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AngelPig's LaPorcherie

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Southern Barbecue

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THE THREE ESSENTIAL RULES FOR GREAT GRILLING
From Steven Raichlen, author of The Barbecue Bible and host of PBS's Barbecue University
[Reprinted: MIDSOUTH   Memphis, Tennessee   July/August 2008   Vol. 9 No. 5
  • 1.   KEEP IT HOT
    Preheat your gas grill to hgh or build a "2 to 3 Mississippi" fire in a charcoal grill. (For the latter, place your hand about a "half beer can height" over grate. Start counting; "1 Mississippi, 2 Mississippi", etc. By the time you reach "2 or 3 Mississippi", the intense heat of a properly lit charcoal grill will force you to snatch your hand away.

  • 2.   KEEP IT CLEAN
    Brush the bars of the hot grate with a stiff wire bursh. This will dislodge any debris and minimizes sticking. If you don't have a grill brush (and you should), use a crumpled ball of aluminum foil.

  • 3.   KEEP IT LUBRICATED
    Fold a paper towel into a small pad, dip it in oil, using tongs, rub it over the bars of the grill grate. Or lift the grate off the grill and spray it with spray oil. (Never spray oil directly onto a lit grill; you'll get Vesuvian flare-ups.) Oiling the grill helps prevent sticking, and it gives you killer grill marks.

  • ribs

    There is a strong indication that the word "barbecue" comes from the Spanish word barbacoa which is derived from an American Indian word for the framework of green wood on which meat or fish was cooked over a pit of coals. Others believe that the French should be credited -- when Caribbean pirates came stateside, they roasted animals barbe-a-queue, head to tail, so to speak.


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