My family has been specializing in Santa Maria BBQ for over 5 decades. I went from baby food right to Filet Mignon. Now this style of BBQ dates back over a century, to the days of the Spanish Rancheros. Where BBQ meant grilling over an open fire of red oak. In fact, The Hitching Post restaurant brought Santa Maria style BBQ to perfection in 1952. Yes, The Hitching Post has been in our family for 57 years now and counting. Noted as one of the first Steak Houses to bring this type of BBQ indoors. Go to http://www.hitchingpost1.com/ for details.

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Now for those of you not familiar with the Central Coast, it’s just a couple hours north of Los Angeles, CA. Known mostly for it’s great BBQ, the little town of Santa Maria might also ring a bell for being the location of the Michael Jackson trial that took place there just a few years back. And not too far down the road is Santa Yenz, where they shot the blockbuster movie “Sideways”. (Note, The Hitching Post II was featured in the film.)
So what makes Santa Maria Style BBQ so special you might ask? It’s a triple play. The wood it’s cooked over, the meat you choose, and the seasoning/baste combination. It’s really like no other BBQ you’ve ever tasted. And once you’ve had itthese BBQ Steaks, I think you will rank it as one of your favorites.
Our style of BBQ is grilling over a very hot fire. The special BBQ pits are designed so you can lower your grill closer to the flame when needed, and then quickly pull it up when the fire gets too hot. BBQ Pits like the one I’m describing are available in Santa Maria and surrounding areas. For example, Santa Maria BBQ Outfitters at: http://www.smbbqoutfitters.com/. They make all shapes and sizes of quality BBQ pits. Now this type of pit mastery is an art, don’t get angry if you don’t master it your first time out. For the local pit masters, it can take months, and sometimes even years to perfect.
There is a special aroma that fills the air when pulling into your favorite BBQ joints in town. That would be the smell of California Red Oak burning. That smoke actually penetrates the meat, infusing it with a full flavor. Your mouth starts watering even before you step foot through the front doors of The World Famous Hitching Post, or one of the great steak houses in town. Of course I am partial to The Hitching Post obviously because it’s been in my family for generations and I enjoy tradition. But as I continue to blog here, I will talk about other restaurants as well, like Jockos or the Far Western http://www.farwesterntavern.com/.
Another secret to this great BBQ is the quality of meats you are working with. We use Midwestern corn fed beef. There will always be a dispute over what makes the best steak, but from what we have found in our 57 years of experience, Midwestern corn fed beef is the way to go. It’s best to find beef that has been somewhat aged. That helps with locking in the natural juices of the meat. It is challenging to find that type of beef at your local market. Of course we sell ours at http://www.hitchingpostproducts.com/ , but if you do order it from some other company, make sure to order the prime or choice cuts of steak which are hand trimmed and chemical free. They should be shipped out two day air and arrive frozen. You might pay a bit more for this excellent beef, but in the end, is the result worth it?…..Heavens YES!
The most popular cut here in Santa Maria is the “Tri-Tip.” Discovered by butcher Fred Schwab in the 1950’s, it’s known as “The Santa Maria Steak.” It is difficult to just find this cut of beef anywhere throughout the states. Costco seems to be doing a good job of carrying it, but if you can’t find it there, just search Tri-Tip Steak and buy online, or ask your local butcher to cut a Tri-Tip for you from the bottom portion of the sirloin.
And now for the finishing touches. A lot of times when people BBQ or Grill, the meat becomes dry and chewy. Well, the third step to the Triple Play is the secret. We don’t marinate the meat, we baste it as it cooks. The baste consists of an oil and vinegar combination and the Santa Maria Traditional garlic salt seasoning amongst other ingredients. We can’t give all the secrets out. In fact, our family’s secret blends are stowed away under lock and key.

Well thanks for listening. Hope you learned something new today. Come back and visit this blog again real soon. We will be discussing the best cuts of beef in more detail and how to prepare them. Until then, eat BBQ, enjoy wine, and laugh often!View Your Product Available For Download Here.http://betterlifeinformation.com/diet/boostmetabolism/

We love the taste of grilled chicken as much as we adore having grilled T-Bone. Grilling, for years, has been providing many with benefits including satisfying a diner’s insatiable thirst for great food. Having a suitable equipment, basic skills and important details are said to be the primary components of charcoal grill tips and the list below further proves how it is done and what it really takes.

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First tip would be igniting the Flames. Building a charcoal fire is relatively easy. Place a good amount of coals on the grate, about three inches larger than the actual size of foods you are about to grill. Mound the coal pieces, light them and leave them burning for about twenty minutes. After this, spread the heated coals evenly and let them ignite for another five to ten minutes. The result will be a great base of hot coals and gray ash before grilling.

Second, direct grilling is another part of charcoal grill tips. For lovers of steaks, roasts and grilled fish steaks, this type of cooking suits you the best. All you need to do is arrange the coals on a drip pan, place the food item over it. You can decide to use a disposable roasting pan or create your own if you wish. Third part of our charcoal grill tips includes cooking time and ideal grilling temperature. This comprises precision and may require skill, which includes determining hand counts in seconds.

Fourth, heat adjustment is another important part of our charcoal grill tips. Remember, if your coals are heated that much, carefully remove the rack, and either spread or remove briquettes. Besides, grilling is not just about the food but how to cook them properly and consistently.

Cleaning your grilling equipment is also important in terms of charcoal grill tips. It may be true that grilling focuses more on temperature and application of heat but it also pays to take time and maintain your grilling set and equipment.

Indeed, there is no better way to end a weekend than enjoying grilled chicken or steak with family. And while many of us opt to dine out or buy food elsewhere, why not try these charcoal grill tips and do the cooking yourself.View Your Product Available For Download Here…

Turkey Stuffing Recipe Tip #1) Should I stuff the turkey, or roast without the stuffing?

The United States Department of Agriculture (USDA) recommends cooking the turkey stuffing outside of the turkey to make sure the bird gets cooked all the way through, however many consumers prefer the traditional method of stuffing the bird.

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An un-stuffed bird requires less cooking time, leaving the breast meat more moist. You can still make the bird recipe flavorful by placing onions, apples and rosemary leaves in the cavity. The stuffing can be baked in a casserole dish in a 350º F. oven. The internal temperature of the stuffing must reach 165º F., which usually takes about 45 minutes. For any turkey stuffing recipe if you want a more moist and flavorful stuffing, moisten with some pan juices or chicken broth, and bake uncovered for an additional 20-30 minutes.

Turkey Stuffing Recipe Tip #2) How do I stuff a turkey, if I choose to cook the stuffing in this manner?

Prepare the turkey stuffing recipe as directed, cool to room temperature, and loosely stuff the turkey. The turkey stuffing in this turkey stuffing recipe will need space to expand, and tightly packed stuffing may cook unevenly. For any turkey stuffing recipe you should use about 3/4 cup of stuffing for each pound of turkey. Roast the turkey immediately after stuffing. You must ensure that the center of the stuffing reaches 165º F or else harmful bacteria may be found in the stuffing. For any turkey stuffing recipe a food thermometer is recommended to check the inside of the stuffing to ensure that the temperature does reach 165ºF., even if the pop up timer on the turkey indicates that it is cooked. You may choose to let the turkey stand for about 20 minutes to let the juices set. If so, remove all of the stuffing from the turkey immediately after the standing time.

Don’t forget to promptly remove all stuffing from the turkey and either serve or refrigerate the stuffing in a separate container.

Turkey Stuffing Recipe Tip #3) Can I stuff the turkey the day before?

For any turkey stuffing recipe make sure to never stuff a turkey ahead of time, only stuff right before you are ready to roast it. Stuffing ahead may enable harmful bacteria to grow in the turkey and stuffing.

Turkey Stuffing Recipe Tip #4) Can I prepare the stuffing ahead of time, and then re-heat it?

For any turkey stuffing recipe you can prepare the stuffing the day before, and refrigerate the stuffing in a covered casserole dish or mixing bowl until you are ready to use it.

Turkey Stuffing Recipe Tip #5) Is the preparation the same whether I stuff the bird or bake in a casserole dish?

Yes, the preparation of this turkey stuffing recipe is the same for either bake method. Water and butter are heated to a boil and the dry stuffing added and lightly mixed until stuffing is moistened.
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Have you been searching for cooking instructions for prime rib roast and still can’t find a recipe that will give you the juicy and tender prime rib roast that you deserve? The reason may be that recipes only give you the basic ingredients for cooking and not the actual cooking instructions.

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Let’s start with cooking instructions for prime rib roast that begins long before the day you prepare your prime rib. First, you should choose the prime rib that will give adequate portions for each guest that will be attending your dinner party. You may have to look for rib eye instead of prime rib, some local grocery stores label prime rib as rib eye. You can ask the butcher if he would remove most of the fat from the roast that you choose. This will save you time preparing the roast. If you can not get the butcher to remove the excess fat, then you will have to trim it when you get it home. You should leave just a little bit of fat on the roast for added flavor.

The next step in your cooking instructions is to create a seasoning rub or paste. You can use ingredients such as coarse salt, pepper, garlic powder, onion powder and even honey. Slit the roast on top about ½ inch deep all over the top and sides. Rub the seasoning rub or paste on the entire roast, including the bottom and sides, anywhere the meat is exposed. Place in a roasting pan or baking dish with a lid. Cover and refrigerate overnight.

Most cooking instructions include using a meat thermometer and this is the best way to ensure that your prime rib is cooked to perfection and not overcooked. The internal temperature for rare prime beef should be 130 degrees Fahrenheit, for medium rare around 140 degrees Fahrenheit, medium around 150 degrees Fahrenheit and for well done between 160 and 170 degrees Fahrenheit.

For prime rib roast that is boneless the basic cooking time is for medium is a 3 to 4 pound prime rib roast should be cooked at 350 degrees Fahrenheit for 23 to 30 minutes per pound, for a 4 to 6 pound prime rib roast you should cook it at 350 degrees Fahrenheit for 18 to 20 minutes per pound and for a 8 to 10 pound prime rib roast you should cook it at 350 degrees Fahrenheit for 13 to 15 minutes per pound. Remember, this is only an estimate and all oven do not cook the same. You should still use a meat thermometer to ensure the desired doneness.

The last cooking instructions, and maybe the most important, is to let the roast sit for around 15 minutes before carving. The roast will still cook and the internal temperature will raise another 10 degrees but this sitting time is important to hold in the juices and flavor.View Your Product AVailable For Download Here..

Acai Berry is the hottest diet of 2009. Everybody’s heard of it. Everyone’s talking about it. Acai has been heralded as an all natural weight loss miracle. As a single mother looking to shed a few pounds I was totally intrigued. Acai works to burn fat by providing the following:

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Boosts Your Metabolism – Acai raises your metabolism allowing you to burn what you eat more efficiently. This means you’ll be burning more calories and losing weight throughout the day.

Appetite Suppression – One of the biggest problems people face trying to lose weight is controlling their appetite. I now for myself, I am a big snacker and find myself constantly munching on sweets. Since I began taking Acai, I’ve gained control of what I eat and when. By providing natural energy to the body, there is no craving for salty and sugary foods.

Boosts Energy – Your body won’t be starved during the Acai diet and your energy levels will increase.

Used in conjunction with a natural colon cleaner, you have the following added benefits:

High Fiber – Adding fiber to your diet allows you to cleanse the colon walls and flush out nasty toxins and remove bowel buildup.

Improved digestion – I used to feel bloated and lethargic every time I ate. Colon cleansing has smoothed my digestion and boosted my energy levels. Now when I eat I don’t feel like I’m going to dose off and fall asleep. It also improves blood pressure and regulates cholesterol levels.

During the first week on the program I was able to lose nearly 5 lbs without drastically changing my lifestyle or eating habits. Since I began, I have taken up running and have felt so much more motivated about being in shape. Oprah’s Acai berry and colon cleanse diet gave the me the kick I needed to start my weight loss program and is one of the few I’ve tried that’s easy to follow and actually works.View Your Product AVailable For Download Here..http://betterlifeinformation.com/diet/losingpounds/

One thing is for certain when you are camping in the great outdoors is that at some point you are going to get hungry! Cooking while camping can be an enjoyable and delicious experience if you prepare your supplies and game plan ahead of time.

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Bring along a camping stove in favor of having to make a campfire. Camping stoves are compact, convenient and more easy to control than building an open fire. Many campers favor aluminum pots and pans because they are lighter to carry than stainless steel and conduct heat well. Bring along a fry pan, a stew pot and lid and a coffee pot, along with a non-electric bottle and can opener.

Don’t forget cooking utensils and dishware, including an insulated mug with a lid that can be used for coffee, soup or any liquid beverage. Regular campers like to invest in a spork, a fork and spoon combo, to cut down on the amount of tableware to carry. Don’t forget to include a sharp knife for cutting vegetables and meats.

Bring bottled water to cook in or boil stream water for a full three minutes to kill any bacteria or microorganisms. Water can also be made potable for cooking or drinking by using iodine tablets or drops.

Always wash your hands prior to preparing campsite foods and don’t eat out the same pot as other campers. Divide your stew, soup or chili into individual bowls. Plastic bowls with resealable lids are great for anything from oatmeal and cereal to beef stew.

Camping doesn’t lend itself well to leftovers with no refrigeration available, so consume what you make at each meal and discard the rest to avoid food poisoning. Fill a pail with water to wash your dishes with a little soap and water, using leaves or sand before hand to wipe out any food residue.

Virtually any meal you enjoy at home can be recreated at your campsite. But instant mashed potatoes, canned corned beef, canned stew, canned vegetables, rice and canned chicken are all easy cooking ingredients which can be heated and served quickly. Carry milk, juice and water in antiseptic packaging or bottles with resealable caps and open only as needed. Eggs make an economical camping meal, versatile enough to fry, scramble or blend with flour to create breakfast pancakes.View Your Product AVailable For Download Here..http://www.betterlifeinformation.com/cooking/culinary/

Tip 1. Focus on easy to cook recipes. This helps a lot to build confidence. It also ensures that whole exercise is completed in reasonable time because the basic elements of preparation, execution and clean up are completed quickly and without complication.

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Tip 2. Prepare well. This will help you enjoy the entire process. Make certain that you have all the ingredients and utensils available. Make sure you allow sufficient time for all the slicing and dicing and that you know the cooking times for each component of the meal.

Tip 3. In our experience we find it a real advantage to plan our meals a week in advance. In this way we can prepare a shopping list and shop for the week’s food and groceries in one go.

Tip 4. Don’t make either the ingredients or the recipes too complex. Start off small with grilled meats, prepare your own marinates and steam or lightly boil fresh vegetables. Or you can make a nice pasta meal with your own bolognaise made from fresh ingredients.

Tip 5. Once you have built up confidence and you are enjoying the process try some more complex and advanced methods. Add your own ideas and preferences to what you cook. By making it your own you add to the fun.

Tip 6. The benefits of your own cooking are greater than you realise. The meals are healthier because you have total control over what the ingredients are. You can keep to a minimum the toxins and preservatives that found in junk food and other processed or pre-prepared foods. You can also involve other family members in helping with cooking, especially young children.

It is important to remember that the smoother the cooking process becomes the more enjoyable and easier it becomes.View Your Product AVailable For Download Here..http://www.betterlifeinformation.com/cooking/culinary/