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How to ...

How To Cook A Tender Juicy Steak

You invest a lot of time and money into the steaks for a special occasion and when dinner time comes, they are tough. What happened? How can you cook steaks as tender as your favorite restaurant?

The first step to cooking a good steak is to choose the right grade of steak. The top quality beef is graded USDA Prime and commands top prices. USDA Prime grade meats are sold to the restaurant industry and specialty markets and are not as likely to be found at your local grocery chain. The next grade of beef is USDA Choice. USDA Choice is tender, flavorful and only slightly lower in quality than USDA Prime. The meat is well marbled with fat and will be tender and juicy when properly prepared. USDA Choice makes up about 70% of all graded beef and is readily available in your supermarket. USDA Good graded beef is an acceptable grade of beef that has only minimal marbling of fat. It is leaner, but may not be as tender as USDA Prime or Choice.

Next, look at the color and texture of the meat. A good steak should be firm to the touch, moist, and bright in color. It should be well marbled with thin streaks of white fat throughout and a thin crust of steak on the outside. In our fat conscious society, we tend to look for lean cuts of meat, but the thin streaks of white fat marbled throughout the meat are the key to a tender juicy steak.

The most tender and juicy steaks come from the sirloin, the short loin, and the rib. These steaks include the sirloin steaks, porterhouse steaks, t-bone steaks, rib steaks, delmonico steaks, and the filet mignons. Steaks containing bone will weigh more than those without, but the bone adds flavor to the steak.

Aging is a desirable process that intensifies the flavors and makes the meat more tender. Aged steaks are more expensive and usually only found in high end supermarkets and specialty markets. An aged steak is recognizable by its darker color.

Once you have purchased your steak, you can further increase the tenderness and juiciness by marinating it. Try a marinade made of ½ cup each good wine and olive oil mixed 2 Tablespoons of lemon juice or herb vinegar. Add any seasonings that you like such as garlic, freshly ground pepper, onion, or herbs. Place the steak in a ziplock bag, pour in enough marinade to just cover it, and refrigerate overnight. Marinating a steak like this will add flavor and tenderness. If you routinely store steak in the freezer before cooking, try pouring the marinade over the steak before freezing. The steak will marinate when thawing and be ready to cook.

There are meat tenderizers available to sprinkle onto your steak, and they certainly do tenderize the meat; however, meat tenderizers can sometimes over tenderize the meat, changing the texture of the meat into mush. If you should choose to go this route, do it carefully.

When ready to cook, slash through the outside fat layer on the steak in a few places to prevent curling, but do not cut into the meat. The more tender steak cuts can be broiled, grilled, or pan fried. Less tender cuts should be pan fried or slow braised. Steak should never be cooked in liquid. When pan broiling, use a very heavy skillet such as an iron skillet or griddle and heat the pan before adding the meat. The heavy metal will hold the heat for proper heat distribution and not cool down when the steak is added. A hot pan will quickly sear the outside, trapping the moisture inside.

When cooking, try to turn the steak only once. Cook the meat until browned on one side and half done, then turn and finish the other side. Turning too often will stew the meat rather than searing it and produce a less juicy steak. When the steak is done, remove from the pan and allow to rest for a few minutes before serving.

While the meat rests you can make a sauce with the pan drippings if desired. Use your favorite sauce, or fry mushrooms and onions in the pan. When nearly done, add a tablespoon each of butter and flour and cook until lightly browned. Add a splash of wine and loosen any bits that may be stuck to the bottom of the pan. Allow to cook until thick, taste and adjust seasonings, and serve over the steak. Enjoy!

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Barbeque

Barbecue Party Tips For A Truly Amazing Event

Barbecue party tips can help a host put together an extraordinary event for family and friends. Eating outdoors is a favorite pastime enjoyed by everyone and planning the event can help make it more memorable and stress-free for the host. Big or small, a barbecue party requires an adequate amount of planning and preparation to ensure that everything is laid out properly.

It is advisable to plan the event around a theme in order to create a focal point for the barbecue party. This way, all aspects of the party such as the food, games and decorations can be fashioned around a central theme. Favorite themes for barbecue parties include a Hawaiian motif, nostalgic seventies get-together, or, if you are near the sea, opt for a beach bbq party!

Planning the menu is perhaps the most important part of any get-together especially for a barbecue party as most guests will be looking forward to an array of lip-smacking roasted meats dripping in bbq sauce.

Barbecue on the Beach Anyone?

Ah, what can be better than a great barbecue on the beach? The beach is definitely one of the best locations to have a barbecue. After all, the nature of grilling and barbecuing as a cooking technique is that it’s fun, exciting and very rewarding. Similarly, the beach pretty much exudes the same atmosphere. There are a lot of fun and exciting activities to do at the beach. It’s a place where people can be themselves in their ‘bare essentials’ and the relaxation factor is definitely rewarding. Putting these two wonderful concepts together, a barbecue on the beach is pretty much a recipe for a great time!

But before you pack your stuff, gear up your grill and hit the sand for one hell of a barbecue on the beach party, bear in mind that there are various safety procedures and other rules governing beach areas so it would be best to consult authorities and secure the proper permissions before you even think about organizing a beach barbecue party.

Assuming you’ve done that and you’ve already picked a nice spot, next would be preparing for your barbecue on the beach. There are various grill types that you may use for barbecuing on the beach – you have the wood or charcoal grill, gas grill or you may also use a campfire tripod. Be sure to station your grill in a stable spot, away from any flammable material and safe from people possibly bumping into it.

Bring your marinated meat, poultry or seafood in a cooler and take them out only when you’re ready to start barbecuing to avoid spoilage. Further, the last seasoning you would want on your barbecue on the beach is sand right? So keep them covered!

And of course, don’t forget to pack those barbecue sauces and hot sauces to spice up your barbecue dishes. If you’re looking for something insanely different to give your barbecue that extra punch, visit www.InsaneChicken.com for their wide array of barbecue sauces, marinades and dry rubs. Treat yourself and your friends’ taste buds to their line of extremely hot products; they would definitely go well with a good beer. Now that’s what I call one unforgettable barbecue on the beach party!

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Winter cooking

One Dozen Warm and Cozy Winter Treats

There is nothing more enjoyable in the winter than sitting around the fire and enjoying cozy winter treats. Here are some wonderful treats you can enjoy sitting by the fire with the ones that you love.

  1. Peppermint punch: Peppermint ice cream, ginger ale, and Baily’s mixed together with a peppermint stick. Add a little whip cream to the top for an extra treat.
  2. Hot chocolate a la The Polar Express: Heavy cream, sweetened condensed milk, bittersweet chocolate chips, milk, and vanilla. Stir everything together over low heat until chocolate is melted and fully incorporated with the other ingredients.
  3. Apple pie: You don’t even need a recipe for this. Really any apple pie will do. Heat it in the microwave and you have one warm delicious winter treat.
  4. Cinnamon buns: Warm ooey gooey cinnamon buns. Not exactly bathing suit ready, but a great winter treat nonetheless.
  5. Baked oatmeal bars: Get your morning oatmeal in a handy little bar. Add your favorite sweet treats (dried figs, raisins, chocolate chips) to make it a sweet treat.
  6. Apple crisp: Apples make perfect sweet treats. They taste great warm and a nice crunchy apple crisp is the perfect winter soul-soothing treat.
  7. Brownies: It doesn’t matter how you make them as long as you eat them right out of the pan. Because a warm fresh brownie is the ultimate warm and cozy winter treat.
  8. Banana bread: This isn’t too difficult to make. Some nice ripe bananas mashed up with flour, some sugar, butter, egg, vanilla, baking soda, and salt. It tastes great warm with some butter (or peanut butter) and a cup of tea.
  9. Hot apple cider: Take it up a notch by adding some hot buttered rum and a cinnamon stick. Sure to keep you warm on those cold winter nights. Or just top your hot apple cider with a hint of caramel.
  10. Eggnog: You can’t go wrong in the winter with a little eggnog. For a classic holiday treat, try eggnog with rum and almond. A virgin drink that tastes great is a cider nog. Apple cider, an egg, and some sugar make this a great sweet treat for the winter.
  11. Mug cakes: Use your coffee mug for more than just coffee. Take your favorite cake and bake it in your coffee mug for a quick treat. And since it’s a single serving you don’t have to feel like you need to eat the whole cake. You can satisfy your sweet tooth by whipping up this one simple single-serve cake.
  12. Hot vanilla: Instead of hot chocolate, try hot vanilla. Some milk, sugar, and vanilla extract make tasty hot vanilla. Heat the milk and sugar in the microwave and then add the vanilla. Top it with a dollop of whipping cream, chocolate syrup, and a dash of cinnamon. Are you feeling warm yet?

With winter right around the corner, you will want to make sure to stock up on all of the things you’re going to need to stay warm and cozy. Just don’t forget the booze and the chocolate. With those things, you are sure to find a recipe that will keep you warm, cozy, and very happy this winter.

What are your favorite winter treats?

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How to ...

How to Clean and Fillet Fish

Fish is one of the most wholesome foods that man can eat. In fact, people have been eating fish throughout human history. These days, many cooks yearn to add fish to their repertoire, but the whole process of cleaning and filleting fresh fish is a little scary to them. The process of cleaning and filleting fresh fish is relatively simple once the steps are understood.

 To begin, you must clean your fresh fish properly in order to maintain it's quality during the remaining steps of processing.  First, use a knife or fish scaling tool to remove all of the scales.  Removing the scales early on is a key to easy fish cleaning.  Next, remove the fish head by cutting just behind the first set of fins.  Now, insert your sharp knife into the area where you just removed the head and make a slit in the belly of the fish.  You will want to slit the fish belly all the way down to the vent next to the tail.  This should open up the cavity of the fish and you can pull or cut away any viscera or organs from inside the fish. The next step is to cut away any additional fins that the fish may have.  Do this by cutting into the fish in a circular motion around the fins and remove them.  Finally, rinse the fish body and cavity under cold, running water.  Now that the fish has been properly cleaned, you can move on to filleting.

 Begin the fish filleting process by laying the fish on one side and inserting your knife into the fish body almost to the backbone.  Guide your knife along the backbone, exposing the fillet as you cut.  You will have to lift and separate the flesh from the bone as you cut.  Next, repeat this process for the other side.  Once you have created the two fish fillets, place them skin side down and cut through the flesh next to the tail.  Do not cut through the skin next to the tail, as you will hold onto this skin as you separate the skin from the flesh.  Insert your fillet knife between the flesh and the skin and use a back and forth motion to separate the two.  Rinse the fillets with cold water and be sure to dry them before storing or using.

 These simple and easy steps are all that it takes to make the most out of fresh fish.  With these steps in mind you can prepare fresh fish for any meal.
Categories
Winter cooking

How to Cook with a Wood Burning Stove

Not too long ago stoves were people’s fireplace. Now they have become more of a lovely thing to sit around for a romantic evening or just to relax. However, you can still put your fireplace or wood burning stove to use for more than just heating your home and providing ambiance. It’s still a great way to cook. It’s useful to have should you lose power during a winter storm as well. So here are some tips for using your wood burning stove or fireplace for winter cooking.

What You Need to Cook on a Wood Burning Stove/Fireplace

You will want to make sure you have the right utensils to cook on a wood burning stove or fireplace. The stuff you normally use in your kitchen might not be good enough. You’ll want things with long handles. Try some of these basic implements:

• Roasting fork
• Corn popper or chestnut roaster – has a wire basket you use to hold what you’re cooking over the coals
• Pie irons for grilling sandwiches
• Dutch oven – go for a cast iron one as it distributes the heat better. This will hang over the fire and cook
• Cast iron trivet – to help regulate the amount of heat your Dutch oven gets
• Aluminum foil
• Tongs
• A fireplace shovel
• Pot holders

These are all very helpful tools when you want to cook on your wood burning stove or fireplace this winter.

Judging the Fire for Cooking

Knowing when the fire is ready might seem quite simple, but it’s not really like cooking on your charcoal grill outside. You will need a fire that has been burning for about 30–45 minutes.

A fire in its first stages is really very unpredictable in temperature. With all the leaping flames and embers burning it is not the best fire for cooking by. It will either burn your food or leave parts uncooked.

Once those flames die down and you have a nice bed of coals, you have the perfect temperature for cooking with on your wood burning stove or fireplace.

Now you can rake and distribute the coals to make for a nice cooking surface. Placing a few coals on the lid of your Dutch oven will make things cook faster. Get at it from all directions. Remember, you must keep adding fuel to the fire to keep it burning hot.

Cooking Inside the Box of the Wood Burning Stove

You can bake white potatoes, sweet potatoes, onions, and apples inside your wood burning stove. Just double wrap them in aluminum foil and lay the box right on the coals. Pile some coals on top and close the box. Allow to cook for half an hour and then turn over. If one area of your box is hotter than another then move things around to give them a chance to use all of that heat.

Cooking on the Stove of a Wood Burning Stove

This is where the Dutch oven comes into use. You can use the stove of your wood-burning stove as a slow cooker. It’s great for making stews, soups, casseroles, and roasts. Place all of your ingredients in the Dutch oven and place on the stove uncovered. Allow it to come to a boil and then place the trivet on the stove and move the Dutch oven on top of the trivet. Put the lid on top and cook soups and stews all day.

A roast will be done in about 3-4 hours. Just check every hour or so that nothing is sticking and the fire is hot. Should the fire die down, just build it back up again. If the food cools, then take it off the trivet and allow to heat up directly on the stove (uncovered) as you did originally. Once heated, put it back on the trivet.

This is how you can use your wood-burning stove and fireplace to cook – killing two birds with one stone by heating your home and cooking a meal at the same time. What’s your favorite meal cooked on a wood-burning stove or fireplace?

Categories
Barbeque

Barbecue. The secrets of the Greek way !

I have taste grilled meats around the world. Before i will guide you to the various technologies (gas barbecues, charcoal barbecues, Mongolian, sauces, recipes ) i will tell you about the Greek way. We Greeks like good food so i will start from the meat. Whatever the technology, the recipe and the sauce, if the meat is from a producer which feeds his animals the traditional way the taste will be superb. Period.

There is no equivalent of a natural rosen meat of beef ,lamp or pork. The taste is magic ! If you come for holidays in Greece you will see in the morning or in the afternoon the old lady with the two or three cows , or goats. These animals will be served in the local taverna. For this meat i am talking about. If we talk about the islands where the goats are drinking sea water and eating the local wild weeds we are talking about a superior quality meat almost presalted.
If you ever go in CRETE taste it, you will remember my words. In case you will visit northern Greece try local Veal stake. You can locate the good food where you will see no foreigners at all.

So lets move around Athens and check the best ones. One of the best barbecue tavern in Athens area is Telis in Evripidou Str.
Telis is the master of pork chops. This is his specialty. If you order for a plate you will notice about four to five pieces above fried potatoes. He is all day open and very economical also. Its a kind of fast pork steak food. It is a must taste since you visit Athens. Another must taste is Thanasis kebab souvlaki in Thision. It is mixed lamp and veal chopped meat over charcoals. You may eat a plate of four of them , with grilled tomatoes, or you might taste the traditional way in a pita. Any way its very difficult to eat only one. If you like hot papers ask them.

One more must eat souvlaki in Athens is LEIBADIA in kANIGOS SQUARE. There you can have the traditional pork souvlaki with all the village bread you can eat. They produce all day long so whenever you will be there you will taste it straight from the charcoals.

All around Greece we like to barbecue on charcoals. The device we choose must be proven in producing our favorite taste. Our meat are premarinated with olive oil, salt, pepper, origanon. During grill we add a little of olive oil-salt-origanon mix in order to produce the tasty smell, which gives this delicious aromatic taste to the meat.
The fire must be strong but not so strong to provoke fires under the meat. For this purpose we have a bottle of vinegar to extinguish it in case of. We add fresh lemon just before we consume them. We don’t take out the fat before we grill our meat because we like the taste of the smoked meat.

One more famous place for barbecue souvlaki is the Corinth bridge. This is the bridge which you enter Peloponnesus. Do not pass the bridge and miss the taste of this souvlaki. Thousands of people stop every day to taste this local delicacy.

Categories
Winter cooking

Warm and Tasty Winter Vegetables

There are many great vegetables we enjoy during the winter months. While the foods we probably most think about during that time are turkey, ham, and desserts, the vegetables really play an important role – both in that holiday meal and for the rest of the winter.

Everyone has their must-have vegetable at the dinner table. Here is a list of all of the warm and tasty winter vegetables you should really be taking advantage of this year when they are in season.

Beets

This is a great vegetable to enjoy all winter long. Fall to spring these are in season. They are sweet, especially when roasted and make a great addition to the salad. So enjoy that garden salad all winter long with some fresh roasted beets on top.

Broccoli

While this is a vegetable enjoyed year-round, the winter months are really the season for broccoli. It tastes its best when harvested in cooler temperatures because it is sweeter and less bitter. Broccoli is great added to casseroles or just steamed as a side dish.

You don’t have to do much to it for this vegetable to taste delicious. And if you get fresh broccoli in the winter when it is sweeter, the kids are more apt to like it. No need to cover in cheese and gravy when you have fresh winter broccoli.

Cabbage

Much like broccoli this is another vegetable that tastes best in the winter. The colder the weather it’s grown in, the sweeter it tastes. There’s a reason corned beef and cabbage is a staple of any St. Patrick’s day celebration. It certainly isn’t because it’s the traditional food of an Irish feast. This is one versatile vegetable, though. Have it raw in salads and slaws, or braised over low heat. Add it to your stir fry for that sweet aspect.

Cauliflower

This vegetable is in the same group as broccoli and cabbage. It’s sold and harvested year round, but tastes its best in the winter. It’s another perfect cold weather crop. This is one you definitely want on the menu, too, because of all the great antioxidants it contains.

So serve a broccoli/cauliflower mix as a side with your next dinner. Add it to your pasta dishes with a little garlic, red pepper, olives, and capers for a quick, healthy, and delicious dish. Add it to a fritter or just steam it. It will taste great with your favorite winter meal.

Kale

Another “cold weather makes it sweet” vegetable. This is a good, hearty cooking green. They do take some extra time to cook, but who minds that in the winter. There are so many nutrients in kale that you’ll want to find a way to get this on your menu.

Simply boiling kale with a little salt for about 20 minutes is one way of cooking it, or make some kale chips out of it. To make chips out of kale, place torn leaves on a pan, cover in some olive oil, sprinkle with a little salt and bake for 20 minutes in a 300 degree oven. You can also sauté or slow simmer kale.

Brussels Sprouts

People either love this vegetable or they hate it. This vegetable grows on a stalk and if you can find it on its stalk still you have hit the gold mine. It will last longer this way. If cooked properly this is one tasty, nutty little vegetable. Overcooking or boiling or steaming them bring out a funky, stinky taste. This is why canned Brussels sprouts are so reviled.

If you do steam them, then reduce the water and watch the cooking time. Roasting them is a great way to use them though and not get that stinky gym sock smell. Just toss them with some oil and salt and pop them in a nice hot oven. Or a quick turn in a hot sauté pan will really keep that nutty flavor. You can even use them raw in salad. Just chop them up real thin and add them to a salad or make a slaw out of it. You might find you love Brussels sprouts after all.

Turnips

This is another one of those vegetables that tend to be hated, but fresh turnips have a sharp but sweet flavor. Make sure you have a fresh one; pick one that feels heavy for its size. You’ll probably enjoy it better that way. It’s a root vegetable that’s great for roasting, mashing, and adding to soups and stews. Look for them in fall and early winter; that’s when they’re at their best. Do you get turnips on your table for Thanksgiving? You probably should.

Winter Squash

This vegetable also comes into season late fall to early winter. There are many different types. Most commonly you have butternut squash, acorn squash, spaghetti squash, and pumpkin. All of these can simply be cooked by roasting them. Heat your oven to 375, cut off any stem and cut your gourd in half lengthwise. Remove the seeds and place what’s left cut side down on a lightly greased cookie sheet. Bake until tender when pierced with a fork (anywhere from 15–45 minutes).

All of these vegetables will be great to have this winter. So try something new – you might find a warm and tasty vegetable you really love this season.

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How to ...

How To Choose The Perfect Bread Maker

Bread makers are extremely popular. The average person can make delicious, homemade bread quite easily with a bread maker. Even with the ease of a bread machine, you must still use caution when adding the ingredients, even if you use a mix. You can make a variety of shapes and sizes of loaf with a bread machine. Many people use a bread machine to simply mix the ingredients then bake the loaf in a traditional oven. Sizes range from one pound to two pounds or more, and you will most likely choose between a square or round loaf pan.

Some bread makers will have a preheat cycle to heat the ingredients before baking. If you want your bread to rise properly, choose a bread maker that does not heat before time to bake the bread. Bread makers will generally have separate settings for different types of bread. There may be settings for wheat or French bread, and you will be able to choose the doneness of the bread such as a light, medium, or dark setting. There will also normally be a regular or rapid bake cycle. It is desirable to have a window in the top or side of the bread machine to allow you to see the progress of your bread while it is baking.

There are a variety of options from which to choose in bread makers, so you may first want to consider how much space you have to store your new machine. Bread makers come in a variety of sizes, so choose one that you can store easily. You should choose the capacity of the bread maker based upon how big your family is and how much bread they eat. You can choose a bread maker with a delay timer which will allow you to place the mix in the bread maker before you leave home each day and the bread will be ready when you return. If you want your bread maker to prepare the dough but not cook it, you will need to find a bread maker with this feature. Choose a bread maker that will alert you when it is time to add additional ingredients such as fruit or nuts. You will also want a “keep warm” feature in case you are gone when the bread is finished. Look for crust control features and special setting for fruits, nuts, cheese, and vegetables.

Study the warranty very carefully to make sure you will be able to get service and replacement parts if necessary. Keep in mind that if your family consumes a small amount of bread now, once you purchase your new bread maker that consumption is likely to increase dramatically. Choose a slightly larger size that you anticipate needing. Remember that the keep warm feature is great, but if you leave the loaf in the bread maker for an extended period of time it may become soggy and flat. A bread maker is a wonderful addition to your home. Nothing compares to the smell of freshly baked bread from your very own kitchen.

Categories
Barbeque

Barbecuing: A Quintessential American Tradition

Next to baseball, nothing says summer like the sizzling sounds, enticing aromas, and mouth-watering flavors of barbecuing. In fact, according to a recent survey commissioned by Hormel Foods and conducted by Harris Interactive®, 90 percent of respondents2 agree that barbecues make them think of summer.

Where does America barbecue? According to the survey, 89 percent prefer to hold family barbecues in their backyards, compared with 3 percent who prefer a public park or picnic area. Barbecues are a great way to bring the family together, entertain friends and family and enjoy the summer nights-right in the backyard!

A few simple tips, courtesy of Hormel Foods, can make your next grill-out even easier:

• Marinating musts: Marinating meat adds flavor and tenderization before cooking. Every marinade should contain an acidic ingredient, such as vinegar or wine; an oil, such as olive or canola; and seasonings, such as herbs and spices. For a no-mess solution, try a pre-marinated variety of Hormel® Always Tender® pork.

• Barbecue in bulk: Got leftovers? No problem. Barbecue meals freeze well, and often become more flavorful when the sauce and spices are reheated at a later date. Once you have fired up the grill, cook as much as your pit can handle since your food will maintain its flavor for future meals. Then thaw, reheat and just add sauce for a delicious leftover treat.

• Fire up a fast-cooking feast: To spend more time with guests instead of the grill, choose a pre-cooked variety of barbecue meat, like Lloyd’s® barbeque fully cooked ribs, which cuts cooking time to less than five minutes. Just heat and eat!

• Deck out your deck: Minimal meal preparation time gives you a chance to focus on the details. To make your barbecue spectacular, set the mood by hanging lanterns around the yard, blending a signature summertime cocktail and presenting the meal on brightly colored plates.

Now that the days are long and school is out, it’s easy to step outside and cook dinner on the grill. A relaxing backyard barbecue dinner will melt the stress of the workday away. Your family will love the meal, and you’ll love the convenience.

Categories
Barbeque

Barbeque Techniques: Two Methods to Consider

When it comes to barbequing, there are two main schools of thought for the techniques that you can use.

The first of these techniques – and the most popular method for those who grill in their back yards – is the style where the food is cooked directly over the source of heat. This way, the food is rapidly cooked on a hot grill suspended directly over the charcoals, the wood, or the gas burners. Rarely is the lid ever closed. Any foods, including the most tender cuts, hamburgers, steaks, kabobs of all kinds, chicken, and even vegetables are quickly seared and cooked to perfection using this technique. If sauces are desired, they can be added before hand, during the cooking process, or even after the food comes off the grill. These choices will all create different and enjoyable tastes and flavors.

The second barbeque cooking technique uses heat indirectly. This is more appropriate when you’re cooking much larger or whole cuts of meat, such as especially thick steaks, roasts, a whole hog, or a pork shoulder. When you’re cooking using this method, the food is cooked away from the actual source of heat. This usually requires a water pan of some kind in order to maintain the moisture level of the food. The temperatures generally sit in around 250ºF. During this cooking method, the lid of the barbeque remains closed most of the time, and the length of the cooking is much longer than in the first method. When you’re using an indirect barbeque cooker, there is usually an additional fire box that allows you to combine charcoal and wooden logs for burning. This allows the heat and the smoke to rise through the cooking chamber where the meat is, so that it is heated perfectly. The rule of thumb of this technique is a low temperature for a long time.

No matter which method you use, it’s important not to cook your meat too quickly. If the internal temperature of your meat rises too quickly as you cook it, the water and the fat within it will be expelled before the collagen is able to melt. This means that your cut will be dry and tough. However, you cannot cook too slowly or you will risk a bacterial contamination. Though there is a fine line for barbequing properly, it’s important to find that line and stick to it.

If you’re already dealing with a cut of meat that is tough, such as a brisket or a pork roast, consider cooking slowly as the collagen adds flavor to the meat. If you buy a less tough, more expensive cut, you can cook at a higher temperature for a shorter period of time. This is why ribs and steaks take such a short time to cook, while pork shoulders or beef brisket can run up to 20 hours.

As a final note, it’s important to have fun while you barbeque! Your pleasure will come through in your cooking as it will leave you motivated, and willing to try new and interesting things.