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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.


Check out the 2013 Judging Classes and find one near you!
 

Featured BBQ'n
Video



According to Smoky

Welcome to According to Smoky. Here you will find the latest and greatest from C. Clark "Smoky" Hale notable 'baster', author, publisher, television star in both the barbecue and 'the real' world. And yes, he is a real person and not the webmaster!

Smoky will be offering his talents, techniques and secrets discovered over the last 150 years, or so. He will be to the point, pull no punches and if you suffer through the process, you will become a much better outdoor cook, turning out masterpiece meals for friends and family alike.

In this column, Smoky discussing some of the questions you must ask yourself the essence of ‘Smokin’ . . . . . take notes!

So, with no further adieu, we turn the mike to Smoky. You're on Smoky . . . . .
 
Thanks PC,

OUTDOOR COOKING WITH SMOKY HALE

Clearing The Smoke

By: Smoky Hale

Smoky HaleThe Essence Of ‘Smokin’

This word "smoking" has generated a lot of confusion and, even disagreement, among those who play at the grill. Even before barbecue, there was smoking. Meat and seafood, treated with salt, nitrites and other ingredients, were exposed to smoke and gentle heat to further cure the food to prevent bacterial and fungal grown and, thereby, make is safe to store for future eating.

The Beginning There Was
Curing Or Cold Smoking

Curing meat began, as far as we know, 6000+ years ago in the Middle East where nitrates, potassium nitrate (salt peter) and sodium nitrate, occurred naturally in the salt (sodium chloride) beds left by the evaporating sea water. Nitrates not only preserved the red color of the meat but also protected against botulism (clostridium botulinum), a deadly poison which develops in anaerobic (without air).

The Greek poet/historian, Homer, wrote about curing hams around 3000 years ago. The Romans learned from the Greeks. In 160 BC, Cato the Elder, clearly described the methods for curing hams in his treatise, De agri cultura. By the time Europeans reached the Americas, the lore of curing meat was essential to survival.

Continued on Page 2

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!

Click & Order Your Bulk Chips & Chunks TODAY 


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!

FREE WINE @ The Barbecue Store
CLICK HERE TO FIND OUT MORE

 

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