red wine Archives - Wine With BBQ

Best Wines to Pair with Summer BBQ

JR — Mon, 27 May 2024 14:55:26 +0000

Feel that? Yeah, boy. It’s almost here. The summer season is peaking around the corner with that come-hither look! When the season rolls around and the BBQ grill gets fired up, nothing complements those smoky, savory flavors quite like the perfect glass of wine. Yeah. I know. Beer and Claw are often the go-to beverages …

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Getting Straight to the Point: Burnt Ends and Slice Sandwiches

JR — Wed, 18 Oct 2023 20:28:55 +0000

Football season is what I live for. It’s the perfect excuse to fire up the smoker and create some fun, crowd-pleasing grub. I’ve wanted to create something for game day that was brisket-centric for a while now – specifically burnt ends. What’s a better finger food with a tender, beefy, fatty taste, am I right? …

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Mouthwatering Beef Ribs and Buena Vista Wine

JR — Sun, 21 May 2023 15:01:44 +0000

I think I owe an apology to all of you, my adoring fans (or at least fans who have a baseline respect for me). The last almost-two years have been quite the whirlwind. I got a new 9-to-5 and moved to a new location – now nestled snuggly in the Hudson Valley, NY. With the …

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The Tomahawk Ribeye: Like Me, It’s Not Just a Good-Looking Piece of Meat

JR — Sat, 29 Jan 2022 17:00:14 +0000

Since I really got into barbecue, I’ve seen many a pitmaster post their cooks with the tomahawk ribeye steak – basically, a ribeye steak that hasn’t been removed from the bone. The comments I’ve seen related to these posts have been pretty much, “Yeah, it looks cool, but not worth the money. Just buy the …

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The Pulled Pork Sandwich I’ve Been Craving Since April

JR — Sun, 28 Nov 2021 15:11:19 +0000

As many of you might know, this past April, I went down to Unadilla, GA for a two-day class with six-time world competition barbecue champion Myron Mixon. While I was there, of course, I had to sample some of the cuisine available in the Peach State. In one restaurant, on the menu was a pulled …

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When You Get This Old, It’s Time to Bring Out the Good Stuff

JR — Sat, 02 Oct 2021 11:40:34 +0000

I done went and got hitched. So now I can’t use the “wedding prep” excuse anymore. Back to the grind of giving you people what you want: great food and awesome wine. I’ve had this one in the chamber for about a month. It was my birthday in August… the big one. Five Oh. It …

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Bold Expressions of Beef and Malbec

JR — Mon, 06 Sep 2021 17:34:30 +0000

Bold Expressions of Beef and Malbec Wedding prep. Vacay. Those are my excuses for taking so long to post. Yes. A hint of procrastination and a sprinkling of laziness MIGHT play a part, but why are we dwelling on the negative here? Let’s focus on the positive, namely food and wine! There are certain things …

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Short Ribs Myron Mixon Style and a Blend of South American Goodness

JR — Wed, 11 Aug 2021 15:24:35 +0000

Holy crap. It’s been almost a month since I wrote my last post. Sure, I could make up some excuse like I went abroad for Habitat for Humanity. But you folks, because you’re my readers, are far too intelligent (and strikingly attractive) to fall for fib like that. I’m just damn lazy. Plain and simple. …

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My First Attempt at Brisket Burnt Ends

JR — Fri, 04 Jun 2021 12:06:42 +0000

Allow me to start by saying this post was originally going to be about both the brisket slices and the burnt ends. However, once again I failed to produce brisket slices that reflect my quest to achieve a higher-standard product. I won’t go deep into it, but here are a few things that went wrong: …

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I Like Big Butts, and I Am Unable Misrepresent This Basic Fact

JR — Sat, 15 May 2021 14:17:14 +0000

It’s been a long time since I cooked a pork butt – longer than should be legally allowed. But after I attended – yes, I know, here we go again – Myron Mixon’s BBQ Cooking School, I got bitten by the pulled pork bug and decided when I got home, that would be one of …

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