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Original Q, Issue #023 -- hamburger, grilling, bbq, beef
October 01, 2009

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

*Hamburgers - The Old Standby
*Grilling Recipes, Faster than Smoking
*BBQ, what it is?
*BBQ Beef Recipes, Come and Get It.

Editors Qs
*Hipshot answers reader's questions

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

Recent Website Additions

Hamburgers - The Old Standby

Hamburgers are probably the most popular item for the grill (unless hotdogs actually hold that spot). If you have ever attempted to grill, you have probably tried hamburgers.

Hamburgers - The Old Standby

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 Recipes, Faster than Smoking

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?

BBQ Beef Recipes, Come and Get It.

BBQ beef recipes are big in Texas. All you have to do is drive around and see all the steak houses and BBQ joints. Find out why preparation is the key to the many variations.

BBQ Beef Recipes, Come and Get It.

Editor's Qs

I need to feed a crowd (reunion). Do I just take my recipes and multiply all of the ingredients by ten or twenty?

Most ingredients can be increased in direct proportion to the total recipe increase. In other words, to make 10 times as much potato salad as your recipe calls for... use 10 times as many potatoes as it calls for.

I say most because certain spices intensify in flavor as they increase in amounts. Care must be taken to keep from using too much.

Some of the tropical spices like black pepper, cinnamon and ginger, can be increased proportionally without overpowering the recipe. This is also true for curry and chili powders.

Nutmeg, mace,and Italian seasonings like marjoram, thyme, rosemary, sage, oregano and basil, must be handled a little differently. Actually most other leafy herbs fit in this category as well.

These spices can be double when the recipe is doubled... but only the first time. As an example, to double the size of a recipe from 10 servings to 20 servings, double the oregano from 1 teaspoon of oregano to 2 teaspoons.

But any additional increases of 10 servings would only need half the amount of oregano added.

10 servings 1 tsp oregano
20 servings 2 tsp oregano
30 servings 2 1/2 tsp oregano
40 servings 3 tsp oregano
and so on...

I hope that's not too confusing. But wait...

Another level of flavors to keep in mind are the hot peppers. Hot red peppers build in intensity even quicker than the herbs. They can still be doubled for the first doubling of the recipe. But... only increase by one fourth of the amount in the original recipe for every multiple increase.

10 servings 1/2 tsp cayenne pepper
20 servings 1 tsp cayenne pepper
30 servings 1 1/8 tsp cayenne pepper
40 servings 1 1/4 tsp cayenne pepper
and so on...

This is one of those things that comes more easily with experimentation and practice. Good luck in everything you cook. And have another drink.


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

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