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HomeBBQ.com Backyard BBQ and Grilling Classes Start Tonight!

January 14, 2009 by · Leave a Comment 

All About Grills - Oviedo, FL Oviedo, FL – 5 Time FBA Team of the Year Champion, and the 2008 FBA Triple Crown Champion, Kevin Bevington, of HomeBBQ.com begins his first in a series of Backyard Barbecue and Grilling classes at All About Grills in Oviedo, FL, tonight at 6:30pm.

The first class will be “Basics on the Grill”, in this class he will cover easy to prepare dishes on the grill, including a side dishes and desert.

Every wednesday will be a class which includes recipes from the DVD’s from HomeBBQ.com, “Grilling with HomeBBQ.com” and “Backyard Barbecue with HomeBBQ.com”. Class details are below;

January 14th 6:30 pm       Basics on the grill

January 21st    6:30 pm     Classic Steak House

January 28th   6:30 pm     Beef on the Grill

February 4th    6:30 pm     Seafood on the Grill

February 18th    6:30 pm   All About Ribs

February 25th    6:30 pm  Barbeque Beef

March 4th    6:30 pm – Seafood

March 11th    6:30 pm – All About Pork

March 18th    6:30 pm – All About Chicken

Early Bird Registration – $45 per person, or $75 per couple

For more Information, Contact All About Grills at the contact info below;

 

All About Grills Oviedo
71 Geneva Drive
Oviedo, FL 32765
407-366-7301
 

Is My Barbecue Ready Yet? Cooking Beef Brisket

July 25, 2008 by · Leave a Comment 

brisketBy Kevin Bevington
Now that we have our rub, the right equipment, and we are able to control a consistent temperature, we are ready to attempt the toughest meat to cook, Beef Brisket. Lets first discuss how to select the meat you are about to cook. Beef Brisket can typically be sold in 3 different size cuts.

First, is the whole packer cut, this whole cut includes the 2 very distinctly different muscles that make up the entire cut, you have the flat which would be considered the flat long piece of meat, the point, which includes the nose end, and the meat layer underneath the flat, which is separated by a layer of fat which is also known as a deckle layer. The whole packer cut is the most desirable cut to cook in your smoker, the main reason being, the tremendous amount of fat that can be left on this cut to give it plenty of moisture to draw from while cooking.

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