Low and slow lives here. Smoke-infused, patience-requiring meats for your BBQ rig.
What are you having for dinner tonight? Chances are, it’s chicken. According to the USDA, chicken is the number one protein consumed by Americans. We eat this little bird grilled, sautéed, deep-fried, roasted, poached, skewered, in a sandwich, and in salads. And what’s not to love? Chicken is lean, inexpensive, readily available, and packed with protein….
Father’s Day is here, and we all know what that means… BBQs will be out and ribs will be fired up across the nation. But that leads us to the age-old question. When do you know the ribs are done? Ignore the USDA safety temperatures. Baby Back Ribs may be safe to eat at 145°F but they won’t be tender nor as flavorful as they should be. The collagen and fats have not yet melted into the meat. Connective tissues will be tough.
Halibut is a great fish to incorporate into any recipe that calls for whitefish, and can even be used as a substitute for chicken in the right dish. When grilled properly it is firm and flaky, and surprisingly mild.
Propane grills aren’t just for burgers and brats anymore. With a few tricks, you can mimic the heat flow of a traditional smoker and produce quality cuts of slow smoked barbecue.
Most BBQ grills and smokers come with a dial thermometer installed in the “dome” or hood of the cooker. Virtually all of these are of the cheapest construction possible, and none of them…
Rather than spend another summer choking down dry, flavorless burgers, steaks and chicken breasts, pass these three tips on to your friends and neighbors so the outdoor fare will be up to snuff when you come ready to eat…
