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Barbecue Tricks

BBQ Tips and Tricks

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June 23, 2013 Competitions

Rib Cook Off

rib cook offRib cook offs are plentiful during the summer months.  There’s not a big thrteshold to entry.  Pay the fee and cook.  However if you REALLY want to have a chance at winning a Rib Cook off you need to know how to correctly present your ribs to the panel of judges to insure a top score on appearance.

Rib Cook offs usually are judged by the categories taste, tenderness and appearance.  Taste is the the toughest to nail.  Tenderness can be perfected with a disciplined and scientific approach to the cook.  The judges want the bite to come off the bone clean with a gentle tug and have the bone quickly turn white underneath leaving a perfect half circle bite mark (not fall off the bone as most people think).

The appearance criteria and rules differ with different sanctioning organizations (in KBCS you can us garnish – others do not allow).

The weekly podcast http://GrateTV.com took a deep dive into boxing BBQ ribs for the perfect Appearance score and Jack Waiboer walked us through the method to his Rib cook off madness.

“Appearance is the easiest category to get right,” he says and shows us a real KCBS box at a competition at Sams Club in South Carolina.

Also remember you can’t mark the box in any way.  You are not allowed any pooling of sauce and please make sure there are no hairs in the box.  Even basting brush hairs will kill your appearance score at a rib cook off.

Other common mistakes include late turn in (submitting your rib box after your allowed time) and not including enough samples for each of the judges on a table.  Waiboer talks about six or eight in this video. Your specific contest will tell you an exact number of judges you’ll need to feed.  Just one bone short will knock you out of the running to win.

Remember for appearance judging the taste of the ribs makes no difference to your score.  Too many times a great tasting submission will lose a competition due to just being dumped in the box.   It happens in almost every professional judged rib cook off.

Waiboer also says one barbecue trick to help see any imperfection in the final minutes is to take a close up photo of the box and  scan it for something you may have missed.  It helps take a step back from the table and also serves as a nice piece of research history when reviewing scores or planning your next competition.

Taste and tenderness can be perfected over time but appearance is something you can nail down in your first rib cook off or competition.  Watch the video and tell us in the comments if you have a trick to winning a rib cook off.

 

June 18, 2013 Featured

Bessinger’s BBQ – South Carolina

bessinger's BBQLately I’ve been documenting a few BBQ  journey’s and South Carolina joints.   Here’s a quick look at Bessinger’s BBQ in Charleston, SC.

The Bessinger’s story is well known in South Carolina starting over 50 years ago when legacy beganmore than half a century ago when Joseph (Big Joe is one of the retaurant’s special sandwiches) Bessinger who is the father of owner Thomas Bessinger, opened his 1st joint in Holly Hill, S.C. back in 1946.

Once he became a teenager he worked athis dad’s place called Eat at Joe’s, which sat on the main highway connecting Orangeburg and Charleston.  He after school time cooking and prepping tasty barbeque sandwiches, and learning the family’s secret recipes, which he would later reintroduce when opening his own restaurant.

Take a look at Bessinger’s on Savannah Highway in Charleston at 1602 Savannah Hwy  Charleston, SC 29407 or call them at
(843) 556-1354.

If you go make sure to try the authentic Carolina Mustard sauce (some could argue they invented it) and have a giant onion ring for me.

Had better?  Comment below.

June 16, 2013 Featured

Watermelon Keg

watermelon coxktail recipeTime for a cool summertime beverage.  This one is cool and ice cold delivered in a chilled watermelon keg!  It’s a cocktail recipe that can be served spiked or not and we make it a bit more special by tapping the keg with an affordable spigot from our local home brew craft shop.

More on this cocktail recipe at our podcast site http://gratetv.com/cocktail-recipe-watermelon-keg/

May 27, 2013 Featured

Portable Gas Grills: How to Choose Between the Char-Broil Tabletop and the Weber Go Anywhere

gas grills portableHow to Choose Between the Char-Broil Tabletop and the Weber Go Anywhere Portable Gas Grills

By Les Fenton

Portable Gas Grills -Two American Classics

If you are thinking about buying a portable gas grill for use on the beach or for a countryside picnic there are lots of different types and brands or portable gas grill to choose from. However, two of the most popular of these grills have been around for many years. They are “classics” that have proved themselves in action at lots of outdoor party events where a barbecue grill is an essential piece of equipment.

These portable gas grills are:

– Weber Go Anywhere Gas Grill

– Char-broil Gas Tabletop Grill

On the face of it these two grills don’t look so very different, and so which one do you choose? Is one of them significantly different from the other?

Although no comparison that doesn’t set out to run these two grills head to head is going to be perfect, this article will hopefully help you choose the most suitable grill for your barbecue parties.

Factors to Consider

Whenever you set out to select a new barbecue grill there are at least three important factors to consider:

– Overall Construction – How well it’s made and the materials used

– Operation – How well it works in action

– Maintenance – How easy it is to clean and maintain

– Price & Popularity

I’ll now compare the Weber Go Anywhere Gas Grill and the Char-Broil Tabletop Gas Grill under each of these headings.

Overall Construction

Both grills are made from coated stainless steel to prevent the formation of rust. The Weber Go Anywhere grill weighs 15 lb. against the 10 lb. of the Broil-King grill, which suggests that Weber may have used slightly superior materials in manufacture.

However, the Weber grill is taller (14 ins.) than the Broil-King (10 ins.). This height difference is obviously going to contribute to a difference in weight. Both grills have folding legs which lock over the lid for travelling.

The fact that the Weber grill is a lot taller may also explain why some Char-Broil customers found the Tabletop Grill a little difficult to work with in extremely windy conditions, whereas this doesn’t seem to be a problem for customers of the Weber Go Anywhere grill. But I am only guessing here.

Both grills have handles on each side so that they can be carried easily, but the larger insulated handles of the Weber will undoubtedly make it easier to move the grill around when it’s hot (into a more sheltered spot perhaps!).

Both grills use 16 oz. disposable propane cylinders, but both Weber and Char-Broil provide Adapter hoses so that the grills can be connected to 20 lb. propane cylinders if required. Both grills also have push-button gas ignition and gas regulators.

Operation

The cooking grates on each grill are different in size. The Char-Broil grate is larger (187 sq. ins.) than the Weber one (160 sq. in.). Although this difference in size isn’t large it may be important if you have more than four people in your barbecue party.

Both grills also have flavorizer systems. A good flavorizer system will minimize flare-ups and improve the flavor of the meat, fish or veg being cooked. It does this by vaporizing the food juices that would otherwise drop down to the bottom of the firebox. The vapors produced permeate the food being cooked and improve its flavor.

There isn’t much difference in the BTU ratings of the two grills. The Weber grill operates at around 10,000 BTU’s and the Char-Broil grill around 12,000 BTU’s. In theory this means that it should be quicker to grill food on the Char-Broil than on the Weber.

Reviews by Amazon customers using both of these grills expressed overall satisfaction with how both grills worked, but a few grumbled about the length of time it took to cook food (on both grills!) This is really what you would expect from a grill that has only 10,000 BTU’s compared to the 20,000 to 30,000 BTU’s of a smallish home gas BBQ grill.

Maintenance

Both grills are cleaned in the same way, by scraping ash and food waste from under the burners after the BBQ is finished. Neither grill has a “catch tray” underneath the burners. Many customers use aluminum foil in the bottom of their grills to make cleaning easier.

Because both Weber and Char-Broil are established names it’s possible to buy spare parts and accessories for both of these portable grills. Many other inexpensive grills on sale are foreign imports and spare parts services are not available.

Price and Popularity

The Weber grill is almost twice as expensive as the Char-Broil Grill, so perhaps it’s a little surprising to discover that on the Amazon “Best Sellers” List the Weber currently stands at No. 9 and the Char-Broil at No. 56 (but bear in mind that these ratings are dynamic and can change dramatically during the course of a year).

The levels of customer satisfaction for these grills are similar, but in line with the numbers of each grill sold, the Weber currently has 320 customer reviews and the Char-Broil 32.

Summary

As we have seen the Weber Go Anywhere Gas Grill is the more popular of the two grills, but it’s almost twice as expensive. In terms of specification there’s not a lot to choose between them, but you might perhaps assume that the Weber Grill will last longer. This is quite a reasonable assumption, but if you read the Amazon customer reviews you’ll find Char-Broil customers that are still using their grills after 5 years.(Many people throw cheap grills away after 3 years because they have rusted and fall apart).

The Char-Broil Tabletop Gas Grill is slightly more compact and perhaps packs a bit more of a punch (i.e. higher heat rating), but overall there’s not much to choose between them. With barbecue grills as with many other products, brand preference may guide your choice rather than other factors.

Read full reviews (with videos) on the Weber Go Anywhere Gas Grill and the Broil-King Tabletop Gas Grill. And for lots more comprehensive reviews on the web’s best-selling gas, charcoal and electric BBQ grills and to sign up to receive regular email “Barbecue Secrets and Tips” go to Barbecues for Sale.

Article Source: http://EzineArticles.com/?expert=Les_Fenton
http://EzineArticles.com/?How-to-Choose-Between-the-Char-Broil-Tabletop-and-the-Weber-Go-Anywhere-Portable-Gas-Grills&id=7570433

 

 

May 25, 2013 Featured

BBQ Banana Recipe


bbq banana recipeNeed something sweet but flashy to put an exclamation oint on your next cook out over coals?  Try this Banana recipe that is super simple and fun.

We tested it out on the GrateTV BBQ and Grill show and can attest to the tasty results.

Take a look as Pit Master Jack Waiboer and Bill West match up banana against ripe plantain to see which one grills tastiest when split and roasted on live coals with your choice of candy bar mix ins.   Spoiler alert:  we LOVED banana and Almond Joy with a dollop of vanilla ice cream.

Check out the full banana recipe here and watch us in action HERE.

grilled banana recipe

 

May 17, 2013 Featured

Crab Recipe – Krispy Kreme Krab

Crab on Grillhttp://GrateTV tackles South Carolina Blue Crab on the grill and we step things up with a sweet and tasty Krispy Kreme bun to carry your crab salad.

 

Head to http://GrateTV.com for the full crab recipe!

April 28, 2013 Featured

Molcajetes – Trick to Clean and Season

molcajetes clean

Photo:Flick/arantxamex

Fans of authentic salsa and guacamole are probably familiar with the historic cooking and grinding tools called Molcajetes. A Molcajete is a stone bowl used for mashing seeds, spices and herbs. A must have if you love preparing authentic tex-mex cuisine. But beware; these new bowls must be seasoned before use.

This special mortar and pestle – traditionally carved from basalt volcanic rock – is a common tool in most Mexican restaurants. In fact, many dishes like, pico de gallo, and guacamole are served right inside this rustic bowl so you’ll want it to be free of stone particles.

True molcajetes can be found from many online merchants for twenty to forty dollars plus shipping but they are likely to be delivered to you unseasoned. That means you may even see grains of rock still loose in the bowl. The rough and unfinished look of the molcajete is beautiful. However the grit and sand it could leave in your first batch of salsa or guacamole is definitely something to avoid.

Here’s how you can season your new toy. When you first receive your molcajetes clean and season the mortar and pestle thoroughly with a wire brush and then give it a good scrub with a clean damp cloth. Paper towels are not strong enough for this task.

Next start hand grinding small batches of rice in the molcajete. This will start to dislodge the loose stone and make it a bit more clean. Repeat this process with several batches of dry uncooked rice until you no longer see any grains of black sand in the rice flour. You’ll want to really use some elbow grease and grind the grain into as fine a power as you can. Again repeat. Any remaining rice sediment in the bowl is not a concern.

Then take a slice of sticky soft white bread and grind it into the bowl to dislodge and draw out more sediment. You may want to repeat this step as well before you are sure there is no more sediment to be found. It takes some people ten to twelve rice grindings before they are really comfortable grinding food to serve.

If shopping for a molcajete beware there are some imitation bowls made of concrete or pressed rock being sold as “authentic.” Look for a disclosure that they use real volcanic rock. The molcajete is a beautiful tool for your kitchen and should last a lifetime in your kitchen. It was originally invented and used by pre-Hispanic Mesoamerican cultures like the Aztec and Maya thousands of years ago.

Once you’ve seasoned molcajetes you can experiment and find modern and delicious recipes to prepare and serve in.

Find a few online now at the site Fundido Tex Mex.

Article Source: http://EzineArticles.com/?expert=Bill_Triebold
http://EzineArticles.com/?How-to-Clean-and-Season-Your-New-Molcajete&id=7376479

 

 

April 28, 2013 Featured

Propane – Best BBQ Fuel Source?

bbq fuel source gas

 

What’s the best BBQ fuel source?   Purists say charcoal.  Hardwood lump.  Hardwood.  But the crew at our weekly BBQ and Grill show – GrateTV – think you can still get a great tasting product with propane gas.   your life may be a little easier in the process.  Charcoal snoots beware – you may not want to hear this.

Also remember to subscribe to our YouTube Channel (or comment on a vid if you already subscribed) to win our Island Grillstone to be given away 7/1/13.  More Here

GrateTV: New Episodes Every Thursday!

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Subscribe on YouTube (never miss a video!) http://www.youtube.com/subscription_center?add_user=BarbecueTricks&feature=creators_cornier-

Facebook: http://facebook.com/gratetv

Twitter: http://twitter.com/barbecuetricks

Check out over 200 videos and recipes at http://GrateTV.com

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GrateTV is a short-form, educational web series focused on making barbecue fun! We release a new episodes every week typically originating from the LowCountry of South Carolina “the Birthplace of American BBQ.” Each episode is brief – about a beer in length. Our focus is on fun but easy barbecue tips and tricks plus entertaining information.

April 12, 2013 Competitions

Chicken For BBQ – GrateTV

chickenthighsCompetition BBQ season has fired up and GrateTV is sharing the best tips and tricks on chicken for BBQ.

This week it’s a sample look at the Carolina Pit Master’s Barbecue Cooking School class on competition chicken with Seth Watari.

Seth dissects (literally) the chicken thigh and shows a trick for perfecting bite through chicken for BBQ and presenting a KCBS (Kansas City BBQ Society) competition Chicken box.

 

April 12, 2013 Featured

Vegetarian Grilling: Grilled Potato Chips

grilled potato chips

Photo: Flickr.com/TedMurphy

By Christopher Sha

This first recipe is a very simple one for those of us who have long had that habit of eating “junk” food. We can safely classify “junk” food as anything that is high in cholesterol and trans fats. Regular potato chips for example is a classic case of this.

For the health conscious, grilled potato chips are a natural alternative to all that prepackaged fried chips. There is nothing better than homemade, straight from the grill potato chips, which is sure to be a hit with the family and friends at your next get together.

Now, these chips can be served very nicely with a side dish. Low fat cheeze, salsa dressing or sour cream dip. The difference is that when you grill, the food cooks in it’s natural juices.

So let’s get straight into this quick and easy recipe on how to prepare this vegetarian grilling snack.

Rating: Easy

Timing

Prep: 10 minutes

Grill: 6 minutes per batch

Grill Tools and Equipment

1. Grill screen

2. Long-handled spatula

The Grill

Gas: Direct heat, medium-high (400� to 450�F) Direct heat, light ash 12-by-12-inch charcoal bed (about 3 dozen coals) Clean, oiled grate on lowest setting

Wood: Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

Ingredients (makes a serving of 4)

1 pound russet potatoes, scrubbed

2 tablespoons canola oil

Finely grounded sea salt

1 teaspoon black pepper (optional)

Directions

  1. Heat the grill as directed.
  2. Slice the potatoes into pieces that are as thin as possible striving for less than 1/16 inch. Take 2 tablespoons oil and lightly toss so that all the chips are covered.
  3. Lightly coat the grill screen with oil. Grill the chips in batches until browned at the edges, about 3 minutes per side.

Once done, remove with a spatula and season with salt and /or pepper, if desired.

I would recommend you use natural fine grained sea salt. Try to keep away from the artificial stuff and MSG based seasonings.

You would be amazed, just like me, at how many foods we take for granted, and naturally assume that frying is the best way to cook. I believe we need to think about how we cook our food. Grilling and baking have been used by our ancestors for generations and we need to consider these methods more on a daily basis.

Thanks for reading this article and always remember, serve with a smile!

Look out for our next recipe in this series.

Christopher Sha has been writing for 15 years now. His philosophy is pretty simple, work smart, keep things simple and reap the benefits of a practical approach to everything in life.

You can check out his latest charcoal barbeque grill website where you can read reviews on the best barbeque grills.

Article Source: http://EzineArticles.com/?expert=Christopher_Sha
http://EzineArticles.com/?Vegetarian-Grilling:-Grilled-Potato-Chips&id=6889472

Photo http://Flickr.com/TedMurphy

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Hey Y'all... Thanks for stopping by. I'm Bill West. I blog about BBQ and occasionally country music. When it comes to BBQ I try to find solid time saving tips and tricks to make the grilling life a bit easier. It's life hacking for the backyard cooker. Read More…

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