21. BBQing With X-10 yes no. Save Energy! bbqing with X10. Rings chime again at 15 minutesas reminder. Program macro to act as cooking timer (see graphic) http://www.x10.com/news/articles/1115_bbq.htm

Home Shopping Cart ON SALE! Products ... About Thursday, 03-Apr-2003 20:18:25 PST X10-Zone Feature Articles How To... In the News ... Feedback Weekly Wireless Living Newsletter HTML Only Enter E-mail Address to join Does your e-mail accept HTML? yes no BBQing with X-10 November 15, 2001 - We recently received this very interesting application in our inbox from X10 customer Tom Tighe. It was so fun, we just had to share! First things first: Please monitor your electric grill carefully! Using X10 products in this type of application is not an excuse to leave a grill unattended. Second things second: Do not leave your grill plugged into your appliance module when it's not in use. Plug it in when you're ready to use it and unplug it when you're finished. It is possible for an X10 code to turn on accidently. INGREDIENTS: ActiveHome Computer Control Program 3-pin Appliance Module (AM466) Chime Module (SC546) Transceiver Module (TM751) ... Palm Pad Remote (HR12A) PREPARATION: Install modules in software Add appliance module to appropriate location, set house and unit codes Add chime module to appropriate location, set house and unit codes

22. Texas Cooking - Ask Dr John About Barbecue, Chili And Outdoor Cookery I don't think there will be a problem with finishing the cooking inthe oven. He is ready to step up to a higher level of bbqing. http://www.texascooking.com/Askdocjohn072002.htm

Ask Dr. John, Ph. B. Your questions about barbecue, chili and outdoor cookery answered Search Recipes Visit Message Boards Get Our Free Newsletter Barbecuing Around Texas Ask Doctor John Previous Columns: June, 2002 May, 2002 April, 2002 March, 2002 ... June, 1999 Cooking Resources: Grandma's Cookbook Over 300 recipes Communities Cooks Need To Know Handy substitutions, equivalent measurements and metric conversions Texas Cooking: Feature Articles Dessert Spotlight Traditional Texas Fare John Raven, Ph.B. Articles about Texas' most famous foods - Barbecue and Chili Humor Letters to the Editor Visit Texana: Our website devoted to Texas books, travel, people and culture. Bookmark: texana.texascooking.com Lone Star Bookstore Reviews of cookbooks, Texas wine books and Texana Texas Food Festivals Notable Native Texans Free Newsletter Our newsletter arrives informing you of news, new recipes, and more updates to our web sites.

23. Happy 4th!!! What Are You Cooking Up Today? Are You cooking Up Today? Posted by spambdamn_rich (My Page) on Thu, Jul 4, 02at 1727. Probably nothing today. I'm postponing my weekend bbqing to Saturday http://ths.gardenweb.com/forums/load/bbq/msg0710535323345.html

rems = ""; document.write(rems); Return to the Cooking Outdoors Forum Post a Follow-Up Happy 4th!!! What Are You Cooking Up Today? Posted by meagain My Page ) on Thu, Jul 4, 02 at 10:53 Going to be lots 'o grilling done today, the 4th of July. What are you all grilling on this special day? Follow-Up Postings: RE: Happy 4th!!! What Are You Cooking Up Today? Posted by: bsbbq My Page ) on Thu, Jul 4, 02 at 11:16 Were keeping it simple today, burgers and dogs. Maybe some Italian sausages and some beer brats. Oh.... and of course the official grilling beverage, some beer! RE: Happy 4th!!! What Are You Cooking Up Today? Posted by: meagain My Page ) on Thu, Jul 4, 02 at 14:48 Do you cook the brats in beer prior to grilling? If so, do you use just beer or beer and other spices, etc in the pot? For some reason, I've never done that before. Does it make a big difference? RE: Happy 4th!!! What Are You Cooking Up Today? Posted by: bsbbq My Page ) on Thu, Jul 4, 02 at 15:56 I haven't either! I just buy the "Johnsonville" brand of Beer Brats. But, that sounds interesting, I will have to try that sometime. RE: Happy 4th!!! What Are You Cooking Up Today?

24. Grilling With Wood something bbqing, not just grilling, but long, slow cooking of meats,has been practiced by many many cultures all over the world. Next http://ths.gardenweb.com/forums/load/bbq/msg0917395427997.html

rems = ""; document.write(rems); Return to the Cooking Outdoors Forum Post a Follow-Up Grilling with Wood Posted by grillingator My Page ) on Wed, Sep 4, 02 at 17:39 Over the Labor Day Weekend, I was looking for a new way to cook a Tri-Tips roast. In the BBQ Bible by Steven Raichlen, which is a very good book by the way, he has a section on using wood to cook as the primary heat source, instead of charcoal. I decided to cook the roast indirectly using hickory wood chunks surrounding a drippan. I figure from the size of the meat, 3 pound, about 1.5 to 2 hours would be needed to get it to an internal heat of 160 degrees. I started the wood chunks in a chimney, got them heated up, and put them in my Webber kettle. Put the meat on the grill, opened all the vents, top and bottom, full, and set back drinking beer, while watching the UK-UL football game. After an hour, I opened the lid to check on things, and found that the wood was gone, burnt away. I finished the roast on my gas grill, as my wife and kids were pretty tired of waiting. I went back and reread the BBQ Bible regarding cooking with wood. I couldn't find any reasons why it didn't work. So I have a few questions that I hope someone can answer;

25. Cooking Recipes Below I can be seen participating in the manly activity, bbqing. Cream of TartarStir Thoroughly; Spray loaf pans with cooking spray; Spread into 1 Large loaf or http://www.ptavv.org/HTML/recepie.html

26. Cooking Smarts Sauces cooking Smarts / Sauce Recipes. Simmer 15 minutes. Add fresh mint cool. Brushon beef, chicken or seafood prior to bbqing and serve warm at the table. http://www.ktvz.com/Homepage/COOKING Smarts Pages/sauces.htm

Cooking Smarts / Sauce Recipes Chipotle en Adobo Rancho la Puerta Chef Bill Wavrin Ingredients 4 Chipotle Peppers, dry 8 Tomatoes, chopped 1 Onion, juliened 2 cloves fresh Garlic, minced 1 Tbsp. Rice Wine Vinegar 1 tsp. Brown Sugar 1/2 tsp. Sea Salt 2 C. Water 1 Lime, squeezed Directions Place everything in a sauce pan over low heat and simmer very slowly for approx. 15-20 minutes until the salsa is thick. Remove the chiles from the salsa and stem the Chipotles. Add as many as you wish depending on your love for chiles. One added renders the salsa slightly warm. Two, warmer. You be the judge. I like it hot and add them all. Place the remaining ingredients in a blender or food processor with a squeeze from the lime. Pulse the blender a couple of seconds until the salsa is slightly chunky. Dip it or spread it on anything. You'll make this a habit. I know you will enjoy it. Coho Grill Nectarine BBQ Sauce Ingredients 2 T. olive oil

27. Cooking Tips Avoid salting the meat before bbqing because this draws the juices out and may makeyour depending on the size of your roast and the degree of cooking you like http://pasture-to-plate.com/cooking_tips.htm

'When Nature is left to do Her work, She performs miracles.' Cooking Tips Thawing Meat: The best method of thawing frozen meat is over night in the refrigerator; allowing it to thaw evenly. You can also wrap it it in a plastic air-tight bag and submerge it in cold water in the sink. Tips for the BBQ: Grassfed meat is leaner than grainfed meat and therefore should be cooked slowly on a low flame ( lean muscle has less insulating fat, therefore, extreme heat travels too quickly and tends to "shock" the fibers into contracting which can result in a less tender steak.) Brushing the steak with salt water periodically keeps it moist (use a quality sea salt whenever possible) . Do not overcook your steak. Avoid salting the meat before BBQing because this draws the juices out and may make your steak dry. Instead add spices (rosemary, thyme, cilantro, basil, red wine) to the salt water while the meat is over the fire. Roasting Before putting the roast in the oven, 'seal' in its juices by putting the roasting dish on the stovetop first and browning the roast on all sides in a good quality fat or oil. This helps keep the roast succulent. Use low heat, for 2 to 4 hours depending on the size of your roast and the degree of cooking you like most.

28. BBQing And Beer General Settings Group Name bbqing and Beer Internet Address http//groups.msn Food Dining Keywords BBQ, Barbecue, Barbeque, Grilling, cooking, Beer, Ale http://groups.msn.com/BBQingandBeer/settings

MSN Home My MSN Hotmail Search ... Money Groups Groups Home My Groups Language Help Group Settings General Settings Group Name: BBQing and Beer Internet Address: http://groups.msn.com/BBQingandBeer Description: This is a forum about weekend barbecues and beer. If hot dogs, burgers, and Bud seem like the ideal combination to you, you need not apply. We want people who strive to create something new and exciting each time they fire up the grill. Enough said... Membership Settings Public Anyone may view and become a member of this group without the permission of the manager. Directory Settings This group is listed in the directory. Rating Level: May not be suitable for all audiences Category: Keywords: BBQ, Barbecue, Barbeque, Grilling, Cooking, Beer, Ale, Drinking Regional Settings Preferred Language: English MSN Site Where This Group Was Created: US Geographic Area: Current Status This group is currently active. Done MSN - More Useful Everyday MSN Home My MSN ... GetNetWise

29. Cooking A woman barbecuing in Queretaro, Mexico. http://www.oznet.ksu.edu/pr_iaptours/Mx/Woman BBQing.htm

A woman barbecuing in Queretaro, Mexico

30. The Survival Food-Preservation Library Online Alcohol Types of Alcohol The Herb Basil On Grilling and bbqing Blueberries for the CocaColaReceipe On Growing Cucumbers Dove Receipes and cooking Making Dry http://www.frugalsquirrels.com/survival-lib/survival-food.html

Frugal's Survival CD #1 BUY NOW! Only $19.95 U.S. Army Survival Manual BUY NOW! Only $5.95 All 9 Ranger Rick's Digest BUY NOW! Only $39.95 Manuals and Information On CDs Ranger Rick Digests and Books Survival Weapons and Silencers Series Military Manuals ... Christian Books and CDs The Survival Food-Preservation Library Online Field Cooking and Nutrition Emergency Food Preparation Freeze Dried Superfoods for Survival MRE FAQ Sheet ... Back to the Top This page and associated .html links originating from netside.com

31. Barbecues For Sale At The BBQ .co.uk As bbqing is getting more popular and sophisticated this is bound to change. Hotsmoking can be done in any enclosed cooking space, ie a hooded barbecue. http://www.thebbq.co.uk/faq.asp

Search for a bbq: FAQ Can you send me a brochure? Where we supply products from over a dozen or so suppliers we ourselves don't have a brochure. Sorry. All our information is published on the site and as we glean more info about the products the site is updated. Give me a ring on 01726 76245 and we'll discuss how we can help you make your choice. A quick question regarding the type of gas for the grill as I'm moving from the US to the UK. In the US, we use propane gas for BBQ grills. I know that you have said that in the UK most people use Butane for their grills. However, what is the difference between Butane and Propane? Is there a difference in grill performance, temperature, and efficency? Either can be used. They would need different regulators for the bottles as they run at different pressures. The differences are 1. the atmospheric temperatures at which they work. In snow butane will stop flowing and freeze, where as propane will keep flowing for a few more degrees. It depends how dedicated you are to BBQing all year!! 2. propane operates at a higher pressure. So running a bigger BBQ with all the burners on full blast is easier. Saying that most burners are used on 1/2 or 1/4 heat so there's no real difference in practice.

32. New Jokes This Week bbqing is the only type of cooking a real man will do. When a man volunteersto do such cooking, the following chain of events is put into motion. http://www.beyondblonde.com/Jokes/jokes_5_11_01.html

Beyond's Banner Exchange Program Warning! Warning! The jokes on this page contain subject matter some may find offensive! A farmer lived on a quiet rural highway. But, as time went by, the traffic slowly built up at an alarming rate. The traffic was so heavy and so fast that his chickens were being run over at a rate of three to six a day. So one day he called the sheriff's office and said, "You've got to do something about all of these people driving so fast and killing all of my chickens." "What do you want me to do?" asked the sheriff. "I don't care, just do something about those drivers!" So the next day he had the county workers go out and erect a sign that said: SLOW: SCHOOL CROSSING Three days later the farmer called the sheriff and said, "You've got to do something about these drivers. The 'school crossing' sign seems to make them go faster." So, again, the sheriff sends out the county workers and they put up a new sign: SLOW: CHILDREN AT PLAY And that really sped them up. So the farmer called and called and called everyday for three weeks. Finally, he asked the sheriff, "Your signs are doing no good. Is it all right for me to put up my own sign?" The sheriff told him, "Sure thing, put up your own sign." He was going to let the farmer do just about anything in order to have him stop calling. Well, the sheriff got no more calls from the farmer.

33. La Cocina Mex SIN TO OPEN THE SMOKE CHAMBER while that meat smokes gotta let natural smoke andslow convection cooking do its magic ANOTHER NOTE TO MY bbqing Buddies FYI http://www.isla-mujeres.net/funstuff/part3.htm

La Cocina Mex-Caribe, con El Cocinero Goober A Poolside Cochinita Pibil Feast, Part Three: COCHINITA PIBIL (pig pics, food gifs, raw uncut images of meat) LA COCINA CARIBE-MEX A Poolside Cochinita Pibil Feast PART THREE: COCHINITA PIBIL In PART ONE, we made SALSA YUCATECA, my version of that electric green hot sauce found on many Yucatecan tables...in PART TWO, we made CEBOLLAS EN ESCABECHE, Pickled Red Onions, the traditional side dish and taco topping served with pibil dishes, and grilled meats and fish...and now, in PART THREE, we will tackle our COCHINITA PIBIL... Traditionally, a COCHINITA refers to a suckling baby pig, and the Mayan word PIBIL refers to the underground cooking pit, where meats were wrapped in banana leaves and cooked for a long time using a little bit of wood (fuel is a precious commodity for indigenous peoples) and a lot of hot stones to transfer the heat. I adapted these ideas for our Gringolandia techniques and tastes, instead of a suckling baby pig, I instead used SEVEN POUNDS of BONELESS PORK LOIN To prepare the pork loin for Cochinita Pibil, I made a achiote sauce, starting with commercially made achiote paste...

34. Jazzcookbook Adopted with a little American flair, but this woman knows her cooking! Easyto make, easy to eat! Click here to read the full article bbqing is fun. http://www.jazzcookbook.com/

Sign up to get free cooking ideas delivered to your mailbox! feeling free while leaning on the basic chords. creating with what you have in your kitchen feeling comfortable experimenting and cooking delicious meals jazzcookbook brings you fresh cooking ideas and inspirational music Home Cooking Ideas Music Your Info ... Top 10 Search our cooking ideas Enter searchwords and confirm with enter The Menu Home Cooking Ideas Music Feedback ... Top 10 Login Login Password Would you like cooking ideas sent to you in email? Haven't signed up yet? You can sign up for free . Get cooking ideas sent to you in email, access special sections and post comments on articles! get email updates Get cooking ideas delivered to your mailbox. Sign up and get updates, cooking ideas and jazz delivered to your mailbox. We will never sell, trade, or otherwise give away your email. Ever. welcome to jazzcookbook! jazzcookbook is all about food and music and the improvisation that goes into making either one. Apart from this site with cooking ideas, we are currently hosting jazzcookbook happenings in Los Angeles. For descriptions of past happenings, check out

35. Jazzcookbook - BBQ Chicken - Scotch And Honey mailbox. Sign up and get updates, cooking ideas and jazz delivered toyour mailbox. philip. Click for more Meat, Meat, Meat bbqing is fun. http://www.jazzcookbook.com/article.php?sid=51

36. Weber 2820 Smokey Mountain Cooker Smoker The Brinkman is like bbqing in a tin can. The construction of the WSM with the thickerwalls and bullet shape will hold the heat better, like cooking in a cast http://www.outdoor-lives.com/Weber_2820_Smokey_Mountain_Cooker_Smoker_B00004U9VA

Weber 2820 Smokey Mountain Cooker Smoker Weber 2820 Smokey Mountain Cooker Smoker Manufacturer: Weber Lawn and Patio Sales Rank: List price: Our price: You save: Weber 2820 Smokey Mountain Cooker Smoker > Features: Porcelain enameled coating prevents rust and fading Two 18-1/2-inch cooking grates provide ample room for smoking Rust resistant fuel door Premium grade cover included Triple-nickel-plated cooking grates Lawn and Patio > Weber 2820 Smokey Mountain Cooker Smoker > Customer Reviews: Average Customer Rating: Weber 2820 Smokey Mountain Cooker Smoker > Customer Review #1: 18 YEARS OF WEBER SMOKEY MOUNTAIN COOKING Approximately 18 years ago I bought a Weber Smokey Mountain smoker and my outdoor cooking experience took a definite turn for the better. I have smoke cook as much as 1 beef brisket, 1 ham and 1 turkey at the same time and all turned out to restaurant perfection. Nothing has ever turned out bad and the comments from people who have eaten the food has always been great, even behind my back. After 18 years when I clean the cooker with oven cleaner it looks like new. I have only replaced the top grill one time and that is a good record considering how many times it has been used. Finding Weber items have not been a problem but I have had trouble finding a Weber cover for it as not many retailers stock them. I have not been able to find them even at this site. But that is a minor inconvience compared to the joy the cooker has brought to me and my family.

37. Scottyjssmokehouse He is from the true Canadian style of hog cooking rotating . He was bbqing inAyr for many years and was bbqing in the Canadian Barbecue Battle downtown http://www.canbbq.com/scottyjssmokehouse.html

Javascript is either disabled or not supported by this browser. This page may not appear properly. Scotty J's Dipping Sauce Back to the top of the page Back to the top of the page Back to the top of the page ... Scotty J's Classic Sauce CANADIAN BARBECUE SMOKERS ASSOCIATION ScottyJ's Smokehouse BRINE WAVES Have you ever barbecued pork, and the result just didn't turn out to be the way you remembered it used to be? Well, sometimes the mind does play tricks, and the memory of glorious events in the past gets magnified as time progresses. But, with pork at least, your memory may be perfectly intact. Pork has changed over the past 20 years. Most significantly, in response to health concerns the amount of fat in the average cut of pork has been reduced by about 45 percent. But this is a zero sum situation. What you gain in health benefits, you lose somewhere else. It is the fat in meat that makes it moist and juicy. Nowadays, if you overcook pork, especially the leaner loin cuts, it's going to be dry and tough, exactly as would any cut of meat. Overcooked pork will have all the fat lying useless in the pan, or flaring up over the coals. Unfortunately the majority of people are still cooking pork to within an inch of its life, a habit passed down through the ages, passed down from generation to generation. I know, I get dozens of 'phone calls on the subject. What to do? A new, or rather a revived, method of preparation has been appearing in the news recently brining. If, like me, you've heard or read about brining but are not 100 percent sure how it works, read on. The idea is to make low-fat meats pork, chicken, and turkey more juicy and succulent.

38. QP Segment Topics bbqing. wrecking crew or a ratchet wrench, Kool Kitchens will address space savingand safety ideas to achieve a more functional and happier cooking environment http://www.personalchef.com/quorumproductions/segment_topics.htm

Search for: The Curious Cook's Top Links www.peapod.com www.thefoodstores.com www.greatfood.com www.dean-deluca.com ... www.waitersonwheels.com The Curious Cook EACH PROGRAM will feature how-to’s, tips, recipes and talks with top chefs presented in an assortment of locations from top restaurant kitchens to cyberspace. The Curious Cook uncovers the latest trends and searches out the newest products to help food lovers find and pre p a re the right dish for any occasion. From full-course exotic dinners to quick and delicious meals, The Curious Cook reveals how to make time spent in the kitchen more productive, fun, and certifiably creative! The Curious Cook will introduce you to leading experts discussing a full spectrum of topics to help you accomplish more, and have more fun in your own kitchen. So, grab your TV set and head for the kitchen – that’s the realm of The Curious Cook from floor to ceiling, refrigerator to pantry, five star restaurants to fast food, to the Internet and beyond — wherever there is delicious food or clever cooking ideas you’re likely to find

39. Buy Pepper Jam, Pepper Jelly, Starbucks Coffee, And More! as you peruse through this cookbook, we encourage you to always be creative andinnovative when cooking with our Tips for bbqing and Grilling with Pepper Jam. http://www.pepperjam.com/Pepper Jam Serving Suggestions Homepage.htm

Home Pepper Jam™ Gourmet Foods Gift Baskets ... Marketplace Online Recipe Cookbook: Grandma Jones' Originals Pepper Jam Grandma Jones' Originals Pepper Jam "Grandma Jones' Originals Pepper Jam is a multi-purpose spread, dip, & glaze that is irresistibly delicious. I believe it is destined to become a staple product in restaurants and homes throughout the country! The only limitation to the diversity of this product is your own imagination! Be creative and enjoy the exceptional uniqueness of this wonderful product!" -Celebrity Chef Jorge Bruce- Experience the Uniqueness! BUY NOW! Flavor Traditional Caribbean Mango Southwestern Chipotle INTRODUCTION: Welcome to the Jones Family Kitchen Pepper Jam Tips This Online Pepper Jam Recipe Cookbook is a sampling of recipes from the recently published cookbook, "Grandma Jones' Originals Pepper Jam Spread, Dip, and Glaze Cookbook: Featuring Recipes from Celebrity Chef Jorge Bruce." Cookbook includes over 150 recipes and serving suggestions using Grandma Jones' Traditional, Caribbean Mango, and Southwestern Chipotle Pepper Jam Flavors. Click here to buy the Pepper Jam Cookbook!

40. Weight Watchers: Food & Recipes — Take The Hazards Out Of BBQing food feature take the hazards out of bbqing If you're cooking outdoors, the temptationto 'rough it' comes almost hand in hand with the backto-nature tasks of http://www.weightwatchers.com/international/uk/recipes/recipes_aa_safebbq.html

home about weight watchers success stories pure motivation ... Weight Watchers leaders You are in the UK. Change your country here. food feature take the hazards out of bbqing The Food Standards Agency receives an average of 2168 reports of food poisoning a week in June - almost double the number of reports they receive in January. If you're cooking outdoors, the temptation to 'rough it' comes almost hand in hand with the back-to-nature tasks of making fire and cooking slabs of raw meat. But if you'd rather not become a statistic (and spend the few gorgeous days of the years locked in the loo) just remember the four Cs : cleanliness, cooking, chilling and cross-contamination. Cleanliness: Wash your hands, all cooking and eating utensils, and work surfaces regularly Cooking: E.Coli and salmonella Chilling: Cross-contamination: Prevent the transfer of bacteria caused by (usually raw) foods, dripping onto, or touching, other foods. Never eat off, or with, unwashed plates and cutlery that have been used to prepare raw meat. And while we're talking BBQ danger, think also of fire hazard

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