Getting Your Grill Ready for the Barbecue Season

When the fall ended, and winter was just around the corner, you probably did like most of us and threw a cover over the old grill, rolled it into the back of the garage or a shed (and some of us even left them standing outside on the patio), and tucked it away for the season. With the grilling and barbecuing season just around the corner again, your thoughts are probably returning to that old grill. But before you fire it up, you will want to do a little spring cleaning to get it ready for the season ahead.

Here are a few simple things to do to ensure that your grill operates all season safely and without issue.

Clean the Grids, Grate and Briquettes

First, inspect the lava grate (upon which the briquettes rest) to see if it is broken or about to break, which is fairly common considering the extreme changes of heat it endures. If you see that it is broken, replace the grate.

Next, check the cooking grid (or grill) and warming rack. Thoroughly clean them with a wire brush or scraper to remove any built-up food residue, using a mild detergent solution or a commercial degreaser. If the grid is broken or severely chipped and gouged, replace it with a universal replacement available at most hardware stores, or if you are finding it difficult to locate, order one from the company that made your unit.

Now about briquettes. First, if you noticed you were getting a lot of flare-ups or uneven heat distribution last season, you should discard the old briquettes and get new ones. If you don't have to replace your briquettes you will still need to clean them. If you have ceramic briquettes, the easiest way to remove old grunge and buildup is to put them in the sink and cover them with vinegar. Let the briquettes stand for 10 - 20 minutes. Drain off the vinegar and rinse thoroughly with boiling water. Let dry thoroughly before using.

If you have the porous lava rock you might want to check with your local dealer about a commercial cleaning solution; however, if they are more than two seasons old, you should replace them.

Check the Grill Ignitor

If when you give it a test the igniter does not seem to be functioning, check to make sure the electrode is one-eighth of an inch away from the burner. This is the correct distance required for spark generation. Examine the ignitor closely to ensure that no food residue has built up on the electrode. Additionally, check to see that the electrode is not cracked. Check the surrounding area of the igniter to be sure that it is not shorting out or sparking at the grill frame or the casting bottom. If none of these problems exist and it still does not spark, it is time to get a new igniter which is easily available at your local hardware store or directly from the vendor.

Clean and Inspect the Grill Burner

CAUTION: Be sure to consult your owner's manual for the instructions on how to remove the burner. Also, before removing the burner, take particular note of the position of the Venturi tube(s) at the gas control valve. Do not try to remove the Venturi tube(s) from the burner base itself as it is extremely easy to damage the sealing gasket and break the seal.

Following your grill manufacturer's instructions, remove the burner. Use a stiff brush to remove any built up residue from the burner. Inspect closely for holes or cracks which occur most commonly at the burner seams. Un-clog the burner ports, which are the little holes along the edge of the burner using a toothpick or a piece of copper wire. You may also use a small nail, but be careful you can easily pierce or damage the ports. If you encounter any kind of damage, do not attempt to re-use the burner. It is simply not worth the plastic surgery to save a few dollars on a burner.

After sitting over the winter, the Venturi tubes may contain dirt, spider webs, water or other debris. These tubes may be cleaned by using bent pipe cleaners, a very small bottle brush, or a special Venturi brush which can be purchased from your local barbecue dealer.

Clean the Grill Housing

Now, while everything is out of the housing it is a good time to clean it as well. Using a commercial grease remover, wear rubber gloves and eye protection and use a stiff, steel brush and a scraper to remove any soot and grease residue build-up from the inside housing of your cooker. Before actually cleaning be sure to cover valve holes and connection parts with aluminum foil to protect them from damage and blockage.

After you have brushed and scraped the grill interior, wipe away any remaining grime and dry with paper towels.

Now is also a good time to check and ensure that all the nuts and bolts and other connections on the grill are solid and tight. This will help to ensure the grills stability and steadiness.

You Are Now Ready To Put It Back Together Again.

Reinstall the burner(s), igniter, rock grate, lava rocks or ceramic briquettes, and the cooking grids. Be absolutely sure to replace the burners exactly as they were before you removed them. When replacing the burner, remembering the Venturi tube(s) position from earlier, place the ends of the Venturi tubes over the gas valves so they engage in a straight line. Make sure that the valve orifices are one-quarter inch inside the Venturi tubes.

Inspect the Hose Assembly

Before starting, remember these rules to ensure your safety:

- DO NOT SMOKE or permit any flame or other source of ignition in the area while conducting the leak test.

- DO NOT use matches, lighters, or flames of any kind to check for leaks.

- DO NOT use the grill until all leaks are repaired and double checked!

- DO conduct the test outdoors in a well ventilated area.

- If you are unable to stop a leak, shut off the gas supply and call a qualified Gas Appliance professional immediately.

Inspect the hose closely for cracks, nicks or cuts. If you find any, do NOT attempt to repair them with electrical tape or any other kind of sealer. The gas is under pressure and any defect weakens the hose which can easily result in a fire or explosion. If any defects are found, replace the hose before attempting to use your grill.

The Soap Test

If no damage is readily visible it doesn't mean it doesn't exist. To really verify that there are no pinhole leaks, perform the soap test by mixing a 50/50 solution of water and dishwashing soap in a bowl. Make sure that all the control knobs are in the 'Off' position, and rub the soap solution over all hose connections. Then, turn the gas on at the tank (or the gas valve for natural gas units) and check each connection to see if there are any bubbles gurgling up. If there are, the connection is leaking gas.

If you detect a leak, wipe off the solution, remove the hose and reconnect it again, being sure the fittings are straight and connections well tightened. Be careful not to overtighten though as you could strip the connection. Once you are satisfied that all connections are tight, perform the soap test again. If the leak persists, replace the hose assembly prior to using your grill.

Check the Tank

It is also important to check your propane tank, if you have one, to ensure there are no holes, dents, rusted weak spots, cracks, or other damage. If any damage is detected, the tank should be replaced immediately. Also, most areas have a expiration date which governs the life of the tank. If the tank is past its expiration date, replace it immediately.

It is a bit of work, but preparing your grill for the barbecue season ahead is quite simple and fast do to. If you are doing this for the first time, do not rush. It may take you a couple of hours to complete the task, but it is worth it to have a safe grill that will provide you with years of great outdoor cooking.

About the Author

Joe Johnson is a founding partner with Caroline's Rub - Fine Spice Creations, where he is in charge of product promotion and development, and where he serves as the executive chef.

Thrills Drills and Barbecue Drills

Big business is being taken for a very expensive ride. By whom? By each other. Confidence games are being perpetrated by Global corporations upon the only victims that can afford huge losses -- other Global corporations.

How do the crooks get away with this? I submit that it's becoming harder for them to do -- except with each other! Somehow the giant corporations don't get that other giant corporations are scamming them out of huge amounts of cash for dubious deliverables.

CRM (customer relationship management) software costs upwards of $325,000 with additional integration costs of up to $100,000 and according to a recent Interactive Week Magazine article,

http://www.zdnet.com/intweek/stories/news/0,4164,2777006,00.html

that expensive software is so effective that it triggered a direct mail promotion from American Express to a heterosexual man, but that promotion was targeted at gay men, lesbians and domestic partners. His wife was as confused as he at the obvious blunder! That interesting vignette comes from the same article.

Let's see now, I'm going to pay about a half million dollars so that my company can offend and confuse my customers. Not a bad investment! What this means to the consumer is that they may receive appropriate advertising and promotional material if the software can draw logical conclusions based on past purchases, inquiries and page visits. A laudable goal if it worked perfectly but it clearly does not!

What it means in reality is that users of datamining software can send innapropriate promotions to people that may be confused, may be offended and certainly annoyed by their material even when it was requested, as it was in this case. You've taken a potential sale and turned it into a blunder. What does that do for lifetime customer value? How about return on investment figures with that?

I have a hosted application that can provide you incorrect and mixed-up customer data mining which cost only $60,000 yearly to host for you! I'd sure like to see the ROI (Return on investment) generated by that chunk of change! I also have a bridge for sale.

Is it any wonder that corporations are going bust? They're falling for scams that rip them off on a huge scale perpetrated by con artists offering data mining, knowledge management, CRM solutions.

I'd like to offer up a scenario that might illustrate awful data mining results. I also like to suggest that this is probably illustrative of why this expensive software might work but is inherently flawed in the conclusions it draws.

I visit an online book seller to buy a cookbook for my nephew, who is considering attending a culinary college. The confirmation page is prompted by the datamining software to display an advertisement for a recipe site when the purchase is completed, I'm not interested in that so I jump to my favorites and click on Yahoo, where I notice a banner ad for power tools and recall that I need a new reversible drill to help repair my patio deck.

I click on that banner ad to visit a hardware site and review the information on their available drills, then I realize I won't have time for it to be delivered by tomorrow, which is the weekend and I want to complete those deck repairs before Monday. I'll run down to the hardware store for the drill purchase. But I fill out the contest entry for the giant tool giveaway before I leave their web site.

I return to my online book seller the following week to look up a book my wife is interested in about flower gardening and buy it for her. Based on my previous purchase of the cookbook and combined with this purchase the CRM software figures I enjoy cooking and gardening and serves up an ad on the confirmation page for a Martha Stewart video on vegetable gardening. I'm not interested in that and jump over to Yahoo to look up the latest sports scores and I'm served an advertisement for barbecue grills.

Perfect, I'll order that now and it will arrive by the time we're ready to enjoy the newly repaired deck for the 4th of July. I click on the ad banner and complete the barbecue purchase. I'm looking for a way to make the weekend perfect, so to I decide to order flowers delivered to my wife.

When I complete that purchase, I'm served an advertising banner for a newly released relationship book. I click on that banner and end up back at the bookseller site. Their software sees a return customer that is interested in cooking, flower gardening and love. At the same time Yahoo sees a customer interested in sports thrills, reversible drills and barbecue grills.

Now both of those parties, the book seller and Yahoo, have a different picture of my surfing and buying habits.

The book seller is incorrect because I haven't bought a single book that interests me. Yahoo has me pegged, but guess what? The only value they have gained is increased ad revenue, which only benefits companies that generate huge traffic and create unwavering visitor loyalty. What if I switch my home page to iWon from Yahoo?

The return on investment is negligible unless the site enjoys record-setting traffic levels and commands complete customer loyalty. Who's buying this software? It's bought by global corporations. Who's selling? Really smart cookies.

Mike Banks Valentine
WebSite101 "Reading List" Weekly Netrepreneur Tip Sheet Weekly Ezine emphasizing small business on the Internet http://website101.com/arch/
e-tutorial online at: http://website101.com/shortcourse.html By week's end you're ready expand your business to the web!

Gas Grill Buying Tips For Barbecue Enthusiasts

Gas grills are a popular choice among barbecue enthusiasts. Mainly because compared to charcoal grills, gas grills are easier to clean. In addition, there are lesser accidents related to the use of gas grills and in ten minutes it is ready to barbecue. For those thinking of buying a gas grill or upgrading to a gas grill for grilling, there are a number of things to consider before purchasing one. Taking these few tips into consideration will make the search faster and easier, and in the end the grill you purchase will be more satisfying for you to use.

1. Three Levels Of Gas Grills

Entry-level

Thesegas grills are the most basic gas grills available in the market today. They are reasonable priced starting at $ 150 to $ 300. Entry-level gas grills don't need wood or charcoal and produce their own heat. With regards to this type of gas grill, it is best to choose one made of stainless steel for the frame and main body.

Mid-Range

These gas grills on the other hand are a bit more expensive but also offer more features than the basic gas grill. Prices for mid-range gas grills range from $ 350 to $ 1150. For these types of gas grills it is best to choose those made by established manufacturers in order to get a quality product.

Deluxe Models

These gas grills are the cream of the crop with prices starting at $ 1500 and most models going for more than $ 5000. High-end gas grills often make use of big BTU ratings as a selling point for them. However the brand name and materials of the gas grill should be the main concern when buying a deluxe model gas grill.

2. Basic Elements Of A Gas Grill

The basic structure of most gas grills sold in the market is fairly straightforward. The burners generate heat and some type of heat dispersal system is above the burners. On top of all this are the cooking grates where the food is placed. The equipment underneath the hood is what separates a typical gas grill from an excellent gas grill. A gas grill that has at least two or more individual burners allow for greater heat control. This provides for even heat over the cooking surface thus producing better tasting food. Drippings cannot be avoided when barbecuing, however this causes flare-ups. Certain gas grills are equipped with systems to control flare-ups and turn it into flavorful smoke to enhance the flavor of the food.

3. Understanding BTU (British Thermal Units)

Most gas grills sold in the market use BTUs as the main selling of their product. However most people don't understand the relevance of BTUs to a gas grill, let alone the meaning of BTU. BTU stands for British thermal unit, which indicates the amount of gas that a gas grill is able to burn. With gas grills, sometimes less BTU are better since it allows for food to cook more efficiently. Too much of it can damage the burners and cut short the life of the gas grill. However for larger grills, having higher BTUs is best in order to cover the larger cooking area.

4. Check For Solid Construction

It is important to select a gas grill with a stable and solid construction. A poorly built gas grill has the tendency to wiggle and may fall apart once set in place. Avoid buying a gas grill that is not displayed on the sales floor, make sure that there is a display available to be able to check out the stability of the gas grill before purchasing it. Select a gas grill that is crafted of high-grade U.S. Steel and also go for a gas grill with a baked-on, porcelain enamel finish. Check that the grates are made from either cast iron, porcelain-coated cast iron or aluminum and stainless steel.

5. Gas Grill Maintenance

When buying a gas grill it is important to consider the amount of maintenance required to keep it running for years to come. Select a brand of gas grill that provides uncomplicated yet comprehensive product information and offers a toll-free customer service line. Check if the brand provide trouble-free access to parts and services along with a reliable dealer network.
For more great gas grill related articles and resources check out http://gasgrills.dinningstyle.com

Great Recipes for Barbecues

Al's Recipe Marinade & Barbecue Sauce for Beef MARINADE

1 c Red wine vinegar 1/4 c Water 2 ts Ground cumin 3 Garlic cloves, minced 2 ts Achiote paste 1 ts Crushed red pepper Salt and black pepper, to -taste 1/4 c Olive oil

BARBECUE SAUCE

1 Dried pasilla chile 1 c Boiling water 2 tb Achiote paste 1 tb Olive oil 3/4 c Of the marinade Marinade: Combine marinade ingredients. Makes enough for 2 pounds of beef. To use: Toss paper-thin slices (1 inch by 3 to 4 inches) of beef sirloin with the marinade in a nonmetallic bowl. Refrigerate 6 to 8 hours or overnight.

Drain meat, reserving 3/4 cup of the marinade. Thread meat on bamboo skewers.

Barbecue Beef Recipes Barbecue Beef Ribs Recipe 5 lb Beef ribs 3 c Black Jack BBQ Sauce (see Barbecue Sauces Recipes) Place beef ribs in a flat pan or dish. Pour barbecue sauce over ribs, turning so as to coat both sides; pierce meat with a large fork. Marinate 8 hrs. turning once. Remove beef ribs from barbecue marinade and brush off excess sauce to avoid burning

Broil or cook beef ribs over coals for 10 mins. Brush with marinade and cook 4-5 mins. more. Heat remaining sauce and serve with ribs.

Barbecue Beef Short Ribs Recipe 3 lb Beef Short ribs 2 c beef broth 2 c :Water, or enough to -barely cover ribs 1 tb Brown sugar 1/4 c Cider vinegar 1/4 c Catsup 2 tb Tomato paste 1 tb Dry mustard 1 ts Worcestershire sauce 1/4 ts Ground cloves 1 ts Chili powder 1/4 ts Cayenne pepper THE DAY BEFORE GRILLING, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color. Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. Remove from heat, remove the ribs from the liquid and place covered in the refrigerator.

Cook the liquid over medium heat until it becomes thick and syrupy. The next day, light a charcoal grill. Place the beef ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil.

Cook for 40 minutes, basting with sauce every 10 minutes. When bbq beef ribs are well heated, remove to a platter and serve.

Honey-Mustard Crockpot Barbecue Short Ribs Recipe 3 lb Beef short ribs 1 tb Dijon mustard 1 Garlic clove, crushed 2 tb Honey 1/2 ts Salt 1/8 ts Pepper 1 c Bottled hickory smoke Barbecue sauce 2 tb Cornstarch 2 tb Cold water Place short ribs in slow-cooker. In medium bowl, combine mustard, garlic, honey, salt, pepper, and barbecue sauce. Pour over ribs. Cover and cook on LOW 6-7 hours or until tender.

Refrigerate several hours or overnight. Skim any solidified fat from top. Remove beef ribs; heat in microwave or conventional oven. Dissolve cornstarch in water. Add to barbecue sauce. Cook and stir in microwave or stovetop until hot and slightly thickened. Pour hot sauce over warm ribs.

Jenny Edwards is the operations manager of Arboreta Home & Garden Store She is responsible for the buying and importing of new products.

Getting Your Grill Ready for the Barbecue Season

When the fall ended, and winter was just around the corner, you probably did like most of us and threw a cover over the old grill, rolled it into the back of the garage or a shed (and some of us even left them standing outside on the patio), and tucked it away for the season. With the grilling and barbecuing season just around the corner again, your thoughts are probably returning to that old grill. But before you fire it up, you will want to do a little spring cleaning to get it ready for the season ahead.

Here are a few simple things to do to ensure that your grill operates all season safely and without issue.

Clean the Grids, Grate and Briquettes

First, inspect the lava grate (upon which the briquettes rest) to see if it is broken or about to break, which is fairly common considering the extreme changes of heat it endures. If you see that it is broken, replace the grate.

Next, check the cooking grid (or grill) and warming rack. Thoroughly clean them with a wire brush or scraper to remove any built-up food residue, using a mild detergent solution or a commercial degreaser. If the grid is broken or severely chipped and gouged, replace it with a universal replacement available at most hardware stores, or if you are finding it difficult to locate, order one from the company that made your unit.

Now about briquettes. First, if you noticed you were getting a lot of flare-ups or uneven heat distribution last season, you should discard the old briquettes and get new ones. If you don't have to replace your briquettes you will still need to clean them. If you have ceramic briquettes, the easiest way to remove old grunge and buildup is to put them in the sink and cover them with vinegar. Let the briquettes stand for 10 - 20 minutes. Drain off the vinegar and rinse thoroughly with boiling water. Let dry thoroughly before using.

If you have the porous lava rock you might want to check with your local dealer about a commercial cleaning solution; however, if they are more than two seasons old, you should replace them.

Check the Grill Ignitor

If when you give it a test the igniter does not seem to be functioning, check to make sure the electrode is one-eighth of an inch away from the burner. This is the correct distance required for spark generation. Examine the ignitor closely to ensure that no food residue has built up on the electrode. Additionally, check to see that the electrode is not cracked. Check the surrounding area of the igniter to be sure that it is not shorting out or sparking at the grill frame or the casting bottom. If none of these problems exist and it still does not spark, it is time to get a new igniter which is easily available at your local hardware store or directly from the vendor.

Clean and Inspect the Grill Burner

CAUTION: Be sure to consult your owner's manual for the instructions on how to remove the burner. Also, before removing the burner, take particular note of the position of the Venturi tube(s) at the gas control valve. Do not try to remove the Venturi tube(s) from the burner base itself as it is extremely easy to damage the sealing gasket and break the seal.

Following your grill manufacturer's instructions, remove the burner. Use a stiff brush to remove any built up residue from the burner. Inspect closely for holes or cracks which occur most commonly at the burner seams. Un-clog the burner ports, which are the little holes along the edge of the burner using a toothpick or a piece of copper wire. You may also use a small nail, but be careful you can easily pierce or damage the ports. If you encounter any kind of damage, do not attempt to re-use the burner. It is simply not worth the plastic surgery to save a few dollars on a burner.

After sitting over the winter, the Venturi tubes may contain dirt, spider webs, water or other debris. These tubes may be cleaned by using bent pipe cleaners, a very small bottle brush, or a special Venturi brush which can be purchased from your local barbecue dealer.

Clean the Grill Housing

Now, while everything is out of the housing it is a good time to clean it as well. Using a commercial grease remover, wear rubber gloves and eye protection and use a stiff, steel brush and a scraper to remove any soot and grease residue build-up from the inside housing of your cooker. Before actually cleaning be sure to cover valve holes and connection parts with aluminum foil to protect them from damage and blockage.

After you have brushed and scraped the grill interior, wipe away any remaining grime and dry with paper towels.

Now is also a good time to check and ensure that all the nuts and bolts and other connections on the grill are solid and tight. This will help to ensure the grills stability and steadiness.

You Are Now Ready To Put It Back Together Again.

Reinstall the burner(s), igniter, rock grate, lava rocks or ceramic briquettes, and the cooking grids. Be absolutely sure to replace the burners exactly as they were before you removed them. When replacing the burner, remembering the Venturi tube(s) position from earlier, place the ends of the Venturi tubes over the gas valves so they engage in a straight line. Make sure that the valve orifices are one-quarter inch inside the Venturi tubes.

Inspect the Hose Assembly

Before starting, remember these rules to ensure your safety:

- DO NOT SMOKE or permit any flame or other source of ignition in the area while conducting the leak test.

- DO NOT use matches, lighters, or flames of any kind to check for leaks.

- DO NOT use the grill until all leaks are repaired and double checked!

- DO conduct the test outdoors in a well ventilated area.

- If you are unable to stop a leak, shut off the gas supply and call a qualified Gas Appliance professional immediately.

Inspect the hose closely for cracks, nicks or cuts. If you find any, do NOT attempt to repair them with electrical tape or any other kind of sealer. The gas is under pressure and any defect weakens the hose which can easily result in a fire or explosion. If any defects are found, replace the hose before attempting to use your grill.

The Soap Test

If no damage is readily visible it doesn't mean it doesn't exist. To really verify that there are no pinhole leaks, perform the soap test by mixing a 50/50 solution of water and dishwashing soap in a bowl. Make sure that all the control knobs are in the 'Off' position, and rub the soap solution over all hose connections. Then, turn the gas on at the tank (or the gas valve for natural gas units) and check each connection to see if there are any bubbles gurgling up. If there are, the connection is leaking gas.

If you detect a leak, wipe off the solution, remove the hose and reconnect it again, being sure the fittings are straight and connections well tightened. Be careful not to overtighten though as you could strip the connection. Once you are satisfied that all connections are tight, perform the soap test again. If the leak persists, replace the hose assembly prior to using your grill.

Check the Tank

It is also important to check your propane tank, if you have one, to ensure there are no holes, dents, rusted weak spots, cracks, or other damage. If any damage is detected, the tank should be replaced immediately. Also, most areas have a expiration date which governs the life of the tank. If the tank is past its expiration date, replace it immediately.

It is a bit of work, but preparing your grill for the barbecue season ahead is quite simple and fast do to. If you are doing this for the first time, do not rush. It may take you a couple of hours to complete the task, but it is worth it to have a safe grill that will provide you with years of great outdoor cooking.

Joe Johnson is a founding partner with Caroline's Rub - Fine Spice Creations, where he is in charge of product promotion and development, and where he serves as the executive chef.

On The Texas Barbecue Trail

Among polite society, a few subjects are invariably touchy, threatening to flare into heated debate. Politics. Religion.

And don't forget to add one more topic to that list if you?re in Texas: barbecue.

Whether you spell it barbecue, barbeque, bar-b-que, or just bbq, one thing's for sure: barbecue is more than just a meal, it's a mantra.

At last count, Texas boasted over 1,300 barbecue joints, ranging from side-of-the-road greasehouses with slamming screen doors to sit-down restaurants with beautiful vistas, air conditioning and even (gasp) wine lists. The business of barbecue rings up over a half-billion dollars annually, a cobweb of commerce that connects an otherwise diverse, sprawling state with a common mission: Go forth and seek out good barbecue.

Although you can find good barbecue throughout the South, the Texas variety is different from that in other barbecue capitals. Texas barbecue means beef brisket, basted meats, and tomato-based sauce, or sometimes no sauce at all. The selection varies from pit to pit but in most tradition reigns.

In each region, divided by hundreds of miles, the local barbecue is influenced by other culinary cultures, from Southern to Tex-Mex to Southwest. Cabrito or barbecued goat is often served in the western portion of the state while pork or lamb is a more common offering in East Texas. Cooking styles vary as well. Out on the West Texas plains, barbecue is usually cooked over a slow fire of mesquite wood while in Southern and Central Texas pecan and oak are more common. Farther east, barbecue pits are stoked with hickory. Throughout the state, meals are served with sides of cole slaw, pinto beans, and spongy white bread, often on plates of butcher paper. Dessert, if found at all, is usually a scoop of banana pudding with a dose of vanilla wafers.

Unlike Kansas City and Memphis, Texas has no clearly defined capital of ?que. But Texas does have what?s sometimes nicknamed the ?barbecue belt,? a smoky swath that runs through the central part of the state and includes:

Llano: On the westernmost edge of the barbecue belt lies the community of Llano. What makes Llano unique among the central Texas barbecue towns is its cooking style. Most pit masters in this town rely on indirect barbecuing. In a firebox, wood burns down to coals, then it's transferred to the main section of the pit beneath the meat to impart a delicate smoky taste subtler than ordinary smoking. Don?t miss Cooper's Old Time Pit Barbecue. From its huge rectangular pits located by the front door to the dining room lined with loaves of white bread and jars of jalape?o peppers, this is the real deal.

Taylor: Taylor calls itself "The Barbecue Capital of the World,? home of two legendary barbecue joints separated only by a parking lot and small road at their locations on Second Street. Louis Mueller's is housed in one of the most authentic barbecue joints in Texas, with an old-fashioned screen door, smoke-covered walls, and giant fans that provide the only cool breeze on a hot summer day. Next door, Rudy Mikeska's serves its equally fine offerings in a more citified atmosphere. During his lifetime, Rudy Mikeska was the dean of Texas pitmasters. If there was a political function to be held, Rudy Mikeska and his barbecue specialties were there.

Elgin: In Texas, the town of Elgin is synonymous with sausage. The small community, located about 25 miles east of Austin, produces the sausage sold by many barbecue joints through the state. The best known of Elgin's smokin' stops is the Southside Market, probably one of the most recognized names in Texas barbecue lore. In business since 1882, the market is known for its Elgin hot sausage, sometimes known as Elgin Hot Guts.

Lockhart: Twenty-three miles south of Austin lies another "Barbecue Capital of Texas," Lockhart. The test of a real Texan is to know the correct pronunciation of the town?s Kreuz Market. No, don't say "Cruise." It's "Krites," rhyming with "lights." Also in town, don?t miss Smitty?s, housed in the building where the original Kreuz Market was located, and Black's BBQ, which claims to be the oldest barbecue house in Texas continuously owned by the same family. Since 1932 the Black family has been firing up these brick pits every day for lunch and dinner.

Luling: Located east of Austin, Luling is the land of oil wells. No longer a boomtown, today the barbecue restaurants are the ones producing black gold. The best known spot in town is the City Market, a no-frills smoky meat market, with ambiance replaced by plenty of local atmosphere.

Paris Permenter and John Bigley are the authors of Texas Barbecue and numerous other books on Texas travel as well as the editors of http://TexasTripper.com, http://www.TexasTripper.com, an online travel guide to the Lone Star State.

My Barbecued Chicken Recipe

Barbecued Chicken #2

Stephen Ceideburg 1/4 c Hoisin sauce
3 lb Chicken, cut into 8 pieces, 1 tb Cider vinegar
-skin and fat removed, or: 1 tb Unsulfured molasses
8 Skinless chicken breasts or 1 ts Reduced-sodium soy sauce
-thighs 1 ts Chinese chili paste with
1/3 c Tomato ketchup -garlic

Precooking the chicken in the microwave or gently poaching it on the
stovetop before finishing it on the grill ensures that the meat is cooked
through but the sauce is not charred If you like a hotter sauce, increase
the amount of chili paste.

Arrange chicken pieces in a micro-proof dish, with the thickest parts
toward the outside of the dish. Cover with vented plastic wrap and
microwave at HIGH (100%) 8 to 10 minutes, or until tender, turning pieces
twice.

Alternatively, in a wide sauce-pan, cover chicken with cold water and bring
to a simmer, skimming off any froth. Simmer gently until chicken is tender,
10 to 12 minutes.

Meanwhile, prepare the grill or preheat the broiler. In a small bowl, whisk
together remaining ingredients.

With tongs, remove the chicken from the dish or sauce pan and brush both
sides generously with barbecue sauce. Grill over medium-high heat or broil,
basting with the barbecue sauce often, until the chicken is glazed on the
outside and no longer pink inside, about 5 minutes on each side.

Grab more free recipes over at http://www.recipe-directory.net

Choosing a Plasma TVTom AceYou've finally made up your mind to buy a plasma TV. You dream of watching your favorite television shows in full stereo, with sharp, crisp picture resolution. But how do you go about finding your dream TV? Here are a few tips that will help you get started.

The first thing that you should do is to decide on the size of the television monitor you want. Generally speaking, plasma TVs begin at around 32 and go as large as 63. The most common screen sizes are usually 32, 42, 50 and 61. So, measure the area where you want to place your TV to get an idea of which size would be most practical for you. It's important to remember that most plasma TVs have detachable speakers, so you will need to allow for a few extra inches on either side of where the screen will be.

You may well have the option to buy extra slim speakers, which attach directly to the monitor, if you don't want to use your own or an additional sound system, with surround sound. It is important to check that the model TV that you want to purchase has built-in amplifiers, or you will have to purchase or use an external receiver.

Once you've ironed out the size and type of sound system you want, you will have to consider the various mounting options that are available. The most common way to mount your new TV is with what is known as flat wall mounts. This is usually the cheapest option and places the plasma monitor almost flat against the wall. Another popular mounting system for plasma TVs is the Tilt Wall Mounting system. This allows the monitor to tilt away from the wall up to 15. If you don't want to have the monitor tilted, you can opt for a simple table stand. This is ideal for the smaller monitors, allowing it to be used in boardrooms for video conference calls or in your living room.

There are many factors to consider, when buying your plasma TV. However, if you plan carefully, you should enjoy your new home entertainment center for years to come.

Tom Ace is the founder of Plasma tv Resources a website providing information on plasma televisions

Best Recipes: Barbecue Chicken Nachos

This recipe is a marriage made in nacho heaven! Zesty barbecue sauce enhances the hearty flavor of chicken, chili beans, and melted cheese.

1 ? cups cooked chicken, chopped 2/3 cup barbecue sauce 8 cups corn tortilla chips 1 (15 oz.) can chili beans in sauce, undrained 1 (2 ? oz.) can sliced ripe olives, drained 1 cup plum (roma) tomatoes, chopped 3 cups Colby-Monterey Jack cheese, shredded

Directions

Preheat oven to 450 degrees.

Line a 15 ? x 10 ? x 1-inch jelly roll pan with foil.

Mix chicken and barbecue sauce. Layer half each of tortilla chips, chili beans, chicken mixture, olives, tomatoes, and cheese in pan. Repeat.

? Donna Monday Cha...cha...cha...it's chili time! http://www.best-chili-recipes.com

Barbecued Ribs

5 lb Spareribs

FLORIDA BARBECUE SAUCE
2 c Margarine or butter 6 Limes or lemons (the juice)
1 c Cider vinegar 1 ts Salt
1 c Catsup 1 tb Worcestershire sauce
6 oz Jar Prepared horseradish 1 ts Hot pepper sauce

PREPARE FLORIDA BARBECUE SAUCE: In a medium stainless-steel or enamelware
saucepan melt margarine or butter slowly. Add vinegar, catsup, horseradish,
lime or lemon juice, salt and Worcestershire and pepper sauces. Simmer
uncovered 20 to 25 minutes to blend flavors. Use as basting sauce for pork,
chicken or other meats and serve as a table sauce. Leftover sauce can be
refrigerated and kept up to a week. NOTE: If using this sauce for chicken,
lemons are better than limes; limes give a pleasant tang to pork and other
meats. DIRECTIONS: Place ribs about 6 inches above hot coals. Brush lightly
with sauce and brown on one side. Keep a water bottle handy when using this
sauce as it causes flames to shoot up. Turn, brush again with sauce, and
brown the other side. Continue turning and basting every 10 minutes until
ribs are done, about 1 hour. Check by cutting near bone in a center
section. If juices run clear or golden the ribs are done. Remove ribs to a
platter. Cut into 1- to 3-rib sections and serve with any remaining sauce.

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Don’t Cook The Trees – Barbecue Safety

My first experience of a barbecue was as a seventeen year old at a friend's
house. His farther, Douglas, was an expert at barbecuing, with many years
experience, we thought! It was a hot summers day but with a light breeze, so Douglas, with all that experience, decided to erect a cardboard frame about one foot high around three sides of the barbecue. The barbecue grill itself, which was fuelled with charcoal, was positioned next to, and underneath, some trees in the back garden. Not having seen a barbecue being lit before I was keen to watch, and moved in closer. Douglas placed the firelighters in the grate, set fire to them and arranged the charcoal in a pyramid over them. A number of years later I found out that this was the classic way to light a barbecue. Now, Douglas, in an attempt to speed up the process uncovered his secret weapon and enthusiastically said "Lighter fuel, this will have the barbecue going in seconds!" With the poise of a highly trained swordsman, Douglas sent a jet of lighter fuel through the air and across the whole length of the barbecue. Douglas was right! The barbecue erupted into flame. I was very impressed. Unfortunately, seconds later so did the cardboard frame and then the surrounding trees! Luckily there were enough of us there to safely put out the flames and to carry on with the barbecue.

A few years later I began barbecuing for myself and always remembered Douglas and his flaming trees. Apart from not erecting a cardboard frame around your barbecue and keeping it well away from trees, there are some simple rules to follow to ensure that you start your charcoal barbecue in safety.

If you're setting up a barbecue for the first time, read the instructions carefully first.

Carefully choose where to set-up your barbecue. Make sure that it's on level ground and don't try to move it once it's lit.

Don't attempt to start your barbecue in very high winds. Not even with a cardboard frame!

Don't try to barbecue indoors. I know people that have tried to barbecue in a shed and in a garage! Extremely dangerous.

Use proper firelighters to start your barbecue. They're better than rolled up paper and won't fly away in the wind.

Only ever use purpose-made firelighters and fuel on your barbecue. Never use petrol, white spirit, or paraffin. Not only is it extremely dangerous but it also taints the flavour of the food.

Everyone loves a barbecue but don't forget that the grill gets extremely hot. Follow the rules above and keep safety in mind. You'll experience a great barbecue, your guests will have lots fun and you'll enjoy yourself.
house. His farther, Douglas, was an expert at barbecuing, with many years
experience, we thought! It was a hot summers day but with a light breeze, so Douglas, with all that experience, decided to erect a cardboard frame about one foot high around three sides of the barbecue. The barbecue grill itself, which was fuelled with charcoal, was positioned next to, and underneath, some trees in the back garden. Not having seen a barbecue being lit before I was keen to watch, and moved in closer. Douglas placed the firelighters in the grate, set fire to them and arranged the charcoal in a pyramid over them. A number of years later I found out that this was the classic way to light a barbecue. Now, Douglas, in an attempt to speed up the process uncovered his secret weapon and enthusiastically said "Lighter fuel, this will have the barbecue going in seconds!" With the poise of a highly trained swordsman, Douglas sent a jet of lighter fuel through the air and across the whole length of the barbecue. Douglas was right! The barbecue erupted into flame. I was very impressed. Unfortunately, seconds later so did the cardboard frame and then the surrounding trees! Luckily there were enough of us there to safely put out the flames and to carry on with the barbecue.

A few years later I began barbecuing for myself and always remembered Douglas and his flaming trees. Apart from not erecting a cardboard frame around your barbecue and keeping it well away from trees, there are some simple rules to follow to ensure that you start your charcoal barbecue in safety.

If you're setting up a barbecue for the first time, read the instructions carefully first.

Carefully choose where to set-up your barbecue. Make sure that it's on level ground and don't try to move it once it's lit.

Don't attempt to start your barbecue in very high winds. Not even with a cardboard frame!

Don't try to barbecue indoors. I know people that have tried to barbecue in a shed and in a garage! Extremely dangerous.

Use proper firelighters to start your barbecue. They're better than rolled up paper and won't fly away in the wind.

Only ever use purpose-made firelighters and fuel on your barbecue. Never use petrol, white spirit, or paraffin. Not only is it extremely dangerous but it also taints the flavour of the food.

Everyone loves a barbecue but don't forget that the grill gets extremely hot. Follow the rules above and keep safety in mind. You'll experience a great barbecue, your guests will have lots fun and you'll enjoy yourself.

Les runs The Barbecue Hut website that provides useful information about barbecue grills and smokers, and also includes a wide selection of recipes.
He is also author of The Char Grill Chat newsletter.
Website:
http://www.barbecuehut.com
Newsletter:
http://www.barbecuehut.com/chargrill_chat

Barbecue Thai Style Bananas. Bring A Bit Of Tropicana To Your Barbecue

Traditional Thai food is cooked on an open charcoal stove and meat and chicken are frequently barbecued. The Thai people rarely end a meal with an elaborate dessert but with the abundance of bananas in Thailand, the wide range of Thai dishes that include bananas, and their method of cooking, it's no wonder that a favourite dessert is barbecued Thai style bananas. Once you've tried Thai style bananas it'll become a firm favourite. It looks great and tastes even better, and the children love it.

From a health point of view, bananas contain high levels of natural sugars which are a better source of energy than foods that contain refined sugar. Bananas contain a good amount of potassium which helps redress our typically high salt diet. Bananas are often regarded as a super food!

Tip - don't store bananas in the fridge, as their skins will turn black! Keep them at room temperature, or in a cool place.

Preparation time: 5 minutes
Cooking time 8 minutes minutes

Serves 6
6 medium sized bananas

For the sauce
3 tablespoons of shredded, fresh, coconut
60 g (2 oz) of unsalted butter
1 tablespoon of grated ginger root
The grated zest of 1 orange
60 g (2 oz) of unsalted butter
4 tablespoons of lime juice
6 tablespoons of Cointreau or Grand Marnier
3 teaspoons of sesame seeds

1. Place the bananas, unpeeled, on a grill over hot coals. Cook for about 8 minutes, turning frequently, until the skins are blackened.

2. While the bananas are cooking, heat a small non-stick frying pan until hot. Add the coconut and fry for about 1 minute until lightly coloured, stirring constantly. Remove from the pan and allow to cool.

3. Place the bananas on serving plates and cut one segment of the skin away so that they are boat like in shape.

4. Heat the butter in a frying pan until it melts. Add the ginger and orange zest. Mix well for 1 to 2 minutes until the mixture becomes sticky. Add the Cointreau or Grand Marnier and stir well to blend. Ignite with a taper and allow the flames to die down.

5. Pour the sauce over the bananas where the segment of skin has been removed. Sprinkle with the coconut and sesame seeds.

Variation
For an extra special treat serve your barbecue Thai style barbecue bananas with scoops of coconut or praline flavoured ice cream. Or both!!

We hope that you enjoy this Thai style bananas recipe. Please come back again as we're adding more recipes all of the time. Or even better, sign up for our free newsletter, Chargrill Chat, and be the first to know about new recipes as we add them.

If you enjoyrd this Thai style bananas recipe, please www.barbecuehut.com

From a health point of view, bananas contain high levels of natural sugars which are a better source of energy than foods that contain refined sugar. Bananas contain a good amount of potassium which helps redress our typically high salt diet. Bananas are often regarded as a super food!

Tip - don't store bananas in the fridge, as their skins will turn black! Keep them at room temperature, or in a cool place.

Preparation time: 5 minutes
Cooking time 8 minutes minutes

Serves 6
6 medium sized bananas

For the sauce
3 tablespoons of shredded, fresh, coconut
60 g (2 oz) of unsalted butter
1 tablespoon of grated ginger root
The grated zest of 1 orange
60 g (2 oz) of unsalted butter
4 tablespoons of lime juice
6 tablespoons of Cointreau or Grand Marnier
3 teaspoons of sesame seeds

1. Place the bananas, unpeeled, on a grill over hot coals. Cook for about 8 minutes, turning frequently, until the skins are blackened.

2. While the bananas are cooking, heat a small non-stick frying pan until hot. Add the coconut and fry for about 1 minute until lightly coloured, stirring constantly. Remove from the pan and allow to cool.

3. Place the bananas on serving plates and cut one segment of the skin away so that they are boat like in shape.

4. Heat the butter in a frying pan until it melts. Add the ginger and orange zest. Mix well for 1 to 2 minutes until the mixture becomes sticky. Add the Cointreau or Grand Marnier and stir well to blend. Ignite with a taper and allow the flames to die down.

5. Pour the sauce over the bananas where the segment of skin has been removed. Sprinkle with the coconut and sesame seeds.

Variation
For an extra special treat serve your barbecue Thai style barbecue bananas with scoops of coconut or praline flavoured ice cream. Or both!!

We hope that you enjoy this Thai style bananas recipe. Please come back again as we're adding more recipes all of the time. Or even better, sign up for our free newsletter, Chargrill Chat, and be the first to know about new recipes as we add them.

If you enjoyrd this Thai style bananas recipe, please www.barbecuehut.com

Les runs The Barbecue Hut website that provides useful information about barbecue grills and smokers, and also includes a wide selection of recipes.
He is also author of The Char Grill Chat newsletter.
Website:
http://www.barbecuehut.com
Newsletter:
http://www.barbecuehut.com/chargrill_chat

Sweet-Sour Barbecued Ribs

-Waldine Van Geffen VGHC42A6 lb Back Ribs; Cut in small
1 1/4 c Ketchup -serving pieces
3/4 c Water 1 sm Onion
1/4 c Honey 1/2 ts Salt
2 tb Worcestershire Sauce 1/2 ts Pepper
4 ts Lemon Juice

Mix all ingredients except ribs. Cook for 10 minutes, stirring
occasionally. Prepare a charcoal grill, and cook ribs for one hour over
medium-hot coals, turning occasionally. Brush ribs with sauce. Turn and
cook for 20 minutes or longer until done. Source: Recipes from the
Birthplace of Bill Clinton, Wanda Powell. (wrv)

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The Right Grill for your Barbecue

Barbecue is a mix of talents. There is the choice of meat (or in some cases vegetables), the creation and choice of sauce, and of course the flame. Once the components are gathered together, then the real talent starts with the maintenance of the flame, smoke, turnings and sauce applications.

We are going to focus on the flame, and the types of flame sources for our barbecue. There are basically three main sources in use today: Wood, Charcoal, and Natural gas or propane.

Natural gas and propane

Gas grills are easy to light. The heat is easy to control (via knob-controlled gas valves on the burners), so the outcome is very predictable. They result in a very consistent and tasty result, although some charcoal purists argue it lacks the flavors available only from cooking with charcoal. Advocates of gas grills claim that gas cooking lets you "taste the meat, not the heat" because it is claimed that charcoal grills may deposit traces of coal tar on the food. Many grills are equipped with thermometers, further simplifying the barbecuing experience. However propane and natural gas produce a "wet" heat that can change the texture of foods cooked over such fuels.

Gas grills are significantly more expensive due to their added complexity, and higher heat. They are also considered much cleaner as they do not result in ashes (which must be disposed of) and also in terms of air pollution. Proper maintenance may further help reduce pollution.

Charcoal

This generally begins with purchasing a bag of processed charcoal briquettes. A charcoal chimney starter is a traditional (but generally underused) method for getting a consistent heat from your coals. Alternatively, they can be lit in a pyramid directly inside the charcoal grill after presoaking with lighter fluid.

After all coals are ashed-over (generally 15-25 minutes), they are spread around the perimeter of the grill, and the meat is placed in the center for indirect cooking. For additional flavor and attractive appearance, thicker cuts of meat may optionally be seared over direct heat (outer perimeter of grill) prior to indirect cooking in the center. Water-soaked wood chips (such as mesquite, hickory, or fruit trees) are often added atop the coals for an extra smoky flavor. The temperature of the grill is controlled by the amount and distribution of coal within the grill and through careful venting.

An alternative to charcoal briquettes is lump charcoal. Lump charcoal is wood that has been turned into charcoal but unlike briquettes it has not been ground and shaped. Lump charcoal is a pure form of charcoal and is preferred by many purists who fear that artificial binders may be used to hold briquettes in their shape.

Wood

The choice and combination of woods burned result in different flavors imparted to the meat. Different types of wood burn at different temperatures. The heat also varies by the amount of wood and controlling the rate of burn through careful venting.

The type of wood chosen is really what sets this method apart from the others. This is where the gourmet can really experiment. Let's go through some of the woods available to get a feel for the differences we can expect.

Golden Birch is very delicate & slightly sweet, typically used with fish, pork, lamb, goat, poultry, and light-meat game birds. As a smoke source Golden birch would be used to smoke Salmon.

Wild Apple is slightly sweet with a fruity smoke flavor. Used mainly for beef, poultry, game birds, and pork (particularly hams).

Sugar Maple has a mild smoky, sweet flavor. Good with lamb, goat, pork, poultry, cheese, vegetables and small game birds.

White Cedar has a fine light smoke, and doesn't add much in the way of other flavors. Ideal for cooking fish, beef, and pork.

Wild Black Cherry, is hard to get a hold of but offers a distinctively sweet and fruity smoke. Great with beef, poultry & game birds.

Jerry Powell is the owner of a popular site known as Gourmet911.com. As you can see from our name, we are here to help you learn more about different kinds of Gourmet food and Wines, Coffees from all around the world.