Ben Profile - (11808293)

cook's profile


Home Town: Ventura, California, USA
Living In: Palmdale, California, USA
Member Since: Oct. 2009
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Southern, Healthy
Hobbies: Hiking/Camping, Fishing, Photography, Music
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I love BBQ'ing!
About this Cook
It is in my blood as an american man to BBQ and do it well. I love a challenge on the grill and I prefer smoking all things meat. I have a traeger smoker. I also like cooking with my wife in the kitchen, it is a hobby we both love.
My favorite things to cook
All things BBQ, chicken, beef ribs, pork ribs, pork butt, rib roasts, you name it. I prefer to smoke all of that.
My favorite family cooking traditions
None known, so I have charged myself with making some to hand down to my kids.
My cooking triumphs
13 lb pork butt, 8 lb standing rib rack, Beef ribs and pork ribs.
My cooking tragedies
Tri Tip, I killed it on the smoker on the first go around and not just one, but all 3 tri tips. OUCH. They were grass fed $75 bucks total. I ate it but it was dry. I plan on a redo on this.
Recipe Reviews 14 reviews
In-a-Pinch Ketchup
This ketchup is incredible. I use all natural/organic ingredients. I use this to make my family famous BBQ sauce and it really makes a huge difference from using store bought ketchup. I use real maple syrup in place of the corn syrup.

3 users found this review helpful
Reviewed On: Jan. 15, 2012
Stuffed Peppers
(typos) I took the rice and did that as it says, then I browned the meat and drained it. (I used canned stewed tomatoes since that is what we had) Then I finely chopped the green peppers and added the peppers and the rest of the mix as they said to make it all at the same time to the meat. I added a bit of water, eyeballed, and simmered. The length of time I simmered for is as follows: I made some corn and foiled it and put it on the grill. I made the corn first in foil wraps then when the dish hit the simmer stage I put the corn on the grill. when the corn was done I turned off the peppers and served it all piping hot. Was perfect. Thank you for the recipe.

5 users found this review helpful
Reviewed On: Jul. 7, 2010
Texas Pork Ribs
This was awesome and I used the sauce too. I scaled back the sauce mix by only using 1 cup water and 1 cup 1 cup ketchup, mainly because I didn't have enough ketchup and I had a lot left over in the end anyhow. My rub was on heavy and so it had a nice bark to it. The meat really was falling off the bone when I tried to cut it. Everyone loved it. I cooked mine in the oven for exactly 4 hours at 275, they looked very dry but were not at all. On the grill for about 20 min total. I suggest putting on the sauce on the grill and then bringing the rest of it to the table for adding on top of the ribs. We tried that and it was great. I like a wet rib. Perfectly sweet with not much heat at all. First time I have bbq'd pork ribs.

2 users found this review helpful
Reviewed On: Mar. 20, 2010
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Cooking Level: Expert
About me: It is in my blood as an american man to BBQ and… MORE

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