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The cooler weather is here and the weather is spectacular for outdoor cooking! Now, is the time to maximize your grill and savor the flavor.


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  Judging Classes

So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.


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Continued from Page 2

The Confusion And
The Light

Because this produces smoke like the old coal fired locomotive, the method became known as "Smokin'" and later euphemized as "Smoke Cooking." Being unfamiliar with real barbecue techniques (and apparently its taste and texture) and naive about the placement of thermometers relative to the meat, temperatures registered from 225 to300 degrees, clearly in the roasting range, and meat became overcooked, creosoted and phenolized. Nevertheless, those who had been shocked by the sharp taste of the vinegary North Carolina barbecue sauce and onceiving that to be the essence of barbecue, fervently defended it as not being barbecue, but smoking or smoke cooking.

Because "Smokin'" sounds so catchy, "Smoke cooking" entered the vocabulary of many of those without close connections the long history and the rich lore of outdoor cooking and preserving meat with curing and smoking. The criteria for each technique is very simple, because the purpose of each is a function which is determined by the temperature range.

TERMS TO KNOW

Cold smoking, for preservation, as well as for adding flavor has a temperature ceiling of 90 degrees and requires days and days.

Hot smoking, for cooking and flavoring food which need to be eaten or refrigerated ranges from 80-190 degrees and requires 1 to 4 days..

Barbecuing, with or without, vinegar sauce, is cooking between 180 and 220 degrees and requires 4-24 hours, depending upon whether it's a chicken wing or a whole hog.

Roasting is accomplished between 225-400 degrees, usually 2-4 hours.

Broiling is done at 450-900 degrees in a matter of minutes.

All of these are done in the dry heat of wood coals.

In recent times, smoke is used much more for flavoring than for preserving. It behooves us, therefore, to find out more about the flavoring process.

Wood smoke is a complex, and variable, witches brew that, according to the Environmental Protection Agency, contains over 200 identifiable compounds. Many of them, in sufficient strength and quantity, are seriously hazardous to your health. The complete list takes up two pages of double columns in "The Great American Barbecue & Grilling Manual."

Continued on Page 4

Hammock
Smoky's 5th basic position for really great barbecue'n.


'According to Smoky' is © by C. Clark Hale
who is solely responsible for its content. Comments
should be addresses to cchale@bellsouth.net

The Barbecue Store

Bulk Wood Chips
Here's a great money saving idea.  Wood chips and chunks never go bad. So why not order them in money saving bulk boxes?  Simply keep them in a dry area and use as needed!

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Bad Weather? Too hot or cold? Know what your bbq pit is doing with these Wireless Thermometers
Bad Weather?  Too hot or cold? Know what your bbq pit is doing with these Wireless Thermometers


There's not a better BBQ glove. Stylish Suade, lined and double protected from the elements.

There's not a better BBQ glove. Stylish Suade, lined and double protected from the elements.
FlameX Leather Gloves

Get all of Smoky Hale's wisdom and become the best cook around. Learn to do it right!

Get all of Smoky Hale's wisdom and become the best cook around. Learn to do it right!


When cold, romance or just having to burn something, our designer firepits will do it all. Get free shipping on SoJoe FirePits today
When cold, romance or just having to burn something, our designer firepits will do it all.  Get free shipping on SoJoe FirePits today

Visit The Barbecue Store Today!Visit The Barbecue Store Today!
Visit The Barbecue Store Today!

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