This was a test run of the pork loin I am doing for a large party for work. I would have brined it, but ran short on preparation time, so I just seasoned it up and cooked it. The rub I used for this one, was very similar to the BBQ Chicken I did a [...]
August 2008
The following tables, shows the internal temperatures for meat and poultry: Type Of Meat Fahrenheit Beef-Rare 120-125 Beef-Medium Rare 130-135 Beef-Medium 140-145 Beef-Medium Well 150-155 Beef-Well Done 160 and Above Lamb-Rare 135 Lamb-Medium Rare 140-150 Lamb-Medium 160 Lamb-Well Done 165 and above Chicken 165-175 Turkey 165-175 Pork 150
The words barbecuing and grilling are used interchangeably all the time when it comes to outdoor cooking. However, there is a difference between the two outdoor cooking techniques and it is important to understand the difference. Grilling is usually done over direct and high heat. This is ideal for tender cuts of meat with less [...]
Homemade pastrami is second to none, as long as you have a smoker, it is a simple to make and great to eat. This is probably the most requested thing I make from co-workers, and is the reason I cooked it this weekend. A fellow co-worker is about to go on a baseball trip and [...]
I picked up two new BBQ Tools that I had been looking for about a month now. Nothing fancy, but could not find it anywhere. I went to my normal store to pick up a few spices for this weekends cooking and that place was out of Mustard Seed. So I went to the next [...]
Here is a list of some of the more popular smoking woods people use. There are plenty others out there, but not all wood is good or safe to use for smoking, so do your research before using anything that is a bit exotic or you are unsure about. Type Characteristics Alder Very delicate with [...]
Here are a few basic brine recipes that I use on a regular basis. Simplest Brine: 3/4 C Kosher Salt 3/4 C Sugar 2 Qts. Water Combine the ingredients together in a large bowl and stir until all salt and sugar is dissolved. This brine is a good starting point for making more advanced brines. [...]
Historically brining has been used as a method to preserve meat. A brine has a very high salt to water combination then the addition of sugars, spices, and other ingredients are added for giving the meat flavor. This process, also know as curing, binds the water to the meat or completely removes it so its [...]
Ok, I think I have figured out what kind of chicken to cook for the work event I mentioned in my previous post. Not only is this BBQ chicken outstanding, it is going to be the start of my future competition recipe for chicken. I will continue to grow this recipe, till I believe it [...]
