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Original Q, Issue #061- Happy New Year!
January 01, 2013

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

*Which Wood?
*Vinegar Based Barbecue Sauce
*Texas Chili Recipe
*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

Which Wood?

The last time [I did some smoking] I just got some mesquite wood chunks from Lowe's, but I want to try other too. I've heard a lot of good things about hickory, apple, cherry, and pecan. Do you...

Which Wood?

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).

Vinegar Based Barbecue Sauce

Texas Chili Recipe

Take any Texas chili recipe and make it better. After you know what makes it a Texas chili, make it and any other chili recipes better.

Texas Chili Recipe

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

Is using a spray bottle the best way to fight flare-ups?

Don't fight flare-ups, control them. Flare-ups are actually grease fires. If you had a grease fire in your kitchen you wouldn't put water on it. That would only spread the fire.

Spraying a flare-up on your grill with water will only spread out the grease. Sure it might put the flame out for a minute, but the grease will fire up again. And this time you will have a bigger grease fire spread over a larger area than the first time.

One of the easiest ways to control a grease fire is to reduce the fat in the first place. The leaner the meat, the lower the risk of a grease fire.

But if you must grill fattier foods (such as chicken with the skin), then be prepared to watch it closely. When you do happen to have a flare-up, open the lid, move the food away from the fire and wait for the flare-up to die out. If you are using charcoal, close the vents to put out the fire by cutting off the oxygen.

Another thing that will help is to grill with a lower heat. The combination of less fat, lower heat, watching closely, and moving away from the flare-ups is usually better than spraying.

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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