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Original Q, Issue #071 - Your Rotisserie
November 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

*The Website - Just So You Know
*About Me
*Contact Me
*Visitor Survey

Editors Qs
*Hipshot answers reader's questions

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

Recent Website Additions


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The Website - Just So You Know

The website had to come from somewhere. Somebody has to be hosting it. Oh, the choices out there in cyberspace. They seem to get more numerous every day...

The Website - Just So You Know

About Me

This is my story and I'm stickin' to it.

About Me

Contact Me

Let Me Know What's on Your Mind

Contact Me

Visitor Survey

A survey for visitors, to find out what you want.

Visitor Survey

Editor's Qs

The Hotter the grill, the Better. Right?

No... not necessarily.

That is one of the big selling points of grills these days. They are all about the heat. When you get down to it, though, a good grill can cook with a big range of temperatures, not just hot.

Meats and vegetables should be cooked at different temperatures. You may want that steak or hamburger done as quick as possible, especially if you want it rare. A quick sear with a hot grill on each side and you're done. But many of those vegetable can't stand that super high heat.

Chicken needs a lower temperature to keep it from burning. And fish should even be lower yet, so it doesn't get dried out.

And don't forget about those thick cuts. They require a lower temperature to keep from burning the outside and leaving the inside raw. That's where "Low and Slow" comes from. Low temperatures and slow cooking (smokimg) for a long time.

Learning how to use your grill effectively is not only learning how to control the temperature, but also knowing when to turn it down.

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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