Our BBQ cooking classes are back! The first one of 2016 will take place on Sunday January 17th from 12pm-5pm at Wiley’s Championship… Read more BBQ 101 classes return!
You can pre-order Wiley’s Championship BBQ Cookbook on Amazon and Barnes & Noble’s websites! Pre-Order On Amazon – Wiley’s Championship… Read more Pre-Order our book on Amazon and Barnes and Noble!
Simply bring your water to a boil (TG uses the turkey fryer pot) and add the green beans…for this party I used 15 pounds…. These beans retain a nice green color and have plenty of texture and flavor…and have really been a hit at the parties where we serve them.
Here is an almost cost free way to get your hats clean…put them on the top rack of the dishwasher and hit the on button…. When the cycle is complete, take the hat out and stuff a towel in the crown to retain its shape.
What we found living here in Savannah is that Savannahians use a simple mixture of black pepper and seasoned salt all blended together for their rub for both turkey and pork…and who knows what else. TG got lucky at Sam’s recently and found a product I hadn’t seen before and that is Rosemary and Garlic seasoning.
Turkey How To’s Turkey Hotline 1-800-Butterball Have a great Thanksgiving Day!
The premise is that food bloggers from all over the world should list five things that they have eaten and think everyone should try at least once before they die…. TLW’s ultimate pick is an authentic Lobster bake…she says forget the fillers (corn, potatoes and sausage) and stick with the fresh steamed lobster and soft shell clams or “steamers” as she calls them.
In the same article, they gave a recipe for pork brine that I think may be worth trying: 3 C sugar 2 C table salt 2 medium garlic heads, separated and crushed 4 C orange juice Dissolve the sugar and salt in six cups of cold water in a stock pot…. This backs up the case that TG argues repeatedly (and doesn’t always follow)…keep strict notes because when things start to go wrong you can always refer back to your notes!
TG has always sprayed meat with 1 part apple cider vinegar, 2 parts apple juice, and enough Lea & Perrins to turn the mixture dark. One of our fellow competitors on the BBQ circuit uses a mixture of 2 parts apple juice, 1 part Jack Daniels and 1 part maple syrup.
I had read somewhere that one of our fellow bbq’ers at his restaurant always topped his brisket sandwiches with french fried onion rings and some bbq sauce…. When we were closing up for the day, a fisherman who had had a little too much to drink, came up to me and started talking about his sandwich…saying it was the best sandwich he had ever had.