image

 

   


Weekly Recipes




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.


Best Prices ... Best Selection

Your Barbecue Super Store
  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!
 

Featured BBQ'n
Video




Crown Roast
of Lamb

Comments:

The crown roast is made from loin and rib chops and usually weighs 8-10 pounds. Tell your butcher what you plan, and when, since he will most likely have to order it. A whole rack will have 8 ribs — a crown of two racks (16 ribs) will feed up to 8 people.

He will slice part way through the chops and cut the backbone so that the chops can be easily separated when done. He may scrape away some of the meat from the tip of the rib bone to expose a clean bone – called Frenching. Whether you do this or not, wrap the bone ends with aluminum foil or a little piece of bacon to keep them from burning.

If you barbecue, keep the temperature down to around 200, if you roast, you can go up to around 350, but it will also cook to be more juicy down around 250. Don't over cook. When the thickest part of the ham reaches 135, take it off and let it sit for 10 minutes before carving.

Contributed by:
Smoky

Prepare the grill for roasting - about 350º degrees, light on the smoke.

Basting Sauce

    1 cup water
    1/2 cup olive oil
    1 large bay leaf
    1 dozen sprigs fresh parsley or 1 Tbsp. dried
    3 celery stalk tops
    1 sprig fresh or 1/2 tsp. ground thyme
    1/4 cup chopped onions
    1/4 cup chopped carrots
    1/4 cup chopped celery
    1 tsp. fresh ground black pepper
    1 tsp. salt

Simmer for ten minutes and rub well into the roast. Let dry before placing on the grill. Place on the grill, over a drip pan. Baste and close the lid. Check the temperature. Maintain between 250 deg and 300 deg. Baste at 15-20 minute intervals.

The roast should be deliciously and beautifully done in 1 1/2 hours. It is rare at 135 deg and should not be cooked beyond an internal temperature of 150 deg.

Remove and allow to set for 5 minutes before carving. Serve on warm plates. Lamb cools quickly, but is much tastier warm.

Prepare yourself for a religious experience.

Variations Because lamb has, for centuries, been favored in many countries and societies, there are an abundance of different sets of seasonings. The traditional combination of garlic and rosemary is popular on the Northern shores of the Mediterranean. The Southern shores and the Middle East use a variety of unusual seasons.

* Excerpted from The Great American Barbecue & Grilling Manual

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
CLICK HERE TO FIND OUT MORE

 

Smoke 'n Fire EnquirerSubscribe now to The Smoke 'N Fire Enquirer, the Internet's most popular backyard grilling and barbecuing on-line tutorial and we'll send you FREE recipes, techniques and tips for preparing the finest outdoor meals. FREE!  See a Sample Newsletter
Names are really important because we give FREE STUFF away in our newsletters!

Barbecue'n Guy!

See Our Privacy
Policy Here

See our Top Ten Sellers!

Follow barbecuennow on Twitter

Join Us On Facebook


Smoke 'n Fire Enquirer
Free Smoke 'n Fire Enquirer
Email *

FirstName

LastName

* Required Field

Since February, 1996

image