BBQ Tips & Recipes

BBQ TIP:  Smoker Thermometer Calibration

In past posts, I have always reminded you to smoke your meats low ‘n slow and always check your temps so that you are consistently smoking in the 220 degree range but what you should always remember to do periodically is to check the calibration of the thermometer on your smoker or grill to ensure you are cooking at the proper temperature.

If your grill or smoker’s thermometer has a stem that can be submerged in water without damaging it, carefully remove the thermometer and hold in the air comparing it to the current air temp. Is it the same?

Another test is to boil a pot of water and carefully place the stem in the pot of water. Does it read 212 degrees, give or take a few?

Then take the thermometer stem and place it in ice cold water. Does it read 33-34 degrees or so?If the results to any of these tests are off by 5 degrees or more, it is probably time to replace it!

RECIPE OF THE DAY:  BBQ Slaw

Just like BBQ and BBQ sauces, there are SO many different types of BBQ condiments and side dishes and everyone has their favorites and possibly even their own recipes. Here is a recipe for a “red” slaw that is great to serve with BBQ pork. The recipe serves 6.

Ingredients

1 head cabbage

12oz bottle ketchup

3/4 cup of cider vinegar

1 small jar pimentos

1 small jar dill pickle relish

1/2 cup of sugar

2tbl chili powder

1.5tbl black pepper

Preparation

Grate cabbage to your desired size. When grating the last of the cabbage, add relish and pimento and mix together.  Mix together the other ingredients then combine this mixture with the cabbage mixture.  

Refrigerate overnight and...Enjoy when done!  Serve it on the side of your favorite BBQ dishes or on top of a pulled pork.