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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.


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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.


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Techniques


Useful Techniques for Cooking over the Grill or Smoker


Welcome to this edition of proven techniques for outdoor cooking. We present these techniques which will improve taste, ease the work load or even make better presentations to guests and judges - wherever you happen to be enjoying cooking outdoors! Enjoy!
 

 

 

 

Barbecue'n Techniques
While each technique for accomplishing the best results possible can mostly stand alone, it is best to read them all and incorporate them into an overall assault on the grill. Be sure to have your assault well fortified with your favorite beverage! Today's technique is:

Moist Tender Ham

Many server ham dry and not all that tasty. To keep it moist and tender, (precooked or smoked) simply heat to about 140. Allow the ham to cool about 15 minutes before carving as it will allow the juices to slow and not run off onto the plate before consuming.

Adding the finishing glaze: This "dresses" up the ham for the holiday event! Usually consisting of a combination of sugars and sauces, you should add your glaze during the last 30-40 minutes. Watch carefully and don't let it burn. Some items you may add to your recipe glaze might consist of seedless jellies (apricot, plum, peach, blackberry, raspberry, apple, etc.) You may also use syrups (molasses, maple, cane, honey, etc.)

Don't live in fear. If you are cooking an uncooked (fresh) ham, remember most bacteria are killed at about 140° to 145° Cook until thoroughly cooked to about 150 or maybe 160 at the deepest point. No need to go to 180 or 190, it will just dry out the meat. Use a meat thermometer!

Good Luck!
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!

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