Topics in this "SIZZLE OF SUMMER IS GONE!" issue

 From Our Grill to Yours
 Our Thoughts - This Week
 Winner of the Monthly Drawing - Old Smokey Grill
 According to Smoky - "Building Your Own Recipes - Part 2" - Smoky Hale
 The Barbecue Store - SALE SALE SALE!
 T.T.T.T. - "The Rub"
 The Recipe!: Beefy Rub
 Affiliate Opportunities
 Gas Grill Recall Notice - Red Devil Gas Grills
 Classified Ads
 Keep Those Fires Hot!

From Our Grills To Yours

Hi {FirstName} & Welcome!     Smoky, Ann and I would like to welcome you to the newest issue of The Smoke 'N Fire Enquirer. Each month, we gather our thoughts in our effort to bring you tidbits of information to help create better outdoor experiences! We've had a really great summer and hope you have also. Mike, who you'll read about later in our Reader's Quips, had way too much fun this summer! Anyway, we're looking forward to some really great weather for outdoor cooking and will soon "fire up" our Bradley Smoker and cold smoke some salmon, sausage and hams. We'll also be doing some more Cajun grilling, playing with dipping sauces for pork tenderloins and improving our Fajita seasonings for those quick 'n easy Mexican menus as the nights become shorter. We hope you're having fun cooking outdoors too! Defy your mom....learn to play with your food!

Our Thoughts

Moving into fall is always such a relief from the blistering, unrelenting heat that just seems to be getting hotter every summer. We can again inhale fresh cool air, stay dry going from the house to the car and get more quality time around the barbecue pit. And, if you ARE in the northern reaches where it might already be colder, you can always "comfy up" close to the pit and stay warm. Don't care what the neighbors might think, it is OK to have a love relationship with your barbecue pit!

We also want to thank all of our shoppers (THANK YOU!) who, by their purchases, have helped us keep offering more great information about everyone's favorite outdoor sport. Now, on with the show!

Monthly Old Smokey Grill Contest

NOW FOR THE DRAWING!!!
OK, here is your chance, to win a *** FREE 18 INCH *** Old Smokey grill from The Barbecue Store. This is a great grill to toss into the trunk or in the back of the truck and take on picnics or to the ball game. Good Luck! So without further ado, . . . . THE WINNER OF OUR DRAWING FOR A FREE OLD SMOKEY GRILL THIS MONTH IS . . . . .

Way to go Roy!

. . . . . . Roy, if you will send us your regular "Post Office" address and confirm your email address when you signed up, we'll ship your grill right out! Congrats again!

. . . . . For all you others, don't give up. Each month we will draw FROM THE SAME LIST! NOTE: Our software removes duplicate entries so everyone has the same chances of winning!

According To Smoky

C. Clark "Smoky" Hale

Today, Smoky continues taking the mystery
out of recipes and concoctions while opening
the door to more flavorful fun!

Part 2

C. Clark “Smoky” Hale

Let's Get Started...

Analyze the preparation steps, one at time, i.e. sauteing vegetables, to assure that the preparation is appropriate for your vision of the finished product. Begin to assemble ingredients and tools for the cooking step.

The final product will be the result of cooking, tasting, adjusting, tasting, refining and tasting. Keep notes of each addition.

Understanding Herbs and Spices

To build good recipes, one needs to be intimately acquainted with various seasonings in their various forms. Not only their fresh flavor, but also their cooking characteristics. Some herbs and spices can handle high temperatures and longer periods of cooking. Some should be added at the beginning but refreshed at the end. Others should only be added in the last few moments. Some are basic to most recipes, others are used in small quantities for highlights or nuances. They can be divided roughly into tiers.

First tier seasoners include vegetables such as fresh celery, dried celery or celery seed (which do not really come from the celery plant.) Carrots, fresh, dried or powdered can add color and subtle flavor. Green peppers, fresh, dried or ground contribute their distinct flavors. And fresh parsley fits in easily. Tomatoes, in their various forms, can also be included. These seasoners also do not make strong statements except for rare circumstances but contribute to the body of flavor.

In the second tier are Garlic and onion. These basic flavors, essential in barbecuing and grilling, can be used fresh, dried and flaked or dried and ground, but in each embodiment they have distinct differences in taste and effect. But understand that different fresh onions and garlic varieties have substantially different flavors. Sometimes fresh and dried are used in conjunction. Minced garlic in oil and onion juice are very close to fresh. Except for special purposes where strong garlic flavor is essential to the dish, these form a quiet flavor base. Shallots give a distinct flavor, but are much like mild garlic.

Third tier seasonings begin to be more volatile and pungent. They should be kept refrigerated except for small quantities that are quickly used. Bay leaf, fresh, dried or ground and thyme, fresh, dried or ground are potent. Bay leaf can stand longer cooking periods, thyme will need to be brightened at the end. Thyme has an amazing ability to mix with and seem to enhance other flavors.

I include in this tier, oregano, marjoram, cardamom, ground coriander, dill, paprika, mustard powder, sage, basil, rosemary, tarragon, turmeric, mace and scallions.

In the fourth tier are those spices and herbs which are distinctly unique and, therefore, are normally used in small amounts. Included are allspice, anise, black pepper, caraway seed, cilantro, cinnamon, cloves, cumin, fennel, ginger and nutmeg. Saffron contributes color more than flavor. Except for the closeness of anise and fennel, none of these have any reasonable substitutes.

Chiles, hot peppers, run the spectrum in flavor and heat. As to flavor, perhaps the Jalapeno is most distinctive and when smoked becomes the chipotle which would rank in the fourth tier. Commercial chili powders are usually a mixture of Anaheim and ancho or New Mexican and ancho with paprika for color, onion, garlic, cumin and oregano. Each is distinct. Remember, it is always easier to add more heat than to remove it. Horse radish and ground mustard are also sources of heat and both are distinctive from the action of capsicum. The heat dissipates with age so they should be used fresh.

Prepared mixtures, such as Worcestershire, soy and teriyaki sauce vary substantially from brand to brand. I would not use flavorings such as A-1 Steak Sauce, Kitchen Bouquet, etc., because it is so easy to duplicate or approximate their flavors with real economy. But it will immensely improve your ability to taste if you work to reproduce the flavor of commercial sauces or seasonings.

Having the beginnings of comprehension of the various sources of flavors and aroma, we must then learn their reactions to heat, time and each other. Some will seem to strengthen, some will fade and some will change. So it is instructive to taste a mixture before heating, during heating and after heating; when freshly mixed and a day later. These exercises, too, will sharpen your awareness of individual seasonings. This awareness, the cataloging of flavors and aromas in the palate of your mind, will heighten your pleasure in cooking and eating and fire up the creativity lurking latent in your brain.

Next Month: Let’s Get On With It!

Missed Last Month? Click Here

Have Fun,
(c) 2002, C. Clark “Smoky” Hale

Smoky's Book is available HERE

A Message from Smoky

The Great American Barbecue Instruction Book
They're going fast!
The first printing of TGAB&GM is almost sold out and the hard copy version is GONE! The first printing of any book is the most valuable. Smoky's first book, The Great American Barbecue Instruction Book brings $50+ on eBay. This is your best and maybe last chance to get a copy of the first run of TGAB&GM. LINK: Act now while the supply lasts.

The Barbecue Store

There are only a few days left to win a FREE portable Football Grill. Simply make a purchase during September and you're entered! We will be drawing from all orders placed in September, Good luck!

SALE-SALE-SALE THE TEXAS SMOKER Whether you live in TEXAS, moved from TEXAS are just wish you lived in TEXAS, this is your grill! Save $100 now!	SALE-SALE-SALE THE BRADLEY ELECTRIC SMOKER Ultimate in convenience and flexibility. Does cold smoking, hot smoking and barbecuing all in total convenience. Nothing else like it. Save $25 now!
THE DELMAR GAS GRILL Efficient fuel use and stainless steel construction makes this a truly great backyard grill. Even the burners are made from stainless steel!	OLD SMOKEY ELECTRIC SMOKER The Old Smokey Electric Smoker is easy to use and very reliable. They have been making this unit for over 30 years!
SALE-SALE-SALE PORTABLE KITCHEN COOKER This cooker is now on sale at the lowest price you will find ANYWHERE! Don't miss this opportunity to own one. Save $50 now!	SALE-SALE-SALE PERFECT TEMP THERMOMETER Leave the probe in the pit with the door closed and always know the temperature of the pit or meat! Great ideas on sale. Save $3 today!
NEW-NEW-NEW CHOP & CHOP FLEXIBLE CUTTING MAT Shape it - Bend it - Funnel it. Antibacterial properties built into the plastic to inhibit growth of bacteria. Pour food directly into pan.	NEW-NEW-NEW GAS GRILL GRIDDLE The Gas Grill Griddle by Griddle-Q is great for everything from Eggs to Fajitas and Grilled Ham & Cheese to Sauteed Onion Burgers. Perfect outdoor kitchen!
FISH & SHELLFISH GRILLED & SMOKED The authors are masters of smoke and fire and have seafood grilling and smoking perfected.	WILLIE'S CHICKEN SITTERS The ultimate in stand-up, Chicken on a Throne cooking! One of our BEST sellers Currently on back order, but you need to get on the wait list as soon as possible.
NEW-NEW-NEW SIZZLE PLATTERS Fantastic for all steaks and Fajitas. Just heat 'em in the oven, toss on the meat and serve.	WOODEN BASTING MOPS Rugged, safe and dependable basting mops for your backyard basting needs.
BAD BYRON'S BUTT RUB The name may seem funny, but it tastes much better than you think! This is award winning seasoning. Many contestants use it and win with it!	THE GREAT AMERICAN BARBECUE & GRILLING MANUAL SIMPLY one heck of a Championship Cooking manual.

AND, we have more neat stuff on the way! Such as the Cookshack Electric Smokers, Danger Men Cooking products, the Tool Box Portable Grill, Chill 'n Grill (The ultimate tailgate experience), Gasket Cement (to plug the air leaks in your grill to control heat temperatures), Pizza Cooking Stones, EZ Cookers plus many many more great items!

Shop On-Line Now Toll Free: 888/ 789-0650 Direct: 281/ 495-1112

Try These Tips & Techniques!

While discussing seasonings, we feel it only proper
to take a closer look at one of the more popular uses of spices.

Rubs are so called because most of the time, they are "rubbed" into the meat. Rubs are placed on the meat in several different manners. Some folks like to sprinkle the meat and let it sit a while. Others like to gently pat the seasoning into the meat like they would an old dog. Then there are those who like to RUB the spices into the meat like they are giving their "honey" a great big massage! It is all a matter of preference and style.

Next, let the meat "rest" with the spices on it to allow the salt to infuse the flavors deeper into the meat. Seasonings can be left on the meat for varying times. Thinner pieces of meat, such as chicken breasts, chops and steaks should be "rested" for 1 to 3 hours. Thicker pieces of meat, such as roasts, whole chickens, turkeys and ribs can be "rested" for 6 to 18 hours - refrigerated. Hams, briskets, shoulders etc can go for 24 hours or so - refrigerated.

The Extra Tip: On our ribs, butts, shoulders and briskets, we add a light coating of plain yellow mustard before adding the rub. This helps the meat to stay moist, allows for the spices to adhere better to the meat and builds up a tender crust during the cooking process. The taste cooks away so that you never taste the mustard. Winning cookoff teams use this technique often. Good luck, and good fun!

The Recipe

Beefy Rub

Beef, in the form of steaks, roasts and briskets can stand up to some stronger flavors which compliment and augment the natural heartiness of stronger spices. This "beefy rub" is designed for those hearty flavors. Don't use too much of a good thing!

Thoroughly combine the following ingredients:
       1/2 Cup Salt
       1/2 Cup fresh ground black pepper
       1/4 Cup paprika
       2 Tbs garlic powder
       1 Tbs ground cumin
       1 Tbs oregano
       1 Tbs chili powder
       1 Tbs basil
       1 Tbs dried thyme
       1/2 tsp cayenne pepper

Combine all ingredients thoroughly and apply to steak, roast or brisket. Cook in indirect heat until internal temperature reaches desired temperatures. When finished, remove from heat and allow to cool 5 minutes (for steaks) to 15 minutes (for roasts & briskets).

Enjoy!

More great recipes @ http://www.barbecuen.com/

Affiliate Opportunities

Sell our products - Become an Affiliate today!

We offer an Affiliate Program @ The Barbecue Store. If you have a web site and want to earn extra money we will pay you ....

To learn more about this money-making opportunity, visit: The Affiliate Page.
If you have any questions, give us a shout at affiliate@nottingham.com

GRILL RECALL: Red Devil Gas Grills

The U.S. Consumer Product Safety Commission and Wal-Mart announce the recall of all Red Devil Gas Grills sold at Wal-Mart. This recall only includes grills sold at Wal-Mart. Click HERE to see a photo of the grill. If you have one of these grills, click HERE to "read the whole story". Don't take any chances, be safe while cooking outdoors. We want you around a little longer!

Barbecue'n products of note...

Selected products for outdoor cooking

These Products Offer Unique Features and Benefits to Outdoor Cooks

Lang's Smoker Cooker Grills. Since 1988 these wood burning barbecue smokers have been serving the needs of thousands nation wide. Backyards to restaurants they can't be beat. Whether grilling steaks or burgers; slow smoking ribs, brisket, butts or whole hog these grills fill the bill. Take a look at Lang's Smokers @ http://www.pigroast.com/

To feature your products in this space, contact: sales@nottingham.com

Frequently Asked Questions

Some really great questions from our readers

Laura likes her Argentinean beef bunches....

Smoky

You seemed not to know much about brick BBQ's. The best BBQ's and beef in the world come from Argentina. 99.9 % of the grills over there are made of brick, and they are very functional! You don't BBQ when 1 foot flames burn your hamburgers!! That's not how you are supposed to do it!

You need to travel and learn more before talking! I have a beautiful brick BBQ in my yard, and the best BBQ's I had were here in my house.

Good Luck with your studies!

Laura

Laura, darlin',

In the grand scheme of things, we are each ignorant of some things. Fortunately, it is a condition that can be corrected by intelligent inquiry, observation and study and therefore is forgivable. It is only when one acts out of ignorance that it becomes stupidity.

If you had taken the effort to click into "According to Smoky" at www.barbecuen.com and read the "Glossary" you would have learned that there is no such thing as a "brick bbq."

And study would reveal that actually, the Argentineans roast rather than barbecue on a brick pit called a parilla, not a barbecue.

And inquiry would have shown that Argentinean beef is grass fed, therefore less tender than the better grades of American beef. That is why almost all of the Argentinean beef imported into the U.S. is in the form of canned corned beef or ground. If you want the toughness of Argentinean beef you can ask your butcher for "utility" grade, which is well below, prime, choice, select which have marbling and therefore should be much cheaper.

If you had taken the time to read "Burning Wood & Blowing Smoke" you would have learned that one properly cooks over coals, not flames.

I am happy to have enlightened you.

Have fun,
Smoky

Want to read more FAQ's? Check out
http://www.barbecuen.com/ and proceed to the "Ask Smoky!" Section

Reader's Quips & Comments

LAST CHANCE! Have you registered for the free Tool Box Grill we're giving away this month to one of our newsletter subscribers?

This month we're giving away, to ONE lucky reader, a great grill for those quick tailgate parties, picnics and camping trips you take each fall when the weather cools. The Tool Box Grill is simple to use, compact in size and easy to keep clean. More importantly, it's FREE to one luck person. If you've already entered, then great! If not, then enter now. By the way, our computers "kick-out" duplicate entries so enter only once. AND, if you are concerned with privacy, we will never use your name and address for any purposes other than this contest.

Mike Marlar is getting his life together again ....

I am a former subscriber, but I spent so much time at your web site and trying out different recipes on my grill, that my wife asked me to move out. When I did I neglected to take the most important item - your web site address. I am glad that I have found you once again and am looking forward to your newsletters.

Whoa Mike, what a trip! Look at it this way, you can now quietly cook outdoors with your buddy for hours on end without ever thinking: "He must be mad at me." ............ Welcome home.