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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. |
Your Barbecue Super Store |
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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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Featured BBQ'n
Video |
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Techniques
Useful Techniques for Cooking over the Grill or Smoker
Welcome to this edition of proven techniques for outdoor cooking. We present these techniques which will improve taste, ease the work load or even make better presentations to guests and judges - wherever you happen to be enjoying cooking outdoors! Enjoy!
| While each technique for accomplishing the best results possible can mostly stand alone, it is best to read them all and incorporate them into an overall assault on the grill. Be sure to have your assault well fortified with your favorite beverage! Today's technique is:
Carving Turkeys!
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Method One - Whole Bird on the Table - Remove the drumstick and thigh by
pulling the leg away from the body and carefully cutting at the
thigh-backbone joint. Then make a horizontal cut at the bottom of the
breast near the wing. Then start your vertical cuts downward into the
previous horizontal cut.
Method Two - Whole Breast - Again remove the drumstick and thigh as above.
Then insert the knife near the top of the breast and carefully go down the
breast bone until the entire breast portion is free of the bone. Then do
the other side. Slice against the grain as described above.
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