BBQ 101: An Introduction to Smoked Meat, part 3 of 3 Having covered smoker types, fuel types, meats, and the essence of what BBQ is, we are left with a few remaining questions. In Part 3 of our BBQ 101 series, we’ll address bark, rubs, sauces, competitions, and a few other odds and ends that …
BBQ 101: An Introduction to Smoked Meat, part 2 of 3 As we continue a look at the basics of barbecue, we come to the important choices of what kind of smoker to use and what kind of meat to cook. With the profusion of smokers on the market today, the choice can be daunting, …
A smoked brisket in all its glory. Barbecue is perhaps the iconic American form of cooking. We borrowed everything else, but the various regional styles of BBQ in America are ours. Today, the interest in BBQ is growing like never before, with local competitions springing up all over and slow-cooked, smoked meats making their from …
We get this question a lot: “What kind of thermometer do I need?” The simplest answer is that you actually need two thermometers: 1) a digital instant-read and 2) a cooking alarm thermometer. Why two? Because they do different things. TWO KINDS OF FOOD THERMOMETERS An instant-read thermometer allows you to quickly check the temperature …
Select the printer icon to print article Temperatures, Ordering, and Buying Valentine’s Day is one of the biggest dining-out days of the year with reservations made weeks or months in advance and special menus presented by chefs around the country. Can you guess what one of the most popular dishes is? Steak, usually filet. Why? …
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