Kimmie Rae, a loyal Cooking Outdoors listener passed along her own special brine recipe. She says it helps to make their holiday turkeys wonderfully moist and flavorful. Give it a try!
Now is the time of year when many people purchase whole-half or quarter beef or hogs. Here’s some practical advice Sandi and I have learned over the years:
Two great advantages to buying in bulk: 1) you’ll save a lot of money on the per pound cost of the meat. 2) It’s a great excuse to clean out your freezer.
Here are my top five tips on how to ensure you get the most enjoyment out of the burgers you cook at home:
1) Choose regular hamburger–with a fat content of at least 18%. You want the fat to help provide flavor, moisture and keep the burger meat together on the grill. Lean or extra lean meat dries out too easily …
My standard for judging most barbecue joints is based on how smokey, flavorful and tender their ribs are. To me, RIBS are quintessential barbecue. I consistently receive calls and emails from people who are still having troubles cooking their ribs. There are a number of factors that come into play why their ribs don’t come out delicious and tender!