BBQ King Smokehouse

Let’s be frank, if  Midwesterners know anything, it’s how to adapt to any weather condition. We are prone to rain, wind, sun, heat, and snow, sometimes all in the same day! Sadly, the time has come to put away our flip-flops and dust off our parka’s from storage. But just because the mercury has taken a nosedive doesn’t mean you can’t fire up the grill and enjoy the unique flavors that only a BBQ has to offer. Here are 5 tips for foolproof winter grilling for all of our die-hard grillers out there. Put that parka on and light the grill... the steaks have never been higher. (See what we did there?) Light it Up! We’re not talking about your grill (yet). We all know it gets dark out fast so having proper outdoor lighting is the first step. Overhead lighting is ideal for grilling, but if that’s not an option, a high-quality headlamp will work just fine and leave your hands free to tend to your grill. Be aware if you are using extension cords of potential trip hazards, the w...

We’d Steak Our Lives On It... There’s nothing like sitting back and relaxing after a long week at work with some barbecue slowly cooking in the smoker and beer chilling in the cooler. But what if you want to take things to the next level and pair your barbecue with a new beer? Here is your guide to pairing the perfect beer with your weekend barbecue. Burgers A weekend staple we can all get behind. This delicious summer favorite is a classic for a reason, so add a little something to your next grill out with a hoppy IPA. When you eat a burger, you get the salty flavors from the meat, some sour notes from the toppings you add such as pickles, and even some sweet from the ketchup you might top it with. One thing you’re missing is something bitter to cut the taste, and an IPA can do just the trick. Brats and Sausages When you think about brats and sausages, almost any beer will work. However, there is one that pairs the best, and that would be a German lager. Thi...

The History of American Barbecue The weekend barbecue has become a staple in American cuisine, but many of us smoke beef or pork without really knowing the history of this delicious tradition. To understand the ongoing feud in the barbecue belt between the four main styles–Texas, Carolina, Kansas City, and Memphis–you’ll need to learn more about how barbecue came to be, and how it’s evolved into these distinct styles. How it All Started Christopher Columbus encountered indigenous people on an island called Hispaniola, where they had developed a new way of cooking their meat among their tribes. This new method of cooking meat involved cooking meat over an indirect flame, which was made possible by using green wood. The green wood would prevent the food from burning, and so a new style of cooking was born called barbacoa. Beef vs. Pork Many BBQ enthusiasts believe that in order to make traditional barbecue, you need to only use pork. This is because the southern col...