Barbecue Tricks

BBQ Tips and Tricks

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Pita Chips – Making Them Easy

Barbecue’s big flavors often call for a collection of robust sides. Often times a backyard cookout is accompanied by some cheap potato chips. Here’s a way to dress it up and offer a slightly healthier (baked) alternative. Sure you can buy pita chips in the store, but they tend to be small overpriced bags and not enough for small gathering.

Go ahead and try to make these chips at home they’re super easy and we nailed it on the first try.


Garlic Pita Chips

1-2 packages pita bread

Olive oil

Seasoned salt

Garlic powder

Olive oil spray

  • Cut pita bread in half, then cut each half into four triangles and separate each triangle.

  • Place chips on baking sheets lined with parchment paper and brush heavily with olive oil.

  • Sprinkle salt and garlic powder over all. (One side only for best result.)

  • Bake at 350 degrees for 8 minutes.

  • Flip chips and spray with olive oil spray.

  • Bake 6-8 more minutes until golden brown. (For convection, use 325 degrees and only 6 minutes on the second round.)

  • Drain on a paper towel and serve with your favorite dip!

Recipes

Kickin’ Cheese Biscuits

Need a quick side to cap off a BBQ feast? This is a quick cheese biscuit recipe that has an emphais on quick. You could roll the dough and cut into neat rounds (trick: use an old clean soup can with both ends out for perfect round cuts) but these “drop” buscuits are a bit rustic and taste just as good.

  • 2 cups bisquick baking mix

  • 2/3 cup milk

  • 1/4 Sour Cream

  • 3/4 cup Kraft Mexican Cheddar Jack with Jalapeno

  • 1/4 teaspoon baking soda

  • pich of salt

  • 1/4 cup butter, melted

  • 1/4 teaspoon garlic powder
Heat oven to 450. Mix baking mix, milk, & cheese until a soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto an ungreased cooking sheet. Bake 8 – 10 minutes or until golden brown.
Mix butter & garlic powder. Brush garlic mixture over warm biscuits before removing from cookie sheet. Serve warm. Makes 12.
Serving Size: 4

Recipes

Here’s The Rub

If you’re looking for a quick and easy all purpose rub this is it. It’s simple… and once you make it you’ll want to keep it on hand to sprinkle on everything from chicken to ribs. I even like the sweet heat on popcorn! It qualifies as a trick because of the super simple secret ingredient: Tony Chachere’s seasoning available in most grocery stores.

Barbecue Tricks “Anytime” Rub
  • 2 tablespoons Tony Chachere’s Original Creole Seasoning

  • 4 tablespoons dark brown sugar

  • 2 tablespoons cayenne pepper

  • 2 tablespoons sweet or smoked paprika

Mix thoughouly with fork and store any remaining rub in and airtight container or jar for up to one month.

Recipes

Where There’s Smoke There’s Not Fire

Sometimes the simple things can make an ordinary recipe a “secret” recipe. I’ve discovered one “trick” that adds a special kick to all sorts of sauces and marinades. Liquid Smoke. It is hard to believe they can bottle the stuff… but it’s simply condensed smoke. Made almost like moon shine condensed from the smoke of all sorts of hardwoods but mainly hickory and mesquite. It’s filtered and then sold somewhere between the ketchup and hot sauce.

Many a pit master will swear they can taste liquid smoke loud and clear and think it’s a complete rule breaker. In my book it can serve you well as a time saver (try it in the crock pot with a brisket or butt – not the same as the real thing… but works for some) or as a secret ingredient.

Just remember it’s strong stuff. A little goes a long way.

My favorite use for liquid smoke is in a steak marinade. If you love “Dale’s” or “Moore’s” liquid marinade you’ll probably love this “not so secret” marinade that I first used for flank steak in fajitas and later found it great for London broil too. Add a dash of liquid smoke to your favorite light soy sauce (regular soy becomes too salty for thinner cuts like flank or skirt). A few sliced onions add additional flavor to the marinade.

NOT SO SECRET STEAK MARINADE:
one – 15 oz. bottle of light soy sauce
one – half teaspoon hickory liquid smoke
one sliced whole onion