Only Flip Your Meat Once
Make sure you’re only flipping your meat once. Flipping it multiple times can cause your meat to lose its natural juices. Cook one side fully, then flip it over to the other side.

Make grilled foods taste better

If you haven’t been grilling year-round and plan to fire up your rig for weekend eats, you’ve got cleaning to do. Although you might try to rationalize all that black char on your grill grates as a “flavor enhancer,” what it most likely will do is shorten the life of your equipment.

Preheating to soften up the crusty bits is a good idea, especially for those who forget to apply elbow grease via hard-bristle brush at the end of a cooking session. (Experts say: Scrub/scrape before and after.) But before that, you can use warm, soapy water, a scraping tool like a putty knife and a hose with good water pressure to de-gunk the inside walls of your kettle or gas grill. Steel wool and/or the brush should work on the grates. Gas grill owners: Don’t forget those burner covers, bottom trays and drip pans.

If you need to clean the grates between courses, dip a wad of paper towel into vegetable oil and use tongs to wipe the towel over the hot grates, then follow up with a wad of clean paper towel. Once the season’s in full swing, a monthly cleaning is recommended.

GAS GRILL bbq tips for getting your grill ready

• Most barbecue manufacturers recommend that your BBQ be cleaned thoroughly at least once a year. This is on top of your usual cleaning after every use.
• Remove the grates and wash with hot soapy water.
• Wipe down the connections, lines and lid (inside and out) with hot soapy water.
• Remove old or dirty lava rocks and replace with new ones.
• Check the burner. If it looks good visually, light the BBQ and make sure it is supplying an even flame. If not, then replace it. Most burners only last about 2 seasons, depending on how often you use your BBQ.
• While the grates and lava rocks are out, clean up any grease or ash that may have accumulated on the bottom of the barbecue.
• Clean the Venturi tubes that supply gas to the burner. Bugs, dirt and grease can clog them over the winter and prevent full gas supply from coming through. Check your owner's manual for the recommended cleaning technique for your grill.
• Check your cleaning brush, BBQ mitts and utensils. If any are worn or dirty, replace with new tools.

WINTER BBQ

     Don't let the winter months keep you from lighting up the grill!  Crank up the grill for those football parties and winter holidays!

     A gas grill that has a higher amount of BTUs will offer more power to warm up quicker even when it’s very cold outside but If you have a charcoal grill this won’t matter because charcoal is capable of any range of heat.

     Check to make sure your grill is clean and free from debris.  Check to make sure your gas grill is working before you pull the meat out ready to cook :) and make sure you've got a path to and from your grill free from snow and ice.  

     Me I'd pull the grill close to the house or garage if connected to the house.  Make sure it's in a safe fireproof location though.  

     When grilling in cold temps, make sure that you allow for more barbecue time than usual, cold air is still getting in and will delay your foods from cooking as fast. 

    Try your very best to keep from checking -- opening and closing the lid – the cold air is able to get in more often and slow down grilling times.  Get a timer and cook based on weight and time.  Enjoy!

Speed Queen, best BBQ in Milwaukee, Wisconsin

Yes in the cold country they do more than drink beer and watch the Green Bay Packers.   Speed Queen has been around since 1956 and owner Betty Jean Gillespie reigns supreme.  Today Speed Queen is revered for serving some of the best smoke meat in the Midwest.

Speed Queen Barbeque is located at 1130 W. Walnut St, Milwaukee, WI, 414-265-2900

TURDUCKEN

Turducken is a dish consisting of a de-boned chicken stuffed into a de-boned duck, which is in turn stuffed into a de-boned turkey.  The dish is a form of engastration, which is a recipe method in which one animal is stuffed inside the gastric passage of another

The thoracic cavity of the chicken/game hen and the rest of the gaps are stuffed, sometimes with a lighly seasoned 

breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. The result is a fairly solid layered poultry dish, suitable for cooking by braising, roasting, grilling, or barbecuing. (Click on Turducken for recipe)

Barrel Grill - Flank Charcoal Strategy

This strategy provides even, indirect heat throughout your grill.  It's used for short - medium indirect cooking.  The advantage is that there is no need to rotate the food because even heat is created on each side of your meat.  

Place a small pile of charcoal at each end of the barrel.  Light each pile and open the bottom dampers at each end of the cooker.  When the desired temperature is reached, close all of the dampers to 1/4 inch.  As soon as the cooker temp levels out place the food in the middle of the grate between the piles of charcoal.  Regulate the temp of the grill during the cooking  process by adjusting the dampers, open for a hotter fire and close for a cooler fire.

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Sonny's Barbecue, Jackson, MS

I just got back from a trip to Jackson, MS to visit family and friends and of course whenever I travel I'm looking for a BBQ joint.  A friend recommended Sonny's and so we went this pass Sunday.  We were the first customers but as time went on the place got full.


What I really wanted to taste were the ribs and brisket but they didn't have a selection like that so I ordered the super combo to get them both.  It came with  original Bar-B-Q Sliced Pork, slow-smoked Beef Brisket, tender Bar-B-Q Chicken, and Sweet & Smokey Ribs or Classic Dry Rub Ribs.   I had baked beans and coleslaw on the side and they gave you toasted bread.


The ribs seemed to be a bit dry as if they were left-overs warmed up and the sliced pork was just a little dry too.  I don't know if it was because it was Sunday and they didn't start fresh or what.  The chicken, brisket, beans and coleslaw were fine.  


One thing I can tell you is the prices are lower than Maryland's.  This came to only $13.50, in Maryland that would have been at least $25. 


I would give them another shot though, I'd go back on a different day to see if things were a little fresher.
http://www.sonnysbbq.com/

CHEESE STUFFED HOT DOGS

1 cup shredded cheddar cheese
1/2 cup shredded provolone cheese
1/4 cup grated Parmesan cheese
1/3 cup minced green onion
6 large hot dogs 
6 hot dog buns
condiments (ketchup, mustard, mayonnaise etc.)


In a small bowl combine cheeses with green onion; mix well.  Divide into 6 portions.  


Cut a slit in the side of each hot dog, going about 3/4 of the way through.  Stuff cheese mixture into hot dogs.


Grill the hot dogs allowing the cheese to melt before turning. 


Serve on a bun and add any condiments you like.


This is a change from the usual hot dog.


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BBQ - BRATWURST

12 Bratwurst
3 cans of beer
1 1/2 cups water
2 large onions, peeled and thinly sliced
1 teaspoon black pepper
condiments (ketchup, mustard etc.)
Buns


Prick each bratwurst in several places with the tines of a fork.  Put them in a large saucepan, and add the beer, water, onions, and pepper.  Cover, bring to a boil over medium heat, then reduce it to simmer for about 30 minutes.


Prepare your fire for direct grilling over high heat.


Using tongs, remove the bratwurst from the beer.  Transfer the bratwurst to the grill and cook, turning, for about 8 minutes, until browned on all sides.


Drain the beer from the pot and discard it, but reserve the onions.


Serve the bratwurst with onions and condiments
Yum Yum!


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BBQ - TOASTING BREAD ON THE GRILL

Select your bread such as artisan bread, flat breads, packaged pita bread, buns or floured tortillas; these are good choices.

Lightly brush your bread with butter or your favorite oil, whether its olive, vegetable, walnut or grape seed.

Brush only one side of the bread if you plan to grill only one side so that one side is crunchy and the other side remains soft

Place the bread over medium high heat and grill for 1 or 2 minutes on each side until the bread is lightly toasted.

Serve with simple toppings like sliced tomatoes, cheese, and basil or make your favorite sandwich.

You can also do whole loaves of bread!

Cut it length-wise, slather on your favorite butter, then wrap the loaf in aluminum foil.  Keep it a safe distance from the heat (indirect grilling).  You'll know when it's ready, the butter will melt all over the loaf.

This is some great stuff!

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.

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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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GRILLED SHRIMP IN THE SHELL

One way to keep grilled shrimp from drying out is to grill them in their shells


This requires direct grilling, ensure your coals are in a even layer


Soak bamboo skewers in water before putting them on the grill


To devein the shrimp in their shells, use kitchen shears to make a lengthwise cut down the back of each shrimp.  Once the shell is cut, you can pull the vein out with your fingers or with a fork.


Skewer the shrimp.  To ensure even grilling, position all the shrimp facing the same direction.  You may want to use 2 skewers or two-pronged skewers to keep the shrimp from flipping during grilling.


Cook the shrimp directly over a hot fire.  They will be firm and white when fully cooked.  This will take 2 - 3 minutes per side

BBQ - BURGER DELIGHT!

Here's a little something other than your basic burger!

2 lbs of (80-85%) lean ground beef
1 tablespoon Worcestershire sauce
1 teaspoon seasoning salt
1/2 teaspoon ground pepper
12 (1 oz.) slices or your favorite cheese (optional)
6 hamburger buns

In a large bowl, mix together the beef, Worcestershire sauce, seasoning salt, and pepper. (Some like to add chopped onions to the mix) Form into 6 patties.

Prepare either a charcoal fire or preheat a gas grill for direct grilling

Grill for 6 minutes, then turn over and, if using cheese , add 2 slices to each burger.  Grill for about 6 - 9 minutes more, until a thermometer reading is at least 160 degrees F.

During the last 1 - 2 minutes of grilling, put the buns on the grill, cut side down and toast lightly.

Transfer the hamburgers to the buns and add your favorite fixings (ketchup, mustard, lettuce etc.)

This is so good!
Want your burgers to look like this?  Click: cross marks

BBQ - TERIYAKI MARINADE AND SAUCE

This is a simple sauce that I'm sure you all will enjoy!  Combined with the smoke on the meat this is fantastic !

Makes about 1-1/4 cups

1/2 cup soy sauce
1/2 cup fresh lemon juice
1/4 cup olive oil
1 garlic clove, chopped
1/2 teaspoon ground ginger

Combine all the ingredients in a nonreactive bowl, and blend well.

Use the marinade immediately, or store it for up to 1 week in a airtight jar in the refrigerator.  Allow the mixture to come to room temperature before using.

You can use this as a sauce or dipping sauce, but once the meat has soaked in it as a marinade, do not reuse it; make up a fresh batch for sauce or dipping.

You can use this on any meat you like, if you're going to marinade let it soak for an hour or more depending on the thickness of the meat (fish maybe 1 hour, chicken maybe 2 hours or more etc.)

Enjoy yourself!
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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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