Learn the Secrets of Great Barbecue at the Cookshack Barbecue Forum
Have fun while learning how to smoke barbecue that will gain you a reputation as an expert pitmaster.
(PRWEB) March 20, 2005 -- With almost 4,700 members, Cookshack’s Barbecue
Forum is one of the most popular barbecue destinations on the internet. Members
regularly log in to forums to discuss recipes, techniques, competition cooking
and more. The membership ranges from beginners to barbecue competition winners,
teachers and authors.
Under the leadership of the “Smokin’ Okie” the
forum has flourished in its 5 year history. Smokin’, whose real name is a
well-kept secret, keeps forum members’ experience informative, educational and
entertaining by contributing his smoking experience. In addition, he has
published a series of “101 Guides” to everything from brisket to marinades, also
found at www.cookshack.com.
A recipe archive with a search
feature is an excellent resource for anyone who wants to find great recipes for
marinades, rubs, sauces and accompaniments as well as the main dish. A favorite
is the Best of the Forum Sauces, which includes 23 delicious barbecue sauce and
marinade recipes as well as guidelines for making your own barbecue
sauce.
Cookshack smoker owners can visit Cookshack Smoker Owners to learn
more about using their smokers. The Open Forum is not restricted to Cookshack
smoker owners, but is open to anyone who wants to talk about barbecue.
Three popular forums cover the bases on competition cooking. Winning
cooks as well as wannabe winners talk about how to win and what’s happening with
cook-offs around the world. Members include the president of the French Barbecue
Association and the World Barbecue Association.
Professionals Only is
open to anyone involved in a barbecue business. New members learn from
experienced members and avoid beginners’ mistakes as they get their businesses
off and running.
Jump right in and start asking questions when you join
the Cookshack Barbecue Forum at www.cookshack.com. Look under BBQ Fun.
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Source : http://www.prweb.com/releases/2005/3/prweb219856.htm