Barbecue Tricks

In a previous post we suggested using basil twigs as a nice addition to the smoker to add that “extra something” to your grilled meat. Here’s another barbecue trick.

You can use long, strong, rosemary twigs as skewers for your next elegant kebab.

This is a great reason to grow a large rosemary bush in your garden. They actually look and smell great and, in the right climate, they stay green most of the year. They even flower. I’ve seen many waist high rosemary bushes at restaurants and friend’s homes that produce great skewers.

Just strip off the leaves, except for a couple of inches at the tip. They add a rustic look and great flavor to the meat and veggies.

Twigs for skewers could work with many other herb plants. Experiment!

The next time your measuring corn syrup, honey, or even maple syrup just give the measuring cup a good spray of PAM or a similar non stick oil spray. Not only will it keep your measurements consistent… there’s less waste and it makes post sauce clean-up a bit less sticky!

BBQ aficiandos will argue if you really NEED to remove the membrane on the backside of a good slab of ribs.

I say it’s a nice thing to do if only to make it easier to pull apart and eat each individual rib. Some like a bit of a chew. The additional benefit is that it allows for a deeper penetration of your favorite rub or marinade.

The simple trick to removing the membrane is to use a clean paper towel to grip the slippery tissue. I haven’t met a cook that has a grip tight enough to grasp the membrane firmly enough to pull it off the slab! Simply use a butter knife to begin the peel on one end. Then grasp what you can of the tissue (the membrane is on the boney side of the rib). If you’re lucky you should be able to peel off a nice clean sheet.

It often times takes a few peels to get it all. If you can’t get every fragment – don’t sweat it. You’re guest will likely not notice smaller amounts remaining.