41. Canadian Parents - Canada's Parenting Website: Viewing Forum: Cooking, Recipes, Home cooking, Recipes, Mealtime bbqing using the Rotisserie Littlelu, 202, 5, 05/04/05 0229 PM by Rose R . . . Re bbqing using the Rotisserie http://forum.canadianparents.ca/ubbthreads/postlist.php?Cat=&Board=UBB83&page=0&

42. Dave's Garden Forums: Voting Booth: The Key To Perfect Grilled Food Is... And the Big Green Egg is as good as it gets for grilling or bbqing. Slow cooking and smoking of whole turkeys and turkey breasts is making my mouth water as http://davesgarden.com/forums/t/526181/

Post a reply MemberList Search F.A.Q. ... Login Sep 19, 3:31 AM Voting Booth: The key to perfect grilled food is... Search forums: Forum: Voting Booth Replies: 62 Print Author Content dave San Antonio, TX Zone 9a Jul 4, 2005 9:50 AM There are a total of 151 votes: My grill is the key to my success (what brand or type?) (38 votes, 25%) My favorite rub, marinade or sauce (please share the ingredients!) (49 votes, 32%) My grilling tools make the difference (what kind?) (0 votes, 0%) I have a special technique for food prep (do tell) (8 votes, 5%) Other? (56 votes, 37%) Previous Polls MollyMc Fort Lauderdale, FL Zone 10b Jul 4, 2005 10:02 AM I can't believe I was the first one here!!!!!! I have a Charmglo Gas. It doesn't have any charcoal, no lava rocks or any of that. This grills burners all work, heat evenly and cook things just the way I like them. But since my steaks only stay on long enough to get the "moo" out, I don't use a lot of gas. Lake Toxaway, NC Zone 7a Jul 4, 2005 10:24 AM I guess all the options are good. I disdain gas grills. If you want the charcoal flavor, you have to use real charcoal. My grill has a hood with a vent, so I can slow cook chicken or a pork roast. 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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45. 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

ScubaBoard Community Forums Dive into Fitness PDA View Full Version: How do I BBQ shrimp. Sponsored Links Welcome to the scuba diving discussion forums! Have a question not covered on this page? Join our community and ask your question to thousands of other scuba divers. benncool 06-03-2004, 05:25 AM There was a sale on jumbo shimp at the local supermarket yesterday. The advertising flyer said, " Great for BBQing" But they failed to mention how to go about BBQing these shimp. I would imagine that you have to put something on them. Do you cook them in the shell or do you peel them first? 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

46. James St Cooking School - Brisbane - Cooking Cook Brisbane Qld At James St cooking School we guide and inspire you to reach your culinary potential. Methods Part Two covers bbqing, Grilling PanFrying. http://www.jamesstcookingschool.com.au/Courses.htm

47. 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

48. 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

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.

49. The Kosher Blog - Making A Turducken, Chapter 3 - Andouille Sausage, Continued I m an avid outdoor cook As often as possible I m bbqing, grilling, Our garage isn t used for a car - it s full of cooking equipment. http://www.kosherblog.net/index.php/2004/12/16/making_a_turducken_chapter_3_ando

Post details: Making a Turducken, Chapter 3 - Andouille Sausage, continued 16 December 2004 Making a Turducken, Chapter 3 - Andouille Sausage, continued 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

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52. 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

home new zealand pork mikes meals recipe club ... Lee Kum Kee Food Safety when Barbequing 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.

53. 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

May 2005 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

54. 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

Search for a link: Please use the links below to navigate through this directory or use the search facility To add your site to this directory please click here 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 Cookery Schools All Culinary Schools - A Complete Guide to U.S. Culinary Arts Degree Progra... Search our complete database of cooking schools. Learn how to begin your culinary arts career.... http://www.allculinaryschools.com American Academy of Independent Studies... American Academy of Independent Studies offers distance education courses on a variety of nutrition, food safety, and foodservice subjects help you maintain your certification with ACF, ADA, DMA, ASFS... http://www.123ce.com Billingsgate Seafood Training School - Index... Billingsgate Seafood Training School is located at Billingsgate Fish Market near Canary Wharf, London, England. The school IS a charitable company with the aim of promoting the awareness of fish in yo... http://www.seafoodtraining.org

55. 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

TESTING 1 2 3 TESTING. Nothing wrong with this thing, I just like testing. (In case you're wondering, it's a microphone and faintly resembles the first one I used on-air in 1963.) 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. I used a lot of humor in my 30+ years as a Disk Jockey, or Air Personality, or whatever the hell a DJ is called now. Some people even thought I was entertaining, like the panel that chose me as "Billboard Magazine's Military Air Personality of the Year" in 1979. For a sample of my on-air work click here.

56. 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

Compare prices and products User guide Find your store Forum ... Show all categories Find best price Search people are using Pricerunner PriceRunner Home and Garden BBQ > Price search BBQ Overview Products This is a new category where you can search for the products brands, facts and features from the retailers own information. How does it work? Hints: star* matches all words beginning with star. You can use quotation marks to search for a phrase: "red tulip". Type All Charcoal Gas Smoker Manufacturer All Weber ABC Australian BBQ Beauclaire Beefmaster Bosmere Cadac Ducane Grillpro Napoleon Outback Outdoor chef Sterling Accessories All Covers Warming racks Pans Woks Tools Cleaners Grates Carts Gas cartridges Regulators Search BBQ Found 1622 products. Searching 22 retailers. Sort by description Sort by direct link Sort by popularity Sort by price excl delivery Sort by price incl delivery Sort by retailer name Sort by shipping info Retailer Description Stock availability Price ... Online Forsyth4.co.uk Info on retailer Q Duffel bag Duffel bag Source: Website Forsyth4.co.uk Info on retailer Stainless steel flavorizer bars Genesis silver B + C, spirit 700

57. Iowa Barbeque Society :: Promoting The Art Of Barbeque And Grilling Through Cook Promoting the art of barbeque and grilling through cooking demonstrations and barbeque contests. Where can I purchase whole hogs for roasting or bbqing? http://www.iabbq.org/modules.php?op=modload&name=FAQ&file=index&myfaq=yes&id_cat

58. Iowa Barbeque Society :: Promoting The Art Of Barbeque And Grilling Through Cook Promoting the art of barbeque and grilling through cooking demonstrations and barbeque Various brochures on bbqing/grilling various meats and recipes. http://www.iabbq.org/modules.php?op=modload&name=Downloads&file=index

59. Texas Cooking - Ask Dr John About Barbecue, Chili And Outdoor Cookery What was the cooking temperature? Should have been 250300 degrees. He is ready to step up to a higher level of bbqing. He would like to have a wood http://www.texascooking.com/Askdocjohn072002.htm

Ask Dr. John John Raven, Ph.B. answers your questions about traditional Texas fare Grandma's Cookbook Food Features Traditional Texas Fare Dessert Spotlight ... Food Gifts / Coupons Ask Doctor John August, 2005 July, 2005 June, 2005 May, 2005 ... Cooks Need to Know Handy substitutions, equivalent measurements and metric conversions Find steaks, gourmet meals, lobster, lots more in our Food Gift Store UK - Great Britain Readers DE/German Readers Website: Texana Visit our sister site devoted to Texas books, travel, people and culture. Texas Events Calendar Texas Sports Store Clothing, jackets, collectibles for Texas Longhorns, Texas Aggies and Tech Red Raiders 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."

60. 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 shouldn’t be bbqing, they do come in handy if you’re a http://www.varsity.co.nz/food/articles.asp?id=2286

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