Tag: sauce

Even in the event that you own the most recent and greatest barbecue grill you might need some pointers on how best to barbeque food.There are several things you ought to know of by using your grill or smoker.One positive thing to accomplish before you even begin would be to rub a non stick solvent like oil on the grill to avoid the meals from sticking.This can make cleanup more speedily and less stressful...

In may just be in human nature to barbecue.Well, we have been doing it as far back as time can denote.From the Stone Age, man hunted for food and cooked it over an open flame.And while we still cook over flame today, there are actually two distinct types.True barbecue requires a sauce.Otherwise, you are just grilling.While both are good, barbecue involves slowly cooking the meat with low temperature for hours...

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 steaks and burgers anymore.With all the available barbecuing options it helps to understand a few of the barbecuing terms and barbecuing utensils that are used...

To start pre-heat your oven or BBQ to around 200° degrees Fahrenheit.If the heat reaches much above 250 ° levels you run the considerable risk of your ribs drying out.Next rub the ribs with your favorite dry rub and place them bone side up in a roasting pan.I have discovered that jarred dry rubs are nicely balanced with sweet and spice and make for a fantastic tasting rib.In case you have a particular preference mix up a batch of your personal seasonings and keep it in an air tight container with the rest of your spices...

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 tissue isn't toughened by exercise resulting in extremely tender meat.This also means that the meat lacks some of the flavor held by meat that has the bone attached...