Barbecue Sauce Recipes

The barbecue began in the American context during the late 1800’s cattle drives in the West. The cowhands usually had low quality cuts of beef that had to be preserved over long periods of time of cattle driving.

The main choice for this was brisket that is tough meat. The cowboys soon learned that if they cooked the meat over a long period of time at a low temperature the meat could be made tender and tasty. During this time, the cooks also experimented with various barbecue sauces to make the beef even tastier.

Personally barbecue is my favorite style of cooking meat. I love the taste of barbecue and find that it’s suitable for nearly all occasions.

I agree with history that the barbecue sauce is as important as the barbecue itself. A good barbecue sauce can make or break a sumptuous meal.

I can still remember clearly the T-bone barbecue steak I tasted at Larry’s Drive. The sauce that was served with the barbecue steak was simply awesome. Every time I recall the experience my mouth just waters.

I have often asked myself how-to recreate that awesome sauce. Until I came across Debbie Beaston’s barbecue sauce recipe on the Internet that could be the answer to my wish. It’s called the “Top Secret BBQ Sauce Recipe”.

I haven’t bought the “Top Secret BBQ Sauce Recipe” yet, but thinking of convincing my wife to buy it because she loves cooking.

The BBQ sauce recipe ebook also includes BBQ recipes, rubs, mops and marinades. There is also great advice and ideas about what to cook with your barbecue.

Sanjib Ahmad - Freelance Writer and Product Consultant for Health/Fitness Best Sellers. You are free to use this article in its entirety as long as you leave all links in place, do not modify the content, and include the resource box listed above.

June 16th, 2008

Fear of Pesticides Should Not Keep You From Eating Your Fruits and Vegetables

If you avoid fruits and vegetables because of fear of pesticides, you’re harming yourself. People who eat the most produce, which is the highest source of insecticides, are the ones least likely to suffer cancers and heart attacks. One of the most-respected cancer researchers, Bruce Ames, professor at the University of California, Berkeley, believes that pesticides prevent cancer.

Almost all the pesticides that we eat were placed in fruits and vegetables by nature, not by man. Fewer than one percent of the pesticides are made in chemical factories. Most people who complain about man-made pesticides do not understand that most insecticides are copies of those found naturally in plants. When man-made pesticides are given for a very long time to animals, 50 percent develop cancer. When similar doses of natural plant-made pesticides are given to animals, 50 percent also develop cancer. Even with the help of pesticides to preserve our crops, only nine percent of Americans eat the recommended minimum of five servings of fruits and vegetables per day. According to Dr. Bruce Ames, this lack of phytochemicals in produce accounts for at least a third of the cancers in industrialized nations. Life have been on earth for 3.5 billion years, and a huge percentage of the plants that have been on earth have become extinct because insects, bacteria, viruses, fungi, man and animals have destroyed them. The minuscule number of plants that have survived contain insecticides to protect them from being destroyed.

Insects multiply so fast and have such voracious appetites that they would destroy every food crop known to man if it were not for the natural insecticides produced by plants and the manufactured insecticides produced by man. Since people are concerned about the use of insecticides manufactured by man, researchers have developed almost exact copies of insecticides made by plants. For example, chrysanthemums produce pyrethrins that protect them from many insects. Manufacturers make copies of plant pyrethrins that have never been shown to be more toxic than those from the plant. Since some concerned groups oppose man-made copies of plant insecticides, scientists have gone one step further. They have taught plants how to make their own new insecticides. For example, a bacterium called bacillus thuringiensis makes an insecticide that kills the Colorado potato beetle that devastates potato crops. Scientists have genetically engineered potatoes to make exactly the same chemical that is made by the bacteria. So Colorado potato beetles die when they eat these potatoes. Man-made insecticides that are copies of plant-made insecticides have not been shown to be more toxic than plant-made insecticides, and plants that are genetically engineered to make large amounts of insecticides have not been shown to be either safer or more toxic than regular plants.

Dr. Gabe Mirkin has been a radio talk show host for 25 years and practicing physician for more than 40 years; he is board certified in four specialties, including sports medicine. Read or listen to hundreds of his fitness and health reports at http://www.DrMirkin.com

Free weekly newsletter on fitness, health, and nutrition.

June 1st, 2008