We are well into summer. Here are few tips for grilling and BBQing .
BBQing and Grilling is all about flavor
Seasoning: There are many ways to season meat.
1. Basic BBQ rubs Making Your Own Rub
There are many ways to season your meat, but the simplest; most straight-forward mixture is a rub. The first step in creating any recipe is to conceive of the result that you want. You may take a different turn along the way, but it’s best to start with a plan. Here are some tips that will be essential and give hints as to relative proportions of the ingredients.
In the case of a rub, the main ingredient will most often salt. Salt is a flavor enhancer and, I believe, a carrier of flavors. For a starter rub, try:
There are many types of salt : i.e. kosher, hickory smoke salt, table salt Kosher salt is more course and used on larger cuts of meat, such as a Boston but.
Salt - 1 portion
Sugar is optional.
Some people do not like to use salt. I think a little sweetness adds to the depth of flavor. Again there are many types of sugars both fine and course. Use the fine sugars for small cuts of meat like ribs and the course for large cuts of meats like brisket.
Sugar - 1/2 portions
The next two ingredients are next in popularity, because they begin to create a taste that we expect. You may increase one over the other for a particular effect, but initially, I recommend equal amounts.
Onion Powder - 2/3 portions
Garlic Powder - 2/3 portions
We now have the beginnings of a base, which can also stand alone for some purposes. But, if we continue to refine the direction we have the next tier of flavorings to choose from. In my basic rub, I use the following:
Ground Bay - 1/3 portions
Ground Thyme - 1/3 portion
Pepper - 1/3 portions: I like to use a blending of peppers. I may stat out with a black pepper 1/2 portion, a red pepper 1/4 portion and a 1/4 portion of white pepper. This will carry the heat all the way through.
At this point, we have a balanced and functional rub. I recommend place it in a zip lock bag and let it sit over night. The next day, or the day after, sprinkle a little on cooked meat. Use it sparingly, as you would salt. Savor the flavor, meditate over it. If you don't like it, you may sparingly add more of one ingredient. Be careful not to overpower your taste buds. Take time between tasting. Once you are satisfied with the result, consider this your Basic Rub.
This is your essence as one famous cook puts it.
Once you have a dry seasoning, it is a matter of adding liquids to build your own sauce. Use the same techniques and be careful of additives such as soy, teriyaki and Worcestershire sauces. Different brands produce different results.
2. Marinating helps break down connective tissue in the meat and also adds some flavor. Use roughly 1 to 2 cups of marinade for every 1 1/2 to 2 pounds of food. The marinade should completely surround the food. Cooked meat should never be returned to a cold marinade.
3. Brining meats like pork, chicken and turkey for better flavor and juiciness.
1 gallon water
1 cup Brown Sugar
1 cup kosher salt
Stir ingredients together thoroughly until salt is dissolved and chill to refrigerator temperature. The recipe is scalable so you can increase or decrease the ingredients proportionately depending on your need. Now you are ready to brine.
Brining time and the method of doing so depends on the size and thickness of the cut of meat. Thin cut pork chops should take no more than two hours and you can do the brining in a plastic refrigerator bag. A turkey can best be brined in a five gallon bucket with a lid and must sit in the refrigerator or on ice at least 24 hours. Always brine at below 40 degrees. These brining times are a guide and understand that you can brine too long, which may make the meat too salty.
4. Smoke: like salt and pepper. Smoke is a seasoning. Too much of it can ruin a god piece of meat. There are many types of woods to use. Normally it is safe to stick with a wood produces an edible nut or fruit.
Trim beef steaks to 1/8 inch fat--this reduces grease drippings to help minimize open flames. If you like your hamburgers juicy go with ground beef that is about 20 percent fats. Have fish fillets cut from 1 to 1 1/2 inches thick--anything thinner will dry out too quickly. Pork chops should also be at least 1 to 1 1/2 inches thick--this cut is ready when the meat is slightly pink along the bone and when the juices run clear. Today’s pork loin can be served around 150 degrees.” Pork and all foods made from pork must cook to at least 145º F to prevent trichinosis, a very serious illness."
For direct cooking on a charcoal grill, use a charcoal chimney. Lighter fluid can impart a very unpleasant flavor to your food. Make sure there is enough charcoal to extend in a single layer 1 to 2 inches beyond the area of the food on the grill. . For indirect cooking, food is placed over a drip pan and the briquettes are placed on both sides of the pan.
Carbon monoxide and carbon dioxide are given off during combustion, so never barbecue indoors as these odorless, toxic fumes may accumulate and cause death.
Always use a clean grill. A dirty grill can take away the flavors of your food. Also use a cooking spray before you get started. It will prevent your food from sticking.
Whenever barbecuing, use tongs to turn the meat. A fork should never be used as it will punch holes in the meat and allow the natural juices to escape, causing the meat to lose flavor and become chewy.
When grilling meats, it is usually best to turn the meat only once. When grilling meat to a medium or greater doneness, use the lid to assist in cooking. This will decrease the cooking time by applying heat to all sides of the meat at once.
Tomato and/or sugar based BBQ sauces should be added only at the end of the grilling process, since this sugar will burn easily and are seldom considered an internal meat flavoring.
Always wash your hand before and after handling raw meat.
Keep hot foods hot 140 degrees above and cold foods cold 40 degrees and below.
Top Five Grilling supplies The BBQ Connection can not do with out:
1. Charcoal Chimney. Lighter Fluid is BAD! Lowes
2. Grill Brush, GREAT BBQ comes from a clean grill. Lowes
3. Lighter. No fire no food. Preferable wind resistant. Lowes
4. Heavy Glove. Meat does well with heat not hands. I prefer welding gloves. Tractor supply store
5. Temp probe. No second guessing when it is done it is done!
6. Pam. A cooking spray is important to seasoning a grill. Martins
for more info go to http://pigsontherunbbq.blogspot.com/