This Thanksgiving I made my way to the Denver area to visit my brother, and I decided to touch upon the topic of grilling at high altitudes (5000-8000 feet above sea level). At higher altitudes, there is lower air pressure and as a result the boiling point of water drops. At sea level, water normally boils at 212′ F while at 7,000 feet water boils at 198′ F due to the fact there is less pressure to inhibit the boiling of the water (this can fluctuate due to the additives in the water, barometric pressure, etc). Another side effect of the high altitude is the liquids will evaporate more quickly so you’ll need to take this into account as well.
The Basics Of High Altitude Grilling
Posted by Aaron on November 28, 2008
A Full Weekend Of Meat Smoking
Posted by Aaron on November 20, 2008
We’ve got a busy weekend coming up. Saturday I’m heading over to take a class from Bob Snelson of Lotta BS BBQ, a competitive team from here in Kansas City. We’re trying to get a handle on our presentation and we’ve got some work to do on our chicken as well (although we may have that one figured out). I’ll be bringing my camera and doing a detailed post next week on how the whole thing goes and in the future will be giving you some details on other BBQ classes that are available.
In addition to that, our competition team (Burnt Finger BBQ) is smoking 13 turkeys for Thanksgiving for friends and family. I’ll be documenting and maybe doing some video of that process as well. So here’s to a full week of smokin’ some meat!
In the meantime our friends at The Art of Manliness let us know how to carve a turkey LIKE A MAN!
Fastest BBQ Chicken Ever
Posted by Aaron on October 30, 2008
I found this today over on BBQ Hub. Funny stuff!
Disclaimer: For all you people who don’t understand the internet…it’s called PHOTOSHOP. And even if not, BBQ Addicts does not condone the lighting of animals on fire before they’re dead. Unless they’re Lobster. And before anyone comments about Lobster, they do not have the ability to process emotional information and therefore do not experience suffering when you throw them in a boiling cauldron of water.
Welcome To BBQ Addicts!
Posted by Aaron on October 21, 2008
Welcome to BBQAddicts.com. We’ll be your central hub for all things BBQ related, from cooking a steak in your backyard to competition BBQ. We’ll give you the tips and tutorials that most of the professional teams won’t tell you about including things like how to make your own BBQ sauce and rubs to presenting your meat for competition BBQ. Want to know more about competitive BBQ and the teams that participate? We’ll be doing that too! We will also have everything you need to know if you’re a beginner and just starting out. BBQ is a wonderful hobby and if you can do it well, you’ll not only be the star of your parties, but you will be hooked on all things BBQ.
