Creating the perfect sauce for barbecue often involves some sort of syrupy sweet ingredient that can make of break the secret flavor. I just saw Pat Neely of the world famous Neely’s BBQ on TV and he had a great trick for measuring heavy syrups and thick liquids like honey or molasses (two common sauce staples).
- Get a large bowl of ice water handy. Half ice – half water. Save for later.
- “Score” or lightly cut a cross or X on the end of the tomato (this will help peeling later)
- Boil a pot of water. (Not the ice water… that’s still set aside).
- Carefully submerge tomato in boiling water
- Use a slotted spoon o get it out once you can see the skin pulling off
- Drop it in the ice bath
- Let the tomato chill for about five and a half minutes
- NOW you’re ready to peel. Use a small knife to get under and grasp the edge of the skin at the X you made. And yes, after all this… it can still be tricky to get it totally skinned!
They came up with a cool idea for smoking an egg.
They smoked it extra low – about 160 degrees for about an hour.And even that they say may be a bit over done. The smoke really DOES penetrate the shell too.They say if you like hardboiled eggs you’re sure to dig this trick. Imagine THAT kicking up your deviled eggs!
Ever try flipping a shrimp on a skewer? Often times it will become a game of spin the prawn. Small, short, and round ingredients often are tough to control on a tiny stick. In fact, I don’t think I’ve ever seen a perfectly toasted marshmallow!
BBQ Tricks has a better way:
- First, soak twice the usual amount of bamboo or wood skewers in water (this soak will get them nice and waterlogged and keep them from burning on the grill).
- Next, simply double thread the ingredients with a PAIR of skewers.
The extra stick makes for easy flipping and doubles the odds your perfectly grilled morsels avoiding a drop through the grates!