Why Your BBQ Thermometer Isn't AccurateMy friends at Thermoworks, sellers of the Thermapen instant read thermometer posted, what I believe is one of the most imformative articles about why you cannot trust that dome thermometer that came with your barbecue. Here's a link to the story. Take their information to heart! |
What To Consider When Buying A New Grill:The sunnier, warmer weather is sure to help kick-up grill sales. Whether you're replacing an old, worn-out model, or want to upgrade to something different, here are some things to keep in mind before you make your next grill investment: |
Turkey Cooking TipsWe are getting a lot of turkey cooking questions as we head towards "Turkey Day 2012". So, here are some basics to keep in mind. For more tips and ideas, listen to the show-Saturdays, 2-3PM Pacific Time on FM News 101.1 KXL and The Radio NW Network.
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Barbecuing beef roastsTypes of Roasts: Choose roasts with a good amount of fat, both on the exterior and interior. Fat adds flavor and moisture to the meat. |
Cool BlueJuly is National Blueberry Month. They're more popular than ever. Here's a way to use up some of your fresh-picked blueberries to make a great summer slow sipper that uses these antioxident rich berries. The Blues Cooler helps you get down! |
The Virgin BahiaFrothy, fruity, and just good n' tasty is what helps make the Virgin Bahia a flavorful cooler for the "dog days" of summer. It's family friendly, so everyone can enjoy it. |
Bourbon-Avacado MikshakeHere's an interesting twist to the "classic" bourbon milkshake! Sounds weird I know. Become an adventurer and try it at least once. Ingredients: 2 small, ripe Haas avocado (approx. 1/2 cup), 3 cups vanilla ice cream, 1 cup coconut water, 4 shots bourbon. Preparation: Put all ingredients into a blender. Blend until smooth. Makes 4 servings. Garnish with a small sprig of mint. |
Bourbon MilkshakeYears ago, when Sandi and I looked for a recipe for this, we couldn't find one. So we made up our own. Here's a delicious shake with a buzz! |
Spiced RoundSpiced Round Brine---John Eggerton, author of Southern Food, includes a very
intriguing recipe for a cured beef round. Right now, the price of round is
fairly reasonable. The round is
the rear leg of the cow. A frequently used muscle, the meat from this area is
lean but tough. This is an adaptation
of recipes used by butchers in the |
Earth & Sea RubFresh salmon abounds in the NW this time of year. Here's a very tasty rub you can use to flavor your fresh-caught fish. It's best used on more robust flavored fish, rather than milder, white fish. Earthiness joins the sea. |
Dinosaur BBQ Red Rub- |
FLAT IRON STEAK With Basalmic Vinegar GlazeThis cut of steak is from the shoulder of a beef animal. The steak encompasses the infraspinatus muscles of beef, and one may see this displayed in some butcher shops and meat markets as a "top blade" roast. Steaks that are cross cut from this muscle are called top blade steaks. |