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One of the most simple and effortless things to BBQ in your smoker is the classic fatty (also spelled fattie). These little gems are guaranteed to make you a couple of new friends, as long as you are willing to share. And why not? We all know that BBQ is all about sharing… and, of [...]
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There’s more to food that sausages and burgers and, if you have treated yourself to a gas BBQ with a lid, there are so many different foods and cooking styles you can try out.
Here are some tips to help you get the most out of your BBQ:-
1. Smoking - Buy yourself some smoking wood chips or planks for smoking your own meat. Different woods will give your meat a different flavour so experiment. Follow the instructions on the chips - some chips will need soaking for about half an hour in water whereas others can be used dry. If your BBQ has a smoking box, fill one side with the chips and the other with water. If you do not have a smoking box, you can make a pouch or envelope out of foil for your wood chips - make slits in it and position it above the heat under the grill bars. Close the lid of your BBQ and don’t put the meat on until you see smoke coming out. Cook with the lid closed.
You will need to use a meat thermometer to check that the meat is cooked - some woods turn the meat pink so it will be hard to tell.
2. Keep pests away - Eating outside and enjoying your BBQ can be ruined by flies, wasps, gnats and mosquitoes. Use citronella candles, torches or lamps or cook with garlic to repel those pesky pests.
3. Hygiene - You don’t want your guests to get food poisoning so here are a few hygiene tips:-
- Use a meat thermometer to check meat is cooked properly.
- Keep chopping boards clean and use separate ones for chopping raw meat and preparing salads and vegetables. Wash plastic boards in a dishwasher and clean wooden ones with hot, soapy water and then spray with a bleach solution and air dry.
- Use separate cooking utensils for raw meat and taking cooked meat off the grill.
- Use separate plates for carrying raw meat to the BBQ and carrying cooked meat.
4. Keep your BBQ clean - clean regularly with a wire brush and scraper. Keeping the grill clean will stop food being contaminated with the flavours of past BBQs. BBQs are easier to clean when they are still warm.
5. Use marinades to flavour meat and fish - Marinade meat in a plastic container with a good seal or in a well-sealed plastic bag. You will then be able to turn the container or bag over at regular intervals to coat different sides of the meat.
6. Cook with the BBQ lid down to keep a constant temperature.
7. Keep food from sticking - Brush or spray the grill with oil before placing meat or fish on the grill.
8. Preheat the burners for at least 10 minutes - This helps to prevent food from sticking and will also give meat lovely grill lines/sears.
9. Check your gas level before entertaining and keep a spare tank handy.
10. Remember to soak wooden implements and skewers so that they don’t burn.
So, now we have outlined some of the basics, you have no excuse for not unpacking the barbecue grill and firing it up again.
Find BBQ recipes online and remember that you can also cook fruit and desserts on your BBQ.
By: rwakefield
Article Directory: http://www.articledashboard.com
Roger is an author and publisher who writes articles for the ‘Recipe Collection’ web site. If you are trying to find a collection of free recipes covering BBQ recipes, amongst many other recipe categories, then ‘Recipe Collection’ is the answer to your prayers. There you are sure to find a BBQ recipe for every occasion.
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Are you a true blue Aussie, passionate about BBQing and out by the Weber, (or increasingly the Heat Beads Entertainer BBQ ) in rain, hail or shine? Then get on to the Aussie BBQ Forum. You’ll love it!
The BBQ nuts who created this website set out to create:
“A BBQ site that supports and provides info on…all BBQ types…all BBQ brands… all BBQ levels [and] all BBQ gadgets”
And they’ve done a pretty great job at it, too!
With members from all over the world, you will be sure to find BBQ info that tickles your fancy, as well as a bunch of enthusiastic barbecuers who will answer your questions and encourage your enjoyment of the real art of barbecuing - and that is certainly not throwing the chop on a greasy hot plate!
The Aussie BBQ Forum is always looking for more active members and would love to have you join up. Register here.
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Are you looking for that great Weber BBQ taste midweek, but are finding it hard now that it seems to be dark whenever you get in from work?
If you have an event coming up, want a delicious BBQ and live in South Australia, you are in luck!
DJ & CA Meek Butchers in Penola, SA have a great Weber roasting catering service available. David Meek and his crew use Heat Beads® BBQ Briquettes and a Weber™ to cater for their customers, upon request. This service is available all year round.
Also available at DJ & CA Meek Butchers are gourmet meats such as red gum smoked bacon, hams and kranskys and gourmet sausages.
DJ & CA Meek Butchers
66 Church Street
Penola SA 5277
Tel: 08 8737 2330
Opening hours: Mon - Fri 8.00am - 5.30pm
Saturday 8.00am - 12 Noon
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148
I found this great mini-documentary that details the daily life Dr. BBQ. It’s the side of the story that never gets told and shows how dedicated the professionals are to this culture. It may not get you hungry but it will get you inspired.
Now, go trim your meat, and start the heat.
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Earlier this week we welcomed our friend John Ryan back home for a flying visit from the US. Many of you will remember John, who cooked his amazing Kangaroo and Emu home made sausages at the BBQ we organised when Steven Raichlen visited us in 2008. John is based in Kansas City, MO temporarily, where amongst other things he competes in serious BBQ competitions around the country. We were so excited to see him again and hear his stories of his success and experiences in the world of BBQing in the US - where EVERYONE cooks over live coals, and if you used gas you certainly wouldn’t be admitting it!
Our cooks for the day turned up trumps with their winning recipes, although their success was not so lucrative as that of a couple mentioned by John. One pair, recent winners on the US BBQ circuit, have amassed over $US300K in prize money in the last 12 months. And yes, they have given up their day jobs!
Julian Wu (who needs no introduction), Lee Gilmour, Executive Director of the Heat Beads® Company, Sharon, Nic and Merilyn representing Heat Bead’s and John from Mauro Bros Butchers, turned on a feast.
When you get 15 true blue passionate fans of ‘real’ BBQing (char-grilling over Heat Beads® BBQ Briquettes) the conversation is inevitably about cooking, recipes, food, creativity and of course MEAT!
We must give Mauro Bros a plug, for the important part their meat played in the success of the meal. It was superb!
The porterhouse steak for Lee’s Tucson T-Bones (From Steven Raichlen’s BBQ Bible) over which everyone raved, was richly flavoursome and the perfect texture; the pork neck (suggested by competition judge Triple R’s Cam Smith as a roasting option, and used by Merilyn as the base for the winning Best Char Grill BBQ Recipe) was succulent and tasty after four hours slow roasting; the lamb for John Mauro’s superb rissoles - gotta try these - were exquisite, full of flavour and took only four minutes each side to cook.
With three stores - East Kew, Fairfield and Doncaster - a Mauro Bros. store is easily accessible BUT best of all is the online ordering service and, they will deliver anywhere in Melbourne! The quality of the MEAT definitely maketh the BBQ, and we cannot recommend this butcher more. They love their meat, do it well and and the proof is in the eating.
Julian’s melting moments Xingjian Lamb Kebabs, served with polenta and a delicious salsa (all cooked on the BBQ) was our final main course, before moving onto Sharon’s puffy and indulgent piece de resistance, Chocolate Soufflé cooked in the Weber!
Topped off by an impressive selection of free flowing beverage, the chatter was pure gold for those of us eager to learn about the tricks behind great BBQ cooking.
Eg Knowing how to tell if meat is cooked just by testing the temperature within by touch!! How the collagen and cartilage in meat, specially the cheaper, more flavoursome cuts, breaks down and reaches the point where it literally does disintegrate in your mouth when cooked slowly over a low heat.
Cam Smith of Triple R’s Eat It program contributed his wealth of ‘foodie’ knowledge, and we suggest for some entertainment AND food education, you tune in to Eat It on Triple RRR at 12 noon on Sundays.
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16b
That’s right, there is a BBQ Judging class this weekend at Throw Backs Bar & Grill in Anaheim. These events are quite a rarity in SoCal and this one only has five spots left (as of this morning). BBQ Judging classes aren’t just about judging, you learn a lot about BBQ tradition and competition… and [...]
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Everyone in the BBQ world knows that the U.S. is mad about its BBQing, but some enthusiasts have taken it to extremes with crazy customised grill machines!
(Photos: VW Grill, Pistol Grill, Car Grill)
Are you also a char grill enthusiast? Why not take five minutes out of your day to complete the 2009 Annual BBQ Lovers Survey and tell us what you really think?
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Good Friday is the perfect time to pull out the Barbie and char grill a fish feast! Check out our step-by-step video on how to char grill salmon ‘ yakitori’ style just in time for Good Friday. This delicious BBQ recipe for Asian Style Char Grilled Salmon is based on a Japanese cooking technique that will tingle your taste buds!
Subscribe to our Premium Content Members’ Only area and view the BBQ video.
Whilst you’re at it, why not check out this delicious BBQ Video by the Weber Chef on how to BBQ roast lamb that serves four people for under $20?
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This week we have a very special guest post authored by Chris the ‘Urban Griller‘, telling us all about his fantastic BBQ School lessons, held in Perth.
‘I ran the first BBQ School lesson for 2009 on Saturday February 28. 13 eager students turned up, aprons in hand, rearing to go at 9am.
First up for BBQ School is a look at the Weber™ Kettle and a lesson in lighting Heat Beads® BBQ Briquettes. Most of the students had used a Weber™ Kettle in the past and given it up, quoting that the briquettes were difficult to light and that the clean up was messy.
There are a number of simple ways to overcome these common problems however, and I cover the below demonstrations in each full day BBQ School lesson:
* The various methods for lighting the briquettes, including using the Heat Beads® BBQ Starter Chimney (don’t we all love the Chimney!)
* My method for cleaning and emptying the Kettle of its hot coals, easily and without too much mess!
* The differences between Heat Beads® BBQ Briquettes and the other inferior brands
* 27 different recipes and techniques are covered through the day
Once the briquettes have ashed over and are raring to go, we prepare and begin to cook a Standing Rib Roast of Beef. This is cooked all day long, using only 5 or 6 Heat Beads® BBQ Briquettes in the BBQ at a time!
This may sound like a silly thing to do, but the result is spectacular. There is a real science lesson in what happens to meat as it cooks in a controlled environment.
A favourite throughout the day is a taste test where we cook the same marinated lamb, on both a gas BBQ and over Heat Beads® BBQ Briquettes in the Entertainer BBQ.
The students all agreed the one cooked over Heat Beads® BBQ Briquettes was more moist, with a better taste. In order to achieve an even cook with the gas BBQ, I find myself continually turning the gas down. Where as, we had no troubles cooking over the briquettes on the Entertainer BBQ, it just sailed along.
For me it is encouraging at the end of the day when you can see the change in the students’ and know that they get it. You just know their BBQ is never going to be the same again. I also have a quiet chuckle when they say they are going out the next weekend to buy a Kettle BBQ and some Heat Beads® BBQ Briquettes.
After a seven-hour day of cooking and eating, the students and I go home tired and happy.
This weekend I’m doing it all over again, a private class of fifteen this time!’
Feel free to contact me through my website if you have any questions about our BBQ School in WA: www.urbangriller.com
Subscribe to our premium content area and access Chris’ Meat Cooking 101 tips and Rack of Beef BBQ recipe.
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