Bar-b-q
As mentioned earlier, I'm seriously getting in to the art of barbecuing, or smoking, food when "grill season" returns (grill season being anytime the temperature is over 50 degrees). Any of you grill officionados that know a thing or two about this slow and low method, I'm all ears...
posted by misawa at 7:30 AM
5 Comments:
First, you and your wonderful wife come over. Second, let the pro grill for you. Third, eat what the pro makes for you. Fourth, consume the dessert you made. Fifth, resume playing with well-mannered, yet wild, boys.
We make it sooooo easy. :-)
Most people put the tomato based sauce on too early. Tomatos burn easily. Put the sauce on last, low heat, then heatup your meat right before you serve it. Try barbecue pork chops sometime. Yummy!
I think Kraft gives a delicious recipe for grilled chicken. Though I think the combination of the salad dressing and BBQ sauce seems odd, it turns out great in the end.
http://sarahellsworth.typepad.com/along_the_way/2005/11/perfect_bbq_gri.html
Sarah,
Do Tim and you share cooking responsibilities, like us, or are you the master chef?
Mark,
I usually do the cooking, but when it comes to grilling, I will get it ready and he will grill it for me. Or when we make breakfast for supper it's usually a team effort. If we grill hamburgers on the George Foreman and have french fries, he will make it all. Which brings to mind, we should have hamburgers more often!
Post a Comment
<< Home