Butcher’s Guide – Barbecue Tricks http://barbecuetricks.com BBQ Tips and Tricks Mon, 08 May 2017 10:55:03 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.5 http://barbecuetricks.com/wp-content/uploads/2016/12/10-Grill.png Butcher’s Guide – Barbecue Tricks http://barbecuetricks.com 32 32 Tips For Cooking Ribeye Roast On The Grill http://barbecuetricks.com/tips-for-cooking-ribeye-roast-on-the-grill/ http://barbecuetricks.com/tips-for-cooking-ribeye-roast-on-the-grill/#respond Sun, 08 Mar 2015 19:59:19 +0000 http://barbecuetricks.com/?p=2511 We HEART steak. Want to serve the best grilled ribeye steak to your loved ones? Some tips & tricks for the BBQ

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heart rib eye

By Diane Louise Villanueva

I have some friends who get frustrated whenever they cook ribeye meat on the grill. What do they complain about? Well, they say that their dishes don’t taste or look like the ones served in restaurants. And I tell that’s not a problem at all. Chefs have exhausted a lot of years just to learn and perfect the art of cooking ribeye steak (among many other dishes) on the grill and there’s no reason to compare. Now I’m not saying that we have to enroll in a culinary school just to be able to serve home-cooked goodness such as theirs. There are definitely ways on how we can better our cooking. For starters, check out these simple tips!

1. Buy steaks that are about 1.5 to 2 inches thick. I know this is not readily available in groceries because the ones being sold are either too thin or too thick. Don’t worry though because you may actually ask the butcher to have yours customized.

2. There are a lot of things that some of us apply on our steak. I suggest just going with the good old salt and pepper. You can always brush your steak with sauce a minute before it’s cooked. Just remember to apply your salt and pepper generously at least 40 minutes prior to cooking it on the grill.

3. When cooking ribeye steak on regular grills, experts recommend flipping the meat regularly (but not too much) to help the temperature work its magic and cook the meat evenly. However, if you’re using a grill with a lid, you can simply leave it covered and let the meat cook for an hour. Once that amount of time has passed, you can lift the lid up and flip your meat.

4. Searing your meat is a wonderful idea. You may use canola oil or also blend it with olive oil for additional flavor. Brush some oil on your steak to let it sear while cooking. This way, the end product will show a scorched coating and a nice medium-rare, pink inside.

5. Don’t forget to use your thermometer because it will help you identify whether the steak is already cooked in your preference or the otherwise. Here’s a quick guide:

  • Rare – 125 to 135 F
  • Medium Rare – 135 – 145 F
  • Medium – 145 to 150 F
  • Well-Done – 150 to 160 F

6. To give your meat beautiful grill marks, simply lift them up and turn them 45 degrees sideways. That should give them charred marks for gorgeous plating.

7. There’s no need to tent your steak. Tenting is a process wherein food items are covered with foil to reflect heat and avoid overcooking. Simply move your meat to a cooler side on your grill or transfer them to a trenched cutting board or a serving plate.

8. Don’t make your guests eat steak that has just been removed from the grill. That’s really too hot. Let your meat cool down for 10 minutes. During this time, you can cook your veggies and corn on the grill.

I hope that you find my tips really valuable. If you want to serve the most delectable barbecue dishes, only use the best barbecue grill in town. Get yours now from La Caja China!

Article Source: http://EzineArticles.com/?expert=Diane_Louise_Villanueva



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Cuisinart Electric Knife What You Need To Know Before you Buy http://barbecuetricks.com/cuisinart-electric-knife-what-you-need-to-know-before-you-buy/ http://barbecuetricks.com/cuisinart-electric-knife-what-you-need-to-know-before-you-buy/#respond Sun, 01 Mar 2015 19:59:57 +0000 http://barbecuetricks.com/?p=2502 Shopping for an electric knife for BBQ? Here are a few things you should know before you buy...

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electric knife.Still002You can spend a lot of money on grilling and BBQ gear especially if you’re getting into competitions… so before you buy here’s a few things you need to know before you buy an electric knife...

Black & Decker EK700 9-Inch Electric Carving Knife, White
Cuisinart CEK-40 Electric Knife

Hamilton Beach 74250 Carve ‘n Set Electric Knife with Case, White

Rapala Rechargeable Cordless Electric Fillet Knife

Some are less than twenty bucks so think about the following…

  1. Cord length… it’s usually our first annoyance – look for a knife that wont force you to purchase an extender.
  2. Blade length -7 & half inches may not “cut it” when it comes to large turkey… compare the length of the blade – not necessarily the length of the handle.
  3. Can you remove the blades? That means is it easy to clean? Can you find Replacement blades ?
  4. Finally – how is the Grip? – Hard to tell online but think about a slick finish…. remember hand could be greasy – and you really want it to be able to lock into the on position?

Top sellers:

Black& Decker EK7009 inch

Hamilton beach

Rival 1250

And Rapala makes a battery rechargeable version for about $100 –

Some competitive cooks that slice through a lot of brisket go cheap and consider them almost as a disposable item replacing often. We’ll put links to a few of the most popular in the notes here and for tips tricks and reviews find what you love at barbecuetricks.com.>See The Electric Knife Video Here


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Guide to Beef Cuts http://barbecuetricks.com/guide-to-beef-cuts/ http://barbecuetricks.com/guide-to-beef-cuts/#respond Mon, 02 Feb 2015 02:06:12 +0000 http://barbecuetricks.com/?p=2465 What do you look for in meat especially beef? One is freshness. The other is tenderness. Here's a cut by cut look at beef cuts...

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A Guide to Beef Cuts for Homemakers

beef cuts


By Anne Del Rio

What do you look for in meat especially beef? One is freshness. The other is tenderness. Many consumers go to the supermarket, buy the beef and bring it home in a plastic pack. In most cases, you cook the beef without even knowing what part of the cow it came from. Yet, it is advisable that you know the primary beef cuts. This helps in preparing meals and learning cooking techniques for meat.

For a start, prime cuts especially for steaks are more expensive than less desired parts. A smart cook should also know the techniques in making beef more tender and sumptuous. Nonetheless, some mouth-watering flavors also come from inexpensive cuts such as the flank steak. Simply learn the technique in making the meat soft. Some of the most popular beef varieties are the tenderloin, rib, chuck, shank, sirloin, loin, brisket, and round.

Filet mignon or the small and soft boneless steak comes from the tenderloin. While the name sounds French, this beef cut is a favorite of many nationalities. It is said to be the most sumptuous part with authentic silky-smooth consistency as well as less fat content. Sirloin comes from the cow’s rear beyond the loin. It may not be as tender as the loin but it is still well-liked by beef lovers. You can grill, pan-fry, or broil this meat cut.

Ribs are less inexpensive than the sirloin. However, fat content is higher. Strips of fact can be found in this lean meat. Skip the sauce because of the delicious flavor. Simply put some salt and pepper while cooking. Rib eye steaks are normally cut to one inch and 1/2 up to two inches. In fact, the rib consists of some of the finest cuts like prime, short and rib eye roasts. Cooking should be done longer over dry heat. It is perfect for smoking and grilling.

Shank is located at the front part of the brisket or breast. This particular beef cut has a lot of collagen. It is used in various recipes that require gravy sauce. Shank is normally sold as one whole along with the entire bone. However, it can also be cooked as ground beef. It is perfect for moist cooking. Make sure that the bone is still attached. At times, the shank is seen in a cross cut with the meat attached to it. The fibrous protein is emitted during the cooking process. Shank is usually used in preparing broth and soup.

If you are looking for meat wholesalers in Perth, call the top butchers in Western Australia, McLoughlin Butchers Western Australia, by clicking on this link: www.mcloughlinbutchers.com.au.

Article Source: http://EzineArticles.com/?expert=Anne_Del_Rio



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Knives: Types, Safety, and Care http://barbecuetricks.com/knives-types-safety-and-care/ http://barbecuetricks.com/knives-types-safety-and-care/#respond Wed, 11 Sep 2013 23:29:16 +0000 http://barbecuetricks.com/?p=2127 We all know it's hard to buy knives; there are so many different lengths, materials, handles, and sets. Here a simple guide.

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Knives: Types, Safety, and Care

Cutting BoardBy Jodi L Level

We all know it’s hard to buy knives; there are so many different lengths, materials, handles, and sets. What do I choose! Well here is a list of the different types of knives and their uses to choose from.

Paring Knife – It’s used for many small multipurpose jobs such as topping and tailing vegetables, removing skins from onions and preparing small fruits.

Turning Knife – This one has a very small curved blade used to turn vegetables for presentation.

Filleting Knife – It has a medium length blade that is thin and flexible so it can bend while cutting along the bone of fish.

Boning Knife – This one has a short to medium blade, that’s strong and has ridges, and is used to cut away the meat from the bone.

General Chef’s Knife – It has many different uses such as slicing, dicing, shredding, and chopping. It is used on fruits, vegetables, meat, and poultry.

Palette Knife – Blunt but flexible it’s used to flip things over while they’re cooking, pick things up from the pan and transfer them to the plate, and spreading butter or cream on things.

Carving Knife – It’s long and a thin blade should be sharp, and is used to cut meat.

Serrated Knife – Designed to cut certain things such as bread or vegetables with firm skins; it assists in the sawing motion that is used to cut these items.

Safety first!

Now that you know about all the different types of knives, you need to know how to be safe with them, right?! Here are some basic safety tips for using your knives:

  • Always place a knife on the bench to give to another person, rather that pass it by hand to the person.
  • Never hold knives in the air or hold them with fingers overlapping the cutting zone.
  • Don’t use the knife as a screwdriver or can opener.
  • Don’t wave a knife around, point with it or turn around with it in your hand. Place on the bench and then turn to talk to others.
  • Never transport food on the blade of a knife.
  • Never leave knives in sinks or under items. Blades are hazards when not in a visual range.
  • Always keep the knives separate and individually contained, wrapped or held with the point of the knives secured, this includes in your toolbox or even in the picnic basket. Never hide knives under anything.

Keeping your knives the sharpest

Last but not least, making sure you have sharp knives is very important. If they are dull, you have to apply more pressure to slice through things, which creates a higher risk of the knife slipping, and cutting you.

Storage – Don’t put your knives in a loose draw with other knives or utensils, because they rub against everything else, damaging the blade.

The best way to store them is to put them in a knife roll, or a wood block, which has individual compartments for each knife, making sure they don’t touch each other. But if you’re using a wood block, make sure the knives don’t rub against the wood sides when you’re taking them out, or putting them in. Another way to store them is on the wall, with a magnetic strip.

Cutting Boards – Never cut things on extremely hard surfaces such as glass, ceramic plates, and granite counters, as they can dull your knives. Instead, use bamboo and wood boards, because these are much softer materials.

Dishwasher – Don’t wash your knives in the dishwasher, because it can also dull the blade. Instead wash them by hand in the sink, and place in a plastic drying rack, not touching one another. If you do wash them in the dishwasher, make sure the knife is in a plastic silverware divider.

NEVER use your knives for opening cans, unscrewing rivets, or opening packages, as all these will damage the blade.

http://www.cookwareneeds.com is the place to go to find the knives you need and any cookware you might want. Make sure to check out the website each month for a new special offer.

Article Source: http://EzineArticles.com/?expert=Jodi_L_Level



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Here’s The Beef 101 http://barbecuetricks.com/heres-the-beef-101/ http://barbecuetricks.com/heres-the-beef-101/#respond Sat, 14 Apr 2012 11:17:42 +0000 http://barbecuetricks.com/?p=1354 It's what for dinner... it's what twenty five percent of American's eat daily... it's Beef and here's you one sheet informational graphic guide. Here's the beef!

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Beef 101Where’s the beef?  Here’s the beef!  A new info graphic guide to what 25 percent of American’s eat daily.  Stats… nutritional info… cuts… take a look and soak it up!  More in our Butcher’s Guide.

Beef Infographic

Source: FrugalDad

Beef 101

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