Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Posts Tagged ‘BBQ’

Summer Grilling Review & Receive Series

Posted by Caveman Cooking on July 29, 2015

Summer Grilling Review & Receive Series ProductsCaution: Caveman Cooking and Broil King are proud to announce the Summer Grilling Review & Receive Series! For the next five weeks, each Monday (starting this coming Monday 8/3/2015) we will review one of Broil King’s fine collection of grilling accessories. On Friday of each week during the series, one lucky person will win their own sample of that week’s accessory!
I know what you’re saying. “Cave! How did this come to be? And, how do I win?” The answer to the first question is that the fine folks at Broil King liked our review of their Baron 440 Grill so much, they asked if we would be willing to review some of their BBQ accouterment. Of course, we were raring to go. But, we thought some of you might like to try them out, too. The BK clan thought that it was an excellent idea.
So, to gain an entry to each week’s giveaway, you’ll have to read the review here on the C3 blog and comment with the words “I WANT ONE” by 11:59:59PM PDT on the Thursday of the week the item is reviewed. Want additional entries? It’s simple! Gain an additional entry when you “Like” Caution: Caveman Cooking on Facebook, and another each when you follow us on Twitter and Instagram. You’ll also gain another entry when you “Like” Broil King on Facebook, and another each when you follow them on Twitter and Instagram. Plus, one more entry by “Sharing” our Facebook link to that week’s review. Of course, if you already like or follow us on those sites you will automatically receive those entries … just let us know your names on those sites in your comment. That’s 8 total entries up for grabs to give you a a better shot of winning. Be sure to read the contest rules.
Good luck!

Week 1 – REVIEW: Broil King Q-Lite™
Week 2 – REVIEW: Broil King Meat Claws
Week 3 – REVIEW: Broil King Rib & Roast Rack
Week 4 – REVIEW: Broil King Imperial™ Chicken Roaster
Week 5 – REVIEW: Broil King Imperial™ Pizza Stone Grill Set


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Summer Grilling Review & Receive Series Rules

Posted by Caveman Cooking on July 29, 2015

Summer Grilling Review & Receive Series ProductsNo Purchase or payment of any kind is necessary to enter or win. A purchase will not improve your chances of winning. You have not yet won. Odds of winning are dependent on number of entries. The sponsors of the sweepstakes are the Caution: Caveman Cooking (C3) website and Broil King© aka ©Onward Manufacturing Company Ltd. (BK) (collectively, the “Sponsors”).
Entries for this contest are only accepted online. To enter, visit and reply to each week’s post reviewing (one review per week for five [5] consecutive weeks) one of BK’s grilling accessories with the words “I Want One” to receive one “Original Entry” into the grand prize drawing. Additional “Bonus Entries” may be obtained as follows: An additional single (1) entry by following Caution: Caveman Cooking on Twitter, and another single (1) entry by following Broil King on Twitter (must have a valid Twitter account to follow and receive these entries). An additional single (1) entry for following Caution: Caveman Cooking on Instagram, and another single (1) entry by following Broil King on Instagram (must have a valid Instagram account to follow and receive these entries). An additional single (1) entry for giving a “Like” to the Caution: Caveman Cooking page on Facebook, and another single (1) entry by giving a “Like” to the Broil King page on Facebook (must have a valid Facebook account to “Like” and receive these entries). And, an additional single (1) entry for “Sharing” Caution: Caveman Cooking’s Facebook link to that week’s review (must have a valid Facebook account to “Share” and receive this entry). A valid WordPress account, or other WordPress accepted form of login, is required for all entries. You must also provide a valid e-mail address as part of your WordPress sign-in for account verification and all contest-related communications. “Bonus Entries” may only be obtained if the “Original Entry” has been properly completed. There is a maximum of seven (8) entries per entrant, per contest (one “Original Entry”, seven “Bonus Entries”). You must list in your comment/reply all bonus entries you are seeking to qualify for in order for them to be valid for the drawing. Online entries will be deemed to have been submitted by the C3 visitor at time of the entry. Entrant must put all entry methods into ONE single comment/reply … multiple comments/replies will not be accepted!. If multiple comments/replies are submitted, only the first comment/reply will be accepted for entry into the drawing.
The C3 staff will randomly draw the winning entries after the submission period ends. The selection of the winning entries are at the sole discretion of the C3 staff and may change at any time up until an official announcement of the winner is made. When the winner is notified by e-mail, the winner must reply with all contact information requested within three (3) days from the date the notification e-mail was sent, or another winner may be selected. Winner must sign and return an Affidavit of Eligibility and Release of Liability within 3 days of receipt. In the event of noncompliance within 3 days, an alternate winner may be selected. Winner selection is under the supervision of Sponsors, whose decisions are final. Only one (1) winner will be selected for each prize available: Week 1 – Q-Lite, Week 2 – Pork Claws, Week 3 – Rib & Week Roast Rack, 4 – Chicken Roaster With Pan, and Week 5 – Pizza Stone Grill Kit. Once an entrant is chosen for a prize they are immediately ineligible for any other prizes offered in this contest. Only one (1) prize per winner.
Only residents of the 50 United States, District of Columbia, and Canada who are 18 years of age or older are eligible. Employees of Sponsors and members of their immediate families & household members are not eligible. Sweepstakes subject to all federal, state and local laws and is void wherever prohibited by law. Any prize or prize notification returned to Sponsors as undeliverable may result in the awarding of the prize to an alternate winner, which will be the next entrant selected. By acceptance of prize, winner allows use of their name, photograph or other likeness, testimonial and other biographical information for any and all purposes, including, but not limited to, advertising, trade and/or promotion on behalf of Sponsors, without further compensation, unless prohibited by law. Submission of entry constitutes permission for Sponsors to use entrant’s submitted information and photo for marketing and promotion purposes, without any compensation, subject to Sponsors’ privacy policies unless prohibited by law. Winners are solely responsible for any applicable federal, state, or local taxes due as a result of their participation in this contest.
No fee to enter. You have not yet won. You may not enter on this page – you must go to each actual review post in the Summer Grilling Review & Receive series on Caution: Caveman Cooking to enter. Prizes are not transferable or redeemable for cash. Taxes on prizes are winners’ responsibility. Sponsors may substitute a prize of equal or greater value due to unavailability. The entry deadline for this promotion is 11:59:59 PM PDT on the Thursday of the week each review is published. Void where prohibited.

©2015 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at

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REVIEW: Broil King Baron 440 Grill

Posted by Caveman Cooking on December 12, 2014

Broil King Baron 440
When my Char-Broil Commercial Series stainless steel grill imploded (literally) after just three years of service (yes, I kept it covered), I decided it was time to step up to a better outdoor cooking station. Yet, at the same time, I wasn’t willing to pony up for the 4-figure price tag of the Webers and other premium grills. My other prerequisites were that it had 4 burners and a side burner.

As usual, I did some hardcore research, both, online and in person and found that the old adage, “They don’t make ’em like they used to” really held true. Especially, in the low to mid price range. The hoods were light and flimsy, the burners made of cheap Chinese aluminum, and the casting of the fire boxes was shoddy, at best. No wonder most grills don’t make it through more than a few seasons of use anymore.

Then, I stumbled upon the Broil King line while walking through my local Lowe’s store. After feeling the made in the USA and Canada quality, and later discovering that Broil King was made by the same company that has been the sole Weber distributer north of the border since 1986 and producer of the renowned Broil-Mate line since 1989, I decided to take the plunge on their Broil King Baron 440. In fact, my first thought was that it looked like a Weber on steroids … more on that shortly.

Putting together a Broil King Baron 440Being a hands-on type of Neanderthal, I opted to save the $50 offer for store assembly and put it together myself. I unpacked the box and followed the easy directions. Although, the instructions stated it was a two-person job, I found it to be quite easy flying solo – EXCEPT when mounting the cast iron firebox onto the cart frame! That really needs a second person to do it properly, safely, and without damaging your new grill. Total assembly time was 2 hours. Though, an added pair of Cavehands for the entire process would have reduced that a bit.

Features of Broil King Baron 440By putting it together, I really got to appreciate some of the features and appointments of this bad boy. The recessed 10,000 BTU side-burner, which closes flush with the shelf giving you added workspace when not in use, comes near flush when open allowing for the use of bigger pots and pans than other grills can fit. The thermometer, which in my tests was very accurate, is large and ergonomically embedded into the Broil King logo. The locking casters also come with adjustable leveling feet, which is great for uneven surfaces under the grill. All the components of the Baron 440 fit and sit well, coming together flush, to give it a rock solid appearance and feel.

Appointments of the Broil King Baron 440The hood has that Weber-like high profile giving you extra headroom for things like Beer Can Chicken and Standing Rib Roasts. Both, the burner shelf and the side shelf fold down making storage and transportation a breeze. The knobs are large and smooth for ease of operation, and the handles are all over-sized and strong for years of trouble free service. With the 40,000 BTU stainless steel Dual-Tube burner system, Stainless steel Flav-R-Wave cooking system (which reduces flare-ups very well), and Sure-Lite electronic ignition system (which can light any or all of the four burners), I feel like the innards of this grill won’t implode any time soon. Plus, with the stunning mix of black porcelain enamel on the hood; black powder coat on the doors; and stainless steel on the shelves, front panel, and hood/shelf bolts; the Baron 440 is pretty easy on the eyes.

Food Cooking on the Broil King Baron 440I know what you’re saying, “Cave, it sounds great. But, how does that baby cook?!?!?”. In a word, amazing! After seasoning the heavy duty cast iron grates as suggested, I threw on some Poppa Mike’s Legendary Gnarly Burgers for the first go. I figured, if I was going to mess anything up, it might as well be on a burger instead of a steak. Though, the grill performed flawlessly – firing right up, heating up quickly, and squelching any of the flare ups you can often get with ground meat. By the way, the burgers came out perfectly, as did the caramelized onions I did on the side burner. The next time out, I went for a dish that called for a little more finesse from the Baron 440 … some Cedar Plank Teriockeye Salmon. Again, the grill worked phenomenally well, cooking the fish to moist juicy excellence, and the rice pilaf on the side burner was done just right. When it was time for a Steak ala Cave and baked potato dinner, the Broil King heated up to 650° in short order, seared the sirloins flawlessly, and baked the spuds to perfection on the porcelain coated warming rack. I’ve since done everything from Tri-Tip to BBQ Chicken and Ribs (all done with indirect heat, and a cast iron smoker box I added), and Kabobs to Galbi (requiring consistent, even heat across the cooking surface), and I can honestly say that this grill does it all and makes outdoor cooking a true pleasure.

Available in both Natural Gas and LP versions. With 664 square inches of cooking area (444 sq. in. primary area) you have plenty of room to cook for friends and/or extended family. Or, if you have a more intimate meal planned, you can light just one or two of the burners and get your groove on. Throw in the Lifetime Warranty on the cast aluminium components, 5 Year Warranty on the burner system, and 2 Year Warranty on all remaining parts and paint, you have a grilling machine you’ll be able to depend on for years to come. I highly recommend the Broil King Baron 440 Grill.

MSRP – $599, seen online as low as $449

Cave Club Rating: 5 Clubs
Cave ClubCave ClubCave ClubCave ClubCave Club

Cave Club Scale
5 Clubs = The Missing Link
4 Clubs = Rock Solid
3 Clubs = Better Than Sharp Stick
2 Clubs = Not Fully Evolved
1 Club = Should Be Extinct

©2014 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This review originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Tools & Tips | Tagged: , , , , , , , , , , , , , , | 40 Comments »

Passover Primer

Posted by Caveman Cooking on April 5, 2012

Glazed Teriyamic Prime Rib With Passover quickly approaching, we thought it might be a good time to remind you of some of the dishes that will grace our Seder table as we munch on matzoh while telling the story of the Exodus from Egypt. Granted, we are cutting it a bit close, but all of these recipes are doable in time for the “first night” to help make your Seder spectacular.

While a beef brisket is the traditional dish found on most Passover menus, we like to bump it up a notch with a prime rib instead. To make sure it is tender and full of fantastic flavor we turn to our Glazed Teriyamic Prime Rib. Whether you call it Prime Rib, Standing Rib Roast, or a bone-in Ribeye Roast this is one recipe that is full of flavorful nuances that will have you and your guests mewing with delight. It’s simple, too! Just put together some Teriyamic Marinade, marinate it overnight, and then roast or grill it to perfection. Give this a try if you are looking to break away from tradition … at least as far as the main course is concerned! 😉

While we get a bit iconoclastic with the above recipe, we are truly traditionalists at heart. Especially when it comes to the rest of what graces our Seder dinner plates. And, nothing is more traditional than Haroses (aka Apple-Walnut Relish)! Haroses (aka Apple-Walnut Relish) Whether you call/spell it haroses, charoset, charoses, haroset, charoseth or haroseth, it is all the same basic dish – an apple and walnut relish that is a staple of the Passover Sedar. It is meant to symbolize the mortar ancient Jews used to build the pyramids while enslaved in Egypt. But, Haroses isn’t just for Passover, anymore! At least in the Cavehold. We will also use it as a side-relish or topping for fish, chicken, and even pork chops (I can just hear the cries of “Sacrilege!” from the Kosher crowd as I type this 😉 ). This one is easy, too (what else would you expect from this site). All you need are some apples, walnuts, Concord Grape wine, honey, cinnamon, and a food processor, and you are good to go! Really good!!

Another Seder staple is Horseradish. It not only belongs on the traditional Seder plate, it is also a requisite part of the modern “Hillel Sandwich” where it is combined with Haroses and matzoh just before the main meal is served. Prepared Horseradish While we use shavings from a Horseradish root for display and eating purposes, we also like to have plenty of Prepared Horseradish on hand, as well. It goes great with everything from the Hillel Sandwich, to Gefilte Fish, to the Teriyamic Prime Rib (or brisket, for you folks who just can’t break any traditions). Again, it’s very easy to make with just 4 ingredients and a blender or food processor being the necessary components. The only problem may be locating some Horseradish root … we had to go to four stores before we found some! Also, I want to warn you to keep your face away from the blender/processor when you remove the lid. Unless, of course, you enjoy the tears you get when chopping onions … in that case, this will be quite a rush for you! 😆

Mouthwatering Macaroons What Passover repast would be complete without some succulent sweets to top off the meal? Of course, anything with flour and/or yeast is verboten. But, that doesn’t mean you can’t have some delicious desserts waiting for you after the last prayer is offered and the last song is sung. One of our all-time favorites is a slew of Mouthwatering Macaroons! These, too, are simple to make and always a crowd favorite. What’s not to love, coconut, vanilla and sweet condensed milk (aka “nectar of the Gods”)? Plus, if you want to take them to the next level, as we tend to do around here, dip them in some dipping chocolate (as seen here). We serve them both, dipped and undipped. Though, I have to say, the dipped ones always seem to disappear first!

These are just a few of the dishes we will be enjoying while regaling the Passover tale. I must say, though, that Passover reminds me of the old joke: What is the definition of every Jewish Holiday? They tried to kill us, we won, let’s eat! We hope that you and yours enjoy the upcoming Holiday weekend, whether you celebrate at the Seder or Easter table.

©2012 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Holidays, Passover | Tagged: , , , , , , , , , , , , , , , | 2 Comments »

C3TV: Dutch Oven R&R Pulled Pork

Posted by Caveman Cooking on December 5, 2011

Here it is! The world premier of our new online video cooking series!! Please be sure to leave your comments, as we strive to improve the show with each and every episode. Also, be sure to view all the way through the credits for some added “bonus footage”. 😉

Being a Caveman and all, I love to put meat on the grill or in the smoker. That said, I must challenge the purists who insist that good Pulled Pork has to be cooked via one of those methods. This recipe will prove that this dish doesn’t always have to be made in the great outdoors.

Series Premier
Episode 101

©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, C3TV, Main Course, Rubs, Sauces, Marinades & Dressings, Sandwiches | Tagged: , , , , , , , , , , , , , , , , , , , , , | 32 Comments »

C3TV: T-Minus 24 Hours!

Posted by Caveman Cooking on December 4, 2011

We are now just 24 hours from the world premier of C3TV here on Caution: Caveman Cooking! Tune-in tomorrow to see the first episode!!
If you haven’t seen them yet, here is a sneak peek at the intro to the show, as well as the in-show promo for the C3 website.

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C3TV: T-Minus 48 Hours!

Posted by Caveman Cooking on December 3, 2011

We are now just 48 hours from the world premier of C3TV here on Caution: Caveman Cooking! Tune-in Monday to see the first episode!!
In the meantime, here is a sneak peek at the in-show promo for the C3 website.

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C3TV: T-Minus 72 Hours!

Posted by Caveman Cooking on December 2, 2011

We are now just 72 hours from the world premier of C3TV here on Caution: Caveman Cooking! Tune-in Monday to see the first episode!!

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R&R Pulled Pork Tacos & Gnarly Nachos

Posted by Caveman Cooking on March 21, 2011

R&R Pulled Pork Tacos Yeah, I know … I’ve been lagging BIG TIME around here. Rather than bore you with all mundane, yet legitimate, excuses as to why, I think I’d rather share this delicious combo of American BBQ and south of the border flavors! Besides, wouldn’t you rather have a delectable new dish to try instead of being up to date on the daily trials and tribulations of an ordinary Neanderthal??? I thought so! 😉 These tacos are kind of a domesticated version of the famous Al Pastor taco found in most authentic Mexican taquerias. First thing you’ll need to do is follow the instructions for preparing one recipe of Dutch Oven R&R Pulled Pork. Be sure to start that recipe a day ahead, as you will have to marinate the pork shoulder overnight with some smokey dry rub – we prefer our homemade BBQ Rub-a-dub which was developed specifically for this recipe. Once it is in the oven cooking, you’ll want to get on making the R&R BBQ Sauce, which takes a couple hours of simmering on the stove top. By the way, don’t be afraid to try this sweet and spicy sauce on ribs, beef, chicken, or anything else you might barbeque. You’ll definitely want to top those tacos with some salsa (We’ll have to write up our simple and rapid salsa recipe for you soon … it will make you forego bottled salsas for good!) and some guacamole. Since the Pulled Pork and BBQ sauce cook for so long, you’ll have plenty of time to whip up some Rockin’ Guac. Be sure to make extra, because not only are you likely to be nibbling on some before the meal, but you’ll also need some to go with the Nachos! Speaking of which, the recipe for our Gnarly Nachos is so simple, we are actually going to abandon the usual step-by-step photo instructions and just spell it out for you here. Take a medium sized baking dish or pan and lightly coat with non-stick spray. cover the bottom with a single layer of your favorite tortilla chips. Top the chips with scattered spoonfuls of refried beans (we use the vegetarian variety for the herbivores in our Cave clan), then cover with shredded cheddar cheese. Add another layer of chips, and repeat the process with the beans and cheese. Place in an oven preheated to 350° for 10-15 minutes, until cheese is completely melted and the beans are hot. When done, remove from oven and top with pickled Jalapeno slices, salsa, and guac. If you like, you can also add chopped tomatoes and onions, sour cream, cilantro … you name it! When the pulled pork recipe is complete, heat up some corn tortillas, top them with a healthy scoop of the tender meat and top with guac and salsa. I guarantee that the mewls of palatable pleasure you will hear around the dining table will be the perfect musical compliment to these devine dishes! ©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Latin, Main Course, Side Dishes, Vegetarian | Tagged: , , , , , , , , , | 12 Comments »

Road Trip Hit: Ranch Hand BBQ & Grill (Newbury Park,CA)

Posted by Caveman Cooking on September 18, 2010

Ranch Hand BBQ & GrillAnother installment of Road Trip Hits. Taking a page from Guy Fieri’s Diners, Drive-Ins & Dives, this ongoing series features some of those little known paragons of road-trip rations.

Okay, so this technically wasn’t a “road trip”. Just a quick lunch stop between picking up the Cavegirl, who gets out of school at 1:30, and corralling the Caveboy, who gets out an hour later. But, Ranch Hand BBQ & Grill (NOTE THEIR NEW ADDRESS: 1015 Broadbeck Drive Suite A Newbury Park, CA 91320 805-375-4252) is truly your typical road-house type of establishment (also known by such names as “greasy spoon” or “hole in the wall”), offering tasty, hearty food at a reasonable price.
Having spent the entire morning and lunch hour in a voice over session, I hadn’t had a chance to eat a thing yesterday. Since my stomach was talking louder than I could speak, I thought it might be a good idea to appease the belly-beast. Ranch Hand has been on my radar to try ever since we moved into the neighborhood. Though, it was always an afterthought as I would drive by and say, “Oh! We should have gone there!!” after munching at some other local spot. Yesterday, however, that little light bulb went off over my head as I drove to the school and I eagerly awaited my introduction to the local Q-house.
As we walked in, I noticed the old authentic Western saddle by the door … nice touch. There was one small table and two chairs outside, but a few more tables with chairs inside – enough to seat several families at once. The guy behind the counter, Chris, was very nice and couldn’t have been more kind to the Cavegirl, giving her a lollypop and one to take home for her brother. Behind him, the lunch special board had seven or eight options on it. Being that I’m always looking for a deal, this seemed like the way to go. The only problem was choosing between all the possibilities like the Pulled Pork sandwich, 1/2 a BBQ Chicken, Burger, etc. I opted for the Tri-tip Sandwich special, which also included one side-dish (I went with the Coleslaw) and a refillable fountain drink, all for $7.95.Tri-tip Sandwich
As we sat and waited for the food to be prepared, I noticed that the walls were covered with notes and drawings from previous customers. I knew instantly, that this was a very Cave-friendly place. Chris also came by our table and asked the Cavegirl all about her school and her favorite things to do, which made the wait seem to go by in an instant.
When the food did arrive, I was pleased by the amount of meat that was piled onto the soft, fresh sandwich roll. Too often these days, places will slap one slice of meat on each half of the sandwich and call it good. This one was packed several layers high – the perfect amount! As you can see, it also had a nice basting of their proprietary sauce. I took that first bite … oh my, was it good! The Tri-tip was amazingly tender, full of wonderful flavor, and complimented by the zesty sweetness of the sauce. I offered the Cavegirl a bite … BIG mistake! As she proceeded to eat almost half of my sandwich despite the fact that she had finished off a full lunch just over an hour earlier. 😯
CavegirlI then took a bite of the slaw and was pleasantly surprised by the unique sweet tang it possessed. I then started piling a little onto each bite of the sandwich and then topping it off with a little squirt of their homemade BBQ sauce in the spicy variety and I was absolutely in gastronomic heaven. While it really complimented the Trip-tip unbelievably well, I imagine it must be otherworldly when combined with some of their Pulled Pork which, I am told, is as good as anything you can get down in the BBQ Belt
All together, it was one of those sandwich experiences you just never wanted to end. In one of the late Warren Zevon’s last interviews, just before his impending passing, he said, “Enjoy every sandwich”. If he had gotten the chance to taste one of these he might have added, “… as long as it’s a Tri-tip sandwich from Ranch Hand!”
After some fact digging with Chris, it turns out the owner, Arnold, and his family used to live in the Santa Ynez valley, the place where grilling this cut of beef originated. In fact, they apparently had a BBQ joint there for years where he learned his trade and, obviously, learned it well. I can’t wait to go back and give the Pulled Pork, chicken, ribs, House Chips, mac salad, and deep fried Twinkie a try … but not all at once! 😉 The Cavegirl can’t wait either, as you can see by the delight the Ranch Hand BBQ & Grill left on her face. The only drawback is that they don’t really offer anything vegetarian other than their side dishes and a house salad. So, the Cavewoman is out of luck on this one. You’d think, especially being a So Cal establishment, that they’d throw a Veggie Burger or Grilled Cheese sandwich on the menu. But, until they do, at least the Cavekids and I have a new Road Trip Hit right in our own backyard. Gotta love that!

UPDATE: I have since found out that they do indeed offer a veggie burger for the herbivore crowd … it’s just not officially on the menu because meat is their obsession. But, if you ask for one, Arnold swears he’ll gladly throw a veggie burger on the grill for you!

UPDATE #2: They updated their menu when they recently moved to a bigger and better location … and the “Garden Burger” is now proudly on it! Plus, they’ve added a stone pizza oven … and their Zah is gooooooood!!

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Cave's Faves, Road Trip Hits | Tagged: , , , , , , , , , | 7 Comments »