Outdoor Gas Grills » smoker

Baby Back Ribs Barbecue Recipe By The BBQ Pit Boys

admin — Sun, 28 Dec 2008 14:54:01 +0000

Barbecue competition style loin back pork ribs done “low and slow” on a simple backyard smoker. It’s real easy to do as shown by one of the BBQ Pit Boys at the Barbecue Web.

Add your favorite dry rub and barbecue sauce and you’ll be contending for the “Best Ribs” trophy at your next BBQ!

You can print out this BBQ Pit Boys recipe at http://www.BarbecueWeb.com

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Duration : 0:6:46

Technorati Tags: baby, back, barbecue, barbecueweb, barbeque, bbq, charcoal, food, grill, mountain, recipe, ribs, smoker, smokey, weber

Venison & Sausage Open Fire Stew Recipe by the BBQ Pit Boys

admin — Mon, 22 Dec 2008 12:58:04 +0000

Nothing better than an Open-Fire Stew whether it’s venison, beef, lamb, pork, rabbit, squirrel, or roadkill. The BBQ Pit Boys show how easy it is to do using some old-time techniques.

Duration : 0:16:58

Technorati Tags: barbecue, barbeque, bbq, beef, Fire, food, grill, lamb, recipe, recipes, smoker, stew, venizon

Grilled Fish Recipe BBQ Pit Boys Style

admin — Sun, 14 Dec 2008 10:51:05 +0000

Fresh fish hot off the barbecue grill is aways a special treat. Watch the BBQ Pit Boys grill up some Striper Bass “low and slow” that’s real tasty and moist every time, as long as you follow a few simple tricks!!

Duration : 0:12:22

Technorati Tags: barbecue, barbeque, bbq, fish, food, grill, recipe, recipes, smoker, weber

Real Pulled Pork Barbecue Recipe by the BBQ Pit Boys

admin — Fri, 12 Dec 2008 10:18:04 +0000

Pulled Pork Sandwiches anyone? Try this easy to do recipe for real BBQ Pulled Pork, all done on a simple backyard BBQ smoker.

All you need for this Pulled Pork Barbecue is 8-10lbs. of Boston Butt, also known as Pork Shoulder, and your favorite Dry Rub and Barbecue sauce.

After trimming off the excess fat, and lightly coating the pork with dry rub, smoke the Butt low and slow at 225f-275f for about 12 hours on your backyard Smoker.

When the internal temp. of the meat reaches around 175f-195f, remove from the fire and wrap it in plastic wrap or foil for about 45 minutes to an hour so that it can rest -allowing the delicate flavor and juices to permeate the meat.

Shred as shown, and enjoy!
-BBQ Pit Boys

You can print out this BBQ Pit Boys recipe at http://www.BarbecueWeb.com

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Duration : 0:8:25

Technorati Tags: barbecue, barbeque, bbq, dry, food, grill, pork, pulled, recipe, recipes, rub, sandwich, sandwiches, sauce, smoker