Grilling

BBQing at home has exploded in popularity since 2019. Come join the fun as Famous Dave's All-Star BBQ series stops in Billings on Saturday, 7/29. Prizes, samples and a Golden Ticket to the World Food Championship is on the line!

12 of Billings' best burgers were represented at the inaugural competition. All of the burgers where fantastic, but a few really stood out. See who won the golden ticket to the World Championship and who won People's Choice.

A hamdog? Are you kidding me? It sounds kind of disgusting and I've never encountered a hamdog anywhere in Montana.

Some call it "meal prepping". I call it "more time to golf".

I'm back in the smoking some dinner business and I need some of you grill chefs out there to give me some tips and recipes suitable for the Traeger.

First off, you have to start with the right meat. It needs to be 80/20. I know many are tempted to buy the extra lean stuff either for health reasons, or because they assume since it costs more it tastes better...not the case with burgers. If you start with that 93% lean stuff, you'll end up with dry, crumbly burgers. As far as seasoning the meat goes, here's all I do:

I'm instituting a new rule at our house. No more grabbing things off the grill wearing only socks. As I was pulling my brisket off of the Traeger on Saturday, some hot liquid escaped it's tinfoil prison and hit the top of my foot. Dumb, I know, but educational...

I'm always seeing recipes for the "best" ribs. Locally, Blues BBQ makes my favorite. But I'm trying to find the "Holy Grail" of rib recipes. I've got a Treager Grill so, that helps with the end result that I'm looking for. I'm shooting for moist, a little charred with a slightly spicy rub and not too saucy...