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Original Q, Issue #058- BBQ News
October 01, 2012
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.
If you like this e-zine, please do a friend and me a big favor and "pay it forward."
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Table of Contents
Recent Website Additions and Updates
*Get It On (the map)
Recent Website Additions
Get It On (the map)
Have you got a favorite BBQ joint? Who doesn't... right? Well, get in on the map and see it here on the website.
Just give me its name and tell me a little about it. And of course, tell me where it is (at least the city and state). You can even send in a picture if you want.
When you're done, just click the "Brag On It" button. I will put it on the map for all the world to see.
BBQ in the News
News about BBQ?
As Michelle Tanner would say...You got it, dude!
Thanks to Google, News about BBQ is now available anytime you want to drop by and take a look.
It's Tailgating Season... I Mean Football Season
Checkout headlines from around the country. The business of tailgating is booming. Read about it to keep up with trends, or get involved for the first time.
Other BBQ News
Is "BBQ News" too general for you? How about this?
If BBQ News is a bit too broad for your area of interest, here are some other options. Below are some news links that zero in on a few specific BBQ topics.
Does piercing meats with a fork cause them to dry out?
No, not really... unless, of course, you repeatedly poke it.
Yes, it does lose a little moisture when you pierce it with a fork. Sometimes you can even see a trickle of liquid run out too. But meat is not really like a water balloon that would lose all of its moisture if pierced.
This is one of those debates in cooking that almost rivals the question of "What is BBQ?". But meat, though, is not like a water balloon. Actually you could think of it as having millions of little water balloons.
When you pierce a piece of meat with a fork, you may damage some of those tiny balloons (or muscle cells) but only in the area damaged by the fork. It isn't enough to affect the moisture level of the entire piece meat.
But don't overdo it, though. Repeatedly poking the meat or slicing into it will definitely release moisture from the damaged areas.
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
Submit your questions through Contact Me
Please let me know how you think this ezine can be improved. I want to include things that are of interest to you. The best way for me to find out what you like is for you to tell me.
So please drop me a note with your comments or suggestions. Simply fill out the Contact Me form. (Easy, right?)
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