Barbecue Pit

Review by Debbie Mazo

During the summer months, backyards across the country come alive with the smell of burning charcoal. When it comes to flipping burgers or seasoning sirloins, men are the barbecuers in most households. Hosted by three men with a shared barbecue passion, the Barbecue Pit is here to help take the guesswork out of everyone's favorite summertime meal.

Although barbecue is deeply entrenched in the cultural heritage of the Southern United States, each region of the country has its own special traditions. Discover the history of barbecue when you click on All About Barbecue, covering everything from the origins of barbecue to the differences between barbecuing and grilling. In this section, you can also pick up marinating pointers like making sure that the oil you add is completely emulsified before placing food into the marinade.

 
When it comes to barbecuing, secrets of the trade include using the right spices. At Barbecue Pit, you'll find a handy table of spices that can enhance everything from marinated lamb chops to fiery hot chicken wings. Once you learn how to work with spices, you can make your own spice mixtures to season your barbecue or even serve them at the table along with the salt and pepper. For example, experiment with sage and its distinctively aromatic yet slightly bitter flavor. This popular spice is ideal for flavoring pork, pork sausage, poultry stuffing, or tomato sauces.

At the Barbecue Pit, you'll find dozens of recipes highlighting the unique flavors of barbecuing. With choices that will help you prepare any outdoor meal in style, the Barbecue Pit offers everything from chicken marinades to pork rubs. Sample the rich taste of the Tandoori Chicken Marinade seasoned with spices like cumin, turmeric, coriander, and allspice. Or, try the Curried Lamb Kebobs featuring leg of lamb, pork shoulder, onion wedges, and dried apricot halves. If you're a fan of smoked fish, the site also offers a quick guide including tips for the smoking process and innovative recipes like Smoked Fish in Soy Sauce and Wine Brine and Honey-Cured Smoked Salmon.

During the summer months, barbecue competitions are legendary with participants traveling hundreds of miles to show off their unique creations. You don't have to travel far to check out some of the site's winning advice for preparing competition chicken and brisket. For professionals and amateurs alike, the Barbecue Pit has everything to help you get barbecuing this summer.

 
About the Writer

Debbie Mazo is a writer and editor based in Vancouver, Canada. She's been writing the NetFood Digest column for the Global Gourmet since 1997. You can contact her at djmbc@[email-address-removed].

Copyright © 2001, Debbie Mazo. All rights reserved.

June 2001

06/04/01—Aboutproduce.com

Current NetFood Digest
NetFood Digest Archives

This page created June 2001

Top