Mops, sometimes known as sops or bastes, are liquids which are put on meats through the slow cooking procedure for traditional barbecue, to help keep the meats moist and add additional flavor. Many traditionalists and competitive barbecue teams swear by their mops almost around they do their dry rubs. They…
Kicking Up the Flavor of Vegetables with Dry Rubs
When you aren’t a large fan of vegetables, it really is difficult to assume actually enjoying them when looking at a lot of green beans on your own plate. There exists a solution though, also it comes by means of dry rubs! Dry rubs certainly are a mix of spices…
A Meat Smoker Produces A Strong Flavor
A meat smoker is really a terrific tool for all those folks who enjoy barbequed food. Most smokers will monitor the temperature of the flame, making any necessary adjustments to ensure the meat isn’t over or under cooked. They are very useful for a number of meals including turkey, ham,…
Cooking Instructions For Prime Rib Roast
Have you been searching for cooking instructions for prime rib roast and still can’t find a recipe that will provide you the juicy and tender prime rib roast that you deserve? The reason may be that recipes only give you the basic ingredients for cooking and not the actual cooking…
Barbequing, a Fun and Convenient Way to Make Dinner
Barbecuing has never been more exciting; with the endless designs of barbecues available and the myriad of barbecue cookbooks and cooking shows it really does take barbecuing into a whole new realm. With recipes for everything from grilled bananas to peaches and dry rubs for ribs, barbecues aren’t just for…
Cooking Filet Mignon
Filet mignon is French, of course, with filet meaning “thick slice” and mignon meaning “dainty.” Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. This area of the animal isn’t weight-bearing, thus the connective…