BBQ Grilling and Smoking

Since the inception of the internet and television video recording I have been able to learn more on my favorite subjects. One of those subjects is Outdoor Cooking.

In 2006, I bought my first chargiller to replace a worn out gas grill that I had to throw away and since then I can honestly say that I have become addicted to that smoke flavor and aroma.

All the recipes and techniques on this lens can be achieved to some extent with a gas grill but the true flavors of smoke are best attained with charcoal and wood chunks.

So that you're not running to the kitchen every two seconds put aside a special set of supplies just for the grill. The supply table should include:

* pepper grinder
* kosher or sea salt
* bottle of olive oil
* basting brushes
* long-handled spring-loaded tongs
* large spatula
* instant-read thermometer
* wire brush for cleaning the grill grate
* aluminum foil
* hot pads or dishtowels
* disposable aluminum pans

A good rub is designed to add flavor and color to your food but you don't want it to overpower the flavor of the meats you are rubbing.

Rubs can be as complex or as simple as you want to make them. A rub should coat the surface of the meat and try to work a rub evenly into to the meat to get the flavor inside.

There are lots of recipes for rubs on the internet. Start with something simple and add the flavors you enjoy.

At the start of every BBQ season I prepare a large jar of what I call my "Basic Dry Rub".
I visit my local bulk food market and I buy small bags of the following spices.

1 part paprika
1 part cumin
1 part garlic powder
1 part onion powder
1 part chili powder

I combine all ingredients in a large bowl and mix well then the mix is stored in an airtight container.

I will often use other ingredients to this Basic Dry Rub to acheive a different flavor.

brown sugar
kosher salt
cayenne pepper
black pepper
white pepper
dried herbs (oregano or thyme)
cinnamon
dry mustard