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Original Q, Issue #062 - Keep on BBQing.
February 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

*Tequila Lime Marinade
*Texas BBQ Sauce Recipe
*Sugar Free BBQ Sauce
*A Great Steak Marinade Recipe is Within Reach

Editors Qs
*Hipshot answers reader's questions

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

Recent Website Additions

Tequila Lime Marinade

Spice up your chicken with a tequila lime marinade. Create that Margarita flavor on your grill.

Tequila Lime Marinade

Texas BBQ Sauce Recipe

A Texas BBQ sauce recipe has it all. Take the best of all the other styles and that's what you've got. A little tomato, vinegar, sweetness and spice, rounded out with a touch of the southwest.

Texas BBQ Sauce Recipe

Sugar Free BBQ Sauce

Don't pass up all that goodness just because you don't have a sugar free BBQ sauce. You can have some surprisingly good BBQ sauce that is sugar free (if you make it yourself).

Sugar Free BBQ Sauce

A Great Steak Marinade Recipe is Within Reach

Learn what it takes to perfect a steak marinade recipe to suit any taste. Become the local BBQ expert.

A Great Steak Marinade Recipe is Within Reach

Editor's Qs

How do I keep a constant temperature of 225 degrees when smoking for several hours?

Keep the lid closed as much as possible. Regardless of the type of smoker you have, raising the lid will cause you to lose heat. Although it must be done, avoid the temptation of peeking too often. Offset smokers work very well, because you are able to add wood or charcoal without disturbing the lid covering the meat. The old barrel type (like I use a lot) requires you to open it up to add fuel. To make things worse, the grate must be moved too. My best advise is to hurry.

Have a plan, and then don't waste time getting it done. Sometimes an extra person can help, too. Usually you must open the lid, move the meat, raise the grill, add the wood or charcoal, replace the grill, replace the meat, and close the lid. It's a real pain in the grill.

Be sure to also use a thermometer to monitor the internal heat of the smoker. Most grills come with one built in now days.

Don't complicate things by trying to adjust both the air intake vent and the exhaust vent. Only concern yourself with the intake. Open the exhaust vent all the way and leave it alone.

Once the fire is going, adjust the intake to allow more air flow, if you need a hotter fire. Cut down the air flow by closing the vent slightly to decrease the heat.

It takes some practice to maintain a steady temperature while smoking. It will still never be as constant as using an electric oven... but then, you give up that luxury when you prefer to smoke.

I guess that's why it's considered the art of smoking. Not everyone can do it.

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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