BBQ Beef Can Be Enjoyed All Year Long

The word beef and the word barbeque are hard to part when it comes to summer time grilling. It doesn't matter if you are grilling steak, burgers or beef dogs, nothing beats the great taste of barbecued beef.

Even in the winter you can get that barbeque taste into your beef by using a slow cooker. You will find lots of info on how to do this on the internet if your cravings get too much for you next winter.

There is one way to make beef dogs that every child and child at heart will love. It has proven to be a hit with everyone for many years.

Get your beef dogs and slice them from top to bottom. Make the cut about half way deep and fill the dogs with thin slices of cheese. As an alternative you can fill them with minced onion although a lot of children do not like the taste of onions. Wrap a strip of bacon around your dogs and you are ready to go. Place them either on your grill or in the oven. You will know when your dog is done because the cheese will ooze out of them. Put them on buns and you have a great treat that will please kids, both big and small.

To avoid the dangers of food poisoning you should take precautions when cooking raw meat. Every year thousands are taken seriously ill after eating food from the barbeque.

Never use a barbeque sauce on raw meat. Barbeque sauce will seal the meat, making it impossible for the flavor of the barbeque to absorb into the meat. By using a brush to apply the sauce, you will cross contaminate the sauce and brush, and apply the bacteria back to the meat, risking illness.

Avid and competition grillers believe that by applying a dry rub to meat before it is grilled gives it the best flavor. Other grillers apply liquid smoke to meats such as beef brisket to give it an incredible flavor. Onions, celery and salt are also commonly used on this type of meat to create a succulent flavor that all will enjoy.

Heating barbeque sauce is common practice for many grillers. They heat the sauce and apply it to the meat when it has been cooking for a while. By heating the sauce first, it eliminates some of the time it takes for the meat to reach the proper temperature.

When the barbeque beef is done, it should sit for about ten to fifteen minutes to allow it to finish cooking and cool down. This not only makes cutting the meat easier, it also seals in the juices of the meat. Any juices that are left over can be simmered and reduced to make gravy for open-faced sandwiches.

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For many more fantastic barbecue recipes and tips visit The Outdoor Cooking Book. Also for other types and styles of cooking visit Cooks website, The Cooking Book.
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