Do you want to wow your friends at the next neighbourhood barbecue! But how much do we really know about the art of barbecuing?
1) Whole pigs were cooked and eaten in the southern states at feasts before the Civil War at pig-pickins.
2) Smoking was used as far as 6000 years ago in order to make meats safe to eat and store.
3) The famous statement Ill slip an extra shrimp on the barbie for you, which appeared in Australian tourism advertisements, is often used to refer to the country.
4) What most North Americans partake in today isnt actually barbecuing. Barbecuing is cooking at temperatures around the boiling point of water (180-220*F) for a longer time period, in order to make the meat tender while preserving its natural juices. Today, the method most commonly used is in fact broiling: cooking at 475-700*F in much less time.
5) According to the statistics, half of all marshmallows eaten in the U.S. have been toasted using a grill.
6) For an simple way to check how much propane you have left in the tank, bring your bathroom scale outside and weigh it.
7) The origin of the word barbecue is unclear. Some folks believe it might have came from the American-Indian word barbacoa for a wood on which foods were cooked.
8) Do you want to add a smokey flavour to your gas-grill-cooked foods. Use liquid smoke. This is a condensation of actual smoke, that can be easily added to your barbecue marinade or sauce.
9) Briskets can take a long time to barbeque! This extremely hard cut of meat taken from a cows chest, takes one to two hours per pound to barbecue. Thats an average 12 hours on the grill for a basic 8-pound cut!
10) Several cities claim to be the barbecue capitals of the world. Kansas City, Missouri, Lexington, and North Carolina are just a few that make these claims.
Now youre set to impress your family and friends! Do you want even more barbecuing tips. Competition barbeque secrets are revealed here!
1) Whole pigs were cooked and eaten in the southern states at feasts before the Civil War at pig-pickins.
2) Smoking was used as far as 6000 years ago in order to make meats safe to eat and store.
3) The famous statement Ill slip an extra shrimp on the barbie for you, which appeared in Australian tourism advertisements, is often used to refer to the country.
4) What most North Americans partake in today isnt actually barbecuing. Barbecuing is cooking at temperatures around the boiling point of water (180-220*F) for a longer time period, in order to make the meat tender while preserving its natural juices. Today, the method most commonly used is in fact broiling: cooking at 475-700*F in much less time.
5) According to the statistics, half of all marshmallows eaten in the U.S. have been toasted using a grill.
6) For an simple way to check how much propane you have left in the tank, bring your bathroom scale outside and weigh it.
7) The origin of the word barbecue is unclear. Some folks believe it might have came from the American-Indian word barbacoa for a wood on which foods were cooked.
8) Do you want to add a smokey flavour to your gas-grill-cooked foods. Use liquid smoke. This is a condensation of actual smoke, that can be easily added to your barbecue marinade or sauce.
9) Briskets can take a long time to barbeque! This extremely hard cut of meat taken from a cows chest, takes one to two hours per pound to barbecue. Thats an average 12 hours on the grill for a basic 8-pound cut!
10) Several cities claim to be the barbecue capitals of the world. Kansas City, Missouri, Lexington, and North Carolina are just a few that make these claims.
Now youre set to impress your family and friends! Do you want even more barbecuing tips. Competition barbeque secrets are revealed here!
About the Author:
Todd Schuyler hopes you enjoyed his barbecuereview.If you want more great cooking ideas go to the officialCooking Secrets Site today. You will find all the cooking recipes and e-booksneeded to make you a super cook! Get a totally unique version of this article from our article submission service
No comments:
Post a Comment