UltimateFoodie Podcast – Fall and Winter Grilling Tips with Mr. Barbecue

I got the chance to sit down yesterday for a chat with one of our favorite guests, Bruce Bjorkman of Traeger Grills and host of Cookin’ Outdoors with Mr BBQ on 750 KXXL Radio in Portland.

We talked about all kinds of topics and even talked some recipes, but spent the most time on some tips on how you can keep on Grillin’ through the fall and winter months.

Bruce shared a great recipe for Grilled Marinaded Pork Chops that I am going to try out this week.

Bruce’s Bad Ass Grilled Pork Chops
1/2-1 cup of soy sauce (depending on how many chops you have)
1/4-1/2 cup honey
3/4 cup stone ground mustard
1/2 cup pureed pineapple chunks

Mix all of it together until it’s all smooth. Put pork chops into a zip lock bag. Add marinade, marinate for 2 hours in the fridge, turning over once.

Grill on high until done-approximately 12 min/side @ 1″ thickness.

Bruce gave some awesome tips on fall/winter grilling as well including some tips on modifying your grilling time for cold weather conditions (under 45 degrees) where he suggested adding 20 minutes of cooking time at 350 degrees per 5 degrees (F) under 45.

He suggested as well some good strategies for avoiding heat loss in your grill including using a bowl of hot water on the grill to maintain ambient heat, using bricks in the bottom of your grill (gas and Traeger’s especially) and using foiled insulation blankets from the hardware store to insulate the outside of your cooker.

The interview is in 2 pieces due to some technical weirdness … enjoy.


Part 2:


Ultimate Foodie Podcast # 4 with Bruce Bjorkman – Mr. Barbecue

One of the really awesome things about this blog is that we’ve been darn near inundated with people whoBruce Bjorkman - Mr Barbecue want to send us product to write up, podcast with us , etc. I was really excited to chat with Bruce Bjorkmen – AKA “Mr Barbecue” last week. Bruce is also the Director of Marketing for Traeger Grills – a company that revolutionalized the barbecue/grilling industry by manufacturing and selling a grill that ran on pellets of compressed hardwoods. More on that in a later post (he sent me one and I LOVE it!)

It’s grilling season and we were excited to connect with Bruce to learn from an expert. We talked about the difference between grilling (direct, high heat) and grilling (lower heat, longer slower approach, less or no direct flame.) We also chatted about some of his suggestions for better barbecuing and grilling. I especially enjoyed his suggestion that you map the temperatures on your grill surface – enjoying a beer between each thermometer placement (he warned that there are over 40 different zones to measure and map, so bring a friend… or a new liver.) All and all he gave us 7 grilling mistakes to avoid.

Bruce gave us a great recipe for Baby Back Ribs with an awesome finishing twist (honey warmed and smoked on the grill) that I am dying to make.

We also talked about the Traeger Grill that Bruce’s company manufactures that is an awesome alternative to charcoal or gas grilling. The Traeger uses compressed hardwood (apple, hickory, grapevine, cherry, maple, mesquite, oak, etc) pellets as the heat source. This provided a cooking method that is more consistent in terms of heat, safer ( no coals to start garbage can fires) and delivers unbelievable flavor to the food. Best of all – since the fire is fed fuel from a hopper, you can literally put meat on the grill and walk away for hours while it cooks “low and slow.” My personal favorite part of the Traeger story is the moment when the founder lost his mind after a huge chicken fat-fueled grill fire and tossed his gas grill off his deck and down a mountain.

Bruce sent me a Traeger for review and you will read about my exploits here soon.

Bruce completely rocked and we’re looking to have him back for more expert advice on grilling and BBQ-ing. He also complemented us on our approach to food that is not snobbish – which was awesome.

You can catch up with Bruce Bjorkman at www.mrbbq.info or check out his radio show “Cooking Outdoors with Mr. Barbecue” on KXL Radio in Portland, Oregon. Bruce and his grilling partner Kim Wallis also run the “BBQ-U” a 6 hour intensive training course in BBQ technique that has been selling out for 15 years.

Enjoy the podcast.