Bob's TOWs (Tips Of the Week)
2006
Wood Vs' Charcoal
OK, we all want to barbecue
our meat and produce the most flavorful meal on the block or even in the
county. Well, here are some ideas for you to ponder.
First, we do not
recommend using freshly cut, green wood that has not had the moisture cooked
out of it. The resins and other constituents have the effect of tainting
the flavor of your meat. Charcoal, on the other hand has much of the wood
flavor cooked out. Not all flavor, but considerable. The smoky flavor you taste
comes as much from the fats and juices dripping on the coals and then rising in
the form of smoky flavor. Always burn the wood down to red hot coals before
adding to the fire.
You might also try locating
small raw pieces of wood, wood shavings or even hardwood sawdust from a person
or company doing woodworking. Even a school wood shop has bins of sawdust.
Sprinkle or place these on the coals for additional wood flavoring. Even
better, these small pieces of wood are probably free! Good luck!
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BBQ Ribs on a Weber
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Adapted from an
article in the Buy one or more whole
racks of ribs (end-on or "St. Louis Style" -- ask your butcher) and
coat lightly with olive or vegetable oil using your hand or a brush. Sprinkle
lots of "rub" on both sides and ends, patting and slapping it
firmly into place. Surface of meat should be completely covered with a layer
of rub. Wrap each rib in two layers of plastic wrap and place in refrigerator
for 4 to 24 hours. Bank a small amount of
coals on one side of the grill and let smoker warm up for 20-30 minutes.
Stick a meat thermometer in the top or side of the grill (you may need to
drill a hole), and work the fire to stabilize the temperature around 200-300
degrees. Hotter fires will significantly shorten cooking times and not allow
slow-cooking of the meat. Soak hickory, mesquite,
cherry, apple or other wood chips in a bowl of water for 20 minutes or more,
and sprinkle small amounts on the coals every 20-30 minutes or as often as
desired. Optional: Partially
fill a small disposable aluminum pan with water and place at the bottom of
the Weber or partially over the coals. Fill as necessary during the cooking
process. Place ribs away from
the heat source, on the side opposite the banked coals. If you have two or
more racks of ribs, use a 'rib rack' purchased at your local hardware store
for $10 to help stand the rib racks on their side next to each other. Place
rib racks thick side up/bone-end down, so the small ends stay moist. That's it! Sit back for
4 to 6 hours, watch the smoke rise, and drink your favorite beverage. Don't
forget to add soaked wood chips every so often, and keep the water pan half
full. You may want to turn the meat in-place to give each rib end or side
equal time nearest the heat source. If you're curious whether the ribs are
done, try cutting one off and eating it (cook's privilege). The meat should
be pink around the edges (called a 'smoke ring'), pull cleanly from the bone
and taste nice and smoky. Before serving or for
the last 10 minutes of cooking, lightly brush each rack with your homemade
barbecue sauce. Cut between each rib, brush again with sauce if desired, and
serve. Make sure you save a few ribs for yourself -- they'll go quickly!
You're now a real, slow cookin', wood
smokin' barbecue chef. |
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TIPS FROM GORDON
1) Don't pierce meat with a fork flavorful juices can be lost!
2) Keep your mouth shut!
3) Dont disrespect your ingredients!
4) Never leave your station!
5) Dont desert your team!
6) Hot food is always served on a hot plate!
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One of the
biggest mistakes people make when it comes to barbecuing is cooking on too high
of a temperature. Turn down the heat - in most cases, medium-high is hot
enough.
Make
sure you have a good set of basic equipment, including a water bottle to spritz any flame-ups, barbecue gloves, a brush, tongs and a
meat thermometer (instant read thermometers are especially handy).
For kebobs, use metal skewers. They're less likely to
burn and will cook more evenly. Also be sure not to overstuff your kebobs -
leave enough space between pieces to allow the heat in.
Skewer meats and vegetables on separate kebobs - they
are more likely to cook evenly.
Keep in mind that marinades do not make meat more
tender; they simply add flavor.
When you're cooking a whole meal on the barbecue,
clean the grill between courses. Brush it and burn it off for up to five
minutes to avoid the transfer of flavors and also fend off any potential
allergic reactions or food safety concerns.
Use two sets of tongs - one for raw meat and one to
take the cooked product off the barbecue.
Don't sauce too early - add just before the product
is cooked to maximize flavor.
Keep your grill clean and well-oiled. Brush it and
burn it off on high heat for up to five minutes after cooking. Then turn it off
and brush with oil. You can also use a cloth soaked with canola oil instead of
a brush.
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When it
comes to cooking pork roasts:
·
Indirect
heat, with the barbecue lid down, is the most desirable method to cook Pork
Roasts.
·
Pork is
cooked when the internal temperature reaches 160 degrees F (70 degrees C). Let
the meat rest for 15 minutes before carving to set juices.
·
Be sure
to use an aluminum drip pan with water, underneath the roast to prevent
flare-ups. Drippings from pan provide juices for basting or gravy.
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This one
was inspired by conversation with George May
Know at what temperature you are cooking.
Your barbecue pit is different than any other. You are using different charcoal
(briquettes or lump) and the temperatures due to wind and weather affect the
overall temperatures. When factoring all of this into the heat equation, are
you cooking at 200 degrees F. or are you cooking at 350 degrees F.? If you
don't have a clue, then you are lost and have no idea when the meat will be
done. The temperature of the barbecue pit affects the rate at which you are
cooking. If you are cooking a brisket or perhaps ribs at 300 or 350 degrees F.
then you are going to have some overdone meat that is tough. This is a
"no-brainer". Some pits have several thermometers to register the
proper temperatures.
In controlling the heat, always keep the upper air exhaust vent fully open.
The lower air intake vent should be adjustable to regulate air flow to the fire
and thus regulate the temperature of cooking.
Not all meats cook at the same rate and therefore constant monitoring of the cooking process is essential to perfectly cooked meat. This monitoring is easily accomplished by obtaining an inexpensive meat thermometer. They are usually $10 bucks or less. Nice ones that read digitally are about 3 times that price and there are some that are like indoor/outdoor thermometers which constantly monitor the meat's internal temperature without ever lifting the lid. They also have new ones that read by remote sensors!
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Only
season the skin of fowl if the skin is to be eaten. Your seasoning will not
penetrate the skin and flavor your bird. If you would like to infuse your bird
with flavor, rub your butter, seasonings or herbs under the skin. And baste the
skin of your chicken with butter or oil before putting it on the grill or in
your oven. This helps keep it moist and helps the browning process.
2005
You all know
the problem right? The breast is dry and the legs are pink! That's because the
legs have more fat and connective tissue in them. Most people cook their
chicken or any birds, breast side up. And when you go to cut it up, there is no
juice in the breast but the backbone in moist and tender and full of flavor
from the juices dripping down during the cooking process.
TURN IT OVER! Try cooking your chicken upside down. This way the legs are
sticking up in the air and will get more direct heat and the juices from the
backbone and legs will cook down and keep the breast moister. And remember to
baste with fat only! Basting with water or stock washes away the protective
natural fats.
If you are cooking a large bird like a capon or turkey, remove the wings and
legs from the breast and cook them all separately. Remove each part from
the grill as it is done.
Rib Rub tip
When preparing your ribs for barbecuing, and just before
putting the dry rub onto the ribs, lightly coat the ribs with some everyday ordinary
garden house variety yellow mustard. Yes, many of you will think, gee whizz, I hate mustard. Well, never fear, the taste is
unnoticeable with the smoke and spice. What is important is that the mustard
does two wonderful things . . . . . FIRST, it helps hold on the dry rub.
Less will fall off and thus the ribs will be tastier. SECOND, it helps
set up a nice tender crust on the ribs. Just a little resistance before getting
into the meat!
Marinade Safety
You're in the kitchen, you've made this fantastic
marinade and the meat is soaking up the wonderful flavors for hours and hours.
Now it comes time for cooking . . . . . and you think . . . . . . .
. I sure hate to waste this great tasting marinade, I'll just use it on the
meat as a baste or sauce for additional flavoring!
<<< Caution >>> Before using the
marinade, BOIL IT FOR 2 TO 3 MINUTES! Why, you might ask? Well, there is bacteria on all meat. When the meat is cooked, you kill
any germs which may be lingering around when the temperature rises above 150 to
165 degrees. The same bacteria is in the leftover
marinade as well. For safety's sake, boil the marinade and kill the bacteria in
it. Be safe - - -
SLICING / PRESENTATION
Even bad BBQ
can be decent BBQ if it's sliced and/or presented the right way. Take brisket
for example. There are two different grains on a brisket. The point grain will
go one way; the flat grain another. After cooking, separate the two pieces.
Using the flat portion, make sure to cut AGAINST the grain, not the length of
the grain. The brisket is made up of long fibers of meat. If the brisket was a
little "under-cooked" these fibers will be quite chewy if you cut
"with" the grain. If thinly sliced against the grain, even this
brisket should be tender enough to eat. For a nicely done brisket (and some
will argue this one!), take the brisket to a temp of 185 degrees internal temp.
Wrap the brisket in foil, then wrap a towel around it, and place it in a small,
dry cooler. Two to so hours later you will have a tender, tasty brisket ready
to eat! I don't necessarily do it this way any more, but it does work.
As for pork...
pork cooked to the "right" temperature will pull off the bone without
taking a knife to it. Slightly "under-cook" your pork if you want
sliced pork. Pork will pull easily at internal temperatures of 195 - 200
degrees F. Some will even take it to 200 - 205 degrees internal temp.
Alcohol it's not just
for breakfast anymore
The natural marinating power of alcohol and the wonderful
flavors of your favorite cocktails make grilling with them a great idea. Take
your favorite drink, pour it over your favorite meat to marinate then throw it
on the grill. The spectacular flare-up is a real show stopper and the flavors
make an excellent dish whether its a main course or an appetizer for your next
cocktail party.