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Combine all ingredients in a mixing bowl and blend thoroughly with forks, slotted spoons, or fingers (eliminating all lumps). Search Trick Archives:

Barbecue Tricks Archive:
Sun, 28 Sep 2008 19:52:00 -0500
Sep 10, 2008 04:55AM
Almost Award Winning BBQ Sauce
ards with competition judges. Likely because of the strong kick of heat provided by a dose of chipotle and cayenne. It just crossed the line out of "mainstream" in the heat department. A few judges seemed to love it with high ranks for chicken and ribs and all of our B-B-Q Tricks home samplers were ready to take a bath in the stuff. It's that good.Sep 10, 2008 04:52AM
Winning Your First BBQ Cook Off
underlying seriousness to it all.
washing station. Don't forget the hand sanitizer, paper towels and soap.
(chicken and ribs) so one smoker was easy. For next time (with additional categories of brisket and pork-butt) we'll add a second "bullet" smoker.Sep 02, 2008 04:34PM
Aug 16, 2008 01:38PM
Need a quick side to cap off a BBQ feast? This is a quick cheese biscuit recipe that has an emphais on quick. You could roll the dough and cut into neat rounds (trick: use an old clean soup can with both ends out for perfect round cuts) but these "drop" buscuits are a bit rustic and taste just as good.
Aug 16, 2008 01:37PM
Barbecue Trick - Grill Gas Check
It's happened to a lot of cookers... so it could also happen to you! You're in the homestretch of a day of prepping for the cookout. Chicken's on... and the gas on the... grill is... slowly... dying.Jul 20, 2008 06:01AM
sil twigs as a nice addition to the smoker to add that "extra something" to your grilled meat. Here's another barbecue trick.Jul 07, 2008 05:30AM
Bring On The Hot - Or Not - BBQ Trick
There are two worlds of Barbecue lovers. One world loves heat. One world keeps it cool. Here's a quick barbecue trick that tempers or livens up the heat in your next sauce or salsa or whatever you're cooking up with high octane peppers.
Lets start by saying there's no taming peppers like habaneros or scotch bonnets. Scoville units measure the amount of capsaicin in a pepper and habaneros are in the 100,000 to 300,000 range.
A lot of capsaicin is in the white "core" or membrane of the pepper. y scooping out the seeds and white center of the pepper you can cut down the intensity.
Still Too Hot? Another tip is NOT to slug back water to cool off the heat. That will just spread the fun. Milk or Yogurt coat the mouth and that can help slow and block some heat. A good chew of something bland like break or rice can also help pull away the pain.
Worth noting the pain in your mouth is much more pleasant than the burn of other tender tissues. Wash your hands whenever handling peppers. The oils are there even though you may not see them.
Jun 11, 2008 08:32PM
It's great to get to know new fans of barbecue and all types of food. Blogging seems to be a great way! Hello to my new friends joining in from the Great Cooks BlogRoll and SimpleDailyRecipes.com. Recipes look pretty budget friendly! Explore their sites and you're sure to find some good eats.
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