IPhone app for grilling?
My friend Al Gibes talks about Weber's iPhone app for grillers at the Las Vegas Review Journal: http://bit.ly/8eYRr
Al writes a great tech column--didn't know he was a carnivore, but that will need to be explored on my next Vegas excursion.
Seattle Times features ribs recipes
Check out some good-sounding rib recipes at the Seattle Times. These are untested, but let us know how they work out
http://bit.ly/ppbRk
Cheese biscuits
Preheat your oven to 400 degrees.
Grease 12 regular muffin pans, or even better, use mini muffin pans or the little silicon muffin molds.
Mix the dry ingredients (except the cheese) in a bowl with a fork.
Beat the egg, milk, butter and vanilla together in another bowl.
Pour the wet into the dry. Mix it up gently with a spoon--it doesn't need to be real smooth.
Now dump the cheese in the bowl and mix it up.
Spoon the mixture into the muffin cups.
Bake for 15-20 minutes. They're done when a toothpick or fork comes out clean. Serve with butter.
Tags: Welcome to BBQHunt.com
Let's get one thing perfectly clear from the beginning.
From our perspective, grilling meat and barbecue are not the same thing.
We know that people from parts of the country that get more than their fair share of snow tend to get confused on this issue. So we want to settle it from the very beginning so nobody's confused.
Come on baby, light my fire
Despite the fact that lighter fluid makes all the pyromaniacal juices in my body bubble over in joy, it's really not a good way to start charcoal for cooking.
The petroleum products in the fluid smoke up the meat you're cooking, and they impart a chemical flavor to the meat. Plus, to be honest, you've really got to soak coals with fluid to get them to light well, and the more you've got on the coals, the more time it takes to burn off.
The solution to lighting your fire is a more simple--and frankly much more effective--tool called a chimney lighter.
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