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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!
 

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Continued from Page 1

In three days, use the remaining mixture, in the same proportions, and, meat from each container should be reversed, top to bottom. If you do not intend to keep the meat for more than 3 months, this second application can be reduced by 50%, but, if there is any question, use it all.

Meat should cure for 2 days per pound for large (10+ lbs ) pieces, but smaller pieces, such as bacon require only 1 1/2 days per pound. Curing time is influenced by temperature in that it cures faster at higher temperatures and stops curing at all at 34° F.

After, the cure is complete, remove, scrub thoroughly clean and dry and rub with fresh black pepper. Make an opening at the shank and insert a strong cotton cord and hang overnight to drain. Hang in your smoke house and apply a gentle cold smoke (70-90 degrees F.) 5-7 hours per day for 3-4 weeks. Longer is okay. Hams may be hot smoked at 100-120*F, but they will not preserve as long and will not have the same flavor. Use green hickory, maple, oak, ash, apple or pecan wood or sawdust. The smoke should not be dense nor the amount great and the fire should not flame. An 8x8 inch coal bed will be ample. Try to produce a deep amber, rather than a black, color.

During the slow smoking, moisture is driven from the meat, preserving it as well as producing a mellow flavor. It is permissible and desirable, after a week or so, to cut and use portions of the meat while the rest is left hanging. Meat cured in this manner may be left in the smokehouse for at least a year.

Beware, this may become a Christmas tradition.

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

Luck,

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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