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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:
Preparing Pork Ribs
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When preparing your ribs for
barbecuing, and just before putting the dry rub onto the ribs, lightly coat
the ribs with some everyday ordinary garden house variety yellow mustard.
Yes, many of you will think, gee whiz, I hate mustard. Well, never fear,
the taste is unnoticeable with the smoke and spice. What is important is
that the mustard does two wonderful things . . . . . FIRST, it helps hold
on the dry rub. Less will fall off and thus the ribs will be tastier.
SECOND, it helps set up a nice tender crust on the ribs. Just a little
resistance before getting into the meat! Stay tuned for more tips . . . .
and until then . . . . . . Have Fun!
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