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!
Showing posts with label seasoning. Show all posts
Showing posts with label seasoning. Show all posts
Wednesday, October 5, 2011
Sunday, August 28, 2011
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!
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!
Thursday, August 4, 2011
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.
Check out my archives on the right
Check out some of the products, don't cost you nothing!
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.
Check out my archives on the right
Check out some of the products, don't cost you nothing!
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.
Thursday, June 9, 2011
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
Temperature around 225
use wood to add another layer of flavor
Meats are often rubbed with seasonings and/or marinated before cooking
Friday, April 29, 2011
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.
Wednesday, April 20, 2011
Women and BBQ
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