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The cooler weather is here and the weather is spectacular for outdoor cooking! Now, is the time to maximize your grill and savor the flavor.


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  Judging Classes

So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.


Check out the 2013 Judging Classes and find one near you!
 

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Continued from page 2

  • As we said, grilling is cooking over direct heat. When grilling, we are seeking to cook smaller pieces of meat and vegetables faster than when barbecuing. Some of the foods that are excellent for grilling are chicken breasts, hamburgers, hot dogs, pork chops, steaks as well as sliced onions, squash, corn on the cob, and many more. Since the heat is directly beneath the meat, it requires more frequently basting/turning and attention to when the food is done. It also allows use of stronger flavored woods such as hickory and mesquite. In addition to everything else, it also takes less time for cooking and the pleasurable task of eating may commence earlier! Take notes!

    Barbecuing, on the other hand, entails slower cooking with indirect heat and smoke with larger pieces of eat such as briskets, roasts, hams, whole chickens and turkeys, pork tenderloins and Baby back ribs It is Barbecue'n's hope and desire that each person takes outdoor cooking at a comfortable pace to ensure that the experience is both enjoyable and fun! No cheating now!

    Using the information contained within these pages should allow each person to experiment, play and have a grand time trying out new skills, tips and techniques. To turn out great products, one usually screws things up occasionally. Mistakes are the best teacher of all! It won't be long before the neighbors smell their way into your backyard, so relax and enjoy the trip! Study hard!

    Later on, we will discuss the individual peculiarities of both charcoal and gas grilling and barbecue-cooking. But for now, we will be discussing items that are in common to each form of outdoor cooking. Learn these items well for a firm foundation for future improvements. Review your notes!

    Got this down? . . . . . . . GREAT, now lets move to the basic lessons . . . . . .

  • Basic Lessons of Grilling and Barbecuing - Go here first!

    Wood & Charcoal Grilling

    Gas Grilling

    Barbecuing

The Barbecue Store

Bulk Wood Chips
Here's a great money saving idea.  Wood chips and chunks never go bad. So why not order them in money saving bulk boxes?  Simply keep them in a dry area and use as needed!

Click & Order Your Bulk Chips & Chunks TODAY 


Bad Weather? Too hot or cold? Know what your bbq pit is doing with these Wireless Thermometers
Bad Weather?  Too hot or cold? Know what your bbq pit is doing with these Wireless Thermometers


There's not a better BBQ glove. Stylish Suade, lined and double protected from the elements.

There's not a better BBQ glove. Stylish Suade, lined and double protected from the elements.
FlameX Leather Gloves

Get all of Smoky Hale's wisdom and become the best cook around. Learn to do it right!

Get all of Smoky Hale's wisdom and become the best cook around. Learn to do it right!


When cold, romance or just having to burn something, our designer firepits will do it all. Get free shipping on SoJoe FirePits today
When cold, romance or just having to burn something, our designer firepits will do it all.  Get free shipping on SoJoe FirePits today

Visit The Barbecue Store Today!Visit The Barbecue Store Today!
Visit The Barbecue Store Today!

FREE WINE @ The Barbecue Store
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