Barbecue articles
and notes
This section is for the posting of various
articles of general interest to the barbecue
community.
Select a topic from the menu to the right or the
list below --
2004 Events Schedule
Lee and Jeff cook at the Ramada Express
Winter Q-Fest scheduled for Feb 6-8 2004
Meet the CBBQA board
Last Board Meeting Minutes
President's message
Operation BBQ For
Our Troops
The science of taste
Del King shares how Texans do beef ribs
CBBQA Team of the Year Awards
An Ode to Smoke by Billy Maynard
Paul Kirk's championship chicken barbecue
Food safety for barbecue
Frank Boyer and the hog picnic
Boss Hawg's Elizabeth explains catering
Meet CBBQA Competition BBQ Teams
Tanith Tyrr's Kobe Beef FAQ
Kobe Beef -- what makes it special?
A mystery solved: the authentic Delmonico steak?
Bill Wight's large collection of barbecue and
grilling recipes - download them here
Like Salsa? Bill Wight shares some of his
salsa-making know-how.
Not so low and slow barbecue cooking by Carl Kaun
Todd Eves feeds the Monster Garage crew
Scott Barentsen tells about grilling with wood
CBBQA by-laws posted
The four majors and Grand Slam of barbecue
Visit the Grillmaster's Corner -- Grilled Lamb Chops
and Apricot Glazed Pork Kabobs
Is it possible? The perfect grilled steak?
Carl Kaun
reports on Estonian Barbecue at the World BBQ
Contest
FUN STUFF
more>>
Barbecue definitions
What's in a name? Barbecue novices
should understand and use the correct words when
discussing barbecuing and other cooking methods and
equipment.
Cooking methods can be classified by
the temperature of the heat and whether it is wet or
dry. Examples of wet cooking include simmering,
boiling and steaming. The following words are used
to describe dry cooking, from hottest to coolest.
Broiling means a method of cooking
with dry heat at a temperature exceeding 700F.
Grilling means cooking over a
charcoal or wood fire. Note that a grill actually
means the metal grate.
Roasting means a method of cooking
with dry heat at a temperature between 300F and
450F.
Barbecuing means a method of cooking
with the dry heat of a wood fire at a temperature
between 180F and 250F.
Hot smoking means a method of
cooking with dry hot smoke at a temperature between
170F and 212F.
Cold smoking means a method of
cooking cured food with dry smoke at a temperature
between 70F and 90F.
Read the report on the use of wood and charcoal
-- is there a difference?
Barbecue cooks should know the source and various
types of molasses, so commonly used in barbecue and
in many products.
These pages will provide the barbecue restaurants
and joints throughout Southern California, together
with our members' ratings.
Please send us your reviews - good or bad - and
we'll share them with others.
INTERESTING STUFF
Crème fraîche -- a French 'sour cream'
All you ever wanted to know about salt
Myth: Prime Rib means Prime-Grade
The four majors and Grand Slam of barbecue
Trichinosis all but eliminated in pork |