GRILL IT!

Here's a new book I recently received as a gift.

Bobby Flay's GRILL IT! book.

I like the ! in the title. Makes it sound more intense.

It is quite an interesting book. He starts out by explaining basic ideas, like direct vs. indirect grilling - which is quite basic really, but so many people don't realize it.

Looks like it's not quite done yet there Bobby!

He also mentions basic gear to have, controlling heat, storing stuff so it's safe and fresh, and stuff like that. Then, tons of recipes. Then at the end, sources for getting food, spices, woods/charcoal and other supplies.

I'll have to decide what to cook first. Probably beef.

Cast Iron Cooking Stuff - Old And New

Tonight I have some Cast Iron stuff I'd like to show you.




First, a brand new cast iron skillet from Range Kleen.

Comes pre-seasoned. I cooked up some nice bacon to help season it more. Cast iron cookware requires some real TLC. You must clean and season it to make the nice smooth surface that makes it a non-stick item.

Here's a Dutch Oven. I don't think it's really from the Dutch lands of the Netherlands.

In this picture you can see the markings on the bottom of my Dutch Oven.

8

D O

Made

In

USA

I can picture Homer Simpson saying "DOH!! Made In USA - where's USA?"

I think cooking stuff with this HEAVY HEAVY cast iron stuff is very cool, or maybe hot - or maybe I should just say it's excellent. It ain't cool since you really have to heat this thing up, and if I say it's hot, well, it's hot alright. Cooks up food great.

Cast iron cookware gets more non-stick the more you use it. I've cooked bacon, eggs, sausage, onions, and many other things, and every time I use it, it's easier to cook with, and easier to clean.

Google cast-iron stuff and you'll be amazed.

Oh, and follow your dreams!

Cool BBQ media site

Hey, what's up?

I want you to see a BBQ video site I have watched for quite a while now. It's great, and you don't need to register or pay any money for, or trade your 1st child for, etc, etc, etc.

http://championshipbbq.tv/bbq/

Plus Stumps Smokers grills are cool.

One other thing: I saw a great charcoal smoker/grill at Lowes the other day. It's got the Royal Oak brand name on it, and it has room for an optional side smoker so it becomes an offset smoker. Almost bought it on impulse. The only thing was: they had the grill in-stock, but not the side box. It was "only" $320 bones. Maybe this weekend...


Barbeque rules.

D

Are We There Yet?????

Here's a link to some info on when meat is done:

http://www.grillingcompanion.com/meat-doneness-temperatures/

The site has some good stuff on it.

http://www.grillingcompanion.com/

A good digital meat thermometer is a good investment for getting meat cooked enough to be safe, but not too much so you don't dry it out.

Meet The Meat Charts

Whenever I go shopping for good cuts of meat, I always get confused by all the different types of meat there are. Confused, until I look at a chart or 2 to refresh my memory. Different cuts of meat come from different parts of the animal, and have different taste and tenderness characteristics. I found some charts on http://www.cookshack.com/ and I went to the Cooking link on the menu bar, then Meat Cut Charts. I always try to give a free, shameless plug to anyone who gives me valuable information for free on the internet.

http://www.cookshack.com/meat-cut-charts

Hope this is helpful to you, although these charts don't tell the whole story. You just have to try cooking/barbecue-ing the different cuts to know for sure what you are doing, and to find out what you like.