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BBQ How-to

By Doug Francis • June 19th, 2011

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 [...]

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

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.

Today the panel discuss Kingsford going light on the charcoal but promising the same burn.  We also go into Kiwi Knives and the awesome reviews that they’re receiving.  Then the clan goes into their thoughts on the BBQ Pitmasters Series.  We also discuss myron on Jay Leno.  Diva announces her new website design and address [...]

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 at Huck’s Hut would like to share this very important tip to our viewers as this can be a dangerous cook.  Check it out!!!

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 2 of a 2 part series. Enjoy.

Today we prepare a jerked beer-can chicken. Hit the jump for the video

Today we’re gonna do a Butterfly chicken better known as spatchcock chicken in some parts. This method of smoking the chicken is one that involves a little faster cooktime than simply smoking a whole chicken the traditional way. The items we’ve used in demonstration are as follows.

Today we are going to show you how to smoke a Turduckhen w/ bigger pics. We started with an already prepared Turduckhen roll, that means that all 3 meats have already been sewned together. The Turduckhen roll consists of the breast portion of the turkey, duck, and the chicken.

Today we tried a recipe sent to us by one of our readers. They stated that you could prep the chicken as if you were going to fry it then place them in a smoker and it’ll turn out the same way. While we couldn’t believe this, we decided to give it a try.

Today we are going to make pizza on the grill. In this tutorial, we used 1) Home made dough (You may use prepped dough such as Boboli or Digiorno 2) Pizza Stone 3) Cheese 4) Tomato sauce 5 Mushrooms, green peppers red peppers and onions

Today we prep one of our favorites, that’s right, it’s in the title, the smoked pork shoulder. Quick Trivia, what part of the body is the pork shoulder—Put your answer in the comments. Items used: Wicked Good Charcoal Rocky’s Pork Rub Mustard BDS Grill (This is our preferred smoker but use whichever one you have)

Well folks, Thanksgiving is coming up and we thought we’d bring you a how to on smoked turkey. We assure you yours will come out as good and tasty as ours if you follow the below directions. Items Used: 1) Turkey (18.50 pounder) 2) Rocky’s Rub (you can use or make your favorite) 3) Mixture [...]

Today we’re gonna show you how to properly smoke Beef Brisket. Items Used 1) Brisket Flat 2) Dizzy Pig Faising The Steaks Rub (You can use your favorite rub) 3) Mustard 4) Reliable Grill (We used the BDS)

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 [...]

This is the second installment of our 2 part series on why not to use lighter fluid. The purpose this is being documented is because most folks either don’t wait long enough for the lighter fluid to burn off and put the food on too soon. Even if proper time was given for it to [...]

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.