How To Smoke a Pork Shoulder

!±8± How To Smoke a Pork Shoulder

Preparation:

I usually try to purchase a pork shoulder that weighs about 8 pounds. I have found
that larger shoulders are a little bit harder to smoke because the outer meat will dry
out before the inner meat is done if a good mop is not used to keep the shoulder
moist.

The night before you are going to smoke the shoulder, apply a thin layer of mustard
to the pork shoulder. This will create a paste that the rub will stick to. The next step
is to apply a rub. There are many great rub recipes out there, and you can find a
few at my website. Below is a rub recipe I use quite often.

Ingredients:

3-Tbsp Tony's or comparable cajun seasoning

4-Tbsp Turbinado brown sugar (this type of sugar will burn at a higher temperature
than regular brown sugar)

1/2-Tsp Paprika

1/4-Tsp Cumin

1/4 Tsp Garlic Powder

1/4 Tsp Onion Powder

1/4 Tsp Salt

Instructions:

I usually mix and store all ingredients in an empty seasoning container.

Tips: If you need more, just double the recipe

After you rub the shoulder down with mustard, completely coat the shoulder with
the rub. I have found that it helps to pat the rub into the shoulder to make it stick
better.

Wrap the shoulder in plastic wrap, and refrigerate over night.

Take the shoulder out of the fridge about 1 hour before you are going to put it on
the smoker. This will bring the pork shoulder's temperature down to room
temperature.

Cooking:

When the pit reaches operating temp, I smoke at 225 F, place the shoulder on the
pit and let it smoke for about one hour, fat side up.

Next, apply a good mop to the shoulder. Keep the outside of the shoulder moist
while smoking by applying the mop about every 45 minutes or so, but be careful
not to open the pit too much because the temperature will drop and you will have to
cook longer.

Here is a mop recipe:

Ingredients:

1 Cup beef broth

1 1/3 cups water

3/4 cup Worchestershire sauce

1/2 cup cider vinegar

1/3 cup canola oil or vegetable oil

1 teaspoon dry mustard

1teaspoon garlic powder

1 teaspoon red pepper

Instructions:

1. Mix all ingredients in a pot, and heat over med/low for 20 minutes.

2. Smoke the shoulder for about 1.5 hours per pound, or until the internal
temperature of the thickest portion of the shoulder is between 170-180 F.

I have smoked pork shoulders directly on the pit with no foil for the duration of the
smoking time, and I have wrapped them in foil after they have smoked for 6-7
hours. The wrapping method works well because you can control the moisture level
of the shoulder if the shoulder is sealed in foil. The mop, and the juices create a
very humid environment inside the foil wrapped shoulder, and I think that smoking
a shoulder this way produces excellent results.

Leaving the shoulder on the pit for the duration of the smoking time tends to
produce a firmer, drier crust on the shoulder, but the internal meat is very good.
You will just have to experiment both ways to find out which way you like the most.

Serving:

My favorite way to eat the shoulder is to make pulled pork sandwiches. Smoked
pork shoulders will literally fall apart, and making a pulled pork sandwich is fairly
simple. Shred the smoked pork shoulder with a couple of forks to prepare the meat
for the sandwich. The sandwich basically consists of two hamburger buns, some
good barbeque sauce, the pulled pork, a few onion and pickle slices, and whatever
else you think will taste good.

Pulled pork tacos are also very delicious. First, I heat up a couple flour tortillas.
Next, I sautee onions and bell peppers, and then I put the pork in the tortilla, along
with barbeque sauce and the vegetables.

Enjoy!

How To Smoke a Pork Shoulder

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How to Smoke Chicken Using An Electric Smoker - Enjoy Perfectly Smoked BBQ Chicken Every Time

!±8± How to Smoke Chicken Using An Electric Smoker - Enjoy Perfectly Smoked BBQ Chicken Every Time

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How to Smoke Chicken Using An Electric Smoker - Enjoy Perfectly Smoked BBQ Chicken Every Time

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The Ongoing Debate of Charcoal Versus Gas

!±8± The Ongoing Debate of Charcoal Versus Gas

There has always been an ongoing debate of charcoal versus gas when cooking outdoors, whether it be with a smoker or grill. I like the ease of adjustment gas offers. I find it much easier to get and keep the ideal temperature whether I'm using a gas smoker or any of the gas grills.

There are a lot of people who say they enjoy the taste that comes from cooking over charcoal briquettes much better. I personally believe this is due to the meat drippings falling onto the charcoal. I have accomplished the same results by adding a second grate above the gas burners on my grill and placing charcoal flavored ceramic briquettes on that grate. During cooking, the meat drippings fall onto the hot ceramic briquettes and smoke up and back into the meat. I also drop wood chips in to add a hickory smoked flavor. I can smell that flank steak now.

If you are a charcoal aficionado, how do you get the charcoal lit safely and easily? NEVER buy the easy to light briquettes or anything soaked in lighter fluid. It has a recurring taste of petroleum. Some lighter fluids say that they have no taste, but they do.

The quickest way I found to light the charcoal was with an electric starter. It looked like a portable hot plate with an 18 inch handle. Sadly, it does not appear to be available any longer.

I then found the chimney. This is a good way to start the fire. This device looks like a large coffee can with no top or bottom, just a handle. Place the chimney in the smoker. Place some crumbled up paper moistened with cooking oil in the bottom and fill with briquettes. Light it with a match. Very quickly the fire will spread upward and the briquettes will be lit. Some chimneys have a handle to release the charcoal and some do not. Pick up the chimney (make sure you wear gloves) and spread the briquettes around. Then add some more briquettes. Make sure it is hot and you are ready to cook.

With gas, turn the valve on and push the starter button. Wait until the appliance is hot and start cooking.

To clean up the charcoal, wait until the charcoal burns out or spray with the hose. Then, clean up the mess. Be careful the coals are not still smothering and then get rid of the ashes.

With gas, turn the burner off, close the door.

The Ongoing Debate of Charcoal Versus Gas

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Building a Smoke Oven

!±8± Building a Smoke Oven

Building a smoke oven is a relatively simple procedure and it is essentially a box that contains smoke and is usually insulated to keep in heat. These are sometimes also called 'meat smokers' and a range of other names.

A smoke oven works by cooking meat very slowly in a hot smoky environment contained within the oven. As the meat cooks the smoke will cover the meat and this can also season the outside of the meat giving it a distinct flavour. As the heat and the amount of smoke increases the meat will absorb this smoke also giving it something of a strong 'barbequed' flavour that is hard to achieve other ways. This makes it great for barbecues and for outdoor cooking and achieves an effect that you could not easily achieve any other way. So how do you build a smoke oven?

A smoke oven can be made from many different things and this includes metal or even wood. The meat will cook at a quite low temperature - around 22 degrees Fahrenheit and this will mean that a wooden smoke oven is safe and unlikely to catch fire. Of course though making your smoker from something other than wood will mean that it is more durable and will also mean it is more water proof and keep it safe from the rain and other fluids. To create your meat smoker you will need to create then the insulated box from your chosen material and will just need to include some sort of door or flap so that you can insert the meat yourself and flip/turn it.

In order to create the smoke and the heat however you will need a power source and normally this will be an electrical element. The reason for this is that it will allow you to control the temperature at a very constant rate as this is how smoke cooking is meant to work. However if you cannot achieve this yourself you may use some form of fire.

Perhaps the easiest way to create a meat smoker then yourself is to be able to simply add the box or cover to another cooking device such as an electric barbecue or a grill cooker. In this case you will not need to have an 'entry point' and will simply place the box over the top of your meat while it is cooking. The smoke will automatically remain inside the container as heat rises. You can then lift the box from the top in order to flip and turn the meat.

The next thing you will need is a moisture source, and it is important while smoke cooking to ensure that there is some moisture in the cooker with the meat to prevent it from drying out. Place a pan of water under the hood with the meat and this will cause moisture to circulate around the smoke cooker as the meat cooks.

This will work as a basic smoke cooker, but in order to have your own dedicated smoke cooker you might want to get professional help. This way you can enjoy the unique barbecued taste time and again with relative ease.

Building a Smoke Oven

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Three Innovative Quality BBQ Recipes

!±8± Three Innovative Quality BBQ Recipes

Three innovative BBQ quality recipes

Bored of the bangers, hamburgers, bread buns and beer that you seem to always purchase for your barbecues? We now have enclosed a few barbecue recipes which will have your friends and relatives salivating at the mouth and talking about your talent far and wide. It's time for you to roll out the red-colored carpet on your barbeque menu.

Marinaded Spatchcock Poussin

Ingredients

Four poussin (spatchcocked)

For the marinade:

1 bottle of ale (bitter)

2 tbsp essential olive oil

One tbsp Dijon mustard

3 tablespoons of clear honey

One tbsp paprika

Four cloves garlic, crushed

Two tbsp finely chopped fresh ginger

1/2 teaspoon freshly ground black pepper

For the sauce:

3 tablespoons of tomato ketchup

One tsp soft dark brown sugar

1 tsp cornflour

Poussin is a expression used to describe a chicken below 28 days old and weighing under 750g. Available these days in several supermarkets, it's not as costly as you think, and the flavor delivered in this recipe is well worth the work. Nevertheless, you can always use a small chicken instead if you feel more comfortable. In order to cook it on a bbq, the backbone needs to be removed and also the chicken squashed - a procedure referred to as spatchcock. Get a butcher to do it if you're able to but otherwise follow the quick tips under and you will be on your way.

1) Spatchcock:

Put the bird breast down. Using a pair of strong scissors, cut along one side of the backbone completely from the neck to the bottom, cutting through the ribs while you proceed. Repeat with the other side of the backbone.

Take away the backbone and flip the bird over. Press firmly with the heel of your hand to crack the ribs and flatten the chicken out evenly.

To prevent the meat contracting during cooking, use 2 kebab sticks in order to skewer through each breast on one side into the thigh on the other side in a criss-cross diagonal style

2) Marinade:

Whisk the marinade elements together in a big bowl and add the spatchcocked poussin. Cover with clingfilm and marinade in the refrigerator for 4 hours or ideally overnight. An hour or so prior to cooking, remove the poussins and any remaining marinade into a skillet and bring to the boil. Stir in the ketchup, sugar and cornflour and reduce the liquid to thicken it to sauce consistency.

3) Cook:

When the barbecue is actually hot, place the poussins on the grill and cook for about 20 minutes depending on size, turning and basting with the sauce each and every 3-4 minutes. The chicken is ready when the juices run clear after pricking with a chef's knife.

Monkfish, Rosemary and Cherry Tomato Skewers

Ingredients (for eight skewers)

250g Monkfish cut into 16 cubes

Few slices of Parma ham shred into pieces

Five tbsp olive oil

3 cloves of garlic, peeled and sliced

Nine rosemary sprigs

200g cherry tomatoes

1) Gently heat the oil, garlic and one rosemary sprig in a pan until bubbling. Remove the rosemary and blitz the garlic oil with a hand blender.

2) Using the remaining rosemary sprigs as skewers, thread 2 monkfish cubes, parma ham pieces and cherry tomatoes per sprig, alternating as you go. Lay them in a bowl and cover using the garlic oil for half an hour.

3) To barbecue, get rid of any excess oil and cook for about one minute on each side, until cooked through.

Spiced Barbecue Mushroom Burgers (Veggie)

Ingredients (for 8 burgers)

8 big field mushrooms

Olive oil

2 little red onions, finely cut

Two large garlic cloves, crushed

One teaspoon ground cumin

Good pinch ground coriander

180g baby spinach

Two red chillies, deseeded as well as finely chopped

Grated zest of just one lemon

120g feta, crumbled

8 flatbreads and Greek yogurt, in order to serve

1) Heat a tbs of oil inside a frying skillet and lightly fry the onions and garlic for five minutes till soft. Throw in the

spices and cook for a further two minutes more, then transfer to a dish.

2) Place the spinach inside a colander and pour over boiling water from the kettle to wilt it. Refresh under cold water, squeeze dry, then roughly chop.

3) Mix the spinach, chillies, lemon zest and feta into the onion mixture and season to taste.

4) Clean the mushrooms generously with oil and season with salt and pepper. Bbq them for five mins with the stalk facing down.

Remove from grill and place stalk side up, and divide the filling up between them. Place back stalk-up on a medium-hot part of the barbecue for a additional 10 minutes until cooked through. The filling ought to be warm.

5) Toast the flatbreads on the barbecue for a minute, remove, and put a mushroom inside. Spoon on the dollop of yoghurt and serve.

Three Innovative Quality BBQ Recipes

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What Exactly is Cold Smoking?

!±8± What Exactly is Cold Smoking?

Cold smoking is very similar to hot smoking, except the cooking temperature is
much lower. The targeted cold smoking temperature range is between 80 degrees F
and 100 degrees F, and the smoking time can range anywhere from 4 hours to 4
days. This process relies on smoke to cure the meat or food being smoked instead
of using heat. Some people believe that cold smoking occurs at temperatures
between 160-190 degrees F, but smoking at this temperature is really a form of hot
smoking.

Types of Smoked Foods

A few examples of foods that are usually cold-smoked include bacon, sausage,
ham, cheese, and fish. When smoking fish, a preservation salt is needed to pickle
the fish before it is smoked. This will help prevent bacteria from groing while the
fish is curing in the smoke.

When to Use Cold Smoking

Cold smoking is very difficult, and even impossible in the summer months, because
the outside air temperature is normally as hot as or hotter than the temperature
needed for true cold smoking. The best time to use cold smoking is during the
winter months when the days are typically cooler.

How it Works

The key to cold-smoking is using smoke to cure the food. To achieve such a low
cooking temperature while cooking with smoke, the fire needs to be in a seperate
container than the food being smoked. The smoke is transferred to the cooking
container by piping, and the heat can be easily regulated.

If you are using a wood smoker with a offset fire box, it can be very hard to
consistently maintain the low temperature needed for cold smoking. The easiest
way I have found to achieve the low cooking temperature is to use a charcoal starter
to light only a few coals at a time. When the coals in the smoker burn down, simply
use the starter to light more charcoal, to add a small amount of charcoal that is
already lit to the fire box. Then wood chips can be added to produce smoke.

Cold Smoked Salmon Recipe

Use frozen salmon because it has lost some of it's moisture during the freezing
process, and it will accept the brine solution quicker.

Preparation:

1. Cut the Salmon filets into 3x6 inch pieces.

2. Prepare a brine solution of salt, brown sugar, and water. The salt to brown sugar
ratio is 2:1. With 2.5 gallons of water, you will need 7 cups of salt, and 3.5 cups of
brown sugar. The water will be about 80% salt, and to test if the water is salty
enough, and egg should float.

3. Place the fish in the brine solution. Make sure the fish filets are completely
submerged.

4. Refridgerate for 12-24 hours. If the filets are thin, the time will be shorter.

5. Before removing the fish from the brine solution, slice one filet open down the
middle to see if the brine has fully penetrated it. If the brine has not fully penetrated
the filet, place leave the rest in the solution for a little longer, and then test again.

6. When the filets are done, remove them from the solution and place under cold
running water for 1 hour.

7. Place the filets on a cookie sheet, and refidgerate for 12 more hours. This will
allow the salt to even out.

Smoking:

1. Place in a smoker at 70-85 degrees F for 12-16 hours. I use charcoal and add
mesquite or hickory chips to produce the smoke.

2. When the fish are done, vacuum seal the filets and freeze for 3 days for parasite
control.

The Smoker King

What Exactly is Cold Smoking?

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Chesapeake Bluefish: Smokin' Good

!±8± Chesapeake Bluefish: Smokin' Good

After catching some bluefish on the Chesapeake, we fired up our Little Chief smoker, added some mesquite wood and waited six hours for delicious smoked bluefish!

Chesapeake Bluefish: Smokin' Good

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Outdoor Cooking - Safe Practices

!±8± Outdoor Cooking - Safe Practices

Outdoor cooking is meant to be a fun and festive event so a little careful planning and awareness can ensure that your next barbecue is fun, safe, enjoyable and tasty. Not only should you be careful when setting up a barbecue but ensuring that safe food handling and cooking practices are used is critical to your next outdoor event's success.

Grill Safety

When cooking on a barbecue, hibachi, or a barbecue pit make sure that you and your guests are safe. Hot coals, hot surfaces or grease flare ups can create a dangerous situation. Whether using coals or a gas grill you should be aware of fire safety at all times. Some critical items to consider:

Make sure any outside games and traffic paths are away from your grill so that someone doesn't accidentally push over it over or gets burned on a hot surface. Also, be aware of pets getting too close. Be sure to use proper utensils that are long enough and capable of handling the weight of what you are cooking. Follow all correct lighting procedures weather using gas or coals. Turn the gas on only when you are ready to light and never throw lighter fluid on already lit coals or flames.

Food Safety

Perhaps one of the biggest dangers that people overlook is proper food safety. While setting up a barbecue safely is more obvious because the dangers are more readily seen, food born illness can create an uncomfortable and even dangerous situation if proper food handling and cooking procedures are not done correctly. The challenges of refrigeration and improper cooking can create unsafe food for consumption very quickly and spoil your outdoor event. It begins with shopping and doesn't end until the last leftover is eaten.

When shopping, be sure to purchase your meats last. Utilize the plastic bags at the store for the raw meats and make sure they are all bagged separate from other perishables such as fruits and vegetables. Drive directly home from the store and refrigerate within two hours and certainly sooner (less than 1 hour) if the outside temperature is above 90 degrees. Freeze ground meats and poultry if they're not going to be used within 2 days and other meats within 4 to 5 days.

When transporting to a picnic or even outside, make sure that the meats remain in an ice chest below 40 degrees and keep cool until you're ready to cook. Keep the cooler out of direct sunlight to avoid any warm spots. Also, make sure that any beverages are in a separate cooler so that raw meats don't contaminate drink containers. Be sure to use different utensils and plates when handling uncooked meats versus handling cooked items for serving. Always wash your hands thoroughly after putting on the meats to cook and prior to handling the finished product.

Cook meats to their proper temperatures to ensure correct cooking. Use a quality meat thermometer and check thick portions and never near a bone, fat, or gristle. Internal meat temperatures are as follows:

Poultry: 165 deg F Ground Beef: 160 deg F Beef, Veal and Lamb: Medium rare 145 deg F Medium 160 deg F

Pork: 160 deg F.

When smoking meats, be sure to smoking temperatures are maintained at 250 deg to 300 deg until the internal temperatures above are reached. If pre-cooking, make sure that you start your final cooking just after pre-cooking, without delay. Be sure to keep foods hot at 140 deg F or higher until serving. If outside weather is above 90 def F, don't let food set out for more than an hour. Be sure to refrigerate leftovers within two hours of serving and within an hour if over 90 def F.

Summary

As outlined above, a few simple precautions can make or break a great outdoor cooking event. Be aware of your surroundings when cooking and be sure to follow safe food handling and cooking practices. A good cooking thermometer is essential to your barbecue supplies. And yes, good sauces, good meats and a great BBQ are required but safe practices are also critical BBQ supplies.

Outdoor Cooking - Safe Practices

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How Long to Cook Chicken Wings

!±8± How Long to Cook Chicken Wings

People love to eat chicken. There are many ways to prepare chicken wings, and appetizers are fabulous and party food. One of the questions I'm often asked is: "How long to cook chicken wings."

Chicken wings can be cooked by different methods. I prefer fried wings, but you can also fry, bake or pan your wings. Let's look at each method, and you can decide which method is best for you.

Before cooking the chickenAli is necessary to make sure they are completely thawed. This can, putting them in the fridge to sit a day or two before cooking can be achieved. If you're ready to cook your wings, rinse in cold water and dry with a paper towel.

If you are frying chicken wings will make sure they are dry before using them in hot oil to avoid splashing painful. Heat your oil to 375 degrees. Once the oil is hot, you can start cooking your wings. Fill the fryerBasket with a single layer of wings. You want the oil to cover only the wings, when they lowered the oil. Turn down the wing with the oil and cook slowly for 12 to 15 minutes. At the end of the wing of a chicken is well browned, crisp on the outside and inside of that juicy and tender.

You can also pan for frying the wings, if you do not have a fryer. This would be my second choice. Use a large frying pan for this method. Pour enough oil to cover the pan to the ground. Heat the oil inmedium-high heat. When the oil is hot place your wings in a single layer into the hot oil. Cook the wings for 6 to 7 minutes and then turn them over to cook for another 6 to 7 minutes. You could also use a wok to fry your wings. This will also make a nice crispy outside and tender inside.

My least favorite method of cooking chicken wings is to bake them. Baking them is a much healthier alternative to all of the frying but the wings will not be nearly as crispy. However if you need to bake your wings heat the oven to 400 degrees. Place the wings in a glass baking dish that has been coated with a little non-stick cooking spray. Bake the wings for about 30 to 40 minutes. You want to be sure the juices run clear from the wings.

Well there you go three methods to cook chicken wings. Always remember to wash your hands and all utensils when working with raw chicken. Enjoy those tasty little treats.

How Long to Cook Chicken Wings

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Hollywood, Smith and Grant, as they say farewell concert in greek w / Sam Botta LiveFearless.com Say

!±8± Hollywood, Smith and Grant, as they say farewell concert in greek w / Sam Botta LiveFearless.com Say

Let the cycle would be what others have needed, what makes them feel better, but if it encourages open and free to maintain and grow your wings, it would be this person, who would be the closest and famous personal hearing you, the butterfly flew out of the cocoon, would be to recognize that other people have such a flight apparently sporadic, but it would be the colors that glow in the sun on the warm, glowing,happy green grass and pink to the blue sky ignored all thoughts of clouds, like the butterfly is important for the timing, and timing is everything. Certainly the life of a butterfly is very short, but this butterfly, one day as a long life, because it is a full life, and so the most precious gift that you and me: Sam Botta TIME ~ Words: "Tell me when the Time had slipped away Tomorrow turned to yesterday And I do not know how Tell me what can stop this river of tears and 'building wasUp to this moment, now I am here with open arms that I held close Kept ya ya safe to fly until he could tell me where the road is going to China and how to use the wind as if to say goodbye and tell me why Why after your dreams behind me and I knew to tell me how the space is filled in behind them and laugh instead of cry and say goodbye as I am here with open arms I could fly ya I'm pretty close Kept ya safe until you tell me whereThe ...

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Dry Rubs - Taste incredibly easy steps

!±8± Dry Rubs - Taste incredibly easy steps

With the approach of warmer weather, many of us look forward to grilling. It 'just something special about the taste of grilled foods that are fresh, and one of the best ways to amp the flavor of grilled meat, using dry rubs. The beauty of a dry massage the meat cooks, the method is the same whether you are cooking beef, pork, chicken or fish. So for those of you who have never used a massage, here are the simple steps to cook amazingMeals.

First, rinse the meat under running water and pat dry with paper towels. Then apply a little 'oil on the surface of the meat and rub in well, making sure that the surface is covered evenly. Use a good quality vegetable oil. Now sprinkle the rub over the meat, taking care to cover the entire surface. For better coverage, set the hook in a shaker. A good rule is to use 2-3 tablespoons per pound of meat. For some interesting variations that can be milk, yogurt flavored rubOil, beer or whiskey on the meat before the problem. If you are a spicy rub, to keep an eye over the trouble, plus you will have the heat in the finished dish.

Well, here is the fun part - the spice rub over the surface of the meat very well. If you cook the chicken with the skin, be sure to rub under the skin. Once a barrel because the meat, wrap tightly in plastic wrap, and place in refrigerator within an hour or so during the night. Large pieces of meat to marinate need to marinate a long time.

If you're ready to cook, so they are still packaged meat to room temperature before cooking. During heating the meat, make sure it is clean on the grill grate, and when you cook a tender meat like fish, you'll probably want a few drops of cooking oil or apply the rust, so the meat has won 't stick. It then removes the plastic wrap and grill the meat as usual. Keep in mind that if the hooksugar is used in it, you need to keep an eye on the cooking process to keep the sugar from burning on the surface of the meat. That's it - now all that remains to do is eat.

Grilled in the days when you do not choose, you can use the same methods, if you roast in the oven or frying meat. Now that was easy, right?

Dry Rubs - Taste incredibly easy steps

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Applewood Smoked Prime Rib Roast-Smoking in a electric Smokin'Tex, December 31, 2010

!±8± Applewood Smoked Prime Rib Roast-Smoking in a electric Smokin'Tex, December 31, 2010

Smoking a boneless ribeye roast 7.8 kg of wood apple with Eve in my electric smoker Smokin'Tex Year. I only used ground black pepper and butter on the meat (without salt). The smoker was initially set at 200 degrees F, but after 2 hours, I raised the temperature to 250 degrees due to time constraints. The roast had been pulled from the smoker to an internal temperature of 140 ° is obtained (after 3 hours and 55 minutes of smoke). The roast is served with jus andHorseradish cream sauce. It 'was simply delicious. Happy New Year 2011 to all!

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So You Want, an outside kitchen building

!±8± So You Want, an outside kitchen building

An outdoor kitchen is a wonderful way to make the garden a pleasant place to entertain. Why spend your parties stuck inside, prepare the food in your kitchen if you can feel comfortable adjusting to the outside, you are chatting with your guests, serving drinks, cooking hamburgers, pizza and even play the part without ever? If you have a spa pool or garden, outdoor kitchen is a perfect match. And if you're selling your home one day, thinking a well-built backyardEntertainment area can only increase the value of your home. (And more potential home buyers want to put on their lists) are special outdoor spaces today are increasingly popular among homeowners and condominium.

There are all kinds of functions that you can build an outdoor kitchen. Examples include fire was, pizza ovens, refrigerators, ice makers, granite, deluxe gas BBQ, waste compactors, wok burner, gas or electric stoves. Practically everything we canThurs inside you can do outdoors in those days. The only limits are your imagination and your budget.

Before going to the hardware store and place a big order, stop order on what you want to think about outdoor cooking. Here are some of the questions that you would while you are still in the planning phase:

- You want to be able to cook a full meal, or a charcoal or gas grill is made?

- Is your food preparation area includes a sink? If yes,You must run a line of water for your outdoor kitchen.

- Do you have a machine for ice refrigerator, or need other devices, has the power to make it work? Are you ready to hire an electrician to handle the wiring?

- Would you like jerky dried meat or smoke? Rotisserie ovens, dehydrators and smokers of meat are a good choice for outdoor kitchens, because the long cooking times, the smell can be overwhelming at home. Outdoors, no one in mind.

- You wantto talk to your home or would like a free-standing island better, perhaps as a pool bar? Note that as far as your outdoor kitchen from the existing power lines and water, the more expensive it will be installed.

- What is the climate where you live? You must have a roof over your kitchen? If you do not want to install a roof, you need special water-resistant devices, which cost more to order.

- Where do the prevailing winds come from toYour garden? You do not want the packaging of foods and removed as long as it is burned. If possible, maybe you can build a wall or an existing wall to protect the area.

As you can see, there are some things to note. Outdoor kitchens can be simple or very complex. In any case, be well thought of in the kitchen a wonderful addition to a house.

We hope that these questions have given you an idea of ​​some of the decisions that you should start before you actuallyThe money for your new kitchen. As with all DIY projects, there is a good idea to spend a lot of time planning before you actually break ground.

So You Want, an outside kitchen building

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Smokin Tex Smoker Jerky Dryer

!±8± Smokin Tex Smoker Jerky Dryer

Brand : Smokin Tex | Rate : | Price : $99.95
Post Date : Sep 15, 2011 19:15:15 | Usually ships in 6-10 business days

Smokin Tex Smoker Jerky Dryer

Smokin Tex Smoker Jerky Dryer. 1416. Miscellaneous Accessories. This Smokin Tex stainless jerky dryer works with all Smokin Tex smokers and other top vented electric smokers to reduce moisture content in jerky and other foods when a dryer product is required. Constructed of stainless steel. Includes power supply. No special wiring needed.

More Specification..!!

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A recent Obituary

!±8± A recent Obituary

In my literary life, there are four stages:

1 When I did not know how to read (from birth to 3 or so)

2 When I loved to read! (3 to, say, 13)

3 How I hated to read and only took a book when it was assigned (13-17)

4 When I learned some new passion for the written word so much and so I started creating my own (17 today)

In the last four or five years of Phase 2, I would often times books from the public library in Montgomery City (just a stone's throw away,jump and a jump from my hometown). Saturday morning, you might find me sitting on the floor in the back of the library, flipping through picture books huge war, all the spears for the M-16 in the Vietnam conflict. On the shelf is where I value, as there are a lot of knowledge in the scientific world and that's probably why I now want to know everything! The rebellious, lazy teenage years are not thrown into full gear, I was still able, books, digging just because,well, I dig books. It was not cold, do not read (I hope not to emulate today's teenagers.)

However, there at the Montgomery County Public Library was a senior librarian named Laura. The things I remember Laura had been a heavy smoker (yes, that was in the days when no one seemed to be a problem with smoke in the library) and 2 seemed to know everything about books! It was Laura, my first time in JRR Tolkien's Lord of the RingsPart 15 years before the movie trilogy "Hobbitt", a term used!

During his time last week my parents, my mother was the local newspaper mirrors, as did Laura obituary. Laura had not really occurred to me over the years, but the news of his death, I thought of this Saturday morning. I also started something Laura has taught me, not knowing what had remembered to send along a lesson ...

Another employee of the library, who has worked with Laura, was deeplydisabled. I do not think I've ever heard the name of this woman, and my best guess is that she has had a severe case of cerebral palsey. This woman is Laura sat behind the desk in his electric wheelchair, his body twisted corner of what seemed painful, jerky, robotic movements to order books in large metal bins.

What I assume was the CP, this woman was almost stripped of most of sparc in motor function. He could manage a book, but could not sit down gently. Go through the large metal box, the books wouldalmost shaking the rattle windows with a "BANG!" In the years that I went to the library, this woman has never spoken. Guessing here, but it seemed to her disability would not allow verbal communication, either.

Sitting a few meters from Laura, who would have to organize their tasks book, hitting the books all the time. Laura now controls the cards in each of my loans, spoke with me about the contents of each, I asked last books I read, not even the emphasis onRuckus raised by one step removed.

He was oblivious to the noise? Unlikely. It was convenient to work with this woman and her boundaries. At the first loud bang, it would be, what he was doing seemed to fall, run to get the help of the woman on her back, check to see if all is well. But they have not. Why? Probably because they knew nothing was wrong, only the adoption of these women and the disabled minor glitches that went with it. She did not offer help,does not float, we meet the woman her job.

Laura certainly never acted like their colleagues had any type of cognitive disability. I still do not know if I am or not. My guess is no. He lived alone in a body that is more limited than almost any other I have ever met. But Laura did not treat it as if it were profoundly disabled, she could only do their job.

Honestly, it was the comfort of Laura with a person of limited possibilities, my pre-teen, even disturbing. TheHowever, it was exactly like a person with disabilities should be treated: with respect, honor and without disabilities and their unique identity. Some of the best lessons are taught through inaction, a crash would have happened if Laura had not even needed. I wanted to shout, "What has happened? Is he well?" All the time refers to the shape of the electric wheelchair. But I did not. Because Laura did not act like anything was wrong. This made me also think that everything is in order. Laura would finishtheir characterization of my book, I wish you good luck and would turn again to their novel and overflowing ashtrays.

You know, I'm not sure I ever thought, until I heard of the death of Laura, but I think that their actions (or more precisely, lack thereof) have helped to shape my opinion of people with disabilities. Never assume that when the body does not function well, not that their opinions, too. They do not move, do not pamper, protect not only allow that to be human / live their lives and to dotheir work.

When I was a person with a disability, I knew that I wanted in a different way of Laura showed her the respect of colleagues are treated. I hope that this space may recall, faithful reader, how to respect and honor the lives of all people, people with disabilities and those without. If there is no access to the network in the afterlife, I hope Laura can read and rest assured, has helped shape the life of a young bookworm, many years ago.

A recent Obituary

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Post Date : Sep 06, 2011 00:10:18 | Usually ships in 3-4 business days

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Spicy Venison Jerky - Delicious dried meat snacks with a warm taste Chile

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Shooting is one of the first convenience foods in America. These nutritious dried meat strips supported many hungry cowboys and travelers on the plains in the western United States.

Dried chili flakes are traditional seasoning for jerky. Not only did they preserve the flavor of the meat, but also help the Indians who discovered many years ago. Chile contains an anti-Oxident the fat of meat and prevented from turning rancid, as it dries in the sun. The ChilisContribute to the defense of insects and birds through the drying process.

Still shots along the Rio Grande River Valley of New Mexico, Pueblo Indians game. The whole process is the start of deer hunting season with the collection of red chillies in this region.

Making shots, shots and wild in this case is a very simple procedure at home with the oven to dry the meat. Shots can be eaten "as is" for a snack, or can be served in a sauce or gravy as anydried meat.

Venison Jerky recipe

Deer round steak, trim fat and cut into strips

Pure ground hot red chile, New Mexico

Salt

For the most tender jerky, cut the strips across the flesh of wild wheat. If rubber-like shots that are torn or pulled (this is the name of "jerky" comes from), it is preferable, then cut the strips along the grain boundaries.

Sprinkle the meat generously with salt and chile strips to the ground. The salt is used more, faster gamingshots is dry. Place strips of meat on the rack of a season incandescent socket, or any type of rack that allows air to circulate around the meat and drain fat.

Set the oven to 150 degrees Celsius, and put the pot with the meat in Prop open the door of the oven about 2 cm so that the juices evaporate. Dry in oven for about 8 hours or until the shots to reach the desired dryness.

Keep the shots in a cool, dry place, which allows for circulation. Since it is verydifficult to obtain the meat is completely dried, preserved in an airtight container is often the cause of form. It can also be stored in the freezer up to 3 months.

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