From http://GrateTV.com comes a BBQ show that takes viewer questions and show user submitted Grate Plate photos. ;This week hosts Jack Waiboer and Bill West discuss Fat Side Up myths and investigate the uses for electric knives.
BBQ Tortellini
When I make pulled pork barbecue, whether cooked low and slow on the smoker, or by the crock pot method (below), I usually make enough so I can portion it out and freeze it to use for other quick dinner recipes later. I was inspired on one such occasion to create this non-traditional pasta dish because who says tortellini should only be served with Marinara or Alfredo sauce? I love spinach and cheese tortellini, and I love good barbecue, so let’s put them together. What follows is now a favorite with our family and friends. BBQ Tortellini is an excellent dish for leftover barbecue. Pork can be cooked and pulled ahead of time and frozen, to be thawed and served with the tortellini, sauce and vegetables at a later date. Here I give you a no-fault way to cook crock pot pulled pork, but there are of course many ways to cook the barbecue. If you have your barbecue already, skip down to “To Prepare Tortellini and Sauce”…
Barbecue Tortellini
Serves 6-8
Ingredients
Boston Butt or Pork Shoulder
3 tsp salt, divided
2 tsp black pepper, divided
4 tsp garlic powder, divided
2 tsp chili powder
1 (12 oz) can beer
1 medium onion, coarsely chopped
1 green pepper, chopped
1 Tbsp olive oil
1 (12 oz) boxes Barilla Cheese & Spinach Tortellini
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 Tbsp white sugar
5 Tbsp brown sugar
1/2 Tbsp ground mustard
1 Tbsp Worcester sauce
1 Tbsp lemon juice
1 Tbsp molasses
1 Tbsp hot sauce
1 tsp Cayenne pepper (optional)Directions for Crock Pot Barbecue
Mix:2 tsp salt, 1 tsp black pepper, 2 tsp garlic powder and 2 tsp chili powder. Spread rub generously all over meat. Spray inside of crock pot with non-stick spray, and pour beer in bottom of crock pot. Set meat in, cover and cook on low for 9 hours. If necessary, open once after about 5-6 hours and drain some liquid. Remove meat and drain all liquid after 9 hours. Put meat on a baking pan and pull apart into chunks with two forks, removing bones and fat. At this point, BBQ can be portioned out and frozen for later use if need be.
To Prepare Tortellini and Sauce
Saute’: Green pepper, onion, remaining garlic powder and olive oil until just transparent. Do not overcook. Set aside.
Cook: Barilla Cheese & Spinach Tortellini, according to package directions and drain.
Stir: Ketchup, water, vinegar, sugars, onion powder, mustard, Worcester sauce, lemon juice, molasses, hot sauce, Cayenne pepper (if adding) and remaining salt and black pepper in a medium saucepan. Bring to a boil and reduce heat. Add 3 heaping cups of pulled pork and the saute’ed vegetables to the sauce and heat through about 3-4 minutes. Serve over tortellini and enjoy!
Three Tips For Tenderizing
Three quick tricks for London Broil and tenderizing beef. Step through the process of preparing this easy and fantastic grilled feast.
London Broil Can be a tough cut of beef. Here are three simple tricks to maximize tenderness in the beef for your next barbecue with friends. It always starts with a nice clean looking London Broil. This method and recipe below also works great with a flank steak or skirt steak for Fajitas.
Tip/Trick 1 – Whack It
First use that hammer thingy you’ve seen around kitchens for years. The good old fashioned way to beat the raw beef into “submission.” You’re almost pre-chewing it… but in the end your BBQ will still look pristine. The thicker the cut the more you can
London Broil
hammer it. Another trick I show in the video is to wrap the slab in plastic to avoid shirt staining splattering.
Tip/Trick 2 Marinate
Secondly, use a nice marinade to soften the newly damaged fibers. Some grillers may choose to use a high acid marinate to boost the tenderizing effects.
Tip/Trick 3 Go Against The Grain
Third, let the cooked meat rests for ten minutes or so (it’s pretty important but usually people get in too much of a hurry). Carve your London Broil AGAINST the grain of the meat fibers or perpendicular to the strands of beef in pencil thin slices. It’s another level of jaw grinding your guests don’t have to deal with and the presentation is awesome.
The Not So Secret marinade here relies on a dose of smoke but it’s super easy.
Fire Wire Kabobs and Achiote Paste For BBQ
From http://GrateTV.com Fire it up with adsvice on layering jelly and sauce for a good glaze, plus Fire Wire for grilling and a tex mex secret ingredient just in time for Cinco de Mayo, ; GrateTV is hosted by Jack Waiboer and Bill West. Originating from the birthplace of American Barbeque 042011
BBQ Cleaning Tips and The Grill Daddy – GrateTV
From http://GrateTV.com Barbecue grill cleaning inside and out plus a super hot secret ingredient imported from Japan. ; A viewer submitted GratePlate and more.
BBQ Rub Recipes and Rainbow Brew – GrateTV
From http://GrateTV.com charming and delightful hosts Jack Waiboer and Bill West sample a Sweetwater Brew and reveal the best way to put together a winning barbecue rub. An easy way to check your propane tank with a Grill Gauge. Plus a truly insane secret ingredient that brings the heat. Taped live and on location from the Birthplace of American Barbecue. 041111
Growlers, Cookies and Bacon Salt – GrateTV
From http://GrateTV.com The BBQ Podcast fills a beer growler and looks at a chilling gadget. ; Bacon Salt is now at your favorite breakfast stop… and injecting brine.
Cheesy Ranch Potatoes
For a great side at your next barbecue, try Cheesy Ranch Potatoes. The secret is time, otherwise they are simple and everyone loves them. In the age of the microwave, these are best cooked in the oven for an hour, but you can really use any type of potatoes and onions.
Cheesy Ranch Potatoes
4 lbs russet potatoes, but into cubes
1 large onion, coarsely chopped
2 tsp chili powder
2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 stick of butter, sliced
8 oz shredded Monterey Jack-Colby cheese blend
1 small bottle prepared buttermilk ranch dressing
6 slices bacon, cooked and crumbledPreheat oven to 400 degrees. Lightly grease a 9×13 baking dish. Put potatoes and onions in dish. Season with chili powder, garlic powder, salt and black pepper. Evenly distribute pats of butter amongst the potatoes and onions. Cover dish tightly with aluminum foil and bake for 1 hour.
Remove foil and add cheese, bacon and ranch dressing. Stir to coat. Cook uncovered about 10-15 minutes until cheese is melted and bubbly. Serve hot.
Grilled BBQ Ribs A Trick For Texture
BBQ Grilled Ribs
Can You Really Grill Pork Ribs? By Paul Yates
I’ve been a BBQ enthusiast for many years now and in the early years it was really only about grilling. You see coming from Europe most of my influences were for what Americans call grilling, the idea of hot smoking really isn’t part of European culture. That’s now starting to change and I hope that I can do my bit to support that change.
Some of that clearly is to do with the weather. The closest culture to America has to be England and frankly there isn’t a place on Earth that can be more damp and dreary when it wants to be. Not the sort of weather that promotes outdoor cooking as a hobby.
In my formative years most of my grilling was done in mainland Europe (much, much warmer and drier than Blighty) I’d grill anything and everything that the butcher had to offer. I often think about the different countries of Europe and the different things they sell. For example, go into a butcher in Germany and ask for lamb and he’ll look at you blankly and say no……don’t plan a holiday in Germany unless you like beef, pork, pork and more pork!
Having said that Pork is in abundance, it’s still difficult to get hold of ribs. If the Germans don’t buy them, who does? Maybe they’re all shipped to the States where they know how to cook them?
When I did eventually get to grill ribs it was as individual ribs rather than a side – big mistake. The ribs were dry, not my best effort. So can you really grill ribs and get a decent result or am I flogging a dead horse?
I think the answer is yes you can but with one caveat:-
You have to appreciate grilled ribs for what they are and not make a direct comparison with smoked ribs. Grilling is one technique, smoking is another they should exist side by side and not compete with each other.
Flavor-wise, a lot is down to the sauce or the rub, the difference is more about the texture. A grilled rib will have a much firmer texture to it as opposed to the tender fall of the bone results that you get out of the “low and slow” BBQ smoker. Grilling is a direct heat cooking process and this heat will cause muscular tissue to contract hence making for firmer results.
That said it’s important to give a grilled rib every opportunity to tenderize so to make good grilled ribs I believe that the best way is to break the process down into 3 parts.
- Marinade the ribs. By definition a marinade is a liquid that contains an acid and it’s this acid that helps to tenderize the meat.
- Pop them in a pan of boiling water for 15 minutes. This cooks the ribs and you can also add flavors to the water.
- Grill for ten minutes. Your not really cooking the ribs here, just mobilizing any fats to add some smoky flavor and get a bit of external caramelization.
When done, add the homemade barbecue sauce of your choice and enjoy grilled barbecue ribs.
Paul Yates writes gas grill recipes and reviews meat smokers.
Article Source: http://EzineArticles.com/?expert=Paul_Yates
http://EzineArticles.com/?Can-You-Really-Grill-Pork-Ribs?&id=6032075
Sweet Heat For Your Meat
From http://GrateTV.com A jelly from Texas is our secret something this week plus the gadget that works from the remote serenity of the couch inside. ;This week the Grate Plate is a HOG box (sorry not RIB) from Carolina Pitmaster school.