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Original Q, Issue #060- Let the Holidays Begin
December 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.
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Table of Contents
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Don't guess. Take the time to be right (and safe).
If you are going to be frying a turkey for the holidays, be sure you know before you start, how much oil you will need.
If you don't use enough oil you won't have enough to cover the turkey. The dangerous part is when you have too much oil. In that case, when you lower the turkey into it, it could overflow right into the fire.
One way to find out how much oil you need is to measure with water first. Just place your turkey into the empty pot in the position that it will be cooking. Then pour enough water over the turkey to be at the desired oil level.
All you have to do now is to take the turkey out, and mark the water level. After you empty the water, fill the pot with oil to your mark. You now have the appropriate (safe) amount of oil for your perfect fried turkey.
Vegetarian BBQ Recipes
Move over ribs. Time for some vegetarian BBQ recipes. Grilling steaks and smoking brisket aren't the only things going on in the back yard. Vegetables are a big part of today's Q.
One of my loyal readers has a question all of you out there in BBQ land. Please feel free to help him out. If you have any useful information, simply send it to me through the contact me link.
Was just thinking. Love pickles from Claussen's, Have a five gallon bucket that are ready to jar. Want some info from this point. Been in a salt,garlic,dill brine for 6/8 weeks and are ready... I think. Need to put in clean water to remove some of the salt. Any ideas from all your readers? Thanks if you can help. I like it crisp with a little garlic and dill.
Remember to contact me with any help.
Add grilled potatoes to your cookout. They go well with anything else on the grill. If you don't already have potato salad (heck, even if you do), grill a few potatoes and watch the smiles.
Does searing meat lock in the juices?
I think most people probably believe that, but it's not really true. It does seem reasonable, though. Actually, fluid (moisture) is distributed throughout the meat in the individual muscle cells. So what happens to the cells (and the moisture in them) at the surface of the meat doesn't affect the rest of the cells.
Heat will cause these cells to contract and lose moisture through evaporation (drying). Think about it for a minute. If you throw a piece of meat onto a hot grill, it will brown and caramelize (sear) on that side, right? What about the other side? Still raw and unaffected. That's why we can cook a steak rare. It's browned on both sides but the middle is barely affected by the heat.
Grilling is usually done with high temperatures. So the longer you cook the meat the dryer it will get. That's not the case with slow smoking, however. Water will boil (and evaporate) at or above 212 degrees. That's why so many people like slow smoking... to preserve moisture.
Searing may not affect the moisture of the meat like you thought. But it does brown and caramelize the meat, giving it that rich, sweet flavor. So sear it for the flavor, not the juices.
And remember, moisture is scattered throughout the meat in thousands of tiny little cells. So if you want to seal in the juices, don't over cook all of those cells. marinades
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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