I would like to formally say on behalf of the troops at the Warrior Center and the USO staff, we would like to say thank you for your dedication this weekend and in making this years July 4th Celebration a success. It is combined efforts like these that make the difference for those that cannot spend the holidays with their families. << MORE >>

Comrades, Saturday was a exciting day for the wounded military at
Landstuhl. Pat BBQ'ed and prepared smoked ribs, chicken and pulled
pork.<< MORE >>

Memorial Day is a day for family and friends to gather and remember those servicemen and women
who have sacrificed to keep us free. There is no better event around
which to gather than a BBQ and no better food than ribs.<< MORE >>

Getting ready for the third BBQ for our Wounded Troops.

<< MORE >>

In the US, there are distinct BBQ sauce regions each with their own flavor variations of BBQ sauces. This distinct BBQ geography breaks down something like this... << MORE >>

h4>Smoking Chicken

Your barbecue grill can also be used as a smoker by using a smoke
box and aromatic wood chips. There are two approaches to take,
depending on what you are grilling.<< MORE >>

On April  18th a lady came to Hot Shots Java where I sell pull pork
sandwiches on Saturdays. She fumbled in her pocket and pulled out a $20
bill, extended her hand to me and asked "You're the who feeds the
wounded in Germany, aren't you?"<< MORE >>

I grew up in Europe, mostly Landstuhl, in the mid sixties, my father was Army, my mother and grandmother are German. We were there for 5+ years. << MORE >>

Proper Texas BBQ brisket requires a good meat rub, and similar rubs are used in many BBQ applications. Meat rubs are, essentially, dry marinades and are used to impart interesting flavor and colors to your barbecued meat.<< MORE >>

Charcoal Water Smoking

Meat	Quantity	Charcoal (amount)	Hot Water (Quarts)	Wood Sticks (Qty.)	Cooking Time (Hrs.)	Meat Thermometer, Internal Thermometer, or Test for Doneness
Beef (also venison)
Rump Roast	4-5 lbs.	7-8 lbs.	3-4	2-3	3-4	140°F Rare 160°F Medium 170°F Well Well done may require longer cooking times
Pot Roast (arm, chuck, blade, top & bottom round)	3-4 lbs.	5-7 lbs.	3	2	21/2-31/2
Short Ribs	3-4 lbs. 4-6 lbs.	5-7 lbs. 7-8 lbs.	3 4	2 3	11/2-21/2 3-4
Brisket	3-4 lbs. 5-7 lbs.	7-8 lbs, 8-10 lbs.	4 5-6	2 3	3-41/2 hrs. 4-61/2 hrs.	170° F Well Done
Pork
Loin Roast, bone - in	3-4 lbs. 5-7 lbs.	8 lbs. 15 lbs.	4 6	2 3	31/2-41/2 5-7	170° F Well Done
Loin Roast, boneless	3-5 lbs.	10 lbs.	4-5	3	31/2-51/2
Spareribs	4-6 lbs. 7-10 lbs.	8-10 lbs. 10 lbs.	4 5-6	3 3	21/2-31/2 31/2-5	Well Done Meat pulls away from the bone
Country Style back ribs	4-6 lbs.	7-10 lbs.	5	3	4-5
Pork chops 1-inch thick	6-10 chops	5-7 lbs.	3-4	3	2-3
Hams
Fully cooked	5-7 lbs.	7-8 lbs.	4	3-4	21/2-31/2	140° F Well Done
Pre-cooked	8-10 lbs.	10 lbs.	5	3	4-6	160 - 170° F Well Done
Fresh	16-18 lbs.	15 lbs.	6-7	5	6-8	185° F Well Done
Poultry
Chickens (2 whole) (4 whole)	2-3 lbs. ea. 2-3 lbs. ea.	5-7 lbs. 8-10 lbs.	3-4 4	2 3	21/2-31/2 3-4	180° F - Leg moves easily in joint
Hen	5 lbs.	7 lbs.	3	2	3-31/2
Turkey	8-10 lbs. 11-13 lbs. 14-16 lbs.	10 lbs. 12 lbs. 15 lbs.	5 6 8	3 3 4	4-6 6-71/2 6-8	185° F  Leg moves easily in joint
Lamb/Veal
Leg of Lamb	5-7 lbs.	8 lbs.	4-5	3	31/2-5	140° F Rare 160° F Medium 170° F Well done
Veal Rump Roast	3-5 lbs.	5-7 lbs.	4	2	11/2-31/2
Fish & Seafood
Whole fish	4-6 lbs.	7 lbs.	4	2-3	2-3	Flesh white, flakes when forked
Fillets	Full grid	5 lbs.	3	1-2	11/2-21/2
Whole Salmon	6-7 lbs.	10 lbs.	5-6	3	4-61/2
Shrimp, crab legs, lobster, clams	Full Grid	5 lbs.	3	1-2	1-2	Shrimp pink shells open
Wild Game
cornish hens	4 hens	5-7 lbs.	3	2	2-3	Leg moves easily in joint
Small game birds (quail, dove, squab, etc.)	12-16 birds	7-10 lbs.	4	2-3	2-4
Large game birds (pheasant, duck, goose, etc.)	5-7 lbs.	8-10 lbs.	4-5	2-3	4-5	180° - 185° F Well Done

Allow additional cooking time when outside temperature is colder than 60° F and reduce cooking time when above 80° F. Allow cooking time for attitudes above 3500 feet.

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