Barbecue Tricks

BBQ Tips and Tricks

cooking

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]

Article Source: http://EzineArticles.com/?expert=Chris_McCarthy
http://EzineArticles.com/?White-Barbecue-Sauce-–-Gourmet-BBQ-Sauce-at-Its-Best&id=219414

Cook

Tri-Tip Tricks – How to

tri-tip

Tri-Tip Photo: Flickr/jmayer1129

The Best Way to Cook a Tri-Tip

By Bob Moglia

I have attended BBQ contests, mixed and matched spices and rubs and have tasted so-called winners “Best”. Honestly, few have lived up to their billing. While attending a BBQ contest last summer, I spoke with three competitors who all cooked their Tri-tip roasts differently. The first group smoked theirs in a hanging smoker. When served, the temperature was 135 and rare. The sauce a mix of ketchup. The first rule of thumb is…

TEMPERATURE; You need to achieve slightly pink in the middle and totally done around the exterior. In order to achieve this, I pull my Tri-Tip at 138 degrees. Let the meat sit for 15 minutes and it will come up 10 degrees in temperature. Remember, 140 is rare, 150 medium, 160 well. A well done Tri-Tip is chewy and lacks flavor and taste.

The second competitor called their entry “Santa Fe style”. They used a Santa Fe style rub on the beef. They also had a special red tree bark thrown on to smoke the last 10 minutes which was supposed to impart a special flavor on the beef. What I found was very little flavor from the rub, and no extra special taste from the bark.Dull and bland!

PREPARATION: I have found little to no difference utilizing countless rubs on Tri-Tip. Remember you are cooking a roast. If you really want to impart flavor, use a wet marinade. You have a thick piece of beef and you need penetration. Try to marinate for at least 24 hours with potent flavors to build character and flavor profile. You can add your spices to the marinade.

The last competitor and winner of this BBQ Tri-Tip award was a local winery, whose chef did little to no prep but creatively hid his trip tip in a small brioche bun with a bit of home made chutney. I thought it was smart, but far from showcasing the meat product. He hid it!

BUILD CHARACTER AND FLAVOR: the meat should be marinated to build a rich flavor. The longer the better but try for over night. Sear the outside of the roast first to help build a char and a crust. If you have a bit of a fat layer, this will help build a good crust. A total of 5-10 minutes over direct heat when you are getting the coals going should do the trick. Once the sear is complete, pull it across the grill and indirectly smoke it. Use chip and chunk and a mix of hickory, apple, cherry or other fruit. Hickory for its pungent signature and fruit wood for its mild taste. Watch your temperature and pull it at around 138 degrees. Sit it for 10-15 minutes before cutting into it ENJOY!

Article Source: http://EzineArticles.com/?expert=Bob_Moglia
http://EzineArticles.com/?The-Best-Way-to-Cook-a-Tri-Tip&id=7505046

 

 

Recipes

Tortillia Chips Made Easy

nacho chipsTortillia chips can be easy to make at home.  The recipe is as easy as three ingredients. Click through the video for the easy step by step.

The best things about these home made chips is the buttery taste and the sturdy firmness of the chip.  In fact, you’ll have a hard time finding a chip that can stand up to guacamole and spicy bean dip any better than these.

Add some salt right after frying and serve ’em hot.

Tortillia Chips
Fresh corn tortillias
Vegetable oil
Salt

Featured

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.

Article Source: http://EzineArticles.com/?expert=Tim_Sousa
http://EzineArticles.com/?Grilling-Vs.-Barbecue&id=60882

GrateTV

Beer Chicken and 1st Competitions: MeatheadsTV Episode 4

First BBQ Cookoff, Fish Sauce and Beer Butt Chicken

From http://MeatheadsTV.com Episode 004 with Jack Waiboer and Bill West discussing barbecue questions about how to prepare for a first barbecue competition and fishy secret ingredient and a Beer Can Chicken gadget.

We’ve teamed up with the best cooker we know… three time SC State Champion Jack Waiboer to get together an BS about barbecue, beer, meat and cookin’ once a week.   Jack’s also the founder of Carolina Pitmaster’s Cooking School.  Hopefully it’s fun for BBQ fans and you can learn a bit from the beer we share together.

We’ll take questions, share a “Secret Ingredient,” a cool BBQ Gadget, and see what competitions are cookin’.

Episodes will post Wednesdays and we’re always up for show suggestions and questions.  But hey – it’s our first time… be gentle!    Post them here as comments and make sure you FAN us on Facebook and subscribe via iTunes.

Here’s quick sample… head to MeatheadsTV.com or iTunes for more!

Tricks

Perfect Measuring Trick

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).

The next time your measuring corn syrup, honey, or even maple syrup just give the measuring cup a good spray of PAM or a similar non stick oil spray. Not only will it keep your measurements consistent… there’s less waste and it makes post sauce clean-up a bit less sticky!