tag:blogger.com,1999:blog-41546293598591070582024-03-13T14:32:31.857-07:00Bobby Lavon's Culinary WorldBobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-4154629359859107058.post-88528110156846976102012-05-23T11:24:00.004-07:002012-05-23T11:24:44.125-07:00Rain or Shine Barbecue<div dir="ltr" style="text-align: left;" trbidi="on">
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Thanks so much for coming back to the BBQ Brisket blog. There's tons of BBQ information here. Enjoy your visit! The combination of flavors has always been a huge component of barbecue – whther it’s the sweet and spicy tomato-based sauce, or the smoky-savory combination of a dry rub, or the tangy and sweet Carolina barbecue. Every so often, you run across an interesting barbecue recipe that breaks from tradition yet sounds so intriguing it just has to be tried. Here’s one of those intersting recipes that features a unique combination of sauce ingredients.<br />
<a href="http://bbqbriskets.com/wp-content/uploads/2011/02/turnin-ribs1.jpg"><img alt="" class="aligncenter size-full wp-image-211" height="476" src="http://bbqbriskets.com/wp-content/uploads/2011/02/turnin-ribs1-e1298143831919.jpg" title="turnin-ribs1" width="450" /></a><br />
<strong>Rain or Shine Barbecue</strong><br />
1 Cup (8 ounces) Bottled red or Russian or sweet and spicy French dressing<br />1 Jar (12 ounces) Apricot preserves<br />1 Envelope Onion Soup Mix<br />3 lbs. Spareribs, cut into serving pieces<br />2 to 2.5 lbs. Chicken, cut into serving pieces<br />
In medium bowl, blend dressing, preserves and onion soup mix; set aside.<br />
Indoor:<br />Preheat oven to 375 degrees.<br />In large shallow baking pan, bake spareribs 30 minutes. Then, begin to bake chicken, arranged in additional large shallow baking pan. Brush chicken and spareribs with half the glaze; bake 30 minutes. Brush with remaining glaze, then bake an additional 15 minutes or until chicken and spareribs are done.<br />
Outdoor:<br />Grill spareribs 30 minutes. Then, add chicken and grill 20 minutes. Brush chicken and spareribs with glaze and continue to grill, turning and basting frequently, until chicken and spareribs are done.<br />
Makes about 8 servings.<br />
Recipe from: <a href="http://www.dressings-sauces.org/condimentcreations_bbq.html" target="_blank">The Association for Dressings & Sauces</a><br />
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<a href="http://bbqbriskets.com/?p=146" rel="bookmark" title="Homemade BBQ Sauce Basics">Homemade BBQ Sauce Basics</a></h2>
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Fans of tomato-based barbecue sauce know that there is a plethora of different flavors and varieties available. Whether your tastes tend toward spicy or sweet, there’s a BBQ sauce for you. Although the marketplace for these sauces is huge, consider adding a homemade barbecue sauce to your repertoire of favorite BBQ sauces.<br />
Whipping up a homemade BBQ sauce is very easy. It takes little time and for the most part, the ingredients are pantry staples. Best of all, making your own homemade barbecue sauce allows you to tailor the taste to be exactly what you like.<br />
Most homemade BBQ sauces start with ketchup as a base. To this you add your favorite spices, seasonings and other liquids to get just that taste you are looking.<br />
For a tangy BBQ Sauce, use equal parts ketchup and vinegar (either white or apple cider). For a thicker sauce that can be made either sweet or spicy, start with ketchup and add a few splashes of Worcestershire sauce. For all of the above types, stir in some brown sugar and the spices and/or seasonings of your choice. You can also add some honey or molasses if those flavors appeal to you in a barbecue sauce.<br />
The usual spices and seasonings to add in any amount desired to the tomato-vinegar-brown sugar or tomato-Worchestershire-brown sugar mixture include:<br />
<ul>
<li>Salt</li>
<li>White or black pepper</li>
<li>Garlic powder</li>
<li>Onion powder</li>
<li>Crushed red pepper flakes</li>
<li>Cumin</li>
<li>Chili powder</li>
<li>Paprika</li>
<li>Allspice</li>
<li>Cayenne pepper</li>
</ul>
Play around with the amounts and which types of spices to use until you hit on the combination that’s just right for you. As you experiment, add just a little bit of each spice at a time. Remember, you can always add more but you can’t take out.<br />
If you’re not experimenting with the spices on your own, there are several pre-mixed spice combinations available on the market that can be added in desired amounts to create your homemade barbecue sauce.<br />
Stir all of the barbecue sauce ingredients together until smooth and refrigerate until using. It’s always a good idea to make the sauce ahead of time so that it has time to sit to allow the flavors to develop and mix together.<br />
This method will create a very basic but still very flavorful BBQ sauce that is perfect for any type of BBQ preparation you can think of.<br />
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If you want an exact recipe to help you out with the experimentation, here’s a winner.<br />
<ul>
<li>1 1/4 c. ketchup</li>
<li>1/4 c. brown sugar</li>
<li>2 T. Worcestershire sauce</li>
<li>1 T. honey</li>
<li>1 t. chili powder</li>
<li>1 t. cumin</li>
<li>1/2 t. garlic powder</li>
<li>1/2 t. salt</li>
<li>1/4 t. allspice</li>
<li>1/4 t. crushed red pepper flakes</li>
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Stir everything together in a small bowl until well blended. Refrigerate until needed.<br />
<span class="author">By: admin</span> - February 15th, 2011 Filed under: <a href="http://bbqbriskets.com/?cat=26" rel="category" title="View all posts in Barbecue Sauces">Barbecue Sauces</a> <!-- END postmeta CLASS --></div>
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</div>Bobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0tag:blogger.com,1999:blog-4154629359859107058.post-72377196254480356572012-05-23T11:19:00.001-07:002012-05-23T11:19:19.305-07:00How To Create Your Own Dry Rub<div dir="ltr" style="text-align: left;" trbidi="on">
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A dry rub can make or break your barbecue. If the rub is off, the flavor of the meat will be off as well. A little too spicy, a little too salty or a little too sweet and you’re in trouble. Fortunately, it’s easy to create your own dry rub concoction that will be perfectly suited to your individual tastes.<br />
There is a wide assortment of spices and seasonings that are suited to a dry rub. A little experimentation might be in order before you hit upon just the right combination, but the effort will be so worthwhile once you find that perfect mixture. Here are some of the spices and seasonings you may want to consider adding to your own dry rub:<br />
<ul>
<li>Salt</li>
<li>Pepper (black and/or white)</li>
<li>Paprika</li>
<li>Cumin</li>
<li>Chili powder</li>
<li>Garlic powder</li>
<li>Onion powder</li>
<li>Cayenne pepper</li>
<li>Ground dry mustard</li>
<li>Cayenne pepper</li>
<li>Oregano</li>
<li>Parsley</li>
<li>Granulated Sugar</li>
<li>Brown sugar</li>
</ul>
Start small as you prepare your dry rub and sample the mixture on just a small steak, pork chop or chicken breast before making a large batch. Also, be sure to take notes as you work so that you remember the spices you used and their amounts. Although mixing together a spice rub isn’t an exact science, you should try to stick with the same proportions each time.<br />
Most importantly, have fun experimenting. Before you know it, you just might hit upon the next TOP SECRET dry rub recipe.<br />
<span class="author">By: admin</span> - February 19th, 2011 Filed under: <a href="http://bbqbriskets.com/?cat=27" rel="category" title="View all posts in Barbecue Rubs">Barbecue Rubs</a>, <a href="http://bbqbriskets.com/?cat=44" rel="category" title="View all posts in BBQ Methods">BBQ Methods</a>, <a href="http://bbqbriskets.com/?cat=20" rel="category" title="View all posts in BBQ Recipes">BBQ Recipes</a></div>Bobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0tag:blogger.com,1999:blog-4154629359859107058.post-65941649730334597302012-05-23T11:14:00.000-07:002012-05-23T11:14:40.124-07:00BBQ Competitions for March, 2011<div dir="ltr" style="text-align: left;" trbidi="on"><div class="post-196 post type-post status-publish format-standard hentry category-barbecue-competitions" id="post-196"><div class="entry">As any BBQ fan can tell you, the many barbecue competitions held across the country are full of excitement. Whether you are a competitor or just a fan, attending one of these BBQ cook-offs is a great way to spend the day.<br />
<div style="text-align: center;"><img alt="" class="aligncenter" height="300" src="http://stolenmomentscooking.com/wp-content/uploads/2011/01/858772_grill.jpg" title="Grill of food" width="271" /></div><div style="text-align: left;">Here’s a round-up of BBQ Competitions being held across the country in March, 2011.</div><div style="text-align: left;"><strong>March 4-6, 2011</strong></div><ul><li>Punta Gorda BBQ & Music Festival - Punta Gorda, FL – More info from the <a href="http://www.flbbq.org/" target="_blank">FLBBQ</a></li>
<li>Dublin St. Patrick BBQ Cookoff – Dublin, GA – More info from the <a href="http://www.bbqga.com/" target="_blank">BBQGA</a></li>
<li><a href="http://www.bbqga.com/" target="_blank"></a>LaGarto TX State Championship BBQ benefiting Halo Flight – LaGarto, TX – More info from the <a href="http://ibcabbq.org/" target="_blank">IBCA</a></li>
<li>Republic of Texas Independence Day BBQ - Texas State Championship, San Angelo, TX – More info from the <a href="http://ibcabbq.org/" target="_blank">IBCA</a></li>
<li><a href="http://ibcabbq.org/" target="_blank"></a>VFW 8456 BBQ - Geronimo, TX – More info from the <a href="http://ibcabbq.org/" target="_blank">IBCA</a></li>
<li><a href="http://ibcabbq.org/" target="_blank"></a>Friends of the Kingsville’s FFA - Kingsville, TX – More info from the <a href="http://ibcabbq.org/" target="_blank">IBCA</a></li>
<li><a href="http://ibcabbq.org/" target="_blank"></a>Danbury Civic Club Red, White, & Blue Festival - Danbury, TX – More info from the <a href="http://ibcabbq.org/" target="_blank">IBCA</a></li>
</ul><strong>March 11-13, 2011</strong><br />
<ul><li>BBQ Showdown – Palm Springs, CA – More info from the <a href="http://cbbqa.com/" target="_blank">CBBQA</a></li>
<li>Rick’s Backyard Warm-Up – San Jose, CA – More info from the <a href="http://www.cbbqa.com/" target="_blank">CBBQA</a></li>
<li>13th Annual Pig on the Pond – Clermont, FL – More info from the <a href="http://www.flbbq.org/" target="_blank">FLBBQ</a></li>
<li><a href="http://www.flbbq.org/" target="_blank"></a>Kaufman County Jr. Livestock Show BBQ, Texas State Championship – Kaufman, TX – More info from the <a href="http://ibcabbq.com/" target="_blank">IBCA</a></li>
<li><a href="http://ibcabbq.com/" target="_blank"></a>VFW Post 4692 - Bryan, TX – More info from the <a href="http://ibcabbq.com/" target="_blank">IBCA</a></li>
<li><a href="http://ibcabbq.com/" target="_blank"></a>St. Jude’s LA State Championship BBQ - Gonzalez, LA. – More info from the <a href="http://ibcabbq.com/" target="_blank">IBCA</a></li>
<li><a href="http://ibcabbq.com/" target="_blank"></a>Chuck Wagon Cook-off - Raymondville, TX – More info from the <a href="http://ibcabbq.com/" target="_blank">IBCA</a></li>
</ul><strong>March 18-20, 2011</strong><br />
<ul><li>The Ultimate BBQ Showdown East vs West II – Windomar, CA – More info from the <a href="http://www.cbbqa.com/" target="_blank">CBBQA</a></li>
<li>Hasan Shrine Spring BBQ Festival - Albany, GA – More info from the <a href="http://www.bbqga.com/" target="_blank">BBQGA</a></li>
<li><a href="http://www.bbqga.com/" target="_blank"></a>West Vol. Fire Dept. BBQ - West, Tx – More info from the <a href="http://ibcabbq.org/" target="_blank">IBCA</a></li>
<li><a href="http://ibcabbq.org/" target="_blank"></a>TBIPAC Spring BBQ, LA State Championship – Paragon Casino, Marksville – More info from the <a href="http://ibcabbq.org/" target="_blank">IBCA</a></li>
<li><a href="http://ibcabbq.org/" target="_blank"></a>Smokin’ Spring BBQ - Stockdale, TX – More info from the <a href="http://ibcabbq.org/" target="_blank">IBCA</a></li>
<li><a href="http://ibcabbq.org/" target="_blank"></a>Crazy Cooker’s Refugio Youth Scholarship BBQ - Refugio, TX – More info from the <a href="http://ibcabbq.org/" target="_blank">IBCA</a></li>
</ul><strong>March 25-27, 2011</strong><br />
<ul><li>The Big Oink – Cameron Park, CA – More info from the <a href="http://www.cbbqa.com/" target="_blank">CBBQA</a></li>
<li>Grillin’ in the Gardens – Palm Beach Gardens, FL – More info from the <a href="http://www.flbbq.org/" target="_blank">FLBBQ</a></li>
<li>Fire Ant Festival & BBQ Bash - Ashburn, GA – More info from the <a href="http://www.bbqga.com/" target="_blank">BBQGA</a></li>
<li><a href="http://www.bbqga.com/" target="_blank"></a>Rosenberg Masonic BBQ - Rosenberg, TX – More info from the <a href="http://ibcabbq.org/" target="_blank">IBCA</a></li>
<li><a href="http://ibcabbq.org/" target="_blank"></a>Coleto Creek BBQ Assn. Spring Cook-off -Victoria, TX – More info from the <a href="http://ibcabbq.org/" target="_blank">IBCA</a></li>
<li><a href="http://ibcabbq.org/" target="_blank"></a>Fort Worth Cops for Kids, Ft. Worth, TX. More info from the <a href="http://ibcabbq.org/" target="_blank">IBCA</a></li>
<li>Lone Star N. Harris County College BBQ, Houston, TX. More info from the <a href="http://ibcabbq.org/" target="_blank">IBCA</a></li>
<li><a href="http://ibcabbq.org/" target="_blank"></a>1st Rockin’ Ranch BBQ, Onalaska, TX. More info from the <a href="http://ibcabbq.org/" target="_blank">IBCA</a></li>
<li><a href="http://ibcabbq.org/" target="_blank"></a>“No Excuses” BBQ Cook-off & Music Fest. Corpus Christi, TX. More info from the <a href="http://ibcabbq.org/" target="_blank">IBCA</a></li>
<li><a href="http://ibcabbq.org/" target="_blank"></a>Brazos County Go-Texas BBQ, Bryan, TX. More info from the <a href="http://ibcabbq.org/" target="_blank">IBCA</a></li>
<li><a href="http://ibcabbq.org/" target="_blank"></a>Pleasanton C of C Scholarship BBQ, Pleasanton, TX.More info from the <a href="http://ibcabbq.org/" target="_blank">IBCA</a></li>
</ul><div class="addtoany_share_save_container"><div a2a_index="1" a2a_kit="1" class="a2a_kit a2a_target addtoany_list" id="wpa2a_1"> </div></div></div><div class="clear"></div><!-- content may have floats we need to clear --></div><!-- END post varible-id ID --><div class="post-98 post type-post status-publish format-standard hentry category-barbecue-competitions" id="post-98"><h2 class="contenttitle"><a href="http://bbqbriskets.com/?p=98" rel="bookmark" title="BBQ Competitions Champion Spotlight ~ Yazoos Delta Q">BBQ Competitions Champion Spotlight ~ Yazoos Delta Q</a></h2><div class="postmeta"><!-- START postmeta CLASS --><span class="author">By: admin</span> - February 19th, 2011 Filed under: <a href="http://bbqbriskets.com/?cat=22" rel="category" title="View all posts in Barbecue Competitions">Barbecue Competitions</a> <a class="comm" href="http://bbqbriskets.com/?p=98#respond" title="Comment on BBQ Competitions Champion Spotlight ~ Yazoos Delta Q">Add Comment</a> </div><!-- END postmeta CLASS --><div class="entry">Melissa Cookston took the title of World Champion at 2010′s Memphis in May Barbecue Cooking Contest. With the unique honor of being the only female world champion pitmaster, Cookston (along with her team, Yazoos Delta Q) has definitely earned her place in the BBQ hall of fame.<br />
<a href="http://bbqbriskets.com/wp-content/uploads/2011/02/bt10bbq1_t607-300x199.jpg"><img alt="" class="aligncenter size-full wp-image-99" height="199" src="http://bbqbriskets.com/wp-content/uploads/2011/02/bt10bbq1_t607-300x199.jpg" title="bt10bbq1_t607-300x199" width="300" /></a><br />
2010 was a big year for <a href="http://www.yazoosdeltaq.com/" target="_blank">Yazoos Delta Q</a>. They took home 9 Grand Championships and 29 first place awards. Additionally, the team hit the small screen to compete in the second episode of TLC’s BBQ Pitmasters reality cook-off show. The team was the finalist out of all the competing teams on that episode.<br />
In addition to a trophied BBQ championship career, Cookston also owns and operates a local and national catering business in the Memphis area. She also travels around the country teaching BBQ cooking classes. The classes are held over two days during which time Cookton and the Yazoos Delta Q team teach the students are given the opportunity to see their methods first hand, get the recipes, and walk through their entire cooking process.<br />
<span class="author">By: admin</span> - February 24th, 2011 Filed under: <a href="http://bbqbriskets.com/?cat=22" rel="category" title="View all posts in Barbecue Competitions">Barbecue Competitions</a> <!-- END postmeta CLASS --></div></div></div>Bobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0tag:blogger.com,1999:blog-4154629359859107058.post-70551172707336157522012-05-23T09:20:00.000-07:002012-05-23T09:20:11.843-07:00Steven Raichlen Grill Secrets<div dir="ltr" style="text-align: left;" trbidi="on">
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1. What’s the biggest mistake grillers make? </h5>
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</strong><br />Overcrowding the grill. Also confusing indirect grilling with direct grilling and confusing cooked with burnt.<br /><br /><strong>2. What grilling tools are essential for success? </strong><br />Just three: A stiff wire grill brush, long-handled, spring-loaded tongs and an instant-read meat thermometer.<br /><br /><strong>3. What’s the best tip you’d give grillers to ensure success? </strong><br />Control the fire, don’t let it control you.<br /><strong><br />4. What foods are easiest to grill?</strong><br />Steaks, chicken, planked fish, corn on the cob (husk off, please) and baby back ribs (if grilled using the indirect method).<br /><br /><strong>5. What foods are best left to experienced, not novice, grillers? </strong><br />Whole hog and delicate fish fillets. <br /><strong><br />6. What’s the most unusual food you saw barbecued on your world travels? </strong><br />Kokoretsi, a Greek dish — lamb brains, spleen, lungs, testicles and other innards, skewered on a spit, wrapped in small intestines and spit-roasted. It’s better than it sounds.<br /><br /><strong>7. What was the best barbecued item you tasted on your world travels, and have you been able to duplicate that taste at home?</strong><br />There are so many. Lomo al trapo (beef tenderloin in a salt and cloth crust); Ginger, Garlic and Honey Grilled Baby Back Ribs from Cambodia; Peri Peri chicken wings from South Africa. <br /><br /><strong>8. What’s your favorite grill? </strong><br />(That’s) a little hard to answer, as I own 60 grills. Lately, I’m really enjoying my new Aztec wood-burning grill and rotisserie. It’s a military-strength machine. If I could take only one grill to a desert island, it would be my Weber Performer (charcoal grill with gas ignition).<br /><br /><strong>9. What grilling trends did you see in other parts of the world that you expect to start seeing in the States?</strong><br />Lots of wood grilling in South America. The Brazilian fire pit and rotisserie is pretty well established here. I think we’ll see Argentinean asado (gaucho-style, fire-pit cooking — as opposed to Brazilian steakhouses) before too long.<br /><br />More saté bars. Maybe a braai (South African-style) barbecue joint. And definitely more peri peri (South African-style) barbecued chicken) <br /><br /><strong>10. Why do you think that in the States, women do the majority of indoor cooking, but men the majority of outdoor cooking? </strong><br />Because women are way too smart to stand downwind of a hot smoky grill drinking beer and burning meat when it’s 100 degrees out. <br /><br /><strong>11. Is that also true in other parts of the world? </strong><br />No, in Serbia, much of Mexico and through Southeast Asia (Thailand, Cambodia, Malaysia, Indonesia, etc.), most of the grill masters are women. <br /><br /><strong>12. What are some of your favorite recipes from the book? </strong><br />Caveman T-bones or Spruce-grilled Steak; Garlic, Ginger and Honey Grilled Baby Back Ribs; Australian Lamb on a Shovel; The Real Bistecca alla Fiorentina; The Best Beef Satés in Singapore.<br />kharam@express-news.net</div>
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<span class="name">By Karen Haram - Express-News</span></h5>
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Published 12:00 a.m., Wednesday, May 26, 2010 <br /><br /><br /></h5>
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</div>Bobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0tag:blogger.com,1999:blog-4154629359859107058.post-34062992886711737562012-05-11T15:01:00.001-07:002012-05-11T15:01:54.845-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<a class="PostTitle" href="http://www.neatorama.com/2006/06/08/top-10-coolest-bbq-grills/" rel="bookmark" title="Permanent Link: Top 10 Coolest BBQ Grills (And Then Some!)">Top 10 Coolest BBQ Grills (And Then Some!)</a></h1>
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By <a href="http://www.neatorama.com/">Alex</a> in <a href="http://www.neatorama.com/category/living/food-drinks/" rel="category tag" title="View all posts in Food & Drink">Food & Drink</a>, <a href="http://www.neatorama.com/category/living/home-kitchen-garden/" rel="category tag" title="View all posts in Home & Garden">Home & Garden</a>, <a href="http://www.neatorama.com/category/features/neatorama-exclusives/" rel="category tag" title="View all posts in Neatorama Exclusives">Neatorama Exclusives</a>, <a href="http://www.neatorama.com/category/pictures/" rel="category tag" title="View all posts in Pictures">Pictures</a> on Jun 8, 2006 at 2:25 am</div>
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10. Grills to Go!</h2>
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Grills to Go makes grills that get up and GO! The one above is the 12 ft. model that uses wood for fuel – it comes complete with the company’s distinctive "red wheel" that moves the grill up or down over 36" so you can fine-tune the cooking temperature. And oh, it also comes with standard installed tail-lights and removable hitch.<br />
<a href="http://www.grillstogo.com/towable/gtg_towable.htm">Link</a></td></tr>
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9. Nexo Fireplace and Grill</h2>
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<tr><td valign="top" width="150"><img height="222" src="http://static.neatorama.com/images/2006-06/fireplace-bbq.jpg" width="150" /></td><td valign="top" width="310">Is Nexo a fireplace or a BBQ grill? Why, both of course! This awesome outdoor fireplace is designed and built on the Danish Island of Mors by master craftsmen from "steel-reinforced, pumic-stone refractory core covered with beautifully colored sandstone rock or with stucco."<br />
Think about it this way: it’s the BBQ grill that your wife won’t complain about lookin’ ugly in the backyard!<br />
<a href="http://www.nexofireplace.com/index.html">Link</a></td></tr>
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8. Backwood Smoker’s "The Competitor"</h2>
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<tr><td valign="top"><img height="331" name="" src="http://static.neatorama.com/images/2006-06/backwoods-smokers.jpg" width="480" /><br />
It’s easy to mistake this Backwood Smokers unit as a safe, since, … well, it kind of looks like one. That is, until you open the behemoth to reveal 8 shelves at about 20"x20" a piece to give a total of 22 square feet of cooking surface!<br />
This model shown above, aptly called "The Competitor" (yes, men compete with each other to see who has the best grill) can cook 135 pounds of Boston Butts or 21 Slabs of St. Louis-style ribs at once. A steal at $2,445 list price.<br />
<a href="http://www.backwoods-smoker.com/competitor.htm">Link</a> | <a href="http://www.backwoods-smoker.com/index.htm">Backwoods Smokers website</a></td></tr>
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<h2>
7. The Bar-B-Q Shack</h2>
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<tr><td valign="top"><img height="246" name="" src="http://static.neatorama.com/images/2006-06/bbq-concession-shack-trailer.jpg" width="480" /><br />
Is it a mobile home that comes with a BBQ grill or is it a BBQ grill that comes with a house? Who cares? It’s awesome and you absolutely gotta have one!<br />
Actually, it’s a Bar-B-Q Shack Concession Trailer with a Cabin and 4 ft. Smoker, built by Southern Yankee Bar-B-Q. The 8′x20′ unit comes with:<br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 480px;"><tbody>
<tr valign="top"><td width="50%"><ul class="square">
<li>8′x11′ concession building</li>
<li>3 sliding windows</li>
<li>storage areas</li>
<li>2 wet/dry hot food wells</li>
<li>range hood</li>
<li>2 refrigerated food wells</li>
<li>refrigerator</li>
</ul>
</td><td width="50%"><ul class="square">
<li>1 hand sink and 3-compartment sink with hot & cold water</li>
<li>air conditioning</li>
<li>6 stereo speakers</li>
<li>water pump</li>
<li>fresh and waste water tanks</li>
<li>electric water heater</li>
</ul>
</td></tr>
</tbody></table>
<a href="http://www.sybbq.com/concession_8x11.php">Link</a> | <a href="http://www.sybbq.com/">Southern Yankee Bar-B-Q website</a></td></tr>
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<h2>
6. Superior Welding’s BBQ Swing-A-Way Grill</h2>
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<tr><td valign="top"><div align="center">
<img height="268" name="" src="http://static.neatorama.com/images/2006-06/tailgate-bbq-grill-superior-welding.jpg" width="399" /></div>
Superior Welding Services’ tailgate BBQ grill is guaranteed to make you the center of attention at tailgate parties. Plus, the grill is convenient to use: no need to pull out the grill or smoker out of the back of your truck – just park your car and start cooking!<br />
The unique Swing-A-Way Receiver Hitch also allows you to swing this tailgate barbecue grill away from your car and prevent it from blistering your paint job.<br />
<a href="http://www.southwestsmoker.com/tailgatesmoker.htm">Link</a></td></tr>
</tbody></table>
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<h2>
5. Traeger’s Novelty BBQ Grills</h2>
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<tr><td valign="top"><div align="center">
<img height="228" name="" src="http://static.neatorama.com/images/2006-06/traeger-pig-steer-grill.jpg" width="480" /></div>
Ah, the novelty grills – what’s not to like about theml? Like all standard Traeger grills, the company’s novelty lines come with Autostart, EZ-drain grease system, and a variable thermostat control. With 371 square inch of cooking space, you can grill to your heart’s content.<br />
With two models to choose from (<a href="http://www.traegerindustries.com/grill4.htm#1">the Lil’ Pig and the Longhorn Steer</a>), all you need is money. Lots of it, apparently, since they’re $1,495 each!<br />
And what is it with pigs and BBQ? Apparently, the irony of cooking pork in a BBQ grill shaped like a pig is irresistible to artists like Joel Haas, who made this <a href="http://www.joelhaasstudio.com/httpwww.joelhaasstudio.comPIG_COOKER.htm">Barbee Q. Piglet</a>:<br />
<div align="center">
<img height="280" src="http://static.neatorama.com/images/2006-06/pig-bbq-grill.jpg" width="435" /></div>
</td></tr>
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<h2>
4. Kamado Ceramic BBQ Grill</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top" width="150"><img height="224" src="http://static.neatorama.com/images/2006-06/kamado-ceramic-bbq-grill.jpg" width="149" /></td><td valign="top" width="310">Kamado’s Ceramic Barbecue Grill is probably the most artistic and beautiful BBQ grill we’ve ever seen (and yes, it’s from California). <br />
The hand-made Kamado grill was invented by Richard Johnson, an American pilot who came across a ceramic rice cooker in Japan in the 1960s. He claimed that this method of cooking makes for better flavors of smoked, broiled or baked food.<br />
Today, you can order a Kamado grill in various tile colors (so it’ll match your decor, of course!), using various fuels such as wood, charcoal, gas, or electricity.<br />
<a href="http://www.kamado.com/">Link</a></td></tr>
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<h2>
3. HEMI-Powered BBQ Grill</h2>
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<tr><td valign="top"><img height="360" name="" src="http://static.neatorama.com/images/2006-06/hemi-powered-grill.jpg" width="480" /><br />
Tim Kowalec built this HEMI-powered BBQ grill for Chrysler’s "What Can You HEMI?" contest in 2005. Tim’s "manly man’s barbecue grill" featured a 5.7-liter V-8 HEMI engine, and can cook 240 hot dogs in 3 minutes!<br />
<a href="http://www.gizmag.com/go/4397/">Link</a> | <a href="http://www.seriouswheels.com/top-2005-Chrysler-Contest-What-Can-You-HEMI.htm">Hi-Res Photos </a></td></tr>
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<h2>
2. Gator Pit’s Texas Legend</h2>
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<tr><td valign="top"><img height="361" name="" src="http://static.neatorama.com/images/2006-06/texas-legend-bbq-grill-gator-pit.jpg" width="480" /><br />
The Texas Legend Smoker and Grill is so big that two adults can stand up in the upright smoker – now that’s big. Texas BIG.<br />
This behemoth of a BBQ grill, built by custom builder Ritch Robin of <a href="http://www.gatorpit.net/">Gator Pit</a>, is roughly 30 feet long by 8 feet wide by 10 1/2 feet tall. It has approximately 27,500 square inch of cooking space. Check out the mind-blowing specs:<br />
<table border="0" cellpadding="0" cellspacing="0" style="width: 480px;"><tbody>
<tr valign="top"><td width="50%"><ul class="square">
<li>3/8" thick-walled, 38" diameter x 8 ft. horizontal smoke chamber, with 12 sliding food trays</li>
<li>1/4" thick-walled, 38" diameter by 48" tall upright smoker, with 5 sliding food trays</li>
<li>3/8" thick x 36" side grill, with 3 sliding food trays and sliding baffle for additional heat source to the upright smoker</li>
<li>Dual fish fryers/ burners</li>
</ul>
</td><td width="50%"><ul class="square">
<li>15" stainless steel bar sink with cold running water</li>
<li>Two bay stainless steel sink with hot and cold running water</li>
<li>3 x 4 ft. stainless cutting/prep table</li>
<li>5,500 watt generator</li>
<li>Four custom 18" chrome wheel</li>
<li>Dual propane tank holder</li>
<li>Refrigerator & Freezer</li>
<li>and much, much more…</li>
</ul>
</td></tr>
</tbody></table>
Texas Legend <a href="http://www.gatorpit.net/pit_construction.htm">construction photos</a> | <a href="http://www.gatorpit.net/prod03.htm">completed photo & gallery of other pits</a>.</td></tr>
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<h2>
1. Lynx Professional Grills</h2>
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<tr><td valign="top"><img height="305" name="" src="http://static.neatorama.com/images/2006-06/lynx-grill.jpg" width="480" /><br />
It’s. Just. So. Pretty. Oh. So. Pretty. And its the one I want for Father’s Day, OK? <br />
Yup, that sums it up – this mouth-watering, budget-busting, jaw-droppingly beautiful backyard set from Lynx Professional Grills has a 42" grill with access doors, double burner, storage drawers, warming drawer, and beverage area with outdoor refrigerator, ice machine, and coctail pro (a bar area with sink and faucet).<br />
If you have to ask how much, you simply can’t afford it.<br />
<a href="http://www.lynxprofessionalgrills.com/index.php">Link</a></td></tr>
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<hr class="hr1" />
<div style="margin-left: 10px; margin-right: 10px;">
[Update 6/8/06] What did we tell you about BBQ being the object of passion? People have been writing us because apparently, we missed a lot of cool grills, so in the spirit of catching up, here are a few more awesome BBQ grills:</div>
<h2>
The Ultimate Smoker and Grill.</h2>
<br />
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<tr><td valign="top" width="150"><img height="87" src="http://static.neatorama.com/images/2006-06/trailer-smoker.jpg" width="148" /></td><td valign="top" width="310">Trace Arnold designed a true monster of a BBQ grill: The Ultimate Smoker and Grill. The 55-feet long grill is the size of a tanker and is hauled by a semi.<br />
The wood-fired grill is huge: 48" by 120 ". It can cook 2,000 pounds of barbecue, 200 steaks, or 1,000 hot dogs at once. The lid is 20 feet long and goes up and down using a hydraulic system. <br />
And of course, the entire rig comes with 48-in flat screen TV with satellite hookup and Bose Entertainment system.<br />
Best of all, you can rent it for $5,000 a day plus $3 per mile traveled (excluding the cost of food).<br />
<a href="http://www.adventurealliance.com/smoker.htm">Link</a> – <em>Thanks DrinkKing!</em> </td></tr>
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<h2>
Texas Lil’s World’s Largest Transportable Smoker.</h2>
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<tr><td valign="top"><div align="center">
<img height="296" name="" src="http://static.neatorama.com/images/2006-06/world-largest-transportable-smoker.jpg" width="443" /></div>
Did you think that last one was huge? Think again: David Klose built this transportable smoker called Texas Lil’s Monster Smoker.<br />
The smoker is 57 ft. in length and 60" in diameter. It has 90,000 sq. in. cooking surface and weighs 25,000 lbs.<br />
<a href="http://www.bbqpits.com/largestmobiles.htm">Link</a></td></tr>
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<h2>
The King of Barbecues Grill.</h2>
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<tr><td valign="top"><div align="center">
<img height="262" name="" src="http://static.neatorama.com/images/2006-06/david-klose-bbq-grill.jpg" width="450" /></div>
And how could we missed David Klose’s The King of Barbecues grill? Uber-Review writes:<br />
<blockquote>
<em>The extensive list of features includes, (#1) a 160,000 B.T.U. propane burner that can bring 20 gallons of cold water to a boil in 5 min. The entertainment portion of the BBQ has a satellite radio, satellite television, Sony wega flat screen, DVD player and a DVR that are all solar powered. A (#3)low temperate smoker, (#4)a seven foot long, 90 lb door, that is counter weighted, making it a snap to open. The main chamber (#5) can smoke up 100 six-pound chickens, which is enough to feed 350 people. To ensure that everyone knows that you are the king of the BBQ, it comes with 24 karat-gold rims and door handles.</em></blockquote>
<a href="http://www.bbqpits.com/">Link</a> – via <a href="http://www.uberreview.com/2006/05/a-bbq-made-for-a-king.htm/">Uber-Review</a></td></tr>
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<h2>
David Klose’s Baby Carriage BBQ Pit.</h2>
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<tr><td valign="top"><img height="325" name="" src="http://static.neatorama.com/images/2006-06/baby-carriage-bbq-grill.jpg" width="480" /><br />
That last one was too hi-tech for you? How about yet another one by that talented guy David Klose: a Baby Carriage Pit:<br />
<blockquote>
<em>This Baby Carriage was originally found in the countryside around Houston, this is believed to be a turn-of-the century baby carriage made in London, England.</em><br />
<em>When David Klose found this baby carriage, it was beyond recognition, totally crushed and completely rusted out. Then, after three weeks of restoration and a few beers. It was discovered to be an Allwyn Pramelator made in London Circa 1906. The hood folds down to complete the smoker effect, for cooking things like brisket, ribs, chickens and of course, Baby Back Ribs.</em></blockquote>
<a href="http://www.bbqpits.com/baby.htm">Link</a> | If you like that, you’ll like Klose’s cookers that look like a Continental <a href="http://www.bbqpits.com/continental_airplane.htm">Airplane</a>, <a href="http://www.bbqpits.com/beer_bottle.htm">Beer Bottle</a> and <a href="http://www.bbqpits.com/the_chuck_wagon.htm">Chuck Wagon</a>. David Klose, you’re awesome, dude!</td></tr>
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<br />
<h2>
BBQ Under The Hood!</h2>
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<tr><td valign="top"><div align="center">
<img height="300" name="" src="http://static.neatorama.com/images/2006-06/under-the-hood-bbq.jpg" width="392" /></div>
This gives new meaning to the words "check under the hood" – unfortunately, it doesn’t exist (yet, we hope!). via <a href="http://www.bbqreport.com/archives/barbecue/2005/08/16/barbecue-under-the-hood/">The BBQ Report</a></td></tr>
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<h2>
Texas Six Shooter BBQ Grill.</h2>
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<tr><td valign="top"><img height="268" name="" src="http://static.neatorama.com/images/2006-06/texas-six-shooter-grill.jpg" width="480" /><br />
This awesome 6 foot 11 barbecue pit shaped was built by Joe Wood of Weimar, Texas:<br />
<blockquote>
<em>The barrel is 10 feet long and 8 inches in diameter, and the entire rig is over 15 feet long. The pistol’s grips, which cover the firebox, are made of red oak. When cooking, the barrel acts as the grill’s chimney. It took over two years and 1,100 hours to complete, and used more than two tons of red oak, stainless, and carbon steel.</em></blockquote>
<a href="http://www.bbqreport.com/archives/barbecue/2005/07/09/texas-six-shooter-grill/">Link</a></td></tr>
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<h2>
Handgun BBQ Grill.</h2>
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<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top"><img height="359" name="" src="http://static.neatorama.com/images/2006-06/hand-gun-shaped-grill.jpg" width="480" /><br />
While we’re on the subject of handgun-shaped grill, take a look at this 19-ft long grill made by Spook and J.W. Holtman in Lubbock, Texas, who said "Heck, it’s Texas, what did you expect?"<br />
<a href="http://www.flickr.com/photos/brykmantra/sets/1122590/">Link</a> [Flickr] </td></tr>
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<h2>
Redneck Pool Heater.</h2>
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<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top"><img height="357" name="" src="http://static.neatorama.com/images/2006-06/redneck-pool-heater-grill.jpg" width="480" /><br />
Grills aren’t just for cookin’ meat, especially if you’re a redneck! You can use it to heat up your pool as well!<br />
Todd Harrison and his daughter Veronica Harrison (who’s in 8th grade!), modded a gas grill into a working pool heater so he can use his pool in winter (with only $28 cost in propane!):<br />
<blockquote>
<em>I wasn’t teaching during the spring of 2005 so I spent the time modifying mybackyard barbecue grill into a pool heater. (Redneck, I know but it worked!)</em><br />
<em>Our pool is between two tall homes and is shaded for all but 3 hours a day <img alt=":(" class="wp-smiley" src="http://www.neatorama.com/wp-includes/images/smilies/icon_sad.gif" /> Normally you can’t swim in our pool until June because it’s just to cold (68F – 75F). I like swimming in about 80F to 85F myself, if it’s sunny and warm out. I created a prototype heater coil that seemed to work for its size. I then create a large heater coil out of 180 feet of copper tubing that connects to my pool pump using a garden hose and fits inside the grill. The hose runs from the pump through the grill heater coils and then into the pool. I heated my pool from 68F to 89.4F in 48 hours using 3.5 tanks of propane.</em></blockquote>
<a href="http://www.redneckpoolheater.com/">Link</a> – via <a href="http://makezine.com/pub/ev/255">Make Blog</a></td></tr>
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<h2>
Q BBQ.</h2>
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<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top"><div align="center">
<img height="245" name="" src="http://static.neatorama.com/images/2006-06/q-bbq-grill.jpg" width="374" /></div>
Bucking the trend toward ever-increasingly large BBQ grill is the Q BBQ – a grill that looks like the "cross between the Starship Enterprise and a jet engine":<br />
<blockquote>
<em>… the Q BBQ can be carried around like a briefcase, but opens up Transformer-style to become a stylish, stand-alone, gas-powered grill.</em></blockquote>
Not surprisingly, the Q BBQ won the Bronze Award in the 2003 Industrial Design Excellence Awards.<br />
<a href="http://www.firebox.com/index.html?dir=firebox&action=product&pid=797">Link</a><br />
– via <a href="http://www.boingboing.net/">Boing Boing</a></td></tr>
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<h2>
The Table Is The Grill!</h2>
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<tr><td valign="top"><div align="center">
<img height="306" name="" src="http://static.neatorama.com/images/2006-06/cook-n-dine-table.jpg" width="328" /></div>
With Cook-n-Dine flameless cooking grill/table, you can cook and eat at the same place, literally! The center of the table heats up to form a cooking pit – you simply place your food and cook it there without the use of any pots or pans (the heated portion will turn into a concave pit). The price? $1,600 – worth it considering you will have fewer dishes to wash.<br />
<a href="http://www.cook-n-dine-usa.com/">Link</a> – via <a href="http://www.appliancist.com/appliance_trends/cook-and-dine-table.html">Appliancist</a></td></tr>
</tbody></table>
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<h2>
Austin-Healey BBQ Grill.</h2>
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<tr><td valign="top"><img height="375" name="" src="http://static.neatorama.com/images/2006-06/jaguar-bbq-grill.jpg" width="480" /><br />
That old vintage <span class="strikeout">Jaguar</span> Austin-Healey not running anymore? Let’s turn it into a grill! (This is not the automobile "grill" you’re used to seeing, huh?) Found at <a href="http://www.classicjaguar.com/pow.html">Classic Jaguar</a></td></tr>
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<h2>
Jeppe Utzon BBQ Grill.</h2>
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<tr><td valign="top"><div align="center">
<img height="280" name="" src="http://static.neatorama.com/images/2006-06/jeppe-utzon-bbq.jpg" width="365" /></div>
The Jeppe Utzon barbecue by Electrolux was created by the grandson of the legendary <a href="http://en.wikipedia.org/wiki/Jorn_Utzon">Jorn Utzon</a> [wiki] (the guy who designed the Sydney Opera House). This stylish, minimalist BBQ grill is the perfect outdoor accessory for your ultra-modern house.<br />
<a href="http://www.electroluxaustralia.com.au/jeppeutzonbbq/Default.htm">Link</a> – <em>Thanks Andy Hansson!</em></td></tr>
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<br />
<h2>
Real Grill’s Submarine BBQ Grill</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top" width="150"><img height="159" src="http://static.neatorama.com/images/2006-06/real-grill-trg.jpg" width="150" /></td><td valign="top" width="310">No, that’s not a submarine – that’s Real Grill’s TRG 500 BBQ grill!<br />
This custom made oh-so-shiny grill boasts 46 square feet of cooking area with 3 available fuel sources (gas, wood, and coal), diamond plated doors, and … a fire extinguisher!<br />
<a href="http://www.realgrill.com/RealGrill_T500/">Link</a></td></tr>
</tbody></table>
<br />
<h2>
SmokinTex’s Pro Series Electric Smokers</h2>
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<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top"><div align="center">
<img height="179" name="" src="http://static.neatorama.com/images/2006-06/smokintex-electric-smoker.jpg" width="365" /></div>
SmokinTex’s Pro Series Electric Smokers look like small dishwasher but they cook like a champ. According to the company, these smokers are so easy to use (just load ‘em up with meat, shut the door, and set the temperature – that’s it!). The food is slow-cooked "gently" over a real wood smoke.<br />
<a href="http://www.smokintex.com/default.htm">Link</a></td></tr>
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<h2>
Southern Pride’s Commercial Ovens</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top" width="150"><img height="194" src="http://static.neatorama.com/images/2006-06/southern-pride-oven.jpg" width="150" /></td><td valign="top" width="310">Unless you’re a restaurant, or you always have really, really hungry friends at your backyard barbecue, you probably don’t know Southern Pride’s ovens.<br />
Well, here it is: the XLR-1600-4. I’ll skip the technical details to focus on what’s important – its cooking capacity:<br />
<ul class="square">
<li>Pork Butts (7 lb): 192 total/1344 lbs total</li>
<li>Spare Ribs (3.5 lb): 210 total/735 lbs total</li>
<li>Beef Brisket (12 lb): 96 total/1152 lbs total</li>
<li>Whole Chickens (3 lb): 312 total/936 lbs total</li>
<li>St. Louis Ribs (2.75 lb): 294 total/808 lbs total</li>
<li>w/ Optional Rib Racks: 432 total/1188 lbs total</li>
<li>Turkeys, Hams, Shoulders, Prime Rib (14 lb): 120 total/1680 lbs total</li>
</ul>
I dunno – maybe it’s just *too* small.<br />
<a href="http://www.southern-pride.com/pages/pits_xlr-1600-4.php">Link</a> | <a href="http://www.southern-pride.com/">Southern Pride website</a></td></tr>
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<h2>
J&R Manufacturing’s Smokemaster</h2>
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<tr><td valign="top"><div align="center">
<img height="420" src="http://static.neatorama.com/images/2006-06/smokemaster-jr-manufacturing.jpg" width="353" /></div>
For over 30 years, J&R Manufacturing, Inc. has been making custom heavy-duty wood-burning BBQ pits. This one above is their Smokemaster E Series, a "very serious barbecue machine" and convection oven.<br />
According to the company, Smokemaster is very efficient due to its air and smoke control system. The machine can cook over 500 pounds of meat per load, at an energy cost of only 3 cents per pound!<br />
<a href="http://www.jrmanufacturing.com/smokee.html">Link</a></td></tr>
</tbody></table>
<br />
<h2>
Grand Hall’s Monster BBQ Grill</h2>
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<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top"><img height="333" name="" src="http://static.neatorama.com/images/2006-06/komar-grand-hall.jpg" width="480" /><br />
Not satisfied with a regular grill, BBQ enthusiast Alex Komarnitsky got this super-sized "beta model" Grand Hall (which he said is not yet released to the public).<br />
The monster grill has ten 20,000 BTU primary burners, a 30,000 BTU infrared burner, and a side burner (yet another 20,000 BTU) for a total of 250,000 BTU cooking capacity. With almost 2,000 square inches of cooking surface, you can surely feed a hundred people (or probably four us fat Americans) at the same time!<br />
<a href="http://www.komar.org/bbq/biggest_bbq/">Link</a></td></tr>
</tbody></table>
<br />
<h2>
The Big Green Egg.</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top" width="150"><img height="283" src="http://static.neatorama.com/images/2006-06/big-green-egg-bbq-grill.jpg" width="150" /></td><td valign="top" width="310">When we first saw this BBQ, it seemed like a large dinosaur egg that the Flintstones would adapt to grill meat!<br />
If you think this one looks like the Kamado (see above) – you’re right:<br />
<blockquote>
<em>Our technicians and artisans have carefully retained the nearly perfect cooking characteristics of the Kamado, while creating a stronger and longer lasting Big Green Egg.</em><br />
<em>You can clearly see the Daisy Wheel Top and lower damper that allow you to precisely control the inside temperature. Nearly closed—for lower temperatures and slow smoke flavored cooking, wide open—to quickly bring up the fire to sear meats, and anywhere in between to meet any cooking need you may encounter.</em></blockquote>
<a href="http://www.biggreenegg.com/">Link</a> – <em>Thanks <a href="http://www.friday.com/bbum/">bbum</a>!</em></td></tr>
</tbody></table>
<br />
<h2>
Keg-a-Que.</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top"><img height="281" name="" src="http://static.neatorama.com/images/2006-06/keg-a-cue.jpg" width="480" /><br />
What do you get when you cross a BBQ grill with a beer keg? A Keg-a-Que, the perfect BBQ grill for all beer lovers. The best thing is about this grill is that it’s only $49.95, so have more money to buy meat, and of course, beer!<br />
<a href="http://www.kegaque.com/kegaque.html">Link</a> – <em>Thanks Ray!</em></td></tr>
</tbody></table>
<br />
<h2>
Piet Hein Eek’s Sleek BBQ Grills.</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top"><img height="355" name="" src="http://static.neatorama.com/images/2006-06/piet-hein-eek-bbq-grill.jpg" width="480" /><br />
If modern’s your thing, then you’ll like Piet Hein Eek’s Grills. <a href="http://www.pietheineek.nl/index.php?pid=505&sub=501&page=40941">Link</a> – <em>Thanks SMQT!</em></td></tr>
</tbody></table>
<br />
<h2>
Pyromid Stove.</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top" width="150"><img height="148" src="http://static.neatorama.com/images/2006-06/pyromid.jpg" width="150" /></td><td valign="top" width="310">No, that’s not the Mars Rover – that’s the Pyromid Stove, "the world’s most portable grill" according to the manufacturer.<br />
The grill folds to less than one inch thick when not in use and can be set up in seconds. Moreover, the grill reaches temperatures up to 1,100 degrees °F in less than 10 minutes using only 9 briquettes!<br />
<a href="http://www.pyromid.net/oldsite/index.html">Link</a></td></tr>
</tbody></table>
<br />
<h2>
Magma Boat BBQ Grill.</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top" width="150"><img height="150" src="http://static.neatorama.com/images/2006-06/magma-boat-bbq.jpg" width="150" /></td><td valign="top" width="310">Just because you’re cruisin’ on your boat, it doesn’t mean you can’t enjoy barbecuin’, thanks to Magma Boat BBQ grills.<br />
The company makes charcoal, gas, and combination grills for your boat, with optional boat stabilizer.<br />
<a href="http://www.magmaproducts.com/Products/products.html">Link</a></td></tr>
</tbody></table>
<br />
<h2>
Evo Circular Flattop Grill.</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top" width="150"><img height="180" src="http://static.neatorama.com/images/2006-06/evo-circular-grill.jpg" width="150" /></td><td valign="top" width="310">If you like Benihana, then you’ll probably like the Evo Professional circular flattop griddle, er grill. This model sports a 30" cooking surface, and two independently controlled burners for a combined rating of 48,000 BTU.<br />
<a href="http://www.evoamerica.com/index.php?option=com_content&task=view&id=41&Itemid=79">Link</a></td></tr>
</tbody></table>
<br />
<h2>
Tool Box Grill.</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top" width="150"><img height="147" src="http://static.neatorama.com/images/2006-06/toolbox-grill.jpg" width="150" /></td><td valign="top" width="310">What do you give for that BBQ-loving DIY weekend warrior? A grill that looks like a toolbox, of course!<br />
But don’t let this unassuming grill from Hans Plads fool you: it is built from heavy duty, 20-gauge steel and sports a large cooking surface at only 19-lb. weight.<br />
<a href="http://www.toolboxgrill.com/index.html">Link</a></td></tr>
</tbody></table>
<br />
<h2>
Bradley Digital Smoker.</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top"><div align="center">
<img height="240" name="" src="http://static.neatorama.com/images/2006-06/bradley-digital-smoker.jpg" width="447" /></div>
BBQ Grill goes digital with Bradley’s Digital Smoker: <br />
<blockquote>
<em>Temperature, time, and smoke are now completely controllable so you can decide how much smoke you want, how long your food is going to be smoked for, and at what temperature. Perfect for entertaining, creating gourmet foods in your own home, or just enjoying the flavor that smoking brings, the new Bradley Digital Smokers offer an easier and better way to automatically roast, smoke and barbecue in the outdoors.</em></blockquote>
The perfect BBQ smoker for the nerd in you! <a href="http://www.bradleysmoker.com/main-page.asp">Link</a></td></tr>
</tbody></table>
<br />
<h2>
Muscle Car Grill</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top"><img height="318" name="" src="http://static.neatorama.com/images/2006-08/muscle-car-bbq-grill-4.jpg" width="480" /><br />
Muscle Car Grill builder Steve Barker used real car parts to make this V8 engine grill!<br />
<blockquote>
<em>Neatorama reader Steve Barker of Muscle Car BBQ Grills told us about his awesome custom-made grills, shaped like a muscle car engine block complete with exhaust ports that let smoke comes out, powder coated grill box that can withstand 900 degree of heat, pistons instead of knobs, and of course, diamond plates for side tables!</em><br />
<em>Steve uses real car parts where he can, and can install optional nitrous purge system with remote control, a 671 Blower on top with a power lid, LED lights and switches for night BBQ-ing, as well as CD and MP3 player with indoor/outdoor speakers and remote control. The grills comes in either charcoal or propane.</em></blockquote>
<a href="http://www.neatorama.com/2006/08/07/muscle-car-bbq-grill/">Link</a></td></tr>
</tbody></table>
<br />
<h2>
Afterburner – C Fridge Conversion.</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top" width="150"><img height="186" src="http://static.neatorama.com/images/2006-08/fridge-bbq-grill.jpg" width="150" /></td><td valign="top" width="310">No, it’s not just a rusty old fridge – it’s actually a bbq grill! The inside had porcelain on steel inner liner, fiber glass insulation, and an "Afterburner" gas conversion kit.<br />
<a href="http://gassmoker.com/Frig/webpix/ap1.htm">Link</a></td></tr>
</tbody></table>
<br />
<h2>
The Supreme – Diamond Plated BBQ Grill</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top"><img height="332" name="" src="http://static.neatorama.com/images/2006-08/diamond-plate-bbq-grill.jpg" width="480" /><br />
Outdoor Culinary Supply’s shiny grill called "The Supreme" is all decked out in diamond plate! <a href="http://www.outdoorculinary.com/index.html">Link</a> – via <a href="http://forums.fark.com/cgi/fark/comments.pl?IDLink=2201601&ok=1">Fark</a></td></tr>
</tbody></table>
<br />
<h2>
Talos Outdoor Cooking Suite</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top"><img height="377" name="" src="http://static.neatorama.com/images/2006-08/talos-outdoor-cooking-suite.jpg" width="480" /><br />
Got a spare $35,000? Then you can get the Talos Outdoor Cooking Suite by Frontgate. This sprawling behemoth of a grill has a 42" grill with 800 square-inch of grilling area, 16,000 BTU ceramic infrared rotisserie, 2 side burners, a warming drawer, searing station with griddle, bartender module and sink.<br />
<a href="http://www.frontgate.com/jump.jsp?item=70951&maincatcode=null&subcatcode=null&itemID=1500&itemType=PRODUCT&path=1%2C2%2C145%2C150&iProductID=1500">Link</a></td></tr>
</tbody></table>
<br />
<h2>
Old Smokey</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top" width="150"><img height="186" src="http://static.neatorama.com/images/2006-08/old-smokey.jpg" width="150" /></td><td valign="top" width="310">Ah, a classic: the Old Smokey charcoal BBQ grill, perfect for camping!<br />
<a href="http://www.oldsmokey.com/0210OS.html">Link</a> – via <a href="http://forums.fark.com/cgi/fark/comments.pl?IDLink=2201601&ok=1">Fark</a></td></tr>
</tbody></table>
<br />
<h2>
Gusto Ultra-Portable Wood BBQ Grill</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top" width="150"><img height="146" src="http://static.neatorama.com/images/2006-08/woodflame-gusto-bbq-grill.jpg" width="150" /></td><td valign="top" width="310">Gusto ultra-portable bbq grill by Woodflame uses cubes of hardwood as fuel!<br />
<a href="http://www.woodflame.com/en/">Link</a> – <em>Thanks <a href="http://www.btoblog.blogspot.com/">BeTuMan</a>!</em></td></tr>
</tbody></table>
<br />
<h2>
Oasis Fire Table</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top"><img height="375" name="" src="http://static.neatorama.com/images/2006-08/oasis-bbq-table.jpg" width="480" /><br />
With Oasis Outdoor Furnishing’s fire table, the table is the bbq – or if you want, the fire pit or the ice bucket. <a href="http://www.oasisfire.com/index.htm">Link</a> – via <a href="http://forums.fark.com/cgi/fark/comments.pl?IDLink=2201601&ok=1">Fark</a></td></tr>
</tbody></table>
<br />
<h2>
Kalamazoo Sculpture Gas Grill</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top"><img height="368" name="" src="http://static.neatorama.com/images/2006-08/kalamazoo-sculpture-bbq-grill.jpg" width="480" /><br />
Kalamazoo’s Sculpture Gas Grill undulates its way to beautify your garden while kicking butt with a 50,000-BTU gas grill. <a href="http://www.kalamazoogourmet.com/sculpture.php">Link</a></td></tr>
</tbody></table>
<br />
<h2>
Cobb Portable BBQ Grill</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top" width="150"><img height="174" src="http://static.neatorama.com/images/2006-08/cobb-portable-bbq.jpg" width="150" /></td><td valign="top" width="310">The Cobb BBQ Grill and Cooking System was an innovation that came out of Africa. The first Cobb grill was designed for rural africa, with fuel of dry corn cobs! Later units use charcoal briquettes …<br />
It has an insulated plastic base that remains cool to the touch even while the internal temperature reaches over 500 degrees!<br />
<a href="http://www.cobbq.com/">Link</a> – via <a href="http://forums.fark.com/cgi/fark/comments.pl?IDLink=2201601&ok=1">Fark</a></td></tr>
</tbody></table>
<br />
<h2>
Barbi Portable Barrel BBQ</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top"><div align="center">
<img height="335" name="" src="http://static.neatorama.com/images/2006-08/barbi-portable-barrel-bbq.jpg" width="330" /></div>
Feeling too manly? Well, this pink portable barrel BBQ should take you down a notch!<br />
<a href="http://www.drinkstuff.com/products/product.asp?ID=2249&title=%27Barbi%27%2BPortable%2BBarrel%2BBarbeque">Link</a> – via <a href="http://www.random-good-stuff.com/random_good_stuff/2006/08/test_your_studl.html">Random Good Stuff</a></td></tr>
</tbody></table>
<br />
<h2>
Weber Smokey Joe Grill – Simpsons Edition</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top" width="150"><img height="186" src="http://static.neatorama.com/images/2006-08/weber-simpsons-grill.jpg" width="150" /></td><td valign="top" width="310">This cute little grill is the Weber 10898 Smokey Joe Charcoal Grill, The Simpsons 10th Anniversary Limited Edition Grill.<br />
Not available anymore, I’m afraid (D’oh!): <a href="http://www.amazon.com/Weber-10898-Smokey-Joe/dp/B00005JD39">Link</a></td></tr>
</tbody></table>
<br />
<h2>
Bonus: Liquid Oxygen Lighter</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top"><img height="320" name="" src="http://static.neatorama.com/images/2006-08/liquid-oxygen-lighter.jpg" width="480" /><br />
OK, it’s not a grill that’s interesting here: it’s the way it’s lighted. You’re looking at George Goble of Purdue University lighting the 60 lbs of charcoal with 3 gallons of liquid oxygen:<br />
<blockquote>
<em>Started with 60 lbs of charcoal, and burnt up 40 lbs of it in 3 seconds. Result is a grill ready to cook in about 3 seconds, and all the old grease, etc burned off. Don’t try this at home.</em><br />
<em>WARNING: an ignition source, such as a lit cigarette or one glowing coal, must be present before pouring on the LOX. If charcoal is PRESOAKED in LOX first, an explosion will result. One briquette presoaked in LOX is approx equiv to 1 stick of dynamite.</em></blockquote>
And oh, this goes without saying: don’t try this at home. Please, or <a href="http://koin.com/news.asp?ID=4274">this</a> may happen.<br />
<a href="http://www.doeblitz.net/ghg/">Link</a> (scroll down) – via <a href="http://forums.fark.com/cgi/fark/comments.pl?IDLink=2201601&ok=1">Fark</a></td></tr>
</tbody></table>
<br />
<h2>
USB Grill</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top"><img height="359" name="" src="http://static.neatorama.com/images/2006-08/usb-bbq.jpg" width="480" /><br />
Take 6 PCI USB cards with 5 ports each, connect the 30 USB cables to a hacked USB cup warmer and you get … a USB grill!<br />
<a href="http://xe.bz/aho/24/">Link</a> | <a href="http://www.google.com/translate?u=http%3A//xe.bz/aho/24/&langpair=ja|en&hl=en&ie=UTF8">Translated Page</a> – via <a href="http://www.makezine.com/blog/archive/2006/08/usb_bbq.html">Make</a> and <a href="http://www.techeblog.com/">TechEBlog</a></td></tr>
</tbody></table>
<br />
<h2>
Monster Pitt</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top"><img height="359" name="" src="http://static.neatorama.com/images/2006-08/monster-house-pitt-spitts.jpg" width="480" /><br />
Texan grill maker Pitt’s & Spitt’s made this cute train engine BBQ pit for the TV series <a href="http://www.monsterhouse.tv/index.htm">Monster House</a> (the "<a href="http://www.monsterhouse.tv/mhhouse/ghosttownhouse.htm">Ghost Town</a>" house).<br />
<a href="http://pittsandspitts.com/monster.asp">Link</a> – <em>Thanks <a href="http://www.pittsandspitts.com/">George Shore</a>!</em> </td></tr>
</tbody></table>
<br />
<h2>
Santa Maria</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top"><div align="center">
<img height="384" name="" src="http://static.neatorama.com/images/2006-09/santa-maria.jpg" width="403" /></div>
This grill from Diamond Charcoal Island Grille is actually a new kind of charcoal barbecue unit that starts up fast with a blower and then has a garbage dispoal unit built into the bottom so you can just wash down all the ashes away!<br />
<a href="http://charcoalislandbarbecuegrille.com/">Link</a> – <em>Thanks Ryan Guy!</em></td></tr>
</tbody></table>
<br />
<h2>
Bruce BBQ Grill</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top"><div align="center">
<img height="336" name="" src="http://www.neatorama.com/images/2007-01/balcony-bbq-grill.jpg" width="372" /></div>
Got a balcony? Then this "Bruce" BBQ grill (that looks like those flower pots hanging off balconies) is perfect for you. <a href="http://www.henrik-drecker.de/Henrik%20Drecker%20Design/bruce.html">Link</a> – via <a href="http://www.random-good-stuff.com/index.php/2007/01/04/bruce-bbq-balcony-grill/">Random Good Stuff</a>.<br />
Update 1/5/07: Grilling on your balcony may be illegal or cause you to lose your apt. lease – <em>Thanks Don!</em></td></tr>
</tbody></table>
<br />
<h2>
Locomotive BBQ Grill</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top"><div align="center">
</div>
<div align="center">
<img height="333" src="http://static.neatorama.com/images/2007-05/train-bbq-grill.jpg" width="500" /></div>
This German locomotive BBQ grill is awesome! It sold on eBay for over $12,000: <a href="http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=190094592785">Link</a> – via <a href="http://www.smidigt.se/tuff-tuff-grill/3257/">smidigt</a></td></tr>
</tbody></table>
<br />
<h2>
Classic Holden Monaro GTS Grill</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 500px;"><tbody>
<tr><td valign="top"><div align="center">
</div>
<div align="center">
<img height="337" src="http://static.neatorama.com/images/2007-06/classic-holden-grill.jpg" width="450" /></div>
A classic Holden Monaro GTS, reincarnated as a barbie! <a href="http://jalopnik.com/cars/where.s-the-shrimp?/on-the-barbie-holden-monero-gts-barbecue-grill-271272.php">Link</a> – via <a href="http://www.slashgear.com/classic-holden-gives-custom-grill-a-new-meaning-225875.php">Born Rich</a></td></tr>
</tbody></table>
<br />
<h2>
Chevy V8 Grill</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 510px;"><tbody>
<tr><td valign="top"><div align="center">
<img height="377" src="http://static.neatorama.com/images/2007-07/chevy-v8-grill-2.jpg" width="500" /></div>
This Chevy V8 grill may not crank out 500 HP, but it does produce 60,000 BTU! <a href="http://www.neatorama.com/2007/07/09/chevy-v8-grill/">Link</a> – <em>Thanks Trent Whatley!</em></td></tr>
</tbody></table>
<br />
<h2>
RUB Restaurant’s Mobile Barbecue Pit</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 510px;"><tbody>
<tr><td valign="top"><div align="center">
<img height="332" src="http://static.neatorama.com/images/2007-08/motorcycle-bbq-pit.jpg" width="500" /></div>
When Andrew Fishel, the owner of New York restaurant RUB, wanted "the sickest, baddest thing in the world," he commissioned Orange County Chopper (of the <em>American Chopper </em>TV show fame) to create a mobile BBQ pit. <br />
We have to agree: that mother is bad! <a href="http://nymag.com/daily/food/2007/08/its_not_a_motorcycle_baby_its.html">Link</a> – via <a href="http://www.makezine.com/blog/">Make</a></td></tr>
</tbody></table>
<br />
<h2>
Dragon BBQ Grill: “Guardian of the Feast”</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 510px;"><tbody>
<tr><td valign="top"><div align="center">
<img height="354" src="http://static.neatorama.com/images/2007-09/dragon-grill.JPG" width="450" /></div>
This is one awesome BBQ grill: a dragon-shaped welded steel grill and smoker called "Guardian of the Feast" by Ed McBride. <a href="http://www.steelisalive.com/bbqsculptures.htm">Link</a> – <em>Thanks SteelisAlive!</em></td></tr>
</tbody></table>
<br />
<h2>
Motor Head Grill</h2>
<br />
<table border="0" cellpadding="10" cellspacing="0" style="width: 510px;"><tbody>
<tr><td valign="top"><div align="center">
<img height="553" src="http://static.neatorama.com/images/2007-11/engine-block-grill-fabgrill.jpg" width="500" /></div>
Here’s the Motor Head grill by FAB Grills: <a href="http://fabgrills.com/products.php?image=1">Link</a> – <em>Thanks Russ Freeman!</em></td></tr>
</tbody></table>
<table border="0" cellpadding="10" cellspacing="0" style="width: 510px;"><tbody>
<tr><td valign="top"><div align="center">
<img height="525" src="http://static.neatorama.com/images/2009-09/barrel-smoker.jpg" width="500" /><br />
Photo: Steve Stealey</div>
Is that a 55-gallon drums or a BBQ grill/smoker? Actually, it’s both! Steve Stealey of Steve’s Services – BBQ division in Carthage, Mo. came up with the idea of using a steel drum as a smoker and BBQ grill when he was on his way to a cooking contest, lost his cooker in transit, found a used barrel and the rest is history.<br />
<a href="http://barrelsmokers.net/">Link</a> – <em>Thanks Steve!</em></td></tr>
</tbody></table>
</div>
</div>Bobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0tag:blogger.com,1999:blog-4154629359859107058.post-84279299149281987002012-05-11T14:47:00.001-07:002012-05-11T14:47:34.370-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="abt">
<h1>
<span class="fn">Top 10 Mother's Day Recipes</span></h1>
<h2>
The Most Popular Recipes for Mother's Day</h2>
<div id="by">
By Derrick Riches, About.com Guide<a href="http://bbq.about.com/od/seasonal/tp/top_10_mothers_day_recipes.htm">http://bbq.about.com/od/seasonal/tp/top_10_mothers_day_recipes.htm</a></div>
</div>
<div class="tr">
<div class="h4">
See More About:</div>
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It's the one day a year we set aside to celebrate Mom and I promise you she would like nothing better than to not have to cook. Chances are (Dad) that you are more comfortable around the grill than the stove so try fire it up. These recipes, last years most popular, show that at the top of Mom's list are some fancy items including Lobster and Steak.</div>
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1. <a href="http://bbq.about.com/od/seafoodrecipes/r/bl60215e.htm">Grilled Lobster Tails</a></h3>
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<q><a href="http://0.tqn.com/d/bbq/1/0/G/c/grilled_lobster_tails.jpg" target="_blank" title="View Full-Size" zt="-o1/XL"><img alt="Grilled Lobster Tails" src="http://0.tqn.com/d/bbq/1/6/G/c/grilled_lobster_tails.jpg" /></a></q><cite>Regarding BBQ, Inc.</cite></div>
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This grilled lobster is perfect for any occasion. If you don't have a lot of experience grilling shellfish, then this recipe is for you.<br />
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<a href="http://bbq.about.com/od/seafoodrecipes/r/bl60215e.htm">Recipe</a></div>
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2. <a href="http://bbq.about.com/od/beefrecipes/r/bl11222b.htm">Prime Rib Roast</a></h3>
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<q><a href="http://0.tqn.com/d/bbq/1/0/_/d/96622092_9.jpg" target="_blank" title="View Full-Size" zt="-o1/XL"><img src="http://0.tqn.com/d/bbq/1/6/_/d/96622092_9.jpg" /></a></q></div>
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This is a classic prime rib recipe cooked on the grill. The secret is to keep the temperature low enough during cooking and to remove it from the grill when done. Be sure to grill indirectly and also use a drip pan to catch the drippings.<br />
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<a href="http://bbq.about.com/od/beefrecipes/r/bl11222b.htm">Recipe</a></div>
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3. <a href="http://bbq.about.com/od/vegetablerecipes/r/bln0218a.htm">Fresh Corn on the Cob</a></h3>
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<q><a href="http://0.tqn.com/d/bbq/1/0/E/P/corn_off_the_grill.JPG" target="_blank" title="View Full-Size" zt="-o1/XL"><img alt="Corn on the Cob off the Grill" src="http://0.tqn.com/d/bbq/1/6/E/P/corn_off_the_grill.JPG" /></a></q><cite>Derrick Riches</cite></div>
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This is the general method for grilling corn on the cob. Remember not to remove the husks, they will hold in the moisture and keep the corn from burning. You might want to pull out as much silk as you can beforehand. <div class="lsLks">
<a href="http://bbq.about.com/od/vegetablerecipes/r/bln0218a.htm">Recipe</a></div>
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4. <a href="http://bbq.about.com/od/chickenrecipes/r/bl50727a.htm">Beer Can Chicken</a></h3>
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<q><a href="http://0.tqn.com/d/bbq/1/0/K/c/beer_can_chicken.jpg" target="_blank" title="View Full-Size" zt="-o1/XL"><img alt="Beer Can Chicken" src="http://0.tqn.com/d/bbq/1/6/K/c/beer_can_chicken.jpg" /></a></q><cite>Regarding BBQ, Inc.</cite></div>
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This basic variation of the "beer in the butt" chicken recipe combines the flavors of a great spice rub with the flavors steamed out of the beer can.<br />
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<a href="http://bbq.about.com/od/chickenrecipes/r/bl50727a.htm">Recipe</a></div>
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5. <a href="http://bbq.about.com/od/beefrecipes/r/bl10714a.htm">Grilled Tri-Tip Roast</a></h3>
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<q><a href="http://0.tqn.com/d/bbq/1/0/w/S/IMGP2340.JPG" target="_blank" title="View Full-Size" zt="-o1/XL"><img alt="Beef Tri-Tip on a Charcoal Grill" src="http://0.tqn.com/d/bbq/1/6/w/S/IMGP2340.JPG" /></a></q><cite>Regarding BBQ Inc.</cite></div>
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Tri-Tip roasts might be hard at time, but if you happen upon it, grilled low and slow, you'll get a great piece of meat with fantastic texture and flavor.<br />
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<a href="http://bbq.about.com/od/beefrecipes/r/bl10714a.htm">Recipe</a></div>
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6. <a href="http://bbq.about.com/od/steakrecipes/r/bln0324b.htm">Marinated London Broil</a></h3>
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<q><a href="http://0.tqn.com/d/bbq/1/0/w/c/marinated_london_broil.jpg" target="_blank" title="View Full-Size" zt="-o1/XL"><img alt="Marinated London Broil" src="http://0.tqn.com/d/bbq/1/6/w/c/marinated_london_broil.jpg" /></a></q><cite>Regarding BBQ Inc.</cite></div>
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This classic recipe for London Broil is marinated in wine and vinegar which makes it extra tender. If you really want to make it authentic try getting a Flank Steak. <div class="lsLks">
<a href="http://bbq.about.com/od/steakrecipes/r/bln0324b.htm">Recipe</a></div>
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7. <a href="http://bbq.about.com/od/chickenrecipes/r/bl70730a.htm">Peruvian Roasted Chicken</a></h3>
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<q><a href="http://0.tqn.com/d/bbq/1/0/j/O/peruvian_chicken_rotisserie.JPG" target="_blank" title="View Full-Size" zt="-o1/XL"><img alt="Peruvian Style Rotisserie Chicken on Rotisserie" src="http://0.tqn.com/d/bbq/1/6/j/O/peruvian_chicken_rotisserie.JPG" /></a></q><cite>Derrick Riches</cite></div>
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This great <a href="http://bbq.about.com/cs/chicken/a/aa021001a.htm">rotisserie chicken</a> recipe became hugely popular along the East Coast of the United States a few years back. Know as Super Chicken, El Pollo Rico, or Peruvian Chicken this is a tasty way to make a bird with enough flavor to satisfy anyone, but mild enough for everyone. <div class="lsLks">
<a href="http://bbq.about.com/od/chickenrecipes/r/bl70730a.htm">Recipe</a></div>
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8. <a href="http://bbq.about.com/od/chickenrecipes/r/bl80418b.htm">Beer in the Butt Chicken</a></h3>
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<q><a href="http://0.tqn.com/d/bbq/1/0/b/O/finished_chicken.JPG" target="_blank" title="View Full-Size" zt="-o1/XL"><img alt="Finished Chicken" src="http://0.tqn.com/d/bbq/1/6/b/O/finished_chicken.JPG" /></a></q><cite>Derrick Riches</cite></div>
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This is the classic <a href="http://bbq.about.com/cs/chicken/a/aa100400a.htm">beer in the butt chicken</a> recipe, developed by a couple of guys with too many beer cans and not enough pans. This chicken is moist and flavorful. About the best way there is to cook a chicken. This recipe uses a smoker to slow roast the chicken with lots of smoky flavor.<br />
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<a href="http://bbq.about.com/od/chickenrecipes/r/bl80418b.htm">Recipe</a></div>
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9. <a href="http://bbq.about.com/od/steakrecipes/r/bln0434a.htm">Michael Jordan's 23 Delmonico Steak</a></h3>
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<q><a href="http://0.tqn.com/d/bbq/1/0/J/c/Michael_Jordans_23_Delmonico.jpg" target="_blank" title="View Full-Size" zt="-o1/XL"><img alt="Michael Jordan's 23 Delmonico" src="http://0.tqn.com/d/bbq/1/6/J/c/Michael_Jordans_23_Delmonico.jpg" /></a></q><cite>Regarding BBQ, Inc.</cite></div>
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23 is Michael Jordan's famous Chicago restaurant. This is their recipe for the Delmonico Steak. This is a fantastic grilled rib-eye, my personal favorite. <div class="lsLks">
<a href="http://bbq.about.com/od/steakrecipes/r/bln0434a.htm">Recipe</a></div>
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10. <a href="http://bbq.about.com/od/steakrecipes/r/bl70517c.htm">Carne Asada</a></h3>
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<q><a href="http://0.tqn.com/d/bbq/1/0/T/b/carne_asada.jpg" target="_blank" title="View Full-Size" zt="-o1/XL"><img alt="Carne Asada" src="http://0.tqn.com/d/bbq/1/6/T/b/carne_asada.jpg" /></a></q><cite>Regarding BBQ Inc.</cite></div>
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Carne Asada is a Mexican recipe for marinated, grilled beef served in in tortillas. This is not your run of the mill taco. This is a flavorful and delicious meal that is great for any occasion. <div class="lsLks">
Recipe</div>
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</div>Bobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0tag:blogger.com,1999:blog-4154629359859107058.post-38167702500301116972012-05-11T14:41:00.000-07:002012-05-11T14:42:02.415-07:00How do I get a smoky flavor into food when using a gas grill?<div dir="ltr" style="text-align: left;" trbidi="on">
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<b></b>How do I get a smoky flavor into food when using a gas grill? <br />
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By <a href="http://bbq.about.com/bio/Derrick-Riches-303.htm" rel="author">Derrick Riches</a>, About.com Guide</div>
<br />Question: </div>
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<b>Answer: </b>Over the past few years it has become much more popular to try and add smoke flavor to grilled foods. The problem with gas grills is that the only smoke you get is from burning grease. Try selling your next cookout with that slogan, "with the flavor of grease smoke". Yeah, everyone will line up for that. However if you have hickory, mesquite or some other wood smoke flavor, well that's barbecue. Well, actually it isn't but I'm not going into that again here. </div>
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The first thing you need to know about adding smoke when grilling is that it takes time for foods to absorb smoke flavor. If you are not planning on grilling your food for more than 20 to 30 minutes it probably won't be worth the effort. If on the other hand the dish you are preparing is going to spend more than 30 minutes on the grill with the lid down, then you can consider adding smoke to your grilling. You may notice it. <br />
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So how to you do it? First you need wood, real hard, dry wood like hickory, oak, mesquite, cherry, etc. Now you need to soak it in water until it is damp. Drain so it isn't dripping, and put it on the grill. <br />
No, don't just throw wood chips or chunks on your gas grill. It doesn't make good smoke that way and it doesn't do any good for your grill. What you need is something to hold the wood in so that it can smolder and produce smoke while not dropping ashes every where. You can do either of two things. You can go out and buy a smoker box for your grill (these can cost as much as $20) or you can wrap the chips loosely in aluminum foil and punch a couple of holes in the top. This lets the smoke out. You can decide which is more economical. <br />
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One trick to get presoaked wood chips quickly is to take moistened wood chips or chunks, place them in resealable plastic bags and put them in the freezer. Next time you need wet chips for the grill all you have to do is take them out of the freezer. </div>
</div>Bobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0tag:blogger.com,1999:blog-4154629359859107058.post-54094871001693464612012-05-10T15:23:00.001-07:002012-05-10T15:30:29.633-07:00Recipes - Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
Recipes - Chicken <br />
<b>Kent’s Famous Root Beer Chicken</b><i>Submitted by Kell Phelps, </i><a href="http://www.barbecuenews.com/"><i>National Barbecue News</i></a><br />
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6-8 chicken leg quarters<br />2 liter bottle root beer<br />5 cloves garlic, minced<br />1 small onion, chopped <br />Dash salt & pepper<br />1 Tbsp. brown sugar<br />
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Place the chicken quarters in a pan or bowl large enough to hold them. Pour root beer over chicken. (I usually use about 3/4 of the bottle.) Add garlic and onion; cover with cling wrap. Place in the fridge overnight, and place on the smoker the next day (reserve the marinade). (You can also use a grill with high, direct heat.) As you are smoking the chicken, pour the root beer marinade in a saucepan. Add a dash of salt and pepper and add 1 tablespoon brown sugar. Boil it down for about 30 minutes and use as a baste on the chicken.<br />
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<b>Classic Drunk Chicken </b><br />
One 3 1/2 - 4 pound whole chicken<br />1/2 of 12 oz. can of beer <br />BBQ Rib Rub<br />Finely chopped garlic <br />Olive oil <br />Beer can holder (recommended) <br />
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Pre-heat grill to 300°. Wash chicken inside and out, pat dry with paper towel, add a tablespoon of garlic and another of rub in the can, and place the can in the holder. Coat chicken lightly with oil, rub on an even coating of spices and put cavity of chicken down over the beer can and press down firmly. <br />
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Put the chicken on the grill and balance evenly, cook at 300º for two hours or until chicken is done. Use a meat thermometer — DON'T GUESS! Temperature must be at least 180°in breast and thigh. When done, remove from grill, cover with foil, and let sit for 15 minutes. Serve with light bread, potato salad, and sweet iced tea.<br />
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<b>Drunk Chicken Gravy:</b><br />
6 oz. beer<br />One tablespoon chopped garlic <br />One tablespoon spice used above <br />
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Combine ingredients in sauce pan, reduce heat and cook until sauce thickens. Season to taste. Use for dipping sauce, or make lots and use for basting the chicken. Works for any recipe — use same spices used in your recipe. If cooking multiple chickens, make sure they all weigh the same, so the cooking times will be the same. <br />
You can substitute vegetable oil for olive oil, and use any spice you like. Also, most any liquid will work in the can, even water. Try some of these: <br />
- Lemon pepper and white wine<br />- Rosemary, sage and apple juice <br />- Pineapple marinade and beer <br />- Mesquite rub and beer<br />
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If cooking in the oven, use a drip pan with about 1 inch of water in the pan. This keeps the grease from popping, and keeps the oven clean. And, since there is no smoke, the spices used on the bird really come through! <br />
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<b>Honey-Fried Chicken </b><br />
1 (3 to 3-1/2 lb.) chicken<br />1/2 cup honey<br />2 tablespoons fruit vinegar<br />1/2 cup flour<br />2 tablespoons whole wheat flour<br />2 teaspoons cayenne powder<br />2 eggs<br />1/4 cup buttermilk<br />1 c. vegetable oil<br />
Salt and freshly ground pepper<br />
Cut chicken into six serving pieces, reserving the backbone, neck and wings for stock. Stir the honey and vinegar together and pour over the chicken. Marinate at least two hours, stirring occasionally. In a bowl, combine flours and cayenne; set aside.<br />
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In another bowl, whisk together the eggs and buttermilk. In a large skillet, heat the oil over medium-high heat to 300ºF, cook at a low temperature to keep the honey from caramelizing too quickly and burning.<br /><br />
Remove the chicken from the marinade and drain on paper towels. Dip the chicken in egg mixture, season with salt and pepper, and dredge in the flour mixture, coating thoroughly. Strain the marinade and reserve one tablespoon for the sauce. Gently drop the dark meat into the pan for five to six minutes on the first side until browned. Turn, add the white meat and continue cooking, adjusting the heat so the chicken browns evenly on both sides and is tender when pierced with a fork, 15 to 18 minutes for dark meat, and 10 to 12 minutes for white meat. Serve hot with vegetables and bread.<br />
<a href="" name="basicsauce"></a><a href="" name="cole"></a><br />
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<b>Turduchen</b><br />
1 Turduchen<br />2 to 3 tbsp. Cajun seasoning<br />3 tbsp. olive oil<br />Apple wood chips <br />
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Allow two days for the Turduchen to defrost in the refrigerator. Soak the wood chips in water for 30 minutes, drain. Lightly coat the Turduchen with olive oil and season with Cajun seasoning. Pre-heat the grill to 350° F.<br />
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Using a large roasting pan, roast the Turduchen, tented with aluminum foil, for five hours with the cover down, replenishing the apple wood as needed throughout the cooking process and siphoning the juices from the pan. <br />
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After five hours, remove the foil and continue roasting the Turduchen for another hour, again with the cover down. <br />
The internal temperature of the Turduchen should be 180° F in the thigh and 170° F in the breast when completely cooked. <br />
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The stuffing should be at least 165° F. (If the stuffing didn't reach the recommended temperature when the Turduchen is ready, remove the stuffing from the Turduchen and reheat the stuffing, covered, in a preheated 350° F oven. <br />
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Remove the Turduchen from the roasting pan using heavy-duty turkey lifters and transfer it to a carving platter. Tent with aluminum foil and allow the Turduchen to rest 30 to 45 minutes before carving. Carve the Turduchen lengthwise into two halves and then slice it across the body so each slice has the three meats and stuffing. Leftovers may be frozen for up to three months.<br />
<a href="" name="ChickenCasserole"></a><br />
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<b>Chicken Casserole </b><br />
4 large chicken breasts, cooked and torn into pieces<br />2 cans cream of chicken soup<br />1 cup sour cream<br />1 tube Saltine crackers, crumbled<br />1 stick margarine, melted<br />
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Mix soup and sour cream together, then add the chicken and blend together. Place in a casserole dish. (This can be refrigerated up to two days before adding the topping and baking.) Mix crackers and butter together and pour over top of chicken mixture. Bake at 350° for 35 minutes.<br />
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<b>Charcoal Bar-B-Que Chicken </b><br />
8 chicken quarters (leg and thigh, breast and wing, or a combination of both)<br />2/3 cup olive oil<br />7 tablespoons All-Purpose Red Rub <href="#redrub"><br />2 cups Mutha Sauce <href="#muthasauce"></href="#muthasauce"></href="#redrub"><br />
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PREP the chicken by breaking the joint between the leg and thigh, and trim away any backbone attached to the thigh. Tuck the wing tip under the spot where the wing joins the breast. Mi up the oil and All-Purpose Red Rub, and massage it into the chicken pieces. On the breast pieces you can even lift up the skin and massage the rub right into the flesh. <br />
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Cover and refrigerate the chicken until you're ready to grill it. BUILD a medium coal bed in your grill. It should register 325º to 350º with the lid down. <br />
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Open the lid and position the rack as high above the coals as possible. (This keeps the skin from getting too charred before the chicken is cooked through.) Arrange the chicken pieces, skin side up, directly over the coals. <br />
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Close the lid and cook for 25 to 30 minutes; then give the chicken a flip, skin side down and cook, covered, for 20 minutes more, or til it has an internal temperature of 160º to 165º. Check the chicken, and push the pieces that look the most cooked to the cooler edge of the grill. <br />
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Keep cooking the thicker pieces, moving them to the hotter spots on the grill til they reach the same amount of doneness.FLIP all the pieces skin side up and slather on the Mutha Sauce. Close the lid of the grill and cook for 10 to 15 minutes more to glaze the chicken. Serve with more Mutha Sauce for ladling. Feeds 4 to 6.</div>Bobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0tag:blogger.com,1999:blog-4154629359859107058.post-71987553484210131712012-05-10T15:15:00.002-07:002012-05-10T15:30:29.639-07:00Recipes - Pork<div dir="ltr" style="text-align: left;" trbidi="on">
<em> <b>Smoked Pork Chop</b><br />
<i>Submitted by Melissa Cookston, </i><a href="http://www.yazoosdeltaq.com/"><i>Yazoo’s Delta Q</i></a><br />
1 6-8 lb Bone in Pork loin<br />
2 Tablespoons Yazoo’s Ultimate BBQ Rub<br />
1 cup Yazoo’s Original BBQ Sauce<br />
Smoker heated to 250 degrees<br />
Fruit wood chunks<br />
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To prepare pork loin, rinse and pat dry. Using a filet knife, carefully remove silverskin from loin. French the bones by trimming meat from between bones and then scraping away any meat/silverskin from bones. Season loin liberally with Yazoo’s Ultimate BBQ rub or your favorite seasonings. Allow to marinate covered for a minimum of four hours or overnight.<br />
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Prepare smoker and preheat to 250 degrees. We like to use fruit wood chunks such as cherry or apple when we smoke pork along with a base of charcoal. Cover bones with aluminum foil to keep from darkening, then place in smoker for 2 hours or until internal temperature reaches 155°. Remove from smoker and allow to rest loosely covered with a sheet of foil for at least 15 minutes. Slice between every other bone to get a show-stopping double-cut pork chop that will rival any you can get in a restaurant. Lightly glaze each chop with Yazoo’s Chipotle Bold BBQ Sauce or your favorite sauce and serve.<br />
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Chops can also be wrapped individually in clear wrap, then refrigerated. When you are ready to serve, fire up the grill and sear each side to warm up and get an impressive grill mark for your guests, then lightly glaze with sauce and serve.<br />
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<strong>BBQ Beer-Brined Pork Chops</strong><br />
<em>Submitted by <a href="http://www.daddysbbqsauce.com/">Daddy's BBQ Sauce</a></em><br />
• (4-6) thick, fresh pork chops<br />• 4 tsp. Daddy's BBQ Sweet Love Original Rub<br />• (1) 12 oz. Lazy Magnolia Indian Summer spiced ale<br />• Daddy's BBQ Brown Sugar & Honey sauce<br />• 1 1/2 cups water<br />• 3 tablespoons pure cane syrup<br />• 3 tablespoons dark brown sugar<br />• 1/4 cup sea salt<br />• handful ice cubes<br />• 1 gallon-size resealable plastic bags<br />• meat thermometer<br /><br />Set aside pork chops & Daddy's BBQ Brown Sugar & Honey sauce. Mix all other ingredients in a large bowl until salt and sugar dissolve, pour into the resealable plastic bag; add pork chops & ice. <br />
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Allow to marinate in fridge or in an ice chest for 4 hours. Sprinkle a light amount of Daddy's BBQ Sweet Love Original Rub on top side of chops. (for more heat, add more rub) Cook on the grill (you'll need to turn about every 10 minutes) or in the oven until chops reach an internal temp of 145 degrees. <br />
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Allow meat to rest 3 minutes before cutting. Serve with Daddy's BBQ Brown Sugar & Honey sauce and your choice of sides and additional <a href="http://www.lazymagnolia.com/verify.php">Lazy Magnolia</a> Indian Summer beer!<br /><br /><br />
<b>Barbecued Spareribs on a Charcoal Grill</b><br /><br />
2 full slabs pork spareribs (about 6 lbs. total)<br />3/4 cup dry rub for barbecue<br />2 (3-inch) wood chunks or 2 cups wood chips<br />Heavy-duty aluminum foil<br />Brown paper grocery bag<br />2 cups barbecue sauce (optional)<br />
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Rub both sides of the ribs with the dry rub and let stand at room temperature for 1 hour. For stronger flavor, wrap the rubbed ribs in a double layer of plastic and refrigerate for up to 1 day. <br />
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Soak wood chunks in cold water to cover for 1 hour and drain, or place the wood chips on an 18-inch square of aluminum foil, seal to make a packet, and use a fork to create about six holes to allow smoke to escape. Hickory is the traditional wood choice with ribs, but some like mesquite as well.<br />
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Meanwhile, light a large chimney filled a bit less than halfway with charcoal briquettes (about 2-1/2 lbs. or 40 coals) and allow to burn until covered with a thin layer of gray ash. Empty the coals into one side of the grill, piling them up in a mound two or three briquettes high. <br />
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Keep the bottom vents completely open. Place the wood chunks or the packet with the chips on top of the charcoal. Put the cooking grate in place, open the grill lid vents completely, and cover, turning the lid so that the vents are opposite the wood chunks or chips to draw smoke through the grill. Let the grate heat for 5 minutes and clean it with a wire brush.<br />
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Position the ribs over the cool part of the grill. Turn the ribs every 30 minutes until the meat starts to pull away from the bones and has a rosy glow on the exterior (2 to 3 hours). The initial temperature inside the grill will be about 350 degrees; it will drop to 250 degrees after 2 hours. Remove the ribs from the grill and completely wrap each slab in foil. Put the foil-wrapped slabs in a brown paper bag and crimp the top of the bag to seal tightly. Allow to rest at room temperature for 1 hour. Unwrap the ribs and brush with barbecue sauce if desired, or serve with sauce on the side.<br />
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<strong>Grilled Barbecue Pork Steaks</strong><br />
4 pork blade steaks with 1 inch or more thickness<br />
1 half cup of your favorite barbecue sauce<br />
1 third cup of natural honey (may substitute brown sugar or molasses for variations).<br />
1 tablespoon of Worchester sauce<br />
1 teaspoon of garlic salt<br />
1 half teaspoon of favorite mustard<br />
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Bring barbecue grill to acceptable cooking level. Place steaks on the grill grate about four inches just above the medium to slow coals and cook for approximately 5-8 minutes on each side or until meat thermometer indicates about 150 degrees internal temperature.<br />
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As the steaks cook, combine remaining ingredients in a small mixing bowl, then continue to brush steaks with marinade sauce until cooking is complete (about five minutes). With cooking adjustments, pork chops will also work.<br />
Serve with a mixed salad and foil-wrapped sweet potato or fresh corn for a southern taste delight.<br />
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<b>Easy Citrus Pork Chops </b><br />
1 small can crushed pineapple<br />1 c. orange juice<br />Dash of ginger<br />Salt and pepper<br />
Place your chops in a shallow baking pan and top with the pineapple and orange juice. Bake in a 325° oven, or covered grill for about 1 hour. Sprinkle with salt and pepper before serving.<br />
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<b>Cuban Barbecued Pork Shoulder with Pineapple Mango Mojo and Sweet Potato Coconut Hash</b><br /><i>Submitted by Robert Meitzer, </i><a href="http://www.brownpalace.com/dining/palace_arms.cfm"><i>Palace Arms Restaurant</i></a><br />
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<strong>Pork Shoulder:</strong><br />
Pork Shoulder - 4-6 lbs.<br />Olive Oil - ¼ cup<br />Garlic minced - ¼ cup<br />Cumin ground - ¼ cup<br />Cilantro chopped - 1 cup<br />Jalapeno minced - 3 each<br />Lime juice - 1 each<br />Ginger minced - 2 Tbsp.<br />Salt and pepper - 2 Tbsp<br /><br /><b>Mango Mojo:</b><br />
Olive Oil - ¼ cup<br />Yellow onions small dice - 2 each<br />Fresh pineapple small dice - 4 Cups<br />Mango diced - 2 Cups<br />Limes juice and zest - 3 each<br />Oranges juice and zest - 2 each<br />Garlic minced - ¼ cup<br />Parsley fine chop - 1cup<br />Cilantro fine chop - 1 cup<br />Red Chili Flakes - 2 Tbsp<br />Red Bell Pepper small dice - 1 each<br />Salt and pepper - To taste<br />
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<strong>Sweet Potato Hash</strong>:<br />
Sweet Potato medium dice - 2 cups<br />Melted Butter - ¼ cup<br />Yellow Onion diced - ½ each<br />Shredded Coconut - ½ cup<br />Cinnamon - 1 tsp.<br />Allspice - 1/2 tsp.<br />Brown Sugar - 3 Tbsp.<br />Salt - To taste<br />
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<strong>For Pork Shoulder:</strong><br />
Preheat grill and oven to 325 degrees. In a mixing bowl place all ingredients minus pork and stir to a paste. Place pork on grill and cook for 45 minutes turning often. Remove from grill and place in roasting pan. Rub herb paste all over pork and place in oven. Cook coved with foil for 2 hr. Remove from pan and place in paper grocery bag and seal end. Let stand in bag for 1 hr. then remove. Take two forks and shred off meat. (Serve just about any way)<br />
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<strong>For Mango Mojo:</strong><br />
Caramelize onions in a saute pan and place in a large mixing bowl. Add remaining ingredients and stir well.<br />
<strong>For Sweet Potato Hash:</strong><br />
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Blanch sweet potato and chill. In a medium saute pan on medium high heat and add onions. When caramelized add sweet potato and cook for 5 minutes. Add remaining ingredients and saute till potato is brown.<br />
<b>Orange Marmalade Pork Tenderloin with Smoked Red Onion Confit</b><br />
2 lb. Pork tenderloin, well trimmed<br /><br />
<b>Brine:</b><br />
1/4 Cup salt<br />1/4 Cup sugar<br />1 Qt water<br /><br />
<b>Glaze:</b><br />1 clove garlic, minced<br />1 TBS fresh ginger, peeled and minced<br />1/2 Cup orange marmalade<br />1 TBS fresh rosemary, finely chopped<br />
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Prepare pork tenderloin by trimming the silverskin and excess fat. Mix brine ingredients using water hot enough to dissolve the sugar and salt. Cool and place in a resealable plastic bag with the pork tenderloin. <br />
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Refrigerate for 1 hour. Preheat grill or prepare a good bed of coals. Remove tenderloin from brine and pat dry. Mix glaze ingredients. Coat tenderloins thoroughly with glaze and cook over high for 7 minutes. <br />
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Turn, baste again with glaze and cook for 7 minutes. (A thermometer inserted in the thickest part of the meat should read 155° to 160°)<br />
<b>Smoked Red Onion Confit:</b><br />
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<i>This can be made a day or two in advance and kept covered and refrigerated.</i><br />2 LB red onions, peeled and quartered<br />1/4 Cup red wine vinegar<br />1/4 Cup red wine<br />1/4 Cup brown sugar<br />
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Prepare a bed of coals in the smoker. Soak a couple of handfuls of hickory or apple chips for at least 20 minutes. Set up the smoker. Put the onions on the grill and smoke for an hour. Use a grill basket or grill wok to make sure the onions don’t fall through the grate. Meanwhile, heat the wine vinegar in a saucepan over medium heat. Stir in the brown sugar and thoroughly dissolve. Set aside until onions are smoked. When onions are ready, put them in a food processor with the wine, vinegar and sugar mixture. Pulse until you have a marmalade texture. <br />
These will keep for several days, covered and refrigerated.<br />
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<b>Pit Stop Bratwurst</b><br />
1 pkg. Bratwurst<br />
1 onion sliced<br />1 bell pepper sliced<br />1 can your favorite beer<br />1 Tbsp. brown sugar<br />1/2 c. barbecue sauce<br />
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Combine all ingredients in a bowl and cover. Chill for as long as possible. Cook on a hot grill with the sliced onions and bell peppers and remaining sauce in a sauce pan. Cook until bratwursts plump up. Serve on a bun or French style roll and top with your cooked onions and bell peppers. Add hot sauce if desired<a href="" name="pineapple_hot_wings"></a><a href="" name="RootBeerChicken"></a>.</em></div>Bobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0tag:blogger.com,1999:blog-4154629359859107058.post-5281201718978884132012-05-10T15:08:00.001-07:002012-05-10T15:30:29.626-07:00Recipes - Beef<div dir="ltr" style="text-align: left;" trbidi="on">
<i>Brisket Benedict</i><br />
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<i>Submitted by Roy Slicker, </i><a href="http://www.slicksqueco.com/"><i>Slick Que Co.</i></a><br />
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If you’ve ever traveled around The South, and even if you haven’t, there’s nothing like the traditional and smoky heartiness of a Sunday morning Brisket Benedict with some garlic, red bell pepper and onion fried red potatoes. If you don’t have the ability to slow smoke a brisket, and we only use Angus Choice Brisket for the flavor and moisture, head to your favorite BBQ joint and ask ‘em if they will sell you a pound. <br />
4 English muffins, split and toasted<br />
8 slices slow smoked beef brisket, cut in half and warmed<br />
8 eggs poached (or fried if you like)<br />
2 cups <a href="http://bbq.about.com/od/grillingsauces/r/Cheesy-Bechamel-Sauce.htm">cheesy béchamel sauce</a> (hollandaise)<br />
hot sauce (optional)<br />
Place English muffins on a plate and top with two pieces of beef brisket. Add one poached egg per muffin and pour over 1/4 cup of <a href="http://bbq.about.com/od/grillingsauces/r/Cheesy-Bechamel-Sauce.htm">cheesy béchamel sauce</a>. Add a few dashes of hot sauce if so desired.<br />
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<b>Smoked Prime Rib (aka Lip-On Rib Eye)</b><br />
1 lip-on Rib-Eye (9 to 12 pounds)<br />1/2 cup Balsamic Vinegar<br />1 to 2 tablespoons kosher salt<br />1 tablespoon dried chopped garlic<br />1 tablespoon coarse or cracked black pepper<br />1 tablespoon dried rosemary, crushed<br />
Rub the roast all over with the balsamic vinegar and season with each of the seasonings to taste. Smoke at 230ºF to 250ºF for about four hours or until it reaches an internal temperature of 140ºF for medium rare or longer if desired. Slice to order and enjoy. <a href="" name="pumpkin_nut_bread"></a><br />
<b>Ultimate Tailgate Beef Kabobs</b><br />
1 lb. stew cut steak <br />Steak sauce <br />
Steak sauce <br />Hot sauce <br />1 can sliced pineapple <br />1 lg. onion <br />1 bell pepper <br />Steak cut French fries <br />
Marinate the steak cubes in the steak sauce, hot sauce, and juice from the pineapples as long as possible. Place the steak and remaining ingredients on the skewers. Make sure the French fries are still pretty solid. They cook faster than regular potatoes. However, if they are too thawed, they will crumble and fall off the skewer. Brush with extra marinade while cooking over high heat. <br />
<b>Mustard Short Ribs</b><br />
4 pounds of ribs <br />1/3 cup yellow mustard <br />1 tablespoon sugar <br />2 tablespoon lemon juice <br />1 salt <br />1/2 teaspoon pepper <br />2 cloves of crushed garlic <br />4 medium onions, sliced <br /><br />Steak sauce <br />Hot sauce <br />1 can sliced pineapple <br />1 lg. onion <br />1 bell pepper <br />Steak cut French fries <br />
Marinate the steak cubes in the steak sauce, hot sauce, and juice from the pineapples as long as possible. Place the steak and remaining ingredients on the skewers. Make sure the French fries are still pretty solid. They cook faster than regular potatoes. However, if they are too thawed, they will crumble and fall off the skewer. Brush with extra marinade while cooking over high heat. <br />
<b>Mustard Short Ribs</b><br />
4 pounds of ribs <br />1/3 cup yellow mustard <br />1 tablespoon sugar <br />2 tablespoon lemon juice <br />1 salt <br />1/2 teaspoon pepper <br />2 cloves of crushed garlic <br />4 medium onions, sliced <br /><br />
Place buffalo ribs in shallow baking dish. Mix mustard, sugar, lemon juice, salt, pepper, and garlic; pour over the ribs. Top with onions. Cover and refrigerate, turning ribs occasionally, for 4 to 24 hours.<br /><br />Place ribs with marinade and onions in Dutch oven or any other oven proof baking dish, and cook at 350 degrees for about 2 hours. Check for tenderness. Cook longer, if necessary, for 10-minute intervals until the ribs are tender.<br /><br />Instead of the mustard marinade, you can also use your favorite BBQ sauce and spice it up with onions and garlic.<br />
<b>Ain't Momma's Meat Loaf </b><br />
As with a hamburger, smoking can raise meat loaf from the mundane to the sublime. We like this version, but if you or your momma have a favorite recipe, it can be modified for barbecuing by making the meat mixture extra moist and by adding plenty of Worcestershire sauce, vinegar, or other sharp flavor to cut the richness of the smoke.<br />
<br /><b>Meatloaf:</b><br />
1 Tbsp. oil, preferably canola or corn<br />1/2 c. minced onion<br />1/2 green or red bell pepper, chopped fine<br />3 garlic cloves, minced<br />1 tsp. fresh-ground black pepper<br />1 tsp. salt<br />1/2 tsp. ground cumin<br />1-1/4 lbs. ground beef<br />3/4 lb. ground pork<br />1-1/2 c. dry bread crumbs<br />3 Tbsp. sour cream<br />2 Tbsp. Worcestershire sauce<br />1 egg<br />1/4 c. stock, preferably beef<br />1 tsp. Tabasco or other hot pepper<br />sauce to taste<br />
<b>Basic Beer Mop (optional):</b><br />
12 oz. beer<br />1/2 c. cider vinegar<br />1/2 c. water<br />1/4 c. oil, preferable canola or corn<br />1/2 medium onion, chopped<br />2 garlic cloves, minced<br />1 Tbsp. Worcestershire sauce<br />1 Tbsp. savory season blend (your favorite rub)<br />Spicy tomato-based barbecue sauce<br /><br />
Prepare the smoker for barbecuing, bringing the temperature to 200 to 220ºF. In a heavy skillet, warm the oil over medium heat. Add the onion, bell pepper, garlic, pepper, salt and cumin, and sauté until the vegetables are softened. Spoon the vegetable mixture into a large bowl. Add the remaining meat loaf ingredients and mix well with your hands. Mound the meat into a smoke-proof loaf pan. If you plan to baste the meat, stir the mop ingredients together in a small sauce pan and warm the mixture over low heat. Transfer the loaf to the smoker. Cook for 45 minutes or until the meat has shrunk away from the sides of the pan. Gently ease the meat loaf out of the pan and place directly onto the grate of the smoker. Continue cooking the meat for an additional 1-1/2 hours, dabbing it every 30 minutes in a wood-burning pit, or as appropriate for your style of smoker. When 30 minutes of cooking time remain, apply the barbecue sauce to the top of the meat loaf. After removing the loaf from the smoker, allow it to sit at room temperature for 10 minutes before slicing and serve warm or refrigerate for later use in sandwiches. <br />
Bad weather? Use the same recipe, kick it up a notch with a little liquid smoke (not too much) and cook in the oven for about 1 hour. Not bad, and it gives you that outside taste inside!</div>Bobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0tag:blogger.com,1999:blog-4154629359859107058.post-18209595241798254652012-05-10T14:57:00.001-07:002012-05-10T15:30:29.620-07:00Hot vs. Cold Smoking<div dir="ltr" style="text-align: left;" trbidi="on">
Key Cooking and Smoking Temperatures <br />
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<b>Cold Smoke:</b> Smoking occurs at 70°F to 100°F, imparting flavor without firming proteins. Items may be cold smoked, then finished in the oven. 80 degrees is average in a smoke house. There will be slight dehydration but very little actual cooking. <br />
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<b>Hot Smoke:</b> Smoking occurs at 160°F to 225°F, imparting flavor and cooking the product. Temperature of smokehouse 160°F for all sausage (casings), 185°F for all solid meats. Final internal temperature of uncured hot smoked items Beef (suitable cuts) 130°F to 135°F for rare </div>Bobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0tag:blogger.com,1999:blog-4154629359859107058.post-117993479290931362012-05-10T14:51:00.000-07:002012-05-10T15:30:29.614-07:00Barbecue habits around the world<div dir="ltr" style="text-align: left;" trbidi="on">
Posted by macmodi in Entertainment, Environment, Guests Posts <br />
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The word ‘barbecue’ is a synonym to any kind of outdoors social gathering where food is being cooked and served fresh. People around the world tend to think that it has been their country, nation, race, or ethnicity that invented barbecue. The truth, however, lies elsewhere as different people from different cultures have been cooking their meat with the high heat of a fire, usually lit outdoors, since thousands of years ago. Smoking, baking, braising, grilling using would, charcoal, natural gas or electricity, barbeques have always been popular in every corner of the planet. <br />
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<b>Argentina </b>‘Gauchos’, the traditional inhabitants of the vast Argentinean plains (Pampa) have a long tradition in ‘asado’ (grilled meat), accompanied by a piece of bread so they don’t get burnt. Argentines claim they are blessed producing ‘world’s best meat’, which may be true given the size of the country in relation to its population, as well as the free lifestyle of their cattle. Using high quality meat is half the secret, though. What makes the real difference is how the meat has been cut, which putting it in simple words is ‘as thick as possible’ but it is much more complicated. The seasoning is always quite simple, as good quality meat doesn’t’ need any kind of special sauce, apart from a generous amount of salt. <br />
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<b>Australia </b>Barbecues a.k.a. ‘barbies’ are so popular, especially during the summer, that free or coin-operated gas or electric BBQs are available in many city parks. Apart from barbecuing meat, the use of prawns is increasingly popular. So, phrases such “I’ll slip an extra prawn on the barbie for you” are not uncommon… <br />
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<b>Brazil </b>In Southern Brazil, ‘Churrasco’ is very common as Brazilian ‘gauchos’ from Rio Grande do Sul, residing in the extensive region of natural pasture (Pampa), developed similar habits to those living in neighbouring Argentina, Uruguay and Paraguay. Living mainly outdoors, grilling the meat was the easier food to prepare given the circumstances, as there was plenty of cattle and wood in the surrounding environment. Again, salt is the only ingredient used in the BBQ preparation. <br />
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<b>Greece </b>In ancient Greece, religious festivals were consisting mainly of roast meat and wine, as only the rich could afford eating meat regularly. Today, unlike most Catholic dominant countries where Christmas is the most important annual event, the biggest and most celebrated religious Greek-orthodox festival takes place during the Easter, and it is on Easter Sunday and Monday, when the whole country is in flames. The custom of turning the spit (‘souvla’) by hand for four, or even more hours, over an outdoors fire, comes along with the arrival of spring and the rebirth of nature. Those days come after a 40-day fast, where no meat or fish is supposed to be consumed. Seasoning is a combination of sea salt, oregano, pepper, and lemon juice, which adds to the flavour.<br />
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<b>Mexico </b>‘Barbacoa’ traditionally consists of a one and a half meters deep hole, dug in the ground, where the meat, placed in a pot, is being grilled over maguey or banana leaves. It is believed that both, the word barbecue, which means ‘sacred fire pit’, as well as the cooking technique, come from the neighbouring Caribbean islands. Even though the method dates back to the pre-Columbian era, there are many common European-introduced ingredients used such as oregano, cumin, cinnamon, coriander, lemon juice. <br />
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<b>South-eastern Asia </b>In Indonesia, Thailand, Singapore, and Malaysia it is called ‘Satay’ and consists of marinated diced pieces of meat, fish, or tofu, skewered on a bamboo stick. It can be served with various spicy seasonings, with turmeric and spicy peanut being the most common ones. Satay, is quite popular in the US and Europe, particularly in the Netherlands, who in the past, used to occupy Indonesia.<br />
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<b>USA </b>Barbecues vary from place to place, not only in the way they are being prepared and served, but also in the type of meat used. For instance, in the southeast the preferred meat is pork, while in the southwest they mainly use beef and in the state of Kentucky they use sheep (mutton). There is a great variety of different ingredients for the sauce, based on vinegar, tomatoes, horseradish, mustard, mayonnaise or ketchup. The most common devices used to prepare a ‘cookout’ include barbecue grills and portable barbecues. The most well-known barbeques outside the country are the Texan ones, and many restaurants around the world claim to specialise on that. The biggest annual events are ‘The American Royal Barbecue Contest’ in Kansas City and the ‘The World Championship Barbecue Cooking Contest’ in Memphis. If you enjoyed reading this post, then please remember to post a comment, Subscribe to my RSS feed.</div>Bobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0tag:blogger.com,1999:blog-4154629359859107058.post-58615009615680393082011-09-26T10:49:00.000-07:002011-09-26T14:14:56.796-07:00According to the Menu?A La Carte is a French term which means – “From the Menu”. Technically the expression refers to particular restaurant menus that have several items that can be purchased separately. <br />
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So, the next time you visit your favorite place for lunch and you decide to order according to “your taste”, rather than what is already paired for you, (make sure they allow it)don’t automatically assume that you are being difficult or picky. You are simply recognizing that you have certain uniqueness when it comes to choosing food. <br />
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If you are the type of person who enjoys putting different types of food together to make your favorite meal, post your creations to this site so we can all see what food parings you are most affectionate of. <br />
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Here is a clever blend of items I have compiled that resemble a bistro style lunch menu (my favorite)! <br />
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My A La Carte Menu<br />
Crab Cake<br />
Mixed greens, fines herbs, George Paul vinaigrette,<br />
classic sauce – beurre blanc<br />
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Garden Vegetable Pasta<br />
Capelli d’ angelo, asparagus, haricot verts, shitake mushroom, <br />
preserved lemon, grape tomatoes, light lemon cream sauce<br />
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Baked Cod alla Puttanesca <br />
Roasted new potatoes, sautéed summer squash, <br />
putanesca sauce<br />
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Seared Atlantic Salmon<br />
Minnesota wild rice blend, grilled asparagus, béarnaise sauce<br />
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Reuben Sandwich<br />
Grilled marble rye, thin cut corned beef, Russian dressing, <br />
sauerkraut, Swiss cheese, French fries<br />
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Grilled Turkey Sandwich<br />
Ciabatta roll, gruyere, guacamole, bacon, <br />
roma tomato, French friesBobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0tag:blogger.com,1999:blog-4154629359859107058.post-74133977913773664172011-09-20T09:16:00.000-07:002011-09-20T09:52:33.386-07:00The Diet of the Ancient Egyptiansby Sarah Phillips<br />
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Doubtless, ancient Egypt's probably eat better than many others in the ancient world. After all, KMT, a name for ancient Egypt refers to its rich, dark, fertile soil and we have no doubt that since the invention of agriculture, Egyptians, with the Nile Valley and Delta, had a distinct advantage over many others when it came to food. Of course, there were lean times, when the inundation of the Nile failed them, but most often, this was not the case. In fact, we find many statues and pictures of ancient Egyptians who are well overweight.<br />
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However, it is very easy to describe any process in ancient Egypt in too broad of terms. We also must keep in mind that ancient Egypt spans thousands of years, and during that period their diets varied to some extent, while new foods were also added to their menus.<br />
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<b>Bread and Cereal Food<br />
</b>Agriculture existed from an early date in Egypt. For the common people of Egypt, cereal foods formed the main backbone of their diet from the predynastic period onward Even for the rich, this staple mean generally consisted of a variety of different breads, often with other ingredients mixed in.<br />
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Sometimes these ingredients were purposeful, while at other times not. Because of the crude utensils used to make bread, quartz, felspar, mica, ferro magnesium minerals and other foreign bodies, including germs were almost always present in the flour. bread was made by mixing the dough, kneading it with both hands or sometimes with the feet in large containers. Yeast, salt, spices, milk and sometimes butter and eggs were then added, before the bread was placed in a baking form or patted into various shapes.<br />
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At first it was cooked in open fires or even on the embers. But from the Old Kingdom on, bread-moulds were used which were preheated, wiped with fat and filled with the dough. Slowly this process became more sophisticated.<br />
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In the Middle Kingdom, tall, tapered bread ovens with a firebox at the bottom, a grating and domed, upper compartment which was open at the top were used. At first, and really for even later common consumption, bread was usually cooked in the shape of a pancake. However, later bread was made in long or round rolls, and sometimes even shaped into figures, particularly for ceremonial purposes. Large, soft griddle cakes were also made, just as in Nubia today.<br />
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Sometimes thick loaves were made, with a hollow center that was then filled with beans, vegetables or other items. Sometimes flat bread was made with raised edges in order to hold eggs, or other fillings. Eventually, bread was made with various other ingredients, but there was no distinction between bread and pastries. Yet bread was often sweetened with honey or dates, or flavored with sesame, aniseed or fruit.<br />
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<b>Vegetables<br />
</b>Obviously, even for the poor, other items such as vegetables, fruit and fish were consumed, all gifts of the Nile. They often ate beans, chick peas, lentils and green peas, just as modern Egyptians do today. Leeks and Egyptian lettuce was also popular. garlic were eaten, as well as thought to repel agents of diseases, and onions were popular, as well as being used for medical purposes. Though Herodotus tells us otherwise, radishes do not appear to have been consumed much.<br />
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<b>Fruit<br />
</b>Chances are we do not know all the different types of fruit consumed. The most popular fruit in ancient Egypt was probably dates, which are rich in sugar and protein. While the rich used honey as a sweetener, the poor more often employed dates. They were also dried for later consumption, and were sometimes fermented to make wine.<br />
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We know that figs were eaten, but mostly from illustrations and references. Grapes were popular when available, and were also sun-dried to make raisins. Persea Mimusops laurifolia we know from the food left in tombs, as well as pomegranates, which have been found as far back as the 12th Dynasty.<br />
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We have even found a watermelon in the New Kingdom tomb of Nebseni. We only know of Egyptian plums from the New Kingdom, and the peach does not show up until the Ptolemaic (Greek) period. Olives were probably bought into Egypt with the Hyksos in the Second Intermediate Period, but walnuts and carob pods (St. John's bread) are only known from the New Kingdom onward.<br />
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<b>Meat, Fish and Poultry<br />
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While it is difficult to believe that certain meats, such as fish and wild poultry did not show up fairly frequently on the tables of common people, we are told by Egyptologists that it was for the most part only the rich who regularly feasted on most meat. The poor ate geese, ducks, quails, cranes and other species, and from the New Kingdom onward raised domesticated fowl. Most edible fish from the Nile were consumed, though some fish, such as the genera Lepidotus and Phragus and a few others were forbidden because of their connection with the myth of Osiris.<br />
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In some locations, even the Nile perch was worshipped, and therefore never eaten. While fish were roasted or boiled, most frequently they were salted and preserved and dried in the sun.<br />
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Beef from cattle was frequently eaten by the rich, but appeared on the tables of common people usually only during festive occasions, when a sheep or goat might be slaughtered. We also see from tomb paintings, the preparation of wild game such as antelope, ibex, gazelles and deer. Pork was eaten, though the animal was associated with the evil god Seth. Early on it was widely consumed in Lower Egypt, but rarely in Upper Egypt. Yet we know that pigs were later bred and pork widely eaten throughout Egypt.<br />
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<b>Dairy Products <br />
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While milk, cheese and butter are not well attested to, at least in text, we certainly believe that the early Egyptians were familiar with all of these dairy products. We do find a number of scenes showing men carrying what appears to be pots of milk or cream, and in one Theban tomb from the 19th dynasty, we find a seated woman pulling white cones of what is probably butter or cheese out of a large vessel.<br />
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<b>Fats and Oil<br />
</b>There were also a number of different oils and fat used in the preparation of food. We know of beef, goat and other fats, and the Egyptian language had 21 different names for vegetable oils obtained from sesame, caster-oil plants, flax seed, radish seed, horseradish, safflower and colocynth. Horseradish oil was particularly popular. Oil and fat was mostly used for frying meat and vegetables, though food was also cooked in milk or butter.<br />
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<b>Seasonings and Sweeteners<br />
</b>Sea salt, because of its connection to the evil Seth, was not consumed but salt from the Siwa Oasis was available. Pepper, however, only appears from the Greek period, but other spices were also used, including aniseed, cinnamon, coriander, cumin, dill, fennel, fenugreek, marjoram, mustard and thyme. Sugar itself does not appear in the Egyptian diet until late in history, though honey was used by the rich for a sweetener, but was probably too expensive for the poor.<br />
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Common people used various fruits as sweeteners, though the most popular seems to have been dates. Without doubt, because of Egypt's rich soil and lush vegetation, the rich of Egypt probably always ate well, even during times of drought. In the worst of times, common people probably suffered to some extent, but mostly they were probably fed well, though not as lavishly as the rich.<br />
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Banquets were frequent, as were various festivals and other celebrations, and at these times, it is likely that everyone enjoyed the bounty of the Black Land. In fact, it is likely that their superior nutrition had much to do with their success in the ancient world.<br />
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Common bakeries were not known until the New Kingdom, but larger kitchens were manned for work gangs, the military as well as the royal household and temple personnel. Common meals were often served with beer, or for the very rich, wine. Beer was fermented mostly from wheat, though occasionally stale bread was utilized. Notation: While one may discover "ancient Egyptian recipes" on the internet, text for recipes on cooking food are notoriously absent from the archaeological record.<br />
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<b>Ancient Egyptian Alcohol<br />
By Caroline Seawright <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-QNoDHXUbsOg/Tni6CsGBI8I/AAAAAAAAAP4/OpTg3c4cmdw/s1600/alcohol1.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="154" width="162" src="http://2.bp.blogspot.com/-QNoDHXUbsOg/Tni6CsGBI8I/AAAAAAAAAP4/OpTg3c4cmdw/s400/alcohol1.jpg" /></a></div><b>Serving girl, pouring wine at a banquet<br />
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The mouth of a perfectly contented man is filled with beer. <br />
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-- 2200 BC inscription <br />
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[She] sent you to school when you were ready to be taught writing, and she waited for you daily at home with bread and beer. <br />
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-- Instructions of Ani, regarding his mother <br />
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Beer, called hqt by the ancients and zythus by the Greeks, was a very important Egyptian drink. It was a drink for adults and children alike. It was the staple drink of the poor (wages were sometimes paid in beer), it was a drink of the rich and wealthy, and a drink offered to the gods and placed in the tombs of the dead.<br />
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Beer in the morning, beer in the afternoon and beer at night. A little wine thrown in for good measure. And after a hard day of cutting stones for the pharaoh, time and energy left for a bit of hanky-panky. <br />
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Workmen at the pyramids of the Giza Plateau were given beer, thrice daily -five kinds of beer and four kinds of wine were found by archaeologists "poking through dumps, examining skeletons, probing texts and studying remains of beer jars, and wine vats" at Giza.<br />
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In 1990, the Egyptian Exploration Society approached Scottish and Newcastle Breweries for help. This was the beginning of a partnership which, over the past five years, has considerably increased the understanding of the brewing process as it was at the time of Tutankhamun. <br />
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Beer was depicted on the walls of the tombs, as were scenes of the ancient Egyptian brewery. It was probably very similar to the way beer is still produced in Sudan today. Traditionally, beer was regarded as a female activity as it was an off-shoot of bread making - the basis of the beer were loaves of specially made bread.<br />
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Most likely, the beer was not very intoxicating, nutritious, sweet, without bubbles, and thick (the beer had to be strained with wooden syphons, used as a straw, because it was filled with impurities). Though the later Greek accounts suggest that the beer, instead, was as intoxicating as the strongest wine, and it is clear that the worshipers of Bast , Sekhmet and Hathor got drunk on beer as part of their worship of these goddesses, because of their aspect of the Eye of Ra. Tenenit was another ancient Egyptian goddess of beer.<br />
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Broadly speaking, the established view of ancient Egyptian brewing, drawn from tomb scenes, is as follows. Beer loaves were made from a richly yeasted dough. Malt may or may not have been used. This dough was lightly baked and the resulting bread was crumbled and strained through a sieve with water. Ingredients like dates or extra yeast might have been added. The dissolved mixture was fermented in large vats and then the liquid was decanted into jars which were sealed for storage or transport. <br />
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There is a lot missing, but an important question is what did the beer taste like? Thanks to the work done by the Egyptian Exploration Society and the Scottish and Newcastle Breweries, the ancient beer was probably "strongly influenced by the addition of fruit or spices as flavouring." The word 'bnr' <br />
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causes some problem - it is usually translated as 'date', but it may have referred to a different (or to any other) sweet-tasting food the Egyptians used in their beer. Although the dregs from ancient beer jars do show what ingredients were used, further work is needed before the exact flavour of the different beers can be established. In hieroglyphs, the<br />
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<b>determinative of the beer jug <br />
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were used in words associated with beer - short for 'beer', 'tribute', 'to be drunk', 'food and drink' and 'butler'. The importance of beer in ancient Egypt can not be overlooked. 9 February 1996, the Herald-Sun reported that 'Tutankhamon Ale' will be based on sediment from jars found in a brewery housed in the Sun Temple of Nefertiti, and the team involved has gathered enough of the correct raw materials to produce "just 1000 bottles of the ale".<br />
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"We are about to unveil a great Tutankhamon secret," said Jim Merrington, commercial director at Newcastle Breweries, "The liquid gold of the pharaohs. It's a really amazing inheritance they have left us, the origins of beer itself." <br />
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The beer was reported to have an alcoholic content of between 5 and 6 percent and was to be produced in April, 1996. They were sold at Harrods for £50 per bottle, the proceeds going towards further research into Egyptian beer making. <br />
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<b>Wine <br />
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May he (Osiris) give water, a cool breeze and wine to the spirit ... <br />
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-- 18th Dynasty, from the stela of Thuthmose the doorkeeper <br />
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Wine, known as yrp to the Egyptians, was very expensive. It was drunk by those who could afford it, used as offerings to the gods and to the dead. The resurrected pharaoh was known as one "one of the four gods ... who live on figs and who drink wine." Even in later times, the Greek tourists report that wine was confines to the wealthy. Though wine, too, was occasionally given out as pay - the workmen at the pyramids at Giza had four kinds of wine to drink, along with five kinds of beer.<br />
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The word wine, funnily enough, predates the word for vine, so it seems that the Egyptians imported wine long before they imported grapes to the Nile valley.<br />
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The Egyptians has several different kinds of wine, some of which have been commended by ancient authors for their excellent qualities. That of Mareotis was the most esteemed, and in the greatest quantity. <br />
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Athenæus tells us that the Mareotic wine was "white, its quality excellent, and it is sweet and light with a fragrant bouquet; it is by no means astringent, nor does it affect the head." Strabo wrote that the wine was also known for its long shelf-life.<br />
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Other wines of note to the Greeks were Teniotic, Thebiad, Sebennytic, Thasian, Manfesian, Ecbolada (forbidden to newly married brides!) This was only a small sample of wines made throughout Egypt. It seems, though, that the favourite wine from the Old Kingdom onwards was red wine. The white wine that the Greeks favoured was only produced from the Middle Kingdom onwards.<br />
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In ancient party scenes on the tomb walls, wine is seen offered to the guests. It seems that a lot of wine was consumed at the banquets, because there are a number of images depicting the guests throwing up or being carried home because of their drunken state - drunkenness was seen as an amusement to the ancient Egyptians!<br />
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At celebrations of drunkenness to the Eye of Ra, wine was also drunk by those who could afford it. The temples associated with the goddesses had their own vineyards to make sure that the celebrants had enough wine for the rituals. Wine was also an acceptable offering to the gods.<br />
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The search for the recipes and wine types of the Egyptians have yielded mixed results within the delta region of the Nile. Due to the climatic changes since the time of ancient Egypt, quests for the right vine, the right mixture of materials, and other factors, have left the modern renditions of ancient Egyptian wine with something to be desired ... It was not until 1931 that the first modern rendition of ancient Egyptian wine was produced. This rendition of the ancient wine continues to be made in the present day, however, many wine connoisseurs consider it of poor taste. Regardless, the taste of the ancients is still present 3,500 years later. <br />
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Egypt had vineyards all over the country, though most of them were in the Nile delta. Grapes were hand picked, then placed in a vat for traditional treading on the grapes, or in special wine presses. The resultant juice was captured in open jars, where the fermentation process took place. When ready, these jugs were sealed and marked with the date, name of the vineyard and the person in charge of the wine. Aged in these earthenware jars, they had to be broken when it was time to decant the wine, and then poured into yet another earthen jar. When the wine was ready to be served, it was poured into shallow vessels with a short stem.<br />
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In the Pyramid Texts the god Shezmu (Sesmu) brings the king grape juice for wine production. Although he was a god of wine and of the wine press, he was also a vengeful god - in a papyrus from the XXI Dynasty, Shezmu his cruel side was shown by two hawk deities twisting the net of the wine press which contains three human heads instead of grapes. Hathor , another deity of wine (and beer), was also both a goddess of love and a goddess of destruction.Bobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0tag:blogger.com,1999:blog-4154629359859107058.post-89848088936915714542011-04-04T10:49:00.000-07:002011-04-04T10:49:46.713-07:00A tour of the ICA at Metro.<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-wWclfXOwncE/TZn72WXv1nI/AAAAAAAAAME/I57tL3DPUiU/s1600/Jim%2BTrebbien.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="http://4.bp.blogspot.com/-wWclfXOwncE/TZn72WXv1nI/AAAAAAAAAME/I57tL3DPUiU/s400/Jim%2BTrebbien.JPG" /></a></div><br />
Jim Trebbien<br />
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Director - Institute for the Culinary Arts. <br />
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Jim is a humble individual who takes pride in running the ICA program at Metro. Because of his contribution, the program has become successful locally and has even gained national attention. Students currently attend from different states because of what they have heard about the program! <br />
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I caught Jim taking a stroll through the sage bistro kitchen area, where he popped in to talk to students who were preparing meals for some important guest.<br />
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Thanks Jim, you will always have our trust and respect!<br />
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Chef Brian O’Malley<br />
Chef – Instructor, Institute for the Culinary Arts<br />
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Chef O’Malley was my first instructor when I started the program at Metro. He helped me corral my thoughts and energy in the beginning, so that I could focus on a clear path that would lead to success. I didn’t really understand all of the advice he was offering at the time but I trusted him. Today, I am very clear about the direction I must take in order to make an impact in the hospitality industry. It is never about the money in this business, it’s always about the people and the community. <br />
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Thanks for taking the time to teach me that Chef O’Malley, its great advice!<br />
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Exterior of the Institute for Culinary Arts Building<br />
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Guest having lunch prepared by students at the Sage Bistro!<br />
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High school students taking a tour.<br />
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Students working their baking skills!<br />
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New students to the program learning knife skills!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-78uqWiJS4Mo/TZoAwCmHxhI/AAAAAAAAAOU/GEgeXLqZxqs/s1600/Supurbowl%2B2011%2B035.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="http://4.bp.blogspot.com/-78uqWiJS4Mo/TZoAwCmHxhI/AAAAAAAAAOU/GEgeXLqZxqs/s400/Supurbowl%2B2011%2B035.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Tp8XdhDMhE0/TZoAwljXVwI/AAAAAAAAAOc/9FFAB7LEpGw/s1600/Supurbowl%2B2011%2B036.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="http://2.bp.blogspot.com/-Tp8XdhDMhE0/TZoAwljXVwI/AAAAAAAAAOc/9FFAB7LEpGw/s400/Supurbowl%2B2011%2B036.JPG" /></a></div>Bobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0tag:blogger.com,1999:blog-4154629359859107058.post-24224914774552798482011-03-28T10:54:00.000-07:002011-03-29T09:21:20.623-07:00Azalea "of Philly"<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-utrgmNgXSNs/TZC_0ypdr6I/AAAAAAAAAL8/5ulBzVpTzjw/s1600/azalea%252520indicum%25252060cm.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="367" width="400" src="http://3.bp.blogspot.com/-utrgmNgXSNs/TZC_0ypdr6I/AAAAAAAAAL8/5ulBzVpTzjw/s400/azalea%252520indicum%25252060cm.jpg" /></a></div>http://www.bonsai4me.com/Gallery/GalleryPhilippeMassard.htm<br />
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Azaleas are beautiful spring shrubs that are grown in different parts of the globe. In Japan, they have been known to live for hundreds of years. They are said to be of the genius Rhododendron family, and you can see why many worldwide are drawn to them.<br />
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If you enjoyed seeing and learning a little about this beautiful spectacle, you will be surprised to know that a different version has sprouted in the City of Philadelphia. That’s right! “Azaleas of Philly”, caught my eye while browsing and looking for intriguing restaurants to post on my blog. <br />
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Here is a very pleasant story about the restaurant, and the people who make Azaleas one of the must visit’s, if you are ever in this part of “the States”. <br />
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Click the link above to view!Bobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0tag:blogger.com,1999:blog-4154629359859107058.post-13947161078873031752011-03-14T10:47:00.000-07:002011-03-14T10:47:30.343-07:00Neapolitan-Style Pizza with Mozzarella, Prosciutto, and Roasted Red Pepper Sponsored by CIA<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-XR2R4MQjbY8/TX5TlgjIDqI/AAAAAAAAAJc/cRpv9gkpSIY/s1600/Prosciutto%2Band%2Broasted%2Bred%2Bpeppers.bmp" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="300" src="http://3.bp.blogspot.com/-XR2R4MQjbY8/TX5TlgjIDqI/AAAAAAAAAJc/cRpv9gkpSIY/s400/Prosciutto%2Band%2Broasted%2Bred%2Bpeppers.bmp" /></a></div><br />
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Fresh mozzarella and a drizzle of fruity, extra-virgin olive oil give this pizza a special character.<br />
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Makes 4 servings<br />
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2 red bell peppers<br />
Two 12-inch Pizza Crusts (recipe follows)<br />
1/2 cup tomato sauce<br />
3/4 lb sliced fresh mozzarella<br />
8 thin slices prosciutto<br />
Extra-virgin olive oil as needed<br />
Salt as needed<br />
Freshly ground black pepper as needed<br />
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1.Preheat the oven to 450 degrees F. Prepare baking sheets by scattering them with cornmeal. <br />
2.Char the red peppers directly in a gas flame until they are charred and blistered on all sides. Immediately place in a bowl or plastic bag and cover the peppers. Once they are cool enough to handle, pull away the skin and cut out the stem, ribs, and seeds. Cut into strips. Set aside. <br />
3.Shape the pizza dough into two 12-inch rounds. Transfer the dough rounds to the cornmeal-scattered baking sheets. Bake the crust until firmed and set, about 10 minutes.<br />
4.Spread 1/4 cup tomato sauce on each pizza. Layer the cheese, prosciutto, and peppers on the pizza crusts. Drizzle with a little olive oil and season with salt and pepper. <br />
5.Bake the pizza until the crust is golden brown and crisp, 12 to 14 minutes. Let the pizza rest for 5 minutes before cutting and serving.<br />
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Pizza Crust<br />
Makes one 16-inch or two 12-inch pizzas<br />
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3 1/2 cups bread flour, plus as needed<br />
1/2 cup semolina or durum flour<br />
1 1/2 tsp active dry yeast<br />
1 1/2 cups room-temperature water (68–76°F)<br />
3 tbsp olive oil, plus as needed<br />
2 tsp salt<br />
Cornmeal for dusting<br />
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1.To prepare the dough, combine the flours and yeast in the bowl of a stand mixer fitted with the dough hook. Add the water, olive oil, and salt and mix on low speed for 2 minutes. <br />
2.Increase the speed to medium and knead until the dough is quite elastic but still a little sticky, 4 minutes. <br />
3.Transfer the dough to a lightly oiled bowl, turn the dough to coat it with the oil, cover with plastic wrap or a damp towel, and allow to rise in a warm place until nearly doubled in size, about 30 minutes. <br />
4.Fold the dough gently, cover, and let rest until relaxed, 15–20 minutes, before cutting it into 2 equal pieces, if necessary, and rounding the dough into a smooth ball(s). Cover the dough and let rest another 15–20 minutes before shaping into a pizza crust.<br />
Cook with the proper tools. Use the 9 1/2" x 13" Baking Sheet and the Pizza Wheel to create Neapolitan-Style Pizza.Bobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0tag:blogger.com,1999:blog-4154629359859107058.post-37711950694390598912011-03-14T08:36:00.000-07:002011-03-14T08:36:52.383-07:00How to Clean and Prepare Leeks!I was in class last week and someone asked me if I knew the proper way to prepare leeks. Well, I told her that I had a good idea but I really wasn’t sure. I promised to do a little research and post the results on my blog. So, here you go Nicki, I hope this help!<br />
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<b>Courtesy of startcooking.com<br />
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Well, leeks are part of the onion family and, in fact, look like a giant version of green onions. However, the little green onion has a much stronger onion flavor then the leek. Another difference is that you need to cook leeks before eating them. Unlike an onion, you would not add an uncooked leek to a salad!<br />
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Green Onions<br />
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Leeks are a very mellow version of an onion and when cut they have a beautiful variation in color. They go from white down by the root, to a yellow center, to a really dark green at the top.<br />
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Cut the leek just below the really dark green part. Those really dark, green leaves are very tough and you don’t eat them. Like an onion, the leek has a lot of layers on the inside, except that the leek has a lot more finer layers. Each of these layers has an amazing amount of sandy grit between them. Leeks have to get washed really well to get rid of all that grit.<br />
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If you are going to cut the leaks into rings or small strips, do that first, and then put them in a bowl of cool water.<br />
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I’m using my salad spinner. The leeks will float to the top and the grit will sink to the bottom of the bowl. You will need to swish everything around a bit to make sure all the layers of leek are separated. <br />
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You can then run them through your salad spinner or just lay them out on a towel to dry off.<br />
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If you are going to cook the leek whole, you still have to cut it in half to wash it. (Or you could just make a cut half way through and spread open the leaves.) Fan out the layers with your fingers and let the water run through.<br />
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Now you are ready to cook with leeks!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-MUrlmPKtbAE/TX41Af903CI/AAAAAAAAAJU/aPzXRjwMJ94/s1600/IMG_1097.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="229" width="305" src="http://2.bp.blogspot.com/-MUrlmPKtbAE/TX41Af903CI/AAAAAAAAAJU/aPzXRjwMJ94/s400/IMG_1097.jpg" /></a></div>Bobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0tag:blogger.com,1999:blog-4154629359859107058.post-18286320168429472382011-02-28T07:50:00.000-08:002011-02-28T12:28:29.974-08:00Mike's delicious lemon chicken recipe. One of the best you'll ever taste!<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9YKUcNksUfU/TWvB8qmF_hI/AAAAAAAAAIc/706dxmSyyVk/s1600/Mike%2BLasley.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="245" width="180" src="http://1.bp.blogspot.com/-9YKUcNksUfU/TWvB8qmF_hI/AAAAAAAAAIc/706dxmSyyVk/s400/Mike%2BLasley.jpg" /></a></div><br />
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One well washed chicken cut into pieces<br />
1 cup limon juice<br />
1/2 stick of butter <br />
2 tbls peprika<br />
limon zest<br />
flour, & your choice of seasoning<br />
Melt butter and limon juice together<br />
season chicken to your liking<br />
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Mix flour, limon zest and peprika together<br />
flour chick pieces and place on raised broiler rack skin side up<br />
pour limon juice/butter mixture evenly over chicken pieces<br />
bake @ 375 until done<br />
when done, at once remove chicken from pan and place on serving platter skin side up (chicken can be prepared with or without the skin)Bobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0tag:blogger.com,1999:blog-4154629359859107058.post-14398877517793454802011-02-28T07:27:00.000-08:002011-02-28T07:27:41.383-08:00Jerk Grilled Wings<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ZF5j2c1Ys_g/TWu8mpRiuEI/AAAAAAAAAIM/k1RixcUK_mo/s1600/jerk%2Bgrilled%2Bchicken%2Bwings.jpg" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="140" width="140" src="http://2.bp.blogspot.com/-ZF5j2c1Ys_g/TWu8mpRiuEI/AAAAAAAAAIM/k1RixcUK_mo/s400/jerk%2Bgrilled%2Bchicken%2Bwings.jpg" /></a></div><br />
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"Spicy, citrus, earthy, with the right amount of thyme. These wings should be a hit as long as your guests are brave enough to take some Caribbean heat. Serve this with a mango, cilantro, sour cream, mayonnaise, and buttermilk dipping sauce. "<br />
Original Recipe Yield 12 wings <br />
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Ingredients<br />
• 1/4 cup fresh squeezed orange juice<br />
• 2 tablespoons lemon juice<br />
• 2 tablespoons lime juice<br />
• 1 teaspoon salt<br />
• 2 teaspoons ground black pepper<br />
• 1 tablespoon chopped fresh thyme<br />
• 1 tablespoon chopped garlic<br />
• 1 tablespoon chopped fresh ginger<br />
• 1 habanera pepper, seeded and chopped (use gloves)<br />
• 1 tablespoon curry powder<br />
• 1/2 teaspoon ground allspice<br />
• 1/4 teaspoon ground nutmeg<br />
• 1/4 teaspoon ground cinnamon<br />
• 1/2 cup vegetable oil<br />
• 12 large chicken wings, tips removed and wings cut apart at joint<br />
Directions<br />
1. Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanera pepper, curry powder, allspice, nutmeg, and cinnamon in a bowl. Whisk in the vegetable oil. Pour 3/4 of the marinade into a resealable plastic zipper bag, and place the chicken wing pieces into the bag. Squeeze out any air, and mix the wing pieces with the marinade, and refrigerate from 4 to 12 hours. Place the remaining 1/4 of the marinade in a small bowl, and refrigerate until grilling time. <br />
2. Preheat an outdoor grill for medium heat, and lightly oil the grate. <br />
3. Remove the wing pieces from the bag of marinade, and discard the used marinade. Sprinkle the wings with salt and pepper to taste, and sear on the hottest part of the grill until the wings begin to brown, about 4 minutes per side. <br />
4. Move the wings to a less-hot part of the grill, baste with the unused portion of the marinade, and close the grill. Grill until the wings are golden brown, show good grill marks, are no longer pink in the center, and the juices run clear, 10 to 15 more minutes. Baste again with marinade and turn after 5 to 8 minutes. <br />
Footnotes<br />
• The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary. <br />
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Nutritional Information <br />
Amount per Serving:<br />
Calories: 373 <br />
Total Fat: 34.8g <br />
Cholesterol: 31mg <br />
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Jerk Seasoning<br />
Ingredients<br />
• 2 tablespoons dried minced onion<br />
• 2 1/2 teaspoons dried thyme<br />
• 2 teaspoons ground allspice<br />
• 2 teaspoons ground black pepper<br />
• 1/2 teaspoon ground cinnamon<br />
• 1/2 teaspoon cayenne pepper<br />
• 1/2 teaspoon salt<br />
• 2 tablespoons vegetable oil<br />
Directions<br />
1. In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.Bobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0tag:blogger.com,1999:blog-4154629359859107058.post-8201856652120451262011-02-23T13:01:00.000-08:002011-03-23T23:07:08.763-07:00Creole Chicken and Vegetables<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Wy2p3771ztM/TWV1FIcM86I/AAAAAAAAAHI/eoF-EyEVjZU/s1600/Creole%2BChicken%2Band%2BVegetables.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="300" width="300" src="http://4.bp.blogspot.com/-Wy2p3771ztM/TWV1FIcM86I/AAAAAAAAAHI/eoF-EyEVjZU/s320/Creole%2BChicken%2Band%2BVegetables.jpg" /></a></div><br />
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Enjoy the flavor of summer anytime by using frozen bell peppers and frozen okra in this speedy Creole dish. For a filling meal, serve over rice.<br />
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Yield: 4 servings (serving size: 1 cup)<br />
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Ingredients<br />
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• Cooking spray<br />
• 1 pound chicken breast tenders<br />
• 2 cups frozen pepper stir-fry (such as Bird's Eye brand), thawed<br />
• 1 cup frozen cut okra, thawed<br />
• 3/4 cup thinly sliced celery<br />
• 3/4 teaspoon sugar<br />
• 1/2 teaspoon salt<br />
• 1/2 teaspoon dried thyme<br />
• 1/4 teaspoon ground red pepper<br />
• 1 (14.5-ounce) can diced tomatoes, undrained<br />
• 1/4 cup chopped fresh parsley<br />
• 1 tablespoon butter<br />
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Preparation<br />
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Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until browned. Add pepper stir-fry and next 6 ingredients (through red pepper), stirring to combine. Pour tomatoes over chicken mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover; cook 3 minutes. Add parsley and butter, stirring until butter melts.<br />
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Nutritional Information<br />
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Calories: 199 (20% from fat)<br />
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Fat: 4.4g (sat 1.8g,mono 1.5g,poly 0.5g) <br />
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Protein: 28.3g<br />
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Carbohydrate: 11g<br />
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Fiber: 3.2g<br />
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Cholesterol: 73mg<br />
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Iron: 1.9mg<br />
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Sodium: 550mg<br />
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Calcium: 71mgBobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0tag:blogger.com,1999:blog-4154629359859107058.post-89041063476889667222011-02-23T12:58:00.000-08:002011-03-23T23:04:40.884-07:00Cajun Shrimp and Andouille Alfredo Sauce Over Pasta<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9iZoZmcCzSo/TWV0as1INoI/AAAAAAAAAHA/Qetx1e29MLA/s1600/Cajun%2BShrimp%2Band%2BAndouille%2BAlfredo%2BSauce%2BOver%2BPasta.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="300" width="300" src="http://2.bp.blogspot.com/-9iZoZmcCzSo/TWV0as1INoI/AAAAAAAAAHA/Qetx1e29MLA/s320/Cajun%2BShrimp%2Band%2BAndouille%2BAlfredo%2BSauce%2BOver%2BPasta.jpg" /></a></div><br />
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Fettuccine topped with creamy and rich Cajun shrimp and Andouille alfredo sauce makes a hearty meal perfect for entertaining.<br />
Prep Time: 45 minutes<br />
Cook Time: 40 minutes<br />
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Yield: Makes 6 servings<br />
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Ingredients<br />
• 1 pound unpeeled, medium-size fresh shrimp<br />
• 1 (12-ounce) package fettuccine<br />
• 1/2 pound Andouille sausage, chopped<br />
• 1/2 cup butter or margarine<br />
• 1 medium onion, chopped<br />
• 1 small green bell pepper, chopped<br />
• 4 celery ribs, chopped (about 1 cup)<br />
• 4 garlic cloves, minced<br />
• 1 1/2 tablespoons salt-free Cajun seasoning<br />
• 3 tablespoons all-purpose flour<br />
• 2 cups chicken broth<br />
• 1 1/2 cups heavy cream<br />
• 6 ounces pasteurized prepared cheese product, cubed<br />
• 3/4 cup chopped green onions<br />
• 1/3 cup grated Parmesan cheese<br />
• 3 tablespoons chopped fresh parsley<br />
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Preparation<br />
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Peel shrimp, and devein, if desired. Set aside.<br />
Prepare fettuccine according to package directions; drain pasta, and set aside.<br />
Cook sausage in a large Dutch oven over medium heat 10 minutes or until browned; remove sausage, and drain, reserving 1 tablespoon drippings in Dutch oven. Set sausage aside.<br />
Melt butter in drippings in Dutch oven over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Remove shrimp, and keep warm.<br />
Add onion and next 3 ingredients; cook, stirring constantly, over medium heat 10 minutes. Stir in Cajun seasoning and flour. Cook over medium heat, 1 minute, stirring constantly. Gradually stir in chicken broth. Bring to a boil over medium-high heat, stirring occasionally. Boil 1 minute. Reduce heat to medium-low, and stir in heavy cream; cook over medium-low heat 8 minutes or until mixture simmers. Add pasteurized cheese cubes, sausage, and shrimp, stirring until cheese melts.<br />
Stir in chopped green onions, Parmesan cheese, and chopped fresh parsley. Serve over hot cooked fettuccine.Bobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0tag:blogger.com,1999:blog-4154629359859107058.post-8581751649988976492011-02-23T12:55:00.000-08:002011-03-23T23:04:54.507-07:00Curry-Mango Shrimp<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-DTeY28JZY70/TWVzxoEqGqI/AAAAAAAAAG4/5KERkni2HqI/s1600/Curry-Mango%2BShrimp.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="300" width="300" src="http://4.bp.blogspot.com/-DTeY28JZY70/TWVzxoEqGqI/AAAAAAAAAG4/5KERkni2HqI/s320/Curry-Mango%
2BShrimp.jpg" /></a></div><br />
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Yield: Makes 2 to 3 servings<br />
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Ingredients<br />
<br />
• 1/2 cup mango chutney<br />
• 3 tablespoons fresh lime juice<br />
• 1 tablespoon olive oil<br />
• 1 tablespoon grated fresh ginger<br />
• 1/2 teaspoon curry powder<br />
• 1 pound peeled and deveined large shrimp<br />
• 3 (10-inch) metal skewers<br />
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Preparation<br />
Combine first 5 ingredients; brush half of mixture over shrimp. Cover and let stand 15 minutes. Thread shrimp evenly onto skewers.<br />
Grill shrimp, covered with grill lid, over medium-high heat (350º to 400º) 3 minutes on each side or until shrimp turn pink. Brush with remaining chutney mixture, and serve.<br />
Pour: To complement the diverse flavors of the curry-mango marinade, try a Hogue Riesling from Washington's Columbia Valley. The naturally crisp acidity balances sweet peach and apricot flavors for a refreshing finish.Bobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0tag:blogger.com,1999:blog-4154629359859107058.post-50762490720400886412011-02-23T12:52:00.000-08:002011-03-23T23:05:05.557-07:00Grilled Shrimp Tacos<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Dfy_RK_04Sg/TWVyjlVjKwI/AAAAAAAAAGo/qi0HasWl7bQ/s1600/Grilled%2BShrimp%2BTacos.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="300" width="300" src="http://1.bp.blogspot.com/-Dfy_RK_04Sg/TWVyjlVjKwI/AAAAAAAAAGo/qi0HasWl7bQ/s320/Grilled%2BShrimp%2BTacos.jpg" /></a></div><br />
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To keep the shrimp from spinning when flipped, thread them on 2 parallel skewers instead of one.<br />
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Prep Time: 30 minutes<br />
Other: 15 minutes<br />
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Yield: Makes 8 first-course or 4 main-course servings<br />
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Ingredients<br />
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• 1/2 cup sour cream<br />
• 3 tablespoons mayonnaise<br />
• 3 tablespoons milk<br />
• 1/2 teaspoon ground cumin<br />
• 1 1/2 pounds large shrimp, peeled<br />
• 3 tablespoons butter, melted<br />
• 2 large garlic cloves, minced<br />
• 4 limes, cut into quarters<br />
• 1/2 teaspoon kosher salt<br />
• 8 6-inch corn tortillas<br />
• 2 to 3 cups finely shredded green cabbage<br />
• Bottled green tomatillo salsa<br />
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Preparation<br />
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Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned. Remove from grill. Lightly salt the shrimp. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm. To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime.<br />
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Rainy-Day Method: Broil the shrimp and limes about 4 inches from the heat using the cooking times above. Wrap the tortillas in foil and heat in a 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes.<br />
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Nutritional Information<br />
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Calories: 247 (0% from fat)<br />
Fat: 13g (sat 5g) <br />
Protein: 16mg<br />
Carbohydrate: 18g<br />
Fiber: 3g<br />
Cholesterol: 147mg<br />
Iron: 3mg<br />
Sodium: 345mg<br />
Calcium: 96mgBobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0tag:blogger.com,1999:blog-4154629359859107058.post-1542469981657770252011-02-23T12:45:00.000-08:002011-03-23T23:05:18.431-07:00Stir-Fried Ginger Shrimp<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9PPHxuXu7xw/TWVxJok-iWI/AAAAAAAAAGg/qkHyv772W8E/s1600/Stir-Fried%2BGinger%2BShrimp.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="300" width="300" src="http://4.bp.blogspot.com/-9PPHxuXu7xw/TWVxJok-iWI/AAAAAAAAAGg/qkHyv772W8E/s320/Stir-Fried%2BGinger%2BShrimp.jpg" /></a></div><br />
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The peppery flavor of ginger complements the spiciness of the chile paste and sweetness of the rice wine. Serve with jasmine rice and melon slices.<br />
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Yield: 4 servings (serving size: about 1 cup)<br />
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Ingredient<br />
<br />
• 1 pound medium shrimp, peeled and deveined<br />
• 1 teaspoon chopped peeled fresh ginger<br />
• 1/2 teaspoon salt<br />
• Dash of white pepper<br />
• 1/2 cup water<br />
• 1 tablespoon mirin (sweet rice wine)<br />
• 2 teaspoons low-sodium soy sauce<br />
• 1 1/2 teaspoons cornstarch<br />
• 1 teaspoon sugar<br />
• 1 teaspoon dark sesame oil<br />
• 1/2 teaspoon chile paste with garlic (such as sambal oelek)<br />
• 1 tablespoon canola oil, divided<br />
• 1 cup thinly vertically sliced onion<br />
• 4 garlic cloves, minced<br />
• 1 cup diagonally cut celery<br />
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Preparation<br />
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1. Place shrimp in a medium bowl. Sprinkle with ginger, salt, and pepper; toss well. Let stand 5 minutes.<br />
2. Combine 1/2 cup water and next 6 ingredients (through chile paste) in a small bowl, stirring with a whisk.<br />
3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; stir-fry 2 minutes. Remove shrimp mixture from pan; set aside. Wipe pan dry with a paper towel. Heat remaining 2 teaspoons canola oil in pan over medium-high heat. Add onion and garlic; stir-fry 1 minute. Add celery; stir-fry 1 minute. Return shrimp mixture to pan; stir-fry 1 minute or until shrimp are done.<br />
4. Add water mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Serve immediately.<br />
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Nutritional Information<br />
<br />
Calories: 192 (31% from fat)<br />
Fat: 6.7g (sat 0.8g,mono 2.9g,poly 2.3g) <br />
Protein: 23.8g<br />
Carbohydrate: 7.2g<br />
Fiber: 0.8g<br />
Cholesterol: 172mg<br />
Iron: 3mg<br />
Sodium: 594mg<br />
Calcium: 82mgBobby Lavonhttp://www.blogger.com/profile/06161174023439524461noreply@blogger.com0