By Todd Barron @ FoodieCuisine.com For Labor Day I smoked 25 pounds of brisket using nothing more than salt and pepper. It came out super tender, moist, and full of flavor. Beef needs nothing more. Tweet
Posted by Todd Barron on September 2nd, 2013
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Posted by Todd Barron on March 28th, 2013
Epcot International Flower and Garden Festival 2013
For the first time ever, the Epcot International Flower and Garden Festival also includes new food and drinks from around the world! I spoke to one of the chefs and they plan to providing the food booths every year, and expanding them until the Flower and Garden Festival rivals the size of the Food and […]
Posted by Todd Barron on April 30th, 2012
Smoked Ribs in April, 2012
By Todd Barron @ FoodieCuisine.com Smoked ribs this last weekend for 9 hours and served them with a homemade sauce from habanero, jalapeno, aleppo pepper, chilis, garlic, onion, tomatoes, sugar, salt, and other spices. I dry rubbed them and basted with malt, butter, and spice. Very tasty. Tweet
Posted by Todd Barron on April 1st, 2012
BBQ’ing This Weekend
By Todd Barron @ FoodieCuisine.com I bought four pork shoulders to smoke this weekend, each 8-11 pounds in weight. I dry rubbed them all in a spice blend I make and injected them with malt soda (a trick I’ve used many times now.) I put them in at 6pm on Saturday and here they are […]
Posted by Todd Barron on October 7th, 2011
BBQ Time this Weekend
By Todd Barron @ FoodieCuisine.com I am doing a lot of BBQ’ing for some friends coming over this weekend: 15 pound brisket 7 pound pork shoulder 24 chicken thighs 10 pounds of baby back ribs I put a dry rub on the brisket and the ribs and a wet rub on the pork shoulder. All […]
Posted by Todd Barron on August 8th, 2011
Acxiom’s Favorite BBQ in Arkansas
By Todd Barron @ FoodieCuisine.com The new CEO of the company I work for recently requested BBQ suggestions from employees of the company. 66 people replied and he compiled the results in the following chart. Check it out if you are ever in Arkansas and looking for some good Q! “The winner, by a major landslide, […]
Posted by Todd Barron on July 11th, 2011
The Commissary, BBQ in Memphis
By Todd Barron @ FoodieCuisine.com Last Thursday I was visiting a customer in Memphis and met a few people for lunch at the Germantown Commissary BBQ restaurant. The Commissary has been open since 1981 and used to be a small country store before it was purchased; hence, the name. As you probably can tell, they […]
Posted by Todd Barron on July 4th, 2011
BBQ’ing for the 4th of July, 2011
By Todd Barron @ FoodieCuisine.com My wife and I did not have our 12-year-running 4th of July party this year, but I did not let it stop me from smoking some BBQ! I bought a 10 pound pork shoulder from the store and oiled it with olive oil. I then coated it completely with dry rub consisting […]
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