December 2017 – BEER-N-BBQ by Larry

December 31, 2017 BEER-N-BBQ by Larry

First Live Stream and 2017 End of Year Message to My Subscribers

End of year update for 2017, wishing you all well in 2018, tasting my 2016 pinot grigio, and general chat with my subscribers. Links to

December 29, 2017 BEER-N-BBQ by Larry

Standing Rib Roast: Dry Brined, Herb Rubbed, Slow Roasted, & Reverse Seared on a Kamado

An annual end of the year tradition, I cook a standing rib roast for Christmas dinner. In addition to dry brining to help the meat

December 27, 2017 BEER-N-BBQ by Larry

Traditional Italian American Meatballs

A traditional Italian-American meatball recipe made from scratch for use with my traditional pasta gravy (red tomato sauce) on spaghetti and other pasta. Ingredients are

December 18, 2017 BEER-N-BBQ by Larry

Pulled Beef Sandwiches

Pecan & hickory smoked pulled beef sandwiches, braised in a dutch oven on my kamado, and served on buns; one topped with homemade horseradish cream

December 9, 2017 BEER-N-BBQ by Larry

Channel Update: Where Has the ‘BBQ’ in ‘BEER-N-BBQ’ Gone?

An update on my Kamado Joe Big Joe hinge problem, an explanation for the disproportionate ratio of brewing to cooking videos that resulted, and an

December 3, 2017 BEER-N-BBQ by Larry

Choosing a Fermenter: Bucket, Carboy, Keg, or Conical

An overview and comparison of the pros and cons of the four main types of fermenters available to homebrewers and winemakers; plastic buckets, carboys (glass