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Original Q, Issue #010 -- original-q, tailgating, grilling
September 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
*Big Guy's Catering & More
Recent Website Additions
Big Guy's Catering & More
Big Guy's Catering, located next door to Hotz Cafe (est.1919), is family owned/operated by the same family members. Known for their unique home style
Your easiest most convient way to keep up with all the goings on at Original-BBQ-Recipes. Don't hunt for what's new. Get it direct to your mailbox every month. And it's free!
Tailgating with ABTs
Join in on the tailgating explosion. Start your own tradition with ABTs.
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?).
Grilling Fish---8 Ways to Solve One Big Problem
Have you ever grilled fish and had it stick? I think we all have. Here are a few suggestions to help clear that hurdle and get the results you want.
David from Indiana writes,
I just built a BBQ pit with block and I have lids for it and will fire it with hot coals from hickory or oak. My problem is, my days off are in the middle of the week and I would have to cook then and I would be cooking for events that would be happening on the weekend. How is the best way to keep my pork shoulder as fresh tasting as possible? And with the leftovers, what is the best way to store it? I have a vaccum sealer if that helps. I can not find many Ideas on the internet to help with this problem.
Thanks for the question!
If your meat is cooked several days in advance of an event, I would refrigerate and then reheat it on the day of the event. I would also refrigerate it without any sauce on the meat. It could become overpowering after a few days of marinating in it.
The other option would be to freeze it. Some people even think that freezing improves the flavor. The drawback to freezing, though, is that it takes longer to prep the day of the event. You not only have to heat it, but thaw it too. But for just a few days, refrigeration should work well.
Whether you refrigerated or freeze, you've got the right idea with a vacuum sealer. The biggest problem with storing meat comes from the surrounding air. Vacuum sealing eliminates the air and keeps things much fresher.
When reheating the meat, regardless of whether it's in an oven or covered BBQ, the important thing is to keep the moisture. The two things that will do that is to heat slowly (250 to 325 degrees), and keep it covered. You could either wrap it with foil or heat it in a pan with a lid on it. It should take about an hour (depending on the size).
I hope this is helpful. If you need more information, you might want to post the question on The Smoke Ring forum at The Smoke Ring There's a bunch of pretty smart folks there.
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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