Archive for the ‘Weekends’ Category

Happy Memorial Day everybody......Yes I did some BBQ but this seemed more important....

Anhydrous ammonia and propane cylinders

I wanted to let you all know about one thing that I was not aware of.  

Meth cooks are getting the propane tanks from the exchanges at Wal-Mart, Kroger, etc. and emptying them of the propane. 

Then, they are filling them with anhydrous ammonia (which they now have a recipe for by the way).  After they are finished with them, they return them to the store.  They are then refilled with propane and sent back for you and me to buy. 

Anhydrous ammonia is very corrosive and weakens the structure of the tank.  It can be very dangerous when mixed with propane and hooked up to our grills, etc.

You should inspect the propane tank for any blue or greenish residue around the valve areas. 


If it is present, refuse to purchase that one.

The full story is at SNOPES – http://www.snopes.com/crime/warnings/methtank.asp

I hope you all have a happy and SAFE Memorial Day.


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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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We are in the middle of shooting rest of the Brinkmann video that will include, proper seasoning before first use and smoking a great meal.

In the mean-time, I present a photo essay of Lil’ Iron’s Flowers that are growing around the BigIron.

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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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What a night.  We had some pretty strong storms that came through this area.  Thank God we didn’t have any major damage but the winds did wreak havoc.

We will not be doing a follow up video today because we will be pretty busy picking up branches and debris from the storm.  In contrast, the weather is beautiful for Mother’s day.

Winds are still high and would not be too great for audio anyway.  Now I know in the big scheme of things, doing a BBQ video is not high on the priority list…….but I wanted to explain non-the-less.

God Bless and Happy Mother’s day.

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I took a little time off from the grill to capture just a little bit of spring.  The weather has been cold and I’m surprised anything is blooming.

I wrote and recorded the music so I could do something a little original for you folks.

I hope you enjoy it.

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I hope everyone’s having a great time….because it’s about to get better.    Here is a condensed version of the big loin I did last year.

This time, instead of a whiskey butter sauce, I concocted an apple based sauce that went well with this meat.  I don’t have a recipe because it was spur of the moment but don’t fear, you can make your own version that will be all yours…..

here’s how,

 core and finely chop one apple 

add brown sugar,

a couple tbsp ketchup,

a little pepper, a squirt of maple syrup, 

a shake of cayenne pepper, garlic pwder and onion powder. 

Heat over medium-low heat and simmer till reduced and thickened. 

At this point if you have a hand blender you can puree the apple pieces in the pot while it’s hot,  otherwise let cool and run through blender or food processor until it’s smooth.

Brush on the pork the last 15 minutes of cooking and enjoy all the kudos.

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