eBook 2: Wondering about The Hidden Secrets of BBQ ebook. We've broken them down so you Get More From Every Barbecue.
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We've often said BBQ is not Rocket Science but there is a process to this science. This eBook is focused on concrete tips that beginners and experts can use to improve their skills by employing these all too often forgotten barbecue tips. The best way to save time and money is to take the time to learn the techniques to shortcut the unnecessary processes. This eBook will help you do that saving time and effort.
The Six Most Common Mistakes People Make when Barbecuing and What You can Do to Avoid Them
- 1. Too much charcoal lighter fluid
- 2. Not enough heat - under cooking - food poisoning
Cooking with charcoal lighter fluid can be good and bad. The lighter fluid will cause the food you are cooking to taste different than with other types of grills. However, attempting to not use lighter fluid may cause a lot of frustration due to the fact that charcoal can be difficult to light without lighter fluid.
When you are lighting the charcoal for your Barbeque, be sure not to use lighter fluid to start the fire. The fluid is going to impart an awful smell and taste to your food. If you need to start a fire using lighter fluid, first cover the charcoals evenly with the fluid. Allow the fluid to soak into the surface layer of the charcoal so that the charcoals are not wet in appearance. This will protect you from immediate flame ups and charcoal fires that can spill out of the grill. If you over spray the charcoals and see puddles of the lighter fluid, allow the fluid to evaporate first before lighting the charcoals. One the charcoals are lit allow the charcoal to burn down until almost white in color.
Here's an excerpt from our Little Known Hidden Secrets of BBQ eBook
Marinating is the process of soaking foods in a seasoned, often acidic liquid before cooking. The origins of the word marinade allude to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the marinade can be acidic with ingredients such as vinegar, lemon juice, or wine, or savory, such as soy sauce, brine or other preparations. Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food items. It is commonly used to tenderize tougher cuts of meat. The process may last minutes or days. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with yogurt and spices. As an example, see the following recipe for a basic beef marinade:
- 3 Tbls olive oil
- 2 Tbls Dijon mustard
- 1/3 cup soy sauce
- 2 Tbls red wine vinegar
- 1 Tbls Worcestershire sauce
- ¼ cup brown sugar
- 2 Tbls red onion, minced
- 1 Tbls garlic, minced
- 1 Tbls fresh ginger, minced
- 1 Tbls kosher salt
- 1 Tbls fresh ground black pepper
Optional: ¼ cup teriyaki sauce
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