The KC Tailgater

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2008-05-13T13:02:00.002-05:00

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The Lowline Lifestyle

2008-04-06T20:29:00.001-05:00

What is it?
It's a lot of things, grassfed beef, country living, urban ranching, and more.
Find out about it at:
http://lowlinelifestyle.com

Famous Kansas City Flightless Chicken Wings

2007-10-10T15:48:00.001-05:00

3 lb Chicken Wings 4 ea Cloves garlic, minced
1/2 c Dijon Mustard 1/4 c Soy Sauce
2 t Olive oil 1/2 t Ground Ginger

Cut chicken wings into three peices and discard the tips. Combine other
ingredients in a large bowl. Add wing pieces and stir to coat well. Cover
and let stand for 45 minutes.

Place wing pieces on the grill and brush with remaining mustard mixture.
Grill over medium-hot coals about 15-20 minutes, turning once.

Article Source: http://www.articlesnatch.com

About the Author:
Grab more free recipes at recipe-directory.net

The Hidden Benefits of Fantasy Football

2007-09-29T10:13:00.000-05:00

Every year in mid-summer, a certain group of people start gearing up for football season. Sure, players begin preparing for the season, but fantasy football team owners also begin the process of selecting their team for the coming season.

Fantasy sports players usually take a beating from the general public, the term "fantasy geek" being a common term. But getting involved in fantasy sports actually has some benefits that don't show very well on the surface.

The biggest benefit by far is being able to put together a fantasy league comprised of your old friends. The league causes you to interact with each other, in the name of good, clean fun that is highly entertaining to all. Fantasy leagues make sure old friends stay friends.

In addition, if you have kids that are interested in sports, having them help you run your fantasy team can lead to a large amount of quality time spent together. This usually works best with kids who are 8 and older, who have a genuine interest in following the sport and its players.

In many cases, old friendships that wilted out after high school are rekindled again when your buddies get together to start a fantasy sports league.

So what is the best way to go about starting one?

It really starts with a suggestion from one friend to another. Even though old friends lose touch, it seems each person has contact with one or two others and those people have contact with others still. Soon, you'll have eight people willing to play, or more, if you're lucky.

You'll then have to decide who becomes commissioner of your league, the person who is responsible for setting up the league and helping to run it. It might also be wise to have two people be co-commissioners, in case one person is unable to tend to league duties at any particular time.

As for software to run your league, it is best to purchase a commissioner-type league from one of the leading fantasy sports companies (there are many, including CBS Sportsline, ESPN, and Yahoo!). These leagues vary in price from $75 to $150. With a commissioner league, you and your friends make all the rules, decide when your draft is, and set your own schedule.

With this fine sense of control, you'll be able to create a league that works out best for everyone.

With most leagues you'll have access to a league website, where you will be able to post articles and information about your teams and owners. This can be quite humorous, with old friends busting each other's chops, so to speak!

If you have a group of friends that have been separated over the years because of work and family commitments, starting a fantasy sports league can be a great way to keep in contact with each other.

Tailgate Parties - Supplying Your Sports Party

2007-01-14T12:17:00.000-06:00

Tailgate parties are an American pastime to fans of spectator sports virtually everywhere in the country. From college to professional sports, tailgating adds additional entertainment to an already entertaining event. It is the hardcore fan's pre-game parking lot ritual.

Tailgate parties have been around for many decades. People have been gathering in parking lots before baseball and football games for years. Grilling and eating hot dogs and hamburgers, and drinking as much beer as possible before the game starts, has been going on since at least the middle 70's.

Only in the last few years, however, has an evolution in tailgate parties occurred. A whole new industry has sprung up from the popularity of tailgating. Tailgating supplies no longer consist of a portable grill and a couple of lawn chairs. You still see quite a bit of these items in parking lots before games, but these days there are products made specifically for tailgate parties.

Here are just a few of the tailgating supplies available that are bringing a whole new aspect to pre-game sports parties:

1. Barbecue grills made specifically for tailgating - With portability always kept in mind; manufacturers are designing grills that can connect directly to the trailer hitch on your pickup or car. Your hitch acts as a support stand when grilling. After the tailgate party is over, the grill folds up for easy storage.

Other tailgate grills are mounted on trailers. These are not the large grill trailers used by barbecue caterers, but instead, are smaller grills that are light enough to be moved and positioned by hand.

2. One very innovative idea comes from the fact that there is generally no electricity hookup for appliances, etc. in a stadium parking lot, short of buying a generator. Manufacturers now make drink blenders and food choppers that are gas powered. The engine that powers these small appliances up is similar to the 2-stroke engine you find on a gas weed trimmer or edger. Just pull the cord and mix up a batch of frozen drinks to beat that parking lot heat.

3. Speaking of beating the heat, there are many kinds of coverings and awnings made today that pop up easily and quickly, providing much-needed shade from the hot sun. Some even come with your favorite team's logo printed on them.

4. Large flags with team logos are very popular at tailgate parties. They can be attached to flag poles that will extend to 25' and higher. Of course, the flagpoles are easily folded up after the party for quick storage.

5. Tailgate party decorating is even considered. Full lines of glassware, plates, tablecloths, and various party decorating items with team colors and logos imprinted on them can be purchased and many tailgating supplies stores.

These are just a few of the supplies to consider for your next tailgate party, as new innovations and ideas keep appearing every sports season. With this growing and still new industry, expect tailgate parties to continue to get better and add more fun to sporting events for many years to come.

2006-11-19T22:02:00.000-06:00

KCDD at Chiefs Game

Kansas City Chiefs Tailgating

2006-10-30T07:39:00.000-06:00

2006-10-24T22:28:00.000-05:00

7 in 7 #2... My Confession

2006-09-24T22:29:00.000-05:00

Office Linebacker 2

2006-09-21T01:10:00.000-05:00

Ty Law 5-yard tackle for loss

One of the few highlights of the game.....

Hockey in Kansas City

2006-09-07T10:12:00.000-05:00

One of my new favorite blogs is Hockey in Kansas City, written by a very insightful local fan. Today's post starts out quoting The Pitch:

We're Pucked
Seven big-league hockey and basketball teams have rejected Kansas City. When the Sprint Center opens, will anyone love us?

He then goes on to offer some great comments on sports writing, writing in general in Kansas City papers, and some thoughts on the Sprint Center.

While I'm really glad to see all of the excitement surrounding the Sprint Center, I'm also concerned about the lack of an anchor occupent being named yet. I certainly hope it doesn't wind up being the great toilet bowl, flushing away Kansas City's dreams of becoming a more vibrant city.

Chiefs Fans Number TWO?

2006-09-05T17:42:00.000-05:00

Does this get your goat just a little?

According to the Kansas City Business Journal :

The Kansas City Chiefs rank No. 2 for fan loyalty
and No. 3 for fan support among the 32 National Football League teams, according to a
study by American City Business Journals, parent of the Kansas City Business
Journal.
The rankings are based on such factors as average attendance, the
team's record, per capita income in the market and the December high
temperature.
For the study's period, 1996 through 2005, the Chiefs had average
attendance of 77,294 and a win-loss percentage of .556, ACBJ
said.
The Cleveland Browns rank No. 1 in fan loyalty and
No. 1 in fan support. The Philadelphia Eagles rank No. 3 in fan loyalty
and No. 2 in fan support.

How does it FEEL to be number TWO, Kansas City? Number two behind CLEVELAND!

Does that get your blood boiling just a bit?

Are you seeing Chiefs RED?

GOOD!

Don't forget this Friday, September 8th, is RED FRIDAY in Kansas City! Wear red and suppor the Chiefs. Let's show the world that we're just a little ahead of number TWO!

2006-09-03T22:56:00.000-05:00

Chiefs - Pollard jacks up Middleton, Sapp interception

Days of Futures Past

2006-08-20T21:51:00.000-05:00

Kansas City Chiefs-Dante Hall--includes music

When will we see the likes of this again?

AFC South 2006 Preview and Projections

2006-08-14T23:12:00.000-05:00

AFC South 2006 Preview and Projections
By James Campbell

AFC South Division:

1) Indianapolis: The bad news for the Colts is that they lost key players RB Edgerrin James, PK Mike Vanderjagt, and some defensive talent to free agency, the good news is that they are a pass first team anyway which somewhat negates the loss of James and they were able to steal away PK Adam Vinatieri from the Patriots and the free agent hits the Colts took on the defensive side of the ball won’t hurt much because of the comparatively weak division that the Colts reside in.

In the big picture Indianapolis will return the vast majority of last years roster and should easily capture another divisional title, provided of course that they can stay healthy. The Colts had a very average draft but did manage to get a replacement for RB Edgerrin James in Joseph Addai with the 30th overall pick. The Colts have won 10 or more games for the past four straight seasons now, which of course means that they have been a very successful team, but it also means they have had four years of picking fairly low in the draft and eventually it catches up to a team and especially so if the ole injury bug hits and you have no depth, you need look no further for this simple truth then Green Bay and Philadelphia’s fall to earth from a year ago. Projected record: 11-5

**Look to play ON the Colts in their November 5th showdown at New England, the Colts finally got that Patriot monkey off their collective backs last season with an eye opening 40-21 win in last years visit to Foxboro, how ironic would it be if Colt PK Adam Vinatieri booted his new team to a win over his old team?

2) Jacksonville: The Jags have several question marks on offense for the upcoming 2006 season, for instance, is QB Byron Leftwich healthy and can he stay injury free for an entire season? Is RB Fred Taylor healthy and can he last for an entire season? Who will step up and replace WR Jimmy Smith? The Jags posted a 12-5 record last season which was their best record since the 1999 season but they were fortunate to do so when considering that half their wins (6) were by a mere 6 points or less, having so many questions marks on offense makes me believe they will drop half of those close games this year. Thank goodness for Jag fans that the defense will in all likelihood be a sturdy unit once again after finishing 6th in total defense last year, but defense will carry them only so far and especially when you are trying to unseat a team like the Colts. Projected record: 9-7

**Look to play ON the Jags when they visit the Colts on September 24th, good defensive teams have had great success in handcuffing Peyton and company and at the top of the list is this Jag team which has covered 6 of their last 8 meetings ATS against the Colts, as a side note its nice to know that the visitor in this divisional rivalry is an amazing 5-1-1 ATS.

3) Tenneesee: The Titans who have posted a 9-23 straight up and 11-21 ATS record over the past two seasons drafted QB Vince Young out of Texas as their future which made QB Steve McNair expendable. The game plan this year is to start former backup QB Billy Volek and bring on Vince Young slowly much like they did when they drafted McNair out of Alcorn State, however, rumor has it that the Titans might bring in former Oakland QB Kerry Collins as an insurance policy should Volek fail to perform. The Titans appear healthy once again after an injury filled season last year but the fact remains that they are still a very young and very inexperienced team that will be led into battle with a career backup QB under center. The Titans with HC Jeff Fisher at the helm should make strides this year but it won’t be reflected in the win column. Projected record: 4-12

**Look to play AGAINST these Titans on October 15th when they visit Washington, these young Titans will be playing their 4th road game in a 5 week span and figure to be a very road weary team, a check of last years results reveal that the Titans lost 7 of 8 road games in straight up fashion with five of those losses coming by double digit points.

4) Houston: These Texans won a mere two games last year and over the past four years have compiled a shoddy 18-42 straight up record, needless to say this kind of productivity got HC Dom Capers and his coaching staff fired, in Dom Capers place the Texans hired former Bronco offensive coordinator Gary Kubiak. Houston actually had a pretty good draft which was highlighted by DE Mario Williams who was the first overall selection in the draft, Houston also drafted two huge OT’s in Charles Spencer and Eric Winston to protect beaten down QB David Carr. The free agent signing of WR Eric Moulds will give Carr a downfield threat, that is as long as Carr can stay upright. I like what HC Kubiak is doing with regard to building up the offensive and defensive lines first and foremost but the truth of the matter is that this is another rebuilding year that will be slowed down by everyone having to learn new schemes and packages. Give this team a couple of years and they could jell into a contender when considering the talent they have. Projected record: 4-12

** Look to play ON these Texans when the Jags come to town on October 22nd, Houston has only won 18 games over the past four years but 11 of those 18 wins came at home in front of the home crazies, a look-see into the ole history book reveals that Houston has covered 6 of their last 8 meetings ATS versus the Jags including a nice 3-1 ATS mark when facing the Jags in Houston.

Jim Campbell runs http://www.FootballForecastor.com which has been an internet based sports handicapping service since 1997, you will be hard pressed to find another handicapper that has had the kind of success Jim has had, over the past eight years he has maintained one of the very best winning percentages of any sports handicapping service.

Jim Campbell finished the final four weeks of the 2005 NFL regular season with a mark of 14-5-2 ATS coming down the stretch for a winning rate of 73.68% and for the season in the NFL he finished with an overall mark of 48-33-4 ATS for a winning rate of 59.26% and that includes a perfect mark of 7-0 ATS in the NFL Playoffs, Jim has posted a mark of 6-2 ATS over the past EIGHT years with his Super Bowl selecton.

Article Source: http://EzineArticles.com

AFC West 2006 Preview and Projections

2006-08-09T07:56:00.000-05:00

By James Campbell

Western Division:

1) Denver: These Bronco’s have been the most consistent team in the AFC West over the past three seasons as evidenced by their 34-18 straight up record over this time period and they have not had a losing season since 1999, add to the mix that Denver is the only team in their division NOT to have replaced either their head coach or their starting QB and it’s a safe assumption to make that they will repeat as divisional champs. Projected record: 11-5

**Look to play ON the Bronco’s in week 3 when they face the visiting Chiefs on Monday night, the home team in this series is on an unbelievable 8-1-1 ATS run!!

2) San Diego: The Bolts elected to start a new era in Charger land when they elected to let two time Pro Bowl QB Drew Brees go to New Orleans, in his place the Bolts will start Philip Rivers who will be backed up by journeyman signal caller A.J. Feely. The Bolts should be okay with Rivers under center as he has had two years to prepare for this role and has plenty of weapons around him. Amazing enough, these Chargers had five losses last season by 4 or less points, if Rivers can be the catalyst in winning a few more of those close games the Bolts will once again be a playoff contender. Projected record: 11-5

**Look to play AGAINST the Bolts on December 3rd when they visit what should be a snowy and cold Buffalo stadium, San Diego will be playing on the road for the 3rd time in a 4 week span and the game at Buffalo is sandwiched between home games versus divisional rivals Oakland and Denver, can you say road weary and unfocused?

3) Kansas City: The Chiefs won 10 regular season games last year but still failed to make the playoffs, the boys in red have a new HC this year as former Jet HC Herm Edwards has crossed over and replaces Dick Vermeil, the bad news for the Chiefs is that offensive guru Al Saunders has also left and is now in Washington, however, there is a bright side and that is that most of the other offensive assistants are still on board along with plenty of offensive leadership from the veterans. KC should be a good team this year but they are aging quickly, should the ole injury bug hit they will be in big time trouble this year. A check of last seasons results reveal that 5 of KC’s 6 seasonal losses occurred when playing on the road….did you hear that Herm?? Projected record: 10-6

**Look to play AGAINST the Chiefs in week 3 when they travel to face Denver on a Monday night, the home team in this series is on an unbelievable 8-1-1 ATS run!!

4) Oakland: The Silver and Black have now had three straight losing seasons and have compiled a shoddy 13-35 straight up and 14-32-2 ATS mark over this time frame and appear headed for another dismal kinda year when considering they are now on their 6th head coach since the 1996 season with the ousting of Norv Turner and the arrival of Art Shell who hasn’t held a coaching position since the invention of macaroni!! If having to learn all new schemes again wasn’t bad enough, now they must do so with a new QB under center (Aaron Brooks) who is Michael Vick’s cousin and suffers from the same major malfunction with regard to his penchant for making bone headed plays at inopportune times. A so-so draft coupled with a new coaching staff and a new QB equates to another losing season in the tough AFC West. Projected record: 4-12

** Look to play AGAINST Oakland in their season opening home game against the visiting Chargers, the contest is the late game in a Monday night double header. The visiting Bolts are a perfect 5-0 straight up and ATS in their last five outings versus the Silver and Black, meanwhile, a check of the ole history book reveals that Oakland is a perfect 0-9 ATS in their last nine home games against divisional opponents.

Article Source: http://EzineArticles.com/?expert=James_Campbell

UMB Smokin' Vault BBQ

2006-08-07T20:18:00.000-05:00

I've seen and read about competition barbeques for some time, but have never attended one, let alone participated in any way. When the opportunity came up to become a judge, certified by the Kansas City Barbeque Society, and to participate in the Smokin' Vault contest, I jumped at the chance. I thought, "What could be better? I'll get to eat good barbeque for FREE!". It sounded like a no brainer to me!

I spent a large portion of a hot Thursday in May with about 90 of my closest friends, sitting under a tent in the Woodlands parking lot. We were there learning about and sampling barbeque. It was quite an educational experience. I'd never realized how much science and showmanship were involved in competition barbeque. I scoffed, as did most of my classmates, when our instructor repeated over and over to keep in mind that the barbeque we were tasting as part of our educationial experience was not "competition quality". To me, it was some VERY good barbeque, with the exception of a couple of deliberate "ringers" thrown in to see how well we'd learned our lessons. We learned about how to grade appearance, taste, and tenderness or degree of doneness, the three categories used in scoring competition barbeque. It was a fun day, and we walked away much more knowledgable about both the process and the people involved in barbeque contests.

As August 5th, the day of the UMB Smokin' Vault competition, came near the excitement grew. My fellow judges and I were eagerly anticipating our first judging experience. We showed up at the American Royal Complex, the site of the competition, at 10AM. We then waited until 11 for the American Royal and BBQ Society overseers to gather. There always seems to be some waiting, doesn't there? Eventually, we went through our orientation process, which included listening to a taped presentation of rules and high-points of judging. Finally, we participated in a time-honored swearing in process, promising to . Soont we were "sequestered" behind closed curtains and seated 6 by 6 by 6 at our judging tables to await the presentation of our first taste of competition barbeque.

At about 5 minutes until noon, through a small gap in the curtains, we watched as the competitors turned in their first entry, chicken. I was the judge #1 at the table #1, so I was the first to get a look at the chicken entries as they were presented for our grading on appearance. They looked beautiful! We were all quite hungry, and each sampling presented smelled more delectable than the one before. It was really difficult to wait for all of the samplings to be presented before taking my first bite. I could hardly wait for that first taste.

Words just fail me here. I knew from the first bit that I was hooked. This was not chicken... this was CHICKEN! It was crispy on the outside, juicy on the inside, with the taste of woodsmoke permeating the meat. It was VERY hard not to finish off one whole piece before moving to the next. But we'd been forwarned to keep in mind that if you take a 1 ounce bit of each sampling presented for judging, by the time the contest is over you will have consumed about 1 1/2 to 2 POUNDS of barbeque! With that in mind, I dutifully limited myself to a couple of bites... enough to feel I could accurately grade each entry for tenderness and taste, the other 2 criteria used in judging barbeque. It was heartbreaking to watch the amount of barbeque, EXCELLENT barbeque, that was being thrown away after each round of judging. The next time, I will bring something to take my "leftovers" home in.

This process was repeated for each of the 4 categories being judged... chicken, pork, ribs, and brisket. It seemed like each category outdid the one before it. At one point, one of my fellow judges kicked me under the table and stage whispered, "You're MOANING!" I didn't feel a bit embarrassed, as everone at our table was doing the same thing. It was little pieces of heaven being eaten with our fingers!

We all finished full, happy, and ready to do it all again! Let me tell you, if you're into barbeque, you MUST find a way to sample competition grade ribs, chicken, pork, and brisket. It will expand your consciousness, as well as your belly.

I can't wait to do it again!

KANSAS CITY CHIEFS 2006 SCHEDULE

2006-08-06T15:01:00.000-05:00

2006 Kansas City Chiefs Preseason Football Schedule
DATE OPPONENT TIME (ET)
Sat, Aug 12th at Houston Texans 8:00
Thu, Aug 17th at New York Giants 8:00
Sat, Aug 26th St. Louis Rams 8:30
Thu, Aug 31st New Orleans Saints 8:30

2006 Kansas City Chiefs Football Schedule
Week DATE OPPONENT TIME (ET)
1 Sun, Sep 10th Cincinnati Bengals 1:00
2 Sun, Sep 17th at Denver Broncos 4:15
3 BYE
4 Sun, Oct 1st San Francisco 49ers 1:00
5 Sun, Oct 8th at Arizona Cardinals 4:05
6 Sun, Oct 15th at Pittsburgh Steelers 4:15
7 Sun, Oct 22nd San Diego Chargers 1:00
8 Sun, Oct 29th Seattle Seahawks 1:00
9 Sun, Nov 5th at St. Louis Rams 1:00
10 Sun, Nov 12th at Miami Dolphins 1:00
11 Sun, Nov 19th Oakland Raiders 1:00
12 Thu, Nov 23rd Denver Broncos 8:00
13 Sun, Dec 3rd at Cleveland Browns 1:00
14 Sun, Dec 10th Baltimore Ravens 1:00
15 Sun, Dec 17th at San Diego Chargers 4:05
16 Sat, Dec 23rd at Oakland Raiders 8:00
17 Sun, Dec 31st Jacksonville Jaguars 1:00
All Times EST

Fantasy Football Adds to NFL Fun

2006-08-03T09:34:00.000-05:00

Whether you already know every professional football team and player like the back of your hand, or you just want to learn enough to look less blank when conversing with friends, family or coworkers, fantasy football can enhance your NFL viewing experience.

As a lottery commercial says, "you have to be in it to win it". In order to join the fun, you have to pick a "host", select your preferred NFL players, and join or start a league.

You have a ton of options when considering where to host a fantasy football team. Some of the most commonly played "hosts" include CBS Sportsline.com, SportingNews.com, YahooSports Fantasy Football and CDM Fantasy Sports.

Depending on the host and league, you'll play one of several formats. One requires an upfront payment to enter your league, but doesn't charge you for players you pick up during the season from a free agent or "waiver" pool. Generally, the higher you pay as your upfront fee, the larger your prize if you win your league for the season.

The second format is free to join, but will cost you for most or all players you claim off waivers or as free agents after the initial draft period ends. Generally, trades with other players are free of charge. Be careful, though! Those trades can be costly in another way you if you give away too much to get that must-have player.

The most common formats allow you a team made up of one or more quarterbacks, one or more running backs, one or more wide receivers, one or more tight ends and one or more defense/special teams (DST) units. Depending on the league, you may play all of your players at once or pick some players as "starters" and assign others as "reserves". Only your active players (starters} earn you points for that week. You get points for their league-defined accomplishments each week. What and how much your team will score will vary from league to league.

Now you need players on your team, so it is time for you to "draft" some. Using your basic understanding of football, and drawing on your NFL savvy, or some free or paid information sources to review, you'll rank real NFL players before your league draft. You may also be able to use the players as "pre-ranked" by your host.

You'll also need to decide whether you want the excitement and time commitment of a live draft, or the relative ease and less time offered by an automated draft. If you are a beginner, the automated draft is highly recommended.

During the season, there are "BYE" weeks, during which an NFL team and its players get the week off to recharge. Real players also can be injured, so you lose their productivity. On the other hand, you and your team don't get any time off, so you'll probably have to make trades and waiver wire moves to ensure that you have a full, strong team playing every week.

Those are the basics. Now, it is up to you to apply your special knowledge, instinct or hunches, and "Win one for the Gipper". Before your draft, you might want to challenge friends, family members or co-workers who have similar skills to yours to join your league. Some healthy competition can make your fantasy football experience even more enjoyable.

Barbecue Tips For Better Taste

2006-07-27T18:44:00.000-05:00

By Daniel Roshard

We all know that for some reason there are a lot of people that volunteer to be responsible for the grilling and barbecue at every event that has this option, and many times the barbecue is destroyed for a wide variety of reasons, the fire was too strong, the wind increased the fire, the meat was not right etc.

To know how to grill successfully is not about being an expert at all kind of meat grilling and fire building, it is simply keeping some very basic rules to the way you use the grill and some advice regarding the fire. Control of the fire is a basic rule you must keep if you want a better chance of eating a nicely grilled meat, and if fact it is the most difficult to keep, you need to be slow and conscience of what you are doing.

Most people discover that grilling takes much longer than they thought it would, this brings a lot of problems to the barbecue table, the person in charge of the barbecue gets hungry, people come to visit the grill and offer a lot of advice and tips and some people just visit to see how it is doing, because they start getting hungry. The best thing to do is know your plan, find out the time that the meat is expected to be ready, and start the fire 20 minutes ahead of time since increasing the fire is not a problem, but decreasing it might be a very big problem.

Have a little something to eat before you start, or throughout the cooking to keep you focused on the quality and not the time it take to cook, take the meat out from anything that keeps it cool about 30 minutes before you will load it on the grill, this will help the meat to cook ideally.

In most cases you would want the barbecue not to have any fire but only heat and at that point you need to decide if its warm enough, or needs more heat. To increase the heat you can simply blow into the fire or use something you can wave to make it grow, if you want to decrease the fire you can use a small amount of water to kill some extra warm places and reduce the heat, do not use a lot of water because if you do you run a very good chance of killing the fire altogether. If you are unsure about the heat you can place a small piece of meat and wait 10 minutes to see the effect.

Take the fat off the meat before you cook it, the fat can increase the fire when it starts to drip into the barbecue, and in some cases, if the fire is too strong it can result in the meat actually catching fire which is a catastrophe for the person who is about to eat that piece of meat. In any case, when cooking some kind of meat you never had cooked before you should always test the fire before you introduce all the meat to the grill, so start the grill ahead of time, test the meat for about 15 minutes and see if it’s the right heat for it.

Daniel Roshard is an interior designer fascinated by outdoor architecture, he is currently studying public parks and outdoor design. Daniel is writing articles about home improvement and landscaping issues. You can read his latest work on Barbecue here.

Article Source: http://EzineArticles.com/?expert=Daniel_Roshard

Where's the BEEF? A Consumer's Guide

2006-07-21T17:01:00.000-05:00

The beef trade laments falling sales. It blames B.S.E.; it points a finger at the zealots from C.A.R.M. (The Campaign Against Red Meat), rising production costs and pomegranate diets.

In fact the industry identifies everything but the central reason for the public's disillusionment with this fine meat.

The truth of the matter is that too much of the stuff is plain rubbish. It's just about fit to feed to your dog (so long as you're not too fond of your dog).

There was a time, forty or fifty years ago, when the beef on the butcher's slab was a very different item than it is today. It was almost always from a meat bullock, not a dairy cow.

Domestic cattle are bred either for meat or dairy. They are not properly interchangeable.

Altogether too much second-rate dairy meat gets into the stores now. It is insipid, prone to toughness and is insufficient in the right kind of fat.

In those halcyon days of beautiful beef, it wasn't bright red and, of course, had no business being bright red. Such a color describes meat that has not been hung for at least two or three weeks in a dry, cold atmosphere.

One major reason for not hanging meat is that, as the liquid content evaporates over the period, there is less weight to sell and profit margins are thus eroded. The butcher could increase the price but at the risk of customer complaints.

Bright red meat is likely to be lacking in any depth of flavor. The color of properly hung meat is very dark red, almost brown in fact.

The fat surrounding the meat, then, was yellow. The animals grazed on grass, the only proper food for cattle. The chemical action of the chlorophyll in the grass causes the yellowness.

The animals were never fed on barley or grain in feedlots. It is those feedstuffs that cause the fat to be hard and white.

It's a sad fact that producers have managed to persuade consumers that they actually prefer 'creamy white' fat. The simple truth is that it's just a darned sight cheaper to produce. The consumer has been led by the nose, all the way to tasteless, bland, mass-produced rubbish.

After roasting, the underlying fat disappeared and rendered down into dripping (tallow), leaving a thin delicious brown crust. They were certainly never given hormone supplements to dramatically increase their weight. Happily this potentially dangerous practice has now been banned within the E.U.

So, having said all of the above, is beef a totally lost cause? Is there anything that can be done to put quality meat on your table again?

Yes there is, and the first skirmish in the battle is for you to be pretty aggressive with your butcher.

Ask why the fat is white. Why is the meat the color of 1920s lipstick? Will it be tender? If the answer is "Yes" then ask how that can be when the meat has clearly not been hung. Was the animal fed hormones? Was it fed cattle cake during the winter? Cattle cake often contains heavy metals, substances that you really do not need in your diet.

Persuade your carnivorous friends that the situation is not good enough. Start a campaign to force your butcher to stock what you want, not necessarily what he wants to sell to you.

An excellent read on the subject is the old favorite 'Fast Food Nation: The Dark Side of the All-American Meal' by Eric Schlosser. There is a lot of good information there, about the beef that reaches the consumer in the United States.

One sure-fire route out of the sad beef loop is to buy organic. Whether it is healthier or not is a subject for the scientists. What is absolutely certain, though, is that it tastes so much better.

If the price of organic beef is too steep, then there are plenty of small farmers producing grass-fed beef.

To buy the very best of beef, you have to be prepared to pay quite a lot more. Maybe the answer is to eat it less often but for it to be a great experience when you do invest.

Unfortunately, if you're a 32oz steak person, you are going to need a pretty fat wallet!

WHITE Barbecue Sauce?..... Read on!

2006-06-24T16:53:00.000-05:00

White Barbecue Sauce - Gourmet Bbq Sauce At It's Best by Chris McCarthy

Barbecuing is not what it used to be. When growing up the only time that my family would start up the grill or smoker was in the summer and on the weekends. Today, people barbecue every night and all year round. Barbecue sauces have come along way since then as well. There used to be only a couple of choices at your local market. But now with the invention of "super" markets the amount barbecue sauces you can buy locally has grown significantly. For those gourmet barbecue sauces the web is probably the only place you will find these unique sauces. If you don't live in the Alabama area the only place you will find traditional White BBQ Sauce like Big Bob Gibson's is on the web or of course you can try to make it yourself.

In Alabama Barbecue traditional Sauce uses Mayonnaise as its base rather than tomato sauce, vinegar, or any of the other more typical barbecue sauce bases. It is clearly a region favorite. Bob Gibson of Decatur, Alabama is credited with the invention the white sauce back in 1925. Friends and family were first treated to this secret-recipe sauce on chicken and pork at weekend barbecues where boards were nailed to trees for tables. Today, this famous mayonnaise-based condiment is traditionally employed to baste chicken, seafood and pork.

White BBQ Sauce is as synonymous with the state with Alabama as the legendary "BAMA" football program. White BBQ Sauce's intriguing flavor complements salads and is a superb baste for chicken, pork and turkey. You can also use White Sauce as an ingredient to add an extra kick to your favorite slaw or potato salad. However, because the racks of your local grocer are dominated by many incarnations of tomato-based sauces and white bbq sauce is such a regional anomaly, most people outside Alabama have not tested this concoction of flavor.

Like many barbecue sauces you want to apply this only at the very end of your grilling or smoking. It will breakdown and separate if it is heated too long. Use this sauce on chicken and turkey. It is also good on pork. Alabama White Barbecue Sauce has a tangy flavor that is a great addition to grilled foods.

White BBQ Sauce makes a unique experience. Use this recipe when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; keep some sauce aside for passing at the table.

White BBQ Sauce Recipe

Ingredients: 1 quart mayonnaise 3/4 quart apple cider vinegar 1/2 cup corn syrup 1/4 tablespoon cayenne pepper Prepared horseradish Lemon juice Salt and freshly ground black pepper

Directions: Place all ingredients in a very large blender or food processor. Blend for 1 minute, or until thoroughly mixed and sauce is smooth. Pour sauce into a large container or bowl.

About the Author
Chris McCarthy is the owner of InsaneChicken's BBQ Sauce Catalog. InsaneChicken is proud to sell Big Bob Gibson White BBQ Sauce.

BBQ History... or SHOULD Be

2006-06-20T13:19:00.000-05:00

“Centuries ago, sailors on long voyages used to leave a pair of pigs on every deserted sland. Or they'd leave a pair of goats. Either way, on any future visit, the island would be a source of meat. These islands, they were pristine. These were home to breeds of birds with no natural predators. Breeds of birds that lived nowhere else on earth. The plants there, without enemies they evolved without thorns or poisons. Without predators and enemies, these islands, they were paradise. The sailors, the next time they visited these islands, the only things still there would be herds of goats or pigs. .... Does this remind you of anything? Maybe the ol' Adam and Eve story? .... You ever wonder when God's coming back with a lot of barbecue sauce?”
Chuck Palahniuk quotes (American freelance Journalist, Satirist and Novelist. b.1961)

Tips for Safe and Healthy Outdoor Meals

2006-06-20T00:03:00.000-05:00

Are you looking forward to a wonderful summer?

Beaches, warm weather and of course - BBQ's. Along with the relaxing atmosphere and ease of preparing a BBQ dinner or picnic for friends and family come some well known risks.

You are likely aware that e.coli and salmonella can cause symptoms that range from mild discomfort to life threatening emergencies. But why is this more common during summertime meals and how can you protect your loved ones without ruining your summer?

During the summer when we are picnicking or having a BBQ we are not preparing a meal with the usual amenities we have in the house - sink, oven, fridge. Because of this we are more likely to forget to wash hands, store food properly or even grab a clean plate to serve food. Here are some ways you can protect yourself from summertime dining outdoors:

SEPARATE From the grocery store, to the cart, to the fridge, to the table - keep meats and other food separated. Always wrap meats even when thawing to prevent the juices from dripping onto other foods, especially produce. Produce has been identified as a culprit in some food poisoning cases.

WASH Wash hands, cutting boards, dishes and food. Always wash your hands before and after preparing foods. Never serve cooked meat on the same plate or tray that you had it on when raw - make sure the resident BBQ expert is given a clean plate to place the finished product on. Also thoroughly clean knives and cutting boards. Ideally you should use a separate cutting board for bread and produce and another for meat products. Wash produce in cold water and scrub thick skinned foods like cantaloupe as the bacteria can come in contact with the flesh of the fruit when being cut.

COLD and HOT Keep cold food cold and hot food hot. Food can normally last for two hours at room temperature, but that is decreased to one hour in warm weather. Cold food (potato salad, sandwiches etc.) should stay in the fridge until ready to serve. If the food must travel, be certain to use ice or commercial freezing gel packets. Hot food should also stay insulated. When eating outdoors try to keep cold food in the shade and be sure warm food is wrapped and insulated. When the food is no longer being eaten it should be returned to the ice box or insulated carrier. Food should remain hot or cold for as long as it is being served and then refrigerated in clean, covered containers. If you are not able to refrigerate it within a couple hours it is best to throw it out.

If you suspect a mild case of food poisoning than try to limit the foods you eat to the BRAT diet: bananas, rice, applesauce and toast. In more severe cases you should seek emergency treatment when there are signs of pain, vomiting for several hours or bloody diarrhea. Pregnant women, elderly, those with immune disorders and children are more at risk. Food safety is an important part of a fun summer.

Taking precautions will help you enjoy your meals and avoid serious consequences.

Jack Daniel's Tips for the Summer Grill

2006-06-09T14:03:00.000-05:00

It's going to be a hot weekend in Kansas City! It's time to get those grills a smokin', kick back with your favorite BOP (Beverage of Preference), and enjoy summer in Kansas City! To help you with all that, here's some tips from a name you'll know......

Jack Daniel's Tips for the Summer Grill
Author: News Canada

(NC)-There is nothing that says summer like grillin' and chillin' at the backyard BBQ. Steaks, chicken, ribs or burgers, they all seem to taste better when cooked on the grill. But as good as they taste now, there are a number of "tips" that can help you make the most of your summer grill
Jack Daniel's has long been a part of BBQing in the US, sponsoring a number of BBQ contests and being a key ingredient in some of the best BBQ sauces. We've assembled a few of the tips that have helped past winners of those competitions, and have listed them here for you:

Start with a clean grill. Although that salmon you prepared last night was the best ever, it probably won't enhance the taste of the hamburgers you're having today. Scrub the grill with a wire brush and abrasive pad to remove all remnants of your past successes. You're about to create a new masterpiece!

Oil the grill with a good vegetable or olive oil. You've paid good money for the food you're about to cook. Let's not leave part of it stuck to the grill!

Pre-heat the grill on high for at least 10 - 15 minutes, or light the charcoal about 20 - 30 minutes before you start the cooking. You want to be sure the grill is hot enough to sear the meat to seal in the natural juices.

Place a foil pie plate half-filled with extra marinade mixed with water on the searing surface (flavourizer bars, lava rocks, etc) directly under the part of the grill where the meat will be. Used with thicker cuts of meat, this will help to add flavour and keep the meat juicy.

Season the food lightly before placing it on the grill. Food has wonderful natural flavour that BBQing enhances. If you like a bit of spice, try a dry rub or a marinade (which will also help to tenderize less expensive cuts of meat).

After quickly searing the meat on both sides, reduce the heat to medium (raise the rack if using charcoal) and close the grill cover. Resist the temptation to open the grill cover more than just twice more…once to turn the meat, and then for the final five minutes. Doing this will make the food wonderfully tender.

Put sauces on the food in the last 5 minutes of grilling time. Most sauces have fats and sugar in them which will burn if put on too early. The fire department has better things to do than helping you cook.
This sauce is great for perking up any simply grilled meats, poultry or fish. Brush it on just minutes before you pull the meat off the grill.

Jack's Secret Weapon All-Purpose BBQ Glaze

1/2 cup Jack Daniel's Tennessee Whiskey

1/2 cup soy sauce

1/2 cup ketchup

1 cup brown sugar

1 teaspoon garlic powder

Combine all ingredients in a small saucepan. Simmer until slightly thickened, about 5 minutes. Makes about 1 1/2 cups.

Visit the Jack Daniel's website at www.jackdaniels.com, to find lots of good ideas to help with your Summer Grill.

About The Author

News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.

News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial "fill" items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.