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Home | Food & Drink | Recipes Even when it is the middle of the winter you can still satisfy your need for barbequed beef when the urge takes you. You will find many recipes that are available on the internet and in bookstores that show you to cook with a slow cooker that will have the same lovely flavors as if you had cooked your beef on an outdoor grill. There is one way to make beef dogs that every child and child at heart will love. It has proven to be a hit with everyone for many years. Slice your dogs from top to bottom making the cut about half way deep. Put some very thinly sliced cheese inside your dogs and then wrap a rasher of bacon around each. Cook them under your boiler or on the grill until the cheese is oozing out. They taste great and kids love them. As an alternative you can replace the cheese with minced onion but remember, few kids enjoy the taste of onion. There are certain protocols that you must use when you are barbequing raw meat. Every year, thousands of people succumb to illnesses that come from bacteria on raw meat. It is very important that you follow the guidelines of grilling meat to avoid these illnesses. A tip to remember is never to put your barbeque sauce on raw meat because the sauce will seal the meat and the flavor of the barbeque will not be able to absorb. Also, when you brush the sauce on, you will pass any bacteria that might be on a piece of meat to any others you brush after that. Some long time grillers and many competition grillers put their dry rub onto the meat before grilling as they argue it gives the best flavor while others will advocate using liquid smoke for best results. Yet others will say use salt, celery, onion and countless other methods. Try your own ideas and see what works for you as the taste is in the taster. What may be a great taste for one person might not work for another. Another tip is to heat your sauce while your meat is cooking and then once the beef has cooked for a while getting all the bbq flavor, add the sauce. This also shortens the cooking time and keeps the meat nice and tender. When the barbeque beef is done, it should sit for about ten to fifteen minutes to allow it to finish cooking and cool down. This not only makes cutting the meat easier, it also seals in the juices of the meat. Any juices that are left over can be simmered and reduced to make gravy for open-faced sandwiches. Article Source: http://www.articlewheel.com
For lots more fantastic barbeque recipes and tips visit The Outdoor Cooking Book. Also for other types and styles of cooking try Cooks home, The Cooking Book.
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