Barbecue Tricks

BBQ Tips and Tricks

Archives for March 2014

GrateTV

St. Patrick’s Day BBQ

potatoAaahh St Patricks Day… when the beer is cold and green and hopefully the beef is neither cold nor green.   This week on the GrateTV BBQ and Grill show we fired up Smokey O’Malley’s and thought you might want to add a little Irish flair to your potato popper on the grill!  Take a look HERE (or below).

We continue to look at Carb loaded BBQ this month for #STARCHMADNESS month and a bacon wrapped potato popper worked nicely in the series.

smokey omalley

Stuffing Smokey O’Malleys

More on how to stuff the potato here…

http://gratetv.com/smokey-omalley-a-potato-popper-recipe/

And make sure you add in some smokey Corned Beef and Cabbage to your weekend menu.  If you need the recipe – Watch it HERE (or also below).

 

corned beef

Watch: Corned Beef Recipe

 

 

corned beef

Cook

So Simple Slow Cooker Mac and Cheese

macaroni and cheese recipeEver hear of a Mac-Off??   It’s a beautiful thing.

Recently our BBQ and Grill Show GrateTV held a little challenge.   My co-host Jack Waiboer and I made a fast wager on who could compose the best Mac and Cheese.   Like MACaroni and Cheese cook OFF or Mac-Off as we called it to kick off our series on starchy sides foe “Starch Madness.”  Fun.

I’ll let you watch and see who “won” HERE  but I think this “tricky” Mac and Cheese in the Slow cooker is definitely one to tuck away for future use.   It has become my favorite BBQ side and is sure to have all your friends asking for the recipe (you probably ought to just share it on Facebook now… I’ll wait…).

mac and cheeseBarbecue Tricks Slow Cooker Mac and Cheese

12 oz can evaporated milk
1 and a half cups milk
1/2 stick of butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dry mustardmacaroni
8oz. elbow macaroini
3 cups grated cheddar cheese
1 cup grated monterey jack cheese
1/3 cup grated parmesan cheese

This is the cure for StarchMadness (well at least temporarily). Start by using a non stick spray on the interior of your slow cooker. It will minimize the sticking as your mac and cheese set at the end of cooking.

In a bowl mix/beat/whisk eggs and then add both evaporated and regular milk. Mix in all the dry spices in to the mix mixture bowl. The trick is that you Dump UNCOOKED dry macaroni noodles into the slow cooker  and pour milk mixture on top. Stir completely and then add all of the cheeses. Mix again until fully coated. Cover Cooker and and slow cook on low setting for 5 hours. Stir one time after approximately two hours and try to resist opening the lid until done. Stealth peek in at the end if you don’t have a transparent lid.

This recipe triples nicely in a large slow cooker.Capture2

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Beef Tenderloin BBQ Tips

Click and WATCH REVERSE SEAR METHOD HERE > ON YOUTUBE

Click to Watch Rverse Sear Method instead of bacon...

Click to Watch Reverse Sear Method instead of bacon…

How To Grill The Perfect Beef Tenderloin

By Malcom Reed

If you want something different that hamburgers and hot dogs for your barbeque this year, then try this BBQ recipe and amaze your friends. It’s a pretty simple BBQ recipe to follow, the beef looks great when you take it off the grill (and makes everyone take notice) and it’s as juicy and as tasty as cooking a perfect ribeye steak.

You need to start with a Whole Beef Tenderloin. If you can get it for a butcher… get it from a butcher! But if you can’t then you can probably find one at Sam’s or Cosco.

Ingredients:

1 lb of Thick Sliced Smoked Bacon

8 oz Worcestershire Sauce

8 oz Soy Sauce

Kosher Salt

Black Pepper

Garlic Powder

Your favorite BBQ Dry Rub

Directions:

Take your whole beef tenderloin and trim any excess fat and silver skin off of it. Trim the side or “chain” muscle off as well. You want enough fat to impart flavor – but you want to remove enough fat and silver skin so that your seasonings and the grill can actually penetrate the meat.

Now you will season the loin with Kosher Salt, Black Pepper and Garlic Powder. A nice, thin coating on all sides will do… just enough to add the right flavor you want to the beef.

Next you place the loin in a large Ziplock Storage bag and pour in the Worcestershire and Soy Sauce. You want to marinate for 4 hours in the refrigerator. Remove from the storage bag and drain any excess marinade from the loin.

Take the bacon and wrap around the loin. I use wooden skewers, that I soak in water (to avoid burning), to hold the bacon in place around the loin. Use one skewer for each slice of bacon going completely through the loin.

After you’ve wrapped the loin in bacon, season it very well with your Dry Rub. Just give it a nice, thin coating on all sides.

Place the loin on a Med. High Grill and begin to sear. You want to turn the loin every two minutes to avoid burning and you want to make sure you get all sides with a good sear.

The bacon will add flavor, but you can also use it a thermometer for getting the perfect cook as well. When the bacon is browned on all sides (about 15-20 min) the Loin will be a perfect medium rare.

Now you just remove it from the grill and allow it to rest for 5 minutes. This is very important or all the juices will run out.

After resting, slice the loin into desired sizes. I like to do a Two finger Cut because it makes for a perfect 8oz serving size.

If you want more barbecue tips, or if you want my BBQ Dry Rub recipe that I use with my competition BBQ team, visit my website at http://www.howtobbqright.com/

Malcom Reed
Killer Hogs BBQ
HowtoBBQright.com

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