Extractions: Here's a trick I use. When I grill steaks, fish filets or pork chops, I am through long before the charcoal is. I hate to waste all those great coals. So I always have a pork roast or a whole chicken handy. As soon as above meats are done, I put the roast on, already rubbed or marinated. Then I close the hood, close the vent down to only allow about 1/3 of the air in, and let it slow-roast for hours. In fact, sometimes I go to bed for the night. The next morning I take it out, check to see if it is done and refrigerate it. If it's not completely done, I finish it that evening in the oven, but it will still retain the smoky flavor.
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How Do I BBQ Shrimp. But they failed to mention how to go about bbqing these shimp. Also, brining the shrimp bbefore cooking it makes an immense difference in texture and http://www.scubaboard.com/archive/index.php/t-59094.html
Extractions: I hope some of you Aussies from down under read this before supper tonight. :eyebrow: TwoBitTxn 06-03-2004, 05:32 AM My suggestion would be to marinate them shell off in a BBQ marinade, place them on a skewer either alone or as a shish-k-bob and grill them. Grill them over a moderate to low heat. They will cook fairly quickly. TwoBit Damselfish 06-03-2004, 05:46 AM Well I'm not an Aussie, but I just toss them in a little olive oil and lemon juice and whatever herbs strike my fancy. Grill on skewers, I've done both shells on and shells off. Shells help keep them moist but then you've got hot shells to peel off. benncool 06-03-2004, 04:27 PM
Generationrice Forum sharing food with coworkers, surfing the net while talking to customers on the phone at work, bbqing, cooking rice with a rice cooker, playing cards, http://generationrice.com/forum/cgi-bin/profile.cgi?action=show&member=9Lives
Show Notes - May 28, 2005 bbqing open or closed cover? cooking chicken can dry out very quickly in a roasted BBQ, better to move to a medium heat or second shelf after searing. http://www.chefjamie.com/20050528.php
Extractions: This week's Chef Talk recipe of the week: BACKYARD CLAMBAKE! Jazzing up BAKED BEANS This week's CHEF TO CHEF Segment has Michael Schlow, author of "It's About Time : Great Recipes for Everyday Life" (get it at Amazon.com) Turn down the oven. Low temperature cooking makes for juicier dishes. Seasoning and good knife skills are the most important elements to cooking. BBQ - second shelf cooking (after searing on the main grill) makes for slower, juicier cooking. If you don't have one, divide your grill in half - hot and medium. The perfect Hamburger Register to win a family 4-pack of tickets to the Temecula Valley Balloon and Wine Festival at kabc.com! BBQing - open or closed cover? Cooking chicken can dry out very quickly in a roasted BBQ, better to move to a medium heat or second shelf after searing. Another option is to cook in oven and finish on the grill, roasting to get that smoky flavor. ChefJamie.com has summer grilling tips under "articles." Le Coco Vodka : infusing flavor into vodka. Infusing coconut into Vodka - gives a toasted coconut flavor that reminds you of being on the beach. Low cal versions are available - making a Skinny Colada with club soda and a splash of Pineapple juice. Traditional serving of vodka - shaken over the rocks.
Extractions: 16 December 2004 by sweinberger in Holidays Recipes By the end of my last post , I had a tray of raw Andouille sausages, in casings, drying overnight in the refrigerator. The next step I'm going to describe is smoking the sausages. (I'd like to apologize for the limited number of photos - I didn't think about writing this up until I was mostly finished. I'll keep trying to be as descriptive as possible. This photo IS NOT a picture of my smoker. I just wanted to set the mood.) for informational purposes only . Improperly smoked/cured sausages can harbor bacteria and lead to food poisoning. I don't want anyone to try what worked for me, get sick and sue kosherblog or myself. This was my first time smoking sausage, and if I didn't get food poisoning this time, it might have just been dumb luck. Please follow proper food safety rules in your kitchen. Still with me? Great. Let's move on. I'm an avid outdoor cook - As often as possible I'm BBQing, grilling, smoking and turkey frying. Our garage isn't used for a car - it's full of cooking equipment. (OK, not
NZ Pork Industry Board - Food Handling - Food Safety When Barbequing Mike s Meals / More Recipes Info / Food Safety when bbqing After cooking has finished scrape the barbecue and wipe with a little oil. http://www.pork.co.nz/mikes_meals/recipes_food_nutrition/food_handling/food_safe
Extractions: Keep raw and uncooked foods separate Use separate plates and utensils for raw and cooked foods - have plenty of clean serving spoons and tongs. Keep cold food or raw foods in the refrigerator until required Cover food prior to cooking Always wash your hands before handling foods Pre-cook chicken, sausages and spareribs before barbecuing to make sure they are cooked right through. When barbecuing raw food make sure it cooks right through. Cut chicken, sausages, meat patties and spareribs in half and check under good light that they are thoroughly cooked. Serve barbecued foods immediately. Wear an apron Do not use treated timber on the fire to avoid chemical poisoning. After cooking has finished scrape the barbecue and wipe with a little oil. Transport food in chilly bins or in heavy cardboard boxes with ice pads. Transport food in containers with close fitting lids to avoid spillage or leaking of raw foods onto cooked foods. If possible use one bin for raw and one for cooked. If not possible store raw food at the bottom of the chilly bin.
The Retail Experience was cooking along, it occurred to me that my approach to successful bbqing about bbqing is that you can do a lot of other things while cooking as http://www.dynamicexperiencesgroup.com/Sample.htm
Extractions: The Retail Experience Your Source For Experience Based Retail Greetings! Last weekend I spent a day doing one of my favorite things, barbecuing. Not grilling, but honest to goodness slow cooking with smoke and low heat. I smoked some ribs and a Boston butt to make pulled pork. Personally, I love a hobby that allows you to eat what you make. Anyway, while I was hard at work lying in the hammock as dinner was cooking along, it occurred to me that my approach to successful BBQing isn't much different from my approach to succeeding in business. In this month's Retail Experience we'll take a look at some of the steps I took the other day to turn cheap pieces of meat into lip-smacking, great tasting Q and how those steps can help you improve your business. We'll also continue our look at the difference between Experience Based Retail and the traditional retail approach. Lastly, we'll end with our monthly musings. So read on and we'll cook up some new ways to engage your customers and employees and improve your overall business. - Doug The Experience Difference - Part 2 In last month's issue of The Retail Experience we started to explore the differences between Experience Based Retail and the standard retail approach. We started with the definition of Experience Based Retail: Experience Based Retail is a retail floor strategy and sales methodology that engages the customer with employees and products in a customer-focused environment. If you didn't have a chance to read part one you can find it
Fabfoodpixcom Resources Directory - Cookery Schools cooking Schools 101 is an independent resource for future culinary school Jun 28 2004 Main Menu Home PageExperience Education bbqing Experience Judging http://www.fabfoodpix.com/links/cookeryschools.html
Extractions: NB: To become a Link Partner and have your link given special prominence in these pages you need to first add our link to your site . Please click here for details of how to link to us. Go back to previous page Search our complete database of cooking schools. Learn how to begin your culinary arts career....
Norm's Stuff I also enjoy doing a little bbqing and cooking. Even though I eventually moved into Broadcast Management I still prefer to think of myself as a DJ. http://www.geocities.com/NapaValley/7003/norm.htm
Extractions: Welcome to my place on the Web. I'm Norm Corley. I retired in Greece from the U.S. Air Force in 1990 after 26 years service. Now I keep myself occupied with a bunch of parakeets, my two dogs or, preferably, on my 5.5 meter rigid inflatable boat, " NitNoi ", fishing or just goofing off. I also enjoy doing a little BBQing and cooking. Even though I eventually moved into Broadcast Management I still prefer to think of myself as a DJ. My last full time job in radio was as Director (General Manager) of POP-FM in Athens, Greece. Now I'm semi-retired and still do a little work as a Broadcast Consultant and do voice work for radio/TV commercials here in Greece.
Compare UK Prices Of BBQ From The Cheapest Shops - Pricerunner.com profile has become synonymous with outdoor cooking and bbqing fun. This pack is a great gift for the bbqing enthusiast and a must have for any Weber http://www.pricerunner.co.uk/home-and-garden/bbq/freetext/22
Extractions: Conference Boards Get Our Free Newsletter If you have a question for Doctor John, just contact John Raven, Ph.B. here. The Doctor has a small request of his clients. When you write in asking me about something you want to find, tell me where you are located. It will make my job a lot easier and quicker to accomplish. Wendy writes: Gosh, unknown chicken marinade from 1982. I'm good, but some things are just beyond me. Here's what I recommend. Go to the bookstore and get a copy of Paul Kirk's "Paul Kirk's Championship Barbecue Sauces," published by The Harvard Common Press. When you get the book, start with Part 3, "Marinades". With a little experimentation, I think you can come up with a good substitute for the Mystery Marinade. Thanks for writing, and maybe some of the readers out there can come up with the name of your "Dip."
Food & Drink: How To: Have A Summer Barbecue [varsity.co.nz] Place food onto the grill and start cooking. cooking TimesWhile cooking times are for pussies who shouldnt be bbqing, they do come in handy if youre a http://www.varsity.co.nz/food/articles.asp?id=2286
