BBQ - RIBS, the 3-2-1 KNOCKOUT METHOD!

3-2-1 is a basic guideline. This works good if you're cooking at about 240-260 degrees. If your smoker is hotter or cooler then you may have to modify the times. 

The 3-2-1 method of smoking ribs nearly guarantees you tender, fall off the bone ribs without a lot of extra effort. Some folks foil their ribs then put them in the oven at about 300 for the second stage. This cuts about an hour off the process and is 3-1-1 instead. It's your choice.

All you need to do for the 3-2-1 method is smoke your ribs as normal using the indirect method for 3 hours, followed by wrapping the ribs in foil and smoking them for another 2 hours, and then finally taking them out of the foil and smoking them for 1 more hour unwrapped.

The first three hours the meat soaks in smoke. During the foil wrapped period the ribs are steamed, making them more tender and loosening the meat from the bone. During the last hour the ribs are exposed to the dry, smoky heat again to form a surface crust.

The Steps:

1. Prep the ribs by removing the membrane on the back of the ribs and applying your seasoning
2. Place ribs, bone side down in smoker and cook for three hours
3. Wrap ribs tightly in aluminum foil to form an airtight seal, return to smoker bone side up and smoke for 2 hours
4. Unwrap ribs and return to smoker bone side down for 1 hour
5. Apply sauce to ribs (if you want) during the last 20 to 30 minutes of the cooking time

The 3-2-1 method is specifically designed for pork spareribs and the timing works best for this cut of rib. 

BBQ - STEAK AND CHOOSING YOUR CUTS

Filet Mignon; this choice is usually a more costly choice but is well worth the additional expense if you are looking for the most tender and moist cut of meat. You will not find the intense flavor of a rib-eye or porterhouse but this is still an excellent cut of meat.

Rib-eye; this cut is a top choice because it has abundant marbling (fat). As the rib-eye cooks this marbling melts into the meat and creates a juicy, rich tasting cut of meat.

Porterhouse; this cut also has plentiful marbling. The porterhouse has a top loin that is moist and flavorful and a smooth buttery soft tenderloin. This cut is a popular choice in restaurants. This is my favorite!

New York Strip; this is a t-bone with the tenderloin and bone cut away. This is a good quality cut of meat and can usually be found at a lower price per pound than the preceding cuts.

T-bone; The t-bone is built for grilling. The generous amounts of fat keep it moist while its tenderloin heart stays tender and flavorful.  This is the favorite of the outdoor chef. Season lightly and grill. 

Top Sirloin; this cut is a lesser grade but larger cut of meat. Try to buy the top or prime grade, they will be tenderer than the lower grades.

Don't forget to try marinades and different seasonings

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WASHINGTON, DC BARBECUE (BBQ) BATTLE

No matter how you spell it, Barbecue – Bar-B-Que, or BBQ you’ll love America’s National Barbecue Championship. 

In the shadow of the nation’s capitol, tens of thousands of people witness barbecue teams and restaurants from around the country to compete.

Benefiting the Boys & Girls Clubs of Greater Washington.

Check out the website
www.bbqindc.com/

How to BBQ a Whole Chicken Without a Rotisserie

It's easy to learn how to BBQ a whole chicken without having a rotisserie attachment for your grill and get that great tasty tender chicken falling off the bone. Cooking a whole chicken on the grill is another sit and forget meal. It takes time, but most of that time you don't need to be doing anything to it.

Grilling a whole chicken has a different flavor than cooking boneless pieces. The bones help the meat cook more evenly and add their own flavor.

Remove the giblets and neck from the body cavity if they're there and any obvious excess fat that pulls off easily. 

Rinse the whole bird under cold water and pat dry. 

Lightly coat the entire bird inside/out with olive oil then apply a spice rub or marinate the chicken. This is where your flavor comes from and you get to decide if your chicken is going to be spicy or garlicky or sweet or whatever your taste buds are craving. This is the fun part where you add your own touch. A rub should sit for no more than 3 hours and a marinade should cover the chicken for at least 4 hours.

You can stuff the cavity of the bird with either lemons, apples, onlon or all of them. Tuck the tail in the cavity to help close it and then get some string to truss the bird.  If the cavity isn't close the chicken may dry out.

Set the grill up for indirect grilling with medium heat. Remember to place a pan with water or apple juice under the chicken away from the coals.  This will help provide moisture.  Place the chicken breast side up.. Cooking time will be dependent on the heat of the fire and the weight of the chicken. The chicken will be done when the meat thermometer reads 160 degrees and the thigh bone moves easily. Avoid piercing the chicken to see if it's done as you will lose all that juice you've been working so hard to create.

Once you understand how to BBQ a whole chicken on the grill, you see that it is indeed an easy job and can begin to experiment with the fun stuff of seasoning. Then the chicken will take on your own signature and you will enjoy this easy main dish over and over again.

This is some good eatin'
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