Happy 4th of July
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Here are some tips for BBQ-ing today;
TIPS FOR INDIRECT SMOKING ON A GRILL
Backyard Kitchen Feature
Many times the terms grilling and smoking are used inter-changeably when discussing the best methods to barbecue anything. There are, however, differences and that distinction is determined by whether your dinner receives direct or indirect contact with the cooking flames. According to national sales records of grills, the majority of homeowners have opted to equip their backyards with grills as opposed to indirect smokers, but many have both or even combinations. As flare-up experience and taste buds fire up, the backyard chef often seeks ways to maximize the effectiveness of their grill by trying to increase the lingering smokiness of the product.
Here are few smoking tips for grills as determined by the research folks at Cook’s Illustrated: Test yourself:
Which of the following methods is considered best for smoking on a grill?
A burning ring of charcoal in a donut-shaped configuration of coals.
A pile of burning charcoal separated on both ends of your grill.
A single pile of charcoal stacked at one end of your grill.
Easy Three-Cup Barbecue Sauce
Combine the following liquids:
1 cup water
½ cup cider vinegar
¼ cup canola oil
¼ cup Worchester sauce
¼ cup lemon juice
1 tablespoon honey
2 dashes of Tabasco Sauce
Add the following items:
1 onion, finely chopped
4 cloves of minced garlic
2 cups of ketchup
1/3 cup of dark brown packed sugar
(can substitute molasses)
1 tablespoon of chili powder
1 tablespoon of ground cumin
Optional: Chopped Jalapeño pepper with seeds removed.
•Pour contents into sauce pan and bring to a boil, reduce heat and simmer about 15 minutes until solution thickens.
• Strain contents through fine mesh and adjust seasonings to taste: salt/pepper/etc.
• Use immediately or refrigerate up to a week.
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