Video – 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 Seafood Sauces Made Easy http://barbecuetricks.com/seafood-sauces-made-easy/ http://barbecuetricks.com/seafood-sauces-made-easy/#respond Mon, 15 Aug 2016 03:04:21 +0000 http://barbecuetricks.com/?p=2880

bowens-island-seafoodSeafood may not be barbecue but a good fish fry outdoors with friends comes pretty close.

Seafood and barbecue both share some room on the plate for hush puppies (grab our free Sauces and Sides book for a solid hush puppy recipe). Not sure how hush puppies ever got into the barbecue category but I think it has to do with Jamaican festival).

Also barbecue and seafood are almost always served with a few sauces.  Lately I’ve been feeling cheated at a few seafood houses for being stingy with the Tartar sauce so below (and in the video) are a few quick recipes fish1so you can make cocktail sauce and Tartar Sauce in the comfort of your own home. The video also features a visit to one of my two favorite seafood shacks of all time: Bowen’s Island.  The other is Tybee Island’s Crab Shack.  Neither has ever short changed me on Tartar sauce.
Cocktail Sauce:

  • Combine your favorite Ketchup with horseradish to taste.
  • Dash of worchestichire (optional)
  • Dash of hotsauce (optionall)

Tartar Sauce / Seafood Sauces Made Easy

Tartar Sauce / Seafood Sauces Made Easy

Ingredients

  • 1 cup mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon minced onion
  • 1 teaspoon yellow mustard
  • 2 tablespoons lemon juice
  • salt and pepper to taste

Instructions

  1. Combine all ingredients in a small bowl and mix thoroughly.
  2. Allow mixture to set in refrigerator for at least an hour before serving.

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Whole Lamb BBQ On a Spit http://barbecuetricks.com/whole-lamb-bbq-on-a-spit/ http://barbecuetricks.com/whole-lamb-bbq-on-a-spit/#respond Tue, 26 Jul 2016 00:35:53 +0000 http://barbecuetricks.com/?p=2872

CaptureWhole lamb BBQ on a spit is a traditional way to celebrate Greek Easter. But we think it’s an impressive way to do a backyard BBQ whatever the day. So how do you spit roast a 40 pound lamb for your Holiday BBQ feast?  I turned to my friends Pete Stamatis and Nick Hatsus MD and they walk you through the process in this video.

When I asked the guys about filming their cook I actually had thought I missed the opportunity ( I remembered after my Easter holiday). However the Greek Orthodox church celebrates the holiday later- so I was actually right on time. The Orthodox Church continues to follow the Julian calendar when calculating the date of Easter and there is a thirteen-day difference between the two calendars, the Julian calendar being thirteen days behind the Gregorian.

First step is to find a whole lamb and (like a hog) in this Walmart world you might have to search around for a local butcher.   The internet is another option where I saw prices of $5.50  a pound hanging weight. Plus expect a $75 processing charge or delivery.  Expect $275 to $350 for a 40 to 50 pound lamb. You’ll also need to store it cold until you are ready to cook (something to consider).

 

Then secure your spit roaster.  Spitjack is the most popular vendor for roasting tools like these.  They are located in Easthampton, MA and if you can’t get to their store you can get almost everything for the same price here. Their model  CXB55 Lamb, Goat, & Whole Hog Rotisserie handles lamb and any beast up to 55 pounds or so.

Otherwise, you can rent one from a local all-purpose renter such as Taylor Rental. It’ll cost $75 to $100 for the day.

Seasoning on the lamb is done before and during the spit roast (with a baste).   After the lamb is on the spit securely the chef will coat the lamb inside and out with lemon, olive oil and a rub of oregano, salt, pepper, rosemary and parsley.  Recipe below.

Hardwood lump charcaol is preferred and once the coals are covered in a fine white ash set your lamb and spit across the cooking area. Keep the lamb approximately three feet above the hot coals.  During the cook slowly lower, incrementally, the animal closer to the coals – not lower than a foot and a half from the flames. Baste the skin of the lamb occasionally during the cook with a combination of the rub, oil and lemon juice.

For one chef online with a 37 pound lamb. Cook time was 5 hr 20 mins.—and used 55 lbs Kingsford briquettes.
The lamb in the video was 40 pounds and took over 4 hours.  The pit in the video is half closed – with a back to the spit – and that will be faster than a spit that’s open on both sides. Plus weather, type of fuel and wind will play a factor.

Hogs are traditionally cooked to a pull apart temperature of almost 200 degrees Fahrenheit.  With lamb it should be cooked to your liking however you’ll want to hit internal temp of 150 to 160 Fahrenheit (in the thickest part of the thigh. The joints will loosen dramatically when you’re close.  Use a meat thermometer to be sure and then remove from the roasting area and let it rest on the carving table for 10 to 20 minutes before carving.

 

 

Whole Lamb BBQ Spice

Whole Lamb BBQ Spice

Ingredients

  • 2 Tbsp. Salt,
  • 2 Tbsp. Pepper,
  • 1 Tbsp. Garlic powder
  • 4 Tbsp. Oregano
  • 1 Tbsp. Dry mint
  • Zest of one Lemon and one Orange

Instructions

  1. Combine dry ingredients in a small bowl and reserve half to combine with olive oil for basting.
  2. Basil, Rosemary, and marjoram are optional (or use the fresh sprigs tied together for a flavorful basting brush)

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Loaded Hasselbacks http://barbecuetricks.com/loaded-hasselbacks/ http://barbecuetricks.com/loaded-hasselbacks/#respond Thu, 14 Jul 2016 12:14:40 +0000 http://barbecuetricks.com/?p=2840

loaded hasselbeckIf you love a good potato – this is a GREAT potato. Add just a bit of artistry, time, and care and you get the Loaded Hasselback.  All the same starchy goodness of the original Hasselback (feathered buttery crispy) with a Gooey cheese and bacon surprise. Dang it. Just realized we forgot the green onions or chives.  You should add that. The BBQ Trick is to use two wooden spoons as a slicing guide as to not separate the spud in pieces.

hassel back loaded

All in all the recipe is a lot easier than it looks. As always potatoes take time to soften so give em time to do just that BEFORE adding the cheese.

Bonus: watch the video until the end where we experiment with a Hasselback SWEET potato with bacon that was a great treat.

Loaded Hasselbacks

Loaded Hasselbacks

Ingredients

  • 2 hasselbacked russet potatoes
  • 1/2 cup olive oil
  • 4 strips cooked bacon
  • Salt and pepper
  • Sliced jalapeno
  • 1 sliced cherry pepper
  • Sliced cheddar cheese

Instructions

  1. Place potatoes on a baking pan to avoid dripping. Season generously with salt and pepper. Tuck pieces of bacon between every other potato slice. Coat potatoes with oil and grill (lid down to roast at 425 degrees for 25 minutes; brush with more oil. Return to the grill and roast 25 minutes more before tucking pieces of cheese and red and green pepper (alternating). Roast until the bacon is heated through and the potatoes are tender, about 10 minutes more. Grill until browned, 1 to 3 minutes. Season; brush with remaining oil. Top with green onions. Top with sour cream to taste.

 

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BIG Mac Fatty http://barbecuetricks.com/big-mac-fatty/ http://barbecuetricks.com/big-mac-fatty/#respond Sun, 26 Jun 2016 23:49:48 +0000 http://barbecuetricks.com/?p=2831

fattyHere’s a new twist on a big “fatty.”

A Fatty is basically a smoked BBQ meatloaf. And there are a lot of different kinds of them.  See below for two different versions from GrateTV including a breakfast and Italian fatty. A few years ago the Bacon Explosion was a fatty that received a lot of hype for it’s over indulgent qualities.

The Big Mac is the world’s most iconic burger and there’s one trick to emulating that taste that has been embedded in our flavor library since childhood trips to Micky D’s.  The “special” sauce. Starting with a “special” recipe from the BBQ Blueprint for the sauce (it’s also in the free Sauces and Sides book here) we took a few hours and created the fatty version of the McDonald’s Big Mac.  It’s loaded with american cheese, pickles onions, special sauce, beef, and sesame seeds.  Why did we wrap it in bacon too?  Why not?

Breakfast Fatty How To

 

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How To Make Pork Rinds or Chicaronnes at Home http://barbecuetricks.com/how-to-make-pork-rinds-or-chicaronnes-at-home/ http://barbecuetricks.com/how-to-make-pork-rinds-or-chicaronnes-at-home/#respond Tue, 31 May 2016 01:16:28 +0000 http://barbecuetricks.com/?p=2810

rind1

Interested in just how you make pork rinds or chicaronnes?

Here’s a few ways in this new video.  I take a look at two products:
Lowreys- http://amzn.to/1THC91j
Carolina Gold http://amzn.to/1qYzYOV

The nice thing about both these products is that the end product is a crispier and crunchier pork ring than you’ll find in packaged snack foods.  The Carolina Gold is unseasoned (and comes in a pouch as plain pellets).  The Lowreys (no relation to the seasoned salt that I know) comes packaged like microwave popcorn bags and is very convenient.  My recommendation is to try the “Hot and Spicy” version of the Lowreys or come up with your own spice blend to season the Carolina Gold brand puffs.

For low carb dieters these are great and sturdy chips to serve with a top notch guacamole or pimento cheese.

If you want to see a different take we talk to Rodney Scott of Scott’s BBQ in Hemingway, SC about how he does it with the whole hog skin. On the grill you fire the skin with intense heat to cause the blistering or popping.  The end result is a bit different but equally delicious.

My full interview with Rodney is in the new BBQ Blueprint Book – http://amzn.to/1VrfMBR

 

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