Barbecue, Barbeque, BBQ, Grilling - Call it Whatever. Real Men Cook with Fire!!!!

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Barbecue & Grilling Outdoors

I love to barbecue and I know a lot of you do as well. My goal here is to help you barbecue the right way. Make your steaks juicy and your burgers delicious.

You can get a lot more information at my site as well . . .

http://www.realmencooking.com

Yep, There are some secrets out there but the bottom line is - pick up a few tips and get started. Experience makes perfect.

Almost anything you cook on a barbecue seems to have that special flavor. Chicken, steaks, hamburger, hot dogs, pork, coen on the cob; it doesn't matter. They all taste good.

The key is to experiment. Some meats cook better on low heat and some on high heat. I discuss that on my website but will put some tips here as well. I love the gas grill and it extends the barbecue grilling season to year round.

I don't think a week goes by where I don't cook at least one time on the grill. But remember, barbecue can also be done in the stove, in a crock pot; it's not limited to the grill. But this lens will basically discuss using the barbecue grill.

 

Don't Be a Wimp! 

Can't grill in the wintertime?

I can't believe how many people store their grills in the winter. Are you serious?! This is my grandson grilling in temperatures below 20 degrees. He's 3!!!!!

Gas grills make grilling in the winter easy. Light it up and go to it. Grilling is a year round activity.

What You Need to Get Started 

Not a heck of a lot!

I prefer a gas grill because I can put it on my deck and cook throughout the year. Quickly. There is no waiting for charcoal to heat up and no charcoal cleanup after. Of course it's a bummer when the gas runs out (happens to me a lot) so I keep a grill pan handy and transfer the meat to the stove if that happens.

Professional Barbecue Recipes! Competition style ribs, butts, chicken, and beef brisket...

Cooking over charcoal does add a bit more flavor and I do like to occassionally barbecue over charcoal, but the gas grill is my preference overall. Our family gets together every so often and sits around a fire and we sometimes get the coals hot and cook directly over the wood, but mostly we use a fire to sit around and roast hotdogs and marshmellos or make some smores.

To barbecue, you need a grill and some utensils. That's about it.

Sure - we need meat! Steaks, burgers, hot dogs, chicken, ribs, pork chops.

Barbecue or Grilling 

Top Secret Barbecue Sause!

In reality, grilling in concept is the opposite of barbecuing because of heat.

Much of the time you want the highest temperature achievable in grilling, because the purpose is to sear meat on the outside to make it crispy and brown on the surface. This method is best when used with tender cuts, such as a good steak or chop, which are pretty much free of connective tissue.

Usually, meat used to barbecue is really tough. Spareribs, beef brisket, as well as other cuts require slow cooking at low temperatures to break down their stubborn tissues. This is the exact reason why they are ideal for barbecuing in the first place.

When you barbecue steaks, fish, or vegetables, you do it to add smoky flavor and not because the slow cooking is needed for tenderness.

Grilling Hamburger 

I love juicy burgers on the grill!

Probably more hamburgers are grilled than any other meat.

They don't cost a lot
They are easy to grill
Almost everyone loves hamburgers

You can use frozen pattys so they are great for last minute meals

There is really not a whole lot of choice anymore when grilling burgers. For safety reasons, it's recommended they are cooked thoroughly. If you are using a thermometer, Hamburgers made of ground beef should reach 160 °F.

Grilling Hamburgers continued

Barbecue & Grilling Tips 

Some Quick Grilling Tips

Short and quick tips I think of from time to time that will help you when you are grilling.
  1. To barbecue chicken, bring the grill to a high temperature, then put your chicken on the grill, bone side down. This helps get the chicken cooking internally. After a few minutes, lower the heat. Now you can grill your chicken as usual and the lower heat will keep it from burning.
  2. When barbecueing ribs, don't begin to brush on the barbecue sauce until about the last 5 or 6 minutes of grilling. Minimize flareups. You don't want the sauce to burn.
  3. A simple but very good way to add pizzaz to your steaks is - on each side add meat tenderizer, accent and lots of ground pepper.
  4. Sometimes simple is better. Take a steak and sprinkle meat tenderizer to both sides, Accent to 1 side and lots of ground pepper to both sides. Let them set for 30 minutes at room temperature. Put them on the grill and grill to medium. Juicy with a bite!
  5. Always preheat your grill before barbecueing. Then take your wire brush and brush the grates. You will be good to go.

New Amazon Standard 

How to Grill: The Complete Illustrated Book of Barbecue Techniques

How to Grill: The Complete Illustrated Book of Barbecue Techniques

by: Steven Raichlen

Amazon Price: $16.42 (as of 07/11/2009) Buy Now

Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes

Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes

by: Steven Raichlen

Amazon Price: $9.97 (as of 07/11/2009) Buy Now

Bobby Flay's Grilling For Life: 75 Healthier Ideas for Big Flavor from the Fire

Bobby Flay's Grilling For Life: 75 Healthier Ideas for Big Flavor from the Fire

by: Bobby Flay

Amazon Price: $18.68 (as of 07/11/2009) Buy Now

Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness with 575 Lip-Smackin' Recipes from the Baron of Barbecue

Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness with 575 Lip-Smackin' Recipes from the Baron of Barbecue

by: Paul Kirk

Amazon Price: $18.57 (as of 07/11/2009) Buy Now

This is a Very Good Video on Grilling Steaks 

Grill a Flank Steak

Grilling Steak Basics

Getting perfectly cooked juicy steaks is easy once you know the basics. The Kraft Kitchens Expert will show you how to work the grill like a master and deliver mouth-watering steaks every time. See more recipes http://www.kraftfoods.com/kf/cookingschool/videos/videoplayer.htm?vid=66

Runtime: 3:04
46079 views
10 Comments:

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Barbecue & Grilling Tips Blog 

Lots of tips to help you make your next barbecue sizzle!

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If You Haven't Yet, You Should 

If you haven't yet made it over to my special barbecue blog, well --- why haven't you? :-)

Barbecue Tips will give you tips on making your barbecue sizzle, and also give you some exciting recipes you can try next time you light up the grill.

My goal is to try to keep you up to date with the barbecue and grilling techniques as they come out and to make certain you have a good time barbecuing.

I don't think there is a better way to cook. What do you think?

Tips for Grilling Delicious Chicken 

First of all, chicken needs to be thoroughly cooked - no red inside. Don't skip on this. I always use a temperature probe to make certain the chicken is done. You want that temperature to read about 165 degrees as it will continue to cook when you remove it from the grill.

Grill on indirect heat or low heat. You do not want the chicken t
o burn on the outside and not get cooked on the inside.

What I like to do is put the chicken on the grill on a high heat with the bones down and I grill it for a few minutes, then turn it and do the same on the other side. This gets the chicken skin on the crisp side. The turn down the heat and continue to grill until you see clear juices. Then hit it with a temperature probe.

If I am not satisfied with the skin, I lift the lid and turn up the heat and grill it a little longer to crisp the skin even more and to get those nice grill marks.

I am partial to chicken breasts, even those these pictured happen to be thighs. As to chicken wings, I prefer to barbecue them in the oven or in a slow cooker.

Barbecue Sauce for Ribs, Chicken, Pork 

SEASONING MIX
1 1/2 t Black pepper
1 t Salt
1 t Onion powder
1 t Garlic powder
1/2 t White pepper
1/2 t Ground cayenne pepper

MAIN INGREDIENTS
1/2 lb Bacon, minced
1 1/2 c Chopped onions or 1 tbl. onion powder
2 c Pork, beef or chicken stock
1 1/2 c Bottled chili sauce
1 c Honey
3/4 c Dry roasted pecans, chopped (optional)
5 T Orange juice (1/2 orange)
Rind & pulp from 1/2 orange 2 T Lemon juice (1/4 lemon)
Rind & pulp from 1/4 lemon 2 T Minced garlic
1 t Tabasco sauce
4 T Unsalted butter

Experiment with these ingredients and add or omit whatever you want.

This sauce takes a bit of work but is delicious.

Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally.

Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and tabasco sauce, stirring well.

Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted.

Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups.

As I have talked about previously, do not begin to apply this sauce to your meats until the last 5 minutes of grilling. This prevents burning. This is also the only time I recommend standing there and turning the meat often, as you apply more and more sauce.

Thanks to Paul Prudhomme's "Louisiana Kitchen"

Summer's Gone 

Sure - summer is gone. So what?! You're not going to stop barbecuing are you?

With gas grills, barbecue is never out of season. I've said it before and I'll say it again. You can grill throughout the year.

There may be a few changes. With the cold, many times the amount of time you grill a meat needs to be adjusted. You may need more time.

I know with my stainless grill, the temperature drops pretty quickly when I open the top in the winter. When it is real cold, it sometimes never does get as hot as normal.

No biggie. So it takes a little longer. It still tastes just as good.

I admit sometimes it's a pain when there is ice causing my knobs to freeze, but a bit of hot water poured over them does the trick when simply turning them to break the ice doesn't work.

Fire it up people! Keep it going. Don't let the colder weather cause you to wimp out. :-)

My Burger's Sticking to the Grill! 

I hear that a lot over at Barbecue & Grilling Tips. Someone says they flipped their burgers and left part of the meat on the grill.

Unless you have a very old grill with a grid in sad condition, there are most likely 2 reasons this happens.

1) You didn't preheat the grill long enough. Get that sucker hot. I clean my grill when I preheat it, so always wait until the temperature guage reads over 400 degrees. If the grill cleans easily, it's ready. If it doesn't - keep the heat coming.

2) You flipping those things too quickly? Never flip until the meat releases from the grid. You should only need to flip once, twice, maybe 3 times. That's it. Slow down cowboy. Grilling a burger ain't rocket science. It's pretty simple so don't make it complicated.

Piercing Meats to Test For Temperature 

A lot of controversy here. Many chefs say never ever use a meat thermometer as piercing the meats will cause the juices to escape.

Listen, look at the picture I have here. This is a digital thermometer and I use it many times. It is thin and does not make much of a hole. How many juices am I going to lose here?

I have seen some that tell you if your meat is rare, medium or whatever, and one in particular uses about a 1/4" or more slit. Yes - I would not use this. I also don't care for the temperature forks. Again, large holes.

I don't use mine a lot because I can guage my steaks and burgers by touching them, but I use this for chicken, pork and other meats that you need to thoroughly cook.

Wait until it is almost done to use it and you are not going to dry up your meats!

Great Stuff on eBay 

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