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index.html
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Many would argue that a barbeque doesn't deserve the name unless the meat is slow-cooked in a smoky enclosure. Anything else is 'just grilling'
bbq_flavor.html
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sitemap-page-order.html
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Basic grill types range from charcoal to propane to natural gas, and sometimes even electric. The add-on features available with one model may help tip you toward one over the other.
bbq_grill_add-ons.html
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Barbeque grills come in three main categories - charcoal, gas and electric - and each type will appeal to a slightly different customer.
bbq_grills.html
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It should go without saying that barbecuing can be dangerous. It should, but there always seem to be some who haven't grasped that grills are hot and tools are sharp.
barbeque_safety_tips.html
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Cleaning a grill or smoker is no fun. Ok, now that we agree and have gotten that out of the way, let's see why it's important to do it anyway. Then we can examine how to do it as painlessly as possible.
cleaning_your_barbeque_or_smoker.html
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Brisket is a cut from the breast, usually the lower part. It commonly refers to beef, but can mean chicken, pork or other animal meats.
cooking_brisket.html
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Every backyard chef has had to contend with insects interfering with the pleasure of a barbeque.
keeping_bugs_at_bay.html
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There are pros and cons to buying one type of grill over another. Those often revolve around convenience in use and clean up, cost and other factors.
propane_vs_charcoa.html
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Preparation is nine-tenths of victory it's often said. Readying your food, tools and the barbeque itself will bring you close to the goal line.
preparing_to_barbeque.html
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Barbeque sauce had its origin in a very practical goal: to preserve meat. Prior to refrigeration, it was helpful to coat a sliced animal part with vinegar
sauces_for_all_occasions.html
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Purists will argue that it's only a barbeque if the food is cooked slowly, from indirect heat. Fast cooking, they argue, is 'just grilling'. While the difference is partly a matter of semantics, there are two different styles and each has its purpose and strengths.
slow_cooking,_fast_cooking.html
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Whether it's because of fat dripped on charcoal briquettes or simply having the flame turned up to maximum, many backyard chefs allow the meat to cook too fast. A barbeque is supposed to be a little slower.
slow_down_your_barbeque.html
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A great variation on the barbeque grill is a smoker. Smokers cook meat by enclosing it in a container that produces medium temperature smoke, hence the name.
smokers_are_cool_and_hot.html
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When you fire up the barbeque your goal is often to cook a fine piece of meat. You'll prepare a fine sauce and monitor the procedure carefully to ensure the best outcome.
barbeque_style.html
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Barbecuing brings to mind sunny days, delicious odors and fine food eaten in good company. You've chosen a day to relax and impress your friends and family with fine cooking skills
the_great_outdoor_festival.html
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Using a thermometer to measure the temperature of the oven and the food is a practice with a long history now. For over 50 years instruments have been sold that allow cooks to add a little science to their art. Today, the variety of meat thermometers is greater than ever.
thermometers.html
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When you've prepared your meat and vegetables, it's time to start cooking. Three simple to carry out steps can give you a great barbeque.
perfect_barbeque.html
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Which tools you find essential and which merely 'nice to have' depends on the type of barbecuing you plan to do. But there's a list of tools that most backyard chefs will find come in handy much of the time.
tools_for_the_barbeque.html
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An old English expression, "What's the rub?" meant 'what is the trouble'. But in barbeque-speak a rub is the mixture of spices that is slathered over the meat before cooking. And for many backyard chef that's where the trouble starts. Nothing defines a barbeque aficionado so much as his own unique rub.
what's_the_rub_.html
