Welcome to Caught Smokin' BBQ


If you are a fan of barbecue then you are in the right place. There is certainly a superabundance of resources for barbecue. In fact, there are over 237 million of them on the Internet alone. However, Caught Smokin' BBQ was created as a fun and easy way to share some barbecue tips and tricks. It started out as a way to share some photos and give a small how-to on roasting a whole pig. Then I thought to myself, "Why stop there?" A small, simple, idea turned into a bigger idea and I just ran with it. I will give detailed descriptions on a variety of BBQ topics and try to make it entertaining.

I will admit that I am not a pro by any means. Some may think I barely make the backyard enthusiast category. Nevertheless, I have to start somewhere, so stick around and subscribe to this blog, at the bottom of the page, and get regular updates as I add new content.. At the very least you are bound to receive some entertainment value from my failures as I try to expand my barbecue knowledge.

Please feel free to email me, at CaughtSmokingBBQ@gmail.com, and send me your favorite recipes, photos of your grilled sensations, or your favorite barbecue resources, and I will gladly give you credit, and post them for all to see.

Read Blog in Chronological Order.

Wednesday, January 4, 2012

Talkin' Shop - Forum

A new feature has been added to the Caught Smokin' BBQ site that I hope you will enjoy. A forum on the "Talkin' Shop" page has been added and is now complete. Here you can add any topic you want, talk with other bbq enthusiasts, or share your barbecue secrets.

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Monday, December 5, 2011

Brining – Salt, Sugar, and Water, OH MY! Locking in moisture and adding flavor.

We all love tender, juicy pieces of meat.  However, every once and a while we might get a little overzealous on our cook times, or simply forget about our cooking meal while we are enjoying a grill-side beverage with friends.   When this happens we end up with a dry piece of meat. Chicken and pork tend to be unfortunate victims of our wary ways, but there is a solution to this problem….a brining solution. 
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Friday, November 25, 2011

How to Roast a Pig - Part 5

Serving
Your pig has rested, so have you, and now the big moment is here.  You get to serve your creation to your anxiously awaiting guests. 

There is a couple of ways you can go about serving your pork.  First, you can start chopping and pulling the meat, or you can serve it whole and let your guests pick what parts they want directly off the pig.
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Wednesday, November 16, 2011

Kicking RSS: Web Syndication and How to Subscribe to Blogs and Web Feeds

I am going to take a quick break from barbecue to address a question that has recently been asked of me; “How do I subscribe to your blog?”

I am not going to get too technical, or overcomplicate this issue, but rather I will try and keep it simple.  After all, RSS does stand for Really Simple Syndication.  RSS is one of the major types of feeds used for syndicating blogs and news feeds.  The other is Atom.
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Sunday, November 13, 2011

How to Roast a Pig - Part 4

Roasting 101

On game day it helps to have your team in place to help you pull all of this off. Have at least one extra set of hands to help you lift and carry, pay attention to your fire, and help you with any other things you may need. Trust me you will need them.

Once your pig is cooking avoid constantly checking on it, and lifting the cover. You will loose heat and just extend cooking time. As long as you can maintain a constant, even temperature there is no need to check on it.
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