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  1. Yesterday we enjoyed a great day at the roller rink for our son's 6th birthday. We rented the rink for a few hours and my wife put together a Ninja Turtles themed party complete with Pizza, grab bags, and cake. Everyone who came had the opportunity to skate, eat good food, and have a great time. About 35 people showed up and it was a great day. I managed to get enough sleep Saturday morning to not be wore out for the party and even had the chance to throw together a platter of wings for the meal. I made a 60 pcs platter that included Frank's Buffalo wings, Red Hot Honey BBQ wings, and of course my Big Kahuna wings; all topped off with some rum and brown sugar glazed grilled pineapples. This platter got DESTROYED and all that was left was the lettuce garnish. All in all, a great party. 425° indirect for a cripy, grilled skin Frank's Red Hot Honey BBQ wings The full Nelson
  2. https://m.youtube.com/watch?v=ccqOVmsybO4 I assume most people here would be interested in this video just to hear franklin talk about bbq. https://m.youtube.com/watch?v=ccqOVmsybO4
  3. I haven't had much time lately to do some good old low n slow BBQ cooking so I decided to make a little time and cook this super meaty rack of Kroger Loinbacks I picked up a few weeks ago. I intended to cook them for the 4th but work made those plans obsolete and the ribs went into the freezer. I pulled them out to cook on Sunday and something else came up and finally I got these things cooked yesterday. I started the Akorn around 12:30 pm and was shooting for 250-275°F, at 1:15 pm I was stable at 260°F and ready to rock. These ribs required little trimming, just the mandatory membrane removal, they were quite meaty with about 3 inches of meat over the bones! I ran out of Bad Byron's last month or so and had to fall back on an old standby, (quite literally because it was in the back of the spice cabinet) McCormick's Pork Rub. I generously coated the ribs in the McCormick's and let them soak it up while the Akorn came up to temp. There really wasn't anything notable about the cook, no major temp spikes ( it settled at 290°F after 1 hour) or other weirdness, just some gentle Pecan smoke over RO Red Bag lump for 3 hours and 15 minutes. At the 1.5 hour mark I did my usual slathering of margarine and dusting of brown sugar, at 3 hours they got a few spoonfuls of Apricot preserves and then a light layer of Garland Jack's Original Secret Six BBQ sauce. Overall, they were outstanding in the flavor department but I cooked them a tad too long and they were fall off the bone tender. Not that there's anything wrong with that, but it made carving them up a little difficult and I usually shoot for that tug off the bone consistency... Oh well, I'm a bit out of practice... These were done as Mrs. Cue arrived home from work and we ate them with a side of Bush's Country Style Baked Beans. What a rack! Rubbed and on the Akorn. Margarine and brown sugar time! Before the glazing. The end results.
  4. As many of you know, I'm a former academic (among other things). I have a passion for teaching the curious and willing student. I used to have a business where I taught people how to BBQ. We'd do different types of cooks throughout the mont - first weekend was pork (butts and ribs), the second weekend was beef (reverse sear steaks, loin, brisket), the third weekend was poultry (chicken, pheasant, duck, turkey, Cornish games hens), and the fourth weekend was specialty items and breads (pies, cobblers, cakes, pizza, bread). It was a lot of fun for all concerned. My motto has always been to watch one, do several, teach many. I have this weekend the son of a buddy of mine here learning how to do BBQ the kamado way. His dad is a big Weber fan and the young man is pretty good on a Weber at the age of 15. He can do ribs pretty well. The family was here for a party over the 4th and The Kid was fascinated by the Primo and wanted to know more. This is our first opportunity to begin to learn Komado Kooking. The Kid is amazed at how easily he can get a kamado started and up to temp. Of course he see-sawed temps last night until he got things settled in for the pork butt, but then that's why you start out on a pork butt. Very forgiving piece of meat and easy first cook. Nothing succeeds like success. We just pulled and wrapped and the butt is in the cooler after a 15 hour low & slow. We've got 3 racks of St Louis cut ribs on right now and The Kid can't get over how easy Kamado Kooking truly is! The Primo sits rock solid between 225° and 250° since we fired it up yesterday. The Kid can't get over no spritzing, no having to tend fire during the night, no water pan refills etc. He's called his Father about every 2 ours with a new revelation. Now he's asking his Father if they can get a Kamado! I explained to The Kid that nothing is for free. A price must be paid for everything. He mowed my lawn yesterday. Kamados aren't as cheap as Webers. My point is this: pass on your accumulated wisdom any way you can. Make certain you share it with your children, boys and girls. Invite the neighbors over to watch you cook. Pour a couple of fingers of whiskey, sit around BS'ing and breathe in the aroma of a great cook. Post your successes (and failures) here and jump in and mentor those newbies to Kamado Kooking who join us here. And have FUN doing it! Let's your friends, neighbors, compadres watch you cook. Once. Make the, get their hands dirty and help you cook the rest of the summer. Make them do BBQ several times until they feel confident. Start with easy cooks, i.e. butts and then move on to ribs and finally brisket, IMHO about the toughest cook to do correctly. Build success upon success and HAVE FUN! Create memories! Among the most fond memories I have is my Father teaching me to BBQ. Even in days of my rebellion, we always came together for BBQ. I'd trade 5 years off the end of my lfe for one more BBQ with him. BBQ inherently brings people together. The aromas, the sights, the sounds, and the taste all bring people to your backyard cook. It makes people peer over the fence and say Howdy! It creates new friends. And the opportunity to teach them how to BBQ well cements relationships! In today's disconnected world where people text message across a room rather than sit down and talk, BBQ is all about time and fellowship. This place is proof! Go find someone to teach to do really good BBQ! You won't regret it.
  5. Hello all, I ordered some BBQ gloves from TexasBBQRub and signed up for their newsletter. I just received an email on how to smoke a brisket. I have yet to make one and I know there are plenty of helpful posts on this subject. I just wanted to add one more. All credit to - http://www.texasbbqrub.com/ Texas BBQ Rub's Guide to Kick Your BBQ To the Next Level Article 2 of 8 Beef Brisket - Whole Untrimmed Brisket In this article you are going to learn an easy, sure fire method of preparing whole untrimmed beef brisket for smoking. This is the second article in a series of 8 articles you are receiving that will take your BBQ cooking skills to a higher level. Brisket Just the mention of the word "brisket" and some people will tell you that it is the hardest of all the pieces of meat you will ever prepare on your BBQ pit. Don't listen to them. You are going to learn a simple but easy way to the brisket ready for smoking, what temperatures you should be cooking at, when and how to wrap a brisket, how to tell when the brisket is nice and tender, and how to cut your brisket for serving. You are getting an easy to follow plan. When you follow this plan you will have great success in cooking or improving on the brisket you are now cooking. But remember, you have to take action and cook that great brisket. Let's start with the basics. The very first thing that you are going to have to find is a brisket to cook and depending on where you live you will usually find a brisket at either the grocery store, a discount chain, club store, or a local meat market. The kind of brisket that you will find, either a whole untrimmed brisket and/or a trimmed brisket flat also is affected by where you live. Some of you will find both of these cuts of brisket and others will only find one. If you can find an untrimmed whole brisket pick one up and get it home. These usually run in the 10 to 16 pound range and come in a cryovac package. Try to find one in the 12 to 13 pound range (the size I prefer to cook) but it does not matter if it bigger you will just have a little longer cook. If you can't find an untrimmed whole brisket then what you should find is what is referred to as an "trimmed brisket" or a "trimmed brisket flat" which is basically part of the brisket called the flat that has been separated from the rest of the brisket and some of the fat has been trimmed from it. These are either in a cryovac bag or the butcher has trimmed the brisket and you will find it in the meat section with the steaks etc and it is usually in one of the plastic plates wrapped with food film. These will usually weigh in the 4 to 8 pound range. First you need to know the advantages and disadvantages of cooking the whole untrimmed brisket versus the trimmed brisket. Here are the main advantages and disadvantages of both cuts of brisket: Advantages and Disadvantages Advantages of Whole Untrimmed Brisket 1. costs less (usually about ½ of the cost of trimmed brisket) 2. more fat in the meat for the long cooking time - keeps meat moist 3. more servings - usually serves 20 people 4. more forgiving over a long the cook cooking time required by brisket Disadvantages of Whole Untrimmed Brisket 1. larger piece of meat that may not fit on some smokers 2. larger piece of meat to handle on the pit 3. harder to find in some areas 4. a little harder to cut since grains run in different directions 5. if trimmed to much not much fat left on the meat for cooking 6. longer cooking times Advantages of Trimmed Brisket Flat 1. smaller piece of meat may fit better on some pits 2. less waste in the end product 3. grain runs in one direction so easier to cut 4. less cooking time on the pit Disadvantages to the Trimmed Brisket Flat 1. costs about double the price of untrimmed briskets 2. less fat for the meat to work with during cooking can cause drying out 3. If you are going to cook at high temps then you must inject this piece of meat or you chance drying it out Take into consideration all of the advantages and disadvantages of the two kinds of brisket that you will find in the marker place. Your pit size and what is available to you in your particular market area will also weigh in the final decision you are making. Either one of these pieces of meat can be cooked to perfection but there is more preparation of the brisket flat in the initial preparation of the meat. All said, I usually cook whole untrimmed briskets. But I can find them easily in the Houston area and I just like having all of the fat on the brisket to help protect the meat and add juices to the meat while it is cooking. You will need to decide which cut is best for your particular circumstances. Beef USDA Grades of Brisket You will notice some markings on the cryovac packaging if your brisket is still in the packaging from the meat processor. These are USDA grades given to cattle as it is processed. Beef is the only meat that is given a USDA grade as pork and chicken are not assigned a grade. There are 3 basic grades of beef - Select, Choice, and Prime. These grades are assigned to the cows as they are processed by a USDA grader who is at the processing plant. We are not going to go into the grading process and what the USDA grader is looking for in a particular cow to assign it a grade because the process is pretty in depth and we will just stick with a couple of basics for you to use. Knowing the grade of the beef you are buying can make a big difference in the end of the cooking period. USDA Select- The lowest of the grades given cattle for human consumption. Not much marbling in the meat. Because of the less marbling in the meat a bit dryer when cooked but also less flavor in the end product. Most meat you will find is this grade. USDA Choice - The mid grade. Much improved marbling of the meat and you should be able to see the difference in the marbling with the naked eye. Because of the better marbling a better flavor with the fat rendering inside of the meat for a juicier piece of meat. But the big difference will be a better tasting brisket. USDA Prime - The top grade of beef. Really well marbled through the entire piece of meat. Much better beefy flavor of the finished piece of meat you are cooking with all of the fat rendering during the slow cooking process you just get a more juicy better tasting brisket. Select grade is the easiest to find and the most common grade you will see. Choice is a really nice brisket to cook. More flavor with much more moisture inside the brisket due to the marbling it has. These are more difficult to find but heck I find them mixed in with Select brisket all of the time. So search thru the briskets and look you might just find one of these and they are the same price most of the time. Prime grade is the top of the grades but you are going to typically pay as much as twice the price if you can find one of these. I have on occasion seen them mixed in with other briskets of lower grades and marked at the same prices as the other grades but this is very uncommon and a great moment when you can find them at the lower price. Your finer meat markets and even some grocery stores with great meat departments will sometimes carry these. Also Costco will have these at some locations. You just got to hunt them down if you want to cook one of them. So the best brisket for the money for the average guy cooking for family and friends will be a USDA Choice brisket if you can find one. This is the grade I cook the most because it is reasonably priced and dang good. I am going to share this little bit of information with you at this point. I will buy briskets 1 to 2 weeks in advance of my planned cook and keeping them in the cryovac package (you cannot break the bag open and the brisket you buy should be in a bag that has not been torn open or has opened because of a bad seal on the packaging. This bag should not have any large air pockets in it. The packaging will be tight around the meat). I will place them in my refrigerator until I need to cook them but not going over 2 weeks. This is what is called wet aging and it helps the brisket continue the natural aging process and helps the brisket break down and get tender over those two weeks. If the bag has been opened or you buy a trimmed brisket that is not in the factory closed cryovac packaging this will not work. In my opinion, after a couple of weeks in the frig wet aging the briskets will get more pliable and more tender. Do not be too concerned with the sell date stamped on the bag as this is what the store sell date is but you can also look for the packing date on the label as well. Preparation of the Brisket Whole - Untrimmed Brisket OK you have a whole untrimmed brisket in the factory cryovac package. You may have had it sitting in the refrigerator for a few days and it is time to get it out and get it on the pit. First, get your pit ready. I like to get the temps on my pit up to around 250 degrees and let it run at that temp for about 30 minutes before I put on any meat. The reason is to get the metal of the pit nice and hot and by getting the temp up any bacteria that could have been growing inside your pit will be killed and you won't have to worry about that at all. And I like to have around 250 degrees in the pit when I add the cold meat to the pit. Remember you will be opening the pit up and placing a large piece of cold meat on the pit and that will immediately move the temp of the pit down to around 220 or less which is where you should cook a brisket. If you are using an offset smoker check the smoke coming out of the chimney of your smoker. It should be a pale while to almost clear. Clear is where you want to get the smoke exiting the pit which means you are not smothering the meat with a stale smoke. If you are bellowing out a really thick white smoke from you chimney you will need to make some adjustments to your pit. Best way to handle this is to open up the air intake valve on the firebox and using the amount of wood you are using and the damper on the chimney you can control your heat in the pit. One note: when you add logs to your firebox you will see a whiter smoke for a few minutes and that is fine it will clear back up. You should maintain a nice bed of coals in the firebox at all times so when you add a stick of wood it will catch fire from the coals that are already in the firebox. Now you will focus on getting the brisket ready for the pit. Take the brisket out of the refrigerator and place it in an aluminum pan with the fat cap facing up and the exposed meat facing down. Take a knife and cut the bag long wise down the center of the bag. Remove the brisket trying to keep as much of the red liquid that is in the package to stay inside the package as you remove the brisket. Note: Many people believe the red liquid in a package of fresh packaged beef is blood. It is not blood at all as most of the blood is removed from the animal at slaughter. There is actually very little blood left in the animal after it has been slaughtered and it usually remains in the muscle tissue. The red liquid in the package is water from the beef combined with a protein. And it is harmless just mostly water. Now you will focus on getting the brisket ready for the pit using the simple 1-2-3 method. The brisket is lying fat up in the aluminum pan. There is no need to trim away any of the fat on the brisket unless you need to for space on the pit or if you just want to. The fat will actually render during cooking and help to keep plenty of moisture in and around the brisket. After cooking the fat can be removed very easily with the back of the knife or using your fingers. You will need about ¼ to ½ cup of worchestershire sauce and about 1 ½ to 2 cups of Texas BBQ Rub to get the brisket ready for the pit. Pour enough worchestershire on the fat side of the brisket to cover it and especially make sure that any exposed meat that you see while the brisket is laying with the fat up has some worchestersire sauce on it. Take about ¼ cup of Texas BBQ Rub and hit the exposed meat that you see on the fat side of the brisket with some rub. Don't worry about covering any of the fat with rub as it is pretty thick and the rub will not penetrate it and you are also going to be cooking fat side down on the pit and any rub on the bottom fat cap will just fall off so don't worry about getting any rub on the fat cap. Take the brisket and flip it over in the aluminum pan. Now you are looking at the top of the brisket with the meat exposed. There will be some fat present on this side and especially you will see a large piece of fat off to one side. It is thick and hard. You can either cut it out or leave it on the brisket. I leave it on the briskets I cook. Again it will add moisture and flavor and protect the meat of the brisket so why take it off now. Take the remaining worchestershire sauce and cover the top of the brisket with it. Using your fingers, run the worchestershire all over the top and sides of the brisket. If you need some more worchestershire sauce add what you need to get a nice coating of sauce on the brisket. Pour the remaining Texas BBQ Rub over the top of the brisket and using your fingers and hands cover the top of the brisket with a nice coating of rub. About ¼ inch will do fine. Do the same for the sides but it will be hard to keep a build up of rub on the sides so just cover them with rub. You will see the rub and the worchestershire sauce mixing together and actually forming kind of a pasty substance on the top of the brisket. You are ready to take the brisket and place it on the pit. Your brisket is sitting in the aluminum pan with the fat down and that is the way you are going to place it on the pit. Remove the brisket from the aluminum pan and place fat down on your pit and if you can point the thickest part of the brisket (the point) towards the firebox of your pit. Close the door and get yourself something to drink and sit back. You just have to watch the temperatures in your smoker at this point. I like to cook my brisket at 210 to 220 degrees. Keep your pit in the 210 to 220 degree range for the duration of the brisket cooking or you may cook a little higher at 235 degrees. Don't worry if your pit spikes in temperatures for short periods of time. That is not going to make any major changes in the way the meat cooks. Check the brisket about every 2 hours and make sure it is not burning at the end facing the heat. If it has started to burn it is no big deal just move it further away from the heat source and watch the temps on your smoker. If you don't have room in your pit to move the brisket back from the heat then place a layer of aluminum foil under the brisket and that will help keep the brisket from burning. After about 6 to 7 hours of smoking you will see the brisket is getting to be a really nice brownish color and it is at this point you should wrap the brisket. Do not worry about the internal temperature of the meat at this time. You are just looking for a great color on the outside of the brisket. You will probably see signs of moisture coming from the meat and making the rub look moist. That is what you really want. If you don't want to wrap your brisket that is fine, that choice is up to you. Wrapping the Brisket Wrapping the brisket is pretty simple and in my opinion makes a prettier, more moist brisket. Tear off 2 pieces of foil each about 3 feet long. Lay them on flat surface. If you have to carry the brisket a little distance from the pit to wrap it up, use the foil pan that you rubbed the brisket in. (It should have been washed out) Stack the 2 pieces of foil one on top of the other and lay the brisket fat side down on the top sheet of foil. Fold up the sides just a little as you are going to pour some liquid on top of the brisket and don't want the liquid to run on the floor. Gently pour ½ can coke or Dr Pepper over the top of the brisket. Fold up the sides of the first layer of foil over the brisket and I usually roll up the sides. Then repeat folding and rolling the second layer of foil over the first and you have double wrapped the brisket. Return to the smoker or if you want throw it in the oven since it will not take on any more smoke and all it is doing now is finishing the cooking process. If your oven will go to 200 or 210 degrees set the oven and put the brisket in the aluminum pan and slide it in the oven. No real need to keep the pit going just to finish off the brisket. You have greater control of the temps in the oven. Cook for another 3 to 5 hours and check the internal temperature of your meat with an internal meat thermometer. You should feel the probe of the meat thermometer slide into the thickest part of the brisket with no resistance at all. You will be done with the cooking once the meat has reached 200-215 degrees or when you feel no resistance to the probe going into the meat. If you don't have a meat thermometer just use a fork and slide it into the thickest part of the brisket. When you have no resistance to the fork sliding in you are done cooking the brisket. Letting the Brisket Sit It is important to let the brisket sit after the 10 to 12 hours of cooking in the heat. Sitting the brisket on the counter at room temps will allow the juices in the brisket to redistribute thru the brisket. Just take the brisket out of the smoker or if you finished it off in the oven, remove place in a roasting pan or if it is in aluminum pan just leave it in there. Let the brisket rest for 1 to 3 hours if you can stand waiting that long to eat it. The rest is worth you holding off on slicing and eating it right out of the pit. You can open the foil that is around the brisket or leave it tightly wrapped. Recommended: You leave the brisket resting for at least 1 hour and for the first 30 minutes leave the wrapped brisket just like it came off of the pit with the foil all closed up. After 30 minutes open up the foil and let the steam out of the foil and this will actually dry the bark out and make a great bark that is not mushy. At this point if you want to add some BBQ sauce on the brisket this is a great time to do that. About ½ cup of BBQ sauce on the top of the bark and then let it sit. No need to placing it back on the smoker. Serving The main thing here is to cut across the grain of the brisket. This will not only allow for cleaner looking slices but it will not get you stringy pieces of meat that will occur if you were cutting with the grain. So you need to identify which way the grain is running and cut across that grain. When cutting the brisket cut cross grain on the brisket. When you get to the point end (the thick end) of the brisket the grain runs in two separate directions. You will see that the two have a layer of fat between them you can simply cut the point off of the flat where that layer of fat is and cut it separately or chop it for beef sandwiches. The meat in the point contains a lot of fat and in my opinion is some of the best tasting brisket meat there is. You have succeeded in cooking a brisket. Smoking the Flat Brisket I am going to save the detail of this for next time. But you can basically follow the above but remember the flat has a lot less fat for the meat to work with than a whole brisket. So I usually inject the untrimmed brisket with some beef broth of beef stock and I mix into the beef broth or stock a little Texas BBQ Rub for some deep flavors inside of the brisket. By the way you can inject any brisket to add more flavors deep in the meat it does not necessarily have to be used only when cooking a brisket flat. This gives you plenty of information to digest and work on. Be looking for next week's Article 3 of in our series on cooking and preparing meat for the smoker. We will focus our discussion on cooking a brisket flat or what some people refer to as a trimmed brisket.
  6. Nothing fancy tonight. Just a plain ol' grill with chicken. Housemate was wanting BBQ chicken, so I got a pack of quarters and a pack of drumsticks. The quarters are for dinner tonight and the drumsticks are for him to take to work with him for lunch tomorrow. It's pouring rain - wish I'd had a 3rd person to take a photo. H working the grill and basting, and me holding the big oversized golf umbrella to keep the rain off. We're going to have to rig an umbrella stand for future rainy night cooks! This was entirely his cook, since he's always been the king of BBQ chicken in the family. Here are the steps: Brine chicken for at least an hour, then remove and pat dry. Get the grill up to 400° Put chicken on grill for 7 mins, lid down. Turn for 7 more mins, lid down. Baste with BBQ sauce of choice and turn, for 30 secs. Baste and turn again. Repeat 2x (at most - the goal is to just give the BBQ sauce time to caramelize) This turns out moist, tender chicken with a yummy BBQ glaze. I sometimes make my own sauce, but it's been a busy week, so it was just storebought tonight. I think it may have been Bulls Eye, but I don't remember. (I also put on 4 large chicken breasts that were marinaded in Kraft Zesty Italian dressing. Those are awesome for slicing for salads so I can have a healthy lunch during the week.) A hungry observer!
  7. Here's some pics from Tonight's Jumping Jack Honey BBQ Chicken cooks to perfection on the Island Grill Stone. The Chicken soaked for 24 Hours in a Honey, Lemon Juice, Jack Daniels Tennessee Honey, Fresh Cilantro, Celery Seed, Grapeseed Oil and Kamado Joe Homey BBQ rub. The chicken received an coating of Kamado Joe Honey BBQ rub before being added to the Island Grill Stone and Big Joe running at 350 F. The chicken was seared and roasted to 155F before being pulled from the stone. The zucchini was seared on the Stainless grates before being blackened on the Island Grill stone. Boy was this one tasty chicken dinner. Let the pics speak for themselves.
  8. Hey Grillers, I just found this wickedly cool BBQ Bible made by a company in Brazil. Only a few of them were made for master Barbecue chefs and a simpler version will be available in Brazilian stores only. There's a link to the video on my blog http://www.gratefulgriller.com/2014/05/08/the-bbq-bible-is-here/ I am soooo hoping they make this available outside Brazil! Feed your fires! G
  9. While at work last night I pondered the timeless question of "what's for dinner". Yesterday we had a family gathering with standard picnic fare; sandwiches, salads, chips, cold drinks, and the like. Today I was in the mood for some BBQ and since it has been over a week since the Akorn has seen any action, I decided to go with chicken and ribs. St Louis cut ribs were just as much as untrimmed ribs so I decided to save myself the trimming and waste and also picked up some chicken thighs. Pretty much as standard around my house, these were treated to a dose of Bad Byron's and Pecan smoke wood. Other than a quick temp spike, there was nothing noteworthy about the cook. I did these at 350°F for a little over two hours. To top the chicken and ribs, I made up some of my own Tennessee whiskey BBQ sauce. Also, I made up a small batch of potato salad and we had some Texas Toast with the meal. My BBQ itch has been scratched, we had a nice day, and now it's back to work! I get my third day off in three weeks on Tuesday and might get a chance to BBQ again then.
  10. Here's my Chicken bacon lolly pop recipe cooked on the Big Green Egg.
  11. To keep from using up all my space ( this is a long recipe ), I'm going to post a link to my blog where you'll find the whole big of it. This is my Secret Family Recipe for Eastern Nawkalina Style Pulled Pork Barbeque. My parents were from the heart of NC barbeque country and this is what I picked up through the years. I've added a few enhancements but you can omit or double anything to suit your taste. I have not adjusted anything to fit the Akorn yet. Still experimenting and fine-tuning. No complaints yet (except the neighbor called the Fire Department, seriously), but comments and suggestions are welcomed. Cap'n Clyde http://oldetownephotos.blogspot.com/2011/07/family-secret-barbeque-recipe.html
  12. 1 large bottle Kikkoman green onion and garlic teriyaki sauce 1/3 cup ketchup 1 tbs grated ginger 2 tsp sesame oil Siracha hot sauce to taste ( I used ~2 tbs) Optional: 1/3 cup rice wine vinegar Combine all ingredients with whisk and apply to your favorite meat last 10 minutes of cooking. Here is a picture of some chicken I cooked last week using this sauce (no vinegar)
  13. Hey guys..not really sure where to post this so feel free to move it wherever. Does anybody know of or suscribe to any BBQ/Grilling magazines? I'm not so much interested in "e-zines" since I get most of my email on my phone and don't feel like trying to read articles from an iPhone 5. I'm old school so I like to have a physical paper copy of something to read whether it be on the throne, or in bed before sleep. I've looked online and don't seem to find any major recommendations jumping out at me. Obviously there are plenty of books, websites, etc on the subject. But I have a short attention span and enjoy a small color publication(magazine) that I can flip through, check out bright pics, and get new ideas/recipes/techniques each month. Eventually I plan on getting APL's book and have my eyes on a few others, but this is what I'm really interested in right now. Looking forward to suggestions!
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