Roasting Meat Temperatures And Times

Writen by Michael Sheridan

Despite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes or so to seal it and then lower the level for the rest of the cooking time.

This has become the fashionable way and I'm not sure why. Maybe it has something to do with a lack of time in an age when both partners tend to work for a living.

What I am certain about is that this is not the best way to treat a prime roast. Nor does it 'seal' it. Let's put this myth to bed once and for all.

Cooking meat at high temperature, whether in the oven, on the barbecue or in a pan does not seal it!

It burns it. That's why it goes brown. And it introduces extra flavor, because the outside of the meat generally has a covering of fat. Fat is what gives meat it's unique flavor.

However adding this crust to the outside of the meat will also speed up the cooking of the rest of the joint, and reduce the amount that remains rare.

It will not produce the even finish you see in hotel and restaurant carveries.

To achieve that you need slow, low temperature cooking plus regular basting.

Basting is simply taking the juices from the bottom of the pan and pouring them back over the cooking meat from time to time. By doing this, and cooking at the right temperature, you will produce far more succulent results. Browning will still take place, but gently, as part of a process.

Let's look at the basic method.

Do you use a roasting tin? Well don't.

It's not a good idea to cook meat inside a roasting tin, because the bottom of it tends to be sitting in liquid, much of which is water.

A much better way is to place the joint directly on the rungs of the oven with the roasting tin underneath it. In this way, you can pack vegetables in the roasting tin and they will cook nicely in the juices from the meat.

If you don't like that idea, because it means you have to clean the rungs after use, put the meat on top of a rack in or on the roasting tin instead. You don't need to buy a special tin for this, simply use a cake rack or something similar. I have even used two or three kebab skewers and rested the joint on those.

However the advantage of cooking directly on the rungs is that the air circulates freely round the joint, ensuring even cooking, and you can remove the roasting tin to make your gravy while leaving the meat where it is. Of course, if you do that, you will want to put some kind of drip tray under the joint, but any ovenproof dish will do for that.

Temperatures and cooking times

Using my method (actually it's Graham Kerr's method which I've adopted but what the heck) you don't need to learn a lot of complicated temperature/time formulas. Cook your red meat at 350°F,180°c,gas mark 4.

Cook poultry at 325°F,160°c,gas mark 3.

Calculate your cooking time as 30 minutes for every 500 grams (roughly 1lb) of meat. This will produce thoroughly cooked poultry, beef that is well cooked on the outside and rare inside, pink lamb and pork (yes you can safely eat 'underdone' pork providing the internal temperature reaches 145°F. The danger bug is trichinae, which dies at temperatures greater than 135°F).

Remember to add an extra 30 minutes if you are using stuffing.

If you want to change anything – alter your cooking times accordingly but beware. There is a very thin line between meat that is well done and boot leather. If rare meat is more than you can handle, it's a much better idea to use my cooking times but then turn the oven off and leave the meat in it for a further 30 minutes or so.

Which brings me to one more point; it's very important to let the meat stand for at least 20 minutes before carving.

Why? Because when you heat protein (which is what meat is) it shrinks and toughens. Allowing it to relax and cool a little restores some of its elasticity.

However it will continue to cook for a while after leaving the oven and the internal temperature will increase by as much as a further 10 degrees. Which is why you need a good 20 minutes resting time.

Just keep it in a warm place with a sheet of cooking foil over the top while you prepare the greens and gravy.

During the 1990s Michael Sheridan was head chef of the Pierre Victoire restaurant in London's West End, specializing in French cuisine. An Australian, he is a published author on cooking matters, and runs a free membership club for busy home cooks at http://thecoolcook.com

What You Need To Know About Oil Fondue

Writen by Sara Gray

Let's talk about meat fondue recipes and what you need to know first. Meat fondue also known as oil fondue is a method of cooking all kinds of meats, poultry, and seafood in a pot of heated oil.

Each person participating in a fondue experience, cooks his/her meat by placing a small portion or chunk on the end of a long fondue fork and placing it inside the pot of oil to cook. When the meat has finished cooking in the oil, it's then placed on a small plate where you can then dip each piece of cooked meat into previously prepared sauces. Meat fondue recipes can also be prepared as a broth fondue, replacing the oil with your favorite broth - chicken, vegetable, or beef - to name a few.

Below, I've provided a pretty organized way of preparing and eating meat fondue recipes. Hope you find this helpful!

First, it's great fun and an easy way to entertain a good group of friends or family. With fondue cooking, everything can be done ahead of time and your guests cook their own food! How easy is that?

Oil fondue is used for cooking meats such as beef, lamb, chicken, fish, and seafood. The great thing is, you can do oil fondue as either an appetizer or as a main entree.

Second, you need a good and reliable cooking unit. With meat fondue recipes, the pot needs to be one that keeps the oil hot and is safe to use at your table. There are a wide range of fondue pots in a variety of styles. Some are complete sets including fondue condiment sets and special fondue plates and forks, as well as burner, stand, metal pot, and a tray to protect the table and catch spatters.

Other types, you'll need to buy each item separately. But that has its advantages in that you get to create your own customized fondue set in the colors you want and the accessories that you want to use.

Fondue pots are made specifically for a range of different purposes. Stainless steel, aluminum, copper and silver plate or sterling silver pots are generally used for oil and meat fondue recipes where enamel-coated cast iron or ceramic pots are used for cheese or chocolate fondues. In today's market, you can also find non-stick coated fondue pots that make cleaning not such a chore.

With the wide variety of pots and cooking units also comes with a wide variety of price ranges - from very inexpensive to costly. The thing to look for, in my opinion, is the sturdiness in the construction of the pot. If you are looking for and all-purpose container that can be used for more than oil fondue, make sure the unit has the capability of being able to adjust the heat source.

Fondue Bourguignonne is a traditional meat fondue recipe. The pan used for this is wider at the base and curves in at the top. Why? Because it eliminates some of the spattering that occurs when raw meat hits the hot oil and the shape helps to hold the heat. Most bourguignonne pots are are 1 1/2 to 2-quart capacity.

What if you don't have a fondue pot or don't want to spend the money on one? You can always improvise with any good heating unit that burns denatured alcohol, canned heat, or butane. The container for the oil could be any saucepan or chaffing dish. It must be one that is at least 3 1/2 inches deep and not more than about 8 inches in diameter. If it has straight sides and possibly curves inward at the top, even better. Like the bourguignonne pan, it reduces splatters and keeps the heat.

Some other items used with fondue pots:

• Fondue forks and plates are designed for cooking and serving meat fondue recipes and are available in a wide range of materials, sizes, shapes, colors, and of course, price ranges.

• Long bamboo skewers can be used instead of forks. The disadvantage is, it's sometimes harder to keep the meat or bread on the skewer while it is cooking and the oil can be so hot that you risk getting too close to it and burning yourself.

• Fondue forks are long - at least 10 inches long - and have insulated tips for safety from burning when using oil or broth fondues. The tines on the forks should be generous in length and not made of flimsy materials.

  Many places that sell fondue pots and their accessories will provide a set of forks with different colored handles for each. This works similarly to the little doo-dads we attach to wine glasses for identification purposes. There's also a fun fondue game you can play to get the party started.

• Fondue plates are special because they have little sections built into them in the form of small indentations for sauces and a larger section for the meat. They are convenient and nice to have, but not necessary. These plates are usually available in ceramic, china, pottery, plastic or metal.

• Fondue sauce bowls are often used and are particularly festive when the colors or designs of the bowls complement the rest of the fondue set. They are passed around with the different fondue sauces to each of the guests.

Below is the recipe for Fondue Bourguignonne:

What you'll need:
- 3 pound piece boneless beef sirloin or tenderloin
- 2 cups cooking oil (canola or other vegetable oil)
OR
- 1 cup oil + 1 cup Clarified Butter
- Salt and Pepper to taste
- Dipping sauces (go to http://www.easy-appetizer-recipes.com/fondue-dipping-sauces.html for recipes)

Trim the fat from the meat and cut into bite-size cubes. Keep refrigerated until about 20 minutes before serving. This recipe lends itself to doing everything in advance of your party, makeing it an easy recipe.

For a variation, try marinating your beef using a Sesame Soy Marinade. Enjoy!

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

For more great info on Fondue and other types of appetizers and appetizer meals, visit http://www.easy-appetizer-recipes.com

Sara Gray is an avid lover of appetizers and has created a great website called Easy Appetizer Recipes found at http://www.easy-appetizer-recipes.com where you can find delicious ideas for all kinds of appetizers, raclette grilling, tapas small plates, snacks and soups.

Secrets Of Grilling Corn On The Cob

Writen by Scott Carey

Corn on the cob and grilling are two summer favorites. Grilled corn on the cob is a great addition to any grilled meal and is easy to do. There are two main ways to grill corn on the cob, the first is with the husk off, and the second with the husk on.

One of my favorite ways is to husk fresh corn on the cob, rinse with water, brush butter or margarine on the corn with a pastry brush, sprinkle with salt and pepper, wrap in aluminum foil, and put on the grill. Turn every 10 minutes and cook for a total of 30 minutes. The water helps steam the corn and the butter, salt, and pepper give the corn a delicious buttery moist taste as it is grilled.

A different way to grill corn with the husk off is to husk the corn, rinse, and then boil until just done. Then put the corn directly on a hot grill and brush with melted butter. Broil the corn until the tips of the kernels just start to brown. Brush with melted butter again when done and season as desired. This method allows you to start the corn cooking while grilling the main course, and then to finish the corn off on the grill, giving it that distinctive grilled flavor.

A slightly different method is to pull back the husks but leave them attached. Remove the silk and rinse as before. Gather the husks at the end of the cob (where they are attached) and tie them together to form a handle. Brush butter and seasonings on the cob. Put the cobs on the grill with medium heat, cooking for 10-12 minutes. A piece of foil placed under the husk handles will keep them from burning. The corn will be a golden brown color when done.

Grilling corn directly in their husks is the other way to roast corn. In this method, peel back the corn husks, without removing them, remove the silk, and then rinse the corn. Replace the husks and secure them with twine. Soak the cobs in water for 1-2 hours. After soaking, place the corn on hot coals or on the grill for about 30 minutes. Turn each cob as its husk turns to white, yellow, and then brown. The moist husks will steam the corn and keep the corn from burning. You can also brush butter on the cob and add seasonings after soaking in water and before replacing the husks. This method will give the corn a very strong roasted flavor that is a favorite of many. A variation of this method is to leave the silk on and then remove after grilling is done.

Each of these methods work very well, and you should try each to see which one is your favorite. You can also use a variety of seasonings in addition to, or instead of salt and pepper. These can be mixed with the butter prior to brushing on the corn, or can be sprinkled on the corn after brushing it with butter. Seasoning possibilities include minced garlic, basil, cilantro, oregano, garlic powder, onion powder, chili powder, lemon pepper, Worcestershire sauce, Dijon mustard, or any of your other favorite seasonings. Each will give the corn a very distinctive taste.

Scott Carey has several interests and hobbies, including outdoor cooking. Visit Outdoor Cooking Magic for outdoor cooking tips and recipes. Look for information on some of his other interests, such as computers, eBay, and gardening at InfoTesoro.

Skinning A Fish How To Skin Your Catch In Seconds

Writen by Chadd Bryant

There are two ways to skin a fish: you can either choose to do it before you cook it, or you can do it after you cook it. Either way will work fine, but it's often easier to skin a fish once you've already cooked it. Many times, after the fish is cooked, you can simply pull on the skin and it will peel right off. For those who would prefer to remove the skin before cooking, follow the simple instructions below.

To skin a cooked fish fillet, simply grab the skin at the tail end with tongs while the fish is still very hot, and pull. The skin, if the fish is fully-cooked, will almost slide off the fillet.

In order to skin a fish before cooking, first bone, and fillet the fish. Then place the fillet on a cutting board with the skin side facing down. If the fish is slippery, you can sprinkle a little coarse salt on you fingers and the working surface. Using a very sharp knife, not serrated, cut through the fillet at the tail end all the way down to the skin. Do not cut all the way through the skin. Now the knife should be rotated so that the blade is laying almost flat against the cutting board with the sharp edge facing toward the head of the fish. Now, gently use a back-and-forth sawing motion to slide the knife between the skin and the fillet. Cut all the way from the tail to the head, keeping the skin pulled tightly and the sharp edge of the knife angled slightly downward, away from the fillet. This way, you are sure to only cut the skin and not the fillet.

Always be sure to use care when dealing with sharp knives. Dull knives should not be used, as the blade will have a tendency to tear the fillet and not cleanly slice through it.

Chadd Bryant is a senior contributing author to ActiveAngler.com and has published dozens of helpful articles on the Web's leading fishing sites. Visit ActiveAngler.com for immediate access to more free articles including how to bone a fish and how to clean a fish. You'll also find hundreds of fish and seafood recipes such as grilled tuna steaks, fish tacos, baked trout and more.

Vinaigrette Dressing A Simple Balsamic Recipe Will Do

Writen by James Zeller

Times have sure changed since Seven Sea's Italian Dressing and Wishbone's Green Goddess sat on every store shelf as salad dressing staples. Remember when we thought "Original Ranch" was a vast improvement for our salad dressing repertoire, and store bought bacon bits were a hit? Then packaged spring mixed greens became available, and pine nuts were considered healthy and… just a moment; you still buy bottled salad dressings?

Our quest for "lighter fare" and "healthy greens" in our diet, has led us down a daunting path, searching for that elusive 'healthy salad dressing.' Low carbs, low cholesterol, and "healthy for all that ails you," has become a must. So what is it, that we should, (or better yet) 'are allowed' to put on top of our salad that's good for you?

Today we walk down the salad dressing aisle in a gourmet food store and behold the gourmet condiments from floor to eye level. Organic spreads, sauces, and accoutrements. Wine vinegars, infused oils, and herb flavored vinaigrettes. Some endorsed by celebrities. Some seen on TV. Some made by celebrities, (yeah, right). Some made on a distant island, in some strange sounding place. (We move on a step further.) We shake our head at Modena consortium, imported Spanish, and California Napa Balsamic vinegars. A huge question mark appears over our heads as we gaze at Aceto, Traditionale, aged, and Special Blends. We mutter, "What hath God Wrought?" Inventor, Alexander Graham Bell, couldn't have verbalized our incredulous thoughts more accurately.

A simple oil and vinegar salad dressing, why is the degree of difficulty exponential? It needn't be. A simple vinaigrette dressing recipe can be made easily, from simple ingredients, be healthy for you, and actually taste great.

The key ingredients in a vinaigrette dressing, is a traditionale aged balsamic vinegar, and an excellent olive oil. You don't have to spend a fortune for the balsamic either. Two very good balsamic vinegars that are very reasonably priced, are Caroliva Reserve balsamic and Masserie di Sant'Eramo balsamic. (Those other vinegars that are under $8, …don't bother).

Your balsamic vinaigrette dressing will go great with other dishes besides a salad, too. A balsamic vinaigrette is outstanding with fresh lobster and scallops, artichokes and asparagus. A balsamic dressing also goes well with fresh sliced tomatoes or steamed vegetables and greens.

A balsamic dressing recipe can be altered to your individual taste. The normal proportions for a balsamic vinaigrette dressing are one part balsamic vinegar to three parts olive oil, with seasoning of salt, pepper and Dijon mustard. A rule of thumb is one teaspoonful of mustard for every half cup of salad dressing. The flavor of balsamic vinegar is rich and intense, and with a delicate olive oil you may want to use proportions of one part vinegar to four or five of olive oil. Other herbs and spices will enhance a balsamic vinaigrette, such as chives and sage. Even a bit of finely grated fresh ginger root will add zest to your dressing. It is all a question of how you want your finished dressing to taste.

Simple Balsamic Vinaigrette Dressing Recipe (that you can make yourself)

INGREDIENTS

3 tablespoons aged balsamic vinegar  1 teaspoon Dijon mustard  1 garlic clove, peeled and crushed through a garlic press  3/4 cup extra-virgin olive oil  Salt and freshly ground pepper, to taste

Use a blender to mix the ingredients. It will produce a thicker vinaigrette dressing. One serving will equal 2 to 3 tablespoons of dressing. One cup should easily be enough for 6 to 8 servings of mixed green salad. Refrigerate and store in a covered container. Whisk well before serving.

James Zeller writes for gourmet related websites and blogs. Here is a selection of unique oil and vinegar condiments that he found, and a creative collection of culinary gourmet gifts.

Forged Knives The Tools For The Professional Cook And The Enthusiastic Home Cook

Writen by Ron Toma

A forged knive is durable tool made for a lifetime use by the serious cook. The blade is precision-forged from one solid piece of steel and perfectly balanced. The edge is skilfully honed by hand and therefore incredibly sharp and easy maintainable.

Cutting different types of food requires different types of knives.

There is no one universal knife that can be used for the multitude of cutting tasks. The enjoyment of gourmet food begins with the preparation and the right tool.

In order to cut small vegetables and fruit a small blade is to be favoured; for slicing bread, ripe tomatoes or a crispy roast, a knife with a wavy or serrated edge is the right tool.a long and straight edge is ideal for carving; and the Cook´s knife, the most important tool in a kitchen is ideal for all food preparations including mincing, dicing and slicing. It is the manual food processor.

There is a specific blade for a specific purpose:

The blade with the straight edge The straight edge allows a smooth and clean cut. When carving no fibres are torn out of the meat. This edge can be used for firm and soft food like meat, vegetables and fruit.

The blade with the serrated edge The wavy or serrated edge allows an easy cut through crusty food like a traditional roast and crispy bread.

The blade with the hollow edge When cutting an air pocket is created between the hollow edge and the slice. This prevents the food from sticking to the blade and allows for finer slices.

The Sharpening Steel

With regular use, any knife´s edge will lose it´s "bite". Use a sharpening steel to realign the edge and to keep it sharp. This will insure a lifetime of cooking pleasures.

The Diamond Sharpening Steel

But also dull knives can easily be sharpened by using a sharpening steel which is coated with industrial diamonds.

Honing / Sharpening Technique

Hold the steel with your left and the knife with your right hand (lefties simply do the opposite) and guide the blade with light pressure across the steel. Do this in an arching motion at a 20 degree angle side-to-side. Repeat this process 6 - 8 times. With practice, you will find this becomes an easy motion. Never stroke each side more than once in succession. That´s all. Now your knife should be as sharp as the first time you used it. By the way, please use a steel which is longer than the knife you hone.

With the proper care, one can contribute to the long life of a knife, and it is not difficult. The construction technique and the materials used to manufacture the forged knives ensure that they are dishwasher safe. If you value your tools we recommend that, after each use, you wash your knives with warm water and a little detergent, rinse carefully and dry with a towel. Corrosive food particles will not affect your blade if washed off directly after use.

For proper storage we recommend the following options:

Knife blocks in a variety of shapes, colors and configurations. The handy knife block provides protection for your blades as well as a visual compliment to your kitchen decor.

Magnet Bars in wood, synthetic material or aluminium. Two extra strong magnet segments provide a safe, easily visible and space saving storage option. Mounting materials are included with each magnet bar.

Cook´s cases in rolls and briefcase styles. This is the ideal method for professionals to store and transport their tools safely.

How to choose a knife

Depending on the possibilities and the range of models available, you will choose one or more criteria among the ones below.

Choosing by weight:

Between 2 knifes of the same size and for the same use, go for the heavier one. This will probably mean a forged knife with a fairly thick blade.

Choosing according to your habits:

Everything goes in the dishwasher or not? If you are used to putting everything into the dishwasher after use, check for the manufacturer's "dishwasher safe" label and avoid wooden handles. If you think you are patient enough to rinse and dry your knife after each use then let yourself be guided by other criteria.

Choosing according to important details:

The cutting edge

Check that both sides of the blade have been sharpened. Go for "straight" edges rather than serrated ones, except for special knives (bread, tomato or steak).

Assembly

Check that there is no looseness or space where the blade joins the handle. Food remnants could build up there and ferment.

Choosing according to look:

If you are still not sure, give preference to a knife that appealed to you straight away. After all, your intuition is a sense that is just as good as sight or touch.

Choosing according to price:

The most expensive is not always the best, but the cheapest is often the worst choice.

Choosing according to brand:

At www.KnivesForCooking.com you will find the A-brands of Forged high Quality Knives. Wusthof, Sabatier, Zwilling (by Henckels) and KAI.

Ron Toma is an enthousiatic home cook, with an extensive experience in the industry. Now focussing on the tools of the trade with his website http://www.knivesforcooking.com

A Bushel A Day

Writen by Bonita Anderson

Growing a vegetable garden has been a part of my life as far back as I can remember. It was an essential part of survival for my ancestors. How well we ate during the winter months depended on how much the garden produced. Root vegetables were generally stored in the root cellar. Years ago every family had one. The vegetables that did not keep well were processed in glass jars. Tomatoes fit that category.

The year was 1976, I had spent much of the winter planning what I would plant in my garden. Some things I started from seed in the house. Tomatoes were a priority as I used them frequently. I would start more plants from seed than I was going to need as quite a few would die before it was time to put them in the garden. I usually liked to plant 2-dozen plants, so I started 50 from seed. I expected at least half would not make it to the garden so I could be assured of 24 tomato plants.

Six weeks went by and I had only lost 5 plants, but I was certain a lot more would die off. No such luck. I had 45 healthy, strong tomato plants. I managed to give some away so I only planted 36. For reasons unknown the garden did exceptionally well that year, especially the tomatoes. I canned plain tomatoes, stewed tomatoes, salsa, ketchup, spaghetti sauce, and tomato juice. I even made tomato jam for myself. There was no end to those tomatoes. For many weeks I picked almost a bushel a day. I was running out of things to do with tomatoes so I decided to try tomato soup. This how I make it.

I cut up about 15-quarts of tomatoes, skin and all, a whole stalk of celery, 8 onions, a handful of parsley and a few bay leaves. I put all of those ingredients into a large enamel pot and cook it until the celery is tender. I stir it occasionally so it will not burn. When cooked I run it through a sieve or potato ricer. I then measure to see how many quarts I have. There should be 7-8-quarts. I add 3-tablespoons salt, 8-tablespoons sugar and 2-teaspoons pepper. Bring to a boil. For each quart of soup I measured, I use 2-tablespoons butter and 2-tablespoons flour for a paste. Thin it out with a little soup and add that to the pot. Bring the soup back to a boil, stirring so it does not burn. Then put it through a sieve again to remove any lumps. I pour it into my jars and process in a water bath for 15-minutes.

This soup has the store bought stuff beat by a mile. I ended up with 28-quarts that year and it did not last through the winter. It is now one of the first things I make with tomatoes.

Find more food tips at http://www.pothaven.com

Use A Barbeque Smoker For Easy Outdoor Cooking And Great Flavor

Writen by Billy Bristol

Throughout history, Smoking Meat has always been one of the basic parts of barbequing and cooking in general. Our ancestors recognized the great taste that smoke infused into meat. It is this taste that has carried over into the modern world with barbeque smokers to fit every lifestyle.

Today, barbeque lovers from every part of the globe love it for the same good reasons. Once again, the main appeal is the flavor it adds to bbq meat. It's no wonder that today, hundreds of barbecue cooks and eaters enjoy barbecue smokers. With the modern smokers of today, barbeque is that much better and much more convenient to prepare.

If you've ever eaten properly prepared pulled pork or bbq ribs, you undoubtedly notice that the meat falls right apart as you picked it up. The secret to this is slow cooked barbeque smoker cooking. With home bbq smokers, barbeque can be cooked as well as any restaurant.

A barbeque smoker will serve another purpose of tenderizing the meat, which allows you to use cheaper cuts of meat for great results. This is because smoked meat has a tendency to fall apart easily and contains a smoky flavor that will satisfy your hunger.

There are two main factors to how barbeque smokers work - slow cooking and low heat. Using this bbq method of slow cooking means the food will not ever dry out or be over cooked. Smoker cooking is actually a way for less experienced cooks to achieve professional results with cooking meats.

Since smoking your meat takes so much time, all you really have to do is place the food on the racks and smoke will start to form from the meat's own juices. All that's really left is making sure the fire stays going for the time needed if using a charcoal or wood smoker. Then leave it alone for the desired smoking time.

Billy Bristol is editor and owner of How to Barbeque Texas Style, a website offering bbq recipes, outdoor cooking tips, and advice, as well as outdoor building projects and plans.

Ramen Noodle Tips

Writen by Cristie Will

Awe...those quick, easy and inexpensive Ramen noodles. There are so many ways to cook these long and curly noodles.

Take a package of the chicken flavored Ramen noodles and follow directions on package. Remove noodles after cooking and place them in an airtight container, but before closing the lid place 3 slices of Velveeta cheese (3 thin individually wrapped slices). Let set for 5 minutes. Remove lid and stir thoroughly and you have one of the most quick delicious meals that's similar to Mac 'N' Cheese, but better.

Another way is to take two packages of the chicken flavored Ramen noodles and follow directions on package. Remove noodles and drain most of liquid; add flavor packets then add a small can of Rotel tomatoes and chili's; next add 6 indivdually wrapped slices of Velveeta cheese. Cover and let sit for 5 minutes. Remove cover and stir thoroughly; serve warm. It's absolutely delicious.

One more great way is to take one package of the chicken or beef flavored noodles and follow directions on package. Drain noodles and rinse; add 1 tablespoon of olive oil and 1 tablespoon of minced garlic and toss to coat well; serve warm. This is so simple but absolutely delicious.

This is just a few ways to fix Ramen noodles. Let your taste buds decide new creations.

Cristie has many more simple, but great tips at Cristie's Cookin. Be sure to check her spices out and submit your favorite recipe for a chance to win a free "Gotcha Covered" apron.

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com

Preparing And Cooking Eggs

Writen by Cindy Ng

First, find out how fresh the eggs really are. The freshest ones are the eggs that sink and lie flat on their sides when submerged in cool water. These eggs can be used for any dish. By the time the egg is a week old, the air pocket inside, near the broad end, has expanded so that the broad end tilts up as the egg is submerged in cool water. The yolk and the white inside have begun to separate; these eggs are easier to peel when hard-cooked. A week or two later, the egg's air pocket has expanded enough to cause the broad end of the egg to point straight up when you put the egg in water. By now the egg is runny and should be used in sauces where it doesn't matter if it isn't picture-perfect. After four weeks, the egg will float. Throw it away.

Eggs are easily contaminated with Salmonella microorganisms that can slip through an intact shell. NEVER EAT OR SERVE A DISH OR BEVERAGE MADE WITH RAW FRESH EGGS. SALMONELLA IS DESTROYED BY COOKING EGGS TO AN INTERNAL TEMPERATURE OF 145°F; EGG-MILK DISHES SUCH AS CUSTARDS MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 160°F.

If you separate fresh eggs by hand, wash your hands thoroughly before touching other food, dishes, or cooking tools. When you have finished preparing raw eggs, wash your hands and all utensils thoroughly with soap and hot water. NEVER STIR COOKED EGGS WITH A UTENSIL USED ON RAW EGGS.

When you whip an egg white, you change the structure of its protein molecules which unfold, breaking bonds between atoms on the same molecule and forming new bonds to atoms on adjacent molecules. The result is a network of protein molecules that hardens around air trapped in bubbles in the net. If you beat the whites too long, the foam will turn stiff enough to hold its shape even if you don't cook it, but it will be too stiff to expand naturally if you heat it, as in a souffle. When you do cook properly whipped egg white foam, the hot air inside the bubbles will expand. Ovalbumin, an elastic protein in the white, allows the bubble walls to bulge outward until they are cooked firm and the network is stabilized as a puffy souffle.

The bowl in which you whip the whites should be absolutely free of fat or grease, since the fat molecules will surround the protein molecules in the egg white and keep them from linking up together to form a puffy white foam. Eggs whites will react with metal ions from the surface of an aluminum bowl to form dark particles that discolor the egg-white foam. You can whip eggs successfully in an enamel or glass bowl, but they will do best in a copper bowl because copper ions bind to the egg and stabilize the foam.

Cindy is the host of http://www.asianonlinerecipes.com, a Free Asian Recipes website dedicated to all things on Asian Cooking and Culinary Guide with thousands of Cooking Tips.

Besides, she is also the co-host for http://www.vietnamese-recipes.com and http://www.alldessertrecipes.com

How To Bake Muffins With Recipes

Writen by Dennis R Weaver

Muffins are a mainstay around our house. They are as nourishing as they are good to eat. They are quicker and easier to make than cookies and usually contain much less sugar and fat. We usually eat them for breakfast but like them with any meal. (For Easter, we served cranberry nut muffins with a ham dinner.) They work well for snacks and desserts as well. Extras can be frozen and heated in the microwave for hot muffins anytime.

Today we will make muffins using the "muffin method". (Just as there are two major makeup methods for quick breads, there are two methods for muffins—the muffin method and the creaming method.) In the muffin method, the liquids and the dry ingredients are mixed separately and then stirred together until just combined. We will include tips and instructions to make the perfect muffin and some streusel and topping recipes to crown your creations with.

To make muffins using the muffin method, choose a favorite muffin recipe that does not call for the creaming of sugar into the fat. (Look for a recipe that calls for oil or melted butter.)

In preparation, grease the muffin tins. We like the spray oils from an aerosol can to reach the corners of the tins. Be sure to cover the top edges where the muffins will flow when baking. (You can use paper liners but since the batter adheres slightly to the paper, you will have slightly less volume to the muffins.)

Set the oven to preheat. Temperature is one of the secrets to those nicely domed muffins that you find in the better bake shops. Commercial ovens use precise heat settings and timers. In the kitchen, we can approximate those results by:

• Making sure that the oven is completely heated before baking. We like to let the oven sit at full temperature for at least ten minutes before baking so that the heat is well-absorbed into the structure of the oven.

• Closing the door as quickly as possible to keep the heat trapped.

• Setting the temperature at a higher initial setting and lowering the temperature later. The higher heat creates a burst of steam that lifts the batter.

• Placing the muffins in the upper third of the oven where it tends to be hotter and more constant.

Always measure flour precisely using a scale if you have one. Muffin recipes are sensitive to the ratio of flour to liquid. Too much flour and the muffin will not rise properly and will be dry. Too little flour and the muffin will flow over the edges of the muffin cup rather than dome nicely. If you need to fine tune your favorite recipe, change the flour by a tablespoon or two.

To make cake-like muffins, use a lower protein flour—cake or pastry flour. Higher protein all purpose or bread flours will make a muffin that is chewier and more bread-like.

Back to the mixing:

Whisk the dry ingredients together in a large bowl to make sure that the baking powder and other ingredients are well combined. Set aside.

Whisk the egg in a separate bowl with a French whip or fork. Add the other liquids and whisk again. (Some recipes will instruct you to stir the sugar and salt into the liquids, rather than add them to the dry ingredients, to make sure that they dissolve completely and are evenly dispersed. We prefer to do this with all muffin recipes that are not creamed.)

Make a well in the center of the dry ingredients. Add the liquid all at once. Stir with a spatula until mixed well and moistened—some lumps will remain. Do not over stir—stirring too much will develop the gluten in the flour and the muffin will not be tender and crumbly. To avoid over stirring, we prefer a spatula to an electric mixer.

If you are using fruit in your muffins, fold them in gently at the end of your mixing with a minimum number of folds. Fruit crushes easily in the thick batter and the juice will stain the batter.

Fill the muffin tins with a large spoon or ice cream scoop. Make sure that the muffin tins are evenly filled so that they bake evenly. Most recipes direct that the muffin tins be filled 2/3's full to allow room for expansion. If your batter is at the right consistency, you can fill the tins for a nice dome on the muffins.

Bake the muffins until they are a light golden brown. The muffin top should spring back when gently pressed with the finger and a toothpick inserted in the center should come out clean. Over-baked muffins will be dry and tough. Under baked muffins may be moist and heavy.

It is easy to tear apart hot muffins trying to lift them from the tins. Instead, let the muffins sit for a few minutes and you should be able to easily lift them out intact. Place them on wire racks to continue cooling.

Muffins are best served hot and do not keep well beyond the first day. Freeze any extras.

Now for those streusel recipes that we promised:

Brown Sugar and Nut Streusel Topping

1/2 cup walnut pieces

1/2 cup brown sugar

1/2 teaspoon cinnamon

1 tablespoon cold butter

1. Chop the walnuts into small pieces.
2. Stir the walnuts, brown sugar, and cinnamon together.
3. Cut in the cold butter with a pastry knife or two table knives.
4. Spoon the streusel mixture over the muffin batter evenly before baking.

Cinnamon-Sugar Topping

1/2 cup granulated sugar

1 teaspoon good quality cinnamon

6 tablespoons butter, melted

Mix the cinnamon and sugar together in a bowl. When you remove the muffins from the tins, dip the still hot muffins in the butter and then roll the tops in the cinnamon sugar mixture.

Dennis Weaver is the general manager at The Prepared Pantry (http://www.preparedpantry.com) with recipes, ideas, and the best selection of mixes and ingredients. Visit the free Bakers' Library for more articles like this, free baking guides, and tested recipes.

What To Look For In A Cooking Class

Writen by Shauna Hanus

When considering taking a cooking class it is important to find a class that will be of the most benefit to you. There are a wide variety of cooking classes available and finding the best one for you can be intimidating. Here are a few 'what to look for' tips when considering a cooking class.

Class Size: Choose a cooking class with a limited number of students. Ten to twelve seems to be a good number. If the class has too many more than twelve it becomes hard to see and hear and easy to become distracted. If the class has too few participants you will miss out on the camaraderie and tips that the other students bring with them to class.

Menu: Choose a cooking class with a menu that appeals to you and has interesting recipes. You also want to have clear and concise instructions. When you leave class you want to take with you a complete and thorough instruction set so that when you go to cook at home you are able to replicate what you learned in class.

Copy of Recipes: Choose a cooking class that allows you to take home the recipes. If you have to rely solely on notes and memory it is likely that you will forget key steps in the recipes.

Room Set Up: Choose a room where every student in the cooking class can see. If the room is set up like a traditional class room with the instructor up front then the cooking class students in the back may miss out. A room with a half circle of seating around the instructor is the optimum choice. This gives each cooking class student equal distance to viewing the instructor.

Enough Food: After the instructor prepares the recipes you will want to sample the menu. Make sure that the class offers enough food for each cooking class student to sample. Many classes allow the students to prepare meals while in class, this is a preferred class. This way you have the advantages of preparing the meal with the instructor on hand and the there being plenty of food to taste.

Quality of Instruction: Your cooking class instructor should be clear, concise and knowledgeable. When a question is asked you want to have an instructor who can answer the question. The instructor should also be able to communicate with the everyday cook. If you find an instructor who is using terminology that you do not understand ask questions, remember this cooking class is for you.

Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com

Tips For Cookie Baking

Writen by Freddy Maier

You decided to bake some cookies and at the last minutes a lot of questions arise. Oven temperature, chewy or crispy cookies, eggs size, and so forth. I tried in this short article to address a few common problems and give a quick solution or an explanation.

How to Make Chewy Cookies

The secret in making any cookie recipe into a soft and chewy cookie is to use Butter flavored Crisco instead of butter. If you want a crispy cookie use butter. Another trick to have chewier cookies is to cut your baking time by about 2 minutes (baked at the temperature stated on the recipe. Your cookies should be baked through but not yet crispy. You can also reduce your oven temperature by 25 degrees and bake for the time stated on the recipe. Always bake one batch according to the recipe the first time you try a new recipe and then make the adjustments based on how it came out. Make a note of your changes and keep your "customized" recipe for the next time.

Baking Soda or Baking Powder ? Baking powder is alkaline and needs to be mixed with acidic ingredients in order to react. Baking powder is baking soda with an added acidic ingredient, usually cream of tartar. In cookies, baking soda tends to make them spread out more and baking powder tends to make them rise and become puffy or more cake-like. If your recipe calls for baking soda, simply try to reduce it a bit.

Make Chilled Dough for Better Results

Make sure the dough is chilled and the baking sheets are cool before putting them in the oven. Otherwise the fat in the cookies will melt too soon, resulting in flat cookies regardless of the leavener you are using. Note that vegetable shortening (e.g. Crisco) melts a higher temperature than butter. You can try then to substitute half the butter with Crisco.

Beware of nutritional information

You might one day read a recipe that has, for example, 2 sticks of margarine or butter. The nutritional information will read '0' cholesterol. Why so? It is because the nutritional for recipes are calculated using the first ingredient when two ingredients are given. For example, when it says "margarine or butter", the nutritional are calculated using margarine. If butter were listed first, it would be calculated using butter.

Dark or Shiny Pan?

Remember the darker the finish on the pan, the faster the sheet will heat and the longer it will hold the heat. The shinier the pan you use, the longer it will take to heat up. Dark absorbs heat, so your bottoms will be done more quickly then the tops or centers. By the time your tops and centers are baked, your bottoms will be crispy if not downright burnt. Shiny reflects heat and your cookies will bake more evenly.

How many trays in the oven?

Don't try to crowd too many cookie sheets into your oven at once.. Your best results will be one tray at a time on the middle rack of the oven with plenty of room for the warm air to circulate around the tray. Don't keep opening your oven to peek. Every time you do that, you loose warmth and your oven will have to struggle to maintain the correct temperature.

The tips and answers that you just have read will give you a better reason to start cooking your own cookies at home. You will find all possible recipes in the various articles that are n the author's website. Before baking your cookies check the website for new recipes and ideas.

Dr. Freddy Maier has been marketing on Internet for the last 6 years. He markets several products but he also owns a website dedicated to Cookies and Cooking. You have to visit his site where you will find a daily changing information about cookies, baking and recipes. He sells an e-book with only cookie recipes. His website can be visited at: http://thecookierecipes.info

How To Smoke A Pork Shoulder

Writen by Aaron Ralston

Preparation:

I usually try to purchase a pork shoulder that weighs about 8 pounds. I have found that larger shoulders are a little bit harder to smoke because the outer meat will dry out before the inner meat is done if a good mop is not used to keep the shoulder moist.

The night before you are going to smoke the shoulder, apply a thin layer of mustard to the pork shoulder. This will create a paste that the rub will stick to. The next step is to apply a rub. There are many great rub recipes out there, and you can find a few at my website. Below is a rub recipe I use quite often.

Ingredients:

3-Tbsp Tony's or comparable cajun seasoning
4-Tbsp Turbinado brown sugar (this type of sugar will burn at a higher temperature than regular brown sugar)
1/2-Tsp Paprika
1/4-Tsp Cumin
1/4 Tsp Garlic Powder
1/4 Tsp Onion Powder
1/4 Tsp Salt

Instructions:

I usually mix and store all ingredients in an empty seasoning container.

Tips: If you need more, just double the recipe

After you rub the shoulder down with mustard, completely coat the shoulder with the rub. I have found that it helps to pat the rub into the shoulder to make it stick better.

Wrap the shoulder in plastic wrap, and refrigerate over night.

Take the shoulder out of the fridge about 1 hour before you are going to put it on the smoker. This will bring the pork shoulder's temperature down to room temperature.

Cooking:

When the pit reaches operating temp, I smoke at 225 F, place the shoulder on the pit and let it smoke for about one hour, fat side up.

Next, apply a good mop to the shoulder. Keep the outside of the shoulder moist while smoking by applying the mop about every 45 minutes or so, but be careful not to open the pit too much because the temperature will drop and you will have to cook longer.

Here is a mop recipe:

Ingredients:

1 Cup beef broth
1 1/3 cups water
3/4 cup Worchestershire sauce
1/2 cup cider vinegar
1/3 cup canola oil or vegetable oil
1 teaspoon dry mustard
1teaspoon garlic powder
1 teaspoon red pepper

Instructions:

1. Mix all ingredients in a pot, and heat over med/low for 20 minutes.

2. Smoke the shoulder for about 1.5 hours per pound, or until the internal temperature of the thickest portion of the shoulder is between 170-180 F.

I have smoked pork shoulders directly on the pit with no foil for the duration of the smoking time, and I have wrapped them in foil after they have smoked for 6-7 hours. The wrapping method works well because you can control the moisture level of the shoulder if the shoulder is sealed in foil. The mop, and the juices create a very humid environment inside the foil wrapped shoulder, and I think that smoking a shoulder this way produces excellent results.

Leaving the shoulder on the pit for the duration of the smoking time tends to produce a firmer, drier crust on the shoulder, but the internal meat is very good. You will just have to experiment both ways to find out which way you like the most.

Serving:

My favorite way to eat the shoulder is to make pulled pork sandwiches. Smoked pork shoulders will literally fall apart, and making a pulled pork sandwich is fairly simple. Shred the smoked pork shoulder with a couple of forks to prepare the meat for the sandwich. The sandwich basically consists of two hamburger buns, some good barbeque sauce, the pulled pork, a few onion and pickle slices, and whatever else you think will taste good.

Pulled pork tacos are also very delicious. First, I heat up a couple flour tortillas. Next, I sautee onions and bell peppers, and then I put the pork in the tortilla, along with barbeque sauce and the vegetables.

Enjoy!

Aaron Ralston, also known as The Smoker King, is owner of Outdoor Cooking: Barbeque, Sauces, Mops, Rubs at http://www.thesmokerking.com. You can find more barbeque information and great recipes here.

What Can You Add To A Chocolate Chip Cookie Recipe

Writen by Ann Krause

Remember when you were a kid, and every chocolate chip cookie recipe turned out pretty much the same cookie? Sure, some were crunchy and some were chewy, but they all basically consisted of a sweet dough encasing half-melted chocolate chips.

Thanks to the foodie revolution, those days are fast disappearing. Walk down your grocery store's bakery aisle now, and you'll find not just your old-fashioned semi-sweet chips, but a dizzying array of other flavors in chip form. There are peanut butter chips, which taste great right out of the bag, white chocolate chips, dark chocolate chips, toffee chips, chips based on candy bars like Butterfinger and many, many more. Even the traditional chips come in sizes ranging from tiny ones that look like periods up to thumbnail-sized monsters.

If you choose to try one of the "alternate" chips, the big decision to make is whether you're going to go with them totally or mix them in with your chocolate chips. Your recipe won't help you here, most likely, especially if it's an older one. A good rule of thumb is, at least the first time, to swap out no more than half the chocolate chips for an alternative. Make a half-batch, if you'd like, or make a full batch and split it if you'd like to try a couple of different add-ins.

Beyond the new chips lies the territory of your imagination, and that can be a truly fertile ground. Nuts, of course, are classic additions to chocolate chip cookie recipes, with many even including them as mandatory. Walnuts and pecans are the traditional nuts, but almost any nut will do. Whichever one you choose, make sure to avoid flavored or overly salted ones, such as "smoked" almonds or honey-roasted peanuts.

Finally, here's a neat idea to try for the holidays: Take candied fruit and chop it very small, about half the size of your chocolate chips. Mix a few handfuls into your cookie batter, but don't decrease the amount of the chips. Your "new" chocolate chip cookie recipe will produce colorful cookies that will be the hit of any holiday basket or cookie swap!

Ann Marie Krause has been making cookies for over 30 years, at persent I am retired, for over 23 years I owned a Gourmet Bakery called The Cheese Confectioner.You can visit my site at http://www.annsgoodies.com NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).

Paper Chef Hats

Writen by Jason Gluckman

In early times, chef hats were made of starched cloth and held together with whalebones to provide a unique style of hats. The whalebones disappeared shortly but the style remained with a few alterations and a lot of starch. Also, the cloth hats had to have the pleats and the starch helped hold them in place. The pleats and the styles still exist in the present world with a single variation; they are made out of paper and fiber instead of with cloth.

Thick paper is being used to construct the chef hats with fiber construction. These can be used for about 3 to 5 days or depends on the number of shifts the chef has to put in. One advantage with these would be that they need lesser maintenance compared to the cloth hats. Cloth hats need to be washed, starched and ironed to get that crisp smart look. When a hat gets old, faded and limp, it can simply be disposed of and a new hat worn. This is the reason paper hats are also popularly known as the disposable chef hats.

Paper hats come with adjustable headbands and are also available as the one size fits all variety. Hats for head chefs, apprentices, cooks are all made of paper and available in the market. Manufacturers ensure to keep in mind the heights of the hats as well as the designs that are currently selling in the market. Since they come well packed in cartons from the manufacturers, there is no chance of the pleats or the corners being crushed, or the hats becoming limp while being transported.

Another advantage of paper hats is that they can be printed with a personalized logo. This could be of the hotel they work for or would be a good marketing gimmick for private caterers. These can be great fun at barbecue parties or other gatherings where the host can wear a hat as well as give away the same with a personal logo to mark the event.

All the paper hats being manufactured these days come equipped with a sweat band to soak in the sweat formed due to the heat in the kitchens. Although they come in various sizes, most of them are adjustable to any head size. Also available are the head nets that can be worn before the hat is put on. This most definitely ensures that no stray hair can find its way into a dish while the dish is being prepared.

Many hotels and restaurants these days are insisting on the chefs wearing the paper hats, as they are smarter and definitely more time saving and hygienic as compared to the cloth variety, not to mention cost effective. It certainly must be more fun for the chefs to put on a new hat every few days and look smart in spite of working in the kitchen the whole day.

Chef Hats provides detailed information about chef hats, chef hat history, and more. Chef Hats is affiliated with Sirloin Steak.

Drying Herbs

Writen by Dia Gama

Many herb growers state that dried herbs that are grown in summer, have better flavour than those that are grown in winter, or those indoors. The best way to enjoy the benefits of herbs all year round is to pick and dry them when they are at their finest. Most herbs are very easy to dry, and will continue to retain their flavour and aroma.

PLACE
The ideal place for drying herbs is somewhere that is dry and dark, and has good ventilation. This may be an attic, the garage, a cupboard or on top of the refridgerator.

DRYING IN BUNCHES
To dry herbs using the bunch method, pick long-stemmed herbs such as mint, lavender and yarrow. Firstly, select the best quality foilage and blossoms of the herb to be dried, and remove any dead or wilted leaves. Then bunch together (making sure the bunches are about 1 inch in diameter) and tie with a string or rubber band. Hang up these herb bunches (upside down) until they are dry. They may take up to 2 weeks to dry out thoroughly.

DRYING ON A SCREEN
To dry herb which have short stems and small leaves (and are difficult to bunch) such as thyme, the best method is dry them on a screen. Snip off the foilage and spread out a flat screen. You can construct your own by taking a wooden frame (such as a thick picture frame) and attaching a cloth screen on top (with staples or drawing pins). Make sure that air can circulate freely underneath, otherwise the herb will not dry and will become mouldy. The herbs should dry out in 7 to 10 days.

DRYING IN THE OVEN
Another method for drying herbs is oven drying. Spread the herbs on baking parchment and place in the oven at 25-38 degrees centigrade (80-100 degrees fahrenheit). The herbs should be dry in 3-6 hours. Remove before they turn brown.

Once the herbs are crispy dry, remove the leaves from the stems, and store away.

Article written by the publisher of http://www.HerbAndSpiceGuide.com

Grilling Vs Barbecue

Writen by Tim Sousa

Grilling and Barbecuing, two of the most popular cooking methods in the U.S., especially in warmer weather. There are some who know the difference between grilling and barbecuing, and some who don't. Do you?

To put it simply, Grilling is fast cooking over high heat, while barbecuing involves a slower cooking method, over a lower heat.

Grilling is generally done over a gas flame, or hot coals. Tender cuts of meat are best for this cooking method. The quick cooking and the high heat seal in the juices, creating a juicy piece of meat, but leave the meat on too long, and it will dry out, as with any dry cooking method. Barbecue sauces can be used, but since the heat is so high, it should be added right at the end of the cooking time, especially for sweeter barbecue sauces, so that the sugar in the sauce doesn't burn. Vegetables and fruits can also be grilled, as they don't need a long cooking time. Peaches and pineapple are particularly good for grilling, the natural sugars in the fruit carmelize over the high heat. When you grill food, you need to pay attention to it, so it doesn't get overcooked. You need to stay by the grill the whole time.

Barbecuing is typically done over charcoal or wood, although gas can be used. I've seen kalhua pig being cooked slowly on a gas grill, but usually, barbecuers will use either charcoal or wood. The meats usually used in barbecuing are tougher cuts of meat, such as the beef brisket, or pork ribs. These meats benefit from the long, slow cooking process, becoming so tender that they will just fall off the bone. Since the cooking process is slower, and the heat not as high as grilling, barbecue sauce can be brushed onto the meat throughought the cooking process, forming a delicious glaze on the outside of the meat. Apple juice is sometimes sprayed onto the meat to keep it moist and flavorful. Damp wood chips added to the fire add a delicious smoky flavor to the meat.

Some meats, like chicken, will benefit from either cooking method. It's great either grilled quickly with a glaze or barbecue sauce applied towards the end of the cooking time, or slowly barbecued, absorbing the flavors of the smoke.

Tim Sousa is the webmaster of Classy Cooking, an online library of great recipes, cooking tips and more.

Food Poisoningan Overview

Writen by Karen Peralta

What is Food Poisoning?

Food poisoning results when you eat food contaminated with bacteria or other pathogens such as parasites or viruses. Your symptoms may range from upset stomach to diarrhea, fever, vomiting, abdominal cramps and dehydration. Most such infections go undiagnosed and unreported.

But the Center for Disease Control and Prevention estimates that each year about 76 million people in the United States become ill from pathogens in food, and about 5,000 of them die.

Over 55% of such cases are caused by improper cooking and storage of foods, and 24% by poor hygiene, such as not washing your hands while preparing food. Only 3% of cases are from unsafe food sources. Keeping your hands clean while working with food is the single most important thing you can do to prevent food poisoning.

About 20 organisms can cause food poisoning. After you eat food contaminated with bacteria, they will multiply in your stomach and bowels. Some bacteria give off a toxin when they multiply. As a result, nausea, vomiting, abdominal cramps and diarrhea occur. Vomiting and diarrhea are the body's way of eliminating the toxin, and most cases of food poisoning run their course without needing medical attention.

Not all invasive organisms cause vomiting as a symptom, but almost all of them cause diarrhea. Blood in your stool occurs in many types of food poisoning and is considered to be serious. Abdominal cramps are also common, and sometimes you will have a fever. Be sure to contact a physician if a fever or bloody stools are present.

Common Sources of Food Poisoning

Campylobacter is the leading cause of bacterial food poisoning in the USA. It causes several million cases a year, resulting in hundreds of deaths. Eating undercooked chicken or food that has been in contact with raw chicken most commonly causes campylobacter. The Center for Disease Control estimates that up to 70%-90% of chickens are infected with campylobacter.

To prevent the disease, cook chicken thoroughly, with no pink remaining. Wash your hands frequently when handling raw chicken. Use paper towels to dry your hands. If you are using a sponge or dish-cloth to clean the counters, use a fresh one after working with raw chicken. Wash your cutting board with a diluted bleach solution before using again. And any utensils or dishes having contact with raw chicken need to be washed and rinsed with soap and water before using again.

E. coli 0157: H7 infection causes an estimated 25,000 cases of food poisoning each year in the USA. Most of these result from undercooked, contaminated ground beef. The organism lives in the intestines of healthy cows. Meat can become contaminated during slaughter when intestinal fecal matter is mixed with beef that is ground into hamburger. Contaminated meat looks and smells normal, so it is not readily detectable. Bacteria on cow udders or milking machines can also contaminate raw milk.

To prevent this form of food poisoning, cook all ground beef until no pink is showing. Make sure all of the meat juices are clear, not pink or red, and that the inside of the meat is hot. If you are served an undercooked hamburger in a restaurant, send it back. Consume only pasteurized milk products, and drink only water treated with chlorine or other disinfectants.

Botulism is caused by clostridium botulinum, a spore-forming bacteria. This form of food poisoning is very rare, but can be life-threatening. It may result from eating improperly processed, low-acid foods such as green beans, mushrooms, spinach, olives and beef or fish. Improper home canning methods often account for botulism cases. Improperly processed commercial products can also cause this serious disorder.

To avoid botulism, don't even taste canned food that is soft, deteriorating, fermenting or doesn't smell right. It isn't worth a life-threatening illness. When in doubt, throw it out.

Infant botulism is more common in spring and summer, and is rare in winter. Infants younger than one year of age are at the highest risk. Symptoms include muscle weakness, a weak cry, difficulty in feeding, constipation, head lag, increased heart rate and a decreased gag reflex. A baby with botulism is described as a "floppy baby," as the infant will have weak muscles, especially in the arms, legs and neck.

Infant botulism has been associated with eating honey. The Center for Disease Control suggests that honey should not be given to infants under six months old, and the Honey Industry Council extends the safety limit to one year. Honey is not an essential food for infants, and should never be given to them.

Summary of Food Poisoning

Most symptoms such as nausea, vomiting, abdominal cramps and diarrhea are due to viral infections and are not true cases of food poisoning. An accurate diagnosis can be difficult because the pathogenic organisms are found in different kinds of food and have varying incubation periods. Also, eating a substance and getting sick immediately afterwards is not the typical course for food poisoning. Most people are not aware that food eaten several days previously can be the cause of food poisoning. Always be sure to consult a physician when experiencing severe gastrointestinal symptoms.

Information in this article was gathered from the Safety Information website at http://wellness.ucdavis.edu/safety_info/poison_prevention/poison_book/food_poisoning.html and the National Digestive Diseases Information Clearinghouse website at http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/index.htm.

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Why Is It I Can Never Think Of Anything Quotgoodquot To Make For Supper

Writen by Robin Reckard

Okay, now I need to ask do you find yourself making the same meals over and over and over? It seems like I get in a rut and fix the same foods on a rotating scale. Granted I have picky eaters in my family but not that picky.

I decided to do something about it. After reflecting on it for awhile I discovered the biggest problem with cooking supper was deciding what to make so I got out a notebook and started writing down meal ideas complete with side dishes. I even asked friends and family occasionally what they were having for dinner to get more ideas.

I had my daughter give me ideas too for her favorite meal choices and side dishes. She did a good job of coming up with things I hadn't even made in a long time. I found that asking her when she was hungry seemed to help her creative juices come up with more ideas.

Now each week I have my little notebook of meal ideas and I decide on 8 of them and go shopping for the ingredients to make them. I then make a list and put it on the board of the 8 different menu choices and cross them off as I make them.

At the end of the week there is always one meal left over, I often find I didn't make it because someone doesn't like it much or it takes too long to prepare. I then make a little note in my notebook saying cook this when so and so won't be home, or only put this on the supper list when you know you have time to make it.

I find I don't dread cooking supper nearly as much, I have eliminated the quick run to the grocery store before making supper, and have made my life much simpler when it comes to cooking supper.

About the author:

Robin Reckard, co-founder of Jorbins.com Lifestyle Magazine, keeps busy producing, writing, and editing for the magazine as well as raising and enjoying her six year old daughter.

Also visit Jorbins Food and Drink for all kinds of recipes, meal ideas, diets and more.

Copyright 2006, Jorbins Inc. - Reprints of this article can be made as long as the article is in it's entirety, unchanged, and the resource box with links and urls remain unchanged.

Burned On The Barbee

Writen by Bob Alexander

When winter's chill is gone in most parts of this country, it's time to get the old bar-b-que grill dusted off after a long stay in the garage or barn; where ever you have had it stored since last summer's cook out. If you left it outside in the weather all winter, like many of us have done, you just have to sweep off the spider webs and old leaves, throw out the old charcoal from last year and you're ready to start cooking. Well almost!

Think that is all there is to getting ready to throw a slab of meat on glowing coals? Think again! Every "master griller" knows there are 12 steps that anyone attempting the perfect cookout has to follow in order to have the results expected of a grilling superstar! You gotta have a plan! Nothing great has ever been accomplished without some kind of a plan! I like to have everything in order before I start, getting all my ducks in a row as it were. Outdoor grilling can be an awesome experience but you have to get it right the first time, because you only get one chance to become a backyard legend, known far and wide as "the master griller"

The beginnings of any wonderful weekend grill fest starts with a quick look at The Weather Channel. You have to know what the weather will be for the weekend. It's best to consult weather experts on such an important matter a couple of days before the big event. It wouldn't do to put in the time on strategic planning, then assembling the ingredients of a perfect cookout, only to be forced inside at the last minute by a steady rain. Us, who have survived many battles fighting the rain on Saturday afternoons, think of such things as this! The more you read this article and become familiar with the rules of the road us "master grillers" live by, then you too can become a "master griller"!

Next you have to decide just who will be invited and how many there will be at your cook out. This is a critical part of the planning exercise. The number of people attending dictates whether you will have steaks, pork chops or chicken! It would cost a small fortune to provide enough steaks for twenty people. Odds are there would be someone in the crowd that you didn't really like, anyway, so why would you feed this person a sizzling, delicious and scrumptious steak? Bar-b-qued chicken is the answer. Chicken is cheap!

Hamburger meat is cheap also! Either chicken or a lot of burgers will satisfy a lot of people. There is no need to spend a lot of money on meat for someone you don't really like. Either one of these meat ideas will satisfy a crowd without breaking the budget. Basically what it comes down to is this: Do you like the people in your party enough to buy at least twenty choice rib eye steaks or would it be better to have a lot of hamburger meat, a box chicken quarters or a few pork chops to throw on the coals. Whatever you decide, this is one of the first steps in planning for the backyard cookout. After the difficult decision of deciding on the meat that the occasion deserves, you can then decide how much to buy at the market. Not many people now-a- days have enough meat in their freezer to supply a cook out without having to go to the market.

IMPORTANT! Before you get too far along in the planning, it's wise to decide on the appropriate time to serve beverages. Adult beverages should be left in the cooler until after the flames have died. Bar-b-cuing to us folks in the south is held in high regard, whether you're cooking for a crowd of twenty or for just a few friends over on a Saturday evening. The festivities should never be interrupted by the sound of fire engines. I've heard that sound before at one of my cook outs and it's not pretty!

You've selected the meat and now you have to determine how much you're going to buy. This is not really an easy thing to do. If you buy too little, your guests will think you're a cheap skate. If you buy too much and have a lot left over, they will think you're throwing money away and you're just showing off.

Remember when you're a "master griller" the old rule of one steak or one pork chop per person goes right out the window. The food you prepare is so good that it would almost be criminal to restrict each person to just one pork chop or one piece of steak!

Of course the amount of meat you buy depends on the number of people invited to your cook out. A rule of thumb I use is to multiply the number of people times one and a half if it's chicken. If it's pork chops or steaks, I multiply the number of people time one and a third. Sometimes there are leftovers. If such a thing actually happens, that's great. Almost anything off the grill tastes great the next day, unless it's smoked sea urchin, but then no one in their right mind would serve smoked sea urchin in the first place. Yeech!

Getting back to the basics of a good cookout, you have to start with perfect sauces, rubs or marinates, depending on the meat you're going to grill.

While there are many kinds of grills to choose from, I prefer to use the old fashioned charcoal type. I get a sense of history every time I smell the smoke emanating from burning charcoal. Maybe this was how they did it back in the old west when cowboys huddled around the campfire after a hard day on the range punching cows. The cook, who had cool nicknames like "cookie" or "biscuit" would divvy out steaks, biscuits and scalding black coffee to the cowhands. Those were the good old days.

Hamburgers: I like to keep my burgers simple. I usually sprinkle a little salt, pepper and finely ground garlic on the meat about an hour before I start cooking. Although that's exotic enough for me, some folks like to stuff them with all kinds of things such as onions, peppers and even cheese. I'm old fashioned. I think cheese should remain on the top of the burgers where they belong. Burgers can be cooked to all degrees of readiness, however, I like mine cooked well with just a hint of pink in the middle. Pepper and salt to taste. (Try using garlic salt on the burgers instead of regular salt. It adds a little character to the meat.) The rest is equally simple. If you want to get fancy, just cut little chunks or slices of whatever you want to stuff in the middle of the burger and stuff it! Just remember that whatever you choose, it has to be something that cooks in a hurry. Because it doesn't take long to cook burgers, you want to be sure that whatever you have crammed in that burger is also cooked. If it's not cooked well on the inside, you can get some funny looks from your guests, not to mention the threat of a law suit due to food poisoning. Cook each side 5-7 minutes over a medium high heat.

Chicken: For me, a good hot marinade on the chicken I cook on the grill is a must. Some folks however like it mild, so I always have some of both sauces ready to use after the cooking is ¾ done. You can make your own sauce or buy it at the store. The hotter marinades you usually have to make yourself. I know you can't please everyone but your friends will continue to come over for a free meal if you don't sear their esophagus with a fiery chicken leg hot off the grill! Give them a choice!

Cooking chicken over a charcoal grill is not difficult. The fire can't be extra hot because flames from the fat dropping onto the coals will burn your chicken to a crisp. Better to keep the fire at medium heat and add charcoal as you go along to maintain the proper temperature. When a meat thermometer is stuck between the joints of a leg quarter reads 160 degrees, it's time to take the chicken off the grill. When the leg pulls easily away from the thigh, I say it's done. That's the lazy way of doing things.

Pork Chops: You can do many things with pork chops. Lemon pepper, Cajun spices or just plain salt and pepper or some of the marinades you can use to season pork chops. With red souses or great to use if you wait until the meat is almost done. If you don't mop the sauce onto the meat at the proper time, the chops will burn charcoal black because of the sugar in those sauces. You can stuff them! You can grill them! You can smoke them! Anyway you cook a pork chop on the grill is good! Simply cook them on each side for about 6 minutes each until they are done. Larger chops should be cooked a little longer.

Steaks: It's easy to mess up a good steak by cooking it too much. Don't do that! A good sprinkle of garlic salt, a little pepper and you're off to the races. Throw the steaks on the grill and cook them one side for about two minutes them flip them, sealing in the juices, making the meat more tender and delicious. Depending on how thick the steaks are, cook them five to six minutes on one side. Leave them on longer if you want them well done.

Every cookout can be an adventure, but when you become a "master griller" every day you spend outdoors with your grill or smoker is a vacation day!

Robert Wilson Alexander is the sole owner of this copyrighted article registered in 2006 Bob Alexander is greatly experienced in the art of southern barbqueing and leisure activity. Learn to enjoy yourself with more of Bob's ideas Visit www.barbquebob.com www.bluefishbob.com

10 Smart Shopping Tips To Protect Your Family From Getting Sick

Writen by Terry Nicholls

Prevention of food poisoning starts with your trip to the supermarket. Here's how to start off safely.

1. Pick up your packaged and canned foods first. Buy cans and jars that look perfect. Don't buy canned goods that are dented, cracked or bulging. These are the warning signs that dangerous bacteria may be growing in the can.

2. Look for any expiration dates on the labels and never buy outdated food. Likewise, check the "use by" or "sell by" date on dairy products such as cottage cheese, cream cheese, yogurt, and sour cream and pick the ones that will stay fresh longest in your refrigerator.

3. Check eggs, too. Choose eggs that are refrigerated in the store. Before putting them in your cart, open the carton and make sure that the eggs are clean and none are cracked or broken.

4. Raw meat, poultry, and seafood sometimes drip. The juices that drip may have germs. Keep these juices away from other foods. Put raw meat, poultry, and seafood into plastic bags before they go into the cart. Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart and in your refrigerator.

5. Don't buy frozen seafood if the packages are open, torn or crushed on the edges. Avoid packages that are above the frost line in the store's freezer. If the package cover is transparent, look for signs of frost or ice crystals. This could mean that the fish has either been stored for a long time or thawed and re-frozen.

6. Check for cleanliness at the meat or fish counter and the salad bar. For instance, cooked shrimp lying on the same bed of ice as raw fish could become contaminated.

7. When shopping for shellfish, buy from markets that get their supplies from state-approved sources; stay clear of vendors who sell shellfish from roadside stands or the back of a truck. And if you're planning to harvest your own shellfish, heed posted warnings about the water's safety.

8. Pick up milk, frozen foods, and perishables (meat, poultry, fish) last. Always put these products in separate plastic bags so that drippings don't contaminate other foods in your shopping cart.

9. Drive immediately home from the grocery store. This will give cold or frozen food less time to warm up before you get home. If the destination is farther away than 30 minutes, bring a cooler with ice or commercial freezing gels from home and place perishables in it.

10. Save hot chicken and other hot foods for last, too. This will give them less time to cool off before you get home.

Terry Nicholls
My Home-Based Business Advisor
www.my-home-based-business-advisor.com

Copyright © by Terry Nicholls. All Rights Reserved.

About The Author

Terry Nicholls is the author of the eBook "Food Safety: Protecting Your Family From Food Poisoning". In addition, he writes from his own experiences in trying to start his own home-based business. To benefit from his success, visit My Home-Based Business Advisor - Helping YOUR Home Business Start and Succeed for free help for YOUR home business, including ideas, startup, and expansion advice.

Get The Most Out Of Your Cast Iron Cookware With The Proper Seasoning Techniques

Writen by Larry Honz

Cast iron cookware is an old fashioned form of cookware that still has a place in today's world of modern cooking. You will find all types of cast iron pots, pans, skillets, tea kettles, and even large dutch ovens. Those who routinely use cast iron swear by it's versatility and durability. I personally think that a good set of cast iron cookware is hard to beat.

There are a few conditions that you do have to meet when using cast iron. One of these is seasoning the new cast iron items that you buy or maintaining the seasoning of the ones you already own. Seasoning of cast iron is required to promote a non-stick surface on the cookware and make it easier to clean. Another consideration when dealing with cast iron cookware is maintaining the items in an environment where they will not begin to rust. Rust is one of the true enemies of the otherwise durable product. If these two conditions are met, then the cast iron cookware that you buy today, could still be in everyday service a hundred years from now.

The first aspect of seasoning cast iron is to start with a clean pan. Take the newly purchased item and remove any adhesive from stickers, and any other foreign material that does not belong. Washing the pan with warm soapy water and then drying it completely is normally sufficient. Next, pre-heat your oven to about 250 to 300 degrees Fahrenheit. The next step is to use lard or some other animal fat like bacon grease to start the seasoning process. Avoid vegetable oils as they tend to get very sticky and can ruin a brand new pan. Coat the inside of the pan with the lard and place it into the pre-heated oven for about 20 to 30 minutes. You will want to keep an eye on it to make sure the grease doesn't get too hot and start to smoke during this process. Once time has passed remove the pan and get rid of the excess grease inside the cast iron pan. Then, put the pan back in the oven for another 20 minutes or so to finish the seasoning process. A new cast iron pan may require several treatments like this to establish a good "layer" of seasoning. What I mean is that you may have to do this a couple of times before the pan starts to become really non-stick and easy to use for everyday cooking jobs. Afterwards, you can use the cast iron to cook and it wouldn't hurt to use it to fry bacon or something fatty every once in a while to help maintain good seasoning on the pan.

As mentioned before, rust is one of cast iron's true weak points. Rust can quickly turn a beautiful, well seasoned pan into a useless eyesore that you aren't quite sure what to do with. Preventing cast iron from rusting is simple if you remember a few guidelines. Always store your cast iron in a dry place. Do not keep it under the kitchen sink or hanging above your stove where it will be exposed to a steady supply of steam. Never put your cast iron away without thoroughly drying it. An easy way to dry cast iron is to place it in a hot oven for about five minutes or put it on a stove burner on high for a minute or so. This will burn off any excess water left over from when you washed it and will almost guarantee the avoidance of rust. If you do discover that your cast iron treasures have become rusted over time, there are steps to reclaim them. You may even come across a beautiful historic piece of cast iron at a yard sale or flea market and decide to revive it. To learn more about restoring rusted cast iron cookware, please see my article at Recipe-Rack.com.

Larry Honz is the chief talent at Recipe-Rack.com. One of the web's most popular cooking sites. Visit his website: Online Cookbook | Easy Recipes | Recipe-Rack.com

Choosing The Right Woods For Your Barbecue

Writen by Joe Johnson

When I think barbecue, I get excited. There is nothing better than the smell of the meat slowly wafting by on a summer day. It elicits an immediate Pavlovian response from me - hunger. For the pitmaster, the thrill is watching the ever increasing levels of excitment from your guests as you cook and get ready to serve.

Probably one of the most common questions for the new barbecuer is which wood to choose. There are a number of great woods for smoking meats, many of which are easily available from your local supplier. But what wood goes with what meats? This article will hopefully clear up some of the confusion.

Types of wood - grouped by name and similarity

ALDER - Slightly sweet, this wood is extremely popular on the Pacific coast. Most commonly seen used with seafood, particularly salmon, alder also compliments lighter meats such as pork and poultry quite well.

ALMOND - This has a nice nutty, sweet flavor that works extremely well with virtually any meat, but is especially good with chicken and turkey.

APPLE - This wood has a very light smoke, with a subtle fruity flavor.

CRABAPPLE, MULBERRY, PEAR - Similar to apple wood in flavor and use. Crabapple imparts a lot of smoke, so it is advisable to be frugal with how much you use until you become familiar with it.ASH - With a softer smoky flavor and a nice subtle sweetness, this fast burning wood goes well with seafood and beef, pork and poultry.

CHERRY - This is a popular wood used among the smoking crowd due to its imparting a smoky sweetness rather than a simply strong smoke flavor. Use this on virtually any meat, from lighter meats, such as pork and chicken, to heartier meats such as beef and game.

CITRUS WOODS - ORANGE, LEMON and GRAPEFRUIT - Produces a nice mild smoky flavor with mild citrus notes. Excellent with beef, pork, fish and poultry.

COCONUT - Not a commonly used wood, coconut hulls can be used when dried to provide a nice fruity, coconut tone to lighter meats such as chicken, pork and seafood.

CORN COBS - The perfect way to make use of everything in your kitchen, corn cobs provide a nice, slightly sweet and somewhat fruity smoke. The subtle flavors of the corn are also imparted to the meat, making it perfect for pork and poultry

COTTONWOOD – A soft wood that by-itself imparts little flavor and is best used as fuel wood. Because it offers little in the way of flavor, but does provide good heat, you should pair it with another wood such as hickory.

GRAPE VINES - Tart and fruity, grape vines are known to go well with virtually any meat, including red meats, lamb and game. Start sparingly when first using as grape vines can overpower meats. Similar, more subtle, flavors can be obtained by soaking lighter flavored chips in wine prior to smoking.

GUAVA - Obtained from tropical regions, and fairly difficult to find, this member of the Myrtle family has a semi-sweet aroma and flavor that goes well with beef, pork, lamb, poultry, and fish.

HAZLENUT – Imparts a sweet, hazlenut flavor to your meats, and is particularly good with pork and chicken.

HERBS - Most herbs, including oregano, sage, thyme, marjoram, rosemary, and basil, will provide your meats with unique tastes and herbal tones. Rosemary and sage work quite well because of their thicker, more woody stems. Herbs can overpower lighter meats, so use sparingly at first, until you are familiar with the strength of the flavor of your particular herb choice.

HICKORY - This is the king of the barbecue woods, and is the wood most often associated with barbecue. With a sweet, hearty flavor, hickory works perfectly with with pork, poultry, beef, and game.

PECAN - A close cousin to hickory in flavor, pecan is sweet and subtle, yet robust. Good with poultry, beef, pork and cheese.

SWEET FRUIT WOODS - APRICOT, PLUM, PEACH, NECTARINE - All have a flavor similar to hickory, but with a milder smoke and fruit notes, these wood are perfect with most lighter meats, such as chicken, turkey, pork and fish. The flavor of sweet woods, once cut, will dissipate and become lost over time, so older supplies may not be as effective at flavoring your meats. When dealing with plum wood, make sure that it is of the fruit bearing varieties.

LILAC - This wood produces a very light smoke with subtle floral overtones that work extremely well with seafood and lamb.

MAPLE - Slightly sweet, with a mellow, non-overpowering smoke flavor and subtle maple syrup tones, this wood works well with pork, poultry, cheese, and game birds.

BIRCH - Somewhat like maple, this wood goes well with lighter meats such as pork and poultry.MESQUITE - Strong earthy flavor. Good with beef, fish, chicken, and game. One of the hottest burning woods available, but it can impart a bitter flavor when used in quantity. For long smokes, it is recommend to mix with lighter woods, such as fruit, to prevent the bitterness. ACACIA - Very similar in taste to mesquite wood, but it doesn't have the sharpness that true mesquite does, or impart a bitterness when used in quantity like mesquite can. Essentially, acacia is to mesquite, what pecan is to hickory.OAK - A very popular choice among smokers, oak wood produces a heavy, assertive, and recognizable smoke flavor. While any form of oak can be used for smoking, white oak tends to make a better fuel wood, whereas red oak tends to impart more flavor, especially on pork and beef products. Oak is perfect with with red meat, pork, fish and heavy game.

WALNUT - Usually used in smaller amounts and combined with lighter woods, commonly fruit varieties, due to the heavy smoke flavor it imparts. Similar to mesquite it can become bitter in quantity. Best used with hearty red meats and game.

When obtaining wood, choose carefully. Make sure the wood is well seasoned and ready for use, or make sure that you have appropriate facilities to season and store freshly cut woods. Bulk loads will often contain woods inappropriate for smoking, so make sure if you do buy in bulk, that you purchase from a reputable source.

Be careful not to use the following woods, as they are soft woods and produce tars and resins when burnt, which will adhere to and ruin your food and smoker:

• Pine
• Liquid Amber
• Fir
• Spruce
• Redwood
• Cedar
• Cypress

Other types of woods will become toxic when burnt, and in some cases are extremely poisonous:

• Elm
• Eucalyptus
• Sycamore
• Oleander
• Poison Oak
• Any wood treated with varnishses, preservatives, or other chemical
• Moldy or fungi covered woods

Joe Johnson is a proud Texan and founding partner and chief pit-master with Caroline's Rub, where he is in charge of product promotion and development for their line of gourmet dry rubs, smoked salt, and Texas chili seasoning.

Charcoal Barbeque Grill Enhance The Flavor

Writen by James McDonald

In alot of people's minds, there just is no alternative to using a charcoal barbeque grill. Sure, these grills may take longer to light up but the flavor you get is definitely worth it. The smoky flavoring comes directly from the smoke rising up from the burning coals. As far as the wonderful taste is concerned, there just is nothing that compares to cooking with charcoal.

There are also some potential negatives with using this type of grill. The coal can be hard to light, especially if it has become wet or damp in any way. And once you've lit it there will be no way to adjust the temperature. You will have to get a 'feel' for the best number of coals to use while you are setting up. And when you are done grilling your food you will be forced to let the charcoal cool for a considerable time (several hours) before putting the grill away. Similar to fire wood, the coals must completely burn out over time before they are safe.

However, these are nothing major and should not steer you away from using a charcoal barbeque grill at all. Once you become used to operating one you will quickly realize the benefits in terms of flavor and overall grilling experience. Here is a list of things to ponder when considering the merits of one of these charcoal grills.

• The briquets produce carbon monoxide and cannot be used in an enclosed space. Make sure you have ample circulation around the grill before you light them.
• If you need to move the charcoal grill around at all you should consider buying a portable model. These grills are built with wheels and other handy features that make them very easy to move around.
• Look for some useful features like vents at the top and bottom of the grill, as well as built-in thermometers to let you know how hot it is in there at all times. You will be able to make some small adjustments to the coal, but keep in mind with these grills you cannot just turn a dial to make it hotter or cooler.
• Make sure the bottom grate is durable, as this will be used to move or lift the coals out as necessary. You want one that will stand up to the blazing heat and perform its' job each and every time you need it.
• Also make sure each of the handles are insulated to protect your hands from the heat. If not, be sure to use mitts each time you open the grill to protect from burns.
• Read the specs regarding the finish used during the painting application. You want a paint that is extremely heat resistant, as well as one that will stand up to the harshest of weather.

For additional information to help you buy a barbecue gas grill, as well as other grills please visit homebarbequegrilling.com. You can find info about some of the more popular brands and types of grills, and articles on a variety of topics.