Barbecue Tricks

BBQ Tips and Tricks

GrateTV

GrateTV

Bamboo Cutting Board and Anaheim Chiles on This Episode of GrateTV

 

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Do you sauce your brisket for competition?  Jack shares his ideas for the ultimate brisket turn in plus a GRATE TV viewer submitted Grate Plate and a look at bamboo chopping boards.  Secret ingredient is a dried whole anaheim chile.

This weeks gadget has Bill and Jack “Bamboozled” while the secret ingredient takes us to California where its guaranteed not to be “chilly”. Get ready to hug your momma because its another HOT episode of GrateTV. FIRE IT UP!
Catch All episodes of the podcast HERE and submit a food photo – GRATE PLATE – to get on a show HERE.

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Pork Chops On The Grill and a Bone Saw

 

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Grate TV looks at viewer submitted GratePlate photos and consistent chicken temperature.  Plus Tamarind and this week’s grilling gadget: a bone saw.Jack and West look at using a bone saw and investigate a bean pod that is this week’s secret ingredient.

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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.

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Beef Base Paste and Bacon Vodka – GrateTV Video Podcast

thermometer holder

probe tree

This week’s BBQ podcast was a fun one.  Jack Waiboer forgot the bacon cookies (see previous podcast) but brought a cool gadget for thermometer temperature probes (for meat thermometers and other probes).

Plus the secret ingredient was one that is unusual to non-chefs. Beef base (or paste).  Take a look and see  how it might help your next brisket.  Wash it down with some Bakon Vodka.

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Competitions

Competition Judging

Judging sheet
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From http://GrateTV.com a Look at Judging BBQ competitions.   Is cooking or competing your niche. Some prefer to take part in competitions as an official judge.  Sanctioned contests may be in your future.

GrateTV

Turkey Talk – GrateTV BBQ Show

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From http://GrateTV.com Smoking, frying, and rotisserie turkey – what way is best. ;Jack Waiboer and Bill West break it down and look at a secret ingredient that may help your turkey. Gobble it up!