BBQ STUFF

A Brief History of Barbecuing

Theory #1
The true beginning to the Art Of Barbecuing is as obscure as attempting
to identify a piece of meat after a thorough grilling by the novice. Rumor
has it that the French may have begun the process of Barbe-a-
quene which means cooking from the beard to the tail. The meat was
always covered with a fancy sauce, thus creating the "French Touch".

Theory #2
Others believe the beginnings occurred with the Caribbean Arawak
Indians who, in their generosity, taught the Spanish sailors the Art Of
Barbecuing. They placed the meat on green wooden sticks over an
outdoor fire. They called it Barbacoa, the name of the wooden sticks. Thus
possibly began the outdoor aspects of grilling.

Theory #3
According to the American Heritage Dictionary, the term buccaneer corresponds
to the word barbecuer. The first recorded use of the French word boucanier was
to refer to a person from the islands of Hispaniola and Tortuga . They hunted
wild oxen and boars and then cooked the meat in a barbecue frame known, in
French, as a boucan. This French word came from an Arawakan or Tupinamba
word meaning "a rack, sometimes used for roasting or for storing things, or a
rack-like platform supporting an Indian house". The original barbecuers seem to
have subsequently adapted a more remunerative way of life, piracy, which
accounts for the new meaning given to the word.

The Real Answer!

After extensively searching for the origin of the word, our own illustrious
C. Clark "Smoky" Hale has uncovered the truth behind the word. In all
honesty, the truth came to him! You see, Barbecue'n On The Internet had
been "live" for about a year when Smoky was contacted by Peter
Guanikeyu Torres, President and Council Chief of the Taino Indigenous
Nation of the Caribbean and Florida. While most authorities go back to
this tribe without any problem, only Smoky was able to obtain the real
translation - - - from the great grandson of the Taino Chief himself! Torres
translated "barbecue" for Smoky as follows: "Ba from Baba
(father) Ra from Yara (place) Bi from Bibi (beginning) Cufrom Guacu (the
sacred fire) or 'the beginning of the sacred fire father'. He further
explained that 'Taino barabicoa' means 'the stick stand with four legs and
many sticks of wood on top to place the cooking meat.' He advised that
'Taino Barabicu' means 'the sacred fire pit.'" for more information, see
Smoky's Glossary'".

Modern barbecuing possibly came to the United States in the early 1700's
during General George Washington's time. Stories of cooking whole
 animals at large political gatherings abound. The southern influences
came in and cooking of the pig became an ideal meat. Thus was born the
phrase "going whole hog."

Who has the best barbecue? Fortunately, you get to decide for yourself.
Could be Texas, or possibly Memphis. Many would argue that it must be
Kansas City. We suggest you try them all and then decide! Each area has
a distinctive touch and technique.

C. Clark 'Smoky' Hale, and Barbecue'n On The Internet will assist us in

clearing up the many misconceptions about the Fine Art of
Barbecue'n! We will look into the mysteries of barbecuing, provide
detailed information on various grilling, smoking and barbecue'n aspects
of outdoor cooking as well as make suggestions as to the features to look
for in purchasing a new grill or barbecue pit (often referred to as a
"smoker").

Visit Barbecue'n's "According to Smoky" column, and find a complete

glossary of all outdoor cooking terms which can be thrown about casually
to impress neighbors and friends alike! After all, not many folks really
know the difference between smoking, barbecuing andgrilling. Now you
can be the expert too!

In Barbecue'n On The Internet's "According to

Smoky", you will also find monthly columns by
Smoky on other Barbecue'n topics and techniques.
For your convenience, we have identified all
information within this site supplied by Smoky with the little guy in the
hammock!

Methods of Barbecuing

Continued from Page 2

Smokers/Barbecue Pits
There are many types of outdoor cookers available to individuals seeking to
perfect their skills in barbecuing fine cuts of beef pork, poultry and fish - just to
mention the most common ones. One of the most popular cookers is aWood
Smoker or Barbecue Pit. Below, and on the left, you will find a picture of a
typical wood smoker/barbecue pit. At a minimum, they are usually 18"+ in
diameter and 2'+ in length with a "firebox" at one end. This indirect method
of outdoor cooking is commonly called barbecuing and requires much
more time on the pit than does grilling. We have more information about
types and makes of wood smokers and barbecue pits.

Grills
On the right, is a picture of a Wood/Charcoal Burning Grill. The grill is used
for outdoor cooking where the meat is placed directly over the fire (heat) and is
cooked quickly with frequent turning. Obviously, this is called grilling! We point
this out because many folks incorrectly refer to grilling as barbecuing and
there is a BIG difference because barbecuing is, as said before, done with
indirect heat and takes much longer.

Popular Gas Grills

Gas grills, like wood/charcoal grills cook over direct heat. The differences are
two. First, the gas grill derives its heat from gas [propane, butane, natural gas,
etc] and lights quickly. Second, since gas grills do not use wood or wood
substances for heat, do not give the food the flavor naturally contained in the
wood smoke. We offer more information for barbecuers who prefer to cook on
a Popular Gas Grill.

To find out more about the woods used for creating different smoke flavors, see
our specialty woods.

Water Smokers
The stand alone Water Smoker or Water Pan Smoker is relatively new to the
barbecuing scene. It is primarily used by the 'backyard barbecue enthusiast'
although many cooking teams will utilize water in their larger competitive and
more expensive wood smokers and barbecue pits. It should also be pointed out
that many of the regular wood smokers on the market now incorporate this
same method in their pits making moist and flavorful tasting meats.

Specifically, how water smokers work is the water is heated to boiling. The water
particles then unite with the smoke created from wood chunks which then
condenses on the meat in a basting fashion while coating the meat with smoke
flavor. The vapor also prevents the temperature in the cooking chamber from
rising much over 212 degrees F - - - the boiling point of water.
Beginner's Guide

Welcome to Barbecue'n On The Internet's "Beginner Pages!" This

section will offer the beginning outdoor cook basic, solid and time tested
tips, techniques and as-well-as advice to get each person on the road to
mastering the . . . . .

As with most new beginnings, getting started outdoor cooking may seem
somewhat daunting. However, with a little guidance and hand holding, will
become the greatest source of pleasure and enjoyment of the outdoors and
cooking. Since we recommend mastering the art of Grilling first, we will provide
the knowledge and encouragement to move each person to the possibilities of
grilling chicken, fish, burgers, hot dogs and even steaks! Once mastering the fine
art of "Grilling", you will soon wish to advance to beginning "Barbecuing". True
"Smoking" is left to the advanced cooks and professionals.

When someone says that they are going to smoke this or that, more than likely,
they are talking about barbecuing! Be sure to get them to clarify that!

So, let's get on with the getting on . . . . . . We welcome you to the introductory
course on Grilling and Barbecuing. Study well and become famous or notorious!
Our first section will discuss the various aspects of "Wood Grills", "Gas Grills" and
"Barbecue Pits". . . . . .

Wood Grilling with Charcoal and Wood

Choosing a Charcoal Grill

Cost and sizes of Charcoal Grills
Lighting the Charcoal Fire
When is it Time to Begin Cooking
Replenishing Charcoal

Grilling with Gas

Choosing a Gas Grill
Cost and sizes of Gas Grills
Lighting the Gas Fire
When is it Time to Begin Cooking

Barbecuing with a "Barbecue Pit" -

[Sometimes called a "Smoker"]

Choosing a "Barbecue Pit"

Cost and sizes of Gas Grills
Lighting the Wood Fire
When is it Time to Begin Cooking

Continued from page 1

Next, we will review the techniques and principals of outdoor cooking that are
universal to whatever method of grill barbecue pit you choose. In order to do
this, we have broken the process into several basic areas which will be discussed
. . . . Study Hard!

Lesson # 1 - Seasoning The Grill

Lesson # 2 - Seasoning The Meat
Lesson # 3 - Temperature Of The Fire
Lesson # 4 - Open or Closed Cooking
Lesson # 5 - Time vs. Temperature
Lesson # 6 - When Do I Turn The Meat?
Lesson # 7 - When Is The Meat Done?

With all of this talk, I'm getting hungry and believe that it is now time to find out
some of the things we can cook! In this third basic area, we will discuss the basic
cooking techniques for both Grilling and Barbecuing which are distinctly different
types of outdoor cooking.

Cooking Basics - Grilling

Entree #1 - Burgers
Entree #2 - Hot Dogs
Entree #3 - Chicken Breasts
Entree #4 - Chicken Quarters
Entree #5 - Pork Chops
Entree #6 - Fish
Entree #7 - Steaks

Cooking Basics - Barbecuing

Entree #1 - Whole Chicken

Entree #2 - Sausage
Entree #3 - Pork Tenderloin
Entree #4 - Brisket
Entree #5 - Whole Turkey
Entree #6 - Baby Back Ribs

We have already tossed out several terms which we would like to clarify.
If you have some extra time, you may want to review Barbecue'n On
The Internet's Glossary for many commonly used terms of outdoor
cooking. Grilling and Barbecuing are different and distinct in the way each
method of cooking meat and vegetables. . . . . . . . For the short
course:

"Grilling" involves cooking over high direct heat [350 degree + heat
directly below the food]. Smoke and heat pass by as the food is frequently
turned. On the other end of the spectrum is "Smoking" is done at low
indirect heat [90 to 110 degree heat and smoke being delivered to the
meat left to the advanced chefs and professionals]. "Barbecuing", on the
other hand lies in between.

Therefore, the two basic types of outdoor cooking utilized by most

backyard chefs consist of grilling and barbecuing. Each has its place and
each is useful for cooking different types of food.
 Search Barbecue'n

Sure it's cold outside, however Spring is just around the corner. It will
be time for getting outdoors and having great times.
Continued from page 2

• As we said, grilling is cooking over direct heat. When grilling, we are

seeking to cook smaller pieces of meat and vegetables faster than when
barbecuing. Some of the foods that are excellent for grilling are chicken
breasts, hamburgers, hot dogs, pork chops, steaks as well as sliced
onions, squash, corn on the cob, and many more. Since the heat is directly
beneath the meat, it requires more frequently basting/turning and
attention to when the food is done. It also allows use of stronger flavored
woods such as hickory and mesquite. In addition to everything else, it also
takes less time for cooking and the pleasurable task of eating may
commence earlier! Take notes!

Barbecuing, on the other hand, entails slower cooking with indirect heat
and smoke with larger pieces of eat such as briskets, roasts, hams, whole
chickens and turkeys, pork tenderloins and Baby back ribs It is
Barbecue'n's hope and desire that each person takes outdoor cooking at a
comfortable pace to ensure that the experience is both enjoyable and
fun! No cheating now!

Using the information contained within these pages should allow each
person to experiment, play and have a grand time trying out new skills,
tips and techniques. To turn out great products, one usually screws things
up occasionally. Mistakes are the best teacher of all! It won't be long
before the neighbors smell their way into your backyard, so relax and
enjoy the trip! Study hard!

Later on, we will discuss the individual peculiarities of both charcoal and
gas grilling and barbecue-cooking. But for now, we will be discussing items
that are in common to each form of outdoor cooking. Learn these items
well for a firm foundation for future improvements. Review your notes!

Got this down? . . . . . . . GREAT, now lets move to the basic lessons
......

• Basic Lessons of Grilling and Barbecuing - Go here first!

Wood & Charcoal Grilling

Gas Grilling

Barbecuing
LESSON NUMBER 1 -"Seasoning a New Grill" - Now this may seem strange to
the beginner, but YES, you really should "season" the grill. And no, we are not
discussing spices and marinades . . . . Each grill manufactured will contain some
impurities resulting from the manufacturing process. To "season" the grill and
remove the impurities or residue and residual metals, simply build a fire in the
grill or barbecue pit and simply allow it to burn at 350 degrees (more or less) for
several hours. The weekend before would be a great time to do this. It'll give
you practice also. When the fire has died down [or turned off and cooled for gas
grills] simply take some old rags and rub down the cooking grids where the food
rests when cooking and the inside of the lid. Remove all ashes for charcoal grills
and you are then ready for the first formal cookout! If you find this to be too
much trouble, it can be omitted - but we don't recommend it. How to start the
fire will be discussed in the grill or barbecue section .

LESSON NUMBER 2 - "Seasoning the meat" - Each person has confronted the
statement "If I told you what was in this seasoning, I'd have to kill you!" The
truth of the matter is that most seasonings, and this would include liquid
marinades, contain many common ingredients found in your spice rack and
refrigerator. For the beginner, we recommend start by using someone else's
premixed rubs and marinades. These are available in the local grocery store or
butcher shop. Read the labels and then try several to determine which one works
for your palates. Later, you may want to visit our "World of Spices Pages"
[currently under construction] and begin preparing your own secret mixtures.

Additionally, we want to dispel some misconceptions that are prevalent in the

beginning of each barbecuer's evolution. Everyone knows dried out meat and
wants to avoid it at all cost. The most common mistake involves the use of
barbecue sauce being spread on the meat while it is cooking. Our advice: DON'T
DO IT! Most commercial barbecue sauce is made with sugar and tomatoes. Both
of these items burn at very low temperatures. Use them only when the fire has
been either turned off [gas grill] or the charcoal is almost out. Allow the
temperature to drop significantly before adding barbecue sauce to the meat. The
temperature should only be hot enough to dry the liquid out of the sauce, not
cook/burn it.

I can hear it now . . . . "So what do I use to keep the meat from drying
out?" There are several options to consider. You can use a barbecue sauce that
does not contain sugars or tomatoes and thin it with water, apple juice or
beer/wine. Many salad dressings make excellent marinades. We would also thin
these in the same manner. Play around with different ideas and see what fits
your palate. But don't burn the sauce!

LESSON NUMBER 3 - "Temperature of the Fire" - Is my fire too hot? Not hot
enough? Am I doing this right? Soon, and with some practice, you will learn the
answers to these questions. Two factors are in your favor, for adjusting for the
proper amount of heat . . . . . First, it is always possible to add additional
charcoal or turn up the gas when the fire is not hot enough [this is not usually
the case with gas grills]. On charcoal grills, there is normally an adjustable
cooking grid that may be lowered closer to the heat.
Secondly, if things are too hot, Raise the meat on charcoal. You can also close
the air intake holes and slow down the fire. Do not close the ones on top unless
you desire to kill the fire entirely. On gas grills, first turn down the amount of
gas being applied to the fire. If this is not enough, then you can open the door
about an inch and place a piece of metal to hold it open. Adjust opening size
accordingly. OK, now that we can adjust the heat levels, how hot is it at the
cooking service?

"Simple" is the answer. Just set someone's hand on down close to the grills
cooking surface [the grates] CAREFULLY! and only after reading the following
guidelines for determining the approximate temperature of the heat.

DEPENDING UPON HOW LONG ONE CAN MAINTAIN AN OPEN HAND IN

PLACE WILL DETERMINE THE APPROXIMATE TEMPERATURE [ROUGHLY]
OF THE SURFACE OF THE GRILL

• One Second (or less) = Very Hot Fire - 600 degrees or higher
• Two Seconds = Hot Fire - 500 to 650 degrees
• Three Seconds = Medium Hot Fire - 450 to 550 degrees
• Four Seconds = Medium Fire - 400 to 500 degrees
• Five Seconds = Low Medium Fire - 300 to 400 degrees
• Six Seconds (or more) = Very Low Fire - 300 degrees or less

These are rough estimates and can vary depending upon where on the
surface of the grill the hand is placed. For example, there may be more
heat in one location than another.

Careful attention needs to be paid to the meat when grilling. Grilling as

opposed to "barbecuing" requires much higher cooking temperature,
because grilling needs to cook the meat quicker to prevent it from being
dried out. Remember one important fact, the meat is located directly over
the heat sources and as such, has the direct effect of offering large
quantities of dry, hot heat to the entree. Therefore, the possibility of
burning is much greater than when "barbecuing".

LESSON NUMBER 4 - "Open or Closed Lid Cooking" - When grilling,

we recommend using the grill with the lid in the up position. The reason is
that when cooking with the grill lid down, it has the tendency to smother
the fire, create soot and thus taint the meat. The lid is, however, useful
for putting out the fire when flame-ups occur.

LESSON NUMBER 5 - "Time vs. Temperature - A Discussion" - Over

and over, we are asked "How long should I cook a ________?"The truth
of the matter is that we don't know! Now that may seem a little strange at
first glance, but here is the truth of the matter. To even attempt to
answer that question, we have our own questions that must be addressed
...

Continued from page 2

• How hot is the fire at the surface . . . in the chamber?
• How far is the meat from the heat - directly above or offset?
• How thick is the meat that is being cooked?
• Is the cooking area open or closed . . . lid or no lid?
• What is the outdoor temperature 40 degrees. and 20 mph wind?
• How often is the meat basted . . . or lid opened to look?
• Do you want rare, medium, well done or charred meat?

As you can see, cooking by time creates more problems that it solves.
Besides, some of these variables will change each time you cook and one
set time to cook the food one day may not be right the next day. We seek
consistency in our meals and we want you to know how good barbecue
cooks prepare consistently good products.

LESSON NUMBER 6 - "When do I turn the meat?" - is a favorite

question received by us. It usually varies depending upon what is being
cooked and how hot the fire is. Our "catch all" answer is you turn the
meat after the meat begins to turn color [usually browning occurs] and
after the meat is released from the cooking grates [i.e. when it does not
stick to the surface any longer]. Turning frequently does not hurt or harm
the meat, however we try to obtain a good cooking on each side before
turning it over.

LESSON NUMBER 7 - "When is the sucker done?" - Simple

again . . . . it is a matter of relationships of temperature, heat and time.
To get a handle on the internal meat temperatures and doneness, we
strongly suggest visiting the Barbecue'n's Cooking Temperatures. We'll
discuss "doneness" in more detail later on.

The common denominator to great outdoor cooking is to cook the food the
same way every time. In order to obtain this consistency, we strongly
recommend using a bi-therm instant read thermometer. These
thermometers, when inserted into the meat, will determine the meat's
internal temperature. No guess work, no under cooked chicken which can
be dangerous to eat. As you can see from the
thermometer to the left, they have a narrow probe that
is inserted into the meat and after 10 to 15 seconds,
can tell how far along the meat is done. ONLY in this
manner will you really know if the meat is cooked to
the desired doneness. One of these thermometers
costs about $10 to $12 and will save hundreds of
dollars in meat which might otherwise be ruined on the grill or in the pit.

One additional tip thrown in here dealing with when the meat is
done . . . . always take the meat off just before the meat reaches it's
doneness because it will continue to cook for several minutes after being
removed from the grill and while the places are being taken at the table.

And for those of you who would like to estimate the doneness of the meat
[with less consistency], we have another slight of hand trick for your use.
 Try pushing against the meat with a fork or spatula and check it's
elasticity.

If the meat is very elastic and soft, the meat is probably between raw and
rare. Next, if the meat is somewhat firm but maybe described as having a
spring to its feel, it is probably equal to a medium doneness. Following
this, if the meat is very firm yet still has some movement to it, the meat
is medium-well to well done and needs to be removed from the grill
before death and disaster take over. Finally, if the meat does not move
and is rock hard firm, call in the mortician, it is dead. Although we must
admit, some folks like 'em that way . . . . .

With us so far? . . . . . . . GREAT, then let's move on . . . . . .

• Wood & Charcoal Grilling

• Gas Grilling
• Barbecuing
• Back to the Beginner's Page

Now we are into the section is where "Type B" folks, who like to congregate for
a much longer time, leisurely visit with friends and neighbors around the pit
while sipping their favorite beverages and exchanging lies which wouldn't be
remembered in the morning . . . . . Does the relaxing, talking and partaking of
refreshments lead to barbecuing . . . . . or does barbecuing lead to the relaxing,
talking and partaking of refreshments? Doesn't matter, it all adds up to some
real enjoyable times.

Ah yes, the fine art of barbecuing. That time when the world slows down, grass
quits growing and the kids are somewhere else enjoying themselves. A time
when neighbors come over and old fashion talking is reinvented.

I guess we could continue to linger, but if we did, barbecuing would not get
started and that would be a real shame. So here we go . . . . . .

There are probably as many different types of barbecue pits out there as there
are inventive minds. Buried luau pits, deep hole pits, cinder block pits, brick pits,
offset barbecue pits and covered grills are only a few. Let it suffice to say that
there are various types of equipment that may be used, but the CONSTANT in
barbecuing is slow cooking with wood coals/charcoal at 210 to 225 degree
temperatures for longer periods of time. "Longer periods of time" are generally 6
to 24 hours of cooking time depending upon the food being prepared.

The three most common pits used for barbecuing are steel barbecue pits,
[sometimes referred to as "offset smokers"], brick pits and barrel pits. Briefly,
the offset smoker utilizes a horizontal steel cylinder with a chimney on one end
and a fire box on the other. Heat is generated in a separate area - away from
the food and is evenly delivered to the food and allowed to leave at the other
end via the chimney. This is slow cooking at its finest. These pits generally cost
from $250 to $900 with the average being $500 to $600 for a good quality pit.
They can also be expected to last 20 years or more with proper care and
maintenance.

Brick pits work similarly. Heat is placed at one end and the meat is at the other.
The chimney is at the end opposite the heat source. Brick pits, while pretty,
quite often are built in the wrong place and require much larger amounts of fuel
[charcoal] to keep at the proper temperature. They ARE pretty, however! These
pits generally cost from $1500 to $??? - depending upon size and your talents. If
you do the work yourself, ANDWE DO CALL IT WORK, the costs can be more
reasonable. On the other hand if you want someone else to do the work, dig
down deep in the 'ole wallet and be ready to pay the piper. Depending upon the
quality of construction, they can expected to last 10 to 20 years plus, again with
proper care and maintenance. An additional concern we have with brick is that
they will crack and break and become less attractive.

barrel pits are a "staple" of the back yard barbecuer. You have all seen them
before. They are the typical 55 gallon drum, usually horizontal and hinged on the
side for easy access. Folks have been using this method probably longer than
any other. The only thing that has changed in recent years is that most are now
constructed out of new materials and not old used chemical barrels that could be
hazardous to one's health!

We are going to add one additional type of pit because one, they can be adapted
to perform as barbecue pits and two they are priced where most folks can utilize
them. What we are talking about is the "covered grill" being adapted as
barbecue pits. All that is really required is to insure the heat is not directly under
the meat and the temperature is maintained for the length of the cooking. The
way we do this is to place bricks or other non-burnable substance below the
grates to keep the heat from becoming in direct contact to the meat.

Lighting the Charcoal, Obtaining Coals and Getting Started are just about the
same as with grilling, with one exception. Take the necessary time to get the
heat stabilized at 210 to 225 degrees. This is the range were the cooking will be
done. It make take a few times before mastering the task, but rest assured
proficiency will prevail.

When the temperature has been stabilized, it is time to put the meat in the
cooking chamber. Generally, the preferred location for the meat is in the center
of the away from the heat. What that means is to place the meat in the center of
the cooking chamber of the smokers and the opposite end from the heat source
in the brick, barrel and covered grills pits.

Remember, when barbecuing, we are seeking a sustained cooking time for

thicker portions of meat. In order to accomplish this, we need to insure several
things are accomplished on regular basis. First, we need to keep the heat at the
preferred temperature of 210 to 225 degrees in the area of the meat. Secondly,
we need to baste the meat occasionally to keep it moist and keep it from
becoming overly bitter with too much smoke. And thirdly, we need to have
plenty of our favorite beverages nearby in order that we can perform the first
two tasks efficiently.

Maintaining the proper temperature involves adding additional charcoal or wood

coals [very, very little raw wood may be added for more flavor] to the existing
heat. If the fire becomes cooler, then add additional fuel. If it become too hot ---
> AND THIS IS IMPORTANT <--- close the AIR vent to the fire. NEVER close
the EXHAUST vent or chimney cover! If you do it wrong, it will cause the meat
to become more bitter and sooty than desirable. Repeat, always adjust the
temperature with the intake air vents.

Basting meat requires periodic applying non-burning [not the same as non-
flammable] liquids to the surface of the meat to keep it moist and flavorful. This
basting sauce is frequently called a "mop" because it is moped on the meat
every 15 to 30 minutes. What this mop can look like would be a solution of fresh
liquids such as beer, vinegar, chicken stock, lemon juice and others mixed with
favorite spices and vegetables such as chopped onions, garlic, carrots along with
pepper, salt, paprika, worcestershire sauce, butter, canola, thyme, basil or other
ingredients to taste.

Pay special attention that we did not include any products which contained
tomatoes or sugar. Both of these have low burn temperatures and as such, will
burn on the meat and taste burned. Not a real pleasant thought! So, don't use
them!

OK, now we have the heat constant and we know how to keep the meat moist
and flavorful . . . . what are we going to cook? Some of the ideal selections for
beginning would be whole chickens, baby back ribs, sausage, cornish hens and
perhaps even a small brisket! Each one, we will discuss briefly.

The one "tool" which is necessary for barbecuing is a bi-therm instant read meat
thermometer. I repeat, it is a must tool. The temperature of the fire and
outdoors varies so much that the only way to insure when the meat is done is
checking the internal temperature of the meat - - - it never lies! They cost about
$10 to $15 and will insure you don't go to the doctors office experiencing
gastrointestinal problems or to the dentist with broken teeth! Get one, it will
save its weight in bad food many times over!

ADD HERE THE DIFFERENT WAYS TO BARBECUE SOME OF THE BASICS.

Now, get to cookin' . . . . . . .

Basic Outdoor Cooking Lessons - Go here first!

Back to the Beginner's Page

Gas Grilling

Wood & Charcoal Grilling