Posted by Snoke'n'Spice on November 16, 1996 at 07:45:54:
In Reply to: Re: info exchange posted by Katrina Sharron on November 16, 1996 at 07:35:46:
: : : We're new to low and slow, but convinced it's the way to go! We would
: : : appreciate hearing about sources of information on the art of barbeque
: : : from recipes to techniques to types of cookers and sources of supplies.
: : : Our int
ro has been by way of a cookbook,Smoke and Spice, by Cheryl
: : : Alters and Bill Jamison (c.1994,Havard Common Press,ISBN 1-55832-0601-
: : : X)in paperback. A lot of good basic info & tons of recipes. So, any-
: : : one out there got sources
of cookers, books, or whatever to help us
: : : along? Thanks!
: : Hi Smokespice:
: : Isn't barbecue just the BEST thing ever?!
: : A good place to start for some sources of barbecue info and supplies is the new On The grill magazine.
: :
Published bi-monthly it has great articles, recipes, etc. all dedicated to outdoor cooking.
: : Call the publisher at (954) 430-0282 to find out subscription rates and/or where to buy
: : in your area.
: : Also, our company (we make hardwood ba
rbecue, cooking, smoking pellets)
: : belongs to the National Barbecue Association, which like the KCBS, is a
: : great arena for all things barbecue. They can be reached at the
: : e-mail address NBBQA@AOL.com.
: : Happy Cooking!
: Thanks
Katrina!
: I've noted some of the exchanges re On The Grill, and will give them a
: try. Meanwhile, our intention is to bring BBQ to the Northeast, so
: we're looking for ideas and ways and means. We're curious about what is
: needed to set
up a place that can produce enough low and slow to be a
: commercially viable operation. Should we build a pit, or buy? If buy,
: what size, style and brand? Are there any sources of information other
: than the magazine? We'd appreciate any
ideas, especially from those who
: may be in the business. Sorry-I don't think we'll lack for wood sources
: as we own 30 acres of mixed hardwood forest, and tho we appreciate the
: nuances of pecan and boldness of mesquite, we feel that the spi
rit of
: BBQ is to make use of local ingredients and supplies as much as possible.
: Thanks again!
Oops! Got a little confused about whose name to put where. Sorry about that!Hope this message
gets out...