tag:blogger.com,1999:blog-38160598574920451722024-10-04T21:59:14.748-04:00This blog is for everyone but especially for women that want to learn how to BBQ. Here, there will be great tips, helpful hints, directions etc. on how to make great BBQ. So come on in and scroll around the blog, strut your stuff on the grill and tell everybody what you did. Remember to check out the archives on the right and check out some of the great products also, thanks!BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-3816059857492045172.post-9201501672625973872019-05-29T01:34:00.002-04:002019-05-29T01:35:09.937-04:00

Only Flip Your Meat Once Make sure you’re only flipping your meat once. Flipping it multiple times can cause your meat to lose its natural juices. Cook one side fully, then flip it over to the other side.

BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.com0tag:blogger.com,1999:blog-3816059857492045172.post-68023442359327354722016-05-22T20:50:00.000-04:002016-07-01T18:08:48.350-04:00

If you haven’t been grilling year-round and plan to fire up your rig for weekend eats, you’ve got cleaning to do. Although you might try to rationalize all that black char on your grill grates as a “flavor enhancer,” what it most likely will do is shorten the life of your equipment. Preheating to soften up the crusty bits is a good idea, especially for those who forget to apply elbow grease

BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.com1tag:blogger.com,1999:blog-3816059857492045172.post-52821977595945873432014-05-11T21:54:00.000-04:002014-05-12T18:59:27.026-04:00

GAS GRILL bbq tips for getting your grill ready Most barbecue manufacturers recommend that your BBQ be cleaned thoroughly at least once a year. This is on top of your usual cleaning after every use. Remove the grates and wash with hot soapy water. Wipe down the connections, lines and lid (inside and out) with hot soapy water. Remove old or dirty lava rocks and replace with new ones. Check

BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.com3tag:blogger.com,1999:blog-3816059857492045172.post-85348949140467837102014-01-14T00:16:00.001-05:002014-01-14T00:46:22.917-05:00

     Don't let the winter months keep you from lighting up the grill!  Crank up the grill for those football parties and winter holidays!      A gas grill that has a higher amount of BTUs will offer more power to warm up quicker even when it’s very cold outside but If you have a charcoal grill this won’t matter because charcoal is

BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.com0tag:blogger.com,1999:blog-3816059857492045172.post-69397677118771427682013-04-22T12:46:00.003-04:002017-06-17T05:42:06.504-04:00

Yes in the cold country they do more than drink beer and watch the Green Bay Packers.   Speed Queen has been around since 1956 and owner Betty Jean Gillespie reigns supreme.  Today Speed Queen is revered for serving some of the best smoke meat in the Midwest. Speed Queen Barbeque is located at 1130 W. Walnut St, Milwaukee, WI, 414-265-2900

BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.com0tag:blogger.com,1999:blog-3816059857492045172.post-12347713509566244172012-11-18T22:38:00.000-05:002012-11-21T14:36:41.111-05:00

Turducken is a dish consisting of a de-boned chicken stuffed into a de-boned duck, which is in turn stuffed into a de-boned turkey.  The dish is a form of engastration, which is a recipe method in which one animal is stuffed inside the gastric passage of another The thoracic cavity of the chicken/game hen and the rest of the gaps are stuffed,

BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.com0tag:blogger.com,1999:blog-3816059857492045172.post-40736766672559793802012-09-16T18:39:00.000-04:002012-09-16T18:40:25.801-04:00

This strategy provides even, indirect heat throughout your grill.  It's used for short - medium indirect cooking.  The advantage is that there is no need to rotate the food because even heat is created on each side of your meat.   Place a small pile of charcoal at each end of the barrel.  Light each pile and open the bottom dampers at each end of the cooker.  When the&

BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.com0tag:blogger.com,1999:blog-3816059857492045172.post-32915098334672486142012-06-26T21:53:00.001-04:002012-06-26T21:55:56.814-04:00

I just got back from a trip to Jackson, MS to visit family and friends and of course whenever I travel I'm looking for a BBQ joint.  A friend recommended Sonny's and so we went this pass Sunday.  We were the first customers but as time went on the place got full. What I really wanted to taste were the ribs and brisket but they didn't have a selection like that so I ordered the

BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.com0tag:blogger.com,1999:blog-3816059857492045172.post-58728395655797118722012-05-18T05:18:00.000-04:002012-05-18T05:18:40.858-04:00

1 cup shredded cheddar cheese 1/2 cup shredded provolone cheese 1/4 cup grated Parmesan cheese 1/3 cup minced green onion 6 large hot dogs  6 hot dog buns condiments (ketchup, mustard, mayonnaise etc.) In a small bowl combine cheeses with green onion; mix well.  Divide into 6 portions.   Cut a slit in the side of each hot dog, going about 3/4 of the way

BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.com0tag:blogger.com,1999:blog-3816059857492045172.post-56729904268364547452012-04-28T13:03:00.001-04:002012-04-28T19:14:41.057-04:00

12 Bratwurst 3 cans of beer 1 1/2 cups water 2 large onions, peeled and thinly sliced 1 teaspoon black pepper condiments (ketchup, mustard etc.) Buns Prick each bratwurst in several places with the tines of a fork.  Put them in a large saucepan, and add the beer, water, onions, and pepper.  Cover, bring to a boil over medium heat, then reduce it to simmer for about 30 minutes

BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.com0tag:blogger.com,1999:blog-3816059857492045172.post-84966267941091990162012-04-12T10:26:00.001-04:002017-06-17T05:02:53.710-04:00

Select your bread such as artisan bread, flat breads, packaged pita bread, buns or floured tortillas; these are good choices. Lightly brush your bread with butter or your favorite oil, whether its olive, vegetable, walnut or grape seed. Brush only one side of the bread if you plan to grill only one side so that one side is crunchy and the other side remains soft Place the bread

BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.com0tag:blogger.com,1999:blog-3816059857492045172.post-43667783155674266782012-03-25T14:56:00.000-04:002017-06-17T05:22:21.871-04:00

3-2-1 is a basic guideline. This works good if you're cooking at about 240-260 degrees. If your smoker is hotter or cooler then you may have to modify the times.  The 3-2-1 method of smoking ribs nearly guarantees you tender, fall off the bone ribs without a lot of extra effort. Some folks foil their ribs then put them in the oven at about 300 for the second stage. This cuts about

BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.com0tag:blogger.com,1999:blog-3816059857492045172.post-63071591343670265322012-03-22T12:01:00.001-04:002012-03-23T20:34:26.598-04:00

Filet Mignon; this choice is usually a more costly choice but is well worth the additional expense if you are looking for the most tender and moist cut of meat. You will not find the intense flavor of a rib-eye or porterhouse but this is still an excellent cut of meat. Rib-eye; this cut is a top choice because it has abundant marbling (fat). As the rib-eye cooks this marbling melts into the

BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.com0tag:blogger.com,1999:blog-3816059857492045172.post-17094655830430051722012-03-13T17:03:00.001-04:002017-06-17T05:28:05.377-04:00

No matter how you spell it, Barbecue – Bar-B-Que, or BBQ you’ll love America’s National Barbecue Championship.  In the shadow of the nation’s capitol, tens of thousands of people witness barbecue teams and restaurants from around the country to compete. Benefiting the Boys & Girls Clubs of Greater Washington. Check out the website www.bbqindc.com/

BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.com0tag:blogger.com,1999:blog-3816059857492045172.post-29975692374043904952012-03-04T22:54:00.001-05:002014-02-18T17:39:39.249-05:00

It's easy to learn how to BBQ a whole chicken without having a rotisserie attachment for your grill and get that great tasty tender chicken falling off the bone. Cooking a whole chicken on the grill is another sit and forget meal. It takes time, but most of that time you don't need to be doing anything to it. Grilling a whole chicken has a different flavor than cooking boneless pieces. The

BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.com2tag:blogger.com,1999:blog-3816059857492045172.post-14404729365612740262012-02-11T16:24:00.001-05:002012-02-19T10:54:43.920-05:00

One way to keep grilled shrimp from drying out is to grill them in their shells This requires direct grilling, ensure your coals are in a even layer Soak bamboo skewers in water before putting them on the grill To devein the shrimp in their shells, use kitchen shears to make a lengthwise cut down the back of each shrimp.  Once the shell is cut, you can pull the vein out with your

BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.com0tag:blogger.com,1999:blog-3816059857492045172.post-34382714446784111302012-01-20T16:03:00.000-05:002017-06-17T05:34:17.893-04:00

Here's a little something other than your basic burger! 2 lbs of (80-85%) lean ground beef 1 tablespoon Worcestershire sauce 1 teaspoon seasoning salt 1/2 teaspoon ground pepper 12 (1 oz.) slices or your favorite cheese (optional) 6 hamburger buns In a large bowl, mix together the beef, Worcestershire sauce, seasoning salt, and pepper. (Some like to add chopped onions to the mix) Form into

BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.com0tag:blogger.com,1999:blog-3816059857492045172.post-49487191818161464982012-01-04T20:56:00.001-05:002017-06-17T05:36:45.785-04:00

This is a simple sauce that I'm sure you all will enjoy!  Combined with the smoke on the meat this is fantastic ! Makes about 1-1/4 cups 1/2 cup soy sauce 1/2 cup fresh lemon juice 1/4 cup olive oil 1 garlic clove, chopped 1/2 teaspoon ground ginger Combine all the ingredients in a nonreactive bowl, and blend well. Use the marinade immediately, or store it for up to 1 week in a airtight

BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.com0tag:blogger.com,1999:blog-3816059857492045172.post-12050469514298853612011-12-31T10:01:00.000-05:002012-02-19T11:02:22.464-05:00

Champagne Buying Guide Deciphering labels • Brut: The most common style of Champagne and sparkling wines, and also the driest, although some with terms such as "Extra Brut" can be even drier. • Extra Dry: In the twisted lexicon of wine terms, these words, on a Champagne label, actually mean the wine is slightly sweeter than Brut. Go figure. • Demi-sec, Doux: Sweeter styles

BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.com0tag:blogger.com,1999:blog-3816059857492045172.post-36784389817644380302011-12-21T00:33:00.001-05:002017-06-17T05:38:49.472-04:00

With today's health consciousness I decided to put something meatless out here that all could enjoy. Delicate vegetables work very well in foil packets, the foil protects the veggies, and it holds in all the flavor. Chop all of your vegetables into similar sizes, 1-inch pieces or larger work best. Put your vegetables in a bowl, add your desired seasonings, such as salt, pepper,

BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.com0tag:blogger.com,1999:blog-3816059857492045172.post-53796084339442278602011-12-12T23:24:00.001-05:002014-06-19T23:24:55.898-04:00

1 tablespoon olive oil 1 garlic glove , minced 1 tablespoon Worcestershire sauce 1 tablespoon balsamic vinegar or 1 tablespoon white vinegar 1 teaspoon yellow mustard 1 tablespoon soy sauce 1/2 teaspoon pepper  Mix all the ingredients together and place steaks into freezer bags with marinade.  Marinade in the

BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.com1tag:blogger.com,1999:blog-3816059857492045172.post-63304817256358324272011-11-19T20:08:00.001-05:002011-12-13T11:15:56.995-05:00

1, 12 to 14lb Whole Turkey fresh or thawed Olive oil 2 teaspoons seasoning salt 1 teaspoon black pepper 1 cup (2 sticks) butter, softened Build a charcoal and/or wood fire for indirect grilling, where one side of the grill has the charcoal and the other side doesn't.  Place the turkey in a aluminum roasting pan, breast side up (remember to remove the stuff from the cavity), lightly coat

BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.com0tag:blogger.com,1999:blog-3816059857492045172.post-83683647910294373902011-10-31T22:52:00.000-04:002016-08-27T23:16:30.962-04:00

Everyone who barbeques has there own methods and tips for how to successfully create a delicious barbeque meal. But there are some standard tips that all who barbeque usually follow to some degree or another. If you follow these suggestions your chances of a successful barbeque are greatly increased. • The most important thing you need to do when barbequing is to control the heat. If your

BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.com0tag:blogger.com,1999:blog-3816059857492045172.post-88937737484890706312011-10-14T19:54:00.000-04:002012-08-04T17:52:40.076-04:00

Grilling up chicken parts are easy, tasty and great! What's your favorite chicken part, legs, thighs, wings or breast?  They're all good to me and if done right they'll be good to you! Wash the chicken pieces thoroughly and pat dry with paper towels. You can marinade the parts first or not or you can brine the parts first or not, you decide. If you aren't marinading or brining, lightly

BBQ and Womenhttp://www.blogger.com/profile/00559125023219406883noreply@blogger.com0tag:blogger.com,1999:blog-3816059857492045172.post-46651002506603993972011-10-12T05:46:00.001-04:002014-05-23T18:50:15.089-04:00

There's two commonplace patterns to grill marking: the single strip and the crosshatch. Either one you choose, the food should start out at a 45 degree angle to the grate The trick is to think of the grill as the face on a clock: Place steaks, chicken, or even fish pointing to the ten o'clock position on a hot grill. After 2 minutes, rotate the meat a quarter-turn to the right, to two

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