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Barbecue Tricks

BBQ Tips and Tricks

Video

September 14, 2014 Featured

Hot Dogs – A BBQ Go To

hot dog tricks YTHOTHot Dogs – From Slur To Delicassy!

hotdog (2)

By Jay Bateman

Everybody has had a hot dog at one point in their lives. It’s unthinkable to live out your life without ever having had one. Same goes for cheeseburgers, by the way. But let’s face it. The hot dog was here a lot earlier. It’s got decades of history behind it and it’s hard to dethrone ‘the dog’. We all know they are the best thing since slice bread. But you know what makes them even better? If you put them on sliced bread!

There are many different kinds of names for the hot dog. Some people call them red hots, yet others call them frankfurters (although this name is better suited for thicker sausages). Some people call them out for what they are: weiners! I personally think hot dogs deserve to be called just that! And would you believe that at one point that very name used to be a slur?

It was well over a hundred years ago that the very first dogs were being sold on Coney Island, New York. At one point, this tasty sausage snack was being sold in other places throughout the country and the competition became bigger and bigger. Various cities were competing against each other when it came to who was selling the very best dog.

At one point, comic writer Tad Dorgan decided he was going to turn on the original New Yorkian hot dog. So he wrote a comic in which he crassly implied that Coney Island sausages on a bun contained dog meat. And that’s how the name ‘hot dog’ was born. It used to be a slur, before it became the name of the snack that everybody loves to eat the most at baseball games!

It was considered to be such a slur, that the name was illegalized by none other than the chamber of commerce. And it remained an illegal term for a long time to come. It wasn’t until a few decades later that ‘hot dog’ became the name of preference for a sausage on a bun. And we’ve been calling them like that ever since.

If you’ve got a good hot dog, you can rest assured that it won’t contain any dog meat. Not unless you’re living in China that is. But I don’t think China eats a lot of hot dogs. Dogs from the good ole’ USA are mostly made of pork or beef. Sometimes a combination. But cheaper dogs are sometimes made of chicken or turkey. These aren’t the real dogs as they were meant to be. But if you’re on a budget, and you’re willing to put up with a lesser dog…

Beef and pork remains the very best ingredient for a good dog. And I stand by that remark! Of the two, beef is definitely the better one. It’s a matter of taste, I know. But I strongly feel beef gives you a more rich and solid flavor.

But it’s not all about the type of meat. A good sausage must be cased, which means it has a small skin around it that’s made of a sheep’s intestines. Sure, it sounds a little gross. But if you’ve ever had a sausage, 9 out of 10 times it was cased. Which means you’ve already had sheep’s intestines before and you didn’t toss your cookies!

It’s a dog’s casing that gives it that pop the very moment that you sink your teeth into it. This is what causes the flavory juices to come bursting out and give you that feeling of satisfaction from eating a good dog.

Next to the type of meat and the casing, it also pays off to think about what seasoning you want for your dog. You can either go for garlic, salt, or any other kind of herb that you personally prefer. It’s all a matter of taste. There are plenty of suggestions to be found on the Internet. Browse around if you haven’t already made up your mind about your preferred hot dog seasoning!

You can prepare hot dogs in about a million ways. And by million I actually mean about half a dozen ways. You can grill them, you can cook them. You can boil them, you can broil them. You can fry them, you can steam them.

And the last one, the steaming, just so happens to be my personal favorite. In my humble opinion, there is nothing like a dog on a bun that have been steamed together. Don’t you just love to see a dog steam when you’re holding it in your hand? Now that’s the genuine baseball game kind of dog that made America the great country it is today!

Nowadays, you don’t even have to leave the comfort of your own home in order to enjoy a good dog. You can simply steam them at home with a home hot dog steamer. These are plentiful on Amazon these days and you can get them for a handful of dimes. Even if you’re only a moderate dog lover, it’s a pretty good investment if you ask me!

If this article has aroused your appetite and you want to enjoy a good hot dog yourself right in the comfort of your own home, then I highly recommend you read the following article:

http://www.squidoo.com/home-hot-dog-steamer

Article Source: http://EzineArticles.com/?expert=Jay_Bateman
http://EzineArticles.com/?Hot-Dogs—From-Slur-To-Delicassy!&id=8219975

 

 

https://barbecuetricks.com/wp-content/uploads/2014/09/hotdogtipssmall.mp4

 

August 31, 2014 Featured

SlotDog Gator Skin Wieners with Oscar Mayer

Watch Video: SLOTdog!Check out what you can do with this nifty BBQ Grillin’ Gadget called the SLOTDOG. Kinda like this Outset Spiral Cutter for Hot Dogs and Weiners – 4 Pc on Amazon – a gadget custom made for customizing your hot dog.   It’s a BBQtrick we used a while back on GrateTV called Hot Dog Dogs — > HERE The SlotDog Worked for me right away and gave my Oscar Mayer wiener a Gator-like tire tread look.   I figured Oscar Mayer would be a “typical” hot dog for testing purposes. Dont have a slot dog cutter and you’re in a hurry?  Well – try to do a spiral cut like shown HERE.     Either way it’s a fun conversation starter at your next BBQ and kids would probably love it. hot dog Top this!   Tell us how you can do a better hot dog in the comments… #topthis

https://barbecuetricks.com/wp-content/uploads/2014/08/SLOTDOG_SMALL.mp4

August 24, 2014 Gadgets

PolyScience The Smoking Gun Product Review

smoking gunBBQ purists don’t get mad… we won’t argue that traditional low and slow smoking is the BEST way to go when looking for succulent – championship – style ribs, brisket, and chicken.   But hey this is http://bbq.backstage.gq and we love a cool kitchen or grilling gadget.  So we couldn’t resist giving PolyScience The Smoking Gun Handheld Food Smoker a quick trial run.

I actually received the gun as a Christmas gift and have been dreaming up all sorts of ways to use it.  The compact battery operated (four AA) squirt gun sized piston works as promised. Spitting out a heavy stream of your favorite airborne hardwood.  The gadget uses surprisingly little wood dust and the BBQ Smoking wood flavors are fairly plentiful.

I think it would be pretty easy to set off smoke alarms with the gun so use caution in the kitchen (check out the cloud I made in the video).

smoking gun bbq videoI still want to try a blast or two of smoke in the slow cooker but have played with a few other dishes including chicken in the oil-less fryer (smoke dissipates instantaneously: FAIL).   In the video here I attempt to make a smoke infused coffee (I wanted to call it a SMOchacchino) but the smoke did not seem to penetrate the liquid dispite the nifty hose forcing the smoke bubble into the top of the brew. I’ll try smoking the steamed milk next time with hopes the fat or milk will give the smoke something to bond to.  Stay tuned.

Cheese worked brilliantly.

Do you have suggestions of a food that would be better with smoke?  Feel free to share it in the comments.

https://barbecuetricks.com/wp-content/uploads/2014/08/SMOKING_GUNsmall.mp4

August 17, 2014 Featured

Freeze Your Rub – BBQ Spice Tips

spicet1.Still003How do you store your spices?    With a little care you can make your spices pop just a bit more according to Cheyenne Ledyard from Etsy’s The BBQ Pantry.

The tips and tricks – paraphrased below-  are basic but worth noting:

  1. Get Toasty.  Toast Your Spices and maximize the potency.  This releases oils and flavor.
  2. Stay cool.   Never store the spices above a stove.    Heat degrades flavor.
  3. Don’t store spices too long. Keep it fresh.
  4. Use your freezer.  Dark and sealed dry.
  5. Keep them in the dark.  Sunlight degrades flavor too.  See tip 2.

My favorite spice trick is using a Monday to Sunday travel pill box to store just enough spices for that trip to the beach… more here…

Got a favorite spice trick for BBQ or just cooking?  Love to hear it.  Share it in the comments.

Photo - Flickr.com/Larry_Hoffman

Photo – Flickr.com/Larry_Hoffman

 

https://barbecuetricks.com/wp-content/uploads/2014/08/spicetSMALL.mp4

June 29, 2014 Featured

Oil-Less Fried Pork Chop With Big Boss How To

playchopWatch This Cool Trick for Oil-Less Frying
BIG BOSS 1300-Watt Oil-Less Fryer, 16-Quart

Cooking with The Big Boss Oil-Less Fryer is quick and easy, and my special Pork Skin Pork Chops come out crispy and delicious every time.  First you will need to have this fryer…  (get it here and support the site) Amazon has it and you will be amazed.
The Big Boss 1300-watt oil-less fryer cooks with low energy and offers triple cooking power with halogen, convection and infrared heat. You can cook from fresh or frozen with no thawing time, and has 2 trays, and holds 16 quarts so you can cook multiple foods at the same time. It even comes with a metal collar so you can “fry” a turkey in it. It cooks up to 3x faster than the oven without preheating, and leaves food moist on the inside and crispy on the outside with little to no fats or oil, so food is not greasy and you don’t have to figure out how to dispose of oil after cooking. There are three cooking elements working in uniform. The halogen directly heats the surface of the food for browning, roasting and flavor. The convection circulates the hot air, evenly distributing the heat for faster cooking, and the gentle infrared heat cooks food from inside out, sealing in the juices. Works great for roasting turkey, baking fish, broiling steaks, air frying chicken, grilling meats, toasting breads, steaming veggies, and even makes dessert.

Sequence 01.Still001Pork Skin Pork Chops you will need:
The Big Boss 16 Quart, Oil-Less Fryer
1 bag pork skins
1 Tbsp ground black pepper
1 Tbsp garlic powder
1 Tbsp Cayenne pepper (to taste) – we like it spicy!
4-6 thick cut pork chops
1 egg
Bacos – Imitation Bacon Bits
Olive oil spray (optional)

chopplayerCrush the pork skins into a fine powder, and pour into a mixing bowl. Add the pepper, garlic and cayenne, and blend thoroughly with a fork. Beat the egg in a small bowl and add a little water. Dip each pork chop in the egg wash and dredge in the crumb mixture to coat on all sides. Place the chops in the wire basket provided with the Big Boss, and place on the higher rack. Spritz the chops with a little olive oil if desired.
Plug the Boss in, set the temperature at 400 degrees and set the timer for about 16-18 minutes. Turn the pork chops half way through, and use a meat thermometer to check for doneness. Pork should have an internal temperature of 145°. The chops will come out crispy and moist!

https://barbecuetricks.com/wp-content/uploads/2014/06/porkchop_small.mp4

June 8, 2014 Featured

Cauliflower BBQ Pizza – Low CarbBQ

pizza2.Still003My family loves a good pizza… I’m from Chicago so it’s kinda in my DNA.   I always go for the DEEP dish heavy thick slices from Pizzaria UNO (one a pretty wide spread chain that has it’s origins in Chicago).

But, alas, the pizza caught up with me and in January of this year I signed up with MediWeightloss.   Thankfully MJ, my wife. was on board too and in the next few months I lost 55 pounds.

Part of the routine was a low carb Acute phase.    Needless to say pizza is a tough one.  However we found that on YouTube cauliflower pizza crust is all the rage and we loved it.  Watch us make the BBQ version HERE on YouTube.

No, it’s not exactly the crun-chewy crusty carbloaded bread we may be craving, but if you love cheesey toppings equally as much this faux crust should be a suitable base to curb your craving for a heavy slice.

cauliflowerHere’s what you’ll need to make the crust:

1 head cauliflower
1 egg
1 tsp oregano
1 tsp basil
1 tsp garlic powder
½ tsp salt
½ cup mozzarella cheese
¼ cup parmesan cheese
¼ cup almond meal

Wash and dry the cauliflower before cutting off the florets. Discard the stems and leaves. Chop florets into small pieces and pulse in a food processor until it looks like snow (about 30 seconds).

crust2Pour cauliflower into a microwave safe bowl, cover and microwave on high 4 minutes. Let it cool slightly and pour cooked cauliflower onto a clean dish towel or cheese cloth. Wrap up tightly, and holding over the sink, squeeze repeatedly to remove as much water as possible. This is key! Dump squeezed cauliflower into a mixing bowl. Add egg, spices, cheeses and almond meal, mixing thoroughly.

Pour mixture onto a piece of parchment paper and spread out, shaping into a circle about ¼ inch thick. Press a paper towel over the top to remove excess water. Place parchment paper on a preheated grill stone on the grill, close lid, and grill approximately 10 minutes on medium heat until browned.

While it cooks, gather the toppings:

¼ cup BBQ sauce
½ cup pulled pork
½ red onion, sliced
¾ cup Mozzarella cheese, divided

low carb cauliflowerTo turn the crust, line a baking sheet with parchment paper. Using a second baking sheet, slide the crust off the grill onto that second baking sheet. Place the parchment lined baking sheet upside down on top of the crust, carefully flip and remove the original piece of parchment paper from the top. Now using the new parchment paper, slide the flipped crust onto the grill stone. Close the lid and grill another 5-10 minutes until crust is golden brown.

Add toppings to the pizza right on the grill:

BBQ sauce
(I mixed a sweet tomato based BBQ sauce with a low fat vinegar based sauce and added a little sugar free syrup)
Mozzarella cheese
Pulled pork
Red onion
Mozzarella cheese

1pizza 1Close grill lid and cook 5-10 minutes. Remove using a pizza peel.

To cook this in the oven, preheat oven to 450° and follow the same procedure. Alternate toppings:

Marinara
Turkey pepperoni
Mozzarella cheese

You can also prepare this with frozen cauliflower florets. Thaw the florets completely and prepare the same, decreasing the microwave time from 4 minutes to 2 minutes. The turkey pepperoni will curl in the oven, so put some cheese on top.

 WATCH the BBQ Pizza video HERE

https://barbecuetricks.com/wp-content/uploads/2014/06/BBQ+Pizza+Cauliflower+Crust-SD.mp4

May 25, 2014 Featured

Pineapple Upside Down Cake – Dutch Oven How To

More fun with a BBQ dessert in a Dutch Oven!  We claim this is the World’s Easiest Pineapple Cake Recipe.  Watch as we spell out the sweet details using only 6 ingredients (Our cake batter is only 2 ingredients – icecream and self rising flour!). But don’t try this at home… watch and tell us what you think of the surprise ending…

Watch Pineapple Cake HERE via YouTube

cake recipe

click and watch on YouTube

https://barbecuetricks.com/wp-content/uploads/2014/05/pineapple_cake_small.mp4

May 11, 2014 Cook

Alton Brown – His Favorite BBQ? | BBQ&A

Had a chance to talk to Alton Brown as his fun live show rolled through town...Click for more!

Had a chance to talk to Alton Brown as his fun live show rolled through town…Click for more!

Love Alton Brown? We do too. We were lucky to snag a quick BB-Q&A with the Good Eats Master before his road show in Charleston where we ask him about his FAVORITE BBQ – Favorite hotdog, cheese and country song too… watch it here.

feasting

 

https://barbecuetricks.com/wp-content/uploads/2014/05/alton.mp4

April 27, 2014 Featured

Ten Burger Tricks and Tips – Lid Up or Down?

burrgerr

hamburger tricks

Burgers are a summertime staple in the USA.   Everybody can handle ’em.   Still – your cook out might just go a bit smoother when you are ready to take on the grill with these quick tips and tricks for America’s favorite BBQ food.

1–Keep it Together…Make your patty out of
good ground beef
.  Use some egg and bread crumbs too.  Not only will it add flavor and moisture but it will help the beef hold together.

2–Chill Out.   Pop the patty in the freezer or fridge for fifteen minutes before hitting the grill  The chill will also help em hold together.

3– The Dent.  You can help keep the patty from balling up by starting with a little dent in the center of the burger.   When the meat cooks the dent will diminish and you’ll have a flatter patty.

4—Plan Ahead.   Have all your supplies on hand.  Think through it before you put the meat on the fire.  A trip back
to the kitchen could mean disaster if there’s a flareup when you are gone…

5- Keep It Clean.   Start with a clean grill – fire it up, brush it clean… oil with towel.   The grill bits left over from Labor Day’s cookout are not flavor this time around!

6–Check Yer Lid.   Lid up?  Or down?… the rule is if the meat is thicker than your palm close the lid.  If thinner… keep your eye on it.

7 – Keep it simple.   Don’t over season.  But DO add a secret ingredient to a few patties for fun and conversation.

8–Get Cheesy.   Add the cheese at the very end…  I use Kraft American singles.

9–Is It Done Yet?  Go medium well.   It’s best to use a thermometer.  Should read about 140 in the middle of the thickest part of the meat.

10–Let It Rest — When you’re done… let it rest.   Cutting or biting in too soon will allow the savory juices to drain out onto the plate.  Plus the cheese is HOT!  Let it rest 15 minutes  it’s tough but  it’s worth the wait.

April 14, 2014 Featured

Breakfast BBQ on GrateTV

Wake up and Grill!  Or smoke!   GrateTV BBQ and Grill show has been cookin’ up a few BBQ breakfast how to videos that are must see BBQ TV!  Take a look and try one in the morning.  Or take two and call us in the morning.   Better yet just take a minute to watch then comment and subscribe to the YouTube Channel.  It’s free and we’d love the support!

First Off – You need to see this Breakfast Fatty How To.   

What’s a fatty? You ask?  We explain it all HERE…

breakfastfatty

 

Maybe you’re looking for something over an OPEN FIRE or you’re camping.  Here’s our tribute to the annoying orange (ask your kids).  It’s our Orange Cinnamon Bun How To.

bbq orange

 

Finally Pizza gets the breakfast treatment with this Breakfast BBQ Pizza on the Grill recipe:

breakfast pizza

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Hey Y'all... Thanks for stopping by. I'm Bill West. I blog about BBQ and occasionally country music. When it comes to BBQ I try to find solid time saving tips and tricks to make the grilling life a bit easier. It's life hacking for the backyard cooker. Read More…

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