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Original Q, Issue #027 -- tailgating, blog, website, home
February 01, 2010
Get Another Drink and Try Again
In the spirit of good BBQ we will strive for the best. Whether bought, borrowed, or stolen... we will tweak, adjust, and otherwise perfect existing BBQ recipes into Original-Q.
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Table of Contents
Recent Website Additions and Updates
*Tailgating with ABTs
Recent Website Additions
Tailgating with ABTs
Join in on the tailgating explosion. Start your own tradition with ABTs.
Midwest is best!!!!
We in the real midwest (Oklahoma) have the best of all worlds (Kansas city, St. Louis, Texas, and a little bit of the south). We like it sweet, hot,
New Year's Suggestion
Here is a suggestion worth looking into.
Rob from Vermont writes:
You have a GREAT website. Very informative, logical and entertaining.
I have found one element that makes BBQ perfect every time. I bought a commercial marinator from Revel that first places the meat or vegetables in a vacuum.
This process opens up the pores of the meat or vegetable. It takes about two minutes.
That is followed by laying the container horizontally on rollers where the marinade and meat/vegetable is tumbled for 5 - 20 minutes depending upon type of food, weight, etc.
When cooked, the marinade is not only coating the surface, but is actually inside the meat along with its natural juices.
The taste is out of this world. With your marinades, the combination is magical to say the least. Hope this suggestion helps!
The Website - Just So You Know
The website original-bbq-recipes.com had to come from somewhere. Somebody has to be hosting it. Oh, the choices out there in cyberspace. They seem to get more numerous every day...
BBQ Recipes of Your Own Design
Learn to put your own unique spin on BBQ recipes. Do it because you love BBQ. Do it for entertaining. Or compile your own original BBQ recipe book to sell.
in making bbq sauce you have to cook it or simmer it to mellow down the acid or simply mix well ? rather my question i am concern about the growth of any bacteria that might cause any mold? please shed some light if you well.
Thanks for writing Randy! I appreciate the question.
Actually you are right. Cooking the sauce does mellow down the acid. It also cooks some of the raw fire out of onions and peppers. And besides simply mixing well, it really brings together the flavors of the ingredients into a real sauce (instead of just separate flavors).
Mold and bacteria are happiest somewhere between 40 and 140 degrees (F). That's why, generally speaking, food is either refrigerated or kept warm. I actually think, Randy, that you will have less to be concerned about by cooking your sauce.
The heat of cooking has all of those advantages that we already talked about... but it also kills bacteria. So once cooked, your BBQ sauce should be free of bacteria at that time (unlike a sauce that is simply mixed together, and not heated).
At this point, though, you still have to be concerned about bacteria and spoilage. Store bought sauces will keep longer because they have preservatives added. Since yours is natural, it will not last as long.
Naturally it will keep better if you can it (by heating and vacuum sealing it). Otherwise, just keep it in the refrigerator as you would any other food.
Hope this helps, Randy. Thanks again.
All the Best
The Challenge Continues.
I don't want to give you the idea that I can't be stumped, but... let's see what happens.
All the Best
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