tag:blogger.com,1999:blog-1707960843925805135.post2464153208815625254..comments2023-11-02T07:21:32.077-05:00Comments on We might be windmills: The Eats Sheet & The Book Revue: The Dinosaur Bar-B-QueUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1707960843925805135.post-54087144725987888162007-04-30T08:32:00.000-05:002007-04-30T08:32:00.000-05:00Sweet. I got out the Dino book to do some oven-ro...Sweet. I got out the Dino book to do some oven-roasted BBQ chicken later today. We really need to buy a grill. Just too expensive. If a certain Provo slum lord hadn't stolen my old grill, perhaps we wouldn't have this dilemma.<BR/><BR/>The trick with chicken is to do a rub, let the meat sit in the rub for a few hours, and then cook it with rub and only put the sauce on as a glaze at the very end. Otherwise, the sugars in the sauce burn and you get a charred outside with raw chicken on the inside. No good. And cook it on low heat.<BR/><BR/>Happy grillin'JKChttps://www.blogger.com/profile/18318850320568944070noreply@blogger.comtag:blogger.com,1999:blog-1707960843925805135.post-39983236347148924592007-04-28T12:06:00.000-05:002007-04-28T12:06:00.000-05:00Well Cook, you inspired me. Last summer I discove...Well Cook, you inspired me. Last summer I discovered that I had a latent skill for grilling. I started out by attempting an Independence Day brisket. I had never attempted to use a backyard charcoal grill as a smoker, but it worked pretty well! Then I made some shishkabobs for my sister's birthday, and they turned out really, really well. I got rave reviews from all who partook. Last week I made some hamburger patties from scratch, and for the first time in my life I didn't overcook my burgers. They were delicious. So your post was very timely, coming just after I fired up the grill again for the coming season and thinking of what direction I want to take my grilling in this summer.<BR/><BR/>I've been brooding over whether or not to purchase this book for the last week, and today I decided to go for it. Especially appealing is the idead that it provides foundational knowledge, not just recipes. I made a dry rub for my brisket last summer, but it was totally from a recipe. To learn to create my own! That caught my attention.<BR/><BR/>I hope that Amazon ships it fast. I'm eager to learn (especially now that the semester will be over in a week and a half).Cabezahttps://www.blogger.com/profile/11999687733029976277noreply@blogger.com