Tricks

September 10, 2017 Butcher's Guide

Chicken Pops On An Electric Smoker

Plum Chicken Pops is my favorite recipe from my new book The Complete Electric Smoker Cook Book. Chicken Pops are one of those things that are a bit of a trick to make therefore they’ll take a bit more time. As a result they are always more appreciated. Check out the video to see the How To pluck the pops HERE.

Chicken drumsticks have always been a BBQ favorite. We love them as a kid because they are tasty, hand held, portable, and fun. As an adult I can also appreciate the fact that dark cuts of chicken are easier to cook without drying out. Because dark meat is so affordable – heck inexpensive – my wallet is happy too.

Furthermore, the addition of this sweet and sticky plum sauce takes the drum stick to the next level of flavor. Plus, making the handle all fancy (a technique known as “Frenching”) keeps your family’s fingers from getting too sticky. The boys (young and old) will just like it because it looks cave man cool.

Plum Chicken Pops

12 chicken drumsticks
2 tsp salt
2 tsp pepper

For the plum sauce:

¾ of a 16 oz jar of plum jam
2 Tbsp apple cider vinegar
1 Tbsp brown sugar
1 Tbsp minced onion
1 tsp crushed red pepper flakes
1 clove garlic, minced
½ tsp ground ginger
Salt & pepper to taste (less than i did in the video – whoops)

First of all make the plum sauce. Combine all ingredients in a medium saucepan and remove from heat after reaching a boil. Set aside.

For the unique looking legs that I call pops you need cut the skin down to the bone just over the bottom end leg joint. Stretch skin as much as possible on drumsticks and using a needle nose pliers, remove the thin, white tendons from each leg. You’ll need to grip (I suggest using a paper towel to grasp the slick skin) the meaty end and then

pull and “pluck” the long tendons This can sometimes be tricky (and slippery) to do. Don’t panic if you lose a bit of meat clinging to the shoelace -like tendons. Grip the meaty end to help keep more meat in the process.

Sprinkle each with salt and pepper and head to the smoker.

I used cherry wood and smoked on a Char-broil Electric Smoker for 90 minutes at a steady 250 degrees F. Look for the skin and meat to retract to create a nice looking ball at the end of your “chicken pop.”

Finally, I like to dredge the pops in the sticky sauce. However it’s really up to you.

January 15, 2017 Fall

Homemade McRib – Debone Ribs How To

Here we have two tricks to a Homemade McRib.

If you’ve ever grown frustrated that the world’s biggest restaurant can’t find ONE little minced processed pork sandwich (It’s for a LIMITED TIME ONLY. Ugh) then this Homemade McRib experiment may interest you. We tried out a little trick or two to prepare a homemade mcrib – by removing the bones of a half slab of pork ribs. It works like a charm.

Watch the Homemade McRib step by step video- HERE

Back in 1981 when all the fast food places just had burgers and – Micky d’s introduced the specialty.
It was dropped 1985 because it wasn’t selling. It came back in 94, the fast food behemoth tried again and found greater success with the McRib. In 2005 they started the whole limited time only thing – a tactic that works!

The store version is said to posses 70 different ingredients, the least innocuous of which are “pig bits like tripe, heart, and scalded stomach.”So here’s the trick to not only enjoying a boneless rib sandwich or Homemade McRib at home tricks that make the hand held half rack even better with simpler ingredients.

First step is a plan to remove the bones while still maintaining a “ribbed” shape. The mass produced sandwich presses the pork particles into the shape of a slab. Here’s our hand crafted hard way:
I have to note – I’m in what I will claim as the birthplace of the McRib: Charleston, SC.

Here’s why: McDonald’s Executive chef,Rene Arend, (at the time) has said he was visiting / traveling in the LowCountry of the palmetto state the city and had some BBQ sandwiches – usually pulled pork around here and he thought the flavors would work. So yeah – it all started here. Bragging rights.

So how do you remove the bones:
Peel the membrane off the bone side of the slab by loosening the tough tissue at one end with a blunt knife and then grasping with a dry grip of paper towel. The trick is being able to grasp as much of the membrane end at once. It may take two peels but should come of clean.
Next, gently score the surface of the slab where the bones meet the meat. Use a sharp knife tip as shown in the video. Trim the membrane close to the bone to give the “fall off the bone” process a helping hand. This will allow the bones to “fall off the meat” or vice versa. You want to get the meat to pull away from the bones but not totally fall off and break apart.
Divide the slab into two halves and smoke at 300 degrees Fahrenheit for 90 minutes. Or use the 3-2-1 method.
Wrap tightly in foil and add ½ cup of liquid like beer – I used a domestic dark beer – or cola
Cook an additional one to two hours at 300 degrees until bones protrude at the ends.
Add sauce and grill on high heat to char (preferred method) or dredge in sauce (traditional method) and place on toasted roll. Add slivered onions and hamburger dill pickles.

Another fun fact – did u know there were three McRib Farewell Tours, in 2005, 2006 and 2007. – now you no longer need to fear the limited time… make it at home.

Homemade McRib

Author Bill West

Yield 2

When you're out of McDonald's Limited time you can turn to this trick for de-boning your ribs for a succulent BBQ sandwich. homemade mcrib

Ingredients

INGREDIENTS:

1 Slab of pork spare ribs (avoid “shiners”)
2 French rolls
Hamburger Dill Pickles
½ small onion, slivered
2 cups BBQ Sauce
1 cup dry BBQ Rub

Instructions

So how do you remove the bones?:

Peel the membrane off the bone side of the slab by loosening the tough tissue at one end with a blunt knife and then grasping with a dry grip of paper towel. The trick is being able to grasp as much of the membrane end at once. It may take two peels but should come of clean.
Next, gently score the surface of the slab where the bones meet the meat. This will allow the bones to “fall off the meat” or vice versa. You want to get the meat to pull away from the bones but not totally fall off and break apart.
Divide the slab into two halves and smoke at 300 degrees Fahrenheit for 90 minutes. Or sue 3-2-1 method (3 hours at 225, then 2 hours wrapped in foil, last hour undrapped to sauce and tighten up)
Wrap tightly in foil and add ½ cup of liquid like beer – I used a domestic dark beer - or cola
Cook an additional one to two hours at 300 degrees until bones protrude at the ends.
Add sauce and grill on high heat to char (preferred method) or dredge in sauce (traditional method) and place on toasted roll.
Add slivered onions and hamburger dill pickles.

What’s This Here BBQ Sauce2 Tbs vegetable oil1 large clove of garlic, minced1 medium onion, minced1 Chipotle pepper, minced1 tsp chili powder1/4 tsp CayWorcestershire sauce½ tsp fresh ground black pepper2 tsp Texas PeteHeat the oil in a deep sauce pan and add garlic and onions until they soften. Add all peppers and heat for 20 seconds before stirring in the remaining ingredients. Cook on low heat for 20 minutes until thickened. When cool, strain out onion and garlic “chunks” if desired.enne pepper1 cup ketchup2 Tbs Dijon Mustard (Grey Poupon)5 Tbs dark molasses3 Tbs

What’s This Here BBQ Sauce
2 Tbs vegetable oil
1 large clove of garlic, minced
1 medium onion, minced
1 Chipotle pepper, minced
1 tsp chili powder
1/4 tsp CayWorcestershire sauce
½ tsp fresh ground black pepper
2 tsp Texas Pete
Heat the oil in a deep sauce pan and add garlic and onions until they soften. Add all peppers and heat for 20 seconds before stirring in the remaining ingredients. Cook on low heat for 20 minutes until thickened. When cool, strain out onion and garlic “chunks” if desired.enne pepper
1 cup ketchup
2 Tbs Dijon Mustard (Grey Poupon)
5 Tbs dark molasses
3 Tbs

4TH REVISION BBQ TRICK RUB
• 4 Tablespoons Paprika
• 1/2 Tablespoon Chili powder
• 1/2 Tablespoon Cayenne (optional for heat)
• 3 Tablespoons Tony Cachere’s Cajun Seasoning
• 4 Tablespoons Sugar In The Raw
• 1/2 Tablespoon Cumin
• 1 tablespoon Brown Sugar
Combine all ingredients in a mixing bowl and blend thoroughly with forks, slotted spoons, or fingers (eliminating all lumps).

March 23, 2016 Featured

BBQ Chicken Done Crispy – Barbecue Tricks

Crispy skin on BBQ chicken can be a tricky thing. The slow roasted fat-rendering is just not something our fast paced world takes care to do. Plus if you’re attempting to slowly smoke poultry a lot of times you can end up with a rubbery skin. Some competition guys will remove, chill and shave the skins for chicken thighs… that’s a lot of work. Here’s a different method. I think it retains more fatty flavor too.

Salt The Chicken Under the Skin

It’s a trick to control the barbecue chicken. It’s easy but takes a bit of time. Four hours prep time to be exact.

The secret is in salting the pieces (you can spice the salt a bit see recipe below).

I call it a dry brine. Rub your spice blend into the meat UNDER the skin and lightly on the skin surface on all sides. Thenplace the pieces on a pan uncovered in the refrigerator to dry fro four hours. You can experiment with the time if you want but it has worked repeatedly for me with different sized pieces.

After four hours remove and if ther is any moisture on the pieces of chicken blot with towel (I did not see any when I did the video).

I used a water pan smoker (Brinkmann Gourmet Charcoal) and cooked low (about 270 degrees) for about an hour with pecan wood smoke (wood chips). The result was a golden brown crispy skin that is tought to find without a rotisserie.

Crispy Skin BBQ Chicken

Internal temp was over 160 so after a quick slather of a sweet sauce I lowered the grate (use the bottom of the smoker without the middle piece or fire up your grill to HIGH) and seared the pieces over a direct high heat. Pay attention here this process is quick and flame ups happen quickly.

Be prepared to remove from the grill at any point.

The result was a crispy – bite through – succulent batch of bbq chicken. See the result in the video and “thumb it up” and subscribe if you like.

Crispy BBQ Chicken

Ingredients:

1 whole cut-up chicken

Pecan wood chips for grilling

Dry Brine Ingredients:

2 tsp salt

2 tsp garlic powder

1 tsp ground black pepper

Lip-smacking Homemade BBQ Sauce Ingredients:

2 Tbsp vegetable oil

1 large clove of garlic, minced

1 medium onion, minced

1 Chipotle pepper, minced

1 tsp chili powder

1/4 tsp Cayenne pepper

1 cup ketchup

2 Tbsp Dijon mustard

5 Tbsp dark molasses

3 Tbsp Worcestershire sauce

½ tsp fresh ground black pepper

2 tsp hot sauce

Mix 2 tsp salt and 2 tsp garlic powder together and spread on outside of each piece of chicken as well as underneath the skin. Place in the refrigerator for about 4 hours. This brining technique will produce a crispier skin while preserving moisture in the chicken during grilling. Put the chicken on indirect heat in a charcoal smoker and cook low and slow for about one hour, adding wood chips as necessary for flavor. I use pecan wood. While that is cooking, make the sauce. Heat oil in a deep sauce pan and add garlic and onions until they soften. Add Chipotle pepper and heat for 20 seconds before stirring in the remaining ingredients. Cook on low heat for 20 minutes until thickened. When cool, strain out onion and garlic “chunks” if desired. After smoking for about an hour, move chicken to direct heat, cover generously on both sides with barbecue sauce. Cook for about 10-15 minutes turning constantly to char, basting with more sauce. Be careful as the sugar will burn, so move pieces as flare-ups occur. Serve with additional heated barbecue sauce on the side.

March 23, 2016 Featured

How to Replace Burners on a Weber Grill

Weber – Photo: Flickr:hepp

By Rebekah Sanders

While Weber is most known for their line of charcoal grills, they also make a large variety of high-quality gas grills that are popular with consumers. If your grill isn’t heating up all the way or you have uneven heat, the burners are most likely the problem. Here’s a walkthrough to help you confirm that the burners do need replacement as well as how to do it.

Do the burners need to be replaced?

The first step is to make sure your burners are in fact beyond repair. Start by making sure the propane tank has enough fuel then look for leaks in the fuel hose by using a solution of water and dishwashing liquid. If you see bubbles in the solution, there’s a leak in the line. In this case you’ll need to order some affordable replacement grill parts to fix the leak. Next, try lighting the burners to high for 10 minutes. Check the spider screens for any blocks that may prevent propane from reaching the burner itself.

You can also try resetting the excess flow safety device. To do this, turn all burners off and turn off the valve on the propane cylinder. Disconnect the regulator valve, turn all burners to high and wait one minute. Now, turn the burners off again and reconnect the regulator valve. Turn the valve on the tank back on and test the burners.

If these steps didn’t work you’ll need to replace the burners of your grill. Here’s how to do it.

How to Replace Weber Grill Burners

1. Get the right Weber grill parts. You’ll need your model number to make sure you order the right burners. You can either order grill parts online to save money or see if your local hardware store has them in stock.

2. Now, turn off the valve on the propane tank and disconnect the cylinder, removing it from the tank, as well as the cooking grates and flavorizer bars.

3. Remove the control panel by taking out the screws holding it in place.

4. Loosen the burners by turning the nut underneath with a pair of pliers.

5. Pull the burner up at an angle to remove the burner along with the tube assembly.

6. Insert new burners in the same position and make sure the burner tubes fit inside the venturi tubes behind the control panel. The burner tubes don’t actually attach to the venturi tubes but should be at least 1/2″ inside so they don’t become disconnected if the grill is bumped.

7. Reattach the locking nut under the grill to secure the burners in place.

8. Reattach the control panel and put the cooking grate, flavorizer bars and propane tank back in place.

9. Reattach the propane gas regulator to the valve and turn it back on.

That’s all it takes to replace the burners on your Weber grill. While Weber grill parts are made well, all burners eventually wear out and need replacing. Make sure you order the right parts and you’ll find it’s easy to do the work yourself and save money without buying a brand-new grill.

BBQ Grill Parts USA sells a wide variety of gas grill parts including grill accessories, burners, heat plates and ignitors. To restore performance to your grill, check out the selection of parts from top grill brands like Weber, Charbroil and many more. Visit BBQ Grill Parts USA to find replacement grill parts for your grill.

Article Source: http://EzineArticles.com/?expert=Rebekah_Sanders
http://EzineArticles.com/?How-to-Replace-Burners-on-a-Weber-Grill&id=7321102

March 20, 2016 Tricks

Grill Gas Check Tip

It’s happened to a lot of cookers… GAS issues! Not what you may be thinking but it could also happen to you! You’re in the homestretch of a day of prepping for the cookout. Chicken’s on… and the gas on the… grill is… slowly… dying.

Running out of propane is easy to do because it’s so hard to see through metal! (Although I have seen some transparent plastic tanks recently that look great.) Most of us don’t have a gas gauge either.

Here’s one tip for your next cook out:

You can estimate how much gas you have left in your propane tank by heating up some water to a boil (you can do this in the microwave or ins

ide). Make sure you have enough hot water to gently heat the SIDE of the propane tank in question. Tilting the tank on a bit of an angle, pour the hot water up and down the entire side of the tank from bottom to top. Not too hot on the water (nothing that could get dangerous) just warm enough so you can tell a difference.

The level of liquid propane inside can be determined by feeling the new temperature of the tank with your hand. Where your hot water has succeeded in heating the tank is where it’s empty. Where the tank is noticeably cooler is where you have some remaining liquid propane.

If there is no noticeable difference you’re probably all out.

March 18, 2016 Cook

BBQ Wok How To – Make a Plow Disk Wok Discada

We sent GrateTV over to our friendly neighborhood grill builder to figure out how to make a BBQ Wok out of a plow disk (or harrow disk). This is sometimes also called a “cowboy wok.” Watch and see how John Haney of Alveron BBQ co. does it up – watch DISCADA SHOW HERE

Click to watch it being built!

BBQ Wok, Perfect Ideas for Outdoor Cooking
By [http://ezinearticles.com/?expert=Dhiraj_R_Bandurkar]Dhiraj R Bandurkar

A barbecue wok is a traditional very unique and versatile cooking tool which is used for varied food cooking applications like stir-frying, steaming, braising, stewing and even deep frying. This interesting food cooking instrument is the most important piece of cookware to the Chinese and is extensively used throughout Asia and all over the world. A BBQ Wok is a typical bowl-shaped utensil that evenly spreads the heat all over and makes less consumption of oil offering tasty cooked BBQ recipes which are good for health. A barbecue large wok guarantees that the food is tossed back inside and not on the stove during stir-frying.

Round bottom wok was few classic designs for BBQ but now there are a wide variety of woks for sale made available for everyone to buy and enjoy the best home cooked barbecued recipes. These traditional Chinese cooking utensils for BBQ are obtainable in many materials, shapes and sizes in the market. Stainless steel wok is a common wok material used in many houses and commercial facilities like restaurants and pantries. This is not expensive and light weight; it easily and quickly conducts heat. Carbon steel wok is also one wok material which is the best and the most rugged BBQ wok. One of the most used one is the hand hammered wok which is the strongest woks as it is hand treated and manually processed. Many people use flat bottom wok since these are easier to use on flat stovetops.

A wok is one of the most popular BBQ accessories which make barbecue cooking easy and fun. With a BBQ wok it’s very convenient to cook up some light and tasty vegetables on your barbecue and eat healthy. Non stick wok is generally used to cook small and delicate foods on the grill. It is the best option of light cooking and one can cook BBQ king prawns, grilled fish, delicious vegetables and more on your barbecue. There are some great features of the non-stick ones, firstly it is non-stick, easy to handle, stop food falling through grate, cooks seafood, fish & vegetables perfectly, places on top of your existing grate and dishwasher safe.

Another commonly used BBQ woks are the cast metal wok with holes. It’s great for barbecuing vegetables, fish, and/or small pieces of meat. Professional wok is made especially for the master chefs who chance the perception of barbecue cooking. These types are well in reach with the home kitchens and are well known as commercial wok, which makes barbecue cooking time saving and easy. There has also been modernization in BBQ woks like the electric wok makes barbecuing easier and faster. These electric ones are non-stick BBQ equipments and are also very easy to maintain which comes with temperature control feature. This BBQ wok type has a heat resistant base and handles. This particular type will not tend to burn the oil or make your kitchen all smoky.

BBQ Woke provides some of the most perfect and exotic cooking results. Wok cooking utensils and different types of BBQ woks offer easy and nutritious cooking experience with great satisfaction and without the worry of spilling food particles over the stovetop.

For more information on [http://www.cooking-woks.com]Cooking Woks and [http://www.cooking-woks.com/differenttype.html]Different Types of Woks please visit our website.

Article Source: [http://EzineArticles.com/?BBQ-Wok,-Perfect-Ideas-for-Outdoor-Cooking&id=5431148] BBQ Wok, Perfect Ideas for Outdoor Cooking

December 20, 2015 Gadgets

Hot Pack Replacement

If you are looking for a Hot Pack replacement for your casserole carrier or any insulated food carrier the Vesture hot pack replacement is a great choice. Here’s a link the the one in the video (on Amazon) Vesture 110.90.09640 Large Element – 40 oz. 8 Inch x 12 Inch Microcore Pacs . As I mentioned it kept the contents hot for over three hours and was still almost too warm to hold in my bare hands.

There are definitely a few uses in the BBQ world. Just heat in a microwave for three minutes and you are good to go for a long time. Maybe a trick for the competition team too,

Amazon Description: Easily heated in your microwave or cooled in your refrigerator or freezer Safer than gel; filled with non-toxic liquid Distributes the heat or cold evenly Extremely durable FDA-approved flexible outer film can withstand over one ton of pressure! Can be placed in any type of container for continued heating or cooling One-Year Limited Warranty

August 22, 2015 Featured

Rosemary Skewers – Gettin’ Twiggy With It

In a previous post we suggested using ba

sil 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!

May 31, 2015 Featured

BBQ Ribs That Fall Of The Bone

Simple 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 aluminum 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

February 15, 2015 Sauces

57 Ketchup Trick Relieves Sauce Anticipation

We thought everyone knew this ketchup trick but have been surprised how may people didn’t know about the “57 Ketchup trick” where you hit the 57 on the bottle of ketchup to release the sauce/ketchup from it’s glass prison. We tested the 57 ketchup bottle trick HERE…

Maybe it’s because the classic glass ketchup bottles are so hard to find. We had trouble locating anything NOT plastic for this video.

The question remains was the “57” branded on the bottle to actually be used for this purpose or happy accident?

Interesting that Henry Heinz came up with “57 Varieties” from looking at a shoe store slogan. Some say there were already over 60 sauce varieties at the time but the 5 and 7 were he and his wife’s favorite numbers. Thank you wikipedia.

Tricks

Plum Chicken Pops

Homemade McRib

Ingredients

Instructions

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