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Classic American Brown Sugar Barbecue Dry Rub

This classic Dry Rub is common fair for many Barbecue Pit Masters throughout the States. And for good reason. That sweet and salty taste, married to onion, garlic and cayenne powder, paprika, fresh ground peppercorn and celery seed, rubbed on your barbecue will make you a Barbecue legend in your neighborhood!

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Posted by on March 7, 2011 in Barbecue, BBQ

 

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Bacon Cheeseburger Deluxe Recipe BBQ Pit Boys Style

Fire up that Barbecue Grill of yours because these Bacon Cheeseburgers are quick and easy to do and perfect for that tailgating or backyard Que. And when it comes to juicy and tasty beef burgers, the fast food competition doesn’t have a chance, if you follow these few simple tips by the BBQ Pit Boys.

 
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Posted by on March 5, 2011 in Barbecue, BBQ, Beef, Meats, Pork

 

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Beef Steak and Philly Cheesesteak recipe by the BBQ Pit Boys

An open fire Grilled Roast Beef sandwich with cheese, onions, and mushrooms, Philly style or classic, can make a New York Yankees baseball fan wish he was a Phillies fan! It’s that good, as shown by the BBQ Pit Boys.

 
 

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BBQ Pit Boys Classic Sub Sandwich Recipe

The origin of this classic American sandwich is uncertain, but legend has it that it comes from the 1930’s Conti’s Grocery out of Patterson, N.J. It’s name, “Submarine”, is said to come from the Groton, Connecticut U.S. Navy Submarine Base. During World War 2, this huge sandwich was fed to returning sailors and solders, not only because it was quick to prepare but it was inexpensive to make!

This classic Sub is prepared with 12 inch Italian bread, and stuffed with cold cuts including salami, prosciutto (dry cured ham), capicola (dry cured pork shoulder) imported ham (cured ham), provolone cheese, roasted peppers, lettuce, tomatoes, onions, oil and vinegar, and then often oven toasted!

Watch one of the BBQ Pit Boys show you how easy it is to make one of these classic sandwiches, (that also goes by the name in some parts of the USA -Grinder, Hero, Hoagie, Cosmo, Po’Boy, Spuckie, Wedge, Zep, and Italian) using the BBQ grill, old fashioned brick oven style!

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

 
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Posted by on March 5, 2011 in Barbecue, BBQ, Sandwich

 

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Rib Eye Steak Recipe by the BBQ Pit Boys

The BBQ Pit Boys show you the “tips and tricks” to help you easily serve up the “best steak anywhere”, the Rib Eye Steak. What makes the Rib Eye #1 for many? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most popular, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or “marbled” more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. The Rib Eye steak is usually served bone-in, particularly at high quality steakhouses -the extra moisture and fat alongside the bone enhances the flavor. So get yourself some 1 to 11/2 lb and 11/2″-2″ thick Rib Eye steaks –and then go “fire up” that BBQ grill of yours -it’s time for some real STEAK On The Barbecue.

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

 
20 Comments

Posted by on March 5, 2011 in Barbecue, BBQ, Beef, Meats

 

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