Barbecue Sauce Update

Ahoy...Barbecue Sauce...Awaits you Pleasure ...aHHHH

2006-07-19T15:52:00.000-07:00

Check out the sauces at this website...they look great

Ahhh, Those Southern Barbecue Sauces......Mmmmmm....

2006-07-17T13:37:00.000-07:00

Here's a little more to bring you up to speed on regional bbq sauces. I go for the thick and robust kind myself. Thanks to Susan Dosier for the article and to Charles Walton IV for the neat photo. Southern Living is an interesting site for more than just barbecue sauces.

Barbecue Sauce - Whether dipped, splashed, poured, drizzled, or basted, barbecue sauce paints each region with its own signature flavor profile.

Sweet Mustard Barbecue Sauce, North Carolina Eastern-Style Barbecue Sauce, Thick-and-Robust Barbecue Sauce, White Barbecue Sauce, and Brisket Red Sauce.

Sweet Mustard Barbecue Sauce, North Carolina Eastern-Style Barbecue Sauce, Thick-and-Robust Barbecue Sauce, White Barbecue Sauce, and Brisket Red Sauce.Sampling sauce is like taking a mini tour of the South. North Carolina is famous for its vinegar-based varieties, while South Carolina's is mustard-tart and sugar-sweet. Texas serves up a thick, sweet sauce with brisket, and in North Alabama, a mayonnaise-based sauce is synonymous with barbecue chicken. Thin sauces are for basting whole and half hogs during the smoking process. Thicker, more sugary (or mayonnaise-based) sauces are for brushing on at the end of cooking, chopping into the meat, or pouring on a sandwich. The sauces here can all be made ahead and refrigerated up to one week.
Foods: Barbecue Sauce

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Marinating Puzzle Solved

2006-07-16T10:43:00.001-07:00

Is marinating a puzzle for you. Well, the guidelines below will certainly help you. And don't forget to check out the zy-sauce.com link below for more tips and for marinating recipes. Thanks, Zy for the tips!
How Long Should I Marinate?
Seafood:
Salmon, Tuna or Mahi Mahi and most Steakfish:
Baste liberally and marinate 2 –3 hours before grilling.
Baste both sides 2 – 3 times during grilling. Stop basting the last 5 minutes of cooking.
Steak:
Baste liberally and Marinate overnight. Throw the steak on the grill and cook.
No Basting is necessary.
If you want to go a step further for a Cajun flavor, visit our Recipes page forour Zy-Sauce Blackened Steak recipe and learn how to create your ownhomemade "Cajun Blacken Seasoning"!
Chicken, Roast or Ribs:
Baste liberally and marinate overnight. Baste 2 – 3 times while cooking on the grill or baking in the oven. Stop basting the last 5 minutes of cooking.

Marinade and BBQ Sauce Facts and Safty Tips for Safe Handling and Grilling

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Vegetable Eaters Unite!!

2006-07-16T10:43:00.000-07:00

Okay, so this is a great picture of meat barbecuing and has nothing to do with veggies, but I just couldn't resist.

What I did want to tell you about is something that our good friend Laurel passed along to us. A family vegetable favorite that her Mom used to prepare while the - Grrrrr! - meat eaters of the family were barbecuing the main dish.

What Laurel learned from Pearl is to cut thin slices of potatoes, carrots, and onions. A mandolin or the slicer part on a regular grater works fine. Spread these veggies out in a thin layer on a piece of aluminum foil. Add salt, pepper and butter and seal up the foil into a neat little flat package. Place on the grill and leave it for 20 - 25 minutes, turning it occasionally. I wouldn't put it over the hottest part of the grill - you don't want the foil to burn through. Your veggies should be cooked just right by the time your ribs, steak, or burgers are barbecued. Yum, yum! Thanks, Laurel for passing along that family favorite.

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BBQ Chicken and Dad

2006-07-15T19:13:00.000-07:00

Doesn't this bbq chicken look great! Barbecue and chicken just go together just like apple pie and ice cream (vanilla). As a kid my Dad and I would grill barbeque chicken (certainly didn't look like this...sorry Dad) so who says grilling can't be a bonding experience. Anyway check this recipe out at http://recipes.chef2chef.net/recipe-barbecue-grilling/

Barbecue and Grilling:

Chicken Main Dishes (BBQ)Sesame Marinated Grilled Chicken, Grilled Vegetable and Chicken Salad with Cilantro Lime Vinaigrette, Cilantro Lime Vinaigrette sauce, Wasabi and Sesame Grilled Wings, Wasabi Sesame Dipping Sauce sauce, Curried Chicken Fingers on a Stick, Spicy Peanut Sauce sauce, Grilled Lime Chicken, Grilled Asian Orange Chicken, Maple Barbecued Chicken Drumsticks

BBQ: Cooking on the Grill: Grilling & Barbecue Recipes

Barbecue Heaven

2006-07-15T15:21:00.000-07:00

Okay...does this look good! Makes me want to go and fire up the grill right now. Check out this blog for more recipes...www.bbquide.com ...Thanks for making me drool.......

BBQ Guide's Recipe Pit

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French Invent Barbecue...oh no

2006-07-15T09:06:00.000-07:00

It's always interesting to find out the origin of your hobby and barbeque is no exception. This article by www.barbecuen.com gives a great history of bbq. They give three possible scenarios but to find the real answer you have to click through to their website http://www.barbecuen.com/bbq-96.htm.
A Brief History of Barbecuing
Theory #1
The true beginning to the Art Of Barbecuing is as obscure as attempting to identify a piece of meat after a thorough grilling by the novice. Rumor has it that the French may have begun the process of Barbe-a-quene which means cooking from the beard to the tail. The meat was always covered with a fancy sauce, thus creating the "French Touch".

Theory #2
Others believe the beginnings occurred with the Caribbean Arawak Indians who, in their generosity, taught the Spanish sailors the Art Of Barbecuing. They placed the meat on green wooden sticks over an outdoor fire. They called it Barbacoa, the name of the wooden sticks. Thus possibly began the outdoor aspects of grilling.

Theory#3
According to the American Heritage Dictionary, the term buccaneer corresponds to the word barbecuer. The first recorded use of the French word boucanier was to refer to a person from the islands of Hispaniola and Tortuga . They hunted wild oxen and boars and then cooked the meat in a barbecue frame known, in French, as a boucan. This French word came from an Arawakan or Tupinamba word meaning "a rack, sometimes used for roasting or for storing things, or a rack-like platform supporting an Indian house". The original barbecuers seem to have subsequently adapted a more remunerative way of life, piracy, which accounts for the new meaning given to the word.

Barbecue'n On The Internet - Let's Get Started!

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Nightmare on the Barbecue Grill

2006-07-14T11:40:00.000-07:00

Don't let flare ups ruin your bbq-ing experience. With a little help from your water spray bottle your flare-ups will be gone. Also putting your meat on a diet (trimming excess fat) before grilling will also help. www.barbequelover.com has provided us with some ideas to prevent barbecue flare-ups.... read more....

How to Control Flare-Up
A flare-up is when some grease or fat gets down into your gas grill and catches fire. Flare-Ups are not bad, but when they get out of hand you have a problem.
In order to control flare-ups simply move the grease/fat covered food(s) away from the location of the flare-up. Say for example you have a bunch of hamburgers and you have a decent sized flare up simply move the burgers away from the flare-up or move them off the grill and wait for the grease to burn up.

After the flare up subsides, gradually put the food back where the flare up occurred.

A couple ways to prevent flare ups:

1. Trim the excess fat off of your meat

2. Dont put excessive amounts of oil (Vegtable oil, marinade, etc.) and then throw it on the grill with it still dripping.

3. Use leaner cuts of meat.

These simple methods work. You just have to be prepared ahead of time. A little work before bbq grilling will help you from being burnt.

Barbeque Lovers » Care for your Grill

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Stone Age Man Invents Barbecue

2006-07-14T08:24:00.000-07:00

I found this bbq article interesting. Learn all about the different barbeque sauce flavors as the author takes you through different regions. Thanks BBQ Sauce Zone for this article.
Barbecue For You by Laura Kjer
In may just be in human nature to barbecue. Well, we have been doing it as far back as time can denote. In the Stone Age, man hunted for food and cooked it over an open flame. And while we still cook over flame today, there are actually two different types. True barbecue requires a sauce. If not, you are just grilling. While both are good, barbecue involves slowly cooking the meat with low temperature for hours.
When you think about going to a barbecue, you probably think of yummy, juicy food such as hamburgers and steak or even a good hot dog with all the fixins. The term barbecue does not only refer to the food but also to the event itself. The act of gathering together with friends and family to enjoy good food, drinks and a great time has been an honored tradition for generations. It doesnt matter where you live or where you are from, the barbecue is a popular get-together....read more

- Barbecue For You

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If you Prepare Food you MUST read this....

2006-07-14T07:58:00.000-07:00

After reading this article I'm embrassed to say I'll have to change a few of my ways in preparing my barbecue grilling. This eyeopening bbq food safety article provided by www.homebbq.com is a must read. For other barbeque articles and products just like this one visit them.....check out their barbecue sauce section.

Food Safety
Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. So whether the snow is blowing or the sun is shining brightly, it's important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing food borne illness. Use these simple guidelines for grilling food safely.

From the Store: Home first
when shopping, buy cold food like meat and poultry last, right before checkout. Separate raw meat and poultry from other food in your shopping cart. To guard against cross-contamination -- which can happen when raw meat or poultry juices drip on other food -- put packages of raw meat and poultry into plastic bags.

Load meat and poultry into the coolest part of the car and take the groceries straight home. In the summer, if home is more than a 30-minute drive away, bring a cooler with ice and place perishable food in it for the trip.

At home, place meat and poultry in the refrigerator immediately. Freeze poultry and ground meat that won't be used in 1 or 2 days; freeze other meat within 4 to 5 days.

Defrost Safely
Completely defrost meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. You can microwave defrost if the food will be placed immediately on the grill.

Marinating
Meat and poultry can be marinated for several hours or days to tenderize or add flavor. Marinate food in the refrigerator, not on the counter. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.

Transporting
when carrying food to another location, keep it cold to minimize bacterial growth. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40 °F or below. Pack food right from the refrigerator into the cooler immediately before leaving home. Keep the cooler in the coolest part of the car.

Keep Cold Food Cold
Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will immediately be placed on the grill.

When using a cooler, keep it out of the direct sun by placing it in the shade or shelter. Avoid opening the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler and perishables in a separate cooler.

Keep Everything Clean
Be sure there are plenty of clean utensils and platters. To prevent food borne illness, don't use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food.

If you're eating away from home, find out if there's a source of clean water. If not, bring water for preparation and cleaning. Or pack clean cloths, and wet towelettes for cleaning surfaces and hands.

Precooking
Precooking food partially in the microwave, oven, or stove is a good way of reducing grilling time. Just make sure that the food goes immediately on the preheated grill to complete cooking.

Cook Thoroughly
Cook food to a safe internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe internal temperature. Whole poultry should reach 180 °F; breasts, 170 °F. Hamburgers made of ground beef should reach 160 °F; ground poultry, 165 °F. Beef, veal, and lamb steaks, roasts and chops can be cooked to 145 °F. All cuts of pork should reach 160 °F.

NEVER partially grill meat or poultry and finish cooking later.

Reheating
when reheating fully cooked meats like hot dogs, grill to 165 °F or until steaming hot.

Keep Hot Food Hot
After cooking meat and poultry on the grill; keep it hot until served - at 140 °F or warmer.

Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook. At home, the cooked meat can be kept hot in a warm oven (approximately 200 °F), in a chafing dish or slow cooker, or on a warming tray.

Serving the Food
When taking food off the grill, use a clean platter. Don't put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food.

In hot weather (90 °F and above), food should never sit out for more than 1 hour.

Leftovers
refrigerate any leftovers promptly in shallow containers. Discard any food left out more than 2 hours (1 hour if temperatures are above 90 °F).

Safe Smoking
Smoking is cooking food indirectly in the presence of a fire. It can be done in a covered grill if a pan of water is placed beneath the meat on the grill; and meats can be smoked in a "smoker," which is an outdoor cooker especially designed for smoking foods. Smoking is done much more slowly than grilling, so less tender meats benefit from this method, and a natural smoke flavoring permeates the meat. The temperature in the smoker should be maintained at 250 to 300 °F for safety.

Use a food thermometer to be sure the food has reached a safe internal temperature.

Pit Roasting
Pit roasting is cooking meat in a large, level hole dug in the earth. A hardwood fire is built in the pit, requiring wood equal to about 2 1/2 times the volume of the pit. The hardwood is allowed to burn until the wood reduces and the pit is half filled with burning coals. This can require 4 to 6 hours burning time.

Cooking may require 10 to 12 hours or more and is difficult to estimate. A meat thermometer must be used to determine the meat's safety and doneness. There are many variables such as outdoor temperature, the size and thickness of the meat, and how fast the coals are cooking.

Does Grilling Pose a Cancer Risk?
Some studies suggest there may be a cancer risk related to eating food cooked by high-heat cooking techniques as grilling, frying, and broiling. Based on present research findings, eating moderate amounts of grilled meats like fish, meat, and poultry cooked -- without charring -- to a safe temperature does not pose a problem.

To prevent charring, remove visible fat that can cause a flare-up. Precook meat in the microwave immediately before placing it on the grill to release some of the juices that can drop on coals. Cook food in the center of the grill and move coals to the side to prevent fat and juices from dripping on them. Cut charred portions off the meat.

HomeBBQ.com - The Home BBQ Adviser - recipes, barbecue rubs, books, sauces, bbq, BBQ, barbeque, barbecuing, bar-b-que, outdoor, cooking, sauce

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Great Beef Barbecue

2006-07-13T17:56:00.000-07:00

Here is a quick and easy recipe that you have to try. When it come to beef barbeque I'm a sucker for any recipe. This bbq recipe comes from www.bonesuckin.com. Check this site out for other bbq sauce recipes. Thanks...

Bone Suckin' Beef Barbecue

Bone Suckin’ Sauce 3/4 cup
Chuck Roast, Cubed 5-8 lb.(closely trimmed cut into pieces)
Crushed Red Pepper, 1 tsp Crushed
Water, 1/2 cup
Vinegar 1/2 cup
Salt 1 tsp.
Sugar 1/4 cup

Cook in crock pot 8-9 hrs.on LOW heat or until it falls apart. Flake it with a fork. Add Bone Suckin' Sauce. Liquid Smoke (optional) 1/4-1/2 brown sugar (or to taste) and cook at least another hour. Spoon onto buns.Recipe Card 3 X 5

Bone Suckin' Beef Recipes

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Some Like It Hot!

2006-07-13T08:35:00.000-07:00

Like a really hot barbecue sauce. One that burns all the way down? Then you should check out John's Hot Sauce Blog. Here's his really thorough review of Mad Anthony's Extra Hot BBQ Sauce. John really gets into it.

Review: Mad Anthony’s Extra Hot BBQ Sauce
Posted on 07.13.06 by John
My bottle of Mad Anthony’s Extra Hot BBQ sauce came out on a perfect day for grilling - sunny and 80 degrees, low humidity, and not a cloud in the sky. Simply the ideal setting for trying out a new barbecue sauce!
Ingredients: Ketchup {Tomato Puree (Water, Tomato Paste), High Fructose Corn Syrup, Distilled Vinegar, Corn Syrup, Salt, Less than 2% onion powder, Garlic Powder, Natural Flavors}, Molasses, Cider Vinegar, Fig Concentrate, Brown Sugar, Garlic, Water, Orange Juice Concentrate, Dehydrated Onion, Distilled Vinegar, Spices (including Chipotle Pepper, Ancho Pepper, Habanero Pepper), Salt, Natural Hickory Seasoning.
That is one long and complicated ingredients list - not to mention confusing! The double parenthesis had me wondering for a while, so I added my own curly bracket {} here to try and clarify. At first, in my state of ingredient disorientation, I was disappointed to see HFCS as one of the main ingredients. But then, I realized it was a sub-component of the ketchup, and the primary sweeteners were Molasses and Brown Sugar. Though I’d rather see my food HFCS-free, I’ve got to give props to Mad Anthony for not skimping on his ingredients, and instead putting in loads of high quality stuff.
On First Taste
Mad Anthony’s Extra Hot BBQ Sauce is pourable but richly thick, with some chunks and a dark brown color that screams of molasses. It’s the perfect consistency to brush on cold - easy to spread, but with plenty of gumption.
The taste is pleasantly sweet, with rich molasses sweetness accented by strong hickory notes, and a citrusy-sweet background where the fig plays harmoniously with the orange. Eaten cold, the flavor lingers and develops into a rich cacophony of individually bursting flavors. The heat come on quickly, with a noticeable fire that would get the average palate burning, but is more than manageable for the well seasoned tongue.

These pork chops look great!

Review: Mad Anthony’s Extra Hot BBQ Sauce Hot Sauce Blog

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Barbecue German Style

2006-07-12T23:05:00.000-07:00

Did you know that many of our favorite foods came from Germany. Try out these German BBQ recipes. Thanks to www.newstri.com for this article. Enjoy barbeque the German way.

Summer BBQ — German Style
Hot dogs, hamburgers, sausages and mustard — it’s easy to forget that these “all-American” barbecue staples we crave this time of year originally came from Germany. These traditional foods are delectable. But why not try some über-tasty, new German barbecue recipes? Each recipe uses typical German ingredients that are readily available and each is healthier than you might think.

Spätzle Salad

With Grilled Vegetables

Serves 6 to 8

Canola oil for brushing grill

1/3 cup canola oil

3 tablespoons balsamic vinegar

1 tablespoon German mustard

1 garlic clove, mincedSea salt and freshly-ground pepper to taste

1 red pepper, cut in 1-inch pieces

1 green pepper, cut in 1-inch pieces

2 zucchini, cut in 1-inch pieces1 eggplant, cut in 1-inch pieces

1 pound spätzle

Fresh basil to garnish

Heat grill on medium heat. Brush grill with canola oil. In a large bowl, whisk together 1/3 cup canola oil, vinegar, mustard, garlic, salt and pepper. Place cut-up vegetables in dressing. Toss to coat well. Grill vegetables on skewers or in basket until tender and lightly browned.

Cook spätzle according to directions on package. Place cooked spätzle in a large bowl and toss with grilled vegetables. If more moisture is desired, whisk together 2 tablespoons balsamic vinegar and canola oil. Toss, garnish with basil, and serve warm.

Summer BBQ — German Style

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One Stop Barbecue Recipes and BBQ Tips

2006-07-12T12:18:00.000-07:00

Wow....this is what the internet was meant for...a great place to find all your bbq grilling needs and barbeque secrets. Jan Perry put this together and I want to thank him. He can be reached through this article SiteSeer2K@aol.com or www.Cincinnati.com. Again thanks for making bbq-ing so easy.

For great BBQ ribs, go online firstSite-seeing with Jan Perry
I received an e-mail from Deb T. of Burlington after the June 28 column about salads and other hot weather favorites. She wrote: "Salads are great when they're served beside some tasty and tender bar-b-q ribs. How about a few recipes for them?

"Well, Deb, no bones about it, I love a good rack of ribs as much as the next finger-licker, so I am happy to grant your request. You already have the salads - so here are the rest of the fixin's for a superior lunchtime picnic or a fine evening meal - served indoors or out.

http://bbqinstitute.com/Ribs.htm -- If you really want to learn how to make baby-backs that fall off the bone, the BBQ Institute site is the right place to begin. You'll learn the differences between the cuts and a variety of cooking techniques. You'll get meat buying advice, grilling dos and don'ts and tips for special sauces. If you're really into it and want to enter BBQ championships like the folks who created the site, you can fly to the West Coast and join one of their live classes.

http://www.thesmokering.com -- The Smoke Ring is another good source. Here's their description of what you'll find on the site: "Whether you are looking for recipes, grills, smokers, sauces, rubs, or want to learn how to cook barbecue, the Smoke Ring, or one of our almost 800 member sites, has what you need." And if that doesn't make you hungry, their photo of the kid with the rib will.

http://www.thesmokerking.com -- First the Smoke Ring, now the Smoker King. Aaron Ralston (aka the Smoker King) has created a wonderful site filled with his expertise and advice about the art of smoking and barbecuing. You'll also learn the difference between sauces, mops and rubs and the techniques that will at least promote you to Prince (or Princess) of patio meal preparation.

http://www.homebbq.com -- For some, barbecuing is a way to prepare food - for others, it's a way of life. If you count yourself among the latter, this site is for you. After a simple registration you'll discover an entire world of barbecue fans and fanatics just waiting to share stories and swap recipes. Besides, if you imagine a pair of wings on their front page pig - he'd be perfect for our marathon.

http://http://bbq.about.com -- You'll find a ton of information here, including fun facts and barbecue trivia. You'll also find recipes for 10 different rib sauces and much, much more.

http://www.how-to-grill-barbeque.ca/ribs.html -- This is a commercial site for Fiesta Barbeques, but it is also a great source of cooking advice for corn, lobster and steaks as well as ribs. The more you explore, the more you're mouth will water.

http://www.bbqsearch.com/search/26655.shtm -- According to this page, there is a "Best Ribs in the Universe" contest (the largest competition of its kind in the world) and the recipe that's included here was Mike Scrutchfield's 1993 winner.

http://www.rbjb.com/rbjb/comments/ray4.htm -- Here is more about barbecue from Ray Basso.

http://www.bonesuckin.com/recipe%20pages/ribs.html -- This is another commercial site with enough non-sales material to make it worthy of a mention.

http://www.culinarycafe.com/Barbeque.html -- What a great collection of recipes, including all kinds of mops, slops, wet sauces, dry rubs, marinades and more.

http://www.recipezaar.com/r/153/380 - I know, I know, these ribs aren't hot off the grill, but instead are cooked inside - either in the oven, on the stove or, believe it or not, in a crock pot. Still, I thought I should include these recipes just the same.

The Cincinnati Post - For great BBQ ribs, go online first

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Real Barbecue Secrets

2006-07-12T10:23:00.000-07:00

If your looking for a book that you actually can use barbecue-ing without becoming a professional chef then this is the book for you. There are plenty of recipes to pick from whether your a bbq beginner or barbecue expert. I have this book but thanks KansasCity.com for reviewing it. All you barbeque-ers enjoy this book.

Championship BBQ Secrets for Real Smoked Foods.......The hot and cold of smoking.... By LAUREN CHAPIN

The Kansas City StarKansas Citian Karen Putman is a barbecue superstar, although she’s known more for her signature Flower of the Flames sauce and rub than her world barbecue championship titles.

She has collected 300 recipes for hot- and cold-smoked foods into Championship BBQ Secrets for Real Smoked Foods (Robert Rose, $21.95). It’s a sturdy paperback that can handle its meaty job of initiating laypeople into the fine art of smoking. Hot or cold, pellets, chunks or logs, apple, cherry or mesquite.

Putman suggests beginners learn to hot-smoke first. It’s more forgiving and more versatile. Thus her first chapter is an all-encompassing one on brines, rubs, marinades, bastes and sauces, from maple mustard brine to fresh blueberry and ginger sauce. Then she gives us starter recipes — idiot-proof dishes such as barbecued beans, chicken wings, baby back ribs, standing rib roast and shrimp. Hmmm.She goes beyond the basics with vegetables, fruits, cheeses and nuts and offers up such savvy dishes as brie with brown sugar and pecans, portabella mushrooms with brandied cream and fettuccine with garlic, tomato and basil.

Putman rounds it out with fabulous dishes such as raspberry chicken breasts, brown sugar-rubbed ribs and good ol’ Kansas City-style brisket. In this smoke-and-fire-obsessed town, Championship BBQ is a fine addition to the bookshelf.

Kansas City Star | 07/12/2006 | Championship BBQ Secrets for Real Smoked Foods

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Grilling Corn the Easy Way

2006-07-12T08:33:00.000-07:00

Okay, I love corn...I love the taste, I love the color, and I love getting it stuck in my teeth. So the great thing about summer is that fresh corn is available most of the time. I want to thank http://www.bbqreport.com for their great grilling article on corn the barbecue way. I've looked around this bbq blog and suggest you do also. Corn lover unite....if you haven't ever tried barbeque grilled corn give it a try.

There’s nothing quite as easy as grilling corn on the cob. Grilled corn on the cob is not only tasty, but grilling your corn never fails to impress your guests.

There’s lots of ways to prepare corn on the cob, but I only eat my corn one way of course, and that’s grilling it. Grilled corn on the cob is super easy to prepare, and it looks and tastes great. There’s two basic theories on grilling corn on the cob, with foil and without.

Grilling corn on the cob with foil

Some people like grilling corn on the cob by wrapping it in aluminum foil or its own husk, packed with butter and seasonings, then baking it on the grill until done. While this does indeed cook the corn, and it does taste pretty good, it’s not really grilling now is it? I mean if it’s wrapped in aluminum foil it doesn’t get any smoke, or char, or magic grilling vapors, or any of the other things that make up the beauty of grilled corn.

Grilling corn on the cob with direct heat

Let me explain how I go about grilling corn on the cob. The way I prefer grilling my corn is by placing it directly on the rack over high heat where it can catch a little flame. This grilled corn recipe, if you want to call it that, couldn’t be simpler.

Start your fire or preheat your gas grill on high, then peel the husk and silk away from the corn before grilling. If you want to make a nice presentation, you can save the corn husks and use them as decoration when serving. In any case, throw away the silk, which is not good for much of anything.

Next, drizzle the corn on the cob with a little olive oil. I’ve tried using herbed butter instead of olive oil, but I think garlic butter is best applied after the corn comes off the grill.

Place the corn on the cob directly on the grill grate over high heat. Grill the corn on the cob for about 10 minutes, rotating the corn as needed to keep it from getting charred too much on one side. What you are looking for is enough time to lightly blacken some of the kernels. Don’t overcook the corn however or it will become mushy. You know when you’ve gone too far if the corn cob flexes easily in your hands.

After grilling the corn on the cob, season with salt and pepper and a slather of butter if desired. For a twist, I like to sprinkle Old Bay seasoning on grilled corn, which calls to mind the corn cooked in crab boil.

Grilling corn on the cob

Quick and Easy and Yummy Barbecue Sauce

2006-07-11T20:27:00.000-07:00

Fellow BBQ-er lovers....I found this quick and easy bbq recipe thanks to The Home of Barbecue Cooking Steven Frank. Thanks Steve and if you would like
more info contact steve at steven.frank%acc1bbs@ssr.com

MY BARBEQUE SAUCE (Servings: 1) Ingredients:

1/2 cup Oil (Canola)

1/3 cup Vinegar (Apple Cider)

1/2 cup Ketchup

1/2 cup Fruit juices

1/4 cup Onion 1 ea Hot pepper

1/4 tsp Oregeno 2 ea Garlic cloves

Instructions: ------------- Combine all ingredients except oil in blender. Blend until smooth. Place blended ingredients and oil in saucepan. Boil for 7 to eight minutes.

COLLECTION: Barbecue Sauces

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The Barbecue Sauce that Came in a Dream...

2006-07-11T15:04:00.000-07:00

This sounds like a really great BBQ sauce. I've been to North Carolina but managed to miss out on Scott's Barbecue Sauce. Bob Garner gives us a really great idea of what it's like. Thanks Bob!

North Carolina Barbecue
Flavored by Time
By Bob Garner

Scott's is not one of those half-dozen or so places whose names spring immediately to the tongue whenever North Carolina barbecue is being discussed, but in fact, it's one of the state's oldest barbecue restaurants, as well as a thriving black-owned enterprise.

Today, many of those who live outside Goldsboro are familiar with the family name through the visibility of Scotts Famous Barbecue Sauce, a quintessential eastern North Carolina style, vinegar-based sauce that's sold commercially in several grocery chains in North Carolina, South Carolina, and Virginia.

The yellow label features the red silhouette of a pig and the legend: "It's The Best Ye Ever Tasted".

An enigmatic aura just naturally surrounds any good barbecue man's sauce recipe, but Adam Scott perhaps carried the sense of mystery to new heights when he announced that the recipe for his sauce had come to him in a dream.

A. Martel Scott, Sr.
and his wife, Ann

Since all eastern North Carolina barbecue sauces, including Scott's, start with a base of vinegar, salt, red pepper, and black pepper, what must have come to Adam Scott as he lay slumbering were all the ingredients which are lumped together on the label under the general classification of "spices".

These spices form a 2-inch sediment of the bottom of the reddish liquid before it's taken thoroughly according to the directions on the label. In addition to several types of ground and black pepper, there are some lighter-colored grains, something that might be a onion or garlic powder. . .but then trying to guess the ingredients is really sort of pointless, the kind of game you play to pass the time while waiting in pleasant anticipation for your plate of barbecue to arrive.

This is a robust, lively sauce should be enjoyed for the sum of its parts, rather than anyone or two ingredients. Suffice it to say that the overall taste sensation is of spicy, salty vinegar; that the coarse-ground pepper and spices impart a pleasant grittiness to the tongue, and that the heat is kept moderately under control.

Personally, I enjoy taking an occasional swig straight from the bottle as I pass my kitchen pantry, and as for lifting the forkful of barbecue that's still glistening from an annointing of Scott's sauce--well, that is a dream like experience.

Check it out at. ... Scott's Barbecue Sauce

technorati tags:barbecue, bbq, sauce, north, carolina, sauces, red, papper

Mouth Watering Pictures

2006-07-11T14:46:00.000-07:00

You can read barbecue sauce recipes all you want, but it's pictures like these that make me want to go out and fire up the grill!!

Mmmmmm....barbecued ribs, my Favorite!

technorati tags:barbecue, sauce, ribs, grill

Barbecue Sauce and Wine Sounds Funny But Tastes Good

2006-07-11T14:40:00.000-07:00

We're beer drinkers when it comes to barbecue, but our daughter Meg - a professional chef - pointed out that the right wine will make any meal taste better. Bonnie's article from The Wichita Eagle explains it for us in a bit more detail......

Grill 'n' grape: Wine complements barbecued meats

BY BONNIE WALKER San Antonio Express-News
SAN ANTONIO - When wood smoke and sizzling steak aromas are pouring off of that grill, we often reach for a cold beer. Why not? Beer tastes great with smoke-laden beef, pork, venison and chicken.
It's even good with grilled eggplant. But white, rose or red wine can also pair with what's on the grill.

Seasonings such as clove, pepper, fennel, rosemary and oregano used on meats or vegetables also can resonate with flavors found in wine.

While a tomatoey, spicy or vinegary barbecue sauce can overwhelm some wine, consider the spicy, tomatoey sauces in Italian cuisine. Right along with them are bottles of the full-bodied brunellos and nebiollos, barbarescos and barolos.

Ever heard a wine described as "meaty"? That simply suggests one that is full-bodied, dry, with a hefty structure, offering the taste or mouth sensation called umami.

Umami is a Japanese term that goes on the list of what we taste -- sweet, salty, sour and bitter. (In addition to umami, some food experts are now including smoky and even spicy-heat on the list.)

Another word on alcohol. High spice, such as you find in some marinades or rubs, and high alcohol wines aren't a good combo. Here's what Canadian wine writer Natalie MacLean says at nataliemaclean.com: "High alcohol wines are like pouring lighter fluid on a campfire: the flavors of both the food and wine go up in smoke. Spicy foods pair best with lighter-bodied wines with lower alcohol of less than 12 percent."

Zinfandel is a classic wine with meats from the grill. Some of our favorites include Rosenblum Cellars (this winery makes more than a dozen vineyard-designated zins) and Rancho Zabaco's always-dependable wines.

The latter winery's $7.99 Dancing Bull is a good budget choice. Remember that primitivo, from Italy, is a close relative of zinfandel.

Dig a little deeper into your pocket and try the 2003 Dry Creek Valley Reserve, also from Rancho Zabaco, at around $20. This is a big, chewy red wine that provides the pepper and spice especially great with beef.

Syrah from Australia or the Southern Rhone, as well as other warm-climate Southern Rhone varietals, are good choices. Some Texas growers are turning to these varietals as well.

Try, for instance, Llano Estacado's Signature Rhone Red, 2004 ($10). Here is a juicy, grill-loving blend of carignane, syrah, mourvedre, grenache and viognier.

Don White at Western Beverages here says another good barbecue quaffer is flying off the shelves. This a Spanish tempranillo, Cortijo III 2004 ($7.46) from Rioja.

Try this lighter-bodied, fruity wine with grilled chicken, fish and pork. "This is a casual, all-purpose wine. You can use it for cocktails, even give it a light chill. It's an unusual, newer style (of Rioja) that uses very little oak," White said.

Chef Scott Cohen, who recently traveled to Spain, says his favorite red barbecue wine this summer is Abadia Retuerta Seleccion Especial, a juicy blend of 75 percent tempranillo with some cabernet sauvignon and a little merlot blended in. From the Sardon de Duero, it is a little more pricey at about $30.

Champagne fans also know that sparklers help cut through saltiness that sometimes characterizes our grilled and pit-smoked meats. We love the Cristolino Brut or Rose, which usually come in under $10. Another we've enjoyed this summer is the rose from Pierre Courtrat, at a mere $7.99.

Fernando de Luna, education director at Republic Beverage, says he was amazed at the depth of flavor and quality of a $10 sparkler, Piper Sonoma's Blanc de Noir. "It would even go with a plate of tamales," he said.

Off-dry rieslings or gewurztraminers can step up to the plate when the food is spicy-hot. White suggests a dry gewurztraminer, Angeline 2004 ($11.99) from Mendocino, Calif. "It's fruity but dry, has chardonnay-like richness, a touch of citrus and ginger. It's really an all-purpose summertime wine -- with food or without," he says.

We'll add a good unoaked chardonnay, such as Metallico ($20) from Morgan Winery or Kim Crawford's Unoaked Chardonnay ($15).

We couldn't mention summer patio wines, with or without the mixed grill, without mentioning dry or off-dry roses. The incisive acidity of a dry rose from Southern France, California or Spain will stand up to all but the heaviest barbecues.

Wichita Eagle | 07/05/2006 | Grill 'n' grape: Wine complements barbecued meats

technorati tags:barbecue, sauce, wine, beer, cuisine

Mayonaise Based Barbecue Sauce

2006-07-10T12:05:00.000-07:00

If you are unfamiliar with a mayo based white barbecue sauce, here you go. Take a look at this one.
Alabama White Barbecue Sauce

This is a finishing sauce and should be applied at the last moments of cooking or it will break down.Ingredients: * 1 cup mayonaise * 1 cup cider vinegar * 1 tablespoon lemon juice * 1 1/2 tablespoons black pepper * 1/2 teaspoon salt * 1/4 teaspoon cayenne Mix ingredients together and refrigerate.
Thanks to the Culinary Cafe for this recipe. http://www.culinarycafe.com/

Alabama White Barbecue Sauce

technorati tags:barbecue, sauce, alabama, mayonaise

Regional Barbecue Sauces Are Really Different

2006-07-10T11:50:00.000-07:00

http://en.wikipedia.org/wiki/Barbecue_sauce

I grew up with an Arkansas type of barbecue sauce. Wikipedia gave me a new view on what other people do to their sauces. Mayonnaise!! Can you believe it?

Different geographical regions have strong allegiances to their particular styles and recipes, often creating lore and keeping their unique recipes secret.

Some popular styles of sauce and their distinguishing ingredients:

Kansas City (thick, red-brown, tomato, molasses)
North Carolina (liquidy vinegar, pepper flakes)
South Carolina (mustard, vinegar, black pepper)
Alabama (white mayonnaise based)
Arkansas (thin vinegar and tomato base, spiced with pepper and slightly sweetened by molasses)
Texas (tomato based with hot chiles, cumin, less sweet).

technorati tags:barbecue, sauce, regional

Barbecue Sauce with a Gourmet Touch

2006-07-10T11:31:00.000-07:00

Chewing the fad over spareribs with pros - Toronto Star

We usually stick with more traditional barbecue sauce recipes when we're in a hurry to slap together a regular meal. When we want to take the time, we'll work on something new and special. Check out this variation of a barbecue sauce for your next bbq....

Chewing the fad over spareribs with pros
Toronto Star, Canada - Jul 8, 2006
... 4 hours. Unwrap and grill them on the barbecue while basting with a store-bought barbecue sauce. From Gourmet magazine. For extra ...

technorati tags:barbecue, sauce, bbq, barbeque

BBQ Sauce that GREAT

2006-07-10T09:54:00.000-07:00

Just wanted to share this bbq sauce that tastes great. Tired of the store bought ones then you must try this one!

Spicy Southwest BBQ Sauce

Spicy Southwest BBQ Sauce Ingredients

6 Cloves Garlic

2 Cups Ketchup

2 Stalks celery

1 Cup ;Water

1/2 Cup Onion; chopped

1/2 Cup Brown sugar; firmly packed

1/2 Cup Butter or margarine

1/2 Cup Worcestershire sauce

1/2 Cup Cider vinegar3 Tablespoons Chili powder

2 Teaspoons Instant coffee granules2 Teaspoons Dried crushed red pepper

1/2 Teaspoon Salt

1/2 Teaspoon Ground clovesDirections

Bake garlic in a small baking pan at 350 degrees F for 20 to 30 minutes or until lightly browned. Cool and peel. Combine garlic and remaining ingredients in a saucepan. Bring to a boil; reduce heat, and simmer 20 minutes. Cool. Pour mixture into container of a blender; process until smooth, stopping once to scrape down sides. Recommended with chicken.

Spicy Southwest BBQ Sauce