Fat is Flavor – 4 Great BBQ Fats
At You Need a BBQ, we preach meat trimming. Whenever you are prepping a piece of meat, you always need to trim the fat, take a little bit off the edges, round the corners or more. In doing that, you do often reduce the amount of fat on a piece of meat, but don’t worry, on lots of BBQ meats, we replace it with new fat to help jack up the flavors. Here we are going to give you a rundown of a few of our favorite fat products that can be sprayed, rubbed, or poured over your meat to give it that extra fat punch.
Rob’s Mild Bacon Wrapped Sausage
What’s better than a BBQ sausage? A bacon wrapped BBQ sausage? What’s better than a bacon wrapped BBQ sausage? A Rob’s Mild Rub on a bacon wrapped BBQ sausage. So simple, yet so delicious. Give this recipe a try and show off at your next barbeque party.
Black Truffle Smoked Potatoes au Gratin
Potatoes Gratin is a very similar dish to Scalloped potatoes, which was one of my favorite dishes growing up. Potatoes Gratin is usually a richer dish with more flavor and more cheese than scalloped potatoes, so get your tastebuds ready because this dish will knock your socks off. A very popular dish for pairing with roast beef, Turkey or ham dinners, this dish is great because it goes a long ways and potatoes are inexpensive. This dish is also called Potatoes Dauphinoise because they originate in Dauphine France in the late 1700’s. So, when your guests ask you what’s for dinner, just let them know that you are making them a classical French dish with black truffle, and they will be very impressed.
Wood Pellet and Natural Gas Combo Grill Options
When it comes to finding a grill that can burn both wood pellets and natural gas, there are only 2 options. Option #1 is to convert a Pit Boss 1230 Combo grill to natural gas. Option #2 is to upfit a Camp chef grill with a sidekick side burner with natural gas conversion burner and a grill box. Both are good options, but they both bring about certain challenges which we will go over here.
