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Formatting is messed up

MRubenzahl | Sep 2, 2006 12:13 AM

This story:

is seriously messed up. Paragraph breaks have no space or indent, URLs are posting as text, not links. Here is what I see (with Firefox on Mac OS X):

Ray Lampe knows grilling. Ray (a.k.a. Dr. BBQ), among the winningest champions on the barbecue-competition circuit, gave up his truck-driving career years ago to focus on his craft. Today, he travels around the country competing and teaching, and he shares his expertise in his book, "_Dr. BBQ’s Big-Time Barbecue Cookbook_": Before we get to Dr. BBQ’s advanced lessons, a little review is in order. Barbecuing is different than direct grilling, or quickly cooking tender cuts of meat at high temperatures (400oF or higher), with a heat source right under the food. Barbecuing, or “cool smoking,” is a method of cooking tougher cuts of meat very, very slowly at relatively low temperatures (215 to 250oF), with the heat source away from the food. While the meat leisurely cooks, three things occur: the meat’s fat renders out; the meat becomes so tender it practically falls off the bone; and the exterior caramelizes, producing a flavorful crust, or “bark” as it’s known in barbecue circles. The final product is tender and juicy, pink in color and smoky in flavor. Sound good? Follow the doctor’s advice laid out for you here. _Photographs by Formula z/s_ *The Cooker*
A charcoal kettle or gas grill can be easily adapted for indirect cooking. But if you want to get serious, we’ve got some alternatives. "The Big Green Egg":
With an 18 1/4” grill, it’s one of the doc’s favorites. It grills, too—even pizza, with the ceramic deflector. It’s got the three things Doc says you need in a cooker: good insulation, good air circulation, and good fuel (it uses charcoal, not gas). ($869) "The Weber Smokey Mountain Cooker":
Looks like an elongated version of the company’s traditional kettle. The extra vertical space keeps the food away from the fire, allowing it to be cooked by ambient, not direct, heat. ($249) "Cookshack FEC100":

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