9.7.13 - Info: The Ways to great Marinade for your Meat!!
Through the years I have run into plenty of problems with my meat coming of the grill tough (especially steak). I have sprinkling it with the powdered meat tenderizer,poked it with a fork and beat it with a meat hammer. But still, sometimes it would come out like one of the dogs chew toys. So I decided to read up what makes up a good marinade that tenderizes while of course adding plenty of flavor. There are a few basic ingredients to a marinade that will affect the final outcome immensely, and all are normally already in the kitchen. Here we go.
First, add a a tenderizing agent that will help break down the proteins and meat fibers to make it softer. There a few different ingredients that will handle this part.
Acid or Enzyme- such as Citrus fruit, pineapple, papaya or kiwifruit, cola, beer and wine. But don't over do it, as too high of a PH content for more than 2 hours will have a reverse effect. Also use any dish other than stainless steel, as it can react to the acid.
Beer and wine - when added before cooking steak it will dramatically reduces levels of chemicals that can cause cancer. Beer is more effective than wine at lowering the cancer-forming chemicals. So chalk up another reason that alcohol is a good thing.
Ginger - contains a natural enzyme that will break down the meat. Had noticed that it was in alot of the store bought marinades.
Buttermilk and Yogurt - They have some acidity but they are also dairy items with calcium content, which also activates enzymes within the meat that also that helps break down protein.
Coffee - A natural tenderizer that also adds flavor. To use, brew a strong pot of coffee, chill and then marinate meat for up to 24 hours before grilling.
Then, you can add an emulsifiers mono- and diglyceride oil to help the marinade penetrate faster and deeper. This includes Extra Virgin Olive oil and other oils or balsamic. (I had done this before with some of the marinade packets that called for vinegar and oil but did not know why.) And if you want to marinate over the 2 hours or overnight, then you will need to include oil than the straight acid.
Lastly, just add your seasonings to flavor it how you like. When included with the other 2 ingredients it will help the flavor get into the meat all the way through while tenderizing as well. Otherwise, if used as a dry rub it will only give the top layer flavor.
And together these 3 elements can help you make some of the most tender, flavorful barbeque ever. You can play around with the type of juice, oil, beer and seasonings and make it your own, just how you like. Just remember to discard the leftover marinade when done as it will collect the pathogens from the raw meat. If you do want to use it , make a second batch or boil the used for 5 minutes.
First, add a a tenderizing agent that will help break down the proteins and meat fibers to make it softer. There a few different ingredients that will handle this part.
Acid or Enzyme- such as Citrus fruit, pineapple, papaya or kiwifruit, cola, beer and wine. But don't over do it, as too high of a PH content for more than 2 hours will have a reverse effect. Also use any dish other than stainless steel, as it can react to the acid.
Beer and wine - when added before cooking steak it will dramatically reduces levels of chemicals that can cause cancer. Beer is more effective than wine at lowering the cancer-forming chemicals. So chalk up another reason that alcohol is a good thing.
Ginger - contains a natural enzyme that will break down the meat. Had noticed that it was in alot of the store bought marinades.
Buttermilk and Yogurt - They have some acidity but they are also dairy items with calcium content, which also activates enzymes within the meat that also that helps break down protein.
Coffee - A natural tenderizer that also adds flavor. To use, brew a strong pot of coffee, chill and then marinate meat for up to 24 hours before grilling.
Then, you can add an emulsifiers mono- and diglyceride oil to help the marinade penetrate faster and deeper. This includes Extra Virgin Olive oil and other oils or balsamic. (I had done this before with some of the marinade packets that called for vinegar and oil but did not know why.) And if you want to marinate over the 2 hours or overnight, then you will need to include oil than the straight acid.
Lastly, just add your seasonings to flavor it how you like. When included with the other 2 ingredients it will help the flavor get into the meat all the way through while tenderizing as well. Otherwise, if used as a dry rub it will only give the top layer flavor.
And together these 3 elements can help you make some of the most tender, flavorful barbeque ever. You can play around with the type of juice, oil, beer and seasonings and make it your own, just how you like. Just remember to discard the leftover marinade when done as it will collect the pathogens from the raw meat. If you do want to use it , make a second batch or boil the used for 5 minutes.
8.30.13 - Tips: 8 rules for Game Day tailgating
From Kingsford and Grilling.com, Coach Carl gives us 8 Rules for a successful game day tailgate. And Bros, please follow Rule #6 with clothes!!
Courtesy of grilling.com
8.24.13 - Recipe: Potato bombs
courtesy of bbqpitboys.com
8.20.13 - info: Woods to use for BBQing
The different Woods used for smoking in bbq:
Each wood below helps add a different element to your food and can really enhance the flavor. They are best used in golf or baseball chunks, unless you are using a big enough pit to be able to control the temperature with logs.
Acacia is similar to mesquite but not as strong. This wood burns very hot and should be used in small amounts or for limited amounts of time.
Alder has a light flavor that works well with fish and poultry. Indigenous to the northwestern United States, it is the traditional wood for smoking Salmon.
Almond give a nutty, sweet flavor that is good with all meats. Almond is similar to Pecan.
Apple is very mild in flavor and gives food a sweetness. This is good with poultry and pork. Apple will discolor chicken skin (turns in dark brown).
Apricot is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
Ash has a light, unique flavor. This wood burns fast.
Black Walnut has a heavy flavor that should probably be mixed with other wood because of the bitter taste it can impart.
Birch has a similar flavor to maple. This wood is good with pork and poultry.
Cherry has a sweet, mild flavor that goes great with virtually everything. This is one of the most popular woods for smoking.
Chokecherry has a bitter flavor and should only be used in small amounts for short period of times.
Citrus woods like lemon or orange have a moderate smoke that gives a light fruity flavor that is more mild than apple or cherry.
Cottonwood is very mild in flavor and should be used with stronger flavored woods. Avoid green wood.
Crabapple is very similar to apple wood and can be used interchangeably.
Fruit, like apple, apricot or cherry, fruit wood gives off a sweet, mild flavor that is good with poultry or ham.
Grapefruit is a mild wood that produces a good, smoky flavor. A good wood for any meat.
Grapevines make a lot of tart smoke and gives a fruity but sometimes heavy flavor. Use it sparingly with poultry or lamb.
Hickory adds a strong flavor to meats, so be careful not to use to excessively. It’s good with beef and lamb.
Lemon is a mild wood that produces a good, smoky flavor. A good wood for any meat.
Lilac produces a good supply of mild, sweet smoke. A popular wood for smoked cheese, but also good for poultry and pork.
Maple, like fruit wood gives a sweet flavor that is excellent with poultry and ham.
Mesquite has been very popular of late and is good for grilling, but since it burns hot and fast, it's not recommended for long barbecues. Mesquite is probably the strongest flavored wood; hence its popularity with restaurant grills that cook meat for a very short time.
Mulberry is sweet and very similar to apple.
Nectarine is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
Oak is strong but not overpowering and is a very good wood for beef or lamb. Oak is probably the most versatile of the hard woods.
Orange is a mild wood that produces a good, smoky flavor. A good wood for any meat.
Peach is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
Pear is similar to apple and produces a sweet, mild flavor.
Pecan burns cool and provides a delicate flavor. It’s a much subtler version of hickory.
Plum is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
Walnut has a heavy, smoky flavor and should be mixed with milder flavored woods.
Other good woods include: avocado, bay, beech, butternut, carrotwood, chestnut, fig, guava, gum, hackberry, kiawe, madrone, manzita, olive, range, persimmon, pimento, and willow
You can also find other wood products around made from wine and whiskey barrels that impart a very unique flavor. I have a fondness for Jack Daniel whiskey barrel wood.
WOODS TO AVOID would include: cedar, cypress, elm, eucalyptus, pine, fir, redwood, sassafras, spruce, and sycamore.
Each wood below helps add a different element to your food and can really enhance the flavor. They are best used in golf or baseball chunks, unless you are using a big enough pit to be able to control the temperature with logs.
Acacia is similar to mesquite but not as strong. This wood burns very hot and should be used in small amounts or for limited amounts of time.
Alder has a light flavor that works well with fish and poultry. Indigenous to the northwestern United States, it is the traditional wood for smoking Salmon.
Almond give a nutty, sweet flavor that is good with all meats. Almond is similar to Pecan.
Apple is very mild in flavor and gives food a sweetness. This is good with poultry and pork. Apple will discolor chicken skin (turns in dark brown).
Apricot is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
Ash has a light, unique flavor. This wood burns fast.
Black Walnut has a heavy flavor that should probably be mixed with other wood because of the bitter taste it can impart.
Birch has a similar flavor to maple. This wood is good with pork and poultry.
Cherry has a sweet, mild flavor that goes great with virtually everything. This is one of the most popular woods for smoking.
Chokecherry has a bitter flavor and should only be used in small amounts for short period of times.
Citrus woods like lemon or orange have a moderate smoke that gives a light fruity flavor that is more mild than apple or cherry.
Cottonwood is very mild in flavor and should be used with stronger flavored woods. Avoid green wood.
Crabapple is very similar to apple wood and can be used interchangeably.
Fruit, like apple, apricot or cherry, fruit wood gives off a sweet, mild flavor that is good with poultry or ham.
Grapefruit is a mild wood that produces a good, smoky flavor. A good wood for any meat.
Grapevines make a lot of tart smoke and gives a fruity but sometimes heavy flavor. Use it sparingly with poultry or lamb.
Hickory adds a strong flavor to meats, so be careful not to use to excessively. It’s good with beef and lamb.
Lemon is a mild wood that produces a good, smoky flavor. A good wood for any meat.
Lilac produces a good supply of mild, sweet smoke. A popular wood for smoked cheese, but also good for poultry and pork.
Maple, like fruit wood gives a sweet flavor that is excellent with poultry and ham.
Mesquite has been very popular of late and is good for grilling, but since it burns hot and fast, it's not recommended for long barbecues. Mesquite is probably the strongest flavored wood; hence its popularity with restaurant grills that cook meat for a very short time.
Mulberry is sweet and very similar to apple.
Nectarine is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
Oak is strong but not overpowering and is a very good wood for beef or lamb. Oak is probably the most versatile of the hard woods.
Orange is a mild wood that produces a good, smoky flavor. A good wood for any meat.
Peach is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
Pear is similar to apple and produces a sweet, mild flavor.
Pecan burns cool and provides a delicate flavor. It’s a much subtler version of hickory.
Plum is great for poultry and pork. This wood is similar to hickory but is sweeter and milder in flavor.
Walnut has a heavy, smoky flavor and should be mixed with milder flavored woods.
Other good woods include: avocado, bay, beech, butternut, carrotwood, chestnut, fig, guava, gum, hackberry, kiawe, madrone, manzita, olive, range, persimmon, pimento, and willow
You can also find other wood products around made from wine and whiskey barrels that impart a very unique flavor. I have a fondness for Jack Daniel whiskey barrel wood.
WOODS TO AVOID would include: cedar, cypress, elm, eucalyptus, pine, fir, redwood, sassafras, spruce, and sycamore.
8.9.13 - Recipe: Coconut Lime Shrimp skewers
Ingredients
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon freshly grated lime zest
2 tablespoons fresh lime juice
1 can (14 oz.) coconut milk
2 pounds large shrimp (26 to 30 per lb.), peeled and deveined
1/4 teaspoon kosher salt
Fresh lime wedges for squeezing
1/2 cup toasted, sweetened shredded coconut
Preparation
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon freshly grated lime zest
2 tablespoons fresh lime juice
1 can (14 oz.) coconut milk
2 pounds large shrimp (26 to 30 per lb.), peeled and deveined
1/4 teaspoon kosher salt
Fresh lime wedges for squeezing
1/2 cup toasted, sweetened shredded coconut
Preparation
- In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk. Add shrimp, tossing to coat, and chill, covered, at least 1 hour and up to 1 day.
- Meanwhile, soak skewers in water. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Push 2 or 3 shrimp onto each skewer in a "C" shape (through each end); cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.
- Arrange skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, and coconut. Serve with extra lime wedges on the side.
7.21.13 - Recipe: Firecracker Pork Ribs
Serves: 4
Cook Time: 2 Hours
Ingredients
Pat ribs dry with paper towels. Mix together paprika, onion powder, garlic powder, chili powder, oregano and pepper in small bowl. Rub mixture evenly over both sides of ribs. Wrap ribs in plastic wrap and refrigerate for up to 3 hours, if desired.
In a covered charcoal grill, prepare a medium-hot fire. Bank coals on both sides of grill. Place drip pan in center. Place ribs, bone side down, in center of grill over drip pan. Cover and grill over indirect medium heat for 1 hour, adding more briquettes, if necessary, to maintain an even grill temperature.
Generously brush ribs with wing sauce. Continue to grill, covered, for 30 minutes more or until meat is very tender, generously brushing with sauce again after 15 minutes. Transfer ribs to cutting board. Loosely cover with foil; let rest for 10-15 minutes. To serve, brush ribs with sauce and cut into serving-size portions.
Recipe and photo courtesy of the National Pork Board. For more information visit www.porkbeinspired.com
Cook Time: 2 Hours
Ingredients
- 4 pounds St. Louis Style Ribs
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 3/4 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 3/4 cup buffalo-style wing sauce
Pat ribs dry with paper towels. Mix together paprika, onion powder, garlic powder, chili powder, oregano and pepper in small bowl. Rub mixture evenly over both sides of ribs. Wrap ribs in plastic wrap and refrigerate for up to 3 hours, if desired.
In a covered charcoal grill, prepare a medium-hot fire. Bank coals on both sides of grill. Place drip pan in center. Place ribs, bone side down, in center of grill over drip pan. Cover and grill over indirect medium heat for 1 hour, adding more briquettes, if necessary, to maintain an even grill temperature.
Generously brush ribs with wing sauce. Continue to grill, covered, for 30 minutes more or until meat is very tender, generously brushing with sauce again after 15 minutes. Transfer ribs to cutting board. Loosely cover with foil; let rest for 10-15 minutes. To serve, brush ribs with sauce and cut into serving-size portions.
Recipe and photo courtesy of the National Pork Board. For more information visit www.porkbeinspired.com
7.15.13 - Tip of the Day: Cleaning the Grill with an Onion
Ever started to get ready to grill and can't find the wire brush? Well if your BBQing then you most likely have all you nee to clean that dirty, caked up and grimy grate. An ONION!
Simply let the grill get Hot.
Cut the onion in half.
Stick a fork in the back end of Onion.
Rub down the grate with the cut end of the onion.
The juices will loosen up the grit and let it just fall off, all without the use of chemicals or power tools. Plus, your grill is ready for use and smells great.
Simply let the grill get Hot.
Cut the onion in half.
Stick a fork in the back end of Onion.
Rub down the grate with the cut end of the onion.
The juices will loosen up the grit and let it just fall off, all without the use of chemicals or power tools. Plus, your grill is ready for use and smells great.
7.7.13 - Recipe: Simple Caribbean Jerk Chicken
I tried this recipe with a few tweeks over the 4th of July weekend and it was a hit. It's way simpler, but still carries the big flavor. than original Jerk recipes that include double the ingredients.
Ingredients:
1 envelope Italian salad dressing mix
2 tablespoons brown sugar
2 tablespoons oil
2 tablespoons soy sauce
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon thyme
1/2 teaspoon ground red pepper
*additional 1/2 teaspoon ground red pepper
*1 teaspoon cayenne pepper
1 tablespoon lime juice
3 lbs chicken pieces
*To add more heat to recipe.
Directions:
1 Mix all ingredients except chicken in bowl.
2 Pour over chicken in Ziploc bag or Tupperware container
3 Marinate 1 hour or more in fridge. (24hrs if you can)
Ingredients:
1 envelope Italian salad dressing mix
2 tablespoons brown sugar
2 tablespoons oil
2 tablespoons soy sauce
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon thyme
1/2 teaspoon ground red pepper
*additional 1/2 teaspoon ground red pepper
*1 teaspoon cayenne pepper
1 tablespoon lime juice
3 lbs chicken pieces
*To add more heat to recipe.
Directions:
1 Mix all ingredients except chicken in bowl.
2 Pour over chicken in Ziploc bag or Tupperware container
3 Marinate 1 hour or more in fridge. (24hrs if you can)
6.29.13 - Poll - How do you prefer your sauce?
BBQ Sauces vary widely through out the US just like the women. So how do you like your Sauce?
6.19.13 - How to Build the PERFECT BBQ fire by HedBrO
First thing that should be known in the home or bros is how to make the perfect fire for your BBQ. This will allow you to relax on those needed days off and entertain the family/friends. I prefer to use the chimney over lighter fluid, as you get a perfect fire every time without the added fluid flavor.
