This one-of-a-kind culinary guide is your chance to sample the fare – and folklore – of charcoal pits across the nation. Nearly 300 mouth-watering recipes and hundreds of photographs are sure to spice up your backyard grub.
Tag Archives: Jack
Jack and the Giant Barbecue
Jack’s late daddy once made the best barbecue in West Texas, until a giant stole his recipe book. Jack is determined to find that greedy old giant and get those recipes back! With a little bit of strength, the help of an unlikely jukebox, and a whole lot of luck, Jack outwits the giant and opens his own barbecue shack. John Manders’ hilarious gouache paintings, accented with colored pencils and highlights, bring Eric Kimmel’s version of Jack and the Beanstalk to uproarious life.
Lumber Jack BBQ 40 Pounds Pellet Assortment (Pick 2 x 20 Pound Bags) See Description for Flavors
Lumber Jack BBQ Pellets are the best and here you can get an assortment pack of your choosing.
Select 2 20-Pound Bags of Lumber Jack BBQ Smoker Pellets.
Lumber Jack pellets will add a fantastic flavor to your foods. Great for Smoking beef, cheese, poultry, fish, pork, etc. All Flavors are all natural wood NO Additives, NO Binders and NO Oil Scents
You can select any 2 (or both the same) from below:
100% Hickory
100% Oak
100% Maple
100% Cherry
100% Alder
100% Mesquite
Fruitwood (80% Cherry/20% Apple)
100% Apple
Red Cayenne Pepper
Rosemary-Basil-Thyme
Oak-Hickory-Cherry Blend (1/3 each wood)
Maple-Hickory-Cherry (1/3 each wood)
Maple-Beech-Cherry (1/3 each wood).
Product Features
- 100% Hard Wood – All Flavors are all natural wood NO Additives, NO Binders and NO Oil Scents
- Smoke Adds Great Flavor to Your Food
- Select the Flavor Variety that you want
- 21 Varieties to Choose From
Lumber Jack LJACK40-Apple-Blend Smoking BBQ Grilling Wood Smoker Pellets – Full of Flavor, 40Lbs
Flavor: Apple flavor Lumberjack smoking pellets are made from 100% virgin wood, with no fillers, additives, or oils. In a world of by-products, Lumberjack stands alone in providing pellets that start with specially selected whole logs from the NORTHWOODS of Wisconsin to provide you with the highest quality pellet. By starting with the whole tree, We are able to select the right amount of bark to include in the pellet to impart the unique flavor of the species. Our blended products are blended with the specialty wood & Wisconsin seven ring oak prior to creating the pellets. By blending the wood first, each & every pellet is consistent with flavor. This process is more time consuming & expensive, but it insures that every pellet is consistent with it’s ability to impart the unique flavor of the wood, while burning hot & long enough to give superior results. Because BBQ pellets impart their flavor through burning & smoke output, we insure the product is food grade using an independent testing laboratory. This insures our product is only comprised of pure wood fiber. How to use: place wood pellets in smoker tray or handmade foil envelope on grill near or under food. Ignite & allow to burn for several Min, extinguish flame. Smoke for preferred time. Pellets burn at approximately 1 lb. Per hour.
Product Features
- Exceptional flavor – when we say we de-bark the Red Oak base material in our blends, we do this for a very specific reason. Since the smoke flavor you’re looking for and expecting is in the bark, we leave the bark on the primary wood but remove the bark from the Oak wood When we produce blends. We do this so the full rich flavor of the primary wood comes through. This allows us to have the strongest flavor in our blends.
- Why we are so good – simple! The flavor of any tree is in the metabolites or cambium layer of the growing tree. This means that all BBQ pellets Made from residual sawdust as a by-product are generally comprised of the core kiln dried wood. When the old timers smoked meat and fish they did not take the bark off the wood they gathered for this very same reason. We are a round log plant which means we harvest actual trees and chip them up as green chips, with full flavor to make our BBQ pellet
- Smaller diameter – made in a smaller diameter to create a hotter burn and more smoke with more surface area.
- Performance from the backyard BBQ to the professional meat smoking Facility. These pellets are great for camp Chef, Trager, Z grills, Green Mountain, pit Boss and other smoker pellets.
Texas BBQ (Jack and Doris Smothers series in Texas history, life, and culture)
To Texans, barbecue is elemental. Succulent, savory, perfumed with smoke and spice, it transcends the term “comfort food.” It’s downright heavenly, and it’s also a staff of Texas life. Like a dust storm or a downpour, barbecue is a force of Texas nature, a stalwart tie to the state’s cultural and culinary history. Though the word is often shortened to “BBQ,” the tradition of barbecue stands Texas-tall.
Photographer Wyatt McSpadden has spent some twenty years documenting barbecue—specifically, the authentic family-owned cafes that are small-town mainstays. Traveling tens of thousands of miles, McSpadden has crisscrossed the state to visit scores of barbecue purveyors, from fabled sites like Kreuz’s in Lockhart to remote spots like the Lazy H Smokehouse in Kirbyville. Color or black-and-white, wide angle or close up, his pictures convey the tradition and charm of barbecue. They allow the viewer to experience each place through all five senses. The shots of cooking meat and spiraling smoke make taste and smell almost tangible. McSpadden also captures the shabby appeal of the joints themselves, from huge, concrete-floored dining halls to tiny, un-air-conditioned shacks. Most of all, McSpadden conveys the primal physicality of barbecue—the heat of fire, the heft of meat, the slickness of juices—and also records ubiquitous touches such as ancient scarred carving blocks, torn screen doors and peeling linoleum, and toothpicks in a recycled pepper sauce jar.