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BEEFEATER 101

COOKING TECHNIQUES

  • BEEF
    • Secret of the Perfect Steak
    • How Well Done is Well Done?
    • Roasting Beef on the Rotisserie
    • Roasting Beef in a Baking Dish
    • Onion Additions
    • Spice Rubs and Bastes
    • Mushroom Magic
    • Delicious Dollops
    • Classic Steak Sauces
       
  • LAMB
    • The Basics of Lamb
    • Roasting Lamb on the Rotisserie
    • Using a Baking Dish For Lamb
       
  • PORK
    • The Basics of Pork
    • Roasting Pork on the Rotisserie
    • Using a Baking Dish For Pork
       
  • POULTRY
    • The Basics of Chicken and Turkey
    • Roasting Poultry on the Rotisserie
    • Using a Baking Dish For Poultry
       
  • SEAFOOD
    • The Basics of Seafood
    • Using The Rotisserie for Seafood
    • Roasting Whole Fish in Foil


OPERATING YOUR  BBQ

  • BEFORE YOU START
    • The Best Location for your Barbecue
    • First Time Use - Curing The Cast Iron
    • Line The Grease Tray
       
  • USING A ROTISSERIE
    • The Basics
    • Setting Up
    • Cooking With A Rotisserie
       
  • BARBECUING PARTS
    • Preheating Your Barbecue
    • The Hot Side Of The Grill
    • Direct Cooking - The Simple Alternative
    • What Gives Food that Unique Barbecue Flavor
    • Indirect Cooking - Far More Versatile
    • Meat Temperature Chart
    • Cooking Times and Temperatures
    • Controlling Flare Up
    • Using a Side Burner
       
  • USING THE CONTROLS
    • Lighting The Barbecue
    • Controlling The Flame
    • Lighting And Controlling The Side Burner


BBQ CARE & MAINTENANCE

  • The Cast Iron Cooking Surfaces
  • The Burners
  • The Body
  • The Roasting Hood
  • The Side Burner
  • Trolleys


GRILLING RECIPES

 

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