Monthly Archive for December 2009
Barbecue Dry Rub Recipes
Michael Baker
One of the best barbeque dry rub recipes is one that my grandfather taught me. We used to spend the summers at my grand parents house in Alabama, and even though they had out houses and lived in a little old house, it was always worth it because of the barbeque. It was not until I was older that he actually gave me the recipe for his barbecue dry rub recipe, and now I want to share the spicy one with you.
For starters, he would always use fresh ingredients, or as fresh as he could get them.These would be mixed in a bag, and tossed around for a good 15 minutes. He would actually make me and my little sister do this. Then he would run down meat and place it in the refrigerator overnight. He always did this overnight and never tried to cut corners and only do 2-3 hours.
We normally had ribs or chicken on the grill with this dry rub, but you could probably use any meat you wanted.
The actual recipe for the dry rub is as follows:
8 teaspoons of onion powder
3 teaspoons of white pepper
4 teaspoons of ground cumin
2 teaspoons of garlic powder (not garlic salt)
2 tablespoons of dry mustard powder
4 tablespoons of crushed savory
1/2 teaspoon of cayenne pepper
This should make somewhere around a cup of seasoning, which will be enough for about 3 big slabs of ribs or about 1 whole chicken.
The grilling part is completely up to you. Just grill them like you normally would, but do not add anything else to the meat. For the best results, you should rotate the meat often at a lower temperature. This will help keep the juices in the meat and keep it moist.
We I grilled with my grandfather, it was an experience. It was not a chore. We looked forward to this, and took pride in the food we prepared for everyone. He has since passed, but his recipe still remains. And trust me when I say this: Once you try this, you will not try any of the other barbecue dry rub recipes out there.
One of the best barbeque dry rub recipes is one that my grandfather taught me. We used to spend the summers at my grand parents house in Alabama, and even though they had out houses and lived in a little old house, it was always worth it because of the barbeque. It was not until I was older that he actually gave me the recipe for his barbecue dry rub recipe, and now I want to share the spicy one with you.
For starters, he would always use fresh ingredients, or as fresh as he could get them.These would be mixed in a bag, and tossed around for a good 15 minutes. He would actually make me and my little sister do this. Then he would run down meat and place it in the refrigerator overnight. He always did this overnight and never tried to cut corners and only do 2-3 hours.
We normally had ribs or chicken on the grill with this dry rub, but you could probably use any meat you wanted.
The actual recipe for the dry rub is as follows:
8 teaspoons of onion powder
3 teaspoons of white pepper
4 teaspoons of ground cumin
2 teaspoons of garlic powder (not garlic salt)
2 tablespoons of dry mustard powder
4 tablespoons of crushed savory
1/2 teaspoon of cayenne pepper
This should make somewhere around a cup of seasoning, which will be enough for about 3 big slabs of ribs or about 1 whole chicken.
The grilling part is completely up to you. Just grill them like you normally would, but do not add anything else to the meat. For the best results, you should rotate the meat often at a lower temperature. This will help keep the juices in the meat and keep it moist.
We I grilled with my grandfather, it was an experience. It was not a chore. We looked forward to this, and took pride in the food we prepared for everyone. He has since passed, but his recipe still remains. And trust me when I say this: Once you try this, you will not try any of the other barbecue dry rub recipes out there.
admin in Recipes am December 29 2009 » 0 comments
Bourbon BBQ Sauce
Hans Dekker
If you are seeking a very unique flavored bbq sauce for your next barbeque then you must try bourbon bbq sauce. This is a very unique sauce that only you will know the secret ingredient.
The most popular bourbon bbq sauce needs the following items to prepare, ½ to ¾ cup of your favorite bourbon, ½ cup of chopped onions, 4 minced garlic gloves, 2 cups of ketchup, 1/3 cup of white vinegar, 3 tablespoons of Worcestershire sauce, ½ cup of brown sugar, ¾ cup of molasses, ¼ cup of tomato paste, a small amount of liquid smoke, salt and pepper to taste. You can also add a tad of Tabasco sauce if you prefer a hotter sauce. You place the onion, garlic and bourbon in large saucepan and sauté until the onions are transparent. This will usually take about 10 minutes. Then you just add all the rest of the ingredients and bring to boil. Lower heat and simmer until the mixture has thickened about 20 minutes.
The recipe above can be changed by adding or substituting spices that you prefer to use. You can add a small can of tomatoes, green peppers, or other peppers, soy sauce instead of Worcestershire sauce, and you can delete the liquid smoke.
Try some of your other favorite bbq sauce recipes and replace the called for liquid with bourbon. This will give even the dullest recipe a new and tangy flavor. Or just to create your own recipe. You already know the basics and what spices you like to use. Just sauté the onions in bourbon and then add the tomato sauce and the rest of your favorite items and flavorings to create a brand new bourbon bbq sauce.
You can even find a few bourbon barbeque sauce recipes online on a variety of websites that offer recipes from famous chefs and others that are willing to share their secrets.
If you are seeking a very unique flavored bbq sauce for your next barbeque then you must try bourbon bbq sauce. This is a very unique sauce that only you will know the secret ingredient.
The most popular bourbon bbq sauce needs the following items to prepare, ½ to ¾ cup of your favorite bourbon, ½ cup of chopped onions, 4 minced garlic gloves, 2 cups of ketchup, 1/3 cup of white vinegar, 3 tablespoons of Worcestershire sauce, ½ cup of brown sugar, ¾ cup of molasses, ¼ cup of tomato paste, a small amount of liquid smoke, salt and pepper to taste. You can also add a tad of Tabasco sauce if you prefer a hotter sauce. You place the onion, garlic and bourbon in large saucepan and sauté until the onions are transparent. This will usually take about 10 minutes. Then you just add all the rest of the ingredients and bring to boil. Lower heat and simmer until the mixture has thickened about 20 minutes.
The recipe above can be changed by adding or substituting spices that you prefer to use. You can add a small can of tomatoes, green peppers, or other peppers, soy sauce instead of Worcestershire sauce, and you can delete the liquid smoke.
Try some of your other favorite bbq sauce recipes and replace the called for liquid with bourbon. This will give even the dullest recipe a new and tangy flavor. Or just to create your own recipe. You already know the basics and what spices you like to use. Just sauté the onions in bourbon and then add the tomato sauce and the rest of your favorite items and flavorings to create a brand new bourbon bbq sauce.
You can even find a few bourbon barbeque sauce recipes online on a variety of websites that offer recipes from famous chefs and others that are willing to share their secrets.
admin in Recipes am December 28 2009 » 0 comments
Barbeque Shrimp Recipe – Easy to Make
Norm Butler
You will find that the Barbecue shrimp recipe is one of the most mouth watering dishes you will experience, which will make you come back for more than one dish. The essential ingredients that are required to make this delicious dish follows, you require one to two pounds of shrimp, which can be either of medium or small sized and need to have well boiled, cleaned and peeled off and one third cup of fresh butter. Then, you need vegetable oil of two tablespoon as well as three-table spoon of lemon juice. Next, you require quarter teaspoon of salt, for taste, as well as ground black pepper for the same quantity.
The barbecue shrimp recipe also requires one bay leaf with spicy sauce amounting to three tablespoon and, garlic, well crushed to the core. The final ingredients include dried leaf basil, dried rosemary as well as paprika all amounting to half a teaspoon and a quarter teaspoon of pepper to make the recipe taste better.
The preparation of making the recipe includes heating the oil and the butter in a large fry pan until the butter melts. After, which you have to add shrimp and fry until it becomes pinkish in color. Then, add the remaining ingredients of the recipe and stir well so that it mixes better. You have to simmer and stir frequently until for abut to 3 to 5 minutes and keep it aside for over 5 minutes. Finally, you remove the shrimp that is well fried and serve it as well as pour sauce on top of the shrimp. The Barbecue shrimp is ready to serve.
You will find that the Barbecue shrimp recipe is one of the most mouth watering dishes you will experience, which will make you come back for more than one dish. The essential ingredients that are required to make this delicious dish follows, you require one to two pounds of shrimp, which can be either of medium or small sized and need to have well boiled, cleaned and peeled off and one third cup of fresh butter. Then, you need vegetable oil of two tablespoon as well as three-table spoon of lemon juice. Next, you require quarter teaspoon of salt, for taste, as well as ground black pepper for the same quantity.
The barbecue shrimp recipe also requires one bay leaf with spicy sauce amounting to three tablespoon and, garlic, well crushed to the core. The final ingredients include dried leaf basil, dried rosemary as well as paprika all amounting to half a teaspoon and a quarter teaspoon of pepper to make the recipe taste better.
The preparation of making the recipe includes heating the oil and the butter in a large fry pan until the butter melts. After, which you have to add shrimp and fry until it becomes pinkish in color. Then, add the remaining ingredients of the recipe and stir well so that it mixes better. You have to simmer and stir frequently until for abut to 3 to 5 minutes and keep it aside for over 5 minutes. Finally, you remove the shrimp that is well fried and serve it as well as pour sauce on top of the shrimp. The Barbecue shrimp is ready to serve.
admin in Recipes am December 28 2009 » 0 comments
The Best Way to Barbecue Fish
Patrick Tang
When coming to barbecue fish, there is a general fear that all the fish will end at the bottom of your barbecue stove as opposed to the well presented pictures in any recipe book. More importantly, remaining as on whole piece at the end of the process. So how does one get that delicious barbequed fish, just right? How do you prevent your fish from sticking to the grill and falling apart?
The primary reason why food sticks to the barbecue grill and falls apart is that the grill is not hot enough when the food is placed on it. You need to get the grill hot enough to not only produce the aromatic sizzling sound but also will continue to do so during the whole cooking process.
Secondly, you need to ensure that your grill is clean. Often food particles get stuck on the surface of the grill and these are areas that your fish may stick to. Keeping a clean grill will reduce the chances of your fish sticking.
Fish normally do not take a look time to cook and it is very important to be very aware of this a barbecue setting. People tend to over cooked it causing it to dry out rather than the deliciously juicy flesh. To ensure that you don’t over cook your fish, make sure it is not frozen and it is at a cool temperature but not cold. Try not to use frozen fish at all if you can help it as fish loose its subtle texture and taste when frozen. These qualities also deteriorate rapidly if fish are kept in room temperature for an extended period presenting health risk.
Flipping your fish is like cooking a good piece of steak, you flip it only once. The tendency is not only to flip it more than once but trying to lift it up to see whether it is cook or not; these actions are sure recipe for disaster. The best way from avoiding this rather uncontrollable tendency is to use a timer. Invest in one, put the fish on, set it to the right duration, go away, come back and flip it when the alarms go off. The other trick is to always place the skin side face down first (if the skin is retained and this the recommended way of cooking fish in a barbecue as it helps to hold the flesh together). Furthermore, it adds the crispy texture to the whole dish.
So far, cooking time has been mentioned a number of times but how long is that, unfortunately this one of those ‘how long is a piece of string’ question – it all depends on the thickness, temperature of your stove and your cooking technique. However, fish in general take much shorter time to cook than meat, a lot shorter. If it is a whole fish you are cooking, slice diagonally across the middle section of the fish (the thickness part of the fish), make a few slices of about 2cm apart. This will allow the heat to get through evenly.
Another way to prevent sticking is to wrap the fish in foil. This way, you can also add flavorings, such as lemon juice and butter. Often you will find that this is the easiest way to keep your fish moist. It is much more difficult to prevent drying out when the fish is placed directly on the grill. However, keep in mind that this will prevent some of the taste of the barbecue from penetrating the fish.
A good invention has been that of the fish basket. You can place your whole fish inside one of these and place them on the barbecue grill. The advantages of these are that you can flip the entire basket, instead of attempting to flip the fish without it breaking. It will also prevent pieces of fish from falling through the bars of the grill.
Recipe of the Day – Barbecue Snapper with Chutney and Parsley
Serve
1. 2 People
Ingredients
1. 1 x 3/4 kg of Snapper whole
When coming to barbecue fish, there is a general fear that all the fish will end at the bottom of your barbecue stove as opposed to the well presented pictures in any recipe book. More importantly, remaining as on whole piece at the end of the process. So how does one get that delicious barbequed fish, just right? How do you prevent your fish from sticking to the grill and falling apart?
The primary reason why food sticks to the barbecue grill and falls apart is that the grill is not hot enough when the food is placed on it. You need to get the grill hot enough to not only produce the aromatic sizzling sound but also will continue to do so during the whole cooking process.
Secondly, you need to ensure that your grill is clean. Often food particles get stuck on the surface of the grill and these are areas that your fish may stick to. Keeping a clean grill will reduce the chances of your fish sticking.
Fish normally do not take a look time to cook and it is very important to be very aware of this a barbecue setting. People tend to over cooked it causing it to dry out rather than the deliciously juicy flesh. To ensure that you don’t over cook your fish, make sure it is not frozen and it is at a cool temperature but not cold. Try not to use frozen fish at all if you can help it as fish loose its subtle texture and taste when frozen. These qualities also deteriorate rapidly if fish are kept in room temperature for an extended period presenting health risk.
Flipping your fish is like cooking a good piece of steak, you flip it only once. The tendency is not only to flip it more than once but trying to lift it up to see whether it is cook or not; these actions are sure recipe for disaster. The best way from avoiding this rather uncontrollable tendency is to use a timer. Invest in one, put the fish on, set it to the right duration, go away, come back and flip it when the alarms go off. The other trick is to always place the skin side face down first (if the skin is retained and this the recommended way of cooking fish in a barbecue as it helps to hold the flesh together). Furthermore, it adds the crispy texture to the whole dish.
So far, cooking time has been mentioned a number of times but how long is that, unfortunately this one of those ‘how long is a piece of string’ question – it all depends on the thickness, temperature of your stove and your cooking technique. However, fish in general take much shorter time to cook than meat, a lot shorter. If it is a whole fish you are cooking, slice diagonally across the middle section of the fish (the thickness part of the fish), make a few slices of about 2cm apart. This will allow the heat to get through evenly.
Another way to prevent sticking is to wrap the fish in foil. This way, you can also add flavorings, such as lemon juice and butter. Often you will find that this is the easiest way to keep your fish moist. It is much more difficult to prevent drying out when the fish is placed directly on the grill. However, keep in mind that this will prevent some of the taste of the barbecue from penetrating the fish.
A good invention has been that of the fish basket. You can place your whole fish inside one of these and place them on the barbecue grill. The advantages of these are that you can flip the entire basket, instead of attempting to flip the fish without it breaking. It will also prevent pieces of fish from falling through the bars of the grill.
Recipe of the Day – Barbecue Snapper with Chutney and Parsley
Serve
1. 2 People
Ingredients
1. 1 x 3/4 kg of Snapper whole
2. 1 Cup of freshly chopped Parsley
3. 2 Tspn Apricot & Date Chutney
4. Juice from half a lemon
5. 4 Tspn of Macadamia Oil
6. Salt & Pepper to taste
7. Aluminum foil for wrapping
Method
1. Ask the fishmonger to scale and clean the fish for you but keep it whole instead of fillet it. Make sure it is wiped dry using paper towels.
2. Make diagonal slice cut across the mid-section of the fish but do not cut through the bones and seasoned the whole fish with salt and pepper.
3. In another bowl, mix the chopped parsley, macadamia oil, apricot & date chutney and lemon juice together, add a bit more salt and pepper.
4. Spoon some of this mixture into the stomach of the fish and rub the rest throughout the fish. Wrap the fish using the foil and let it stand in a cool place for 30 minutes.
5. When your barbecue stove is ready, place the wrapped fish on the center of the stove. Let it cooked on one side for 5 minutes and turn it over (once only) for another 5 minutes. Note that depending on the thickness, you might need to vary this cooking time a bit.
6. Once it is cooked, unwrapped the foil but be careful of the steam in the wrapping, transfer it to the serving dish and serve hot. Make sure you transfer all the juice in the wrapping to the serving dish as well.
admin in Recipes am December 26 2009 » 0 comments
Barbecue Cooking Tips – Indirect Heat Grilling For Perfectly Done Outdoor Roasts
Josh Dusick
The spring and summer months are a great time to pull the old grill out of the garage, dust it off and start planning some delicious barbecue dishes.Most of us know how to make basic grilled foods like burgers, hot dogs, steaks and sausages. These are generally cooked by the most basic form of grill cooking, direct heat cooking. Direct heat grilling means that the food is directly over your heat source (hot coals or gas burners) and cooks from this direct heat. Direct heat is perfect for smaller food items that you want to quickly sear the outside, producing that beautiful browned caramelization on the surface, while sealing in the juicy freshness of the inside. It is the ideal cooking style for steak which is nice and browned on the outside yet pink and juicy on the inside.However, what many grilling neophytes don’t know is that direct heat is not the only way to cook on a barbecue! Another important style of cooking is indirect heat grilling. Indirect heat relies on a heat source which is not directly next to or beneath the grilling food, but is rather separated by some distance. With the lid closed on your barbecue, this gentler form of heat cooks the food by convection of ambient heat in the hot air and smoke within your grill, rather than by direct radiant heat from the coals. This is similar to the way food cooks in your oven when roasting, except without the wood smoke!So why should you learn how to cook with indirect heat? What is it good for? Well, if you tried to grill a whole chicken with direct heat over very hot coals, the surface skin and fat would be burnt to a crispy, black char long before the interior was fully cooked. Also, by the time the middle was cooked, the flesh would be dried out. You would loose the surface flavors and juicy interior of a well roasted chicken. So the solution? You guessed it, indirect heat. Indirect heat allows your larger cuts of meat to cook slowly, developing the outer brown color more slowly while allowing the interior to cook to perfect doneness. A perfect rack of ribs requires the meat to cook slowly until the meat is tender and almost falling off the bone. A chicken should cook completely while the exterior does not char. All this and more can be accomplished with indirect heat.
So how do you do it? Lets find out!
For starters, you will need a couple of things to help make your indirect grilling perfect (you can do without them, but they are helpful: A shallow metal pan or dish half-filled with tap water A meat thermometer A grill thermometer (if your grill doesn’t have one built-in) Start your charcoal or gas burners as you normally would. If you are using charcoal, when your charcoal is all hot and ready (when the briquets have a layer of grey ash over them), separate the coals onto the two sides of your grill. You will have two piles of coals on either side of your grill with a large empty space in the middle. Weber and other companies make indirect grilling coal holders just for this purpose which are basically metal baskets that hold charcoal on either side of your grill. However, you can do without any special equipment. If you are using a gas grill, you can use indirect heat by turning off one of your burners to have a less hot spot on your grill. Ideally, if you have three burners, you would turn off the middle one, leaving the two side ones on. If you only have two burners, turn on on and leave the other off. Place the metal pan with water in it in the middle of your charcoal grate, between the two piles of charcoal (on on the turned off burner if you have a gas grill). This will catch drippings from your roasting meat and will also help keep the interior of your grill humidified so that your meat doesn’t dry out. Put your grill grate on. Close the lid of your grill and let the heat accumulate. Use your grill thermometer to check the temperature inside your close grill to make sure there is adequate heat. If it is not warming up, either add more coals and wait for them to start burning or turn up your burners if you have a gas grill Open your grill and place your prepared food (whole chicken, ribs, roast, etc.) in the “indirect heat zone” of your grill. This is the open area, under which there are no coals or gas burners burning. Close the lid and let your food roast. Check back periodically and flip your meat over or rotate it occasionally. Also check that there is still adequate heat in your barbecue. Baste your meat regularly when the surface dries out to keep it moist, about every 15 minutes. If the surface of your meat looks like it is browning too fast in any one area, be sure to turn or flip it so that all sides get equal heat and exposure. If it still seems like the surface is cooking too fast, your heat may be too high or the roast is getting too much direct heat from one of the heat sources. Attempt to move the charcoal away further or move the roast to a more isolated spot on the grill. Always remember to keep the cover of your grill closed between checking on your food. You want to keep all that good heat inside to help roast your meat! When your roast is looking like it may be done, begin testing for doneness. The most accurate way to do this is with a meat thermometer inserted into the thickest part of the meat (on a chicken this is the deepest part of the inner thigh meat or deep in the breast). Do not put your thermometer up against bone as this can artificially increase the temperature reading. Most thermometers have readings for doneness for beef, pork, and chicken. If yours does not, general rules to go by for chicken is 165 degrees, pork 160 – 170 degrees, beef/lamb/veal 145 for medium rare, 160 for medium and 170 for well done. If you do not have a meat thermometer, you can prick the meat deeply with a skewer or fork. If pork and chicken are done adequately, the fluid that runs out should be clear, not red or pink. If all else fails, cut a small slice into a deep part of meat to check the color. When your food has reached its ideal level of interior doneness, remove from the grill and place on a large platter or plate. Cover with tin foil and let your roast sit for 5 to 10 minutes at least so that the interior juices and heat redistributes. Carve and serve!
A few other tips to make your indirect heat grilled foods shine!
Marinating – Because grilling is a dry heat that can have the tendency to dry out meats that are cooked for a long time, marinating your food before cooking is a great way to both add savory flavors as well as increase the juiciness. There are many recipes for delicious marinades for poultry, pork and beef and even many bottled marinades available in supermarkets. Another option similar to marinating is brining which really seals in and concentrates flavors.Basting – I strongly recommend basting your meat as it cooks over indirect heat. When the surface dries out, every 15 minutes or so during the cooking time, baste it generously with a basting brush. The basting mixture can be similar to the marinating mixture or alternatively it can introduce new flavors. For example, barbecue sauce is not good to marinate with, it will just burn on the meat if it cooks too long. However, introduced later in the cooking process to baste the meat a few times before it is done creates a great, savory coating of flavor. Other great options for marinating include lemon juice, olive oil, and red wine vinegar, either together or alone. Again, there are many recipes with recommendations for basting mixtures for your slow roasted grilled foods. For safety, if you baste with your marinade, remember that your marinade came in contact with your raw meat. Therefore, avoid adding this mixture in the last 15 to 20 minutes of cooking so you don’t introduce any uncooked meat to the surface of your roast! Its best to use a fresh basting mixture if possible.
Well that’s it! A quick and complete primer to indirect grilling. I think you will find that it brings your barbecue cooking to a whole new level, making your roasts more tender and juicier.
The spring and summer months are a great time to pull the old grill out of the garage, dust it off and start planning some delicious barbecue dishes.Most of us know how to make basic grilled foods like burgers, hot dogs, steaks and sausages. These are generally cooked by the most basic form of grill cooking, direct heat cooking. Direct heat grilling means that the food is directly over your heat source (hot coals or gas burners) and cooks from this direct heat. Direct heat is perfect for smaller food items that you want to quickly sear the outside, producing that beautiful browned caramelization on the surface, while sealing in the juicy freshness of the inside. It is the ideal cooking style for steak which is nice and browned on the outside yet pink and juicy on the inside.However, what many grilling neophytes don’t know is that direct heat is not the only way to cook on a barbecue! Another important style of cooking is indirect heat grilling. Indirect heat relies on a heat source which is not directly next to or beneath the grilling food, but is rather separated by some distance. With the lid closed on your barbecue, this gentler form of heat cooks the food by convection of ambient heat in the hot air and smoke within your grill, rather than by direct radiant heat from the coals. This is similar to the way food cooks in your oven when roasting, except without the wood smoke!So why should you learn how to cook with indirect heat? What is it good for? Well, if you tried to grill a whole chicken with direct heat over very hot coals, the surface skin and fat would be burnt to a crispy, black char long before the interior was fully cooked. Also, by the time the middle was cooked, the flesh would be dried out. You would loose the surface flavors and juicy interior of a well roasted chicken. So the solution? You guessed it, indirect heat. Indirect heat allows your larger cuts of meat to cook slowly, developing the outer brown color more slowly while allowing the interior to cook to perfect doneness. A perfect rack of ribs requires the meat to cook slowly until the meat is tender and almost falling off the bone. A chicken should cook completely while the exterior does not char. All this and more can be accomplished with indirect heat.
So how do you do it? Lets find out!
For starters, you will need a couple of things to help make your indirect grilling perfect (you can do without them, but they are helpful: A shallow metal pan or dish half-filled with tap water A meat thermometer A grill thermometer (if your grill doesn’t have one built-in) Start your charcoal or gas burners as you normally would. If you are using charcoal, when your charcoal is all hot and ready (when the briquets have a layer of grey ash over them), separate the coals onto the two sides of your grill. You will have two piles of coals on either side of your grill with a large empty space in the middle. Weber and other companies make indirect grilling coal holders just for this purpose which are basically metal baskets that hold charcoal on either side of your grill. However, you can do without any special equipment. If you are using a gas grill, you can use indirect heat by turning off one of your burners to have a less hot spot on your grill. Ideally, if you have three burners, you would turn off the middle one, leaving the two side ones on. If you only have two burners, turn on on and leave the other off. Place the metal pan with water in it in the middle of your charcoal grate, between the two piles of charcoal (on on the turned off burner if you have a gas grill). This will catch drippings from your roasting meat and will also help keep the interior of your grill humidified so that your meat doesn’t dry out. Put your grill grate on. Close the lid of your grill and let the heat accumulate. Use your grill thermometer to check the temperature inside your close grill to make sure there is adequate heat. If it is not warming up, either add more coals and wait for them to start burning or turn up your burners if you have a gas grill Open your grill and place your prepared food (whole chicken, ribs, roast, etc.) in the “indirect heat zone” of your grill. This is the open area, under which there are no coals or gas burners burning. Close the lid and let your food roast. Check back periodically and flip your meat over or rotate it occasionally. Also check that there is still adequate heat in your barbecue. Baste your meat regularly when the surface dries out to keep it moist, about every 15 minutes. If the surface of your meat looks like it is browning too fast in any one area, be sure to turn or flip it so that all sides get equal heat and exposure. If it still seems like the surface is cooking too fast, your heat may be too high or the roast is getting too much direct heat from one of the heat sources. Attempt to move the charcoal away further or move the roast to a more isolated spot on the grill. Always remember to keep the cover of your grill closed between checking on your food. You want to keep all that good heat inside to help roast your meat! When your roast is looking like it may be done, begin testing for doneness. The most accurate way to do this is with a meat thermometer inserted into the thickest part of the meat (on a chicken this is the deepest part of the inner thigh meat or deep in the breast). Do not put your thermometer up against bone as this can artificially increase the temperature reading. Most thermometers have readings for doneness for beef, pork, and chicken. If yours does not, general rules to go by for chicken is 165 degrees, pork 160 – 170 degrees, beef/lamb/veal 145 for medium rare, 160 for medium and 170 for well done. If you do not have a meat thermometer, you can prick the meat deeply with a skewer or fork. If pork and chicken are done adequately, the fluid that runs out should be clear, not red or pink. If all else fails, cut a small slice into a deep part of meat to check the color. When your food has reached its ideal level of interior doneness, remove from the grill and place on a large platter or plate. Cover with tin foil and let your roast sit for 5 to 10 minutes at least so that the interior juices and heat redistributes. Carve and serve!
A few other tips to make your indirect heat grilled foods shine!
Marinating – Because grilling is a dry heat that can have the tendency to dry out meats that are cooked for a long time, marinating your food before cooking is a great way to both add savory flavors as well as increase the juiciness. There are many recipes for delicious marinades for poultry, pork and beef and even many bottled marinades available in supermarkets. Another option similar to marinating is brining which really seals in and concentrates flavors.Basting – I strongly recommend basting your meat as it cooks over indirect heat. When the surface dries out, every 15 minutes or so during the cooking time, baste it generously with a basting brush. The basting mixture can be similar to the marinating mixture or alternatively it can introduce new flavors. For example, barbecue sauce is not good to marinate with, it will just burn on the meat if it cooks too long. However, introduced later in the cooking process to baste the meat a few times before it is done creates a great, savory coating of flavor. Other great options for marinating include lemon juice, olive oil, and red wine vinegar, either together or alone. Again, there are many recipes with recommendations for basting mixtures for your slow roasted grilled foods. For safety, if you baste with your marinade, remember that your marinade came in contact with your raw meat. Therefore, avoid adding this mixture in the last 15 to 20 minutes of cooking so you don’t introduce any uncooked meat to the surface of your roast! Its best to use a fresh basting mixture if possible.
Well that’s it! A quick and complete primer to indirect grilling. I think you will find that it brings your barbecue cooking to a whole new level, making your roasts more tender and juicier.
admin in Cooking Tips am December 26 2009 » 0 comments
Barbecue Pork Ribs Recipe – No Simple Matter
Jeff Slankard
BBQ pork ribs are one of the most popular dishes among BBQ lovers. It has made its way, through the centuries, from being part of a carcass to be discarded, to a favorite of many and a even a delicacy to some.
There are very many ways of preparing a BBQ pork ribs recipe. Who am I to say that one way is either right or wrong? All I intend to do, is present you with some possibilities and give you some choices.
How the BBQ ribs are cooked is one of the first things that you must decide. Some folks grill them, some use foil, others cook them in an oven, some even boil them (or a combination of things). My preferred method is to slow smoke them with indirect heat from a mesquite fire.
Once you figure out how you want to cook the pork ribs, it’s time to consider seasonings. If you decide to smoke them (like I do), then you’ve got a few more choices to make. That’s right… more choices. Do you want to use a rub, or maybe a marinade? How about a mop or basting sauce? Don’t forget the finishing BBQ sauce or dipping sauce.
With all of these choices looming, where do we start?
Let’s just do it the way I do. What do you say? You can still make different choices at any time, though. This is just a rub, a mop, and a finishing sauce for you to consider using. Naturally, you are free to use all or any combination of these recipes as you see fit.
The rub:
1/4 c dark brown sugar
BBQ pork ribs are one of the most popular dishes among BBQ lovers. It has made its way, through the centuries, from being part of a carcass to be discarded, to a favorite of many and a even a delicacy to some.
There are very many ways of preparing a BBQ pork ribs recipe. Who am I to say that one way is either right or wrong? All I intend to do, is present you with some possibilities and give you some choices.
How the BBQ ribs are cooked is one of the first things that you must decide. Some folks grill them, some use foil, others cook them in an oven, some even boil them (or a combination of things). My preferred method is to slow smoke them with indirect heat from a mesquite fire.
Once you figure out how you want to cook the pork ribs, it’s time to consider seasonings. If you decide to smoke them (like I do), then you’ve got a few more choices to make. That’s right… more choices. Do you want to use a rub, or maybe a marinade? How about a mop or basting sauce? Don’t forget the finishing BBQ sauce or dipping sauce.
With all of these choices looming, where do we start?
Let’s just do it the way I do. What do you say? You can still make different choices at any time, though. This is just a rub, a mop, and a finishing sauce for you to consider using. Naturally, you are free to use all or any combination of these recipes as you see fit.
The rub:
1/4 c dark brown sugar
2 Tbl paprika
2 Tbl coarse salt
1 Tbl black pepper
1 Tbl chili powder
2 tsp garlic powder
2 tsp dry mustard
2 tsp cumin
1 tsp cayenne pepper
Mix the ingredients together. Apply generously to your choice of pork ribs (baby back, spare, St. Louis, etc.) Cover with plastic or foil and refrigerate while you prepare the smoker. If you have the time, refrigerate overnight.
The mop:
1 1/2 c cider vinegar
1 c apple cider
3 cloves garlic, finely minced
1 Tbl red pepper flakes
1 Tbl salt
Mix ingredients together and let sit for for an hour or more so flavors can infuse. Apply to ribs after they have been in the smoker for an hour or so. Continue to apply every 30 minutes to an hour until ribs are done (about 4 hours at 220 degrees Fahrenheit).
The BBQ sauce:
3 c ketchup
1/2 c orange juice
1/3 c cider vinegar
1/4 c Worcestershire sauce
1/4 c molasses
4 garlic cloves, minced
1/4 c brown sugar
2 Tbl prepared yellow mustard
1 Tbl red pepper flakes
Mix together all ingredients and let sit for at least an hour for flavors to blend. Apply to ribs during the last 15 to 20 minutes of smoking. Use additional sauce at the table if desired.
There are many possibilities of personalizing these recipes of rub, mop and BBQ sauce. I know… more choices. Lots of people like BBQ pork ribs the way I do, with a rub, a mop and BBQ sauce. But, not everybody does. Some folks think that a good barbecue pork ribs recipe is nothing more than a little salt and pepper And that’s OK, too. Fix them the way you like them… Right?
I have heard many different people say, “It’s all about the sauce”. I can understand that way of thinking, too. Especially after you get used to having BBQ with sauce. It almost becomes a habit. You get used to it and then begin to expect it.
When you finish eating your BBQ pork ribs, though, before you realize that you forgot to put BBQ sauce on them… that’s an indication you’ve turned out some pretty good BBQ.
admin in Recipes am December 23 2009 » 0 comments
A Guide To Excellent Patio Barbecue Design
Albert Lee
For a patio to become an effective outdoor dining and living area that will be conducive for outdoor lunches, dinners and for parties, a patio has to be able to accommodate not only tables and chairs but also a cooking appliance such as a barbecue. A good patio barbecue design requires careful deliberation and thought.
If you want to create a versatile and functional barbecue-cum-patio area in your house, there are some key factors you must consider. First, you should determine what your vision for the area is. Will it be used primarily for entertaining guests during parties or as a quiet and private nook where the family can get-together on weekends or special occasions? Will it be used as play space for children or for sunbathing? Do you want a patio barbecue design that that offers partial or full privacy from your neighbors? What type of features would you like to have in your patio barbecue?
When you find out the answers to the abovementioned questions depending on your needs, this can help you decide what type of patio you want. You can also decide on what type of materials you will be using. For barbecues, you can use either concrete or brick. There are also concrete grills that are inlaid with brick for added appeal and durability. Concrete is generally more durable but brick is more attractive. Another excellent material you can consider is decorative concrete, which gives you the durability of concrete and the beauty of other materials such as brick or slate.
Other materials you can consider include natural stone such as limestone and bluestone. These stones provide a timeless beauty but are generally more expensive and require careful installation. Of course, you can always use these stones as a form of investment, especially if you are planning to sell your home in the future, as it will definitely increase the value of your home.
You can design a barbecue grill that doubles as a storage area for barbecue equipments as well as a fireplace or fire pit that will be quite useful during the winter months. Some companies offer consultation and construction services of concrete or brick barbecues. Others provide a complete service, from patio barbecue design to execution. If you have limited experience in building your own barbecue, it is always better to consult a professional, for better results. You can work with your landscape architect or consultant to create a patio barbecue that will complement and harmonize with your home. Just make sure that your patio barbecue will conform to your local zoning laws. More importantly, make sure that your patio barbecue design will fit your families living, dining and entertainment needs and preferences excellently.
For a patio to become an effective outdoor dining and living area that will be conducive for outdoor lunches, dinners and for parties, a patio has to be able to accommodate not only tables and chairs but also a cooking appliance such as a barbecue. A good patio barbecue design requires careful deliberation and thought.
If you want to create a versatile and functional barbecue-cum-patio area in your house, there are some key factors you must consider. First, you should determine what your vision for the area is. Will it be used primarily for entertaining guests during parties or as a quiet and private nook where the family can get-together on weekends or special occasions? Will it be used as play space for children or for sunbathing? Do you want a patio barbecue design that that offers partial or full privacy from your neighbors? What type of features would you like to have in your patio barbecue?
When you find out the answers to the abovementioned questions depending on your needs, this can help you decide what type of patio you want. You can also decide on what type of materials you will be using. For barbecues, you can use either concrete or brick. There are also concrete grills that are inlaid with brick for added appeal and durability. Concrete is generally more durable but brick is more attractive. Another excellent material you can consider is decorative concrete, which gives you the durability of concrete and the beauty of other materials such as brick or slate.
Other materials you can consider include natural stone such as limestone and bluestone. These stones provide a timeless beauty but are generally more expensive and require careful installation. Of course, you can always use these stones as a form of investment, especially if you are planning to sell your home in the future, as it will definitely increase the value of your home.
You can design a barbecue grill that doubles as a storage area for barbecue equipments as well as a fireplace or fire pit that will be quite useful during the winter months. Some companies offer consultation and construction services of concrete or brick barbecues. Others provide a complete service, from patio barbecue design to execution. If you have limited experience in building your own barbecue, it is always better to consult a professional, for better results. You can work with your landscape architect or consultant to create a patio barbecue that will complement and harmonize with your home. Just make sure that your patio barbecue will conform to your local zoning laws. More importantly, make sure that your patio barbecue design will fit your families living, dining and entertainment needs and preferences excellently.
admin in Patio Deck am December 21 2009 » 0 comments
Barbecue Island- An Utopian Experience
Peter Finch
Man is romantic and adventurous by nature. Today, most have a very hectic lifestyle. As a result of that people do not get the time to realize their adventurous part. As life does not give them the leisure do go away on even a short holiday every now and then, they have to discover romance and adventure in their surroundings only. And having a barbecue island in their own backyard is an excellent method to reclaim the lost romance and adventure.
A barbecue island is a prized possession, a source of admiration and envy and an instrument of utility, all at the same time. After all you have to admit that the wafting aroma of slowly grilled marshmallows is one of the most heavenly ones.
The problem lies in the fact that most of the people think the barbecue island to be too complex a matter for them to handle. But the truth is just the polar opposite of the above mentioned idea. It is very easy to prepare and does not require too much of an investment in terms of money.
The barbecue island can be easily built by using steel studs and backer board tiles. The fuel can be provided by propane gas tanks. Only care should be taken that your barbecue island is not located near inflammable or combustible material.
The advantage that your barbecue islands provide you with is that they allow you the freedom of personalizing the whole contraption by adding many other components. The accessories of barbecue islands are numerous and are easily available in the market, so you can personalize your barbecue island, according to your needs whenever you want.
A diverse variety of coated cutting boards are available in the market which you can procure to enhance the utilitarian factor of your barbecue island. These boards are usually designed in a very ingenuous manner. They are built with accompanying drawers into which they can be inserted, so that the boards themselves do not become an eyesore when they are not in use.
Similarly cooler drawers and ice chests are also available which can be added to the barbecue islands to make them user friendly and convenient while making them more attractive in the department of styling and looks. Imagine how comfortable it will be for you if you can get your glass of chilled beer right from the barbecue island, and do not repeatedly have to go to the refrigerator for that.
But one factor that you will have to take care of, if you indeed have a barbecue island, is the cleaning of the barbecue island, especially the metal grill. Most think that whenever it is turned on it burns away all the remnants that had resulted from its previous use. While this is true to some extent, for getting the best out of your island it is advisable that you clean it thoroughly once in a while.
So get ready for your night under the sky with your very own barbecue island!
Man is romantic and adventurous by nature. Today, most have a very hectic lifestyle. As a result of that people do not get the time to realize their adventurous part. As life does not give them the leisure do go away on even a short holiday every now and then, they have to discover romance and adventure in their surroundings only. And having a barbecue island in their own backyard is an excellent method to reclaim the lost romance and adventure.
A barbecue island is a prized possession, a source of admiration and envy and an instrument of utility, all at the same time. After all you have to admit that the wafting aroma of slowly grilled marshmallows is one of the most heavenly ones.
The problem lies in the fact that most of the people think the barbecue island to be too complex a matter for them to handle. But the truth is just the polar opposite of the above mentioned idea. It is very easy to prepare and does not require too much of an investment in terms of money.
The barbecue island can be easily built by using steel studs and backer board tiles. The fuel can be provided by propane gas tanks. Only care should be taken that your barbecue island is not located near inflammable or combustible material.
The advantage that your barbecue islands provide you with is that they allow you the freedom of personalizing the whole contraption by adding many other components. The accessories of barbecue islands are numerous and are easily available in the market, so you can personalize your barbecue island, according to your needs whenever you want.
A diverse variety of coated cutting boards are available in the market which you can procure to enhance the utilitarian factor of your barbecue island. These boards are usually designed in a very ingenuous manner. They are built with accompanying drawers into which they can be inserted, so that the boards themselves do not become an eyesore when they are not in use.
Similarly cooler drawers and ice chests are also available which can be added to the barbecue islands to make them user friendly and convenient while making them more attractive in the department of styling and looks. Imagine how comfortable it will be for you if you can get your glass of chilled beer right from the barbecue island, and do not repeatedly have to go to the refrigerator for that.
But one factor that you will have to take care of, if you indeed have a barbecue island, is the cleaning of the barbecue island, especially the metal grill. Most think that whenever it is turned on it burns away all the remnants that had resulted from its previous use. While this is true to some extent, for getting the best out of your island it is advisable that you clean it thoroughly once in a while.
So get ready for your night under the sky with your very own barbecue island!
admin in Cooking Tips am December 19 2009 » 0 comments
Homemade Barbecue Beans Recipe
David T Smith
When it comes to choosing side dishes for a barbecue, there are a few choices that are a given. Potato salad, cole slaw and baked beans are standard fare whether dinner is being prepared at home by Aunt Sal or catered by an elite party planner out of Hollywood. The caterer may toss in a few exotic ingredients and spiff up the name, but a good old-fashioned homemade barbecue beans recipe is the only way to go for a true barbecue.
Whether you decide to go hometown or gourmet, the basics remain the same: beans, sauce and spices & vegetables and meat. You can make baked beans without meat, but the roots of barbecue beans are firmly planted in the carnivore category. It is rare to find a “quick and easy” homemade barbecue beans recipe that doesn’t start with canned pork and beans. And the more authentic the recipe, like the ones that call for soaking dried beans overnight, the better chance you will find some type of meat in it. These recipes are, after all, for barbecue beans and in parts of the South, barbecue is another named for slow cooked pork.
The sauce in the homemade barbecue beans recipe should consist of some combination of ketchup, mustard & molasses. Some recipes call for barbecue sauce, but the real homemade barbecue beans recipe will have you make your own sauce. Most start with ketchup and build from there with mustard, molasses, honey, brown sugar or Worcestershire sauce. There are more exotic choices such as maple syrup, pineapple juice, beer and soy sauce; most of these add sweetness that compliments the smokiness of the barbecue they are paired with.
Spice is the other universal ingredient. Salt and pepper, of course, but cumin, coriander and any number of others can be found in a homemade barbecue beans recipe. For added kick, many home chefs will add peppers to their barbecue baled beans; some go mild with green bell peppers, others wild with chipotles or habaneros. Onions and garlic round out the flavor for most recipes.
When searching for your perfect homemade barbecue beans recipe, you will have to decide which variety of bean to use. Pinto beans are popular as are canned pork & beans, or navy beans. Some recipes utilize more than one type of bean to present an aesthetically appealing appearance as well as a delicious combination of flavors. These combinations may use lima beans, cannelloni beans, kidney beans and even black-eyed peas. Not only do the flavors blend well, the textures and colors are nice, too.
Choosing meat for homemade barbecue beans is an interesting task. The more traditional recipes call for bacon or the burnt ends from the brisket; ground beef, sausage, turkey wings and even oxtail are found in some of the homemade barbecue beans recipes. Any of these will do & will really boost the flavor of your homemade barbecue beans recipe.
When it comes to choosing side dishes for a barbecue, there are a few choices that are a given. Potato salad, cole slaw and baked beans are standard fare whether dinner is being prepared at home by Aunt Sal or catered by an elite party planner out of Hollywood. The caterer may toss in a few exotic ingredients and spiff up the name, but a good old-fashioned homemade barbecue beans recipe is the only way to go for a true barbecue.
Whether you decide to go hometown or gourmet, the basics remain the same: beans, sauce and spices & vegetables and meat. You can make baked beans without meat, but the roots of barbecue beans are firmly planted in the carnivore category. It is rare to find a “quick and easy” homemade barbecue beans recipe that doesn’t start with canned pork and beans. And the more authentic the recipe, like the ones that call for soaking dried beans overnight, the better chance you will find some type of meat in it. These recipes are, after all, for barbecue beans and in parts of the South, barbecue is another named for slow cooked pork.
The sauce in the homemade barbecue beans recipe should consist of some combination of ketchup, mustard & molasses. Some recipes call for barbecue sauce, but the real homemade barbecue beans recipe will have you make your own sauce. Most start with ketchup and build from there with mustard, molasses, honey, brown sugar or Worcestershire sauce. There are more exotic choices such as maple syrup, pineapple juice, beer and soy sauce; most of these add sweetness that compliments the smokiness of the barbecue they are paired with.
Spice is the other universal ingredient. Salt and pepper, of course, but cumin, coriander and any number of others can be found in a homemade barbecue beans recipe. For added kick, many home chefs will add peppers to their barbecue baled beans; some go mild with green bell peppers, others wild with chipotles or habaneros. Onions and garlic round out the flavor for most recipes.
When searching for your perfect homemade barbecue beans recipe, you will have to decide which variety of bean to use. Pinto beans are popular as are canned pork & beans, or navy beans. Some recipes utilize more than one type of bean to present an aesthetically appealing appearance as well as a delicious combination of flavors. These combinations may use lima beans, cannelloni beans, kidney beans and even black-eyed peas. Not only do the flavors blend well, the textures and colors are nice, too.
Choosing meat for homemade barbecue beans is an interesting task. The more traditional recipes call for bacon or the burnt ends from the brisket; ground beef, sausage, turkey wings and even oxtail are found in some of the homemade barbecue beans recipes. Any of these will do & will really boost the flavor of your homemade barbecue beans recipe.
admin in Recipes am December 19 2009 » 0 comments
Barbeque Pits – The Ultimate BBQ Experience
Andrew Bicknell
There is nothing that says you take your grilling seriously quite like a barbeque pit. If you want to feed a small army with a heaping helping of barbeque then a barbeque pit is for you. Anyone can use one, from your grill crazy neighbor down the street to people who cook barbeque for a living. You can get one in any shape, size or price range; it just depends on your needs. There is nothing you can’t barbeque on them, except for perhaps a whole cow, but there is probably one out there that can handle that as well.
Not everyone understands what a barbeque pit is. A charcoal filled pit slow cooking a pig all day is what most people envision. Now while that is still a barbequing method that works today, the modern barbeque pit, as most people from barbeque happy parts of the country know, is a modern marvel of grilling magic. In the hands of a skilled griller a barbeque pit will produce mouth watering meals time after time.
The barbeque pits on the market today are built well and can take thousand degree temperatures with ease. You can keep your barbeque pit in tip top shape for many years if you follow these few tips. Before you fire up your barbeque pit for the first time it is a good idea to coat the inside with cooking oil. If you look you can find oil made just for barbeque pits. Once you have a nice coat of oil on the inside of your pit make a small fire in its center and let it heat the pit and the oil until it has burnt out. After about two hours your barbeque pit will be properly seasoned and you can start barbequing.
There is nothing that says you take your grilling seriously quite like a barbeque pit. If you want to feed a small army with a heaping helping of barbeque then a barbeque pit is for you. Anyone can use one, from your grill crazy neighbor down the street to people who cook barbeque for a living. You can get one in any shape, size or price range; it just depends on your needs. There is nothing you can’t barbeque on them, except for perhaps a whole cow, but there is probably one out there that can handle that as well.
Not everyone understands what a barbeque pit is. A charcoal filled pit slow cooking a pig all day is what most people envision. Now while that is still a barbequing method that works today, the modern barbeque pit, as most people from barbeque happy parts of the country know, is a modern marvel of grilling magic. In the hands of a skilled griller a barbeque pit will produce mouth watering meals time after time.
The barbeque pits on the market today are built well and can take thousand degree temperatures with ease. You can keep your barbeque pit in tip top shape for many years if you follow these few tips. Before you fire up your barbeque pit for the first time it is a good idea to coat the inside with cooking oil. If you look you can find oil made just for barbeque pits. Once you have a nice coat of oil on the inside of your pit make a small fire in its center and let it heat the pit and the oil until it has burnt out. After about two hours your barbeque pit will be properly seasoned and you can start barbequing.
admin in Cooking Tips am December 18 2009 » 0 comments