tag:blogger.com,1999:blog-38322348307352227302024-03-13T05:51:05.944-04:00Caught Smokin' Barbecue - All Things Barbecue and How to Roast a PigTips, Tricks, Talk, and All Things Barbecue.Unknownnoreply@blogger.comBlogger11125tag:blogger.com,1999:blog-3832234830735222730.post-81242339724685042452012-01-04T18:32:00.001-05:002012-01-04T18:34:19.619-05:00Talkin' Shop - Forum<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">A new feature has been added to the Caught Smokin' BBQ site that I hope you will enjoy. A forum on the "Talkin' Shop" page has been added and is now complete. Here you can add any topic you want, talk with other bbq enthusiasts, or share your barbecue secrets.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"></span><br />
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</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">To get started simply click the "<a href="http://caughtsmokinbbq.blogspot.com/p/talkin-shop.html" target="_blank">Talkin' Shop</a>" link at the top of the page. This page contains the forum in which you can read any topic, or add your own.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">There is no need to sign up, or register. If you would like to add a topic click the <u>"New Topic"</u> link. </span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-DhO0uwpiDTQ/TwTftOU5UxI/AAAAAAAAAk8/0iAAb3Kov8E/s1600/forum1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="http://4.bp.blogspot.com/-DhO0uwpiDTQ/TwTftOU5UxI/AAAAAAAAAk8/0iAAb3Kov8E/s400/forum1.jpg" width="400" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;">Once the New Topic page loads fill in the required info, including your desired screen name, subject and message content. Once complete enter the security code at the bottom to ensure you are a breathing human and not a spam bot, and post your message.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-hm1-18rgifM/TwTgJ-HyzxI/AAAAAAAAAlI/O2GfwYQQJq0/s1600/forum2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" src="http://4.bp.blogspot.com/-hm1-18rgifM/TwTgJ-HyzxI/AAAAAAAAAlI/O2GfwYQQJq0/s400/forum2.jpg" width="400" /></a></div><br />
Once your message posts you can return to the main forum page by clicking the Caught Smokin' BBQ link at the top or bottom of the topic page. This will also apply to any topic you read.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-d9jY4vQeOnI/TwThV2tlSnI/AAAAAAAAAlY/NwkwYrxeoWU/s1600/forum3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="http://4.bp.blogspot.com/-d9jY4vQeOnI/TwThV2tlSnI/AAAAAAAAAlY/NwkwYrxeoWU/s400/forum3.jpg" width="400" />I</a></div><span style="font-family: Arial,Helvetica,sans-serif;">I hope you enjoy this new feature. As always if you have any questions or comments please feel free to email me at CaughtSmokinBBQ@gmail.com.</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3832234830735222730.post-37011414858964275622011-12-05T20:16:00.002-05:002011-12-05T20:19:37.013-05:00Brining – Salt, Sugar, and Water, OH MY! Locking in moisture and adding flavor.<div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">We all love tender, juicy pieces of meat. However, every once and a while we might get a little overzealous on our cook times, or simply forget about our cooking meal while we are enjoying a grill-side beverage with friends. When this happens we end up with a dry piece of meat. Chicken and pork tend to be unfortunate victims of our wary ways, but there is a solution to this problem….a brining solution. </span></span> <br />
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<span style="font-size: small;"><span style="font-family: Arial;">If you were to research the science behind brining you would come across words such as diffusion and osmosis. Words that may, hauntingly, take you back to your high school science class. A simple brine solution is nothing more than a mixture of salt, sugar and water. Without getting too technical, and causing science class nightmares, a simple explanation of how brining works is that the brine solution contains a higher concentration of water and salt than the meat, so the solution passes into the meat cells adding water and flavor to the inside of the meat. Once inside the meat, the salt causes the cell protein strands to denature, or unravel. Once unraveled, the proteins can now interact, and when heated, the proteins will get tangled together and form a barrier that keeps the water from leaking out when cooked.</span></span> <br />
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</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">In addition to adding and locking in moisture, brines can be used to add flavor as well. Various ingredients can be added to your brine solution to add flavor to otherwise mildly flavored meats like, chicken, turkey and pork.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><b><span style="font-family: Arial;">Salts</span></b></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">Which type of salt you use is a matter of preference. However, it’s like deciding whether or not to use conventional or synthetic oil in your car. There are differences and advantages with both. I personally like to use Diamond Crystal Kosher salt.</span></span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-b7TqHK-oqvw/Tt1pfgO6wPI/AAAAAAAAAkQ/ZkGwqe15rbM/s1600/Kosher-Salt.jpg" alt="Diamond Crystal Kosher Salt" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-b7TqHK-oqvw/Tt1pfgO6wPI/AAAAAAAAAkQ/ZkGwqe15rbM/s1600/Kosher-Salt.jpg" alt="Diamond Crystal Kosher Salt"/></a></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;"> </span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">Cooks Illustrated in the <a href="http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf" target="_blank">November/December 2001</a> issue gave a good explanation of the difference between Kosher Salt and Table Salt. That issue brought out that kosher salt is more airy and will dissolve easier than table salt. Also, kosher salt is less salty than table salt. And, a cup of table salt weighs 10 ounces while a cup of the Diamond Crystal Kosher salt weighs exactly half, 5 ounces, making it half as strong as table salt.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span style="color: black; font-family: Arial;">To summarize, kosher salt is less dense than table salt, does not contain any extra items like iodine and anti-caking agents that can affect flavor, and dissolves easier.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><b><span style="color: black; font-family: Arial;">Refrigeration Required</span></b></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">When brining you want to keep your solution and meat cold. You don’t want the brine solution to cook your meat, or bacteria to form from a warm solution. Either place your meat and brine in the refrigerator, or a cooler. If using a cooler keep it cool with Ziploc bags with ice or reusable freezer ice packs.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><b><span style="font-family: Arial;">Container</span></b></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">The size of meat you are trying to brine will determine the size of the container you will need. Ziploc bags, coolers or Tupperware containers can all be used. Make sure the food is immersed in the brine. For food items like chicken, pork and fish I like to use Ziploc bags. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-V5hFygKfnZs/Tt1r7Xk41LI/AAAAAAAAAkc/i0R3Rkmy4RA/s1600/ziploc-bags.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ziploc Bag" border="0" height="264" src="http://1.bp.blogspot.com/-V5hFygKfnZs/Tt1r7Xk41LI/AAAAAAAAAkc/i0R3Rkmy4RA/s320/ziploc-bags.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-aufA4iMcjeE/Tt1r-lPu9II/AAAAAAAAAkk/hSn2p0qYNvc/s1600/igloo-cooler.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cooler" border="0" height="320" src="http://2.bp.blogspot.com/-aufA4iMcjeE/Tt1r-lPu9II/AAAAAAAAAkk/hSn2p0qYNvc/s320/igloo-cooler.jpg" width="320" /></a></div></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-IAIqWtK9tn0/Tt1sCxCAznI/AAAAAAAAAks/E0ey0IkI7jM/s1600/tupperware.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tupperware" border="0" height="228" src="http://4.bp.blogspot.com/-IAIqWtK9tn0/Tt1sCxCAznI/AAAAAAAAAks/E0ey0IkI7jM/s320/tupperware.jpg" width="320" /></a></div><br />
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</div><div class="MsoNormal"><span style="font-size: small;"><b><span style="font-family: Arial;">How Long Should I Brine? </span></b></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">The length of time meat needs to be in a brine depends on the type of meat and its size, as well as the amount of salt used in the brine—the saltier the brine mixture, the shorter the soaking time. Below is a table showing some common brining times.</span></span></div><div class="MsoNormal"><br />
</div><div align="center"><table border="0" cellpadding="0" class="MsoNormalTable" style="width: 400px;"><tbody>
<tr> <td style="padding: 0.75pt;"><div class="MsoNormal"><span style="font-size: small;"><b><span style="font-family: Arial;">Whole Chicken</span></b></span></div></td> <td style="padding: 0.75pt;"><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">3-8 hrs</span></span></div></td> </tr>
<tr> <td style="padding: 0.75pt;"><div class="MsoNormal"><span style="font-size: small;"><b><span style="font-family: Arial;">Chicken Pieces</span></b></span></div></td> <td style="padding: 0.75pt;"><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">1-2 hrs</span></span></div></td> </tr>
<tr> <td style="padding: 0.75pt;"><div class="MsoNormal"><span style="font-size: small;"><b><span style="font-family: Arial;">Whole Turkey</span></b></span></div></td> <td style="padding: 0.75pt;"><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">12-48 hrs</span></span></div></td> </tr>
<tr> <td style="padding: 0.75pt;"><div class="MsoNormal"><span style="font-size: small;"><b><span style="font-family: Arial;">Turkey</span></b><b><span style="font-family: Arial;"> Breast</span></b></span></div></td> <td style="padding: 0.75pt;"><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">4-8 hrs</span></span></div></td> </tr>
<tr> <td style="padding: 0.75pt;"><div class="MsoNormal"><span style="font-size: small;"><b><span style="font-family: Arial;">Cornish Game Hens</span></b></span></div></td> <td style="padding: 0.75pt;"><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">1-2 hrs</span></span></div></td> </tr>
<tr> <td style="padding: 0.75pt;"><div class="MsoNormal"><span style="font-size: small;"><b><span style="font-family: Arial;">Pork Chops</span></b></span></div></td> <td style="padding: 0.75pt;"><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">2-6 hrs</span></span></div></td> </tr>
<tr> <td style="padding: 0.75pt;"><div class="MsoNormal"><span style="font-size: small;"><b><span style="font-family: Arial;">Pork Tenderloin</span></b></span></div></td> <td style="padding: 0.75pt;"><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">2-8 hrs</span></span></div></td> </tr>
<tr> <td style="padding: 0.75pt;"><div class="MsoNormal"><span style="font-size: small;"><b><span style="font-family: Arial;">Whole Pork Loin</span></b></span></div></td> <td style="padding: 0.75pt;"><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">24-72 hrs</span></span></div></td> </tr>
<tr> <td style="padding: 0.75pt;"><div class="MsoNormal"><span style="font-size: small;"><b><span style="font-family: Arial;">Fish</span></b></span></div></td> <td style="padding: 0.75pt;"><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">1-2 hrs</span></span></div></td> </tr>
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</div><div class="MsoNormal"><span style="font-size: small;"><b><span style="font-family: Arial;">Recipe</span></b></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">3 1/2 Cup - Water </span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">1/4 Cup - Kosher Salt </span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">1/4 Cup - Sugar </span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">1/4 Cup - Red Wine Vinegar</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">Mix together until salt and sugar are dissolved.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">There are many recipes for brines and flavor solutions that can be found. Experiment and find out what works best for you. The little extra time in preparing a brine solution and soaking your food will be well worth the effort.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">Let me know how your brining works out and if you have any recipes you would like to share. Please feel free to email me at CaughtSmokinBBQ@gmail.com.</span></span></div><div class="MsoNormal"><br />
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</div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3832234830735222730.post-28240463639780009852011-11-25T11:18:00.002-05:002011-11-25T11:21:08.804-05:00How to Roast a Pig - Part 5<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><span style="color: black;">Serving</span></b></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: black;">Your pig has rested, so have you, and now the big moment is here. You get to serve your creation to your anxiously awaiting guests. </span></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: black;">There is a couple of ways you can go about serving your pork. First, you can start chopping and pulling the meat, or you can serve it whole and let your guests pick what parts they want directly off the pig.</span></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><a name='more'></a></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: black;">I chose to do it both ways. Half was cut, chopped and pulled and placed in foil warming trays and served. The other half was left whole and was available for picking.</span></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-zpChHDeeqg7lUvob-f4dw4aQSlYYzFnZ3GPwxZ1uwmwlgSTaPsDbvLVHgpiEvAsG_vuGOau-8kSrNxn6hyphenhyphenUxNY088rpRTdqN6fqvaq4Uguy8J8vFX5nZG7FSnDwaeTEysJgSw6HGP0/s1600/warming-tray.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-zpChHDeeqg7lUvob-f4dw4aQSlYYzFnZ3GPwxZ1uwmwlgSTaPsDbvLVHgpiEvAsG_vuGOau-8kSrNxn6hyphenhyphenUxNY088rpRTdqN6fqvaq4Uguy8J8vFX5nZG7FSnDwaeTEysJgSw6HGP0/s320/warming-tray.jpg" width="320" /></a></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-51WRjzCmncU/Ts--meH9ZtI/AAAAAAAAAj4/1ztUFN13rMQ/s1600/pig-pickin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="143" src="http://4.bp.blogspot.com/-51WRjzCmncU/Ts--meH9ZtI/AAAAAAAAAj4/1ztUFN13rMQ/s320/pig-pickin.jpg" width="320" /></a></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: black;"> </span></span><span style="font-size: small;"><span style="color: black;"> </span></span> </div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: black;">In each instance, simply cut the skin and peel it back to reveal the meat below. If you are chopping, and pulling, mix all the meat together. You are going to have light and dark meats that when combined will create a great flavor. You can also “chop the brown”, or the skin and incorporate this as well. If your guests are picking simply provide tongs, or forks and let them go at it. </span></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: black;">Unless you are planning on cutting directly on a large table, or chopping block, it helps to have some large cutting boards. Use a large chefs knife, or meat cleaver to help you chop. Also, bear claws work great for pulling. I mention some useful tools in the Getting Started page that I will continually update.</span></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Q8zIEFCk9BA/Ts--MacfsqI/AAAAAAAAAkA/gQ03ItWzOT0/s1600/cutting2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="http://1.bp.blogspot.com/-Q8zIEFCk9BA/Ts--MacfsqI/AAAAAAAAAkA/gQ03ItWzOT0/s320/cutting2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SsJhKDaEESo/Ts--S9Zr2mI/AAAAAAAAAjg/stal5l3b70w/s1600/cutting1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="http://2.bp.blogspot.com/-SsJhKDaEESo/Ts--S9Zr2mI/AAAAAAAAAjg/stal5l3b70w/s320/cutting1.jpg" width="320" /></a></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-riJ68hUeBZg/Ts--X7oWhlI/AAAAAAAAAkE/OWDUWvsJQbw/s1600/cutting3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="http://3.bp.blogspot.com/-riJ68hUeBZg/Ts--X7oWhlI/AAAAAAAAAkE/OWDUWvsJQbw/s320/cutting3.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
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</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: black;">Of course you have to provide some sauce. I made three different sauces (Mustard Sauce, Smokey BBQ, and a Vinegar Sauce). I have placed the recipes for each on the Recipe page.</span></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><span style="color: black;">Advice</span></b></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: black;">I received a piece of advice from an award winning pitmaster that I would like to pass along. </span></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: black;">Remember that you are putting on a show. If it doesn’t turn out perfect don’t worry about it. Your guests will think it tastes great. You could serve the same meat the following week, and the same people may not like it.</span></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: black;">If you think the meat became a little dry you can either pour some juice on it and put it back on the grill for a few minutes, or mix it in some sauce. </span></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><span style="color: black;">Be Flexible </span></b></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: black;">Unfortunately, things may not always go as planned. Instead of stressing over it be flexible. Since your team will be there, all of you will be able to put your heads together and come up with a solution to whatever problem you may be having. </span></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b><span style="color: black;">Pig Out</span></b></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: black;">You put in a long day so definitely make sure you take the time to enjoy your pork masterpiece. </span></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="color: black;">If you have any new tricks, or tips you incorporated into your pig roast I would be interested in hearing about them. I would, also, love to hear how the event turned out. Please feel free to email me at <a href="mailto:CaughtSmokinBBQ@gmail.com">CaughtSmokinBBQ@gmail.com</a>.</span></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-aXepDFBZqMc/TsCGVoJPk6I/AAAAAAAAAhM/o64UgYzflbY/s1600/pig-table.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="http://3.bp.blogspot.com/-aXepDFBZqMc/TsCGVoJPk6I/AAAAAAAAAhM/o64UgYzflbY/s320/pig-table.jpg" width="320" /></a></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3832234830735222730.post-59299649415671064842011-11-16T16:50:00.003-05:002011-11-16T22:48:56.369-05:00Kicking RSS: Web Syndication and How to Subscribe to Blogs and Web Feeds<span style="font-family: Arial;">I am going to take a quick break from barbecue to address a question that has recently been asked of me; “How do I subscribe to your blog?”</span> <br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;">I am not going to get too technical, or overcomplicate this issue, but rather I will try and keep it simple.<span style="mso-spacerun: yes;"> </span>After all, RSS does stand for <i style="mso-bidi-font-style: normal;">Really Simple Syndication</i>.<span style="mso-spacerun: yes;"> </span>RSS is one of the major types of feeds used for syndicating blogs and news feeds.<span style="mso-spacerun: yes;"> </span>The other is Atom.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><a name='more'></a></div><br />
<span style="font-family: Arial;">RSS and Atom feeds </span><span lang="EN" style="font-family: Arial; mso-ansi-language: EN;">are formats used to publish frequently updated works in a standardized format.<span style="mso-spacerun: yes;"> </span>Both of these formats benefit publishers by letting them syndicate, or simultaneously publish, content automatically in a file format that allows the information to be published once, and viewed by many different programs.</span><br />
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<span lang="EN" style="font-family: Arial; mso-ansi-language: EN;">Software is needed, though, in order to read this content.<span style="mso-spacerun: yes;"> </span>A RSS reader or feed reader is needed.<span style="mso-spacerun: yes;"> </span>This reader will regularly check the subscribed feed’s content and download any new updates.<span style="mso-spacerun: yes;"> </span>This allows you to avoid having to check the website, manually, for new content.</span><br />
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<span lang="EN" style="font-family: Arial; mso-ansi-language: EN;">If you would like to subscribe and receive updates automatically from Caught Smokin’ BBQ there are two options available to you.<span style="mso-spacerun: yes;"> </span>First, you can subscribe using a reader of your choice (<a href="http://feeds.feedburner.com/caughtsmokinbbq" target="_blank">subscribe using a reader here</a>).<span style="mso-spacerun: yes;"> </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-YE_Q3Hl7SjM/TsQvjCbb6rI/AAAAAAAAAi8/v4kh0eehrTw/s1600/feedburner-reader.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="213" src="http://4.bp.blogspot.com/-YE_Q3Hl7SjM/TsQvjCbb6rI/AAAAAAAAAi8/v4kh0eehrTw/s400/feedburner-reader.jpg" width="400" /></a></div><br />
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<span lang="EN" style="font-family: Arial; mso-ansi-language: EN;"><span style="mso-spacerun: yes;"></span>Second, you can subscribe via email and receive updates delivered directly to your email (<a href="http://feedburner.google.com/fb/a/mailverify?uri=caughtsmokinbbq&loc=en_US" target="_blank">subscribe by email here</a>).<span style="mso-spacerun: yes;"> </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Ow1tUe7cRXw/TsQvq_ZuPMI/AAAAAAAAAjE/1YqFPxWiU9w/s1600/feedburner-email.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="291" src="http://2.bp.blogspot.com/-Ow1tUe7cRXw/TsQvq_ZuPMI/AAAAAAAAAjE/1YqFPxWiU9w/s320/feedburner-email.jpg" width="320" /></a></div><br />
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<span lang="EN" style="font-family: Arial; mso-ansi-language: EN;"><span style="mso-spacerun: yes;"></span>The individual links are at the bottom of the Caught Smokin’ BBQ homepage.<span style="mso-spacerun: yes;"> </span>Look for the orange RSS icon.</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-B9r_IraigW8/TsQtjZYn2SI/AAAAAAAAAiY/U0DonFeLfg0/s1600/rss-icon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" src="http://2.bp.blogspot.com/-B9r_IraigW8/TsQtjZYn2SI/AAAAAAAAAiY/U0DonFeLfg0/s1600/rss-icon.jpg" /></a></div><br />
<span lang="EN" style="font-family: Arial; mso-ansi-language: EN;">There are thousands of different readers, including mobile applications.<span style="mso-spacerun: yes;"> </span>Many of which are free.<span style="mso-spacerun: yes;"> </span>A couple of the most popular are provided by Yahoo and Google.<span style="mso-spacerun: yes;"> </span>If you have a Yahoo or Google account subscribing is pretty simple.<span style="mso-spacerun: yes;"> </span></span><br />
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<span lang="EN" style="font-family: Arial; mso-ansi-language: EN;">Subscribing through Google will give you the option to add subscription updates to your Google Homepage, or through Google Reader.<span style="mso-spacerun: yes;"> </span>Google Reader can be accessed through your Account Settings or opened through Gmail.<span style="mso-spacerun: yes;"> </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-XljEdJIEFaA/TsQt3vbNIoI/AAAAAAAAAig/_I_pV3Yu1v8/s1600/google.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" src="http://4.bp.blogspot.com/-XljEdJIEFaA/TsQt3vbNIoI/AAAAAAAAAig/_I_pV3Yu1v8/s1600/google.bmp" /></a></div><br />
<span lang="EN" style="font-family: Arial; mso-ansi-language: EN;">If “My Yahoo” is selected, regular updates will be added to you’re, My Yahoo, homepage.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-jiW1krRAa9c/TsQt9I_YNOI/AAAAAAAAAio/UzBuL3GuWp0/s1600/myyahoo.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" src="http://4.bp.blogspot.com/-jiW1krRAa9c/TsQt9I_YNOI/AAAAAAAAAio/UzBuL3GuWp0/s1600/myyahoo.bmp" /></a></div><br />
<span lang="EN" style="font-family: Arial; mso-ansi-language: EN;">If you are like me though and don’t have a Yahoo or Google homepage set up and just want updates sent to your email, then there is a couple of nice options available to you.<span style="mso-spacerun: yes;"> </span>Of course, as mentioned before, you have this option available to you directly on the Caught Smokin’ BBQ homepage.<span style="mso-spacerun: yes;"> </span>However, if you would like to subscribe to additional content from others sites I will show you how you can receive updates via email. </span><br />
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<span lang="EN" style="font-family: Arial; mso-ansi-language: EN;">First, if you do have a Yahoo email address you can visit <a href="http://alerts.yahoo.com/" target="_blank"><u><span style="color: purple;">http://alerts.yahoo.com/</span></u></a> and select Feed/Blog.<span style="mso-spacerun: yes;"> </span>Simply enter the URL of the site’s feed (<a href="http://feeds.feedburner.com/caughtsmokinbbq" target="_blank"><u><span style="color: purple;">http://feeds.feedburner.com/caughtsmokinbbq</span></u></a> in our case), select how often you would like to receive updates and then if you want to receive updates through your Yahoo email account, Yahoo messenger, or your mobile device.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-qn4YT97FJcc/TsQutPJb6WI/AAAAAAAAAiw/EjLc_2hvXik/s1600/yahoo-alerts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="218" src="http://3.bp.blogspot.com/-qn4YT97FJcc/TsQutPJb6WI/AAAAAAAAAiw/EjLc_2hvXik/s400/yahoo-alerts.jpg" width="400" /></a></div><br />
<span lang="EN" style="font-family: Arial; mso-ansi-language: EN;">If you do not have a Yahoo email account, don’t worry there is another service that will provide you updates through <a href="http://feedmyinbox.com/" target="_blank">FeedMyInbox.com</a>.<span style="mso-spacerun: yes;"> </span>Simply enter the website name or feed address, respond to the confirmation email and you will receive updates in the email address you provided once every 24 hours, if an update is available.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Rkdsd5cm4qk/TsQwGqcPZGI/AAAAAAAAAjM/IKE-VZGGBPk/s1600/feedmyinbox.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="154" src="http://4.bp.blogspot.com/-Rkdsd5cm4qk/TsQwGqcPZGI/AAAAAAAAAjM/IKE-VZGGBPk/s320/feedmyinbox.jpg" width="320" /></a></div><br />
<span lang="EN" style="font-family: Arial; mso-ansi-language: EN;">If you have any questions, or if I have thoroughly confused you, please feel free to contact me at <u><a href="mailto:caughtsmokinbbq@gmail.com">caughtsmokinbbq@gmail.com</a></u> and I will answer all your questions.</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3832234830735222730.post-56765126953404717702011-11-13T22:11:00.002-05:002011-11-13T22:19:11.818-05:00How to Roast a Pig - Part 4<b><span style="font-family: Arial, Helvetica, sans-serif;">Roasting 101</span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">On game day it helps to have your team in place to help you pull all of this off. Have at least one extra set of hands to help you lift and carry, pay attention to your fire, and help you with any other things you may need. Trust me you will need them.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Once your pig is cooking avoid constantly checking on it, and lifting the cover. You will loose heat and just extend cooking time. As long as you can maintain a constant, even temperature there is no need to check on it.</span><br />
<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif;">When cooking a butterflied pig the general train of thought is to flip it at some point to cook it evenly on both sides. However, I took a little different approach. I reasoned that if I were to cook a whole, non butterflied, pig that was not on a rotisserie, it would sit on the grill, and indirect heat would eventually cook it all the way through. I wouldn’t have to flip or turn it. Why couldn’t I do the same with a butterflied pig? It will cook faster, but this is what I wanted. Additionally, I wouldn’t have to build any wire cages to sandwich the pig between to flip it. I was going to let indirect heat do its job. And it did to perfection. I didn’t touch the pig for 6 hours and, in my opinion, it turned out great. Here is the caveat to doing it this way. There is the potential for your loin section to cook faster. If you find that your loins are reaching 185 degrees faster than your hams and shoulders you can wrap the middle section of your pig in foil to slow this down.</span> <br />
<span style="font-family: Arial, Helvetica, sans-serif;">I previously mentioned that you are going to want to reach a meat temperature of 185 degrees before pulling the pig off the grill. The reason this temperature is crucial is because you want your meat to pull. The collagens, connective tissues, and fats do not melt until 180 degrees. Once this occurs you can now have the beautiful pieces of pulled pork you see in restaurants and on television shows.</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Off the Grill</span></b><span style="font-family: Arial, Helvetica, sans-serif;">Your pig has reached temperature, and it looks fantastic. Now it has to come off the grill. Because I chose not to create a cage to flip the pig I had to figure out a way to get it off without pulling it apart. We simply took away some block and slid it onto a foil covered table. I happened to have a large pizza peel we used to help move it. Pushing it off from the snout end worked well also. It would probably help to have some type of wire mesh underneath to help lift your pig off the pit.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_Zd2xqBEUgE/TsCGF5iFYvI/AAAAAAAAAhE/Su32F8HjASQ/s1600/pig-foil2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="309" nda="true" src="http://1.bp.blogspot.com/-_Zd2xqBEUgE/TsCGF5iFYvI/AAAAAAAAAhE/Su32F8HjASQ/s320/pig-foil2.jpg" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-aXepDFBZqMc/TsCGVoJPk6I/AAAAAAAAAhM/o64UgYzflbY/s1600/pig-table.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" nda="true" src="http://3.bp.blogspot.com/-aXepDFBZqMc/TsCGVoJPk6I/AAAAAAAAAhM/o64UgYzflbY/s320/pig-table.jpg" width="320" /></a></div><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Now you have to let your pig cool down. You could start cutting into it right away, but I wouldn’t recommend it for the following reasons. First, it’s hot. Second, allow time for the meat to rest, and allow the juices to reabsorb back into the muscles (I will expand on this topic as well in a later posting). Let it rest for about 30-45 minutes. If you have a large cooler you can place it in that is best case scenario. If not you can wrap it in foil and place some towels over it to keep as much of that heat in as possible. The other option is to quarter it up, wrap it in foil and place the smaller pieces in a cooler to rest.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-V6Sq2LRHIYI/TsCGex7FTtI/AAAAAAAAAhU/K90uVYgkJqs/s1600/pig-foil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" nda="true" src="http://1.bp.blogspot.com/-V6Sq2LRHIYI/TsCGex7FTtI/AAAAAAAAAhU/K90uVYgkJqs/s320/pig-foil.jpg" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-XWr-_QAngzE/TsCGlwKbgoI/AAAAAAAAAho/A1TrzuWBohg/s1600/pig-wrapped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nda="true" src="http://2.bp.blogspot.com/-XWr-_QAngzE/TsCGlwKbgoI/AAAAAAAAAho/A1TrzuWBohg/s320/pig-wrapped.jpg" width="310" /></a></div><br />
<span style="font-family: Arial, Helvetica, sans-serif;">To be continued...</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3832234830735222730.post-74695004402406566362011-11-07T13:33:00.001-05:002011-11-07T13:35:20.931-05:00How to Roast a Pig - Part 3<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">I apologize for the delayed posting. I have had some computer issues that has made life difficult lately. So without further ado......Part 3 on how to roast a pig.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;">Game Day</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Set your alarm, get up early, and put your game face on because now you are ready to cook.<span style="mso-spacerun: yes;"> </span>This is the day you are going to score some serious points for all the work you have been doing.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><a name='more'></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Low and slow is the method you will be using today.<span style="mso-spacerun: yes;"> </span>So get up early to make sure your pig is cooking, and will be ready to eat shortly after your guests arrive.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">First, take your pig off of ice to let it warm up and get closer to ambient temperature before placing it on the grill.<span style="mso-spacerun: yes;"> </span>Before you fire up your pit put some foil drip pans underneath the area your pig is going to be.<span style="mso-spacerun: yes;"> </span>I used three pans and put some water in two of them and apple juice in the third.<span style="mso-spacerun: yes;"> </span>I placed one under the hams, one under the shoulders and one under the ribs and loin section.<span style="mso-spacerun: yes;"> </span>This not only allows a place for your grease to drip, but the evaporating liquid will help keep your meat moist.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">After placing your drip pans, start your charcoal and get your pit up to temperature.<span style="mso-spacerun: yes;"> </span>Give yourself about 30 minutes to do this.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Instead of placing coals in each corner of the pit I placed them evenly, about 1 foot wide, across the width of the pit at each opening.<span style="mso-spacerun: yes;"> </span>I then placed a chimney full of coals on top and let it naturally heat up the other coals and slowly burn to each corner.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Once your pit has reached 250 degrees place your pig on the grill, over your drip pans, belly side down, laid flat.<span style="mso-spacerun: yes;"> </span>Before doing this you may want to wrap the snout and ears in foil.<span style="mso-spacerun: yes;"> </span>This will prevent them from cooking too fast and burning.<span style="mso-spacerun: yes;"> Also, if you are planning on placing and apple, or other piece of fruit in the pigs mouth, put a can it the mouth so the mouth will remain open when finished.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-J6PC46DuM5A/TrgictEdCfI/AAAAAAAAAX4/yH_wD2V3Jxg/s1600/pig-ear-snout-in-foil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" ida="true" src="http://1.bp.blogspot.com/-J6PC46DuM5A/TrgictEdCfI/AAAAAAAAAX4/yH_wD2V3Jxg/s320/pig-ear-snout-in-foil.jpg" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-HUoe_TzcwNw/TrgikeGAq4I/AAAAAAAAAYA/vCUirAFbtsI/s1600/pig-grill.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="151" ida="true" src="http://1.bp.blogspot.com/-HUoe_TzcwNw/TrgikeGAq4I/AAAAAAAAAYA/vCUirAFbtsI/s320/pig-grill.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-jcjAP7hlVwI/TrgjkmlkY1I/AAAAAAAAAYI/cplqo9ds6SQ/s1600/pig-can-in-mouth.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" ida="true" src="http://4.bp.blogspot.com/-jcjAP7hlVwI/TrgjkmlkY1I/AAAAAAAAAYI/cplqo9ds6SQ/s320/pig-can-in-mouth.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;">Now cover it up and let it cook.<span style="mso-spacerun: yes;"> </span>If you have a digital probe thermometer you can place it in the hams, or shoulders to monitor the temperature.<span style="mso-spacerun: yes;"> </span>The goal is to get the temperature to about 185 degrees before taking it off.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;">Cook Time and Charcoal</span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Below are two tables showing approximate cook times and the amount of charcoal needed to complete the process.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div align="center"><table border="1" cellpadding="0" cellspacing="4" class="MsoNormalTable" style="mso-cellspacing: 3.0pt; mso-padding-alt: 3.0pt 3.0pt 3.0pt 3.0pt; width: 350px;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;"><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 3pt; padding-left: 3pt; padding-right: 3pt; padding-top: 3pt; width: 33%;" width="33%"><div align="center" style="text-align: center;"><b><span style="font-family: Arial; font-size: 10pt;">Pig Weight (Dressed)</span></b><span style="font-family: Arial; font-size: 10pt;"></span></div></td><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 3pt; padding-left: 3pt; padding-right: 3pt; padding-top: 3pt; width: 33%;" width="33%"><div align="center" style="text-align: center;"><b><span style="font-family: Arial; font-size: 10pt;">Charcoal</span></b><span style="font-family: Arial; font-size: 10pt;"></span></div></td><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 3pt; padding-left: 3pt; padding-right: 3pt; padding-top: 3pt; width: 34%;" width="34%"><div align="center" style="text-align: center;"><b><span style="font-family: Arial; font-size: 10pt;">Time</span></b><span style="font-family: Arial; font-size: 10pt;"></span></div></td></tr>
<tr style="mso-yfti-irow: 1;"><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 3pt; padding-left: 3pt; padding-right: 3pt; padding-top: 3pt; width: 33%;" width="33%"><div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="color: black; font-family: Arial; font-size: 10pt;"> <b>55-80 pounds</b></span></div></td><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 3pt; padding-left: 3pt; padding-right: 3pt; padding-top: 3pt; width: 33%;" width="33%"><div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="color: black; font-family: Arial; font-size: 10pt;"> <b>40-70 pounds</b></span></div></td><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 3pt; padding-left: 3pt; padding-right: 3pt; padding-top: 3pt; width: 34%;" width="34%"><div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="color: black; font-family: Arial; font-size: 10pt;"> <b>4-5 hours</b></span></div></td></tr>
<tr style="mso-yfti-irow: 2;"><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 3pt; padding-left: 3pt; padding-right: 3pt; padding-top: 3pt; width: 33%;" width="33%"><div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="color: black; font-family: Arial; font-size: 10pt;"> <b>85-100 pounds</b></span></div></td><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 3pt; padding-left: 3pt; padding-right: 3pt; padding-top: 3pt; width: 33%;" width="33%"><div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="color: black; font-family: Arial; font-size: 10pt;"> <b>70-80 pounds</b></span></div></td><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 3pt; padding-left: 3pt; padding-right: 3pt; padding-top: 3pt; width: 34%;" width="34%"><div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="color: black; font-family: Arial; font-size: 10pt;"> <b>5-6 hours</b></span></div></td></tr>
<tr style="mso-yfti-irow: 3; mso-yfti-lastrow: yes;"><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 3pt; padding-left: 3pt; padding-right: 3pt; padding-top: 3pt; width: 33%;" width="33%"><div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><b><span style="color: black; font-family: Arial; font-size: 10pt;">105-140 pounds</span></b><span style="color: black; font-family: Arial; font-size: 10pt;"></span></div></td><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 3pt; padding-left: 3pt; padding-right: 3pt; padding-top: 3pt; width: 33%;" width="33%"><div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="color: black; font-family: Arial; font-size: 10pt;"> <b>80-100 pounds</b></span></div></td><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 3pt; padding-left: 3pt; padding-right: 3pt; padding-top: 3pt; width: 34%;" width="34%"><div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="color: black; font-family: Arial; font-size: 10pt;"> <b>6-9 hours</b></span></div></td></tr>
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</div><div align="center"><table border="1" cellpadding="0" cellspacing="4" class="MsoNormalTable" style="mso-cellspacing: 3.0pt; mso-padding-alt: 3.0pt 3.0pt 3.0pt 3.0pt; width: 230px;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;"><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 3pt; padding-left: 3pt; padding-right: 3pt; padding-top: 3pt; width: 47.84%;" width="47%"><div align="center" style="text-align: center;"><b><span style="font-family: Arial; font-size: 10pt;">Cook Time<span style="mso-spacerun: yes;"> </span>(per 10 lbs.)</span></b></div></td><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 3pt; padding-left: 3pt; padding-right: 3pt; padding-top: 3pt; width: 46.94%;" width="46%"><div align="center" style="text-align: center;"><b><span style="font-family: Arial; font-size: 10pt;">Temperature</span></b><span style="font-family: Arial; font-size: 10pt;"></span></div></td></tr>
<tr style="mso-yfti-irow: 1;"><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 3pt; padding-left: 3pt; padding-right: 3pt; padding-top: 3pt; width: 47.84%;" width="47%"><div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><b><span style="color: black; font-family: Arial; font-size: 10pt;">90 minutes</span></b><span style="color: black; font-family: Arial; font-size: 10pt;"></span></div></td><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 3pt; padding-left: 3pt; padding-right: 3pt; padding-top: 3pt; width: 46.94%;" width="46%"><div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="color: black; font-family: Arial; font-size: 10pt;"> <b>225 degrees</b></span></div></td></tr>
<tr style="mso-yfti-irow: 2;"><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 3pt; padding-left: 3pt; padding-right: 3pt; padding-top: 3pt; width: 47.84%;" width="47%"><div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><b><span style="color: black; font-family: Arial; font-size: 10pt;">60 minutes</span></b><span style="color: black; font-family: Arial; font-size: 10pt;"></span></div></td><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 3pt; padding-left: 3pt; padding-right: 3pt; padding-top: 3pt; width: 46.94%;" width="46%"><div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="color: black; font-family: Arial; font-size: 10pt;"> <b>250 degrees</b></span></div></td></tr>
<tr style="mso-yfti-irow: 3; mso-yfti-lastrow: yes;"><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 3pt; padding-left: 3pt; padding-right: 3pt; padding-top: 3pt; width: 47.84%;" width="47%"><div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><b><span style="color: black; font-family: Arial; font-size: 10pt;">45 minutes</span></b><span style="color: black; font-family: Arial; font-size: 10pt;"></span></div></td><td style="background-color: transparent; border-bottom: #ece9d8; border-left: #ece9d8; border-right: #ece9d8; border-top: #ece9d8; padding-bottom: 3pt; padding-left: 3pt; padding-right: 3pt; padding-top: 3pt; width: 46.94%;" width="46%"><div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="color: black; font-family: Arial; font-size: 10pt;"> <b>300 degrees</b></span></div></td></tr>
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Environmental factors will play into this equation of temperature and cook time.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">The day I roasted a pig it was about 50 degrees outside and very windy.<span style="mso-spacerun: yes;"> </span>My pit maintained a temperature of about 280 degrees with a couple of unexpected spikes and drops.<span style="mso-spacerun: yes;"> </span>I used about 50 pounds of charcoal and it took 6 hours for the pig to reach 185 degrees.</span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3832234830735222730.post-27105278145088103962011-10-31T17:17:00.003-04:002011-11-07T13:20:37.787-05:00How to Roast a Whole Pig - Part 2<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Preparation</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Now the fun begins. Place your pig, on its back, on a large sturdy table. I did a little trimming and clean-up of the pig prior to adding any brine, or rub. The kidneys were still in place so I removed them. They ended up getting thrown away because I was not going to cook them. I also trimmed some of the loose fat to clean it up a little. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">It may still be a little bloody, since it is fresh, so take some wet paper towel and wipe it clean. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Next, remove the silver skin, or membrane that is on the ribs. Although this step isn’t necessary, if left on it keeps seasonings and smoke from penetrating the meat. Simply place the back of your knife, or any other dull object, under the membrane, lift and loosen so you can grab it with your fingers, or a paper towel. Now pull the skin off the ribs. It should pull off in a large sheet. If it breaks just use your knife to restart.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-rNl2JVhj6DQ/Tq8PgFowKgI/AAAAAAAAAW8/JcUFpaUkt8Y/s1600/pig-silver-skin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="http://4.bp.blogspot.com/-rNl2JVhj6DQ/Tq8PgFowKgI/AAAAAAAAAW8/JcUFpaUkt8Y/s320/pig-silver-skin.jpg" width="320" /></a></div><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">Flip your pig over and look for any remaining hair. Although you will receive your pig sans hair there may be a few small spots that were missed. Simply use a disposable razor to remove any hair. In my case I used a propane torch to just burn off the few I found. The last thing you want is for a guest to find a hair in their pork.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-nixW68Trml4/Tq8PoE1yL1I/AAAAAAAAAXA/5aSrcsiYONg/s1600/pig-torch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" ida="true" src="http://2.bp.blogspot.com/-nixW68Trml4/Tq8PoE1yL1I/AAAAAAAAAXA/5aSrcsiYONg/s320/pig-torch.jpg" width="320" /></a></div><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Brine and Rub</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Some people use marinades and a variety of spices when preparing their pig. I wanted to keep it as simple as possible, but make it taste great. I chose to inject a brine and use a dry rub.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">A simple brine is nothing more than a sugar and salt solution in water. Try to find yourself an injector, or a veterinary syringe to inject your brine. Inject your solution in the hams, loins, and shoulders. This will help ensure your meat doesn’t dry out while cooking. I will explain the basics of brining and how it works in a later post.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-I6QTiVPT4ik/Tq8RZ5WXrnI/AAAAAAAAAXQ/BDb-5WEYK3M/s1600/pig-back.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" ida="true" src="http://1.bp.blogspot.com/-I6QTiVPT4ik/Tq8RZ5WXrnI/AAAAAAAAAXQ/BDb-5WEYK3M/s320/pig-back.jpg" width="320" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Now start rubbing. I used my knife and cut the skin away from a portion of the meat to put the rub under the skin so that it would penetrate the meat. Make sure you apply a generous amount of rub all over, especially the underside where the meat is exposed and where you pulled away the silver skin from the ribs. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-x-3Usw_enyc/Tq8RiDIrSlI/AAAAAAAAAXY/cy11qWkqqPI/s1600/pig-skin-cut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289" ida="true" src="http://2.bp.blogspot.com/-x-3Usw_enyc/Tq8RiDIrSlI/AAAAAAAAAXY/cy11qWkqqPI/s320/pig-skin-cut.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2y9f8rclS4Q/Tq8R8SbkwjI/AAAAAAAAAXg/G_wSSHSoq_E/s1600/pig-dry-rub-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" ida="true" src="http://3.bp.blogspot.com/-2y9f8rclS4Q/Tq8R8SbkwjI/AAAAAAAAAXg/G_wSSHSoq_E/s320/pig-dry-rub-1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I added the recipe for the brine and dry rub I used on the Recipe page. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Put it on Ice</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Now that you have prepared the pig you need to keep it cool until cooking time so it doesn’t start to spoil.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If you have a large cooler and ice this will work perfectly. However, if you are like me and did not have a cooler large enough to accommodate an 83 pound pig, you can use large heavy duty trash bags. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Use about 20 lbs of ice to ensure your swine stays cool overnight. I wrapped individual, 7 pound, bags of ice in a trash bag to ensure any melting ice would not leak onto the pig and wash any rub away. Place 2-3 bags of ice in the cavity of your pig and fold your pig back over the ice to keep it cool. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the pig into a heavy duty trash bag. Depending on the size of your pig this may require two bags. This is where a second person could become useful to help you lift your pig.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">After placing it in a trash bag wrap it tight using either tape, or twine. If your pig came in a box from the butcher place it back in the box. This will help act as an insulator.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Keep your pig cool for at least 10-12 hours. Allow time for your brine to work, and break down the proteins in your meat before placing it on the grill</span>.<br />
<div class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3832234830735222730.post-45075846689319595932011-10-27T12:14:00.006-04:002011-10-31T17:26:17.778-04:00How to Roast a Whole Pig - Part 1<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Roasting a whole pig isn’t as daunting of a task as it might seem if you have never done it before. There is definitely some work and time involved, but it certainly isn’t hard. I’ll explain everything from purchasing to serving so your pig roast can be a day to remember.</span></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">I will make this a 5 part, comprehensive, series from start to finish. So if you haven’t already, subscribe to this blog for regular updates. Once complete all the information will be placed on the How to Roast a Pig page for future reference.</span></div><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"></span><br />
<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><a name='more'></a></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><b>Size</b></span></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">When roasting a whole pig you definitely need to consider how large of a pig you are going to need. This is usually based upon the number of people you are going to feed. Rule of thumb is 1 lb per person hanging weight. </span></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">If you are going to have a large number of guests (over 120 people) consider getting two smaller pigs, or supplement it with additional meat (pork butt, shoulder, or loin). Smaller weight pigs generally mean they are younger, the meat can be more tender, and your cook time will be less.</span></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><b>Purchasing</b></span></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Now you need to find a place to purchase your pig. Most butchers, including the one in your local grocery store, can get you one. However, the question is, what will they charge you per pound? I contacted a pig farm to try to get a pig direct from the source, and they ended up being 50% more than the butcher I got it from. So shop around a little, or get a recommendation from someone. </span></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">If you live in the Metro Detroit area go to <a href="http://www.kapswholesale.com/">Kaps Wholesale</a> in Eastern Market in Detroit. Everyone there is super friendly, knowledgeable, and helpful. Also, their prices are very reasonable. </span></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">The price of meat is like any other commodity and can change regularly. I happened to purchase an 83 lb pig at $1.79/lb.</span></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Also, call ahead to place your order. Some places will require a couple weeks lead time while others may only need a couple of days, so plan ahead in case your butcher requires additional order time.</span></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Ask if you can pick it up fresh and not frozen. Pick it up the day before so you will have time to prepare it.</span></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">When purchasing a whole pig make sure it is stamped with the USDA seal of approval. To receive the U.S.D.A.'s seal of approval, meat packing facilities must be inspected and maintain sanitation standards. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SXdgU45DLV8/Tq8SbDuuckI/AAAAAAAAAXw/f_Ljk5t8Sqk/s1600/usda-stamp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" ida="true" src="http://4.bp.blogspot.com/-SXdgU45DLV8/Tq8SbDuuckI/AAAAAAAAAXw/f_Ljk5t8Sqk/s320/usda-stamp.jpg" width="320" /></a></div></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><b>Whole, Split, or Spit</b></span></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Determine how you are going to cook your pig. Either you can cook it whole, butterfly it and lay it flat, or you can put it on a rotisserie. The rest of this tutorial will be based upon a butterflied pig. </span></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><b>How to Butterfly</b></span></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">The easiest way to butterfly a pig is to have the butcher you purchase it from do it for you. They will use a bone saw and it will only takes a couple of minutes. </span></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">If you are looking for the whole pig roasting experience, you can do it yourself using a sharp axe/hatchet and hammer, or a hack saw/bone saw. Simply cut along the middle of the spine and breast bone, taking care not to split the skin, and it will lay flat.</span></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-r-6Y9946-Dc/TqmBakLnFDI/AAAAAAAAAPc/vPlBUBYKdRk/s1600/pig-butterlfy2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Butterflied Pig" border="0" height="162" src="http://2.bp.blogspot.com/-r-6Y9946-Dc/TqmBakLnFDI/AAAAAAAAAPc/vPlBUBYKdRk/s320/pig-butterlfy2.jpg" width="320" /></a></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-jLE8iuq3XqY/TqmBfUM8BZI/AAAAAAAAAPk/YoP4PJ2BiBY/s1600/pig-butterlfy1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Butterflied Pig" border="0" height="218" src="http://2.bp.blogspot.com/-jLE8iuq3XqY/TqmBfUM8BZI/AAAAAAAAAPk/YoP4PJ2BiBY/s320/pig-butterlfy1.jpg" width="320" /></a></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif;"><br />
</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3832234830735222730.post-68168885880588101822011-10-19T18:19:00.029-04:002011-10-27T10:34:34.212-04:00How to Build a BBQ Pit<span style="font-family: Arial;">When I decided to start my adventure in barbecue, and wanted to roast a pig, I needed a cooking surface large enough to do so. So I decided to build my own cinder block barbecue pit. I scoured the Internet looking for the perfect solution, but didn't find what I was looking for. Therefore, I came up with my own design that incorporated the overall concepts of a proper barbecue pit, and added some of my own finishing touches, I would like to share with you, and how to build it. </span><br />
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<a name='more'></a></div><b><u><span style="font-family: Arial;">PLANNING</span></u></b><br />
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<span style="font-family: Arial;">First, sit down and decide how large you actually needed your pit to be. I was roasting a pig and needed something a little larger. After some further research it was decided a surface of at least 3.5' x 5' would be needed to roast a whole pig. Although, I wanted a little more room around the pig for smoke circulation, and didn't want to feel crowded while tending to the pig, so I decided to make it a little larger. I, then, sketched out my idea to try to get a visual idea of how I wanted it to look and also to plan for a materials list. My final barbecue pit size ended up being about 5' x 8' outside dimensions with a cooking surface that is about 4' x 6'-8". </span><br />
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<span style="font-family: Arial;">Did I overcompensate? You bet I did! However, I did have a method for my madness.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-c3q_ZwQeA0M/Tp9bnCCEUII/AAAAAAAAAIQ/HWTxDx4iFOU/s1600/pit-sketch.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-c3q_ZwQeA0M/Tp9bnCCEUII/AAAAAAAAAIQ/HWTxDx4iFOU/s320/pit-sketch.jpg" width="250" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Arial,Helvetica,sans-serif;">Pit Sketch</span></b></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><b><u><span style="font-family: Arial;">DESIGN</span></u></b><br />
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<span style="font-family: Arial;">After planning approximately how large you want your pit, decide how far off the ground you want your cooking surface. I decided to place mine 3 blocks high or about 22"-24" off the ground. Some people may say that is too far off the ground, and will only put theirs 12”-16" off the ground. However, I took a couple things into consideration for myself. First, and foremost, I didn't want to have to be leaning that far over to tend to my food that was cooking. Second, I was going to be cooking with indirect heat and did not need a super hot flame. I was barbecuing and going to be using the low and slow ideology. </span><br />
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<span style="font-family: Arial;">Next, you need to consider where you are going to place the openings in your pit to add coals for cooking. If it is a larger pit you are going to want openings on either end. This serves a two-fold purpose. First, you need heat on each end to create a cooking surface with evenly distributed heat. Second, having two opening on opposite ends will help with your temperature as you can now control air flow.</span><br />
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<b><u><span style="font-family: Arial;">Materials List </span></u></b><br />
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<span style="font-family: Arial;">This is a materials list for the pit I built. Adjust your list based upon the size you are planning to build.</span><br />
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<span style="font-family: Arial;">62 - 8" x 16" cinder block</span><br />
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<span style="font-family: Arial;">8 - 8" x 8" half cinder block</span><br />
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<span style="font-family: Arial;">32 - 8" x 16" patio block</span><br />
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<span style="font-family: Arial;">2 - 8' x 30" corrugated metal roofing sheets</span><br />
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<span style="font-family: Arial;">1 - 4' x 8' 9GA expanded metal grating</span><br />
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<span style="font-family: Arial;"> 2 - 8' long angle iron bars</span><br />
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<span style="font-family: Arial;"> 2 - 16" x 24" sheet metal</span><br />
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<b><u><span style="font-family: Arial;">Explanation of Materials Needed</span></u></b><br />
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<u><span style="font-family: Arial;">Cinder Block</span></u><span style="font-family: Arial;"> - These are the building blocks, literally, of your pit. I dry stacked my blocks on a level surface. They don't need to be mortared together unless you want to create a permanent cooking feature in your back yard. </span><br />
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<u><span style="font-family: Arial;">Half Blocks</span></u><span style="font-family: Arial;"> - I wanted my pit to look nice and uniform and not have any rough edges. I purchased 8" x 8" x 8" half blocks, or half sash, to accommodate my design. </span><br />
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<u><span style="font-family: Arial;">Patio Block</span></u><span style="font-family: Arial;"> - Although these are not necessary for you to build your pit I wanted to accent it with a different color. I purchased 8" x 16" red patio blocks to add some color and to give a little extra height between the pig and the cover, once again to create room for smoke circulation. </span><br />
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<u><span style="font-family: Arial;">Metal Roofing</span></u><span style="font-family: Arial;"> - The corrugated metal roofing is used to cover the pit while cooking. Most stores that carry this are going to have galvanized roofing. You would not want to cook on galvanized material as it can release toxins into your food. However, as a cover it will work perfectly fine without any danger of contaminating your food. Your pit will not get hot enough for this to happen.</span><br />
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<u><span style="font-family: Arial;">Expanded Metal Grate</span></u><span style="font-family: Arial;"> - This is the same material you might see on landscape trailer or metal storage bins. This can be used as a cooking surface. The lower the gauge you purchase the thicker and stronger the material is going to be. I purchased 9 gauge. However, 13 gauge is half the price and will work just as well, as you are going to need supports underneath the grate anyway, for a cooking surface as large as mine.</span><br />
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<span style="font-family: Arial;">The method to my madness, as stated earlier, was based upon building my pit around my cooking surface. By purchasing a singe 4' x 8' piece of expanded metal grating I could have a cooking surface that would be large enough for a pig, without having to pay the extra cost to have multiple smaller sheets, or have the larger sheet cut down. </span><br />
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<u><span style="font-family: Arial;">Angle Iron</span></u><span style="font-family: Arial;"> - This is going to be used as your block supports to create your openings for your charcoal. They will also be used as supports for your cooking surface. A flat piece of metal bar stock will not work as it does not have the support strength, and will begin to flex. I happened to have a couple pieces of 8 foot long garage door support beams that I cut up and used for my support pieces. They worked perfect and are cheaper than buying pieces of real angle iron.</span><br />
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<u><span style="font-family: Arial;">Sheet Metal</span></u><span style="font-family: Arial;"><span style="background: none repeat scroll 0% 0% yellow;"> - HVAC</span> department at Home Depot or <span style="background: none repeat scroll 0% 0% yellow;">Lowes</span>. It is much cheaper than buying the individual pieces of stock metal.</span><br />
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<span style="font-family: Arial;">You could also simply use additional stacked block at each opening. However, there will just be a little more work involved each time you would like to add charcoal, or control temperature.</span><br />
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<b><u><span style="font-family: Arial;">Where to Purchase and Cost</span></u></b><br />
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<span style="font-family: Arial;">Most of this material can be purchased at either Home Depot or <span style="background: none repeat scroll 0% 0% yellow;">Lowes</span>. I found that <span style="background: none repeat scroll 0% 0% yellow;">Lowes</span> was less expensive than Home Depot, and contained a better selection of materials for this application.</span><br />
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<u><span style="font-family: Arial;">Cinder Blocks</span></u><span style="font-family: Arial;"> - Home Depot sells these blocks for $1.00 a piece and the 8” x 8” x 16” corner sash pieces <span style="background: none repeat scroll 0% 0% yellow;">separately</span> for $1.10 each. <span style="background: none repeat scroll 0% 0% yellow;">Lowes</span>, however, includes both types of block together on their pallets, and sells them all for $1.00 each. </span><br />
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<u><span style="font-family: Arial;">Half Block</span></u><span style="font-family: Arial;"> - Both Home Depot and <span style="background: none repeat scroll 0% 0% yellow;">Lowes</span> sell these for $1.10 each.</span><br />
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<u><span style="font-family: Arial;">Patio Block</span></u><span style="font-family: Arial;"> - I got my patio blocks at Home Depot for $1.00 each. <span style="background: none repeat scroll 0% 0% yellow;">Lowes</span>, in my area, only carried the thicker 2" patio blocks and I didn't want them to sit that high.</span><br />
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<u><span style="font-family: Arial;">Metal Roofing</span></u><span style="font-family: Arial;"> - <span style="background: none repeat scroll 0% 0% yellow;">Lowes</span> was the only place that carried this material. It had to be ordered from Home Depot. A single 30" x 8' sheet was $17.</span><br />
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<u><span style="font-family: Arial;">Sheet Metal</span></u><span style="font-family: Arial;"> - Both Home Depot and <span style="background: none repeat scroll 0% 0% yellow;">Lowes</span> carry this product. Look in the <span style="background: none repeat scroll 0% 0% yellow;">HVAC</span> department and there are various sizes you can choose from. I purchased two 16" x 30" sheets at $6 each from Home Depot. This was way cheaper than the $15 each Home Depot wanted for their 12" x 24" stock sheet metal.</span><br />
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<u><span style="font-family: Arial;">Expanded Metal Grating</span></u><span style="font-family: Arial;"> - This was the only material I had to do some searching around for. I found a supplier that sold this for $80 per sheet for 9 gauge. As mentioned earlier you could use 13 gauge priced at $40. However, if you plan on keeping your pit around for a while, try to find a place that has stainless steel grating. A sheet that large will cost about $200 but it might be worth it as it won't rust like the other expanded metal sheets.</span><br />
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<u><span style="font-family: Arial;">Total Cost</span></u><span style="font-family: Arial;"> - You can build a pit as large as this one for under $250, and after doing so you will be the envy of your friends.</span><br />
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<b><u><span style="font-family: Arial;">BUILDING</span></u></b><br />
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<span style="font-family: Arial;">Alright, calm down! We are finally at the good stuff. So how do you build this thing now that you have a bunch of material sitting in your back yard? Very simply! It takes anywhere from 30-60 minutes to build your pit, depending on how many breaks you take to get another beer.</span><br />
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<u><span style="font-family: Arial;">Laying Block</span></u><span style="font-family: Arial;"> - Make sure you are on a level surface. If you are not than all your block is going to be crooked, which in turn means your pit is going to be less stable. If you are placing it on a grass surface I would recommend cutting out the sod first. Burning grass will not produce a good smoke flavor you want in your food. Also, I would not recommend putting this on your asphalt, or concrete driveway. The heat will melt your asphalt and the charcoal will stain your concrete drive. In addition, your concrete drive could explode. Yes I'm serious, your driveway could explode. You’re going to have to stick around as I will explain that in a later posting.</span><br />
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<span style="font-family: Arial;">Start laying your block and create one continuous row including where your openings will be. Make sure it is square on all sides. If you purchased the half block corner sashes keep in mind that one will be placed on either side of the block that is in place of your future opening.</span><br />
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<span style="font-family: Arial;">Next, lay your second row using full size block and using the sash units at your corners. You don't have to place a block at your planned opening. The first block laid is simply a guide and will/can be removed.</span><br />
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<span style="font-family: Arial;">The third row will be laid the same as the first, including the half blocks. It should look similar to the pictures below.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqR3j5d4WdV_Qusx2-yGHQ54qvwtKDFMzujC2S3qtfMy8AoBJZvlcQbDSJO1zb1HXtrYf4parDT4Nri8I8MUF6U6uIqmTgyLP6g34N8RPqW1Ucxir1TUYlo1xGA0dt96YCOReZFwgxCU/s1600/iphone+photos+8-07-09+027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqR3j5d4WdV_Qusx2-yGHQ54qvwtKDFMzujC2S3qtfMy8AoBJZvlcQbDSJO1zb1HXtrYf4parDT4Nri8I8MUF6U6uIqmTgyLP6g34N8RPqW1Ucxir1TUYlo1xGA0dt96YCOReZFwgxCU/s320/iphone+photos+8-07-09+027.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JOyQje-scio/TqC0R2NtTXI/AAAAAAAAAME/8KYTESGUbo0/s1600/iphone+photos+8-07-09+012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-JOyQje-scio/TqC0R2NtTXI/AAAAAAAAAME/8KYTESGUbo0/s320/iphone+photos+8-07-09+012.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-twgTWW56IHQ/TqC0X3FNo6I/AAAAAAAAAMM/eLwB0xaMX8I/s1600/iphone+photos+8-07-09+016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-twgTWW56IHQ/TqC0X3FNo6I/AAAAAAAAAMM/eLwB0xaMX8I/s320/iphone+photos+8-07-09+016.jpg" width="320" /></a></div><br />
<span style="font-family: Arial;">After laying the first three rows you are going to be ready to place your grate on top. However, as you will notice in the previous pictures you need to place your angle iron support in place for your grate. </span><br />
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<span style="font-family: Arial;">Measure and cut two supports the width of your pit and put into place. These will be placed to look like an upside down "L" with the down part fitting between the sides of your cinder block. Now place your grate on top. Across the width it will rest on your block about an inch on each side. You will notice that the grate will extend past the blocks on each end length-wise about 1" to 1 1/2". This is because you purchased a full 8 foot long sheet and the six blocks you laid isn’t 8 feet long because your cinder blocks aren't really 16" wide. This dimension is only achieved after placing the mortar between the blocks. Of course you could always have it cut down if you like.</span><br />
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<span style="font-family: Arial;">Once the grate is down you are going to need to cut four more supports about 6" larger than the openings at each end. These are going to be placed above your opening, on top of the grate, at the front and backside of the block below, at each end, looking like two upright "L's" facing each other. </span><br />
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<span style="font-family: Arial;">Now you are ready to start stacking block again. However, if you purchased the patio blocks this is where the first row is laid continuously all the way around. On top of the patio blocks is one more row of cinder block laid continuously, keeping in mind your corner sashes, and a final row of patio block.</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxvhYsNiK4zM0jqC1xku4_ak1Q-a3GVn35xPAG86pGnGmkZdSLtkgv79vAoG0z8MwwV1eabxtSLx-VmcVQGtAimgwkzNk6YWIaV6hcN9EXVOgutgOo3pSnBtKk4q1GmAlK-64tr_JLG8/s1600/iphone+photos+8-07-09+010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxvhYsNiK4zM0jqC1xku4_ak1Q-a3GVn35xPAG86pGnGmkZdSLtkgv79vAoG0z8MwwV1eabxtSLx-VmcVQGtAimgwkzNk6YWIaV6hcN9EXVOgutgOo3pSnBtKk4q1GmAlK-64tr_JLG8/s320/iphone+photos+8-07-09+010.jpg" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-J9tPcZGUAlo/Tp96v5K3WHI/AAAAAAAAAKM/dPGSs26c7wY/s1600/iphone+photos+8-07-09+018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-J9tPcZGUAlo/Tp96v5K3WHI/AAAAAAAAAKM/dPGSs26c7wY/s320/iphone+photos+8-07-09+018.jpg" width="320" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8GZYMaCMhXVntnF-z7h0lAOKHoMbQau18VARvt1ZxbFaZ7WQukQyDXBk0hXgQeDz3DS5fCiUAXVV_lIWtDWwiw3gspX104z_D4M2NuEssjzA17_O0iaUBSJyM2vmajwzTRT8UzYQPc4o/s1600/iphone+photos+8-07-09+024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8GZYMaCMhXVntnF-z7h0lAOKHoMbQau18VARvt1ZxbFaZ7WQukQyDXBk0hXgQeDz3DS5fCiUAXVV_lIWtDWwiw3gspX104z_D4M2NuEssjzA17_O0iaUBSJyM2vmajwzTRT8UzYQPc4o/s320/iphone+photos+8-07-09+024.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Rg-T_C1tH3G_3CdAlJWAOXup4zre0oOUympZVG3mv6ojhpaHkUwRV54nJhQ7nhnaLoUQ9eTIzs9uSMuesC5uxd7nIGXECIPUydc6GPjHobMqZ6xOsuksg9FNkhHTV1d5KdjHUkCindQ/s1600/iphone+photos+8-07-09+026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Rg-T_C1tH3G_3CdAlJWAOXup4zre0oOUympZVG3mv6ojhpaHkUwRV54nJhQ7nhnaLoUQ9eTIzs9uSMuesC5uxd7nIGXECIPUydc6GPjHobMqZ6xOsuksg9FNkhHTV1d5KdjHUkCindQ/s320/iphone+photos+8-07-09+026.jpg" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;">Now you have a well constructed barbecue pit that looks good, to boot! </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator"><span style="font-family: Arial;">As an afterthought, I decided to put 1/4 yard of crushed limestone in the bottom of my pit. This was more of an aesthetic feature than functional. If you are placing your pit on a grass surface this could prove functional as you wouldn’t have to take out your sod first. If you decide to do this it will be easier to do before stacking too many blocks.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BkhV68I2NUo/Tp98Wqpk4RI/AAAAAAAAAKs/oDilWUeV0I4/s1600/iphone+photos+8-07-09+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-BkhV68I2NUo/Tp98Wqpk4RI/AAAAAAAAAKs/oDilWUeV0I4/s320/iphone+photos+8-07-09+004.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-uf8ynDX2Cy0/Tp98fL68n0I/AAAAAAAAAK0/oObyz8xF8Dw/s1600/iphone+photos+8-07-09+021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-uf8ynDX2Cy0/Tp98fL68n0I/AAAAAAAAAK0/oObyz8xF8Dw/s320/iphone+photos+8-07-09+021.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Now there are only two things left to do. First place the metal roofing sheets on the top in such a way that one will overlap the other. Having two sheets is beneficial when you want to check on, or tend to, your food without moving a larger sheet and losing too much heat. Second put your sheet metal into place at your openings. If you purchased a larger sheet you can cut it with metal shears, or bend it to stand in place.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-P3qcTB8i0c0/Tp9_iyToHeI/AAAAAAAAAK8/Yo_XVgqdj70/s1600/P1010101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="173" src="http://1.bp.blogspot.com/-P3qcTB8i0c0/Tp9_iyToHeI/AAAAAAAAAK8/Yo_XVgqdj70/s320/P1010101.JPG" width="320" /></a></div><br />
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<u><b>FINISHING TOUCHES</b></u><br />
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After the metal roof sheets were in place I drilled a couple of holes at each end and dropped in a deep fry thermometer to watch the internal temperature of the pit.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3vJJXQqFSds/Tp-E65aPrjI/AAAAAAAAALk/ixBVXe15Cf4/s1600/iphone+photos+8-07-09+011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-3vJJXQqFSds/Tp-E65aPrjI/AAAAAAAAALk/ixBVXe15Cf4/s320/iphone+photos+8-07-09+011.jpg" width="240" /></a></div></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
Also, you may want to place some extra brick around the edges of the metal roofing, especially if it is windy, and to help keep heat from escaping.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-EYZGw92oQlY/Tp-FTngvLLI/AAAAAAAAALs/vbYpP9ZXVac/s1600/009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-EYZGw92oQlY/Tp-FTngvLLI/AAAAAAAAALs/vbYpP9ZXVac/s320/009.jpg" width="317" /></a></div><br />
<div style="text-align: center;">Now you are ready to start cooking. Add some charcoal and put your pit to work.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDw-EbLsizNhb6vWQ920RdnfUrGAzspRjYtZxok10Y6ijvQS_3tobfoep7RiRoKV6cZRFMUfMUZ_qa7Ja-Tu5FwPHZvTImBckoLVHwtxJBOrsSK8cx76UxFfDfhRJZpQnEPvKQTdzAPuw/s1600/P1010101-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDw-EbLsizNhb6vWQ920RdnfUrGAzspRjYtZxok10Y6ijvQS_3tobfoep7RiRoKV6cZRFMUfMUZ_qa7Ja-Tu5FwPHZvTImBckoLVHwtxJBOrsSK8cx76UxFfDfhRJZpQnEPvKQTdzAPuw/s320/P1010101-2.jpg" width="230" /></a></div><br />
<div style="text-align: center;"><b><i>Fire up! Happy Barbecuing!</i></b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">If you have any questions about how to build a BBQ pit please feel free to contact me at CaughtSmokinBBQ@gmail.com.</div><div style="text-align: center;"><br />
</div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3832234830735222730.post-27574397676114448682011-10-19T12:11:00.004-04:002011-10-19T17:40:53.398-04:00Resources<span style="font-family: Arial,Helvetica,sans-serif;">The adventure of BBQ has led me to a variety of resources, both recommended and found, that has given me bits of insight into the world of barbecue. Everything from cook times and temperatures to a variety of recipes that I would like to share with you. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">If you have any good websites and/or books please feel free to let me know what they are and I will gladly post them. Email me at </span><a href="mailto:CaughtSmokinBBQ@gmail.com"><span style="font-family: Arial,Helvetica,sans-serif;">CaughtSmokinBBQ@gmail.com</span></a><span style="font-family: Arial,Helvetica,sans-serif;">.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Now on with the resources to help make you a professional griller....</span><br />
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<span style="font-family: Arial; font-size: large;"><b><u>Books</u></b></span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-924rnbcWKRs/Tp1lxt19tnI/AAAAAAAAAD4/5gElN6jXixc/s1600/PaulKirkBBQ.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" oda="true" src="http://4.bp.blogspot.com/-924rnbcWKRs/Tp1lxt19tnI/AAAAAAAAAD4/5gElN6jXixc/s200/PaulKirkBBQ.jpg" width="171" /></a></div><span style="font-family: Arial;"><a href="http://www.amazon.com/gp/product/1558322426/ref=as_li_ss_tl?ie=UTF8&tag=myha0d-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=1558322426">Paul Kirk's Championship Barbecue</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=myha0d-20&l=as2&o=1&a=1558322426&camp=217145&creative=399369" style="border: medium none; margin: 0px;" width="1" /> was a great book. If you are going to purchase any book about barbecue I highly recommend this one. It contained hundreds of recipes for every type of meet and a lot of great championship barbecue tips that can be used in your back yard.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-QjJJ0-MAVE8/Tp1lomAHyoI/AAAAAAAAADw/cTCbd9F_zKU/s1600/BigB_Bob_Gibson-BBQ_Book.bmp" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" oda="true" src="http://2.bp.blogspot.com/-QjJJ0-MAVE8/Tp1lomAHyoI/AAAAAAAAADw/cTCbd9F_zKU/s1600/BigB_Bob_Gibson-BBQ_Book.bmp" /></a></div><a href="http://www.amazon.com/gp/product/0307408116/ref=as_li_ss_tl?ie=UTF8&tag=myha0d-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=0307408116"><span style="font-family: Arial,Helvetica,sans-serif;">Big Bob Gibson's BBQ Book</span></a><span style="font-family: Arial,Helvetica,sans-serif;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=myha0d-20&l=as2&o=1&a=0307408116&camp=217145&creative=399369" style="border: medium none; margin: 0px;" width="1" /> was a good read as well. Big Bob's great grandson-in-law, Chris Lilly, shares some of the family's secrets, and shows you how to create everything from a great rub to maintaining a good fire with easy to follow instructions.</span><br />
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<span style="font-family: Arial; font-size: large;"><b><u>Television</u></b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-K7kjyADp0hI/Tp1nfQBLAoI/AAAAAAAAAEA/4N28Fn9B0-s/s1600/BBQ_Pitmasters_TLC.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" oda="true" src="http://1.bp.blogspot.com/-K7kjyADp0hI/Tp1nfQBLAoI/AAAAAAAAAEA/4N28Fn9B0-s/s200/BBQ_Pitmasters_TLC.jpg" width="200" /></a></div><span style="font-family: Arial,Helvetica,sans-serif;">Once I watched this show I was hooked. If you haven't seen it yet catch it on TLC Thursdays at 10 pm. If you can start with <a href="http://www.amazon.com/gp/product/B0034JIFB0/ref=as_li_ss_tl?ie=UTF8&tag=myha0d-20&linkCode=as2&camp=217145&creative=399373&creativeASIN=B0034JIFB0">Season One</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=myha0d-20&l=as2&o=1&a=B0034JIFB0&camp=217145&creative=399373" style="border: medium none; margin: 0px;" width="1" /> and get yourself caught up you won't be disappointed. In addition to picking up some good tips you will see the problems pitmasters run into while cooking.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-a8wXEWqI0Wc/Tp1o2z_7slI/AAAAAAAAAEI/QZCygttNNt0/s1600/BBqU.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="192" oda="true" src="http://3.bp.blogspot.com/-a8wXEWqI0Wc/Tp1o2z_7slI/AAAAAAAAAEI/QZCygttNNt0/s200/BBqU.jpg" width="200" /></a></div><span style="font-family: Arial,Helvetica,sans-serif;">Although I have never seen the show I was told you can catch re-runs of </span><a href="http://www.amazon.com/gp/product/B003IDXDHS/ref=as_li_ss_tl?ie=UTF8&tag=myha0d-20&linkCode=as2&camp=217145&creative=399373&creativeASIN=B003IDXDHS"><span style="font-family: Arial,Helvetica,sans-serif;">The Barbecue University</span></a><span style="font-family: Arial,Helvetica,sans-serif;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=myha0d-20&l=as2&o=1&a=B003IDXDHS&camp=217145&creative=399373" style="border: medium none; margin: 0px;" width="1" /> on PBS on occasion. Steven Raichlen is a master chef with a number of award winning books. The show ran from 2003-2006.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b><u><span style="font-size: large;">Internet</span></u></b></span><br />
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<span style="font-family: Arial;"></span><a cuban-christmas.com="" href="http://www.blogger.com/" http:="" index.html?="" name="internet><strong><u>Internet</u></strong></a></span><br />
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<a href="><span style="font-family: Arial,Helvetica,sans-serif;">3 Guys from Miami</span></a><span style="font-family: Arial,Helvetica,sans-serif;"> was one of the first web sites I visited when trying to gain some knowledge on roasting a whole pig. I didn't use their recipe, but took away some insight on how to build a pit and cook a pig.</span> <span style="font-family: Arial,Helvetica,sans-serif;">Check out their web site and how they roast a pig Cuban style.</span><br />
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<span style="font-family: Arial;"><a href="http://cowgirlscountry.blogspot.com/">Cowgirl's Country Life</a> was a blog I visited that has since received a 2nd place award for 2011 Best Food Blogger from <a href="http://blog.friendseat.com/">Friends Eat.</a> Jeanie is a true country girl who hunts and raises her own food. She has been blogging since 2007 and has since posted a number of recipes and gives some great tips on everything from grilling to smoking.</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3832234830735222730.post-19090861501878857242011-10-18T19:01:00.008-04:002011-10-19T17:37:22.820-04:00BBQ Essentials - Getting Started<span style="font-family: Arial,Helvetica,sans-serif;">Barbecuing and grilling is a great hobby because it doesn't have to be expensive. I liken them to the City of Las Vegas. If you have ever visited Las Vegas you may know what I mean. There is so much to do and see you can spend as little, or as much money as you want to entertain yourself. The same holds true for grilling and barbecue.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I will show you some basics to get you started, and give you items to consider to help you with all things barbecue.</span> <span style="font-family: Arial,Helvetica,sans-serif;">So let's get started....</span><br />
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<a name='more'></a><span style="font-family: Arial; font-size: large;"><u><b>Grills</b></u></span><br />
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<span style="font-family: Arial;">There are two types of basic grills, gas and charcoal, and you can often find both for under $100 each. </span><br />
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<span style="font-family: Arial;"><b>Charcoal Grill</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xZMEU_1Up0s/Tp8kbAHGf7I/AAAAAAAAAHA/hkJCquuAHAk/s1600/webber_charcoal_grill.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" rda="true" src="http://4.bp.blogspot.com/-xZMEU_1Up0s/Tp8kbAHGf7I/AAAAAAAAAHA/hkJCquuAHAk/s200/webber_charcoal_grill.jpg" width="200" /></a></div><span style="font-family: Arial,Helvetica,sans-serif;">Most professional, or experienced grillers will only use </span><a href="http://www.amazon.com/gp/product/B00004RALW/ref=as_li_ss_tl?ie=UTF8&tag=myha0d-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=B00004RALW"><span style="font-family: Arial,Helvetica,sans-serif;">charcoal grills</span></a> <span style="font-family: Arial,Helvetica,sans-serif;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=myha0d-20&l=as2&o=1&a=B00004RALW&camp=217145&creative=399369" style="border: medium none; margin: 0px;" width="1" />because of the flavor the smoke from the charcoal gives the food being cooked, and because it can get hotter than a gas grill. </span><br />
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<span style="font-family: Arial;">Charcoal grills require a little extra time as you have to heat your charcoal and get it to temperature before cooking your food.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">You can spend as little as $39 for a table top unit to thousands for large towable rig.</span><br />
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<b><span style="font-family: Arial;">Gas Grill</span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-03LowAppES8/Tp192ek9mjI/AAAAAAAAAEY/qr_CXV5qBF4/s1600/Charbroil_gas_grill.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" oda="true" src="http://4.bp.blogspot.com/-03LowAppES8/Tp192ek9mjI/AAAAAAAAAEY/qr_CXV5qBF4/s200/Charbroil_gas_grill.jpg" width="200" /></a></div><span style="font-family: Arial,Helvetica,sans-serif;">Sometimes us back yard enthusiasts just want a good piece of meat and don't have the extra time to tend with charcoal. We just want to grill and go, and this is where a </span><a href="http://www.amazon.com/gp/product/B000MR1WZI/ref=as_li_ss_tl?ie=UTF8&tag=myha0d-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=B000MR1WZI"><span style="font-family: Arial,Helvetica,sans-serif;">Gas grill</span></a><span style="font-family: Arial,Helvetica,sans-serif;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=myha0d-20&l=as2&o=1&a=B000MR1WZI&camp=217145&creative=399369" style="border: medium none; margin: 0px;" width="1" /> may help you.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">They are easy to use. Turn on the gas, push a button to ignite and you're ready to go. The gas grill is a favorite for a lot of people and great results can come from it.</span><br />
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<span style="font-family: Arial;">Once again you can spend under $100 for a gas grill to thousands for a really cool stainless steel unit. </span><br />
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<span style="font-family: Arial; font-size: large;"><b><u>Fuel</u></b></span><br />
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<b><span style="font-family: Arial,Helvetica,sans-serif;">Charcoal</span></b><br />
<span style="font-family: Arial;">There are two kinds of charcoal you can purchase. Charcoal Briquettes and Hardwood Lump Charcoal.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-tTp-hc8YrrE/Tp8krZPmjWI/AAAAAAAAAHQ/qACwuQ2yPXk/s1600/lump_charcoal.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" rda="true" src="http://3.bp.blogspot.com/-tTp-hc8YrrE/Tp8krZPmjWI/AAAAAAAAAHQ/qACwuQ2yPXk/s200/lump_charcoal.jpg" width="200" /></a></div><a href="http://www.amazon.com/gp/product/B0047O2YMM/ref=as_li_ss_tl?ie=UTF8&tag=myha0d-20&linkCode=as2&camp=217145&creative=399373&creativeASIN=B0047O2YMM"><span style="font-family: Arial,Helvetica,sans-serif;">Lump Charcoal</span></a><span style="font-family: Arial,Helvetica,sans-serif;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=myha0d-20&l=as2&o=1&a=B0047O2YMM&camp=217145&creative=399373" style="border: medium none; margin: 0px;" width="1" /> is made directly from hardwood by heating the wood in the absence of oxygen, and removing the water from the wood. The result is a product that resembles coal, and produces less ash than charcoal briquettes.</span><span style="font-family: Arial;">Many like to use lump charcoal instead of briquettes because it is all natural, lights faster, burns hotter and gives a hardwood smoke flavor to food being cooked. However, it is more expensive than briquettes and burns faster.</span><br />
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<span style="font-family: Arial;">It is often available at local hardware stores or businesses that sell BBQ grills and accessories, but may not be as accessible as briquettes.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-eAont8UDCYg/Tp2NFzVFuiI/AAAAAAAAAE4/KUuLLZYNdDQ/s1600/charcoal-briquettes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="148" oda="true" src="http://1.bp.blogspot.com/-eAont8UDCYg/Tp2NFzVFuiI/AAAAAAAAAE4/KUuLLZYNdDQ/s200/charcoal-briquettes.jpg" width="200" /></a></div><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://www.amazon.com/gp/product/B003B3RH36/ref=as_li_ss_tl?ie=UTF8&tag=myha0d-20&linkCode=as2&camp=217145&creative=399373&creativeASIN=B003B3RH36">Charcoal Briquettes</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=myha0d-20&l=as2&o=1&a=B003B3RH36&camp=217145&creative=399373" style="border: medium none; margin: 0px;" width="1" /> are manufactured from sawdust and other wood by-products compressed with additives that help them light and burn consistently.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Briquettes provide a more stable burn for a longer period of time and is cheaper than lump charcoal. But it takes longer to light, you may get a chemical smell until fully lit and burning, and will produce more ash.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Charcoal briquettes are readily available at most hardware stores. </span><br />
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<b><span style="font-family: Arial,Helvetica,sans-serif;">Propane</span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-twpdeClWCX0/Tp4UcqqoC4I/AAAAAAAAAFA/4nuvpJenjOM/s1600/PropaneTank.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-twpdeClWCX0/Tp4UcqqoC4I/AAAAAAAAAFA/4nuvpJenjOM/s200/PropaneTank.jpg" width="200" /></a></div><span style="font-family: Arial;">Unlike charcoal, propane tanks for gas grills provide instant heat and fire. Depending on how often you use your grill, a standard size 20 lb. propane tank can last you quite a while. </span><br />
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<span style="font-family: Arial;">There is no mess and no fuss. Simply screw the fitting from your gas grill onto the tank, and turn the valve counter clockwise to start the gas flow and your ready to ignite and cook.</span><br />
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<span style="font-family: Arial;">Propane tanks are easy to obtain and can be found at many places including hardware stores and gas stations. When the tank becomes empty just take your old tank, and exchange it for a new one.</span><br />
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<b><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><u>Accessories</u></span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-x4oDVwseeR0/Tp8lTObwJmI/AAAAAAAAAHY/5uRA4jYDxLE/s1600/chimney_starter.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" rda="true" src="http://1.bp.blogspot.com/-x4oDVwseeR0/Tp8lTObwJmI/AAAAAAAAAHY/5uRA4jYDxLE/s200/chimney_starter.jpg" width="200" /></a></div><span style="font-family: Arial;">If your cooking with a charcoal grill a </span><a href="http://www.amazon.com/gp/product/B000WEOQV8/ref=as_li_ss_tl?ie=UTF8&tag=myha0d-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=B000WEOQV8" style="font-family: Arial,Helvetica,sans-serif;">Chimney Starter</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=myha0d-20&l=as2&o=1&a=B000WEOQV8&camp=217145&creative=399369" style="border: medium none; font-family: Arial,Helvetica,sans-serif; margin: 0px;" width="1" /><span style="font-family: Arial,Helvetica,sans-serif;"> comes in handy. It lights charcoal quickly and evenly. </span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">To light your charcoal simply fill the canister with your lump charcoal or briquettes and place some crumpled up newspaper underneath and light the newspaper on fire. The fire quickly heats up the charcoal and your coals </span></span><span style="font-family: Arial,Helvetica,sans-serif;">will be red hot in about 10 minutes and then your ready to dump them in the bottom of your grill and start cooking.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-hFcHME0lN3U/Tp4ZTy605vI/AAAAAAAAAFI/MVcgj9530Xo/s1600/insulated_food_gloves.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-hFcHME0lN3U/Tp4ZTy605vI/AAAAAAAAAFI/MVcgj9530Xo/s200/insulated_food_gloves.jpg" width="200" /></a></div><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><a href="http://www.amazon.com/gp/product/B0007ZGURK/ref=as_li_ss_tl?ie=UTF8&tag=myha0d-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=B0007ZGURK">Insulated Food Gloves</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=myha0d-20&l=as2&o=1&a=B0007ZGURK&camp=217145&creative=399369" style="border: medium none; margin: 0px;" width="1" />, or <a href="http://www.amazon.com/gp/product/B00155UWNY/ref=as_li_ss_tl?ie=UTF8&tag=myha0d-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=B00155UWNY">Leather BBQ Grill Gloves </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=myha0d-20&l=as2&o=1&a=B00155UWNY&camp=217145&creative=399369" style="border: medium none; margin: 0px;" width="1" />can become useful if grilling over a hot flame. Charcoal grills, especially, can become extremely hot, and gloves will protect your hands and arms from getting burnt while cooking and handling food.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bDKwHAUa_CY/Tp4azR8ddUI/AAAAAAAAAFQ/2V35mC5Zg2g/s1600/bear_paws.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-bDKwHAUa_CY/Tp4azR8ddUI/AAAAAAAAAFQ/2V35mC5Zg2g/s200/bear_paws.jpg" width="200" /></a></div><a href="http://www.amazon.com/gp/product/B003IWI66W/ref=as_li_ss_tl?ie=UTF8&tag=myha0d-20&linkCode=as2&camp=217145&creative=399373&creativeASIN=B003IWI66W">Bear Paw Meat Handler Forks</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=myha0d-20&l=as2&o=1&a=B003IWI66W&camp=217145&creative=399373" style="border: medium none; margin: 0px;" width="1" /> I think are a very cool little grilling utensil that will help you lift hot food items from the grill to your platter. They securely hold food while carving, and are very useful as a meat shredding tool.<br />
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We used these at a pig roast, and it helps pull/shred meat very quickly.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-EgKdkOc-YKk/Tp4dRVIGNzI/AAAAAAAAAFY/5RuUh40DzvM/s1600/smoker_box.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-EgKdkOc-YKk/Tp4dRVIGNzI/AAAAAAAAAFY/5RuUh40DzvM/s200/smoker_box.jpg" width="200" /></a></div>A <a href="http://www.amazon.com/gp/product/B00155PNMY/ref=as_li_ss_tl?ie=UTF8&tag=myha0d-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=B00155PNMY">Smoker Box</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=myha0d-20&l=as2&o=1&a=B00155PNMY&camp=217145&creative=399369" style="border: medium none; margin: 0px;" width="1" /> is your solution for that hardwood smoke flavor and smell if you are using a gas, or charcoal grill.<br />
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Fill the box with soaked wood chips and place under your grate, above the flame, and you can achieve some of that smoke flavor great barbecue is known for.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.com