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.

Check out all the posts by clicking the archives on the right
Follow me if you want to receive updates automatically, thanks

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.

Enjoy yourself and don't forget to check our the archives on the right!

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.

Don't forget to check out the archives on the right!
Check out the great products!
Subscribe!

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!!

Check out my archives on the right!