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February 22, 2015 Recipes

Buffalo Cauliflower

This Buffalo Cauliflower “Hot Head” is a fun treat to cook using all natural Wildtree Butter Grapeseed Oil and Buffalo Spice Blend. The ingredients and recipe are about that easy. Just add a head of Cauliflower.

If you want to get flashy try doing it all without any grate or pans. We roasted the entire head of cauliflower over a bed of charcoal for about ten minutes and the results were perfection! Watch how in the video here.

The steps were simple:

Place Entire head of cauliflower – florets down – onto a large sheet of aluminum foil
Add 2 tablespoons of Wildtree Buffalo Spice into base of cauliflower (allow it to get into the center of vegetable
Oil the entire surface of the cauliflower head with Wildtree Butter grape seed oil
Wrap the head in foil with the stem pointing “up” with an opening
Add additional buffalo tablespoon of buffalo spice and four tablespoons of the
Close the “top” of the foil pouch and roast entire head directly nested in a bed of charcoal

Find out more about Wildtree products here

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.

February 7, 2015 Featured

Dry Ribs at Rendezvous

Dry ribs vs wet ribs is a big argument in barbecue. The winner of the debate (if there can really be ANY loser when it comes to eating BBQ ribs) is – without a doubt – The RENDEZVOUS.

Memphis Tennessee is the home of the blues – some say the birthplace of rock n’ roll, Beale Street, Graceland – Sun Studios and The Peabody Hotel (love the Ducks). And if you traveling are looking for the world’s best BBQ you can surely find contenders in this great southern city. In fact, down one aromatic alleyway is where You can find what some BBQ say are the worlds best Memphis dry rub ribs (or Memphis style dry ribs). Dry and savory – still juicy – with seasonings on top and a puddle of vinegar below.

Walk down this dark (just slightly scary) alleyway – just down from the elegant Peabody Hotel and Union Ave. and you’ll discover the world-famous Rendezvous… The mother church of dry ribs. Legendary Charcoal ribs they say. Watch Video of our Rendezvous
visit.

It’s certainly not fancy fare but definitely World class. You can smell the charcoal BBQ smoke as you enter the dark entrance down age old steps to the historic Rendezvous basement… There is not unusual to find people taking cell phone photos of their food and getting messy (you can eat up stairs too but make sure you take a peek at the history below).

One look inside you can see bow tied waiters with white shirts bow ties – the same waiters that have likeley work the room for decades -some over 40 years – and on the walls is memorabilia about visits from presidents and performers alike ranging from George Bush to… Elvis and even Jerry Lee Lewis.

Charlie “Mr. Downtown” Vergos opened this place in 1948. Sadly he passed in 2010 but some of the traditions in the restaurant and even menu items he’s menu items seem to remain today. The house appetizer is still a sausage and cheese platter.

The Rendezvous barbecue trick is roasting the slabs of ribs one to two feet directly over high heat from hardwood charcoal… For about an hour or 30 minutes per side… Then mopped with a light vinegar sauce and coated with a dusting of spices. It’s called rendezvous “seasoning” not “rub” because it’s sprinkled on not rubbed in…

The seasoning is paprika based but also features whole celery seed, yellow mustard seeds allspice and coriander too – get the detailed recipe at BarbecueTricks.com search rendezvous

The now coveted dry spices were influenced by Greek roots made its way to the ribs that we are for fire roasted over a charcoal shoot

And they go through a ton of ribs- One of the benefits of going to the restaurant in person he’s being able to see the magic happen in the hustle and bustle of the smoky open kitchen… ribs are tossed on bone side down to protect the meat – Charcoal broiled over high heat in a retrofitted coal chute. The fuel source is famous… 100% hardwood charcoal… flipped after about 30 minutes and constantly mop with a mixture of vinegar and spices in the end they get a good coating of rendezvous seasoning that sprinkled on not rubbed in… Featuring lots of Paprika some coriander Greek influences but less salt than you would expect from a barbecue rub it makes for the perfect bite–

Here’s a close recipe:

4 tablespoons American paprika
4 tablespoons powdered garlic
2 tablespoons mild chili powder
1 tablespoon fresh ground black pepper
2 teaspoons whole yellow mustard seed
1 teaspoon crushed celery seed
half tablespoon whole celery seed
1 half tablespoon whole allspice seeds
1 dash ground allspice
1 half tablespoon whole coriander seed
1 half teaspoon ground coriander

It’s served with brown sugar and bacon baked beans and mustard tinged coleslaw…

Served on paper but with a white cloth napkin…

I ordered the large order of ribs it was about 19 dollars
And if you can’t make it to Memphis you can still get a taste of rendezvous via their lucrative website at http://hogsfly.com where they ship ribs across the country overnight via FedEx…

If you can plan ahead with a group call ahead and ask about their skillet of shrimp

The restaurant is closed on Sunday so be careful how you plan your weekend…

Dry Ribs at Rendezvous

Ingredients

4 tablespoons American paprika
4 tablespoons powdered garlic
2 tablespoons mild chili powder
1 tablespoon fresh ground black pepper
2 teaspoons whole yellow mustard seed
1 teaspoon crushed celery seed
half tablespoon whole celery seed
1 half tablespoon whole allspice seeds
1 dash ground allspice
1 half tablespoon whole coriander seed
1 half teaspoon ground coriander

Instructions

The real trick here is to cook the ribs hot and fast over hardwood charcoal (Royal Oak?) and the seasoning is not rubbed in but adheres thanks to a flavorful splash of a light vinegar sauce. You may wish to crush the whole seeds in a mortar and pestle before blending.

More Recipes at BarbecueTricks.com

January 27, 2015 iTunes

Trick to Peeling Roasted Peppers (it’s in the BAG)

If you’re a fan of great bbq you already know fire roasting does something magical to food. It brings out deep rich flavors in everything from meat to veggies – in fact these days one of the most popular foods to fire roast is the sweet bell pepper.

But fire roasting and peeling roasted peppers at home can be a pain.. Lots of picking and sometimes you’re forced to rinse off flavor along with pesky skin under the tap… we stumbled upon a little trick that can help make the process easy and a less of a mess. All you need is a paper lunch bag.

One of the things hat make bell peppers so popular is the great color they bring to a dish…. We love the red but green Orange… Even purple work too… They store great in the refrigator crisper drawer too… Red peppers area also a favorite because they pack a nutritional punch from ripening on the vine longer. -loaded with vitamin a and c along with folate – all good for pregnant women (so we hear)..

Once you fire roast these guys you get an intensely rich, sweetness with a juicy – almost velvety texture…
You can bake them in a hot oven -400 degrees or so- but since we like to work with live fire – we recommend cooking right on top of live hardwood coals… It’s ok to let them get really black and rotate them around with tongs to char on all sides…

The only thing that’s cooler than cooking directly on live coals is watching your bbq guests react in shock to the scene of you tossing their dinner into the fire! Roasting with this kind of direct high heat really enhances the char on and under the skin The pepper skin is actually pretty resilient…

And once you’re convinced you have unlocked some of the deep flavors – shake, tap or brush off any residual embers or ashes. And drop the pepper into a regular old lunch bag... Or for some of you that would be the ba from the liquor store… Seal it up and let it rest or for ten minutes… Long enough to let the steam do its trick…
Pretty simple… You can shake it up and and just use the bag to pull the skin off — nice and easy… You won’t believe how easy it peels right off and keeps the trashy skin right in the bag…

Fire Roasted sweet peppers peeled easily with no picking with this paper bag trick… With easy clean up too.

Got a better way to peel a pepper… share in the comments please!

January 4, 2015 Featured

Red Velvet Cake Roll

Oh, I know it’s not BBQ… but this looked so good we had to share the awesome recipe and How to for Red Velvet Cake rolls…

RED VELVET CAKE ROLLS

· 1/4 cup powdered sugar

· 4 eggs , separated

· 1/2 cup plus 1/3 cup granulated sugar, divided

· 1 teaspoon vanilla extract

· 2 tablespoons (1-oz. bottle) red food color

· 2/3 cup all-purpose flour

· 1/4 cup cocoa

· 1/2 teaspoon baking powder

· 1/4 teaspoon baking soda

· 1/8 teaspoon salt

Cream cheese filling:

· 8 oz. cream cheese,

· 1 cup powdered sugar

· 1 cup pecans, finely chopped

1. Heat oven to 375°. Line 15-1/2×10-1/2×1-inch jelly-roll pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar.

2. Beat egg whites in large bowl until soft peaks form; gradually add 1/2 cup granulated sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed of mixer 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating 2 additional minutes.

3. Place red food color in liquid measuring cup; add water to make 1/3 cup. Stir together flour, cocoa, baking powder, baking soda and salt. Add to egg yolk mixture alternately with colored water, beating on low speed just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.

4. Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert onto prepared towel. Carefully peel off foil. Immediately roll cake and towel together starting from narrow end; place on wire rack to cool completely.

This is how we roll…

Prepare cream cheese filling. Carefully unroll cake; remove towel. Spread filling over cake. Reroll cake without towel. Wrap filled cake with wax paper and wrap again with plastic wrap. Refrigerate with seam down at least 1 hour or until ready to serve. Just before serving, sprinkle top with additional powdered sugar. Drizzle with chocolate syrup and garnish with finely chopped pecans. Cover and keep refrigerated. Makes 8 to 10 servings.

Cream cheese filling: Beat 1 package (8 oz.) softened cream cheese, 1 cup powdered sugar, 6 tablespoons softened butter or margarine and 1 teaspoon vanilla extract in small mixer bowl until smooth.

Click and Watch Video

November 23, 2014 Gadgets

BBQ Tool Hacks

Shopping for new BBQ gear? Here are a few “Tool hacks” that you can use

when visiting your local Home Improvement store.

Watch HERE

Ready for Thanksgiving? Try Rolling YOUR BIRD:

November 23, 2014 Gadgets

Rotisserie Chicken and Rotisserie Turkey

CLICK FOR VIDEO There’s something about a rotisserie chicken.

They’re everywhere these days in supermarkets – slow roasting by the dozen on display in industrial cookers the size of your guest bedroom. But the truth is if you have a rotisserie kit (it may have come with that fancy new grill and is now in a box in the attic somewhere) it’s actually pretty easy.

Every attempt we made with our gas powered Sam’s Club spit and electric motor set up ended with incredibly succulent and golden brown bird.

There’s only about four ingredients.

Here’s an updated video overview using turkey: http://youtu.be/xqB5mLKevxI First start with a clean bird – Chicken and small Turkey seem to work equally as well. Rub lightly (watch for too much salt) with BBQ Tricks house seasoning UNDER the skin and over the entire outer surface of the skin. Rub seasoning generously inside the cavity of the bird (remove any “spare parts.” Let the bird rest (upright if possible) uncovered in the refrigerator for about four hours to allow the seasoning to take and also to dry the skin a bit (this helps to crisp the skin later). My hunch is you could bypass all the above and still have an incredible meal but the little things do make a difference. Remove the bird and let it come to room temperature about an hour before you plan to cook. two or three hours before you plan to serve. Before you put the chicken or turkey on the spit mark the location of the grill’s burner with two marks (with a Sharpie Permanent Marker) so you’ll always know exactly where to slide the meat in the future. The most important thing to accomplish is to balance and secure the bird firmly on the rotisserie prongs so that the entire mechanism rotates smoothly on the spit. Use trussing to help if needed. Test it by rolling the spit ends on a flat surface or even on your hands. After you have it on a hot grill it’s very difficult to adjust. Also use pliers to secure thumb screws. You don’t want an end to slide.

Finally make sure the spit is secure in the motor mechanism. Confirm there is no way for it to slide out (does it sound like it happened to me?)! After you start the spin and cook come back and sight check everything after five minutes. Let it Cook til golden brown checking infrequently for one to two hours. Our 4.72 lbs chicken took just over two hours.

When golden check the temperature with a good thermometer and remove to a cutting board to rest. BBQ Tricks House Seasoning 2 Tablespoons Kosher Salt 1/2 Tablespoon Fresh Ground Black Pepper (grinding is a little bit more work but worth it) 1/2 Tablespoon Garlic Powder add Paprika for color

October 26, 2014 Featured

BBQ Pumpkin for Halloween? Watch This!

Enjoy the Fall harvest on the grill with a fun way to grill a pumpkin for Halloween. It’s a tasty stuffed pumpkin (or acorn squash) that’s tailor made to warm up a chilly Autumn eve.

Happy Halloween and may you get more treats than tricks!

October 12, 2014 Featured

How To Grill Lettuce for a Grilled Salad

Yes you can actually grill a salad… not just the chicken for the salad or a meat on top! Take a look and lettuce know how we did!

Some grilled salad tips:

Start with cold lettuce.

Use a halved whole head (we use iceberg in the video but romaine is also popular see radicchio below)

Grill the cold wedge on a clean searing hot grill grate

Baste with a oil based dressing first to encourage charring…

There are lots of different veggies to cook on a grill. Below some others….

The Best Vegetables to Cook on the Grill
By [http://ezinearticles.com/?expert=Terry_Retter]Terry Retter

Every time the weather starts to warm up, my grill also starts to get busy heating up. It’s so fun making it possible to cook just about anything on it either inside the kitchen or at the backyard. Summer days for us are also grilled days and among the most favorite foods to grill are vegetables. Like me, perhaps you also believe that grilled veggies do not only give you healthier side dishes, but they are also quick and fun to make. If you are planning to make your summer grilling a lot more fun with your kids, let me share our most favorite vegetables we have so much fun of cooking on the grill.

Zucchini or Summer Squash

Grilling these vegetables over an intense heat loosens excess moisture concentrating the delicate spring flavor and aroma of the squash. I like the way it grills the inside thoroughly without burning the outside skin, making it super delicious.

Peppers

Even without the sun, we like grilled peppers. After seeding, I cut them into halves and put on the grill. My children like wrapping them in foil after drizzling with olive oil. The blend of the locked in moisture, flavor and aroma makes the whole side dish powerful and very appetizing you sure would be asking for more.

Endive and Raddichio

Endive and radicchio are bitter by nature and are tempered by the intense heat of the grill while cooked with the leaves together. But this makes me one of my best salads. I just leave the lettuce in wedges for a more composed presentation and chop the leaves before tossing the rest of the ingredients together. I toast walnuts in a dry pan until fragrant and make a fantastic nutty, citrus vinaigrette and Parmesan cheese to offset the bitter lettuces in my grilled vegetable salad.

Eggplant

Full of fiber and antioxidant and promoting phytonutrients, I too consider eggplant a staple and a very effective meat substitute. Simply brush slices with oil, sprinkle with salt and pepper then grill. We sometimes rub minced garlic all over the eggplant for a fabulous garlicky tasting side for dinner.

Asparagus

Fresh asparagus brushed with a little sesame oil, soy sauce, salt, and pepper gets its very best flavor and crunch as it is grilled cooking the asparagus quickly over high heat. Since the stalks easily fall down between the grill grates, we make it fun lining them up and use toothpicks to put them together in two places, top and near the bottom, or I use my grill pan.

Potatoes

Potatoes are amazingly comfortable. I partially cook mine by simmering them before grilling so they only need to be seared over direct heat to create a golden brown crust. Grilled this way, the potatoes will have almost the texture of French fries by the time they’re done. Who wouldn’t enjoy golden on the outside, fluffy and cakey on the inside?

Have you tried combining slices of just the available veggies you have in your pantry, put them in a grill pan, toss with olive oil and balsamic vinegar then grill for a couple minutes on each side? Trust me; you will not only get veggies nicely marked by the grill, but a taste that you will keep relishing time and again.

Make the best grilled vegetables, find Cast Iron Grills at [http://yoursmartkitchen.com/cast-iron-cookware/cast-iron-fry-pans-and-grills.html/]Your Smart Kitchen. Your online source for quality cookware, bakeware, cutlery, appliances and related kitchenware at reasonable prices. Specializing in the highest standard Chasseur Cast Iron. Sign in for the [http://www.Chefwannabee.com/]Chef Wannabee Newsletter and avail of discounts off all Chasseur Items.

Article Source: [http://EzineArticles.com/?The-Best-Vegetables-to-Cook-on-the-Grill&id=6425406] The Best Vegetables to Cook on the Grill

September 21, 2014 Cook

Bic FlameDisk Disposable Fire Source Review

Ever need a fast source of heat or fire in a portable and disposable form? The Bic Flame Disk may be for you. This giant sterno in a pie pan is perfect for fast fire for tailgating or camping as a charcoal alternative.

I know we have a lot of charcoal purists out there. But BBQ Tricks has always been about making things a bit easier. Sometimes that MAY mean taking a short cut to really be able to enjoy the moment. Remember grilling – especially during tailgate season – can be hot and fast as well as low and slow.

The Bic FlameDisk is pretty affordable too – get it here (this is not a paid endorsement but via amazon you will support this site) BIC Charcoal Alternative FlameDisk, 10-Pack.

The fuel inside the sealed tin (like a jiffy pop full of vaseline) is a solid white sterno-like substance. It’s a corn alcohol based fuel (i’m sure sterno is a brand name but it smells the same). The flame/fuel did not add any discernible taste to the food we cooked. Unlike “match light” charcoal.

Sure you could actually save a few bucks with a few sterno tins but the form factor here was really nice. High heat and a super wide flame base due to the evenly spaced holes across the tin’s surface.

http://youtu.be/tfw0zBXLVFE

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