The Barbecue Site-Everything BBQ

I love searching the web looking for new recipes and modyifying them to my family's tastes. Some are received extremely well and some we don't mention ever again!!

I want to share some of these recipes with you and hope that your family enjoys them as much as mine does. If you see something on there you don't like then change it. Experimenting is half the fun!!

I know that this set of recipes is not cooked on a grill, but I thought they were just to good not to share. You can always take the corn and cook them on the grill over medium indirect heat in the foil for about 40-45 minutes.

Hot Beef Au Jus Sandwiches

1 Beef rump roast (4-5 lbs)
1 Package dry onion soup
2 Teaspoons sugar
1 Tsp. dried oregano
2 Cans condensed beef broth (10.5 oz each)
1 Can or Bottle beer (12oz) I prefer an amber, gives the au jus more depth
2 Cloves garlic
16 buns of your choosing (Being from New Orleans I use franch bread)

Sear all sides of the rump roast to form a crust on the outside (3-4 minutes each side)
Place roast in a 4-qt slow cooker and set on low.
In medium bowl mix together all remaining ingredients and stir until well blended and pour over roast.
Cook on low setting for 8-10 hours ( or reaches your desired level of doneness)

I usually like to take the meat out of the juice and let rest for 5-10 minutes to let all the juices back into the meat.
While meat rests place au jus in a gravy bowl or individual serving dishes.
Shred or slice beef and place on bread
Dress sandwich to your liking and enjoy!!

(quick tip: when storing leftover beef take remaining au jus and pour over meat in storage container)

Side Dish:

Honey- Chipotle Oven Cooked Corn

2 Canned chipotle chiles in adobo sauce (I use only two of chilies and a spoonful of sauce, not the whole can)
1/2 Cup melted unsalted butter
1/3 Cup honey
1 Garlic clove or 1 tbsp of minced garlic
1/2 Tsp. salt
6 ears fresh corn (I use the corn cobs without the husks and silk.)
6 sheets of aluminum foil to wrap corn in.

Preheat oven to 400 degrees
Combine chiles, butter, honey, garlic and salt into a blender and pulse until smooth.
Clean each piece of corn and place each cob on a piece of aluminum foil.
Take honey-chipolte mixture and rub generously on each piece of corn.
Wrap up corn in the foil loosely securing the ends and top to avoid juice leaking out onto the oven.
Place corn onto a large cookie sheet or baking pan seam side up.
Bake corn for 35-40 minutes or until desired tenderness. Bottom of corn will form a crunchy texture which compliments the corn.

Dessert

Tropical Fruit Salad

2 20 oz cans of pineapple chunks or rings cubeddrained- RESERVE 1/2 cup juice ,
3 Tbsp. honey
1/2 Cups fresh lime juice
1 Tsp. grated orange rind
1 Tsp. grated lime rind
6 medium oranges, peeled and sliced
4 Kiwi fruits, peeled and sliced
2 papayas OR mangos peeled and cubed

Optional garnish: 1/2 cup sweet coconut shredded

Drain pineapples reserving 1/2 cup of juice.
Mix together, pineapple juice,honey, lime juice,orange rind and lime rind into large bowl.
Add pineapples and remaining fruits and toss lightly covering all fruit.
Cover and chill for at least 8 hours.
Garnish with coconut if desired.

An authentic barbecue is characterized by abundant wood smoke in combination with a low cooking temperature.

Traditional barbecue basics will help you to get the best out of your barbecue for juicy, succulent meat. For barbecuing, the meat needs to be cooked using sufficient heat which is the primary difference between traditional barbecuing and smoke curing. The heat will depend on the temperature that meat needs to cook the inside well.

For instance, pork meat that has the recommended cooking temperature of at least 160 degrees Fahrenheit will have the estimated cooking temperature adjusted between 200-225 degrees Fahrenheit when it is barbecued. That is why you should be sure to have a meat thermometer on hand. That way you can accurately cook your meat to the desired temperature.

When some inexperienced people talk of barbecuing they actually mean grilling and this cooking process is in fact the complete opposite due to the heat factor. In grilling you will need to have it on a high temperature to sear the outside of the meat and make it brown and crispy. This will also allow you to keep the meat tender and create the different types of meats (rare, medium rare, medium well and well done). This is the best way to cook very tender cuts of meat like chops or steak that have no connective tissue.

It will take a longer amount of time as well as a lower heat to cook meats with a lot of connective tissue. This added time and lower heat, however, will make for a tenderer cut and a much more pleasant dining experience. These traditional barbecue methods give the vegetables, meat, and fish a rich, smoky flavor, which is derived from the wood rather than oil and hot coals. For the most flavorful barbecue, it is always recommended to cook over high quality wood.

Authentic BBQ Basics and the Controversy

One of the traditional barbecue basics that most barbecue lovers debate about is whether or not any liquid should be used when barbecuing. In the past water was never used and traditionalists insist that that is the way it should be. They insist that barbecuing must be a dry cooking method and when you think about it, the process does involve moisture that comes from the circulating air (which is different from an oven. So, water does play a role in barbecuing if used correctly and is dependent on what you are cooking and how it is utilized.

The majority of typical barbecue cuts of meat will experience shrinkage and loss of quality due to the moisture loss resulting from heating. However some non-typical foods react differently and actually improve due to the increased humidity inside a smoker cooker. If you ensure that the food is being cooked with smoke and not steam, the extra moisture that is created will keep your fish and lean cuts of meat from drying out.

Knowing these few traditional barbecue basics can help you get the most deliciously succulent meats, no matter which meat you choose to barbecue.

Ever thought of building your own smoker?

It might sound daunting at first, especially when you imagine the seemingly complex smokers in the market today. But it is not as difficult as you might have first thought.

Smoker parts are pretty much the same and they differ only in a few aspects like size, shape and the source of heat. If you want to enjoy the tantalizing flavors of smoked meat and fish, and at the same time love the challenge of creating something important and useful to the family, why don't you build a smoker of your own?

Before you start building a smoker, you will need tons of patience and enthusiasm to see you through this project. You should commit to finishing it and enjoy the rewards later on. There must also be the willingness to learn and to correct any mistakes you might make in building your very own smoker. It is always a wonderful feeling to be able to do something you know will give you so much satisfaction.

Build a Smoker and Rediscover the Joys of Outdoor Cooking

If you think you are up to the challenge of building a smoker, then go for it! Before you know it, you'll be serving sumptuous feasts for friends and family. But before you proceed to build a smoker, you might want to know the advantages of building your own:

Savings in cost - commercially-produced smokers can be quite expensive especially if you are going for the bigger, more sophisticated models. Building your smoker will be a lot less expensive, but with you achieving the same results.

Custom-made smoker - it is always easier to use something that has been built to your own specifications. You will get the exact size that you want, perhaps, in keeping with your own needs or available storage space. You will also get a model that fits the person who will actually use it. For example, if he is a lefty, the design might be such that it is more ergonomically-designed for a left-handed person.

Learning experience - the things that you will learn from the experience is worth all the effort. Who knows, you might just enjoy doing this and start getting orders from friends.

Smoke cooking may not be as popular as grilling but enthusiasts of outdoor cooking attest to the fact that it can be as rewarding. The flavors of smoked foods are distinct and exceptionally fascinating. We have all grown accustomed to grilled BBQ, ribs or chicken. But smoked foods are also worth trying for their unique, smoky flavors that never fail to invite another bite.

You are on your way to a feast of smoked meat once you re-discover the fun in outdoor cooking. The first step is for you to build a smoker that will stay with you and your family for a long time.

A charcoal smoker is one that cooks and infuses flavor into your food with smoke coming from charcoal. The kind of charcoal or briquettes you use spell the difference in the aroma and taste that you will get. If you are open to the idea of smoking your food the way our ancestors did in the past, you might want to give a charcoal smoker a try.

How Does a Charcoal Smoker Differ from a Grill?

A charcoal smoker cooks with hot smoke. Grilling, on the other hand, cooks your food with direct heat that comes from an open fire. The fat and juices of the food do not get burned nor charred in a smoker. It gets simply cooked and infused with the flavors from the wood used. It is important to know which wood gives the best flavor for the kind of meat you are doing. There are also briquettes with aromas and flavors burned into them during production.

Another difference between a charcoal smoker and a charcoal grill is the amount of time required to cook the food. A charcoal smoker cooks food a little slower than a grill because the open fire in a grill is much hotter than the smoke from a charcoal smoker. It is therefore important to allow enough lead time for your cooking before the family or your guests descend on the meal.

A smoker is also more appropriate to cook bigger chunks or pieces of meat with than a grill. The slow process allows heat and flavor to penetrate right into the core of the meat.

The most important difference between the two methods of cooking is the end-result. Charcoal-smoked food has a different flavor that has been infused by the smoke. Grilled foods also taste good but there is such a distinct difference between the two.

Charcoal Smoker - Cooking Tips

When smoking foods, it is important to keep the lid of the charcoal smoker closed to prevent heat and smoke from going out and lowering the temperature in the compartment. This affects the way the food is done. If you are doing large pieces of meat, the smoky flavor should permeate the meat right into its core. That is why smoke cooking is a slow process requiring patience and care - but the outcome will be all worth it.

Some folks buy their charcoal smokers. Others assemble them from scratch. Still others have theirs custom made by industrial manufacturers. How ever they got their charcoal smoker, they will all surely enjoy smoked food whenever they want.

Cookouts are much more fun with more time spent visiting with friends and family while the smoker quietly smokes the food to perfection. When it is ready, you will all enjoy a flavorful feast done the old American way.

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