Barbecue Tricks

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Barbecue Grits

Photo: Flickr/accidentalhedonist

This is another of my leftover pulled pork barbecue recipes. I always make a lot, and really I do that on purpose so we can freeze some for sandwiches, make Pulled Pork BBQ Spaghetti (recipe in another post) and make my now famous Barbecue Grits. This dish freezes well also. Recipe below:

Barbecue Grits

3 cups pulled pork barbecue
2 cups grits
2 tsp salt
2 Tbsp butter
2 tsp garlic powder
1/2 cup milk
8 oz mozzarella cheese
1 small jalapeño, finely chopped
1 medium onion, chopped
2 eggs, lightly beaten

Boil 6 cups of water and 2 tsp salt. Gradually add grits, reduce heat to low and cover for about 5 minutes. Add butter, garlic powder, milk, cheese, jalapeño and onion and mix well. Remove from heat after cheese is melted and all ingredients are blended. Temper eggs and add to grits. Stir in pulled pork barbecue. Spray a 9×13 dish with non-stick spray before pouring grits into dish. At this point, the dish can be frozen and baked later (up to 3 months). To bake, thaw completely and bake at 350 degrees for about 40 minutes. Cool slightly and serve warm. Reheats well too.

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Grilling Fresh Vegetables

As the weather starts to think about getting warmer in the South (at least we can hope), we begin to plan our outdoor meals. One of my favorite things is grilled fresh vegetables, but as a friend once told me, it isn’t necessary a given that they will turn out good.

So, let’s talk about perfect grilled veggies. Of course, some of that is subjective, but I believe charred on the outside yet tender on the inside sure beats overcooked and mushy, or undercooked and too crunchy. If you cook them about 1o minutes on a hot grill, they will likely come out burned on the outside and raw on the inside, but if you cook them just 10 minutes on a medium fire they won’t cook long enough. What are the BarbecueTricks.com secrets? As with anything, good food takes time – low and slow is best. All veggies are not created equal – they don’t cook at the same rate, as a general rule, cook them over a MEDIUM fire for about 16-20 minutes.

The seasoning is also very important – bland is not good no matter how it’s cooked! Try using different oil-based dressings, such as Italian dressing, to marinate your veggies at least an hour before grilling. Just before skewering or loading into a grill basket (shown), sprinkle lightly with salt, pepper and garlic (and cayenne if you’re like me). If you do not use an oil-based dressing, try a sprinkle of Greek or Cajun seasoning and toss in a little olive oil before cooking. After cooking, sprinkle a little more dressing over all to coat and serve immediately.

So, if you follow these simple guidelines below, and have properly seasoned your favorites, you will be rewarded with pride-of-the-neighborhood grilled vegetables!

Zucchini, Onion & Yellow Squash – Grill over medium heat 18 – 22 minutes. Turn as needed for even cooking.

Mushrooms, Eggplant, Bell Peppers – Grill over medium heat 16 – 18 minutes, turning once.

ENJOY!

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Beef Base Paste and Bacon Vodka – GrateTV Video Podcast

thermometer holder

probe tree

This week’s BBQ podcast was a fun one.  Jack Waiboer forgot the bacon cookies (see previous podcast) but brought a cool gadget for thermometer temperature probes (for meat thermometers and other probes).

Plus the secret ingredient was one that is unusual to non-chefs. Beef base (or paste).  Take a look and see  how it might help your next brisket.  Wash it down with some Bakon Vodka.

Fire it up (and subscribe for free too!)

Subscribe via YouTube (link on the right).

Or via email and iTunes at Gratetv.com

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Pulled Pork Barbecue Spaghetti

pork spaghettiWhenever I make pulled pork I have extra. You can freeze it in small batches for quick dinners, you can make BBQ Grits, which are awesome and I will describe in a separate post, or you can make Pulled Pork Barbecue Spaghetti. Here is the recipe:

Pulled Pork Barbecue Spaghetti

2 cups pulled pork barbecue
2 medium green pepper, chopped
1 medium onion, chopped
2 tsp garlic powder
1 Tbsp olive oil
salt & pepper to taste
3 cups of your favorite barbecue sauce (or use recipe below)
Spaghetti

Homemade BBQ sauce for spaghetti:
2 cups ketchup
1 cup water
1/2 apple cider vinegar
5 Tbsp sugar
5 Tbsp brown sugar
1/2 Tbsp black pepper
1/2 Tbsp onion powder
1/2 Tbsp ground mustard
1 Tbsp Worcestershire sauce
1 Tbsp lemon juice

Mix sauce and bring to a boil. Reduce heat and simmer 15 minutes. Cook spaghetti according to package directions. Saute’ green pepper and onion in olive oil with salt, pepper and garlic powder. Stir pulled pork and veggies into sauce until heated through and serve over spaghetti.

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Grilled Corn on the Cob

silver queen corn

Photo: Flickr.com/Aimee Steen

I love corn. I mean I love corn any way –  grilled, fried, baked, creamed, in a casserole, muffin, pudding or soufle’, etc. But one of the best ways to serve corn in the summer when you can get that really good Silver Queen corn on the cob, is on the grill.

There are also many ways to cook it on a bbq grill. You can pull the husks back, remove the silks, wash and replace the husks to grill, or you can remove all the trappings, season and wrap in foil. Either way, just make sure you have some oil-based product on them before sealing them up to grill. It will turn out juicy and packed with flavor.

I recommend coating each ear with mayonnaise – I know, what? It doesn’t have a mayo taste once it’s cooked, it just preserves moisture.

So, back to the mayonnaise. Once you have a real mess on your hands, literally, and have them slathered up really well, sprinkle with chili powder for a little sweetness (or you can just use sugar) and salt. Lastly drizzle a small amount of lime juice on each ear and then wrap and seal tightly in aluminum foil and place them on the grill for about 20-25 minutes. Yum! It doesn’t matter what you serve with that – it’s gonna be the main course!

Photo —  http://www.flickr.com/photos/43387439@N02/5420704391/