The Basics of BBQ Grilling – From Start to Finish
What sets grilled food apart from every other kind of cooking is the deep, seared flavors and wonderful aroma you create in the grilling process. When food is placed directly over a hot cooking grate, it develops multiple layers of great tastes and beautiful grill marks. Juices drip through the grate and into the heat source of the grill, adding an irresistible aroma to the food. Grilling over direct heat allows you to caramelize the sauces on the surface of the food. If you are considering using a commercial barbecue sauce, keep in mind that most of these sauces contain sugar or other sweetener, which will have a tendency to burn over the intense heat of a grill. It is best to wait about fifteen minutes or less before the food is done before adding barbecue sauce. It will then turn into a sweet and delicious glaze, instead of a charred and bitter coating.You can give your grilled foods a bolder smokiness by using wood chips or wood chunks. Soak them in water for at least thirty minutes, and then add them to the grill. Some gas grills come with smoker boxes that sit between the cooking burners. These get so hot that the wood will smolder instead of just burn up.When using a charcoal grill, all you have to do is drop the wood over the hot coals. A good technique is to use wood chunks or chips in combination with indirect heat. In other words, the food sits in the middle of the cooking grate, while the heat is either side of the food. This allows you to cook larger cuts of meat very slowly, giving the smoke time to penetrate the meat. 10 tips to great grilling success: 1. Always buy the best meats. A poor cut of meat can never be saved by even the best grilling techniques.2. Be as organized as possible. Always have your food, sauces and equipment by the bbq grill when you are ready to start cooking. 3. Allow your meats to sit at room temperature for about thirty minutes before grilling.4. Try experimenting with different kinds of woods for different kinds of tastes.5. Always make sure you have enough fuel or charcoal before starting.6. Use a chimney starter to start charcoal fires. If you choose to use charcoal lighter fluid, allow the fluid to soak into the coals for about 10 minutes before starting the fire. This allows the coals to start slowly and burn off the bitter fluid.7. Cut down on flareups and burned meat by keeping a clean spray bottle filled with water handy. When flames start to rise, spray a little water on them to keep them down. Try using apple juice instead of water to add some extra flavor.8. Never stab your meat with a fork or knife after the grilling starts. The juices will flow right out of the meat. Use tongs to turn the meat.9. When using indirect heat methods, keep the bbq grill covered most of the time. Opening the grill will cause you to lose heat rapidly.10. After cooking, let the meat rest for a few minutes. The juices will redistribute through the meat, and not run out onto the plate.Over time, these bbq techniques will will become second-natured to you. You will be organized, efficient, and cooking great bbq grill foods for years to come. The only thing that will change from each grilling experience will be the food.
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Who Says You Have To BBQ Baby Back Ribs
Baby back ribs are a bit on the pricier side but they certainly are tasty. When done right, they are meaty and succulent without too much extra fat. But baby back ribs rest easily outside the budget for many a family. With the method listed herein, the high price of baby back ribs will be offset by the handy pork stock you will make after. In this article I will describe step by step how to get the tastiest results from your baby back rib investment. If done right, these ribs will be tender, meaty, juicy and full of flavor. I will then explain how to get an entirely different meal from the bones of your baby back ribs. Yes folks, when you are finished with this meal you will save everyones bones.The RubAll great barbecued meats have one thing in common. Barbecued meats are treated with a rub that is applied to them before cooking. A rub is a mixture of sugar, salt and seasonings that is applied to meat prior to cooking. It’s used for flavor and tenderization. Rubs require at least 5 hours contact with the meat but personally I like to let a rub do it’s magic overnight. It is very easy to find rub recipes out there on the internet. Simply google “rubs” or make one up yourself. If you make one up yourself, follow this simple rule. Every rub should have 8 parts brown sugar to 3 parts salt to 1 part chili power and then 1 part seasoning. That remaining 1 part can be made up of as many different seasonings you like. I encourage you to experiment as I do to find the rub that “rubs you the right way”.Using the RubTake a large sheet of tin foil, big enough to wrap your rack of ribs in and place it on a cookie sheet and lay your ribs on it. Liberally apply this rub to both sides until it is completely covered. Really cake it on for the best results. Then proceed to wrap the foil around the ribs but wrap the ribs in a way that you can easily open one end of the package because you will pour in our braising liquid later. Also make sure the seam is on the top so that the braising liquid will not leak out of the bottom of the package. Close securely and place in the refrigerator for at least 10 hours and up to 48 hours.Braising LiquidA great braising liquid should have an element of salt, sweet and acidity. This will not only flavor the meat but will also tenderize it. In my recipe I like to use about a 1/2 cup of white wine, followed by 2 tbsp of honey and then 3 tbsp of soy sauce. I also add a tablespoon of vinegar. Any kind of vinegar will work except for balsamic. To even further the flavor add two cloves of crushed garlic. Place all these ingredients in a saucepan and heat until all ingredients are dissolved and blended.Proceed to open one end of the foil package and pour in the braising liquid. Tilt the cookie sheet to distribute the juice and place in a 200°F degree oven for 3 hours. It is of utmost importance to monitor your oven temperature to ensure that it stays at 200°F so an oven thermometer is recommended. After 3 hours, open the foil just enough to get at the second or third bone in and tug on it. If it is lose and comes away from the meat easily it is finished.The Sauce & The BroilerPlace your rack with foil attached on top of a saucepan and slit the foil so that the juices inside drain into the saucepan. Reduce the liquids in the saucepan on high heat for about 25 minutes or until it becomes the consistency of a moderately thick barbecue sauce. Once you achieve this sauce, place the ribs on a broiler pan. Set your oven to broil and place your ribs in and brush the sauce on. When the sauce starts to sizzle and caramelize, flip and brush the sauce on the other side. Repeat until you are out of sauce.Remove ribs from broiler and let rest for about 10 minutes so that the juices will stay in the meat. After 10 minutes slice and serve.The BonesKeep the bones! A delicious pork stock can be made and used for so many dishes. Cook some brocolli in a little bit of pork broth or make a great rice porridge with this stock. Get an extra meal from just the bones. Read on..Get a roasting pan and bake the bones for 25 minutes at 400 degrees. When you start to smell them you know you are close. Take the bones from the over and place in a stock pot and add 3 stalks of celery, 1 whole leek (cleaned thoroughly), 1 tablespoon of black peppercorns, 3 cloves of crushed garlic and cover with water. Bring to a rapid boil, then reduce the heat and simmer for 6 hours. Add salt to taste and then store for later use.
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