5 Great Books 4 Barbecue Lovers

5 Great Books 4 Barbecue Lovers

One of the best things about the summer is having a bit of free time, when we can bond with family and friends, practice outdoor sports and feed the fire with a cracking barbecue. If you are new to the barbecuing game, fear not; there are many excellent books providing recipes of all kinds – savory, Paleo, sweet, healthy – dishes that will fast help you build a reputation as a top-grade barbecue chef. They will enlighten you on everything from technique, to safety rules. Next time you’re poolside chilling with your favourite drink, let you fingers do the walking through these top reads;

1 Charred & Scruffed: Bold New Techiques for Explosive Flavor On and Off the Grill by Adam Perry Lang with Peter Kaminsky

We love the simplicity and utility of this book, which is divided into four parts: The Theory and Practice of Barbecue (which teaches readers how to build great flavour and ‘make heat work’ to full effect); Meat, Fish and Fowl (featuring a wide range of recipes); Co-Stars (featuring recipes for a wide range of melting, crisp and green sides); and Finishing (all about spackles, bastes and finishing salts). The authors state that what makes their book different is that it is about “invention, not tradition.” The key isn’t to achieve the same results as tired-and-tested recipes achieve, if not making something completely out of a truly great legacy.

2 Meathead: The Science of Great Barbecue Grilling by Meathead Goldwyn

This super book delves into the fascinating science of heat, continually debunking myths that may be making your barbecue feast a little less spectacular than it should be. Some of the many myths discussed include “A smoke ring is caused by billowing smoke,” “Marinades penetrate deep into the meat,” and “Apply the rub, then wrap the meat in plastic wrap and let it rest overnight for maximum penetration.” Learn a host of vital tips, including how to marinade well, how to griddle, and how to fix common problems. The book also contains a wide range of recipes for brines, rubs and sauces.

3 BBQ Recipe Book: 70 Of The Best Ever Healthy Barbecue Recipes Revealed! by Samantha Michaels

Samantha Michaels approaches the subject of barbecues from a unique stance – that of health. As we know, millions of people on a global scale are fighting chronic health issues such as obesity, heart disease and Type II diabetes – interestingly, all these conditions can be guarded against or prevented to a great extent by making different lifestyle choices – these include taking up regular exercise and consuming the right diet, comprising healthy proteins, Omega-3 and other healthy fats, and organic, seasonal fruits and vegetables. This book jumps straight into its main subject matter – with a host of  healthy recipes – including healthy meat, seafood, vegetarian and dessert dishes. The author rightly notes that although you may be trying to lose weight, there is no need to forsake your favorite foods; in fact, barbecue is a great choice for those on low-cal or low-carb diets; it all depends on the ingredients you choose.

4 Jamie’s Food Tube: The BBQ Book by DJ BBQ

The attribute most people applaud when talking about talented British chef, Jamie Oliver, is simplicity. Jamie advocates the importance of healthy food ‘made from scratch’ yet unlike other famous chefs, he focuses on the meals all of us – beginners or budding chefs – can whip up, usually in an hour or less. In this book, it isn’t Jamie who does the talking, however, if not Christian Stevenson (best known as DJ BBQ), who has joined forces with Oliver’s Food Tube, to create a work that is as beautiful to look at (owing to the stunning photography) as it is practical. Learn important tips on how to make the most of cooking on a grill and try out an impressive range of main and side dishes, including cherry-wood smoked chicken, candied pork tenderloin and kick-ass fish tacos and grilled tomato slabs.

5 Smoking Meat. The Essential Guide to Real Barbecue by Jeff Phillips

Jeff Phillips stresses the importance of cooking ‘low and slow’, taking readers through the fine points of the art of ‘smokeology’ – including choosing the right wood, building and maintaining a fire, and stocking your meat pantry. The book includes a plethora of recipes, including classic favorites, special sauces, speciality dishes such as meatloaf and duck, and mouthwatering sides such as succotash, taters and garlic mashed potatoes.

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Smokers Canada

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Smokers Spain

Smokers available to Spain

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Blackstone Griddle UK/Canada

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Feldon’s BBQ Pit/Smoker Build Calculator for All Firebox Shapes v3.7

Feldon’s BBQ Pit/Smoker Build Calculator for All Firebox Shapes v3.7

There are any number of ways to design and build a BBQ Smoker. Hopefully this calculator will help you with the calculations. The general rule of thumb for a horizontal smoker is that the firebox should be 1/3 the size (volume) of the cooking chamber. These are just guidelines based on years building smokers but your mileage may vary!

Feldon’s BBQ Pit Calculator

Feldon’s BBQ Pit Caluclator

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The Ultimate Edge 2001-EVO 18-Piece Knife Case with Full Accessory Compartment, Black

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CKithcens.com Top Brands in the World

Ckitchens.com -Ice makers make the world go around.  Have you ever realized that when ever a catastrophe happens that ice is one of the emergency items.  A good ice maker usually is what makes  a lake house fun to visit. Cubed ice is king.

Cubed ice is the ice type most commonly associated with beverages, soft drinks and cocktails. Cubed ice presents in three distinct shapes- Half, Full and Regular. Half diced ice fits inside of cups really well. More ice inside of a cup means less soda, juice, tea, lemonade. less costs. This means larger savings for restaurant owners and food service establishments. Half diced ice completes the job of cooling down the beverage product while still being a small enough ice size for customers to bite down on. Normal and Full Diced Ice take a prolonged time to melt. Regular is slightly larger than full but both have the same shape. They are very well liked in bars where the focus is on cooling alcohol but not watering it down. These ice sizes are nice for presentations and for display purposes and are also very functional. They are the preferred ice sizes for people looking to fill up coolers. They are also the preferred ice size for businesses that bag and sell ice for retail.

Ice Shapes:
  • Dice 7 ⁄8″ x 7 ⁄8″ x 7 ⁄8″ (2.22 x 2.22 x 2.22 cm)
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  • Regular 11 ⁄8″ x 11 ⁄8″ x 7 ⁄8″ (2.86 x 2.86 x 2.22 cm)
  • AuCS
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When you need a large amount of ice created in a short period of time, the Manitowoc ID-0522A Indigo Series Ice Maker is capable of getting the job done. The cooling system is air-cooled and produces 400-500 lbs of full-dice ice in a twenty-four hour period. It also comes equipped with a self-contained condenser. This ice machine is 21.50 inches tall, 22 inches wide, and 24.50 inches deep. That is ice power!

Dependability and performance is what you want in an ice maker.  Large capacity, easy access after you open the door up. That is what Manitowoc is all about.

Manitowoc Ice Makers are the best in the world.  We would stake our lives on it.  When you have a professional organization that uses ice at high volume or its important to know that ice is there guaranteed.  Manitowoc is the way to go.  Get the best. Click the link below and buy one today!

Manitowoc Ice Makers

Manitowoc is the way to go! The largest ice maker in the United States.

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CKitchens offers the Top Brands




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Fall off the bone Ribs

Fall off the bone Ribs
fall off the bone ribs
Source: Partselect.com


Fall-off-the-bone BBQ Ribs

Prep, Grill, and Smoke Your Way to Rib Heaven

Once you understand a few basic principles, mastering BBQ ribs isn’t really that difficult. First, you need to understand what kind of ribs to buy. That can be daunting when you head to the grocery store butcher section. Keep your eye out for two different cuts – baby back and St. Louis spare ribs. Baby back ribs are a thick cut located near the ever-so-tender loin region of the pig. Spare ribs are located more toward the lower portion of the rib area at the pig’s sternum. The St. Louis cut of the spare rib has the chewy cartilage and breast bone portion removed. If you are going to smoke spare ribs, I suggest going with the St. Louis cut. What follows are the principles of rib preparation, dry rub, and cooking method.If it’s necessary, preparing ribs involves removing the tough membrane. In some cases, the butcher will have already removed the membrane from the ribs – when purchasing your ribs you can simply ask the butcher whether the membrane has been removed, which will save you some time. If it hasn’t, first rinse the ribs in some cold water. Flip the ribs over so the bottom of the rack is facing up. Use a dull butter knife and insert it right below the hazy white membrane covering the entire bottom of the ribs. Wiggle the knife around a little bit to loosen the membrane. In your other hand, grab the membrane with a few dry paper towels, and once you get a solid grip on it, pull it off the entire bottom of the rack.Once your ribs have been prepared and rinsed, liberally apply a BBQ dry rub. A recipe for a simple dry rub is as follows:

  • 1/4 cup of paprika
  • 2 tbsp dark brown sugar
  • 2 tbsp ground black pepper
  • 1 tbsp chili powder
  • 2 tsp garlic powder
  • 2 tsp dry mustard powder
  • 1 tsp kosher salt
  • 1 tsp cayenne pepper

Mix the dry ingredients together and apply to both sides of the ribs. I find it easiest to do this on a baking sheet covered by aluminum foil. Place the racks of ribs in the refrigerator overnight to let the dry rub flavors penetrate the meat. If you can’t rub the ribs the night before, add the rub at least 1-2 hours prior to smoking.

Smoking ribs is rather easy once you understand the basic formula. The idea is that you smoke the ribs directly on the smoker grate for a period of time. Then you wrap the ribs in foil with a liquid seasoning of your choice and continue cooking, and finally you unwrap the ribs for the final stage of cooking. This process allows for some fantastic smoke penetration and allows the ribs to become extremely tender since the ribs are foiled for a period. This foiling is referred to as the “Texas crutch.” For baby back ribs the formula is 2:2:1. That means 2 hours directly on the smoker grate, then 2 hours wrapped in foil, then 1 hour unwrapped. For St. Louis spare ribs, the formula is similar but calls for an extra hour in the first step, so the formula is 3:2:1. This means 3 hours directly on the grate, then 2 hours wrapped in foil, followed by 1 hour unwrapped for some final smoke penetration and addition of sauce.

To get going, fire up the smoker to a typical BBQ smoker temperature of 225-275 degrees F. Anywhere in this range and you’ll be okay. On top of the charcoal you’ll want to have a smoke wood to provide the smoky flavor. If you are looking for a more intense smoke experience, choose mesquite smoke wood. For a milder smoky flavor choose apple or cherry.

After the initial 2 or 3 hours directly on the smoker, you’ll be wrapping the ribs in heavy duty aluminum foil (to avoid accidental puncture and loss of all your liquid). When wrapping the ribs for this second phase of smoking, you can add about ½ to 1 cup of liquid on top of the ribs. Anything from apple juice to your favorite ale will work. You can even be creative and add some honey for sweeter ribs.

So you’ve gone through the cooking process and have spent 2 or 3 hours directly on the grate, an additional 2 hours wrapped in foil with your liquid of choice, and now you’re back on the grill grates. What’s next? This final hour is the time to brush on some of your favorite BBQ sauce. Any store-bought BBQ sauce will work just fine, and of course you can use any online BBQ sauce recipe. Near the end of this final hour, pick up the ribs using BBQ gloves and give them a slight “bend.” If the ribs tear just a little between the bones, they are done. If the ribs refuse to tear at all, you will need some more time. Cooked ribs can range anywhere from very tough to overly tender (“fall off the bone”). Your preference will probably be somewhere in between. I prefer to have a little bit of a bite to the ribs, so I pull them off at the first sign of tearing when you bend them. Of course, there is nothing wrong with “fall off the bone” ribs!

However you choose to rub, cook, slather, and eat your ribs, adhering to the above principles will create a result that’s tender, delicious, and perfectly cooked to your preferred taste. Enjoy (and keep the napkins handy)!

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Summer is Cool with Sizzling Hot Barbecued Fruit

Summer is Cool with Sizzling Hot Barbecued Fruit!

If you’re planning on hosting the ultimate gathering for friends and family and a barbecue is in the works for your big day, don’t just pop meat, fish and veggies onto the grill… leave some room for an unexpected surprise – grilled fruit for dessert! These are just a few ideal fruits for a barbecue – owing in no small part to their potent vitamin, nutrient and amino acid content! Of course, barbecuing your desert is ultimately about taste – but also their convenience, since you can spending hours in the kitchen in the days leading up to your event by making fruit part of the grilling experience.

1 Peaches: This fruit is a good choice for grilling because although it is perfect for caramelizing to dark brown perfection, it also holds it shape well under the grill. One of our favorite recipes involves cutting peaches in quarters and securing them on bamboo skewers, with a piece of prosciutto wrapped around each slice. The contrast between salty and sweet is irresistible. Another popular recipe suggests serving this treat with fresh burrata – the ultimate cool complement to this warm delight.

2 Pineapple: Sweet fruits such as pineapple make excellent sides for chicken or pork. Marinade sliced pineapple first in butter and honey (for around 45 minutes) and grill for just a few minutes on each side – until parts of the slices take on a dark/charred hue. Don’t overdo it; the pineapple should still be juicy and soft when slicing. If you like your pineapple spicy, just add a little chilli sauce into the marinade. If you are into Oriental flavours, whip up an exciting treat, marinating your pineapple in lime and cilantro and adding a splash of vodka to soften it.

3 Banana: If kids will be attending the barbecue, few fruits will please them quite as much as grilled banana, grilled in foil. Keep the banana in its skin, but slice it down the middle, filling the gap with mushrooms and chocolate. Grill for around five minutes – this time frame will ensure the mushrooms and chocolate have melted to gooey perfection.

4 Pears: This fruit is ideal for pairing up with cheese. Grill pear halves then fill them with your favourite crumbly cheese – blue cheese is a good place to start! Serve alongside grilled chicken wings, pork chops or chicken!

5 Watermelon: Stun your guests with an unexpected dishy – grilled watermelon! This fruit works very well in a tossed salad (mix it with crumbled blue cheese, arugula, and toasted pine nuts for a refreshing gourmet salad).

Ultimately, you can be as creative as you like when it comes to grilling fruits. Experiment with apples, strawberries, figs and even cracked coconut (grill it white side down). Follow the tips below for success and safety every time!

Fruit Grilling tips and safety:

Size: If you are placing fruit directly onto the grill, make sure the pieces you cut are large enough, so that they don’t fall through the grates.

Stop fruit from sticking: Brush the fruit with butter so they do not stick to the grates. Be particularly careful with fruits with high water content (such as pineapples), since they can stick and you can lose quite a bit of flesh when you turn the slice over.

Caramelising tips: Add a little melted butter, brown sugar and lemon juice while grilling, to help the fruit caramelise and to enhance taste.

Safety: Fruit can be a little messy (owing to its high water content). Make sure that you are at a safe distance from parts of your home that can suffer damage. Also, keep children away from the grill, to avoid any possible accidents from spluttering juice. Keep fuels and dangerous flammables at minimum distance of 50 feet from the grill; any other items such as furniture should be kept at a minimum distance of 10 feet. If you are renting a home, make sure to inquire about the required distances for grilling food; if you are a landlord, meanwhile, you should inform your tenants of relevant regulations regarding grills, to ensure the safety of your home, as well as that of tenants and neighbours. Make sure that your grill is clean, as leftover grease can cause a fire. Finally, do not grill food without having an ABC fire extinguisher at hand.

***Tip: Crack open a fresh coconut for an unexpected great grill taste. Slice the coconut into wedges and lay the pieces white side down on the grill over low coals. Grill until lightly browned. Dip the grilled coconut in melted chocolate and enjoy!

Commercial Kitchens

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