We sent GrateTV over to our friendly neighborhood grill builder to figure out how to make a BBQ Wok out of a plow disk (or harrow disk). This is sometimes also called a “cowboy wok.” Watch and see how John Haney of Alveron BBQ co. does it up – watch DISCADA SHOW HERE
BBQ Wok, Perfect Ideas for Outdoor Cooking
By [http://ezinearticles.com/?expert=Dhiraj_R_Bandurkar]Dhiraj R Bandurkar
A barbecue wok is a traditional very unique and versatile cooking tool which is used for varied food cooking applications like stir-frying, steaming, braising, stewing and even deep frying. This interesting food cooking instrument is the most important piece of cookware to the Chinese and is extensively used throughout Asia and all over the world. A BBQ Wok is a typical bowl-shaped utensil that evenly spreads the heat all over and makes less consumption of oil offering tasty cooked BBQ recipes which are good for health. A barbecue large wok guarantees that the food is tossed back inside and not on the stove during stir-frying.
Round bottom wok was few classic designs for BBQ but now there are a wide variety of woks for sale made available for everyone to buy and enjoy the best home cooked barbecued recipes. These traditional Chinese cooking utensils for BBQ are obtainable in many materials, shapes and sizes in the market. Stainless steel wok is a common wok material used in many houses and commercial facilities like restaurants and pantries. This is not expensive and light weight; it easily and quickly conducts heat. Carbon steel wok is also one wok material which is the best and the most rugged BBQ wok. One of the most used one is the hand hammered wok which is the strongest woks as it is hand treated and manually processed. Many people use flat bottom wok since these are easier to use on flat stovetops.
A wok is one of the most popular BBQ accessories which make barbecue cooking easy and fun. With a BBQ wok it’s very convenient to cook up some light and tasty vegetables on your barbecue and eat healthy. Non stick wok is generally used to cook small and delicate foods on the grill. It is the best option of light cooking and one can cook BBQ king prawns, grilled fish, delicious vegetables and more on your barbecue. There are some great features of the non-stick ones, firstly it is non-stick, easy to handle, stop food falling through grate, cooks seafood, fish & vegetables perfectly, places on top of your existing grate and dishwasher safe.
Another commonly used BBQ woks are the cast metal wok with holes. It’s great for barbecuing vegetables, fish, and/or small pieces of meat. Professional wok is made especially for the master chefs who chance the perception of barbecue cooking. These types are well in reach with the home kitchens and are well known as commercial wok, which makes barbecue cooking time saving and easy. There has also been modernization in BBQ woks like the electric wok makes barbecuing easier and faster. These electric ones are non-stick BBQ equipments and are also very easy to maintain which comes with temperature control feature. This BBQ wok type has a heat resistant base and handles. This particular type will not tend to burn the oil or make your kitchen all smoky.
BBQ Woke provides some of the most perfect and exotic cooking results. Wok cooking utensils and different types of BBQ woks offer easy and nutritious cooking experience with great satisfaction and without the worry of spilling food particles over the stovetop.
For more information on [http://www.cooking-woks.com]Cooking Woks and [http://www.cooking-woks.com/differenttype.html]Different Types of Woks please visit our website.
Article Source: [http://EzineArticles.com/?BBQ-Wok,-Perfect-Ideas-for-Outdoor-Cooking&id=5431148] BBQ Wok, Perfect Ideas for Outdoor Cooking
Here are a few of the biggest barbecue competitions and their scheduled dates and times. The biggest three – Memphis in May, American Royal, and The Jack Daniels Invitational get special attention at the top of our list with links to your local and state organizations below. Link to individual sites for more on becoming a BBQ judge for specific sanctioning organizations.
If you’d like to recommend an upcoming tournament just post it in the comments below or notify us via email at firstname.lastname@example.org!
May –Memphis in May’s World Championship Barbecue Cooking Contest is May 13-15, 2010 http://memphisinmay.org/bbq
June – Helen Ross McNabb Center of East TN. will be hosting an Annual BBQ Bash in June. The information is as follows: June 11, 2011 at The Shed @ Smoky Mountain Harley-Davidson & Buell, Maryville, TN Benefiting the Helen Ross McNabb Center More Here
Aug Smokin’ Eagles International SEBBQ.com Competition
September – The American Royal Barbecue is the opening event of the American Royal and the season finale for the competitive circuit. Spreading over 20 acres in Kansas City’s historic Stockyards District, and with nearly 500 teams competing in four culinary contests, The Royal is the largest barbecue contest in the world. Combine this with a barbecue-related trade expo, this two-day food festival is truly the “World Series of Barbecue.” http://www.americanroyal.com/Default.aspx?tabid=65
September – Labor Day Weekend (Sat and Sunday of the holiday weekend) BBQ and Bluegrass, BooneHall Plantation, SC BooneHallPlantation.com (looks like they have paused this annual event)
Big BBQ Bash — Greenback, TN is Back for its 4th Consecutive Year Benefiting the Helen Ross McNabb Center. The 2010 Big BBQ Bash is set for Oct 15 -16 at Maple Lane Farms, Greenback, TN. The event is AN amateur barbecue cook-off and fundraiser for the Helen Ross McNabb Center, CREATED by the Leadership Blount Class of 2007. To register an amateur BBQ team or for sponsorship and vendor information, please visit the official event website, www.blountbbqbash.com.
The Jack Daniel’s World Championship Invitational BBQ is an international event like no other. Taking place in the tiny town of Lynchburg Tennessee (population 400, plus or minus), the event draws 35 BBQ teams and BBQ judges from around the world to compete for the US$15,000 in prizes. http://www.lynchburgtn.com/Events/BBQ.html
Arizona Barbecue Association (ABA) www.azbbqa.com
California Barbecue Association (CBA) www.cbbqa.com
Florida Barbecue Association (FBA) www.flbbq.org
Greater Houston Barbecue Society (GHBBQS) www.angelfire.com/tx/ghbbqs
The Greater Omaha Barbecue Society (GOBS) www.gobs.org
International Barbecue Cookers Association (IBCA) www.ibcabbq.org
The Iowa Barbecue Society (IABBQ) www.iabbq.org/modules.php
Kansas City Barbecue Society (KCBS) www.kcbs.us
Lone Star Barbecue Association (LSBA) www.lonestarbarbecue.com
Memphis in May (MIM) www.memphisinmay.org
Mid-Atlantic Barbecue Society (MABBQA) www.mabbqa.com/index.html
Mosquito County (FL) BBQ Society (MCBBQ) www.mcbbq.com
National BBQ Festival www.nationalbbqfestival.com
New England Barbecue Association (NEBA) www.nebs.org
Pacific Northwest Barbecue Association (PNWBA) www.pnwba.com
Southern Barbecue Network (SBBQN) www.sbbqn.com
South Carolina BBQ Association (SCBA)http://www.scbarbeque.com/events.html
Texas Gulf Coast BBQ Cookers Association (TGCBCA) www.tgcbca.org
World Barbecue Association (WBA) www.wbqa.com
Remember to post your cookoff with a comment below and we’ll add it to the list.
How to cook a Traditional Beef Brisket WATCH HERE. In Texas, it’s the Holy Grail of the grill. For the true BBQ Fan it’s almost an obsession. Getting it right is not complicated… but I wouldn’t call it easy. We make a visit to Mount Pleasant to the legendary Melvin’s Barbecue and the of wood smoke hangs heavy in the air. Here in my hometown This is THE PLACE for BBQ and I am on a mission to find some of the barbecue tricks to creating true traditional BEEF brisket. South Carolina is typically all about pork – but here things are changing a bit. Melvin’s name actually comes from Melvin Bessinger and that last name – Bessinger – is known all over the state as the first family of mustard based BBQ. For decades the focus has always been pork. And they’ve got it down. Melvin Bessingers roots in barbecue here in South Carolina started way back in 1939. In fact – To this day – Big Joe Bessinger’s legendary golden secret recipe sauce is considered like the gold standard in mustard based BBQ sauce. Again we’re in South Carolina…. and years later the pit masters still are known for pork and mustard but lately they’ve been broadening the menu to include BIG Beef ribs, succulent burnt ends and thick brisket, They have now mastered BEEF brisket and they do it the traditional way. So Today I’ve sought out some expertise from a long time Pit Master here at Melvin’s – Christopher Hill – to help me break down how to do traditional beef brisket RIGHT.
“You Just need simple ingredients. You need a great products. Beef. You need a smoker, good wood and you need time. That’s about it. ”
“We use the pink butcher paper. It’s much better than foil or any other wrap. It doesn’t stick to the meat. What we do is when we cook it we let it get up to 165 or so and we’re going to seal it tight with this butcher paper. This will keep all the moisture in and keep it from burning on the outside and let it cook on the inside. We cut it to order. Every time we’re done we will re-wrap it up as tight as possible and put it back under the warmer. ”
“So it’s ongoing in the paper. It’s not just in the cook process.”
“This is actually part of the cook process because after we take it out we immediately wrap it and it will still climb a few degrees. It will still be cooking a little bit. We let it rest and get it down to 140 and keep it there. But it is still cooking a little bit.
“A lot of people just come in here and they just say they want brisket… and we’re happy to serve them. But we also have signage out to give them the option. (flat or point) I’d say it’s three fourths they say they want the leaner part – maybe for health reasons – maybe for flavor but the whole things delicious.”
“What part do you prefer?”
“I like the point just because the Burnt Ends are awesome… they just melt in your mouth.” Once it became part of our menu it’s really simple for us to do. Since more people prefer the leaner part we have this point left over – we’re season it separately – we put it on a baking pan. Season it with apple cider vinegar, a little dash of brown sugar, and Worcestershire sauce. Mix it all together add some Melvin’s dry rub on top and put it back in the cooker for about a half an hour.”
This is going to cook probably about four to five hours or so again we’re looking for 165 or so temperature… the first four hours we want to keep this door shut we don’t want to mess with it at all. We don’t interrupt that cooking process. After four hours we’ll come to check the wood and the temperature. We’ll spritz with a little apple juice for a little extra flavor and moisture and after it gets to about 165… about five hours we wrap it tight with that pink butcher paper to keep the moisture in. Then we just let it go for another 35 degrees or so to about 200 degrees.”
The Meat: All of our meats here at Melvin’s are hormone free as natural as you can get and no added anything.”
The Crust: It’s called the bark…The salt and pepper contributed to that – and the fat as well. Just cooking it gets a little crusty on top and it really adds to the flavor.”
“Biggest mistake: Rushing the process. You want to take your time. We go to 165. We wrap it and let it go to near 200 degrees. You just don’t want to rush that process. It usually takes anywhere from six to eight hours.”
Brisket secrets – Use simple ingredients… salt pepper mustard- and of course fantastic beef. Here they actually uses Meyers beef out of Montana. As for the cooking process… take it slow and then wrap it tight with that pink butcher paper. keep it wrapped up. And keep that grill closed as long as you can. Simply put – you don’t want to rush tradition.
If you are looking for a Hot Pack replacement for your casserole carrier or any insulated food carrier the Vesture hot pack replacement is a great choice. Here’s a link the the one in the video (on Amazon) Vesture 110.90.09640 Large Element – 40 oz. 8 Inch x 12 Inch Microcore Pacs . As I mentioned it kept the contents hot for over three hours and was still almost too warm to hold in my bare hands.
There are definitely a few uses in the BBQ world. Just heat in a microwave for three minutes and you are good to go for a long time. Maybe a trick for the competition team too,
Amazon Description: Easily heated in your microwave or cooled in your refrigerator or freezer Safer than gel; filled with non-toxic liquid Distributes the heat or cold evenly Extremely durable FDA-approved flexible outer film can withstand over one ton of pressure! Can be placed in any type of container for continued heating or cooling One-Year Limited Warranty
Fried Turkey without the oil! It’s safer. Less Fat… but can you get the same taste with an air fryer?
BIG BOSS 1300-Watt Oil-Less Fryer, 16-Quart First you will need to have this fryer… (get it here and support the site) Amazon has it and you will be amazed.
This cook is an attempt to achieve an air fried version of the smo-fried turkey. the deep frying in the driveway always seems a little dangerous for a once a year job…plus it’s a ton of oil that a lot of people use for the single cook. Here’s how no oil version with apple wood comes together.
Prep for the bird is pretty straight forward. We always rinse the bird before seasoning. Dont forget to remove everything from the inside and outside of the turkey. Including the thermometer in this case. We’re using the Big Boss Oil less fryer here and it gets really hot due to using a combination of Halogen, convection and infrared heat – not sure the plastic thermometer would melt or not.
I seasoned with a BBQ rub and salt – getting under the skin. Poultry third base… I did NOT inject but you could – the tip to that is injecting from the inside of the cavity… We did trim up thicker sections of fat and skin to help the rendering.
Here’s where I tried to add smoke I applied via this smoking gun and applewood. I also needed to use the extender ring for the big boss and some plastic wrap to seal in a good dose of smoke. I then let the bowl bird, lid and all chill in the refrigerator for 4 hours.
Then – it’s simply place the bird and set the timer and temperature
Whole Turkey 6 lb. LOW 350°F 1.5 hours (15 min/lb. from thaw) — The manual says you can even cook from frozen — but obviously i didn’t do that…
My main issue was the size of the bird – in this case it was still a bit too large for the size of the bowl even with the extender ring – the skin turned out great but very close to burning on top… which leads me to a great tip i learned from Carolina Pitmaster’s Jack Waibore who suggests for ANYONE… instead of always “going large” on the turkey every year with a 20 ponder… Consider two smaller turkeys instead… double the coveted drumsticks and wings plus in the oven it’s actually quicker to heat.
Because it cooks the skin so quick I was extra careful to make sure the INTERNAL temperature was up to 165 degrees Fahrenheit in the thickets part of the thigh and breast too – check a few points… but that’s it. The final product is very rotisserie like – which I love. Let it rest before carving.
As for the smoke flavor – I couldn’t really discern any distinct applewood taste so you may not want to worry about that step.
Nonetheless the end result was a fantastic air fried oil – less “fried turkey” that got rave reviews at the table. The skin was perfect.
The traditional process of cooking has undergone severe changes with the passage of time and advancements in technology. In order to make sure constant monitoring on the temperature of the food that cooks in the smokers or the grills, an extensive variety of kitchen thermometers are available. They are surely an extremely resourceful invention of advanced technology for the users.
Owning a good Smoker thermometer at home can give you ideal health by providing you effective and reliable information about the temperature of smoker. Buying such smoker thermometer is a wise decision as it provides a hoard of features. Some of these include extended battery life, high illuminating display, Bluetooth connectivity, application integration and many more for the users.
You can never acquire a consistent taste of meat, if you are unaware of the temperature at which your meat needs to cook. In this situation, it is essential to get the best grill thermometer for your kitchen and make sure perfect cooking of meat. This will particularly help you to become a culinary master for grilling and cooking.
Combined features of best grill and smoker thermometer
Both the types of thermometers have their own features. However, considering their purpose, there is a lot in common between them. Some of these combined features include as below:
- Capable of multi tasking: With the availability of exceptionally smarter technology in the market, it is important to find such grill and smoker thermometer, which is distinctively capable of performing multiple tasks at a time. Presently, Bluetooth smart technology is available in thermometers which allow the users to check the temperature of grill, smoker, oven or barbeque from remote places while you continue some other works. This type of thermometer emerges as the best grill thermometer due to easy accessibility from the Smartphones.
Dual probe feature: Availability of dual probes is yet another common crucial feature of both grill thermometer and smoker thermometer, which draws the attention of the users. This particular feature allows you to become a master chef at your home owing to its huge flexibility. With two distinctive probes, your thermometer becomes capable of withstanding maximum temperature of 600 degree Fahrenheit and read maximum temperature of 393 degree Fahrenheit.
- Highly illuminating display: The users often prefer such thermometer that possesses an illuminating display to give quick information about the food temperature.
- Equipped with Device connecting App: Several thermometers available in the market offer distinguished application to connect your device with your Smartphone. The best grill thermometer is generally available for use with both android or IOS based applications. It allows the users to integrate their smartphones with the device and get many benefits like timer, graphing, social sharing, exclusive recipes and more.
- Long lasting battery: Battery life also plays a crucial role while selecting the best grill thermometer for your kitchen.
OK, don’t hate us for bucking tradition – even though this is pretty much kicking tradition in the chin!
Here’s the world’s easiest Texas style beef brisket. It just works. And if you don’t have access to the thousand dollar smoker rig to do it like a true pit master this might be the way to go. Dorm room. Tour bus travelers. Lazy peeps. This is for you!
The trick to keeping the brisket slice-able is layering the slab o’ beef on top of a layer of onion halves.
Plus the seasoning is simple. Here’s the recipe overview:
- Marinate in packaging with one bottle of soy sauce (adding liquid smoke optional). Refrigerate 10-24 hours.
- Trim the Flat from The POINT (check out the slow cooker brisket video on this)
- layer bottom of slow cooker with onion halves (and chunks of point)
- coat the brisket with a light layer of celery salt and / or tender quick (optional for the pink “smoke ring”)
- coat the brisket with a heavier layer of kosher salt and black pepper. A large hand full of each.
- Place the brisket flat FAT side down a top onions
- Slow cook 8 hours on lowest setting.
- Remove and let rest 30- 60 minutes before slicing against the grain in pencil thin slices.
- Reserve the onions or serve as a side dish.
The main weakness of the trick is that it is very difficult to get the smoky and desirable bark of a low and slow cook. We suggest ADDING a smoky sauce table side.