Are you on a low carb diet? You can still enjoy a nice bbq in the backyard this summer without worrying about packing on the pounds. How? Try this low carb BBQ recipe.
The reason BBQ Sauce typically has high carb levels is the sugar, so if your are looking to cut out those carbs take your favorite BBQ recipe and replace the sugar with a substitute like Splenda..
A look at the BBQ Competition team: Q Haven, Norwich CT.
Q Haven’s first competition was the Rhode Island state championship in May of 2006 and they took 3rd place overall and 2nd place in the brisket. They were hooked. Ted Lorson who started Q-Haven first heard about competitive BBQ on food network, and really discovered more about it when searching for recipes for beer can chicken on the Internet.
Home based in Connecticut their team name is a play on words for the town of New Haven CT. They participate primarily in New England BBQ Society events and have a schedule of their upcoming events listed on their website: www.qhavenbbq.com/
Maybe you are not the fanatically clean type who amazingly keeps the barbecue tidy and spotless after every party. Nevertheless, it is necessary to keep the BBQ clean for hygienic reasons. But it is easier said than done, for cleaning your barbecue involves much more than the regular washing, scrubbing and sponging. It needs  meticulous care and special ingredients. In one word, cleaning your barbecue asks for time and a dedicated routine, for a one time cleaning spree will not do the job.
There are literally a thousand and one ways to clean your grill and it is completely up to you to choose. One of them is to light a good amount of charcoal and place all over the charcoal grate, and some around the edges. This results in the accumulated old cooking greases to catch fire and burn, making it easy to brush it down and clean it. Another cleaning method is to scrape your grill with your shoes on sand and washing off the dirt later on. The best part about these methods is that they are natural ways of cleaning your grill.
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When it comes to barbequing, there are two main schools of thought for the techniques that you can use.
The first of these techniques and the most popular method for those who grill in their back yards is the style where the food is cooked directly over the source of heat. This way, the food is rapidly cooked on a hot grill suspended directly over the charcoals, the wood, or the gas burners. Rarely is the lid ever closed. Any foods, including the most tender cuts, hamburgers, steaks, kabobs of all kinds, chicken, and even vegetables are quickly seared and cooked to perfection using this technique. If sauces are desired, they can be added before hand, during the cooking process, or even after the food comes off the grill. These choices will all create different and enjoyable tastes and flavors.
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Barbec
uing is not what it used to be. When growing up the only time that my family would start up the grill or smoker was in the summer and on the weekends. Today, people barbecue every night and all year round. Barbecue sauces have come along way since then as well. There used to be only a couple of choices at your local market. But now with the invention of “super” markets the amount barbecue sauces you can buy locally has grown significantly. For those gourmet barbecue sauces the web is probably the only place you will find these unique sauces. If you don’t live in the Alabama area the only place you will find traditional White BBQ Sauce like Big Bob Gibson’s is on the web or of course you can try to make it yourself.
In Alabama Barbecue traditional Sauce uses Mayonnaise as its base rather than tomato sauce, vinegar, or any of the other more typical barbecue sauce bases. It is clearly a region favorite. Bob Gibson of Decatur, Alabama is credited with the invention the white sauce back in 1925. Friends and family were first treated to this secret-recipe sauce on chicken and pork at weekend barbecues where boards were nailed to trees for tables. Today, this famous mayonnaise-based condiment is traditionally employed to baste chicken, seafood and pork. (more…)
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