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  • bbq

    • 1.

      Trimming Spareribs St Louis Style

      by Bill Anderson - 2006-12-22
      This is how I cut spareribs St. Louis style. This cut involves removing the skirt meat on the back side (bone side) of the slab and also cutting off the brisket or what is also known as rib tips. Ev...
    • 2.

      Brisket Smoked Competition Style

      by Bill Anderson - 2006-12-22
      A brisket can be marinated for several days, but in competitions we only have about a half of a day to marinate. Marinating doesn't penetrate very deeply in a thick piece of meat, so we inject the ma...
    • 3.

      Plan A Party Around the BBQ

      by Gail Leino - 2006-12-27
      Throwing a BBQ theme party opens a lot of fun and exciting options for an adult party. When one thinks of BBQ they often think of ribs or chicken, straight from the grill, dripping with savory sauce ...
    • 4.

      How to Choose A BBQ Grill and BBQ Smoker

      by Brian Pearcy - 2007-01-03
      To start we must first dispense with some basic concepts. Barbecue refers to low and slow cooking (think pulled pork, beef brisket, tender and juicy pork ribs). Grilling refers to hot and fast cooking...
    • 5.

      Barbecue How tos and Two BBQ Recipes

      by David Slone - 2007-01-31
      Before putting the meat on the barbecue it is a good idea to set it out of the refrigerator for about an hour to let it warm up. This will make the meat cook quicker and it will be juicier. Food s...
    • 6.

      Barbecue How to's and Two BBQ Recipes

      by David Slone - 2007-01-30
      Barbecuing is a widespread and honored tradition. Three out of four american families own a barbecue grill and use it, on average, four to five times per month. What better way is there to have fun...
    • 7.

      What Makes The Texas Style Barbecue So Special?

      by Chris McCarthy - 2007-02-17
      Luscious', 'yummy', 'delicious', people just fall short of praises when speaking of Texas style barbecue. In fact, each time I put a tender slice of Texas style barbecue into my mouth, the juicy and...
    • 8.

      Tips For Cooking Texas Style Brisket

      by Chris McCarthy - 2007-02-17
      Every cuisine type has its own saga and so has the Texas style brisket. Actually, brisket was considered a worthless, useless cut of meat until two German brothers (who were butcher-cum-cooks) cooked ...
    • 9.

      Tips for Hosting a True Texan BBQ Party

      by Chris McCarthy - 2007-02-17
      As the saying goes 'Everything is big in Texas', the Texan BBQ Party is no exception. You do not have to go to Texas. Stay where you are and we offer you swashing ideas for a Texan BBQ Party.Set the b...
    • 10.

      Hot Barbecue Sauce - My Top Ten List

      by Chris McCarthy - 2007-02-17
      Barbecues have always tasted good and now that they have generous sprinklings of the highly seasoned barbecue sauces to spice them up, they taste all the better. Traditionally barbeque sauces have bee...