Every year, people gear up their grills, stock up on their favorites meat and prepare for many mouth-watering barbecues. But how much do we really know about the art of barbecuing? Do you want to wow your friends at the next neighbourhood barbecue! This list will provide you with all the details you need.
1) Whole pigs were cooked and eaten in the southern states at feasts before the Civil War at pig-pickins.
2) The meat was exposed to smoke and low heat in order to prevent bacteria and enzymes from growing.
3) In Australia, a barbecue is commonly referred to as a barbie. 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) Today, the method most commonly used is in fact broiling not actual barbecuing: cooking at 475-700*F in much less time than barbecuing.
5) According to the Barbecue Industry Association, half of all marshmallows eaten in the U.S. have been toasted over 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) To add a smokey flavour to your gas-grill-cooked foods inside the house, use liquid smoke. It is a condensation of actual smoke, this product can be easily added to your barbecue marinades.
9) Briskets are anextremely hard cut of meat. It is taken from a cows chest. They take one to two hours per pound to barbecue. Thats an average 12 hours on the grill for a 8-pound piece!
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) The meat was exposed to smoke and low heat in order to prevent bacteria and enzymes from growing.
3) In Australia, a barbecue is commonly referred to as a barbie. 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) Today, the method most commonly used is in fact broiling not actual barbecuing: cooking at 475-700*F in much less time than barbecuing.
5) According to the Barbecue Industry Association, half of all marshmallows eaten in the U.S. have been toasted over 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) To add a smokey flavour to your gas-grill-cooked foods inside the house, use liquid smoke. It is a condensation of actual smoke, this product can be easily added to your barbecue marinades.
9) Briskets are anextremely hard cut of meat. It is taken from a cows chest. They take one to two hours per pound to barbecue. Thats an average 12 hours on the grill for a 8-pound piece!
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 barbecuing tips blog. If you want more great cooking ideas go to the officialCooking Secrets Site today. You will find all the cooking recipes and hintsneeded to make you a super cook!
No comments:
Post a Comment