| I find it amazing how many great chefs can cook | | | | there's no clear information about how long the |
| excellent dishes yet fail to be able to write recipes | | | | recipe is going to take, admittedly it's not that |
| in a clear and concise way that makes for easy | | | | important for barbecue recipes because the |
| reading and understanding. Many could do with | | | | outdoor BBQ cooking is part of the fun and if |
| working in manufacturing industry for a number | | | | you're into smoking most people already know |
| of weeks and learn the skill involved in preparing a | | | | the general rule of thumb that it take a minimum |
| bill of materials for a product because in this way | | | | of 60 minutes per pound of meat and a |
| they would get to understand how certain | | | | thermometer to measure the internal |
| ingredients can be grouped together to make a | | | | temperature of the food. What's really annoying is |
| "sub assembly" before the preparation into the | | | | when you get half way through a recipe and then |
| final assembly. | | | | see the words "put the mix to one side and |
| Some top chefs have mastered this of course | | | | marinate overnight". |
| and they truly produce excellent food, freshly | | | | So aside from ensuring that the method clearly |
| prepared and in a short space of time. It simply | | | | states how to put the ingredients together in a |
| boils down to storing the food in it's sub assembly | | | | manner that ensures the final assembly is as easy |
| state until you're ready to serve then throw | | | | as possible, it's essential to state clearly in the |
| everything together and give it a blast. | | | | opening summary whether that are any time |
| I'm a barbecue and smoker enthusiast and I love | | | | constraints with the recipe. For another example |
| to experiment with different marinades, rubs and | | | | just a quick note at the top of the page to state |
| mops as well as making some really tasty | | | | preparation time and cooking time will work |
| accompaniments for my BBQ parties. It wasn't | | | | wonders. |
| until last year that a friend suggest I should | | | | There is a protocol when writing ingredients that |
| "bottle" my knowledge and share it but my | | | | the largest constituents go first running down to |
| confidence wasn't too great because first of all | | | | the inevitable pinch of salt and pepper at the |
| I'm not a professional chef and second I've never | | | | bottom. For me it doesn't make sense because I |
| written a recipe. | | | | like to see the ingredients lumped together that |
| I guess everybody has to start somewhere and | | | | get mixed together. For example if we're doing a |
| when I thought about my day job it in | | | | rub then I would prefer to see all the rub |
| manufacturing and also how some recipes really | | | | ingredients listed separately, this way it's clear to |
| annoy me I found the way forward. All it took | | | | read and I don't forget anything. That's my way, |
| then was to think about how I prepared the meal | | | | you may have yours but if together it brings |
| and write it down. | | | | more great recipes to the internet then hopefully |
| One thing that really frustrates me is when | | | | we're onto a winner. |