The Outdoor Cooking Channel, originated and spearheaded by Kevin Bevington was released into beta earlier this week. The young Internet based Channel sports shows from 7 providers and will be adding as many as 3 more before the , originated and spearheaded by Kevin Bevington was released into beta earlier this week. The young Internet based Channel sports shows from 7 providers and will be adding as many as 3 more before theend of the month, but they are still looking for more. This project has been a long time coming, and looks to cater to all Outdoor Cooking. You can visit the site by going to www.outdoorcookingchannel.com
There has been a sale going on at the HomeBBQ.com Online Store. You can still take advantage of this sale for 2 is hgh a steroid more somatroph hgh days, 15% off. At checkout use the coupon code “april” without the quotes. Click here to visit the online store.
Cooking barbecue, or grilling has become a year round activity, according to HPBA more than 56% of Americans say they are cooking outdoors year round. So it’s important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing food borne illness. Use these simple guidelines from the USDA for cooking food safely.
From the Store: Go Home first
When shopping, buy cold food like meat and poultry last, just before your ready to checkout. Separate meat and poultry from other food in your shopping cart. To prevent cross-contamination (this can happen when raw meat or poultry juices drip on other food), put packages of raw meat and poultry into plastic bags.
Load meat and poultry into the coolest part of your vehicle, and take your groceries straight home. If your drive is more than 30-minutes away, bring a cooler with ice and place perishable food in it for the trip.
By Kevin Bevington
When learning to cook barbecue, the one thing that everyone seems to learn quickly is to use wood, such as wood chips or wood chunks, or wood pellets, to give your barbecue a smoky flavor. What is not learned quickly enough is how much to use and most use too much, creating an over smoked, bitter piece of meat that is not very pleasant to eat.
Wood flavoring has to be considered similarly to a spice.
If you put salt on something, you are careful to add small amounts and taste, until you come up with just the right amount. The same thing applies to smoke flavor, start with a small amount of wood chips, or a wood chunk, and work your way up. You will find out real quick that people have much different opinions to yours, on how much smoke flavor should be there, so starting with a small amount is the best advice to give.
And by the way,by using the coupon code “april” (without quotes) at checkout, you can get 15% off at the HomeBBQ.com online Store (www.bbqstore.co), until the end of April.
HomeBBQ.com Fresh Ham Recipe
7 to 10lb Fresh Ham (shank portion, if whole ham increase the amount of brine by 50%, and go to max brine time)
Extra Virgin Olive Oil
HomeBBQ.com World famous Rib Rub
8 quarts water
2 cups course kosher salt
1 cup dark brown sugar
1/2 cup HomeBBQ.com World Famous Rib Rub
Easiest way to prepare the brine is to heat the water, dissolve ingredients
and cool the brine before using it.
1 cup honey
1 cup brown sugar, packed
1/4 cup cider vinegar
1 teaspoon cinnamon
1- 1/2 tablespoons Rib Rub
(mix until rib rub and brown sugar is dissolved)
This is a quick brine method.
The day before, score all sides of the ham, and place it into
the (cooled or cold) brine, submerged for min 4 and max 12 hours.
I find a 5 gallon bucket works best for this, you can then place
the bucket into a can cooler and surround the bucket with ice.
Remove the ham from the brine, and rinse thoroughly, and pat dry.
Coat ham thoroughly with extra virgin olive oil, then a liberal coat
of HomeBBQ.com World Famous Rub.
Heat smoker to 250 to 275 degrees, place the ham in the smoker, and cook to an internal
temp of 160 degrees. About 15 minutes before pulling from the smoker, coat
Let sit for a minimum of 10 minutes, slice and serve.
By Kevin Bevington
This is probably the single biggest obstacle to many beginner bbq’rs, in fact the unfortunate thing is many start out with the cheapest smoker they can buy, and don’t understand that they have just purchased a cheap piece of equipment, loaded with design flaws. However, they are fairly easy to overcome if you understand the basics to controlling heat.
First, heat is produced by fire, whether it is wood, charcoal, or gas (we will talk about electric in a minute). A fire needs air to stay lit, right? Most of us somewhere in life have attempted the experiment of putting a candle in a jar, and watched it go out, as soon as it ran out of air. The same applies to a smoker. We can now control the size of the fire, with the amount of air. Increase the amount of air, and you can increase the intensity of the fire (assuming you have enough fuel). Decrease the amount of air, and you reduce the intensity of the fire.
Second, you need to have somewhere for the smoke, and heated air to go. If you put an air tube in the jar with the candle, pushing air in, the candle would still eventually go out, suffocating from it’s own smoke. The same applies to a smoker, you need an escape (or vent) for the smoke and heated air.
Get a Hole in One, Win Steak!
Actually make that 4 steaks, and make that filet’s, and you have the new promotion for the month of August, from Omaha Steaks! That’s right. Get a hole in one, of at least 150 yards or more, and you win a box of 4 6oz Filet’s from Omaha Steaks.
But, you don’t have to get a hole in one to win, they are giving other ways to win steaks as well. Including their Hole In One Trivia contest, and their Foursquare- Check-In On the Green Giveaway.
Click the get more information below link to go their Facebook Page to get more information on this fantastic promotion.
As smokers and grills literally get the cobwebs cleaned out, and with others, it seems to becoming a weekend ritual, except there is an extra day. There are a few things we need to keep in mind, first what this holiday is all about.
Let’s take some time think about those who gave their life so we can enjoy a weekend like this.
Next, let’s talk about grill/smoker safety, there will be literally thousands of out of control, on fire grills/smokers today, mainly because they are not kept clean.
A great idea is to line the bottom of the smoker with aluminum foil, and after each cook, just remove and throw away. Those using a gas grill, and using ceramic briquets, if you use that grill frequently it is a great idea to change those out every couple of months, for those not so frequently once or twice a year.
Most of all, enjoy the time off, enjoy the day..
We will be featuring, Grilled Soft Shell Blue Crab with some real nice Tarter Sauce made with a sweet Jalapeno Relish.
Fresh Salmon cooked a-la HomeBBQ.com style on a plank, a Zuchini Medley, along with grilled corn on the cob.
I believe as of this minute, there a couple of Seats left, class starts at 7:00pm!
All Grills and More
71 Geneva Drive Oviedo,, FL 32765 – (407) 366-7301
My guests will not be here for a few hours but on todays menu will be as follows;
St Louis Spares, and there is only one way to cook those, and tht is with HomeBBQ.com World Famous Rib Rub! They are already on the cooker. Next we will be cooing wings, brine is ready to go, and we will be making them with 3 different rubs today. For the sides, its Baked beans, and potatoes, both our cooking class classic recipes.
Clara is getting in the act as well, she is cooking her classic Bannana Cake, and there are many who have tasted that and know what that is all about. I know we can’t be the only one cooking today
I actually don’t really care who wins, since the Dolphins didn’t even make the playoffs, so I want to say good luck to both the colts and the Saints, may the best team win!