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Original Q, Issue #024 -- cold weather, hamburgers, abt, marinade
November 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

*Don't Let Cold Weather Run You Indoors
*Hamburgers - The Old Standby
*ABTs - Nothing Better
*Pork Chop Marinade

Editors Qs
*Hipshot answers reader's questions

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

Recent Website Additions

Don't Let Cold Weather Run You Indoors

I know it's not January yet, but it is starting to get cold. Here are just a few reminders of the tips for cold weather grilling. Don't worry... I'll remind you again come January.

Cold Weather BBQing

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

ABTs - Nothing Better

ABTs... you may have never heard of them, but surely you have tried one. I have not only been eating them, but making them before I ever knew what they were called. Great little appetizer for any..

ABTs - Nothing Better

Pork Chop Marinade

This pork chop marinade is better known as Drunk Butter Apple Chops. Developed by Longhorn Luke, this bourbon marinade blends the unmistakable flavors of bourbon and molasses throughout the recipe.

Pork Chop Marinade

Editor's Qs

Which is easier to smoke... a brisket, or a pork shoulder?

From my experience, a pork shoulder is easier to smoke. Now, there may be those out that disagree with me. But... after all... it is my experience, my opinion, and my newsletter.

I have heard from many people that pork shoulder is more forgiving. I tend to agree.

Brisket has a tighter window of doneness than pork shoulder. If brisket is undercooked,it is rubbery and tough. If it is overcooked, it becomes dry and crumbly.

Pork shoulder can be cooked passed it's ideal done point without excessive drying out. Naturally, there is a limit to that.

I have, though, forgotten about a smoking shoulder for a couple of hours. I was called away for a while and it slipped my mind. I was expecting I'd have to throw it out, due to being burnt.

Turns out it was the best shoulder I ever did.

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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