Families hoping to create a beautiful outdoor scene for when they get their gas barbecues out this summer have been told of tips to create a wonderful lawn.
Ronald Pedactor, an expert at Onlysprinklertimers.com, advised that a great way to keep a lawn fresh is to water it regularly.
This chore can be done with relative ease through a trio of sprinklers, according to the expert. These are available in either a fan type, a soaker-hose method or a rain-bird sprinkler.
Although all three have their benefits, Mr Pedactor commented on the latter by saying: "The idea is to water only the grass and not a street, sidewalk, or driveway - water is a valuable resource after all, especially in certain areas."
Of course, before wetting the garden in preparation for an extravagant BBQ party, the expert advised to check with local authorities that there are not any lawn watering restrictions in place, such as a hose-pipe ban.
Recently, Mr Pedactor advised homeowners to look at which flowers work best in a property's location before trying to cover a lawn in bloom.
Monday, February 28, 2011
Thursday, February 24, 2011
Wednesday, February 23, 2011
Tuesday, February 22, 2011
Monday, February 21, 2011
BBQ chicken wings
Barbecue Chicken Wings
3 pounds whole chicken wings
2 cups ketchup
1/2 cup honey
2 Tbsp lemon juice
2 Tbsp vegetable oil
2 Tbsp soy sauce
2 Tbsp Worcestershire sauce
1 Tbsp paprika
4 garlic cloves, minced
1 1/2 tsp ground red pepper
1/2 tsp pepper
1/8 tsp hot sauce
Thaw chicken wings. In a medium sized bowl combine all other ingredients and mix well. Pour a small amount of sauce into a 3 quart crock pot. Add wings to crock pot, followed by remaining sauce. Stir together and cook on high for 4-5 hours.
3 pounds whole chicken wings
2 cups ketchup
1/2 cup honey
2 Tbsp lemon juice
2 Tbsp vegetable oil
2 Tbsp soy sauce
2 Tbsp Worcestershire sauce
1 Tbsp paprika
4 garlic cloves, minced
1 1/2 tsp ground red pepper
1/2 tsp pepper
1/8 tsp hot sauce
Thaw chicken wings. In a medium sized bowl combine all other ingredients and mix well. Pour a small amount of sauce into a 3 quart crock pot. Add wings to crock pot, followed by remaining sauce. Stir together and cook on high for 4-5 hours.
Saturday, February 19, 2011
BBQ Shrimp recipe
Ingredients:
* 1 lb large shrimp, shelled and deveined
* 6 tablespoons unsalted butter
* 1/3 cup Worcestershire sauce
* 1/3 cup fresh lemon juice
* 2 tablespoons brown sugar
* 1 teaspoon brown sugar
* 2 tablespoons Old Bay Seasoning (or other seafood seasoning)
* lemon wedge
Directions:
Prep Time: 5 mins Total Time: 15 mins
1. In a sauce pan over low heat, melt butter, Worcestershire sauce, lemon juice, brown sugar, and Old Bay seasoning.
2. Whisk until brown sugar is dissolved.
3. Add about 1/2 the sauce to a large skillet over medium heat.
4. Add shrimp and cook for about 5-7 minutes, or until shrimp turn pink and are cooked through.
5. as the shrimp were finishing, I turned the heat up a bit under the remaining sauce until it just bubbled a bit.
6. Transfer cooked shrimp to platter and serve with lemon wedges, and remaining sauce.
* 1 lb large shrimp, shelled and deveined
* 6 tablespoons unsalted butter
* 1/3 cup Worcestershire sauce
* 1/3 cup fresh lemon juice
* 2 tablespoons brown sugar
* 1 teaspoon brown sugar
* 2 tablespoons Old Bay Seasoning (or other seafood seasoning)
* lemon wedge
Directions:
Prep Time: 5 mins Total Time: 15 mins
1. In a sauce pan over low heat, melt butter, Worcestershire sauce, lemon juice, brown sugar, and Old Bay seasoning.
2. Whisk until brown sugar is dissolved.
3. Add about 1/2 the sauce to a large skillet over medium heat.
4. Add shrimp and cook for about 5-7 minutes, or until shrimp turn pink and are cooked through.
5. as the shrimp were finishing, I turned the heat up a bit under the remaining sauce until it just bubbled a bit.
6. Transfer cooked shrimp to platter and serve with lemon wedges, and remaining sauce.
Friday, February 18, 2011
Texas-Style Smoked Brisket
Ingredients:
* 4 lbs beef brisket, trimmed
* 2 tablespoons dark brown sugar
* 2 tablespoons chili powder
* 2 tablespoons paprika
* 2 tablespoons salt
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon black pepper
* 1 tablespoon cayenne
* 2 teaspoons dry mustard
* 2 teaspoons ground cumin
* mesquite wood chips
Barbecue Sauce
* 2 tablespoons vegetable oil
* 3/4 cup chopped yellow onion
* 2 tablespoons chopped garlic
* 4 cups ketchup
* 1/2 cup dark brown sugar
* 2 tablespoons cane syrup
* 1/2 cup apple cider vinegar
* 1/2 cup yellow mustard
* 1/4 cup Worcestershire sauce
* 3 tablespoons hot red pepper sauce
* 1/2 teaspoon red pepper flakes, more to taste
Essence Creole Seasoning
* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano leaves
* 1 tablespoon dried thyme
Directions:
Prep Time: 30 mins Total Time: 6 hrs
1. Set the brisket on a large sheet of plastic wrap.
2. In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly.
3. Rub the mixture onto the brisket and wrap tightly in the plastic wrap.
4. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight.
5. Remove the meat from the refrigerator and let come to room temperature.
6. Soak mesquite wood chips in a large bowl of water for 1 to 2 hours.
7. Remove, drain and set aside.
8. Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F.
9. Place the water pan in the smoker and add water to the fill line, about 2/3 full.
10. Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 140 to 145 degrees F, about 4 to 5 hours.
11. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
12. (Alternately, prepare a stove-top smoker according to the manufacturer's instructions. Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275 degrees F. Remove the meat from the smoker and wrap in) BBQ Sauce: In a large pot, heat the oil over medium-high heat.
13. Add the onions and cook, stirring, for 4 minutes.
14. Add the garlic and cook, stirring, for 1 minute.
15. Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil.
16. Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes.
17. Remove from the heat and let cool slightly before serving.
18. Essence: Combine all ingredients thoroughly and store in an airtight jar or container.
* 4 lbs beef brisket, trimmed
* 2 tablespoons dark brown sugar
* 2 tablespoons chili powder
* 2 tablespoons paprika
* 2 tablespoons salt
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon black pepper
* 1 tablespoon cayenne
* 2 teaspoons dry mustard
* 2 teaspoons ground cumin
* mesquite wood chips
Barbecue Sauce
* 2 tablespoons vegetable oil
* 3/4 cup chopped yellow onion
* 2 tablespoons chopped garlic
* 4 cups ketchup
* 1/2 cup dark brown sugar
* 2 tablespoons cane syrup
* 1/2 cup apple cider vinegar
* 1/2 cup yellow mustard
* 1/4 cup Worcestershire sauce
* 3 tablespoons hot red pepper sauce
* 1/2 teaspoon red pepper flakes, more to taste
Essence Creole Seasoning
* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano leaves
* 1 tablespoon dried thyme
Directions:
Prep Time: 30 mins Total Time: 6 hrs
1. Set the brisket on a large sheet of plastic wrap.
2. In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly.
3. Rub the mixture onto the brisket and wrap tightly in the plastic wrap.
4. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight.
5. Remove the meat from the refrigerator and let come to room temperature.
6. Soak mesquite wood chips in a large bowl of water for 1 to 2 hours.
7. Remove, drain and set aside.
8. Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F.
9. Place the water pan in the smoker and add water to the fill line, about 2/3 full.
10. Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 140 to 145 degrees F, about 4 to 5 hours.
11. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
12. (Alternately, prepare a stove-top smoker according to the manufacturer's instructions. Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275 degrees F. Remove the meat from the smoker and wrap in) BBQ Sauce: In a large pot, heat the oil over medium-high heat.
13. Add the onions and cook, stirring, for 4 minutes.
14. Add the garlic and cook, stirring, for 1 minute.
15. Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil.
16. Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes.
17. Remove from the heat and let cool slightly before serving.
18. Essence: Combine all ingredients thoroughly and store in an airtight jar or container.
Tuesday, February 8, 2011
Cranberry BBQ Chicken
 |
| I love BBQ Chicken! |
Ingredients
- 1 (2 to 3 pound) whole chicken, cut into pieces
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup chopped celery
- 1 onion, chopped
- 1 (16 ounce) can whole cranberry sauce
- 1 cup barbecue sauce
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet brown the chicken in butter/margarine. Season with salt and pepper. Remove from skillet and place in a lightly greased 9x13 inch baking dish.
- In the drippings (in the skillet), saute onion and celery until tender. Add cranberry sauce and barbecue sauce. Mix well.
- Pour cranberry mixture over chicken and bake in the preheated oven for 90 minutes, basting every 15 minutes.
Monday, February 7, 2011
BBQ contest visitors have a smokin' good time
A BBQ contest over in Winter Haven, FL, just before the pitcher and catchers arrive.
WINTER HAVEN -- Thousands of people, shoulder to shoulder, wore broad, barbecue-stained smiles Saturday while carrying large portions of chicken, brisket, ribs and pulled pork at the Smoke on the Water BBQ Competition. Read more
Friday, February 4, 2011
Super Bowl Tailgaters heading indoors
Because of the bad weather in Dallas, folks are moving their tailgating, indoors, a great place to go is Big Racks BBQ & Sports Grill in Grapevine. Its on Route 26 north of the DFW airport.
Big Racks BBQ & Sports Grill is the ultimate destination for Award Winning Texas BBQ! Located centrally in Grapevine, we are your unrivaled BBQ and Sports Bar destination. Whether you are looking for a perfect lunch location, a dinner experience with the family, or you just want to cut loose with some of the friendliest waitresses in town and catch a game, Big Racks BBQ & Sports Grill has you covered!
Join us with friends and family! Cheer on your favorite sports teams on one of our wall-to-wall High Definition LCDs! We have 96 inch and 120 inch HDTVs, so just like our food, size is never an issue! Oh yeah, unlike other so-called sports bars, there is never a bad seat in our house, we guarantee that!
We aren’t just BBQ, we’re a BBQ experience.
Join us with friends and family! Cheer on your favorite sports teams on one of our wall-to-wall High Definition LCDs! We have 96 inch and 120 inch HDTVs, so just like our food, size is never an issue! Oh yeah, unlike other so-called sports bars, there is never a bad seat in our house, we guarantee that!
We aren’t just BBQ, we’re a BBQ experience.
Tuesday, February 1, 2011
Best Barbecued Beef
Ingredients
- 4 pounds top round roast
- 1/4 cup lard
- 1/2 teaspoon crushed red pepper flakes
- 8 tablespoons unsalted butter
- 1/2 cup cider vinegar
- 1 tablespoon fresh chopped tarragon
- 1 1/2 cups red wine
- 1/3 cup onion, shredded
- 2 tablespoons Worcestershire sauce
- 1 clove garlic, minced
Directions
- Rub the beef with half the lard and all the red chile. Place meat in a large bowl.
- In a medium saucepan, bring 1/2 cup water to a boil, add the remaining lard and the butter. When melted, remove from heat. Add vinegar, tarragon, wine, onion, Worcestershire sauce, and minced garlic. Pour over meat. Refrigerate, uncovered, for up to 2 days; turn the meat frequently.
- Preheat broiler.
- Transfer meat to a broiler pan. Position the meat 3 to 4 inches from the broiling unit, and broil for 15 minutes. Turn the meat over. Baste it with the marinade, rubbing the fat from the marinade over the surface. Broil another 15 minutes. Turn, baste, and broil for another 15 minutes. Remove from the oven, and let the meat stand 15 minutes before serving.
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