How to barbecue pork ribs is one of the most frequent questions we get here at the site. The process is not particularly difficult, although to serve the perfect rack of ribs there is some mandatory preparation. Follow the procedure, tips, and a few rules here, and even a new to the Q outdoor chef will produce award winning pork ribs the first time. ATOMIC Hot Links / … [Read more...]
Mango Salsa in 4 Minutes
What a great recipe this is! We always have a pint or so around. Use it for chips, in omelettes, or as a side dish. … [Read more...]
Smokers and BBQs–Buying and Building
First, some terminology.Smoking is normally done from 150 deg to 200 deg, never higher. Cold smoking, a process used for lox, cheese, and bacon, is done at 80 degrees and takes special equipment to smoke at or below the outside ambient temperature. Smoking uses wood in chip or chunk form for home smokers, usually with a primary heat source of an electrical element, or … [Read more...]
Smoked Cajun Shrimp
Shrimp have come down in price with the advent of modern quick freeze plants in Asia and South America. Most of the shrimp we get today are actually freshwater, farmed shrimp. It is not quite as pungent as a fresh prawn from the salt, but less caloric and very affordable. Surprisingly, comparatively little has been done with shrimp in the barbeque and smoking world. Most … [Read more...]
Gloria’s One of Everything Salad
Friend and creative cook Gloria Ramos passed this one on to me. It's very simple--there's one of everything! Excellent for warm weather. Goes well with beef and poultry. … [Read more...]