Month: September 2015

Looking For Fun And Original Team Building In London Choose Corporate Cooking Classes!

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Team building events are an enjoyable way to bring employees together, improve communication skills and treat staff to a fun day out. Often, perhaps after a numerous team building activities, employers such as yourself struggle to find corporate events in London which are original, exciting and keep staff engaged. Corporate cooking classes may well be the activity you are looking for. Cooking classes are a corporate event like no other, offering effective team building for groups from 12 to 180.

Show your business is forward-thinking, original and exciting with a really original team building event in London. Modern cooking schools are set in impressive locations such as the heart of Londons West End and the City, with state-of-the-art kitchens and impressive dining rooms, and have an operations team who are experienced at dealing with corporate events. Your staff dont need to be experienced cooks to have a great experience at corporate cooking classes in London.

The classes are guided by a professional chef with contagious enthusiasm, whose role it is to encourage team work and friendly competition. Your employees will create a delicious meal which they can enjoy and bond over after the class in a unique experience unlike any other team building activity. Corporate cooking classes are popular amongst employers and staff alike; both benefit from new skills and friendships.

Consider hosting an exciting cooking chefs challenge for your teams, encouraging your employees to put their creativity, time management, team work and cooking skills to the test against another department! With support from an expert chef, each team will design and create a fantastic menu in just 2 hours using carefully selected seasonal ingredients. Some corporate cooking classes even enable you to create personalised branded aprons for each team and give prizes such as bespoke gift boxes for the winners and even siliconespoons for the losers!

Cooking is a universally enjoyable activity, suitable for any businesss corporate event in London. The surroundings may be a professional kitchen, but the atmosphere is much more relaxed, fun and laid back. This encourages your group to communicate freely and work together during the activity. Each employee will be eating the food, so it is in everyones best interests to work well! So, if you want to engage and motivate staff in a corporate event which focuses on team work and communication skills, look no further than corporate cooking classes in London.

Paleo Breakfast Recipes Heres A Scrumptious 10 Minute Paleo Breakfast Recipe!

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Hello friend, been searching high and low for some lip smacking paleo breakfast recipes? Hows the search going then? Not so good?

Well, chin up my friend because here I come to save the daaaaaaaay!

Alright, alright

Im sorry for acting a little crazy here as Ive been watching some Might Mouse cartoon DVDs with my niece and the cheesy theme got stuck in my head all over againSorry!

Anyway, as I was saying, if tasty paleo breakfast recipes are what youre looking for then listen up. I recently stumbled upon a bunch of downloadable paleo diet cookbooks. They are pretty jam packed and you can find all kinds of paleo related recipes in there.

Listen, you just name it okay, paleo diet dessert recipes, lunch/dinner, sandwiches, and believe it or not, even paleo pancake recipes are thrown in as well!

Okay now, dont jump for joy just yet because Im only going to reveal the place where you can download those cookbooks slightly later on. See, yesterday morning I whipped up this paleo dish for breakfast (a recipe which I got from the cookbooks) and my niece absolutely loved it!

Therefore, allow me to share with you this really scrumptious recipe which can be made in just 10 minutes. Its certainly one of my favorite paleo breakfast recipes so I recommend that you give it a try

Name of dish: Paleo Breakfast Tuna Patties

Ingredients: 185g of tuna in spring water, 1 cup of potato that has been peeled and diced, 2 whole eggs, cup of almond flour, cup of chopped spring onion, 1 tablespoon of extra virgin olive oil and finally, just a tiny bit of salt and pepper to taste (yeah, yeah, I cheat on my paleo diet a little Im not a true caveman (sob, sob).

Directions:

1)Boil the potato until so soft that you can easily mash it up.
2)Remove potato from the stove and lump it in a sizeable bowl together with the other ingredients. Next, you just mix them thoroughly.
3)Mould the mixture into patties and plop them on a pre-heated grill. Cook both sides until well browned.

Okay there you go! One of the tastiest paleo breakfast recipes ready to be devoured with your favorite mix veggies (my niece had them with ketchup), yum! Yum!

Ganoderma Organo Gold Coffee Network Marketing Survival Training Part Ten

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The next thing you need to teach your new distributor at your Survival Training session is to develop or adhere to a Lead Follow Through System. Once they have given out the pre approach packages they then need to follow through by contacting their new prospect and asking them what they thought of the contents of the pre approach package and to answer all their related questions about the package and the ganoderma organo gold coffee network marketing business. As an example of being organized and using an appointment book or planner, you give a pre approach package to your prospect Jane. So you write in your planner or appointment book. Pre approach package given to Jane on 1 January 2013. Write in their planner follow up with Jane on 3 January 2013 about the contents and questions regarding the pre approach package.

You meet Jane on the 3rd January and then you schedule and place in your planner the presentation scheduled with Jane for the 5th of January 2013. Jane attends the presentation on the 5th and they go home with the Organo gold materials or products package. You write in your planner to follow-up with Jane on the 7th of January 2013 to discuss the Organo Gold materials package and to answer any questions she may have. This is the organized approach using a planner and it continues all the time for as long as you are a network marketer managing and running your own ganoderma organo gold coffee network marketing business. The point of having a planner or appointment book in network marketing and to be organized works as follows.

You wake up in the morning and it is say the sixth of the month, you open your planner or appointment book or calendar on your computer or whatever system you have and you see that you have say three presentations that you need to do for the day, one Getting Started session and one Survival Training session, a few phone calls to new prospects and so on. Without a planner or appointment book of some sort to write these things down in, you will never remember them all and will not run your business effectively or efficiently as you could. This will lead to you not making as much money from your ganoderma organo gold coffee network marketing business as you should and as you can.

Please add me as one of your skype contacts, my skype id is clydethorburn , or contact me here at Ganoderma Organo Gold Coffee so that I can answer any questions you have and to also help you join Organo Gold if you choose to do so.

Visit Ganoderma Organo Gold Coffee to understand what the Organo Gold Company offers all distributors.

Choosing An Automatic Coffee Maker

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People who have gone out and purchased a coffee maker on price alone and thought the higher the price the better the machine would be, this is not the case, there are many systems out there that are very good and the price tag is not astronomical. Ask yourself some questions where will the machine be permanently placed, how many people will be utilizing it, as well as how much space is available for the machine. What kind of machine do you have at the moment?

Portable coffee makers are very adaptable allowing you to move it all around the kitchen and which makes it nice if you have guests or you reorganize your kitchen, make sure there is an outlet where you are moving it. Many modern kitchens have every amenity imaginable; they have the double ovens, the professional cook tops, refrigerators and microwaves it would be foolish to think that these modern kitchens would not have an automatic coffee maker. Most modern kitchens today have professional coffee system built into the counter and they have water piped to them.

There are basically three styles of coffee makers to consider: manual, semi automatic and totally automatic. Many of today’s coffee makers come with grinders built into the machine , there are also others that have a built in computer system that make all every task automated, your coffee can be ready to go in the morning it can re-warm your coffee, make 1 or many cups at a time. There are so many coffee makers out their today, so no matter what coffee tastes you have you should be able to automatic coffee maker that fits your life style.

There are some basic features to look for when choosing a coffee maker and some luxury features that may give you a better tasting cup of coffee. You can brew a pot at a time, rather than just a cup or two. That first cup sets the mood for your entire day. When you stop at the convenience store or at a local coffee shop for your morning cup of coffee have you ever wondered how your cup of coffee came about? Whenever you want to have it, enough time should be set aside just to prepare a good cup of brewed coffee.

There are two types of filter systems cone shaped and basket type; there are some differences between the two. The basket type filter the coffee more evenly while the cone shape is more concentrated. The grounds are placed in the filter and the dripping water extracts the flavor.

To get the best tasting coffee do not use heat directly from a hotplate or a heating element if possible. A sealed or closed container slows the loss of essential aromas that influence coffee flavor.

Information on pineapple lily can be found at the Types Of Lilies site.

Culinary Creations and Amazing Art in Miami

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February sizzles in South Florida at a host of Miami outdoor festivals. One of the best, considered a signature event on the calendar, is the annual Coconut Grove Arts Festival held in the captivating village that bears its name within the city of Miami. Coconut Grove is just south of the hustle and bustle of downtown Miami, overlooking the breathtaking and expansive Biscayne Bay. Visitors and residents alike can meet and greet renowned artists while they sample culinary creations and listen to live bands play the night away in the beauty of the outdoors. The annual outdoor festival has grown over the years into one of the premier events in the country.

The 48th annual Coconut Grove Arts Festival will be held February 19, 20, & 21, 2011, and is expected to attract over 150,000 attendees. Over 360 of the best and brightest artisans and craftspeople from around the nation and Canada will be featured at the Miami event. A rigorous selection process ensues in order for an artists work to be featured at the festival. Last year, 1,230 applicants from 35 states and our neighbor to the north submitted a sampling of their artwork in genres such as mixed media, digital art, watercolor, claywork, sculpture and wood.

In addition to the stunning artwork pervading the grounds, the exciting Culinary Pavilion maintains its place at the center of the Festival. Top chefs prepare their top dishes and are on hand to explain and describe their cooking techniques. Popular restaurants throughout South Florida send their world-renowned chefs to Coconut Grove each year. In 2009, we saw the likes of Executive Chef Philippe Pinon from the Ritz-Carlton Coconut Grove, Wok Star Inc.s Eleanor Hoh and Chef Hugh Sinclair from Irie Spice.

The Coconut Grove Art and Historical Association, Inc produces this outdoors festival in Miami each year. The non-profit community organization contributes the proceeds from the successful event to help fun arts programs in and around South Florida each year. An astounding four million dollars of artwork was sold during the three days of last years event!

Natural Dog Food Essentials

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Perhaps there is no more enduring symbol of lasting friendship than that of a man and his dog. It is a union that started ever since canines accompanied humans during their travels across borders. A dog is still man’s best friend; he or she will never be upgraded, outdated or replaced. Since dogs have never ceased to make us happy, it is just logical to also repay them the right dues by feeding them with meals that could make them healthier and safer, and what better way to do this than provide them with natural dog food.

Natural dog food is probably the best high quality food that an owner could put in the bowls of his canine pets. This type of food is designed to mimic the diet of undomesticated canines that were able to survive for long in the wild. Hence, unlike commercial dog food brands that contain fillers, chemical preservatives and other synthetic ingredients that could harm your dog, most natural canine meals are made only from the finest and human-quality ingredients that contain the right nutritional proportions. Several studies suggest that dogs whose owners feed them with natural food have lower morbidity rate compared to dogs that are regularly fed with commercial dog food products.

Natural dog food is a relatively new approach in dog food products. However, this type of food is gaining popularity among dog owners and breeders since it holds several health benefits that could not be achieved from commercial dog food products. A high quality natural diet appropriate for your pets nutritional needs eliminates digestive problems, which in turn increases their ability to take in vital nourishment, and eliminates allergies that often affect their skin and coats. Natural food is also designed to boost the immune system of pets, which is a noted first line of defense that protects them from harmful ingredients that can cause degenerative diseases.

Honest Kitchen and Solid Gold pet food are two of the most noteworthy dog food brands that manufacture high quality and all-natural canine food meals. Honest Kitchen is a family owned company that operates in San Diego, California. It was in 2002 that this food line was founded by husband and wife animal enthusiasts, Charlie and Lucy Postin. Honest Kitchen started out of the need to sought for a solution on how to have a dog food that is fresh, uncooked and contains human-quality ingredients but is easy to prepare, convenient and most especially healthy for dog pets. As an end result, the company was able to develop their now well-known dehydrated dog food products.

The dehydrated edible dog products of Honest Kitchen are unique because their ingredients are relatively few but are entirely natural, healthy and safe. Through the use of gentle dehydration, the completeness of the enzymes, vitamins and nutrients of every ingredient being used are well preserved, while the pathogenic bacteria on the meat and egg ingredients utilized in their formulas are killed in high temperature, which warrant that they are safe to be fed to our furry friends. The people behind Honest Kitchen follow the maxim “you are what you eat;- hence, every ingredient contained in each pack of their products are guaranteed made from human grade quality. As a bonus, their packagings are truly friendly to nature.

Meanwhile, Solid Gold dog food is one of the primary dog food lines that spearheaded natural canine food in the US since 1975 as well as holistic dog food since 1985. Similar to Honest pet food, Solid Gold only uses all-natural and human quality ingredients for their dog food meals, without any form of low quality grains, chemical compounds and additives that could endanger the lives of your pets. Due to their strong championing of giving the best holistic all-natural meals to canine pets, Solid Gold is the only dog food organization that has been awarded and accredited by high-standard food and animal organizations such as the Organic Trade Association, American Neutraceutical Foods Association, Medicinal Food Association and the Life Extension Association. With the aforementioned recognitions, you could definitely be assured that all their dog food products have undergone intensive quality control.

Useful Tips For Getting A Good Glass Coffee Table

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There are several ways in which you can use a glass coffee table in your home. You can keep this glass table in the hall, in the bedroom, and even in the patio.

There are different varieties of glass tables to choose from in the stores. Some of these glass tables are the regular ones, while others are curved. The glass curved coffee table is in vogue these days. You can search for a glass table by visiting the stores yourself, or you can search it online. Buying coffee tables on the internet is quite simple these days. All you need is a computer and an Internet connection. If you are planning to buy the coffee glass table on the online stores, you will have to search a good online store first.

Important Considerations When Buying

One of the most important characteristics of the online coffee table stores is that they have a large collection of tables to choose from. Most of the tables in stock are displayed as photographs on the websites of the online stores. Next to the photographs of the glass coffee tables, you will find the prices and a link to some additional information related to these. If you want some more information on any particular glass coffee table, you will have to click the image or the web link.

Once you select the glass coffee table of your choice, the next task is to make the payment of the selected coffee table. The payment is usually done using a credit card. Using the credit card on the Internet is quite safe nowadays, provided you take the necessary precautions. Once the payment is made, you can expect the glass coffee table that you ordered in a week’s time. Some reputed glass coffee table online stores may deliver within three working days. You also need to check the terms and conditions for the delivery of the glass coffee table.

Glass coffee tables are basically available in two types. The first type is the plain glass coffee table, while the second is the black coloured glass coffee table. Both the varieties of glass coffee tables look equally elegant, and can be selected for a variety of wall designs. It’s very important that you select the glass coffee tables in conjunction with the other items in the home. Glass items are very elegant, but they are also delicate. If you have toddlers at home, you may have to think twice to buy glass coffee tables.

These days, there is growing trend to buy glass coffee tables for the patio or the garden as well. Although there are many drawbacks to this, you can have them kept out for some time and then brought indoors. Keeping the glass coffee table in the outdoors has a lot of advantages as well. One of the major advantages is that it doesn’t get affected by the external environmental conditions.

The Effects Of Moldy Food And How To Counter It

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What is Moldy Food?

It is often found that people fall ill after consumption of food, that does not look infected or damaged. Actually this is because of the mold that affects food products stealthily, and is accountable for a number of disorders and diseases in the human body. The fact that insidious mold has an aggravated effect on children and elderly warrants that doctors learn more about mycotoxicosis (mold toxicity). Moreover, other toxic food substances like chemicals, oxidized rancid fats, and synthetic vitamins are encouraged to thrive by such molds. The mycotoxins in food are also responsible for a number of chronic and serious diseases, which include fatigue, inflammation, cardiovascular problems, prostate cancer, headaches as well as Multiple Chemical Sensitivity Syndrome (MCS) and Irritable Bowel Syndrome (IBS).

Michael R. Gray, MD of the Arizona State Division of Emergency Medical Services, says, mycotoxicosis has clearly been demonstrated to have been the cause of several major human epidemics, usually involving ingestions of foods prepared with mold infested grains and cereals The storage of food products in unhygienic conditions, including damp spaces, porous or plastic packages, long shipping durations and improper harvesting methods lead to the growth of mold in the food products. Such food borne molds completely deplete food products of all nutritional or nourishing values, and negatively affect the lymphatic system as well as the nervous system of the human body.

How Do You Counter the Existence and the Effects of Food-borne Mold?

Even though food-borne mold is refuted by food production giants in their advertising campaigns, it has been found that packaged food products, including those stored for long periods of time in supermarkets are the most effected by mold. Improper packaging is also a major factor in helping the mold to thrive. With mold being the reason for mild ailments like fatigue, dizziness, ear disorders (mainly tinnitus), panic attacks, anxiety, insomnia and mild pain, controlling the effects of mold is very necessary. This is because these mold-initiated diseases can turn really nasty with the consequent diseases being cardiovascular disorders, cancer, issues in the spleen and gall bladder, leaky guts, arthritis and even fibromyalgia!

However, there are many organics food products available in the market today that are produced using the latest technological equipment. This helps in preserving the nutrients and the nourishing elements of food, without allowing food-borne mold to inhabit within. The American Academy of Quantum Medicine (AAQM) sponsors seminars and research to increase public and physician awareness of food-borne mold. Along with the American Naturopathic Medical Accreditation Board the AAQM certifies practitioners in methods of identifying and nourishing the liver to excrete toxic mold and other toxins from the body. Those interested will want to register for the 28th American Naturopathic Medical Association Annual Convention where Dr. Paul Yanick will teach these methods.

A world authority in mycotoxicosis research A.V. Constantini, MD from the University of California, School of Medicine, San Francisco, states “The dietary connection to environmental health is increasingly being made clear in that the causation of the major diseases related to diet are not due to the food but rather to the fungi and mycotoxins present in the food chain. Many other researchers feel that a healthy diet consisting of organic food products is not only helpful to the human body structure; it helps the brain, the immune system, and the nervous system to perform their duties well. The bonus advantage of learning to nourish innate mold detoxification systems of the body is that it allows people to keep the toxic mold from causing serious, life-threatening damage to their bodies.

Amazing Jamaican Delicacies

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Amazing Jamaican Delicacies

To most folk, Jamaica brings to mind beaches, rum and Reggae. But talk to anyone whos been there, and theyre bound to mention the food. Theres a staggering amount on offer; rich-tasting, diverse and well worth trying out. These are the five things you really should taste when visiting Jamaica.

Jerk

Jerk is a staple in Jamaican food, often sold by street vendors and at beachside huts, but as youll see its on offer in bars and restaurants too. Youll come across jerk chicken, pork, goat, beef or even jerk fish because “jerk” basically describes the method of cooking. Meat or fish is marinated in a special sauce. The sauce used includes pimento seeds, herbs, and peppers. After a very long marinade the meat is cooked slowly, normally over an open flame. Each cook is likely to have a slightly different take on what goes into his or her sauce, and with some its a closely guarded secret!

Patties

Patties are to Jamaica what burgers and hotdogs are in the USA. They are sold everywhere in Jamaica, and there are heated opinions about what and who makes the perfect patty. Patties are filled and fried pie. Whether they contain meat or vegetables, theyre a very tasty, rich and filling fast food. Find a busy patty stand and you know youre in for a treat.

Rundown

Rundown is normally served as a starter. Its a fish-based dish, and as youd expect the Jamaicans are experts at cooking seafood of all kinds. Prawns or fish are cooked in coconut milk and seasoned slowly for a long long time, until the flesh is so tender it can literally run down your face. Creamy and smooth, its a real taste of the Caribbean.

Escovitch Lobster

Another fish-based favourite, Escovitch Lobster should be tried at least once by everyone who visits Jamaica. Escovitch is probably best known as a lobster dish, but there are many seafood Escovitch versions. Describing it as fish cooked in vinegar and served with a vinegar sauce may be factual, but it really doesnt do the dish justice. Its a staple for restaurant menus for a very good reason. Fortunately that means that finding a place to sample it shouldnt be too difficult.

Dukunnu or Duckoono

Dukunnu (which is also called blue draws or tie-a-leaf) is served as a desert or a sweet snack. Coconut, grated yam or bananas, spices and cornmeal are mixed and tied up or wrapped in banana leaves. It is very rich, smooth, and very very tasty.

Cooking Pork Ribs

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Pork ribs are purchased in SLABS, consisting of about 15 bones in each slab. A RACK is a SLAB cut in half (6-8 bones). Ribs come in four categories, defined by the location on the hogs rib cage they are cut from:

COUNTRY STYLE…these are more like pork chops and not considered a true rib…pork chop shaped bone. At opposite end of loin backs. Sold in pieces.

LOIN BACK….this is the cut closest to the spine..where the tenderloin is located.. Short and very curved bones. Sold in slabs or half-slabs (racks) and usually weigh 2 and down (1.75 – 2 pounds a slab). (The BABY BACK is simply a loin back off a baby hog..or hog under 85# when dressed Babyback slabs usually weigh 1 3/4 and down. Sold in slabs, it is a Gourmet cut of meat….)

SPARE….more of the middle and lower section of the ribcage. Spares have flat oval bones. Largest of the rib categories..and usually have an extra piece of meat on the underside of the rib, called the Brisket, or tip, which is trimmed off prior to cooking. Usually weighs 3 and down. For BBQ’ing, spares are trimmed somewhat similar the shape of the State of Tennessee..flat on left, angled on right..and straight even on top and bottom, with brisket removed (and cooked separate, if desired, known as the ‘trash ribs’) ST. LOUIS CUT…this is a cut of ribs that is the border area between the loin and the spare…in essence..it is a flat oval shaped bone slab, similar to the spare, but from the top it looks like a loin back. Great for outdoor BBQ’ing for friends, and a must for Texas Style competitions.

Which is best to cook? Well…I guess it depends on how much room you have on your grill, and what is the occasion. Spares are for feeding the masses..and the loin backs are better for small dinners or picnics, on smaller grills. Figure on providing a full slab for heavy eaters and a rack for normal appetites.

The best place to buy Loin back Ribs now in small quantities is Sam’s Club. They come 3 slabs to the cryrovac package. I know lots of professional BBQ cookers who get their championship ribs from Sam’s.

You should never pay more than: $6-7 a slab for loins, $6 for spares, and $6-7 a slab for St. Louis.

COOKING RIBS

The two most critical points of cooking any type of BBQ is….time and temperature….both low and slow! This is how I prepare Ribs for Competition:

I choose Loin back’s 2 and down…and keep them iced down (not Frozen) before time to cook. While I start my fire and get the grill up to a warm temp. of about 180 F, I take the ribs out and set them on a table to come close room temp. (as you should with ALL meats you grill or BBQ). I take a slab and remove the back membrane by twisting and bending the slab like an accordion, and then placing the slab on a flat surface and running a small Phillips head screwdriver down a bone in the MIDDLE of the slab, CAREFULLY separating the bone from the membrane (also known as the tallow). Working the blade of the screwdriver slowly sideways on one end of the slab, until a space big enough for my index finger to enter the pocket created between the bone and the membrane. I then CAREFULLY work to the opposite end of the slab..until two, then three fingers are to the other side….then I lift STRAIGHT UP AND AWAY FROM THE middle of the slab…this pulls the membrane away from the middle of the slab and slowly releases from the slab…until it is joined only at the tips….just lift this membrane off and discard it. REMEMBER to take your time for the first one..and it gets easier to do as you go along. Just work the membrane off slowly and try to remove it as one piece, if some of it tears and stays on the slab, don’t worry..just leave it. You do not have to do this part..but it is worth the effort! REMOVE MEMBRANES ON LOIN BACK’S ONLY!!! Spares are darned near impossible to totally remove!

Next..I trim the two end bones off each tip…leaving a 12 bone slab. I do this because it looks better, cooks better, and sometimes there are bone fragments in the tips, no fun for judges to bite into! Then…while the fire is still heating, I squirt some Italian Dressing on both sides of the ribs. This adds a unique flavor and gives the dry rub something to stick to while the ribs are smoking. I then sprinkle a dry rub on both sides of the slab. Try OLD BAY seasoning, found in the seafood section of Kroger by the meat case. All that Rendezvous Seasoning utilizes is Old bay with some cracked white peppercorns!! You can make you own dry rub from scratch, make it spicy or mild. This is the fun part of ribs..the experimentation with the rub. You don’t have to rub the spice, just sprinkle over the top, bottom (if you get the membranes off) ends and sides of the slab. A good rule of thumb is to make sure there is no unspiced red meat exposed anywhere! WARNING: Stay away from large amounts of salt in your rub, it draws moisture out of this delicate cut of meat, and will dry it out! SUGAR in the rub will caramelize during cooking and will blacken your ribs unnecessarily. Leave the rub on about 10 minutes before putting the slabs on the grill.

NEVER put the ribs on the cooker meat side down, always put the slab BONE SIDE to the fire, You should rotate your slabs if the fire is hotter on one side of the grill than the other…or rotate the slabs 180 degrees, but don’t move them from their starting spots, etc. Point is, don’t expose meats to a hot spot on the grill for very long, but keep them rotated, so that all the pieces get some of the hot spot!

If you are cooking on a gas grill, it is imperative you do the following:

Cook at as low a temp. as you can without your burner flaming out. Cook as far away from the flame as you can, if a double burner, put meat over the unlit side, for example. AVOID FLAIRUPS!! Remember..time and temperatureYou MUST introduce smoke to the meat, or it will not be BBQ. Period. Use some hardwood pellets or moistened Chips of hickory or mesquite combo applied to your lava rocks. Oak is fine. NEVER USE RESINOUS WOOD, such as cedar or pine..the resin can impart toxins to the meat and make everyone sick. Smoke flavor is imparted to meats only within the first 2 hours and at below temps of 200F. Excessive smoking can only serve to blacken the meat, or overpower the flavor with smoke. After two hours the meat ‘seals’ and nothing else can penetrate the meat…that is why the low temps are so critical to imparting the BBQ spices and smoke deeper into the meat early on in the process. If you can not impart smoke to the meat, there is one other alternative…marinate the ribs in large ziplock freezer bags with each two slabs getting one cup of Worcestershire Sauce, one half cup of Wicker’s marinade, and one tablespoon of Liquid Smoke, which is a product found in the same section as the Wicker’s. Marinade overnight..or for at least 8 hours before applying dry rub. It gives a false flavor, but it is better than no smoke flavor at all.

COOKING TIME:

It should take about 6 hours at 200 degrees (get an oven thermometer and place it on the grill close to the meat…this is the thermometer to pay attention to!), or 5 hours at 225, or 4 hours at 250. NEVER COOK HIGHER THAN 250F!! All you are doing at that temp. is grilling, and you cannot successfully grill any cut of rib, except for Country Style Ribs.

Apply Smoke for first 2 hours. After one hour, baste ribs with anything! Beer, wine, Wickers, Gramma’s favorite pork baste, whatever…just don’t let the ribs tryout!

After two hours of smoking, wrap EACH SLAB in HEAVY DUTY aluminum foil. Be careful not to punch holes in foil. This is the STEAMING process, which is the secret part that makes the ribs so tender. To further tenderize the meat, pour a 1/3 cup of marinade, or Citric liquid (OJ or pineapple juice works best) into the foil over the meat, before carefully sealing the top of the foil. Wrap tight BUT WATCH FOR HOLES IN THE FOIL. Double or triple wrap, if necessary! That is why the extra heavy-duty foil is so important. Cook in foil another 2 hours, at the lower temps and 1.5 hours if cooking at 250.

NOTE: at the end of the foil process, when you open the foil of one slab to inspect, look for bones shining at you…this means they are steaming too fast and remove from grill immediately! If there is still mostly meat over the top of the slab, you are ok. After 1.5 to 2 hours in the foil, take one slab off the grill and open the foil. Watch for hot steam! When you see this small amount of BLACK LIQUID (rendered fat) at the bottom of the foil, that is the signal to remove the slabs from the foil. This Black stuff is the so called “pig taste” that good rib cooks replace with pure BBQ flavoring. If you are not careful, the black liquid will literally be reabsorbed into the meat, making them a little more ‘porky’ in flavor. I sometimes stack my slabs on their side…like dominos to allow the Fat to slow off the slabs into the bottom of the foil. Again, watch out for pinholes in the foil!

At the appropriate time, remove the foil and place the slabs back on the grill….this will finish the cooking and firm up the ribs if they have gotten too tender. About 30 minutes before serving…paintbrush on a mixture of:

8 parts BBQ Sauce (Cattleman’s, Kraft or your own recipe will do) 2 parts honey some rub (to your taste)

NOT TOO MUCH if you prefer a dry rib…SWAB IT ON if you want a wet rib.

When the ribs are done, take off grill and let cool for about 10 minutes (as again, you should do with ALL grilled foods) before serving. Just before serving, lightly dust the slabs with your dry rub. Cut into 3 or 4 bone sections, and ENJOY! Make sure you have plenty of Moist Towlettes or warm strips of cloth soaked in lemon juice, to fix up the sticky fingers. Serve with French Bread or Texas Toast, BBQ Beans and Potato Salad, with the sauce on the side for those who prefer.

Ribs can be frozen after cooking. Wrap in clear film or foil and place in the freezer. Leave in foil off the grill if you plan on freezing and cooking later. That required last hour of grilling/finishing will be achieved in the warming oven at a later date.

To cook frozen ribs, remove from freezer and let thaw for two hours. Wrapped foil, and put in an oven at 220 for 45 minutes, they are almost as good as hot off the grill! Don’t forget the sauce!