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




Roasted Goose

Comments:

This may send the boys back on a wild goose chase.

Contributed by:
Smoky

Wash and dry, picking out all the shot and pinfeathers. Cut off the neck and the wing tips and throw them in a pot with the liver, gizzard, heart and lights.

Sprinkle the goose well, inside and out, with a mixture of:

    1 Tbls salt
    1 tsp garlic powder
    1 tsp onion powder

Stuff the cavity with:

    1 tart apple cored and quartered
    2 stalks of celery with leaves
    1 medium onion peeled and quartered

Place the goose on a rack in a shallow pan, put it on the grill and put about 1/2" of water in the pan. This is to keep the first drippings from burning.

Fire the grill to about 325° with a very light smoke. Make a basting sauce as follows:

    1/2 cup oil (lard is best but olive or peanut will do)
    1/4 cup water
    Juice of two lemons
    1 Tbs Rosemary
    1 Tbs Thyme
    1 Tbs Bay
    1 tsp sage

Bring to a boil then remove from heat. Baste with soft brush at 10-15 minute intervals until done. Should take 2 1/2-3 hours, depending upon size and temp. Don't overcook - remove when thigh registers 155 degrees and let set for 10 minutes before carving.

Pour the oil off the pan juices into a skillet and add:

    1 Tsb flour (heaping)

Mix and stir until it just begins to tan, then add enough of the juices and water from boiling the giblets to make a gravy. Chop, giblets, pick th meat from the neckbone, add salt and pepper to make giblet gravy. Correct seasoning.

This may send the boys back on a wild goose chase.

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