• Barbecue tips and tricks: Ribs n shit edition
    7 replies, posted
Title says it all. What is barbecue? Well, first off, barbecue isn't for you 40 minute grilling folks. Barbecue involves slow cooking at Low temperatures with skillfullly prepared and seasoned meat. It's not easy for everyone to make really good barbecue meat, but anyone with a good taste for food and patience can prepare a decent feast. As per tradition, barbecue wouldn't be as godly savory unless you add a good rub to the meat, maybe a special barbecue sauce, or even a certain specific temperature to cook at. Now, let's begin! So, post your best recipes, rubs, and spices! [editline]12th September 2012[/editline] Paprika is god.
Usually, the OP is suppose to start the contribution.
[QUOTE=Milkdairy;37645195]Well, first off, barbecue isn't for you 40 minute grilling folks. [/QUOTE] If you're grilling for 40 minutes, something's probably wrong or else you are trying to grill something massive. If it's in the oven, 40 minutes would be fine, but grills are generally much faster. Best thing to do with bbqs for a meat like pork or chicken is to marinate overnight, grill it for a short while to ensure the centre is cooked, and then finish it off on a bbq. That eliminates the chance of undercooking, gives you the flavour of a bbq and stops you from having to spend the best part of a few hours cooking something. Beef and the like are generally safer to cook on a bbq without precooking, as they contain fewer harmful bacteria most of the time, though I'd want to be careful about any form of mince (e.g. as a burger) on a barbeque to ensure it's cooked thouroughly. [editline]14th September 2012[/editline] Oh yeah, and spices should be used to bring out flavour, not to replace or overpower it.
[IMG]http://barnyardsupply.com/yahoo_site_admin/assets/images/bbq075_1.327122221_std.jpg[/IMG] Low and slow
[img]http://hazzdesign.com/blog/wp-content/uploads/2012/09/weber.jpg[/img]
[QUOTE=Milkdairy;37645195]Title says it all. What is barbecue? Well, first off, barbecue isn't for you 40 minute grilling folks. Barbecue involves slow cooking at Low temperatures with skillfullly prepared and seasoned meat. It's not easy for everyone to make really good barbecue meat, but anyone with a good taste for food and patience can prepare a decent feast. As per tradition, barbecue wouldn't be as godly savory unless you add a good rub to the meat, maybe a special barbecue sauce, or even a certain specific temperature to cook at. Now, let's begin! So, post your best recipes, rubs, and spices! [editline]12th September 2012[/editline] Paprika is god.[/QUOTE] Dried thyme Seriously, you can buy it dried or just dry it yourself, mash it up into bits and sprinkle it over your hot coal, giving off an intense smoked flavor to your meat
[QUOTE=Dougz;38174921][img]http://hazzdesign.com/blog/wp-content/uploads/2012/09/weber.jpg[/img][/QUOTE] I've got that exact model. It's decent enough, but controlling the heat from the coals is a motherfucker to do. I usually put the coals on and leave them for 30 minutes (after they form an ash) so they're at a decent temperature to cook at, and won't singe and burn anything I place on the grill. They have this awesome smoke-control valve thing, so if you place the lid on the BBQ with the meat inside and close off the smoke-valve, you get deliciously smokey, BBQey meat and it's just heavenly.
Baby Backs: Cover liberally in brown sugar, toss them on the grill for two hours. Take them off, baste them down in sweet and sour sauce, then wrap them up in tin foil like delicious little presents to yourself and put then back on the grill for an hour. Take off and eat. [b]Do it[/b]
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