Outdoor cooking isn’t for everyone. It takes a person who is willing to put his reputation as a grilling superstar on the line each
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Most of the outdoor chefs I’ve run across are men. It seems that women had rather stay in the kitchen. I think it is just a ploy to get the men out of the house for a while. The ladies give them the idea that cooking on the grill is almost important as breathing, especially if it’s done by him! That will get the guy outside with his chest puffed up, carrying a can of charcoal starter and
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First rule! If you’re using charcoal and you’re using a liquid lighter, know what you are dousing on those briquettes! It is
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One big tip! Never use kerosene to start your charcoal! No matter how long you let your charcoal burn, no matter how much
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There are other methods to ignite your charcoal. Use the chimney type device where you put the charcoal in an inverted cone and push a couple of sheets of newspaper in the bottom. Put a match to the paper in the bottom and the draft of the "chimney" will make the coals burn. I have never been able to keep that apparatus around the house for more than a summer due to rust, being stepped on or having the neighbors’ borrow it.
There is also the electric heating iron category of charcoal starters. Just plug it into an outlet, let it get red hot and stick it under the charcoal. It doesn’t take long to get a pile of charcoal glowing and shimmering with heat. You don’t have to worry about the whooomp either! The heating iron works well but it’s just not the same as seeing flames shoot as high as your house. You only get that with a liquid lighter that you’re not supposed to use in the first place.
Let’s talk about charcoal grills versus gas grills. I use both in my back yard barbequing. Cooking with gas is almost like cooking on the gas stove in the kitchen. Boring! Maybe that’s why I prefer charcoal. It’s just manlier
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Really, cooking on a gas grill is a nice and comfortable way to grill steaks, chickens, burgers, chops and vegetables. One of the areas in which the gas grills are deficient is smoking meat. As far as I know, you just can’t do that with today’s grills. You have to have a smoker. I prefer charcoal smokers of course, but I’ve had excellent results with electric smokers also.
Smokers, both electric and charcoal, are set up pretty much in the same way. The ones that I use are tall round ones that have a trap door opening on the side so you can add charcoal or water in the water bowl. There are other kinds of course and you can find them at a hardware store or outdoor market place. The costs are going to range from roughly $75 to $500 depending on the one you choose.
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Meat smoked on an electric grill is great if you have some wood smoke flavor to make it tasty.
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Another big tip! If you’ve left the electric smoker outside uncovered, check to make sure the lava rocks are dry. If it has rained since your last cookout, chances are that the bottom of the smoker is covered in water. If so, don’t plug in the heating iron! It’s not a wise move because you will blow the iron up! Drain the water out of the base first, let the lava rocks dry, then have a safe barbeque.
My personal favorite is the charcoal smoker.
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I usually smoke three or four Boston butts at a time. It’s easy. First I load
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After the coals are
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For three Boston butts, I usually let them cook for about 12 hours,
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Afin Femmes Nike Free Run 4.0 V2 furtif réfléchissant Argent Volt Pour Chaussures Pas Cher hickory in water for thirty minutes or so before adding them to the coals. I prefer to lay the wood chunks on the live coals. The dry wood smoking and burning will give you a mild taste of hickory, not the smell and taste of a burning barn! When the meat reaches 180 degrees on the meat the thermometer, take it off and tear it apart with forks. This way separates the pork easily. You can add barbeque sauce at this time or serve it on the table.
There is one ingredient so unique, so necessary to cooking good barbeque. It’s PATIENCE! From the moment you light the fire until you take the meat off the grill, allow yourself allow yourself enough time to do the job properly. Most people don’t do that. We are a society of instant gratification. If we want something, we want it now! That just won’t work when you’re trying for the best tasting barbeque you can cook. Bob Alexander is well experienced in outdoor cooking. His southern heritage has led him to become a master in the art of leisure living. Visit his site at:.
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