A huge hit at the latest NYC Hot Sauce Expo, Mikey V’s Smoked Bacon Salsa was a sell-out. But I managed to get a couple of jars just before they ran out. Mikey V’s new Smoked Bacon Salsa features Rentsch Brewery’s Weizenbock Beer Ingredients: Tomatoes, Beer, Onions, Jalapeño peppers, Lime juice, Fresh garlic, Cilantro, Spices,…
Bone Doctors’ Barbeque Sauces were created by Dr. David and Dr. Bruce, two orthopedic surgeons (bone doctors) with a love of barbeque. Original, Sweet & Spicy, Carolina Bold, and Brazen Heat Barbeque Sauce, along with Bone Doctors’ Premium Spice Blend, complete with vintage photographic labels, round out their lineup of products. We’re going to look…
I was inspired by a post from Chris Grove on NibbleMeThis.com to do the bacon wrapped grilled corn. I chided Chris for not posting any details about the corn itself on his post, and after a quick phone call, I knew I was on my own. (He did mention something about a BBQ rub). Thanks…
Bacon flavored ketchup from Captain Thom’s is a thick, smoky and slightly spicy ketchup that you use anytime you’d normally use ketchup. And it is a runaway success for Baltimore based Captain Thom’s Chili Pepper Company. Captain Thom’s Slappin’ Fat Bacon Ketchup was awesome with some fries that I tried it on, and my son…
Created by Larry Gaian of TheBBQGrail.com, MOINK Balls are bacon wrapped meatballs, dusted with your favorite BBQ rub, grilled then glazed with pepper jelly or BBQ sauce. June 5th was International MOINK Ball Day, so we made this video of how easy they are to make and eat! MOINK comes from “Moo = beef” plus…
Jason Day and Aaron Chronister of BBQAddicts.com, creators of the famous “Bacon Explosion” were featured on the Today Show recently. They also bring on the MOINK Balls – MOO + Oink = MOINK Balls as created by Larry Gaian of TheBBQGrail. Here’s the video of their appearance (4:39): Visit msnbc.com for breaking news, world news,…
What’s a MOINK Ball? MOO = Beef OINK = Pork, MOINK! Frozen meatballs, wrapped in bacon, dusted with your favorite BBQ rub, grilled or smoked and glazed with pepper jelly make awesome appetizers. I guess I’m late to the party, but I just learned of these babies from Paul Haight at NoExcusesBBQ.com a few weeks…