath to catch the ash. Messy and not convenient.)

I just learned they now have a 26.75″ Gold. What is up with Weber and the odd sizes?  Father’s Day is coming!

My Smokey Joe Silver does indeed have the simple ash tray underneath, but it has served as a great starter for coals, or a warming chamber for the food. I’ve never actually grilled anything on it yet. It’s only a 14.5″ surface. It’s my lil’ warming buddy.

Weber Smokey Mountain Cooker 18.5"

Smoking on the Weber Smokey Mountain

My smoker is the Weber Smokey Mountain Cooker. A water/bullet smoker. The original 18.5″ size.

This baby holds a steady temp, with 2 18″ grates for plenty of room for food.

Weber Chimney Charcoal Starter

Grillin’ Tools and Incidentals

I have 2 Weber Chimneys I use to start the charcoals.

Maverick Redi-Check Remote Thermometer – food probe and air temp probe

I also keep a supply of cheap aluminum pans for liquids.

Kingsford Competition Briquets

Fuels Used Include Kingsford Competition Briquets

I’m  a big fan of the Weber Firestarters cubes. Way better than newspapers, and much less mess.

My charcoal of choice is now the new Kingsford Competition Briquets.

I also use Lump Charcoal from either Cowboy, or Royal Oak.

Smoking with Wood Chunks or Chips

Oak is my favorite, followed by cherry, apple, and hickory.

Mesquite can be harsh, I’ve not used it yet.

The Family

Here’s the Family out for a Sunday Cook: Click on the pic for the full panorama shot.
Panorama of the Family of Cookers

Well, that’s it. Those are my toys. If you have Weber grills and want to talk about them, leave me a Comment below.

Some great Weber resources are:

Blackened Blue Cheese Burgers Recipe

Blackened Blue / Bleu Cheese Burgers on the Grill

One of my favorite versions of burgers to order out is something usually called a Blackened Bleu / Blue Cheese Burger.

I decided awhile ago to learn to make these at home, and here’s what I came up with.

Old Bay Blackened SeasoningSince Old Bay Seasoning in burgers was always a hit with me, I like to use Old Bay with Blackened Seasoning for the Blackened Bleu. There are others out there, like Chef Paul Prudhomme’s, and Zatarain’s Blackened Seasoning, as well as dozens of homemade versions (which I vow to try someday), but for now, the Old Bay version works great for me.
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Barbecue Blogs & BBQ Sites to Follow on Twitter

Great Barbecue Blogs & Sites on Twitter

To launch “May is National Barbecue Month” on, I’d like to share with you some of the great BBQ people and sites I’ve been following on – think of this as an expanded #followfriday #bbq !
I’m really looking forward to the best BBQ season ever, thanks to the Twitter community.

@porkbarrelbbq – Pork Barrel BBQ is a BBQ company that believes no matter what your political party we can add bipartisan flavor to your next meal.

@isbbq – KCBS Certified BBQ Judge/Competitor and All Around Food Lover – Web/BizTalk/Cocoa Developer – Christian American Citizen

tw_smokinmanbbq001@SmokinManBBQ -Greenville, NC – Eastern Carolina’s full service bbq caterer offers services for weddings and rehearsal dinners, corporate and social parties, on-site barbecues and more…

tw_ddogsbbq002@ddogsbbq – Queen Creek, AZ – Our BBQ rubs and sauces are some of the greatest stuff on the planet!

tw_lowcountrybbq004@LowcountryBBQ – Charleston, SC – Finding you the best BBQ the Lowcountry has to offer! We’re also a social bunch and organize MEATUPs every month or so – all are welcome, just come hungry.

tw_noexcusesbbq003@noexcusesbbq – Battle Ground, WA – BBQ, tech, real estate investing, and insatiable curiosity. Throw in music, Macs, and family; that pretty much covers it

tw_the_grilldog027@The_Grilldog – San Diego, CA – Host, most distributed show on Public Access TV

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May is National Barbecue Month 2009

May Brings a New Season of Grilling and a New Look for


Since May is National BBQ Month, I can’t wait to share even more BBQ sauce reviews and recipes with you.

Of course, hot sauce will always be my passion, but it’s time to get grillin‘ too!

I’m also very proud to present the new look of

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Bar Be Que Model Brings in the Biz – video

KT’s Barbecue Uses Busty Girl to Bring ‘Em In

Kenny Tessel, owner of KT’s Barbecue in Cinncinatti, OH, keeps a busty girl out front to lure in new customers. And surprise! It’s working.
[Update: 05/04/09] – “busted”
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Where are the Hot Sauce Reviews? – Update

People Are Asking “Where are the Hot Sauce Reviews?”


Photo by Editor B

I’ve been writing a lot about BBQ lately, probably because I’ve got Spring Fever and with the “every-other-day” of warm weather here in Maryland, I’m getting jazzed about cooking and barbecueing and smoking outside.

I’m planning a full month of BBQ reviews, recipes and goodies for a “May is National BBQ Month” series. If you’d like to be included with your recipe, or pics, or website, leave a Comment below. Maybe you could be a Guest Blogger!

But I assure you, dear friends and chileheads, I have lots of Hot Sauce reviews up my sleeve too.

[Read more…] Venture to the Blue Ribbon Bacon Festival

Creators of the Bacon Explosion, Aaron and Jason of, went to the 2nd Annual Blue Ribbon Bacon Festival to cook up more than 30 Bacon Explosions for 300+ bacon fans in Des Moines, Iowa.


They have a great video of Aaron and Jason making the Explosions for the crowd, which includes the ceremonious Bacon Explosion Parade featuring the Dancing Bacon Girl.

While they were cooking the 30+ chubs of Bacon Explosions, the crowd dined on … yes, bacon! Bacon Cheeseburgers with Bacon Wrapped Jalapenos and Tater Tots, bacon breakfast sandwiches and bacon. Oh, and lots and lots of beer.


As someone who’s made a few Bacon Explosions, which are awesome and so easy, I’d like to point out that each one includes 3 – 4lbs of pork! One to 2 lbs bacon and about 2lbs of sausage! We’re talking about 128 pounds of pork goodness! Des Moines will never be the same.

Links for this amazing story / event:

If you’ve never heard of the Bacon Explosion, then start here. Now!

Here’s the link to the full story on about the Festival.

The 2nd Annual Blue Ribbon Bacon Festival

The Original Post That Started It All – Bacon Explosion: The BBQ Sausage Recipe of All Recipes

Reverend Marvin’s Gourmet BBQ Sauce vs KC Masterpiece and Sweet Baby Ray’s on ribs

A few racks of baby back ribs with Reverend Marvin’s Gourmet BBQ Sauce, along with Sweet Baby Ray’s and KC Masterpiece get cooked, smoked, eaten and rated.

Sweet Baby Ray’s (upper right) was very good. And predictable. Sweet, vinegary. Comforting. Up until now, this was Wifey’s favorite sweet BBQ sauce.

KC Masterpiece (lower right) was 5 parts KC, 1 part honey. Sweet, smoky, very authentic tasting. As much as Wifey and I like Sweet Baby Ray’s, we thought the KC Masterpiece was a more authentic sticky BBQ sauce.

But the star of this show was the Reverend Marvin’s Gourmet BBQ Sauce ( upper left in above pic). A mustard based sauce, with no sugar/sweetener to speak of, so you can slather this on early, middle and late in your cook. It also does not mask the flavor of the pork, so the rub and pork come out underneath the mustard flavor of Reverend Marvin’s.

Started in the 1960’s, Marvin Lynch perfected his mustard based BBQ sauce to the rave reviews of his family, friends and congregations. Today, his son Woody Lynch continues this great BBQ sauce company.

As my friend Greg Rempe said, “I ALWAYS have Reverend Marvin’s in my house…ALWAYS!! I have tried it on everything…ribs, pulled pork, brisket, hot dogs, cole slaw…pretty much everything.”

A fine example of a company doing one thing, and doing it right! They only have 2 products – Reverend Marvin’s Gourmet BBQ Sauce Original, and Hot. We tried both, and I’m partial to the Original. As a chilehead, I usually don’t care for too much heat in my BBQ sauces. Having said that, the Hot version is spicy, yet tame. Try both and see what you think.
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