Posted by bak1974 on May. 29, 2011 at 10:00 AM
BBQ Tip of the Day: Tenderizing Beef Here are three different ways to tenderize your piece of beef before cooking: Whack It - you know that hammer in your drawer of kitchen tools? Yeah use that! The thicker the piece of meat, the harder you can hit the meat! You...
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Posted by bak1974 on May. 28, 2011 at 10:00 AM
BBQ Tip OF THE DAY: SMOKE SMART! Remember these simple tips when using your smoker which will make clean up a whole lot easier!!! Line the water pan of your smoker with aluminum foil. This keeps the drippings from burning onto the pan which can be tough to clean. Lightly...
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Posted by bak1974 on May. 22, 2011 at 10:00 AM
BBQ TIP OF THE DAY: To moisten meats and add additional flavor during smoking, try spraying meats with fruit juices before smoking. This puts moisture back into the meat as it dries during cooking. Or if you are utilizing a water smoker, you can also change up the liquid in...
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Posted by bak1974 on May. 21, 2011 at 10:00 AM
BBQ TIP OF THE DAY: BASIC BBQ GRILLING & SMOKING RULES OF THUMB Don’t cook cold meat - always try to bring meat to room temperature before cooking in order to best keep the outside of the meat burning or charring before the inside gets to the desired cooked temperature....
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Posted by bak1974 on May. 15, 2011 at 10:00 AM
BBQ TIP OF THE DAY: MATCHING SMOKING WOOD FLAVORS & MEATS APPLE WOOD - a mild, slightly sweet and light fruity flavor that goes well with poultry, fish and ham. CHERRY WOOD - a mild and fruity flavor that enhances pork, beef and ribs. HICKORY—the most common wood used for...
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Posted by bak1974 on May. 14, 2011 at 10:00 AM
BBQ TIP OF THE DAY: KEY COOKING & SMOKING TEMPERATURES 103F—Proteins begin to set or denature 137.5F—Trichinosis bacteria is killed 155F– Federalrequirement for cooking pork 155F—All Meats 160F—All proteins are coagulated 165F—Federalrequirement for cooking all poultry RECIPE OF THE DAY: KANSAS CITY STYLE BBQ SAUCE One of the most popular...
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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 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 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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