by All Q'd Up BBQ Blog Writers | Feb 6, 2015 | All Qd Up, BBQ, Blog, Regions
This handy infographic courtesy Kraft Foodservice shows the basic barbecue regions in the U.S., and what they like (sauces and meats). From this infographic, the popular meats for the main BBQ regions: Pacific Northwest: Salmon California: Beef (tri tip), Seafood...
by All Q'd Up BBQ Blog Writers | Jan 18, 2015 | All Qd Up, BBQ, Marinades & Brines
Cumin White Wine Garlic Marinade for Poultry 1/2 cup dry white wine1/4 cup canola oil4 small garlic cloves (crushed)1 1/2 teaspoon reduced sodium soy sauce1 teaspoon Dijon mustard1/8 teaspoon whole cumin seed1/8 teaspoon celery seed Mix all ingredients...
by All Q'd Up BBQ Blog Writers | Jan 1, 2015 | All Qd Up, BBQ, Sauces & Condiments
Pineapple Basting Sauce 1 cup light brown sugar (packed)1/2 cup white vinegar2 tablespoons mustard1 cup pineapple juice Place the brown sugar, vinegar, and mustard in a saucepan. Heat to a simmer, then cook for about 3 to 5 minutes over low heat.Remove from heat and...
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 | All Qd Up, BBQ, Poultry
Cut-Up Four-Piece: Cutting a whole chicken, without giblets, into two breast quarters with wings attached, and two leg quarters. Six-Piece Cut-Up This is produced by cutting up a whole bird, without giblets, into two split breasts (with back and rib portions), 2...
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