Saturday, July 19, 2014

How to Have a Super Popular Personal Blog - Thanks to Barbecue Master Fans

I Went Over 2 Million Blog Viewers Last Night

I knew I had close 2 million visitors to Barbecue Master, but I was surprised when I crossed that big mile marker sometime last night.

First I want to thank everyone who has supported my grilling and smoking blog, because I would not have 2 million hits if people weren't coming to visit. I am humbled and thankful to have touched so many people and to have had so many of you reach out to me too.

My Blogging Story

Barbecue Master was first set up at the request of an online magazine owner who sold out. Trust me, I would not have named myself Barbecue Master, Barbecue Mistress would have sounded worse though. I had in mind something more girly like Grill Girl which I've used some, but Barbecue Master just stuck.

I had a blog that had a few posts to defunct online magazine links. I could have abandoned ship at that point, but I thought to myself: "Self. Family and friends ask you grilling questions, and your boys will grow up and want to know how to do some of these grill and smoker things."

It seemed a good idea to post my outdoor recipes, tips, and reviews. It would save having to type up emails every time. I could send over a link about "whatever" dealing with outdoor cooking. If someone asked a question not already answered or asked for a barbecue recipe not up, I could post it and then have it ready when needed.

So, this little (now big) blog had very modest roots.

When Did Barbecue Master Blog Take Off?

I honestly can't say when my blog went from having a few visitors now and then to a whole lot. It wasn't overnight. I just continued to write (and from the heart), and the blog numbers just continued to grow.

At some point years ago, I began to get companies asking if I'd review their products. Interesting. I'd not thought about that. I decided that could help small companies, but I had one rule: "I'm going to be honest." And, I have been.

Bigger companies began to contact me as well, and I'd check them out as well as long as they didn't expect a glowing PR piece. If the stuff is great, I'll say. If it's good, I'll say. If it's awful, I hate to, but I say. I don't want to ruin any readers dinner. So, I have to say what I think (although tastes do differ).

Yes. I Am a Writer.

I've been writing professionally for thirty years but just on the side. My work has been for newspapers, magazines, and businesses. This is good preparation for blogging, but blogging is a totally different world. I "voice" as needed for professional projects, but you hear my real voice - southern drawl and all here on Barbecue Master.

After several years of blogging with Barbecue Master, I began to get emails about professional barbecue writing. I wrote about the field and did top pick grills and smokers a couple of years, and I wrote a barbecue history piece for the North Carolina hotel travel book (one of my all-time favorite pieces). I have also guest blogged for some big names like K-mart, Sears, Arby's, and McCormick's.

Am I Rich from Blogging?

People often think or even ask if I'm rich.

That's a BIG no. I teach which people know is not a top paying job. I write but only a few projects as I won't take more work than I can do well with my teaching job.

I do have a very successful blog, but I'm not backed by any companies and don't sell anything. Blogging is maybe $70 to $80 per month (for those wondering) - and that's with big visit numbers. I'm not complaining. I just hate for anyone to jump into blogging thinking that they will get rich. A few do - but a very few.

Barbecue Master is still where I share with family, friends, and people online who enjoy my blog. I have more traffic, but the heart of Barbecue Master is still where it started. It's my hobby. It's where I let my hair down and relax.

Excuse My Brag Post

I'm really not one to brag, but I was excited and wanted to share my 2 million milestone but mostly to have a chance to thank everyone who made this moment happen.

It never crossed my mind that I'd be able to (hopefully) help so many people and have the chance to try so many new grilling products (thanks also to the companies that trust me to try out their various products and say what I really think).

Tonight I'll go to sleep with a smile. It's been a rough year, but tonight is one I will cherish. I'm so glad I kept my Barbecue Master blog and kept true to my idea to help others with outdoor cooking (even the huge number of people I didn't know would need or want my help).

Thanks again and happy grilling, smoking, or barbecuing. Every single one of you who stopped by built this blog. Bless you.  


       

Thursday, July 17, 2014

Nonni's Biscotti Bites - Great Snack While You're Waiting for Foods to Grill or Smoke

Nonni's Biscotti Bites - An Old Favorite and Two New Flavors

I was excited when I opened the box above to find Nonni's Biscotti Bites. They are now my favorite biscotti cookies after an earlier sample. These too are free samples to see what I think of the retro Almond Dark Chocolate and two new flavors: Double Chocolate Salted Caramel and Very Berry Almond.

You may wonder what a barbecue blogger is doing with biscotti cookies. Well, it can take forever to finish up meat especially when it's slow smoked like a brisket or pork shoulder. I don't feel like cooking meals all day while making the main dinner or holiday meat.

Sure, I may grab a sandwich or some of Lance's nab crackers, but I always get a craving for something sweet. When playing with fire, candy bars, ice cream, and many other sweet treats get really messy. And, I get messy grilling anyway.

I find the biscotti especially in these great bite sizes just perfect for a little sweet pick-me-up as I man (woman) the grill or smoker. Huge flavor. No mess.

Some of you may know I had a blood clot earlier this year and also that I'm working this summer, so I'm been struggling to catch up on my blog foods and gear. I had to bump these up, because the box was on the table calling my name.

All three flavors were fabulous. Nonni's really does make the best biscotti I've ever had. While I adore chocolate and caramel, if I had to pick, I guess I'd go with the Very Berry Almond. I've always loved fruity sweet treats.

If you've never had biscotti, they are crisp cookies. Lots of people like them with coffee or milk. I'm not a dunker, so I like mine straight up.

These were really yummy to eat as I made Brunswick Stew the other night. That takes several hours. No. I did not eat all three bags. Each has five servings of around five cookies. That would be a pig to eat 15 cookie servings even though I could have.

I did have a couple after too. These make a good dessert. They are not too sweet, heavy, and rich for after a big barbecue throw down. Just a little treat to end a wonderful meal. 

If you've never had Nonni products, then I highly recommend them. I love the sweet crunch and every flavor I've tried so far has been great.

If you have problems finding some of the different foods like these (which are in many grocery stores), then you can get them through Amazon.

Monday, July 14, 2014

How to Make Brunswick Stew (mine is with smoked chicken)

Dinner Last Night - Homemade Brunswick Stew with Smoked Chicken
One of my co-workers invited me over for a Brunswick Stew party. I usually associate that with fall, but it was so yummy that I've had it on my mind all week and decided I needed to make up a pot.

Brunswick Stew is a an east coast (mostly southern) dish. There are a lot of different stories about how it got started. Most say that Brunswick Stew originally had squirrel and any other meat available and a hodge podge of vegetables tossed in (just depending on what was on hand). The stew was made in huge black pots over wood fires and stirred with big paddles.

Today the stew usually has chicken and/or pork butt or pork shoulder and often smoked meat. The common vegetables are tomatoes, corn, lima beans, and potatoes. There are, however, a lot of variations. I've never tasted two Brunswick Stews that tasted the same (or had exactly the same ingredients).

I decided to start my stew off with smoked chicken, since I have a new smoker that I've been playing with. I seasoned the chicken breasts with Jake's Righteous Rubs from the Clever Hen (a space that sells wonderful grilling gift baskets with your picks of items - and kitchen baskets too) and some butter (for extra moisture).

Getting the Chicken in the Smoker with My Super Glove


I loaded up the smoker (well not really loaded but enough chicken to make a big pot of stew) and set the electric smoker temperature and went to the store to pick up the other items I needed. The store is just a mile away, so this was not a long journey, although in a small town you can end up chatting for a good length of time. The chicken was on low and slow and took around three hours, so I had plenty of time.

After the chicken was done at 165 degrees - the recommended safe temperature for chicken, I began putting my Brunswick Stew together.

Pouring in the Ingredients for the Brunswick Stew



The stew can be done outside as in the old days or with a gas blower stool (whatever that thing is called). Since it was in the 90s outside, I decided to do my stew (other than the chicken) inside on the stove.

How to Make Brunswick Stew

1. Cook, grill, or smoke your meat. I used five quite large chicken breasts. Then, I let it cool and shredded the chicken.

2. Put about 4 to 6 cups of broth or water or a combination in a large pot. I think mine was a 12 quart pot, and it was about half full. I used water, because I forget to get broth. If you cook the chicken inside, you can use the broth where you boil the chicken. Just skim off some of the fat.

3. I peeled and cut up six medium sized potatoes in bite sized chunks and put those in the water.

4. Next I added two can of petite cut tomatoes. The size was around 14 ounces per can. Then I topped that off with a little can of tomato soup (5 ounces) just because I had it and don't ever eat tomato soup. One of the boys must have stuck that in my cabinet.

5. After that I added 3 cans of small lima beans and 2 cans of corn (the dry kind in kernals). These cans were all standard in that 14 ounce range. The IGA here does not carry bigger cans.

6. The last thing I did was season. I added salt, pepper, black sea salt, Lowry's seasoning salt, and a bay leaf. I also splashed in a few drops of Cholula hot sauce. I probably went a teaspoon or less on the sprinkle seasonings, and my son said I could have gone heavier on the seasonings. People can always add those at the table though. If food is over-seasoned, there's not much you can do about that.

I set the temperature between low and medium. Stoves vary. You just want a slow simmer and no boiling or the foods kind of turn to mush.

The pot of stew was on for around three hours - long enough for me to be starving with smelling that wonderful smell of Brunswick Stew.

Oh Boy. The Brunswick Stew is Ready to Eat.

I had a bowl of the stew which you can see at the top of the post and then put it away for the evening. Today, I packed up stew for my mom and Harry and for my son, Eli.

Couldn't Find my Bowls with Tops but CoverMate Stretch Covers Had Me (or Really the Stew) Covered

Where my containers go, I do not know. Probably the same place my tools go. I think I'm down to just a screwdriver and a hammer.

Fortunately I remembered that I had CoverMates in the drawer. They stretch and bend to fit most any size or shape bowl. They can be used in the microwave and can also be washed and used again.

I packed up the Brunswick Stew with these handy bowl covers and made my deliveries. Of course, I still have stew left, so I'm set for a couple of days on dinners.

If you decide to make Brunswick Stew, remember that this is a very forgiving and versatile recipe. You can use various meats and vegetables. I'm sure you could scale down the amounts as well, although I've never in my life seen a small batch of Brunswick Stew. It's just too yummy to make a tiny little pot of it. 
 




Here are the gloves that I'm using with the smoker. They are really nice. I use them indoors and also outdoors. They will take heat up to 662 degrees F.


Monday, June 30, 2014

Robert Rothschild Farm Barbecue Sauces on Grilled Pork Chops

Part of the Gourmet BBQ Sauce Collection of Robert Rothschild Farm

Robert Rothschild's Farm got in touch to see if I'd like to try out samples and let readers know what my family thinks. When they say sample, boy, they mean it. These are 40 ounce bottles. The box was so heavy I couldn't imagine what might be inside.

The hot sauces caught my eye, but my younger son was here, and he is not a heat eater. I told him to pick, and he went with Anna Mae's Smokey Sweet Sauce. I tend to avoid anything that says smoky, because I had to get a big mouth full of liquid smoke (not to worry here - none of that fake flavor).

Boneless Pork Chops on the O Grill with Anna Mae's Smokey Sweet Sauce

Boneless pork chops are usually thin and grill fast, so I sauced these beforehand. Most meats, I wait until the last 10 or 15 minutes. These smaller chops hardly take that long to grill from start to finish. If you need help with the chops which can dry out if you don't do it right, then see my post on grilling boneless pork chops. I've had several emails thanking me for these easy directions. Do the same thing but use BBQ sauce rather than marinade in this case.

This little gas grill grills hot and fast, so I stood out with the barbecue chops and watched close. As I was waiting I noticed the smell was really nice. I was getting hungry. My son could not wait and got a little taste and said it was delicious barbecue sauce. He was glad to have a sweet one with no heat for a change.

Grilled Pork Chop with Robert Rothschild Farm BBQ Sauce - Anna Mae's

Although I do love heat in sauce, this was a wonderful sweet barbecue sauce. I would recommend it for anyone. It's sweet but not too sweet. Just a nice smooth flavor. It tastes homemade which means, of course, I really liked it a lot.

I look forward to trying the spicy ones. My older son is my hot son. He'll be home in a few weeks, and we'll have a spicy meal. I still have plenty of the sweet sauce left with the generous sizes, so I can do part of the meal sweet and part hot.

I like this company's products and would definitely recommend the sweet and will get back on the spicy. I would imagine they would be really tasty too.  




Wednesday, June 18, 2014

Fire Wire (unique kabobs) Giveaway Contest (winner picked June 26, 2014)

Fire Wire Kabobs - More Fun to Use

I've not been a big fan of kabobs previously, because the wooden ones have to be soaked, and metal ones are bulky and hard to place.

Fire Wire Grilling rethought how to make grill skewers with a bendable metal that can be placed around other foods in any shape and a double pronged skewer that is designed to hold a full meal per kabob per person. The double pronged skewer is also nice, because foods like shrimp don't twirl all around and require manually turning pieces of the food.

You could win two sets of each type of unique Fire Wire products by leaving a comment about why you'd like to win the unusual skewers in the comment section here (which are moderated so comments don't appear until I'm on the page and pressing post - or rude or dirty things would go up).

Many contest people like to have other ways to enter and get slips in the bucket. So, you can do the following and just leave a message here that you did so. Then you get your comment entry and extras if you wish.

Extra Entries (be sure to leave a message in comments to be sure I get your name in again/again):

 * Comment on this post (super easy and no spam)

1. Like Fire Wire on Facebok

2. Follow Fire Wire on Twitter

3. Share this page contest on your Facebook, Twitter, or G+ pages (each one counts as a separate entry)

Be sure to leave some way to get in touch. I don't need a lot of detail - just enough to get in touch with the winner to get a snail mail, so the prizes can be snail mailed by Fire Wire. 

The winner will be selected Saturday June 26th, 2014 at 10 pm.

Here is more data on the prizes for those who are detail oriented.


Fire Wire, Flexible Grilling Skewers

• the cable-style skewer allows effective use of maximum space on grill

• holds 2X more food as traditional skewers

• can easily throw skewers into a plastic bag with marinade

• Wires remain cool to touch even strait from the grill

• Dishwasher safe

• Set of 2 $9.99 – available on amazon.com


 Fire Wire, Double Prong Stainless Steel Skewer

• Perfectly sized skewer for single serving

• Double prongs keep food from spinning so it cooks evenly

• Dishwasher safe

• Set of 4 $12.99 – available on amazon.com


*The Fire Wire Grilling company provided me with the same prize that the winner will get. They only asked that I try out the products and give an honest opinion and also offered to send a prize to a reader if I'd like to host a giveaway contest.

Tuesday, June 17, 2014

Wine with a grilled meal? Yes. Certainly. Tenuta Frescobaldi di Castiglioni



 A Wonderful Red Wine with Our Grilled Steak Dinner

I seldom see wines with grilled meals and have rarely ever thought to serve wine. Lately I've been seeing more wines being suggested for grill outs, and both my boys are of age.

Before the boys took off for the summer (one to Bolivia and the other out west), I grilled up some steaks and served Tenuta Frescobaldi di Castiglioni which is an iconic estate wine from Tuscany.

The Tuscan wines are made in fives estates across Tuscany. The family estates have been run by 30 generations over 700 years. The wineries are beautiful with lots of fancy art (even the posts at the entrances - carved stone I think).

You may be thinking this wine would cost a bundle. No. It depends on the year, but the cost is around $23.

                    Tenuta Frescobaldi di Castiglioni - a crisp and dry red wine

Both my sons prefer white wine (or they did). They generally find the red wines they have tried to be too sweet. In this case, the wine was well balanced with a dryer flavor of Merlot and Cabernet. My older son especially loved this wine, and the younger one did too (although is still leaning toward whites).


Myself? I didn't get much wine with two college aged sons, but it really was excellent. I generally go a little sweeter with a red, but this one had such a rich and full flavor that I'd pick this one now.



*The winery sent wine samples and asked for honest feedback and hopefully a review. After trying this wine, I wanted to share, because it is a wonderful wine that is in a reasonable price range. 

Monday, June 16, 2014

Grilled Dominex Veggie Fries Right on the Grates and Turned Out Great.


I Just Ate Eggplant Fries? And I Loved Them.

Dominex asked me if I'd like to try a couple of their line of quick heat-and-eat products free and to give a fair opinion. Yes. I do like something quick now and then. But, I write mostly about grilling, so I wasn't sure about the fries.

To really put the fries to the test, I decided not to use foil or a wok or any other accessory. I decided to go right to the grates for a really tough test. 

Dominex Veggie Fries Doing Just Fine

I put the veggie fries to the edge of the charcoal. This is called offset when you only have charcoal on one side of the grill and gives you many more options.

The Dominex vegetable fries went immediately from the freezer to the grates. I felt they might need to be stiff to start out. Then, I grilled them close to five minutes. I then put the lid down to make sure they got hot inside. I then opened the lid to keep the crispness and finished them off in 3 or 4 minutes.

The veggie fries turned out perfect. Now I went a bit darker than some might like, but I've always liked many of my foods pretty dark. To keep them lighter, then don't put them quite as close to the live coals.

Grilled Steak and Grilled Frozen Veggie Fries

I loved the flavor of the Dominex Veggie Fries. The joke was on me though, because these are eggplant fries, and I did not think I liked eggplant very much. I had to laugh when I read up.

Not only are the veggie (eggplant) fries crisp with a delicious outside flavor, they also have a lovely inside flavor. I'd have to say I like them as much as more than white potato ready to cook fries. Nothing beats my home cut and oil fried potato fries, but I only make them about twice a year now due to high tri levels.

I don't have to worry with Dominex Veggie fries on the trans. They have zero trans fat. They also have no cholesterol which I don't have a problem with, but some family members do (and also friends I'm sure). Another plus is low sodium (65% lower than the average potato fry) - but the fries are full of flavor.

Dominex Veggie Fries are all natural and have 4 grams of dietary fiber.

I'm glad I did not read up before grilling the Veggie Fries. I might not have given eggplant as fair a shake (not on purpose but due to past experience). That's why I usually do my own thing (but may read times and temps) and just let foods speak for themselves.

Veggie Fries from Dominex. Yep. A winner. I did not know eggplant could be so yummy. Now I do. Nice product and went well with the steak and then some later as a snack.