Barbecue Girl - where can i buy a bbq grill
For many connoisseurs, the "triple bypass Tour" in Lockhart, Texas is the best place to start and end the barbecue.Including Kreuz Market (pronounced "Krites"), Black's Barbecue and Smitty's Market.Just as religious scholars argue about the number of angels on pins, barbecue experts often endlessly debate which area has the best barbecue;Is pork more authentic than beef;This is the first stop of the tour.Most experts are very diplomatic about which is the best.One is clear.Author of tame the flame and soak, apply and season, says Elizabeth Carmel, the acclaimed executive chef of the Mountain Barbecue Market in New York, member of the "pig and dinner" BBQ team, "BBQ Queen", croyz is the best."I love Ed Mitchell's pork.I like the little ribs of Mike Mill.I grew up in North Carolina, but I love Texas and I respect the barbecue that Rick Schmidt created in Cross, "Karmel said."This is Mecca.Kreuz says bris (fat average) or "clod" (lean) karmel, their glittering, mahogany cow, smoke with a slight rub and "a lot of back Oak on their weekly truck ".Like all Texas barbecues, there is no sauce, there is white bread, salt, ketchup, pickles, cheese, tomatoes and jalapeno, and there is no fork because, as Schmidt said, "God has given you two, and they are at the end of your arm.Karmel served her a cucumber salad.And a fork.Karmel's own recipe from Dr.From Sheyboygan Brat (Bratwurst) frying to Firecracker Shrimp with pepper jelly glaze, pepper BBQ sauce to Tuscan steak with white anchovy and truffle butter, this not only reflects the basic democracy of the barbecue, it also reflects her passion for the barbecue.After leaving home, Karmel realized that she had to do it herself if she wanted an authentic North Carolina barbecue.At that time, she was the marketing director of Weber's Grill and had no barbecue experience.She only used the taste to remember, nailed it up without a recipe, and quickly changed from a table jockey to a pit mistress.Joining the bbq tour made a profound difference to her: "I have never experienced anything that all demographics have disappeared.Everyone is there just to eat.I fell in love with these people.She fell in love with the food here."Every time I see this perfect pig ass, the bones stick out and clean like a whistle...See how beautiful it is, I think.It's a very big love right there.She has been preaching the gospel of the grill for ten years, and she says it's easier to grill now because "it's no longer a matter of fire --building.It's messy, hard, pain in the ass.Now, with modern machinery, everything is for the switch."If you can cook it, you can grill it," she said ." She proved this with a recipe that was completely dedicated to pizza on the grill.The combination of flame, heat and rotating air strengthens caramel and provides a delicious shell to make the food taste better."In addition, everyone thinks you are a hero.It's been a long time for these guys, "she collapsed."When they only go there, hang out with friends and drink beer, they look hard.All work is caused by high temperature and smoke.The whole point of barbecue, she says, is that anyone can do it.To this end, she wrote "St.Francis Girl's Guide to barbecueThe taste is very strong.Com), free download-Barbecue recipes created with St.Supplier of Francis Winery-hill country wine in Sonoma, California.Its barbecue tips, wine recipesBased on the marinade, the compound butter and sauce is for everyone, not just girls."Most people have a dad tradition.This is not for women.Her only gender.The specific suggestion is: "If you have long hair, tie it back.Roll them up if you have bell sleeves.They will melt if you wear fake eyelashes."She teaches more men than women, aiming to eliminate the intimidation of barbecues.Her basic common sense is a good start.-Clean the grill before and after cooking.Turn on all the burners and scrape off anything that turns WhiteGray ash with brass brush.If you haven't cleaned it all season and have an inch inside, buy a new grate.Treat your grate like an actorAn iron pan seasoned with each method.Do not use abrasive or easyBecause you don't want to take it off.Brushing your teeth consistently and cleaning the grill like cleaning your teeth will never be a big deal.-Direct Master.Indirect cooking techniques.Use directly on food cooked in 20 minutes or less, such as boneless chicken, Burger, steak or shrimp.Turn once in the middle of cooking.If you turn too early, you will stick to it.For larger meat and bones, use indirectChicken or dense food like potatoes.Once you feel comfortable, combine the technology;Bake and seal directly in the juice, and finish cooking indirectly.-Refuel your food, not your grate.In addition to the fact that the oil cloth on the hot surface of the smoke is a fire hazard, the heat of the oil is very lowPoint, the food that becomes sticky is ground.Oil the food seal in a humid environment to prevent it from drying and promote caramel.-Suck up the excess marinade.If the food is too wet, it will be steamed instead of baked.And don’t over-marinate.The acid in the marinade breaks down the protein of the meat and makes it paste..Follow these basic principles and say goodbye, Karmel said.Leather steak and hockeyIt's always a hockey Burger and you'll soon be fascinated by her, just like her."The first time I tried the real rib, a rib that was kissed with smoke and cooked over time, it was the initial slow food and it changed my life.Oh, yes, I'm in love.