Semantic Views demo

Post Random BBQ Plate Pictures Here

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If you BBQ it, take a picture of the plate and post it here.

Herb & Spice Chart

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I found this on the internet many many years ago and it has been very very valuable to me in designing my own rubs. I hope you find it as useful as I have.

http://www.foodandnutrition.com/appendix/spice_chart.htm

What to expect when buying lump coal for BBQ - there will be waste.

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2 - 40# bags of Lazzari Lump

How do I cook a juicy well done Burger?

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Juicy and well done are two words that don't normally go together. However there are many people out there that want their Burgers Well Done.

BBQ Post Request - Indoor Smoking

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Hello BBQ Pros -

New Toy

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Weber Smokey Mountain 22.5

Got it last night, time for some 'cue

Hard Coal for the BBQ, Never use Charcoal?

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In an old recipe collection book (1960) I have read the following on bbq

"Never Use Charcoal for Broiling

Charcoal absorbs great quantities of poisonous gases. It is used for this purpose in gas masks. It will absorb ninety times its own volume of ammonia gas. Most charcoal briquette contain quantities of wood alcohol and acetic acid. These fumes are given off as the briquette burn and are extremely toxic.

Asian Rib suggestions

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Alright peeps, here's the deal. My sister in law's boyfriend (prof chef, CIA trained, but very cool, not snobby guy at all) has told me we are doing a pork baby back rib cookoff in a couple of weeks when we go down to NC to visit. I know he'll smoke me, but since it's all in good fun, I've decided to go Asian since I know he'll probably be doing bbq.

Smoking bacon and ham's

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Ok I have tried to cure and smoke my own bacon and hams. I have used two different curing methods, as well as two different smoking methods.
Cures by brine which consist of using 2 cups kosher salt, 2 cups brown sugar, 1 1/2 table spoons ground nutmeg, 1 teaspoon of insta cure (pink salt) per 5 pounds on meat,1 cup real maple syrup and 5 quarts water, brought solution to boil for 15 to 20 minutes and then cooled overnight. Submerged meat in cooled brine for 7 to ten days. Then rinse in clear cold water.