Archive for the ‘food and drink’ Category

Hello barbecue guys and gals.  Here at the BigIron we have a new addition to the household. We went down to the animal shelter and got Riley a pal to play with.

Ruby, is a 1 1/2 year old weiner dog. She is getting used to the household and has already learned to walk under Riley and steal his ball out of his mouth. He seems to really get along with this little girl and believe me, there is no boredom here.

She will be a great company during the long smokes at the rig and something for Riley to play with that isn’t a cat.

There is no sign of jealousy between the dogs and they are getting along really good considering the size difference. Riley thinks she is a cat that plays like a dog, and Ruby thinks she is a Golden Retreiver.

T.V has met it’s match. This is REAL entertainment.

I hope you all have a great weekend and happy grilling,


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Well the best laid plans…………… 

I had planned on doing a beef clod for the fourth but the weather did not cooperate.  We had storms early in the evening and I was not prepared.  Imagine that?

Lil’Iron and me decided to spend our time together and just do some burgers on the grill this evening.  Our neighbors will come over and have a burger, play some cards and watch the firworks show from the porch.

I hope everyone of you have a happy and safe 4th of July.  Please keep the spirit of this county’s birth in your hearts today and remember what we as a nation, have gone through.

Happy Grilling,


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I don’t usually have a dessert recipe on the front page but this one has to be shared.
This is an old taste of the south and the next time you do your big BBQ, make sure and serve this to top it all off…

Here is is folks

Janice’s Coconut Delight

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Hey folks. I wanted to share a letter I received today from Dave………

We had a graduation party for my daughter this past weekend. We expected around 70 people to come and we wanted to give them a good feast.

My wife bought a lot of other foods but I personally want to do something very special for my daughter and she loves food cooked on the smoker. I knew I had to do pork shoulders because of the volume of people that was coming.

Although I smoke a lot on the Chargriller, I’ve never smoked something that big and for so long. I was so worried it would come out not tasting like I wanted, What to do? The answer was easy, ask “BigIron for some help.

With the advice you gave me, it came out fantastic. I put a very basic rub on them Thursday afternoon and let them set in the fridge until noon on Friday. I started the smoker and got them on the grill at 2:00 pm and smoked them until I had an internal temp of 195 which was 10:00 Sat morning.

I did as you said, wrapped them in foil, wrapped with towel and put in a cooler with newspaper for 3 hours. At 1:00 I took them out of the cooler, removed the foil and they practically fell apart in my hands. They were so juicy and tender I was so proud.

I did manage to get a couple pictures of the pulled pork, but I wanted to make up a plate and do it up right but it was eaten before I could get any for myself.

Everybody asked me where I learned to how to make smoked shoulders. Again the answer was easy. “These were done BigIron Style,” the only way I will ever smoke pork shoulders.

Again thanks for helping me make this graduation party one to remember.



Mmmm….smoked shoulder

Pulling the pork for the party

Ahh….the results!


This is the nicest letter and I really appreciate you letting me know how it all turned out. Sometimes it’s easy to tell someone how to do something but we all know, sometimes it just don’t work out.

I am very proud that it all worked out just the way the video said it would.

Thank you for the great pick-me-up letter,

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I am so excited.  The local butcher here in town is on the prowl for a 18lb beef clod. 

For those of you going huh?, it is also known as a beef shoulder.

The one I smoked a while back was great and it’s been over a year since I did one. 

On one end, it tastes like roast beef, and on the other side it tastes like steak.  How can you lose with a combination like that?

After we strap on the feedbag for the 4th, I will take the leftovers and vacuum pack’em and wait…….and wait……and then in the winter……. SHEPHERD’S PIE.

Oh my goodness…..Lil’Iron makes the best using this smoked clod.  It is kinda like the gift that keeps on giving all year.

I will have pics and a 4th of July video to boot.  You know this will be really fun because a lot of folks outside of Texas have never tasted it, or even know what it is.

If you want, do something different this 4th of July, celebrate with a Texas tradition.  Smoked Beef Clod.

Have a great weekend,


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Here is the second installment of the Brinkmann Smoke and Grill.

…here is PART 1 in case you missed it.

If you ever thought about getting one of these, or passing it up and buying something else….you owe it to yourself to watch the results of this video.

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Hey folks!  One of the readers here at the BigIron sent me this recipe after I posted this video .   This is a great take-off on the pork….except with good ol’ yardbird. 


My thanks to Big Joe for this one


Whiskey River Chicken Breasts (with apologies to Willie Nelson)

(aka Whiskey Stuffed; Bacon Wrapped Chicken Breasts)



Four boneless chicken breasts (two boneless whole breasts sliced in half)

1 lb. bacon




1 Medium onion (fine chop)

6 ounces coarse chopped baby (porta)bella  aka (crimini) mushrooms

3-4 cloves garlic (minced)

¼ to ½ cup chopped black olives

¼ tsp. Ground cumin

1-2 Chipolte peppers (in adobo sauce)

2-3 Tablespoons brown sugar

3-4 Tablespoons Bourbon whiskey (Jim Beam/Knob Creek)

Olive oil


1.) In a heated medium skillet, add 2 tablespoons of olive oil and cook onions until translucent. Add chopped mushrooms, olives and garlic. Salt and pepper to tasted and add cumin. Cook until all water from the mushrooms has evaporated. Cool mixture.


2.) Chop 1-2 chipolte peppers fine (depending on how hot you like it), add to the cooled mixture with 2-3 tablespoons of brown sugar and between 3 and four tablespoons of good bourbon whiskey. Mix thoroughly.


3.) Butterfly your chicken breasts and fill with the cooled stuffing mixture. Close the chicken breast , lightly brush with olive oil and lightly salt and pepper each breast, place on 4-5 strips of bacon and wrap the breast. Use toothpicks to keep bacon from coming away from the chicken. Wrap and refrigerate overnight.


4.) Heat grill to 275o, smoke chicken over some dry apple wood chips for about 45 minutes to 1 hour (or internal temp of 165o, turning every 15 minutes to evenly brown the bacon. Usually, when the bacon is browned, the chicken is ready (check temps just to be safe).


5.) Take off grill and rest for 5 – 10 minutes.  Serve with your favorite sides and a nice cool sweet tea.


6.) Enjoy!


Recipe by Big Joe

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