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By • February 14th, 2013

                First project of new year getting back to what got us started. Father teaching son and now grandson watching.

Here in FBA country, summer time is a good time, for some of us, to practice competition BBQ. Competitions are spread a bit thin, and unless you have a good way to stay cool during the summer heat, we all having to wait for cooler weather. Cooking so much BBQ, sometimes you have to be [...]

One thing that a competition BBQ team needs each time out, is to have a consistent cook.  Getting your name called in a category is fun, but everyone there wants to hear their name called last. You don’t have to win all four categories, but just have a strong cook in all. I was doing [...]

Picanha has been used for centuries in South American BBQ.  The roast  is cut from the rump cap of the Top sirloin.  It is traditionally served in Rodizo style churrascarias (steak house) where they cook these roasts on a large sword like skewer. Pieces are then cut off of the skewer at the table directly onto [...]

Today we bring to you deep dish pizza, puff pastry style!!!

Google unvieled the recipe view to its search engine today.  We did a quick search for bbq and found a few cool recipes right off the bat!!  Just head over to google and type in what you would like a recipe of and select recipes on the left.

I hope everyone had a great Thanksgiving, and that the time spent with family and friends helped us remember what we have to be thankful for. I had a wonderful day, it was a very quiet day, with just my Wife, and 2 children here in Lakeland FL. We spent the day watching parades and [...]

Carrie and I have been testing various BBQ Turkey recipes for the better part of two weeks.  At last count, we experimented with eight different  iterations of classic BBQ turkey in an effort to determine which might work best with the most common side dishes that find their way onto the Holiday table. Through this [...]

A cast iron skillet can be used in many ways today and here we use one to make a one pot meal. With a 12″ skillet a 4 lb chicken a host of veggies we start out to make a bbq feast. We add a few chunks of cherry and oak wood for flavor.

Fellow panelists on “In the Hut”, Diva-Q was on the Today Show this morning grilling Chicken Lollipops.  Check the video after the jump

Today we’d like to share with you our boneless chicken breast recipe.  Sit back and enjoy!!

Today we’re going to show you how to spatchcock a turkey.  This will be much like our spatchcocked cornish hen video but with a few different ingredients.

We’ve seen several ads over the internet regarding the TastyLicks BBQ company’s seasonings. In this post we show our recipe for a whole-smoked chicken using this seasoning.

We have tried many different jerk spice recipes and could never get that same Island flavor of jerk grouper. We heard about Walkerswood jerk paste but resisted we wanted to make our own. We finally gave this a try. For this post we used Tilapia fish.

For this post we went to the reading terminal market and picked up a 3 1/2 lb. chicken(free-range). First, we brined it with huck’s basic brine, for about 12 hrs and let it air dry in the fridge for 12 hrs.

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.

Watch as MABBQA’s David von Behren shows us how to make our own sausage.? This is Part 1 of a 2 part series.? The second part should be up this weekend. Huck’s Hut TV: Basic Sausage Making Pt.1

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 [...]