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Original Q, Issue #025 -- vinegar sauce, marinade, bbq sauce, cold weather
December 02, 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
*Vinegar Based Barbecue Sauce
Recent Website Additions
Vinegar Based Barbecue Sauce
Have you ever had pulled pork and wondered how in the world they ever got it to taste that good? The final balance of flavors probably came from a vinegar based barbecue sauce (like this one).
Marinade recipes........what you should know.
A good overview of what marinade recipes are, how they are used, what they do, and what is in them. All excellent information to help you be better prepared to create your own masterpiece.
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.
Cook Now... Store... Eat Later
What's the best way to store smoked meat? I just built a BBQ pit with blocks. I have lids for it and will fire it with hickory or oak. My problem is, my days off are in the middle of the week and..
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.
I need to smoke ribs ahead of time, before guests arrive. Is this possible to do and still be good? How do I hold them between time?
It is possible, and yes... they should still be good.
How long to hold them is the critical question. If it will be for about 3 hours or less, they can be held hot. Beyond 3 hours, I would refrigerate. For more than 2 or 3 days, freeze.
To hold them for a few hours, you can use a well insulated, tight sealing cooler. Preheat the cooler by filling it with hot water. Close the lid and let it sit for about 30 minutes.
When the ribs are ready to come off the smoker, double wrap them in foil and place in a pan (to catch any drips). Drain the water out of the cooler and place a towel in the bottom. Place the ribs (in the pan) on top of the towel. Cover the ribs with another towel and close the lid.
They should stay hot (and good) for several hours.
If they are to be kept for longer than a few hours, simply put them into the refrigerator, or freezer, instead of the cooler.
When reheating them, place them in the oven on about 325 degrees. Depending on how many you have, 30 minutes to an hour is probably enough time. If you will be taking them out of the freezer, put them in the refrigerator the day before.
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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