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my recipes

I would like to enter my own recipes in order to make a cook book. How do I do this

back up recipes i installed

HOW DO I BACK UP RECIPES I ENTERED? THANKS BOB

New to the group

I'm new to Big Oven and I just came across this group. I love great grilled food but I'm not the best at actually doing it. I hope to get some advice and see some new recipes from those are better at it.

Barbeque desert

When living in the US, at barbecue parties I always missed a grilled desert. I remembered a recipe from Hungary, which needs an extra tool to make, but for those who are enterprising and would like to create something new, I would be glad to share the recipe. my e-mail address is Edmund.Lazar,@orange.fr

Thanks
Edmund

[edited March-18-2008]

[edited April-6-2008]

Buffalo burgers

I was craving a nice, fresh grilled burger today. At the local Kroger's they had 1 lb packs of ground buffalo, so I thought I'd give it a shot. The sites I read referenced the meat being lean so it cooks much faster.

I mixed it 50/50 with ground chuck and our usual additions (bread crumbs, spices, an egg or other binder). It definitely grilled faster than the regular ground chuck burgers I had on. I used 2 remote probes and the buffalo blend ended up 16 degrees ahead of the plain burgers that went on at the same time.

The flavor was good, but honestly, it wasn't so special that I'd go out of my way to get it over just good 80/20 ground chuck.

Grill thermometers

Although there are all sorts of thermometers built for grill use, I have yet to find one suitable for a rotisserie. What I have in mind is a wireless probe that can be inserted into a rotating roast or bird and that can a) withstand 500-degree heat and b) transmit a temperature signal through the covered grill to a remote receiver. Anyone here care to invent one?

Fuel for the Fire: Wood, Lump, Briquettes, or Gas?

What's your poison? I have a natural gas grill but rarely use it. I prefer using a mix of lump coal and wood for a hot clean fire.

One of my favorite techniques is to put a split oak or hickory log in the grill and then poor a chimney starter of red hot coals onto it. The lump coal gives the initial heat and as the log catches fire, it provides a long burn time. Of course, this isn't necessary with shorter grilling times (steaks, chicken breasts, etc) but when I'm grilling whole chickens or grilling with indirect heat, you can't beat it!

Anyway, what is your fuel of choice?

Quickest Grill Recipe?

What's the quickest grill recipe you've ever learned?

Recipes in this Group

Whiskey BBQ Sauce3	Trout Tips0	Barbecued Chimney Cake6	Chimney cake3
Americas Favorite Pork Chops5	Marinated Flank Steak3	Grilled Chicken with Mustard S...12	A Better Burger3
Lemon Grilled Catfish1	Grilled Tuna Steak Teriyaki1	Black Pepper Chops with Molass...1	Grilled Lemon Lime Chicken ove...16