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Original Q, Issue #006 -- bbq, sauce, bbq
May 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

*About Me (NEW, video added)
*BBQ Recipes of Your Own Design (NEW, video added)
*BBQ Sauce Recipes, Pick Your Style
*BBQ, what it is


*Articles Since October 2007

Editors Qs

*Hipshot answers reader's questions

BBQ questions only please. I don't know everything.

Recent Website Additions

About Me

This is my story and I'm stickin' to it. (Check out the new video)

About Me

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. (Check out the new video)

BBQ Recipes of Your Own Design

BBQ Sauce Recipes, Pick Your Style

BBQ sauce recipes come from different parts of the country in different styles. Pick your style and create your own BBQ sauce.

BBQ Sauce Recipes, Pick Your Style

BBQ, what it is

BBQ. What in the world is it. Lets break out the dictionary and find out what we're talking about before we move on.

BBQ, what it is


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.

All Ten Articles

Editor's Qs

Why does everyone say that the meat should rest for 5 or 10 minutes after it comes off the grill before you cut into it?

There are actually a couple of reasons you should do this.

When meat is heated, the muscle fibers will contract. This effectively squeezes out the juices. The heat tends to drive these juices to the center of the meat. By letting the meat rest, these juices can be reabsorbed as the muscle fibers begin to relax.

The other reason is this: while a piece of meat is cooking, the outside surface is very hot, while the inside temperature is gradually increasing. If given a chance to rest after being taken off of the grill, the temperatures can equalize. As the outside cools down a little, the inside temperature continues to rise.

So... take your meat off of the grill 5 to 10 minutes before it is done, and let it rest 5 to 10 minutes before cutting. During the resting period, the meat will continue to cook, AND the juices will be reabsorbed.

This illustrates the importance of being able to determine when a piece of meat is done , either by using touch or a meat thermometer. You can actually loose twice as much of the meat's juices onto the cutting board, by cutting into it immediately off of the grill, as opposed to letting it rest.

Keep those questions coming. Simply send them to me through through the Contact Me link.

The Challenge Continues.

I don't want to give you the idea that I can't be stumped, but... let's see what happens.

BBQ questions only please. I don't know everything.

All the Best

Submit your questions through Contact Me

Your Turn

Please let me know how you think this ezine can be improved. I want to include things that are of interest to you. The best way for me to find out what you like is for you to tell me.

So please drop me a note with your comments or suggestions. Simply fill out the Contact Me form. (Easy, right?)

Contact Me

And please.... visit home often.

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