Barbecue'n On The Internet - Smoke 'N Fire Enquirer

Hi %CUST_1%. We hope you're enjoying more daylight for cooking when you get home each evening. Daylight savings time is a really cool thing!

Despite the recent cold weather the last few days, spring is here and the weather is becoming more conducive for backyard entertaining.

Now is the time to begin retrieving your barbecue pit or gas grill from storage and checking it over to ensure it is in peek performance for this year's cooking season. Brush off the cobwebs, check for rust and crank it up to insure it's ready to go.

Have you decided on purchasing a new gas grill this year? There are so many different types and styles. We have a buying guide which review many of the various options that are available on new grills. To learn more: Click Here

Dogs, Burgers, Steaks, Chops, Ribs, Shoulders, Chicken, Sausage, Tenderloins, Seafood, Veggies ... What's it going to be?

Each year, millions of folks begin dreaming of lounging by the pool, kicking back in a hammock or just cooling their heals in the shade while tending the BBQ pit in anticipation of smoke flavors combining with fine meat to create a delectable meal.

"Type 'B' personalities" are content to sit back, enjoy what they've been doing for decades and simply enjoy life. A wonderful objective.

Others, like you, are desperately seeking ways to improve on techniques and results. Obviously, we'll call you guys 'n gals "Type 'A' personalities who we cater to. We have tons of resources for you to read, watch and review to become better backyard chefs.

In our "Kick-Off" edition for the 2008 barbecue season of the Smoke 'n Fire Enquirer, we want to offer some suggestions, ideas and resources on your road to becoming a much better outdoor cook!

Be Safe: This is #1 Have all of your equipment clean, tested and in good working condition. Be ready to go when the urge strikes.
Be Prepared: Have at hand everything you are going to be cooking with ready to go. Charcoal, propane, tools, and don't forget the cold drinks.
Take your time: Don't rush in from the store, panicking that the fire needs to be started at the same time the food needs to be seasoned!
Enjoy the Process: Once you have things going smoothly, pretend you are a type "B" person and relax by the pit, in the shade with a great cool drink in hand. Smoky says "A relaxed cook makes the meat more tender".
Let the pit do it's thing: When barbecuing, please don't go lifting the lid every 5 minutes. Set it up properly check on it every 30 minutes or so and then just let it go. If grilling, you may want to place the meat not directly over the most intense heat and let it cook a little slower ...unless you are doing steaks, of course!
Enjoy the meal with good friends and family: Enough said!

I know, I know... "Yo mama" told you just the opposite... When we talk about "playing with our food", we place a completely different spin on the "playing" scenario. What we are talking about would amount to looking at one of the recipes from Barbecue'n On The Internet, or a recipe selected from a good barbecue book and think, "Now, what is it that I can add to or how can I change this recipe make it even better?" After all, there are as may different tastes as there are palates.

In order to accomplish "playing with your food" successfully, be sure to take appropriate steps to get the most from this year's cooking season. We have lots of tips and techniques to help accomplish your goals. The following are links to some timely topics for getting started this year...

	Beginner's Pages: As with most new beginnings, beginners to outdoor cooking may find themselves a little overwhelmed. However, with a little guidance and hand holding offered in this section, you too can become an accomplished backyard cook and really enjoy the outdoor cooking experience.
	Ten Rules to Better BBQ: Take time now to review each of these steps and memorize these BASIC RULES for developing better and more consistent barbecue. These " rules" are tried and true.
	Glossary of Barbecue Terms: Smoky Hale, notable baster extraordinaire, begins your road to better barbecue with some important definitions so everyone begins on the 'same page' when discussing barbecuing techniques.
	Championship BBQing Techniques: Are you good? Check this step-by-step instructions to cooking the way the professional cook off teams select, prepare, cook, test and present their entries.
	Ask Smoky Section #1 Got a question? Smoky has probably already answered it. Be sure to check out both sections. Ask Smoky Section #2 There are many more of Smoky's FAQ's located here.
	Talking about Recipes? Remember playing with your food? Here are some fabulous recipes for you to start working on!

Great Ideas, Recipes and Techniques!

Top Shelf Products @ The Barbecue Store
Gas Grills Complete Line of Lynx Grills and Covers	Rotisseries Portable Pit Rotisseries for all Size Pits	More Smoke Smoke Pistol Generator Fits onto any Unit	Bags of Smoke Bag of Smoke are Ready When You Are	The Best! Electric Smokers - Easy and Reliable

REFERENCES & TOOLS:	Gas Grill Parts \| Dry Rubs \| Rib Racks \| Charcoal Starters \| Hooks, Paws & Tongs \| Spatulas, Tongs & Forks
OTHER THOUGHTS:	Beginner's Section \| Championship BBQing Techniques! \| Woods for Smoking and Grilling \| Barbecue Cooking Classes \| Wood-Burning Smokers \|

Barbecue Rib Rub

Most all of us, as well as our friends, enjoy wonderfully wood smoked, barbecued pork ribs fresh off the grill. With a little time and effort you can consistently be producing some of the finest ribs found anywhere!

Lots of Ribs

Let's begin by collecting the following ingredients:

1/2 cup brown sugar
1/4 cup paprika
1 Tbs black pepper
1 Tbs salt
1 Tbs chili powder
1 Tbs garlic powder
1 Tbs onion powder
1 tsp cayenne
1/2 tsp cinnamon
Yellow mustard

First, combine all of the above dry ingredients in a non-reactive bowl. After you have removed the membrane from the ribs, take a basting brush and placed a thin coat of the yellow mustard on both sides of the ribs. Next, sprinkle the ribs with the dry ingredients. Cook ribs over indirect heat where the coal/flames are on one side of the pit and the meat is on the other side. Baste occasionally with a basting mop and basting sauce. Cook until the ribs at 225° until done, when lifted on one end with tongs, the meat just begins to come loose from the bone. Slice and enjoy.

For great information on preparing
Championship Ribs, Click Here

Enjoy!

It's time for barbecue!

Old Smokey Contest Winner

Each newsletter we give away one heck of a grill to one of our lucky readers. By far, the Old Smokey Grill is our largest selling portable charcoal grill because of its durability and ability to produce great tasting food. There is only one winner each month! The winner of this month's Old Smokey Grill - #18 is:

Renee Simmons

Hey Renee, please send us the email address used when you signed up for the Smoke 'n Fire Enquirer and we'll validate your address. Congratulations! For everyone else, we'll have a new contest next month and will be drawing from the same list you are on!

Are you receiving The Barbecue Store Newsletter?

If you're interested in discovering the newest innovations in outdoor cooking tools, and equipment, you'll love The Barbecue Store Newsletter. Each month we announce what's new in outdoor cooking gear as well as offer over 30 products that are on sale. A lot of the time, we have a store-wide sale in addition to the 30 sale items. But you'll only get the "skinny" on the new products by signing up for the newsletter. SIGN UP TODAY!

REQUEST FREE CATALOGS!

Looking for a new pit this year? Now there's a great way to request a free catalog from selected manufacturers of quality barbecue pits, grills and smokers. If you're interested in receiving information on some new equipment, Click Here.

If you are a manufacturer and would like to offer catalogs to our tens of thousands of weekly viewers, let us know!

Charlie McMurrey, The Smoke 'N Fire Enquirer
11220 S. Hwy 6, Sugar Land, TX, 77478, USA
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