Monthly Archives: February 2008

About Salt

Posted on February 28, 2008 by Brandon

The major differences between salts is their granular masses and the flavors they provide. Here is a well written article by “The Kitchen Dictionary.”: About Salt: Most recipes that call for salt are referring to table salt, which has additives … Continue reading →

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bbqPDX “Pulled Pork (Butt) Sauce”

Posted on February 28, 2008 by Brandon

German immigrants introduced the first bbq sauce to America in the form of a salty vinegar solution that they would use over pork. In time; tomatoes, brown sugar, and other ingredients were added to the sauce and developed into what … Continue reading →

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bbqPDX “Teriyaki Sauce”

Posted on February 26, 2008 by Brandon

This recipe was a work in progress for more than 7 years. It was my first attempt at an original creation with NO ideas on how it was done. I bought basic ingredients and just tasted my way through it. … Continue reading →

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bbqPDX “Teriyaki Marinade”

Posted on February 23, 2008 by Brandon

This recipe was a work in progress for more than 7 years. It was my first attempt at an original creation with NO ideas on how it was done. I bought basic ingredients and just tasted my way through it. … Continue reading →

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Warren’s “Hotter Than Heck Chili”

Posted on February 20, 2008 by Brandon

Warren has been a friend of mine for quite a few years. We always enjoy swapping food at lunch time so I know the man can cook. I always hear people asking for this recipe when he brings it in … Continue reading →

Posted in * Warren's Chili, - Recipes, Chlli | 1 Comment

About Brines

Posted on February 14, 2008 by Brandon

What is brining? The brining process can be simply defined as using salt to extrude moisture from the outer parts of the meat. This causes that part of the meat to cook faster, sealing in the internal juices, resulting in … Continue reading →

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About Oil’s Smoke Point

Posted on February 14, 2008 by Brandon

An oil’s smoke point is the temperature at which a particular element of the oil breaks down and begins to burn causing the oil to darken in color and begin to smoke. In most cases this will result in a … Continue reading →

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bbqPDX “Simple Dry Brine”

Posted on February 13, 2008 by Brandon

If you haven’t read our section about brines I recommend that you do so now. It’s important you know what qualities you’re looking for in the brining meat, as this will determine the outcome of the product. Simple Dry Brine … Continue reading →

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bbqPDX “Deep Fried Turkey”

Posted on February 9, 2008 by Brandon

* IMPORTANT! * Even if you’ve successfully deep fried a turkey before, I highly recommend that you read “About Deep Fried Turkey” for proper safety tips and procedures. * DISCLAIMER * bbqPDX.com accepts no responsibility for property damage or personal … Continue reading →

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bbqPDX “Simple Wet Brine”

Posted on February 4, 2008 by Brandon

* NOTE * If you’re not familiar with the brining process read our section about brines. This is an easily prepared brine that provides the benefits of the process without needing to bring the solution to a boil and wait … Continue reading →

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