In Wordless Wednesday - By BBQGrail, on June 6th, 2012 -
In Wordless Wednesday - By BBQGrail, on May 30th, 2012 -
In Leftovers - By BBQGrail, on May 26th, 2012 - Memorial Day weekend is known as the time for friends and family to gather and remember those who have fought and died for our county. It is also a time for barbecuing and grilling. Two local chefs offer advice on how to — and how »» Continue reading »»
In Wordless Wednesday - By BBQGrail, on May 3rd, 2012 - Comments closed
In Reviews - By BBQGrail, on April 8th, 2012 - - (Comments closed) I’ve written a couple of hot sauce reviews on The BBQ Grail and with each and every time I struggle with what words to write. It’s not because I’ve got writers block. It’s because, if I’m being completely honest, I just don’t know a lot »» Continue reading »»
In Wordless Wednesday - By BBQGrail, on April 4th, 2012 - Comments closed
In Wordless Wednesday - By BBQGrail, on March 28th, 2012 - - (Comments closed)
In Wordless Wednesday - By BBQGrail, on March 21st, 2012 - - (Comments closed)
In Tips & Tricks - By BBQGrail, on March 5th, 2012 - Comments closed The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef. The scientific name of this muscle is tensor fasciae latae, inserted in the fascia lata, »» Continue reading »»
In Barbecue - By BBQGrail, on February 6th, 2012 - Comments closed “Bacon makes everything taste better.” There’s a phrase you hear/read a great deal all over the internet. Whether it’s on Facebook or Twitter or on any of the million or so chat rooms and forums on the world-wide web people are constantly extolling the virtues »» Continue reading »»
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