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“AFTERMATH” author interviews, reviews, & easy holiday order info.

PAPERBACKpromo2booksAll of Jim Baugh’s books are available at Amazon. Just check out the Jim Baugh author page, reviews, easy online ordering, paperback, ebook, and even audio book all just one or two clicks. Usually the paperback even with regular shipping arrives in three days or so. Order early for the holidays. Remember, HOOKED Second Edition is TWO books, only one price. “AFTERMATH” is included with HOOKED in both ebook and paperback. “AFTERMATH” is also available in ebook only. Click link below for order info, reviews, etc.

Jim Baugh Author Central Page on Amazon Click Here

I would like to thank everyone for such a great response to my new book “AFTERMATH”. This was one wild ride to write, one I will never forget. The book has touched the hearts of many and I am so grateful. The working screenplay is based on both books. Thanks again and happy holiday’s to all, may you have a wonderful Christmas season!

JB

NOTE: New collectors edition hardcover now available click here!

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WOW! This story sure does cover a LOT of topics. Have you ever wondered about……………..

Growing up on the Chesapeake Bay, uproarious behind the scenes outdoor travel stories, progressive rock, insane online dating, award winning sex, schizophrenia, foreclosure dating, gourmet BBQ, depression, marlin fishing, red necks, boats sinking, key chain flashlight vibrators, pirates, rum, the Miami International Boat Show, Striper fishing in Tennessee, living on a boat, divorce under 50, marriage over 50, miracles, upside down real-estate investments, Magnolia Trees, why does this shit happen to me, the Lord must HATE me! Celibacy before marriage, getting a bachelors degree and never study, suicide, nympo’s with wigs, award winning Corvettes in Carlisle, the Crack Head Hotel, parking in Miami, stepmothers, Rock fishing, hurricanes on the Outer Banks, planes crashing, being locked in a bathroom, ectopic pregnancy, close up magic, what its like to own a restaurant, what its like to close a restaurant, chocolate stuck to your back, abortion, crabbing, identifying the wrong dead person, the secret about a good tip jar, dating the mafia, gout, drummer Bill Bruford, stumbling on a crime scene, drunk and lost in Key Largo, fishing Key West, how to find your new wife, what to do when you find your new wife, why we men have ladies night, zip code dating, death of a father, filming with a hippie, successful courtship with car rentals, Robert Goulet, getting married on an island in Florida, faith the Christian kind, and not last nor least but certainly the most important….GOD.

“AFTERMATH”

Author Angela Burke interviews author Jim Baugh about his latest book “AFTERMATH” the sequel to HOOKED.

CLICK HERE TO READ

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Cynthia Lee Inteviews Jim Baugh “AFTERMATH”

Author Lizzy Stevens Inteviews Jim Baugh “AFTERMATH”

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New special collectors hardcover edition  now available from LuLu Click Here. Introductory Discount 25% Two books one binder. Awesome gift! 

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Thanks Everyone for a Great Easter Week! BIG TIME at the BIG PINK!

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Big week at the Big Pink!!! Thanks to our awesome customers and work crew, great week going on!! Sandy Dahlin, Sweet Baby Casey, Fast Eddy, “JAKE” Miss Karen, Downstairs Debbie, Irene and Jenny, Vaughn &  Suzy, The Wamplers and all their crew, Herbie D and Art the Sax Man!!Happy Easter on Sunday and I look forward to smokin up some Turkey for Easter Sunday, a true day for celebration! Check out my post for some Turkey recipe’s, pretty cool. NOTE: Big Friday night, reservations suggested, gonna be a great show!!

Check out this Turkey recipe, FUN stuff!!

http://jimsgalley.blogspot.com/2010/11/turkey-pizza-grilled-deep-fried-with.html

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Another five star review HOOKED, Thanks Sandy!

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FIVE STARS
Sandy Kearney
Hampton VA
 
Just finished reading Hooked. Great Book!! What a very funny and talented man!! He tells some of his lifes stories from childhood to adulthood. I laughed at his funny stories and was so moved by how his faith would get him through his sad stories. What a life of ups and downs. I am so glad that I read Hooked. I know now, how he became the very talented man that he is today. God Bless you Jim, and keep writing!!!!sandySM2

We Have Two Winners For Our BBQ Naming Contest!

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WE HAVE TWO WINNERS!!!!

Jim’s BBQ Sauce “Whats in a name” competition. 

Well, basically I have needed to change the name of my BBQ sauce for about a year. “Ruthie Red” was named after a wonderful lady I dated for three years who now is happily married to a Chaplin and ministering to the racecar circuit in their RV. God Bless them both. I have been really stuck and not creative at all about renaming it so I went on Facebook and got some help!!!! 

Well, their certainly a lot more creative people out there than me. Thanks everyone for some hilarious names, many of which we could not print. But still the ones we had to choose from were just fantastic. 

We picked two names, one for our hot BBQ sauce, and one for our mild. Here goes the house sauce first. BIGBAUGHREDsauce

And the winner is……… 

Sandy Kearney!!!

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The name, “Big Baugh Red” 

Actually her suggestion was Big Red Baugh, however gave me the idea of switching the words around. You see, BIG BAUGH is my father, that is his nick name. I actually thought of naming the sauce after him when I started this thing, but forgot about it. So with this reminder, we honor the Judge, (still working by the way) Judge Baugh now has his own BBQ sauce named after him, try the sauce out, then, “You Be The Judge” 

Next is one I still laugh over. The name of our XXX hot red sauce is appropriately named by Bret Johnstad a Facebook FriendRUTHLESSredbbqsauceBRETbaughsaucefipicjk

“RUTHLESS” with a tag line of, “XXXtra HOT TO GO!! 

Boy, just cant stop chuckling on that one!!. 

Ok you two both win a JBBQ sandwich, just come on in when ever. The BBQ is on the house but the beer will cost 15 bucks. LOL 

Thanks again everyone, this was way fun, and will be included in my second novel, “COOKED” 

Jim Baugh.

Jim’s BBQ presentation by up and coming Chef James Aycock Virginia Culinary Institute

One of the bright new stars of culinary expertise James Aycock approached me about featuring Jim’s BBQ for a presentation at the Virginia Culinary Institute. Really Cool!!!! James supplied me with the Prezi which you can take a peak at. This will go along with his verbal presentation about how we produce such fantastic JBBQ. Follow the link below.

Jim Baugh,

WAY COOL!

http://prezi.com/_30dptiakbb5/copy-of-untitled-prezi/?kw=view-_30dptiakbb5&rc=ref-31148771

Or CLICK HERE

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Best Smoked Ribs JBBQ

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560027_4906226746543_549028059_n[1]My second novel “COOKED” will feature stories behind the recipes of Jim Baugh Outdoors TV as well as Victorian Station Jim’s BBQ. One of the things we have made famous here at JBBQ is our special smoked ribs. I will post the full recipe in COOKED, but for now here are some tips for making awesome ribs. 

Fist up, we import a special cut of ribs from outside the USA. Yes, the are a St Louie cut, but a large cut, 5 1.4 to be exact. 

Have a local butcher cut your rib fresh, or you can buy spare ribs and do the butchering yourself, it really is not that hard. Once you have your rib butchered, it is time to marinade. All I can tell you now about my marinade rub is that it is a variant of a dry Jerk rub. You can use what you like, but I would google Jerk recipes and come up with your own.

Once the ribs are rubbed, let stand in fridge for 48 hours. I will repeat, 48 hours. 

I use a closed oil barrel drum smoker and that is what you want to use, not an open pit type of smoke. The mix of woods I use is 50% hard wood, 25% fruit woods, and 25% charcoal. 

Next, put three ounces of vinegar in the bottom of a large aluminum pan then place the ribs in the pan. The pan and ribs goes on the smoker this, way the ribs cook in their own juices the entire time. I will flip them after two hours of cookin and smoke for another two hours. 

Use a spray bottle filled with apple cider vinegar to baste the ribs while smoking. You can also put an ounce of Texas Pete in the Vinegar if you like. I do! 

After 4+ hours of total smoking, place ribs in large pan and run juices from the ribs on top of each other. SEAL pan with foil VERY tight. Then place in oven at 250 for an additional two hours. 

Serve with a sweet sauce on the side like a Baby Rays with some sweet cornbread on the side. 

If this seems like a lot of steps and extra wok, well it is. But that is why our ribs taste the way they do. No one else is crazy enough to fuss over them like I do. 

Look for full recipe in “COOKED” the sequel to “HOOKED” coming out soon. 

Chow!!

Jim Baugh

Jim Baugh Outdoors TV

Victoria Station JBBQ

Author of “HOOKED”

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