Barbecue Tricks

BBQ Tips and Tricks

Bill West

Featured

Three Tricks For London Broil

London Broil – Three Keys to a Most Economical and Flavorful Meal

By Bill Purkins

London Broil

London Broil is probably one of the best kept secrets of the budget minded cook and grocery shopper. Consider that ground beef currently runs about $2.99 a pound on sale (prices last checked May, 2010), while London Broil can be had on sale and with a store shopper card for just $1.69 a pound! That’s just 42.2 cents a serving, which makes it a star baby in our show, truly one of the cheapest cuts of meat you can find.

Yes, you’ll probably have to wait for it to go on sale to get a deal like this, and you’ll also likely have to buy a several pounds, but a price like that, it’s well worth it, and the obvious thing to do is to cut it up into meal sized pieces and freeze them. One key to a successful London Broil experience is to tenderize it. This cut can be tough by nature and if you spend a few good minutes pounding it with a mallet it helps break up some of the muscle. Avoid scoring the meat or stabbing with a fork though. This will result in too much of the good juices being lost to the cooking pan.

Another key to making this cheap cut of beef shine is to marinate it. And there are a million London Broil marinades out there on the web, so here at Dollar a Day Gourmet we’re not going to try to shove one down your throat. Ideally, if you come to enjoy London Broil and make it a frequent feature at your dinner table, you will try different marinades until you find one or two you like best, and after a couple of successes we advise you to be adventurous and modify one until it becomes your very own.

Many recipes call for you to marinate 4 to 6 hours or so, but strongly advise you to marinate your London Broil overnight. In either case, in the refrigerator. But please heed the overnight advice. The extra time is well worth it for a more flavorful dish. Use a gallon sized ziploc bag. It’s simple, economical, super easy, and there’s no mess to clean up. Just toss the bag afterwards and there’s no pan to wash.

Finally, before serving be sure to cut into thin slices, across the grain. This will contribute to more tenderness. So, three secrets for a good London Broil:

1) Tenderize

2) Marinate overnight

3) Cut across the grain

Otherwise? Follow your recipe and enjoy this economical and flavorful dish.

Was this article helpful, or do you have a helpful suggestion or recipe?

Visit http://www.dollaradaygourmet.com

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Featured

Meatheads Charm Gifts and Tool Boxes

Jack Waiboer and West get Charming

Jack Waiboer and I cobble together another collection of randomness about barbecue and grilling stuff. Make sure you subscribe to the iPod feed or mailinglist. The Weekly video Podast fetures scoop on setting up your BBQ Toolbox, Grill Charms and a Secret Ingredient that mackes you pucker.

DescriptionFrom http://MeatheadsTV.com listener questions BBQ Toolbox, Grill Charms and a Tart Secret Ingredient.

Subscribe to MeatheadsTV via iTUNES

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Topic Links:

Video

Grill Tour: Alveron Cookers

Alveron Cookers makes a great grill and John Haney – an expert in the biz – shows a few of the special features that make these grill rock.

Josh says the grill box he shows off here is a great feature and we have to agree… it’s a great way to get a lot of smoke for a big whole hog. Get hold of John on his Facebook page.

GrateTV

Beer Chicken and 1st Competitions: MeatheadsTV Episode 4

First BBQ Cookoff, Fish Sauce and Beer Butt Chicken

From http://MeatheadsTV.com Episode 004 with Jack Waiboer and Bill West discussing barbecue questions about how to prepare for a first barbecue competition and fishy secret ingredient and a Beer Can Chicken gadget.

We’ve teamed up with the best cooker we know… three time SC State Champion Jack Waiboer to get together an BS about barbecue, beer, meat and cookin’ once a week.   Jack’s also the founder of Carolina Pitmaster’s Cooking School.  Hopefully it’s fun for BBQ fans and you can learn a bit from the beer we share together.

We’ll take questions, share a “Secret Ingredient,” a cool BBQ Gadget, and see what competitions are cookin’.

Episodes will post Wednesdays and we’re always up for show suggestions and questions.  But hey – it’s our first time… be gentle!    Post them here as comments and make sure you FAN us on Facebook and subscribe via iTunes.

Here’s quick sample… head to MeatheadsTV.com or iTunes for more!

Butcher's Guide

Unboxing Allen Brother’s Steaks

OmahaSteaks.com, Inc.

BBQ Tricks just received a nice birthday gift… a batch of steaks from Allen Bros.   And like any true MEATHEADs we decided to show it off a bit.

allan bros.

Allen Brother's Best

Allen Brothers is a  Chicago based meat company, similar to Omaha Steaks, that sells premium steaks to upscale steak houses and also has a thriving catalog to consumer (or Internet to the consumer) business.

I received the “Petite Breakfast Sampler” as a gift.  These steaks are a smaller breakfast portion but are still a nice size.

Here’s how Allen Bros. suggests you handle the product:

From Allenbrothers.com:

Upon receiving your shipment of Allen Brothers meats, place them in your freezer immediately. Your shipment contained a block of dry ice to keep the product frozen during transit.

Dry ice is a frozen gas which dissipates over time. If there is dry ice remaining in the container, avoid contact with your bare skin. Use gloves or oven mitts to dispose of the ice, or leave the ice in the container, where it will dissipate naturally.

If there is no dry ice remaining in the container when you open your shipment, there is no need for concern. What is important is that the items are still frozen, or are cold to the touch.

We encourage you to recycle the sturdy polystyrene container your shipment arrived in.

Witness the unveiling… and yes they cooked up nicely (and tasted great) too.

Find out more about Allen Brothers at http://allenbrothers.com

Save 64% plus three free gifts at Omaha Steaks!

GrateTV

GrateTV Takes Off

BBQ Tricks is happy to announce the re-launch of  our new weekly podcast.    Freshly re-titled GrateTV (previously MeatheadsTV).

Meathead's Waiboer

We’ve teamed up with the best cooker we know… three time SC State Champion Jack Waiboer to get together an BS about barbecue, beer, meat and cookin’ once a week.   Jack’s also the founder of Carolina Pitmaster’s Cooking School.  Hopefully it’s fun for BBQ fans and you can learn a bit from the beer we share together.

We’ll take questions, share a “Secret Ingredient,” a cool BBQ Gadget, and see what websites and competitions are cookin’.

Episodes will post Wednesdays and we’re always up for show suggestions and questions. Post them here as comments and make sure you FAN us on Facebook and subscribe via iTunes.

Here’s quick sample… head to GrateTV.com or iTunes for more.

Featured

BBQ Breakfast On the Grill

Breakfast Eggs: Griddle Required!

By Marjorie Bill

Summer time mornings are the best! The air is clear, clean and warm. Why not get out of the kitchen and cook breakfast outside on the grill? Food always seems to taste better when made on the grill and breakfast is no exception. Here are a few ideas to get you started.

Traditional bacon/sausage and eggs and toast:

Use the griddle plate on the grill. One with ridges that allows the grease to flow away and collect away from the food is best. Preheat the grill and cook your bacon/sausage and eggs just as you do on the stove. Toss a slice or two of buttered bread on the griddle at the last moment and enjoy your in house breakfast cooked outdoors. Because there is grease involved watch to make sure there are no fire flareups and remove grease as necessary.

Next is something a little more fun:

Place a thin ham slices in muffin tins, and top with a mixture of beaten eggs, salt, pepper, 1/4 cup milk, chopped onions and peppers. Top with shredded cheese. Place muffin tin in aluminum pan that has about 1/4 cup of water in the bottom. Cover the pan with foil and cook on low heat until egg is set. Approximately 45 minutes.

How about some BBQ fruit to get you energized for a morning walk:

Grilling fruit is very easy to prepare but there are a few things you should do prior to placing it on the grill. First make sure your grill is clean. You do not want the left over burnt bits of last night’s dinner to be mixed with the fresh fruit you will be grilling. Firmer fruits like, pineapples, pears, apples and even bananas work best. They should be firm, fresh and solid so they will hold together will grilling. Leave the peels intact as it will also help hold the fruit together. Slice the fruit into large slices and cut the bananas in half lengthwise. After cutting the fruit soak it in water so that it will absorb as much liquid as possible and stay juicy will grilling. Completely cover the fruit in cold water and add 1 teaspoon of pure lemon juice to the water to help the fruit retain its natural color. Let the fruit soak for 30 minutes adding ice as needed to keep the water cold. Adding spices such as cinnamon to the water gives the fruit a touch of spice flavoring.

Drain the fruit and coat lightly with a mild oil or melted butter to keep it from sticking to the grates. You can also add spices such as ginger, nutmeg, allspice or cloves to the melted butter prior to coating the fruit to spice it up some more. Grill the fruit, on a preheated grill, on medium heat. Grill the fruit till heated through and it has the look of lightly grilled food. Remove from heat and serve warm.

Now that you know how easy it is to make breakfast on the grill. Get out the grill and start your day outside with a meal in the fresh morning air.

Please visit grills to find more fun recipes and to learn about tips and tricks for electric grills visit electric grills. Summer is here and its time to enjoy your grill!

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