Randy Lion fires up his smoker. A fine, grey, gentle smoke erupts from the stack. What normally comes next is the unmistakable smell of one of the big three woods: hickory, oak, or pecan. Known as the staples of the BBQ wood world, the three wise woods, or the 3-trees: these woods have long ruled […]
PETA sympathizers rejoice! One quick Google search will tell you food ‘free’ of anything is the way to go! Gluten free, fat free, dairy free are all very popular right now. What you might not know, is that the hottest trend right now is Meat free! No coincidence folks, it is directly related to the launch of the […]
Brisket is a tough meat to master for many competition and backyard cooks. You may or may not have noticed that brisket can have different grades from the USDA. Below are the grades you may run into and a quick course in the differences. Select Grade: This is the second lowest grade of brisket I […]
See the full PDF of the November/ December edition of ‘Drippings” magazine here and go to pages 10 and 11.? The Drippings Click Here Hot Grill on Grill Action?s new book! The Book on Competitive Barbeque A Book Review by Sonny Ashford The Flabongo?s are hung on the tent rail with care so that any […]
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