Father’s Day falls on June 17th this year, right in the middle of June and the perfect time to have a barbeque. If the weather cooperates, having an outdoor Father's Day bbq is the perfect way to say ‘thank you’ to the dads in your life. When it comes to barbecuing, the options are nearly limitless. You can go classic with hamburgers and hot dogs, hardcore with smoked brisket or ribs, fusion by incorporating Asian or Mexican sauces into your barbecue, or anywhere in between. Here are some … [Read more...]
The Ultimate Guide to Homemade BBQ Sauce
The variety of BBQ sauces is almost as widespread as the spelling of Barbecue itself. BBQ, 'Que, barbecue, barbeque ... Red sauce, yellow sauce and Alabama White Sauce. The meats themselves are prepared very similarly but the sauce is the necessary accessory and can take the chopped pork into a number of different flavor realms. The word Barbecue comes from the Spanish word “barbacoa” or “barabicoa” which is from Taino Native American tribe of Caribbean and Florida. In different regions of … [Read more...]
Electric Smoker Vs Charcoal
There are definitely two sides to the fence in the argument of electric smokers versus charcoal. This debate mainly comes down to what type of outdoor cook you are. If you are a fix it and forget it person, you're probably on the electric side of the fence. If you enjoy puttering around with coals, wood chips and regulating heat by vent and coal rotation, you're probably not going to concede to electric. Each option provides a good end product, but there will be some differences. Are you willing … [Read more...]
The Ultimate Guide to an Electric Smoker
Cooking meat by smoking is an old-age tradition and is still popular. In the past, the Western people use to build a small building which was known as a smokehouse. They used to smoke and store their meals inside the smokehouse. The smokehouse was usually at a distance from their houses to avoid any fire danger and smoke emanations. They used three main smoking techniques for cooking smoked meals. Hot Smoking: In hot smoking method, the food is exposed to smoke and heat in a controlled … [Read more...]
How To Grill Like A Pro
Grilling is more than a chance to don the "I'm the Chef" apron and pick up the fancy tools you got for Christmas. Those alone will not a grillmaster make. If you've ever wondered why restaurant food or professionally grilled food tastes so good, has lovely grill marks or that wonderfully crispy bark, it's not just by happenstance. There are basic professional techniques that can easily be replicated on your own patio. 1: Prepare the Grill The first step is to ensure that … [Read more...]
