Barbecue Tips and Grilling Secrets

BBQ Recipe of the Month
Award wining Pork loin oriental barbeque marinade (the best piece of pork you will ever taste)

Marinate your pork loin roll in the following for 3 hours

1 cup soy sauce

1/3 cup toasted sesame seed oil

3 large crushed cloves of garlic

1 tablespoon ginger

Cook in the oven, or barbecue over pecan or charcoal for about an hour at 300F. Add our pork bbq finishing sauce or (your favorite bbq sauce for pork) the last ten minutes. Do not marinade for more than 3 hours (to much salt content in the soy sauce) Hint; for a longer marinade and slightly different taste, substitute the soy sauce with low sodium Teriyaki.

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The biggest factors in producing juicy fajitas from a cheap, tough, skirt steak is marinating and cutting the char broiled skirt steak into strips after it is cooked.

Beef Fajita Marinade
3 Cups Cola (coke, pepsi, store cola)
1/3 Cup Extra virgin Olive Oil
1 Tablespoon Lime Juice
2 Tablespoons Worchester Sauce
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
Mix all the above in a blender or shaker with a lid.(oil needs to be mixed well or it separates) Marinate the skirt steak in a shallow pan for 2-3 hours in the refrigerater.(add more cola or turn to cover the steak in marinade)
Season your skirt steak with your favorite barbecue rub and apply meat tenderizer liberaly to both sides. Char Grill your steak on low-medium heat an equal amount of time on both sides about 5-7 minutes a side. Dont over turn, flip, pierce or squeeze the meat, you will loose those tasty juices. I use tongs or a spatula and only turn the meat one time during grilling. Slice the cooked skirt steak into 1/2 to 3/4 in wide strips and serve with grilled bell peppers, onions and your favorite Mexican side dishes.

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Texas Mequite Teriyaki Chicken Breasts
Marinate your chicken breasts in the following marinade for no longer than 2 hours.

Chicken Marinade
2 Cups Cola (pepsi, coke, store colas)
1/3 Cup Extra Virgin Olive Oil
1/3 Cup Teriyaki Sauce
1 Tablespoon Lemon Juice
1 Tablespoon Honey
1/3 Teaspoon Cracked or Course Gound Pepper
1/3 Teaspoon Onion Powder
1/3 Teaspoon Garlic powder
Combine all the above ingredients in a blender or shaker with lid. Shake or blend the oil in well. Place the breast and marinade in a large freezer bag and squeeze the air out, place the bag in the refrigerater for up to 2 hours. Do not marinate chicken breasts for longer than 2 hours, they tend to toughen after 2 hours and do not add your salt till grilling time it tends to dry out meat after a half hour.

Then, cook your chicken breasts on the barbecue over mesquite wood or grill them on the grill using mesquite wood chips in your smoker tray. Be sure if grilling, to get your smoker chip tray going well before cooking the breasts, the mesquite smoke really adds to the taste of the ckicken. These taste so good you won't need a bbq sauce, just sprinkle your favorite barbeque rub or seasoned salt on before grilling. Enjoy!

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There is a trick to the ribs and we will tell it to you here.
Check back soon >>>>>>>>>>>>>

Barbeque Ribs

The first thing one must do is remove the thin outer membrane on the back of ribs, one of the most over looked things on cooking ribs. This will allow the meat to soften and the smoke & seasonings to penetrate the meat. (see the video below) This is why great BBQ ribs fall off the bone. This is done easily by prying up the membrane with a knife and then gripping and pulling with a dry towel or paper towel, to prevent slipping while pulling off. Finish up by cutting off any flaps or skirts hanging off the ribs, this will provide enven thickness and even cooking. You want a good flat, even, rack of ribs. Season up and throw the pieces you cut off on the BBQ for snacks or tasters while cooking. Nearly all the ribs I cook, seem to do best at 275 degrees for 3-4 hours in the oven or the smoker.

Barbecue Marinades
Marinades are basically an enzyme or a acidic liquid that break down protein fibers and soften hard and dry meats. Combine that with an emulsifier that (helps pentetrate the meat deeper and faster) Extra-virgin olive oil & other oils naturally contains monoglycerides (emusifier) and is a good choice for marinades, it can also help replace a little moisture on your very lean dry meats like chicken breasts, skirt steak, round and brisket.

Popular marinades(acidic)
Pineapple Juice
Citrus Juices
Tomatoes & Juice
Buttermilk & Yogurt (mildy Acidic)
Wine
Vinegar
Lemon Juice
Beer
Colas(my favorite for fajitas beef & chicken)
Soy Sauce
Teriyaki Sauce
Add extra virgin olive oil and your favorite spices to any of the above, and you've got a tenderizing marinade. Keap your chicken marinades at about 2 hours, they tend to toughen after that, and soy sauce no longer than 3 hours.(to much salt content in soy sauce will dry the meat out) I usually shake my marinade all up in a large freezer bag to blend the contents, add the meat, squeeze out the air and marinate in the refrigerator.

Meat Tenderizers
100's of years ago cooks found that wrapping meat in papaya leaves before cooking made it more tender. The active enzyme in the papaya leaves is papain, now refined from papayas and available in your common supermarket meat tenderizers (basically just salt & papain) Meat that comes in direct contact with the protein-digesting enzymes gets broken down and softened.
These softening or tenderizing enzymes also reduce the capability of the meat to hold its juices, and combined with the added salt will result in dryer meat, So use it on your quick (grill) meats and not your slow cook indirect heat barbecue, it will tend to dry it out.

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USDA Prime: Prime grade beef is the ultimate in tenderness, juiciness, and flavor. It has lots of marbling -- flecks of fat within the lean -- which enhances both flavor and juiciness. Prime grade beef makes up about 2% of all the beef produced in the United States and typically ends up exported or sold to fine restaurants

USDA Select: Select grade beef is very uniform in quality and somewhat leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. This is your standard supermarket grade beef. Try to get a hold of prime or choice grade your grilled steaks, you will see and taste the difference. Prime is the best, but hard to get from a supermarket, you will probably have to go to a butcher or meat market. Choice is the next best and can usually be found in the super market for a couple extra bucks, check for the choice label and extra flecks of marbeling.

Lowest number is best
1 Prime Grade
2 Choice Grade
3 Select Grade

Cook the steak on medium to high heat to seal in the juices. Try brushing butter, or for the health conscience, olive oil on the steak before cooking, combine this with your prefered spices. I melt some butter in a bowl and add garlic salt, onion salt, and worchester sauce, I then brush this on before cooking and brush on again after flipping the steaks. Use tongs or a spatula, do not pierce the meat while cooking. Only flip the steaks one time, half the cooking time one side and half on the other. This will preserve those tasty juices. Let the steak rest a few minutes. If you do this with a good grade ribeye steak you will have a small puddle of juice on your plate and the steak will be so moist the juice will follow your knife as you cut it.
Enjoy your steak!

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