Kitchen Hint of the Day!

August 25, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Hand me the WD-40……………

Save on expensive grill cleaners by simply using WD-40 instead. Get rid of charred food by removing the grates from the barbecue and spraying them with the oil. Let sit for five to ten minutes, then wipe off and clean with soap and water.

Kitchen Hint of the Day!

May 16, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Get the grill heated…….

Pre-heat the clean grill and coat with cooking oil, using a brush or spray. Close the grill and allow it to sit for about 20 minutes then wipe the grill clean with a fresh damp cloth

Kitchen Hint of the Day!

May 15, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Preheat the grill………

Give your grill enough time to preheat for the best results. For a good sear, preheat your grill for at least 10-15 minutes. Keep in mind the weather can impact those times. Keep on grilling!

Kitchen Hint of the Day!

May 12, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Have extra gas on hand……….

At your next grill out be sure to have an extra tank of gas handy. By keeping extra fuel on hand and you will never have to worry about running out of gas again.

Kitchen Hint of the Day!

May 4, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Grab the oil and paper towel………

Even on a clean grill, lean foods may stick when placed directly on the rack. Reduce sticking by oiling your hot grill rack with a vegetable oil-soaked paper towel: hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Kitchen Hint of the Day!

April 15, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Fire up the grill………

Oil the Food, Not the Grate…….

Oil prevents food from sticking and it adds flavor and moisture, too. Lightly brushing or spraying the food with oil works better than brushing the grate.

Kitchen Hint of the Day!

April 15, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Grill cleaning……….

Dirty grill grate, try this cleaning hint. Dip an onion in vegetable oil, put it on a grill fork, and scrub it all over the hot grates. There are enzymes in onions that break down grime, and the oil will help soften the grilled on gunk.

Kitchen Hint of the Day!

August 25, 2016 at 5:19 AM | Posted in Kitchen Hints | Leave a comment
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Grill cleaning hint…..

 

Save on expensive grill cleaners by simply using WD-40 instead. Get rid of charred food by removing the grates from the barbecue and spraying them with the oil. Let sit for five to ten minutes, then wipe off and clean with soap and water.

One of America’s Favorites – Barbecue in North Carolina

May 2, 2016 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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Carolina style chopped pork barbecue

Carolina style chopped pork barbecue

Barbecue (also known as BBQ pork) is an important part of the heritage and history of the U.S. state of North Carolina. It has resulted in a series of bills and laws that relate to the subject, and at times has been a politically charged subject. In part, this is due to the existence of two distinct types of barbecue that have developed over the last few hundred years: Lexington style and Eastern style. Both are pork-based barbecues but differ in the cuts of pork used and the sauces they are served with. In addition, a wide variety of other types of barbecue can be found as well.

 
North Carolina barbecue benefits from a wide variety of influences, from the original settlers, African slaves on plantations to more modern ones, such as newer equipment and methods to cook the meat.

Pig pickin’ events turn barbecuing into social gatherings and are an integral part of Carolina culture.

 
There is a somewhat light-hearted feud that exists between the proponents of the two types of barbecue: Lexington style and Eastern style. Author Jerry Bledsoe, the self-professed “world’s leading, foremost barbecue authority” claimed that Dennis Rogers, (columnist for The Raleigh News & Observer and self-professed “oracle of the holy grub”) “has ruined any chances of this state being distinguished in its barbecue.” While a degree of humor is involved, choice of barbecue type is a politically charged topic. In 2006, North Carolina House Bill 21 and North Carolina Senate Bill 47 were introduced (and ultimately defeated), sparking controversy over one of the two different styles being declared “official”, as they would have made the Lexington Barbecue Festival the official barbecue festival of North Carolina.

In a political compromise in 2007, NC House Bill 433 passed, granting the Lexington Barbecue Festival the title of “Official Food Festival of the Piedmont Triad Region of the State of North Carolina”. This effectively bypassed any controversy regarding Eastern barbecue and the region, and prevented any confusion with the title creating a singular, official barbecue for the entire state.

 
Types of barbecue
Lexington styleBarbecue Pork
Lexington style barbecue (occasionally referred to as Piedmont style) uses a “red” sauce that is seasoned with ketchup, vinegar, and pepper, along with other spices that vary from recipe to recipe. It is most common in the Piedmont (central) and western areas of the state. This style uses only the pork shoulder section of the pig. As with other styles of barbecue, the recipes vary widely, and can include many different ingredients, and range from slightly sweet to hot and spicy. The sauce also serves as the seasoning base for “red slaw” (also called “barbecue slaw”), which is coleslaw made by using Lexington-style barbecue sauce (or similar) in place of mayonnaise.

Eastern style
Eastern-style barbecue is a whole-hog style of barbecue, often said to use “every part of the hog except the squeal”. Eastern-style sauce is vinegar- and pepper-based, with no tomato whatsoever. With Eastern Slaws, the ketchup disappears, and the mayonnaise (or whipped salad dressing) is almost universal.

Pork ribs
Pork ribs are a common alternative to the two most common types of North Carolina barbecue and a variety of festivals and competitions, such as the Twin City RibFest, are held annually. Baby Back Ribs, sometimes called top loin ribs, are short, succulent, well-marbled ribs cut from the center section of the loin. Spareribs come from lower down the rib cage (from the sides and upper belly of the pig). Larger and longer than baby backs, they contain more connective tissue, so are a little tougher, but more flavorful.

Other styles
Many other types of barbecue can be found in restaurants in North Carolina, with influences from Texas, St. Louis, Kansas City, Jamaica and other places, but they are more recent additions and not necessarily a part of the cultural history. Nonetheless, they are an important part of the variety that can be found throughout the state. Additionally, North Carolinians barbecue a variety of other meats and cuts, including chicken and beef, although they are found less frequently.

A “Pig Pickin'” is cooking a whole pig and the guests come to the cooker and pick the meat from the smoker.

 

 

A wood-fired barbecue pit.

A wood-fired barbecue pit.

A pit barbecue is a method and constructed item for barbecue cooking meat and root vegetables buried below the surface of the earth. Indigenous peoples around the world used earth ovens for tens of thousands of years. In modern times the term and activity is often associated with the Eastern Seaboard, the “barbecue belt”, colonial California in the United States and Mexico. The meats usually barbecued in a pit in these contexts are beef, pork, and goat, with pork being the predominant choice in North Carolina.

Pit barbecue can also refer to an enclosed, above-ground “pit” such as a horno or outdoor pizza oven. The method of cooking the meat is slowly, using various hardwoods to flavor the meat. This breaks down the connective tissue in the meats, producing a tender product. The types of meat cooked in this fashion include both beef and pork.

 
Oftentimes the two phrases “barbecuing” and “grilling” are mistakenly used as interchangeable words, although they imply completely different cooking methods. Grilling is a cooking method that uses dry heat, supplied by burning wood, charcoal or gas flame, and the heat is applied to the surface of the food being cooked. Typically food is cooked quickly using this method. Barbecuing is a slower process that uses lower heat and often the food is cooked by the heat of the smoke itself, rather than directly by the heat of the burning wood.

 

Kitchen Hints of the Day

May 2, 2016 at 4:57 AM | Posted in Kitchen Hints | Leave a comment
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Grill care….

 

* A good habit to develop is to turn the burner to high for five minutes after you’re finished cooking to help burn off grease and other drippings.
* Occasionally rearrange and turn the lava rocks so heating and cleaning is more even.
* Replace the lava rocks when they don’t look clean, and start to break apart. Do not stack lava racks. They should be only one layer deep on the grate.

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