I think I found this cool infographic in Bon Appetit magazine. It is kind-of interesting in that it shows a lot of the common data about starting, using and controlling a fire for barbecuing. In my experience — and we not only sell grill … Continue reading
Category Archives: barbecue technique
LP Cylinder Tank Attachment Conversion For Inside or Outside Threads
Newer propane cylinders have a thick threading on the outside of the valve for the large plastic hand-wheel (called QCC) of a hose and regulator to attach to the tank. Older tanks did not have the outer threads and although most of the LP tanks with inner threads are gone … Continue reading →
Pitmaster shares barbecue secrets for National BBQ Month – KLTV
It may involve a lot of time to make a great barbecue, but the fun and joy always remains matchless. As Nick Pencis has rightly pointed out, it’s all about being together, and have a fantastic meal together. If people love barbecue so much there is so much of interest … Continue reading →
Chef Big Shake Heats up 2012 Summer Grilling Season – MarketWatch (press release)
The Original Shrimp Burger, a seafood-based alternative to beef burgers launched by Chef Big Shake, is set to hit QVC’s airwaves on Monday, May 21. Says Chef Big Shake (also known as Shawn Davis): “Our Original Shrimp Burgers are the perfect way to. . .make a delicious and healthy addition … Continue reading →
Clean, cook, separate and chill to keep family, friends safe during grilling … – Canada.com
Barbecuing is all fun and games until someone gets food poisoning. So this barbecue season, remember to keep your friends and family safe with these four important points: clean (your hands, cooking surfaces, and everything else), cook (the meat thoroughly), separate (anything that can be cross-contaminated), and chill (food at … Continue reading →
Fire up the barbecue for a big, fat Greek feast – Calgary Herald
the preparation of the same cookie in different countries may be different because of their different cultures.they can have different taste and also the different ways of preparation.but they all can enjoy their evenings with this delicious and mind blowing recepie. with all of the benefits to our culture passed … Continue reading →
Fresh catch: Grilled swordfish with asparagus – msnbc.com
This topic is really concentrated on the preparation of Grilled swordfish with asparagus and balsamic reduction which is a very delicious food. The important items in this recipe is a swordfish and also asparagus. The recipe which is saying that, 41 inch in size of swordfish which is divided into … Continue reading →
All-weather barbecuing: A guide to getting great smokehouse flavor – Las Vegas Review-Journal
If you want to take your barbecue to the next level this season, you need to add unforgettable smokehouse flavor even if you don’t have a smoker. So how do you do it? You select a good cut, use a high-quality rub, and learn how to use your grill or … Continue reading →
BBQ do’s and don’ts to prevent food poisoning – Boston.com
Boston Globe Article about Keeping Barbecues Clean for Great Grilling with tips from the HPBA. Continue reading →
Grill with gusto: Asparagus with vinaigrette, chipotle cheeseburger, honey glaze – Canada.com
The two-zone fire method is a great way to cook a number of items on an outdoor charcoal grill. This method applies both direct and indirect heat to the food items on the grill. In order to achieve the two-zone method, fill an aluminized steel chimney starter and allow the … Continue reading →