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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




Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .

Topic: Making beef jerky . . . . From: Brian,
Subject: Re: Making beef jerky

They_Want_More_On - smoking your own meats and making beef jerky

Hi Brian,

Excellent jerky is easy to make but easy to over smoke. Jerky is dried rather than smoked. My favorite recipe is an oldie which aptly reflects the origin of jerky. "Sprinkle with enough salt to dry it out and enough black pepper to keep the flies off, then hang it in the sunshine until it is dry."

Meat used to make jerky should be the leanest available, then have all fat removed. Slice across the grain into 1/4 slices, sprinkle with salt and pepper as above then expose to temperatures not exceeding 150°F until dry. A small amount of smoke may be introduced, but if you are drying over charcoal, it will impart enough smoke flavor for those with discerning palates. Other favorite seasonings may be added after the meat is dry.

I prefer sirloin tip roasts for making jerky. They have few pockets of occluded fat and provide rather large slices which reduces the slicing time. Remember that you will lose the 60% water weight and mass.

Luck,
Smoky

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
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