Poker & Grilled Cheese

Weezer has pork n' beans, we've got poker 'n grilled cheese.



http://www.youtube.com/watch?v=jyJNeNJydic&hl=en

Cooking in the Cold or Winter Weather Barbeque!

Winter weather in most of the south will usually not interfere with a good backyard barbeque. Most of us don't have to be concerned with sweeping snow off the grill in order to burn a steak. Our biggest challenge in the first cookout of the year is dusting the spiders and crickets out of the charcoal tray.





If you'll be using charcoal and a liquid lighter, know what kind of accelerant you're going to be pouring on those briquettes. It's not the volume of the whoooomp you hear when you light the fire that determines whether you coals will burn evenly or not.





Be wise and never use gasoline, lacquer thinner, lantern fuel and any of the highly combustible solutions you can buy at the paint store. Any of those can light up the night like a roman candle, and you with it. Pay the extra dollar and stick with charcoal lighter even though its fragrance may linger on the meat you're cooking.





Kerosene is another flammable liquid to avoid; not because of its ability to start a fire but because it will really stink up your food. It's a slow burner and no matter how long you let your briquettes flame, those barbequed ribs and T-Bones will taste like kerosene. It's best to stay with fuels that won't stink up the food.





The best method I've found for lighting charcoal is the chimney starter. They're basically metal cylinders with holes near the bottom for ventilation. There's a grate in the bottom of the chimney that holds charcoal. All you have to do is stuff newspaper under the grate, light it and watch the flames attack the briquettes. In just a minute the charcoal will be burning with no aroma of petrochemicals in the air.





I use my electric smoker if I'm cooking something larger than a steak or pork chops. Through experience I've learned to make sure the lava rocks in the heating pan are dry! Most folks will have stored their smoker in the garage or on the porch during winter, but if they have been left outside, they'll usually have water in the bottom of the tray.





Water and electricity don't mix. When you plug the cord into the socket, step back! The electric heating iron in the smoker will explode, leaving you with a piece of raw meat. If that happens, you'll have to go back to your charcoal grill and hope that the Boston Butts or turkey will fit inside. Check the smoker the day before and if there's water in the bottom of the heating tray, give it time to dry out before you start cooking.





Since its winter, there's the likelihood that you won't want to spend a lot of time outdoors cooking meat so it would make sense to grill steaks or pork chops because they cook faster than something large. Place a little more charcoal on the grill than you would use in the spring or summer.





The outside temperature does make a difference in the length of time it takes to cook your meat. Watch your rib eyes or center cut pork chops carefully so that they're cooked to your specifications when you take them off the grill. Cook the meat a little longer.





All the worry about constant temps in the winter is erased when you have a gas grill. Just preheat the grill to the required temperature and cook away. This is an easy way to grill just about anything, from grilled steaks to barbequed chicken. You won't get the smoky taste that comes from a charcoal grill, but it's more convenient.





The only drawback I see with winter time barbequing is daylight. It gets darker earlier so make sure you have plenty of light to work with. Either that or have a strong flashlight.

Honey Grilled Shrimp

Let Wanda show you how to grill it up outdoors with Honey Grilled Shrimp



http://www.youtube.com/watch?v=UpIVPgyzZas&hl=en

Aussie Griller's Pork Dry Rub 1

This is one of my favourite pork rubs. Works great on roasts, ribs, chops, pretty much anything pork.



http://www.youtube.com/watch?v=IBKRA5Mz1JM&hl=en

7 Proven Tips That Will Guarantee You Burn Stubborn Fat

Having over weight or increased belly fat can trap you in many health troubles. Most of us find the dieting and exercise a very boring and traditional way to shed out the excess layer fat. The SIMPLE truth is if you are struggling to lose fat you can accomplish that goal by simply taking the time to learn some solid information about HOW your body burns fat and what PREVENTS you from burning fat.

Why Chicken Is the Perfect Meat

Chicken may be one of the healthiest foods available, at least much healthier than the beef and pork. It is important to know the calories for chicken, and if different types of cooking methods result in different calorie totals. Different parts of the chicken have different calories. It is important to know that white meat and dark meat have different calories. Also it is important to note that sautéing chicken versus frying will have a different calorie amount.
A chicken breast is the healthiest part of the chicken, with lowest calories for chicken. There are 110 calories in an average chicken breast. White meat is the leanest part of the chicken, which means it is the wisest choice for dieters. Chicken breasts are also the easiest to cook with, and dieters find that they are very versatile and easy to use. Calories in other chicken parts are as follows: a drumstick has 119 calories as does a thigh, a leg has 120 calories and wings have 125 calories. Many people have a favorite piece of chicken that they love. Just remember that however you prepare the chicken can add a lot or little calories depending on what you do.
Cooking methods may also affect calories. Roasting a chicken is the healthiest and leanest way to cook the poultry. It will retain most of its flavors, and herbs can be added to bring out more flavor, but with this method there is no need to add butter or oil. Sautéing chicken can be fatty or it can be diet friendly. This depends on whether you use oil or butter as the main ingredient. Frying chicken is obviously the unhealthiest form of cooking chicken, as fatty oil will add calories to the already fatty skin of the chicken. Grilling chicken is another great way to reduce amount of calories and make the chicken taste great.
Dieters love both the variety of uses and how affordable the meat really is. So, remember even if you are dieting you can enjoy your chicken prepared a variety of ways because it's easy to use and cheap to buy.

Anthony Bourdain - No Reservations - On the Street 3:3

Anthony Bourdain No Reservations On the Street Part 3 of 3



http://www.youtube.com/watch?v=vWqCZlbnEkE&hl=en