0 comment Wednesday, May 14, 2014 | admin
You can never learn enough about barbecuing. And, if you want to get your BBQ'ing right to the top you might want to look into some of the better barbecue books out there. One that I have reviewed and highly recommend is: "BBQ Secrets Revealed" (Link) by Randy Pryor.
Many of the BBQ books that you will come across only cover a few basic things. This book is as through as you can get. It has everything you need to know about barbecuing all in one spot.
It is an E-Book. It has 129 pages that covers everything that you ever wanted to know about BBQing and forgot. It covers how to prepare any given meat, seafood to perfection.
Randy features almost 100 different Rubs in "BBQ Secrets Revealed"...anywhere from an Adobo Rub to a Yucatan Lobster Rub. Like a good Cajun Rub? He features four different ones.
There are almost sixty different marinades from an Achiote Marinade For Beef to a Yucatan Marinade. He has twenty three different sauces that you can prepare.
You can have all kinds of fun showing friends and family your new skills in preparing your own sauces. Why buy them pre-packaged when you can make them from scratch.
Here's more: "How to Make the Best Possible Hamburger Page 105. How to Make the Best Possible Hot Dog Page 106. Is There Such A Thing As a Healthy Sausage? Page 109."
Don't know how to fix steaks the right way...Randy covers virtually every steak cut and how to prepare them the right way.
Is pork a mystery? Randy indentifies all the various cuts for you and how to prepare them.
Next, he gets into preparing chicken the right way. And, last but not least shrimp on the barbie and how to prepare seafood that will impress the masses. "BBQ Secrets Revealed" (Link)
Inside you are going to discover all kinds of exciting tips: (and here are just a few)
You'll learn how to make the ultimate dry rubs, marinates and sauces How to tell when your grill is at the perfect temperature for the meat you're preparing What bbq accessories do you really need Learn how to bbq baby back ribs that will taste "like you died and went to heaven" Tons of barbecue, grilling and just plain good everyday recipes Here are some other books that are easily recommended. You are not going to go wrong looking into any of them.
Big Bob Gibson's "BBQ Book" is considered a classic right now and gets very good reviews. Also, "The Barbecue Bible" by Steven Raichlen receives high marks.
From-The-Heart-Plug-Time: If you want to expand on your grilling skills, maybe beyond the "meat thing", there are no better folks to learn from than George Hirsch's Books! I consider him to be one of the best chefs, people and grillers in the world, and he does it all with your genuine good health in mind.
If you are only interested in "food pics" or the meaty thing maybe his books are not for you. If you want down-to-earth phenomenal recipes and hints on how to improve your skills big time on the grill, buy every book he has ever authored. (I only listed 2 of many)
I'm proud to say I grill his recipes all the time and have learned more from him than anybody out there. He's got it more than down, folks!
I do not blog his recipes. They are his! However, maybe I'll sneak in his Cuban Stew on-the-grill with his permission.
I receive no commission, considerations or anything out of this...He has a free newsletter, "Daily Food" you'll be glad you signed up for it! In fact, you'll be estastic that you did!
He doesn't bombard with non essentials, just cool stuff.
Many of the BBQ books that you will come across only cover a few basic things. This book is as through as you can get. It has everything you need to know about barbecuing all in one spot.
It is an E-Book. It has 129 pages that covers everything that you ever wanted to know about BBQing and forgot. It covers how to prepare any given meat, seafood to perfection.
Randy features almost 100 different Rubs in "BBQ Secrets Revealed"...anywhere from an Adobo Rub to a Yucatan Lobster Rub. Like a good Cajun Rub? He features four different ones.
There are almost sixty different marinades from an Achiote Marinade For Beef to a Yucatan Marinade. He has twenty three different sauces that you can prepare.
You can have all kinds of fun showing friends and family your new skills in preparing your own sauces. Why buy them pre-packaged when you can make them from scratch.
Here's more: "How to Make the Best Possible Hamburger Page 105. How to Make the Best Possible Hot Dog Page 106. Is There Such A Thing As a Healthy Sausage? Page 109."
Don't know how to fix steaks the right way...Randy covers virtually every steak cut and how to prepare them the right way.
Is pork a mystery? Randy indentifies all the various cuts for you and how to prepare them.
Next, he gets into preparing chicken the right way. And, last but not least shrimp on the barbie and how to prepare seafood that will impress the masses. "BBQ Secrets Revealed" (Link)
Inside you are going to discover all kinds of exciting tips: (and here are just a few)
Big Bob Gibson's "BBQ Book" is considered a classic right now and gets very good reviews. Also, "The Barbecue Bible" by Steven Raichlen receives high marks.
From-The-Heart-Plug-Time: If you want to expand on your grilling skills, maybe beyond the "meat thing", there are no better folks to learn from than George Hirsch's Books! I consider him to be one of the best chefs, people and grillers in the world, and he does it all with your genuine good health in mind.
If you are only interested in "food pics" or the meaty thing maybe his books are not for you. If you want down-to-earth phenomenal recipes and hints on how to improve your skills big time on the grill, buy every book he has ever authored. (I only listed 2 of many)
I'm proud to say I grill his recipes all the time and have learned more from him than anybody out there. He's got it more than down, folks!
I do not blog his recipes. They are his! However, maybe I'll sneak in his Cuban Stew on-the-grill with his permission.
I receive no commission, considerations or anything out of this...He has a free newsletter, "Daily Food" you'll be glad you signed up for it! In fact, you'll be estastic that you did!
He doesn't bombard with non essentials, just cool stuff.
Labels: Barbecue Beef Rib Recipes, Barbecue Books, BBQ Secrets Revealed, BBQ Secrets Revealed Review, Books On Barbecuing, Chef George Hirsch, Daily Food, Randy Pryor BBQ Secrets, Randy Pryor Ebooks
0 comment Thursday, April 3, 2014 | admin
There are numerous things in life that are cool, and above everything else... pulled pork is right up there with "Super"! And, here is about as simple recipe as I know of on how to make it come out right and make you look like the King or Queen of the BBQ World!
I have a Traeger Lil Tex Elite Barbecue (see below) but you can easily do this on just about any grill that you can bbq indirectly on. If you can't, well you might have to do it in an indoor oven, or a gas grill, but "Holy Jumpin'Up And Down Martha", I hope not (but you can).
Get yourself a good size pork shoulder roast, or pork butt. Bone-in, four pounds, or more will work. If nothing else ask your butcher to work one up for you, and tell them what you are going to do with it. However, they may turn around and tell you what you can do with it!
Pulled pork is all about taste, so there are some things you need to do. You are not going to whip out pulled pork in thirty minutes....don't even think about it. It's all about slow cookin' and smokin'.
Number one: You are going to put some Rub on it. Now, this is important, put the right kind of a Rub on it. There are all kinds of commercial-made Rubs, but I like to make my own. I have used the following recipe for over ten years�.more like since 1995. If you don't want to make your own Rub see Paul Prudhomme's below...it's excellent.
Cheryl Jamison has been so kind as to have given me permission to pass on one of the best all-around dry rubs out there. And, I highly recommend her book "Smoke & Spice". You are just going to love it.
Read it! You just might even learn something about barbecuing the right way. In fact, you'll probably learn more about Q'ing than ninety nine percent of all those folks that think they know it all...Smoke and Spice. (see below)
"Wild Willy's Number One-derful Rub Recipe" Main all-purpose rub, good on pork & beef rib, brisket, chicken, and more ("And More" Meaning Pulled Pork, Steak, Hamburger).
� 3/4 cup paprika
� 1/4 cup ground black pepper
� 1/4 cup salt
� 1/4 cup sugar
� 2 tablespoons chili powder
� 2 tablespoons garlic powder
� 2 tablespoons onion powder
� 2 teaspoons cayenne
I double the recipe and put it in a big container that I can sprinkle the ingredients from. Why? Because, I barbecue a lot folks, and I don't want to be running out of this wonderful Rub in the middle of things. Use that beautiful mind of yours and make a bunch of it. Hey, make sure to buy all the ingredients in bulk and save money, too!
Once you are thinking about barbecuing the "pulled pork of you life", rinse it thoroughly with water and dry it off. Get yourself a nice deep Tupperware marinating container that has a cover (below), the type that you can turnover and is airtight.
Now that you have that pork shoulder in the Tupperware container, let's get on with the program.
Sprinkle the Rub on generously, I mean generously over the pork on all sides. Rub it in. If you are concerned about getting your hands dirty, wear latex gloves. Geez, use your hands and wash them afterwards. You will notice that the outside of the pork turns a deep crimson as you apply the Rub.
The next step, I put on the old yellow mustard. You say, "The man is sick, rub yellow mustard all over that poor little guy?" But, you can use a brush to do this. The mustard works like a miracle. It has many of the ingredients right in it to be a top marinade�.vinegar for one.
If the thought of mustard is appalling, use honey instead. But, take a look at the final thing on the barbie in the picture above. Do you see yellow mustard? There were two beautiful gals (Champion BBQ gals) that I saw on TV that used nothing but mustard and vinegar in their Q'ing, well some Dry Rub too. But, that was basically their secret recipe.
What to do next? Pour more of the Rub onto every inch of the pork. No need to rub it in this time. No pun intended here!
Put the Tupperware container, along with the pork shoulder, in the fridge, overnight. This allows everything to mingle.
Before you put the pork on the barbie you will want to let it sit out at room temperature...at least 45 minutes to an hour.
I let my Traeger get up to a least 325 degrees before I put on the pork. I have an industrial grade temperature gage. If you are serious about getting good results, you will need to get yourself a good gage too. On the Traeger: Start on Smoke, move up to high and then back to 325 or medium.
I do not put my pork directly on the grill. I use a 9 x 14 baking pan lined with aluminum foil. You say�. " Why in the hell don't we just marinate the pork in the same pan?" Raw marinades, and aluminum foil do not mix�..don't do it.
A Traeger uses special wood pellets designed specifically for barbecuing. For a pork I use either cherry or apple wood pellets. If you are using charcoal, think about putting a couple of chunks, or chips of cherry wood on top of your charcoal. Soak the wood for about 15 minutes to prevent them from burning right up, and for giving you lots of smoke that will add flavor.
Once the barbie is up to speed, place the pork on the grill for about two hours. I then open the barbie up and use a "mop" to add additional flavor and moisture to the meat. I use a spray bottle to mop. One like they use for ironing.
I use � cup of apple juice to a � cup of apple cider vinegar. Gently mist your pork after two hours of cooking, and then on the hour after that until done. When it's done (About 8 hours and an internal temperature of about 170 degrees) is when I start smoking it. I put it on a low temperature and smoke for about an hour, and sometimes longer. You won't believe the results.
If you don't have a barbecue, you can do this same in the oven, except it will be hard to smoke it. But, you will still have pulled pork. This is where a nice dipping sauce may come in and make up for the lost smoky taste.
Personally, I am not a big fan of sauces because I like that natural taste. In short, I don't put bbq sauce, or dipping sauce on anything, but you may prefer it and that's just fine. My survey sez : "That everybody has different tastes!".
After the pork comes off the grill, let it sit for about fifteen. Some folks wrap it completely in foil and place it on ice for awhile. Now, when you get ready to dive into that pork, and this is where the term "pulled pork" comes from, use a nice sturdy fork and twist it into the meat and pull. Some folks prefer to take the outside layer off first. I don't, I like the crusty stuff.
You can freeze pulled pork up real well in freeze pouches if you really want. My pulled pork never really gets to that point of having to be frozen! Guaranteed, yours won't either!
I have a Traeger Lil Tex Elite Barbecue (see below) but you can easily do this on just about any grill that you can bbq indirectly on. If you can't, well you might have to do it in an indoor oven, or a gas grill, but "Holy Jumpin'Up And Down Martha", I hope not (but you can).
Get yourself a good size pork shoulder roast, or pork butt. Bone-in, four pounds, or more will work. If nothing else ask your butcher to work one up for you, and tell them what you are going to do with it. However, they may turn around and tell you what you can do with it!
Pulled pork is all about taste, so there are some things you need to do. You are not going to whip out pulled pork in thirty minutes....don't even think about it. It's all about slow cookin' and smokin'.
Number one: You are going to put some Rub on it. Now, this is important, put the right kind of a Rub on it. There are all kinds of commercial-made Rubs, but I like to make my own. I have used the following recipe for over ten years�.more like since 1995. If you don't want to make your own Rub see Paul Prudhomme's below...it's excellent.
Cheryl Jamison has been so kind as to have given me permission to pass on one of the best all-around dry rubs out there. And, I highly recommend her book "Smoke & Spice". You are just going to love it.
Read it! You just might even learn something about barbecuing the right way. In fact, you'll probably learn more about Q'ing than ninety nine percent of all those folks that think they know it all...Smoke and Spice. (see below)
"Wild Willy's Number One-derful Rub Recipe" Main all-purpose rub, good on pork & beef rib, brisket, chicken, and more ("And More" Meaning Pulled Pork, Steak, Hamburger).
� 3/4 cup paprika
� 1/4 cup ground black pepper
� 1/4 cup salt
� 1/4 cup sugar
� 2 tablespoons chili powder
� 2 tablespoons garlic powder
� 2 tablespoons onion powder
� 2 teaspoons cayenne
I double the recipe and put it in a big container that I can sprinkle the ingredients from. Why? Because, I barbecue a lot folks, and I don't want to be running out of this wonderful Rub in the middle of things. Use that beautiful mind of yours and make a bunch of it. Hey, make sure to buy all the ingredients in bulk and save money, too!
Once you are thinking about barbecuing the "pulled pork of you life", rinse it thoroughly with water and dry it off. Get yourself a nice deep Tupperware marinating container that has a cover (below), the type that you can turnover and is airtight.
Now that you have that pork shoulder in the Tupperware container, let's get on with the program.
Sprinkle the Rub on generously, I mean generously over the pork on all sides. Rub it in. If you are concerned about getting your hands dirty, wear latex gloves. Geez, use your hands and wash them afterwards. You will notice that the outside of the pork turns a deep crimson as you apply the Rub.
The next step, I put on the old yellow mustard. You say, "The man is sick, rub yellow mustard all over that poor little guy?" But, you can use a brush to do this. The mustard works like a miracle. It has many of the ingredients right in it to be a top marinade�.vinegar for one.
If the thought of mustard is appalling, use honey instead. But, take a look at the final thing on the barbie in the picture above. Do you see yellow mustard? There were two beautiful gals (Champion BBQ gals) that I saw on TV that used nothing but mustard and vinegar in their Q'ing, well some Dry Rub too. But, that was basically their secret recipe.
What to do next? Pour more of the Rub onto every inch of the pork. No need to rub it in this time. No pun intended here!
Put the Tupperware container, along with the pork shoulder, in the fridge, overnight. This allows everything to mingle.
Before you put the pork on the barbie you will want to let it sit out at room temperature...at least 45 minutes to an hour.
I let my Traeger get up to a least 325 degrees before I put on the pork. I have an industrial grade temperature gage. If you are serious about getting good results, you will need to get yourself a good gage too. On the Traeger: Start on Smoke, move up to high and then back to 325 or medium.
I do not put my pork directly on the grill. I use a 9 x 14 baking pan lined with aluminum foil. You say�. " Why in the hell don't we just marinate the pork in the same pan?" Raw marinades, and aluminum foil do not mix�..don't do it.
A Traeger uses special wood pellets designed specifically for barbecuing. For a pork I use either cherry or apple wood pellets. If you are using charcoal, think about putting a couple of chunks, or chips of cherry wood on top of your charcoal. Soak the wood for about 15 minutes to prevent them from burning right up, and for giving you lots of smoke that will add flavor.
Once the barbie is up to speed, place the pork on the grill for about two hours. I then open the barbie up and use a "mop" to add additional flavor and moisture to the meat. I use a spray bottle to mop. One like they use for ironing.
I use � cup of apple juice to a � cup of apple cider vinegar. Gently mist your pork after two hours of cooking, and then on the hour after that until done. When it's done (About 8 hours and an internal temperature of about 170 degrees) is when I start smoking it. I put it on a low temperature and smoke for about an hour, and sometimes longer. You won't believe the results.
If you don't have a barbecue, you can do this same in the oven, except it will be hard to smoke it. But, you will still have pulled pork. This is where a nice dipping sauce may come in and make up for the lost smoky taste.
Personally, I am not a big fan of sauces because I like that natural taste. In short, I don't put bbq sauce, or dipping sauce on anything, but you may prefer it and that's just fine. My survey sez : "That everybody has different tastes!".
After the pork comes off the grill, let it sit for about fifteen. Some folks wrap it completely in foil and place it on ice for awhile. Now, when you get ready to dive into that pork, and this is where the term "pulled pork" comes from, use a nice sturdy fork and twist it into the meat and pull. Some folks prefer to take the outside layer off first. I don't, I like the crusty stuff.
You can freeze pulled pork up real well in freeze pouches if you really want. My pulled pork never really gets to that point of having to be frozen! Guaranteed, yours won't either!
Labels: Barbecue Beef Rib Recipes, Barbecue Dry Rubs Recipe, Barbecue Dry Rubs Recipes, How To Make Pulled Pork, Steak Barbecue, Traeger Recipes