by Mesquite Pete | Feb 25, 2011 | Barbecue
There is a huge difference between barbecuing and smoking wood, but the one thing they have in common is how the meat’s flavor is affected by the type of wood used. Generally speaking, smoking involves allowing the meat to be exposed to low heat as smoke from...
by Mesquite Pete | Feb 17, 2011 | Barbecue
Those who enjoy unique flavors of barbecue are finding an inexpensive alternative to wood chips and chemical flavor enhancers by using grilling flavor sprays. Available in most grocery stores, especially during the areas’ grilling season, they come in a wide range of...
by Mesquite Pete | Jan 31, 2011 | Barbecue
Cooking over an open flame is the oldest know method of cooking and despite the numerous recipes for barbecuing, there are three basic tenets that recipes usually do not explain. They are the heat of the coals, the proximity of the food to the heat and how long it...
by Mesquite Pete | Jan 25, 2011 | Barbecue
Since before the colonial years in America, people have been grilling food. The idea probably originated with the Arawak people who roasted meat on a wooden structure that was referred to as a barbacoa in Spanish. For quite a while the phrase was used to describe the...
by Mesquite Pete | Oct 26, 2010 | Charcoal
You can find two principal ingredients and various minimal ones in charcoal. One of the principal ingredients is char and it really is what we all know as traditional charcoal. Its primary purpose is to make the briquettes painless to light and for creating the...