Keyword: barbecue

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  • Weekly cooking (and related issues) Thread

    07/06/2016 3:47:58 PM PDT · by Jamestown1630 · 140 replies
    My office is holding its annual Summer Barbecue in a couple of weeks. Calling it a 'barbecue' is a bit extravagant, as all we do is cook hot dogs and hamburgers on a propane grill ;-) and the stars of the show are usually the wonderful side dishes that folks from many different ethnic cuisines bring to the party. This year it will be a much smaller affair, with our 'grill master' out on knee-replacement surgery, other staff leaving for new jobs, and lots of folks away for Summer. But I have to come up with a side dish! I...
  • Aztecs Cooked, Skinned, Ate Humans (Barbequed long pig)

    01/27/2005 10:37:51 PM PST · by quidnunc · 110 replies · 3,210+ views
    Discovery News ^ | January 25, 2005 | Jennifer Viegas
    New finds from an archaeological site near Mexico City support certain written and pictorial evidence concerning Aztec human sacrifice that historians previously doubted because the accounts seemed too exaggerated to be true. The discovery adds to the growing collection of evidence supporting human sacrifice and cannibalism among the founders of the Mexican empire. It also suggests that researchers might now be able to verify some 16th century Spanish accounts on the subject. The Spanish and the Aztecs documented at least four observations of cannibalism in the 16th and 17th centuries. Spanish conquistador Hernán Cortés (1485-1547), whose men conquered the Aztecs...
  • Outdoor BBQ: A 700,000-year-old Ritual

    07/04/2008 5:35:17 PM PDT · by decimon · 22 replies · 220+ views
    LiveScience ^ | Jul 3, 2008 | Meredith F. Small
    July Fourth is a celebration of outdoor cooking, as well as our nation's birthday. It's time to brush off the barbecue and throw masses of processed meat on the grill. As we all stand around waiting for the fire to die down so that we can make s'mores, it's also a time to ponder the notion that the barbecue is a ritual 700,000 years old or more, and it might have something to do with our big brains.
  • Pre-Columbian Tribes Had BBQs, Parties on Grave Sites

    12/05/2008 7:54:27 PM PST · by SunkenCiv · 21 replies · 355+ views
    National Geographic News ^ | Friday, December 5, 2008 | Alexis Okeowo
    Some pre-Hispanic cultures in South America had elaborate celebrations at their cemeteries, complete with feasting and drinking grounds much like modern barbecue pits, according to a new archaeological study. Excavations of 12th- and-13th-century burial mounds in the highlands of Brazil and Argentina revealed numerous earthen ovens. The finds suggest that the graves were also sites of regular festivals held to commemorate the death of the community's chief.
  • Black pitmasters left out of US barbecue boom

    08/24/2015 1:30:34 PM PDT · by Albion Wilde · 94 replies
    BBC News Magazine ^ | Jessica Lussenhop
    The US is in the midst of a barbecue boom. But as television programmes and restaurants celebrate mostly white pitmasters, are the cuisine's African-American roots being forgotten?... ...the Brantleys have enjoyed a great deal of success with their traditional St Louis-style barbecue. There are lines out the door, as well as accolades from both local and national media... But things aren't as good as they used to be. Daryle once had three locations and sold the sauce bottled at local supermarkets - today he only has the original shopfront. The decline happened as factory jobs left St Louis and the...
  • SEE IT:- Baby girl fawns over her new deer friend (Cuteness Over-Load!)

    08/21/2015 5:00:06 PM PDT · by Kid Shelleen · 28 replies
    NY Daily News ^ | 08/21/2015 | ASHLEY LEWIS
    This baby girl from Nebraska can’t stop fawning over her new friend. The tot’s mom, identified only as Ann Maree by KETV 7 in Omaha, shared the completely en-deer-ing video of her daughter, Kate, sweetly chasing a young deer in their backyard on Sunday. “Our neighbor pointed out the fawn to us, it was in the backyard,” Ann Maree told the TV station. “My daughter who is 15 months, decided to walk toward it.”
  • Just in time for Independence Day, the Left is coming for our barbecue grills

    07/04/2015 6:08:03 AM PDT · by Marcus · 44 replies
    Houston Politics Examiner ^ | July 4, 2015 | Mark R. Whittington
    On this Independence Day, one of the sadder aspects of American life we have to consider is the tendency of some Americans to wag their fingers at others about the way they choose to live, sometimes with disastrous results. The temperance movement of the 19th Century led to Prohibition which led to Al Capone, for example. Now someone writing in the New Republic on Friday wants to take away our right to barbecue.
  • Texas Gov. Greg Abbott favors wet rub barbecue, outrage ensues

    05/20/2015 6:04:50 AM PDT · by Marcus · 45 replies
    Houston Politics Examiner ^ | May 15, 2015 | Mark R. Whittington
    Texans argue about a lot of things, including political issues such as education, healthcare and, of course, illegal immigration. But nothing gets the denizens of the Lone Star State exercised more, with the possible exception of football, than barbecue, more specifically the wet rub vs. dry rub question. Texas Gov. Greg Abbott recently came down on the wet rub side of the controversy. The San Antonio Current pretty much proposed revoking the governor’s Texas citizenship for this heresy. “Everyone knows” that real barbecue does not need sauce. It is all in the smoking technique.
  • The EPA Planning To Crack Down On Backyard Barbecues, Too?

    03/20/2015 10:00:10 AM PDT · by IBD editorial writer · 34 replies
    Investor's Business Daily ^ | 03/20/2015 | John Merline
    Back in 1997, when Bill Clinton's EPA was pushing stricter air pollution rules, then-EPA administrator Carol Browner scoffed at complaints that the new rules would be so strict as to eventually ban backyard barbecues.
  • Stop the Insanity: BBQ pitmasters told to take down American flags

    03/03/2015 5:56:52 PM PST · by E. Pluribus Unum · 23 replies
    Fox News ^ | 03/03/2015 | Todd Starnes
    Nothing says America quite like smoking a pork butt and flying Old Glory. “The sport of professional barbecue is extremely American and family oriented,” said pitmaster Jeff Petkevicius. So you can imagine Jeff’s extreme displeasure when organizers of an Alabama barbecue competition ordered him – along with other competitors to take down the American flags hanging from their barbecue trailers.
  • A Guide to American Barbecue Sauce Styles

    06/24/2014 7:16:57 AM PDT · by WhiskeyX · 86 replies
    Serious Eats ^ | May 3, 2011 | James Boo
    In the 19th century, the French declared the mother sauces. Bechamel, veloute, espagnole, tomate, and hollandaise all became the bases for other sauces in classical French cuisine. Barbecue sauce is sort of the same deal. Key ingredients such as vinegar, tomato and mustard have all come to define regional barbecue in the United States. While sauce on its own is never enough to save bad barbecue, it can perfectly complement the flavors of good barbecue, giving it an identity and elevating it to greatness. So, what are the "mother sauces" of barbecue?
  • Pulled Pork Recipe - Alton Brown

    05/24/2014 10:11:52 AM PDT · by virgil283 · 60 replies
    Easy, any one can have a sucessful barbcue with this recipe. Brine for 12 hours add a dry rub and put on the smoker. .....;
  • Had enough Syria? How About Helping Me Smoke My First Beef Brisket?

    09/07/2013 5:32:18 PM PDT · by beebuster2000 · 50 replies
    self | sept 7, 2013 | beebuster2000
    here is what i got so far: butcher cut the brisket off the hanging beef this morning, it had been aged a while. bigger than i thought it would be, around 15 pounds. he trimmed it up, but still plenty of fat on board, i guess i ll leave the fat on. took it home, seasoned it liberally with kosher salt and black pepper, sitting overnight in the fridge . got my gas barbeque tricked out. plenty of mesquite chips and a couple chunks of used wine barrel soaking in a big pail overnight. gonna place the meat on the...
  • Grillbot handles your barbecueing dirty work, with style

    06/08/2013 3:40:54 PM PDT · by rickmichaels · 16 replies
    National Post ^ | JUNE 7, 2013
    Just when we thought there couldn’t possibly come another barbecue gadget, here’s Grillbot.
  • Church’s Chicken looks back to its Texas roots

    05/31/2013 4:39:28 PM PDT · by 2ndDivisionVet · 35 replies
    The San Antonio Business Journal ^ | May 28, 2013 | Mike W. Thomas
    Church’s Chicken is introducing a new barbecue-style chicken dish called Texas Chicken as the company launches a new advertising campaign. “Texas is the birthplace of Church’s Chicken and our chicken has been at the center of our culture since day one,” says Rob Crews, chief marketing officer for Church’s. “Our product innovation team developed a whole new way to enjoy Church’s with a new menu item that pays tribute to Church’s Texas roots and some of the best barbecue in Texas.” Texas Chicken is available for a limited time through July 28 at participating restaurants. The price for a half...
  • Texas BBQ map latest salvo in state’s savory meat ‘declaration of supremacy’

    05/23/2013 2:02:53 PM PDT · by Responsibility2nd · 52 replies
    Yahoo ^ | 05/23/2013 | By Eric Pfeiffer
    The new BBQ map might seem like propaganda to some and truth to others (Texas Monthly) There’s a new map and website on the Internet showing the best 50 BBQ joints. And they’re all in Texas. Of course, the list—compiled annually since 2008—was done by a Lone Star state publication, Texas Monthly. Editor Jake Silverstein told Yahoo News by phone that he’s ready to "declare war" on all famous BBQ regions, including Kansas City, North Carolina and Memphis. "It's a declaration of supremacy. Our level of authority on BBQ is completely unmatched," he said, noting they were partly having fun...
  • Freep a Poll! (Fox. Would you buy and eat a horse meat steak?)

    03/20/2013 5:26:47 PM PDT · by dynachrome · 54 replies ^ | 3-20-13 | Fox News
    Would you buy and eat a horse meat steak? Not sure. I've never tried horse meat No. I could never cook and eat "Mr. Ed" Yes. It's enjoyed in other countries, why not here?
  • I wanna be like you: Kanzi, the ape who HAS learned the secret of man's red fire...(title truncated)

    12/24/2012 8:40:38 PM PST · by fattigermaster · 20 replies
    UK Daily Mail Online ^ | Davy Derbyshire
    Eagerly he collects wood from the ground, snaps the branches into small pieces and carefully balances them in a pile. Then, taking care not to burn himself, he gently strikes a match and gets ready for a fry-up. Like all red-blooded males, Kanzi loves messing around with a barbecue. But then, as these extraordinary pictures show, Kanzi is no man. He is a bonobo -pygmy chimpanzee -and his love of fire is challenging the way that we think about our closest relatives in the animal kingdom. For although bonobo apes and larger chimpanzees use twigs and leaves as tools, none...
  • Sick of SCOTUS? how about best ever ribs recipe for the fourth of july?

    06/28/2012 2:48:04 PM PDT · by beebuster2000 · 13 replies
    Dr. Maurice Codd | june 28, 2012 | beebuster2000
    I came across Dr. Maurice Codd’s rib recipe and tried it. Codd was a nobel prize winner in chemistry so I would imagine he understands the chemistry of this better than I do. But the ribs are amazing. Enjoy! I am quite certain that after a long development process I have finally reached the perfection point in pork rib bbq. For years I hated rib recipes that slather ribs with gooey sweet sauce, and I preferred the dry rub ribs. Now, after countless hours in the “lab” I have captured both the crunch and tang of the dry rib, and...
  • Exclusive - The Vetting - Senator Barack Obama Attended Bill Ayers Barbecue, July 4, 2005

    06/04/2012 9:30:20 AM PDT · by Nachum · 32 replies
    Breitbart ^ | 6/14/12 | Joel B. Pollak
    As a presidential candidate in 2008, Barack Obama disavowed any connection with former domestic terrorist Bill Ayers, the Weather Underground radical who was one of Obama's early backers and his colleague on the board of the Woods Fund in Chicago. We now have proof that Obama's association with Ayers continued even after Obama had been elected to represent Illinois in the U.S. Senate--in the form of a now-scrubbed blog post placing Obama at the home of Ayers and his wife, fellow radical Bernadine Dohrn, on July 4, 2005. Dr. Tom Perrin, Assistant Professor of English at Huntingdon College in Montgomery,...
  • Barbecue restaurants facing fire from South Florida cities

    05/25/2012 7:50:20 PM PDT · by smokingfrog · 46 replies
    Sun Sentinel ^ | 25 May 2012 | Justine Griffin
    If you want authentic barbecue, it's a good weekend to fire up your backyard pit because barbecue restaurants say some South Florida cities aren't too hot on their traditional slow cookers. The fragrant smoke that attracts 'cue lovers is often a turnoff to neighboring homes, so a growing list of cities are adding restrictions to routine health and fire codes, making it difficult for restaurants to open. "If they knew what they were going to have to go through to open a place, I don't think anybody in their right mind would ever get into this business," said Mark Vasturo,...
  • Serving up Rick Perry (barbecue comment)

    10/09/2011 11:24:31 AM PDT · by Clairity · 79 replies
    LA Times ^ | Oct 9, 2011 | Robert F. Moss
    Rick Perry's past came back to haunt him recently. No, not drugs or women or a phony resume. Perry, it turns out, once touched the real third rail of politics: barbecue. Nineteen years ago, at the 1992 Republican National Convention, a barbecue taste-off pitted beef tenderloin from Joe Allen's Bar-B-Que of Abilene, Texas, against pulled pork from Kings Restaurant in Kinston, N.C. Perry, then the agriculture commissioner of Texas, sampled the Carolina barbecue and declared, "I've had road kill that tasted better than that."
  • Memo to Perry: Dog-cuss the Democrats, not the 'cue

    09/22/2011 6:39:00 AM PDT · by Cincinatus' Wife · 74 replies
    Southern Political Report ^ | September 22, 2011 | Tom Baxter
    Rick Perry has some splainin’ to do when he gets to Eastern North Carolina, and we’re not talking about his dog-cussing of Democrats and Ben Bernanke. Back when he was the Texas agriculture commissioner, Perry tried some Eastern North Carolina barbecue at the 1992 Republican National Convention in Houston, and reportedly said, “I’ve had road kill that tasted better than that.” The remark got picked in a book, “Holy Smoke: the Big Book of North Carolina Barbecue,” by John Shelton Reed and Dale Volberg Reed. That volume is probably making the rounds of Mitt Romney’s headquarters right now.
  • Woman treated for severe burns and six injured after barbecue explodes in public park

    07/23/2011 6:56:16 AM PDT · by BenLurkin · 24 replies
    ukdailymail ^ | t 12:48 PM on 23rd July 2011
    woman suffered severe burns and three children were seriously injured when a portable gas barbecue exploded, emergency services said. The children, aged between six and 11, sustained 15 to 20 per cent burns to their upper limbs and a woman in her 40s suffered severe burns to her airway. Another three adults were taken to hospital to be treated for minor injuries during the day out at a public playing field. The explosion happened around 4.30pm at a park on Ashcroft Road, behind Stopsley Fire Station in Luton, Bedfordshire. Bedfordshire Fire and Rescue Service said a group of around 20...
  • Memphis holds barbecue contest "Come Hell or High Water"

    05/13/2011 7:45:16 PM PDT · by NormsRevenge · 16 replies
    Yahoo ^ | 5/13/11 | John Branston – Reuters
    MEMPHIS, Tenn (Reuters) – The motto for the 2011 Memphis In May International World Championship Barbecue Cooking Contest was "Come Hell or High Water." Mission accomplished. The high water came -- nearly 48 feet deep -- washing the contest out of Tom Lee Park next to the Mississippi River in downtown Memphis for the first time in more than 30 years. But nearly 250 cooking teams turned out anyway with names such as "Pigs Gone Wild," "Notorious P.I.G," "The People's Republic of Swina," and "Not Ready for Swine Time Porkers." Thousands of spectators came as well, including sisters Kathy Lawson...
  • Louisiana Turtle Burgers!

    01/17/2011 3:31:56 AM PST · by Reaganite Republican · 11 replies · 1+ views
    Reaganite Republican ^ | January 17, 2011 | Reaganite Republican
    Only in Louisiana... Thick, handmade ground beef patties topped with sharp cheddar cheese... wrapped in a bacon weave... then add hotdogs as the heads and legs, slit for details... Next, place on an oven rack, covered loosely with foil and bake 20-30 minutes @ 400 degrees.  A little crispy, not too crunchy...just how a turtle should be, no? If you've got to ask the cholesterol count... this might not be the dish for you lolMore at Reaganite Republican
  • Spice Up Your Health This Barbecue Season

    03/23/2010 11:51:54 AM PDT · by Pharmboy · 25 replies · 416+ views
    U. of Western Ontario ^ | March 23, 2010 | Communications Staff
    London, ON – A new study at The University of Western Ontario finds the sauces you use when firing up the barbecue this summer may provide unforeseen health benefits. The research, led by Western biology and psychology postdoctoral fellow Raymond Thomas, shows common marinades may be more than just tasty sauces – they can also provide a major source of natural antioxidants. The paper was co-authored by Mark Bernards and Christopher Guglielmo in Western’s department of biology. Foods rich in antioxidants play an essential role in preventing cardiovascular diseases, cancers, neurodegenerative diseases like Alzheimer’s and Parkinson’s, inflammation and problems associated...
  • Soldiers Compete for Barbecue Bragging Rights

    11/16/2009 3:28:44 PM PST · by SandRat · 11 replies · 552+ views
    American Forces Press Service ^ | 1st Lt. Juan Torres Jr, USA
    CONTINGENCY OPERATING SITE HUNTER, Iraq, Nov. 16, 2009 – A little bit of home made its way to this remote base in Iraq’s Maysan province recently, as soldiers tested their skills in a barbecue competition. Army Sgt. 1st Class Aric Quitugua tends to hamburgers and sausages during a barbecue cook-off at Contingency Operating Site Hunter, Iraq, Nov. 1, 2009. U.S. Army photo by 1st Lt. Juan Torres Jr.  (Click photo for screen-resolution image);high-resolution image available. Despite unexpected downpours, violent wind gusts and hail Nov. 1, an afternoon that might otherwise have been lost to inclement weather served instead as a cloudy...
  • Jokes about barbecuing a cat preceded midair crash

    08/20/2009 9:40:24 AM PDT · by Responsibility2nd · 17 replies · 1,519+ views
    Assoc. Press ^ | 08/20/2009 | By JOAN LOWY
    WASHINGTON — Two minutes after he cleared a private plane for takeoff and a fateful flight over the Hudson River, an air traffic controller at New Jersey's Teterboro Airport was on the phone with a woman in the airport operations office, joking about barbecuing a dead cat. "We got plenty of gas in the grill?" the controller asked. "Fire up the cat." "Ooh, disgusting, augh, that thing was disgusting," the woman responded. According to a draft government transcript obtained by The Associated Press, the two continued to banter until seconds before the private plane collided with a tour helicopter over...
  • Bacon Explosion - Recipe With Four Pounds of Pork Goes Viral

    01/29/2009 12:57:50 PM PST · by JoeProBono · 98 replies · 3,248+ views
    myfoxphoenix ^ | 29 Jan 2009 | LILY FU
    There are people who love bacon, and then there are people who really, really love bacon . A recipe called Bacon Explosion is becoming viral, thanks partly to the New York Times whose story on the recipe currently ranks as the most e-mailed story on their Web site. The recipe has been so wildly popular that it's likely contributed to the downing of the page on on which it's been posted. What is it? Take two pounds of bacon, weave it around two pounds of sausage and slather it with barbecue sauce. Four pounds of pork heaven ( see...
  • The dark history of burned flesh

    09/05/2008 7:15:24 AM PDT · by forkinsocket · 8 replies · 155+ views
    Salon ^ | Aug. 30, 2008 | Andrew Leonard
    Drop those spareribs, imperialist pig-eaters! A new book argues that the great American barbecue smolders on the coals of genocidal racism. A good barbecue, as I see it, should begin with a trip to Home Depot to buy 6-foot lengths of rebar. When suspending an entire butterflied lamb over an oak fire for many hours, while basting it with stalks of rosemary dripping with lemon juice and red wine, the rebar comes in handy for spread-eagling purposes. Just insert the rebar through diagonally opposed leg joints, and your crucified lamb is easily maneuverable. I performed this ritual (or rather, I...
  • Al-Jazeera "dis-invited" from Golden barbecue

    08/23/2008 6:31:51 AM PDT · by Sub-Driver · 5 replies · 112+ views
    Al-Jazeera "dis-invited" from Golden barbecue By Ann Schrader The Denver Post Article Last Updated: 08/23/2008 03:59:32 AM MDT GOLDEN — Golden City Manager Mike Bestor has withdrawn an invitation for al-Jazeera English TV to air interviews from his backyard during the Democratic National Convention. Bestor decided to "dis-invite" the Arabic television news network from the American-style barbecue after listening to citizen complaints at Thursday night's City Council meeting. While comments were made on both sides of the issue, concerns against the backyard barbecue broadcast included that it would be linked to the city and council and be disrespectful to veterans...
  • You Can Smell Our Butts for Miles

    05/31/2008 9:31:50 AM PDT · by chesley · 21 replies · 549+ views
    For all you foodies out there A friend of mine sent me a link to his website. It's all about southern cooking, here's a sample Monday, April 28, 2008Jim 'n Nicks Bar-B-Q: You Can Smell Our Butts for Miles Tell the truth. Is Jim 'n Nicks slogan now in your top five of barbecue restaurant slogans? I would bet number one, hands down. After eating at Jim 'n Nick's, the food and service will most certainly be on the top of your list. We stopped in the Prattville, Alabama store on our way south from Tuscaloosa, AL to our home...
  • The $175 burger is a haute handful for rarefied tastes

    05/20/2008 6:17:19 PM PDT · by AngieGal · 35 replies · 188+ views
    New York Daily News ^ | May 20th 2008 | RACHEL WHARTON
    Forget talk of a recession - a new $175 burger has set the city's gold standard for conspicuous consumption. Literally. The Richard Nouveau - from the Wall Street Burger Shoppe, natch - comes topped with a blizzard of real gold flakes, plus 25 grams of black truffles, a seared slab of foie gras and an aged Gruyere typically reserved for a high-class cheese tray.
  • Huckabee Event Serves Barbecue and a Swipe at McCain

    01/20/2008 8:14:56 PM PST · by jdm · 12 replies · 110+ views
    NY Times ^ | Jan. 20, 2008 | Staff
    NAVASOTA, Texas — Gov. Mike Huckabee of Arkansas came off his Republican primary loss to Senator John McCain in South Carolina and headed here on Sunday, into the arms of supporters and his No. 1 fan, the actor Chuck Norris. The event was a fund-raiser at Mr. Norris’ ranch here, about 20 miles from Texas A&M University and 70 miles from Houston. Guests were met outside the white gate by a metal silhouette of a wolf — the spread is called Lone Wolf Ranch, named for the 1983 film Lone Wolf McQuade, in which Mr. Norris starred along with David...
  • SC barbecue baron changes Confederate flags at some restaurants

    10/28/2007 5:09:08 PM PDT · by Non-Sequitur · 76 replies · 1,321+ views
    Charlotte Observer ^ | 10/26/07 | Katrina Goggins
    COLUMBIA, S.C. --Outspoken barbecue baron Maurice Bessinger - known as much for his support of the Confederate flag as his food- is providing some variety for his customers, but this change has nothing to do with his famous mustard-based sauce. At about half of his dozen restaurants, Bessinger has replaced the better-known Confederate battle flag with its red background, blue cross and white stars with the less recognized and perhaps less controversial first flag of the Confederacy - a banner with two red stripes, a white stripe and a blue square with a circle of white stars. The new flag,...
  • Democrats woo voters at Iowa barbecue

    10/06/2007 7:01:25 PM PDT · by NormsRevenge · 20 replies · 378+ views
    AP on Yahoo ^ | 10/06/07 | Amy Lorentzen - ap
    IOWA CITY, Iowa - Five Democratic presidential hopefuls dined on barbecue Saturday and delivered their stump speeches to about 1,800 party faithful packed into a swine barn at the Johnson County fairgrounds. Hoping to attract votes in this Democrat-rich part of Iowa were Chris Dodd, Bill Richardson, Hillary Clinton, John Edwards and Dennis Kucinich. Representatives for Barack Obama and Joe Biden also addressed the crowd of hundreds, who swatted at flies and fanned themselves on an unseasonably hot October evening. Edwards was escorted to the barn doors with supporters chanting, "We love Elizabeth, we love John, we want to see...
  • The Arctic Barbecues

    08/06/2007 4:19:18 PM PDT · by dynachrome · 44 replies · 1,337+ views ^ | April, 2007 | ecoenquirer
    "I love it", said local Lars Larsen, wiping frost from his full beard. "This is the warmest summer I can ever remember…even the polar bears are looking for a shady spot to escape the heat."

    06/10/2007 8:29:34 AM PDT · by RaceBannon · 7 replies · 772+ views
    Gathering of Eagles | 06/10/07 | RaceBannon
    The GATHERING OF EAGLES, a patriotic organization of Americans who are proud to publicly honor our nation’s military and veterans, and the Southington lodge of the B. P. O. E. (ELKS CLUB) are sponsoring a Barbecue to be held in honor of all Active duty, Reserve, and National Guard personnel in Connecticut, on July 21, 2007, at the Elks Club, Southington, Connecticut, from noon until 4PM. This food fiesta will be held on July 21, 2007, at the Elks Club, Southington, Connecticut, from noon until 4PM. We ask that all attendees bring hot dogs, hamburgers and all the fixin’s, including...
  • Infrared fires up backyard barbecues

    05/25/2007 4:59:17 PM PDT · by nypokerface · 4 replies · 775+ views
    AP ^ | 05/25/07 | ELLIOTT MINOR
    ALBANY, Ga. - For a quarter century, chefs at pricey steakhouses have been searing meat on burners that cook with infrared energy. Now the high-temperature technology may be coming to a backyard barbecue near you. With the expiration of a key patent, major gas grill manufacturers, including market leader Char-Broil, have scrambled to bring infrared cooking to the masses with models in the $500 to $1,000 range. Previously, such grills cost as much as $5,000. "Infrared is really hot," said Leslie Wheeler, a spokeswoman for the Hearth, Patio & Barbecue Association, an industry group in Arlington, Va. "They're great for...
  • (Vanity) Need help in deciding between these two charcoal gills. Advice?

    05/09/2007 2:10:07 PM PDT · by yankeedame · 50 replies · 1,496+ views
    First: It pretty much just for hubby and I, thus these small grills. Second: Hubby HATES the taste of food grill via gas, thus the charcoal grill. Third: Neither of us know very much at all about grilling -- an understatement if there ever was one. (Though your's truly is a pretty darn good cook, if I do say so myself) Finally: a) We live in an empty-nester apt. and so be we'll be grilling from a patio.... into the clear sky. b) Yes, it has to be portable, and have a work surface. (Want to drag back and forth...
  • Bush, Merkel dine on roast pig at homely fest

    07/15/2006 1:17:21 AM PDT · by snowsislander · 19 replies · 2,750+ views
    TRINWILLERSHAGEN, GERMANY - US President George W. Bush dined on a roast pig shot in his honour as hunting horns sounded on the final evening of his visit to Germany on Thursday. Bush himself cut the first slices of piping hot meat at a barbeque held at a defunct collective farm popular with East Germany's communist leaders in the village of Trinwillershagen. The president, dressed in an open necked blue-checked shirt, appeared in a jovial mood, mingling with guests and drinking what seemed to be beer. It was not clear whether this was real beer or a non-alcoholic beverage, as...
  • Yankee needs advice from southerner on smoker use--barbecue

    05/07/2006 5:28:14 AM PDT · by Pharmboy · 83 replies · 1,212+ views
    Pharmboy Vanity ^ | 5-7-06 | Me
    This is the type of smoker I have--not exact, but same basic propane smoker.Well, in preparation for my Derby party, on Thursday I bought the pork shoulder and brined it overnight. At the same time, I started soaking the mesquite wood in water. Patted the pork dry the next morning, and applied Mr. Stubb's Dry Pork Rub (and I did NOT actually rub it in, just covered the whole thing with it). Hooked up the smoker, and it reached about 210 F, and that was that. Until about 5 hours later, I did two things and the smoker became engulfed...
  • Freeper Kitchen: Labor Day Weekend

    09/03/2005 9:15:26 AM PDT · by HungarianGypsy · 17 replies · 499+ views
    Welcome to the three day holiday thread of the Freeper Kitchen! You know what that means! MEAT!! (pictures required) But, any picnic or barbecue fare will do. If it is meat or something that makes a good side dish to meat, you will want to put it here. Have a Good and Safe Weekend!
  • Best barbecue in Memphis? And Baton Rouge, too.

    07/26/2005 8:14:10 PM PDT · by Max Flatow · 8 replies · 1,825+ views
    July 25, 2005 | Max Flatow
    The wife and I are heading down to Memphis, TN for a short trip. What else is there to do besides tour Graceland? I heard there was a cool shopping district not far from Graceland. Where is the best barbecue in town and where is the best place to find a safe economical motel that is close by to attractions? Also heading on to Baton Rouge, LA. Where is a decent but economical place to stay in that town? A pool would be a plus. Is everything off of I-10 in BR? I appreciate all your help and responses. TIA....
  • Anyone Got a Light?

    07/03/2005 6:30:23 AM PDT · by nuconvert · 28 replies · 1,550+ views
    Maimi Herald ^ | DAVE BARRY
    Jul. 03, 2005 Anyone got a light? Jul. 03, 2005 BY DAVE BARRY (This classic Dave Barry column was originally published on June 25, 1995.) Everybody loves a backyard barbecue. For some reason, food just seems to taste better when it has been cooked outdoors, where flies can lay eggs on it. But there's nothing worse -- and I include the Great Depression in that statement -- than trying to set fire to a pile of balky charcoal. (For those of you who actually went through the Great Depression and are offended by the previous sentence, let me state, in...
  • What's on your grill for the 4th?

    06/30/2005 5:29:20 AM PDT · by Fierce Allegiance · 205 replies · 2,507+ views
    FREEPERS! | 6/30/05 | FA
    What are you grilling/BBQ'ing for the Fourth of July / Independence Day celebration. Share recipes, plans for the weekend, etc here.
  • Age-old debate over N.C. barbecue fired up

    05/29/2005 11:47:02 AM PDT · by varina davis · 175 replies · 3,130+ views
    AP Wire ^ | May 29, 2005 | AP Wire
    Age-Old Debate Over N.C. Barbecue Fired Up By MARTHA WAGGONER Associated Press Writer 10:15 AM PDT, May 29, 2005 ARCADIA, N.C. — Fourth-graders here expected a civics lesson when they suggested that the Lexington Barbecue Festival be named the state's official food festival. Instead, they got a lesson in the fierce intrastate rivalry over barbecue that pits west vs. east, tomato vs. vinegar and whole shoulder against whole pig. "I didn't know so many people would be asking questions and wanting to know how I feel about it," said 10-year-old Kaylyn Vaughan. "You have to realize it is a very...
  • Laura Bush Looking for a Multifaceted Chef

    02/20/2005 10:01:21 AM PST · by JustaCowgirl · 84 replies · 1,948+ views
    WASHINGTON - Fancy state dinners aren't all the new White House chef will need to do — the Bushes are looking for someone who knows barbecue and other good old American fare. Laura Bush told Newsweek she doesn't expect that any of the celebrity chefs with books or television shows will be interested in becoming head chef at the presidential home. But she's looking to fill the job with someone who "can really showcase American foods." The previous White House chef, Walter Scheib III, has left to pursue new opportunities after nearly 11 years of cooking for two presidents, and...
  • Libertarians Put a Dent in IVRPD’s Barbecue Budget

    01/11/2005 12:22:34 AM PST · by freepatriot32 · 5 replies · 453+ views
    / ^ | 1 7 05 | Matt Dozier
    After three years in litigation, the Isla Vista Recreation and Park District has found itself on the losing end of a lawsuit filed by the Santa Barbara Libertarian Party — a lawsuit that has already taken a $250,000 bite out of the IVRPD’s modest budget. The lawsuit began in November 2001 when Robert Bakhaus, secretary for the local office of the Libertarian Party, sued the IVRPD Board of Directors for committing several violations of the Brown Act, California’s law requiring all meetings of local legislative bodies be open to the public. In a Dec. 23, 2004 decision, Santa Barbara County...