Barbecue Cleaning Tips

January 24 , 2005 | Issue 07

Hello and welcome to the January edition of the smoking-meat.com monthly newsletter. I am your host, Jeff Phillips, and I will endeavor to keep the newsletter short and to the point with as much good info as possible without boring you to death with small details.

Now let's get straight to it!

This is the lineup for this month:

• Barbecue Tips "Best Barbecue Tip" Contest Barbecue Forum
• The All New Bookstore

Here in Oklahoma the weather has been quite mild considering we normally have had several snows by now. So far no snow and with the average temperature across this last few months being above 50 degrees it has been excellent barbecue weather.

I never let the weather deter me from smoking meat but If I could choose I would definitely rather it was 50 degrees or better as opposed to below freezing.

I have been experimenting with some various fruit woods by themselves and in combinations and should have some results by February's newsletter.

Some Cleaning Tips for Barbecuers

#1 To clean the grates on your grill or smoker simply get the unit really hot as in 400 degrees or better. Take a brass grill brush, dip it in water and when it touches the grates the water will turn to steam and steam clean the food particles right off.

#2 To remove barbecue sauce from that favorite shirt or similar item of clothing:

Washables: Put glycerin (a thick solvent, available at drugstores) on the spot, then rinse with cool water. Apply a combination solvent, such as Shout, and let sit for 15 minutes. Finish with a regular wash cycle.

Non washables: Put glycerin on the spot, then rinse with cold water. Treat with a mild detergent, such as Woolite, and very little water. Gently rub to form suds, then rinse with cold water.

#3 Here is the best tip of all on how to get a free smoking -meat.com T-shirt:

Send in your favorite barbecue/smoking meat tip by using the form here

Must be related to barbecue.. cooking, cleaning, prepping the meat, etc.

All tips will be posted to the website with full name recognition of the person who submitted. The best "tipper" will receive a free T-shirt with the smoking-meat.com logo on it.

Deadline is February 15th so get started submitting... there is no limit to the number of entries so feel free to submit multiple times to up your chances. An outside non biased party will be called in to do the judging in an effort to keep it completely fair.

Barbecue Forum

If you have not done so... the barbecue forum is waiting on you to subscribe. It is a happening place with lots of good discussion on topics relating to smoking meat such as types of smokers, best woods to use, recipes, links to other good barbecue sites, and much more. You are missing out if you have not joined... join now

Book Store

Be sure to check out the all new book store where we have made available just about any barbecue book you can imagine. We have planned to add more so keep watching and if you see something you would like to own simply click on it and purchase it securely from Amazon the best place to buy books in my opinion 

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Advertise in this Newsletter

If you are interested in advertising something related to the subject matter then contact me for the very best prices around. I do not want this newsletter to become a sales pitch and therefore am only going to allow limited space for advertising in this manner. If you are interested please contact me .

Thank You for Supporting Smoking-Meat.com!

Until next time... thank you for being a part of the best smoking meat/barbecue site on the world wide web! At this time we are supported solely by the sponsored ads on the site and the few items that we offer for sale.

Every time you purchase one of our excellent products it helps pay for the hosting and domain to provide this service to you.

We have also added a "donate" link in case you are feeling extremely generous sometime and would like to give a buck or two via paypal. We are forever grateful to all of you who constantly let us know how much the site means to you.

Have a Wonderful Day and Keep Smoking (meat that is)!!!

Jeff Phillips
Pitmaster/Webmaster
www.Smoking-Meat.com
www.SmokingMeatForums.com

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