The BBQ Blog chronicles our adventures in search of the perfect all-natural BBQ.

Tuesday, April 19, 2005

XaraQ 2005


Here's what were cookin' up out in San Diego for XaraQ... as I keep tellin' people, I am NOT here to FUCK AROUND...

Hickory & Mesquite, Slow-Smoked Pulled Pork. Prepared over a 24-hour period to allow the sweet smoke of a slow-burning fire to co-mingle with succulent and tender pork, lovingly rubbed in over a dozen herbs and spices, finished with a sweet and tangy soss.

Dijon encrusted Rack of Lamb. Brimming with Fresh rosemary, the natural flavors of this finest cut of lamb is enhanced with the complimentary tastes of garlic, cracked pepper and granulated sea salt.

Traditional Baby Back Ribs. Among the most tender meats you can ever experience, these baby back ribs will slide off the bone and into your dreams. Prepared with over 15 herbs, spices and sosses, this secret recipe has been developed through years of research, devotion and spiritual channeling.

Argentinean Style Beef Tenderloin with Blue Cheese Alfredo Soss. Wrapped and grilled in fresh rosemary, chives, tarragon and oregano, this finest cut of beef slowly steeps in its own juices as they interplay with string-tied fresh herbs. Cooled and thinly sliced, the final flavor is the Soss Boss’ own Blue-Cheese Alfredo Soss which augments the natural fire-grilled flavors.

4 Walls of Rayford Pork Tenderloin. A classic recipe steeped in mystery surrounding a legendary Southern Prison from a time forgotten, this recipe features a lemon pepper coating on fork tenderized and buttery succulent pork tenderloin.

Grilled Churasco in a Chimi Churri Soss. A tribute to the blending cultures here within our paradise civilization, marinated and rubbed with 8 different herbs & spices, this skirt steak features a champagne vinegar, tart and spicy Chimi Churri Soss with a jalapeno kick.

Lemon, Herb & Butter Roasted Salmon. Fire Roasted and steeping in a buttery lemon-heaven, this salmon is sure to please sushi and seafood lovers alike.

Mango Teriyaki Grilled Tuna. Brought off the grill quickly to preserve the sashimi qualities of an excellent and flavorful fish, the Mango accented Teriyaki Soss sweetly compliments the finest red meat from the sea.

Grilled Shrimp and Monkfish in a Spicy Diane Soss. Two exceptional white seafoods come together in a spicy and peppery Diane Cream Soss. Served with bread to relieve the tastes buds of their burning passion, this combination has been known to cause spontaneous addiction.

Soss Boss’ 3-Tiered BBQ’d Chicken Wangs.
Paradiso – Sweet and savory, a honey enhanced Wang to be sure.
Purgatorio – Roasted in Buffalo Butter, the flames can be sensed, but not yet seen.
Inferno – The return of Satan’s Wangs. Be careful, that first bite may taste oh so good, but so does sin, and both will lead you straight to hell.

Grilled Tofu in a Spicy Peanut Soss. I can’t swear it’s vegan, but I haven’t met a vegetarian that doesn’t love it.

Assorted Marinated and Grilled Vegetables. A round robin medley of many things that grow in the ground, on vines and fall from trees.

And for desert…

Grilled Strawberries in a Balsamic Vinegrette Reduction. Never had fruit off the grill? After having just one of these, you’ll realize the Soss Boss ain’t here to fuck around.

Pics to follow...

Sunday, April 17, 2005

The World's Largest BBQ Smoker


If you are in need of the World's Largest BBQ Smoker then look no further.

Apparently this portable party has made an appearance here in NYC. How did I miss that?

blue skies,

Tuesday, April 05, 2005

First Audio Post


It is not quite Bell making the first telephone call, but here at The BBQ Blog, we are going to use whatever technology we can to get the BBQ word out to the masses.

this is an audio post - click to play

blue skies,