Barbecue Tricks

BBQ Tips and Tricks

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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.

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Grilled BBQ Ribs A Trick For Texture

Ribs

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.

  1. 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.
  2. Pop them in a pan of boiling water for 15 minutes. This cooks the ribs and you can also add flavors to the water.
  3. 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

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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/

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BBQ Rib Prep Tips

Video thumbnail. Click to play
Click to Play
Spare ribs are often considered one of the crown jewels of BBQ.  Many times, when you buy a large slab at a store like Sam’s or large groceries, will come vacuum packed as one slab with a large additional portion still intact.  This piece is typically trimmed away for competition barbecue to create a more attractive and showy “St Louis” cut.  Basically trimmed to a long and uniform rectangle of ribs.
After the cook removes the membrane they apply the rub.   Check the video Pitmaster Jack Waiboer displays a quick trim and rubdown.
Two tricks / tips:  Dont trim off excess on the ends.   Use these to taste test to see if they’re done.  Also keepand prepare the rib tips or brisket portion for an additional taste test (or snack).
Here’s a look at Rib prep with Carolina Pitmaster’s Jack Waiboer. Basic St. Louis cut.
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Fired Up Football Dips

picante sauceMost people host a Super Bowl Party, we host a Super Bowl Barbecue. If you’re looking for a sure-fire way to spice up your party or next barbecue, serve these crowd-pleasing, lip-smacking dips! The common ingredient is zesty Pace Picante sauce. Pace  provided it at no charge and asked us to share our favorite dishes using their product. Here are the two dips we chose, but rest assured there are many uses for Pace Picante sauce when planning to barbecue!

Firehouse Bean Dip

1 stick butter
1 chopped onion
2 cans canned Pinto beans, drained & mashed
6 oz. Provolone cheese, cut up
3 jalapenos, finely chopped
1/2 cup Pace Picante sauce
1/4 cup milk
1 Tablespoon prepared garlic
1 Tablespoon Morton’s Hot Salt
Serve with warm flour tortillas and home made sturdy tortilla chips

Melt butter. Add beans and cook over low heat mashing and stirring until smooth. Stir in remaining ingredients and cook until cheese melts, stirring often. Keep on low heat until ready to serve. Cut flour tortillas into wedges and microwave in wax paper. Serve dip while hot and bubbly with warm tortillas and tortilla chips.

For a heartier dish, try this next one with either tortilla chips or battered chicken fingers.

Southwestern Ranch Dip

8 oz. sour cream
1/2 cup Buttermilk Ranch Dressing
1 cup Pace Picante sauce
1/2 cup cheddar cheese, shredded
1/4 cup Bleu cheee crumbles
1/4 cup Tabasco sauce
1 chopped Chipotle pepper in Adobo
Serve with battered/fried chicken fingers and sturdy tortilla chips

Mix all ingredients until well blended and pour into a small baking dish. Bake at 350 degrees for 20 – 30 minutes until bubbly. Serve hot with fried chicken fingers and tortilla chips.

These taste-tempting dishes are sure to please your most discerning palettes, and just remember Barbecue Tricks when you’re looking for some delicious recipes and tips!

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Huli Huli Chicken How To

Salt The Chicken Under the Skin

By Gary Nicolassiand Maria Nicolassi

Are you in the mood for trying something different on your grill? Want something that is fun to cook, delicious to eat and that will impress you, your family and your friends? Well then, do we have something for you. Don’t look now, but straight from the islands it’s Huli Huli Chicken coming your way!

“Huli” is the Hawaiian word for “turn.” Ernest Morgado “invented” Huli Huli chicken in 1955 when barbecuing a batch of chicken for some farmers using his mother’s marinade recipe. It became such a hit that he registered the trademark with the Territory of Hawaii in 1958 and with the US Government in 1965. Morgado cooked the chicken between two grills and when one side was done someone would shout “Huli” and the grills would be flipped over.

The dish has become legend in Hawaii where it is often sold at charity fundraisers. It has also launched many commercial sauce brands and has even inspired a song called Huli Huli Chicken by the group The Barefoot Natives.

Fortunately, you don’t need to use two grills do you your own backyard version of this great tasting dish (although we highly recommend shouting “huli huli” when you turn the chicken). Instead, a charcoal burning barbecue will work quite nicely – we use a Big Green Egg, for example. You will need to get some mesquite chips, if you don’t already have some, and then the ingredients for the following recipe:

One cut up chicken

1/2 cup frozen pineapple concentrate

1/2 cup soy sauce

1/4 cup catsup

1 piece of fine grated ginger

3 cloves of crushed garlic

3 Tablespoons of brown sugar, packed

1 tablespoon of rice vinegar

Mix up the ingredients and use about half to marinate the chicken for at least an hour. Reserve the remainder to baste the chicken when it is on the grill. Meanwhile, soak the mesquite chips in water for about 20 minutes. Heat your barbecue to the 300 to 350 degree range, apply your pre-soaked mesquite chips and proceed to turn and baste the chicken every 5 minutes until it is done – about one hour. Oh, and don’t forget to shout “huli huli” when you turn the chicken!

Once you taste Huli Huli Chicken, you will understand what the fuss is about. The chicken is tender, succulent and flavorful without being overpowering. When we have it, the chicken is eaten clean down to the bone. It really is that good! It also lends itself well to entertaining – for example you can use it as a centerpiece for your own Luau. Don’t feel like entertaining? Then use it to give yourself or your family a night of fantasy and fun. Dial up some Don Ho on your iPod, put on that DVD of Elvis in Blue Hawaii, mix up a Mai Tai or other such suitable libation and voila, you have a made-to-order Hawaiian vacation without the expense or hassle of the travel!

Gary and Maria Nicolassi are a husband and wife writing team that author two blogs:

http://apackageatthedoor.blogspot.com/

http://biggreeneggatthedoor.blogspot.com/

Article Source: http://EzineArticles.com/?expert=Gary_Nicolassi
http://EzineArticles.com/?Huli-Huli-Chicken&id=6572032

 

 

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Tricks for How To BBQ A Whole Chicken On A Rotisserie

rotisserie chickenAuthor: Larsen Markston

Rotisserie chicken from the grocery shop is becoming a delicious last minute meal. It really is delicious, but if you discover how to BBQ a whole chicken on your own rotisserie you will understand how significantly greater it tastes with not significantly additional work than the trip to the grocery. You are going to have to have a grill which has a rotisserie, a whole chicken, butter or olive oil with seasonings, and about 1-1/2 hours of cook time to get a yummy home-cooked chicken.

The initial action is setting up your rotisserie on your grill. You can find rotisseries made for both gas and charcoal grills. Follow your manufacturer’s directions and make guaranteed that it rotates freely and is ready to go. Locate a drip pan with about 1/2 inch of water within the grill to catch excess fat drippings and prevent flare ups and to add moisture to the roasting chicken. Fire up the grill to high and let it to heat up while you prepare the chicken.

Rinse the chicken inside and out with cold water. Get rid of the giblets and excess fat, I prepare those up separately for my kitties to be a special treat. Pat the chicken dry inside and out using a paper towel. It is possible to rub butter and salt inside the cavity or include some garlic or onion if you like for additional flavor. You are likely must truss the chicken if your rotisserie is a spit with out a basket. To truss the chicken you need to tie the legs and wings to each other so they will not flop around in the course of cooking possibly getting burned or throwing the spit off center. The least complicated solution to do this really is with heat-proof butchers twine or non-coated wire.

After the bird is trussed it’s set being spitted on the rotisserie. Slide the spit through the entire body in the chicken and make certain the pronged pieces at either end of the spit are secured to the chicken. These are to enable the chicken to turn using the spit so the chicken cooks evenly on all sides. Place the spit on the grill according to the manufacturer’s directions and you’re prepared to go. Turn off the burner or move away the charcoal directly beneath the chicken so the high temperature is less direct.

Baste the chicken every 20 minutes to 1/2 hour with butter or olive oil mixed with whatever seasonings you like. You would like to let the chicken cook on it’s very own for your most part. Leave it alone and don’t lift the lid of the grill any more than you must letting the heat out. In the event you like to use a glaze being a finishing touch, apply it during the very last 10 to 20 mins of cooking.

The full preparation sounds far more complicated than it really is. After you find out how to BBQ a whole chicken, the set up time is really a snap. The cooking time will depend on the size of the chicken and the heat of the grill. When the chicken is on the rotisserie and cooking, it needs minimal attention and enables the cook to tend to the rest of the meal, the guests, or just set your feet up for any bit and enjoy the cooking smells.

Article Source: http://www.articlesbase.com/cooking-tips-articles/tricks-for-how-to-bbq-a-whole-chicken-on-a-rotisserie-2912331.html

About the Author

I don’t cook in BBQ competitions, but sure do enjoy grilling for my family and trying out new recipes. For more ideas and recipes for Competition BBQ recipes visit BARBECUECOOKBOOK.INFO