I love talking turkey, as you may know, so I was thrilled to be asked to post an in-depth article about turkey preparation for Char-broil. If you’ve ever had questions about thawing a turkey, brines, and the best way to slather, rub and butter your bird before cooking it, this post is for you! I’m […]

Most people think of barbecue as down home cooking that is at home in a park field or served outside of a barn. And they would be correct – the bulk of our catering business is outside in the summer. But we also cater weddings, black tie receptions, and fundraising auctions because succulent slow smoked […]

How great is this? Northwest author Adam Woog has included our ghost experiences at Smokin’ Pete’s BBQ in his new book, Haunted Washington. The section about us is titled “The Smokin’ Ghost of Ballard” which I absolutely love. Wong read my blog post about our ghost a few years back and contacted me to find […]

I often have lamb on the brain, so when I was asked to write about lamb skewers on the grill by Char-broil, I jumped up and said, yippee! I’m also amazed how much darn traffic my lamb posts get. I must be linked on some Australian search engine somewhere because, seriously, I get better statistics […]

I recently posted about tailgating on Char-broil. We’ve had some huge games if you are a Huskies fan, and you may notice something about the photos in my post, Tailgate Pulled Pork: Timing it so you don’t miss any of the game (or party!). For all you that go to that post and read it, […]