Extractions: @import "/css/simmerstock.css"; Skip Page Banner playbill home recent updates to performing ... performing archives This is my dream pulled pork sandwich. Take a simple grocery store hamburger bun and drop on the bottom half a pile of pulled pork. Douse the meat with spicy red pepper vinegar sauce, and then smother it with cole slaw (I've recently become enamored with a buttermilk cole slaw from cooks illustrated , but my all-time favorite is simply shredded cabbage mixed with Hellman's and a dab of mustard). Finish with a dill pickle chip and the top of the bun and press down on the sandwich so that the juices and sauces co-mingle. Put this in your mouth and you will understand why God created the pig. Yesterday was Jack and Mary's party and today my whole body aches from standing in front of the smoker from 9 in the morning to 5:30 in the evening. My right arm is in particular pain due to a combination of pulling apart the smoked pork shoulder, thinly slicing smoked brisket and repeatedly lifting a bottle of beer. Was it worth it? Oh, yes, it was all worth it... It's the Fire, Stupid
BBQing & Grilling Tips bbqing Grilling Tips. In its strictest sense, barbecuing is a process of slow cooking over or near live coals at a low temperature of less than 225°. http://www.bbqing.com/tips/tips1.htm
Extractions: About Us Parts Accessories BBQs ... Contact Us The terms "barbecuing" and "grilling" are often used interchangeably, but the techniques are quite different. In its strictest sense, barbecuing is a process of slow cooking over or near live coals at a low temperature of less than 225°. Grilling is quick cooking food (such as hamburgers and steaks) over a high temperature. Whichever techniques you use here are some tips. Leave all of the fat on the meat while barbecuing, it will moisten and baste the meat. When cooking is complete, remove the fat before serving. Even if you use charcoal or gas to cook, the addition of a little wood or a handful of herbs (such as rosemary) produce fragrant smoke that gives wonderful flavor. For quick-grilling, use small chips of wood along with charcoal, adding them just before cooking, after the charcoal has burned down to glowing red coals. Be sure to soak the chips in water for at least an hour, so the chips smoke and don't burn rapidly. If you use a gas grill, wrap the soaked chips in aluminum foil poked with holes to keep the ashes from the clogging the gas jets. Clean your smoker and grill regularly. Not only the smoker and grill surface need to be cleaned but also the inside lid and body cavity. Use a wire brush on the grates and a scraper on the solid parts of the equipment. Remove all coals and any liquids accumulated in the smoker or grill.
CISC - Culinary Institute Of Smoke Cooking CISC, Search CISC. Search Topic All Topics. Welcome to CISC, Thursday, May 20 2004. bbqing Experience Printable Version Printable Version, http://www.bbqcookingschool.com/mod.php?mod=userpage&menu=1101&page_id=3
How To Make A Smoker From A Trash Can bbqing is cooking meat by the direct application of heat with charcoal or wood. The burning of the fuel adds flavor to the meat. http://www.cruftbox.com/cruft/docs/elecsmoker.html
Extractions: October 2003 First of all, the idea for doing this comes from Alton Brown and his show Good Eats . Without his inspiration, I wouldn't have even considered making this. Recently my good friend Martin moved back to Kansas from LA. When he left, he took his smoker with him. This left me without access to a smoker. This is A Bad Thing. Smoked food is one of life's great pleasures. I decided that I need to make my own smoker. I should explain the basic differences between grilling, BBQing, and smoking meat. Each is a way of cooking meat, but they differ in methods and results. Grilling is cooking meat by the direct application of high heat with a gas burner or an electric heater. Grilling is simple since temperature is easy, but doesn't bring any new flavors to the party. BBQing is cooking meat by the direct application of heat with charcoal or wood. The burning of the fuel adds flavor to the meat. BBQing requires more skill since the flames must be managed to prevent burning or low temperatures. Smoking is cooking meat by the indirect application of heat with wood at low temperatures. Low temperatures are considered around 225
Recipes, Cooking Tips And More From Chef Mom.com Chef Mom BBQs Rotisserie Recipes and cooking So, are you bbqing this weekend? Next Topic Author. Comment. TwoLittleTexans. Moderator. Posts 50 ( 4/5/03 333 pm) Reply. So, are you bbqing http://pub75.ezboard.com/fchefmomcomfrm50.showMessage?topicID=17.topic
BBQing With Wood Mama's cookbooks and secrets with hundreds of family recipes. Good home cooking.bbqing With Wood bbqing With Wood. DON'T ALLOW SMOKE TO CLOUD YOUR PERCEPTION. Know the facts about cooking with wood. in a gas grills or for direct cooking in a charcoal grill http://mamascookbooks.tripod.com/mamassecrets/id19.html
Extractions: Know the facts about cooking with wood. As the ownership of grills are on the rise , so are the invitations from friends to neighborhood barbecue events and thus starts the countless methods of marinating and flavoring the food for their feasts. Flavor is everything when preparing a meal on the grill- The one who contrives the greatest flavor, reaps the bragging rights and is the topic of discussion in the office and at the water cooler for weeks to come. From the earliest times man has tried to increase the flavor of his food, and historically with no regard for fat content or calories. We now live in a much more health conscience society, but we still yearn for the flavoring techniques that will keep our taste buds watering and our waist line trim. The use of wood is one of those techniques that eliminates the added calories and fat, but doesn't compromise an ounce of flavor in doing so. In fact, depending on the type of wood used, it will inherently
BBQing.com - Wood Flavouringl Do offset or indirect cooking until done. (cooking time will be onger htan regular grilling as the plank is sheilding the fish from the dreict heat). http://www.bbqing.com/accessories/woodflavouring.htm
Extractions: Wood Flavouring Wood Sizes: Sawdust Ideally suited when used in a contained smoker box so the small particles will smolder slowly. Chips For use primarily in gas barbecues, may also be used in smokers and charcoal barbecues, although larger chunks are preferable. For gas barbecues, place smoker box on rock grate in back corner of barbecue directly above burner. If no smoker box, wrap in tinfoil and poke holes for smoke to escape. C hunks Longer lasting chunks are ideal for Smokers and Charcoal barbecues. Soak in water and place directly on coals. Check your manual. Soaking Wood Experiment! Soaking wood will allow it to smolder instead of burning and usually offers a more pungent flavour. Also, any smoker box starves the wood of oxygen allowing dry or wet wood to smoke more rather than burn. Application Guide: Alder Alder is the sportsperson's favorite. Fragrant and delicate, compliments all fish. Traditional choice for smoked salmon. For all game, seafood. Apple Cherry Cherry is distinctive and delicious. Perfect for all dark meats and game. Similar application to apple. Excellent for fowl.
Extractions: Welcome to the Culinary Institute of Smoke Cooking We are very pleased and just a wee bit surprised that you found us. As the only Internet Web Site dedicated solely to the advanced education of the worlds Barbecue Cooks through home-study, we arent exactly a household name yet. We are grateful that you decided to stop by and learn more about our two unique products: We hope you will take a few minutes and get to know Ruthie and the late Charlie Knote, co-founders of CISC and co-authors of the CISC Master BBQ Cooking School and the "SECRETS" cookbook and textbook. You will find their expertise based on 110-plus years of scientific research and hands-on, in-the-pit cooking and their down-home approach are a rare and entertaining way to create world-class BBQ. By the way, you should know that the CISC Master BBQ Cooking School is accredited by The American Culinary Federation (ACF), Inc. Chefs who complete the CISC correspondence course earn a very generous 48 hours of continuing education credits.
Cooking Tips (Jamaicans.com) To ensure the meat is properly cooked bbqing should be done in Jamaican time . nice and slow. Brush a small amount of cooking oil on the grill to keep food http://www.jamaicans.com/cooking/cookingtips/cooking_tips-2.shtml
Extractions: Posted Thursday, August 1, 2002 Ova de years I have been asked certain questions, so mi gather up all mi can find. The places I get dem from mi nuh memba, but give tanks just de same. If you have any questions or requests, please let mi knoh and I will surely try and figure it out for you. I will be updatin' often so please check back. My Tips To ensure the meat is properly cooked BBQing should be done in Jamaican timeâ¦. nice and slow. Brush a small amount of cooking oil on the grill to keep food from sticking. Add smoky flavour by throwing thoroughly soaked wood chips onto BBQ coals. Soak wooden skewers in water for at least one hour before threading meat or vegetables onto them â this will prevent charring. Brush both sides of the meat, seafood or vegetables with sauce during the last 5- 6 minutes of cooking.
CISC - Culinary Institute Of Smoke Cooking Search Topic All Topics. cooking Tips. Welcome to CISC. Saturday, Apr 17 2004. Main Menu. Home Page. Experience. Education. bbqing Experience. Judging. Recognition. Secrets The Cookbook. Reviews . http://www.bbqcookingschool.com/mod.php?mod=userpage&menu=1101&page_id=3
Cooking With Cocaboy -- Recipes And BBQ Tips Recipes and Tips for cooking and bbqing to spend time outdoors cooking whether we have a cooking it! People please! There is a difference between sauce and marinade and dousing the meat in sauce prior to bbqing http://www.geocities.com/cocaman227
Extractions: Do you love to cook as much as I do? Summer is here so it's a time when we all want to spend time outdoors cooking whether we have a little Smokey Joe on our apartment porch or a $1600 turbo gas grill gracing the deck of our mansion. How many times have you stood outside drooling over the smell of the neighbors grilling meat .... ahhhhh .... nothing beats it! Choose one large baking potato for each guest. Wash the potatoes and scrub their skins with a vegetable brush then dry them. Take a very sharp knife and make 1/4" crossways slices that do not slice entirely through the potato ... when you are done it should resemble and accordian ... and still be connected at the base. Rub the potatoes with cooking oil and bake them at 400-450 until they are done ... takes 45 minutes to an hour depending on the size of the potato. Remove the potatoes from the oven and pour melted butter inbetween the slices and stuff with shredded cheddar cheese. Return them to the oven briefly so the cheese melts. Top with sour cream and chives.
Food In A Minute For Free Online Recipes If you have a particular style of food in mind, search by cooking Method . and poultry Oven baking into the oven and relax Grilling and bbqing casual dining http://www.foodinaminute.co.nz/html/about_us/home.asp
Extractions: Main Ingredient Beef Lamb Seafood Eggs ... Fruit Popular Collections Food in a Minute Faves Comfort Food Café Food Kiwi Classics ... Salads A Taste of... Asian Indian Italian / Mediterranean Mexican Cooking Method Stir-frying/Frying Roasting Oven Baking Casseroles/Stews Recipe of the Week Recipe of the week Recipe Keyword Search Advanced Search Welcome to Food in a Minute. With hundreds of free online recipes, it's the quick way to search for easy dinner recipes , ideas for everyday family meals and inspirational food for special occasions. Search for quick recipes We've made it really easy to search for recipes - whether you're looking for something specific, or just inspiration for tonight's meal - there are lots of different ways to search to get the results you want. To find recipes for a particular ingredient, enter that word, (for example, 'asparagus') in the keyword search box and click 'go'. Our search will give you all the Food in a Minute recipes that contain that ingredient. Or, you can also choose from any of the recipe categories listed in the
Party Tips bbqing with Charcoal Make sure there is a bottom screen in the grill to leave some inches over the fire for a count to five, the fire is ready for cooking. http://partyinsandiego.com/Tips/cooking.htm
Extractions: Parties Places Services Kids ... Safety Tips BBQing with Charcoal - Make sure there is a bottom screen in the grill to leave some air space for the fire to breathe. When setting up the coals in the grill, spread them out so there is an even layer covering the bottom. Then pile the coals in the center before lighting. When you can't hold your hand five inches over the fire for a count to five, the fire is ready for cooking. Then use a utensil to spread the coals out and put the grill on and cook! Great Burgers - Coming soon. Tell a Friend about this page ... SPOTS Party Ideas
JQ's BBQ Page Where the skill of pitmastering comes in is learning how to regulate the temperature durring the cooking process. This is the key element in bbqing. http://www.geocities.com/NapaValley/1065/bbq.html
Extractions: Contrary to popular belief, bar-b-que has nothing to do with char coal, propane, lava rocks, or meat sizzling angrily over a live fire. That is called Grilling. No my friends, we are about to embark on an adventure together into the realm of true Texas Pit BBQ. In order to understand just what we are talking about, first let me attempt to explain. Have you ever put a piece of meat in your mouth that you could let disolve like a Jolley Rancher hard candy? This is just the beginning. It only gets better from here. If the thought of that makes you salivate like the barbarian that we all have deep within ourselves, and you are big enough to admit that, then by all means please continue this adventure with me! BBQ is the art of taking one of the toughest, fattiest cuts of meat and transforming it into sheer culinary bliss. This is achieved by first keeping your cooking temperature down to 175° F. or so and secondly by cooking it as long as possible. This is the key to good BBQ. I have read in some BBQ cookbooks (that shall remain nameless ) that you should bring the temperature of your pit up to 200° to 210° F. and cook your meat from 1 to 1½ hours per pound. As an experiment I did just that Yesterday, (4-26-96) and I can assure you that the net result was something comparable to boot leather. I am currently suffering by having to eat the product as I am writing this.
Weber Charcoal BBQs Weber OneTouch Silver - 47cm The legendary Weber Kettle with its classic profile has become synonymous with outdoor cooking and bbqing fun. http://www.barbecue-online.co.uk/acatalog/BBQ_Shop_Weber_Charcoal_BBQs_55.html
Weber Gas BBQs This pack is a great gift for the bbqing enthusiast and a must steel burners (7kw input) Crossover piezo ignition system Porcelainenamelled cooking grates 58 http://www.barbecue-online.co.uk/acatalog/BBQ_Shop_Weber_Gas_BBQs_88.html
Pig Cooking (John De Armond) company, retire and start cooking pig and bending glass for spending money. John, Would you care to comment on some of your bbqing techniques and http://yarchive.net/food/pig_cook.html