What You Need To Know Before You BBQ
With the days getting longer and the warmer weather setting in, many people are starting to plan their evening and weekend activities to take place outdoors. And as summer approaches, the outdoors are bound to offer even more – whether it’s perfect weather in your backyard, or beautifully clear scenery atop the nearest hiking hills. However, while the spring and summer months – and the warmer weather that comes with them – might have many of us wishing we could take off on extended holidays or weekly mini-breaks, jobs and daily responsibilities await. So when you can’t take off on a holiday, why not take advantage of the splendid weather by continuing to plan outdoor activities – even if it’s just reading a book or eating outside as the sun sets. One of the best ways to take advantage of the great spring and summertime weather is to hold outdoor BBQs. And because they don’t require a lot of fuss, you can have one after work on weekdays, or during weekends. All you need is a BBQ (along with some gas or coal), something to cook, and a little knowhow! Indeed, meals are always better when the chef knows a bit about how to prepare the food. But, of course, there are many ways to cook in such a manner and many different things you can prepare – from ribs and steak to vegetables and even fruit! So you might want to start off with a few simple recipes, and expand your knowledge from there. A lot of great barbeques start with a great marinade. So depending on the type of meat or vegetables you plan to cook, you’ll want to buy – or prepare from scratch – a complimentary marinade. It’s easy to find recipes online or in recipe books; but keep in mind that some recipes require you to marinade for a few hours, while others ask that you marinade for a few days! So you’ll want to pick your recipe based not only on what you’re intending to cook, but how much time you have to marinade. Another tip to keep in mind is that there is a difference between barbequing and grilling. Many people grill on their BBQs, which also produces a tasty effect; but this often takes a lot more time, at a lower temperature. For example, beef ribs should be cooked at a low temperature for a long enough time – about 6 to 7 hours – to render the fat and tenderize the meat. However, chicken doesn’t take as long – about 4 to 6 hours – depending on the size of the cuts. One more thing to consider is that different types of charcoal, gas and wood will give you different taste results. For example, while many might prefer the simplicity and cleanliness of gas barbeques, others prefer the smoky flavor they can achieve by using charcoal. However, you can always get similar results with gas by using wood chips in a foil packet while cooking; therefore, it’s worth experimenting with gas, charcoal and wood as you expand your knowledge to ultimately develop your own cooking style. Finally, it is important to remember that many BBQs offer a range of features and accessories. So before you purchase one, ensure you know exactly what it comes with, that way you’ll know what types of tools you will have to work with.
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Barbecue How To’s and Two Bbq Recipes
Barbecuing is a widespread and honored tradition. Three out of four american families own a barbecue grill and use it, on average, four to five times per month. What better way is there to have fun with friends and family than to have a barbecue?
Before putting the meat on the barbecue it is a good idea to set it out of the refrigerator for about an hour to let it warm up. This will make the meat cook quicker and it will be juicier.
Food safety is an important issue so always be sure that you cook the meat thoroughly. Cut the meat in the thickest part to be sure that the juices are clear to be sure that it is completely cooked. Always be sure to keep utensils used to handle the raw meat separate from those you use to handle the cooked meat. Cross contamination of bacteria can be as dangerous as eating raw meat. You want your barbecue to be both fun and safe for everyone so always be careful.
Barbecued Spare Ribs are a classic American barbecue meal, made from pork. This version is cooked in the oven, not on a barbecue, and uses a barbecue sauce with a distinct Asian flavor, featuring soy sauce, rice vinegar, and garlic.
Remember to give your barbecue a good cleaning after each use. If you have a gas grill, you can turn the grill on for ten or fifteen minutes to allow it self clean. Charcoal grills need to be cleaned with soap and water using a stiff wire brush.
Here are a couple really good barbecue recipes you can try at your next barbecue
Grilled Stuffed Pork Chops
Ingredients:
4 thick rib pork chops, (1″ to 1 1/4″ thick is best)
3/4 cup dry breadcrumbs
Large pinch dried and crumbled rosemary
Large pinch dried and crumbled marjoram
1 Tbsp. melted butter
1/2 cup minced sweet onion
1 small clove garlic, minced
salt and/or pepper to taste
Make several shallow cuts in each pork chop with a knife.
In a large bowl mix the breadcrumbs, herbs, butter, onion, garlic, and salt.
Stuff the mixture into the cuts you made.
Grill the pork chops at medium to high heat for ten minutes on each side side. To make sure the chops are evenly cooked they should be turned several times. Grill them for five minutes or so then turn them over and let that side cook for 5 minutes. Repeat this process two or three times or until the chops are grilled to your satisfaction.
Barbecued Spare Ribs
Here is a classic American barbecue with a twist. This version uses a barbecue sauce that has a distinct Asian flavor, featuring soy sauce, rice vinegar, and garlic.
Ingredients:
2 pounds pork spare ribs
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons hoisen sauce
2 tablespoons white vinegar
1 tablespoons sake
2 cloves garlic, minced
1 teaspoon sugar
1/4 teaspoon of freshly ground white pepper
2 tablespoons chicken stock
freshly ground black pepper and salt to taste
Put the spare ribs in a large casserole dish in one layer.
Using a large bowl, combine the rest of the ingredients. Pour this mixture over the spare ribs being sure to completely coat the meat. Let this marinate overnight, baste occasionally unless the meat is completely covered.
Throw the ribs on the grill and let them cook to your satisfaction. Turn them several times during the process and baste them with the marinade sauce a few times.
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The Different Types of Bbq
Most people thing of BBQ’ing as little more than throwing a few chicken breasts and the occasional rack of ribs on a grill and flipping them every so often. For the backyard pool-party that may pass muster, but a real BBQ fanatic knows how complicated and varied the process really is. There are several ways to BBQ and several styles to choose from.
American BBQ aficionados generally prefer a slow and indirect method of BBQ’ing, normally smoke is used and the process sometimes takes up to 12 hours for a brisket of beef. With this method the food is cooked in a covered chamber. The heat is kept at a low to moderate level and the whole process takes a minimum of 1 to 1.5 hours. Keeping the meat well basted with good marinade helps to retain flavor and juiciness.
An even slower version of BBQ’ing uses only the heated smoke to cook the meat. The flavored wood, chips or herb branches placed in the tray over the heat ads flavor to the smoke that is channeled into the separate cooking area by way of a smoke pipe.
Of course there’s always the backyard grill. Though purists may complain, the fact it there’s something to be said for quick and relatively labor-free cooking over an open flame.
Different styles of BBQ emerged in the US according the country’s various regions. In the southwest beef BBQ is the most common, usually mixed with a bit of a Mexican spice, and rubs are also more common in Southwest BBQ. Eastern BBQ is all about the pork, which is usually sliced or chopped up and topped with a sauce that is relatively thin, vinegary and peppery. In the southeastern region, the pork is served the same way, but with a thicker mustard sauce.
The Appalachian Region also uses pork with a sauce that is generally sweeter, and is made with molasses, tomatoes, and peppers; pork ribs are also a staple in Appalachia, and cornbread and/or coleslaw are served with this type of BBQ. The Midwest BBQ’s are like the Appalachian styles, but perhaps even sweeter and more tomato-based.
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