Posted by bak1974 on May. 13, 2011 at 1:15 PM
BBQ Tip: Preventing A Rusted Out Grill Expanding on the previous tip... Clean out all the ashes, hose the grill down really well and spray it with a mixture of 2 tbl of vinegar per gallon of water. Let it dry well. Turn it upside down if you have to...
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Posted by bak1974 on May. 8, 2011 at 10:00 AM
BBQ TIP: IMPROVING MEAT TASTE & TEXTURE If you want to prepare better tasting pork and chicken, try this little tip: wash your meat with a vinegar and water mixture. Doing so will clean the meat but also prepare it to better absorb the flavor of the rub or marinade...
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Posted by bak1974 on May. 7, 2011 at 10:00 AM
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...
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Posted by bak1974 on May. 5, 2011 at 12:17 PM
BBQ Recipe for the Day: Homemade Non-Stick Coating Use this recipe to make non stick coating at home rather than using store bought products like Pam. Ingredients 1 cup vegetable oil 1 cup shortening 1 cup flour Preparation In a large mixing bowl, mix until smooth with electric mixer. Store...
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Posted by bak1974 on May. 1, 2011 at 10:00 AM
BBQ Tip of the Week: Smoking Whole Turkeys Aside from being sure to keep the skin on the turkey breast while smoking it, the main thing to do when cooking turkey breast is to take it off immediately when the internal temp reaches 160 degrees F.Wrap it in foil and...
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Posted by bak1974 on Apr. 25, 2011 at 10:00 AM
This recipe is a favorite of my mom and is a great chilled salad for anytime of year. Ingredients 16oz can of kidney beans 16oz can of garbanzo beans 16oz can of cannellini beans 3 celery stalks 1/2 or 3/4 cup red onion, sliced thin 1 red or green pepper,...
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Posted by bak1974 on Apr. 24, 2011 at 10:00 AM
BBQ Tip of the Week: Smoking Chicken In order to have the “chicken” be the dominant flavor when smoking, smoke at 250 degrees for 4-5 hours for whole chickens and 2-3 hours for chicken parts. REMEMBER TO LEAVE THE SKIN ON. Do not marinate or brine the chicken—this will make...
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Posted by Asian Martin on Apr. 23, 2011 at 11:34 AM
Posted by bak1974 on Apr. 23, 2011 at 10:00 AM
Tip of the Week: Know Your “Taste” for BBQ Ingredients SWEET—sugar, both brown and white, honey, molasses, ketchup, sherry SOUR—vinegar or lemon juice HOT—chili sauce. Tabasco, cayenne pepper, crushed red pepper, black pepper, hot pepper sauces SPICY—mustard, onion garlic, ginger, cloves, Worcestershire sauce SALTY—salt or soy sauce CLEAR SAUCE—vinegar &...
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Posted by Eisenhicks on Apr. 23, 2011 at 9:51 AM
My family and I were fortune enough to travel to Hawaii in 2004 to mark our 10th Wedding Anniversary. Among the many things we had enjoyed on the islands of Oahu, Maui and Hawaii, the Big Island, was the home-grown Kona coffee. Kona, bred from rich volcanic ash, has a...
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Posted by bak1974 on Apr. 22, 2011 at 10:00 AM
Baked beans and BBQ are a perfect pairing. The smoky flavor in this recipe comes from the beef brisket.To make this recipe even easier to make, simply use Pig Pit Dana J’s Sweet & Sassy BBQ Sauce...available by going HERE. Ingredients 4 - 15oz cans of pork & beans 1...
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Posted by bak1974 on Apr. 21, 2011 at 10:00 AM
BBQ TIP OF THE WEEK: Cook Times for Smoking Meats The rule of thumb for smoking meat is one (1) hour per one (1) pound of meat. Realize that this will vary some based on the type of smoker you are using and how much meat you load into your...
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Posted by bak1974 on Apr. 20, 2011 at 3:58 PM
BBQ TIP OF THE DAY: GRILLING & FOOD SAFETY For large cuts of meat, use a thermometer and place it deep in the center of the piece of meat. For smaller cuts of meat, pay attention to your cook times. Cook roasts and steaks to a temper of at least...
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Posted by bak1974 on Apr. 20, 2011 at 3:28 PM
This is a great appetizer to make when you have the smoker already heated up. The low temp of the smoker and the smoke environment adds great flavor to the skins and allows the flavors to blend together really well.The recipe serves 8-10 people. Ingredients 8 large potatoes 3/4 cup...
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Posted by bak1974 on Apr. 20, 2011 at 2:59 PM
To celebrate the outdoor cooking season, let’s take some time to read and ponder some famous quotes, altered a bit to suit our beloved BBQ: “Men cook outside. Women make the three bean salad.” ~William Geist “It is better to have burnt and lost than to never have barbecued before.”...
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