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03/03/2009 11:59:59 AM · #26 |
i have not read this whole thread, but i have a grill that also doubles as a smoker, so if you would like to know my recipe for smoked salmon and smoked turkey let me know.
as for grilling this is not a revelation but my friends pretty much demand these burgers when i grill and they are really easy
take however much ground beef you want into a bowl and crumble in blue cheese to taste, mix well and make patties, Costco has an AWESOME kirkland signature steak rub that i put on both sides before grilling....after you eat these the first time you'll be hard pressed to make a different kind of burger |
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03/03/2009 12:04:34 PM · #27 |
Originally posted by jrtodd:
Barbecue Sauce, great for Ribs
3 cups ketchup
2 cups (packed) dark brown sugar
3/4 cup mango juice or nectar
3/4 cup fresh passion fruit juice blend
3/4 cup fresh orange juice
3/4 cup pineapple juice
1/2 cup golden syrup
1/2 cup fresh lime juice
1/2 cup fresh lemon juice
1/2 cup grapefruit juice
1/4 cup finely grated onion
1 1/2 tablespoons dry mustard
1 1/2 teaspoons ground white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon coarse kosher salt
1/2 teaspoon ground cumin
2 tablespoons plus 2 teaspoons cornstarch
Whisk all ingredients except cornstarch in heavy large saucepan. Transfer 1/4 cup sauce mixture to small bowl, add cornstarch and stir until dissolved. Whisk cornstarch mixture into sauce mixture. Cook over medium-high heat until sauce comes to boil, stirring constantly. Boil sauce 1 minute, stirring constantly. Serve warm |
Correct me if I'm wrong, but I think there are 2 different kinds of BBQ sauces. One that goes on before and one that goes on after. This one seems to be the one to go on after since it's got all the sugar in it. It sounds very yummy. I may be trying it out this weekend.
I'm guessing the main ingredient in the thinner sauce that goes on beforehand is vinegar?
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03/03/2009 12:21:52 PM · #28 |
Originally posted by RayEthier:
Goodness... you guys can afford meat???
Ray starts looking for secondary employement :O)
Ray |
I buy 1/2 sides of Angus beef at a time. They last about 6-7 months in my house. Last one was $1.98/lb cut,wrapped, froze and out the door. Not enough in your household to eat that much you say? Buy a 1/4 side. Bulk beef is the best and cheapest way to buy.
Originally posted by Bear_Music:
For the record, this whole thread is about "grilling", not "BBQing", pretty much. It's about grilling things over an open flame. BBQ is slow-cooking for extended periods in low heat with aromatic smoke. Not that I'll be able to convince many of the distinction...
R. |
This is true. BBQing is a slow beer drinking process.
ETA: Done a brisket and ribs Saturday while I was in Texas.
Message edited by author 2009-03-03 12:24:23.
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03/03/2009 12:42:11 PM · #29 |
In our house any sauce that is sweet (includes this one) goes on after cooking, we also use a vinegar based sauce that goes on while cooking.
Here's the ribs we have with the sauce, which are dry rubbed.
Ribs
2 or 3 racks of baby back pork ribs
BRINE
2 cups warm water
2 cups of beer + 1 6pk (for the cook because this take awhile)
1/2 cup golden brown sugar
3 tablespoons coarse kosher salt
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 jumbo-size zip-lock bag
FIRST RUB
1/4 cup golden brown sugar
1 tablespoon dried summer savory
1 tablespoon granulated garlic
1 tablespoon sweet paprika
1/8 teaspoon ground cloves
1 cup yellow (ballpark) mustard
SECOND RUB
1/4 cup golden brown sugar
1 teaspoon cayenne pepper
1 teaspoon dry mustard
2 cups hickory wood chips soaked in water for at least 1 hour
FOR BRINE: Stir first 7 ingredients in bowl until sugar and salt dissolve. Pour brine into plastic bag. Add ribs. Seal bag and chill overnight, turning occasionally.
FOR FIRST RUB: Mix first 5 ingredients in small bowl to blend. Remove ribs from brine; pat dry. Coat ribs with yellow mustard. Sprinkle brown sugar mixture over and let stand at room temperature 1 hour.
To keep the ribs moist place a disposable aluminum baking pan in center of barbecue under the ribs and add about 1 inch of water, refresh as needed.
Cook over medium heat, we have a gas grill and I use the outside burners for indirect heat.
Drain chips and place a small handful on a sheet of foil placed over a burner and allow to smoke. Refresh and they burn down.
Cook until ribs are tender and meat pulls away from bones turning ribs every 1/2 hour, I go low and slow 200-250F 3 or 4 hours.
FOR SECOND RUB: Mix first 3 ingredients in small bowl to blend. Place on a large sheet of heavy-duty foil and top with second sheet, creating double layer. Transfer ribs the ribs to the foil. Sprinkle top of ribs with second rub. Tent ribs with another sheet heavy-duty foil and crimp edges to seal.
Return ribs to grill and cook another 15 minutes at 350F or so. Remove top layer of foil and cook until sugar caramelizes, about 15 minutes longer.
Cut slabs between bones and serve with the sauce.
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03/03/2009 12:45:20 PM · #30 |
The "sauce" that goes on before cooking might be a wet rub, which is usually more like a paste and gets smeared all over the meat. Of course, you can marinade meat as well. Some folks also use what's called a mop sauce to periodically baste the meat as it slow cooks.
After the cooking, there's a couple of different styles of sauce, though some folks claim that "real" BBQ doesn't have sauce. What would probably be called "Carolina style" sauce is thinner and usually vinegar/mustard based. Then, of course there's the tomato based sauces, which is what most people think of as BBQ sauce.
Originally posted by cynthiann:
Originally posted by jrtodd:
Barbecue Sauce, great for Ribs
3 cups ketchup
2 cups (packed) dark brown sugar
3/4 cup mango juice or nectar
3/4 cup fresh passion fruit juice blend
3/4 cup fresh orange juice
3/4 cup pineapple juice
1/2 cup golden syrup
1/2 cup fresh lime juice
1/2 cup fresh lemon juice
1/2 cup grapefruit juice
1/4 cup finely grated onion
1 1/2 tablespoons dry mustard
1 1/2 teaspoons ground white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon coarse kosher salt
1/2 teaspoon ground cumin
2 tablespoons plus 2 teaspoons cornstarch
Whisk all ingredients except cornstarch in heavy large saucepan. Transfer 1/4 cup sauce mixture to small bowl, add cornstarch and stir until dissolved. Whisk cornstarch mixture into sauce mixture. Cook over medium-high heat until sauce comes to boil, stirring constantly. Boil sauce 1 minute, stirring constantly. Serve warm |
Correct me if I'm wrong, but I think there are 2 different kinds of BBQ sauces. One that goes on before and one that goes on after. This one seems to be the one to go on after since it's got all the sugar in it. It sounds very yummy. I may be trying it out this weekend.
I'm guessing the main ingredient in the thinner sauce that goes on beforehand is vinegar? |
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03/03/2009 04:09:08 PM · #31 |
If you can find it, Mario Batali's sauce made by a partnership with 2 Brothers, is hands down the best I've ever had. I think it was some NASCAR thing but whatever it was...it ruled.
ETA: There are a million brands that taste fine but are way, way too thick and tend to burn before that meats are properly cooked. It's very rare...nearly impossible to find one that's constructed to hold up well, under fire.
Message edited by author 2009-03-03 16:12:00. |
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03/03/2009 04:18:27 PM · #32 |
Here's another smoke tip...
I once lightly soak some spiced teas (lemon, apple, orange, ginger whateverrrrr) with some home-made Chai tea seasoning and tossed that into the grill coals. Some wicked-cool smoke formed and I trapped it for a few minutes under the lid and did it like that a few times over.
I bet fresh ginger shavings would work pretty well... |
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