To air your grievance, leave a comment below. Please remember this is all in good fun and all grievances should be ”Family Friendly.” Grievances will be moderated and any inappropriate comments will be deleted. Mean-spirited grievances will also be deleted.

Check out the Grievances so far and be sure to add your own.

Have fun with this…

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Gloria took an interesting approach to writing this book.  It really is just what the title states…it’s a guide…nothing more, nothing less.

Each entry consists of two pages.  One page with the restaurant logo, hours of operation, address and phone number along with the website.  The second page is a short concise “review” of Gloria’s visit(s) to the restaurant.

You’ve got to give the author some credit.  She ate a lot of BBQ compiling this list.  Her “reviews” are not overly critical nor are they overly favorable.  Just some simple words to describe the food and her dining experience.

I like the approach used in this book.  I found it interesting to read about all the different BBQ restaurants and their individual approaches to cooking and serving BBQ.  I’ve already made notes in the margins and marked the places I’m going to want to eat at during my “bucket list” BBQ adventure in Central Texas.   When I eventually make that trip I will be depending on Gloria’s book for some guidance.

“In 2008, Gloria moved to Austin, Texas, and fell in love with the long-smoked meats that Texas barbecue practitioners produce for the many barbecue aficionados. As she got to know them, she was awed by these craftsmen and for their respect for tradition. Eat your way through the Central Texas Barbecue Belt!”

The book, other than the cover, is all in black & white but it did not really bother me.  It’s probably because BBQ is so unpretentious that it doesn’t seem to matter.

As much as I like this book I would have enjoyed a little more “personality” about  the restaurant owners and/or pitmasters.  A quote or two about the pitmasters food philosophy or techniques would have been great.  And I certainly wouldn’t have complained if a couple of recipes had been included.

Overall, though the book is a fun read and if you plan to spend some time touring the BBQ world of Central Texas I’d make sure I had a copy in the car.

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17th Street Bar and Grill: (Website)

AlbuKirky Seasonings: Made with Hatch NM Green & Red Chile. Add the flavors of the Southwest to your BBQ. (Website)

BBQ Stu’s Barbecue Sauce: The BBQ Sauce that others want to be when they grow up. BBQ Stu’s sauces are all fat free, gluten free, and lower in both sodium and sugar. (Website)

Big Butz BBQ Sauce: Five tomato based sauces that are tangy and sweet with a range of heat. Straight out of the northwoods of Wisconsin. (Website)

Big Ed’s Heirloom Sauce A robust, tangy vinegar based barbeque sauce & marinade. Gluten, fat, cholesterol free & preservative free. (Website)

Big John’s Ol’ West BBQ Sauce: Each batch is simmered to perfection with only the finest ingredients in the heart of the Ol’ West. Big John stirs up bigger, bolder flavor in every batch. (Website)

Big Ron’s BBQ Sauce:  2011 American Royal 2nd place Tomato Mild & 2011 Best of the Best 9th place Tomato Mild. (Website)

Burnt Finger BBQ: Our very own competition team, Burnt Finger BBQ, uses this sauce during competitions. It is also the official sauce of the The Original Bacon Explosion. (Website)

Captain Thom’s:  Award winning Moppin/Bastin Sauce. Can be used as a marinade, in an injector or just mop it on while you’re cooking. (Website)

Carnivore BBQ Sauce:  Our Robust sauce is what got the whole thing started. It just didn’t seem fair to call it regular, since it’s like nothing you’ve ever tasted. (Website)

Cattle Boyz BBQ: Cattle Boyz BBQ sauces use only the finest all-natural ingredients to create a sweet, tangy barbeque sauce with a spicy kick. (Website)

Dimples BBQ Sauces: Dimples BBQ Sauce is the perfect combination of sweet and tangy to accompany all your meats and vegetables. (Website)

Doomers “Q” Sauce: “This is BBQ Sauce Maryland Style! Our sauces have a unique blend of spices that provide a distinct flavor you won’t find anywhere else.” (Website)

Doug’s BBQ: If you’ve never tried my fresh BBQ sauce, you will be amazed at the depth of flavor. (Website)

Draper’s BBQ: A mix of sweet, savory and Kansas City meets Memphis. Our Smokin’ Sauce has a little something for everyone! (Website)

Easy Peasy Foods: Organic BBQ Sauces for a grilling experience that is sure to tantalize your tastebuds and allow you to reclaim your throne as King of the Grill. (Website)

HB’s Sauce Company: We make our own original sauce. We currently have 4 sauces ranging from sweet to heat. (Website)

Hack’s BBQ Sauce: Hack’s is a thick, sweet & tangy, tomato-based BBQ sauce made with no peppers and no onions for those who are allergic or intolerant to them. (Website)

Hoosier Daddy BBQ Sauce: A unique and bold sauce everyone is talking about, made from a long time family recipe. (Website)

King James Sauce: The Ultimate Sauce originally began in Macon, Georgia in the early 1900s. (Website)

Kitty’s Memphis Style BBQ Sauce: Rich, Complex Memphis Style Barbecue sauce that highlights sweet, vinegary and smokey flavors. (Website)

Jac’s Tailgater:  Award Winning sauces stright from the Bayou State.  Flavors that are sure to bring the magic of Louisiana alive in your mouth. (Website)

Jakes: We encourage you to take charge of your everyday barbecue by grabbing these all natural sauces with both hands as you scale up your meals. (Website)

Jerry’s Slice Off The Grill: “The Aroma Will Fill You Up” (Website)

KLB’s BBQ Sauce:  Made in Charleston, SC.  BBQ Sauce “That’s gonna make you smile!”  (Website)

La Pan’s BBQ Sauces: We believe food is more than sustenance; it’s an opportunity to create good time, memorable experiences, and connect with people. (Website)

Nephew’s BBQ Sauce: Nephews BBQ sauce is a gourmet line of BBQ sauces where we pair the sweetness of fruit with the spiciness of chili peppers (Website)

No Naked Meat: This sauce covers all the taste sensations. It starts off with a touch of sweetness then jumps to tangy and finishes with just the right amount of heat. (Website)

Oregon Dan’s All Natural BBQ Sauce: Oregon Dan’s gluten free, low sodium barbeque sauce is all natural and sweetened with agave, so you can indulge. (Website)

Outta The Park BBQ Sauce: At Outta the Park we make delicious, award-winning sauces born from real ingredients for people who love great tasting food. (Website)

Over The Top Tastebuds: We are proud to present our first product, Sinful Tequila BBQ Sauce (contains no alcohol). It is almost impossible to describe this sauce. (Website)

Pork Barrel BBQ Sauce: Pork Barrel BBQ is a national award winning BBQ company that believes no matter what your political party we can add bipartisan flavor to your next meal. (Website)

Rippin Red Wing Sauce:  4 x National Champion Rippin Red Wing Sauce is the BEST of the BEST. All natural ingredients and small batched for consistancy. Taste like Heaven Just Hotter! (Website)

Rooftop Barbeque:  For competition use, this sauce is designed to change flavors on your palate. With sweet and heat and then a smooth finish. (Website)

Rufus Teague: (Website)

Smoky Mountain Smokers: (Website)

Sucklebusters: Guaranteed. No bad stuff. (Website)

Sure Shot Sid’s: (Website)

Tattooed Pig BBQ Sauce:  Fruit based BBQ Sauce layered with the heat of red habanero peppers.  A Little Heat…A Little Sweet. (Website)

Uncle Bob’s Smoky Mountain: It is a century old recipe from the hills of Tennessee. Brought up North by our family and modified just a little. Hot or Mild. (Website)

Williamson BBQ: Vinegar bases sauce with an abundance of spices and fresh ingredients(Website)

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Do you manufacture a BBQ Sauce and would like to have it listed on this page please use the submission page to let me know. If you sell multiple products that fit within one category, keep in mind you get, one entry per company, per category so please write your description to describe your entire product category and not one individual product.

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Do you have a BBQ/Grilling Product that you’d like to have listed?  Fill out the BBQ Grail Resource Page Submission Form and we’ll get it up as soon as possible.  Please be patient while we fine-tune the layout.

Categories:

• BBQ Sauces

• Rubs and Seasonings

• Hot Sauces

• Specialty Meats

• Stick Burners

• Charcoal Smokers

• Pellet Smokers

• Electric Smokers

• Ceramic and Kamado Style

• Charcoal Grills

• Gas Grills

• BBQ and Grilling Accessories

• Fuel, Charcoal, Lump and Smoking Woods

• Outdoor Cooking Forums

• Outdoor Cooking Blogs

• Radio, TV & Video

• Computer Programs, Smartphone Apps and Other Cool Stuff

• BBQ/Grilling/Outdoor Cooking Associations and Organizations

Inclusion in Grail’s List does not constitute an endorsement by Larry Gaian, The BBQ Grail Blog or BBQ Grail Media Group, unless otherwise noted.  The companies are listed for your convenience in researching BBQ and Grilling related products.  Please use due diligence when purchasing from these or any other business.  And even when endorsed by Larry Gaian, The BBQ Grail Blog or BBQ Grail Media Group there is no guarantee you’re going to like the product or the company.  Purchase anything at your own risk.

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• Island Vittles: Homemade  Chili Oil
• Step by Step Gourmet: Chicken Pot Pie
• Inspired 2 Cook: Smoked Ham, Cheddar and Pear Panini
• Casa Verneracion: Pork Ribs and Rice Noodle Soup
• Zestuous: Pennsylvania Dutch Apple Dumplings
• Beautiful Life: Brined Pork Roast with Onions and Apples
• Kadirecipes: African Hot Chili Sauce
• Neo Homesteading: Budget Busting Homemade Stock
• Confections of a Foodie Bride: Brined Pork Chops with Blackberry-Port Sauce
• No Excuses BBQ:  Not BBQ

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It took me a little longer than I had hoped, but here is the first poll for selecting the 25 Undeniable BBQ Truths.  There are 45 options to choose from and you can pick any 5 each time you vote.  You may vote once every 12 hours.  This poll will run through August 10th.  On August 11th I’ll see where we are and decide if an additional poll needs to be run.

There is absolutely nothing scientific about this process so let’s keep our big girl panties on and have some fun…

Don’t see you BBQ truth listed?  Then leave it in the comment section below and if there are enough entries I’ll run another poll with those.

[poll id=4]

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But unlike many of my friends in the BBQ community I don’t rail against restaurants who try to do BBQ.  If it’s really bad I’ll tell them (and you) but I don’t just assume it’s going to be a bad dining experience.  After all I’m a huge fan of the McRib and I did eat and sort of like the Burger King ribs last year.  But today’s dining experience is a whole different ball of wax.  I’m upset and I’m going to write about it.  Please bear with me…

Subway you stink!

Subway!  I’ve been a fan.  Not a huge fan, but still a fan.  But today was probably my last ever journey into a Subway sandwich shop.  Your BBQ Pulled Pork sandwich is a crime.  It’s a crime against pork humanity.  The person who came up with this disgusting sandwich must be banned from every kitchen known to man.  Subway!  You should be ashamed of yourselves.  You owe pork producers and even the darn pigs an apology.

Look I’m not a stupid person.  I know the commercials and pictures don’t often depict the actual products exactly like you get them in the establishment.  But how in the world does the picture on the left even come close to what I actually got for a sandwich?  Come on really?

When Carl’s Jr. drops that nice big $6.00 burger on the commercials it at least has some resemblance to the actual hamburger.  But this disgusting mess couldn’t be further from what they advertise.

Smokey?  Not a freaking chance.  There’s not hint of smoke.  Not even artificially created smoke.  Savory?  Who are you kidding.  If I hadn’t had the clerk put some tomato on it, it would have been devoid of flavor.  How bad does something have to be that tomato is considered savory?  Sweet:  Well you got this one right.  It was so sickening sweet that I thought I might go into a sugar induced coma.

It’s my fault.  I set my expectations to high.  After seeing the ad and picture I figured the pulled pork was kept in some type of au jus and was placed on the bread when you ordered it.  How stupid can I be?  Again I didn’t listen to my inner BBQ voice.  You know the voice that whispers in your ear.  “Don’t eat here…”  I walked up to the counter and ordered my pulled pork sandwich and the clerk asked the normal subway question:  “Would you like this toasted?”  I chose to not have it toasted and it was at this point I should have run for my life.  The clerk took out a white cardboard container with already sauced pork in it and popped it into the microwave for 40 seconds.  A microwave! The container of pork had obviously been pre-packaged because it was packed and stuck in the container where it looked like a mass of plastic.

I wanted to taste the smoky, savory flavor so I added no cheese or other toppings other than tomato and a little onion.  I should have added every possible topping I could have because it might have compensated for the mass of crappy sauce covered pork on my sandwich.  Oh wait, you couldn’t call that a mass of pork because then it might have resembled the ad.  No it was enough pork to hold the sauce together and barely covered the meat.

I’m not sure what makes me madder.  The fact that Subway trashed what was beautiful pork.  Or that they just blatantly lied to use consumers about what we were gonna get.  The advertisement is so far removed from the actual sandwich that “creative license” can’t be used as an excuse.  It’s one thing to call something BBQ that isn’t.  But turning out a mess like this sandwich is and tricking people into coming into the store is inexcusable.

You’ve been warned!  Don’t eat this sandwich!  I took three bites and the last picture tells you what I thought of it.  If Jared had any self-respect they’d pull this sandwich off the menu immediately.

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In Hawaii it seems Spam is so popular it’s known as “The Hawaiian Steak.”  One of the results of this love of Spam is a delicacy known as Spam Musubi.

Readers of this blog will know that I enjoy Asian flavor, they will also know that I Spam.  So a dish that incorporates Asian flavors and Spam would right up my alley.  There’s just something about the saltiness of the Spam combined with a nice teriyaki glaze/dipping sauce that when combined with the rice and nori makes for a dish that just tickles my taste buds.

I mean, really, what could possibly be better than Spam Sushi?  Especially if you’ve smoked the Spam and then grilled it to a nice carmelized piece of processed meat perfection.  I recently had the chance to make up some Spam Musubi for my daughter who was visiting.

The Spam slices went on the Traeger the night before, just because of time constraints the next day when we were making the Musubi.  Since I was planning to grill them the next day, and I didn’t want them to dry out on the grill, I smoked the slices at a low temp so all the fat wouldn’t render out.

The next day I fired up the RED gas grill with ManGrates and seared some nice grill marks in the Spam slices.  The grill marks were just an added little touch that doesn’t matter much since everything is covered in rice and nori anyway.  I lightly glazed the Spam slices with Aloha – Barbecue Sauce.  This gave the Spam some sweetness to match the saltiness.  It was a great combination.

Once the Spam grilled we assembled the tasty treats using a Spam Musubi Sushi Rice Press .  I know it’s cheating in some circles but hey I’m not a sushi chef and wanted the end result to be as good as it could be.  And they were.

If you’re going to try making Spam Musubi use a good quality sushi grade rice to make your sushi rice.  Here’s a simple sushi rice recipe, from Alton Brown, to follow the first time.  Then assemble you musubi.  Although most spam musubi is done with a thick portion of rice and covered with thin slices of spam and nori I prefer musubi done like the picture above.  A thinner layer of rice, a Spam slice, and then another thin layer of rice.  And then the whole thing is covered in nori.  (Use a couple grains of your sticky sushi rice to secure your nori.)

E `ai ka-ua

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To download right click HERE and select “Save Target As” and save to a location of your choice on your computer.

Or

If you have Adobe Acrobat you can double click HERE and it will open in Acrobat.  You can then use the “Save” feature in Acrobat.