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Original Q, Issue #069 - Football Season = Tailgating
September 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
*Grilled Salmon Marinade
Recent Website Additions
Grilled Salmon Marinade
When using a grilled salmon marinade, sometimes the technique of grilling is more important than the recipe of ingredients. Here are a few tips to get you started down the right road.
BBQ Shrimp Recipe
A BBQ shrimp recipe takes longer to prepare than it does to cook. So, if you are ready ahead of time, cooking and serving are a snap.
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..
Let's assume that you don't save money by raising your own cattle, chickens and pigs. If you did, though, you'd be saving big....
Tailgating with ABTs
It's happening everywhere... and it's called tailgating. Have you ever decided to just break out your grill in the middle of a parking lot?
Why should I let the meat rest? Everyone says that the meat should rest for 5 or 10 minutes after it comes off the grill before you cut into it.
There are actually a couple of reasons you should do this.
When meat is heated, the muscle fibers will contract. This effectively squeezes out the juices like wringing our a washcloth. The heat then tends to drive these juices to the center of the meat.
By letting the meat rest, these juices can be reabsorbed as the muscle fibers begin to relax.
The other reason is this: while a piece of meat is cooking, the outside surface is very hot. But the inside temperature is only gradually increasing.
If given a chance to rest after being taken off of the grill, the temperatures can equalize. As the outside of the meat cools down a little, the inside temperature continues to rise.
So... take your meat off of the grill 5 to 10 minutes before it is done. Then, let it rest those 5 to 10 minutes before cutting into it. During this resting period, the meat will continue to cook, and the juices will be reabsorbed.
This illustrates the importance of being able to determine when a piece of meat is done, either by using touch or a meat thermometer.
The alternative is to cut into it and look. And you know what that does... the juices run out.
You can actually loose twice as much of the meat's juices onto the cutting board, by cutting into it immediately off of the grill, as opposed to letting it rest.
Let the meat rest, it needs 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.
All the Best
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