{"id":1262,"date":"2010-01-31T18:20:00","date_gmt":"2010-02-01T02:20:00","guid":{"rendered":"http:\/\/www.cooking-outdoors.com\/twitter-weekly-updates-for-2010-01-31"},"modified":"2014-01-08T05:20:25","modified_gmt":"2014-01-08T12:20:25","slug":"twitter-weekly-updates-for-2010-01-31","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/twitter-weekly-updates-for-2010-01-31\/","title":{"rendered":"Twitter Weekly Updates for 2010-01-31"},"content":{"rendered":"<h2 style=\"text-align: justify;\">Twitter Weekly Updates for 2010-01-31<\/h2>\n<ul class=\"aktt_tweet_digest\" style=\"text-align: justify;\">\n<li>Oranges do not ripen after they are picked, but lemons do. #<\/li>\n<li>If hardwood charcoal is not available, scatter dry hardwood mesquite or hickory chunks over the hot fire to ratchet up the temperature. #<\/li>\n<li>Dandelion roots may be roasted and ground as a coffee substitute. #<\/li>\n<li>Use cucumbers as an edible garnish to your main dishes. #<\/li>\n<li>One benefit of braising is that the liquid absorbs flavours from the foods being braised and makes a terrific sauce. #<\/li>\n<li>@BBQmommy They are so strong! And their arms are so tiny, amazing! I have gone through three little guys, my youngest the smallest\/strongest in reply to BBQmommy #<\/li>\n<li>Season the butter with your favorite herbs before spreading it on the corn. #<\/li>\n<li>@BBQmommy That would scare me to death! Those little ones have no fear!! in reply to BBQmommy #<\/li>\n<li>Beef steaks and other cuts will keep 5 days at 35\u00b0F, and 8 days at 30\u00b0F. #<\/li>\n<li>Sliced onions reveal a sweet new personality when grilled. #<\/li>\n<li>Do not soak wood chunks. It will add too much smoke flavor. Note: Large wood chunks can go directly on the coals without soaking. #<\/li>\n<li>There is no need to cut off the whole stem of a mushroom. Just remove the tough, dried portion at the end. #<\/li>\n<li>@BusterRhinosBBQ Yes I should have said large wood chunks, the size of your fist. I do soak the small wood chunks. in reply to BusterRhinosBBQ #<\/li>\n<li>@<span class=\"aktt_username\">wanbeedukovcook<\/span> Well, keep in mind that you want to soak small wood chunks. You have to play around with them to realy understand them.<\/li>\n<li>Do not soak wood chunks. It will add too much smoke flavor. #<\/li>\n<li>Allow cooked meats to rest for approximately 3 to 5 minutes before serving. This will allow juice to stay in the meat after they are cut. #<\/li>\n<li>If you can't locate cranberry beans, an acceptable substitute is the pinto bean, and a second substitute would be red kidney beans. #<\/li>\n<li>@Dhale_B Wow! Let me check with my financial advisor first. I'm sure it will be OK though. That's sounds very resonable to a ol boy like me. in reply to Dhale_B #<\/li>\n<li>@BigButzBBQ Ha Ha you sound like a great Cook! in reply to BigButzBBQ #<\/li>\n<li>Diff between a Chef and a Cook? If it's burnt a Chef will cover it with a nice sauce, a cook will tell you it's the &#8220;bark&#8221; and it's good!! #<\/li>\n<li>Large vegetables, such as eggplant, onions, and potatoes can be sliced and cooked right on the grid.<\/li>\n<li>Slaving away in the kitchen making a pear & pistachio tart. \/via @Dhale_B I'll take two please!<\/li>\n<li>@BlackTieBBQ Goodmorning!!! in reply to BlackTieBBQ #<\/li>\n<li>@<span class=\"aktt_username\">CapeRiverMan<\/span> Ya better sign up!!! \ud83d\ude42 <span class=\"aktt_tweet_reply\">in reply to CapeRiverMan<\/span> <span class=\"aktt_tweet_time\">#<\/span><\/li>\n<li>@EQUIPnTRIP Thanks! Me too, except blackened toast at 5:00am doesn't work \ud83d\ude42 in reply to EQUIPnTRIP #<\/li>\n<li>Try to keep the size of the cubes consistent for even cooking.<\/li>\n<li>@<span class=\"aktt_username\">CapeRiverMan<\/span> Thank you! <span class=\"aktt_tweet_reply\">in reply to CapeRiverMan<\/span> <span class=\"aktt_tweet_time\">#<\/span><\/li>\n<li>Blackening produces a peppery black crust, while searing in all the juices and flavor, which makes it a great choice for the grill. #<\/li>\n<li>@punchcigars Ouch! Thanks for the tip! in reply to punchcigars #<\/li>\n<li>Remember: Do not leave an instant-read thermometer in the tenderloins during grilling. Thermometers are not heatproof. #<\/li>\n<li>@jimmyjamesbbq Fixed that one for sure!! But I thought you couldn't DM unless you followed?? Thanks! in reply to jimmyjamesbbq #<\/li>\n<li>Like other ground meat, ground lamb must be cooked to an internal temperature of 160\u00b0F for food safety reasons. #<\/li>\n<li>It is advisable to have 2 sets of tongs when grilling, so you can use one for food and the other for moving the hot coals around. #<\/li>\n<li>When purchasing boniatos, choose ones that are hard with no soft spots. #<\/li>\n<li>I subscribed to CAROLYNSCOCIOZ's channel on YouTube http:\/\/www.youtube.com\/user\/CAROLYNSCOCIOZ?feature=autoshare_twitter #<\/li>\n<li>I subscribed to campchef's channel on YouTube http:\/\/www.youtube.com\/user\/campchef?feature=autoshare_twitter #<\/li>\n<li>To prevent bacon from curling up in the pan during frying, pierce raw bacon with a fork or knife down each slice before frying. #<\/li>\n<li>@GaryGlen Thank you! Hopefully that article will appear on the next issue of &#8220;Sizzle on the Grill&#8221; from CharBroil in reply to GaryGlen #<\/li>\n<li>Vegetable stuffed Chicken and foil cooked potatoes photos are up on Twitter! http:\/\/flic.kr\/p\/7wMrMq #<\/li>\n<li>@BigButzBBQ Very welcome my friend! in reply to BigButzBBQ #<\/li>\n<li>@SweetBlueSmoke Yeppa! Your welcome! in reply to SweetBlueSmoke #<\/li>\n<li>@AlexisCeule just took mine down today! in reply to AlexisCeule #<\/li>\n<li>@dratsfeez5 You need to BBQ two Skookie Cookies, place Ice Cream between them, freeze and enjoy!! So simple!! I'll be sharing the video soon in reply to dratsfeez5 #<\/li>\n<li>Here is another perspective of the Skookie Ice Cream Sandwich!!! http:\/\/twitpic.com\/zs0lj #<\/li>\n<li>Skookie Ice Cream Sandwich! http:\/\/twitpic.com\/zs05l #<\/li>\n<li>Time to wash clothes. How do I know? Out of underwear. \/via @cyndiallison Ha, I thought you are supposed to turn them inside out! Who new? #<\/li>\n<li>Making Skookie Ice cream Sandwiches! CampChef Skookies &#8211; Giant cookies made on the barbecue! #<\/li>\n<li>Just added myself to the http:\/\/wefollow.com twitter directory under: #<span class=\"aktt_hashtag\">oakdale_ca<\/span> #cooking #<span class=\"aktt_hashtag\">bbq<\/span> #barbecue #<span class=\"aktt_hashtag\">grilling<\/span> #food<\/li>\n<li>@FishFry Thank you! in reply to FishFry #<\/li>\n<li>Seafood should be thoroughly cooked to an internal temperature of at least 145\u00b0 F (63\u00b0 C). #<\/li>\n<li>Skewered Pesto Chicken &#8230;. Not bad. \ud83d\ude42 http:\/\/twitpic.com\/znmvg #<\/li>\n<li>There are two ways to grill corn on the cob: Grill-top cooking or ember cooking. #<\/li>\n<\/ul>\n<p class=\"aktt_credit\" style=\"text-align: justify;\">Powered by Twitter Tools<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Twitter Weekly Updates for 2010-01-31 Oranges do not ripen after they are picked, but lemons do. # If hardwood charcoal is not available, scatter dry hardwood mesquite or hickory chunks over the hot fire to ratchet up the temperature. # Dandelion roots may be roasted and ground as a coffee substitute. # Use cucumbers as [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6],"tags":[50,5360,18,7,606,165,33,5356,38,26],"class_list":["post-1262","post","type-post","status-publish","format-standard","hentry","category-outdoor-cooking-recipes-tips-and-techniques","tag-barbecue","tag-bbq","tag-cast-iron","tag-cooking-outdoors","tag-cooking-tips","tag-cooking-with-foil","tag-dutch-oven","tag-dutch-oven-cooking-recipes-tips-and-techniques","tag-fire-pit","tag-grilling"],"yoast_head":"<!-- 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I would be one of the first to tell you that Tri-Tip should be grilled, either over Mesquite or Pecan wood (my favorite), or at the least flame cooked in some form. The only\u2026","rel":"","context":"In &quot;Dutch oven cooking&quot;","block_context":{"text":"Dutch oven cooking","link":"https:\/\/cooking-outdoors.com\/category\/dutch-oven-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"How to Cook Dutch oven Tri-Tip | Cooking-Outdoors.com | Gary House","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2017\/03\/How-to-Cook-Dutch-oven-Tri-Tip.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2017\/03\/How-to-Cook-Dutch-oven-Tri-Tip.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2017\/03\/How-to-Cook-Dutch-oven-Tri-Tip.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2017\/03\/How-to-Cook-Dutch-oven-Tri-Tip.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":6825,"url":"https:\/\/cooking-outdoors.com\/how-to-cure-a-rancid-dutch-oven-video\/","url_meta":{"origin":1262,"position":3},"title":"How to Cure a Rancid Dutch oven Video","author":"Gary House","date":"November 5, 2013","format":"video","excerpt":"How to Cure a Rancid Dutch oven Video Simple tips, tricks and techniques to make your outdoor cooking easier! New episode every Tuesday http:\/\/youtu.be\/PcNvxFu928A 6 Tips for storing your Dutch oven \u00a0 Video Transcription: Presenter: Cast iron can go rancid, especially with Dutch ovens. No matter what you use, Crisco,\u2026","rel":"","context":"In &quot;How-to Cook Outdoors Tips&quot;","block_context":{"text":"How-to Cook Outdoors Tips","link":"https:\/\/cooking-outdoors.com\/category\/how-to-cook-outdoors-tips\/"},"img":{"alt_text":"How to Cure a Rancid Dutch oven","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/11\/How-to-Cure-a-Rancid-Dutch-oven-300x168.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1083,"url":"https:\/\/cooking-outdoors.com\/dutch-oven-calzones-video\/","url_meta":{"origin":1262,"position":4},"title":"Dutch oven Calzones video","author":"Gary House","date":"October 15, 2009","format":false,"excerpt":"Dutch oven Calzones video I was at a Dutch oven Gathering a few weeks ago and did a very amateurish video. Thought you might enjoy it anyway! I used a \"Mr Dutch Oven\" Pizza ring and two Dutch oven lids, the recipes will be on the next posting.","rel":"","context":"In &quot;Dutch oven cooking&quot;","block_context":{"text":"Dutch oven cooking","link":"https:\/\/cooking-outdoors.com\/category\/dutch-oven-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1310,"url":"https:\/\/cooking-outdoors.com\/camp-chef-20th-anniversary-limitededition-dutch\/","url_meta":{"origin":1262,"position":5},"title":"Camp Chef 20th Anniversary Limited Edition Dutch","author":"Gary House","date":"February 22, 2010","format":false,"excerpt":"Camp Chef 20th Anniversary Limited Edition Dutch It's a good day when something new arrives at the front door! My Dutch oven friends at Camp Chef sent me one of their new Camp Chef 20th Anniversary\u00a0Limited Edition Dutch ovens to try out. You see, they have been in business for\u2026","rel":"","context":"In &quot;Reviews&quot;","block_context":{"text":"Reviews","link":"https:\/\/cooking-outdoors.com\/category\/product-web-site-reviews-tips-and-techniques\/"},"img":{"alt_text":"Camp Chef 20th Anniversary Limited Edition Dutch","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2010\/02\/sdo12cc-300x239.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/1262","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/comments?post=1262"}],"version-history":[{"count":0,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/1262\/revisions"}],"wp:attachment":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media?parent=1262"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/categories?post=1262"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/tags?post=1262"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}