Barbecue Tricks

BBQ Tips and Tricks

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Seafood Sauces Made Easy


bowens-island-seafoodSeafood may not be barbecue but a good fish fry outdoors with friends comes pretty close.

Seafood and barbecue both share some room on the plate for hush puppies (grab our free Sauces and Sides book for a solid hush puppy recipe). Not sure how hush puppies ever got into the barbecue category but I think it has to do with Jamaican festival).

Also barbecue and seafood are almost always served with a few sauces.  Lately I’ve been feeling cheated at a few seafood houses for being stingy with the Tartar sauce so below (and in the video) are a few quick recipes fish1so you can make cocktail sauce and Tartar Sauce in the comfort of your own home. The video also features a visit to one of my two favorite seafood shacks of all time: Bowen’s Island.  The other is Tybee Island’s Crab Shack.  Neither has ever short changed me on Tartar sauce.
Cocktail Sauce:

  • Combine your favorite Ketchup with horseradish to taste.
  • Dash of worchestichire (optional)
  • Dash of hotsauce (optionall)

Print
Tartar Sauce / Seafood Sauces Made Easy

Tartar Sauce / Seafood Sauces Made Easy

Ingredients

  • 1 cup mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon minced onion
  • 1 teaspoon yellow mustard
  • 2 tablespoons lemon juice
  • salt and pepper to taste

Instructions

  1. Combine all ingredients in a small bowl and mix thoroughly.
  2. Allow mixture to set in refrigerator for at least an hour before serving.

Featured

BIG Mac Fatty


fattyHere’s a new twist on a big “fatty.”

A Fatty is basically a smoked BBQ meatloaf. And there are a lot of different kinds of them.  See below for two different versions from GrateTV including a breakfast and Italian fatty. A few years ago the Bacon Explosion was a fatty that received a lot of hype for it’s over indulgent qualities.

The Big Mac is the world’s most iconic burger and there’s one trick to emulating that taste that has been embedded in our flavor library since childhood trips to Micky D’s.  The “special” sauce. Starting with a “special” recipe from the BBQ Blueprint for the sauce (it’s also in the free Sauces and Sides book here) we took a few hours and created the fatty version of the McDonald’s Big Mac.  It’s loaded with american cheese, pickles onions, special sauce, beef, and sesame seeds.  Why did we wrap it in bacon too?  Why not?

Breakfast Fatty How To

 

iTunes

How To Make Pork Rinds or Chicaronnes at Home

rind1

Interested in just how you make pork rinds or chicaronnes?

Here’s a few ways in this new video.  I take a look at two products:
Lowreys- http://amzn.to/1THC91j
Carolina Gold http://amzn.to/1qYzYOV

The nice thing about both these products is that the end product is a crispier and crunchier pork ring than you’ll find in packaged snack foods.  The Carolina Gold is unseasoned (and comes in a pouch as plain pellets).  The Lowreys (no relation to the seasoned salt that I know) comes packaged like microwave popcorn bags and is very convenient.  My recommendation is to try the “Hot and Spicy” version of the Lowreys or come up with your own spice blend to season the Carolina Gold brand puffs.

For low carb dieters these are great and sturdy chips to serve with a top notch guacamole or pimento cheese.

If you want to see a different take we talk to Rodney Scott of Scott’s BBQ in Hemingway, SC about how he does it with the whole hog skin. On the grill you fire the skin with intense heat to cause the blistering or popping.  The end result is a bit different but equally delicious.

My full interview with Rodney is in the new BBQ Blueprint Book – http://amzn.to/1VrfMBR

 

Featured

Turkey Fry Without The Oil

no_oil_fried_turkey.Still005Fried Turkey without the oil! It’s safer. Less Fat… but can you get the same taste with an air fryer?
Oil-Less Frying
BIG BOSS 1300-Watt Oil-Less Fryer, 16-Quart First you will need to have this fryer…  (get it here and support the site) Amazon has it and you will be amazed.

This cook is an attempt to achieve an air fried version of the smo-fried turkey. the deep frying in the driveway always seems a little dangerous for a once a year job…plus it’s a ton of oil that a lot of people use for the single cook. Here’s how no oil version with apple wood comes together.

Prep for the bird is pretty straight forward. We always rinse the bird before seasoning. Dont forget to remove everything from the inside and outside of the turkey. Including the thermometer in this case. We’re using the Big Boss Oil less fryer here and it gets really hot due to using a combination of Halogen, convection and infrared heat – not sure the plastic thermometer would melt or not.

I seasoned with a BBQ rub and salt – getting under the skin. Poultry third base… I did NOT inject but you could – the tip to that is injecting from the inside of the cavity… We did trim up thicker sections of fat andno_oil_fried_turkey.Still002 skin to help the rendering.

Here’s where I tried to add smoke I applied via this smoking gun and applewood. I also needed to use the extender ring for the big boss and some plastic wrap to seal in a good dose of smoke. I then let the bowl bird, lid and all chill in the refrigerator for 4 hours.

Then – it’s simply place the bird and set the timer and temperature

Whole Turkey 6 lb. LOW 350°F 1.5 hours (15 min/lb. from thaw) — The manual says you can even cook from frozen — but obviously i didn’t do that…

My main issue was the size of the bird – in this case it was still a bit too large for the size of the bowl even with the extender ring – the skin turned out great but very close to burning on top… which leads me to a great tip i learned from Carolina Pitmaster’s Jack Waibore who suggests for ANYONE… instead of always “going large” on the turkey every year with a 20 ponder… Consider two smaller turkeys instead… double the coveted drumsticks and wings plus in the oven it’s actually quicker to heat.

Because it cooks the skin so quick I was extra careful to make sure the INTERNAL temperature was up to 165 degrees Fahrenheit in the thickets part of the thigh and breast too – check a few points… but that’s it. The final product is very rotisserie like – which I love. Let it rest before carving.

As for the smoke flavor – I couldn’t really discern any distinct applewood taste so you may not want to worry about that step.

Nonetheless the end result was a fantastic air fried oil – less “fried turkey” that got rave reviews at the table. The skin was perfect.

Featured

Slow Cooker Brisket

OK, don’t hate us for bucking tradition – even though this is pretty much kicking tradition in the chin!

brisket crock.Still002Here’s the world’s easiest Texas style beef brisket.  It just works.  And if you don’t have access to the thousand dollar smoker rig to do it like a true pit master this might be the way to go.   Dorm room.   Tour bus travelers.  Lazy peeps.  This is for you!

The trick to keeping the brisket slice-able is layering the slab o’ beef on top of a layer of onion halves.

 

Plus the seasoning is simple.  Here’s the recipe overview:

  • brisket crock.Still005Marinate in packaging with one bottle of soy sauce (adding liquid smoke optional). Refrigerate 10-24 hours.
  • Trim the Flat from The POINT  (check out the slow cooker brisket video on this)
  • layer bottom of slow cooker with onion halves (and chunks of point)
  • coat the brisket with a light layer of celery salt and / or tender quick (optional for the pink “smoke ring”)
  • coat the brisket with a heavier layer of kosher salt and black pepper.  A large hand fullbrisket crock.Still006 of each.
  • Place the brisket flat FAT side down a top onions
  • Slow cook 8 hours on lowest setting.
  • Remove and let rest 30- 60 minutes before slicing against the grain in pencil thin slices.
  • Reserve the onions or serve as a side dish.

The main weakness of the trick is that it is very difficult to get the smoky and desirable bark of a low and slow cook.   We suggest ADDING a smoky sauce table side.

 

  • Print
    Slow Cooker Brisket

    Slow Cooker Brisket

    Ingredients

    • Marinate in packaging with one bottle of soy sauce (adding liquid smoke optional). Refrigerate 10-24 hours.
    • Trim the Flat from The POINT (check out the slow cooker brisket video on this)
    • layer bottom of slow cooker with onion halves (and chunks of point)
    • coat the brisket with a light layer of celery salt and / or tender quick (optional for the pink "smoke ring")
    • coat the brisket with a heavier layer of kosher salt and black pepper. A large hand full of each.
    • Place the brisket flat FAT side down a top onions
    • Slow cook 8 hours on lowest setting.
    • Remove and let rest 30- 60 minutes before slicing against the grain in pencil thin slices.
    • Reserve the onions or serve as a side dish.

 

Featured

Rosemary Skewers – Gettin’ Twiggy With It

rosemary.Still002
In a previous post we suggested using basil twigs as a nice addition to the smoker to add that “extra something” to your grilled meat. Here’s another barbecue trick.

 

You can use long, strong, rosemary twigs as skewers for your next elegant kebab.

 

This is a great reason to grow a large rosemary bush in your garden. They actually look and smell great and, in the right climate, they stay green most of the year. They even flower. I’ve seen many waist high rosemary bushes at restaurants and friend’s homes that produce great skewers.

 

Just strip off the leaves, except for a couple of inches at the tip. They add a rustic look and great flavor to the meat and veggies.

 

Twigs for skewers could work with many other herb plants. Experiment!

Featured

Coffee BBQ Rub

Starbucks BBQ? … I’m not sure we will see any grande sized Starbucks BBQ sauce cups pop up in stores anytime soon but there ARE a few tips and tricks you can use with coffee to really liven up and give some cowboy swag and extra depth to your sauces and rubs. Watch the video HERE

coffeetricks.Still003Many times coffee is used in sweet or dessert type recipes and it’s not typically thought of as a savory ingredient ( until now). I think of coffee recipes as a “sitting around the campfire cowboy” type food. At least that’s what comes to mind for me.

Coffee brings a little bit bitter, caramel, some earthy, chocolatey flavors to BBQ sauces and BBQ rubs.   Oh, and if you’re making a biscuit gravy you got to have some coffee in there.

Here are a few Tricks to using coffee in BBQ:

  • First, avoid using grounds they’ll leave your sauce mealy or gritty – and never use “used” grounds.
  • A better choice: try the new instant coffees like Starbucks’s Via brand… The fine texture is made todissolve into water and we find it’s dynamite in a BBQ rub. The micro grind allows the flavor to reallymelt into your meat. The stick portion size makes it a nice measuring amount for rubs…You might think it would be too overpowering for a rub but the flavor really mellows with roasting.

coffeetricks.Still001For a Starbucks BBQ rub Mix together 1/4 tsp cayenne, 1/2 tsp ground black pepper, 1 tsp ground

coriander, 1 tsp garlic powder, 1 tsp cumin, 2 tsp salt, 1 TBSP smoked paprika, 3 to 4 TBSP brown

sugar, & 2 packets of Starbucks VIA. Store in airtight container for months…

 

  • If you’re working on a coffee sauce try to work with a double concentrated brew…. Use a French press like we used here or use half the amount of water in your drip machine… Use a very fine ground coffee if you can…or espresso
  • Finally try chicory as a secret ingredient –Chicory is a plant whose roots can be ground and baked to create a cheap coffee substitute; a practice that is popular in New Orleans. This blend of coffee and chicory from Café Du Monde has a smokier, woodier taste than most coffee.
  • Oh, one more coffee trick – an inexpensive coffee grinder makes a great SPICE grinder for BBQ. Just give it a good cleaning before your next coffee grind.

Coffee… It’s not just for breakfast anymore!  Got a great use for coffee in BBQ share in the comments!

Featured

BBQ Ribs That Fall Of The Bone

playbbqribsSimple as one – two – three?  Actually this BBQ ribs trick is as easy as “three two one”.

The trick is to break down the low and slow cooking process into three easy to remember segments and add in some time spent wrapped in foil.

Works for gas grills… works for charcoal… even in an electric smoker. Or – gasp – the oven.

You start with a stable low and slow temperature on your grill while you prep the ribs – and we’re talking pork ribs here – with the rub of your choice.  We like pulling the membrane off the back with a paper towel for good grip and trimming them up “square or St Louis style here.”

With the grill temp set at 225 degrees F for the long cook you start with three hours of indirect heat on the grill.  This is when you’re going to get all the smoke flavor so use wood smoke via chips or chunks of wood (we like hickory or pecan) during this time.

After three hours you then use what they call the “Texas Crutch.”   It has nothing to do with Texas BBQ really. Simply put you wrap the ribs in heavy duty 321ribs.Still001aluminum foil.   The smoke should have done most of the flavoring it can and won’t penetrate much more at this temperature – so no more wood chips are needed.  Also before wrapping most pit masters usually add a cup of a sweet or savory liquid. Apple juice is popular. Some spritz it out of a spray bottle; others just pour some in . If you like sweet it’s a good time to add a layer of sweet. This is basically braising the ribs and will result in that fall off the bone experience. Try not to go too long (or too hot) in this stage or you can give the ribs a texture that becomes too mushy. In the backyard (with the exception of competition judges)  most of your guests will appreciate and rave about that fall off the bone bbq.

Finally unwrap the ribs and cook on indirect heat for one more hour adding layers of sauce as you allow the more dry heat to tighten up the surface of the ribs and create a firm bite. Shellac, glaze, or char for your desired finish. More sugar in the sauce will burn faster.  They continue to get more succulent but by adding a nice bark you can avoid the meat from actually falling of the bone before getting to the plate.

It’s a fool proof trick for barbecue ribs your guests will rave about. The three two one method is a barbecue trick that works and it’s even easier to remember.  Watch it here: BBQ Ribs Fall off The Bone

Cook

Traeger Pellet Grill

rec tec vs traegerPellet Grills are like magic. The are a barbecue trick in and of themselves because they cook with real wood instead of other fuels sources like charcoal and propane.   It’s the most convenient way to get real wood taste and great smoke flavor.    We have tested the new Traeger Texas pellet grill and it is a winner.

Pellet Grills Benefits and Tricks:
Pellet cookers like the Traeger (and Rec Tec) allow the pitmaster (or is it pellet master?) to hold a low and slow consistent temperature over a very long cook.
See the latest Traeger Deals  on Amazon.

Another plus on the Traeger is the super easy set up and high quality.   The Traeger Texas was shipped to my home in a few boxes that were not too heavy (I could move them myself) and putting the fire and auger mechanism and legs together were pretty straight forward.  Took me approximately 30 minutes without the usual frustration of a lot of little bolts and parts.  Surprisingly easy for the technology you are setting up.

The pellet grill is versatile too.  It can fire hot and bake or “roast” over 400 degrees.
The electric fan or blower and an internal thermostat does the rest to control the burn and hold a steady temperature.    This thing can really do some baking / roasting if you are really into cooking with some higher heat.

So if you want smoked cookies.  This will do it!   But more common is that it’s great for competition guys as well as the backyarder.  And because it really heats with wood – the primary fuel source – it passes the muster indifferent BBQ competitions like the popular KCBS Kansas city BBQ Society.

Dan Caskie – Traeger Pellet Grill owner with Ledyard BBQ offers a few tricks and some insight:

Dan: “I’m firing it up right now you see the smoke coming up – so this definitely IS a smoker. I’ve got it on the smoke setting and once my smoke starts to come out I can close it up and reliably now that I have it set to my desired temperature, I give it about fifteen minutes, go rub my butts and it’s ready to smoke BBQ. I can leave the meat on there and never have to change anything. I usually wrap my butts… it’s kind of a “crutch” but with THIS there’s no need. Also thanks to the grease draining system… no need. I can leave it on here the whole cook until it’s ready to be perfect pulled pork.”

BBQTRICKS: What pellets do you use?
Dan:”So Traeger has a large line of them. I have a local supplier that I’m able to get them from pretty easily and Traeger also sends me some coupons from time to time so that’s nice. If I was going to do my butts I take a mixture of Hickory and Apple or even Maple. I like Maple a lot. They make a great Mesquite if you do any beef. I like to stay traditional with the Mesquite on beef.”
BT: So you’ll mix them like a recipe?
Dan:” That’s correct. I also like to layer them. I know the auger pulls them through. I like to start with some Hickory maybe finish with a fruit (wood) run. They also have a Pecan that is wonderful. It’s kind of a universal wood as well. You asked me earlier about getting a good smoke ring. One tip you might us is you might get a little more dark with Pecan. If you want that color… throw the Pecan in there. The Traeger is also great for high heat cooking. I can finish a butt and then throw some chicken on there. I have a multi rack on here so I can throw a bunch of racks of ribs or chicken on. I can crank that heat if I want to sear something quick. We like Bacon Pops. Cook ’em at 325 degrees F. Again, dial the temperature. It’s easy enough I can call my wife and tell her to throw something on the grill and she likes it because she’s involved. So we love Traeger grills. It’s doing great for us.”
BT: What’s your favorite meat to do on there?
Dan:” Chicken. By far this is a competition chicken cooker. Backyard chicken is wonderful. Anything that you want easy control of. Charcoal is great but it takes me a while to get everything set up and I always have to empty the bag. This… I just make sure my hopper is full. Put in my favorite flavor and I can get what I want out of it pretty easy.

Follow Dan with the hastag #TIMETOBBQ

The Traeger Pellet grill is in our opinion the king of pellet cookers. If you want to find out more about the Rec Tec I Ballistic BBQ and Amazing Ribs blogs have done more detailed things with the Rec Tec.

In summary pellet cookers are a fantastic convenience for the low and slow bbq master.  The pellets are a new cost to factor in to you cooking budget but it compares favorably to propane plus wood chips or charcoal plus wood chunks.  It will likely encourage your experimenting with new wood flavors.

Final tip: Remember to purchase an appropriate cover for the grill as water is an enemy of wood pellets.
Traeger Cover for Lil Tex or Lil Tex Elite Grill, Black