The Smoke 'N Fire Enquirer Is Sponsored by:

You should come see our GREAT NEW PRODUCTS FOR 2007!

Now is the time to be planning your backyard activities!

---

---

---

Shop today for your Free Basting Mop
(an $8.49 Value)

Hi %CUST_1%,

In each issue of the Smoke 'N Fire Enquirer we offer you unique tidbits on all aspects of outdoor cooking. You would have to search high 'n low to collect the unique information we offer - - - all for FREE! Keep on smoking!

By supporting The Barbecue Store in your purchases we can offer you more great techniques to cook by.

Hi %CUST_1%,

Let's not ever forget those who have made this country safe.

Memorial Day is this Monday (the 28th)! It's a time to pause with solemn gratitude and deep respect for all our fallen service men and women who have given their lives for our country and our freedom.   In our newsletter from The Barbecue Store we mentioned these same sentiments along with the following comments about my dad and his WW2 stories:

"My dad is now 83 years young and remembers WW2 as if it had just happened.  I love to hear the telling and retelling of his story because I know he is proud of what he did and so am I."

In a subsequent message I mention that my dad was in the early moderate stages of alzheimer's but was still very proud of his accomplishments in the war.

We receive the following comment from Greg about his dad....

"Charlie, I started taping my Dad's memories of the war but only got up to the Battle of the Bulge before he passed away.  I had heard verbally what he remembered, but not the same as on tape for his total recollections.  

So Sad. 

My dad was also starting Alzheimer's and could recollect 60 years ago but not yesterday. 

My honor goes to your father this month.  Great Honors to that Great Generation."

We want to thank all of the veterans, our currently enlisted men and women as well as their families who make sacrifices to protect our national freedom. A BIG THANK YOU! "

Memorial Day also marks the beginning of the outdoor cooking season. It's a time to invite friends and neighbors over for relaxation, cool refreshments, wonderful conversations and delicious food.  Ladies and gentlemen, start your pits!

Memorial Day is a Q'en Day Start Your Pits!

Today's Topic: Simple Successful Tips For Memorial Day 2007

Also in issue we have for you ...

 Cool New Store Items & Store Sale
 Old Smokey Contest Winner
 Free Basting Mop Offer Goes On!

Want to hear a particular topic? Let us know!

Did you miss our last issue? Read it here!  It was all about adding smoke flavor to your foods.  It is a great resource.  Print a copy for future use.

All the best to you and Keep On Barbecue'n,
Charlie McMurrey

P.S. GO FIRE UP THE GRILL ... NOW!

Simple Successful Tips For Memorial Day 2007

Today, we're going to hit upon a few topics to make the first holiday outdoor cooking event a reason for celebration and one to be remembered all summer long.  We'll will begin with some basic topics and suggestions then steer you to some references on our site which will discuss in greater detail how to perfect your techniques.  We wish all of you the best of outdoor cooking events not only this summer, but for a lifetime!

Hi, What you are looking for is not a Barbecue but a grill/pit that can produce barbecue or broil hamburgers and steaks. Just for guys like you I put a section "All About Grills" in "The Great American Barbecue & Grilling Manual" with chapters on design considerations, construction materials, plans and illustrations and it asks questions which help you define your needs so that what ever you choose will fit your needs. It also teaches how to get the maximum pleasure with minimum effort. Click into the Barbecue Store and check it out. It sounds like you want to learn to barbecue which takes hours but also have to broil quickly to keep down the mutiny. So you need a grill/pit that will do both and you need to learn how to do both with minimal effort. When I was barbecuing for a hungry crowd, I usually had some edibles coming off at various times during the long barbecuing process. Hot dogs, brats, sausages, chicken wings, corn on the cob, etc. can be served at intervals while the big stuff keeps on cooking.   Have fun, Smoky Click on image of Smoky to view his entire column

Some great new products @ The Barbecue Store
BBQ'rs Delight - Variety Sampler	Cast Aluminum Small Reversible Griddle	Portable Gas Detector	Olive Wood Branches	Flip N' Easy Rectangular Basket

REFERENCES & TOOLS:	Bug Zappers | Grilling Baskets | Smoker Boxes | Cooking Tool Sets | Grill Cleaning Supplies
OTHER THOUGHTS:	Beginner's Section | Championship BBQing Techniques! | Woods for Smoking and Grilling | Barbecue Cooking Classes | Wood-Burning Smokers |

Above are just a few of our new items for the new barbecue season 2007. Click here to see all of the great new items! Happy Barbecuing! Looking for Gas Grill Parts? CLICK Above Ok, here is part where we get after it ....... By now you probably have some idea of what you plan on cooking, so let's get you some help in preparing the finest Memorial Day event ever.  Look over the following links to our most popular areas, then click on the topic that best describes your interest or curiosity.  Remember, Have Fun! Beginner's Section Championship Pork Ribs Burgers 'n Dogs 10 Rules of Cooking Shoulders 'n Butts Choosing The Right Grill Proper Temperatures Using Charcoal 'n Wood Chips Recipes! I want to look at the whole site to decide! An interesting quote to ponder from actor Jeff Foxworthy: Guys like grilling for the sheer danger of it! Hummmmm, hopefully you've been paying attention to us a little better than this!  Good luck and have a great holiday from the guys 'n gals at Barbecue'n On The Internet! Silky's Memphis-Style Barbecued Ribs From Paul Kirk's Championship Barbecue Book - Over 470 Pages If you are ever in Memphis, you need to look up Silky Sullivan.  He owns a pub called Silky O'Sullivan's and he will entertain you with stories about his Legendary BBQ in the good old Irish tradition.  There's more Memphis than Irish in these ribs, though, so don't let him fool you.  Three slabs 3.8 and down loin back ribs  2 TBS seasoned salt  1 Tbs coarsely ground black pepper  2 cups apple juice 1 cup red wine vinegar  2 cups chopped onions  2 cloves garlic, chopped  1/4 cup prepared yellow mustard 1/2 cup firmly packed light brown sugar 1/2 tsp Louisiana hot sauce 2 cups tomato ketchup 2 lemons, thinly sliced 1.  Prepare an indirect fire. 2.  Prepare the ribs by removing the membrane and trimming away any large pieces of fat.  Sprinkle evenly with the seasoned salt and pepper on both sides, rubbing each of them in. 3.  Place the ribs on the pit, cover, and cook [indirectly at 230° to 250° using a few wood chunks occasionally for smoke flavor.]   Baste the ribs with the apple juice every 15 to 20 minutes. 4.  While the ribs are cooking, combine the vinegar, onions, garlic, mustard, brown sugar and hot sauce in a blender and process until smooth.  Transfer to a medium-size nonreactive saucepan, stir in the ketchup, bring almost to a boil, then reduce the heat to medium-low and simmer for 15 to 20 minutes after bubbles first appear.  Add the lemon slices and, stirring occasionally to prevent sticking, simmer for about 10 minutes. 5.  Halfway through the rib cooking time, begin basting with the sauce every 15 minutes, being careful not to let the sauce burn on the ribs. 6.  Remove the ribs from the grill and let rest for 10 minutes before cutting into individual ribs.  Serve hot with the remaining sauce on the side. Enjoy! Tip: Removing the Membrane Tip: 3 and down More: According to Smoky - Barbecued Pork Ribs Interesting Comment: Smoky and Paul Kirk are very good friends! 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: Rose Berwanger Hey Rose, 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 should sign up for 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 You may subscribe to this newsletter on-line.

Copyright © 2007, Nottingham Resources, Inc. All rights reserved.

SUBSCRIBED EMAIL ADDRESS:  %LIST:EMAIL% UNSUBSCRIBE LINK:  Unsubscribe Here ADD,MODIFY, CHANGE SUBSCRIPTION: : Change Here