COMPETITION TEAMS Doug started out with two old rusty trailer axles and built his cooking rig, includingthe Graphics is what Doug does for a living when he is not bbqing. http://www.americanbbqassociation.com/teams.html
Extractions: COMPETITION TEAMS Championship Barbeque Competition Team "On the Road Again" An awful lot of us like to cook barbeque. Even more folks like to eat barbeque. Some of us even like barbeque so much we will cook in competitions and occasionally judge a competition. But how many of us love barbeque so much we could spend 41 weekends a year on the road cooking with some of the best competition cooks in the world? I know of one couple who did just that last year and will probably do it again this year. Johnny and Trish Trigg of Texas are well known on the competition barbeque circuit and if there is a cook off going on between February and November, they are likely to be there. They are sometimes on the road for two to three months at a time. Barbeque is their retirement, traveling the country, seeing the sites, enjoying the road and most of all, cooking great barbeque! The team name is Smokin Triggers and they are one of the most successful teams on the barbeque circuit. And well they should be, cooking 40 or more contests a year. I have had the good fortune of cooking next to the Triggs on several occasions and despite being fierce competitors, they are some of the nicest folks I have ever met.
BBQing And Beer General Settings Group Name bbqing and Beer Internet Address http//moneycentral Food Dining Keywords BBQ, Barbecue, Barbeque, Grilling, cooking, Beer, Ale http://moneycentral.communities.msn.com/BBQingandBeer/settings
Boars And Hogs Tips on bbqing Pork Ribs Here is a surefire method to barbecuing ribs on the Weber.It takes two hours cooking time, but I guarantee that the meat will fall http://internationalhunters.homestead.com/BoarandHogs.html
Extractions: 1 stick of butter6 cloves garlic, minced 1 cup white wine vinegar 1 teaspoon cinnamon 2 whole cloves 1 tablespoon dry mustard 1 teaspoon chili powder 1/2 cup brown sugar 2/3 cup ketchup 1 cup water salt and pepper Melt butter in a saucepan; add the chopped onion, and minced garlic, until they just begin to brown. Add white wine vinegar, cinnamon, whole cloves, dry mustard, chili powder, brown sugar and ketchup. Stir, then add water and blend. Bring to a boil, lower heat to simmer, add salt and pepper to taste, and simmer for about 20 to 30 minutes. Here is a sure-fire method to barbecuing ribs on the Weber. It takes two hours cooking time, but I guarantee that the meat will fall off of the bone and the ribs are delicious with a nice smoky flavor. I prepare my ribs with seasoned salt and Louisiana hot sauce and thats all. Almost everyone in my family has a different favorite B-B-Q sauce.
Sacbee.com -- Chat bbqing a Turkey. The suggested cooking time is also less than in a conventionaloven (I am using an indirect grill method) by almost an hour. http://forums.sacbee.com/cooking/
Extractions: Gwen Schoen's answer: The Weber folks say plan on 11 to 15 minutes per pound and to use an indirect heat method. They have lots of advice on grilling turkeys on their Web site at www.weber.com. An instant-read thermometer is a great help when cooking on the grill. Most grocery stores with housewares sections carry them. They are in the $10 range. Posted by boyserdog
How's This? I got suckered into bbqing for a church gathering of 300 people sept 7. The menuewas already planned and I am responsible for cooking the boneless, skinless http://www.barbecuebible.com/wwwboard/messages/4592.html
Extractions: Follow Ups Post Followup Ask the Grilling Guru FAQ Posted ByScott on August 21, 19102 at 14:30:57: In Reply to: help me posted byjuliann bliss on August 14, 19102 at 21:34:12: Juliann, I feel for you! Unfortunately I have no experience in this kind of thing, but it looks like Estes Reynolds does. Try reading this web page at the link below, and then it looks like you could even call or email him with specific questions. And make sure and enlist many volunteers-manpower can make up for a lot! God bless you too, and good luck. Scott : Please help me. I got suckered into bbqing for a church gathering of 300 people sept 7. The menue was already planned and I am responsible for cooking the boneless, skinless chicken breasts, and sirloin roasts. We have rented large bbqs and rotisseries. I am in need of advice on marinates, and how to go about cooking the 100lbs of sirloin(to what degree of doness ect). Any advice would be much appreciated. God Bless you. Juliann E-Mail: Subject: Comments: : Juliann, : I feel for you! Unfortunately I have no experience in this kind of thing, but it looks like Estes Reynolds does. Try reading this web page at the link below, and then it looks like you could even call or email him with specific questions. And make sure and enlist many volunteers-manpower can make up for a lot! God bless you too, and good luck. : Scott : : Please help me. I got suckered into bbqing for a church gathering of 300 people sept 7. The menue was already planned and I am responsible for cooking the boneless, skinless chicken breasts, and sirloin roasts. We have rented large bbqs and rotisseries. I am in need of advice on marinates, and how to go about cooking the 100lbs of sirloin(to what degree of doness ect). Any advice would be much appreciated. God Bless you. Juliann
BBQ Vs Grilling (However, as typical in this oldfashioned way of bbqing, everyone is t believeI have any recipes in this Web Site that calls for direct cooking (ok popcorn http://www.grilldog.com/Recipes/BBQvsGrill.htm
Extractions: Washington D.C. 1990... I was 30 and living in the Washington D.C./Northern VA area and generally enjoying life and had also been just recently married 6/30/90. After about a year, The Wife and I bought a lovely home and lived in our elegant suburban Love Nest on Wood Mouse Court in Burke, VA. (because there her Dr Dad and Overbearing Mom, just might approve of the location (They Lived in Miami?). During my Time at Wood Mouse Ct, The ONE thing that my wife and I both loved to do was entertain... It was September and I was working hard at my desk (reading the Washington Post and drinking a Diet Coke) and noticed that several of the local BBQ stores were having sales on different brands of BBQ Grilles. I happened to share my cubicle with a good buddy of mine (Don S) and I mentioned BBQ Sales to him. He steered me towards the Weber Brand of BBQ Grilles. In fact, I laboriously endured an hour of him singing songs of praise, worship and admiration over this instrument of food preparation (I thought he was nuts, on drugs or at least a paid infomercial by Weber Back at our cul-de-sac of paradise we called home, I unpacked the Boxed Weber and in about 20 minutes had (I thought) thoroughly, expertly and professionally (I didn't draw any blood) assembled my first Weber Grille. The Wife, having supervised every aspect the construction process, felt that although my construction skills, in her estimation, were grossly inadequate, she was forced to admit, the Grille looked nice.
Chef Norm's Collection But, I do really enjoy eating so cooking is the natural progression of Norm's PersonalSauces Sauces for Basting, bbqing or Mopping for beef, chicken, fish and http://www.chefnorm.com/Chefnorm.htm
InfoWest's Back Door When he's not behind the scenes here, he relaxes by bbqing, biking, mowing Cassidyenjoys cooking in spanish olive oil, BBQ'ing Morrocan delights, geocaching http://www.infowest.com/About/Backdoor/inside.php3
BBQ's How it started Outdoor bbqing (grilling and BBQ) is so enjoyable that it has BBQhas the added advantage of keeping the heat, smoke and cooking mess outside http://www.bendfireside.com/Pages/bbq.html
Extractions: How it started: Outdoor BBQing (grilling and BBQ) is so enjoyable that it has developed from a summertime ordeal of sometimes burnt food, into a year round delight of great food. Outdoor BBQ has the added advantage of keeping the heat, smoke and cooking mess outside, while producing unsurpassed flavor in foods. Serving a marinated tenderloin, or salmon fillet, hot from the gas grill during a snowy Central Oregon winter's evening is a real treat. Which one? We usually have 25 to 30 different quality grills to look at in our store. These grills have been selected because they have the combinations of features and quality that most people are buying. Stop by Fireside and we can show you all the many features so you can decide which will be best for you.
Extractions: The secret to successfully BBQing chicken is to lightly brown the bird at moderate to high heat for a few minutes, then move the chicken over to the cold burner. Reduce the flame to medium or low. Season chicken and add your favorite seasonings or Grillers Choice BBQ sauce, close the lid and sit back and relax. Your chicken will be done to perfection in 15-40 minutes depending on the size of pieces. If you are using the indirect method of grilling put the sauce on early. The sooner the better. If you are using the direct method of grilling, wait until you have turned over the food so the sauce does not burn. To reduce cooking time, try pre-cooking large cuts of meat, poultry and vegetables in your microwave and finishing them on the grill. Greasy foods such as ribs can be pre-cooked to remove some of the fat and prevent grilling flare-ups. Call us at 888-734-4702 to place your order for Grillers Choice Barbecue Sauce now! Products Recipes Grilling Tips Nutrition ... Home
Haygood Cooking Haygood cooking. We love to eat. I grill all the time and every summerI'm grilling about every other day. Other Recipe Links. bbqing Sites. http://www.haygoods.net/vicksburg/cooking/
Adventures Of The Graduate Group - BBQs Kamiak Butte Looking Out Onto The Palouse, bbqing With A Fusion Researcher, Weibegins cooking her meat. ) Weiya poses for an excellent action shot. http://www.mrnuke.com/wsu-gradgroup-summer.shtml
Past Questions However, if you are cooking a large cut of meat, you may have to replenish thesmoking medium (pellets, wood chips Thanks for the question and good bbqing! http://www.grillsmith.com/askarchive.htm
Bomis: The Home/Recipes/Barbecue Ring bbqing tips from the pit, sauces, restaurant and catering information from one ofthe top BBQ Deeppit pig roasts, clam bakes, and wild game cooking information http://www.bomis.com/rings/Mrecipes-barbecue-home/
BBQ Flareups cooking with Some BBQs How to Avoid Embarrassing Flareups. also be time for you tolearn about the flare preventing and superior technique of indirect bbqing. http://frankaboutfood.com/bbq-flareups.htm
Extractions: The season is upon us so it is time to clean the grills, replace the ceramic coals and check the connections and the tank on our grill if you have gas as most of us do. It may also be time for you to learn about the flare preventing and superior technique of indirect BBQing. This technique is used for all grilling and even is effective for grilling of steak, hamburgers and hotdogs. It simplifies and improves the grilling of fish, chicken and vegetables. It works best with a three burner unit, but can be done with a two burner. It can even be done with charcoal but that is somewhat cumbersome. In all cases, begin by preheating the grill for about 10 minutes with all burners on high or the lid on the kettle and the ashes turned to gray. Abbreviations are H for High; M for Medium L for Low and O for off. Thus HLH would mean that the two outside burners are on high and the middle burner is on low MOM would mean two outside burners on medium and middle burner off. In all cases except for fish, the technique begins by searing the meat to keep the flavor in and then finishing with reduced heat.
ASNN: Followup bbqing is so much fun, and allows you to do interesting things, like grilling asparaguson a pie rack on the grill or cooking whole garlic cloves (great on http://clownsofdeath.com/archives/000034.html
Extractions: Main So I've discovered that my blog looks horrible if the blog entries don't extend past the mustard sidebar on the right. In addition to finally figuring out a good reason to stay on top of blogging, I now have to fill this space to make my blog look right again. (Now, I hear some of you snorting and saying that I should just fix the HTML. That's a good idea, but posting is so much easier than trying to figure out XHTML/CSS, especially when you are as design-illiterate as I am.) So... what to talk about... hrm... oh, more fun about our new little town. I found an old gas station with the pumps that don't even have pay-at-the-pump up there. Turns out it has a better beer selection than any full-on liquor store I've found here in Palmdale/Lancaster. I saw a variety of three Porters (my favorite), a number of non-Guiness stouts (including a Russian stout, which looked incredibly intriguing), and a line of Scottish beers. The selection is not quite as good as Good For What Ales You (ugh, NOW I bet they wish they would have taken me up on the offer to fix their web site) in Muskegon, but certainly better than your run-of-the-mill gas station or grocery store. A happy surprise. Another point about cooking: get a grill and learn to love it. BBQing is so much fun, and allows you to do interesting things, like grilling asparagus on a pie rack on the grill or cooking whole garlic cloves (great on toast!) to go along with your steak. Or corn on the cob.
Outdoor Home $2,379.00, Good outdoor cooks prefer cooking over a real fire. You too can discoverthe secret of perfect smoking, bbqing and grilling all on one grill! http://www.outdoorhome.com/ITEMdetailed.asp?productID_FK=166
