Category Archives: Barbecue Journal

Smokin J’s Barbeque tales of professional barbecue.

Leftover Competition Pork in this Goulash Stew

A goulash is typically a stew made with some sort of protein and seasoned with spices, then cooked for an extended amount of time. Smokin J’s Barbeque keep the trimmings off our competition meat, for the exception of the fat; … Continue reading

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Judging in the Georgia Barbecue Association

If you like lip-licking, delicious barbecue prepared by some of the best competitive pit masters in the country, then you should consider registering as a judge in the Georgia Barbecue Association. Smokin J’s Barbeque are not only a professional cook … Continue reading

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Maintenance of Your Big Green Egg

After visiting with family last weekend, it occurred to us, not all Big Green Egg owners are familiar with the extent of maintenance needed to maintain your Big Green Egg investment. AND…. A Big Green Egg owner makes a LIFESTYLE … Continue reading

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Cartersville’s Hidden Gem: Appalachian Grill

Smokin J’s Barbeque will be judging this weekend’s (March 31 – April 1, 2017) Georgia Barbecue Association sanctioned event in downtown Cartersville, Georgia.  Sponsored by BBQ & Brews, this will be a family event featuring great food, music and fun. … Continue reading

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Smokin J’s Barbeque at Eggtoberfest 2016

Another Eggtoberfest is in the books for Smokin J’s Barbeque.  This was our 9th Eggtoberfest in the last 10 years.  We missed one year due to a Georgia Barbecue Association event taking priority. This year Smokin J’s Barbeque used the … Continue reading

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Hearty Beef Ribs on the Grill

Hearty Beef Ribs on the Grill Doug loves beef ribs, better than pork because of the red meat flavor.  He says, “it is like your a caveman ripping the meat off a large bone.”  Grocery shopping for the weekend, I … Continue reading

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Top 5 Criteria For The Most Tender Steak

Originally published on http://joannsfoodbites.com/ Steak and potato is probably the most popular comfort food for meat-eating Americans.  My husband and I have steak at least once a week, usually on Friday’s after a long work week.  Steak and baked potatoes … Continue reading

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Tailgate Fest 2016

Enjoyed a VERY HOT day at the Infinite Energy Center in Duluth, Georgia this weekend with the Dirty Dirty Tailgate Family (aka Rub Shaker’s Que).  They took top prize in Ribs as judged by certified Georgia Barbecue Association judges and … Continue reading

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Acclimate for a Good Steak

Steaks: Grain vs. Grass Fed Some believe throwing a steak on a grill, searing it and then immediately eating it will make for a good meal, I disagree.  Because steak is one of the items I will pay a little … Continue reading

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University Students Developing the Meatmaster

HOUSTON – Five Rice University seniors are trying to make sure grill masters never undercook or overcook their steaks again. The team, Five Guys & Ribeyes, has designed and constructed a functional prototype seven-sensor meat thermometer for the students’ senior … Continue reading

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