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!
Thursday, July 21, 2011
Thursday, July 14, 2011
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.
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.
Tuesday, July 5, 2011
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.
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.
Monday, July 4, 2011
Subscribe to:
Posts (Atom)