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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
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Useful Tips for Cooking
over the Grill or Smoker
Welcome to this section to offer various tips for outdoor cooking. These tips are proven and will increase your effectiveness over the hot coals which we love to toil! Read on and now you are improving with each time you cook outdoors!
Enjoy!
| While each tip 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 tip is:
Controlling Heat
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This tip might be more helpful for expectant purchasers of a new barbecue pit (as opposed to a gas grill). If you have had difficulties controlling the heat in certain cookers, take a look and consider the thickness of the metal that the pit is made of. A pit with thicker sides (up to 1/4 inch or more) are easier to maintain the heat. They take a little longer to reach operating temperatures, but once there, they maintain the heat more consistently. If your pit is made of the thinner metals (such as in the Weber kettle) then, when the heat dies down, so does the internal temperature inside of that pit because the metal quickly begins to cool. This leave little expectation of regaining normal cooking temperatures easily. When you have a choice, go with the thicker metals for your new barbecue pit.
Enjoy!
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