image

 

   


Weekly Recipes




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.


Best Prices ... Best Selection

Your Barbecue Super Store
  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




Great American Barbecue & Grilling Manual London Broil Marinade

Comments

"London Broil" is the name given the first cut of the top round roast. Since is is nearest the sirloin, it is more tender than the rest of the top round. However, as you apparently know, "tender" is a relative term when it comes to London Broil. I would recommend a sirloin tip as more tender and chuck roast as more flavorful -- both are more economical cuts. Contributed by:Smoky

Directions: Presuming that you want to broil it ... (Suggest that you click into "According to Smoky" and read the "Glossary" just to make sure) ... then try this marinade: 1 C. Papaya juice or "nectar" Juice of two lemons 2 cloves of garlic, mashed 3 T. Lea and Perrins Worcestershire

    1 Cup Papaya juice or "nectar"
    Juice of two lemons
    2 cloves of garlic, mashed
    3 Tbls Lea and Perrins Worcestershire

Generously pierce meat with a fork, then put the meat and the mixture in a plastic lock bag. Refrigerate for 2 to 12 hours or leave at room temperature for not more than two hours. Remove from marinade and wipe throughly dry. If it was refrigerated, let it come to room temperature.

Heat the gill to th max - at least 700 degrees. Place the meat* carefully on the grill and treat it like a steak, (Read "Pursuit of the Perfect Steak" in "According to Smoky.) Remove when the center reaches 135 degrees and let sit for 8-10 minutes before slicing thinly ACROSS the grain.

* Optionally you may rub lightly with olive oil or melted butter before putting on the grill.

John Henrys Rubs - Bourbon Rub Seasoning    Triangle Dinner Bell    Paul Kirk's Championship Barbecue Book

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

 

Smoke 'n Fire EnquirerSubscribe now to The Smoke 'N Fire Enquirer, the Internet's most popular backyard grilling and barbecuing on-line tutorial and we'll send you FREE recipes, techniques and tips for preparing the finest outdoor meals. FREE!  See a Sample Newsletter
Names are really important because we give FREE STUFF away in our newsletters!

Barbecue'n Guy!

See Our Privacy
Policy Here

See our Top Ten Sellers!

Follow barbecuennow on Twitter

Join Us On Facebook


Smoke 'n Fire Enquirer
Free Smoke 'n Fire Enquirer
Email *

FirstName

LastName

* Required Field

Since February, 1996

image