• Clips firmly to page with 2 magnets
• Mark your Last Line read
• Will not fall out of your book
• Laminated for durability
• Made in the USA

Product Description
Steak Bookmark… More >>

Steak Bookmark

Popularity: 1% [?]

Smoking meat is all about cooking the meat slow and steady, unlike grilling where burgers and meats are seared at very high temperatures. If you are truly serious about barbecue and smoke flavored meat, then you need to learn a bit about it. Smoking meat is part skill, part experience, and part machinery. If someone is new to meat smoking, asking others about primary things one needs to learn will really help. Most burgeoning pit masters won’t share secrets about their recipes, but they will share the basics of what to do. One can look on the Internet for recipes and some of that great taste. The longer someone smokes meat, the easier information and secret recipes will be learned.

The indirect method of smoking allows you to use an ordinary grill as a smoker and believe it or not, you can create some interesting fare this way. Smoking meat is a great way to break down tough cuts of meat, such as ribs, brisket and pork shoulder. Smoking meat is cooking it between 190f and 225f while in the meat smoker. Cold smoking meat is primarily for cured meat like ham, bacon etc. And is done inside the meat smoker at temperatures below 80f. Cold smoking typically takes longer than hot smoking. You can short smoke meat like steaks and chops on the barbecue grill with gas grills smokers or long smoke meat inside gas grills smokers. Whether you smoke your meat inside a gas grill or meat smoker, any way that you decide to infuse the meat with smoke is a great way to enjoy it.

Smoking meat calls for acquiring the proper internal temperature. Because outdoor temperatures will determine cooking time, you cannot bank on on time alone. There are many recipes floating around but they cannot be applied across the board. Meat smoking is also a expanding trend for great flavor by adding taste to food without adding extra calories. When the smoke covers mild meats like pork, fish and poultry, it produces a scrumptious flavor and rich color that’s hard to resist. Smoking is simple to do and can be accomplished in a kettle-style grill using indirect heat and adding wood chips to banked coals. At least two hours before you plan to start cooking, place wood chips or wood chunks in water to soak. Estimate two chunks of wood or a good handful of wood chips for each hour of planned smoking time. If you have unused soaked wood after completing smoking, it can be dried and used at another time. Build the fire about 40 minutes before you plan to start smoking. Remove the grate from the covered cooker and build a mound of about 25-30 charcoal briquettes on one end of the fire grate, light them, and let them burn down to a hot glow, covered with gray ash. Leave only one of the bottom air vents open directly under the briquettes. Place an an aluminum pan filled two-thirds with water across from the briquettes.

Smoking meat is mainly used to break down and add flavor to the meat. It can also be a low heat and slow method that works superbly for fatty or tough meat like beef brisket, beef ribs, pork spareribs, or lamb shoulder. For that signature smoky flavor, you need wood chips. Apple, maple, mesquite, and hickory are the best wood chips to use. There is some discrimination when smoking meat on your own. To prevent food poisoning, be clean when working with uncooked meat. Wash surfaces and your hands regularly, separate meats in different stages of preparation, and cook & chill using proper temperatures. Defrosting the meat properly is an important step in the process. Defrosting while smoking can cause bacteria to breed within the meat. Remember, smoking takes longer. Regular grill cooking happens much faster and the bacteria would not have time to grow, but with smoking it is a real possibility.

Smoking meat is by far the paramount means of achieving that desired flavor but it also requires the most effort. With the benefits of our up to date barbecuing tools the equivalent results can be realized without all of the extra work involved. The fastest way to add the smoke flavor to any meat is by using liquid smoke. This can be added to any food from baked beans to grilled fish. There are several pitfalls to this item as it does not impart a true smoke flavor to your recipe nor should the liquid be employed on an ongoing regular basis. We recommend this product only to add flavor to homemade sauces. You can use your backyard gas grills smoker to smoke meats. Several producers of grills now include a smoke trough where you can insert a mixture of wood chips, pellets or chunks of hardwood for use as smoking material. The hoods on these grills generally call for closure when meat smoking is needed. If you have an older grill which lacks the trough don’t worry, as you can buy a smoke box at your local houseware outlet, or you can put together your own out of aluminum foil pockets to hold the wood pieces. The only problem with using the gas grill smoker for smoking is that the grill tends to cook the meat too rapidly. Do not forget that the art of correctly smoking meat is to cook the meat slowly over a longer period of time at lower temperatures. Making use of the typical backyard grill setup for smoking the meat can result in the food being done much too rapidly while failing to impart the desired smoked wood flavor. This is why you need low temperatures and the right tool for the job. Fortunately such equipment is available today without breaking the bank.

Smoking meat is great for providing a warm and friendly atmosphere for guests, perhaps inside a nice gazebo or around a picnic table. Most of us enjoy the simple act of staying outdoors and eating tasty grilled meat but it often doesn’t cross our minds that what appears to be healthy grilling can turn out to be less than healthy. Heterocyclic amines and polycylcic aromatic hydrocarbons may sound like complex words to most of us, but if we look closely into their meanings we may see grilling in a whole different way. Heterocyclic amines are cancer causing substances that appear linked with the grilling of muscle meat and they have been shown to possibly cause cell mutation in animals and perhaps even in humans.

Polycyclic aromatic hydrocarbons, for example, are cancer causing substances produced by fats leaking onto the hot coals and then being released through the smoke. The smoke created releases these compounds which coat the meat. There is a silver lining though! The above cancer promoting compounds do not necessarily mean that you should ban grilling from your summer time gatherings. There are some steps you can take to reduce the amount|number of these substances from coating your meats. Marinate your meats before grilling and grill a lot of vegetables along with the meat to avoid filling up on meat alone. Also, do not overcook or char your meat. The more charring, the more cancer causing compounds will be formed and found on your chicken. Cook your meat slower and at lower temperatures, and grill every other night because in moderation, grilling and meat smoking can be guiltlessly enjoyed.

Popularity: 7% [?]

It’s getting warm and we’re starting to grill out.
Do you have any good grilling tips? Recipes? Secrets??

Popularity: 1% [?]

Few people do BBQ better than Big Bob Gibson, who runs his own BBQ restaurant in Decatur, Alabama, and thanks to his partnership with his grand-son-in-law Chris Lilly, has produced a quintesentially Southern style tome of BBQ magic.

The book contains everything for the novice and intermediate BBQ chef to take on board and use in their day-to-day cooking including a large selection of glazes, sauces, slathers and spicy dry-rubs.

The reader has the opportunity to learn from the guru’s decades of experience in both personal and competetive barbecue. where he and Chris Lilly impart their vast knowledge of BBQ food, recipes and cooking techniques.

Amongst the many topics contained within the book, wood flavors are covered in detail, revealing what type of woods work best with certain types of food, how to use the correct heat, whether you are using a charcoal or gas grill, or even a ground-based BBQ pit.

The recipes contained within the book are much more than the re-iterations of run-of-the-milll barbecue recipes found in other publications, and a short while spent reading through them will reward the reader with a wealth of hints and tips that unlock the secrets to cooking the best tasting pork, beef brisket, poultry and ribs.

Bob Gibson’s book doesn’t stop at savory offerings either, included within his book are Lilly’s own dessert recipes, which included show-stopping dishes such as “Big Mama’s Pound Cake” which by looks alone is a dessert that simply must be tried.

Competition BBQ Secrets is chock-full of fantastic photographs which capture the essense of great BBQ food, along with simple and easy to understand guidelines, as well as a slew of engaging stories.

While the book clearly aids the novice and intermediate BBQ chef in creating sensational food, it doesn’t forget about the bare-bones basics of BBQ such as how to start a fire, the correct use of coals and the best type of grill to use.

Far more than a straight-up BBQ recipe cookbook, Bob Gibson’s Competition BBQ Secrets is much more like an encyclopedia of BBQ as it contains invaluable background information that is so very hard to find.

Competition BBQ Secrets is available as an e-book as well as in paperback format, and is undoubtedly an invaluable guide for anyone who enjoys cooking or eating BBQ food.

Popularity: 1% [?]

Are outdoor electric grills/bbq’s safe?

Popularity: 1% [?]

Aside from steaks, chicken wings, burgers and hot dogs of course.

Popularity: 1% [?]

Sutter Home’s Build a Better Burger® Contest Ups its Grand Prize to $100,000 in Honor of the 20TH Anniversary
Contest Opens March 1 and Closes July 31 (PRWeb Feb 26, 2010) Read the full story at http://www.prweb.com/releases/Sutter_Home/Better_Burger/prweb3651534.htm

Read more on PRWeb

Popularity: 1% [?]

• SILVER GREY
• Functional but also very beautiful.
• AVAILABLE IN LARGE QUANTITY WITH YOUR PERSONAL LOGO
• 100% COTTON
• GREAT GIFT IDEA

Product Description
The heat resistant outer fabric of this mitt also resists stains, and that sure does come in handy when you’re messing about with marinades and sauces and slabs of ribs. The design features extra coverage of the forerarm, so that you can flip burgers and turn steaks in comfort…. More >>

BBQ. GRILLING OVEN MITT 16 X 7 SILVER GREY

Popularity: 1% [?]

If you are planning to do a lot of backyard grilling, most people recommend a natural gas grill over propane.  In general, grills that use natural gas are safer and prepare better tasting food. Also, they offer a high level of convenience. You can use the same kind of gas that is already used in your house.  Backyard chefs, who just want to casually cook some food for friends or a party, usually do not like dealing with the hassle of refueling a propane tank.  With a natural gas grill, you also don’t have to worry about running out of fuel since it is coming directly from your house.

Propane grills do provide more cooking power. However, on the other hand, the price of natural gas is generally lower than that of propane. In some areas, it will cost you about 1/3 the price of propane! This means that even if it takes a bit longer to cook your food, you will save money in the long run with a natural gas grill. Another plus for gas grills is that they are more eco-friendly than propane grills. The smoke that is released is cleaner. If you have people at your backyard get-together who are sensitive to smoke, they will be thankful that you are using a gas grill instead of one that is fueled by propane.

Another major pro for natural gas grills is that there are quite a few very impressive models of grills that you can buy. A Weber, for example, is a popular brand with people who care about owning the best appliances. Weber makes a grill with six stainless steel burners called a Weber Summit Grill.  The company calls this Weber Summit Grill line, “The Pinnacle of Grilling.”  This particular grill has a wide variety of features that will make your cooking not only easy, but also delicious.  Special touches on the Weber Summit Grill include features like a snap-jet individual burner ignition system, 6 tool holders, a Weber cookbook, and stainless steel flavorizer bars.

After using a Weber natural gas grill, especially products like the Weber Summit grill, many people find it hard to go back to the regular stove or the microwave.  An owner of a Weber product usually feels like grilling year-round!