Barbecue Bobs BBQ and Beer Bash!

BBQ Boot Camp Week 5 This week you're gonna learn how to do ribs RAMBO style! Failsafe way to cook your ribs to perfection every single time! Your guests will be razzled and dazzled. Miss Claudia and I are also proud to announce that we are going to be promoting some very up and coming bands. Some are Celtic Rock and others will be mainstream. Today, at the end of the show, we will be featuring music from "Need Fire". Be sure to check out their site at: http://www.needfire.com Tell him ol' Bob sent you over... P.S. Don't forget our MySpace page - http://www.myspace.com/bbqbobshow Sign up to be our friend - you'll see our daughter, Miss Catie, there too!

Boot Camp - Week 4 Smoke on the Water Hot Smoke, Cold Smoke, Keepin' Food Moist and Developing a Truly Tasty Smoked Piece of Meat! Enjoy! BBQ Bob and Miss Claudia Edited by Miss Claudia to add: Bob is gettin' sick of doin' Boot Camp - he says it's cuttin' his creativity off. We need to hear from you guys...ya want boot camp or more recipes? Let us know... We love ya!

Corn your own brisket for the best corned beef of your life! Grab the recipe from Hickory Lickory show with a pint of Guinness or your best home brew and celebrate Bob style! Miss Claudia was off mic for this show - so sorry if she's not that clear. She was helping me prepare the big meal for the day! God Bless! BBQ Bob and Miss Claudia P.S. Sorry for taking so long with this show - we're back on track now.

BBQ Bob's BBQ Boot Camp Week 3 Low and Slow We are going to low crawl through this objective. You will learn by the numbers and I will teach you! Secrets to consistent and great bbq! God Bless! BBQ Bob and Miss Claudia

Here's one for today - this is not part of our 13 weeks of Boot Camp - this is strictly for Super Bowl Sunday! Week 3 of Boot Camp is comin' soon so hold yer horses! Go Bears! BBQ Bob and Miss Claudia As of this posting - the Bears are down 12 points....OH NO! Miss Claudia is NOT HAPPY!

GAR (GRILLING AREA RECON) We're goin' into the thick of battle. Learning how to secure our heat zones. Talk about thickness of meat and attention to detail. Welcome to RECON! BBQ Bob

Your mission is to build a fire and learn how to control the temperature. Easier said than done! Get to work! BBQ Bob

Hey everyone! Happy New Year! It's back to the basics with BBQ Bob! Bob is announcing his BBQ Boot Camp - 13 intensive weeks of basic bbq training. In the meantime, enjoy a little R&R with this super delicious IPA brewed in honor of the fighting men and women in Iraq. Full Metal Jacket IPA God Bless! BBQ Bob and Miss Claudia P.S. Next show starts Bob's BBQ Boot Camp - so stay tuned. PPS This show is marked explicit for some bad language in the beginning audio (not Bob!)

BBQ Bob's New Year's Eve Sausage Party! Happy New Year! The perfect way to send out the old and bring in the new - with Bob's big ol' sausage. ;-) The most tasty sausage you'll ever eat - and he's givin' it to ya! God Bless! BBQ Bob and Miss Claudia Don't forget to Digg Us! Get the recipe here: http://www.bobsbeerandbbq.com

BBQ Bob makes his famous Southern Comfort Fruit Cake. Not your typical fruit cake recipe.... You'll love this and it makes a wonderful present! Bob always makes a lot of these to pass out to friends and family....they make everyone very MERRY! God Bless! BBQ Bob and Miss Claudia

Francis Patrick's Chocolate Stout Cake Recipe! Dedicated to my son, Francis Patrick. 1/4 cup unsweetened cocoa powder 1/3 cup stout 1 cup flour 3/4 teaspoon baking soda 1/4 teaspoon baking powder 1/8 teaspoon salt 1/3 cup butter, softened 1 cup sugar 2 large eggs 1/2 teaspoon vanilla 1/3 cup buttermilk Preheat oven to 350 degrees and place rack in middle of oven. Grease and lightly flour 9-inch cake pan. In a small saucepan, combine cocoa powder and stout and heat over low-moderate heat until smooth. Set aside to cool. In a medium bowl, sift together flour, baking soda, baking powder and salt. In a large bowl with an electric mixer on low-medium speed, beat butter until creamy. Gradually add sugar and beat until pale yellow in color. Beat in eggs, one at a time, and vanilla. Stir buttermilk into cooled cocoa and stout mixture. With the mixer on low, slowly add one-third of buttermilk mixture into creamed butter until incorporated. Add the flour mixture in three parts, alternating with the remaining two parts of the buttermilk and ending with the flour. Batter will look grainy or appear to be breaking up. Pour batter into cake pan and bake for 25 to 35 minutes or until the cake pulls away from the sides of the pan and a toothpick inserted in the middle comes out clean. Remove to wire rack with parchment or waxed paper beneath it. Allow cake to cool in pan for 10 minutes, then slide knife around the edge of pan and invert to release cake, bottom side up, onto wire rack. When cool, use a fork to poke holes generously into bottom side of cake. Makes one 9-inch cake. Get the rest of the recipe at our site:here P.S. You can find our videos on Google too - just search for BBQ Bob. :) PPS Someone wrote in and said they would prefer more audio to video since many people don't have video ipods... I spoke with Bob and he thought maybe we should only do 2 vidcasts per month - the rest being audio. What do YOU think? Miss Claudia

Sorry it's taken me so long, folks, to get this show up. Hope you enjoy it. I was surprised to learn how many people don't know what sugar plums are! This is a centuries old recipe and a very traditional one. Remember Bob's buzzword for Christmas and holidays - TRADITION. If you don't have any, start makin' 'em. It's never too late! 2 cups whole almonds 2 tsp Myers's Dark Rum 1/4 cup honey 2 tsp grated orange zest 1 1/2 tsp ground cinnamon 1/2 tsp ground allspice 1/2 tsp freshly grated nutmeg 1 cup finely chopped dried apricots 1 cup finely chopped pitted dates 1 cup confectioners' sugar Preheat oven to 400. Arrange almonds on a baking sheet in a single layer and toast in oven for ten minutes. Set aside to cool and then finely chop. Meanwhile, combine the rum, honey, orange zest, cinnamon, allspice, and nutmeg in a medium mixing bowl. Add almonds, apricots, and dates and mix well. Pinch off rounded teaspoon sized pieces of the mixture and roll into balls. Roll balls in sugar and refrigerate in single layers between sheets of wax paper in airtight containers for up to one month. God Bless! BBQ Bob & Miss Claudia along with: Catie Bernadette Francis Patrick & the wild child, Sean Paul (Christmas birthday baby!)

Irish Christmas Pudding with Hard Sauce The longer it sets, the better it gets...that's why now's the time to start putting together the ingredients because as we all know, it'll be Christmas before we know it. Here's a recipe that's a little bit Connemara and a little bit Kilkenny with a big hunk o' Dublin thrown in for the finishing touch! We're gonna have a lot of shows this month - so keep checkin' back for updates! God Bless.... BBQ Bob and Miss Claudia

What to do with all the leftover turkey! BBQ Bob's Holiday Turkey Soup...this one should hit the spot! Tasty, tasty, tasty! God Bless! BBQ Bob and Miss Claudia http://www.bobsbeerandbbq.com

BBQ Bob Gives You the Bird! Here is Bob's Thanksgiving Turkey. It was the absolute best to date! Hope you all had a beautiful day with your loved ones. God Bless! Miss Claudia and BBQ Bob