Pellicano Articles
You take great pride in the fact that you now have the top-of-the-line DCS Grill or Ducane Grill. Or maybe you just have a $29.00 special and a bag of brickets. Either way, a few grilling tips and tricks on how to properly grill food will turn any weekend griller into a backyard expert in no time.
There are a handful of very simple things you should be aware of when you use your grill or smoker that can easily enhance your cooking enjoyment and the flavor of your food.
The first thing to do before you even begin is to get your meat out of the refrigerator or freezer and bring it to room temperature before your start to cook it. But don’t leave it out for more than sixty minutes however as this may cause it to spoil.
Then prepare your grill by rubbing cooking oil on the cold grates with a paper towel to prevent the food from sticking. Or, better yet use your tongs to rub a piece of cut-off fat over the grates after they are preheated. Either method will keep the food from sticking and make cleanup much quicker and less stressful.
Always remember to bring the grill to an optimal cooking temperature prior to placing a single piece of meat on the grates. Turn gas grills on at least five minutes before starting. With charcoal it is best if you let the coals burn for up to 30 minutes.
Make sure to prepare two heat zones inside your grill: A hot zone and a warm zone. With a gas grill turn one side to high and the other to low. With a charcoal grill move the majority of the brickets to one end. This will allow you to move the meat around periodically to evenly cook all the pieces. You can also improve the flavor of steaks and chops by searing the outside of your meat over the hot zone before moving it to the warm zone to cook it though.
Never put on a barbeque or other sugary sauce until the end of grilling. During barbecuing or smoking meat the sauce is slathered on early and often, but the high temperatures of the grilling process will burn the sugar quickly and ruin the taste. Your best bet is to baste the meat with a vinegar sauce or marinade and put the BBQ sauces on the table for your guests to help themselves.
Lastly, as soon as you remove the meat, take just a moment to scrape the grates with a wire brush to clean them. It’s best to do this when the grill is still very hot and it will only keep you from the food for about a minute or two.
I hope these grilling tips assist all you weekend grillers with your next barbeque party. Once you master the basics you can feel comfortable experimenting with different foods and cooking techniques and in no time you will cook like a seasoned backyard grilling expert
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Tags: grilling
Posted in Cooking · July 23rd, 2010 · Comments (0)
A great BBQ sauce recipe and why it is a good sauce to use in barbecue competitions.
This is another one of my favorite barbeque sauces because it’s a sauce that is great for BBQ competitions. You see, most people prefer a sweet BBQ sauce and competition judges are people too! When we first started cooking ribs for competition, this was one of the recipes we developed. You can substitute your favorite bourbon for the Wild Turkey. This sauce gives the ribs a real nice color… and the taste ain’t bad neither! This sauce is excellent to use with the professional rib cooking techniques found in our book, “Competition BBQ Secrets”…
Bourbon barbecue Sauce:
1/4 cup Wild Turkey Bourbon
2 cups ketchup
1 cup Brown sugar
1/2 cup Apple cider vinegar
1/4 cup Pineapple juice
3 teaspoon Molasses
2 teaspoon Worcestershire sauce
2 teaspoon Olive oil
1 teaspoon Lemon juice
1 teaspoon Salt
Mix all ingredients and simmer on stove until sauce thickens.
Imagine that you are a BBQ competition judge… tasting the same old barbeque sauce over and over again. The first thing the judges do is look at your ribs and give it a presentation score. Then they pick up a rib and tug on it to see how tender it is. Your rib meat should pull clean from the bone, but not fall off the bone. After that, they take a small bite and taste your ribs. Now what do you think will score higher… the same old barbeque sauce that they already tasted 100 times that morning, or something new that dances on their tongue and surprises them with a unique flavor that they have never tasted before?
Well… I think you know which of the barbecue sauces the judge will score higher – the unique one. The Wild Turkey sauce with apple cider and pineapple flavors. Your family and friends will love a unique barbecue sauce recipe too. KC Masterpiece is a great sauce, but don’t you think they have all tasted that before? Give them what they want… a barbecue sauce with a bold, unique flavor.
I also did a barbeque judge survey not too long ago (results at www.bbqsuccess.com) and one of the questions was “Speaking of sauces, do you prefer… A very sweet tomato based sauce? (4%), a miler combination of sweet and tangy? (25.6%), A milder combination of sweet and spicy? (41.7%), A spicy tomato based sauce? (10.8%), A mustard based sauce? (3.2%), A vinegar, salt, and pepper based sauce? (10%), or Other (4.7%). As you can see, it might help if you are a barbecue competitor to add a little hot sauce or pepper to the above recipe as barbeque judges prefer a sweet and spicy BBQ sauce over all others. If you are not a BBQ competitor and you are just trying to please yourself, your friends, or your family, then it is a good idea to study the results of my survey above too because as I said, BBQ judges are people too.
Thanks,
Bill Anderson
Chatham Artillery BBQ Team
author of “Competition BBQ Secrets”
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Tags: barbecue recipes
Posted in Gourmet cooking · July 21st, 2010 · Comments (0)