Book Excerpt: Startin’ the Fire
An Excerpt From: Startin’ the Fire Everything you need to know about starting a competition BBQ team (except the recipes) By George Hensler Published by Rio Grande Books Copyright 2010 100 Pages $12.99 ISBN 978-1-890689-14-8 Available on Amazon.com here Chapter 1 Competitive cooking, is it a sport? I finally found a competitive sport that I like. I tried my hand …
Texas Brisket (or) How to Cook a Snow Tire
Story and photos by Rick Browne, Ph.B. Beef brisket: probably the most difficult cut of meat you’ll ever attempt on a barbecue. But it can be simple; time consuming for sure, but simple. Some claim that cooking a brisket is like cooking a snow tire, but I disagree. Snow tires taste like rubber; perfectly cooked briskets taste like heaven. But …
Sausage Spectacular!
By Mike Stines, Ph. B. One of my traditional favorites for the smoker, grill, summer get-togethers and tailgating parties is sausage. Whether it’s smoky Louisiana andouille, spicy Mexican chorizo, Texas hot links or German bratwurst, sausage is a perennial favorite on the grill. Food historians can’t document the start of sausage making but we know that the process began as …
Stovetop Smokin’
By Mike Stines, Ph.B. Above, Cameron’s Stovetop Smoker Recipes Apple-Stuffed Stovetop-Smoked Pork Loin Roast Apple Stuffing Stovetop-Smoked Pork Chops Stovetop-Smoked Prime Rib Smoked and Braised Lamb Shanks with Roasted Spring Vegetables Stovetop smoking, once the domain of restaurant chefs looking to diversify their menu without investing in an industrial smoker, is now a popular and affordable alternative for home cooks, …