Barbecuing & Sausage-Making Secrets
Culinary Institute of Smoke-Cooking
Charlie & Ruthie Knote

Informative Interesting Reading Rewarding Ideas Basic & Advanced Techniques Over 250 Easy & Unique Recipes

This 280 page book is packed with the intricate details behind producing superb smoked barbecue. One of the must-have tools of the smoking enthusiast are the Grilling Guides for Charcoal, Gas or Electric Grills. Included are approximate times for grilling many types of meats and the internal temperatures of the meat for Rare, Medium and Well Done pieces.

An Example:

                                    Cooking Minutes



Meat   Type   Thick      Temp.    Rare    Med.    Well



Pork   Loin   1 inch   Med. Hot   9-12   12-13   15-18



        &     1 1/4    Med. Hot   9-12   12-16   16-20



       Rib    1 1/2    Med. Hot  15-18   19-24   12-26



                       drop to Med

Chapter 1: Food Panicked Americans		Chapter 5: Smoke-Cooking
Chapter 2: Why Eat Meats?		Chapter 6: Sausage
Chapter 3: Basics of Barbecuing		Chapter 7: Recipes
Chapter 4: Grilling		Chapter 8: Why Eat Meats

Meat's juices contain over 90% water, and water boils away rapidly at 212*F. cooking temperature, and above. Water evaporates even at 120*F. At 150*F. not only do you continue to squeeze out meat's juices, but you also evaporate more water from the juice itself. A "cookout-masterpiece" starts with retaining meat's natural juices, including the water in the juices. Research proves that 14% of the meat's total moisture is lost when its cooked temperature is raised from 145*F. to 175* -- this can be the difference between very juicy and dry meats. As long as the bacteria is controlled at lower temperatures, you may need to rethink desired doneness temperatures. (Page 9)

You use both of your hands. The muscle between your left hand's thumb and first finger becomes the "meat" (this is for right-handed people). Hold the left hand very relaxed with its first finger and thumb drooped and parallel to each other. Use the first finger of your right hand for your "doneness tester." Push against the "loose" muscle (not the loose skin) between your thumb and finger on your left hand. This soft feel compares to the center of your meat if it is raw up to rare for a rating of 1.0. Next, straighten your thumb and finger out straight, push against the same muscle. This springy feel equals meat cooked medium for a rating of 2.0. Next, make a tight fist; test the same muscle area. This firmness equals meat cooked well-done for a rating of 3.0. Test knuckle for a rating of 4.0 or overdone. (Page 17)
P.S. Knote highly recommends using an instant read thermometer and cooking according to temperature and not time.

The smoke wood flavor of the meats depends upon the darkness of the smoked color. Smoke woods flavor foods somewhat differently and are a matter of preference. Hickory flavor has been the old stand-by with dry or wet wood chunks, shavings or sawdust. Oak, apple, peach alder, cherry, mesquite, pecan, maple, or combinations are preferred by some. Too much smoke from any wood can turn meat bitter. Smoke wood flavor ratings: Alder: (from the West Coast) sweet, mild; Apple: mild, fruity; Hickory: sweet to strong; Maple: sweet and light; Mesquite: sweet to strong; Oak: medium to heavy. DO NOT use sassafras, pine, spruce, or any evergreen type of wood. Sawdust from a lumber yard normally contains softwoods. It can be contaminated and not safe, or the flavor is poor. Use hardwoods only. (Page 59)
An exception from Smoky: Sassafras is ok to use. You find this wood in other types of cooking and he feels is satisfactory for barbecuing as well.

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