Tips for Grilling in Winter Weather

With the Midwest and Mid-Atlantic states experiencing major weather storms, it's not unusual for consumers to stock their kitchens to eat at home versus dining out.

According to the Weber GrillWatch Survey™, despite the deep snow and below-freezing temperatures, almost 50 percent of American grill owners report that winter weather conditions don't stop them from enjoying the taste of grilled, caramelized meats, poultry, and seasonal vegetables and fruits.

In the hardest-hit areas of the country that are experiencing power outages, some have turned to their outdoor grill out of necessity. Lisa Baron of Stafford, Va., was homebound with her family for more than two days because of impassable roads. "We had no power, and if we had not owned a grill, we wouldn't have been able to feed our kids warm meals. It was a life-saver." Baron's husband, a federal government employee, hasn't been called back to work since last Friday, and her children's school has been closed since the extreme weather caused downed power lines and trees.

While the basic principles of grilling with gas remain the same in cold weather, there are some subtle adjustments to ensure grilling safety and that food is cooked properly. Here are the Top 5 Winter Weather Grilling Tips from outdoor grilling expert Jamie Purviance, author of the New York Times' best-selling cookbook Weber's Way to Grill™:


1. Brush snow off of your grill before preheating. It can lower the temperature inside, adding to your cooking time.
2. Allow twice the time to preheat the grill as it normally takes during moderate weather—this means from the usual 10 to 15 minutes to 20 or 30.
3. Although it may be tempting with blowing snow, don't grill under an overhang or in a garage. Grilling in an enclosed space can trap deadly carbon monoxide. Keep the grill at least five feet away from flammable materials.
4. Increase the recipe's recommended grilling temperature up a bit to generate enough heat to properly cook food—usually around 20 percent higher. Also, it is most important in wintertime to use a meat thermometer to ensure food is cooked thoroughly
5. Keep it simple. The best bets for cold weather grilling are foods that don't require much attention. Steaks, burgers or fish that need only one quick flip or large meats that can cook unattended without repeated basting work well. Multiple trips outside to the grill and the need to open and close the lid repeatedly are eliminated—the latter adding cooking time as precious heat escapes.

Outdoor Rooms

Americans have always “lived” outdoors, but the concept of Outdoor Living is a fairly new. And apparently we’re willing to pay for this bigger, better way of living in the backyard because according to the Hearth, Patio and Barbecue Industry, the entire “leisure lifestyle” business is now a $6.2 billion industry.

So what is this whole “outdoor living/outdoor room” concept, and how do we do it? My own short definition is that an outdoor room is a living room with a cooking appliance. Think New York City studio apartment, but outdoors. You’ll want somewhere to cook, somewhere to sit (and maybe lie down), and something to keep you warm.

But first things first. Where do you start to create your outdoor space? The experts seem to agree that no matter what your space – a screened in room, a landscaped area in the backyard, a brick patio, a wooden deck – there is no reason to try to get it done all at one time. Consider one new thing each month, or each Spring or Fall – however it fits into your budget. But make the whole plan before you get started so you can figure out which things to do first.

Here are some things to consider if you’re thinking about creating an outdoor room:

Set up

• Will its primary use be for the family, in which case it can be a bit more intimate? Or will you entertain bigger groups for which you’ll need lots of open space for mingling?
• Keep in mind that you can create or define spaces with plants, benches and furniture arrangement.
• Think about what time of day you’ll be using the space – you don’t want to be staring into a bright sun while trying to enjoy your time outdoors.
• You also may want to keep the grill close to the kitchen, which means a shorter distance for carrying foods back and forth.
• Be sure to have plenty of surfaces for people to use for sitting down drinks and plates.
• Consider access to power and water. Nothing like having a blender for grown-up drinks with no place for plugging in. Electric grills/smokers/rotisseries also should be within 6 feet of an outlet.
• An outdoor trash and recycle receptacle is always a good idea!

Style

• Try to create your outdoor room in the same style as your indoor living area so that the space seems like an extension of your home.
• Incorporate the same colors through flowers, outdoor rugs and furniture cushions and even wall art.

Furniture

• Be sure the size and scale of furniture works in your space.
• We all want maximum comfort, but think about weather conditions in your area, and how the construction materials and/or fabrics will wear.
• In some climates, you’ll want or need to store furniture, or at least be sure it’s covered in inclement weather.

Fun

• Don’t forget the “cool” factors – you really need to have some sort of heat source whether it’s a fireplace, a firepit or a vertical patio heater like they use at outdoor restaurants.
• If you live in a really warm climate, consider stringing misters around the area to help keep guests cool.

Now get yourself outdoors, and enjoy!

The Perfect Gift

Barbecuers very well might be the easiest people on earth to buy for when the holiday season rolls around. From barbecue pits to backyard furniture, steak rubs to citronella candles, and hammocks to patio heaters, everything makes us happy. Here’s perhaps the most important thing I can share – it doesn’t matter if it costs $5 or $500 because we will be tickled medium-rare pink.

 

Besides the obvious options, I wanted to offer a few ideas that might not have crossed your mind.

 

Grill Charms

A few months ago, "mompreneur" Leslie Haywood appeared on the TV show Shark Tank and convinced an investor to back her nifty new barbecue product, Grill Charms. No wonder! The solid stainless-steel charms are dime-sized and have a little notched stem that gets pushed into whatever food you’re cooking to identify which pieces are which. The gadgets are put in foods before cooking to keep track of which steaks should be cooked rare, or which chicken pieces should be cooked spicy, etc. They’re available in sets of six, or individually. Sets cost $20 each, individual charms are about $4. You can find them at www.grillcharms.com.

 

Tervis Tumblers

Some people are hooked on coffee, sugar or chocolate and others count Facebook among their vices. Me, I’m a Tervis Tumbler junkie. These tumblers are the best insulated cups ever, and they look great and function even better. Tervis designs lots of collections including holidays, sports teams, military, Margaritaville, and more. You can even personalize them with logos, initials, etc. They keep cold drinks cold, and hot drinks hot, and they are virtually indestructible. In fact, they have a lifetime guarantee – which Tervis cheerfully honors. The cups (and ice buckets) are dishwasher safe, and are made right here in the U.S. You might think they’re expensive, as a set of four 16-ounce cups is $44, and a single 24-ounce cup is $16. But trust me, it’s WAY worth it, especially if you or yours spends lots of time in front of a hot grill. Check them out at www.tervis.com.

 

Barbecue Gift Baskets

 

While this may seem obvious, I spoke to lots of folks who hadn’t even considered this as an option. Check out sites like www.amazon.com, www.overstock.com, and www.gourmetgiftbaskets.com and you’ll see that you’ll have options at just about every price point. (In fact, in 2010, we’ll be offering barbecue gift baskets right here on this website!)

 

Rain Chains

For those who want to "pretty up" the backyard because of the time spent there, consider a rain chain. Rain chains are mounted where you would normally mount a rain gutter downspout, and are beautiful as well as functional. Usually made of copper so that they age beautifully, they guide water down the links in a way that creates a water feature. The links can be as simple as traditional metal hoops or more detailed such as bell-shaped cups. Because the water is dispersed in this way, it prevents those bothersome gorges that form at the bottom of your downspout. You can find rain chains at various websites such as www.coolgardenthings.com, and some places that sell garden accessories are starting to carry them as well. In some cases, you can customize the length, but mostly they are available in 6 or 8-1/2 feet lengths.

 

Of course for more ideas, you should scroll back through our What’s Hot stories from this year!

 

The Rib Chronicles: Part five

During the past few weeks, I hope that I've provided you with insights and techniques that will help you elevate your rib cooking skills. I've tried to provide you with the best information I have, based on my years of experience in barbecuing and smoking ribs.

At the very least, I hope that I've inspired you to elevate your "rib game" and helped give you information that will enable you to turn out championship quality ribs.

 

In this, our last installment of The Rib Chronicles, I'll answer some frequently asked questions I get about ribs, and pass along some "Pitmaster Secrets" in my answers to these questions. Good ribs to you!

 

 

Question: What grade of meat is the best for pork or beef ribs?

 

Answer: Pork is given four different grades based on the total amount of lean meat and fat on the carcass at processing. The USDA has established a rigid set of criteria on which the pork is graded. These grades are based entirely on the expected carcass yields of four lean cuts, which include the ham, loin, picnic shoulder, and Boston butt. The expected yields of the four lean cuts for each of these four grades are shown below:

 

 

Expected Yields of the Four Lean Cuts, by Grade, Based on Chilled Carcass

 

Weight

Grade                                               Yield

U.S. No. 1 ....................................... 60.4 percent and over.

U.S. No. 2 ....................................... 57.4 to 60.3 percent.

U.S. No. 3 ....................................... 54.4 to 57.3 percent.

U.S. No. 4 ....................................... Less than 54.4 percent.

 

Generally, you'll only find US GRADE #1 sold in grocery stores. More than 80% of the pork raised in the United States yields US Grade #1 meat. What's important in choosing "the best slabs" is looking for uniform thickness of the slab well-dispersed marbling throughout the meat, and white fat as opposed to yellow fat. So far as beef ribs are concerned, PRIME or CHOICE grades are preferred. Prime grade is the top beef grade, with Choice being second. The grades are based on how much fat (marbling) there is in the meat. Generally, CHOICE and SELECT beef grades are what is sold in the majority of U.S. grocery stores. You can find Prime grade in very high-end meat shops and grocery stores.

 

You want to choose slabs of beef ribs that have a good ratio of marbling throughout the meat, white fat (as opposed to yellow fat) and uniform thickness of the meat from end to end. It is my opinion that you are better off getting your beef ribs custom cut, rather than purchasing the "channel cut" slabs typically sold in most stores.

 

 

Question: I've read in numerous books that you should "parboil" the ribs before cooking them on your barbecue. What do you think?

 

Answer: To be blunt, the people who recommend this should be parboiled themselves. Parboiling is the process where the meat is boiled in hot water to render the fat from the meat. To me, this is heresy and a par-boiling rib is committing barbecue treason.

 

Parboiling most likely began with the "fall off the bone tender" crowd, who don't have the patience to cook their ribs "low n' slow". The fat in the rib meat provides flavor and moisture during the long cooking process needed to break down the meat and collagen in the meat, resulting in a tender and juicy rib. My advice: Parboiling is a barbecue sin, and should be avoided at all costs.

 

 

Question: When should I put my rub on the ribs before cooking?

 

Answer: That is entirely up to you. Some rib masters I know put their rub on their of ribs eight to twelve hours before barbecuing them. There is something to be said about allowing the spices and the meat to "marry" one another. Allowing your ribs to come up to room temperature, and then apply the rub, allows the spices to permeate the meat rather than if you apply your dry rub to meat just out of the refrigerator. Personally, I apply my dry rub to the ribs anywhere between four to two hours before I put them in my barbecue. There are times when I've put the rub on while the barbecue is warming up. Best piece of advice: Experiment and see what you think about the results.

 

 

Question: Why do you have to put mustard on the ribs?

 

Answer: You don't. It's all a matter of personal preference. I like the flavor of mustard, and how it gives the top of the ribs a nice color. This is a purely optional step in preparing your ribs. Some rib masters believe that the acidity of mustard helps to tenderize the meat. While this may be so, it will only affect the very top of the rib, providing about 1/16th of an inch of tenderization. I generally put my rub down first, and then apply a thin layer of mustard on top of the rub. I only mustard the meat side of the slab. I mostly use mustard as a way of adding color to my ribs.

 

 

Question: Is it necessary to cut the ribs apart before barbecuing them?

 

Answer: I would advise against this practice. By cutting the ribs into individual ribs, instead of leaving them as one rack exposes three sides of the meat--allowing for the fat to render out of the meat, resulting in dried out ribs. Additionally, cutting the ribs off the slab creates more pieces of meat to move around in your cooker. It's far easier to leave the slab or rack whole, which allows you to move all the ribs to warmer or cooler spots in your cooker in one motion, versus many.

 

 

Question: How do I get a "bark" on my ribs?

 

Answer: There are a lot of ways to achieve "bark" on your ribs. It can be accomplished using a dry rub that has a good degree of sugar in it, basting the ribs with barbecue or a mop sauce, or creating a sweet glaze, which you can brush on the ribs during the last hour or so of cooking. NOTE: If you are using any type of sugar-based rub, sauce or glaze, you will want to keep your cooking chamber temperature below 320 degrees Fahrenheit, otherwise the rub or sauce will scorch and burn on the meat. I've found that by basting the ribs once every half-hour with one of my favorite barbecue sauces tends to produce good results. You want to give each layer of sauce enough time to adhere to the top of the rib. Applying layers of sauce, I believe, gives you a thick and tasty bark on your ribs.

 

 

Question: My ribs always turn out dry. Why is this happening?

 

Answer: Most often ribs come out dry because all of the fat has been trimmed off the slabs, or the ribs are cooked at too high a temperature. Ribs need to be bathed in a consistent level of heat long enough to break down the meat fibers and collagen, resulting in a tender finished product. Cooking your ribs at too high of a temperature will only toughen up the meat and render out all of the fat from the meat, resulting in a tough, dried out finished product. Your optimum rib cooking temperature should be between 250

and 300

Fahrenheit. I typically shoot for a maximum temperature of 275 degrees, unless it's really cold outside, in which case I'll increase my cooking temperature to 300 degrees. If it's extremely hot outside, I'll cool my cooking temperature down to 225 degrees. I use this rule of thumb for pork and beef ribs.

 

 

Question: What's the importance of "fall of the bone" ribs?

 

Answer: This is another barbecue heresy as far as I am concerned. If you've cooked your ribs to where the meat falls off the bone, it's my opinion that you have over cooked the ribs. What is a rib comprised of? Meat attached to a rib bone. If the meat falls off the bone, it's no longer a rib. It's a pile of meat and a naked bone. That does not constitute a rib in my estimation. In barbecue competitions – and I've judged my fair share of them, including Memphis in May, Jack Daniels, American Royal and contests throughout the Northwest – any team turning in ribs that fell off the bone received lower scores than teams that turned in ribs that had the meat intact on the rib bone, but came off the bone with a gentle tug of the teeth. "Fall off the bone" ribs are, in my opinion, another barbecue sin. Don't fall for it!

 

 

Question: How will I know my ribs are done?

 

Answer: This is the million-dollar question. It takes practice and experience to know when your ribs are done. The best measure that I know of is watching the meat on the end of the rib bones. When it begins to shrink by a quarter to one-half inch from the end of the rib bone, you're getting close to the ribs being properly cooked. Some rib masters use the "droop" method of determining if their ribs are done. They pick the slab of ribs up with a pair of tongs. If the ribs droop downward at a good degree, they're done. Still other rib masters use the twist and pull method. They'll twist one of the end rib bones, if it twists out clean, the meat is cooked in their opinion. The best indicator that the ribs have been properly cooked is when you bite into the rib meat, and with a gentle tug of the teeth, the meat comes away clean from the bone, without any meat sticking to the bone. Likewise, the rib bone should be grayish-white in color.

 

 

Experience will be the best teacher. Each barbecue, grill or pit cooks differently. It's always a good idea to write everything you do down in a notebook. You can use this to refer to what you did--if you hit a home run with your ribs, you can use your notes to repeat your success. If your ribs don't come out the way you expect them to, then you have the notes available to analyze your technique and make adjustments to it until you hit on a formula that brings success.

 

Some additional thoughts:

• Once the ribs are cooked, allow them to "rest" for at least ten to fifteen minutes. This allows the hot juices in the meat to settle down. They'll also be cooler to cut apart.
• Prior to cutting my racks of ribs into individual ribs, I brush a light coat of warm honey on the top of the rib meat. As the honey cools, it provides a beautiful shine to the ribs. I've used this successfully in competition cooking. It makes the ribs look great.
• When cutting apart the racks of ribs, I find that turning spareribs over, meat side down, on my cutting board allows me to guide the knife blade more easily between the ribs. I cut from the top downward using firm pressure on the knife in order to get a nice clean edge on the rib. NOTE: This is where a sharp chef's knife makes all the difference in the world.
• Unless I want a "bark" on my ribs, I usually don't baste them with sauce while cooking. This eliminates the possibility of the sauce scorching on the rib meat. What I typically do is warm the sauce up in my cooker using a heat-proof bowl, then brush or pour the warm sauce on the ribs-once they've been cut apart.
• If you're cooking a mess of ribs for a group of friends, and you want to keep them hot, use an insulated picnic cooler lined with foil. Put the ribs in the cooler on top of the foil, add another layer of foil on top of the ribs, and then place a thick layer of newspaper on top of the foil. As long as you keep the lid closed, the ribs will stay hot for a good two or three hour.

If you have any questions or comments, feel free to email Bruce Bjorkman, aka Mr. Barbecue, at mrbbq@wvi.com.

The Rib Chronicles: Part four

I was never a big fan of beef ribs, until a few years ago, when a barbecue restaurant owner in Oregon placed a plate of his custom-cut, slow cooked ribs in front of me. One bite of his meaty, smoky ribs transported me to beef rib Nirvana!

In my opinion, beef ribs are the most challenging type of rib to get right. The single most important element in producing beef ribs is getting custom cut ribs to begin with. DO NOT purchase the "channel cut" type most typically found in the meat case! Channel cutting is where the processor cuts the top meat off the rib bone, leaving the top of the rib bone exposed. You end up with just the connecting meat between the bones--which contains sinews and very tough meat.

Your best bet, is to pay a little extra per pound, and have the beef ribs custom cut, making sure that there is at least one half to a full inch of meat left on top of the rib bone. This will give you some meat to work with, and in my opinion, a much more tender finished product. This is what I used for competition cooking, and what my friend at Logan's Barbecue used as well. Believe me, it makes a huge difference in the finished product!

To Peel or Not To Peel?

It's my opinion that your slab of beef ribs needs to be peeled. Removing the tough membrane (silver skin) from the underside of the rib allows the heat and smoke to penetrate the connective meat between the bones. This will also make it easier to cut the ribs from the slab when they're done cooking. The best way to peel the ribs is to allow them to come to room temperature, turn them over exposing the underside of the slab, then begin working your fingers between the membrane and the layer of fat on the bones. I've found that working from the upper right hand corner and peeling right to left is the easiest way to peel beef ribs.

Seasoning the Ribs:

Beef can tolerate more robust seasoning than pork ribs. You can use more pungent spices in your dry rub to help enhance the flavor of the meat. Here's a good, basic seasoning for beef ribs:

Bruce's Beef Rib Rub:

1/4 cup sea salt

1/4 cup dark brown sugar

1 tablespoon freshly cracked black pepper

1 tablespoon allspice OR garlic powder

1 tablespoon dry mustard

1/2 tablespoon Coriander

Mix all ingredients together in a non-metal bowl and sprinkle liberally on the meat side of the ribs. Optional: Put a thin layer of German or Deli-style mustard on top of the rub.

Your Fire:

To prevent toughening up the meat, beef ribs should be slow cooked, almost roasted in order for the fat in the meat to render, and for the meat fibers and tissues to break down, and rendering a tender finished product.

I believe you'll have the best results by using in-direct heat for barbecuing the ribs, rather than a hotter direct heat. In a charcoal grill, this is obtained by banking the coals on one or both sides of the grill, leaving a "canyon" between the coals, where you'll position the slab of ribs.

For gas grills, you can replicate in-direct cooking by using one burner (if you have a two burner unit) or light the left and right burners, leaving the center burner unlit. You want to use the lowest setting possible whether you're using one or two burners.

Your optimal cooking chamber temperature should be kept at between 250-275 tops. Our goal is to slowly roast the ribs, not grill them. This is also important if your dry rub contains sugar-like the recipe I've included in this article. If your cooking chamber temperature gets too hot the sugar will scorch and ruin the flavor of the ribs.

If you're cooking more than one slab of beef ribs, a sturdy rib rack is highly recommended. The most typical rib racks will hold up to four racks at a time. However, there are some companies that produce and sell eight slab racks.

Adding Smoke for Flavor:

As I've stated earlier, it is better to allow the meat to warm up before you introduce hard wood smoke to the meat. For beef ribs, allow at least sixty to ninety minutes before you begin to add wood smoke into the cooking chamber.

Because beef is more robust in flavor, it will withstand more pungent wood smoke than pork or poultry. Hickory, Pecan, Oak or Mesquite are all great flavor woods to use. Combine either of these woods with Maple, Apple or Alder, and you have a wonderful flavor combination that will enhance your seasoning and flavor of the meat. Remember, wood smoke should be used like a condiment, to enhance the flavor of the meat, not obscure it.

How Long To Cook?:

It's going to depend on a number of factors. Outside temperature is one factor. The hotter it is outside, the faster meat will cook in your grill, pit, and barbecue. If it's really hot outside, you'll want to have a lower cooking chamber temperature. I'd recommend anywhere from 225-250 degrees Fahrenheit.

The other factor to take into consideration is how consistent your cooking chamber temperature is. If you can maintain a steady temperature of at least 250 degrees Fahrenheit, then figure three to five hours, depending on how thick the "head" of meat is on your ribs.

Beef fat begins to render at approximately 140 degrees Fahrenheit. You want your MEAT TEMPERATURE to reach at least 140 in order for the fat to begin melting.

Basting Ribs:

This is a matter of personal preference. If you're using a spicy dry rub, you really don't need a baste. If you want to use a baste, then reduce the spiciness of your dry rub. We're shooting for BALANCE of flavors where each component compliments one another, not compete against it. Your baste could be as simple as your favorite barbecue sauce, or a more complex Texas or Carolina style mop or sop. Experiment and see which one you prefer.

After the ribs are cooked, remove them, and let them cool down before cutting them apart. I've found that turning the racks bone-side up facilitates cutting them. It's easier to guide the knife blade between the ribs.

The two most important elements to turning out great tasting beef ribs are:

• Getting your ribs custom cut, with a good head of meat on top of the rib bone.
• Cooking them at a low temperature for a good period of time to allow the fat and meat fibers to render in a consistent, constant bath of heat. Low N Slow is the way to go when cooking beef ribs.

NEXT WEEK: Mr. Barbecue answers your questions about ribs, and passes along a few Pitmaster secrets.

 

The Rib Chronicles: Part three

In the first two installments, we covered selection, preparation, seasoning your ribs, and how to set your fire. In this installment, I'll pass along some time-tested discoveries I use for cooking my ribs. Some people may not agree with some of my opinions. That's okay. I will tell you this; the techniques I espouse have been used with much success. So before you get all hot n' bothered, why not try out what I recommend and see if it ain't so!

Smoking Your Ribs:

The idea of using hardwood smoke, is to add an additional flavor component to the meat. What I'm talking about is known as "hot smoking". This occurs between the temperature ranges of 180-250 degrees Fahrenheit.

It has been my experience, and it is my opinion that it is WRONG to start right off smoking any cut of meat, unless you're curing it. If you want a good degree of smoke penetration in your ribs, allow the meat to warm up first! This is very much akin to getting a massage. When you get a massage, the therapist first begins by warming up your muscles, in order for the heat to more deeply penetrate the muscle. After the muscle has warmed up, they begin to apply more heat and pressure to the muscle to massage it. Heat cannot penetrate cold muscles very well. Since meat is muscle matter, the same theory holds true when barbecuing.

You want to allow the meat fibers and pores to open up, allowing deeper smoke penetration. I've found that by allowing the meat to reach a minimum of 100 degrees Fahrenheit before you add wood smoke, you will attain a much deeper level of smoke penetration into the meat. It irks me to no end when I hear someone tell me, "Well, the meat only absorbs smoke up to 130 degrees!" What scientific principle is that based on? I must not be purchasing the right brand of ribs. Obviously these "130" adherents have purchased slabs with a built-in temperature sensor which senses when to stop the smoke from penetrating the meat. There is no basis in science for this theory. By allowing the pores and fibers of the meat to relax and open up, you'll get better smoke penetration. Pure and simple.

What Kind of Wood to Use:

This is a very subjective choice. Personally, I like the combination of a sweet or neutral wood combined with a pungent wood. Pecan and Apple or Apple and Hickory are two of my favorites. I also like Apple and Alder, which provides a neutral but sweet smoke. Whichever wood you choose for your smoke, just keep in mind that a) it needs to be a hardwood and 2) you want to keep in mind the rule about "Balance of flavors" (see last week's installment for more about "balance").

There's been a lot of discussion amongst barbecuers about the use of green wood versus dry wood for smoking. I prefer dry wood. The reason is that green wood generates a tremendous amount of dense smoke, which can make your meat taste bitter. Unless you're an experienced barbecuer, you might want to stick to dried hardwoods rather than green.

If you're using a charcoal or gas grill to cook your ribs, I recommend soaking your wood in HOT WATER versus cold. The hot water will help to open the wood fibers, so more water is absorbed by the wood, helping it smolder longer, rather than burning up.

How Often Do You Add Smoke?

This also is an issue of personal preference. Some people want a lot of smoke in their meat. Others not so much. Wood smoke should be considered a condiment. It should be used to enhance the flavor of the meat, not override it. I think you're much better off having a hint of smoke in the meat as opposed to an overwhelming presence of smoke.

Once your ribs have warmed up, begin to apply the smoke. Generally once per hour is sufficient for two or three hours tops. Experiment and see what tastes best to you. One word of advice: This is where "writing everything down" can be a tremendous asset. Keep a log of what sort of wood you use, how often you replenish the wood, how long you smoke your ribs. And then use that information to adjust your cooking technique.

Basting:

You should be mindful of the level of sugar or sweetener in the sauce or baste you are using. If it's high, it could scorch and burn on the meat. To prevent your baste from scorching, make sure your cooking chamber temperature is no greater than 250 degrees Fahrenheit.

When basting with barbecue sauce, I've had the best results by applying thin layers of the sauce to the meat at 20 or 30 minute intervals. This allows the sauce to adhere to the meat, and creates a nice "bark". If you try to apply too much sauce or baste at once, it will run off the ribs, and end up being counter productive.

Bastes can be barbecue sauces, vinegar based concoctions, melted butter, even ketchup. Experiment and see which you like best. Of course, you don't have to baste your ribs to get great flavor from them.

Misting:

This is a great technique to keep ribs, or any big cut of meat from drying out. I mist my ribs with a 50-50 mixture of apple juice and water, or bourbon and water. I've also been known to use whiskey, apple juice and water in a 1/3 ratio. Just add the liquid to a clean spray bottle, adjust the nozzle for a fine mist and you're ready to go.

I usually wait for about an hour before I begin misting. The idea here is to MIST them, NOT drench them. You don't want to wash off the rub and/or mustard from the surface of the meat. What you DO want is to add just enough moisture to help keep the surface of the meat from getting dried out. A word of caution! I do not recommend using un-diluted apple juice, citrus juice or a sweet liqueur. The sugar content is too great, and using these liquids undiluted is inviting the liquid to scorch and burn on the meat.

Next Week: Ready for a good challenge? Then let's barbecue some beef ribs!

The Rib Chronicles: Part two

No matter what cut of meat you're cooking, ribs included, you need to season it. My fundamental commandment is "Any seasoning should compliment, not compete with the flavor of the meat!" Your goal should be to use herbs and spices to help draw out the best flavor of the meat. A little seasoning is much better than using a lot. It all comes down to "BALANCE." You need to consider the flavor of the meat, spices used, smoke and sauce. They're all contributing flavor components to the finished product. It's my opinion that if you don't season your meat before barbecuing it – even when using smoke as a flavor component, the meat itself will come out tasting bland.

DRY RUBS:

All dry-rubs have a base. I've found that salt and sugar are two of the most important, and basic elements to creating a flavorful dry rub. Now, you shouldn't get heavy handed with the salt. By itself, salt is a natural flavor enhancer. In creating my rubs, I use Kosher or sea salt. So far as sugar, light or dark brown sugars seem to be the most widely used in creating rub recipes. I prefer using the brown sugars because I believe they provide a better flavor-due to the molasses content of the sugar.

Next, choose your spices. This is where you get to experiment, drawing from the many spices available to you. If you're a novice barbecuer or apprentice "Rib King", I recommend doing some homework before you begin making your own dry rubs. There are any number of great books about spices available, Internet sites, etc. Get familiar with the different spices, and their flavor characteristics. The more you know about herbs and spices, the more it will help you in the long run.

You'll save money by purchasing spices from the bulk foods section at the grocery store, instead of packaged spices. Bulk spices are fresher than packaged. With bulk spices you can buy however much you want. The cost per ounce is also less than packaged spices.

Additional spices to consider using on your ribs could include; Rosemary, Garlic, Paprika, Chile Powder, Celery Powder, Onion Powder, Allspice, and Ginger to name a few.

It's important that you WRITE EVERYTHING DOWN, and use PRECISE MEASUREMENTS when developing a dry rub. This allows you to duplicate it exactly as you first made it. Precise measuring-whether cups, teaspoons or tablespoons will help you determine whether you used too much or two little of a particular spice in the creation of your rub.

Here's an example of a rub I created a number of years ago. I still use it today.
1/3 cup firmly packed dark brown sugar
1/4 cup sea salt
2 tablespoons dry mustard
1 tablespoon white pepper
1 tablespoon allspice
1 tablespoon dry rosemary


Note: all teaspoon/tablespoon measurements are for a LEVEL (not heaping) measurement.

Place each ingredient in a re-sealable bag, securely close the bag and shake and tumble until all ingredients are thoroughly blended.

Notice that I used only six ingredients. You don't need to use every spice or herb known to man in order to create a good tasting rub. This is a very basic dry rub which I believe accentuates the flavor of the pork. Use this rub recipe as a foundation, and add to it as you wish. Try it as it is first and see how you like it, then experiment with it.

Once your rub is created, sprinkle a light layer on the meat side of the slabs. Don't get heavy handed! If the spices and herbs are fresh, their flavor profile will be at or near 100%. Your spice layer should not be so thick that you cannot see the meat below it.

Rubs can be sprinkled or actually worked into the meat. The choice is yours. If you want to rub the meat, you'll get better results with the ribs being at room temperature, rather than just out of the refrigerator. Once seasoned, if it's going to be a while before you cook the ribs, return them to the refrigerator to prevent food borne bacteria from developing in the meat.

USING MUSTARD:

There's just something about pork and mustard! They are meant for each other. Long ago, I discovered that adding a thin layer of plain ole yellow mustard gave my ribs great color and flavor. Some folks believe that the acidity in the mustard helps to tenderize the meat. I don't think that applying a thin layer – as I suggest – really accomplishes this at all.

Here's where experimentation comes in to play. You have so many different types of mustard, including regular, deli-style, German brown and flavored mustards. Experiment and see which prefer. Again, keep in mind the types of spices in your rub. You want the mustard to compliment your rub and meat, not compete with it. If you're using a rub that doesn't contain a lot of pungent flavors, then a more robust mustard, like deli-style or German Brown is fine. If your rub has very pronounced flavors, then a milder mustard is called for.

COOKING THE RIBS: PREPARING YOUR FIRE

Control of your cooking temperature is crucial to producing properly cooked ribs. Cook them at too hot a temperature, and the meat toughens up. Too low a temperature and the meat fibers and collagen won't break down enough to tenderize the meat. I've found that cooking ribs at 275°Fahrenheit seems to be the optimal temperature to achieve tender, juicy ribs. HOWEVER! If it's extremely hot outside, above 80°then your average cooking temperature should be reduced to as low as 225°Fahrenheit.

It's my opinion that ribs should be cooked in-directly, at temperatures between 225-275°Except for country-style ribs, you shouldn't grill your ribs. You want them to be exposed to a consistent bath of heat, so that the meat fibers break down.

If you're using a charcoal grill, use the in-direct method where you "bank" the briquettes against the left and right sides of the barbecue. Leave room in the middle for a water pan which you can fill with hot water. This will add moisture to the cooking environment and help to keep the ribs from drying out. You want to open your draft vents between 25-50 percent, and close your exhaust vent by 30-50 percent, depending on how hot your grill cooks. Use of an oven thermometer on your cooking grid will help you to more accurately monitor your cooking chamber temperature. If you're using a gas grill, you also want to cook your ribs using the in-direct method. Use only one side of the grill for cooking. So, if you have two burners in your grill, light only the left or right side, and leave the other burner off. Depending on how hot your grill cooks at, you will want to set your temperature dial anywhere between low and no more than medium. You can also place a pan of water between the ribs and the lit burner to provide moisture for your cooking chamber.

If you use a wood pellet grill, always start our on "medium," approximately 275 degrees. Since most pellet grills utilize an in-direct cooking system, you won't need to mess with a water pan. In fact, a water pan is virtually useless in a wood pellet grill.

NEXT WEEK: SMOKING, MISTING AND BASTING YOUR RIBS

The Rib Chronicles: Part One

Hello, my name is Bruce, and I am a ribaholic. Ribs are the standard I use to judge a new barbecue joint I've discovered. I love ribs! Pork spareribs are my favorite because they have the most amount of meat on them. But I won't turn down a properly cooked baby back rib either.

For many of us, the hallmark of great barbecue is producing an outstanding rack of juicy, smoky ribs that have the right balance of seasoning, smoke and sauce. Many novice outdoor cooks are intimidated when it comes to barbecuing ribs, which is silly. You learn by experience. The more often you do something, the easier it is to repeat the task the next time.

Over the next few weeks, we’ll explore the world of ribs. I’ll provide you with pit master insights and tips I’ve learned through my many years of competition and backyard cooking, helping you become the Rib Master you dream of becoming.

Get ready to flavor-up your life with some tasty barbecued ribs!

TYPES OF PORK RIBS: There are four types of pork ribs:

Spareribs: Are from the belly region of the hog. An un-trimmed slab of spare ribs weights between three and three and a half pounds. These are known as three and a half and downs. Most slabs of spareribs come with the diaphragm skit attached to the bone side of the rib. You can keep it on, or trim it off. It’s my opinion that spareribs yield more meat per pound than baby backs.

Baby backs: The name is indicative of the size of the ribs, shorter than spareribs. Baby backs are cut from higher up on the rib cage, near the spine. There is a noticeable curvature to baby back ribs. The typical weight of an un-trimmed slab of baby backs is 2.5 pounds, or two and a half and downs.

Country-Style: These aren’t ribs at all. They are cut from the front and back ends of the loin. They’re called ribs, because they come from the area closest to the ribs. Country-style ribs can either be bone-in or bone-less, depending on what part of the country you live in. Country-style ribs are very meaty and may or may not have a fat cap on them.

St. Louis style: This is a STYLE of rib, NOT a meat cut. Typically, St. Louis style ribs have both ends of the slab cut off, and the chine removed to produce a rectangular shaped slab. The diaphragm skirt is removed from the underside of the slab. If you’re using a rib rack, this may be the best way to prepare your slabs for barbecuing.

The Difference Between A Slab and a Rack:

In rib nomenclature, there is a difference between a slab of ribs and a rack of ribs.

A slab of ribs contains 12-13 bones, and is un-trimmed. It will come with the chine and diaphragm skit intact. Slab=untrimmed

A rack of ribs is a slab that has been trimmed, reducing the number of “bones” to between 10-11 total ribs. Additionally, the chine, ends and skirt may also be removed. Rack=trimmed

Choosing Just The Right Package of Ribs:

The worst thing you can do is walk up to the meat case and put the first package of ribs you see into your cart.

You want to look for a balance of fat to meat to bone. Look for uniform thickness all across the slab of ribs. You also don’t want to purchase ribs that are too fatty or two lean. If the slabs of ribs you’re looking at have exceptionally large diameter bones-don’t buy that package! Most likely that slab is cut from an old sow, and the meat will be tougher than nails.

Rib meat should be bright pink in color. If any part of the slab has a grayish or green tint to it, don’t put it back into the meat case, instead give it to the meat department manager and point out that it’s a spoiled package of meat.

Ribs that are in vacuum-sealed packages can be stored in your refrigerator unopened for up to thirty days. Once you’ve brought the ribs home, cook them within three days or double wrap the package and freeze them. Ribs should not be left in the freezer for more than four months. If you do not have a "frost-free" freezer, you should thaw and cook the ribs within 90 days. If the ribs are freezer burnt, toss them out. The ice crystals inside the meat will have destroyed the texture of the meat, and the resulting flavor of the meat will not be very good.

Trim The Fat or Leave If On?
My mantra is, "Fat is your friend!" Not only does fat provide flavor in the meat, as it liquefies and melts through the meat, it provides moisture and helps prevent the meat from drying out. This is a very important factor to consider when you barbecue any large piece of meat--not just ribs.

In my opinion, it's okay to TRIM down thick pockets of fat on the slab. However, you should leave a fair amount of fat on the slab in order to impart good flavor and keep the meat moist during the barbecuing process. Keep as much fat on the meat side of the slab. It's okay to remove all of the fat from the bone side of the slab.

Trimming The Slab:

Trimming the slabs helps to provide uniform size, and that equals more consistent cooking, and I believe better appearance. Afterall, we eat with our eyes as well as our mouths.

When I take the slab of spareribs out of the package, I rinse it under cold running water to wash off the blood and meat or fat particles. Then, towel pat them dry on both the top and bottom sides.

Next, lay the slab down on your cutting board and trim off the triangular ends so that the slab is more square. Next, take your knife and trim off the chine that is on the top of the slab. You'll see a thin, white line between the chine and the top of the rib. Place your knife tip into this line and cut left to right. Keep the chine portion and use in your baked beans.

It's personal preference if you want to trim off the diaphragm skirt--the flab of meat found on the underside of the rib. I leave it intact because it provides a thicker, meatier rib head.

For baby backs, I'll generally square up the ends, trim down any fat pockets and trim off any of the end ribs that look ratty. Otherwise, not much trimming is needed for this type of rib.

Peeling Ribs:

Most slabs of ribs are sold un-peeled, meaning that the "silver skin" or "fell" is left attached to the bone on the underside of the rib. There has always been hot debate over whether your should or should not peel the racks before cooking.

I believe that by removing the fell, you allow the heat and smoke to penetrate between the bones. It's my opinion that the fell acts as a barrier from allowing this to happen. Once the rib is cooked, most people, when encountering the fell in their mouths spit it out. So why leave it on the slab?

To remove the fell, allow the ribs to come to room temperature (68°F). If the ribs are cold, the fell will not separate easily from the bone. If you're in a hurry, try soaking the slabs in tepid water for twenty minutes to facilitate peeling.

Start by flipping the ribs bone-side up. Beginning at the upper right hand corner, work one or two fingers between the fell and the layer of fat on top of the bone. Create an air gap with your fingers. Next, grab the fell and begin to gently pull it away from the bone, using a right to left motion. If the ribs are room temperature, you should be able to peel most of the fell off in one pull. If any remains, just pull if off.

Some people find that using a piece of paper towel, needle nose pliers or the end of a wooden spoon inserted between the fell and the bone makes it easier to peel the ribs. Experiment and find what works best for you.

NEXT WEEK: Seasoning your ribs and preparing your fire, when “The Rib Chronicles” continues.

About Bruce Bjorkman, aka Mr. Barbecue
Bruce Bjorkman is the host of Cooking Outdoors With Mr. Barbecue, heard weekly on NewsRadio 750 KXL, Portland, Oregon and 13 other stations on the Radio Northwest Network.

Author of The Great Barbecue Companion (1996 The Crossing Press), Bjorkman is also a ribbon winning competition barbecuer and head cook of the Born 2 Que Krew competition barbecue team. He has been regularly featured in barbecuing and grilling segments on The History Channel, Travel Channel, DIY Network, Better TV and other television programs. He has been featured in the Wall St. Journal, Los Angeles Times, Christian Science Monitor and many other publications.

 

 

Fall Into Fun

 

 

It's already snowing in some parts of the U.S. While some of us aren’t lucky (or unlucky, depending on your perspective) enough to see the white stuff yet, it certainly indicates that Fall has arrived. But Fall doesn’t necessarily mean that you have to pack up the backyard and head indoors.

Whether you’ve got the high-dollar outdoor entertaining area, or a DIY deck, you likely want to make the most of it, for as far into the season as possible. Getting an outdoor heating “device” can buy you some extra time—at both ends of the summer season.

Whether you want to stay out longer in the Fall, or start earlier in the Spring, there are now a wide variety of outdoor heating products from which to choose. Firepits, which made their debut just in the past few years, have become especially popular because they are easy to use, offer ambiance as well as heat, and many models are portable. They also offer a 360-degree view of the fire. Gas-fueled fire pits are more on the permanent and expensive side (but very beautiful!), and the wood versions are almost stupid cheap.

There are pros and cons to each option. Gas firepits (whether natural or propane) cost more, but have the great advantage that there is no ash to clean up like there would be with a wood firepit. You also can turn them on and off, and control the temperature with a turn of the wrist. The downside is that you have to refill propane tanks, or have a natural gas line run (which means they’re not as portable as their wood-burning counterparts). And if you subscribe to the theory that 1 pound of propane equals one hour of use, you can anticipate burning through 20-pound tanks rather rapidly in cool weather.

Sometimes it’s not a gas line that makes them stationary, rather it’s their weight. I have a Straublestone propane-fueled firepit now, and it took three grown men to move it to its current location. But I’ve had it for almost ten years, and have loved every minute of it.

Gas firepits can cost into the thousands of dollars, but gosh, they sure are gorgeous if you have the space and budget for one. Check your local hearth or patio store to see what they might have. My Costco had only one outdoor fire “appliance,” which was an Outdoor Fire Column that was priced at $195 without the propane tank (tank was $29). They may have more on the floor by now…

Wood-burning firepits are popular because you can move them from one place to another (NOT WHILE IT’S BURNING), and they can even be stored in a garage or shed during the summer. Some suggest not having a wood firepit on a wood deck, and I would have to agree. But to all of you who are going to do it anyway, get yourself a deck protector, and never leave a burning fire. A hose or bucket of water wouldn’t be bad accessories to have on-hand either. And while we’re talking about the downside, let’s mention that you’ll need to buy wood, and have a place to store it. You also need patience if you’re not a skilled fire starter. Ash removal also is sometimes a pain. And if you’re the person at a campfire who always has the smoke blowing in his/her direction, you’re apt to experience the same thing in your backyard.

The plus side of wood-burning firepits? It’s a biggie—you can get one for as little as $50. I’m guessing if there’s a really good sale, you could find one for even less. That kind of makes up for pain-in-the-you-know-what issues, doesn’t it? Lowe’s had models ranging from $60 to $100, and shapes and sizes were varied as well as materials—you can get everything from copper to clay. Wal-Mart had prices from $50 to $130.

There are so many options for outdoor heating—in addition to firepits, there are outdoor fireplaces, patio heaters and chimineas. The perfect product is out there for you, and it’s worth finding. You’ll be amazed at how much longer your “outdoor” season is once you have fire in the backyard.

 

It’s Time to Start Smoking

Good things come to those who wait. Whoever coined that phrase could have been referring to smoke cooking, the style of barbecue in which food is cooked long and slow over low heat.

In smoking, food sits away from a low heat source and is bathed in a cloud of smoke from smoldering wood and sometimes steam from a water pan. It is what most true-blue barbecuers call “real” barbecue. It mostly seems to refer to meats, which turn out to be fallin’ off the bone tender, juicy and flavorful, but just about every food is fair game, ranging from vegetables to custard-type pies (think quiche).

The process of smoke-cooking a hunk of meat cannot be rushed. The average smoked meal can take five to eight hours to prepare, and on more than one occasion, I’ve spent 12 hours or so smoking a big pork butt. (A friend of mine says the foods that he smokes usually take about 8 beers.) Please know that the amount of time may sound daunting, but the effort is easy. In fact, once you get the fire going or the electric smoker up to temperature, there’s little more to do except add additional coals, wood or liquid. It’s the perfect excuse to invite a few friends over for a tailgate party, or any other kind of get-together.

Smoking may be easy to do, but ironically, the flavors can be complex and multi-dimensional. Changing the woods, varying the steam marinades by substituting fruit juices, beer, wine or other liquid in the water pan, or by seasoning the meat before cooking, it’s possible to add several layers of lip-smackin’ flavor.

Woods are the star of the show, and usually are the most prominent flavorizer. Hickory has historically been, and remains, the most popular wood flavor with which to smoke, followed closely by mesquite. But real smoke lovers also are experimenting with alder, apple, cherry and others. A company called BBQr’s Delight offers wood pellets (which don’t need to be soaked in water) that are good to use with foods that don’t require many, many hours of cooking. The flavors the company offers are really unique, and include black walnut, sassafras, pecan and mulberry. They even make Jack Daniel’s smoking pellets that are made from the charcoal through which the Jack is filtered as it goes into oak caskets for aging. Cool!

Here’s maybe the best thing: if you want to start experimenting with smoke cooking, you don’t have to buy a smoker grill right away. If your grill has a cover, it most likely can be used to smoke cook. Have a charcoal grill? Place a drip pan filled with water or other liquid in the base of the grill and bank coals around it. Then place your food on the cooking grid over the pan and away from the heat. It’s just as easy to do on a gas grill. Just turn one burner on low, and keep the others off. Cook your food on the “off” side – and I suggest putting something like an aluminum pie plate under the food, and filling it with a liquid of your choice. The liquid will steam the food, and collect any drippings. Electric smoker grills may have a built-in smoker box as well as a drip pan.

Of course once you start smoking, it’s hard to stop. Before you know it, you’ll be heading out to shop for a barrel-type horizontal “pit”, a cylindrical, vertical water smoker, a ceramic egg-shaped cooker like the Big Green Egg (perfect for smoking and grilling!), or one of the newer electric smokers that look like a dorm refrigerator. These electric smokers have become quite popular, because you set a temperature and cook time on a digital pad just like you would with your oven. The unit shuts off when the time is up, and will keep your food warm until you come and get it. This makes it a cinch to smoke cook overnight without having to check the fire every hour or so. Masterbuilt makes a really nice one.

If you’re looking for a way to add flavor without much fuss, get smoking!

Taking the Mystery out of Marinades

Posted August 1, 2009

 I suspect that many, many households in America use Italian Dressing as their “default” barbecue marinade. And while this refrigerator staple is a good “go to” in a pinch, there are many other tasty options that can be created from ingredients that you most likely have on hand.

There’s no secret to making a good marinade. It just takes a basic understanding of the components, and a willingness to experiment.

A barbecue marinade has three main components: an acid, seasonings, and oil. Acidic ingredients like vinegar, soy sauce, wine, citrus juices (orange, lemon), buttermilk or even yogurt help to soften the meat, while the oil helps the mixture soak into the food and keep it moist while grilling. Seasonings such as garlic, ginger, dry mustard, herbs and spices all contribute taste and aroma.

The trick is to select flavors that are compatible and to balance the amount of each ingredient so that you create a good blended flavor.

Perhaps the easiest way to start creating is to think about what types of foods you prefer. If you regularly chow down on Chinese food, think about ingredients such as fresh-grated ginger, crushed garlic, rice wine vinegar, soy sauce and peanut oil. If Mexican is your mantra, consider incorporating flavors such as smoky cumin, cayenne pepper, fresh cilantro, diced jalapeño peppers, Sangria or bottled hot sauce. French fanatic? Incorporate champagne vinegar and fresh, aromatic tarragon.

The ratio of acidic ingredients to oil depends on the foods that you’re marinating. Generally speaking, the fattier the meat, the less oil you’ll need so the leaner the meat, the more oil you’ll need. You’ll need about twice as much acidic ingredient as oil for beef, pork and lamb, although very lean cuts such as loins or tenderloins can take a bit more oil. Poultry and fish steaks require less acid, because they are already tender and will readily absorb a marinade. For fish fillets, oil-based marinades with very little acid work best because a high acid content can actually cook the flesh of these delicate fish pieces (think Ceviche).

Marinating times vary based on some of these parameters too. Logic dictates that the longer foods are exposed to the marinade, the more flavorful it becomes. However, at a point, the acids will start to break down the meat, and it will become mushy. Cuts of beef, such as London broil, flank steak or thick-cut rib eyes, will do well with six to eight hours in a flavor bath. Feel free to marinate them overnight, or put them in the mix before leaving for work in the morning. Pork and lamb do better in three to six hours. Smaller cuts, such as chicken pieces, need only an hour or two or three to develop good flavor. Fish should be marinated 30 minutes to one hour, keeping in mind that the more acid in the mixture, the less time it should be soaked.

For extra moistness and flavor, you can baste food with the marinade during cooking. But you need to take precautions to avoid contaminating the food with bacteria from the raw meat. Either reserve some of the original marinade before putting the meat in, or boil the remaining marinade for at least five minutes. Do this also if you plan to serve the marinade as a dipping sauce with the finished meal.

If you’re looking to add flavor at the grill this season, a marinade is an easy, make-at-home method to do so!

Barbecuing for a Bunch

Posted July 1 ,2009

The beauty of a backyard barbecue is that almost anyone can do it  with a fair degree of success. These few simple guidelines will ensure a successful patio party, so send out the invites and get ready to grill.

Get fired up. If you’re cooking on a charcoal grill, either have the fuel (briquettes and/or wood) burning when your guests arrive, or have the fuel in the grill ready to be lit. If you’re cooking with gas, check your propane tank a few days prior to the cookout to be sure you won’t run out in the middle of the barbecue. Regardless of the grill you’re using, be sure that you have cleaned the cooking grid well.

The more guests, the simpler the food should be. This is not the time to try all new recipes. If you want to be adventuresome, try one new recipe but for the most part, stick to the tried and true. Hot dogs and hamburgers are OK. If you want to try something conversation-worthy, try an easy recipe that includes the unexpected. Check out the recipes here for Grilled Caesar Salad or Grilled Blue Cheese Coleslaw.

Plan ahead. Anything that needs to be cut, chopped, marinated, etc. can usually be done at least a day ahead of time. Taking care of these jobs in advance means more free time to mingle with your guests the day of the barbecue.

Help your guests help themselves. If you really want to cut down on prep time, let your guests create their own shish-kebobs. Set up a number of bowls with a variety of foods from which to choose – include proteins such as chicken, beef or even meaty fish such as tuna or mahi mahi. Offer veggies including bite-size tomatoes, squash and peppers. Guests can make a meat skewer and a veggie skewer, to ensure that all the foods on the kebob cook within the same time frame. Sante Fe Beef Kebobs are quick cooking and very flavorful. As a rule, plan for about 1/2-pound of meat per person, and about 1/3-pound of boneless fish per person.

Don’t be afraid to share the work. Plan to provide the main dish, and ask friends and family to bring a side dish and to BYOB. A beef brisket, a smoked pork butt or two, a whole ham, seasoned fajitas, or even the aforementioned hamburgers and hot dogs are perfect for a main course. Not only does it make life easier, but with everyone watching their pennies these days, it’s a good way to be able to get together without any one person having to foot the bill. Plus, your friends are coming to see you, not how much food you can turn out.

Don’t forget dessert. Dessert can be one of the easiest meals to prepare at a barbecue. While the fire is still warm, sit a few store-bought apple or peach pies (in a tin pan) on the food grid to warm up. Top with vanilla ice cream or whipped cream. If you want something a bit more impressive, try Fruit Kebobs or Pound Cake with Fresh Fruit.

Be safe. As a rule, keep hot foods hot and cold foods cold. For more barbecue food safety information, visit the USDA at: http://www.fsis.usda.gov/Factsheets/Barbecue_Food_Safety/index.asp.

Have fun. Backyard barbecues are supposed to be casual, and a time to relax. So accept the offers to help in the kitchen or at the grill, and enjoy yourself!

 

What is Lump Charcoal?

Posted June 15, 2009

We pretty much know that charcoal grillers consider themselves to be purists. But those who really walk the walk don’t just fan the flames with any old charcoal – they do it with “real” or “natural” lump charcoal.

So what’s all the fuss with this randomly-shaped, lightweight, pre-burned, black magic? And how is it different from regular charcoal?

Well, what most of us refer to as “regular” charcoal, should really be called briquets. Auto mogul Henry Ford is credited with inventing them in the 1920s. He took wood scraps from his Model T plant, charred and ground them, combined the powder with starch, and formed the mixture into uniform, pillow-shaped briquets. These standard-shaped briquets burned at a more even temperature than the randomly sized and shaped lumps of charcoal previously available.

Today, charcoal briquets are still made much the same way, from a variety of material, including charcoal, sawdust, starch (as a binder), limestone and coal. In some cases, a bit of lighter fluid is added, and those products are known as “instant light” briquets.

Lump charcoal, on the other hand, is 100 percent pure, natural charred hardwood. It is created by the burning of hardwood in the absence of oxygen, usually in a kiln or a pit. The wood comes from tree limbs and branches, or from lumber mill scraps, and often is procured from companies that make wood flooring or furniture.

It is the all-natural aspect of lump charcoal that appeals to die-hard barbecue enthusiasts, and it is gaining in popularity, even among backyard barbecuers. According to the Hearth, Patio and Barbecue Association (HPBA), sales of lump charcoal have been steadily increasing over the years. In 1998, 42,000 tons of lump charcoal were shipped by its makers. In 2008, the total had more than doubled at 113,000 tons!

Lump charcoal has lots of pluses. Because it has no additives, it produces less ash when burned. It also doesn’t have “that smell” that some folks detect in briquets. It ignites quickly, and burns hotter, and if your grill has vents, you can easily adjust the temperature of your fire. These are some of the reasons why many competition barbecuers, as well as “old schoolers,” will only use lump.

The downside is that it burns hotter, so it burns faster, which means you use more of it. And it is a bit more expensive than briquets. HPBA indicates that the average price of a 10-pound bag of lump charcoal is $6, as compared to $7.40 for a 20-pound bag of regular briquets. And for reference, instant lighting briquets run an average of $14.85 per 20-pound bag.
Also, if you’re a first-time user of lump charcoal, you’ll notice that your temperature is a little harder to keep consistent because of the irregular-size pieces. Rest assured however, a little practice makes perfect. Keep in mind too, that when you open a bag, it’s going to be a bit dirtier than briquets, and you’ll likely find some little chips and pieces at the bottom of the bag.
Because the all-natural aspect of lump charcoal is perhaps its biggest asset, PLEASE don’t use lighter fluid to start a lump charcoal fire. A charcoal chimney lighter will work perfectly!

Grill Once, Eat Twice

Posted June 1, 2009

If you’re stressed about what to make for dinner every night, and your grocery budget is stressed to the limit, tossing away little bits of leftover food just seems wasteful. So why not save both time and money, and actually plan for leftovers?

Firing up the barbecue grill makes it really easy – and after all, if you’re going to wait 10 to 20 minutes for the fire to reach cooking temperatures, why not take full advantage?

Here are some suggestions:

For dinner: Barbecued pork loin and grilled (baked) potatoes
For later: Pork barbecue sandwiches and Smashed Potato Salad

For dinner: Grilled ham steaks with grilled (baked) sweet potatoes
For later: Breakfast omelet with diced ham; Black bean soup made with chopped ham, three cans chicken stock, two cans strained and rinsed black beans, shredded carrots, one small jar salsa and topped with sour cream and avocado; Sweet Potato and Pickle salad.

For dinner: Flank Steak with grilled zucchini, squash, onions, red peppers, mushrooms; grilled (baked) potatoes
For later: Fajitas; steak sandwiches with grilled onions and peppers; grilled vegetable sandwich with fresh mozzarella, drizzled with balsamic vinaigrette; potato salad; breakfast home fries

For dinner: Grilled bone-in chicken pieces For later: Simmer bones to make chicken stock; Easy Chicken Tortilla Soup; Grilled Chicken Enchiladas; Grilled Chicken Divan

For dinner: Grilled boneless/skinless chicken breasts with grilled corn on the cob
For later: Grilled Chicken and Cheese Pizza; cold chicken salad; chicken Caesar salad; Chicken corn soup

For dinner: Grilled salmon marinated for 30 minutes in an Asian marinade and grilled asparagus
For later: Whole wheat fettuccini with salmon, grilled asparagus and garlic butter; April Salad; Salmon croquettes

For dinner: Grilled shrimp kebobs with grilled peppers
For later: Shrimp salad sandwiches; stir fry made with leftover shrimp and peppers and served over brown rice

These are just a few suggestions to get you started. Every time you fire up the grill, think about what additional foods you can cook over the coals that will make your meals easier – and tastier – through the week.

BURGERS, BURGERS, BURGERS

Posted May 18, 2009

 We love our burgers, don’t we? According to the National Cattlemen’s Beef Association, approximately 2.3 billion burgers are prepared at home. The folks at the Hearth, Patio & Barbecue Association have a consumer survey that says burgers are the most popular food prepared on a grill. So I’m guessing that a hefty portion of those billions of burgers are goin’ on the grill.

I think the first rule of burgers is that fattier meats make the best burgers (I prefer an 80/20 mix for beef burgers, and certainly no more lean than 85/15). The fat adds flavor and moisture during the cooking process, and in the end, much of the fat ends up cooking out. As an added bonus, these higher-fat ground meats tend to be less expensive.

That having been said, if you really want or need to choose a lean meat, know that it can dry out rather quickly on the grill. Consider adding some liquid, such as water, pickle juice, pickled pepper juice, red wine, fruit juice, sauerkraut juice or even buttermilk. You also can combine meats. For example, adding just 1/4-pound of ground pork sausage to a pound of lean ground turkey will boost flavor and moisture.

Those other types of ground meats offer a fair amount of flexibility. In addition to pork and turkey, you can consider lamb and chicken – but tuna or salmon work really well too. You can use canned versions of the fish, but if you go the extra mile and make it from fresh, your efforts will be handsomely rewarded.

The “meat” of the burger isn’t the only thing that can be switched up. It might be time to ditch the plain, boring hamburger bun and experiment with other options. Try English muffins, pita bread, crusty French baguettes, focaccia, sourdough rolls or other special breads from the bakery. A pork sausage burger, topped with pizza sauce and mozzarella on garlic bread is divine!

Speaking of toppings…learn to look past the everyday catsup, mustard, pickles, iceberg lettuce and tomatoes. Serve a pork or poultry burger with cranberry sauce and mandarin oranges. Also try pork burgers with sauerkraut or corn and black bean relish. For lamb, try chutney or a ratatouille. Coleslaw or cucumbers in sour cream and fresh dill are perfect on a tuna or salmon burger.

Or you can just stuff it! Tuck crumbled blue cheese between two thin meat patties and pinch shut before grilling. (WARNING: be careful when biting into a hot, cheese-stuffed burger – the cheese can be very, very hot!) Brie, Boursin, goat cheese and feta also are good burger stuffers. Try Swiss, mozzarella or pepper cheese with a pork burger, sharp cheddar or Gouda with a beef burger, feta with a lamb burger.

Here are some other bodacious burger ideas:

Middle Eastern burgers - blend cinnamon, paprika, a pinch of cayenne and minced onion with hamburger meat. Mix well, form patties, and grill. Combine yogurt, minced garlic and chopped fresh mint and put a dollop on each cooked burger.

Chili burgers – grill burgers over a hot fire, put on a toasted bun, and ladle a spoonful of chunky chili sauce over top. Add Monterey Jack cheese and chopped pickled peppers as toppings.

Greek burgers – grill lamb or beef burgers. Beforehand, drizzle extra virgin olive oil over diced ripe tomatoes, and add minced fresh oregano, finely minced garlic and chopped kalamata olives. Allow to rest for an hour for flavors to meld. Spoon topping over cooked burgers and top with crumbled feta cheese.

Great Northeasterner burgers – to grilled beef burgers, add Boston baked beans, shredded white Cheddar cheese and sliced red onion. Serve on thick slices of pumpernickel.

Asian burgers – to a pound of ground turkey or chicken, add salt and pepper to taste and 1 teaspoon of freshly grated ginger; mix well. Brush teriyaki sauce over cooked burgers. Top with grilled pineapple slices and serve on grilled sesame buns.

Caribbean burgers – Shake a few drops of hot sauce on fresh mango slices; add them to grilled turkey burgers and top with sliced red onion and chopped fresh cilantro. Serve on a crusty baguette brushed with olive oil and toasted on the grill.

Maybe it’s time for a burger for dinner?

Next: Grill Once, Eat Twice

Buying a Gas Grill…

Posted May 11, 2009

It’s been said that no self-respecting, true-blue barbecuer would be caught dead with a gas grill in the backyard. But it’s also been said that convenience is king. So what’s a barbecuer to do? Many of us solve the dilemma by having more than one grill.

According to the Hearth, Patio & Barbecue Association, American households own 1.2 barbecue grills… but convenience must be winning the war because 68 percent of those who own a grill are cooking with gas.

Because a whopping 94 percent of gas grill users are firing up with liquid propane (LP) as opposed to natural gas, we’re going to focus on LP gas grills.

That said, all gas grills offer the convenience of being able to cook out year ‘round. Turning a knob and pushing an igniter button makes it a cinch to get a fire going. Those same knobs make gas grills as easy to use as your kitchen stove – you can adjust the temperature almost immediately. And of course a steady, covered heat source makes for good barbecuing even on days that are cold, rainy or snowy – even though you may have to cook at a higher temperature than you’re used to.

Cleanliness is another asset that makes gas grills attractive. Gas is very clean burning, and there is much less mess than cooking with charcoal and/or wood, which require ash disposal. Cooking grids are easy to clean because you just heat up the grids to burn off any food residue, and then clean them with a wire brush.

There are probably hundreds of models of gas grills on the market, and they range from reasonably-priced small portables to behemoths that cost thousands of dollars. Kalamazoo Outdoor Gourmet offers a model that costs nearly $10,000. In 2007, BeefEater created what it calls “the ultimate in backyard bling – the world’s first fully operational 24 carat gold-plated barbecue.” You could have one for a mere $12,500.

While most of us aren’t going to fork over $10,000 or $12,500 for a grill, at some point, you do get what you pay for. Grill choice is a very personal matter – think of it like buying a car. With the hundreds of gas models available, try using this information as a starting point and then visit your local retailers to “kick the tires.” Don’t forget to take a stroll through your local patio/hearth/pool businesses – the models they carry may be a bit more upscale in style and price, but sometimes spending a bit more initially can save you money in the long run. (Remember too, that a gas grill may cost more than charcoal grill initially, but it will generally cost less to operate in the long run. Charcoal grills require fairly regular purchases of charcoal/wood through the year.)

When researching gas grills, consider the following:
If you want a long-lasting gas grill, look for heavy-gauge, stainless-steel construction, welded seams, stainless-steel cooking grates and heavy-duty casters. And whether you plan to spend more or less, remember to take into account which size grill will fit best on your patio, porch or deck. Also consider how you cook and for how many.

Perhaps the most important piece of advice is to not skimp on the size of the cooking surface. You can always use less of the space, but you can’t create more – and when you find yourself cooking for a crowd, you don’t want to be preparing food in shifts. It’s a little like moving into a new house with tons of closet space – you might not need it right away, but eventually it gets filled up. You’ll want at least 500 square inches of primary cooking space. Some larger grills offer more than 1,000 square inches.

While size does matter, so do BTUs (British Thermal Units). Kind of. The average number of BTUs for the average gas grill ranges from 30,000 to 50,000, and all things being equal, the more BTUs the hotter the temperature that you can produce inside the grill. But it also depends on the grill that you have. A smaller grill with a smaller number of BTUs can produce as high an inside temperature as a bigger grill with more BTUs – because it has less space to heat. So what you really need to do is compare BTUs within the size grill that you’re considering. The one safe rule, is that if you live where it gets cold, and you like cooking outdoors year ‘round, choose a grill that has a high number of BTUs.

The other part of the cooking equation is the burners. Most grills have at least two burners, but more burners equal more cooking flexibility. Some have two kinds of burners – traditional and infrared. Brands such as BBQTEK actually make a Split Lid Grill that offers traditional burners in one section, and an infrared burner in the other (more on infrared later).

The number of burners affects the fuel efficiency of the grill – so if you regularly use one burner to cook a few boneless, skinless chicken breasts, your full propane tank will last a long while. But if you’re cooking for a crowd, or preparing a whole meal on the grill, you’ll be burning on all cylinders and obviously your tank will empty more quickly.

Speaking of tanks….when buying an LP gas grill, take note as to whether or not the price includes a tank. If not, plan for another $35 or so to purchase one.

Now to infrared.
If you’ve walked through any of the big box stores, or really most places that carry grills, you’ll notice that infrared seems to be the buzzword this year. Infrared cooking may be familiar to you if you’ve ever eaten at a some of the country’s finest steak houses – they use this technology because it produces very intense, very high heat very quickly, which can sear steaks to perfection in mere minutes.


So what is it? In short, it is radiant heating, as opposed to conduction (such as with frying, when foods are in contact with the pan) or convection (when the heat source heats air or liquid to cook, as with boiling, frying or using a traditional gas grill). Radiant heat goes directly to the food, which means there is no, or very little, heat lost.

The technology is not new. The infrared story began in 1961 when a company called Thermal Engineering Corporation (TEC) invented the high-efficiency, long-lasting infra-red ceramic burner. They incorporated the technology in a number of products, and in 1982, they got around to patenting the first gas grill with an infrared burner below the cooking grate. Fast forward to 2009. TEC has teamed up with Char-Broil to create a number of gas grills that incorporate infrared, and you’ll find these models – all for less than $1,000 – in Lowe’s and Home Depot. But a number of other grill manufacturers offer infrared as well – and at all price points. At big box and mass merchandisers, you’ll find names such as the aforementioned BBQTEK, as well as UniFlame, NexGrill, Altima and Master Forge. Even Weber offers a rear-mounted infrared burner on a number of its redesigned gas grill models. At the high end, look for infrared technology in grills by Twin Eagles, Cal Flame and Solaire, in addition to TEC (made with more premium metals, finishes and components than the line created with Char-Broil). TEC actually has a new patent-pending infrared grilling system that allows users to smoke cook at a low 200 degrees, and sear foods at 800 degrees. Given the company’s reputation, I’m sure this grill will be a winner.

No matter how sophisticated a grill you want or need – peak barbecuing season is upon us, so buying now means you’ll have lots of time to tend the outdoor fire! (Special thanks to Chris G. at Lowe’s, New Braunfels!)

Next issue: Burgers, Burgers, Burgers and Electric Grills

Grill Buying Guide

Posted May 1, 2009

Are you finding yourself heading to the backyard to barbecue rather than going out to eat these days? You’re not alone.

According to the Hearth, Patio & Barbecue Association, eight out of ten American households own a barbecue grill or smoker – and they’re being used! About 58% of barbecuers head into the great outdoors to grill year ‘round, and 45% of them use their grill one to two times per week during the peak grilling season (May to December).

With all that grillin’ goin’ on, many families will be in the market for a new grill this year. Maybe your trusty grill is worn out or maybe you’ve honed your skills and are ready for more bells and whistles. Perhaps it’s time to add a second type of grill to your line-up. But before you head to the store, do your homework, because changing and improving technology means that there are more options than ever before. A little preparation before shopping will help ensure big success.

Where Should You Shop?

If you’re buying based on price, or if you’re just beginning your barbecue education, most likely you’ll want to head to a big box, club or discount store. You’ll find quite a few models at price points mostly under $1000. If you shop on a busy weekend, you may have trouble finding someone to walk you through the pros and cons of each, but if you’re comfortable doing some on-line research before you go, and reviewing the product information in-store, you’ll be OK. Many big box stores now have staff that is quite knowledgeable, and if you can visit during a not-so-busy time, you might get some serious one-on-one time with someone who can walk you through the vast array of choices. Patio shops or outdoor specialty stores have knowledgeable staff also, and can help you decide which grill might fit your lifestyle and needs. The biggest difference is that these stores generally offer a wider selection of higher quality, premium grills with more bells and whistles. The trade-off is that the prices at a specialty store are usually higher than what you’ll find at other outlets. Hardware stores sell grills too, and may fall into either or both of the above categories. They may offer fewer grills, but their service tends to be quite good.

Analyze How You Use your Grill

To choose the grill that best fits your family, consider the following:
Do you barbecue occasionally or often? Relatively stripped-down basic equipment most likely will meet your needs if you’re an occasional barbecuer. But if you need a daily dose of ‘que, or if you’re on the deck or patio even when the mercury plunges into single digits, consider investing in a top-quality, fully-loaded grill.

Is it simple, basic food or gourmet food for basic cable? If you’re a hot dog, hamburger or barbecue chicken household, get yourself a basic grill model and enjoy it to the fullest. If you’re challenging your neighbors for the “Best Backyard Chef” crown, then bring on the extras! For gas grills, you’ll obviously want a large cooking surface with multiple burners, but you can also consider those with a side griddle, a rotisserie and/or one that cooks with infrared heat. For charcoal aficionados, look for a grill with at least enough space to cook with indirect heat. If you want lots and lots of cooking space, consider a charcoal grill to which you can attach a separate fire box.

Do you cook for a crowd or only for a few? If you barbecue for a big bunch, you’ll need a style that has lots of cooking space, so look for at least 500 square inches. Some gas grills now have more than 800 square inches of cooking area and multiple burners, which makes for the greatest flexibility. The Char-Griller Duo Gas and Charcoal Grill has 1,260 square inches of cooking capacity!

How much space do you have? If you’re grilling on the Back 40, you might want to check out some of the full-fledged outdoor kitchen islands that are now on the market. Some companies offer modular units so you can pick which, and how many, pieces you want. Twin Eagles, for example, offers a traditional gas grill, but you can add any number of other pieces, such as a sear station, a breakfast club (with griddle), a prep station, and even a margarita center. Cal Flame offers a variety of modular islands that can be customized for your specific needs as well. If you have less space, consider whether you’ll use it where it sits, or if you’ll need to tuck it into a corner when not in use. If you’re in a condo or apartment, you most likely will need a small grill – and charcoal and gas are probably prohibited. Fortunately, there are now a few electric grills on the market that work really well and also have a very small footprint.

Are you spending to just get by, or buying to spend more time cooking outdoors? When debating about how much to spend on a grill, consider all the things we’ve already covered, plus some others – must you store the grill, and do you have a place for it? Must it stand up to day-to-day extreme weather conditions? (Here in South Texas, the sun can be BRUTAL!). Are you willing to clean it regularly and keep it maintained? Is after-market customer service important to you? If you’re an avid barbecuer, you most likely will want to make a decent investment in a versatile and durable grill.

Gas or Charcoal? Or…..

Then comes the age old question….gas or charcoal? In fairness to those companies that now offer electric grills, I think we need to throw them into the mix too, as electric has come a long way, baby! Historically, the generally accepted rule has been… if you’re cooking for taste, choose charcoal. If you’re cooking for convenience, choose gas. But the lines have become blurred a bit. True barbecuers will always take the stance that anything but charcoal is not real barbecue. I’m not sure I disagree. But many of us don’t always have the time for a charcoal fire, and there are plenty of products now on the market to help us get more flavor from our gas or electric grills. Some grill manufactures, such as Char-Griller, offer both charcoal and gas in the same grill! We’ll review our options over the coming weeks, but let’s start with charcoal:

Charcoal Grills – A Plethora of Personalities

There were 16.7 million grills shipped to retail stores in 2007 – and charcoal grills account for almost 7 million of them. In addition, more than a million pounds of charcoal, including lump, found its way to store shelves as well – so the quest for charcoal-flavored foods is alive and well. (More about lump charcoal coming in June!)

Charcoal grills are very versatile, and can be used for quick cooking – think steaks, hot dogs, burgers, sausages and the like. But larger models also can be used for indirect cooking (with heat generated from one side), slow smoke cooking or even water smoking. And perhaps never before have there been so many options in the charcoal-fueled grill category. From tabletop to blacktop to backyard, there’s a grill for every purpose.

Kingsford offers a 14” Table Top Grill, as well the very clever Tailgating Grill that hooks right into a 2” Hitch-Haul receiver, so you can attach it to the back of your truck or SUV and drive it right to the parking lot the day of the big game. Of course it’s great for camping trips too!

Weber has been adding to its line of portable charcoal grills as well, and now have models ranging from the Weber® CharQ™ and the Smokey Joe®, to the Go-Anywhere®. But of course Weber may be most well known for the quintessential charcoal grill, the One-Touch® kettle. The kettles are a cinch to assemble, and have probably the best ash-removal system ever designed. This year, a 26.75” model is hitting stores.

While Weber is practically synonymous with backyard barbecuing, there is another really impressive charcoal grill that doesn’t seem to get the notoriety it deserves -- the Portable Kitchen. Made of cast aluminum, these things are next to indestructible, and they are worth every penny. They don’t rust, the heavy-duty construction results in evenly-distributed heat, four vents offer lots of temperature control, and a hinged grid makes it easy to replenish charcoal or wood chunks. Ash removal is a bit of a pain, but it’s not a deal breaker.

For serious barbecuers – perhaps those just short of competition barbecuing or those who frequently cook for a crowd – the classic barrel grill is a favorite. Assuming that you have space in our backyard for a barrel grill, their size makes them perhaps the most versatile of the charcoal grills. Many models, including Kingsford and Oklahoma Joe’s, can be fitted with a side firebox, in which a charcoal and/or wood fire can be built – which means that you don’t have to keep lifting the lid and losing heat in order to replenish fuel. You can cook a party’s worth of food, ranging from quick-cooking hot dogs and hamburgers, kebobs or chicken pieces, to slower cooking racks of ribs or briskets. In fact, you could literally cook a whole small pig on some of these behemoths.

For those who prefer the taste of charcoal barbecuing, but prefer the look of console-style gas grills, there is a compromise. A number of companies now have charcoal grills on the market that look like a traditional gas grill. They have the requisite side shelves, and some such as NexGrill, Royal Oak, North American Outdoors and Masterbuilt, have very smartly included an adjustable charcoal grate that allows you to adjust the level of the heat source to be further away from or closer to the food grids.

In short, we now have many more options when it comes to buying a charcoal grill than we had back in the days of those rickety, three-legged braziers that we used to set up in the backyard. Realistically assess what your needs are, and then hit the stores! br />

Next Issue: Gas Grills