Have a little Champagne with your BBQ

Champagne Buying Guide

Deciphering labels

• Brut: The most common style of Champagne and sparkling wines, and also the driest, although some with terms such as "Extra Brut" can be even drier.

• Extra Dry: In the twisted lexicon of wine terms, these words, on a Champagne label, actually mean the wine is slightly sweeter than Brut. Go figure.

• Demi-sec, Doux: Sweeter styles of Champagne.

• Prosecco, Spumante, Asti Spumante: Italian sparklers; the spumantes are usually sweeter in style.

• Blanc de Blancs: A sparkler made exclusively from white grapes, usually chardonnay. Usually lighter in body. 

• Blanc de Noirs: Made from red-wine grapes such as pinot noir and pinot meunier, though the skins are removed quickly so the wine remains white. Tend to be richer and more full-bodied.

BBQ - Vegetable Packets

With today's health consciousness I decided to put something meatless out here that all could enjoy.

Delicate vegetables work very well in foil packets, the foil protects the veggies, and it holds in all the flavor.

Chop all of your vegetables into similar sizes, 1-inch pieces or larger work best.

Put your vegetables in a bowl, add your desired seasonings, such as salt, pepper, garlic, ginger, olive oil, seasoned salt or red pepper flakes. Toss the veggies so that they are evenly coated in seasonings and oil.  Then Lay out a medium - to large-sized sheet of aluminum foil and lightly coat with cooking spray.

Place the vegetables with the most moisture on the bottom so they steam as they cook.  Fold the edges of the foil up and crimp them all the way around so you have a sealed pouch that will not leak liquids or steam.

The packets should have some room inside for heat expansion when on the grill.

Hard vegetables do need to be precooked before adding them to the packets.  Delicate vegetables are perfect as is.

Grill vegetables over indirect or medium direct heat.

Even though the packets are easier to grill than vegetables straight on the grill, you still have to pay attention, move the packets with a large spatula or tongs, don't pierce the foil.

Once done, the packets will be very hot, as will the sauce inside.  Let the packets stand for 5 to15 minutes after grilling to cool off a little.
ENJOY!

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STEAK MARINADE

• 1 tablespoon olive oil
• 1 garlic glove , minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar or 1 tablespoon white vinegar
• 1 teaspoon yellow mustard
• 1 tablespoon soy sauce
• 1/2 teaspoon pepper 
• Mix all the ingredients together and place steaks into freezer bags with marinade.  Marinade in the refrigerator preferably overnight.
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BBQ - SMOKED TURKEY

1, 12 to 14lb Whole Turkey fresh or thawed
Olive oil
2 teaspoons seasoning salt
1 teaspoon black pepper
1 cup (2 sticks) butter, softened

Build a charcoal and/or wood fire for indirect grilling, where one side of the grill has the charcoal and the other side doesn't. 

Place the turkey in a aluminum roasting pan, breast side up (remember to remove the stuff from the cavity), lightly coat with olive oil and then season it both inside and out with seasoning salt and pepper.  Mold the softened butter into a ball and press the ball firmly on top of the breast. 

Cover the roasting pan and turkey with 2 sheets of aluminum foil and seal it tightly.  With a knife cut a small hole in the foil directly over the butter. 

When the grill reaches 250 degrees place the turkey in the pan away from the heat/coals so it will get smoked.  Cover the grill and cook the turkey for about 6 hours or until the internal temperature of the thickest part of the thigh reaches 165 - 170 degrees.  (You're going to have to reload coals of course during the process)

The turkey will get all that good steam, the butter will melt and the smoke will circulate around the turkey giving it great flavor.

Near the end of the cooking process check the browning of the skin, if it's still pale tear open the foil so that it can brown.  You may also want to baste it at this time with it's own juices then close the smoker and let it brown.  Once brown enough for you check the internal temperature of the meat again.

Never take the meat off the grill and start carving right away! Take the meat off the grill, let the meat rest for a few minutes so that the juices can settle.

This will be some great eating!  HAPPY THANKSGIVING!

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Barbecue Tips

Everyone who barbeques has there own methods and tips for how to successfully create a delicious barbeque meal. But there are some standard tips that all who barbeque usually follow to some degree or another. If you follow these suggestions your chances of a successful barbeque are greatly increased.

• The most important thing you need to do when barbequing is to control the heat. If your fire gets too hot or flares up out of control you can easily burn and dry out your meat. This is not something that is fun to have happen because it effectively kills the whole barbeque experience.

• Rub your grill with oil before your fire it up to help prevent your meat sticking to the grates.

• Use tongs or a spatula to turn your meat. Never use a fork because piercing the meat allows the juices to escape.

• Always pre-heat your barbeque. For gas turn on high for 5-10 minutes then adjust temperature as needed. For charcoal light the coals 30 minutes before you intend to start cooking.

• A clean barbeque grill is a happy grill.

• When using a barbeque sauce be sure to wait until the outside of the meat is cooked before applying the sauce with your brush.

• The larger the cut of meat the further away it should be from the heat source. This will allow the meat to cook evenly all the way through.

• If you are doing kabobs and using wooden skewers be sure to soak them in cold water for an hour or so to prevent them from burning.

Remember, most of these barbeque tips are general guidelines to follow. Everyone has their own preferences when it comes to a successful barbeque. Use them as a guide and happy barbequing.

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BBQ - Chicken parts

Grilling up chicken parts are easy, tasty and great!

What's your favorite chicken part, legs, thighs, wings or breast?  They're all good to me and if done right they'll be good to you!

Wash the chicken pieces thoroughly and pat dry with paper towels.

You can marinade the parts first or not or you can brine the parts first or not, you decide.

If you aren't marinading or brining, lightly coat with olive oil, then sprinkle seasoning salt and pepper all over the chicken parts.

I prefer indirect grilling, the coals on 1 side of the grill the meat on the other.  Make sure your grill grates are oiled with Pam or vegetable oil so the chicken won't stick.  Make sure your fire is at about medium heat.

Grill until chicken is browned and crisp and completely cooked through

Grill the wings about 20 minutes 
Grill the chicken breasts for about 35 minutes
Grill the thighs and drumsticks for 25 minutes
The last 10 minutes add sauce if you like
The chicken should register 165 degrees when done

As the chicken finishes cooking, remove to a warm clean plate.  Cover with foil and let it rest for 10 minutes before serving.

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BBQ - Getting the grill marks

There's two commonplace patterns to grill marking: the single strip and the crosshatch.

Either one you choose, the food should start out at a 45 degree angle to the grate

The trick is to think of the grill as the face on a clock:

1. Place steaks, chicken, or even fish pointing to the ten o'clock position on a hot grill.
2. After 2 minutes, rotate the meat a quarter-turn to the right, to two o'clock.
3. Two minutes later, flip the meat over uncooked side down, grill marks up-pointing to ten o'clock.
4. In 2 minutes, rotate it to two o'clock again until it's cooked to your liking.

This leaves a diamond grid that will let everyone know that you're a true grill master.

For the single strip you just don't rotate the meat to two o'clock. You just do ten o'clock on both sides.

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LOW COUNTRY BOIL

Hey there!  This is a good recipe for the fall outdoor gatherings!

Serves 8 - 10
2 - 2-1/2 lbs cooked smoked sausage, cut into 1 inch pieces
1/4 cup Old Bay Seasoning
16  - 20  small red potatoes
8-10 ears corn or buy frozen ears of corn
4-5 lbs large shrimp
Salt to taste

On the side:
Tartar sauce
Cocktail sauce
Lemons

Fill a large pot with enough water to cover all the ingredients and bring to boil
Add the sausage and Old Bay Seasoning and boil for 20 minutes.  Taste for seasoning and add more Old Bay if desired.

Add the potatoes and boil about 15 minutes, until nearly tender.  Add the corn and boil for 10 minutes.

Add the shrimp and cook for 3 minutes.  Drain immediately and serve on an oversized platter or on a table covered with newspaper.  Serve tartar sauce, cocktail sauce and lemons on the side.

This is some good eating!!

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E & L Barbecue, Jackson, MS

E & L Barbecue
1111 Bailey Ave
Jackson, MS  39203
(601) 355-5035

Someone told me about this place before but I never had the time to check it out but when I was in Jackson, MS over the Labor Day weekend for a family reunion I was able to check it out and I had a rib dinner with baked beans and cole slaw.

The baked beans and cole slaw were commercial, meaning they were bought from somewhere else and utilized in the restaurant.  I even asked before I got my plate if they made the items there and was told no.

The ribs were grilled there of course and they were tender but I couldn't put my finger on the sauce. It wasn't spicy or sweet, it was just sauce.  So I guess it depends on your flavor.  Based on the taste I'm sure they make the sauce.

I've read some great reviews on this place but I won't be running back the next time I'm in Jackson.  I'm not saying I wouldn't go back but if I did I would try something else to see if there was any difference.

I was given a few more places to check out for great BBQ so I'll probably do that the next time I'm there.

BBQ - Spatchcock Chicken

Set up your grill for indirect grilling.

You need a whole chicken, place it on its breast.  Starting from the neck, make a long cut down one side of the backbone to the tail.  Make another long cut down the other side of the backbone.  Remove the backbone and discard or save it for stock.

Fold the chicken open like a book, skin side down.  Use a paring knife to cut along each side of the breastbone.  Run your thumbs along both sides of the breastbone and white cartilage, then pull the bones out.  The chicken is now spatchcocked.

Lightly coat the chicken with olive oil and season with your favorite rub or seasoning salt and pepper.

Grill the chicken skin side down for about 15 minutes and then turn it over to finish grilling it.  The chicken should reach at least 165 degrees.  Use a thermometer to check to see if it's done .  Place the thermometer in the thickest part of the chicken being careful not to hit a bone.

You can wrap the wing and leg tips in foil if you like.

This is some good eating!

BBQ - Brine Recipe

1 gallon water

3/4 cup kosher salt

2/3 cup sugar

3/4 cup soy sauce

1 teaspoon black pepper

1/4 cup olive oil

Start by boiling the water and then adding the salt and sugar, so that it will dissolve easier. Then add the spices to the hot liquid so that the flavors are extracted. Let the brine cool before adding the meat. 

You'll need a non-reactive container large enough to hold the meat and the brine.  Place the meat in the brine, and then place it in the refrigerator for an hour minimum.  After its been in the refrigerator rinse or wipe off the meat before grilling to remove the excess salt.

I use ziploc bags usually.

BBQ - BRINING

Have you ever had dry chicken off the grill, especially breasts?  Well a brine can remedy that.  A brine is a great way to ensure moist and juicy meat.

Brine's are simply liquid marinades with a high salt content.  All meat contain salt, and when it is placed in a liquid with a higher salt content, the liquid is absorbed into the meat through a process called osmosis.

The liquid penetrates the meat, breaks down fibers and allows the meat to absorb the brine and retain moisture during grilling.

Most brines are made by adding flavors to the salted water. You could add your seasonings and brown sugar or honey or apple juice, whatever you like.

How long to leave meat in a brine depends on the size of the meat and strength of the brine.  If you're only doing chicken parts I would brine for an hour in the refrigerator.

I use bags similar to freezer bags for the brine and meat.

Once you take the meat out of the brine wipe or wash it off to remove excess salt and start grillin'

Click here for brine recipe

BBQ - Knowing When To Turn a Steak

With all meat, when it releases easily from the grill it's time to turn it, but there are other signs that a steak is ready for the first turn: 

• The sounds of sizzling will decrease as the steak carmelizes.
• when you see the liquid from inside the steak start to accumulate on the surface of the meat , turn it

Be careful not to burn it!

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BBQ - Creating Dry Rubs (seasoning)

Rubs are applied to the exterior surface of the meat. You can create your own rub at any time but if you haven't I tell people just to use seasoning-salt and pepper until they decide to get creative with their own rub.

So if you're ready to get creative let's go!

Rubs are dry seasoning used to flavor the meat on the outside during the smoking process.  Rubbing your meat with spices is one way to not only tenderize the meat before you throw it on the grill but it also gives it a delicious BBQ taste

To create a rub break your dry seasonings down into four groups: salts and sugars, pepper, transitional spices, and then herbs.   There are several types of salts, pepper, etc. so you have to experiment to see what you like best.  Transitional spices are:  chilli powder, cumin and paprika. These can unite the other flavors and balance them out.

Let's say you use:
white sugar, brown sugar, garlic salt, kosher salt, black pepper, cumin and basil

See what I mean, that's a rub!  You have to decide on the measurements of each.  Mix it up in a bowl.

Dry rubs may be applied the night before, an hour before, or 5 minutes before, this is really your choice. The main factor in making your decision will depend on how much salt is in the rub itself. Salt draws out important juices from your protein (meat) in the product.  The loss of moisture will result in the product being drier.

Sugar is also an important component of many rubs. However, if too much sugar is used in the rub, it will caramelize and burn, so be careful.

If your dry rub is coming out pasty tasting or thick and wet, you're using too much paprika and chili powder in them, since they tend to draw extra moisture out of the product.

Learn your product well and then experiment with your rubs to see when it is best to apply them and what tastes best.

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BBQ - Energized Hamburgers

Not your typical hamburger on the grill!  You'll increase your popularity with this one!

2 lbs ground chuck
2 Tablespoons barbecue sauce
2 Tablespoons minced onion
1 Tablespoon Heinz 57 steak sauce
1 Tablespoon spicy brown mustard
1 Tablespoon Worcestershire sauce
1 Tablespoon sugar
1 teaspoon Louisiana hot sauce
1 teaspoon kosher salt
1 teaspoon black pepper
6 - 8 hamburgr buns
Sliced tomatoes
Sliced onions

1.  Prepare a medium-hot fire in your grill

2.  Combine the beef, barbecue sauce, onion, steak sauce, mustard, Worcestershire sauce, sugar, hot sauce, salt, and pepper in a large bowl and blend well with your hands. Form into 6 - 8 patties 1/2 to 3/4 inch thick.

3.  Place the burgers directly over the coals, cover, and grill to your preferred degree of doneness.


4.  Serve on toasted or lightly grilled buns with sliced tomatoes and onions, slathered with barbecue sauce

The crowd will love it!

BBQ - Slab Ribs Prep and Grill

Simply taking the ribs out of the package and throwing them on the grill won't produce a lot of flavor. 

I rinse them first, take the membrane off the back, trim them up and then season them before putting them on the grill.

I prefer to take the membrane off the back of the rib, its the thin skin on the bone side of the rib. By removing the membrane your ribs will be more tender and you will be able to get more flavor into the meat.

To remove the membrane from the ribs take a a butter knife or similar and slip it under the membrane along the end of the bone. Move the knife around a little to loosen the membrane so you can get a good grip on it.  Then get a paper towel and grab the end of the membrane and pull up and over, you shouldn't have any trouble lifting it right off.

Then I like to trim the slab down to what is called St. Louis style ribs because they cook more evenly.  I cut off the flap and tips and  cook them separately.  You'll see the difference in the tips when you cook them separate from the slab they are delicious

Next I lightly coat the ribs with olive oil, then apply seasoning/rub.  If you don't know what type of seasoning you'd like to use, start with seasoning salt and pepper; you can experiment with other seasonings the next time.

Sprinkle the rub over the entire surface of the ribs, back and front, as well as the edges around the rib.

Alllll right now you're ready to throw the meat on the grill to get it smokin' and you should use the indirect grilling method

Depending on the size of the ribs they should grill 4 or more hours and another way to check for doneness is you'll see the meat start to pull up on the bones or you can lift the ribs in the middle and if the ends droop loosely down from the middle the ribs are done.

You'll get the hang of it and be able to tell when ribs are done easily as time goes on, after you've done a few more slabs.

When the ribs are nearly done it is time to add the barbecue sauce.  Put a layer of sauce on the ribs, both sides, close the lid on your grill for about five minutes and repeat, it just depends how much sauce you like.

Tomato and/or sugar based sauces (barbecue sauces, for example) should be applied only during the last minutes of cooking, or else they will burn

Once you take the ribs off the grill let them rest for 5 - 10 minutes then dig in.

BBQ - The Charcoal Chimney Starter

It's important to know how to build a bed of slow burning coals and you don't always have to use any type of starter fluid to get the fire going.

A chimney starter is the ideal tool for lighting charcoal.

It consists of a metal cylinder with a grate placed a few inches up from the bottom and a handle mounted on the side and is designed to effectively light the charcoal without using any lighter fluids.

To light charcoal using a chimney starter, turn the container upside down and stuff the bottom section (under the grate) with crumpled newspaper (one or two full sheets).

Be careful not to pack the paper in too tightly; over packed paper won't catch fire easily.

Turn the chimney starter right side up and load the cylinder with the required amount of charcoal.

Place the chimney on a *safe surface, lift slightly and light several corners of the newspaper.

The flame from the burning paper will go up through the stack  lighting the charcoal sitting above.

Use this same procedure regardless of the amount of charcoal being used.

Allow the paper to completely burn out (a few minutes) and then check to be sure that the charcoal has caught fire.

If not, add one more sheet of crumpled newspaper to the bottom and relight.

The charcoal is ready when you see flames hitting the coals out of the top of the chimney and white corners and spots on the charcoal.

Depending on the amount of charcoal and wind conditions, the charcoal should have burned down to being grill ready after 15-20 minutes.  Dump the coals in the grill and you're ready to go. 

If you're interested in buying a chimney starter, look for a good solid stainless steel container that won't rust out on you.

*Not all surfaces are safe for lighting a chimney starter. Charcoal grates and fire-safe bricks are safe, but concrete surfaces are NOT safe. The heat from the fire can cause the aggregate in the concrete to explode, damaging the concrete and possibly causing personal injury.

Also see my post on the "Minion Method" to keep the charcoal going.

BBQ - My Grill

BBQ - CHICKEN WING LOLLIPOPS

A chicken wing has 3 sections and you want to cut it in those 3 sections

The wing tip which doesn’t have much edible meat on it, so I usually freeze it and use it for making chicken stock. 2. The middle part which has two bones in it and can be used for buffalo chicken wings. 3. The part that we want is the third, the thickest part which looks like a little drumstick when cut away.

Once you've cut the wing in the 3 sections grab the thin end or the little drum stick firmly, then carefully cut through the skin surrounding the bone, using a sawing motion and turning it around. Let the knife do the work

Once the skin is cut all around, use your knife to scrape down the meat from the bone. Push the meat down to the other end

Using your fingers, pull the meat over the fat end of the bone so that it’s inside out.  You can grill it, bake it or fry it (These are great appetizers).

BBQ - NECESSARY UTENSILS

UTENSILS ACT AS AN EXTENSION OF YOUR HANDS WHEN YOU'RE GRILLING.
Always protect your hands by using hot pads, silicone gloves, long-handled tongs, spatulas, and brushes etc.

Many tools are made for the grill with heat-resistant handles. These materials shouldn’t transmit heat; still, be careful handling tools over the hot fire.

LONG-HANDLED SPRING-LOADED STAINLESS STEEL TONGS
Spring-loaded means that they open automatically, and you squeeze to close them on the food.  If you don’t have spring-loaded tongs, you have to open and close the tongs,

Designate specific tongs to use on meat, fish, or vegetables, as the tongs can transfer residue and char from one food to another.

Color-coordinated tongs are good for using on cooked and uncooked food.

LONG-HANDLED REGULAR SPATULA
Spatulas are the second-most important grilling tool; used to turn fragile foods.  Get several sizes and shapes of spatulas.

LONG-HANDLED FiSH SPATULA
Spray the spatula with nonstick cooking spray so it won’t stick, even to glazed foods.

THERMOMETERS
Digital readouts are faster than a dial and a most accurate way to check doneness of meat, poultry, and seafood. It’s always helpful to have more than one thermometer.

SILICONE BRUSHES
Silicone brushes and mops have the advantage of being easy to clean. They are dishwasher-safe and won’t rust or corrode.

LONG-HANDLED FORK

CHEF’S KNIFE

PARING KNIFE

CUTTING BOARD

Barbecue Sundae

Take any clear glass or clear plastic cup and spoon some BBQ baked beans in the bottom of it, top that with cole slaw then top that with BBQ pulled pork

It should have a layered look and garnished with a pickle spear

Some invert the order of ingredients

Some use chicken

Some like it hot or cold

Some have Mexican food varieties on this
It's easy to walk around and eat
Try your own variation

BBQ - INDIRECT GRILLING

Indirect grilling is designed to cook larger or tougher foods that would burn if direct grilled but I do the majority of my grilling indirect. I just like putting it on the grill and not having to watch it.


Indirect grilling is used to cook large pieces of meat, like pork shoulders and whole chickens. It's also used to cook tough cuts of meat, like brisket and ribs, that require long, slow cooking at a low or moderate temp.


To indirect grill on a charcoal grill, the charcoal is on 1 side of the grill and the meat is on the other.  I always include a foil drip pan in my grill with water (and apple juice) to help put some moisture out there


I like my smoker to be like an outdoor oven so I keep the lid closed to hold in the heat as much as possible accept for mopping the meat, adding charcoal or whatever is necessary and then when I open the grill I will try to do everything at that time (mopping, adding charcoal etc.) so I don't have to keep opening the lid because that brings your temperature down.


You decide if you want to do direct or indirect grilling   
There's a picture below of me firing up my little smokey joe to do a few pieces :)

BBQ - Chicken & Poultry

Inspected by United States Department of Agriculture (USDA)
Graded by Agricultural Marketing Service Department
Three grades, ABC although only Grade A is found in supermarkets

Size and age:

Broiler – fryer, 7 weeks old, 2 ½ to 4 ½ lbs
A broiler is a type of chicken raised specifically for meat production, they are noted for having very fast growth rates.

Roaster, 3 to 5 months old, 5 to 7 lbs

Capon, castrated male (rooster), 4 to 7 lbs  

Cornish game hens, 1-2 lb young chicken
In the USA, a Cornish game hen, also sometimes called a Cornish hen, poussin, or Rock Cornish hen

BBQ - HAPPY FATHER'S DAY

Happy Father's Day to all the father's taking care of business! Hope you have a great day and I'm sure you're going get the grill going to do some bbq :)

So check out my blog on Steak and my blog on Steaks and The Four-Finger Thermometer ENJOY!

BBQ - Charcoal Briquettes vs. Lump Hardwood

Lump Hardwood are pieces of wood pre-burned to create charcoal. They're all natural, no additives, burn hotter and faster than briquettes, add flavor to meats and are more expensive than briquettes

Briquettes are a convenient, inexpensive source of fuel. The general consensus is that briquettes tend to burn longer and more consistently than lump charcoal, but not quite as hot. The consistency of briquettes is due to the fact that they are an engineered product.

Briquettes often contain borax as a binder and nitrate to make them light. The key is to purchase only natural briquettes without additives. Read the label and know the ingredients that you prefer to either deal with or not.

I prefer lump charcoal over briquettes, food cooked with lump charcoal simply tastes better. Lump charcoal has a distinct, natural flavor whereas charcoal briquettes contain various types of "fillers" that are not naturally found in wood.

You make the choice

BBQ and Marinade

Marination is a process that infuses meat with ingredients that add another dimension of flavor.  It also tenderizes meat, improves texture and/or juiciness.

Three components of a good marinade: acidic liquid, oil, and seasonings.  Acid is used to break down the meat, oil is used to keep the meat from drying out, and spices are used to additional flavor to the meat.

Example:  apple juice, olive oil, seasoning salt and pepper (or your rub)

Always use non-reactive containers (ceramic, glass, stoneware, food-grade plastic, wood, porcelain) when marinading meat. Never use aluminum pans, the acid in the marinade can react with aluminum.

Do not reuse the marinade again once you have let your meat sit in it.  Always keep the meat you are marinading or have marinated on ice or in the refrigerator until you're ready to apply the rub and put it on the smoker.

Use 1/2-cup of marinade per pound on the meat

Marinade at least 1 or more hours, refrigerated

There are a variety of marinades to use, you just have to research and try the one you like.

BBQ - Smoked Corn

Start out by pulling the husks down to the bottom of the corn without removing the husks. Remove the silk as best you can.

Mix together some olive oil (vegetable oil works well also) and equal amounts of black pepper and kosher salt.

Rub the oil mix all over the ear of corn, then pull the husks back up over the corn.

Soak the corn in cold water for an hour or more

Place the ears of corn in the smoker leaving a little space between each one to allow the smoke to get around it.

Smoke at 225

When the corn has been in the smoker for about 30 minutes, take some softened butter and carefully get about a teaspoon of it up under the husk of each ear of corn making sure to coat as much of the exposed ear as possible.

Repeat this procedure 30 minutes later.

When the corn has been in the smoker for 1.5 hours, start checking it for doneness. it shouldn’t be long now.

I usually let it go for about 1.5 to 1.75 hours at the most and then bring it straight to the table.

Eat as is or use it for smoked corn chowder, smoked corn salsa or whatever you desire.

BBQ - Beer Can Chicken

I've made this several times and it always turns out great! It's like roasting a chicken in a vertical position over a beer can. The fat drains off and the skin gets crispy. The beer in the can steams and gives the chicken flavor from inside.

Here's how you do it:

Get a whole chicken 3 1/2 - 4lbs, lightly rub it with olive oil, then sprinkle the inside and out with your favorite seasonings or rub. Pop the top of the beer can, drink 1/2 the beer and make a few extra holes in the top. Sprinkle some of your seasonings or rub into the beer can.

Holding the chicken at the top, lower the bottom opening of the chicken onto the beer can so the can fits into the chicken cavity.

Pull the legs forward to form a stand like a tripod. The chicken should stand on it's on, balanced or buy a beer can chicken stand.  Its 1 of the products on this blog.

Tuck the wings behind the chicken's back.

Set the chicken on the grill and ensure you get a temp read of at least 165 degrees before considering it done.

This will be some good eating!

BBQ - Grilling, try something new

A lot of people never branch out and try new things on the grill. Some people never BBQ more than ribs, chicken and hot dogs. Nothing is wrong with that but I just know you're missing out on some great stuff.

Spread your wings try something new, how about some turkey legs? They are delicious!

BBQ - ECO-Grilling - Cedar Paper

Sealing seafood, meats, and vegetables in cedar paper lends a smoky flavor while locking in moisture and protecting from char-based carcinogens. Choose products that meet the Sustainable Forestry Initiative standard to ensure materials came from responsible managed forests.

BBQ - RIBS

Spareribs come from the underbelly or side of the pig. Although they have the least meat per bone, spareribs are my favorite. Plan on one pound per person.

Country style ribs are cut from the blade end of the loin close to the pork shoulder. They are the meatiest variety of pork ribs; you'll need a knife and fork for these. They contain no rib bones, therefore are not technically ribs. Plan on a half a pound for most folks.

Baby back ribs are taken from the top of the rib cage and have meat between the bones and on top of the bones and are shorter, curved, and sometimes meatier than spare ribs.

St. Louis style ribs are cut from spare ribs to make a more uniform, rectangular rack. Cutting a slab of spare ribs into St. Louis style makes the rack more uniform for easier cooking and serving.

BBQ - Food Safety

This should be top priority.

Food safety must always be considered whenever you’re cooking or grilling. Follow the basic rules: don’t leave perishable food out of refrigeration for longer than two hours (one hour if the weather is very hot), separate cooked and uncooked foods, use a fresh platter and utensils for cooked foods, and watch those internal temperatures whenever you’re grilling meats.

Always wash your hands, the work surface, utensils, and platters after coming in contact with raw meats and eggs.  Avoid cross-contamination of raw/cooked food by using separate cutting boards, utensils and platters; refrigerate foods while marinating; and never baste with the marinating liquid. Make extra marinade just for basting or boil your marinating liquid first.

Just take some time and care with your food and you’ll always serve fresh, wholesome, delicious meals to satisfy your family and friends.

Have fun with grilling

BBQ - Jack Daniels Grilled Salmon

I'm going to marinade some salmon and smoke it this evening.

I marinade the salmon in the ingredients and I also make the glaze with the ingredients

Click on recipe for the ingredients

Click on Jack Daniels for the whiskey

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BBQ - WHAT IS GRILLING?

Grilling is not barbecue
Grilling uses high temperatures
Chars food, seals in natural juices
Fast cooking
Uses direct heat

WHAT IS BARBECUE?

Barbecue is a long, slow, indirect, low-heat method of cooking that uses smoldering logs, wood chunks, or charcoal to smoke-cook food. Cooking meat until it's tender and juicy.

Temperature around 225

use wood to add another layer of flavor

Meats are often rubbed with seasonings and/or marinated before cooking

BBQ Video too

BBQ - Memorial Day

Just ate dinner
A perfectly smoked steak,mixed greens (I personally picked and cooked; collard, turnips & mustards) and canned baked beans (I could have made them from scratch but don't eat enough of them to bother)

Everything was good. Ladies hope you're learning to grill.

BBQ - Kansas City Style Sauce

Kansas City style sauce is known for sweet and lowdown jazz music and great barbecue. This region's tomato-based sauce's signature element is that it's extra thick and spicy. This is due to the addition of molasses and sugar, both of which thicken the sauce and give it a nice, sweet taste. Vinegar is another key ingredient, which lends a particular flavor element. Many of the big brand sauces you'll find in mainstream grocery stores are more like Kansas City style sauce than other regions.

BBQ - This Memorial Day weekend

I will be cranking up the grill this weekend

Stay tuned

BBQ - Memphis Trip

Got back from Memphis yesterday, had a great time! Hung out on Beale St., toured some museums etc.

I ate at Interstate Barbecue. The sauce was not exactly to my liking but it was good BBQ. I had a chicken and ribs plate.

BBQ - Memphis

Headed to Memphis soon, gonna check out some great BBQ and much more

BBQ - Amercan Households

Eighty-two percent of North American households own a grill or smoker.

BBQ Video

BBQ - Texas Style Sauce

Texas style barbecue is generally dry rubbed and slow cooked. The sauce is usually on the side, and many chefs like to serve it warm. It's known for being on the spicy side and thinner than a Kansas City sauce. This allows the sauce to penetrate the meat fully, as opposed to sitting on top like thicker sauces tend to. Some Mexican influence can be seen in many Texas style recipes, with liberal amounts of hot peppers, chili powder and cumin added to the tomato-based sauce. As with most sauces, vinegar is also important for the tangy flavor, but unlike other regions, some Texas recipes contain coffee.

BBQ - North Carolina Style Sauce

North Carolina has a couple of different styles of sauce. The sauce in the Eastern area of the state is vinegar based and very thin. Little to no sugar is used in these sauces, so they aren't sweet, but instead, rather bold and spicy. A liberal amount of sauce is traditionally added to chopped pork or beef brisket, which is served wet. The sauce in Western Carolina is also thin, but it uses a little bit of tomato or ketchup, resulting in a pinkish sauce.

BBQ - South Carolina Style Sauce

The meat of choice in South Carolina is pork, and the sauce is mustard-based. Vinegar, sugar and spices are added to yellow mustard, along with other ingredients like lemon juice and butter, depending on the person.  Honey or syrup is often added to thicken it slightly and add a sweeter edge.  In some parts of South Carolina, small amounts of ketchup are added, but most of the sauce recipes are strictly mustard baesd.

BBQ - Kettle Grill charcoal strategy

Encirclement strategy. When cooking for long periods of time on a kettle grill the encirclement strategy is a great option. This method works by placing a ring of charcoal around the meat and allowing the fire just enough oxygen that it barely burns around the ring. It provides stable cooking temperature for as long as six hours and it cooks all sides of the meat evenly.

Place a stainles-steel bowl, with a 12 inch diameter in the of the kettle. Fill the bowl 1/2 way with water, seasoning and fuit juice. Create a C shaped ring of charcoal around the bowl, light the charcoal and once started fill the gap. When the charcoal turns white close the lid and begin the cooking process. Keep the grill dampers wide open until the desired temp is reached, then close all dampers 1/4 in per opening

BBQ - Minion Method

The concept behind the Minion method is simple. Place a small number of lit coals on top of a pile of unlit briquettes and control your temperature by adjusting your vent(s). The lit coals will ignite the unlit coals slowly, allowing you to cook for long periods of time without having to add new coals as well as controlling your temperature since it is easier to bring a fire up to a certain temperature rather than try to bring it down. You really only want to use this method for slow and low cooking (225-300 degrees), not for 325-350 degree cooks.

BBQ - When purchasing a gas or charcoal grill .....

Gas Grills

Gas grills come in many flavors, big, small, stainless, ones with side burners for pots, and many more. They are very easy to light, usually by the push of a button, and controlling heat on them is not a problem at all. With the simple turn of a dial, and you can cook food anywhere from 200 to 500 degrees. They use propane to fuel them, and a typical, full propane tank will supply enough fuel to cook many meals. The prices of gas grills typically range from $150.00 to $500.00, and even well up into the $1,000.00 dollar range.

When purchasing a gas grill, make sure that it has at least two burners so you can cook with indirect heat on one side of the grill if you choose to do so. Many seafood items, such as fish, require a low and slow method of cooking for certain recipes, and being able to light one side of the grill and cook on the other side will make it much easier on you to achieve the desired cooking temperature you are looking for.

Tips for Purchasing a Gas Grill

1. Make sure it has 2 burners

2. Sturdy Construction- When you lift the lid, the pit seems sturdy and not shaky

3. Know your price range, and know what you want to accomplish with the grill. Will you be cooking for lots of people, or will you be cooking for a few?

4. Top brands do produce very good pits, but shop around. Many cheaper brands produce very good quality grills too.

5. What kind of warranty does the pit have? Does the company pay for shipping if something breaks on the pit and you have to send it off to get it repaired, or even receive a new part?

Charcoal Grills

Charcoal grills are fueled by lump charcoal or charcoal briquettes. They grills are usually in the shape of a round kettle, but many other shapes of pits, such as squares and rectangles exist. Many people will only use charcoal grills because they believe a better taste is produced by using charcoal instead of gas. I will talk more about this later.

Charcoal grills can be priced anywhere from the small, $20 dollar Hibachi, to a typical $50.00 Weber, to an expensive, $450.00 kettle, which is usually pretty large. Normally, the $50.00 Weber grill is the best way to go because it has the surface area to cook lots of food, and Weber's usually last a very long time. I have used one for 4 years now, cooking 4-5 times a month on it, and it has not let me down yet.

When using a charcoal grill, the best and easiest way to light the grill is to use a charcoal starter. This will cut your pit heating time down by 15 minutes or so because the coals will be already be lit when you put them into the pit. I don't use lighter fluid anymore.

Adjusting the heat on a charcoal grill can be a bit of a challenge until you get used to your pit. After a while, you will understand the exact combination of closing dampers and adjusting the lid to produce the heat you want from your grill.

Tips for Purchasing a Charcoal Grill

1. What are your intentions for the grill? Are you cooking for many people, or a few?

2. Is the pit easy to move around?

3. How easy is it to clean?

4. What is your price range? Do some research on the internet to find out what grills are priced at now

What I've found is most store bought grills need adjustments or modifications.

Like I bought a water smoker and the charcoal pan didn't have holes in it so the charcoal would eventually smother. So I drilled some holes in the charcoal pan and it does a lot better

BBQ - Steaks and The Four-Finger Thermometer

Form the "okay" sign, touching the tip of your thumb to the tip of your forefinger. The pad of flesh at the base of your thumb will feel soft and squishy — exactly the same way a rare steak feels when you poke the top with your forefinger. Now move the tip of your thumb to the tip of your middle finger: That's medium-rare. Thumb to the tip of your ring finger: medium. Thumb to pinkie: well-done.

*check out the blog archives on the right and some of the products, don't cost you nothing, thanks

BBQ - Steaks

When grilling steaks, ensure the meat is at room temperature before you put it on the grill. If you grill a cold steak it won't cook evenly and you could end up burning the outside and having no-heat in the center of your meat.

When grilling steaks you should, only turn the steak once. Over turning meat will lead to meat that is tough and chewy

*check out the blog archives on the right and some of the products, don't cost you nothing, thanks

Women and BBQ

Calling all women that not only love to eat barbecue but calling all women that want to learn how to BBQ.   BBQ and Women is the site for you!

Check out the Archive on the right and some of the products shown it don't cost you nothing!
Thanks