I just love cooking outdoors! Doesn't matter whether its beef brisket, T-bone steaks, wings, chicken, pork ribs or just plain old hamburgers, I love the taste of meat thats been grilled over a bed of coals, and I know you do, too, otherwise you wouldn't be at this site.
I get emails all the time from members of our list, sharing their comments and recipes. Because of the sheer volume, I cannot post them all but listed below are the interesting ones I think you'll enjoy.
|
Got a comment or recipe? |
From Alejandro, Costa Rica: Hello Dave, my name is Alejandro Quesada. I am from Costa Rica. I work for a pork meat packing plant, Carnes Zamora. Costa Rica is a small country, only about 4.3 mill people. Carnes Zamora has become the leader produce and commercializer of pork meat cuts in Costa Rica and Central America, even though it is the youngest company in its field. Part of that growth, besides having our faith in God, is due to the vision of the leader who has made of this company a pioneer in every field it goesinto, including the use of a web site and now in use to promote the consumption of pork meat among consumers. Pork meat does not have a good image around here, well I guess you know the story, anyway… part of the pioneer work includes a recipe book on our web site www.carneszamora.com/recetario/ which we have been developing, but further more a Recipes Boletin (newsletter) for people who whishes to receive it. So far, having begun this past November, we have 1129 subscribers, which is just a great number for us right now. I run the web site (I am not a computer guy) as web master using an application to administer its contents, and have been leading the recipes actually. Myself, I love eating and I consider myself and apprentice on cooking (Cook amateur), especially meat. Here we have the whole wrong concept on BBQ, thinking that BBQ is the sauce when we just found out, and communicated our subscribers, about it being a method of cooking! Now I am working on different sauces for BBQing and even dry rubs, I even volunteer myself and prepare some of these dishes before just to try them and make sure they are in accordance with our way of life and that they will meet the recipe and expectations of the audience. Therefore I found very useful the information available on cooking techniques, tips, etc… that make me gain knowledge in this field, help me become a better cook apprentice, and pass it on the subscribers. Therefore thank you for your insight in this field. Well, I just wanted to introduce myself, thank you for your time, and welcome to Costa Rica anytime. From Joe, Thailand: I’m sending you a Thai Barbecue Recipe, it’s a popular recipe found in most Thai restaurants and almost taste like the Chinese Baby Rib-lets. SI-KHRONG MU YANG, better known as Barbecued Pork Spare ribs 1 kg. Pork Spareribs
1. Cut the spareribs into pieces about 5 inches long and about 3-4 inches or three ribs-wide. These ribs are good a backyard barbeque or a house party buffet dinner or as one of the main dishes for a sit-down dinner. This recipe was sent by Joe Velardi, general manager of the beautiful Banana Fan Sea Resort in Thailand. His website is Banana Fan Sea Resort. From Linda, Oklahoma: My simple BBQ sauce recipe: 2 cups ketchup Combine all ingredients in a medium bowl and mix well. Serve with meat of choice. My Reply: I mixed up a small batch of Linda's sauce, its tastes great and is quick to make. Thanks Linda! From Melvin, Japan: David I'm in Japan and these guys love American Bar-B-Q I really want to open a restaurant here any suggestions? My Reply: Start cooking some BBQ and have your Japanese friends over to try it out. Keep enlarging the circle of people you're inviting. Charge an 'admission" to help cover the costs. Here's another idea. Start a catering business, Texas BBQ style. I actually have a guy on this list who's doing it in Belgium! He has the same dream as you. He uses Texas flags, cowboy gear, etc. Here's a link to some information that will help you get it started: How To Start a Catering Business Stay in touch and let me know how it goes. Best of luck, From Pishta, Hungary: I am a big eater and cook too. I wish I could see you on my next trip to the States. I am sure you'll like our dish, starting with autherntic Hungarian goulash. We used to take the only most important original ingredient to this food, the home made Hungarian paprika powder. Only two weeks ago we started something new: cured chicken, prepared for grilling - BUT fried in oven. Not in gas stove but real one cubic meter oven built of sun baked bricks, in the middle of the yard. I'll shoot a photo of it if you'd like to see it. Thanks for your care, Greetings to your loved ones, Pishta From Hendrik, Belgium: Dear David, I would like to thank you for all the great recipes you have been sending me. I must say that you are truly a MASTER. I live in Belgium, a small country in Europe. I love to BBQ. People know that and now they start asking me if I want to be the chef on their BBQ. I'm delighted to do it of course and I use some of your recipes. Everybody seems to be very enthousiastic about it. My ultimate goal in life would be to have my own BBQ restaurant. Unfortunately, I dont have the money to build one. But you never know, someday a rich business man might knock on my door. Anyways, thanks for all the updates, I really appreciate it. Sincerly Hendrik From Farris, Florida: HEY DAVID, I sure enjoy your cooking tips!!! Man i love good steak toooooo. thanks for all, have a great trip.
|
