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Original Q, Issue #046- fb, blog entries
September 02, 2011
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
*Let's Face It (UPDATE)
Recent Website Additions
Let's Face It (UPDATE)
Last month I told you about the new capability to "Like" the website (if you so desire). The post appeared as follows:
Today, Facebook is being used by everyone. Isn't technology great? What will it be like in another 4 or 5 years? Who can say? Your guess is as good as mine.
In an effort to try and keep up with our fast changing times, I have added the capability for you to "Like" and/or "Share". If you are on Facebook, you know what I mean.
You can "Like" the website by clicking the "Like" button in either the left or right margins. You can "Like" the page or "Share" by clicking at the bottom of each page.
This may not seem like a big deal, but maybe if you Like and Share with your Facebook friends, we can spread the good word about good BBQ.
I am pretty excited about this new feature (new to me). Initially it is only going to be available on the home page. After a while the results may indicate that it should be added to all of the website pages. Time will tell.
So please try it out and leave a comment. And then, check back on your Facebook page to see if it gets posted there as well. As always, thank you for your interest in good BBQ.
What's going on for Labor Day
Well you could go to Brady, Texas for the 38th annual World Championship BBQ Goat Cook-off. Johnny Bush will be performing.
Or, depending on where you live, you can do your own thing... or something completely different. Naturally, it's up to you. But please consider having some BBQ. I know I will.
I (and wife Judy) will be going down the road this year to Granbury, Texas. We'll visit some long-time friends at their home. I don't know the complete menu, but brisket will be a major part of it.
It's hard to say what JT will have planned, but I know it will be good. You remember JT... I wrote about visiting him a couple of months ago. Here is the post, just to jog your memory:
Recently Judy and I were at some friends' house just eating, drinking, resting and relaxing. Naturally the topic of conversation eventually had to become BBQ.
JT shared with me a twist on the usual burgers on the grill recipe. I must say that his ribs were almost as good as mine. So when he started talking about food, grilling and smoking... I was all ears.
His variation on burgers was quite simple but enticing. So much so, that I gave it a try the very next day. Not surprisingly, they were very good. So here it is for you to try yourself.
Lean ground beef
JT told me that he has his butcher grind it up for him, ready to go. Me... I just went home, chopped it all up and mixed it by hand. Either way works.
I just used one pound of beef, about 3 slices of bacon, and 2 large jalapenos. The more bacon, the more flare-ups. So, use your own judgement. You can also adjust the amount of peppers to your taste.
That's it. Simple right? It's enough to make a noticeable change in your everyday burger. Try it... I think you'll like it. Thank you JT.
Actually that's a pretty good burger idea if you don't have something already in mind. Just a thought...
Anyway, we're headed to Granbury this weekend. It's kind of nice to have someone else do the smoking for a change. I'll let you know how it turns out. Thanks again JT.
Have another drink and try again.
Think Ahead and Start Early
If you like the idea of smoking a brisket for Labor Day this year... don't wait too late to get started. Remember it takes quite a while.
Not only will it take 10 to 20 hours to smoke, you may want to wet or dry marinade it as much as overnight. If you are an old hand at it, you know what's involved.
On the other hand, if you are not sure about what rub to use, how long to smoke it, or something else, check out my page on briskets. I have for you a sample rub recipe and a few other bits of information about brisket that you might like.
Think ahead and have a great labor day.
If you're not enthused about committing the time it takes to smoke a brisket, I have another idea you might like for this holiday weekend... pizza.
That's right, pizza. It's fun, quick & easy cooking, the kids love it, and it tastes great. And... it doesn't take near the time that a brisket does.
It actually takes more time getting prepared than the cooking does. The toppings must be ready and available for use at grilling time.
But, if you have never grilled pizza before, you have nothing to fear. For your convenience, I have outlined the necessary details to consider on the grilling page.
Give grilled pizza a try, it may be the best pizza you ever ate.
Do you have another way of cooking chicken that's different from the same old thing?
I tried this at home the other day and Judy and the grandkids loved it. I even passed on to a couple of friends, and they liked it as well when they tried it.
This may sound a little odd, but really it is very good. A rub and a sauce. The rub is an Italian seasoning blend (widely available at stores). The sauce is Teriyaki sauce.
I know it doesn't sound right, but honestly, it is good. I used store-bought seasoning and Teriyaki sauce. Just think how much better it would be if you used fresh herbs (like oregano, rosemary, etc.) and made your own Teriyaki sauce.
Isn't grilling great?
all the best Hipshot
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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