Barbecue Beginner | Barbecue Tips | Barbecue Recipes

Barbecuing a Rack of Ribs

2010-07-23T02:20:00.000-07:00

Is there any one word in the culinary lexicon that evokes so much happiness, controversy and memories? In a lot of ways, ribs are barbecue. They are where barbecue began. (The word barbecue comes from the French phrase "barbe a queue", meaning "whiskers to tail" and hearkens back to the days when a cook-out meant cooking a whole pig, including the ribs, outdoors over hot coals).

They are, for many people, where barbecue ends. Depending on where you come from, ribs could be pork or beef or even mutton! They could also be finished with a vinegar based sauce or a tomato based sauce or even not sauced at all. However, no matter where you come from, one thing is sure - the best ribs are cooked low and slow. This means the meat was cooked for a long time at a lower temperature. In this article, you're going to learn this "low and slow" method so that the next time you're barbecuing ribs, you're grilling them right.

The first step when grilling ribs is to decide what kind of ribs you want to grill. There are a lot of choices which range from the type of meat to the type of ribs. One way to simplify the process is to go with pork and to choose a cut know as the spareribs. Pork spareribs are meaty, tender and generally available. Because they tend to cook evenly when treated right, they are a good choice for the beginning outdoor chef. When you get your spareribs home, rinse them with cold water, pat them dry and season them to taste. This seasoning, also known as a "rub", can be any combination of flavorings, herbs and spices you care to use. A good rub is key when barbecuing ribs. Simply sprinkle your seasonings onto the ribs and, using a good amount of pressure, "rub" them in.

The next step in grilling ribs is setting up the barbecue. If you're using charcoal (and you should), you want to start with a moderate amount of coals placed to one side of the grill bottom. Next to the coals place a foil pan. When the coals have ashed over, put on the grill itself and place your ribs over the foil pan. Next to the ribs, place another foil pan full of water. Why do it this way?

Putting the coals off to one side, as well as not putting the ribs over coals, slows down the cooking process by indirectly grilling the meat. The foil pan next to the coals catches any drippings from the ribs, keeping them off the coals and prevents the coals from flaring up.

Finally, the water in the foil pan next to the ribs will evaporate in the heat of the grill. This steam will help to keep the ribs moist during the time they are on the barbecue. So that's it. Cover the grill and sit back. Enjoy your favorite cold beverage. You are now the pit master and, as master of your own pit, it is your job to keep the grilling ribs "low and slow" by occasionally replenishing the coals or the water in the grill as needed.

The final step in barbecuing ribs is the finish or the sauce. The ribs will be done when the meat is separating from the bone. (If you've done everything right, this will be three to four hours after you first put the ribs on the grill.) Now all you have to do is decide on the finish. There are a lot of good commercially prepared barbecue sauces out there. Choose one that matches your taste and apply it to the ribs just prior to removing them from the grill. Don't leave the finished ribs on the grill. The sugars in the sauce caramelize and burn very quickly and will make your hours of effort at the pit a waste.

Note that low and slow is the only way to go when you're barbecuing ribs.

Weber Charcoal Grill

2010-05-27T13:43:00.000-07:00

There are few barbecue products whose very shape becomes so iconic that the shape itself dominates the genre. For example, what image comes to mind when I say the words "barbecue grill"? For many people, these two words conjure up a picture of a round object on a tripod base with a domed cover. In the mind of the buying public, a generic term, in this case barbecue grill, has come to mean a single product - the Weber Charcoal Grill. That's a pretty amazing when you think about it. In this case though, the association is justified. The Weber Charcoal Grill has become synonymous with barbecuing because it is an amazing grill.

Back in the 1950's. all outdoor grills were the same. A grill was a flat square object supported on four legs. The coals went in a single layer on the bottom. The grill went on top of the coals, nearly touching them. The flat grill top went on over everything else. That was it. You could grill up hot dogs, burgers and maybe steaks and chops, but that was all.

You couldn't really control the heat of the fire or the height of the grill from the fire and the function of the grill top was to prevent the inevitable incineration of the food from happening too quickly. This type of grill was really only a mass produced brazier and braziers had been mankind's "barbecue grill" for ages. Sure, it was convenient, in terms of having a place to start controlled cooking fire out doors, but in terms of food quality, it was a joke.

In 1952, a guy by the name of George Stephen, Sr. got fed up up with the barbecue status quo. George worked for Weber Brothers Metal Works, a company that manufactured marine buoys. He took one of the company's buoys, cut it in half and fashioned a domed top for a cover. The Weber Charcoal Grill was born. George started making these grills for his neighbors, and the for the neighbor's neighbors. Soon, supply couldn't keep up with demand. In short order, the Weber Charcoal Grill became THE outdoor grill for the discriminating barbecue chef.

Why is the Weber Charcoal Grill so popular? The secret is in the grill's versatility. Unlike traditional barbecue grills, a Weber's round shape and domed top create a reflective cooking surface that intensifies the heat of the charcoal fire. This allows the grill to create higher internal temperatures which, in turn, can quickly sear the food being cooked. The object in barbecuing a lot of foods is to sear the outside while the natural juices of the food remain within. A Weber Charcoal Grill does this especially well.

Another advantage a Weber has over a tradition grill is room. The rounded shape creates more space inside the grill and that increased space means more room to cook. You can cook roasts and turkeys on a Weber with ease. You can also cook more food, period. Since the round shape radiates heat evenly, there are no "cold corners" or "hot spots" where food get over- or under-cooked.

Finally, the rounded top and bottom of the grill, along with the placement of the vents, creates an induction within the grill. This means the hot air is circulated around the grill as cold air comes in through the bottom vents and hot air exist through the top vent. This circulation means even temperatures within the grill and these even temperatures mean evenly cooked food.

Today, the Weber remains the King of the Grill world. If you've never cooked on one, do yourself a favor. Pick up a Weber Charcoal Grill today and see how innovation can result in better tasting food.

Charcoal vs Gas Kettle Barbecue

2008-09-29T09:41:00.000-07:00

The Benefits of Cooking with a Charcoal Kettle Barbecue.

• A Kettle barbecue has a lid, converting it from an open barbecue to a convection type oven.
• The lid shields food from wind or rain and allows for added control over the heat.
• Because the lid converts the kettle into a “convection” oven, there is no need to turn your meat around.
• The lid also reduces the possibility of flare-ups that will burn and dry out your meat.
• You can make a direct fire in a kettle barbecue that is ideal for steaks, sausages and chops. An indirect fire is excellent for bigger cuts of meat, such as roasts, full chickens and vegetables. With an indirect fire you also have the added advantage of having any smoke, because the meat is not directly over the coals.

There is a wide range of barbeque accessories available for the Kettle barbecue that will enable you to cook breakfasts, pizzas and desserts.

Gas Barbecue Kettles have the following advantages over Charcoal Kettle Barbecues.

• Easy to light with an immediate shut-off, avoiding waste.
• Ready to cook on in minutes.
• Easy to control, reducing unnecessary heat.
• More convenient.
• More versatile, there is a wide variety of cooking surfaces available.
• Less messy and easier to clean.
• More economical and environmentally friendlier than coal.
• Healthier cooking process.
• Extended cooking period.
• Better value for money than charcoal.

Most gas Kettle barbecues use advanced cast iron, stainless steel or vitreous enamelled vaporizers. This concept allows the fat to drip off and evaporate at once, giving off the oil and flavor with all the excess fat dripping into the tray beneath.

You can also grill in the traditional manner on the solid cast iron plate which is especially suitable for steak, which needs to be sealed to retain the juices.

Where taste is concerned, many prefer the food cooked on a gas barbecue to charcoal as it is often less burnt, is cooked more thoroughly, remains more moist and enhances the taste of the food.

Almost anything you cook indoors, you can cook outdoors on a gas barbecue and so, for may people, it is becoming the preferred way of cooking.

The Truth about BBQ Sauce

2008-07-31T04:54:00.000-07:00

Barbecue sauces have a uniquely Southern and Western U.S. history. Most experts agree that the practice of adding sauce and spices to meat and fish began early in our history, with Native Americans teaching the art to early European settlers. The natives probably developed the process as part of an attempt to keep meats and fish from spoiling quickly. Salt played a major role in those early barbecue sauces, and salt is a well-known preservative in the meat curing process.

Because the nations first European arrivals lived on the East Coast of America, that part of the country is credited with spawning the original barbecue sauce styles. First and foremost, there are the various Carolina barbecue sauces. The most widely known are East Carolina, Piedmont, and South Carolina varieties. East Carolina barbecue sauce consists of vinegar, salt, black pepper, and crushed or ground cayenne peppers. Its a very simple sauce that penetrates the meat nicely for a deep flavor. Piedmont barbecue sauce only varies from East Carolina in that it often includes molasses or Worcestershire sauce and thus clings to the meat more. South Carolina sauce is entirely different, using a mustard base instead, producing a much tangier and sharp flavor.

Then there is Memphis or Southern style barbecue sauce. This popular variety is typically more complicated (flavor-wise) and is built around mustard, tomato, and vinegar. Fans often point to the boldness of these flavor combinations as the hallmark of Memphis barbecue sauce. A saying often heard among hungry connoisseurs is no two bites alike.

Continuing our trek westward, we come to the acknowledged center of the barbecue universe Kansas City! Kansas City barbecue sauce is distinguished by its noticeably thicker consistency and emphasis on sweetness. Thats because this style of sauce is built upon thick tomato sauce, chunks of vegetables, and lots of sugar. Many popular commercial brands are based on this Kansas City recipe. It’s most popular among amateur backyard grillers because of the availability in grocery stores (Kraft, Heinz, K.C.s Masterpiece, etc.). And also because the thick sauce can be applied only once and enough will remain in place to please the happy recipients of the grilled meat.

Finally, there are the Texas barbecue sauce styles. Now, Texas is one big state, and there are several regional varieties within it. The most common include thick and spicy sauces that are essentially spicier variations on the Kansas City sauces. These are found mostly in the north and east sections of the state (Dallas). In western Texas, thinner sauces that feature hot peppers can be found. These sauces are often added only at the very end of the barbecuing or grilling process. And then, in southern Texas, the barbecue sauce of choice features an emphasis on Mexican spices and, of course, jalapeno peppers! Make sure to have a cold beverage handy to put out the fire!

About The Author

Owen Miller is the town expert on barbecuing and on barbecue sauces to make you drool. To get the information you need to be the top barbecue sauce guru in your town, check out Owen's bbq sauce resource center at bbqsaucezone.com.

Barbecue Gas Grill -The Easy Option!

2007-12-17T13:44:00.000-08:00

The traditional classic barbecue grill defies grilling tradition and offers a excellent way to cook your food. Whilst the barbecue grill is usually associated with hot summer month, there are those individuals who gladly use their barbecue grills in winter under extreme frigid conditions.

There are those people that will actually cook outdoors on a barbecue in the winter - in the snow. Heavy snow. Yes, barbecues have their die hard fans.

But, while everyone enjoys cooking on a barbecue grill, no one enjoys cleaning it. Cleaning a barbecue grill can be quite a hassle and it is also a potentially excessively time consuming process. Also, the traditional grill also has the potential to be a fire hazard. Sometimes these negatives can outweigh the benefits of the traditional barbecue grill.

The alternative to the traditional grill is the barbecue gas grill. The barbecue gas grill dispenses with the trappings of charcoal, ash and burning embers, and replaces them with a manageable gas tank that turns on with one depression of an ignition switch. One press, and it fires up. And it fires up in a manner that is safe and manageable.

There is no issue of the mess and cleaning required with combating traditional grills. As such, the barbecue gas grill has grown tremendously in popularity in recent years. This is not surprising. But does the barbecue gas grill provide the same quality as the traditional charcoal grill?

Definately!, there is virtually no difference on the taste of meat that is cooked on charcoal vs. that which is cooked on a barbecue gas grill. So, it goes without saying that the barbecue gas grill is a highly recommended barbecue item.