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Original Q, Issue #005 -- vege, grilling, steak
April 01, 2008
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
*The Website - Just So You Know
*Articles Since October 2007
*Hipshot answers reader's questions
Recent Website Additions
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...
Vegetarian BBQ Recipes
Move over ribs. Time for some vegetarian BBQ recipes. Grilling steaks and smoking brisket aren't the only things going on in the back yard. Vegetables are a big part of today's Q.
Grilling Recipes, Faster than Smoking
Grilling recipes are used by most Americans that cook outdoors. Most folks don't have several hours to slow smoke a meal. Grilling is usually quick (remember all those hamburgers and hotdogs?).
A Great Steak Marinade Recipe is Within Reach
Learn what it takes to perfect a steak marinade recipe to suit any taste. Become the local BBQ expert.
What you should know about how your personal information is handled. To put it simply... it goes no further than here.
Articles Since October 2007
If you have been receiving Original Q, you may have already read some of these. This, however, presents you with all of them to choose from, instead of just a few.
How do I keep a constant temperature of 225 degrees when smoking for several hours?
Keep the lid closed as much as possible (see Cold Weather BBQing for more information). Regardless of the type of smoker you have, raising the lid will cause you to lose heat. Although it must be done, avoid the temptation of peeking too often.
Offset smokers work very well, because you are able to add wood or charcoal without disturbing the lid covering the meat. The old barrel type (like I use a lot) requires you to open it up to add fuel. To make things worse, the grate must be moved too. My best advise is to hurry.
Have a plan, and then don't waste time getting it done. Sometimes an extra person can help, too. Usually you must open the lid, move the meat, raise the grill, add the wood or charcoal, replace the grill, replace the meat, and close the lid. It's a real pain in the grill.
Be sure to also use a thermometer to monitor the internal temperature of the smoker. Most grills come with one built in now days.
Don't complicate things by trying to adjust both the air intake vent and the exhaust vent. Only concern yourself with the intake. Open the exhaust vent all the way and leave it alone.
Once the fire is going, adjust the intake to allow more air flow, if you need a hotter fire. Cut down the air flow by closing the vent slightly to decrease the heat.
It takes some practice to maintain a steady temperature while smoking. It will still never be as constant as using an electric oven, but then, you give up that luxury when you prefer the smoke flavor. I guess that's why it's one part of the ART of smoking. Not everyone can do it.
Keep those questions coming. Simply send them to me through through the
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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