0 comment Thursday, May 22, 2014 | admin
Weber is the standard and the most recognized name in a charcoal grill, period.
Their grills are built like brick chicken houses, and since the get go, (that means a long time ago) have offered superior grilling and barbecuing ability even for the beginner.
Walk around your neighborhood and you will almost always spot a Weber grill, especially the "kettles". Of course, there is the name, but they have always kept their prices to the point that almost anyone, even someone on a strict budget could afford.
I like to use this analogy. I live right next to the Willamette River in Oregon. During salmon season you will see hundreds of boats out on the river fishing for Chinook salmon all at once.
There are the folks that think they have to have the $35,000 boat to catch fish. Then there is the guy who has the hundred dollar boat that he rows with the old oars.
Hey, the fish don't care if you paid $35,000 for you boat, or a hundred bucks. The guy that has the $100 boats (the guy with the oars) will catch as many fish, if not more than the guy with the fancy $35,000 boat.
The basic $100 boat, with oars in the BBQ world is the Weber Silver Kettle Charcoal Grill. Although, the price is under a hundred bucks.There are lot's of imitators, but there is nothing at that price that is superior, or comes close to the quality. And, if taste is the final denominator, the $5K grill won't taste any better. In fact, it may not taste as good!
The "Silver" can grill and/or barbecue most anything the folks that have the $5000.00 grill can. They just may not have all the conveniences, the guy on the $5K grill has.
But, and if you must, and if you are into conveniences you can move up to a couple of different models, namely the Weber Gold Charcoal Grill and the Weber Performer Charcoal Grill.
What do they have over the basic Silver model? Basically, they both have removable ash catchers and hinged cooking grates for easy re-fueling. You don't have to get your hands dirty at all cleaning ash from the unit. And, you can deal with the lid a lot easier.
In the case of the Weber Performer it has a bin for storing fuel and a propane ignition system and a cool work table.
All can easily accommodate six large succulent (big word) steaks, or twelve juicy mouth-watering hamburgers, or a dozen shish kebabs.
Maybe this isn't quite as much food as the guy with the $5K grill can accommodate, but it tastes just as good..... most likely better, for a lot less bucks.
If you are in the market for a charcoal grill, none comes better than the Weber brand. I would take the Weber Charcoal Grill in a heartbeat over any gas grill that's in the same price range. Hey, maybe even some of those gas grills that are in the $5000 price range.
Their grills are built like brick chicken houses, and since the get go, (that means a long time ago) have offered superior grilling and barbecuing ability even for the beginner.
Walk around your neighborhood and you will almost always spot a Weber grill, especially the "kettles". Of course, there is the name, but they have always kept their prices to the point that almost anyone, even someone on a strict budget could afford.
I like to use this analogy. I live right next to the Willamette River in Oregon. During salmon season you will see hundreds of boats out on the river fishing for Chinook salmon all at once.
There are the folks that think they have to have the $35,000 boat to catch fish. Then there is the guy who has the hundred dollar boat that he rows with the old oars.
Hey, the fish don't care if you paid $35,000 for you boat, or a hundred bucks. The guy that has the $100 boats (the guy with the oars) will catch as many fish, if not more than the guy with the fancy $35,000 boat.
The basic $100 boat, with oars in the BBQ world is the Weber Silver Kettle Charcoal Grill. Although, the price is under a hundred bucks.There are lot's of imitators, but there is nothing at that price that is superior, or comes close to the quality. And, if taste is the final denominator, the $5K grill won't taste any better. In fact, it may not taste as good!
The "Silver" can grill and/or barbecue most anything the folks that have the $5000.00 grill can. They just may not have all the conveniences, the guy on the $5K grill has.
But, and if you must, and if you are into conveniences you can move up to a couple of different models, namely the Weber Gold Charcoal Grill and the Weber Performer Charcoal Grill.
What do they have over the basic Silver model? Basically, they both have removable ash catchers and hinged cooking grates for easy re-fueling. You don't have to get your hands dirty at all cleaning ash from the unit. And, you can deal with the lid a lot easier.
In the case of the Weber Performer it has a bin for storing fuel and a propane ignition system and a cool work table.
All can easily accommodate six large succulent (big word) steaks, or twelve juicy mouth-watering hamburgers, or a dozen shish kebabs.
Maybe this isn't quite as much food as the guy with the $5K grill can accommodate, but it tastes just as good..... most likely better, for a lot less bucks.
If you are in the market for a charcoal grill, none comes better than the Weber brand. I would take the Weber Charcoal Grill in a heartbeat over any gas grill that's in the same price range. Hey, maybe even some of those gas grills that are in the $5000 price range.
Labels: Barbecue Grill, Barbecue Grills, BBQ, Weber Charcoal Grill, Weber Charcoal Grills, Weber Performer Charcoal Grill
0 comment Sunday, May 18, 2014 | admin
Have you barbecued a chicken lately? This is one of the best and easiest recipes out there. It can be cooked in an oven if you want, or it can be barbecued on a gas, charcoal or on a wood pellet grill.
I always like to bbq several chickens at the same time, but just one will work. If you don't have one already, get yourself a Tupper Ware Marinade container, one that you can turnover without spilling everything.
In addition, you need something to barbecue the chickens in. Nine by 13 disposable aluminum pans, or a utility pan will do nicely.
An equal combination of Italian Seasoning and granulated garlic is used as a dry rub. And, I use Catalina Dressing as a marinade.
� Wash the chickens thoroughly and pat dry
� Place chickens in Tupperware container
� Rub in equal amounts of granulated garlic and Italian Seasoning on all parts of the bird (put a little extra Virgin oil on the chicken so the rub sticks)
� Pour and brush on a generous amount of Catalina over the bird and into the cavity
� Now, sprinkle on more garlic and Italian Seasoning. Don't rub it in
� Marinate overnight (Do not marinate anything in aluminum)
� Before you barbecue, make sure the chickens are set at room temperature for 45 minutes
� Place chicken in the aluminum pans (use two pans to make them sturdier), cavity side up, and pour all the remaining liquid from the Tupperware onto the chicken
You will want to barbecue on indirect heat. On a gas grill, or charcoal grill you simply heat only one side of the grill. Preheat the unit to 325 degrees. Place the chicken on the unheated part of the grill. Close the lid. Don't worry about all this in an oven or wood pellet grills.
You don't want the chickens to dry out, so we are going to baste or mop them with Catalina after one hour and every fifteen minutes after that until their done. Simply, pour some of the dressing into a bowl and brush the bird to keep it moist. Stick a meat thermometer into it to make sure it's done�..usually after one and a half or a couple of hours of cooking.
If you are looking for delicious barbecued chicken recipes, this is one of the best! Article on what's the best way to barbecue chicken?
I always like to bbq several chickens at the same time, but just one will work. If you don't have one already, get yourself a Tupper Ware Marinade container, one that you can turnover without spilling everything.
In addition, you need something to barbecue the chickens in. Nine by 13 disposable aluminum pans, or a utility pan will do nicely.
An equal combination of Italian Seasoning and granulated garlic is used as a dry rub. And, I use Catalina Dressing as a marinade.
� Wash the chickens thoroughly and pat dry
� Place chickens in Tupperware container
� Rub in equal amounts of granulated garlic and Italian Seasoning on all parts of the bird (put a little extra Virgin oil on the chicken so the rub sticks)
� Pour and brush on a generous amount of Catalina over the bird and into the cavity
� Now, sprinkle on more garlic and Italian Seasoning. Don't rub it in
� Marinate overnight (Do not marinate anything in aluminum)
� Before you barbecue, make sure the chickens are set at room temperature for 45 minutes
� Place chicken in the aluminum pans (use two pans to make them sturdier), cavity side up, and pour all the remaining liquid from the Tupperware onto the chicken
You will want to barbecue on indirect heat. On a gas grill, or charcoal grill you simply heat only one side of the grill. Preheat the unit to 325 degrees. Place the chicken on the unheated part of the grill. Close the lid. Don't worry about all this in an oven or wood pellet grills.
You don't want the chickens to dry out, so we are going to baste or mop them with Catalina after one hour and every fifteen minutes after that until their done. Simply, pour some of the dressing into a bowl and brush the bird to keep it moist. Stick a meat thermometer into it to make sure it's done�..usually after one and a half or a couple of hours of cooking.
If you are looking for delicious barbecued chicken recipes, this is one of the best! Article on what's the best way to barbecue chicken?
Labels: Barbecue Grills, Barbecued Chicken Recipes, BBQ, Charcoal Grills, Gas Grills, Marinades, Wood Pellet Grill, Wood Pellet Grills
0 comment Sunday, May 11, 2014 | admin
If you are interested in barbecuing like a pro and have a gas grill, here are some tips to get you going.
I wrote an Ezine Article about turning your gas grill into a raging barbecue machine. Rather than present all the information again, you might want to access the article and read it for yourself.
But, what I couldn't do in the article is show you a photo using a water pan in between your gas grill and whatever you are cooking. In essence, it an indirect cooking method and it allows you to slow cook and not burn the heck out of things.
The method comes from the Chinese way of steaming and goes back centuries. Since it has evolved into commercial-made "water smokers".
In between the coals and whatever is being cooked is a pan filled with water. It is self-basting and you can add all kinds of spices, and/or garlic, onions, cola, beer, wine to the pan.
In turn, while things are cooking, the contents of the water pan will permeate what you are barbecuing. Does this sound good or what?
Now, with a gas grill you need to make sure that the lid to the grill will close completely over the water pan, and the meat and/or veggies. This is critical.
In the above photo I am using a water pan and grill from my water smoker. You could use any 9 � by 13 � by 2 inch baking pan along as it is sturdy. You can buy grills almost anywhere to place on top of the pan.
Just make sure everything fits on your grill, and that you can place whatever you are going to barbecue on that grill without it hanging over the sides of the water pan or that part will burn.
Some folks use disposable aluminum pans. Personally, I think they are too flimsy and too expensive to be using all the time. Plus, eventually you have to take them off the grill and you don't want to do this while they are full of water.
Start your barbecue and set one burner at medium heat�..325-350 degrees. No need to use both burners unless you want to.
Place the water pan on the center of the grill and immediately fill with hot water all the way to the top of the pan. Use a pitcher.
At first, don't add anything to the water. I want you to get acquainted with using a water pan.
Barbecue a sirloin-tipped (watermelon) roast, or a pork loin roast. Neither of them require a lot of room, height-wise on a grill, so this shouldn't be a problem.
Use rubs and marinates as usual. See my "watermelon roast" post here. Cooking times should be around hour and a half for the sirloin, and longer for the pork. Always use a meat thermometer for doneness.
In fact, don't open the lid for at least an hour and a half. Then you can check for doneness.
This is more or less the tip-of-the-iceberg for using a water pan on your gas grill. I will have further tips about grilling and barbecuing soon�.stay tuned!
I wrote an Ezine Article about turning your gas grill into a raging barbecue machine. Rather than present all the information again, you might want to access the article and read it for yourself.
But, what I couldn't do in the article is show you a photo using a water pan in between your gas grill and whatever you are cooking. In essence, it an indirect cooking method and it allows you to slow cook and not burn the heck out of things.
The method comes from the Chinese way of steaming and goes back centuries. Since it has evolved into commercial-made "water smokers".
In between the coals and whatever is being cooked is a pan filled with water. It is self-basting and you can add all kinds of spices, and/or garlic, onions, cola, beer, wine to the pan.
In turn, while things are cooking, the contents of the water pan will permeate what you are barbecuing. Does this sound good or what?
Now, with a gas grill you need to make sure that the lid to the grill will close completely over the water pan, and the meat and/or veggies. This is critical.
In the above photo I am using a water pan and grill from my water smoker. You could use any 9 � by 13 � by 2 inch baking pan along as it is sturdy. You can buy grills almost anywhere to place on top of the pan.
Just make sure everything fits on your grill, and that you can place whatever you are going to barbecue on that grill without it hanging over the sides of the water pan or that part will burn.
Some folks use disposable aluminum pans. Personally, I think they are too flimsy and too expensive to be using all the time. Plus, eventually you have to take them off the grill and you don't want to do this while they are full of water.
Start your barbecue and set one burner at medium heat�..325-350 degrees. No need to use both burners unless you want to.
Place the water pan on the center of the grill and immediately fill with hot water all the way to the top of the pan. Use a pitcher.
At first, don't add anything to the water. I want you to get acquainted with using a water pan.
Barbecue a sirloin-tipped (watermelon) roast, or a pork loin roast. Neither of them require a lot of room, height-wise on a grill, so this shouldn't be a problem.
Use rubs and marinates as usual. See my "watermelon roast" post here. Cooking times should be around hour and a half for the sirloin, and longer for the pork. Always use a meat thermometer for doneness.
In fact, don't open the lid for at least an hour and a half. Then you can check for doneness.
This is more or less the tip-of-the-iceberg for using a water pan on your gas grill. I will have further tips about grilling and barbecuing soon�.stay tuned!
Labels: Barbecuing, BBQ, Gas Grill Tips, Gas Grilling Tips, Watermelon Roast
0 comment Saturday, May 10, 2014 | admin
In an earlier post I talked about Weber Genesis E-310 Gas Grill. Now, it's time to introduce another fabulous gas grill the Weber Genesis S-320.
It's a step up from the E-310 price-wise, currently $917 at Amazon versus $699 for the E-310. The units have the same features and look alike. So what's the difference?
Mainly, the stainless steel construction of the S-320 is the answer. In essence, you are paying for this stainless steel construction which allows longer longevity of the BBQ unit, not to mention that many think the SS look is "super cool".
Features are:Has a fully enclosed storage area. (You may not think this is important until you try to store all your BBQ tools on other barbecue units) Is a three-burner unit, meaning two under the hood and a side burner 42,000 BTUs, which means more than adequate for cooking hot and being able to sear steaks Lot's of cooking space and has a warming rack and it looks cool Critics rate it the best gas Barbie between $500 and $1000 Some barbecue purist will tell you that you can't BBQ on a gas grill�.no way! With slow-cooking, the use of a smoker box, or lava rock, and/or a water pan, and with the right marinades and rubs you can achieve all kinds of excellent barbecuing results...especially on the Weber Genesis S-320 Grill.
Personally, I have a gas grill, a charcoal grill and a wood pellet grill. I use all three, but I use the gas grill the most because it is super convenient to use. I have experimented enough with gas grills to get outstanding BBQ results.The Weber Genesis S-320 Gas Grill may, or may not be for you, but I would sure take a serious look at it since it is an outstanding value for the money, and it's built like a brick chicken house, of course minus the chickens.
It's a step up from the E-310 price-wise, currently $917 at Amazon versus $699 for the E-310. The units have the same features and look alike. So what's the difference?
Mainly, the stainless steel construction of the S-320 is the answer. In essence, you are paying for this stainless steel construction which allows longer longevity of the BBQ unit, not to mention that many think the SS look is "super cool".
Features are:
Personally, I have a gas grill, a charcoal grill and a wood pellet grill. I use all three, but I use the gas grill the most because it is super convenient to use. I have experimented enough with gas grills to get outstanding BBQ results.The Weber Genesis S-320 Gas Grill may, or may not be for you, but I would sure take a serious look at it since it is an outstanding value for the money, and it's built like a brick chicken house, of course minus the chickens.
Labels: Barbecue, BBQ, Weber Genesis E-310 Gas Grill, Weber Genesis S320, Weber Grill S-320, Weber S320 Gas Grill
0 comment Sunday, May 4, 2014 | admin
I keep posting about pork loins. Mainly, because they are reasonably priced, lean, super good and very easy to fix. I have already given you a couple of recipes in past posts, but this one is right out of the "Traeger Grill Owners Handbook".
Ok, I can't help myself I made a few deviations from the recipe, but I will give credit due where credit is due. I am impressed with my Traeger Grill (See Below) and I am very impressed with the recipes that Traeger owners come up with, and above all their level of expertise.
If you are thinking about hitting the BBQ competition circuit, well you might want to bring a Traeger to the gun fight (to borrow a jazz phrase), " With something that Cooks!"
Caribbean Roast Pork Loin
Refrigerate over night. If you don't have a Tupperware pan, use a heavy duty plastic bag. However, plastic bags can get spendy after a while. Don't marinate anything in aluminum foil or anything that is aluminum.
Start the grill, or oven, and maintain a temperature of at least 325 degrees. If gas or a charcoal grill you will want to cook on indirect heat, meaning heat one side and cook on the other.
Before placing on the grill let the pork loin sit out for at least 30 minutes. Also, I don't like to sit my pork loin directly on the grill so I place it in a shallow pan and then onto the grill fat-side up.
Cook for at least two hours. But, don't overcook or your pork loin will be as dry as a bone. In the last 20 minutes of cooking, I like to mist with an equal amount of orange juice and apple cider vinegar. This adds a nice crust to the loin. Make sure the roast reaches a temperature of 170 degrees or thereabouts.
Once cooked, wrap in aluminum foil and let it sit out for about fifteen minutes prior to serving. You will find that a pork loin is as lean, if not leaner than any other meat out there including chicken breasts. There are mucho recipes for pork loins out there and this is just another mucho good one to sink your teeth into!
Labels: Barbecue, BBQ, Pork Loin Grilling Time, Pork Loin Marinade, Pork Loin Recipe, Pork Loin Recipes, Roast Pork Loin Cooking Time, Traeger Grill, Traeger Grills, Traeger Pellet Grill, Traeger Recipes
0 comment Friday, May 2, 2014 | admin
They have barbecued spaghetti in Cincinnati (And really super excellent good stuff) , but why not any Barbecued Potato Salad! Do we really have to go to Orygun to do this?
As Clint would say, "Well, you better know your limitations....you can barbecue potato salad.... if you want, but only if you think you're lucky....well do ya, punk?"
Anyway, this is a recipe for potato salad (that U maybe not wanta kinda throw on the BBQ Grill, mon)!
This is my wife's recipe. I am partial, but I have never eaten a better potato salad than hers! I know I lost it�nobody can possibly have a better recipe for potato salad than Amy WinebeatUupbadmon!
Ok, this is where the barbie comes in. Don't nuke the spuds, dude! Don't boil them, mon! I don't know why but they just taste better when you cook them on the grill outside. If you don't know how to do this, leave notes on my blog and maybe I will help you, and maybe I won't.
Meanwhile, (back at the ranch), hard boil about four or five eggs, cool them too. If you don't know how to boil eggs...Geez, maybe we get back to "how to boil water"!
Get yourself a great big Martha bowl. If you don't know who Martha is, don't bother with this recipe, buzz off!
Slice up the cooled potatoes (jackets and all, if you prefer), and eggs. Slice them, but don't dice them. Put them both into that big bowl and add enough Mayo to adhere the works.
Slice up a dozen, or so black olives. Cut each olive into thirds. Cut up and add a couple of green onions. Maybe add some more Mayo. Add a half cup of Dill Pickle juice, and sprinkle on a liberal portion of Dill Weed.
For The Rednecks: Not "dim", dude...."dill"! Stir all the ingredients. Refrigerate and let things mingle before serving.
You could add bacon to the salad. You could add cajun seasoning and/or cracked pepper.
I realize that this is not Amy Baby's recipe for potato salad. You could hurt her feelings and she may beat on your bode, but try it anyway.
Labels: Barbecue, BBQ, Potato Salad Recipe
0 comment Saturday, April 26, 2014 | admin
Beer can chicken is popular and for some very good reasons....it's moist, it has beer content and it tastes good!
Here's a simple recipe: but first don't use a beer can. In my previous posts I mention using a beer can to sit the chicken on, although I never have personally. Sure it's economical but beer cans are aluminum and are painted.
It has been pointed out to me that when aluminum and paint are combined with heat it can have a toxic effect and can be very unhealthy. Why would you invite "Unhealthy"? In short, don't sit your chicken on a beer can when you are barbecuing it.
Ok, you say, "The Dude is just trying to sell me something else!" Well, yes I am and it is a hell of a lot safer than sitting a chicken on a beer can and cooking it.
What I recommend is that you look into a chicken throne, a vertical chicken roaster, a chicken rack or whatever you want to call it. The one I recommend is the Steve Raichlen Stainless Steel Beer Can Chicken Rack. (See Below) It's the best, make things easy and they are economical.
So, let's grind this right into the dirt! The reason is: His chicken rack is not aluminum, it's not painted, it is stainless steel and it will hold a heavyweight chicken up vertically like it should and you won't have to worry about the toxic thing or the chicken falling over like you do with the beer can thing.
Now to the recipe: You need to apply a Rub. But first, clean the bird and pat dry. Sprinkle a generous amount of Italian Seasoning and Garlic Granules in the cavity and on the body. I like to gently cut open some of the skin and apply there.
One of the best marinades I have discovered for chicken is "Catalina Dressing". It has all the ingredients you need to give your chicken a fabulous flavor. Well, then there is the beer.
Pour the dressing on! Put lots of it on and don't forget the cavity. Sprinkle more Italian Seasoning and Garlic on, but don't rub it in this time.
Marinate the chicken over night in a marinating pan or plastic bag. Take it out of the refrigerator at least 30 minutes before putting it on a pre-warmed grill.
Hey, you can do this Dude on a gas, charcoal or a wood pellet grill and get super neat results. You will want to set your gas or wood pellet grill to a medium temperature of around 325 degrees.
I have a Traeger wood pellet grill so this was a piece of cake because it cooks on indirect heat. On a gas grill, fire up only one side of the grill and cook on the other. With charcoal, you want a 3-zone split fire. Pour some brew into the chicken throne cup, but only about half full. You'll find that there be more liquid coming out of the chicken than what you care about.
Cooking time is about two hours, or 190 degrees. Be careful when it's time to get the Dude off the grill. Don't be spilling hot stuff all over yourself. Wrap the chicken in foil when done and let it sit out for 15 minutes, or so and then serve. I don't recommend doing a beer can chicken in an oven. You can, but make sure you have a large tray that will handle all the liquid that comes out of the bird.
This is a simple recipe! Why make it complicated? Your friends and family are just going to love it and you will get more compliments than you can handle! You'll be a celebrity and be signing autographs.
Labels: Barbecue, BBQ, Beer Can Chicken, Beer Can Chicken Recipe, Beer Can Chicken Recipes, Chicken, Chicken Rack, Chicken Recipes, Steven Raichlen Stainless Steel Beer Can Chicken Racks, Traeger Recipes
0 comment Wednesday, April 23, 2014 | admin
Here's a simple recipe and a simple way on how to grill pork ribs on a gas grill, or for that matter, any kind of grill.
This is not a recipe for Baby-Back ribs. The ribs that I'm barbecuing here are more like Pork Chops. They are pretty good size, very lean and have what looks like a T-Bone.
In the above photo, please note that there is a water pan, filled with water between the pork ribs and the main gas grill. This is a form of indirect cooking.
Don't let this method of barbecuing turn you off. It's worth it. Please read my Ezine Article. You can even add a "smoky flavor" on a gas barbecue if you want. The article tells you how.
Having a water pan between the heat and the pork ribs keeps them from burning during the cooking process. Hey, it also adds moisture, and flavor to the pork ribs.
You can buy an accessory grill and large shallow pan at most hardware stores. Make sure that whatever size you purchase is larger than whatever you will want to barbecue, or anything hanging over the edge of the pan will burn big time. What to do? What do do? What to do?
Ingredients: Pork Ribs, � Cup Sodium-free Soy Sauce, Teaspoon of Crushed Garlic, Large Tablespoon of Ground Ginger
Prep: Wash and pat dry pork ribs. Place all ingredients in a marinating container, or large plastic sack. Shake, rattle, and roll over night.
When you are ready to barbecue. You are ready to BBQ, right? Let the ribs sit out about 30 minutes before you are ready to put them on the BBQ. Fire up your grill and get up to 400 degrees, plus.
Cooking times will be longer because of the water pan. Unless you run out of water, or have the ribs hanging over the edge of the pan they won't burn.
Place the water pan in the center of the main grill. (See the Brinkmann Water Pan) You can find a circular grill (Cooking Grid) to fit over the 13.5 inch pan at the local hardware store. Fill the pan with hot water, and also add whatever marinade you have leftover to the pan.
Shut the hood! (as Foghorn Leghorn would say: "Hey, I mean, I mean shut the hood on the grill and keep it closed!") Cooking time will be approximately two hours for six large ribs. In the last fifteen minutes or so if you want to add a nice BBQ sauce, you can. I prefer to mist on an apple juice, vinegar mix with a spray bottle for additional flavor.
Check the pork ribs for doneness. They should reach an internal temperature of 170 degrees. If you, yourself reach an internal temperature of 170...you're done!
Once cooked, wrap the pork ribs in foil and set them aside for 30 minutes before serving. Serve grilled pineapple and fruit on the side. And, how about some grilled veggies, too?
I hope you were paying attention because this is a super duper method on how to grill pork ribs. Try em', you'll just love em'!
Labels: Barbecue, BBQ, Grill Pork Ribs, How Long Does It Take To Grill Pork Ribs, How To BBQ Pork Ribs, How To Cook Pork Ribs, How To Grill Pork Ribs
0 comment Thursday, April 17, 2014 | admin
Gas grills are a way to go if you are looking for convenience and versatility, this will especially include the Ducane 4100.
The Weber barbecue folks acquired Ducane not to long ago, and nothing has dropped off in quality from the Ducane quality of years past. The unit is heavy stainless-steel with four fast-heating burners and an abundance of grill area.
Not only is it a handsome looking BBQ, it has a totally enclosed storage area for your tools and the propane tank.
Temperatures can rise to 600 degrees and is perfect for searing those steaks to perfection immediately after work. The unit is ideal when grilling for large crowds.
Outdoor gas grill with 4 stainless steel burners 48,000 BTUs for high temperatures and 693 square inches of total cooking space 167 square inch warming rack Electronic ignition and professional-grade lid thermometer Stainless steel wire cooking grates for easy cleanup 5- year limited warranty Priced in the $400.00 range Most folks think you have to spend $1000, plus to get a quality gas grill. Not long ago that was true. But, with the Ducane 4100 you get a durable, quality grill for less than half of that.
The Weber barbecue folks acquired Ducane not to long ago, and nothing has dropped off in quality from the Ducane quality of years past. The unit is heavy stainless-steel with four fast-heating burners and an abundance of grill area.
Not only is it a handsome looking BBQ, it has a totally enclosed storage area for your tools and the propane tank.
Temperatures can rise to 600 degrees and is perfect for searing those steaks to perfection immediately after work. The unit is ideal when grilling for large crowds.
Labels: Barbecue, BBQ, Ducane 4100, Ducane Affinity 4100, Gas Grill, Gas Grills
0 comment Friday, April 4, 2014 | admin
I don't think you can ever learn enough, get enough tips about grilling and/or barbecuing on a gas grill, or any kind of a grill. There are tons of recipes out there with different grilling and barbecuing methods all designed to prepare the perfect meal for you and your family.
I attended a class on grilling and barbecuing at Bauman Farms in Gervais, Oregon. It is about 35 minutes south of my home in Oregon City.
It's a huge complex that caters to families, has a first-class old fashioned general store, nursery, world-class landscaping display, and all kinds of fun things for the kids to do.
The class was conducted by Chef Dana Giardina (See above photo), a Portland chef who works for Whole Foods Grocery. Previously, she owned and operated a restaurant in the Pearl District in Portland, "Vitis Enoteca".
The class was two hours long and there were approximately 30 folks in attendance.
I thought it would be distracting to take photos during the session even though I had permission to do so.
I had the privilege of sitting at a table with some super, super nice folks�.Pete and Nancy and Dublin (Just like Ireland), she hasn't arrived yet when this shot was taken.
Chef Dana started the session with a "Grilled Asparagus and Sugar Snap Pea Panzanella". One of the best salads I have ever eaten in my life. No joke! I wasn't alone in my analysis either.
I'm thinking, "How come I can't get a salad like this when I go out to eat"?
Basically, you prepare a dressing in a food processor that consists of white wine vinegar, extra virgin olive oil, Dijon mustard, Kosher Salt and black pepper�.set aside.
Next, you grill thick Italian Bread, then cube, grill asparagus, and snap peas.
Other ingredients include: diced tomatoes, Kalamata olives, red onion, capers, pine nuts and fresh basil. Toss everything together. I will prepare it in a modified version and let you know how it turns out in a future post.
I didn't count heads but, eighty percent, or even more, of the class were females.
Now, I didn't think much of this until I got home and by accident turned on the "Food Channel" and the "Grillin' Girls" were on. A fact: the gals are much more into the total meal experience than the guys are. And, it's ironic..... but, this was what my class was all about�."the total meal experience".
Back in the late eighties( or early 90's), there was a grilling show on public TV put on by Chef George Hirsch. He was way ahead of his time. He still is...check him out!
He had an inexpensive gas grill with a heavy and custom-made cast iron grill. His show was based out of Florida (I think), and although he grilled meats and fish, there was a lot of emphasis on the right way to grill fruits and vegetables. And, he always combined everything making it into "the total meal experience". And, I might add, "healthy meals"!
Meanwhile, back at the farm, the first course was the "Grilled Asparagus and Sugar Snap Pea Panzanella".
The second was a "Grilled Romaine Salad with Spicy Caesar Dressing". Romaine lettuce, besides Iceberg, is one of the few types of lettuce that won't evaporate, or wilt completely before your eyes on the grill. I have a Marine Corps buddy that fixes this salad on his BBQ grill all the time, and everyone just loves it.
The hard part is the dressing that you have to prepare in a food processor which includes chipotle peppers and anchovies, among other things. A hard cheese should be added to the finished salad.
A little history lesson: Chef Dana told us that the advent of Caesar Salad took place in Mexico.
We then devoured courses of barbecued turkey breast served with a white sauce, beef brisket and Asian baby back ribs. The finale consisted of Roasted Stone Fruit and Vanilla Ice Cream with Berry Compote.
She told us about using a good quality, aged balsamic vinegar on fruit when grilling. Wow, talk about learning new things! It interacts with fruit to bring out the natural sugars.
All the barbecuing of meats were prepared using gas grills. She used two of them, plus a warming platform. In earlier posts I talked about using indirect heat on your gas grill turned to a moderate temperature, or low temperature.
I also mentioned using wood chips in a smoker box, mopping, or misting, and the using dry rubs. You might want to read my post again, because this is exactly what she did except for the misting part.
Yes, you can have genuine barbecue using a gas grill, you just have to use exact methods in preparing things right way which includes slow-cooking. All of Chef Dana's BBQ recipes turned out super excellent, but with one exception, the brisket was a little on the tough side because she didn't have the time to cook it as long as she would have liked.
Basically, in the old nutshell, the synopsis, all things rolled into a ball, all recipes that you can prepare in your kitchen can also be prepared on your gas, charcoal, wood pellet grill. There is something about cooking things outside that cannot be duplicated. For now, ten four
Labels: Barbecue Grills, Bauman Farms, BBQ, Dana Giardina, Gas Grill Recipes, Gas Grill Tips, George Hirsch, Grilled Vegetables, Recipes For Gas Grill Cooking, Vitis Enoteca
0 comment | admin
Whether you are cooking a pork loin in the oven, or on the BBQ, there are hundreds of recipes to choose from. But, if you are like me, you want mouth-watering results, you want it fast, and you don't want any hassles.
Real simple recipes are my specialty. Why make it hard on yourself when you don't have to.
I try to buy the biggest pork loin I can find on sale at the market.....work at it a little, you'll find one! The latest I bought was big enough to cut into three pretty good size roasts.
The best part is: all this lean beautiful pork loin was only $12.00. I barbecued one and froze the other two.
You can use any quality dry rub, but I have found Chef Paul Prudhommes Pork and Veal Magic to be excellent. I buy a big can of it that lasts forever.
Wash and pat dry the roast. Sprinkle on a generous amount of dry rub over all parts of the pork loin and rub in.
Apply a generous amount of yellow mustard over the roast. Sprinkle again with dry rub, but don't rub it in this time.
Marinate over night in a plastic bag or container. Do not use aluminum foil or a metal pan.
Before you place the pork loin on the barbecue, or in the oven, let it sit out for 30 minutes. Preheat the oven or BBQ to 325 to 350 degrees.
I have done a pork loin both on the barbecue and in the oven. With the BBQ, I use a water pan sitting the pork loin on top of a grill. You should try this.
In the oven I use my SchlememmerTopf Clay Pot. You'll never go back. Also, I do things a little differently than on the BBQ, I add carrots, potatoes, onions to the pot. Everything simmers in its natural juices and the results are phenomenal.
Cooking time for both methods borders on two hours. Internal temperature of the pork loin should reach 170 degrees.
Once the pork loin is done, wrap in aluminum foil and let it sit out for a least fifteen minutes prior to serving.
This is about as simple of a recipe that I can offer. But, don't let simple recipes bother your excellent gourmet tastes. You will undoubtedly impress your guests and yourself with this excellent method of preparing a pork loin.
Labels: Barbecue, BBQ, Pork Loin Grilling Time, Pork Loin Marinade, Pork Loin Recipe, Pork Loin Recipes, Roast Pork Loin Cooking Time
0 comment Thursday, April 3, 2014 | admin
I don't post every time I barbecue a beer can chicken, but there are a bunch of cool recipes to be had. So here is another to confuse the devil out of you!
If you remember from my last post...(you do don't you?), what the "beer can, or chicken throne, roaster" idea accomplishes, whether it is the brew, or other cool liquids, is to add moisture to the chicken. It also adds great flavor.
A lot of moisture comes out of the bird, and you want it to get as much liquid back into whatever you sit the chicken on, plus, not just have a messy mess onto you're cool grill. So, leave room!
How hard can that be? We'll have a test later to see if your brain is around.
As "Foghorn Leghorn would say, "If you can, can to catch all that steamin' heavin' liquid from that chicken!"
Man, I don't mean that! No chickens, dude! I mean "Beer Can Cow, Man"!
Overview Time: Add a "rub" and/or marinate the chicken beforehand over night, insert a chicken throne, with about half a throne container of brew into the cavity of the chicken. Barbecue it in an upright position, cooking approximately two hours until the bird reaches a 190 degree internal temperature.
(Please note that in a post of May 11, 2010 I no longer recommend using a beer can...they can be toxic...please use a stainless steel chicken throne...they are economical too)
To make this whole thing work you need a big chicken. Remember you are inserting something that has to fit into a rather small cavity. Notice: Please note I have made zero, nada smart remarks here!
Prep Time, dude: We are going to apply a "Rub". See my prior post on making your own. Or, you can simply buy a superior pre-made one like Chef Paul Prudhommes Poultry Magic (Below). Make sure you apply plenty of Rub into the cavity. Rub it in with your hands.
You will find that "Catalina Dressing" makes an excellent marinade. This is not "Duh Time!". It has all the ingredients you need to give your chicken a super, duper, awesome fabulous flavor.
Spread a generous portion of Catalina Dressing over your entire chicken, including the cavity. Sprinkle more Rub on the chicken, but don't rub it in this time.
Marinate the chicken over night in a marinating pan or plastic bag. Take it out of the refrigerator at least 30 minutes before putting it on a pre-warmed grill.
Beer can chicken is easy to do on a gas, charcoal or a wood pellet grill and get excellent results. In this session, I barbecued the chicken on my Traeger Grill. I have a built in pan that eliminates the dripping from the grill and runs them into a bucket.
You will want to set your gas or wood pellet grill to a medium temperature of around 325 degrees. With charcoal, you want a 3-zone split fire. If you don't know what that is, leave a comment.
Cooking time is about two hours, or 190 degrees. Make sure you have reached the 190 degree mark.
Be careful when it's time to get the chicken off the grill. You don't want to be spilling hot liquid all over yourself.
Using a Chicken Rack, Throne, Vertical Chicken Roaster makes thing simpler, really because it is easier to balance the chicken. Take a look at one!
If you don't care about impressing family and friends with a Beer Can Chicken, well just impress yourself!
Labels: Barbecue, BBQ, Beer Can Chicken, Catalina Dressing, Chicken, Chicken Rack, Chicken Recipes, How To Barbecue Chicken, Traeger Recipes, Vertical Chicken Roaster