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Articles related to smoked meat

German Smoked Meat - Recipe for German Kasseler - How to Cure ...
Ever wonder how to make German smoked meat? Cured and smoked meat is a tradition in German cuisine and is often served with sauerkraut and kale.
http://germanfood.about.com/od/meatbasedrecipesandmenu/r/Kasseler_DIY.htm
Why Do I Get a Bitter Flavor on Smoked Meats?
Answer: The secret of barbecue is heat, time, and smoke. The secret of great barbecue and successful smoking is airflow. You need to bring smoke to the meat ...
http://bbq.about.com/od/barbecuehelp/f/f062904a.htm
Smoking 101 - About Barbecue & Grilling
The modern method of smoking foods has evolved from a process of preserving. Long before refrigerators and chemical preservatives, smoke was used to ...
http://bbq.about.com/cs/barbecuetips/a/aa032198a.htm
How to Make Jerky in Your Smoker - BBQ and Grilling
Making jerky in a smoker adds a great smoky flavor that you won't get any other way. However, it is easy to over smoke jerky since the meat it is cut very thin ...
http://bbq.about.com/cs/barbecuetips/a/aa041799.htm
Calories in Compliments - Smoked Meat Montreal Style | Nutrition ...
Curious about how many calories are in Smoked Meat Montreal Style? Get nutrition information and sign up for a free online diet program at CalorieCount.
http://caloriecount.about.com/calories-compliments-smoked-meat-montreal-style-i90942
Calories in President's Choice - Montreal Smoked Meat, Beef Brisket ...
Curious about how many calories are in Montreal Smoked Meat? Get nutrition information and sign up for a free online diet program at CalorieCount.
http://caloriecount.about.com/calories-presidents-choice-montreal-smoked-meat-i87683
What Cuts of Meat Are Best for Smoking? - About Barbecue & Grilling
Answer: Smoking is a low and slow process of cooking that uses smoke to add flavor and to tenderize meats. Smoking usually lasts for more than an 30 minutes  ...
http://bbq.about.com/od/barbecuehelp/f/f062804b.htm
"Smoke Ring" Definition - Glossary of Barbecue Terms
A smoke ring is a chemical reaction in meat cooked at slow temperatures. It appears as a layer of pink meat near the surface of barbecued meats. This much  ...
http://bbq.about.com/od/barbecuehelp/g/gsmokering.htm
Smoke - Choose the Right Wood to Make the Perfect Smoke
Indigenous to the northwestern United States, it is the traditional wood for smoking Salmon. Almond give a nutty, sweet flavor that is good with all meats. Almond ...
http://bbq.about.com/cs/cookingtips/a/aa051097_2.htm
Pulled Pork - Slow Smoked Pork Shoulder - About Barbecue & Grilling
You can skip all the traditional rubs, mops and sauces and it will stand alone on the flavor of the meat and smoke. Pork allows you to practice and still be able to ...
http://bbq.about.com/cs/porkpulled/a/aa072697.htm
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