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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.


Check out the 2013 Judging Classes and find one near you!
 

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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:

Poultry Doneness Test

So many people are worried about chicken and salmonella (a bacteria that disrupts the digestive tract should the chicken not be cooked completely). As a cautionary note, the bacteria can be transferred by un-cleaned hands and utensils. Always wash hands, knives, forks, etc. before handling other items.

So often, in order to make certain there is no problem, the cook will OVERCOOK the meat making it dry and tough! Fear not ... there is no need to ruin the meat.

Chicken, turkey and other poultry need to be cooked thoroughly ... but not incinerated. Most bacteria is killed at or about 140 so we recommend cooking poultry no higher than 165. Always use a meat thermometer to measure the temperature of the chicken in the deepest part of the meat. In a whole chicken, the thermometer should be inserted into the skin cavity between the thigh and the breast - deep into the meat, but not touching the bone.

While you are on the site, go ahead and print out the cooking temperatures chart provided at: http://www.barbecuen.com/temp.htm

If you do not have access to a meat thermometer, you might also check by using a knife, fork or skewer and insert it into the thigh meat and check the color of the juices flowing out. They should run clear or light yellow and no pink showing or flowing.

Again, we recommend buying a meat thermometer to make certain that the meat is done and not overdone. This offers consistent results every time.

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!

FREE WINE @ The Barbecue Store
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