Barbequing With Dry Rubs When Using Outdoor Gas Grills Or Meat Smokers

On April 18, 2012 by Howard

Most enthusiasts will meaningfully inform beginners that the secret of a really great barbeque lies in the way that the meat is prepared before it is exposed to the meat smokers or outdoor gas grills. Preparations are often elaborate, and in many cases, meat is prepared days in advance. Dry rubs, combined with sauces that are later added are used to create a unique dish that is often typical of a specific region.

The Kansas City Ribs Rub

Those in the know claims that the Kansas City rib-rub is the most famous of all dry-rubs. The secret of this rub lies in the interesting combination of spices that are used. The basic foundation of small quantities of salt, ground black pepper and brown sugar is enhanced with the addition of paprika, chilli powder, garlic powder, cayenne pepper and onion powder. Once all the ingredients are mixed together, the ribs are liberally rubbed with the mixture and left to stand for at least twelve hours. The ribs are placed upon outdoor gas grills or in the meat smokers for a while with only the dry rub before the barbeque sauce of choice is added later during the cooking process.

The Carolinas Rib Rub

While those from Kansas City are smug in their claim that they prepare the most delicious ribs with their unique rib rub, inhabitants of the Carolinas vehemently disagree and claim that their dry-rubs are far superior to everything else. They claim that their famous rub is excellent, not only for barbequing ribs, but also for brisket, pork and poultry. A sizable quantity of paprika is mixed with equal quantities of salt, sugar, cumin, chilli powder and freshly ground pepper. A dash of cayenne pepper is added for good measure, and the mixture is applied liberally to the meat at least a day before it is meant to be cooked on outdoor gas grills or in meat smokers.

The Texas Dry Rub

The Texans have long laid claim to the title as barbeque champions of the country and they jealously defend their dry-rubs as the very best treatment to ensure succulent, flavorful ribs, brisket and steak. Just like everything else in the lone star state, their dry-rub recipe is big; brown sugar, chilli powder and paprika is augmented by cumin, oregano, onion powder and garlic powder. Included into this mixture is table salt, ground black pepper, cayenne pepper and a dose of coriander seeds is added before the meat is treated with a generous portion. Texans often wrap their treated meat in plastic and keep it in the fridge for at least twelve hours before they use it on outdoor gas grills or in meat smokers.

It may indeed be difficult to choose between the various dry-rubs, but maybe there is no reason to do so; nothing stops anybody from trying them all! Most dry-rubs can be stored in air-tight containers for up to three months, waiting patiently for the next mouth-watering barbeque.

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Smoker Wood Chunks

On April 6, 2012 by Howard

One of the most important aspects of barbeque is the flavor.  Along with spices, most barbeque masters add flavor with smoker wood chunks.  Due to the different flavors, some woods go better with different foods.  You can experiment and try several woods or you can fallow these recommendations.

The most popular wood used in smokers and barbeques is hickory; with its classic, pungent, smoky, bacon like flavor and is excellent when used with all meats.  Another popular wood used is mesquite wood from the American southwest. Mesquite wood has a sweeter, lighter flavor than hickory, and is excellent with steak, duck or lamb.  If you prefer a more delicate smoky wood flavor, you should try alder.  Alder goes with chicken, pork, beef and especially fish.  Oak trees aren’t just for making shade.  Oak is a favorite for smoking hams, sausages and burgers.  Mesquite and hickory are strong shouldn’t be cooked vary long.  Oak is a little more mild and may cook a little longer.  Fruit woods are usually mild and will need to cook awhile to get that great sweet flavor.

Other wood chunk choices come from the fruit trees.  Apple, cherry, peach and pear wood chunks have a smoky fruity flavor great on poultry and pork.  Apricot and nectarine have unique smoked flavors milder and sweeter than hickory, great with most meats.  Citrisy orange is wonderful with seafood.  Another great wood to try is maple.

Maple has maple sweet, mild smoky flavor that is great with pork and poultry, cheese and vegetables.  Pecan is similar to hickory but not as strong and will give you a wonderful golden-brown turkey and is also good with beef.

Other woods to consider and try are sassafras, persimmon and grape.  Its important to try different woods and different combinations like apple and hickory or cherry and mesquite to find new favorite recipes.

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Using Branding Irons At The BBQ

On March 10, 2012 by Howard

The next BBQ party, surprise you family and friends when you take their big juicy steak to them and their initials or school mascot is burned into it.  You can now buy branding irons for almost anything you can think of, letters, numbers, a few words, NASCAR, collage and pro sports teams, Indian or cowboy symbols, politics and humorous designs.

There are some places where you can have custom designs made.

These are usually made out of steel with wooden handles and if cleaned after each use will last a long time.

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Things To Consider For Your Barbeque Utensil Set

On March 9, 2012 by Howard

You’ve got your grill, you’ve got the charcoal and you got a great platter of big juicy steaks ready to go.  You will find this goes much easier with BBQ utensil set.  A scraper with a paper towel, hot water and soap will clean the grill off from last use and keep bacteria from forming.  Tongs with a rolled up paper towel dipped in oil allows you to oil the grill so the steaks won’t stick and tons help you to move the steaks around.

A fork will let you test your meat for “doneness” and to move it around also.  A spatula with a knife on the edge helps you to flip burgers and see if they are done.  With a brush, you can bast on the BBQ sauce on meats or vegetables and skewers help you make great kabobs with meat, vegetable and fruit chunks.

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Choosing A Charcoal Grill

On March 8, 2012 by Howard

You’ve decided you’re finally going to get a charcoal grill for the Sunday afternoon family cookout but which one?  you need to take into account your families needs, where and what you’ll be cooking and what accessories you may need.

First, decide if you will be cooking in one place with a stationary grill or if you want to move around, camping or to the beach with a portable.  If you’re cooking for family and friends, look for a large capacity unit.  Cooking for yourself and maybe one other, a small portable will do.

Quality is vary important.  Today grills are being made cheaper and that’s OK if you just want something that may last the summer season then throw away.  Like most things, usually the more you spend on a grill the better the quality.  Look for stainless steel or high quality chrome steel and if you plan on leaving this outdoors, protect it with a cover.

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Choosing the Right Smoker

On March 7, 2012 by Howard

Controlling the temperature, air flow and heat are the secrets to great smoked meats.  Whether you are using charcoal, gas or electric, you must cook a long time at low heat for tasty tender ribs, brisket, chicken or pork.

Choosing the right equipment is important also.  Gas is convenient but electric gives you more heat control but charcoal tastes best.  How about vertical verses horizontal smokers?  Horizontal smokers are easy to use but your heat comes from the side and its hard to evenly cook your meat all the way through.  Vertical smokers heat comes from the bottom and provides better even heat.

 

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Scrumptious KC Crusted Catfish Barbeque on Electric Table Top Grills

On January 22, 2012 by Howard

When it comes to convenience and ease of use, it would be very difficult to beat the electric table top grill. Their versatility gives them the ability to be used anywhere where electricity is available, at home in the kitchen or these days, many camping sites and picnic spots provide electrical outlets, thus allowing almost anyone the opportunity to enjoy a barbeque whenever they want. In Kansas City they are particularly proud of their many traditional recipes, and their grilled crusted catfish is no exception. It is easy to prepare and the end results are simply mouthwatering!

What to Prepare at Home

For this delicious dish, most of the preparations can be done at home, saving a lot of time when the actual time for cooking this dish arrives, and leaving more time to spend with friends and loved ones. Its best to start off by preparing the fish; about one and a half pounds of catfish fillets will be needed. Cut the fish in portions and then mix one beaten egg and three tablespoons of cornstarch with approximately one tablespoon of salt and freshly ground black pepper until the cornstarch is completely dissolved. This mixture is then poured over the fish, taking care that both sides are covered, and the fish is then left in an airtight container in the refrigerator for one hour.

While the fish interacts with its sauce, the crust can be prepared by mixing half a cup of yellow cornmeal, two tablespoons of chili powder and a tablespoon each of garlic and onion powder together. A dash of salt and white pepper can also be added to this mixture if preferred. Seal this mixture in an airtight container and pack a sour cream or salsa sauce and some cooking spray to take along to the barbeque venue. Of course, you can adjust this recipe to you and your family’s tastes.

Cooking on Electric Table Top Grills

When the electric table top grill is set up, set it at a medium heat. Each portion of fish should be dipped in the coating mixture and lightly sprayed with the cooking spray before it is placed on the grill, where the fish should be grilled for approximately seven minutes on each side or until the flesh is flaky. Served with a generous dollop of salsa or sour cream. Nobody could possibly ask for a more scrumptious barbeque.

Variations

Catfish is popular almost everywhere but regional preferences differ. In Texas, the Mexican culinary influence is very strong in almost all recipes that involve fish. Texans prefer a spicy taste and they commonly use their famous spicy dry rubs in place of a crust to prepare their fish for electric table top grill. Basting the fish with olive oil while it is cooking helps to seal in the flavor and prevent the fish drying out.

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Smoked Christmas Ham, Memphis Style

On November 6, 2011 by Howard

There can be little doubt that one of the great pleasures of Christmas is the preparation and enjoyment of a special Christmas feast. Many people spend days preparing all the old favorite traditional dishes. For something completely different, why not consider preparing the entire meal with smokers? There are many wonderful dishes that can be prepared in this way, and just maybe a new family tradition will be born!

What Types of Food Can Be Smoked?

Many people will be surprised to learn just how many different types of food can be prepared with smokers. A little Internet research will reveal thousands of recipes that will satisfy even the most demanding palate. Recipes for smoked vegetables, smoked entrees, starters, snacks and even smoked desserts are commonplace, and it may be fun to experiment with various combinations.

Smoking a Christmas Ham

For many people, turkey is the only choice when it comes to a Christmas meal, but ham is also a popular traditional option. Most hams are bought pre-cured or even already smoked, and many people simply heat them up in an oven. Preparing them with smokers however, will produce a Christmas dish that will delight and surprise. Some people even prefer to smoke both a turkey and a ham at the same time, catering for varying tastes.

It is necessary to first prepare the ham by washing it thoroughly and by leaving it in a bowl of cold water for at least twelve hours. One popular way of preparing a pre-cured ham in the smoker is to rub a thin layer of regular mustard over the ham, followed by any favorite dry-rub. In the meantime, smokers can be prepared by using wood chunks such as hickory or oak that will produce a strong flavor. An average weight ham should require approximately four to five hour in smokers before it is ready. For the perfect finishing touch, a honey-based glaze can be added during the last hour of smoking. In the Carolinas, a different, flavorful glazing is used by mixing a quarter cup of pear juice, half a cup of maple syrup, balsamic vinegar, brown sugar and crushed garlic. This glaze interacts beautifully with a smoker that has been prepared with fruit tree wood.

The Advantages of a Smoked Christmas Meal

Using this method to prepare the Christmas meal eliminates the need for some members of the family to spend hours in the kitchen slaving over a hot stove. By using , the entire family can enjoy each other’s company while the meal gently absorbs the magnificent flavors of the wood. Cleaning up after the meal is also much easier and quicker, allowing everybody the opportunity to enjoy a relaxing Christmas in the company of loved ones.

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Thanksgiving Feast, Carolina style

On November 6, 2011 by Howard

Not many people will think that it is a good idea, or even possible to cook a Thanksgiving dinner on a barbeque. Not only is it possible though, but with a little bit of planning and an adventurous spirit, it is perfectly feasible to prepare a delicious meal using nothing but gas grills. Gas grills have a distinct advantage because they can be used both indoors and outdoors and therefore the weather is not really a major consideration. In the Carolinas, doing an outdoor barbequed turkey is an old tradition.

Preparing the Turkey

If the turkey is frozen, it is important to ensure that it is completely thawed well in advance. A large turkey, weighing, say twelve pounds, will require up to three days thawing and is best done in the fridge to ensure that the meat stays safe. Once thawed, the bird can be trimmed. Many experienced chefs advise that the wishbone be cut prior to cooking in order to facilitate easier carving. Next, the bird should be rinsed in cold water and patted dry before it can be seasoned. The turkey can be seasoned outside as well as the cavity with any favorite dry-rub. If it is to be cooked on a gas grill, it is not advisable to stuff the bird, although stuffing can be prepared separately using an oven. Once the bird is trussed, using butcher’s string, the turkey is ready for cooking.

Cooking the Turkey on Gas Grills

It is important to try and use an indirect heat when cooking the bird. This can be achieved by heating only one half of the grill and by placing the bird on the other unheated half of the grill. The lid should be kept closed while the bird slowly cooks and the chef should take great care to control the temperature by opening and closing the lid. This may sound like a lot of trouble, but half the fun is in the cooking! It would be necessary to rotate the bird from time to time, approximately every forty minutes, while a close eye is kept on the temperature. To ensure a crispy outside, the turkey can be glazed during the last half hour of cooking.

While the bird is cooking on the gas grills, other foods can be added from time to time to ensure that everything is ready at the same time. The turkey is guaranteed to be juicy and tender, with that unique flavor that can only be obtained with a grill. A variation on this theme, popular in Kansas City, is to use charcoal grills instead, and to stuff the turkey with a spicy mixture made from lentils, chili powder, onion powder and crushed garlic. Fruit tree wood chips are also added to the charcoal to produce a fine, subtle smoked flavor.

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Safety With Smokers: Charcoal, Gas, Electric

On October 26, 2011 by Howard

Using smokers to cook meat is definitely a treat as the slow cooking helps food to remain tender while providing that smokey taste to the item. Once in a while, having a smoke cooked meal definitely whets the appetite not to mention the activity itself makes for an excellent family bonding.

Use Thermometers

If possible, owners should utilize thermometers to remain on the safe side. Two thermometer types may be used – one for the meat and another for the smoker. The meat thermometer would make sure that the item is cooked through and therefore safe to eat. The second type would ensure that the smoker is within the safety range and would alert anyone if it is nearing the dangerous zone.

Of course, using smokers is not all about fun and delicious food. When using this type of cooking technique, it is important to note that some precautionary measures may be necessary. For those who are looking forward to using smokers, following are some safety tips for the job regardless of whether its gas, electric or charcoal.

Positioning

The location where smokers are placed tells a lot about the safety risks of the item. In the literal sense, smoke means fire and keeping fire near flammable materials is never a good idea. Hence, try to place smokers a few feet away from the house, combustible materials, lighters and trees.

Ventilation and Lighting

Smokers

should be placed in an area where smoke will be allowed to disperse as they are created. This is one of the top reasons why smoking is always done outdoors as the buildup of smoke can be dangerous for a person’s health. At the same time, lighting should be sufficient enough to notice any inconsistencies when cooking.

Commercial Charcoal

Experienced individuals may utilize other materials to produce fire when using charcoal smokers. However, those who aren’t should always stick to commercial items to ensure safety. Note that charcoal takes a long time to burn down and can be unpredictable. Even when you think charcoal is out, there may still be internal sparks.  Hence, it is absolutely necessary that charcoal units are always watched by someone who knows what they are doing.

Clean Up

Clean up for all models should include the cleaning of the grills with soap and hot water to remove food particles and grease for health reasons.

Charcoal units should be cleaned up thoroughly since the chances of hidden sparks are always there. People should try separating the coals to see if there are any hidden sparks in the object before discarding them. Putting out charcoal may be done by dousing them with water, letting them burn down to dust-like particles or locking out oxygen.

Electric and gas units are easier to clean as users merely have to turn knobs, shut down the LPG and pull the plug. However, it is important to check the instructions provided in the actual manual before attempting to clean the unit. This is to ensure that no parts would be mishandled and that the owner would remain completely safe during the task.

Of course, these aren’t the only safety tips when using smokers. Note that every model comes with a different set of safety instructions so don’t take the manual for granted and read it.

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