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The Ultimate Guide to a Delicious Back Yard BBQ

Your Guest's Will Line Up For Seconds...Begging For More!

Do you love barbeques... the smell of the ribs...  the taste of the burgers...  and time spent with friends and family?


Most people spend on average $300+ for a BBQ grill, $25-$30 for steak, ribs or some other type of meat and then throw it on the grill and cross their fingers! Sometimes it comes out great but most of the time it's just average, dry or chewy...Sound Familiar?


Well, I realized that there was a MASSIVE difference between doing it right and winging it! 

 I spent years compiling " impossible to find " important information like exact times and temperatures needed to barbecue like the pro's.


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Posts Tagged ‘Eating’

These “low and slow” barbecue bacon wrapped fattys are a Pit Master favorite everywhere, and for good reason. Watch the BBQ Pit Boys barbeque up some real easy to do pork sausage rolls that are good eating anytime, breakfast, lunch or dinner.

Duration : 0:11:5

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Here’s my recipe for cooking cat on a rotisserie. If you have any questions/requests please post in comments. R.I.P. Whiskers

Duration : 0:3:25

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This Cajun style Turkey and Pork Loin holiday roast, smoke tender and moist, will give your guests a Thanksgiving Turkey and Pork dinner they’ll never forget. It’s that good. Watch how easy it is to do with a few tips and techniques by the BBQ Pit Boys.

Duration : 0:14:57

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The BBQ Pit Boys 3 Pig Roast “low and slow” whole hogs and serve them with some of their favorite sides including slaw, barbeque beans, green beans and peppers, potato salad, corn bread, biscuits, cherry pie and a whole lot more!

Duration : 0:8:50

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Nothing like a chicken barbecue for the Fourth of July!

Duration : 0:0:33

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Nothing like a chicken barbecue for the Fourth of July!

Duration : 0:0:33

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Rick West, Tarantula expert, confronts the notion of what is good food, and what is taboo.

Duration : 0:9:58

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Rick West, Tarantula expert, confronts the notion of what is good food, and what is taboo.

Duration : 0:9:58

Read the rest of this entry »

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