by Renee Shelton | Mar 28, 2015 | All Qd Up, BBQ, Grilling, Heat Sources, Traditional Wood, Wood
Mesquite wood is closely related to Texas BBQ, and a popular hardwood to many industries. It is either native or introduced to much of the U.S. The wood burns hot and produces a strongly flavored smoke that is often paired with another wood. When used in barbecue...
by Renee Shelton | Oct 9, 2014 | All Qd Up, BBQ, Beef, Grilling
You can still grill beef, and watch your diet. There are many different options when it comes to lean beef cuts. What is considered lean beef? A cut of beef that contains less than 10 grams of total fat and 4.5 grams or less of saturated fat. All the cuts of beef...
by Renee Shelton | Jul 22, 2014 | All Qd Up, BBQ, Poultry
Trade Chicken Descriptions: Wing Breakdown The whole wing consists of the drummette, the flat, and the tip. The V-Wing is the 1st and 2nd segments. 2-Joint Wing is the 2nd and 3rd segments. Wing Drummette is the part that contains the humerus that attaches the wing to...
by Renee Shelton | Jul 22, 2014 | BBQ, Poultry
Breast Quarter A breast quarter is produced by cutting the front half along the sternum and back into two equal portions, and consists of a half breast with the attached wing and a portion of the back. Tenderloin A tenderloin is made by separating the inner...
by Renee Shelton | Jul 22, 2014 | BBQ, Poultry
Split Bird Splitting a whole bird, without giblets, end to end through the back and breast producing an approximate equal halves. Quarters A leg quarter is the drumstick and thigh, with adjoining portion of the back. It may or may not include the tail or abdominal...
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