We have a FREE PDF article on Barbecuing Safety.  To view it, just click here.

If you would rather download the FREE PDF "Barbecuing Safety" article and save it to your computer, just right click here., and choose "Save Target As"

We also have a FREE PDF E-Cookbook of Barbecue Recipes.
 To view it, just click here.

If you would rather download the FREE PDF "E-Cookbook of Barbecue Recipes" and save it to your computer, just right click here., and choose "Save Target As"

You will need Adobe Acrobat Reader to view this file.
If don't have it already on your computer,
you can download from the Adobe website by clicking here.

Take a look at one of Kentucky BourbonQ's best selling products: the Pappy's line of barbecue sauces, including Scovie Award-Winner Pappy's XXX White Lightnin' Barbecue (shown above). Other awards include 1st and 2nd Place People's Choice Awards at the 2003 International Zesty Food Show in Dallas, Texas! And you know, if Texans love our barbecue this much, it must be good! Place your order for the BEST barbecue around, and get on the road to your next addiction!!!

Easy Steps To Grilling Beef

Prepare charcoal for grilling.  When coals are medium, ash-covered (30 minutes), spread in single layer and check cooking temperature.  Position cooking grid. (To check temperature, cautiously hold the palm of your hand above the coals at cooking height.  Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; 4 seconds for medium heat.)

Season beef (straight from refrigerator) with herbs or spices as desired.  Place on cooking grid directly over coals.

 After cooking, season beef with salt, if desired.  (Note:  For steaks thicker than 1½ inches, remove from grill when thermometer registers 5° F below desired doneness.  Tent loosely with aluminum foil.  Let stand 10 minutes.  Temperature will continue to rise 5° F to reach desired doneness.

Grilling at medium to medium-low temperatures ensures even cooking.  If the temperature is too high, beef can char and become overcooked on the outside before the interior reaches the desired doneness.  Charring beef is not recommended.

Trim excess fat from meats to avoid flare-ups while grilling. To trim the excess fat off, you will need a good boning knife.  Why not order one of our Forschner Boning Knives!  This is the same knife we have used for decades at Jackson Frozen Food Locker.  Order one today for only$24.99 - shipping included in this price!  We believe we have the lowest price on the Internet on Forschner Boning Knives.  If you find a lower price, including shipping, please e-mail us, and we will try and beat that price!

Use long-handled tongs for turning steaks; spatulas for burgers.  A fork will pierce the beef causing loss of flavorful juices.

Place each steak on the grill for one minute. Turn and grill on the second side for an additional minute. Turn and rotate 45 degrees and grill for half the remaining cooking time. Turn again. If you do this right you will get a nice diamond pattern of grill marks.

Top 10 Charcoal Grills from About.com

The BEST way to determine doneness of your beef is to use a high quality meat thermometer.  The following web page from the USDA tells everything you need to know about meat thermometers!

If you are interested in purchasing a high quality thermometer, we sell the exact same thermometer we use here at the Jackson Frozen Food Locker meat processing plant in our commercial smokehouse.  Just click here to learn more!

The ONLY way to know food has been cooked to a safe internal temperature is to use a meat thermometer!