GrateTV – Barbecue Tricks http://barbecuetricks.com BBQ Tips and Tricks Wed, 14 Sep 2016 12:01:54 +0000 en-US hourly 1 https://wordpress.org/?v=4.6.1 Veggie Cheesesteak Sandwiches http://barbecuetricks.com/veggie-cheesesteak-sandwiches/ http://barbecuetricks.com/veggie-cheesesteak-sandwiches/#respond Mon, 18 Jul 2016 00:17:29 +0000 http://barbecuetricks.com/?p=2862

Take a look at the video for our Grilled Philly Cheese “Cauliflower Steak” Sandwich And Cabbage Steak Sandwich.

The Philly Cheese steak was said to be invented by hot dog vendor Pat Olivieri back in the 30s. Olivieri was a hot dog vendor in south Philadelphia who was grilling a bit of beef and put it on an Italian roll. A cab driver caught a whiff and asked for a steak sandwich instead of a hot dog.  Cabbies talked to other cabbies and drivers from all over the city soon visited him for steak sandwiches. Olivieri eventually opened up Pat’s King of Steaks on 9th Street. Cheese was added later.

cabbage grill philly_vegThe real Philly Cheese steak sandwich is officially shaved ribeye on an Italian roll. I’ve had some that had something other than “steak” in my eyes to begin with that’s why I had some fun adapting the beef for hearty cauliflower and cabbage steaks.
The vegetable “steaks” are created by slicing off the rounded sides of crucifer vegetables (impressive name huh?) and creating a slab of cauliflower and / or cabbage. Then slice again if possible to create at least two “steaks from each head.
Cauliflower is great for absorbing marinades and different flavors. For a steakhouse savory flair we soaked the cauliflower steaks in our favorite steak marinade.

  • 1 bottle of light soy sauce
  • 1 teaspoon of liquid smoak

For the cabbage we used a low sugar baste of buffalo wing sauce. Including 1 cup of hot sauce and four tablespoons melted butter (heat in saucepan to meld).
Roast the vegetable steaks over medium to high heat for fifteen to twenty minutes until softened slightly.
Grill a slice of red onion until softened.  Baste cabbage with additional sauce and flip. Top with grilled onions, and green and red thinly sliced peppers. Salt and pepper to taste.
Top with a white American cheese or traditional philly “whiz” processed cheese sauce and serve on a crusty Kaiser roll or ciabatta bread.

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BBQ Chicken Done Crispy – Barbecue Tricks http://barbecuetricks.com/crispychicken/ http://barbecuetricks.com/crispychicken/#comments Wed, 23 Mar 2016 21:20:21 +0000 http://barbecuetricks.com/bbq-chicken-done-crispy-barbecue-tricks/

Crispy skin on BBQ chicken can be a  tricky thing.   The slow roasted fat-rendering is just not something our fast paced world takes care to do.  Plus if you’re attempting to slowly smoke poultry a lot of times you can end up with a rubbery skin. Some competition guys will remove, chill and shave the skins for chicken thighs… that’s a lot of work.  Here’s a different method. I think it retains more fatty flavor too.

Salt The Chicken Under the Skin

It’s a trick to control the barbecue chicken.   It’s easy but takes a bit of time.   Four hours prep time to be exact.

The secret is in salting the pieces (you can spice the salt a bit see recipe below).
I call it a dry brine.  Rub your spice blend into the meat UNDER the skin and lightly on the skin surface on all sides.  Thenplace the pieces on a pan uncovered in the refrigerator to dry fro four hours.  You can experiment with the time if you want but it has worked repeatedly for me with different sized pieces.
After four hours remove and if ther is any moisture on the pieces of chicken blot with towel (I did not see any when I did the video).
I used a water pan smoker (Brinkmann Gourmet Charcoal) and cooked low (about 270 degrees) for about an hour with pecan wood smoke (wood chips).   The result was a golden brown crispy skin that is tought to find without a rotisserie.
bite thru skin chicken

Crispy Skin BBQ Chicken

Internal temp was over 160 so after a quick slather of a sweet sauce I lowered the grate (use the bottom of the smoker without the middle piece or fire up your grill to HIGH) and seared the pieces over a direct high heat.    Pay attention here this process is quick and flame ups happen quickly.
Be prepared to remove from the grill at any point.
The result was a crispy – bite through – succulent batch of bbq chicken.   See the result in the video and “thumb it up” and subscribe if you like.

Crispy BBQ Chicken

 

 

 

 

 

 

 

 

 

Ingredients:

1 whole cut-up chicken

Pecan wood chips for grilling

Dry Brine Ingredients:

2 tsp salt

2 tsp garlic powder

1 tsp ground black pepper

Lip-smacking Homemade BBQ Sauce Ingredients:

2 Tbsp vegetable oil

1 large clove of garlic, minced

1 medium onion, minced

1 Chipotle pepper, minced

1 tsp chili powder

1/4 tsp Cayenne pepper

1 cup ketchup

2 Tbsp Dijon mustard

5 Tbsp dark molasses

3 Tbsp Worcestershire sauce

½ tsp fresh ground black pepper

2 tsp hot sauce

Mix 2 tsp salt and 2 tsp garlic powder together and spread on outside of each piece of chicken as well as underneath the skin. Place in the refrigerator for about 4 hours. This brining technique will produce a crispier skin while preserving moisture in the chicken during grilling. Put the chicken on indirect heat in a charcoal smoker and cook low and slow for about one hour, adding wood chips as necessary for flavor. I use pecan wood. While that is cooking, make the sauce. Heat oil in a deep sauce pan and add garlic and onions until they soften.  Add Chipotle pepper and heat for 20 seconds before stirring in the remaining ingredients.  Cook on low heat for 20 minutes until thickened.  When cool, strain out onion and garlic “chunks” if desired. After smoking for about an hour, move chicken to direct heat, cover generously on both sides with barbecue sauce. Cook for about 10-15 minutes turning constantly to char, basting with more sauce. Be careful as the sugar will burn, so move pieces as flare-ups occur. Serve with additional heated barbecue sauce on the side.

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BBQ Wok How To – Make a Plow Disk Wok Discada http://barbecuetricks.com/bbq-wok-how-to-make-a-plow-disk-wok-discada/ http://barbecuetricks.com/bbq-wok-how-to-make-a-plow-disk-wok-discada/#comments Fri, 18 Mar 2016 15:53:46 +0000 http://barbecuetricks.com/?p=2286

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

Click to watch it being built!

Click to watch it being built!

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

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Book Resources http://barbecuetricks.com/book-resources/ Mon, 11 May 2015 03:41:07 +0000 http://barbecuetricks.com/?p=2775

BBQ Blueprint bookCompetition Checklist (right click / save as to download PDF)

BBQ Cook Log (right click / save as to download PDF)

Free Sauces and Sides Book

 

 

 

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Dry Ribs at Rendezvous http://barbecuetricks.com/dry-ribs-at-rendezvous/ http://barbecuetricks.com/dry-ribs-at-rendezvous/#respond Sat, 07 Feb 2015 20:15:33 +0000 http://barbecuetricks.com/?p=2470

dry_rib_video Dry ribs vs wet ribs is a big argument in barbecue.  The winner of the debate (if there can really be ANY loser when it comes to eating BBQ ribs) is – without a doubt – The RENDEZVOUS.

Memphis Tennessee is the home of the blues – some say the birthplace of rock n’ roll,  Beale Street, Graceland – Sun Studios and The Peabody Hotel (love the Ducks).       And if you traveling are looking for the world’s best BBQ you can surely find contenders in this great southern city.   In fact, down one aromatic alleyway is where You can find what some BBQ say are the worlds best Memphis dry rub ribs (or Memphis style dry ribs).  Dry and savory – still juicy – with seasonings on top and a puddle of vinegar below.

Walk  down this dark (just slightly scary) alleyway – just down from the elegant Peabody Hotel  and Union Ave. and you’ll discover the world-famous Rendezvous… The mother church of dry ribs. Legendary Charcoal ribs they say. Watch Video of our Rendezvous
visit
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It’s certainly not fancy fare but definitely World class.  You can smell the charcoal BBQ smoke as you enter the dark entrance down age old steps to the historic Rendezvous basement… There is not unusual to find people taking cell phone photos of their food and getting messy (you can eat up stairs too but make sure you take a peek at the history below).

One look inside you can see bow tied waiters with white shirts  bow ties – the same waiters that have likeley work the room for decades -some over 40 years – and on the walls is memorabilia about visits from presidents and performers alike ranging from George Bush to… Elvis and even Jerry Lee Lewis.

Charlie “Mr. Downtown” Vergos opened this place in 1948. Sadly he passed in 2010 but  some of the traditions in the restaurant and even menu items he’s menu items seem to remain today.    The house appetizer is still a sausage and cheese platter.

The Rendezvous barbecue trick is roasting the slabs of ribs one to two feet directly over high heat from hardwood charcoal… For about an hour or 30 minutes per side… Then mopped with a light vinegar sauce and coated with a dusting of spices.  It’s called rendezvous “seasoning” not “rub” because it’s sprinkled on not rubbed in…

The seasoning is paprika based but also features whole celery seed, yellow mustard seeds allspice and coriander too – get the detailed recipe at BarbecueTricks.com search rendezvous

The now coveted dry spices were influenced by Greek roots made its way to the ribs that we are for fire roasted over a charcoal shoot

And they go through a ton of ribs-  One of the benefits of going to the restaurant in person he’s being able to see the magic happen in the hustle and bustle of the smoky open kitchen…  ribs are tossed on bone side down to protect the meat –  Charcoal broiled over high heat in a retrofitted coal chute.  The fuel source is famous… 100% hardwood charcoal…   flipped after about 30 minutes and constantly mop with a mixture of vinegar and spices in the end they get a good coating of rendezvous seasoning that sprinkled on not rubbed in…  Featuring lots of Paprika some coriander Greek influences but less salt than you would expect from a barbecue rub it makes for the perfect bite–

dry rendezvous ribsHere’s a close recipe:

4 tablespoons American paprika
4 tablespoons powdered garlic
2 tablespoons mild chili powder
1 tablespoon fresh ground black pepper
2 teaspoons whole yellow mustard seed
1 teaspoon crushed celery seed
half tablespoon whole celery seed
1 half tablespoon whole allspice seeds
1 dash ground allspice
1 half tablespoon whole coriander seed
1 half teaspoon ground coriander

It’s served with brown sugar and bacon baked beans and mustard tinged coleslaw…

Served on paper but with a white cloth napkin…

I ordered the large order of ribs it was about 19 dollars
And if you can’t make it to Memphis you can still get a taste of rendezvous via their lucrative website at http://hogsfly.com where they ship ribs across the country overnight via FedEx…

If you can plan ahead with a group call ahead and ask about their skillet of shrimp

The restaurant is closed on Sunday so be careful how you plan your weekend…

 

Dry Ribs at Rendezvous

Dry Ribs at Rendezvous

Ingredients

  • 4 tablespoons American paprika
  • 4 tablespoons powdered garlic
  • 2 tablespoons mild chili powder
  • 1 tablespoon fresh ground black pepper
  • 2 teaspoons whole yellow mustard seed
  • 1 teaspoon crushed celery seed
  • half tablespoon whole celery seed
  • 1 half tablespoon whole allspice seeds
  • 1 dash ground allspice
  • 1 half tablespoon whole coriander seed
  • 1 half teaspoon ground coriander

Instructions

  1. The real trick here is to cook the ribs hot and fast over hardwood charcoal (Royal Oak?) and the seasoning is not rubbed in but adheres thanks to a flavorful splash of a light vinegar sauce. You may wish to crush the whole seeds in a mortar and pestle before blending.

 

 

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