Barbecue Tricks

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Recipes

White Barbecue Sauce Recipe

BBQ Sauce

BBQ Sauce

White Barbecue Sauce – Gourmet BBQ Sauce at Its Best
By Chris McCarthy

Barbecuing is not what it used to be. When growing up the only time that my family would start up the grill or smoker was in the summer and on the weekends. Today, people barbecue every night and all year round. Barbecue sauces have come along way since then as well. There used to be only a couple of choices at your local market. But now with the invention of “super” markets the amount barbecue sauces you can buy locally has grown significantly. For those gourmet barbecue sauces the web is probably the only place you will find these unique sauces. If you don’t live in the Alabama area the only place you will find traditional White BBQ Sauce like Big Bob Gibson’s is on the web or of course you can try to make it yourself.

In Alabama Barbecue traditional Sauce uses Mayonnaise as its base rather than tomato sauce, vinegar, or any of the other more typical barbecue sauce bases. It is clearly a region favorite. Bob Gibson of Decatur, Alabama is credited with the invention the white sauce back in 1925. Friends and family were first treated to this secret-recipe sauce on chicken and pork at weekend barbecues where boards were nailed to trees for tables. Today, this famous mayonnaise-based condiment is traditionally employed to baste chicken, seafood and pork.

White BBQ Sauce is as synonymous with the state with Alabama as the legendary “BAMA” football program. White BBQ Sauce’s intriguing flavor complements salads and is a superb baste for chicken, pork and turkey. You can also use White Sauce as an ingredient to add an extra kick to your favorite slaw or potato salad. However, because the racks of your local grocer are dominated by many incarnations of tomato-based sauces and white bbq sauce is such a regional anomaly, most people outside Alabama have not tested this concoction of flavor.

Like many barbecue sauces you want to apply this only at the very end of your grilling or smoking. It will breakdown and separate if it is heated too long. Use this sauce on chicken and turkey. It is also good on pork. Alabama White Barbecue Sauce has a tangy flavor that is a great addition to grilled foods.

White BBQ Sauce makes a unique experience. Use this recipe when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; keep some sauce aside for passing at the table.

White BBQ Sauce Recipe

Ingredients:

1 quart mayonnaise

3/4 quart apple cider vinegar

1/2 cup corn syrup

1/4 tablespoon cayenne pepper

Prepared horseradish

Lemon juice

Salt and freshly ground black pepper

Directions:

Place all ingredients in a very large blender or food processor. Blend for 1 minute, or until thoroughly mixed and sauce is smooth. Pour sauce into a large container or bowl.

Chris McCarthy is the owner of InsaneChicken’s BBQ Sauce Catalog. InsaneChicken is proud to sell Big Bob Gibson White BBQ Sauce and a BBQ Sauce of the month club [http://www.insanechicken.com/bbq_sauce_of_the_month_club.html]

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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.
bite thru skin chicken

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.

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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.

Featured

Top Thanksgiving Turkey Tricks

Turkey always seems better when cooked outdoors!  At least that’s how we see it here at BarbecueTricks.com and GrateTV.com.

turkeyvideoturkey tips

We decided to give you a super fast rundown of our favorite ways to BBQ Turkey.  From slow smoke to fast fry and rotisserie turkey too.  Take a look and plan your Turkey day to be the best ever.

Watch Top 6 Turkey Here or Below:

Featured

Three Tips For Tenderizing

Three quick tricks for London Broil and tenderizing beef. Step through the process of preparing this easy and fantastic grilled feast.

London Broil Can be a tough cut of beef.  Here are three simple tricks to maximize tenderness in the beef for your next barbecue with friends.  It always starts with a nice clean looking London Broil.  This method and recipe below also works great with a flank steak or skirt steak for Fajitas.

Tip/Trick 1 – Whack It

First use that hammer thingy you’ve seen around kitchens for years.  The good old fashioned way to beat the raw beef into “submission.”   You’re almost pre-chewing it… but in the end your BBQ will still look pristine.   The thicker the cut the more you can

London Broil

hammer it.  Another trick  I show in the video is to wrap the slab in plastic to avoid shirt staining splattering.

Tip/Trick 2 Marinate

Secondly, use a nice marinade to soften the newly damaged fibers.    Some grillers may choose to use a high acid marinate to boost the tenderizing effects.

Tip/Trick 3 Go Against The Grain

Third, let the cooked meat rests for ten minutes or so (it’s pretty important but usually people get in too much of a hurry).  Carve your London Broil AGAINST the grain of the meat fibers or perpendicular to the strands of beef in pencil thin slices.     It’s another level of  jaw grinding your guests don’t have to deal with and the presentation is awesome.
The Not So Secret marinade here relies on a dose of smoke but it’s super easy.

GrateTV

Onion Juggling Plus Meat Mallets and BBQ Mail

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From http://gratetv.com The guys read a very lengthy letter from the mailbag and then show a use for that meat mallet in your kitchen cabinet. ;Watch for this week’s powerful secret ingredient that is used in almost everything. Hosted by three time SC State BBQ Champion Jack Waiboer and Bill West the founder of http://bbq.backstage.gq. 12/28/2010.
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Recipes

Whatsthishere Sauce Recipe Demo

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From http://GrateTV.com Whatsthishere Sauce Recipe – Jack and West rundown a sweet and hot BBQ Sauce that is a hit with pork, chicken and beef. But one ingredient may leave you wondering “What’s this here…” 111210

Whatsthishere 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 Cayenne pepper

1 cup ketchup

2 Tbs Dijon Mustard (Grey Poupon)

5 Tbs dark molasses

3 Tbs Worcestershire 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.

Featured

BBQ Grill Cleaning Tips

fire grill

Hot Grates

Thoroughly Clean Your Barbecue Top to Bottom

By Anthony P Langston

The Grill

Existence will be much easier if the dirt is loosened before scrubbing. A fast way to do this would be to wash at the end of a cookout when the bbq is still hot, and the muck hasn’t had time to cake on yet. If you are still entertaining and don’t fancy this, or simply overlook, there are still options available. For lidded bbqs, a neat way of softening up grime is actually to place a water-soaked newspaper or equivalent inside and use a gentle heat again for 30 minutes approximately. This will essentially steam clean the whole inside, and you’ll chuckle as you lightly wipe away the grime afterwards. Obviously this is simple for gas versions, however for those who have charcoal try using a few small bits of fire wood or even other easily flammable material to obtain some warmth going, or just a few coals if you must. Keep close track of the newspaper though and ensure it does not burn or you will have more mess on your hands! Regardless of whether you steam or not, chemical cleansers will also be a great choice. Take away the grill and place on some newspaper, and spray liberally with stove solution or other spray on cleansers (like you would use in your kitchen) and leave for an hr or so.

Now it’s time to get scrubbing up. Do not use balled up pieces of foil on your nice brand new barbeque grill, instead make use of special scrubbing stones or even scrapers which you can purchase to break off difficult, brittle grime. Much softer mess can be taken off with a regular soft cloth or skillet scourers. Be cautious with enamel-coated grills, you need to loosen grime very well first and then make use of a mild pressure as possible. Lastly, give the bbq grill a good wash and leave in order to dry.

Inside

For those who have were able to steam-soften the inside of the bbq itself then things should be easier. For straightforward grilling with charcoal bbqs, scoop or tip out any coal mess, as well as clean up the final bits with some damp kitchen roll. Now wipe the areas down with a soft cloth covered in spray solution, lightly scrubbing any kind of stubborn areas. If there are places which have burned on food you cannot get rid of, you may have to spray on some stove cleaner and leave for some time but read the cleaner directions to ensure it is suitable for the surface in question (i.e. enamel, painted, steel etc). Don’t worry about the base where the hot coals sit as this is unlikely to be looking great as scuffs and burns build up here. So long as it’s clean and free from aged waste materials you will not get any nasty smells in the next cookout. Gas bbqs can be a little more tricky. Many places can be cleaned just as with the methods above, but gas outlets and lava rocks etc add extra work. Start by removing any lava rocks or ceramic coals and put all of them into a bucket of warm soapy water. If you can now thoroughly clean round the burners and flavouriser bars with ease – great. Nevertheless, you might have to remove certain parts to clean them properly, so consult your manual, and remember to not start removing any gas-ferrying parts that you’re unclear about. Put them back when you are done, and wash the actual lava rocks/coals in the bucket if needs be and wash them in freshwater. You may find these need changing after a year or so if they are accumulating grime. Finally, rinse the interior of the charcoal or gas barbecue with a hose pipe or perhaps a bucket of water until it appears nice and sparkly, and replace the lava rocks etc. Replace the grill and stand back to admire your work.

Outside

The outside of the bbq is easy. Simply clean it down with a damp cloth, adding a suitable solution – normal cleaning up liquid ought to be good, but you can get stainless steel polishing spray or other material-specific cleaners. Gas control buttons can often be removed to clean, which is essential as you do not want dirt to accumulate and trigger stiffness. Be careful with any kind of flaky paint or chipping enamel – you can always retouch these places but make sure you seek advice from either a manual or even the manufacturer first on what precisely to use. Once clean, buff the outside with a dry cloth and add any preservative films you want. Many people recommend cleaning down stainless steel models with oil (even baby oil) to keep the elements at bay, but don’t worry too much. It is smart to take time to protect any wooden areas though with a dedicated barbecue wood oil treatment. Please, please beware of chemical preservatives or treatments you utilize somewhere else in the home. Some may be flammable and have no place on a bbq!

Now it is all clean and polished, it will be ready for the following cookout. If you want to reduce work later on, try spraying the actual grill with oil before you decide to cook to really make it more non-stick. In addition, if the coal area is looking tired, add a thin coating of sand which will safeguard this. Don’t forget to cover your bbq or put it in the shed if you have 1. You will be grateful you did whenever you roll it looking all gleaming for the next time.

At BBQbarbecues you can view our whole range and other services that we do such as Gas BBQs, Charcoal Barbecues, Patio Heaters, Wood Fired Ovens and Patio Heaters.

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GrateTV

Pork Shoulder and Butt and Bacon Unwrapped

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In this epsiode, Three time SC BBQ Champ Jack Waiboer answers a viewer email about everything from pork shoulder to pork butt. Bill provides you with the website of the week that will teach you how to unwrap your passion for bacon and maybe make an awesome trashcan smoker and the secret ingredient of the week is one of those ancient Chinese secrets.

Grate TV is released weekly at http://GrateTV.com and here at the GrateTV iTunes page.

You can also get notified via email of all new episodes here.

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BBQ or Grillin?

Grill

BBQ or Grill

By Tim Sousa

Grilling and Barbecuing, two of the most popular cooking methods in the U.S., especially in warmer weather. There are some who know the difference between grilling and barbecuing, and some who don’t. Do you?

To put it simply, Grilling is fast cooking over high heat, while barbecuing involves a slower cooking method, over a lower heat.

Grilling is generally done over a gas flame, or hot coals. Tender cuts of meat are best for this cooking method. The quick cooking and the high heat seal in the juices, creating a juicy piece of meat, but leave the meat on too long, and it will dry out, as with any dry cooking method. Barbecue sauces can be used, but since the heat is so high, it should be added right at the end of the cooking time, especially for sweeter barbecue sauces, so that the sugar in the sauce doesn’t burn. Vegetables and fruits can also be grilled, as they don’t need a long cooking time. Peaches and pineapple are particularly good for grilling, the natural sugars in the fruit carmelize over the high heat. When you grill food, you need to pay attention to it, so it doesn’t get overcooked. You need to stay by the grill the whole time.

Barbecuing is typically done over charcoal or wood, although gas can be used. I’ve seen kalhua pig being cooked slowly on a gas grill, but usually, barbecuers will use either charcoal or wood. The meats usually used in barbecuing are tougher cuts of meat, such as the beef brisket, or pork ribs. These meats benefit from the long, slow cooking process, becoming so tender that they will just fall off the bone. Since the cooking process is slower, and the heat not as high as grilling, barbecue sauce can be brushed onto the meat throughought the cooking process, forming a delicious glaze on the outside of the meat. Apple juice is sometimes sprayed onto the meat to keep it moist and flavorful. Damp wood chips added to the fire add a delicious smoky flavor to the meat.

Some meats, like chicken, will benefit from either cooking method. It’s great either grilled quickly with a glaze or barbecue sauce applied towards the end of the cooking time, or slowly barbecued, absorbing the flavors of the smoke.

Tim Sousa is the webmaster of Classy Cooking, an online library of great recipes, cooking tips and more.

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