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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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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:
Using Great Homemade Marinades
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Depending upon the type of meat you are cooking on the pit, take a look at the type of liquids you are using to marinate or baste with. While these are not hard and fast rules, consider using the following in preparing marinades and /or basting sauces:
Poultry
Delicate meat - needs delicate flavors
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Apple juice, cranberry juice or white grape juice |
Pork
Tolerant meats which can take many flavors
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Apple cider or red wine vinegar mixed 50/50 with a light oil (peanut/canola/sesame,etc.) |
Beef
Bold meats - need bold flavors |
Beer, ale red wine. |
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