Sentences with word «barbecuer»

Wood plank cooking — a technique that was probably stolen from the Native American way of cooking salmon and other fish — has suddenly become very popular with barbecuers from coast to coast.

Most commercially bottled sauces are basically Kansas City - style sauces, as barbecuers nationwide have expressed their love of this thick, sweet, tangy, red style of BBQ sauce.

The teaching lessons also included scientific background for barbecuers.

As a veteran backyard barbecuer and head pitmaster at my church, I've cooked more than 500 briskets and served lots of hungry folks over the last twenty years.

Here is the famous Serbian «hamburger,» as prepared by the master barbecuer Bure (The Barrel).

And now there's a whooper of a cookbook that's big enough to handle the crowds and please barbecuers from beginners to buffs...

Which poses a problem for the budget - conscious barbecuer.

In fact, we're third on the list of the world's most avid barbecuers, after Australia and South Africa.

As a veteran backyard barbecuer and head pitmaster at my church, I've cooked more than 500 briskets and served lots of hungry folks over...

Lets begin with barbecuer's fuel — charcoal.

I'm an avid barbecuer and often smoke large Boston butts, whole slabs of ribs and briskets in a Grill Dome ceramic cooker or a Weber Smokey Mountain Cooker ™ vertical smoker.

Terry Stinnett, a barbecuer who lives about 10 miles from Owensboro, has been cooking mutton at church benefits for more than 20 years.

Some barbecuers prefer just to use a rub, claiming that brisket and ribs get a better crust than wen a sop is used.

So it seems that, if we use food common sense and don't add additional salt before smoking and don't worry about moisture loss because smoked meats are supposed to lose moisture as they tenderize, what happens is that the rubs simply add flavor and help make a tasty crust, or burnt ends, as the barbecuers call the crust on the thin end of the brisket.

If you're a chilehead, a barbecuer, or just a general foodie, please consider helping out these fine folks.

Where there's smoke, there's fire, and where there's fire, there's probably a grill and a barbecuer.

Barbecuers can reduce the formation of these substances by not cooking meat to death or partially cooking it at a lower temperature (such as in microwave) before throwing it on the grill.