http://www.youtube.com/v/rBQ07UqCBPI?version=3&f=videos&app=youtube_gdata Save some money..! Get that rich beef steak flavor, just like those expensive steak houses do, simply by dry aging your steaks in your refrigerator. And it’s real easy to do with a few simple tips, as shown by the BBQ Pit Boys. Originally posted here: Porterhouse Steaks Dry Aged recipe by the BBQ Pit Boys Share/Bookmark 

Ingredients 2 cups raw potatoes 1 tsp salt 2 eggs 1 1/2 cups flour 1/2 cup bread crumbs How to prepare Grate potatoes fine and drain off brown liquid. Add the beaten eggs salt crumbs and flour to make a stiff dough. Drop into boiling salted water from wet spoon. Dumplings should be about 1 1/2″ long and 1/2″ in diameter when cooked. They are done as soon as they float to top. Share/Bookmark 

Ingredients 2 racks of ribs (about 5 1/4 pounds) 1 cup jack daniel’s whisky 1 cup ketchup 1/2 cup packed dark brown sugar 1/4 cup vinegar 1 tbsp freshly squeezed lemon juice 2 tsp worcestershire sauce 3 garlic cloves, finely chopped 1/2 tsp dry mustard crushed red pepper flakes to taste salt and pepper to taste How to prepare Prepare the grill. Bring a large pot of water to a boil. Add the ribs and the red pepper flakes and boil for 30 minutes. This partially cooks the ribs before you grill them. Meanwhile, in a medium saucepan, combine all of the other ingredients and cook over medium heat... 

http://www.youtube.com/v/YsD_-JOidPQ?version=3&f=videos&app=youtube_gdata Barbecue Ribs Low and Slow using the 3-2-1 method makes for an over-the-top “fall off the bone” tender pork sandwich. If you like pulled pork sandwiches then you have to check this out Originally posted here: Smoked Spareribs Sandwiches recipe by the BBQ Pit Boys Share/Bookmark 

Ingredients 8 oz cooked salmon (or a 7 oz can) 1/3 cup celery, chopped 1/4 cup green onion, minced 1/4 cup radishes, chopped 3 tbsp tarragon mustard sauce (look up) 2 tbsp fresh parsley, minced 1 tsp lemon juice Lettuce leaves How to prepare 1. Flake salmon into bite-size pieces. 2. Combine salmon with celery, onion and radishes in bowl; set aside. 3. Combine tarragon-mustard sauce, parsley, and lemon juice in bowl and stir well. Add to salmon mixture; toss gently to coat. Cover and chill. 4. Serve on lettuce-lined plates. Makes 4 servings. For this recipe you may use leftover salmon, canned salmon,... 

http://www.youtube.com/v/au-Q_TUYBFo?version=3&f=videos&app=youtube_gdata Pork Spare Ribs, slow cooked with Sauerkraut, Cabbage, Sausages, Bacon, and Potatoes, is good enough eating to serve up for Sunday dinner! And better yet, this classic meat and cabbage meal is easy to prepare, as shown by the BBQ Pit Boys! Here is the original post: Ribs and Sauerkraut recipe by the BBQ Pit Boys Share/Bookmark 

http://www.youtube.com/v/rhbD1pj8Y8Q?version=3&f=videos&app=youtube_gdata Race day, game day, holiday, or any day, this quick and easy recipe is good eating at the Pit. Watch how the BBQ Pit Boys tenderize some pork chops, season, wrap them in bacon, and then bar-b-que ‘em indirect on the grill! More here: Pork Bacon Rolls recipe by the BBQ Pit Boys Share/Bookmark 

http://www.youtube.com/v/DGv-SV_AhGU?version=3&f=videos&app=youtube_gdata Potatoes make a great side dish for most anything you’re cooking up on the grill, and this recipe is no exception. Hell, even a Vegematic will cheat to get a taste of this classic potato dish, bacon included! And it’s real easy to do, as shown by the BBQ Pit Boys. See original here: Scalloped Potatoes with Bacon Cheese and Chives by the BBQ Pit Boys Share/Bookmark 

http://www.youtube.com/v/FxcqsPA_nCM?version=3&f=videos&app=youtube_gdata This Louisiana classic Po-Boy is about the best damn Beef Sandwich you can make on the barbecue grill. And it’s real easy to cook up, as shown by the BBQ Pit Boys Read the original here: Po Boy Beef Sandwich grilled by the BBQ Pit Boys Share/Bookmark 

Ingredients 3-1/2 lb beef brisket; in 1 piece 2 tsp chili powder 1 tsp paprika 1 cup catsup 1/2 cup cider vinegar 1/4 cup worcestershire sauce 1/2 tsp salt 1/4 cup (1/2 cube) butter 3 ribs celery; finely chopped 1 med onion; finely chopped 2 cloves garlic; minced 1/2 tsp freshly ground black pepper How to prepare When the fire has burned down to hot coals, spread to provide moderate heat and fit a drip pan in front of in the center of the coals. Place the brisket, fat side up, over the drip pan. Cover the grill and adjust the dampers to maintain slow steady heat. While the meat is cooking, in a...