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Original Q, Issue #065 - Warmer Weather = Grilling
May 02, 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

*Diabetes Information
*Pork Chop Marinade
*BBQ Ribs Recipe
*The Origin of BBQ

Editors Qs
*Hipshot answers reader's questions

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

Recent Website Additions

Diabetes Information

Diabetes information is available for those wishing to eat healthy.

Diabetes Information

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

BBQ Ribs Recipe

A good BBQ ribs recipe will keep your guests happy. Not only that, they will be asking their friends to come along, too. Be careful, you might end up cooking ribs for the whole neighborhood.

BBQ Ribs Recipe

The Origin of BBQ

Although the origin of BBQ may still be disputed, it is generally believed to have come from the Taino. Before the time of Columbus, the Taino were slow smoking in the Carribean.

The Origin of BBQ

Editor's Qs

Does frequent flipping cause meat to be tough?

You should be gentle with foods you cook; but flipping meat several times is not really a bad thing. Flipping meat doesn't make it tough... overcooking it does.

Flipping meat has one purpose; and that is to cook the meat evenly. You need even cooking or you will end up with something overcooked on one side and raw on the other. So, turn and flip as needed for even cooking.

This type of cooking works well with chicken because many times the pieces are not a uniform thickness. And usually the grilling temperature is lower to avoid flareups.

This idea may not apply to all foods, though. You should avoid turning fish too often because it is so delicate. And you may want to avoid flipping a good quality steak, since high heat is normally used to match the thickness. That way you only need to flip it once for that just right doneness of the center.

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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