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Business > Food and Related Products > Meat and Seafood (1053) Home > Cooking > Meat (662) Home > Cooking > Outdoors > Barbecue and Grilling (58)
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| Spam - http://www.spam.com/
From Hormel Foods Corporation. Includes history, fan club, and facts. |
| FSIS - http://www.fsis.usda.gov/Food_Safety_Education/
Food Safety and Inspection Service. Information from the United States Department of Agriculture on safe food handling and preparation procedures. |
| Beef.org - http://www.beef.org/
Information on cooking, nutrition and the beef industry in general |
| National Hot Dog and Sausage Council - http://www.hot-dog.org/
Conducts scientific research to benefit hot dog and sausage manufacturers. Brochures, facts and trivia, news, and recipes. |
| Guide to Spam-like Products - http://geocities.com/rasiii@sbcglobal.net/meat/index.html
Reviews different brands of luncheon meat and offers pictures of all six sides of the cans as well as their contents. |
| National Beef Cook-Off - http://www.beefcookoff.org/
Features online entry form, winning recipes, rules, food links, and news. |
| Spam - http://www.spam-uk.com/
Includes recipes, general information, news, a fan club, and merchandise. |
| Red Meat Club - http://www.redmeatclub.com
The unique place where restaurateurs and foodservice professionals provide recommendations for steaks, wine, beer, caviar, chocolates, coffee, and cigars. |
| Ganda Ham - http://www.ganda.be/
Ganda hams are made using a traditional Belgian process. Ganda is the old Celtic name for the city of Ghent. |
| Pork Scratching World - http://www.porkscratchingworld.com/
The universe of pork scratchings, including reviews, diet notes, and discussions. |
| International Barbeque Cookers Association - http://www.ibcabbq.org/
An association that seeks to develop competitive barbeque cooking internationally. Includes information about events and contact details. |
| Cooking Meat Safely - http://hgic.clemson.edu/factsheets/HGIC3580.htm
Factsheet from Clemson University gives safe cooking temperatures for beef, veal, lamb, pork, ham and poultry. Safety tips for preparation, thawing, and reheating. |
| The Straight Dope: What's Really in Spam? - http://www.straightdope.com/classics/a5_229.html
The inimitable Cecil Adams explores the mysteries of what is arguably Austin's most famous export. Along with some haiku and Monty Python. |
| American Veal Association - http://www.vealfarm.com/
Promoting the American veal industry. Encouraging communications and distributing information pertinent to the veal industry. |
| Nebraska Corn-Fed Beef - http://www.necornfedbeef.com/
Nebraska corn-fed beef program information and consumer information. |
| British Poussin Information Service - http://www.britishpoussin.co.uk/index.htm
Details about the breeding and production of poussin (spring chicken). Recipes, news and wholesaler information. |
| Queensland Anglo Nubian Breeders - http://www.geocities.com/qanbinc
The QANB is a group of meat goat breeders striving to promote the sale and consumption of goat meat. |
| Focus on Ham - http://www.fsis.usda.gov/Fact_Sheets/ham/
USDA Food safety page on Ham. Contains information on types of ham as well as various cooking and safety concerns. |
| Smokin' Jim's Outdoor Cooking - http://smokin-jim.com
Articles about barbecuing and a message board. |
| Pork Scratchings Reviews - http://members.lycos.co.uk/mareka/scratchings.html
Offers histories as well as reviews of different brands of pork scratchings. |