Joe Johnson - EzineArticles.com Expert Author

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How to Cure and Smoke Your Own Meats
[Food-and-Drink:Cooking-Tips] In the days before man had refrigerators, curing meats guaranteed a supply of meat throughout the summer months when food poisoning from spoilage was a constant and ever-present danger. Even today, where proper refrigeration methods are readily available, cured meats are still an excellent and wonderfully tasty way to create your very own restaurant or deli quality meats

Dove Stuffed Jalapeno Poppers
[Food-and-Drink:Recipes] Here is my take on a traditional hunters party dish. It is a great appetizer for any party...if you don't have dove, substitute with duck, chicken, or any other game bird - just adjust your amounts for the recipe accordingly. This recipe is really versatile, and can actually be made with just about any meat you have in the fridge. In fact, one of my favorite variations is to remove the pineapple and bacon, and substitute the dove with finely chopped brisket.

Choosing the Right Woods for Your Barbecue
[Food-and-Drink:Cooking-Tips] Probably one of the most common questions for the new barbecuer is which wood to choose. There are a number of great woods for smoking meats, many of which are easily available from your local supplier. But what wood goes with what meats? This article will hopefully clear up some of the confusion.

Making a Better Dry Rub
[Food-and-Drink:Cooking-Tips] If you haven't taken the time to explore the ingredients in your favorite store bought dry rubs, do so. You might find that you are missing out when you compare them with higher quality blends and seasonings. Is higher quality worth the higher cost?

What are the Steps to Produce a Dry Rub?
[Food-and-Drink] Once again the question has been asked...how do you guys go about bringing new dry rubs into your product selection? The answer...lots and lots of time and testing. Producing a dry rub that is made of high quality, fully flavored, all-natural ingredients isn't something that is rushed or taken lightly.

Choosing and Handling Salmon
[Food-and-Drink:Cooking-Tips] If you aren't familiar with the varieties and choices in species and cuts, it can be a bit daunting when trying to determine what it is you want or need, as well as how your choice will determine how you cook it, or how it will taste. This article will hopefully clear up some of the confusion and help you to make a better, more educated choice when buying your next salmon.

Five Easy Steps for Using Dry Rubs
[Food-and-Drink:Cooking-Tips] A dry rub is a versatile combination of spices that extends beyond the boundaries of barbecue, and can be used to season any dish where you want to add a kick of flavor. This article shows you in 5 easy steps how to maximize the flavors of your dry seasonings.

Making the Perfect Brisket
[Food-and-Drink:Cooking-Tips] The Brisket is a piece of meat that is as tough as leather and even more flavorless when cooked improperly. But when the time is taken and the effort made, the brisket can be one of the most delicious pieces of meat you will ever have. This article should shed a little light on this lesser known and used piece of meat.

Creating Perfect Ribs in Your Smoker
[Food-and-Drink:Cooking-Tips] This article provides you with a simple way to properly prepare better than restaurant quality ribs at home in your smoker or oven at home.

Take a Mop to Your Meats!
[Food-and-Drink:Cooking-Tips] Mops, sometimes referred to as sops or bastes, are liquids that are applied to meats during the slow cooking process of traditional barbecue, to keep the meats moist and add additional flavor. Many traditionalists and competitive barbecue teams swear by their mops almost as much as they do their dry rubs. They get their unusual name from the tool that resembles a small kitchen mop used to apply the flavor baste.

Veggies 101 - The Zucchini
[Food-and-Drink] Italian for "small gourd", zucchini have become as common a staple to the North American household as carrots or corn. Especially loved by gardeners for their simple growing requirements and their abundant harvest, zucchini are a versatile food that is good for your waistline, heart, and taste buds!

Smoked Salt - Way More Than Just Another Fad
[Food-and-Drink] It's been on FoodTV with Alton Brown. You've seen it in your gourmet magazines. You've heard of it, but you don't know what it is, what it's for, or where to get it. We are talking about smoked salt, a hot new trend in the gourmet food marketplace.

Dry Rubs - Not Just for Meat Anymore
[Food-and-Drink:Cooking-Tips] When we hear the culinary term "dry rub", our minds tend to immediately imagine using it on a great steak or on ribs. But dry rubs offer so much more than just lending flavor and moistness to meats. Dry rubs are versatile enough to be used just about anywhere you want a kick of spice and flavor.

Kicking Up the Flavor of Vegetables with Dry Rubs
[Food-and-Drink:Cooking-Tips] When you are not a big fan of vegetables, it is difficult to imagine actually enjoying them when staring at a bunch of green beans on your plate. There is a solution though, and it comes in the form of dry rubs.

What Exactly is "Texas Style Barbeque"?
[Food-and-Drink] Texas style barbecue goes beyond the average barbecue fare of steaks and drumsticks to create an art form that instills a flavor and tenderness on less popular or more difficult cuts that will never be achieved using the standard grilling method.

Chile Peppers - More Than Just Hot and Spicy
[Food-and-Drink] When they cut into a pepper of any type, most cooks will naturally discard the seeds and white ribs or veins inside of the pepper without giving it much thought. While the veins are not very tasty for our palates, concentrated within them is a substance called capsaicin, which not only provides the pepper with its signature heat, but also provides a hearty dose of health benefits.

Storing Dry Rubs And Spice Blends
[Food-and-Drink] Unlike most foods, spices are blessed with the cell structures necessary to maintain their flavor and aroma for long periods after they have been harvested and packaged, without fear of spoilage.