Posts Tagged ‘BBQ’

What is a Pitmaster: Tips and Tricks to Step Up Your BBQ Game

Written by The Kitchen Hand on . Posted in food

My childhood is filled with images of lazy summer afternoons, with my dad hunched over a smoker and barbecuing any cut of meat he could get his hands on. His barbecues were always the best- juicy, savory, and tender, with the meat falling off the bone in just the right way. I don’t care if you’re Gordon Ramsay or Jamie Oliver- my Dad’s simply the best pitmaster in my world, hands down.

Best Wood For Smoking Brisket: How and What Type of Wood to Choose

Written by The Kitchen Hand on . Posted in food

A good brisket always has that smoked aroma that permeates deep inside the meat. Every bite is infused with flavor, and the meat is so soft and tender, with a very pleasing texture that makes you want to eat more and more. 

But it’s also important to note that brisket is a very tough cut of meat. After all, it’s from the pectorals of a cow- which are the main muscles that a cow uses to support its body. This makes brisket very hard to grill or smoke properly if you don’t know what you’re doing. You need to marinate and cook it as slowly as possible to break down the collagen in the meat, while ensuring that the meat doesn’t dry out from the long cooking times. 

Best Fish Smoker – Make Amazing Smoked Salmon At Home

Written by The Kitchen Hand on . Posted in BBQ & Outdoor

Smoked salmon is one of my favorite foods, bar none. I’ll use almost any excuse to eat it, whether it’s by itself, on a bagel, or in a sandwich or salad. When I found out that you can smoke your own salmon, I was ecstatic. My joy carried over for several weeks after my discovery. Not only was my home-smoked salmon better tasting than the stuff I bought at the store, it was also a bit cheaper.

How To Cook Linguica: Two Rustic Recipes That’ll Make You Wow

Written by Luisa Davis on . Posted in food

The linguica is a very curious sausage. Despite having its origins in Portugal, the linguica has become an integral part of the culinary culture in Central Valley, California, and in many other places in the world. It’s so popular in Central Valley, in fact that you can expect greasy spoons all over the region to serve this particular sausage for breakfast, lunch, and dinner. 

But to better understand why linguica is so popular, it’s best to take a quick look at its origins first.

Best BBQ Pellets – The Best Pellets For Making Your Meat Taste Better

Written by The Kitchen Hand on . Posted in BBQ & Outdoor

 
You’ve taken the dive and picked up a smoker. Whether you’ve got a standalone smoker, a grill with a smoker attachment, or a contraption you’ve built for yourself in your own backyard, you’ll need plenty of wood to use your smoker. These days, wood is added to smokers in the form of pellets. These small chips increase the surface area of the wood to facilitate better burning while also making transport easy.

Double Bacon Mozzarella Stick Cheeseburger – How To Make A Monstrosity

Written by The Kitchen Hand on . Posted in food

Cheeseburgers are anything but simple. You can vary the meat, the toppings, the buns, the cheese, and even the presentation. If I’m served a cheeseburger with a bag of chips and a crisp pickle slice, it’ll make a pretty different impression than if that same cheeseburger is handed to me with a mountain of fries and a selection of dipping sauces.

Sweet Baby Ray’s Oven Baked BBQ Pork Chops – Slow Cooked Taste Without The Fuss!

Written by The Kitchen Hand on . Posted in food

Barbecue traditionally involves long cook times over low heat. You take a cut of pork, ribs, or brisket, you put it in a smoker or a barbecue, and you leave it over smoldering coals for several hours. If the wait doesn’t make you hungry, the smell will. While the final product is always worth it, I always hate the part where I have to sit idly by for several hours while delicious barbecue aromas waft their way to my nostrils.

Best Propane Grills Under $200 – Backyard Barbecue On A Budget

Written by The Kitchen Hand on . Posted in BBQ & Outdoor

When it comes to grilling, it’s not just about the taste. Cooking up some burgers or hotdogs in your backyard with your buddies and a beer is a wonderful experience. You get to enjoy a nice evening outdoors with great company and pretty good food. You can apply the same logic to tailgating, barbecues in the park, and other outdoor eating extravaganzas. It’s not just about the taste.