National BBQ Month 2015

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Top 10 BBQ websites
Link of the Day
FANFOOD BBQ Rules
FANFOOD Recipes
FANFOOD Tailgating
Tips & Tricks

 

 

 

 

 

FANFOOD TOP 10 BBQ Sites:

 

  1. amazingribs.com
  2. bbq.about.com
  3. thesmokering.com
  4. smokingmeatforums.com
  5. live.charbroil.com
  6. patiodaddiobbq.com
  7. barbecuen.com
  8. grilling.com
  9. livefireonline.com
  10. weber.com/weber-nation

 

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BBQ Links Archive

 

BBQ Pit Boys

dee jays smokepit – smoking wood guide

The BBQ Brethren

BBQ Dry Rubs – A weber superfan site

Cooking-Outdoors

Joy of Grilling

Grilling 24 x 7

Grill Girl

Smoked-Meat.com

Grillin Fools

Nibble Me This

Extraordinary BBQ

Amazing(ribs) Temperature Guide

Mission BBQ

Smoker – Cooking

DivaQ

Bar B Clean

Grilling For Heroes

Smoking pit

BBQ – 4 – U Forum

Grill Spot – Parts & Accessories

Kiss My Smoke

America’s Test Kitchen – Grilling (subscription required)

Tri Tip Recipes – Pinterest

USDA Summer Food Safety Tips

Memorial Day “Smokeout”

Pork Rib Primer

Cuts of Beef Primer

Pork Cuts Primer

Franks Red Hot Recipes

Tips for BBQ

 

 

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FANFOOD.com Recipes

 

Appetizers | Marinades | Rubs | Chili | Vegetables | Sandwiches

Pizza | Meats | Sauces | Breakfast | Desserts | Holiday | Drinks |

Equipment & Techniques |

 

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FANFOOD Tailgating Tips & Tricks

 

 

 

 

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BBQ Tips & Tricks

Here are some tips that will ensure you’ll be the perfect barbecue host

  • Keep all your barbecuing tools handy – tongs, chopping boards, insulated gloves, brushes ect. Have a plan to light your charcoal, and don’t use lighter fluid, nobody wants to taste it. Always use natural charcoal free of additives.
  • Never mix together different raw foods (i.e. fish and chicken) in the same marinade. Always keep in separate containers. Use separate chopping boards and utensils for handling raw and cooked foods to prevent cross-contamination
  • Remove meat and poultry from the fridge an hour before cooking and leave covered in a cool kitchen until required. This will help bring the food back to an ambient temperature, and will result in a more succulent cooked result.
  • Always know how many guests you are expecting and make sure you are seated near to the kitchen. This means you won’t be barging past your guests when going to and from the house.
  • Keep plenty of iced water handy – particularly if you’re barbecuing on a hot day. If you stick with the beer or wine your guests will soon be dehydrated (and you maybe too tipsy to tend the barbecue).
  • Prepare dressings for salads and marinades for the barbecue in advance to be one step ahead of yourself. You can even make your very own mayonnaise. Meat & Poultry will benefit from marinating overnight in the refrigerator rather than for an hour just prior to barbecuing, so do as much preparation ahead of time as possible.
  • Have a good link to a weather website, preferably one with live doppler radar, so you know what is coming and when.
  • If you’re having a barbecue at night, don’t forget to consider the lighting.
  • Check with your guests if they have any special dietary requirements.
  • Burning citrus candles is a great way to keep the bugs at bay and stop them biting your guests, especially if you’re serving any sweet food or drinks.
  • If you’re having an afternoon barbecue, make sure there’s plenty of shade to avoid sticky sun burnt guests.
  • Pork, sausages, burgers and chicken in particular, must always be cooked through to the center. It might look cooked on the outside but can still be raw in the middle. Check by piercing the thickest part with the point of a sharp knife. If the juices run clear then the meat is ready. Any sign if pink juices will require further cooking. Get yourself a digital thermometer, it’ll come in handy, trust me.
  • Be aware of wind direction and the proximity of neighbors when placing your BBQ.
  • Clean your charcoal barbecue after each use, once the grill has cooled down – a wire brush and warm soapy water is all that is needed – little and often is secret. Your gas barbecue can be cleaned by simply burning off the grill for 10 minutes. Have a plan for your used charcoal.

Schedule a couple of days to go shopping for the items on your lists. Here is a simple countdown to take you through the final two weeks leading up to the big day.

Two Weeks Before:

- Confirm your guest list, order your beef if fresh and give out specific assignments to guests that are contributing meals.
- Finalize your shopping lists.
- Inventory your table and kitchen supplies.
- Make arrangements to borrow or rent any items that you lack.

One Week Before:

- Purchase wine, beer, soft drinks.
- Shop for non-perishables.
- Select music.
- If using frozen meats, plan the day to begin to thaw. The rule of thumb is to allow one day for every five pounds of meat.
- Make a plan for cleaning your house, particularly the rooms that will likely be seen by guests. De-clutter the messiest rooms first.

Two Days Before:

- Purchase all perishable ingredients.
- Begin cleaning and chopping any vegetables for the dips and side dishes.
- Bake and freeze any pies or other desserts that can be frozen.
- Prepare recipes such as dips, marinades, sauces. Make a written plan for cooking your meal.

One Day Before:

- Clean the bathroom, dust and vacuum all rooms guests will be using, especially the dining room and kitchen and back deck.
- Set the table if you are setting up a buffet; take out all of the serving pieces.
- Finish preparing and bake your pies.
- Prepare and refrigerate salads.

Day of the Party:

- Ask someone to pick up any bread or rolls or ice you may need.
- Finish preparing appetizers, first courses, and/or side dishes.
- Turn on your music.
- Take fifteen minutes before guests arrive to freshen yourself and relax.
- Welcome guests.
- Start Cooking
- Set out the food, and count your blessings!

Preparing a BBQ doesn’t need to stressful. Many dishes can be prepared many hours in advance of the meal. Some preparations benefit from sitting for a time before being served. Even if the whole dish cannot be completed early in the day, the preparation of the ingredients can be. Ingredients can be cleaned, cut, blanched, and otherwise made ready for their final cooking.

Plan Ahead

If you decide what to cook early, have all ingredients on hand, and cook some of the meal ahead of time, you can save yourself a lot of stress. On the day before you can make your pies, and prepare and refrigerate salads.

Simplify Cooking

If you can take shortcuts, take them. For example, you can buy pre-made dips, and marinades, and bake pies purchased from the store.

Try Fewer Side Dishes

It’s a lot of fun to have a feast, and there are many creative recipes this time of year, but if you cut down on side dishes, you can save yourself quite a bit of time and effort. Just pick a side and vegetable or two, and make a lot of them. This way, while there’s less variety, there’s plenty of food.

Let Others Help

Another fun way to simplify your meal is to let others help with the side dishes. If you’re having other people come, you can just let everyone bring a side dish or dessert while you supply the meat. If you’re only cooking for your own household, you can let everyone in the house be responsible for one side. This lets everyone feel good that they’ve contributed to the joy of the feast.

Final Tips

Try to relax and enjoy your guests. Accept help when it’s volunteered – you don’t have to do it all by yourself. Remember that everything doesn’t have to be perfect to build those long-cherished memories. Many times it’s the little imperfections that nestle into the warmest spot of your heart.

 

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