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Ok readers for this next contest, we’re going to make it kinda easy for you all.  You must answer in the comments section below what you think is the biggest game changer in BBQ within the last 10-20 years.

Today we’d like to introduce to you our Holiday Turkey contest!!! Like us, if you’d like to share your thanksgiving experience with our BBQ community, we have something in store for you.

In this episode we touch on Tony Hunter’s esticalc iphone app.  It’s currently awaiting iphone app store approval.  We hope to get more on this when Tony joins our panel in a future episode.   Check his site for a description of this app(http://isbbq.com/wordpress/?p=390).  We also cover the BBQ Grail’s turkey picture contest and the grand [...]

We introduce 2 more of our panelists, Tony Hunter(www.isbbq.com) and Curt Mcadams(www.livefireonline.com).  We discuss what went on our grills on labor day.  We get into the BBQ Guru’s new products and our contest that’s currently running.  The panelists also touch on what to expect from their sites in the near future.

We’re now venturing into the business of podcasting.  With all the conversation we have on our forums, other bbq forums, and social networking sites, we figured we’d get together a few of our blogger friends and occasionally some special guests.  In this episode, we introduced Hucksr and Steve Johnson of huckshut.com and bbqlikeapro respectively.  We [...]

Hello folks we know it’s been a while since your last episode of Huck’s Hut Tv.  Watch as Huck prepares a Beef Tri-Tip Roast.  This is a nice size portion of meat for the short time it takes to complete.

1. Wicked Good is a little harder to light than others in this group some really large pieces once lit burns for ever. 2. Ozark Oak easiest to light of this group sweet smell right from start burns hot & long. 3. Humphreys a lot like ozark oak easy to light burns hot & long [...]

We already posted the basic brine yesterday. That was just a base. Today we reveal to you the Huck’s way of doing it. After the jump

Brining not only keeps meat from drying out but is also a great way to add extra flavor. We have been able to get great results brining Turkey 12-48 hours Chicken 4-24 hours Fish 1-4 hours Pork and beef 12-24 hours. Basic Brine 1 gallon water 1 cup kosher salt 1 cup sugar Make sure [...]

Today we’d like to visit a popular style of smoked chicken. Of course this will have our own little twist. The items we used for this recipe are below. 1) Vegetable or Olive Oil 2) Dizzy Pigs Dizzy Dust Rub (you can choose or make your own rub) 3) 1/2 a can of beer (Make [...]

CONTENTS 1) Weber Firestarters 2) Charcoal although we prefer wicked good or royal oak 3) Weber Chimney Starter All of the above contents are hyperlinked so that you can know exactly where to purchase them.