0 comment Saturday, May 24, 2014 | admin
There are thousands of ways to BBQ chicken. Here we are just going to show you one. And, this involves cooking whole chickens on a gas grill.
If you can, try to find whole chickens on sale. Personally, the bigger the better�maybe in the five pound range.
When you are cooking anything meat-wise the emphasis, besides tasting good, should be retaining moisture in the meat. If you didn't do anything else like marinate it or season it, moisture is critical.
The key is to cook/BBQ on indirect heat to retain the moisture. Well, how do we do this?
You simply turn on only one burner on your grill and cook on the unheated side. Making sure that you place whatever you are cooking in some type of a container.
If you don't, you will have the mess of a lifetime on the unlit burner. You will need to close the cover on the barbecue to retain the desired temperature, and keep it closed, except to mop or mist it in the final cooking stages.
Back to chickens: Make it worth you while. Try to do two chickens at a time.
Empty the cavities and flush with warm water. Wash the rest of the chicken, rinse and pat dry. Rub a little EVOO over the entire chicken.
I then pour a generous amount of Paul Prudhomme's Poultry Magic into the cavity, and all over the bird and rub it in. Pour more on more seasoning but don't rub it in this time.
Marinate over night in the fridge in a Tupperware container like below, or large plastic bag.
Turn on your gas grill to high and then when it reaches temperature turn down to medium or 325 or 350 degrees. Let the refrigerated chicken sit out at least 30 minutes on the counter before the grill gets to temperature.
Cook for several hours until you reach 190 degrees using a quality meat thermometer. Remember only one lit burner�.cook on the other.
Put a small container of water next to the pans and keep it filled during the cooking process. In the last 15 minutes or so of cooking brush lightly with your favorite BBQ sauce. Don't put on a sauce before that or all it does is burn.
I prefer to mist, using a squirt bottle containing a cup of apple or orange juice along with a couple tablespoons of apple cider vinegar in the last fifteen minutes.
Labels: Bauman Farms, Chef Paul Prudhomme Poultry Magic, Cooking Tips For Gas Grills, Indirect Heat On A Gas Grill, Tupperware Season-Serve Marinating Container, Ways To BBQ Chicken
0 comment Thursday, May 22, 2014 | admin
Above is a pic of a whole bunch of Country-Style Ribs that have just got off the barbie and are all squished together like sardines in a can.
Lets get right to it, not to mess up your day but Country-Style are not really ribs, but they're kind of real close to where the actual ribs are on a hog. They even look like the real thing!
Baby Backs are the real ribs, and probably more popular, especially in BBQ joints, maybe because of the presentation thing. The preparation of both types is the same except with Baby Backs you will have to remove the membrane which is not all that big of a deal.
If you are thinking about Country-Style Pork Ribs look for them on sale. Often you can get a good price on them if you shop carefully. Try to get a minimum four pound package of ribs. This usually consists of five huge ribs.
Wash the ribs and pat dry. There are hundreds of "Dry Rubs" that you can use on ribs. You can make and use your own, but there are some excellent ones like Paul Prudhomme's "Pork and Veal Magic" or his "Barbecue Magic" that are extremely cost effective.
And, I don't think you could buy all the ingredients and make them any cheaper or better. Chef Paul does his homework!
Get yourself a marinating pan, something like a Tupperware Marinating container or a large, heavy plastic bag. I prefer the Tupperware because you can use it over and over. And, I like the fact it stores easily, and when not marinating it stores home-made cookies extremely well. Is the brain starting to rally? Any lights starting to turn on? Is the engine starting to fire on all cylinders?
Place the ribs in the container and sprinkle Dry Rub on all sides of the ribs and rub in thoroughly. Next apply plain old mustard. I mean plain old yellow mustard to all sides of the ribs. The wimps may want to use a small brush to apply the mustard so they don't get their gorgeous mitts all yucky.
Yellow mustard had some neat ingredients in it that makes it an excellent marinade like, for example: vinegar, turmeric, paprika. Apply more Dry Rub, but don't rub it in this time. Cover and place in the fridge over night.
Next Day: Get out of bed! Get your ribs out of the fridge! Let them sit out on the counter for a half hour. Meanwhile, get the oven or grill up to 325 degrees.
For the grill, you want to do your ribs on "indirect heat". You'll burn them if you don't. It's not like grilling a steak.
Yes, you can grill ribs over direct heat. But, when I cook them I am after moisture and tenderness and the only way I know how to accomplish that is through slow cooking.
I cook ribs two ways. On my Traeger Grill, I place the Country-Style Ribs in a shallow pan lined with aluminum foil. The Traeger naturally cooks on indirect heat and there is no problem with burning.
On my gas grill, also using a shallow pan, I light only one side of the grill and cook on the cool side with the hood down. But the best way is using a water pan with a grill on top of it to cook the ribs.
This is patterned after the ancient Chinese method of steaming and more recently the Water Smoker grill. This method of cooking is self-basting and adds moisture and taste to whatever you are cooking.
You can add things to the water and that is absorbed by the meat like onions and spices. You can substitute cola, root beer for the water...adds taste and puts a nice glaze on things. (See this post)
Put the hood down and leave it down for an hour. A low two zone fire on a charcoal grill should get the same results.
Whether it is an oven or the grill, the ribs should be done in about an hour or until they reach a temperature of 170 degrees.
Take them off the grill or oven and drain off the fluid. You can coat them with a quality barbecue sauce, but I like to coat them with "Fischer and Wieser Roasted Raspberry Chipotle Sauce" and put them back onto the grill or oven for 15 minutes.
You can add smoke to Country-Style Pork Ribs for these last fifteen minutes also. On a gas grill, you will have to get a "smoker box".
Follow the directions on the package. Smoke the ribs for the remaining 15 minutes. With the charcoal grill, add chunks of fruit wood rather than chips.
The latest craze has been to boil the ribs first before you BBQ them. Best advice...don't do it! You'll screw them up!
Labels: Chef Paul Prudhommes Pork And Veal Magic, Country Style Pork Ribs, Fischer And Wieser Roasted Raspberry Chipotle Sauce, Paul Prudhommes Barbecue Magic, Tupperware Season-Serve Marinating Container
0 comment Wednesday, May 21, 2014 | admin
You can make pulled or shredded pork just like the pros. But, it takes patience and maybe four quality beers or glasses of wine, at the minimum, and even, yes, a tad bit of a nap somewhere along the line.
Cooking a pork roast to make pulled pork takes about eight hours. There is no getting around the time factor. 'Tis, not a 30 minute meal.
In a hurry? You are better off to go out and buy it at "Billy Bob Buzzard's Raunchy Q Pit" at about twelve bucks a pound�..but, that's when it's on sale. And, it ain't goin' be even close to your stuff if you do it right!
I have made pulled pork many times, but have written about it only a couple of times. I make it from a pork shoulder roast, (other names: pork butt, Boston Butt) and usually barbecue on my Traeger Grill. It always has turned out great because of the mechanics of the Traeger.
Whether you have a barbecue grill, or not, you can still make super pulled pork. Hey, if you are still reading this post, you are my kind of people and you will be making superb pulled pork in no time!
A butcher can be your best friend in your purchase of a good pork butt. Consult them and tell them what you are going to do with it. They can help you select a good one. A four or five pound one is cool!
A Fact: Excellent pulled pork doesn't last much past one day ( A lot cooler than Billy Bob's). Since yours is going to be awesome, and with the cooking time involved, think about doing two or more of these suckers at the same time. You can always freeze the leftovers.
First, we have to prepare the pork shoulder. Wash and pat dry the roast. Make a "Rub" like the following: (Thank you Cheryl Jamison, from her superb book "Smoke and Spice", for allowing me to pass this on).
Wild Willy's Number One-derful Rub Recipe
� 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
Get off your duff and make this Rub. You can make it for a fraction of the cost that Billy Bob Buzzard is going to charge you for his off-the-wall-smell-real-bad jar of stuff.
Now it's time to sprinkle on a generous portion of that Wild Willy mixture all over those gorgeous pork shoulders and rub it in. Next, we want to apply yellow mustard all over the pork butt. Yes, dumb old yellow mustard! It has all the ingredients for a super marinade. Believe!
Sprinkle more Willy on, but don't rub it in this time, "VERSTEHEN"? Place in a marinating container or bag. I prefer a Tupperware Marinating Container (below...Amazon has a good price on them, dude). Put in the fridge overnight.
The next day is going to start out to be super-duper exciting type of day. (Go back to the first paragraph of this post�you are going to have a blast and a very "cool day, dude"!)
Let the pork sit out for at least 45 minutes while you get the BBQ grill, or the oven up to 325 degrees. Place the roast in a shallow dish, on top of a cookie sheet for the oven. Forget the cookie sheet for the grills. Only wimps and sissies use "cookie sheets" on BBQ grills, unless you're baking some homemade cookies!
On a gas grill, you are going to cook the roast on indirect heat�.meaning turn on one burner and place the roast on the off burner side. If you don't, you will have a crispy critter that is cooked on the outside, but not on the inside. On a charcoal grill, use a two-zone fire on low heat. Shut the lid on both types of grills, and keep them shut except to "mist". Am I gettin' thru? Is the brain starting to rally?
The Misting Thing: Get yourself a squirt bottle, like you would use when doing the ironing for your wife or partner. Pour in a half cup of apple cider vinegar, and a half cup of orange or apple juice. You're in business, Dude!
Here's the schedule: (You better print it out while still awake!)
Cook one hour at 325 degrees and lightly mist the top of the pork roast (1 brew) Cook two more hours at 325 degrees and mist the roast again (2 brews) Reduce the heat to 300 degrees, cook for three more hours and mist again (3 brews) Reduce the heat to 250 degrees and cook for 1 to 2 more hours (1 to 2 brews) For the grills, misting is a matter of opening the cover, lightly misting and closing the cover back up. For the oven, partially pull the pan and tray out...and mist the pork, not the oven, dude.
Misting, marinade and the Rub form a cool crust on the pork shoulder. It will be crusty on the outside and tender and moist in the inside. After you take the pork off, wrap it in foil and let it sit for 15 minutes before serving.
The pulled pork thing comes from sticking a fork through the crust and literally twisting the fork and pulling the pork out of the shell. Some folks separate the crust, fat and pork. How hard can this be?
Whether you make this in the oven or on the grill, it's going to turn out delicious like. Well, it is isn't it? If you do it this way you'll have folks lined up for miles waiting to get at your pulled pork.
To keep it from drying out the day after, seal in air tight packets. Try to maintain the moisture best you can.
If your pulled pork tastes bad.....which if you followed directions shouldn't, you can always pour "Billy Bob Buzzard's Groaty BBQ Sauce" all over your beautiful finished masterpiece? But it will be kinda like pouring ketchup on Kobe beef.
Cooking a pork roast to make pulled pork takes about eight hours. There is no getting around the time factor. 'Tis, not a 30 minute meal.
In a hurry? You are better off to go out and buy it at "Billy Bob Buzzard's Raunchy Q Pit" at about twelve bucks a pound�..but, that's when it's on sale. And, it ain't goin' be even close to your stuff if you do it right!
I have made pulled pork many times, but have written about it only a couple of times. I make it from a pork shoulder roast, (other names: pork butt, Boston Butt) and usually barbecue on my Traeger Grill. It always has turned out great because of the mechanics of the Traeger.
Whether you have a barbecue grill, or not, you can still make super pulled pork. Hey, if you are still reading this post, you are my kind of people and you will be making superb pulled pork in no time!
A butcher can be your best friend in your purchase of a good pork butt. Consult them and tell them what you are going to do with it. They can help you select a good one. A four or five pound one is cool!
A Fact: Excellent pulled pork doesn't last much past one day ( A lot cooler than Billy Bob's). Since yours is going to be awesome, and with the cooking time involved, think about doing two or more of these suckers at the same time. You can always freeze the leftovers.
First, we have to prepare the pork shoulder. Wash and pat dry the roast. Make a "Rub" like the following: (Thank you Cheryl Jamison, from her superb book "Smoke and Spice", for allowing me to pass this on).
Wild Willy's Number One-derful Rub Recipe
� 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
Get off your duff and make this Rub. You can make it for a fraction of the cost that Billy Bob Buzzard is going to charge you for his off-the-wall-smell-real-bad jar of stuff.
Now it's time to sprinkle on a generous portion of that Wild Willy mixture all over those gorgeous pork shoulders and rub it in. Next, we want to apply yellow mustard all over the pork butt. Yes, dumb old yellow mustard! It has all the ingredients for a super marinade. Believe!
Sprinkle more Willy on, but don't rub it in this time, "VERSTEHEN"? Place in a marinating container or bag. I prefer a Tupperware Marinating Container (below...Amazon has a good price on them, dude). Put in the fridge overnight.
The next day is going to start out to be super-duper exciting type of day. (Go back to the first paragraph of this post�you are going to have a blast and a very "cool day, dude"!)
Let the pork sit out for at least 45 minutes while you get the BBQ grill, or the oven up to 325 degrees. Place the roast in a shallow dish, on top of a cookie sheet for the oven. Forget the cookie sheet for the grills. Only wimps and sissies use "cookie sheets" on BBQ grills, unless you're baking some homemade cookies!
On a gas grill, you are going to cook the roast on indirect heat�.meaning turn on one burner and place the roast on the off burner side. If you don't, you will have a crispy critter that is cooked on the outside, but not on the inside. On a charcoal grill, use a two-zone fire on low heat. Shut the lid on both types of grills, and keep them shut except to "mist". Am I gettin' thru? Is the brain starting to rally?
The Misting Thing: Get yourself a squirt bottle, like you would use when doing the ironing for your wife or partner. Pour in a half cup of apple cider vinegar, and a half cup of orange or apple juice. You're in business, Dude!
Here's the schedule: (You better print it out while still awake!)
Misting, marinade and the Rub form a cool crust on the pork shoulder. It will be crusty on the outside and tender and moist in the inside. After you take the pork off, wrap it in foil and let it sit for 15 minutes before serving.
The pulled pork thing comes from sticking a fork through the crust and literally twisting the fork and pulling the pork out of the shell. Some folks separate the crust, fat and pork. How hard can this be?
Whether you make this in the oven or on the grill, it's going to turn out delicious like. Well, it is isn't it? If you do it this way you'll have folks lined up for miles waiting to get at your pulled pork.
To keep it from drying out the day after, seal in air tight packets. Try to maintain the moisture best you can.
If your pulled pork tastes bad.....which if you followed directions shouldn't, you can always pour "Billy Bob Buzzard's Groaty BBQ Sauce" all over your beautiful finished masterpiece? But it will be kinda like pouring ketchup on Kobe beef.
Labels: Bauman Farms, How Do I Make Pulled Pork, Pulled Pork Recipes, Recipe For Pulled Pork Shoulder, Traeger Grills, Traeger Recipes, Tupperware Season-Serve Marinating Container
0 comment Saturday, May 17, 2014 | admin
What were you girls expecting in my very own kitchen photo...a closeup shot of Paul Newman? Get real! Get a grip!Ok! Here are two simple BBQ chicken recipes that are so easy that even you might...well, maybe, be able to do yourself without having to call Martha, Rachael, Ina, Chef Paul or Chef George (not Clooney) to bail you out :
1) Get a whole chicken, or two (one chicken ain't enough...but just do one if you want)
2) Now, it's time to get with it! Hunker down, knuckle down and clean those suckers with some warm water...and pat dry
3) Get Chef Paul Prudhomme's "Poultry Magic" (see bottom of post) and rub on the chicken, both on the outside and in the cavity (Beside Chef George Hirsch, Paul P is right up there with good chow and good luvin' and livin'!)
4) Get Newman's Own Lemon Pepper Marinade or Fischer and Wieser's Roasted Raspberry Chipotle Sauce and use as a marinade. How hard can this be? Maybe get the brain to rally just a tad!
5) Put the chicken(s) in a plastic bag or Tupperware Season-Serve Marinating Container
and pour a generous amount of marinade on the chicken and into that super marvelous cavity
6) Sprinkle on more Paul Prudhomme's Poultry Magic, but skip all the rubbing it in thing this time
7) If you are still awake, place those poor little fragile chicks into the fridge over night�"over night" for rednecks means: "Tat the time y'all out huntin' possum and dat big gator, dude!"
8) Set the BBQ grill at 325 degrees, let the chicks sit out for 30 minutes while the grill gets up to temperature
9) We goin' cook on indirect heat�meaning: If you cook it on directly on the grill it will be a real crispy critter on the outside and "real rare" on the inside. For the rednecks: "We dig dat real, real rare possum meat, dude!"
10) On a gas grill, turn on one burner and cook on the other side at 325 with the hood shut. I prefer to cook the chickens in shallow pans...messes that drip thru your grill really suck, dude!
11) On a charcoal grill, a two zone fire set on low heat with the hood shut
12) On a pellet grill don't sweat it
13) The chickens are going to cook until they reach a internal temperature of 190 degrees�"That real hot in da the swamp, Mon"
14) Cooking time is anywhere from two and a half to three hours
15) After one and a half hours lightly "mist" with a concoction 1 cup of orange juice and a tad bit of apple cider vinegar. Put it in a squirt bottle and mist the chicken lightly. De Rednecks: Put all dat concoction in dat gator's mouth...he squirt it back all misty real soon!
16) When done, Let those now fabulous, beautiful, gorgeous chicks set out for at least 15 minutes before serving
????
??
BBQ Chicken Recipe Using Fischer and Wieser's Roasted Raspberry Chipotle Sauce ?? ???? ??
BBQ Chicken Recipe Using Newman's Lemon Pepper Marinade?? Nothing here should be a great big out-of-control-thing, dude! What were you thinking? These are easy BBQ chicken recipes, dude. Relax! Get a grip!
Get all your ducks lined up! Get all your beavers chewin' on the same tree! Get all the Viking to roll your boat! Maybe this simple: Like just, sip on a nice Oregon-made brew or an excellent glass of Oregon-made wine while you're doin' all those chickens.
Labels: Bauman Farms, BBQ Chicken Recipes, Best BBQ Chicken Recipe, Chef Paul Prudhomme Poultry Magic, Fischer And Wieser Roasted Raspberry Chipotle Sauce, Tupperware Season-Serve Marinating Container
0 comment Friday, May 16, 2014 | admin
Ok, you are looking for a marinade in particular for pork chops. Try to stay awake and if you can't, maybe the next person will be able to:
1 Cup Orange Juice � Cup of Apple Cider Vinegar 2 tbl of EVOO (Rachael knows what those initials stand for�hope you do!) 2 tbl of Ground Cinnamon � tsp of Cayenne Pepper Do I have to tell you to stir all this up?
Get yourself a large plastic marinating bag or, like I prefer, a Tupperware Season-Serve Marinating Container (below)�.greatest thing since "Sliced Bread"! And, don't ever marinate anything in aluminum foil�..got it?
Pour the marinade on the pork chops & not yourself. For the super impatient, marinate the pork chops for at least 4 hours. For the "really cool folks" more like overnight.
Before you grill those pork chops, let them sit out for at least a half hour. For the rednecks, that means the exact time it takes to drink four 16 ounce "Cold Ones" and munch on a possum jerky stick.
Ooh yeah, combo brew and the possum jerky makes for really cool breath.
While the chops are sitting out on the counter, start the barbecue grill. Nice medium temperature of 350 degrees will get it. We aren't out to sear them like a steak or burn em' up.
Next, drain off the marinade�I was hoping I really didn't have to tell you that before you put them on the grill.
Seriously, once you put them on the grill, baste the chops lightly with the marinade. Use a plastic bristled brush.
Watch the pork chops! Means keep your eyes on them. Don't let them burn. Move them around on the grill. We want them to get to 170 degrees. Get a meat thermometer�get a life!
For the really "dumb" don't forget to take them off the grill when they are done cooking�then eat em'!
Hey, this marinade recipe will work for spare ribs, pork roast and grilled pork chops.
Get yourself a large plastic marinating bag or, like I prefer, a Tupperware Season-Serve Marinating Container (below)�.greatest thing since "Sliced Bread"! And, don't ever marinate anything in aluminum foil�..got it?
Pour the marinade on the pork chops & not yourself. For the super impatient, marinate the pork chops for at least 4 hours. For the "really cool folks" more like overnight.
Before you grill those pork chops, let them sit out for at least a half hour. For the rednecks, that means the exact time it takes to drink four 16 ounce "Cold Ones" and munch on a possum jerky stick.
Ooh yeah, combo brew and the possum jerky makes for really cool breath.
While the chops are sitting out on the counter, start the barbecue grill. Nice medium temperature of 350 degrees will get it. We aren't out to sear them like a steak or burn em' up.
Next, drain off the marinade�I was hoping I really didn't have to tell you that before you put them on the grill.
Seriously, once you put them on the grill, baste the chops lightly with the marinade. Use a plastic bristled brush.
Watch the pork chops! Means keep your eyes on them. Don't let them burn. Move them around on the grill. We want them to get to 170 degrees. Get a meat thermometer�get a life!
For the really "dumb" don't forget to take them off the grill when they are done cooking�then eat em'!
Hey, this marinade recipe will work for spare ribs, pork roast and grilled pork chops.
Labels: Orange Marinade For Grilled Pork Chops, Pork Roast Wet Marinade, Pork Spare Rib Marinade For Grilling, Spare Ribs Apple Marinade, Tupperware Season-Serve Marinating Container
0 comment Tuesday, May 13, 2014 | admin
I keep harping about a Beef Bottom Round Roast as an economical cut of meat that you should buy�grill or BBQ and serve. They're good.
The local Safeway store usually has them on. We wait until we can get a real deal on one and then go for it!
We bought a five and a half pound roast. As a rule, they are very lean, although a bit on the tough side.
You can slow cook them on the barbecue, which I have done on the Traeger, or you can grill them on a gas or charcoal grill. This baby I grilled on a gas grill.
Remember the tough thingy. Now, this isn't critical when you slow cook them, but it sure is when you just grill them.
I used McCormick Grill Mates "Zesty Herb Marinade" (see below)
It calls for adding White Vinegar, Water and Vegetable Oil. But, I never follow rules, I substituted EVOO for the Vegetable Oil. It make for a lot of marinade.
Back to the five and a half pound Beef Bottom Round Roast. This is a real chunk of meat and I halved it. It makes it easier to handle.
Nobody is going to tell you this, but I poked every conceivable part of the roast with a rather large fork. Now, get yourself a marinating bag or a Tupperware marinating container (see below).
Saturate that sucker with the marinade. If using a bag, no sweat, but if using a container, pour half the marinade on one side, turn over and pour on the other.
I know the directions on the marinade package say "thirty minute marinade". That ain't long enough, folks. Try overnight!
I pretty much cooked this roast like it was a steak. I turned the gas grill to high, initially. In the meanwhile, take the roast out of the fridge and let it sit out for at least 30 minutes before grilling.
If you have a large roast, you are just about to embark on one of the longest grilling sessions you will ever do. This is not one of those five minutes per side thing. Initially, yes, because you just want to sear it.
Once it was seared, I turned down the heat a tad. You don't want a crispy critter.
I didn't time it, but I say it was more like 25 minutes after searing, that I had the internal temperature of the meat up to 140 degrees, which is rare�.longer for medium and well done.
Wrap the roast in aluminum foil when done and set aside 15 minutes before serving. Slice very thin.
You are going to find that a Beef Bottom Round Roast, if prepare properly is going to be a hit with family, friends and you!
The local Safeway store usually has them on. We wait until we can get a real deal on one and then go for it!
We bought a five and a half pound roast. As a rule, they are very lean, although a bit on the tough side.
You can slow cook them on the barbecue, which I have done on the Traeger, or you can grill them on a gas or charcoal grill. This baby I grilled on a gas grill.
Remember the tough thingy. Now, this isn't critical when you slow cook them, but it sure is when you just grill them.
I used McCormick Grill Mates "Zesty Herb Marinade" (see below)
It calls for adding White Vinegar, Water and Vegetable Oil. But, I never follow rules, I substituted EVOO for the Vegetable Oil. It make for a lot of marinade.
Back to the five and a half pound Beef Bottom Round Roast. This is a real chunk of meat and I halved it. It makes it easier to handle.
Nobody is going to tell you this, but I poked every conceivable part of the roast with a rather large fork. Now, get yourself a marinating bag or a Tupperware marinating container (see below).
Saturate that sucker with the marinade. If using a bag, no sweat, but if using a container, pour half the marinade on one side, turn over and pour on the other.
I know the directions on the marinade package say "thirty minute marinade". That ain't long enough, folks. Try overnight!
I pretty much cooked this roast like it was a steak. I turned the gas grill to high, initially. In the meanwhile, take the roast out of the fridge and let it sit out for at least 30 minutes before grilling.
If you have a large roast, you are just about to embark on one of the longest grilling sessions you will ever do. This is not one of those five minutes per side thing. Initially, yes, because you just want to sear it.
Once it was seared, I turned down the heat a tad. You don't want a crispy critter.
I didn't time it, but I say it was more like 25 minutes after searing, that I had the internal temperature of the meat up to 140 degrees, which is rare�.longer for medium and well done.
Wrap the roast in aluminum foil when done and set aside 15 minutes before serving. Slice very thin.
You are going to find that a Beef Bottom Round Roast, if prepare properly is going to be a hit with family, friends and you!
Labels: Bottom Round Roast Grill, Bottom Round Roast Marinade, Grill A Beef Bottom Round Roast, Tupperware Season-Serve Marinating Container
0 comment Thursday, May 8, 2014 | admin
I keep harping about buying a beef round bottom roast when they are on sale. The local Safeway seems to always have them on at least once a month, anywhere from $1.99 to $2.99 a pound�regular $4.80 a pound. Number One: Compare the quality of these cut of meat to sliced deli roast beef at about $10.00 a pound. From what I can tell the beef bottom roasts are higher in quality and much leaner. And, without funny additives. Geez, you can't even buy fatty hamburger for $1.99 a pound!
Number Two: Decisions about buying a beef round bottom roast versus the deli roast beef? So, what to do, what to do, what to do? Are you going to be a lazy and buy the deli beef at a high inflated price�big dollars, big pesos, big euros, or are you going to make a resounding effort to purchase, prepare, barbecue/cook up one of these beautiful roasts?
Beef Round Bottom Roast Recipe Time:
I don't do messes, so I cook things like this in pans. Have to admit I went berserk and cooked an Acorn Squash and six potatoes at the same time as the beef bottom roast. Well, why not? You can too. Live a little!
Here's a simple recipe for BBQ Acorn Squash:
For the squash, stick a fork in it to make sure it's done�.same with the spuds (Once you experienced baked potatoes that come from the barbie you will never want to microwave them again.) The acorn squash comes off like a dessert!
I don't know why but things always taste better when cooked/barbecued outside. I hope you enjoy these simple recipes. Now, I didn't serve the potatoes and squash in the same meal. Wrap the spuds in foil, stick in the fridge and warm as needed.
Labels: Bake Acorn Squash Brown Sugar, Barbecued Squash, Bauman Farms, BBQ Acorn Squash, Beef Round Bottom Roast Recipe, Beef Round Bottom Roast Recipes, Traeger Recipes, Tupperware Season-Serve Marinating Container
0 comment Wednesday, May 7, 2014 | admin
The two chickens shown above are about to be cooked on a Traeger Grill. Wood pellet grills like the Traeger are one of the best ways to BBQ chicken or any other thing, period!
If you are like me you like to experiment with different Rubs and marinades. I make a lot of my own Rubs but I also like to use other folks' as well, and my favorites are almost any type of seasoning that comes from Chef Paul Prudhomme's kitchen.
Now, as far as I know he is not regarded as the King of BBQ, but if you familiar with him you might regard him as one of the Kings of Spice and Hot. And, of course any of the food he prepares is extremely colorful and good tastin'.
On my Traeger Grill when I do chicken I like to do two at a time. Just one chicken doesn't get it.
Rinse the entire chicken, inside and out with warm water and pat dry. Place in a marinating container like Tupperware or a plastic bag.
On one chicken, I used Prudhomme's "Little Italy Seasoning" as a Rub and Catalina Dressing as a marinade. On the other, I used Prudhomme's "Poultry Magic" as a Rub and Fischer and Wieser's Roasted Raspberry Chipotle Sauce as a marinade. Naturally, you can do both chickens the same but that may be boring. See below on where to get all this stuff.
On both chickens, generously pour on the Rub and rub it in, dude, all over the chickens and into the cavities. Get those mitts messy!
Pour on the respective marinades and brush on thoroughly. Pour an extra amount into the cavity.
Pour on some more Rub, but don't rub it in this time. Cover and place in the fridge over night. Don't marinate anything in aluminum or metal containers for health reasons.
Next day, you are ready to cook! Get your wood pellet grill started, get it up to a high temperature and then bring it back down to a medium temperature of 325-350 degrees. Make sure the chicks sit out on the counter for at least 15 to 30 minutes before they go on the grill.
Cooking time will very from an hour and a half to two hours, but whatever you do make sure you use a meat thermometer to see that they are done. Place the thermometer under one of the wings and make sure it reads 190 degrees. If not, shut the hood and cook em' some more.
I use a shallow pan, lined with foil when I do chickens. With all that marinade I don't want it all over the grill. Also, just a theory, keeping the juices in a pan while cooking adds more moisture to the meat.
When the chickens are done, bring up the foil so that it completely covers the chicken and let it sit out for fifteen minutes before serving.
Labels: Chef Paul Prudhomme Poultry Magic, Chickens On Wood Pellet Grills, Kraft Catalina Dressing, Paul Prudhommes Little Italy, Prudhommes Poultry Magic, Tupperware Season-Serve Marinating Container
0 comment Tuesday, May 6, 2014 | admin
Initially we bought this product to use as a salad dressing on a recommendation from our son. It turned out to be a super salad dressing, and there is enough in a 40 ounce bottle of Fischer and Wieser Roasted Raspberry Chipotle Sauce to last you until the cows come home
And, hey, it's economical. Besides this make all kinds of things including jams, jellies and mustards. But, I'm here to talk about the sauce.
Man, we gotta to talk about the sauce! Up to this point, it had only been used as a salad dressing, but right on the packaging is a recipe that can be used to marinate pork tenderloins and also a recipe to mix with cream cheese for a delicious spread.
Their sauce has a bit of a kick�but, not overwhelming, just enough to satisfy the "hot" you may crave.
So, I have a chicken (no pork tenderloins). 'Tis a big fat chicken and I want to put it on the grill & do it a little differently�."What to Do? What to Do? What to Do?" So I decided to try their sauce as a marinade.
I cleaned the chicken with warm water and applied a Rub. I make my own as noted in about a dozen posts, but you can use a quality Rub like Chef Paul Prudhomme's Poultry Magic (see below).
Apply the Rub over the entire chicken, including the cavity. Brush on the sauce, and pour a fair amount into the cavity. I use a Tupperware Season-Serve Marinating Container for marinating, but you can use a large plastic bag.
I marinated the chicken over night in the fridge. Before you are ready to cook, let the chicken sit out for at least 30 minutes while you get the grill up to 325 degrees.
I cooked this chicken on my gas grill using a form of indirect heat. Try it you like it!
It was cooked using a water pan and extra grill between it and the main grill. I turned on only one burner and placed the water pan in the middle of the barbecue so that you can get the cover on the BBQ closed. If you have difficulty with this cooking method, please leave a comment and I will help you succeed.
Figure on about two hours and 30 minutes to cook. Ok dude, if you don't like moist and tender and flavorable chicken complimented with the Fischer and Weiser Roasted Raspberry Chipotle Sauce then...Geez!
And, hey, it's economical. Besides this make all kinds of things including jams, jellies and mustards. But, I'm here to talk about the sauce.
Man, we gotta to talk about the sauce! Up to this point, it had only been used as a salad dressing, but right on the packaging is a recipe that can be used to marinate pork tenderloins and also a recipe to mix with cream cheese for a delicious spread.
Their sauce has a bit of a kick�but, not overwhelming, just enough to satisfy the "hot" you may crave.
So, I have a chicken (no pork tenderloins). 'Tis a big fat chicken and I want to put it on the grill & do it a little differently�."What to Do? What to Do? What to Do?" So I decided to try their sauce as a marinade.
I cleaned the chicken with warm water and applied a Rub. I make my own as noted in about a dozen posts, but you can use a quality Rub like Chef Paul Prudhomme's Poultry Magic (see below).
Apply the Rub over the entire chicken, including the cavity. Brush on the sauce, and pour a fair amount into the cavity. I use a Tupperware Season-Serve Marinating Container for marinating, but you can use a large plastic bag.
I marinated the chicken over night in the fridge. Before you are ready to cook, let the chicken sit out for at least 30 minutes while you get the grill up to 325 degrees.
I cooked this chicken on my gas grill using a form of indirect heat. Try it you like it!
It was cooked using a water pan and extra grill between it and the main grill. I turned on only one burner and placed the water pan in the middle of the barbecue so that you can get the cover on the BBQ closed. If you have difficulty with this cooking method, please leave a comment and I will help you succeed.
Figure on about two hours and 30 minutes to cook. Ok dude, if you don't like moist and tender and flavorable chicken complimented with the Fischer and Weiser Roasted Raspberry Chipotle Sauce then...Geez!
Labels: Chef Paul Prudhomme Poultry Magic, Chicken Recipes For Gas Grills, Chipotle, Chipotle Sauce, Fischer And Wieser Roasted Raspberry Chipotle Sauce, Tupperware Season-Serve Marinating Container
0 comment Thursday, May 1, 2014 | admin
Actually you grill Filet mignon....not the BBQ thing. The idea is to grill them fast on high heat so that you seal in the juice and the flavor. So if you are still with us�whatever you do start out by getting a good cut of meat!
Filet Mignon is French for "dainty fillet". It is a steak cut taken from the tenderloin section of a beef which is the part that is squeezed between the sirloin and the top sirloin section.
So that you know there is a multitude of liberties taken by folks who butcher them up and label them. Meaning you can pay a rather steep price for Filet Mignon that may look good but comes from an inferior part of a beef and not the tenderloin.
It gets down to�.do you really trust your butcher? Interrogate them under bright lights and/or the "nail thing" until they confess.
Back to grilling: Many Filet Mignon cuts I have seen come wrapped in bacon. There are just as many exceptions. It's no biggie one way or the other. It gets down to your preference.
You can also marinate them. I don't, but if you prefer to do so use Newman's Own "Family Recipe Italian" (See Below). Marinate over night in a closed plastic bag or a "Tupperware season-serve marinating container" (below).
If bacon wrapped I would remove while marinating and reattach with toothpicks when you are ready to grill.
Take out the steaks out of the fridge at least thirty minutes before grilling. In the meanwhile set you grill to high heat.
The idea is to sear the cut five to eight minutes (depends on thickness) on each side on a gas, or charcoal grill (Two Zone Fire). If you have a Traeger Grill, you will want to grill at least eight minutes or even longer. Time it, don't guess. Turn steaks only once.
Before the time is up, stick a meat thermometer in one of the steaks. One hundred forty degrees is rare�.160 is medium. If you want, (simple recipe) serve with Blue Cheese on top and garnish with a jumbo green olive inserted into the top with a toothpick.
Labels: Bauman Farms, Filet Mignon Marinade, Filet Mignon Recipe, How Long Do You Grill Filet Mignon, How To BBQ Filet Mignon, Traeger Grill Recipes, Traeger Grills, Tupperware Season-Serve Marinating Container
0 comment Monday, April 28, 2014 | admin
Geez, you really can't have enough Tupperware Season-Serve Marinating Containers! Especially, if you do any serious marinating...and some other things. Now. read this whole post, dude, cause we're going to do a test thing later.
My wife bought two Tupperware Marinating Containers for me in the late eighties at a Tupperware party. And, I have had them ever since.
They are 10 � wide by 12 � long by 5 inches high. And, it's amazing how much they will hold.
Of course, you are not going to get a twenty five pound turkey in one. What were you thinking? But, you can easily place a really big chicken or roast in one.
Shock time: Besides the marinating thing, they also hold a whole bunch of my wife's home-made chocolate chip cookies, keeping them extremely fresh in a airtight container for days. Of course, you aren't the least bit interested in doing the fresh tasting cookie thing, are you?
Hey, back to marinating: Once the lid is closed you can turn the container over and over again, which is one of the ideas behind the container, to thoroughly slosh marinade all over whatever you are marinating without spilling a drop.
The Tupperware containers are constructed out of heavy duty plastic. Mine are like new after twenty years of constant use. Duh! Are you starting to get a clue, yet?
They wash up good after use. I never use soap to clean them, just wash them out with real hot water and let them air dry. How hard can this all be, get a grip, dude?
They store easy when not in use. You simply reverse the lid and place it inside the other part for easy storage.
Sure you can marinate things in plastic bags, but that can get expensive after a while and are cumbersome to store in the fridge. In the long run, you'll find that a Tupperware Marinating Container will more than pay for itself. Now, after all this lengthy verbage here, a clue here and there, maybe the grip thing, is the brain starting to rally?
My wife bought two Tupperware Marinating Containers for me in the late eighties at a Tupperware party. And, I have had them ever since.
They are 10 � wide by 12 � long by 5 inches high. And, it's amazing how much they will hold.
Of course, you are not going to get a twenty five pound turkey in one. What were you thinking? But, you can easily place a really big chicken or roast in one.
Shock time: Besides the marinating thing, they also hold a whole bunch of my wife's home-made chocolate chip cookies, keeping them extremely fresh in a airtight container for days. Of course, you aren't the least bit interested in doing the fresh tasting cookie thing, are you?
Hey, back to marinating: Once the lid is closed you can turn the container over and over again, which is one of the ideas behind the container, to thoroughly slosh marinade all over whatever you are marinating without spilling a drop.
The Tupperware containers are constructed out of heavy duty plastic. Mine are like new after twenty years of constant use. Duh! Are you starting to get a clue, yet?
They wash up good after use. I never use soap to clean them, just wash them out with real hot water and let them air dry. How hard can this all be, get a grip, dude?
They store easy when not in use. You simply reverse the lid and place it inside the other part for easy storage.
Sure you can marinate things in plastic bags, but that can get expensive after a while and are cumbersome to store in the fridge. In the long run, you'll find that a Tupperware Marinating Container will more than pay for itself. Now, after all this lengthy verbage here, a clue here and there, maybe the grip thing, is the brain starting to rally?
Labels: Bauman Farms, Marinating Container, Tupperware, Tupperware Marinating Container, Tupperware Season-Serve Marinating Container
0 comment Thursday, April 10, 2014 | admin
Listed are just some of the BBQ grill accessories I feel are necessary for having around. Some will make you a better barbecuer and griller. Some just make it easier to barbecue. Some are just gift ideas.
Number One: If you do any serious-type barbecuing you are going to have to marinate and store things. My best choice is a Tupperware Season-Serve Marinating Container.
They are best for marinating fish, chickens, pork, beef and lamb roasts in. I also use them for marinating fruit and vegetables. You can get a pretty good-size chicken or roast in one.
They are heavy-duty plastic and seal extremely tight. One of the main features is that you can flip the containers over and over again while marinating to assure even distribution, and without spilling marinade all over you and the floor. They measure approximately 12 1/2 x 10 1/2 x 4 1/2 inches.
Personally, I have two Tupperware Marinating Containers. One I have had for over twenty years, and I use it constantly�it's still like new. Hint! When not in use for marinating things make sure to let someone know about it. They are fabulous for storing cookies in.
Number Two: Everybody has different needs around the grill, but I use a grill brush constantly. Do you?
One of my pet peeves is, once you find a good grill brush, you want to be able to replace just the wire brush part without having to buy an entire new unit.
One such brush, and a rather excellent one at that, is the "Grill Daddy Pro Grill Brush". It's all business folks, and you can get replacement brushes for it!
The premise is to find a grill brush that actually "cleans the grill". The Grill Daddy does it a little differently. It actually works like a "steam cleaner". It utilizes the heat from your grill and, believe it or not, uses water to steam clean the grill. People that have them, just love'em!
If there is a fault, it's because they are made out of plastic. But, it gets back to possessing something that actually cleans the grill and you can get replacement brushes for.
Number Three: A good set of barbecue tools that work and will last for years. Such a set is Weber's Pro-Grade Tool Set.
It's a three piece set that consists of a pair of 18 inch long tongs, spatula and fork. A couple of my gripes are: that most sets are awkward to handle because they are too heavy, or too big, or hard to store.
These are not. You also want stainless steel and something that looks cool. The Weber Tool Set fits the bill. These are not those cheapie chrome jobs, dude that won't last.
Number Four: If your only grill is a gas one and you want to enhance the tastes that come off the grill, there are some things that you can invest in. To start with purchase a quality "smoker box" like the "Outset Cast Iron Smoking Box", and wood chips.
Another item to consider real strongly, along with the smoker box, is a Brinkmann Water Pan and extra grill that fits over the pan. You are going to be shocked, stunned and incapacitated for a week after you find out what you can accomplish taste-wise with this setup on a gas grill.
I have written articles, numerous posts on the super results�additional tastes you can get from using a water pan, adding spices, garlic, onions, beer, wine and other things to it, in between the heat and what you are cooking, and guess what?
As far as I know, nobody that I know has ever tried the water pan thing on their gas grill! "Geez! Holy Jumpin' Up And Down, Martha!" Like Tony sez, "Maybe Take Some Action, Dude!"
One guy told me: Ok! Hey! I'll pass it on to my uncle who barbecues a lot�Golly Gee, thanks�that's real swell!
I guess if you don't ever want to improve your grilling skills that's ok. However, if you are interested in improving them leave a message on my blog and I'll help you in any way I can. I won't bite either.
Number Five: A meat thermometer! Ok, you can go out and buy the fanciest digital one on the market. Or, you can buy just a very simple manual one that you stick in whatever you're cooking that tells you when it's done.
Number One: If you do any serious-type barbecuing you are going to have to marinate and store things. My best choice is a Tupperware Season-Serve Marinating Container.
They are best for marinating fish, chickens, pork, beef and lamb roasts in. I also use them for marinating fruit and vegetables. You can get a pretty good-size chicken or roast in one.
They are heavy-duty plastic and seal extremely tight. One of the main features is that you can flip the containers over and over again while marinating to assure even distribution, and without spilling marinade all over you and the floor. They measure approximately 12 1/2 x 10 1/2 x 4 1/2 inches.
Personally, I have two Tupperware Marinating Containers. One I have had for over twenty years, and I use it constantly�it's still like new. Hint! When not in use for marinating things make sure to let someone know about it. They are fabulous for storing cookies in.
Number Two: Everybody has different needs around the grill, but I use a grill brush constantly. Do you?
One of my pet peeves is, once you find a good grill brush, you want to be able to replace just the wire brush part without having to buy an entire new unit.
One such brush, and a rather excellent one at that, is the "Grill Daddy Pro Grill Brush". It's all business folks, and you can get replacement brushes for it!
The premise is to find a grill brush that actually "cleans the grill". The Grill Daddy does it a little differently. It actually works like a "steam cleaner". It utilizes the heat from your grill and, believe it or not, uses water to steam clean the grill. People that have them, just love'em!
If there is a fault, it's because they are made out of plastic. But, it gets back to possessing something that actually cleans the grill and you can get replacement brushes for.
Number Three: A good set of barbecue tools that work and will last for years. Such a set is Weber's Pro-Grade Tool Set.
It's a three piece set that consists of a pair of 18 inch long tongs, spatula and fork. A couple of my gripes are: that most sets are awkward to handle because they are too heavy, or too big, or hard to store.
These are not. You also want stainless steel and something that looks cool. The Weber Tool Set fits the bill. These are not those cheapie chrome jobs, dude that won't last.
Number Four: If your only grill is a gas one and you want to enhance the tastes that come off the grill, there are some things that you can invest in. To start with purchase a quality "smoker box" like the "Outset Cast Iron Smoking Box", and wood chips.
Another item to consider real strongly, along with the smoker box, is a Brinkmann Water Pan and extra grill that fits over the pan. You are going to be shocked, stunned and incapacitated for a week after you find out what you can accomplish taste-wise with this setup on a gas grill.
I have written articles, numerous posts on the super results�additional tastes you can get from using a water pan, adding spices, garlic, onions, beer, wine and other things to it, in between the heat and what you are cooking, and guess what?
As far as I know, nobody that I know has ever tried the water pan thing on their gas grill! "Geez! Holy Jumpin' Up And Down, Martha!" Like Tony sez, "Maybe Take Some Action, Dude!"
One guy told me: Ok! Hey! I'll pass it on to my uncle who barbecues a lot�Golly Gee, thanks�that's real swell!
I guess if you don't ever want to improve your grilling skills that's ok. However, if you are interested in improving them leave a message on my blog and I'll help you in any way I can. I won't bite either.
Number Five: A meat thermometer! Ok, you can go out and buy the fanciest digital one on the market. Or, you can buy just a very simple manual one that you stick in whatever you're cooking that tells you when it's done.
Labels: Bauman Farms, BBQ Gift Ideas, BBQ Grill Accessories, Brinkmann Water Pan, Grill Daddy BBQ Brush, Tupperware Season-Serve Marinating Container, Weber 3-Piece Barbeque Tool Set
0 comment Monday, April 7, 2014 | admin
Above is a photo of a bunch of bones. This is what results when you prepare pork ribs this cool way!Of all the rib cuts, many folks will tell you the best ribs are the ones that come from the upper loin part of the hog. These are the baby backs. The bones are curved versus the sparerib bones which are located in the lower part of the loin.
Sparerib bones are flatter, spread further apart and contain more meat than the babies. But, there is much more marbling.
Quiz time for the rednecks�..The marbling thing, can this possibly mean: "Is this what's goin' on when ya all be drinkin' suds and shootin' marbles?"
I started out with 3 pounds of ribs which worked out to about four dollars a pound. I bought baby back ribs, but you could also use spareribs.
First thing is to remove the thin membrane from the underneath side of the ribs. There is an excellent video on how to do this at: Removing Membranes For the rednecks: No, no, not the brain!
This is not my vid�.Just don't forget to come back to my page.
Ok, you have the membrane off. Well, you don't have to remove it, but you will be chewin' till the cows come home if you don't.
Wash and rinse the ribs with water and place in some type of a marinating container like a Tupperware one (below) that you can cover. Do not use any type of metal container or aluminum foil to marinate in.
For the pork ribs I used Paul Prudhomme's Pork & Veal Magic (See Below). Sprinkle on both sides and rub in thoroughly.
Sprinkle on again, but don't rub it in this time. Cover and place in fridge overnight. You can get away with a minimum thirty minute marinating time but, that's for wimps.
After you put the rub on and marinate it overnight your done and we are ready to cook.
Fortunately, I have a Traeger Grill but you can use a water smoker, gas grill to get things cookin'. If you want further info on how to do this on a gas grill leave a note on my blog.
Set out the pork ribs at least 30 minutes before cooking. On a Traeger, start the grill on "Smoke", with the lid open. I used apple pellets. Once started, close the lid and place on "High".
Wait for the high temperature. Reduce to medium heat and stay there.
Place ribs, bottom side down on the grill and cook for a least two hours or until they reach 170 degrees. Once I open the grill to check the temperature I like to mist the pork ribs with apple juice and apple cider vinegar mix�more juice than vinegar. It adds a golden crust.
Reduce heat to the smoke setting for another 30 minutes. When done wrap the ribs in foil and let them sit out 15 minutes before serving. For the rednecks: This means holding your breath for a really, really long time.
My personal feelings are that you can mess up any taste the ribs may have when you dip them, or put any type of BBQ sauce on them. When I was in the Marine Corps there were certain food types that we dipped in ketchup to kill the taste of�.if you do these ribs right you won't have to kill anything. On the other hand, folks will kill to get at em' and eat em'!
Lot's of folks like dipping and BBQ sauces! But, try your ribs without a sauce first. If you don't like them this way you didn't do them right so go ahead and smother em' with something to kill the taste.
Labels: Bauman Farms, Pork Ribs Gas Grill, Pork Ribs Recipes, Traeger Grills, Traeger Pork And Poultry Rub, Traeger Recipes, Traeger Ribs, Tupperware Season-Serve Marinating Container
0 comment | admin
Is it Rib Time? If it is...this is how to barbecue pork ribs. There's no fancy frills here, well maybe just a few thousand to make them finger lickin' good and establish the genius, really cool BBQin' dude you are.This is a recipe using Country-Style Pork Ribs, or Spare Ribs but the method is the same as Baby Backs, although you have to remove the membrane on the Baby Backs. (For the rednecks: I know, membranes and mebrains kinda sound like the same thing, so please don't get the two confused)
Personally, I like to BBQ Country-Style because I can usually find them a lot cheaper than Baby Backs, and they have more substance.
Go For The Meat!
El Shocko time: Country-Style are not really ribs, dude but they're kinda close to where the actual ribs (baby backs) are on a hog. Hey, they look like great big ribs from a dinosaur, or something real, real large!
Now, it's time to do a shining star thing! Mr.Trump and Martha have decided, on short notice (and flying in on their personal gold-plated copters) to attend your BBQ gig.
However, this is really short notice and you're not prepared. You panic! But, the brain is starting to rally a tad and you are thinking: "Why not serve Donald and Martha Country-Style Pork Ribs, man! Hey, maybe cook up some "beaners", too."
Ok, First Thing: Go out and buy some ribs for the party. Buy the "right ribs"...Country-Style, Spare Ribs. Not the puny kind. Really, how hard can this be?
Wash the ribs and pat dry. Maybe use "Wild Willy's Number One-derful Rub " as a Dry Rub and here is the recipe which Cheryl Jamison, from her book "Smoke & Spice" has given me permission to pass on to you dudes. Cool lady!
Main all-purpose rub, good on pork & beef rib, brisket, chicken, and more (meaning everything).
� 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 usually make a slug of this stuff. For those who would rather not mess with making their own...Texas BBQ Rib Rub. (below)
Get yourself a marinating pan, something like a Tupperware Marinating container (see below...you'll never go back) or a large, heavy plastic bag.
Now that you have the Rub, sprinkle on all sides of the ribs and rub in thoroughly. Next apply plain old�.I mean plain old yellow mustard to all sides of the ribs.
If you don't want to get those beautiful pinkies of yours all goopy, use a brush, but real boys and girls use their hands. Yellow mustard has some neat ingredients in it that makes it an excellent marinade.
Apply more Dry Rub, but don't rub it in this time�.put in the fridge over night.
While you are getting the BBQ grill up to a medium temperature, 325 degrees or so. Get your ribs out of the fridge and let them sit out on the counter for a half hour.
I have a Traeger Wood Pellet Grill that cooks on indirect heat. You want to do your ribs on indirect heat if you are doing them on a gas or charcoal grill. You'll burn them to smithereens if you don't.
I prefer to place ribs in a shallow pan lined with foil. I don't like to clean up messes on my grill.
On a gas grill, light only one side of the unit and cook on the other once you are up to temperature. Put the hood down and leave it down for an hour. A low two zone fire on a charcoal grill should get the same results.
Cook the ribs until they reach a temperature of 170 degrees�about an hour. They are done, but you aren't!
Take them off the grill and drain off the fluid. If you are into sauces, coat them with a quality barbecue sauce like Stubb's Original, Emeril's Original BAM, Tony Roma's "Carolina Honeys" or the "Original".
Now we are going to smoke these puppies for four to five hours. On the Traeger, I simply turn to the "Smoke' or "Cold" mode�90 to 110 degrees, and you have never seen so much smoke.
On a gas grill, you will have to get a "smoker box" (see below). Follow the directions on the package, which means soaking the wood chips for a certain length of time before you put them into a smoker box and then onto the grill.
Gas grills are not really meant for "smoking" but you can still get some kind of a positive result.
Place the smoker box on the heat deflectors (on the side you have lite) and turn the grill way down. If you don't you'll burn up the chips so fast it will make your head spin. Leave the hood closed while you are doing the smoking thing.
With the charcoal grill, add chunks of fruit wood rather than chips. You should last about an hour with a large chunk of wood over the coals. Add more.
When smoking, (if you didn't add a BBQ sauce) mist the ribs every hour with a combo of fruit juice and apple cider vinegar�.more juice and just a tad of vinegar. This is a modern way to baste instead of mopping. Use a squirt bottle that puts out a fine mist.
The latest fad has been to boil the ribs first before you BBQ them. Boil water, boil brats (not the children, dude), but don't boil ribs. They will get overdone, burnt, ruined, messed up, have no taste and Donald and Martha will say in unison: "You're Fired!"
Labels: How To Barbecue Pork Ribs, How To Barbecue Pork Ribs On A Gas Grill, How To Barbecue Spare Ribs, How To BBQ Pork Ribs, Traeger Recipes, Tupperware Season-Serve Marinating Container