Archive for November, 2010

??Review gas grill : Cuisinart CGG-200 All-Foods 12000-BTU Tabletop Gas Grill??

Thursday, November 18th, 2010 at 9:00 pm  
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??Review : Cuisinart CGG-200 All-Foods 12000-BTU Tabletop Gas Grill?? - Order & more details here www.amazon.com ??Customer Reviews ?Easy to use Grill with Superior Cooking Capabilities By " Michael P. Joseph (South Boston, MA) " - " I just got this grill...it's a state of the art tabletop grill. The grill is already put together, so it's essentially ready to be used "out of the box". The grill is very light, so it's efficiently portable and easy to carry. It can fit on small or large tables and comes with a stainless steel veggie plate that is great for cooking vegetables, kabob's etc. It's got a easy to attach catch pan dipper that just slides on under bottom of the grill. The grill starts immediately (push and turn to light the burner) and the heat comes on quick; the temperature gauge on the top is very accurate and allows superior cooking capabilities, which is the best part of this grill. i cooked chicken the first night i got the grill, and it came out perfectly. For those of you using Weber or other more commercial grills, I'd recommend looking at this. I use to have a weber, used for tailgates etc - this grill is 10 times better and reasonably priced for it's quality. " ?Best Grill For The Price By " R. Hoover (Clinton, IL) " - " I purchased this Cuisinart grill because I was looking for a tabletop grill to take tailgating at NASCAR events and my wife to take to dog shows. After researching all the grills, this one looked to be a step up from the other ...

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Weber Smokey Mtn Cooker Tour – TVWB – virtualweberbullet.com

Monday, November 15th, 2010 at 2:15 pm  
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A video tour of the Weber Smokey Mountain Cooker Smoker. Author: The Virtual Weber Bullet. www.virtualweberbullet.com

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Healthy homemade smoked salmon.. Part #1

Friday, November 12th, 2010 at 6:26 am  
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I show you how we make a healthy brine and smoke fresh caught pink salmon. We are so blessed to live in the pacific northwest and be able to get fresh fish. Brine recipe 1/2 batch enough for 4 Salmon using batch 2 times 1/2 cup organic sea salt 1/2 cup soy sauce (mine is not organic but, you could use organic) 1/2 organic sugar 1/2 cup organic maple syrup 1/2 cup honey pour into large 2qt/64 oz. container and let sit for 24 hours if possible stirring or shaking often. Clean and filet salmon and either lay in container or use plastic bags to soak fish. Fill liquid to cover all fish and soak for at least 4 hours preferably overnight. Smoke for 2-6 hours depending on thickness of fish. Keep internal temp of fish over 160 degrees for 1/2.. keep in refrigerator and when ready to serve let thaw appx. 1/2 hour before serving to release the oils. Ok to freeze and should keep in fridge for a week once opened. I hope to buy a sealer so the salmon can be sealed and last for months.

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