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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 1

Microwaves are not, strictly speaking, heat. They generate heat within meat by the agitation of its molecules of water. This is the only cooking (?) process in which meat does not depend entirely upon conduction from its exterior to raise the temperature in the center.

As a practical matter, in an enclosed grill, unless meat is suspended from or resting upon a non conducting surface, it is at all times receiving heat by all three transfer methods.

What does all this mean to the barbecuer or the griller? Meat does not care how it receives the heat. What is essential in barbecuing is that the exterior of the meat does not over cook, dry out, burn, blacken or char before the interior reaches an acceptable temperature. This requires that meat receive a constant flow of heat, in any form or forms, at a temperature low enough to permit conduction, within the meat, time to work.

In this respect, water is the great ally. Water absorbs and conducts heat much better than dry tissue. Therefore, the more moisture that we can retain within the meat, the faster it will conduct and the more tender it will be when it is finished. Everybody knows that, at sea level, water boils at 212 degrees Fahrenheit. It, therefore, follows that, if we keep the temperature of the exterior of the meat a slightly below the boiling point of water, conduction is improved and tenderness is retained.

The one saving grace of the ubiquitous, tin can "water smoker" is that, as long as there is water in the pan, the temperature at the surface of the meat cannot rise above 212 degrees. Among its numerous defects is that it encourages neophytes to overpower the taste of good meat with excessive smoke and has confused many about what is meant by "smoking".

For a barbecuer, the effective grill is one which will allow its operator to present heat by all three forms in a controlled fashion over long periods of time and have ready access to the meat and to the coals -- each without disturbing the other. The greater the mass of the cooker and the coal bed, the more consistent the transfer of heat and the more time for enjoying all the ancillary activities for which barbecue has become famous.

In the final analysis, there is no direct heat. There is no indirect heat. There is only heat. The judicious use of heat in any form and the creative us of the time during which it is applied is what barbecue is all about.

The Great American Barbecue & Grilling Manual
Smoky Has A New Book
The Great American Barbecue & Grilling Manual
416 pages of great information and wonderful recipes.
@ The Barbecue Store
Fun,
Smoky
C. Clark Hale
8168 Hwy 98 E.
McComb, MS 39648

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

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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!

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