• Barbecue Beef Ribs (2 videos)

    Rub Ingredients
    1 Cup Brown Sugar
    1/3 Cup Paprika
    1/3 Cup Coarse Sea Salt
    1/3 Cup Chipotle Chili Powder
    2 Tablespoons Ground Black Pepper
    2 Tablespoons Garlic Powder
    2 Tablespoons Onion Powder

    BBQ Sauce Ingredients & BBQ Sauce Recipe

    In a large sauce pan, add the following:

    1 tbs butter
    3 cloves garlic, chopped
    Fresh lemon juice from two medium sized lemons
    1 cup apple cider vinegar
    1-1 1/2 cups water
    1 small white onion (diced finely)
    2 cups sugar
    1 tbs yellow mustard
    1 tbs crushed red pepper flakes (adjust more or less to personal taste)
    1 tsp black pepper
    2 tbs McCormick’s BBQ Seasoning
    3 tsp celery seed

    Bring the above ingredients to a boil. Reduce heat and simmer for 20 minutes. Stir frequently.

    Add the following:

    One 24oz bottle of catchup.
    2 tbs liquid smoke
    1 tbs Worcestershire sauce

    Ballistic BBQ Blog



  • National Hot Dog Day

    national hot dog day

    chicago dog

    Chicago Style Hot Dog
    Chicago-style hot dog, Chicago Dog, or Chicago Red Hot is an all-beef frankfurter on a poppy seed bun, originating from the city of Chicago, Illinois. The hot dog is topped with yellow mustard; chopped white onions; bright green sweet pickle relish; a dill pickle spear; tomato slices or wedges; pickled sport peppers; and a dash of celery salt. The complete assembly of a Chicago hot dog is said to be “dragged through the garden” due to the many toppings. The method for cooking the hot dog itself varies depending on the vendor’s preference. Most often they are steamed, water-simmered or grilled over charcoal, the latter of which are referred to as “char-dogs.” (WikiPedia)

    coney dog

    Coney Island Hot Dog
    A Coney Island Hot Dog (or Coney Dog or Coney) is a natural-casing beef hot dog, topped with an all-meat beanless chili, and diced or chopped white onions, with one or two stripes of yellow mustard. The variety is a fixture in Jackson, Flint, Detroit, southeastern Michigan, and Fort Wayne, Indiana. A similar but distinct variety can be found in Cincinnati, Ohio known as a Cheese Coney. A coney dog is not to be confused with a chili dog, a more generic chili-topped hot dog. (WikiPedia)

    There are different regional hot dogs. For example in California you can add alfalfa sprouts, avocado, whole wheat bun, etc. The chili dog just adds chili and depending on the area with or without beans. The variations of hot dogs are mind boggling. The only thing you have to remember is NO KETCHUP! Ketchup is for hamburgers.

    Good eating!

    Some Hot Dog Recipes

    The “Dear” Dog by Steven Raichlen

    Samba Dogs by Steven Raichlen

    Bacon Wrapped Hot Dogs from the Kraft Kitchen

    Hot Rodster Dog by the Kraft Kitchen

    Jeff’s Chicago Style Hot Dogs by Jeff Mauro video

    Hot Dog Casserole Recipe by Taste of Home



  • Moink Balls

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    Very simply Moink Balls are meatballs wrapped in bacon, covered with a rub, grilled and basted with a barbecue sauce. They can be as simple or as complicated as you want to make them.

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    You can make any type of meatballs you wish or use store bought. I usually use store bought precooked meatballs. Don’t forget to soak your skewers in water 30 minutes before you make the Moink Balls.

    Use half the strips of bacon as the number of balls you are making. Example: 10 balls use 5 full strips of bacon.

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    Cut the bacon in half across the width and wrap each ball with half a strip of bacon. Place a skewer through the ends and ball to hold the bacon on the ball.

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    Cover bacon wrapped ball in your favorite rub. I used McCormick’s Grill Mates Pork Rub. Note: I suggest using a lower sodium rub because the bacon contains salt.

    Grill the Moink Balls using medium heat. You can grill them over direct heat (over coals) or indirect heat (cool side with no coals) covered.

    I like the indirect method. I can sit and talk with my friends while the bacon is cooking on the balls. Leave covered for 30 minutes. Check them to see if the bacon is cooked. If not you can recover for another 15 minutes or you can move them over direct heat (watch for flare ups). When bacon looks crisp, move to indirect side and baste with barbecue sauce and cover for 5 minutes. Baste again with barbecue sauce and cover again for another 5 to 10 minutes. NOTE: If you grill the balls over direct heat all the time be careful of flare ups and when you baste the balls the sauce may burn.

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    Generic meatball recipe:

    1 pound ground beef
    1 egg
    2 tablespoons water
    1/2 cup bread crumbs bread crumbs
    1/4 cup minced onion
    1/2 teaspoon salt
    1/8 teaspoon pepper

    Preheat oven to 350 degrees.

    In a large bowl combine place all the ingredients and mix together to combine. Using your hands is the easiest and best way to mix everything up.

    Once mixed formed the meat into balls a little smaller than golf balls and place on a sheet pan. I forgot to mention that you should spray down the pan with cooking spary. Bake for 25 to 30 minutes. Cool and freeze.

    Moink Ball BBQ Sauce / Glaze

    1/2 cup Jack Daniels whiskey
    1/2 cup ketchup ( I like Heinz)
    1/2 low sodium soy sauce
    1/2 cup brown sugar
    1 tablespoon rub
    1 teaspoon garlic powder

    Place all ingredients into a sauce pan and bring to boil. Once boiling reduce to simmer until the sauce is slightly thickened (about 10 to 15 minutes).

    Note: If you are using a high salt rub / regular soy sauce you can increase the brown sugar. The sweetness will cut the saltiness.