Flavor is what defines whatever you cook on the grill. The longer you marinate your meat, the more flavorful it will be. Keep in mind that chicken is ideally marinated for a minimum of 20 minutes and a maximum of 12 hours, beef, pork and lamb for a minimum of 3 hours and a maximum of 24 hours while fish and other seafood will be most flavorful if marinated for a minimum of 10 minutes and a maximum of 20 minutes only.
So whether you’re in the mood for just a classic steak or something more festive, here are 8 quick and easy meat marinades for grilling:
Perfect for grilled beef, pork or chicken.
What you need:
Sweet and Spicy
Best for grilled chicken and pork and can be used as a glaze as well.
What you need:
Classic Grilled Seafood
Use for any kind of fish. Works great for shrimp, too.
What you need:
Great for grilled beef or chicken.
What you need:
Ideal for chicken, pork, fish and shrimp.
What you need:
Perfect for beef, chicken or any kind of seafood.
What you need:
Can be used for beef, chicken and seafood.
What you need:
Best for grilled chicken, lamb and seafood.
What you need:
These recipes are for 1-1 1/2 kg. of meat. Enjoy these simple yet deliciously flavorful marinades for your meat the next time you grill!
Adrian T. Cheng is a food blogger and a BBQ expert. Through years of grilling experience, reviewing various top quality grill accessories and trying delicious and unique recipes, he is sharing his knowledge with everyone through his blog. For more grilling secrets, tips, recipes and more, head over to Adrian’s page.
Starbucks BBQ? … I’m not sure we will see any grande sized Starbucks BBQ sauce cups pop up in stores anytime soon but there ARE a few tips and tricks you can use with coffee to really liven up and give some cowboy swag and extra depth to your sauces and rubs. Watch the video HERE
Many times coffee is used in sweet or dessert type recipes and it’s not typically thought of as a savory ingredient ( until now). I think of coffee recipes as a “sitting around the campfire cowboy” type food. At least that’s what comes to mind for me.
Coffee brings a little bit bitter, caramel, some earthy, chocolatey flavors to BBQ sauces and BBQ rubs. Oh, and if you’re making a biscuit gravy you got to have some coffee in there.
Here are a few Tricks to using coffee in BBQ:
coriander, 1 tsp garlic powder, 1 tsp cumin, 2 tsp salt, 1 TBSP smoked paprika, 3 to 4 TBSP brown
sugar, & 2 packets of Starbucks VIA. Store in airtight container for months…
Coffee… It’s not just for breakfast anymore! Got a great use for coffee in BBQ share in the comments!
Just updated a quick video on making your own chili powder…
It’s a real trick to help you win a competition. Too may people lean on the mass produced power from the grocery store. Fresh makes a huge difference.
Simple as one – two – three? Actually this BBQ ribs trick is as easy as “three two one”.
The trick is to break down the low and slow cooking process into three easy to remember segments and add in some time spent wrapped in foil.
Works for gas grills… works for charcoal… even in an electric smoker. Or – gasp – the oven.
You start with a stable low and slow temperature on your grill while you prep the ribs – and we’re talking pork ribs here – with the rub of your choice. We like pulling the membrane off the back with a paper towel for good grip and trimming them up “square or St Louis style here.”
With the grill temp set at 225 degrees F for the long cook you start with three hours of indirect heat on the grill. This is when you’re going to get all the smoke flavor so use wood smoke via chips or chunks of wood (we like hickory or pecan) during this time.
After three hours you then use what they call the “Texas Crutch.” It has nothing to do with Texas BBQ really. Simply put you wrap the ribs in heavy duty aluminum foil. The smoke should have done most of the flavoring it can and won’t penetrate much more at this temperature – so no more wood chips are needed. Also before wrapping most pit masters usually add a cup of a sweet or savory liquid. Apple juice is popular. Some spritz it out of a spray bottle; others just pour some in . If you like sweet it’s a good time to add a layer of sweet. This is basically braising the ribs and will result in that fall off the bone experience. Try not to go too long (or too hot) in this stage or you can give the ribs a texture that becomes too mushy. In the backyard (with the exception of competition judges) most of your guests will appreciate and rave about that fall off the bone bbq.
Finally unwrap the ribs and cook on indirect heat for one more hour adding layers of sauce as you allow the more dry heat to tighten up the surface of the ribs and create a firm bite. Shellac, glaze, or char for your desired finish. More sugar in the sauce will burn faster. They continue to get more succulent but by adding a nice bark you can avoid the meat from actually falling of the bone before getting to the plate.
It’s a fool proof trick for barbecue ribs your guests will rave about. The three two one method is a barbecue trick that works and it’s even easier to remember. Watch it here: BBQ Ribs Fall off The Bone
Pellet Grills are like magic. The are a barbecue trick in and of themselves because they cook with real wood instead of other fuels sources like charcoal and propane. It’s the most convenient way to get real wood taste and great smoke flavor. We have tested the new Traeger Texas pellet grill and it is a winner.
Pellet Grills Benefits and Tricks:
Pellet cookers like the Traeger (and Rec Tec) allow the pitmaster (or is it pellet master?) to hold a low and slow consistent temperature over a very long cook.
See the latest Traeger Deals on Amazon.
Another plus on the Traeger is the super easy set up and high quality. The Traeger Texas was shipped to my home in a few boxes that were not too heavy (I could move them myself) and putting the fire and auger mechanism and legs together were pretty straight forward. Took me approximately 30 minutes without the usual frustration of a lot of little bolts and parts. Surprisingly easy for the technology you are setting up.
The pellet grill is versatile too. It can fire hot and bake or “roast” over 400 degrees.
The electric fan or blower and an internal thermostat does the rest to control the burn and hold a steady temperature. This thing can really do some baking / roasting if you are really into cooking with some higher heat.
So if you want smoked cookies. This will do it! But more common is that it’s great for competition guys as well as the backyarder. And because it really heats with wood – the primary fuel source – it passes the muster indifferent BBQ competitions like the popular KCBS Kansas city BBQ Society.
Dan Caskie – Traeger Pellet Grill owner with Ledyard BBQ offers a few tricks and some insight:
Dan: “I’m firing it up right now you see the smoke coming up – so this definitely IS a smoker. I’ve got it on the smoke setting and once my smoke starts to come out I can close it up and reliably now that I have it set to my desired temperature, I give it about fifteen minutes, go rub my butts and it’s ready to smoke BBQ. I can leave the meat on there and never have to change anything. I usually wrap my butts… it’s kind of a “crutch” but with THIS there’s no need. Also thanks to the grease draining system… no need. I can leave it on here the whole cook until it’s ready to be perfect pulled pork.”
BBQTRICKS: What pellets do you use?
Dan:”So Traeger has a large line of them. I have a local supplier that I’m able to get them from pretty easily and Traeger also sends me some coupons from time to time so that’s nice. If I was going to do my butts I take a mixture of Hickory and Apple or even Maple. I like Maple a lot. They make a great Mesquite if you do any beef. I like to stay traditional with the Mesquite on beef.”
BT: So you’ll mix them like a recipe?
Dan:” That’s correct. I also like to layer them. I know the auger pulls them through. I like to start with some Hickory maybe finish with a fruit (wood) run. They also have a Pecan that is wonderful. It’s kind of a universal wood as well. You asked me earlier about getting a good smoke ring. One tip you might us is you might get a little more dark with Pecan. If you want that color… throw the Pecan in there. The Traeger is also great for high heat cooking. I can finish a butt and then throw some chicken on there. I have a multi rack on here so I can throw a bunch of racks of ribs or chicken on. I can crank that heat if I want to sear something quick. We like Bacon Pops. Cook ’em at 325 degrees F. Again, dial the temperature. It’s easy enough I can call my wife and tell her to throw something on the grill and she likes it because she’s involved. So we love Traeger grills. It’s doing great for us.”
BT: What’s your favorite meat to do on there?
Dan:” Chicken. By far this is a competition chicken cooker. Backyard chicken is wonderful. Anything that you want easy control of. Charcoal is great but it takes me a while to get everything set up and I always have to empty the bag. This… I just make sure my hopper is full. Put in my favorite flavor and I can get what I want out of it pretty easy.
Follow Dan with the hastag #TIMETOBBQ
The Traeger Pellet grill is in our opinion the king of pellet cookers. If you want to find out more about the Rec Tec I Ballistic BBQ and Amazing Ribs blogs have done more detailed things with the Rec Tec.
In summary pellet cookers are a fantastic convenience for the low and slow bbq master. The pellets are a new cost to factor in to you cooking budget but it compares favorably to propane plus wood chips or charcoal plus wood chunks. It will likely encourage your experimenting with new wood flavors.
Final tip: Remember to purchase an appropriate cover for the grill as water is an enemy of wood pellets.
Traeger Cover for Lil Tex or Lil Tex Elite Grill, Black
So just what is Texas BBQ? We paid a visit to a Lockhart Smoke house near Dallas to watch them do it right… It’s the home of Jalapeno Sausage (via Kreuz Market).
It’s beef it’s brisket-it’s butcher paper it’s jalapeno peppers… Texas BBQ just what makes it special? Plus a trick to the sauce… Just outside of Dallas at Lockhart BBQ and yes… my test its you CAN smell smoke!
Lockhart Smokehouse in Dallas ft worth – helps define some things… The meat is beef… Brisket is the headliner And the smoke – although many think mesquite- post oak -rules here— and why not think local — post oak is white oak and native Texas tree with a name that refers to it’s popular use for fence posts…
Texas BBQ is also aligned with fresh smoked sausage- here the juicy snap of a fresh smoked jalapeno sausage is a specialty – and here they tip their Texas hats to the best -Lockhart smoke house is the area’s exclusive purveyors of Kreutz Market sausage- Kreuz is Texas BBQ royalty since 1900..
But alas a 4 hour drive away from Dallas so – Fortunately
-here they show off the connection to Kreuz on the walls and on the trays with that incredible Jalapeno sausage.
How many times you been here?: “Too many times to count… I have been in and out of this state up and down the country and have not found better BBQ.
They Do allow sauce at Lockhart – and unlike Kreuz they DO allow sauce and forks.
The sauce in Texas is tangy and dark red with ketchup and Worcestershire and sometimes served hot like this – at Eddie Deen’s Crossroad’s BBQ near Cowboys stadium…. A real treat -This is one of the few places you can actually get the sauce hot right out of the cooker. In fact the bbq trick is to serve the sauce hot on the side – it adds a definite zip of freshness that sends tongues into overdrive. See our whatsthishere sauce recipe video for a close impostor.
Along with mega jars of jalapeno peppers and pickled red onions… Ribs, Occasionally shoulder clod and chicken its the full combination mixed with oak smoke and a lone star flag that truly defines Texas BBQ –
Tell us you favorite BBQ joint in the comments or tag is in a #grateplate and
For more on BBQ from Memphis watch here.
Choose the Right Type of Tomato for Your Recipe
Which Tomato is the Right Tomato?
There are six different types of tomatoes to eat, and they vary in taste. Learning about the different types will help you choose the right one for your next recipe.
This miniature tomato comes loaded with nutrition and flavor. They resemble a cherry but are the color of a tomato. When eating this type, you will immediately notice how sweet it is, compared to other varieties. They are perfect for a salad or to enjoy on their own.
Globe tomatoes are the ones that many people think of when they hear tomato. Many supermarkets call this type beefsteak or slicing tomato. These have a subtle flavor and aren’t as juicy. They are great for recipes in which you want a fresh tomato taste without it overpowering the rest of the meal.
Whenever gourmet chefs cook with tomatoes, they often choose the heirloom variety because they have a juicy, strong taste. These are the most flavorful, so it’s best not to use too many of them in a recipe unless it’s for a tomato dish.
These tomatoes are not as common, but people still use them quite often in salads or eat them by themselves. They are shaped like a pear but are only the size of a cherry.
These oval shaped tomatoes taste similar to the cherry variety but are just a bit bigger. People usually use them in salads, but they cut them in half. They aren’t as juicy as cherry tomatoes, so they don’t get as messy when cut.
Roma, or plum, tomatoes are not juicy, and they have fewer seeds than other types. People use these tomatoes for Italian dishes.
Fresh Dishes and Cooked Dishes
If you want to prepare a salad, cherry, grape, or pear tomatoes tend to be the most popular, but you can really use any type. Although, if you choose to use a bigger variety, be aware that there will be more cutting or slicing involved. When cooking, use globe, heirloom, or Roma. For a strong flavor, use heirloom or Roma. Use globe tomatoes if you want a mild flavor. This, however, does not mean you can’t use cherry or grape tomatoes in cooking. For example, if you cut grape tomatoes in half and saute them in some olive oil, garlic and chopped basil, you will have a very tasty bruschetta-like topping or sauce!
How to Use Tasti-Lee Tomatoes
The quick answer is in any way! Tasti-Lee tomatoes are vine-tomatoes, ripened by Mother Nature. They are perfect for sandwiches and other fresh dishes but also work well cooked! Perhaps roasted? If you’d like to take a look at some Tasti-Lee tomato recipes, visit http://tastilee.com/recipes.php.
Under cooked barbecue… what you don’t know may just hurt you! and Bill West recently the temperature guidelines for cooking pork have changed in america’s USDA guidelines….
The good news is today’s pork producers are making things much safer when it comes to undercooked food transmitting harmful bacteria — in 2011 USDA Lowered the “doneness” or pork’s safe temp to 145 from 160… We recommend using a quality meat thermometer probed in the thickest part of the meat. ( See info on the popular thermapen below.)
Here’s a bigger tip if you are cooking a low slow barbecue favorite: Pulled Pork…
Pulled pork is a whole different deal…and and it’s recommended that you cook two between 195 and 210° not for food safety reasons more for pull apart tenderness…
Other tools to help include the Pellet Grill with temperature probes shown in the video from http://www.traegergrills.com/ where you can remote control the fire in synch to the internal temperature of the meat.
Note: we have added and just updated our temperature guide at the top menu… come back if you ever need to check the “rules”. Also see http://safety.gov for all sorts of kitchen and food safety information from Uncle Sam. They have actually compiled some very BBQ friendly information including picnic and grilling specific tips.
Also we love the Thermoworks THERMAPEN electric thermometer we use in the video (not the round sundial above – those are inexpensive but temperamental). See below for the ThermoWorks Super-Fast Thermapen (Gray) Professional Thermocouple Cooking Thermometer
on Amazon (we highly recommend it):