Jerk Short Ribs

Ready for great ribs with a kick? Try these succulent Dino Bones and you'll be hooked instantly.

Atomic Buffalo Turds

ABTs are a must at any BBQ or party. They are addicting, believe me!

Smoked Macaroni and Cheese

My twist on a classic American dish.

Pulled Beef

You think pulled pork is good? Try pulled beef!

Remmy's Spiced-out Wings

Smoked chicken wings made with my very own rub.

February 9, 2012

LJ's BBQ - Pawtucket, Rhode Island

LJ's is a small establishment tucked away in a small shopping plaza.  As I walked toward the restaurant's entrance, I wasn't quite sure what to expect.  Upon opening the doors and entering, I found it to be quite pleasant.

Initially, I thought this was a standard BBQ place that did not smoke its meats.  Part of this is actually true, as not everything here is smoked, but oven-roasted or baked.  However, the brisket on the sandwich I ordered was definitely smoked.  The menu said it is "finished on the grill," which I found very odd.  But, yes, the brisket did have grill marks on it when served.  Whatever.  It was still very tender and sliced super thin.  It was perfect.  The sandwich I ordered came with some kind of runny, bourbon BBQ sauce and was damned sweet (too sweet, actually).  I'd recommend the brisket be served with a tangier sauce - but that's just me.

Otherwise, I had a good experience at LJ's.

The waitress sold me there was no macaroni and cheese because it was in the process of "cooling."  Ok.  Weird.  And they did not have beef ribs, corn on the cob, or mashed potatoes available.  Keep in mind I ate at LJ's at 2:30 p.m. on a weekday.

I had read reviews about the pulled pork at LJ's but sadly I was not in the mood for it when I arrived.  I'm a brisket guy and just had to have it.

February 3, 2012

Smoked Meatballs

The New York Giants and New England Patriots will be playing in the Super Bowl this weekend.  And I'll be smoking meatballs for the Super Bowl party at my friend's new home.  But these aren't just your ordinary smoked meatball.  I will stuff mine with smoked Monterey Jack Cheese and finish them by wrapping each meatball in bacon before they all go onto the smoker.

The following recipe netted 110 meatballs.  So, adjust the ingredients based on how much ground meat you are using.  Here it goes!


  • 5 lbs. Ground Beef
  • 1/2 lb. Smoked Monterey Jack Cheese, chunked (any hard cheese will do)
  • 3/4 cup Bread Crumbs (seasoned, preferably)
  • 4 Eggs
  • 4 Cloves Garlic, minced
  • 1/4 cup Worcestershire Sauce
  • 1 1/2 cups Water
  • 1/4 cup Onion Powder
  • 1/4 cup Lawry's Seasoned Salt
  • 1/4 cup Ground Black Pepper
  • 1/4 cup Parsley, chopped
  • 1 lb. sliced Bacon (cut in half)

Seasoning the meat:  Place ground beef into large mixing bowl.  Add garlic, Worcester sauce, onion powder, seasoned salt, black pepper, and parsley.  Mix thoroughly.  In separate bowl, beat eggs (whites and yolks)  and add water.  Slowly add bread crumbs to egg mixture and mix thoroughly.  Add egg mixture to ground beef and mix well.

Grab enough beef to make a small meatball.  Do not make the meatball just yet.  Press the beef until it is relatively flat and create a small pocket for the chunk of cheese.
 Now you may roll the beef into a meatball, ensuring the cheese cannot be seen!

Cut bacon slices in half.  Take one cut slice and wrap meatball.  Place a toothpick through the bacon and meatball to hold in place.  You're all done.

Smoke the meatballs at 225-235F for roughly 1 hour and 20 minutes or until bacon is crispy.

These meatballs may also be finished with the sauce of your choice.