Chef Susie Timm's
Chef's Corner: Meat Lovers Rejoice! | Medical News and Health Information
These are Susie Timm's
works of art.
"It's an art, and it's a sport, and it's fun," Susie Timm, Owner of Girl Meats Fork, told Ivanhoe.
is a self-proclaimed meat connoisseur.
award-winning team, Loot'n' Booty, attend barbecue competitions across the southwest.
"I'm not ashamed of the fact that I love meat, and I'm a hungry carnivore," Timm
If you love meat too, Timm
says a slow-cooking smoker is the way to go.
Getting started is as simple as lighting some charcoal and throwing in a few chunks of apple wood for flavor.
To prepare the meat, trim any excess fat.
Then, place it in a plastic bag to marinate.
"Italian dressing has won us a lot of competitions, so we're pretty excited about it," Timm
Make sure there's no air in the bag.
Let the meat marinate in the fridge for about three hours.
Then, take it out and pat it dry.
"Any competition barbecue team uses rub and uses it liberally, and rub is their best friend," Timm
You can make a simple rub with brown sugar, paprika, salt and pepper, and granulated garlic.
Once you mix it, apply it liberally to the meat.
Then, put the meat on the smoker.
says a mistake is cranking up the heat and drying out the meat.
"Barbecue by definition is all about low and slow," Timm
Other tips she
included were to always use tongs to turn the meat.
"I think food should be fun," Timm
That's advice that's sure to lead to a cooking success.
Susie Timm has her degree in political science and was a banker for years but says she realized her passion was food.
has a web site where she
blogs, shares recipes and writes about her