Barbecue Tricks

BBQ Tips and Tricks

Archives for February 2015

Recipes

Buffalo Cauliflower

This Buffalo Cauliflower “Hot Head” is a fun treat to cook using all natural  Wildtree Butter Grapeseed Oil and Buffalo Spice Blend.  The ingredients and recipe are about that easy.  Just add a head of Cauliflower.

If you want to get flashy try doing it all without any grate or pans.  We roasted the entire head of cauliflower over a bed of charcoal for about ten minutes and the results were perfection!  Watch how in the video here.

c2The steps were simple:

  • Place Entire head of cauliflower – florets down – onto a large sheet of aluminum foil
  • Add 2 tablespoons of Wildtree Buffalo Spice into  base of cauliflower (allow it to get into the center of vegetable
  • Oil the entire surface of the cauliflower head with Wildtree Butter grape seed oil
  • Wrap the head in foil with the stem pointing “up” with an opening
  • Add additional buffalo tablespoon of buffalo spice and four tablespoons of the
  • Close the “top” of the foil pouch and roast entire head directly nested in a bed of charcoal

Find out more about Wildtree products here

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Sauces

57 Ketchup Trick Relieves Sauce Anticipation

57ketchupWe thought everyone knew this ketchup trick but have been surprised how may people didn’t know about the “57 Ketchup trick” where you hit the 57 on the bottle of ketchup to release the sauce/ketchup from it’s glass prison.  We tested the 57 ketchup bottle trick HERE…

Maybe it’s because the classic glass ketchup bottles are so hard to find.  We had trouble locating anything NOT plastic for this video.

The question remains was the “57” branded on the bottle to actually be used for this purpose or happy accident?

Interesting that Henry Heinz came up with “57 Varieties” from looking at a shoe store slogan.   Some say there were already over 60 sauce varieties at the time but the 5 and 7 were he and his wife’s favorite numbers.  Thank you wikipedia.

 

Featured

Dry Ribs at Rendezvous

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.

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…

 

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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.

 

 

Butcher's Guide

Guide to Beef Cuts

A Guide to Beef Cuts for Homemakers

beef cuts

Photo:flickr.com/photos/eprater

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
http://EzineArticles.com/?A-Guide-to-Beef-Cuts-for-Homemakers&id=8815261