How to BBQ: 2012

How To Judge Competition BBQ

As a backyard BBQ cook, a competitor on the KCBS circuit and a Certified BBQ Judge, believe me when I say I eat a LOT of BBQ! Since taking the judges class, I have become more aware of the different factors that make some BBQ better than others. I have successfully used this info to do quite well for myself on the competition BBQ circuit, and am sure this info will help you to produce better 'que.

When scoring BBQ under the KCBS rules, the scale goes from 2 to 9. Every entry is considered to be a 6 before you look at it or taste it, and you go from there. The three categories considered are texture, taste and tenderness. There are 6 judges per table, and each turn in box must contain at least 6 individual portions to prevent disqualification.

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The entry can be disqualified if 1) the individual servings are not completely separated, 2) less than 6 servings are turned in, 3) sauce has "pooled" in the bottom of the turn in box or 4) an unapproved garnish is used. Judging bbq is a serious matter, a lot of money and time has been spent by the competitors, and the judges understand the implications of their scoring. There is little banter and no peeking allowed at other judge's scorecards.

How To Judge Competition BBQ

The KCBS, like most of the bbq societies uses a double blind system. The contestant is given boxes at the cooks meeting that have only a number on them. At turn in, the number is changed before the box is judged. This is done to prevent any judge from knowing whose box he is judging, and it works quite well. I have never heard of any allegations of cheating by a bbq judge.

There are 6 judges and a table captain at each table. The table captain runs the show, examining each box before it is presented to the judges for any possible disqualifications. The table captain (TC) gets the boxes, six at a time, from the turn in station and brings them to the table.

The TC clearly announces the team number of each box for the judges to record, usually saying it to every judge as the box is held in front of them as well. The judges look into the box held before them and with in 5 seconds write down the score for appearance. There are no erasers on the pencils and once the score is written there is no changing it. The TC will check each scorecard for possible changes. Smoking is not allowed, nor is any alcohol consumption. Free bottled water is brought to the table by the TC if a judge's starts to run out. Crackers are also provided.

When the TC holds the box before the judges, all water bottles are on their sides allowing the box to be held right up to them. The arrangement of the judges is in a "C" pattern on the table (one at each end, 4 along one side). After all six boxes are presented, one at a time is given to the judge on the end to take a portion and pass around. The TC will alternate which direction the boxes go so as to not leave one judge always getting the last piece in a box.

When the boxes are passed from judge to judge, each takes a sample and places it on a designated part of a paper placemat they have recorded the team # onto. The judges wait until all have 6 pieces on the placemat before beginning. If the portions run out, it is a disqualification.

The judges will then rate the individual entries for taste and tenderness, often tucking their scorecard under the placemat after writing them down. No one speaks until all six judges have handed their scorecards to the TC. Most tables will discuss the entries, and depending on the level of experience, it can get quite in depth.

The entries have been checked for violations by 7 people, dissected with their eyes, pulled apart with their fingers under close scrutiny, and tasted with world class taste buds. If you turn in something below par, they will know it right away.

How To Judge Competition BBQ

Mike Gerardy KCBS competition cooKCBS Certified BBQ Judge http://www.probbq.net

The Canning How-To on Barbeque Sauce

These canning how-to tips came out of necessity. You see, I've been making my own barbeque sauce since I was a kid, but it caused conflict in my household.

I loved using the sauce as a grilling marinade so I'd make gallons of my "New York Attitude" Barbeque Sauce and portion it into used plastic Wonton Soup containers. The shear number of containers would fill my Mom's refrigerator.

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I had to find a better way to preserve my sauce without taking up the whole fridge. "People have been preserving food for generations," I thought to myself. "They didn't have refrigerators or Chinese take-out containers, how did they do it?"

The Canning How-To on Barbeque Sauce

At the time, I probably had to go to the library and look through the encyclopedias. That seems laughable now, but even as a child, I knew there was a better way waiting for me. I found it with a 125 year old device, the two-part lid canning jar.

The inventors of these jars are really the creators of every canning how to instructions from that day forth. The idea is simple. Their jars consist of a flat lid with a rubber washer to seal the jar. A band fits over the lid, securing it to the jar but also allowing air to escape.

Under boiling water, air leaves the jar between the two parts of the lid. When it's cooled, it creates a vacuum, sealing the jar in an anaerobic environment. This not only preserves the sauce, but keeps it safe from bacterial growth as well.

Hot water canning is meant for highly acidic products like tomato sauce, marinades, and perfect for my barbeque sauce. At sea level, water boils at 212F or 100C. This is certainly hot enough to let the two piece lid do its job, and the acid content of the sauce will keep it safe.

The Precise Canning How To Steps:

Inspect all jars, lids, and bands for defects.
Wash all jars, lids, bands, and any other equipment that will come in contact with the sauce.
Place a round cake cooling rack in the bottom of a very large stock pot and fill with water.
Bring the water to a full, rolling boil.
Place the empty jars in the boiling water to sanitize them.
In a small saucepan or bowl, remove some boiling water and place the flat lids in the hot water.
Prepare your barbeque sauce and keep it very hot.
Remove the jars from the water bath, one at a time, and fill with barbeque sauce
Be sure to leave 1-2 inches of "head room" between the sauce and the lid.
Wipe the rim clean of any spilled sauce
Stir the jarred sauce with a wooden stick to drive out excess air
Remove the flat lid from the warm water and place it on top of the jar.
Secure the lid with a band and hand-tighten only.
Place the filled jar, standing up, into the boiling water canner.
Wait 15 minutes and remove the jar to cool.

(Add 5 minutes for every 3000 feet above sea level)

As the barbeque sauce cools, you'll hear the vacuum created as the jar lids are sucked toward the interior of the jar. Soft "ping", "ping", a symphony of suction is created and the jars are now safe for storage. Any jar lid that still yields to pressure when pressed with a finger has not sealed correctly. It should be refrigerated and not stored at room temperature.

The canning how to instructions are different for low acid products, because there's greater risk of bacterial growth. Items like vegetables or protein-based soups must be canned in a high-pressure canner because the boiling water bath does not get hot enough to assure the safety of the food.

As a child, I simply wanted to preserve refrigerator space. What I discovered is a process that's been around for more than a century. Home canning saves money, preserves fresh ingredients, and is a fun and easy hobby when you know the canning how to steps.

See the entire Canning How To video here.

The Canning How-To on Barbeque Sauce

Chef Todd Mohr's passion for cooking with fresh ingredients has improved the health and well being of thousands all over the world. His FREE video seminar, How To Cook Fresh, reveals the top 3 mistakes everyone makes when choosing fresh ingredients.

For Moist Boneless Chicken Breast

Chicken breasts are usually always served dry and tasteless but for moist boneless chicken breast there is something you may want to try. There are many ways to help retain the moisture when cooking chicken breasts. You are always going to want to cook your chicken breasts slow. Cooking your chicken too fast will dry out the chicken quickly. Dry chicken usually means tough and flavorless chicken. Here below you are going to see one of the recipes that is my favorite and is well known to hold in moisture and it's very delicious.

You are going to need the following.

\"How To BBQ\"

2-4 boneless, skinless chicken breasts (make sure they are evenly cut and evenly thick)
salt and pepper
handful of herbs
1/4 cup of flour
1 tablespoon of butter
olive oil

For Moist Boneless Chicken Breast

For moist boneless chicken breast you are going to start off by getting a large mixing bowl and mix together a half of a tablespoon of salt and just a dash of pepper in with your flour. If you are going to use herbs (which is best for flavor) then you are going to chop your herbs up very fine. Mix your herbs in with all your flour mixture. The next thing you are going to do is bread each side of the chicken lightly in flour mixture.

You are going to place the boneless, skinless chicken breasts in a large pan that has a lid. Next you need to heat over medium-high with your butter and some olive oil. You are going to quickly sear both sides until slightly golden. Be careful not to do this for long because you don't want to cook the inside much at all. To get the best results for moist boneless chicken breast you are going to cover your pan with a lid and reduce the heat to low. Cook for about twelve minutes without opening the lid. It is important not to open the lid so no moisture is let out. Remove your pan from the heat and let it stand for another ten minutes still covered. Uncover and serve while still hot. This recipe will have you wanting more moist chicken breasts. You will easily be able to recognize the difference between cooked to long chicken and chicken made just right. Get your taste bud's ready for moist boneless chicken breast you have yet to experience.

For Moist Boneless Chicken Breast

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How To Cook On A Charcoal Barbeque

Pour the charcoal into a mound in the middle of your charcoal barbeque. Poke one or two firelighters (available from your local hardware or DIY store) around the charcoal and light.

Leave until the flames have gone out and the charcoal has turned to a light grey.This should take around 20 minutes. The charcoal BBQ is now ready to use. Spread the hot charcoal to the sides of the BBQ and place the grill rack on top.

\"how To Barbeque\"

Paint your chosen food with oil and place on the grill rack. Cover with a lid and cook for the required time as stated in your recipe. Some BBQ's have a vent in the lid to allow some heat to escape, if your barbeque has one of these, make sure to leave the vent open.

How To Cook On A Charcoal Barbeque

If your BBQ doesn't have a thermometer; (some BBQ's at the cheaper end of the market don't) a good indicator of the correct cooking temperature is to hold your hand over the top of the grill and count 5 seconds (I use the 1 elephant, 2 elephant way to count). If you can keep your hand there for that long then the heat is ready for cooking the food, too hot and the food will burn on the outside and be raw on the inside, a sure fire way to end up really sick! Just leave the coals to cool for 10 - 15 mins and test again.

Should your BBQ have a thermometer you're looking for an ideal temperature of 160C. Keep the heat on the grill constant by adding a few coals every half hour remembering to keep the lid on.

Try not to keep peeping under the lid as this lets all the heat out and the food will take longer to cook, you should be able to produce perfectly edible barbequed food if you follow the simple tips outlined above.

How To Cook On A Charcoal Barbeque

Find more ways to cook on Charcoal Grills and Barbeques

BBQ Chicken Recipe - How to Make the Most Tender BBQ Chicken

BBQ chicken recipe ingredients

2 x 4-5lb roasting chickens
Olive Oil
Dark Soy sauce
Black pepper

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Marinade the roasting chickens first by basting them with equal parts of olive oil, dark soy sauce and crack over about half a tablespoon of black peppercorns. For best results place the roasting chickens on the upper rack area of your BBQ smoker at around 250f to 300f for around 4 or so hours until the internal temperature of the chickens reach 180f.

BBQ Chicken Recipe - How to Make the Most Tender BBQ Chicken

Tend to your smoker once or twice during the smoking process and top up with wood chips as appropriate. Don't forget to add some extra water to the smokers water pan to ensure that your chickens are getting a light moist smoke throughout the whole cooking process.

Once the chicken has cooked properly, remove the whole chickens from your smoker and wrap them in some plastic freezer bags or aluminum foil and leave the birds to rest for around 30 minutes or so.

Now that the chickens have had plenty of time to absorb the flavours and rest, remove them from your wrap, and gently pull off the tender meat and discard the BBQ chicken juices. A Weber Smoky Mountain or Big Green Egg are ideal smokers for 2-4 medium sized roasting chickens but you can use any smoking apparatus that you have to hand and cook as many as you wish according to the amount of people you have to feed using the same recipe.

Cooking "low-and-slow" on your smoker or grill is the best way to go if you are looking for the best tasting BBQ chicken. Lowering cooking times and turning up the temperature will allow you to serve your meats faster to your guests, but the results will not be as good.

Once you have removed the wings and legs, carefully cut along the breastbone of each chicken and cut it into a few pieces to your liking. You should notice how tender the meat is as you will observe all of the remaining moisture in the meat because you have cooked your chicken to perfection. It is now time to serve the meat to your guests and enjoy that delicious BBQ chicken taste.

BBQ Chicken Recipe - How to Make the Most Tender BBQ Chicken

If you enjoyed this BBQ chicken recipe and are looking for more free BBQ chicken recipes, visit Barbecue Party for hundreds of BBQ ideas, recipes, hints and tips.

Outdoor BBQ Party Planning Ideas

It is really awesome when friends and family have a chance to sit together and share the feelings of love and happiness and one such time is when anyone plans to have a BBQ party in their backyard. I know that you have come so far in search of how you can celebrate a BBQ party. I hope this article would provide you with the information that you are looking for. First of all when you are planning for a BBQ party just keep a close eye on the weather because that is a major factor in determining whether your party is going to work out as planned.

For the BBQ party, you must design creative invitations that your guests would love to stick on their fridge. After you have sorted out the invitations, you can start thinking about the different ways to decorate your house. I think it would be really cool if you would decorate the path to your backyard with lights or candles, which would highlight the way to the party area. For the party area, you need to put up a canopy so that the guests can have shade or prevent themselves from getting soaked from rain.

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There are many BBQ parties that just turn into a failure because there are no repellents to keep the mosquitoes at bay, which results in a nuisance and a source of irritation to all the guests, who seek to move inside the home to prevent themselves from mosquito bites. You should have the complete BBQ equipment, as well as all the stuff marinated and ready to be BBQd. Have paper plates and paper cups with you to prevent yourself from doing excess dishing, which can be a lot of work after the party is over. There are also a lot of other ideas that you can incorporate in your party to make it a success. Happy BBQ.

Outdoor BBQ Party Planning Ideas

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How to Cook Barbeque Ribs

Nothing says barbeque quite like a rack of ribs covered in finger licking good barbeque sauce. If prepared correctly there is nothing better than bbq ribs. But for many people barbequing ribs can be difficult because they need to be slow cooked to bring out the flavor and taste. Slow cooking ribs on a grill is an art form that can be hard to duplicate if you don't have the patience or know how to do it right. But never fear there are ways to take the guess work out of how to cook barbeque ribs.

First off let's look at the different types of ribs you can barbeque.

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o Pork Baby Back Ribs - Probably the most well known and easiest to cook. They are tender and can be cooked quickly on the grill.

How to Cook Barbeque Ribs

o Pork Spare Ribs - These are bigger than baby back ribs and take quite a bit longer to cook.

o Beef Ribs - The largest of all ribs they take a considerable amount of time to cook, particularly if you want them to be tender as they are tougher than pork ribs. It is best to braise them before grilling

o Beef Short Ribs - Also need to be slow cooked to bring out the tenderness. Much like beef ribs.

The problem most people have when it comes to barbequing ribs is either overcooking them, which leads to dry and tough ribs, or not cooking them long enough which can be a potential health hazard. One would guess that that is why most of the time they get overcooked.

There are ways around this problem. You can pre-cook your ribs either by boiling, steaming or slow cooking them in the oven before you put them on the grill. Make sure you pre-season your ribs before using these methods as this will help bring out the flavor in your ribs. Many people boil or steam their ribs with beer which not only adds flavor but also tenderizes the meat making it fall off the bone. You can pre-cook your ribs from anywhere from 1 to 4 hours depending on which method you are using.

Once they have been pre-cooked just throw them on the grill for 5-10 minutes a side and brush on your favorite barbeque sauce. Before you know it you will have perfectly grilled ribs that are ready to eat.

How to Cook Barbeque Ribs

Andrew Bicknell is a barbeque afficianado with a website about barbequing. For more tips and trick about how to cook barbeque ribs visit his web site Backyard Barbeque.

BBQ Party Games - Making Your BBQ Fun

If you're having a BBQ party, games are sure to make the occasion enjoyable. Here are a few tried and true favourites:

"Human Scavenger Hunt" BBQ Party Game

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In terms of outdoor BBQ party games, this one is fantastic if you have guests who don't know (or at least a lot about) each other. Prior to the party, create a list of categories that people may fall into, giving one copy to each guest. Examples include "someone who shares the same shoe size as you", "someone who speaks a foreign language", or "someone who is a baseball enthusiast". Guests must mingle and talk with each other until they are able to find someone who meets each of the categories on the sheet.

BBQ Party Games - Making Your BBQ Fun

"Water Balloon Volleyball" BBQ Party Game

If it's the middle of summer and there are going to be children at your BBQ party, games like this are fantastic to beat the heat. Prior to the party fill up LOTS of water balloons gather a collection of old towels and set up a "net" (or even a section of lawn with a piece of rope across the middle) in the backyard. Children split into two even teams and pair up with someone else in their team. Give each pair a towel. This BBQ party game begins with a pair from one team placing a water-balloon in their towel, and using it to toss the balloon over the line. The throwing and catching continues until one team misses, giving the other team 1 point. The first team to 10 points wins.

BBQ Party Games - Making Your BBQ Fun

Authentic Barbeque Beef Brisket With Texas Dry Rub and Beer Mop Sauce

Barbeque beef brisket might just be the very beginning of barbeque itself. And it is certainly the king of meats in Texas barbeque circles. Although brisket has a reputation of being difficult to master, the truth is it is as simple as following a few steps. We will create the perfect barbequed beef brisket using three easy recipes.

This beef brisket recipe is best cooked on a charcoal barbeque pit, which includes a fire pit. If you do not own one, you can use a gas or charcoal grill, where you have the fire going on one side, and cook indirectly on the other.

Barbeque

Beef Brisket

Authentic Barbeque Beef Brisket With Texas Dry Rub and Beer Mop Sauce

Ingredients:

1 8-10 pound beef brisket, packer-trimmed

2 cups of Texas Dry Rub (see below)

2-3 cups Beer Mop Sauce (see below), in bowl

Use a packer-trimmed brisket for this recipe. That is a brisket with a thick layer of fat on one side. It usually comes sealed in a tight plastic wrap. On the day before you will be eating, pat the dry rub all throughout the meat, making sure to rub it into every fold. Place the brisket in a plastic bag and refrigerate overnight.

First thing in the morning, remove the brisket from the refrigerator and let it sit on the kitchen counter so it will get closer to room temperature. In the meantime, get the fire to your barbeque pit going to about 210 degrees Fahrenheit.

After an hour or so, when you, the mop sauce, and everything else is ready, place the brisket on the opposite side of the fire pit (the cool side).

At this point, many brisket cooks, say to place the brisket fat-side up so the fat helps baste the meat. We will go against the grain here, as this recipe seems to work better by placing the brisket fat-side down, so the fat can drip down into the fire, causing smoke to rise up and flavor the meat. Close the lid of the barbeque pit.

Maintain a temperature between 180 and 220 degrees, and cook the beef brisket for 1 to 1 1/4 hours per pound of meat. About every hour, when you feel like you just have to peek, go ahead and dab some beer mop sauce on the meat.

After done, shut down your fire, remove the barbequed brisket, and let it sit for 20 minutes. You will see where the brisket is divided into two pieces by a layer of fat. Cut through that layer to separate the two pieces. Then trim off the thickest parts of fat from bot pieces and slice them thin against the grain of the meat.

Serve barbeque sauce on the side, if desired. But never drench the meat in sauce. A little goes a long way.

Texas Dry Rub Recipe

Ingredients:

3/4 cup paprika

1/4 cup quality chile powder

1/4 cup ground black pepper

1/4 cup sugar

1/4 cup salt

2 tablespoons onion powder

2 tablespoons garlic powder

1 tablespoon ground cayenne pepper

Mix the spices thoroughly in a bow. This makes 2 cups of dry rub. You can store any dry rub you do not use in a sealable jar for up to 3 months.

Beer Mop Sauce Recipe

Ingredients:

1 12 ounce can of beer

1/2 cup fresh lemon juice

1/2 cup vegetable, corn, or canola oil

1/2 medium onion, minced

2 garlic cloves, minced

2 tablespoons of Texas Dry Rub (from above)

1 1/2 teaspoons worcestershire sauce

Mix everything together. Apply mop sauce with a small string mop made for barbeque. You can use a pastry brush if you want.

Authentic Barbeque Beef Brisket With Texas Dry Rub and Beer Mop Sauce

Billy Bristol is the writer and editor for Food in Texas, a website devoted to the celebration of tradition homemade Texas Food. With simple recipes and cooking ideas that bring out the best in classic Texas cuisine, Food in Texas is creating its own culinary legacy.

Texas Food [http://www.foodtexas.com]

The Perfect Grilling Temperature For Chicken

Chicken-based dishes have long been considered as a family meal. Preparing it usually involves celebrations and treats not only for adults but kids. Grilling is definitely a preferable way of cooking this meat, since it takes lesser time to cook and prepare. On the contrary, grilling your favorite meat entails knowing valuable reminders. Simple rules such as preparation and grilling temperature for chicken are important as well.

What seems to be the perfect grilling time for chicken is between 230 to 250 degrees Fahrenheit; that is for 45 minutes to one hour. Also, you have to remember that this temperature is suitable only if your chicken is cooked over lower heat or fire. The doneness of your meat also depends on your ability to determine the suited amount of coals or consistency of heat applied. This suggested grilling temperature for chicken is also ideal to avoid overcooking your poultry. In this manner, your coals are hot but not that extreme, thus lessens the possibility of charring.

\"how To Barbeque\"

Another result of following this grilling technique is that you do not have to spend so much effort and time in moving your chicken while grilling. Uneven cooking is also prevented as your temperature is set manageably. In addition, maintaining the proper grilling temperature for chicken often requires additional reminders. Part of this includes brushing or basting the grate before using. Spraying some oil onto the grate is a great advise as well as this helps in preventing the meat from sticking to the grill.

The Perfect Grilling Temperature For Chicken

Buying a meat thermometer may also be necessary as it will aid you in defining whether your chicken is cooked and ready. The accurate reading it provides will also prevent under or overcooking. With regards to basting sauces, it also helps to not use sugary-based sauces while grilling, as this reduces the chances of possibly burning the meat.

At first glance, knowing these tips may be overwhelming. With the pressure of preparing a well-made dish for family and friends, you may actually think that having the right grilling temperature for chicken is hard work. On the other hand, this may not be the case. You just have to be open and receptive in learning and applying these tips.

Grilling your favorite dish is definitely easier, thanks to the many simple rules regarding cooking. Following the above-mentioned tips will definitely bring wonders, as your worries regarding techniques and grilling temperature for chicken slowly disappear.

The Perfect Grilling Temperature For Chicken

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BBQ Hamburger Recipes - The Best BBQ Hamburger

I am going to share with you the best BBQ hamburger recipe that I have found anywhere with you. I am also going to show you how you can cook the best BBQ meals time and time again, giving your family the great tasting meals that they are always looking for, well at least I know mine are.

So onwards to the BBQ hamburger recipe. Here we go:

Bbq

Makes 8 burgers

BBQ Hamburger Recipes - The Best BBQ Hamburger

INGREDIENTS

451ml (3 tbsps) vegetable oil
1 large onion, finely chopped
11kg (2.21lb) quality mature minced beef steak (not extra lean)
2 garlic cloves, crushed
201ml (4 tsp) English mustard
201ml (4 tsp) horseradish sauce
201ml (4 tsp) tomato purée
601ml (4 tbsp) soured cream
301ml (2 tbsp) chopped parsley
2 eggs, lightly beaten

TO SERVE

Burger buns
Ketchup
Salad
Sea salt and freshly ground black pepper

This BBQ recipe really leaves the mince beef paddies tasting so magnificent you will want to cook these all the time, and will be looking for any excuse to get out there and have a barbeque with your friends and family.

If you are a fan of the whole idea of Bareque style cooking like I am, then you are probably always looking for lots of recipes, and new ways of cooking your favourite meals. I can relate, being an ex chef I am always on the lookout for new recipes. Personally I have scoured the internet all over looking for the best recipes, and especially the best recipes when it comes to barbeque style cooking, as thats the most fun for everyone.

BBQ Hamburger Recipes - The Best BBQ Hamburger

If you would like to go directly to the source of this recipe, the place where I personally get all my Top BBQ Recipes, then go on over and Sign Up For Free. Trust me, this is one of the best free resources for BBQ recipes that I have found anywhere on the net, and you don't want to miss it.

This article maybe used freely by others, as long as they keep the resource box as is.

How To Barbeque Fish

Once you know how to barbecue fish the correct way you'll love cooking and eating fish and seafood on the BBQ. Easy to cook when you know how, get out that BBQ and let's get cooking.

First off, the best type of fish to cook on a barbeque is firm textured fish and seafood such as salmon, cod, monkfish, shrimp or lobster. Hopefully as long as you've prepared the barbeque properly it won't fall apart -

Barbeque

Top Tips for Barbequeing Fish Make sure that the rungs on the grill are clean. There's nothing worse than old bits of food burnt on the grill bars, not only does it leave a horrible taste but it will make the fish stick.

How To Barbeque Fish

Get that barbeque really hot. If using a charcoal grill, use plenty of charcoal to build a really good fire that will retain plenty of heat.

Let the flames die down until you can see that the charcoal has become white, it should take at least ½ hour - this is where many people make a critical mistake. You know what they say - Patience is a Virtue - or in this case Patience will help you cook food that you can eat, not the usual burnt offerings!

As long as the fish (or any seafood or meat) is well oiled it won't stick. Of course, it helps if you don't prod it and move it around every 30 seconds, if you do you'll end up with scrambled fish which isn't much use to anyone except the cat.

Wait until the flesh is seared before turning it over.

Only turn it over once. The best utensil for this is a wide, thin spatula, big enough to lift the whole salmon or fillet in one go. An alternative is to buy a grill cage, the fish sits inside it and makes the whole turning over process child's play.

Don't salt anything before grilling. This will dry the fish out.

If you're using a traditional Chargrill a good idea is to use herbs or flavoured wood chips thrown on the charcoal to impart additional flavour.

Flavour Tip Barbeque rubs or marinades impart a delicious extra flavour when cooking your barbeque fish. I also like to paint some Thai sweet chili sauce over the fish before barbequeing, this is especially good with large prawn and shrimp and can be purchased at any good supermarket. These easy and simple ideas can help anyone learn how to cook fish on a barbeque.

How To Barbeque Fish

Follow this link for more simple and delicious barbeque salmon recipes to cook on your barbeque or grill

The Best Tri Tip Barbeque Recipe - Grill it Right!

Grilling with friends and family can be so much fun, and the tri-tip is a fantastic cut of meat to serve a large group of people. Grilling a tri-tip is cheaper than grilling individual steaks. A good-sized tri-tip can serve between five and six people.

If you live on the East Coast you may not be familiar with tri-tip. The tri-tip is a cut of meat from the bottom sirloin. Many times it is considered a roast, but it's real texture when grilled is much more like steak. And that is why on the West Coast you'll find it being served at many a BBQ.

\"How To BBQ\"

There are many different ways to prepare a tri-tip for grilling. Consider marinating your tri-tip overnight to seal in its delicious flavor. You might also want to consider using a dry rub on your tri-tip just before you put it on the grill. One of the things I like to do when I BBQ a tri-tip is to start with a dry rub, and baste it with a delicious BBQ sauce about 10 minutes before pulling it off the grill. Grilling it like this will give the roast a nice crust while still maintaining that fantastic center flavor.

The Best Tri Tip Barbeque Recipe - Grill it Right!

The best way to cook the tri-tip is to grill it over indirect heat at 325°. This style of cooking is called slow cooking. The time to cook it can vary from 60 to 90 minutes depending on the size of the tip. A good rule of thumb is to grill the tri-tip around 30 minutes for every pound.

The right way a tri-tip should be cooked is medium rare to medium. Pull the tri-tip off the grill when the center of it reaches 140°. Do not cover the tri-tip with aluminum foil as this'll turn the tri-tip gray, and you won't get that nice seared crust that a tri-tip should have.

The Best Tri Tip Barbeque Recipe - Grill it Right!

For the absolute best resource on BBQing Tri-Tip check out The BBQ Secrets Guide!

How To Cook Chicken Breast In The Oven - 6 Mistakes You Need To Avoid

If you're wondering how to cook chicken breast in the oven let me tell you about 6 mistakes you definitely need to avoid. Making these mistakes could easily ruin an otherwise wonderful meal.

Mistake 1 - Cooking Unthawed Chicken

\"How To BBQ\"

If the chicken has not been properly thawed before cooking it's harder to decide the right cooking time. This will increase the risk of the chicken breast being undercooked instead of well done. If you eat undercooked chicken meat you risk becoming seriously ill!

How To Cook Chicken Breast In The Oven - 6 Mistakes You Need To Avoid

Mistake 2 - Cooking The Chicken In A Cool Oven

You should always preheat the oven to 350 degrees before cooking the chicken. Again, not doing this makes it almost impossible to determine the proper cooking time of the chicken.

Mistake 3 - Bad Seasoning Combinations

OK, I suppose even chicken has bad seasoning combinations, but this mistake is really difficult to make. Chicken is so versatile that you can use just about any seasoning combination. However, if you want to play it safe I can recommend these 3 seasoning combinations.

Oregano, basil and garlic.
Paprika, salt and pepper.
The classic lemon, pepper and salt seasoning.

Mistake 4 - Cooking At The Wrong Temperature

The good thing is that by now you have already read about mistake number 2 so you have off course preheated the oven to 350 degrees. If you haven't do so now. Cooking the chicken breast at the right temperature is absolutely critical.

Mistake 5 - Not Cooking The Chicken Long Enough

A typical chicken breast needs about 30-45 minutes in the oven at 350 degrees. It depends on size and if you are in doubt always go for the higher temperature.

Mistake 6 - Eating Raw Chicken

When you believe the chicken is done check it! There should be no visible red blood or meat. To be certain you can make an incision at the thickest part of the chicken to make sure the chicken is well done.

How To Cook Chicken Breast In The Oven - 6 Mistakes You Need To Avoid

For more tips on cooking chicken breast and other wonderful dishes go to http://www.howtocookchickenbreastintheoven.com

Essential Ingredients For BBQ

When exploring how to BBQ with perfection you will need to know the many essential flavors of various types of BBQ meats. I personally feel that simplicity is usually best. Too many contradicting flavors can take away from the flavor of the meat and will likely overwhelm your taste buds. With barbecue, the woods used during the cooking and the seasonings used for rubbing and marinating the meat should add flavor but not be over powering.

Among the more frequently used BBQ woods you will find apple, cherry and maple barbecue smoking chips. I like to have a few varieties available. I also am always sure to have on hand what I feel are the essential BBQ seasoning, spices, and basting products. These items can be used in various combinations based on your personal preference. Making your own BBQ rubs, brine, and barbecue sauces for any of your favorite meats will be quite easy if you keep the following list on hand.

\"How To BBQ\"

Basting & Sauce Ingredients:

Essential Ingredients For BBQ

Apple juice: This is Ideal for basting any BBQ meat and especially useful for ribs, pork butt, and chicken. Apple juice and apple cider can often be used in many brine recipes, bbq sauces, injections, or even in the water pan to keep the meat moist.

Apple cider vinegar: This is a great ingredient for BBQ sauces and mops. You may also use it to thin store bought sauces and make a quick and simple mop or marinade. This is also a great product for dressing bbq pulled pork.

Molasses: This is used primarily for making sauces. The bold flavor and dark color gives the sauce its thick texture an dark color. Molasses and apple cider vinegar are 2 key ingredients I use in my personal sauce recipes.

Whiskey or Bourbon: Using these can bring great malt flavor and help to add balance to your mops or sauces. Try a bottle mixed with half Jack Daniel's and half apple juice for basting BBQ meats.

Brown Sugar: This is another essential ingredient in my own barbecue sauce recipes. This is a great way to bring a subtle sweetness to pork butt, chicken, ribs, or pulled pork dishes. Brown sugar blends very well with hot or spicy flavors to give you just a touch of sweetness in your hot and spicy sauce.

Seasonings and Spices:

Onion powder: This is one of my personal preferences of ingredients for my BBQ rubs. The onion flavor works well with any BBQ meat.

Cumin: This is among the most important ingredients for BBQ rubs and chili recipes. This ingredient will bring a slight smoky flavor and it is especially good for a pork BBQ.

Paprika: The primary ingredient found in virtually all BBQ rubs as well as chili recipes. This adds a great color and flavor to any BBQ meat and the subtle flavor helps to balance the other ingredients.

Chile Powder: This flavorful blend can be used on any BBQ meat. This is a great way to add some spice or heat to your BBQ meat.

Garlic powder: One of the major ingredients in my personal recipes of BBQ rubs and sauces. This adds a subtle sweetness along with a touch of heat and brings balance to spicy flavors.

Kosher salt: I personally don't care for a really salty taste. This salt helps to bring out the actual flavor of BBQ meats and has a much more subtle flavor than regular salt.

Black pepper: A very important part of any seasoning blend to get that hot and spicy touch. The bold flavor and peppery fragrance makes any BBQ meat better.

The truth about BBQ is that personal preference dictates the end result more than anything else. Practice with the flavors you enjoy and try different combinations of seasonings. You will find some you like and some you don't but, ultimately you will enjoy the journey to find your BBQ perfection. The last and most important tip here is "cook low and slow". This simply means use a temperature of 325 degrees or less (275 - 300 degrees is best) and cook for a longer period of time. Always make sure the temperature is constant and keep you water pan full so the meat doesn't dry out. You can even BBQ in your oven at home during the winter if you think it is too cold to fire up the grill. Making BBQ in the oven will follow these same guidelines but for wood or smoke flavor you want to use a liquid smoke product rather than wood chips.

Essential Ingredients For BBQ

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How to Cook BBQ Chicken

So, you want to know how to cook BBQ Chicken? This is one of the best summer foods available, but can also be a special treat all year round! The secret to how to cook BBQ chicken is simple...

...Cook over low heat, brush on the sauce after the chicken has cooked, and then serve. If you baste with barbecue sauce while cooking you may burn the sugars in the sauce and create a black, bitter barbecued chicken.

\"How To BBQ\"

That's it! Simple wasn't it?! But, if you want more detail, read on...

How to Cook BBQ Chicken

Great barbecued chicken, with moist, tender succulent meat and sticky smoky skin, is made by cooking over low heat using a grill. You can get a great depth of flavour by using a spicy barbeque rub on the chicken before grilling. Salt and pepper can also be used in the same way. Salt will aid in keeping the moisture in the chicken while grilling and pepper will add to the aroma and bite.

Preparing the charcoal

A grilling temperature between 230° and 250°F, is optimal, to achieve this, stack charcoal in a pile in the centre of grill. Douse with lighter fluid and let it soak in. Light and leave it alone until grey ash has covered all visible charcoal. Spread out charcoal into an even layer and when it has an even layer of ash approximately 1/2 the depth of a charcoal briquette you are ready to grill. The actual grill should be at about 4 or 5 inches above the coals.

Cooking

Slowly cook the chicken until internal temperature is approximately 170 degrees and then add a BBQ sauce of your choice. Cook for another 5 minutes to allow the sauce to stick to the chicken and then remove from the heat.

BBQ Chicken Recipe

Now, here's a great little recipe for "Honey BBQ Chicken", which you don't need to cook on the BBQ; it's especially great for those wintery days of the year to remind you of summer!

Ingredients:

Chicken wings
Seasoned salt
Adobo
Garlic salt
Garlic powder
Honey
BBQ sauce
Oil
Salt and flour
Grated Almonds

Put the oil in the frying pan and turn the stove to medium heat while you season your chicken.

Put a little bit of salt all over the chicken and let it stand for about 10 minutes; the salt opens the holes in the skin of the chicken and will allow the other seasonings to permeate.

Sprinkle enough, but not too much, of each listed seasoning over the chicken.

Put some flour inside a medium sized bowl and add a little bit of each of the seasonings (also sprinkle with some grated almonds). Make sure that there is enough flour in the bowl to coat all the chicken pieces.

Check to make sure that the oil in the frying pan is hot and dip your chicken into the flour, covering it all over, then transfer it into the frying pan.

Let the chicken cook in the oil until it is golden brown all over, then poke a fork through the chicken to see if it's cooked, there shouldn't be any pink coloured meat and the juices should run clear.

Mix the BBQ sauce and honey together in a medium-sized bowl.

Preheat the oven. Take the chicken out of the pan and put it into the Honey BBQ sauce, then put it in the oven on a baking pan for about 6-8 minutes. Then serve.

So there you have it... all you need to know about how to cook BBQ chicken, for summer or winter!

How to Cook BBQ Chicken

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How to BBQ Lobster

Lobster is a delicacy that you have just got to try on the grill. Eating out and having shellfish can become expensive. The cheaper option would be to prepare it yourself and grill it on the barbecue. Shellfish are one of the quickest and easiest dishes to do on the barbecue, grilling time is normally 6 - 10 minutes.

Preparing - Grilling Lobster Tails

\"How To BBQ\"

Try buying lobster the same day you are planning on preparing it. Leaving any type of seafood to freeze looses its taste. Never defrost lobster in the microwave, rather leave it in the refrigerator to thaw out over night.

How to BBQ Lobster

Before seasoning always clean it under a cold running tap and then pat dry with a paper towel.

If you are preparing lobster tail cut it in half, lengthwise. This makes it easier to grill. Season and grill the lobster on the open side of meat. Lobster just requires light flavors to bring out the natural flavor. Simple ingredients like garlic powder, salt, pepper and lemon juice.

Barbecuing

Lightly oil the grill grid to prevent the shellfish from sticking and preheat the grill to a medium heat. The great thing about lobster is you can prepare either it whole, just the tail or split.

Lobster cooks really quickly, normally done in 6 - 10 minutes just depending on the heat of the grill and size of the lobster. Don't over cook it, when the inner meat is a pearl white creamy color it is done.

If the meat turns out tough, it means it was over cooked. Keep turning the lobster every two minutes to prevent it from burning and keep basting it with melted butter to keep it nice and moist.

When grilling lobster tail, grill it with the shells facing down. The juices collect in the shells and the meat cooks in its own juices making the it moist and succulent.

Once done let the juices settle for minutes and then serve. Once you have tried barbecue lobster you will be having it more and more in the future.

BBQ Lobster!

How to BBQ Lobster

I'm 24, originally from Johannesburg South Africa but recently moved to Marbella Spain. My hobbies include tennis, gyming and barbecuing.

I have a barbecue and recipe website. I love the outdoors and spend my free time on the beach.

Baked Potato On A BBQ Grill - An Amazingly Delicious Meal

Potatoes are some of the most versatile foods in the world, and they can be prepared in numerous different ways. One of the most popular - and tasty - ways to prepare them is to bake them. Baked potatoes can be eaten as a light snack, or as an addition to a main meal. You can even have them in a barbecue to make your outdoor eating even more enjoyable.

Cooking on a BBQ grill is a great way to prepare a meal in the summer time, and you don't have to limit yourself to simple meals. A baked potato that was cooked on a BBQ grill can taste amazing, and this article will give you some tips and ideas to help you make the tastiest possible baked potatoes on a BBQ grill.

\"How To BBQ\"

How To Cook a Baked Potato on a BBQ Grill

Baked Potato On A BBQ Grill - An Amazingly Delicious Meal

It's actually quite simple to make a baked potato on a BBQ grill. The first step is to make sure that the potato is nice and clean - this is good practice no matter what vegetable you are cooking.

Next you should wrap it in tinfoil - some people wrap several potatoes together, but this can lead to them being rather dry once they are cooked. For best results, each potato should be wrapped individually before putting them on the BBQ grill.

Making a great tasting potato is not difficult, but it requires a bit more than just wrapping it up in foil and throwing it on the grill. It's important to make sure that the piece of foil will be large enough to cover the entire potato. The end product will need to be nice and moist, so to achieve this you should put about a tablespoon of oil on the foil. The oil will keep the potato moist until it's ready to be eaten.

Tips For Making An Extra-Special Baked Potato

If you want to make an extra-special baked potato, add a few seasonings in with the oil before you wrap the potato up. Which seasonings you add is up to you, why not experiment with some spices and seasonings that will compliment the other foods in the meal?

It takes about 45 minutes to cook a baked potato on a BBQ grill. You can place them anywhere on the grill, but try to avoid the area with the highest head. To test the potato to see if it is ready, just prick it with a fork - if the fork easily goes into the center of the potato then it is ready to eat.

Baked Potato On A BBQ Grill - An Amazingly Delicious Meal

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How to BBQ Chicken Breasts

Chicken is one of the hardest meats to do on the barbecue. It is so easy to burn or over cook it.

If you over cook it you have dry saw dust like meat, under cook it and you have the risk of getting food poisoning.

\"How To BBQ\"

The main problem with chicken breasts is they are not even. You might get the one side cooked but the other side will be over cooked or vice versa.

How to BBQ Chicken Breasts

Here are some tips and techniques to use to get great BBQ chicken breasts.

Preparation

Boneless chicken breasts have a tapered shape with an attached tenderloin. Making the breast uneven and a nightmare to grill.

To start remove any excess fat and excess pieces of meat. Pound the breast with a hammer bout an inch thick to even it out, this gives you a nice even piece of meat to grill.

Then wash the chicken under a cold running tap and pat dry with a paper towel.

Brining and Seasoning

Brining can be a great way to ensure you get great barbecue chicken breasts. It will keep them moist and prevent them from drying out. The sugar in the brine caramelizes creating a tasty outer layer.

The brine mixture is made by combining half a cup of brown sugar, half cup of salt, 2 tablespoons of vinegar and 8 cups of water. Mix ingredients together and place chicken breasts in, this brine mixture is enough for 4 chicken breasts.

Place the brine bowl with the breast into the fridge and leave for at least 30 minutes but no longer than an hour.

Take the chicken out and sprinkle over your favourite chicken seasoning. Add a bit of lemon juice and some spices.

Barbecuing

Pre-heat your grill to a medium heat and lightly oil grid with olive oil or cooking spay. Once the chicken has finished brining and seasoning it must be grilled straight away.

Grilling time is really short, 2 - 3 minutes on each side because the breasts are now even. Breasts should only be flipped once and the grill lid needs to be closed to create an oven like effect.

Be careful not to over cook the chicken every minute that goes by after your chicken is done it is becoming drier. You can use these grilling techniques with any recipes you are preparing.

Grilling Chicken Breast!

How to BBQ Chicken Breasts

I'm 24, originally from Johannesburg South Africa but recently moved to Marbella Spain. My hobbies include tennis, gyming and barbecuing.

I have a barbecue and recipe website. I love the outdoors and spend my free time on the beach.

How to BBQ a Perfect Steak on a Gas Grill

A nice, tender and juicy steak makes everyone's mouth drool. However, getting that perfect steak on the backyard gas BBQ grill is not always as easy. However, you can learn how to make a great steak every time by applying a few basic tips.

Start with the Grill

\"How To BBQ\"

How the person wants the steak will determine the settings on the grill. Change the settings for the steak and watch them come out perfect.

How to BBQ a Perfect Steak on a Gas Grill

Rare - The ultimate way to cook a steak. You need to turn the grill up to full blast on both sides. You need it to sear the steak on the outside quickly and keep the inside nice and cool.
Medium Rare to Medium - Turn one side of the grill to medium and the other side to hot.
Well - This is the death of the juicy steak but if you must cook it well done, then turn both sides to medium.

Don't Grill Cold Meat

Don't ever take your steak from the fridge and throw it out on the grill. Steaks need to be cooked at room temperature. Plus, this gives you time to properly season your steak. That is, if you are using a dry rub. If you use a marinade, then you will need to set out the steak ahead of time so it can warm up.

Testing for Doneness

You can do the finger method or you can (gasp) cut the meat to check it. However, the only 100% foolproof way of testing for doneness and maintaining the integrity of the steak is with an instant read thermometer.

Rare - 140
Medium Rare - 150
Medium - 150
Medium Well - 165
Well Done - (shiver at the thought) 180

The real trick is taking the steak off 5 degrees lower than the doneness scale. This is because you want your steak to sit a few minutes before cutting it open. If you don't then all the nice juices will run out. In this time, your meat will cook the extra five degrees.

Adding Perfect Grill Marks

Picture your steak like a yield sign, which is how many are shaped. The bottom point should be placed on the grill in the 1 o'clock position for 90 seconds. Then you turn your steak to the 5 o'clock position and wait for it to show signs of turning (blood will start seeping up). Flip it over one time and cook it the rest of the way.

How to BBQ a Perfect Steak on a Gas Grill

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How to BBQ Chicken

BBQ chicken that has been cooked perfectly will taste delicious. Although it seems that with its increased popularity and careless manner of BBQ cooking, many people cannot enjoy this.

When the chicken has been barbecued improperly, it looks still pinkish in the center and burnt on the outside. Not only it will affect the taste but it also becomes unhealthy.

\"How To BBQ\"

Here is a guide to BBQ chicken in a good way it can be enjoyed.

How to BBQ Chicken

Things Needed:
- Chicken pieces
- Gas grill or charcoal grill
- Brush for the sauce
- Meat thermometer
- Marinate
- Rub or seasonings
- Side dishes
- Oven
- Sauce

Procedure:
Step 1:
First, select the type of chicken which has to be barbecued. Legs and thighs are preferred by some while others like skinless and boneless chicken breasts. If barbecuing more than one chicken part is desired, then the cooking times would have to be adjusted. White meat like breasts and wings cook faster than dark meat like legs and thighs.

Step 2:
Now, pick the grill which is desired to be used. This will rely on how one wants to cook the barbecue. This will also depend on the neighborhood one is living in plus the lifestyle. If a person is a beginner at grilling, then the gas type is recommended. However, this might not be easy to use during the holidays.

Step 3:
The chicken has to be marinated. This process will allow the flavor to sink in to the chicken making it taste great after it is grilled. A marinate flavor can be selected as preferred. There are variations available from lemon pepper to teriyaki. If the chicken is marinated in the fridge, it has to be made sure that it is not left in there for more than 48 hours. At room temperature, it has to be leaving it for an hour.

Step 4:
When the chicken has been marinated, it can be now rubbed with the seasonings. This will depend on the type of flavor which is needed to be given to the BBQ chicken.

Step 5:
The chicken has to be pre-cooked by pre-baking. The ideal temperature for baking it is 360 degrees in the oven until partially cooked. This will seal in flavors and will ensure that the chicken has been cooked before it goes to the grill. Others do boiling. However, boiling takes away the flavor and makes it taste weak.

Step 6:
Now the grill has to be made ready while the chicken is baking. If a charcoal grill is being used, ignite the coals and they should be left to burn until a white coating of ash appears on the coals. In case of gas grill, it has to be preheated to a medium heat temperature of 360 degrees. The grate also has to be sprayed.

Step 7:
Put the seasoned chicken on the rack and cover it with the grill lid. It should be given at least half an hour to cook. With time, it has to be checked and turned after every five minutes for ensuring that it is evenly cooked. The pieces can also be rotated to balance the cool and hot spots on the grill.

Step 8:
The BBQ has to be glazed again with the seasoning nearly 10 minutes before taking chicken off the grill.

Step 9:
After grilling, the chicken pieces can be checked with a meat thermometer. The bone should be never touched when the thermometer is inserted. The internal temperature of the meat must be 175 degrees.

Step 10:
Finally, the BBQ chicken is ready. It can be served with delicious side dishes like coleslaw, pasta salad, potato salads, baked beans and biscuits.

Preparing BBQ chicken is not a boring work, it is fun and these easy steps will help to make a perfectly barbecued chicken that everyone will love!

How to BBQ Chicken

You might also be interested in learning how to can fruits and vegetables and how to BBQ chicken.

How to BBQ Ribs That Are Tender and Juicy

Are you finding that when you BBQ Ribs they are dry and tasteless? Well that's how I used to make them until I learned how to BBQ ribs the right way. I did not realize what I was missing out on! Once you learn how to BBQ ribs to get the best taste there are a lot of different recipes you can try. Everyone is going to love them.

When you learn how to BBQ ribs you will know how to get the most from the recipes. You can experiment with different flavors and techniques. Learning how to do this takes a lot more then just brushing on the sauce. The more you know about how to properly prepare them the better you will make them. When you also know the taste you are after it makes finding recipes easier as well. Not matter if you like the sweet recipes or the sharp, hot tasting ones you will be able to do it all to bring the best taste out.

\"How To BBQ\"

When you learn how to BBQ ribs one of the first things you will learn is that it takes time to make them juicy and tasty. Marinating them overnight and cooking them slowly will give them the juicy tender taste that you thought you could never do at home. Plan well in advance to give yourself enough time to properly marinate and cook them.

How to BBQ Ribs That Are Tender and Juicy

You will need to learn how to BBQ ribs slowly but not too long so that they dry out. Take the time to plan what you want out of your meat, do you want ones with a lot of flavor or perhaps you only like a little flavor. If you cook them so that they are rare you will be losing some of the flavor from the marinating plus you will also have more of a meaty taste.

There are plenty of good resources to learn how to BBQ ribs and to get great recipes that will make your taste buds dance and have your friends and family asking for more.

How to BBQ Ribs That Are Tender and Juicy

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How to BBQ Tri-Tip - A Guide

Its getting to be summer time and that means that every weekend from now till Labor Day is more time to perfect your craft of BBQing. I would like to talk to you guys about the proper way to BBQ a tri-tip.

For those of you who are not from the West Coast the tri-tip is probably a foreign word. The tri-tip is a cut of beef from the bottom sirloin primal cut. It is similar to a roast but has the flavor of a steak.

\"How To BBQ\"

There are multiple ways to prepare a tri-tip: you can marinade it over night or even just do a dry rub right before you put it on. I personally do a dry rub then wait until the last 10 minutes of cooking and mop it with spicy Barbecue sauce. This creates a nice crust to the tri-tip while still having that awesome center flavor.

How to BBQ Tri-Tip - A Guide

The best way to cook a tri-tip is to slow cook it over in-direct heat at 325 degrees. The ideal time for cooking is roughly 60 to 90 minutes depending on the size. As a rule of thumb you want to cook the meat 30 minutes for every pound. For example, if you had a 2-pound tri-tip 60 minutes should be about right.

Make sure you don't cook this directly over coals, as tri-tip tends to release a lot of fat grease that can fall on the coals and create massive flare up. Keep a cold beer handy in case there is a flare up to douse the flames.

If you want it to end up medium rare then pull the tri-tip off once the center reaches 140 degrees. It will still continue cooking after it has been pulled off SO DO NOT COVER IT WITH FOIL ONCE IT IS OFF. Too many people make the mistake of covering the tri-tip in foil before putting it on the grill. This tends to make the tri-tip gray and overdone.

It is best served warm and medium rare.

How to BBQ Tri-Tip - A Guide

For more awesome tri tip recipes visit:

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How to BBQ a Whole Chicken on a Rotisserie

Rotisserie chicken from the grocery store has become a tasty last minute meal. It's tasty, but when you learn to how to BBQ a whole chicken on your own rotisserie you'll realize how much better it tastes with not much more work than the trip to the store. You'll need a grill with a rotisserie, a whole chicken, butter or olive oil with seasonings, and about 1-1/2 hours of cook time for a yummy home-cooked chicken.

The first step is setting up your rotisserie on your grill. There are rotisseries made for both gas and charcoal grills. Follow your manufacturer's instructions and make sure that it rotates freely and is set to go. Place a drip pan with about 1/2 inch of water on the grill to catch excess fat and prevent flare ups and to add moisture to the roasting chicken. Fire up the grill to high and let it heat up while you prepare the chicken.

\"How To BBQ\"

Rinse the chicken inside and out with cold water. Remove the giblets and excess fat, I cook those up separately for my kitties as a special treat. Pat the chicken dry inside and out with a paper towel. You can rub butter and salt inside the cavity or add some garlic or onion if you like for extra flavor. You're going to need to truss the chicken if your rotisserie is a spit without a basket. To truss the chicken you need to tie the legs and wings to each other so they don't flop around during cooking possibly getting burned or throwing the spit off center. The easiest way to do this is with heat-proof butchers twine or non-coated wire.

How to BBQ a Whole Chicken on a Rotisserie

Once the bird is trussed it's ready to be spitted on the rotisserie. Slide the spit through the body of the chicken and make sure the pronged pieces at either end of the spit are secured into the chicken. These are to allow the chicken to turn with the spit so the chicken cooks evenly on all sides. Place the spit on the grill according to the manufacturer's directions and you're ready to go.

Turn off the burner or move the charcoal directly beneath the chicken so the heat is less direct. Baste the chicken every 20 minutes to 1/2 hour with butter or olive oil mixed with whatever seasonings you like. You want to let the chicken cook on it's own for the most part. Leave it alone and don't lift the lid of the grill more than you need to letting the heat out. If you like to use a glaze as a finishing touch, apply it during the last 10 to 20 minutes of cooking.

The whole preparation sounds more complicated than it is. Once you learn how to BBQ a whole chicken, the set up time is a snap. The cooking time will depend on the size of the chicken and the heat of the grill. Once the chicken is on the rotisserie and cooking, it requires minimal attention and allows the cook to tend to the rest of the meal, the guests, or just put your feet up for a bit and enjoy the cooking smells.

How to BBQ a Whole Chicken on a Rotisserie

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How to BBQ a Whole Chicken Without Burning It

Rotisserie chickens on the grill are wonderful, but if you don't have a rotisserie how do you BBQ a whole chicken without burning it and get it to cook evenly? The secret is in the sauce. To be precise, the secret is in not trying to cook the chicken with BBQ sauce but to add the sauce at the end for a finishing touch. The other tips are slow heat and marinade. Hungry yet? Let's take a look at how to BBQ a whole chicken with full flavor, moist meat and tasty sauce.

The Good and the Bad

\"How To BBQ\"

I've had really good barbeque'd chicken and really bad barbeque'd chicken, more bad than good in my experience. Chicken cooked on the grill gets the majority of it's flavor from the spice rub, not the sauce. The mistake I see made most often is the cook coating the chicken with sauce at the start of cooking. The sauce has sugar in it, sugar burns at a low heat, it flares up, it chars the chicken. You end up with undercooked inside and charred outside and no real flavor. It doesn't have to be that way. With some patience and planning you can BBQ a whole chicken without burning it or needing a rotisserie.

How to BBQ a Whole Chicken Without Burning It

Add Your own Flavor

Chicken with the bone in adds it's own distinct flavor. You can add to this flavor with a spice rub or your own or one that you bought or a marinade or a brine. This is where the cook gets to shine and add their own touch. Do you want spicy, garlicky, sweet, herb? The chicken needs to be prepared with it's rub, brine or marinade a few hours ahead of time to give the flavors a chance to develop and permeate the chicken.

Set and Forget

The best way to BBQ a whole chicken is slowly. Set your grill at a low heat, 200 to 250. You can use a smoker or a grill, each will give the chicken it's own unique flavor and you can add wood chips for even more choices in flavor. Set the whole chicken on the grill. You can cook by indirect heat by placing the chicken on the side of the grill that has no heat and making a foil vent. Plan on 3 to 4 hours of cooking time depending on the weight of the chicken. You will need to check the coals every hour or so and that's a good opportunity to baste with some apple juice, but mostly leave it alone to cook. In the last 1/2 hour or so of cooking is when you start to add your BBQ sauce. Leaving it to the end and using such a low heat is how to BBQ a whole chicken without burning the sauce and keeping the meat sweet and tender.

How to BBQ a Whole Chicken Without Burning It

How to BBQ Ribs

So, you want to know how to BBQ Ribs expertly? Well, first of all you should understand that professional chiefs use "smokers", the best ribs are not cooked on a BBQ, as the cooking is too fast and the meat is then tougher! It is possible, however, to cook them in a conventional oven; the only thing missing will be that nice smoky flavour, but that can be added by simply putting a small amount of liquid smoke into your sauce.

The secret to great ribs is that they need to be cooked at low temps for long periods of time. Professionals cook all their meats this way; at 225°F for 6 hours for ribs, 10 - 12 hours for pork butts and up to 18 hours for brisket. But, don't worry, I will show you how to do ribs in around 3-4 hours!

\"How To BBQ\"

First to dispel a couple of myths about ribs:

How to BBQ Ribs

"The secret to great ribs is to boil them first!" and "Boiling/steaming gets all the fat out", BOTH WRONG! Never, ever boil or steam your ribs! I don't care what your mother taught you or what a famous chef on Food TV did. Never do it! In essence, what happens is the water or steam goes in and the flavour of the meat (and some, but very little of the fat) comes out. If you doubt this, taste the water after you have boiled something in it. This is the whole concept behind making soup! All the flavour ends up in the water! So, just don't do it!

Preparation:

The night before you should choose your favourite rub (combination of spices) and apply it to the ribs. Then wrap them in plastic wrap and refrigerate overnight. A truly great rib can be tested using simply salt and pepper; this is called a "dry" rib (a "wet" rib has sauce on it)! I suggest everyone try their ribs "dry" first, and then start experimenting with various rubs and sauces to find their favourite.

Take the ribs out of the fridge about 1 hour prior to cooking.

Cooking Method:

Preheat your oven to 275 F. If you have more time, you can set the oven at 250 F, and it will take about 4 hours to do.

Place a cake pan of hot water on the lowest rack. You may need to add water to this near the end.

Place the ribs in the oven bone side down and don't ever turn them (this allows the fat to 'travel' through the meat leaving all the flavour behind)! Place them on a wire rack directly above the water pan to catch the dripping fat.

After 1 1/2 hours of cooking (not before!), splash or mop the ribs with a mixture of 3 parts apple juice and 1 part oil. Do this every 1/2 - 3/4 hour until done.

To test for doneness, watch for the meat to pull back from the ends of the bones or insert a toothpick between the bones and if it goes through easily they are done.

Finally, apply any sauces 20 minutes or less prior to eating. This will avoid the sugars burning and turning black, and believe me, there's loads of sugar in every BBQ sauce!

Like I said, this whole process will take around 3 - 4 hours depending what temp you cook at. It may take a little practice to get to your desired doneness but that's half the fun! That's it, that's how to BBQ ribs and without a BBQ too!

How to BBQ Ribs

Definitely make sure you know how to BBQ ribs [http://bbq.tips-and-guides.com/] before you start having everyone over. Maybe a trial run will ensure that when the pressure is on, your BBQ skills will shine.

Rotisserie Chicken Rub - Some Tricks How To BBQ One

To try to cook a dish the first thing is you should know its recipe. If you are given a recipe and some easy tricks how to proceed there is only a chance of one in hundred that you would fail to make a tasty rotisserie chicken rub. To get a yummy home-cooked chicken you will need a grill with a rotisserie, a chicken some butter or olive oil, and some seasonings.

Let us first see a recipe that is commonly used by many people. Ingredients include, four pounds of roasting chicken, one teaspoon each of salt, black pepper, chili powder, garlic powder, onion powder, dried thyme, and sugar, two teaspoons of paprika and some olive oil or butter.

\"How To BBQ\"

Next the preparation time would be around seventy to eighty minutes. If the chicken is rubbed with the seasonings before hand and kept in the refrigerator for about ten to twelve hours the flavor would be more enhanced.

Rotisserie Chicken Rub - Some Tricks How To BBQ One

Setting up the rotisserie on the grill should be the first thing before you start cooking your chicken rub. Fire it up and let it heat while the chicken gets prepared by you.

First you need to rinse the chicken in cold water and dry it up inside and outside using some paper towel. Now you need to rub some salt and butter inside the cavity along with onion and/or garlic for additional flavor. Once done you can truss the chicken using some butchers twine. Now it can be spitted on the rotisserie. When you slide the spit on the entire body, you should be sure that the end of the spit is secured to the chicken. This way the chicken will be cooked evenly on all sides.

Now you can cook on lowered temperature and keep basting the chicken with butter or oil every thirty minutes. The seasonings also can be added along with the butter. Thus the chicken gets cooked in your favorite flavor. Serve hot with sauce.

Rotisserie Chicken Rub - Some Tricks How To BBQ One

Chris is the writer of this article, you can visit us for more information on rotisserie chicken rub and boneless skinless recipe.

How to BBQ a Whole Chicken Without a Rotisserie

It's easy to learn how to BBQ a whole chicken without having a rotisserie attachment for your grill and get that great tasty tender chicken falling off the bone. Cooking a whole chicken on the grill is another set and forget meal. It takes time, but most of that time you don't need to be doing anything about it.

Start with the whole bird. Grilling a whole chicken has a different flavor than cooking boneless pieces. The bones help the meat cook more evenly and add their own flavor. I don't season my whole chicken very much because I enjoy it's own distinct taste. Rinse the chicken under the cold tap. Remove the giblets and neck from the body cavity if they're there and any obvious excess fat that pulls off easily. I save the fat and giblets and cook them up separately for my kitties as a special treat.

\"How To BBQ\"

Rinse the whole bird and pat dry. Using a sharp knife or kitchen shears remove the backbone. Sounds more difficult than it is. Be brave and slice into the back and just do it. The only way you can screw up is to cut yourself, avoid that and you're golden. The first time is the hardest and if it's not pretty, it'll taste just fine. Trim back any ribs poking out and flatten the bird by bending the breasts and thighs back.

How to BBQ a Whole Chicken Without a Rotisserie

At this point you can either apply a spice rub or marinate the chicken. This is where your flavor comes from and you get to decide if your chicken is going to be spicy or garlicky or sweet or whatever your tastebuds are craving. This is the fun part where you add your own touch. A rub should sit for no more than 3 hours and a marinade should cover the chicken for at least 4 hours.

Set the grill with medium heat. Place the chicken bone side down and meat side up for the first 10 minutes for the bones to start to cook and transfer their heat and flavor to the rest of the meat. Now start flipping the chicken at regular intervals over a medium fire. If you used a marinade you can baste the chicken with the reserved marinade during cooking. Cooking time will be dependent on the heat of the fire and the weight of the chicken. The chicken will be done when the meat thermometer reads 160 degrees and the thigh bone moves easily. Avoid piercing the chicken to see if it's done as you will lose all that juice you've been working so hard to create.

Once you understand how to BBQ a whole chicken on the grill, you see that it is indeed an easy job and can begin to experiment with the fun stuff of seasoning. Then the chicken will take on your own signature and you will enjoy this easy main dish over and over again.

How to BBQ a Whole Chicken Without a Rotisserie

Secrets of Perfectly Moist Chicken Breast Recipes

Sometimes it is difficult to keep boneless chicken recipes moist. Either the breasts meat comes out dry or they are not cooked properly.

You have to be careful when making a chicken breast recipe and that applies to anything from easy chicken enchiladas to chicken stew. Chicken must be cooked to 165 degrees F in order to be safe to eat but a lot of people overcook the chicken and dried out chicken is not enjoyable to eat!

\"How To BBQ\"

There are various ways to cook boneless chicken recipes, including grilling, steaming, sauteing, deep frying and baking, but one of the best secrets for moist chicken breast recipes is to poach the chicken in a little liquid after sealing the outside. Not only does this cooking method add lots of flavor but it stops the chicken from drying out.

Secrets of Perfectly Moist Chicken Breast Recipes

An Easy Recipe for Moist Chicken Breast

This recipe makes enough chicken for two people. A nonstick stainless steel skillet is best to use, if you have one. The amounts of broth, flour and olive oil are approximate and it depends on the size of the breasts and the size and shape of your skillet.

Serve this delicious poached chicken with mashed potatoes and fresh vegetables for a wholesome and delicious dinner. You can use any herbs you like, so feel free to substitute the rosemary and oregano for parsley, cilantro, thyme or even a pinch of mixed herbs.

You will need:

2 chicken breasts
1/2 pint chicken broth
Salt and black pepper
1/2 cup all purpose flour
1 tablespoon olive oil
1 clove garlic, crushed
1 teaspoon lemon juice
1/2 onion, chopped
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano

How to make it:

Sprinkle salt and pepper over the chicken and then dredge them in flour, shaking off the excess. Preheat a skillet over a medium heat until it can evaporate droplets of water you drop into it. Pour a little olive oil into the pan. You could also use canola oil or any fat with a high smoke point. You should coat the bottom of the pan with oil but that is enough.

Add the chicken breasts to the hot pan and sear them for a couple of minutes until they are golden brown. Turn them over and sear the other side. If you are going to double this recipe, do two chicken breasts at a time. Crowding the skillet means you will not be able to brown all your chicken properly.

Turn the heat down to low, and then add chicken broth. It needs to come a third of the way up the chicken breast. If you add to much you will be boiling the chicken, which is not what you want. Add the onions, rosemary, oregano, garlic and lemon.

Cover the pan with a lid that fits tightly and cook the chicken breasts over a low heat until they are done. They are done when a meat thermometer reads 165 degrees F in the thickest part of the chicken breast. If you do not have a meat thermometer, cut into the chicken. It is done when it is white all the way through with no hint of pink in the middle.

Secrets of Perfectly Moist Chicken Breast Recipes

Poaching boneless chicken in a little broth or water is one of the best ways to keep the chicken moist, tender and delicious. Whether you want to make easy chicken enchiladas or another chicken breast recipe, knowing how to keep your chicken tender is very important. There are hundreds of boneless chicken recipes you can make for your family and succulent, juicy chicken is one of the nicest things to serve for dinner.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

Built in BBQ Grill - How to Design and Plan Your Own

Imagine cooking some juicy steaks on your own built in BBQ grill. Sure it will take a lot of work and a good chunk of change, but it will definitely be worth it. Building you own backyard BBQ grill can be a daunting task, but with a little planning it will be a great project with excellent returns. Before you begin digging and building you will need to do some careful planning. Deciding how the grill will look and what functionality you need are the most difficult and important parts of this entire project. As part of the design you will need to decide what design to use and how to customize it to fit your style. Before you begin construction it is imperative to choose what grill insert you will use.

Built in BBQ Plans can be purchased from a variety of online vendors or at a local home improvement store and can be fairly expensive. You can design your own grill using one of two methods: pencil and paper or with computer design software. I recommend starting with the pencil and paper until you have a good idea where you are going, then move into the digital world. There are a variety of design software packages available at many price levels. When I designed my backyard BBQ grill I used Google SketchUp, a free software package that is easy to use.

Bar-B-Q

There are three basic designs to start with. You can customize them once you have decided on a basic design. The first design is a simple island. It can be as long and deep as you like, but the minimum size is really six feet long by two and a half feet deep. The second design is an L. A bar extends perpendicular to the island. This allows for a bit more counter space. The third design adds another bar on the other side of the island forming a U design.

The space that you have for the outdoor kitchen will dictate which design you use. If you are limited on space you will probably need to choose the simple bar design; if you have a large space available you may opt for the U Design. Once you have chosen a starting design you can customize it to fit your style.

After you have chosen the design and dimensions of your grill you will need to decide how you want it to look. There are a variety of facades to choose from including stucco, rock, and traditional brick. Counters need to be a weather resistant durable material both tile and stone work well. If you will install cabinets under the countertop choose a wood that weathers well such as cedar or redwood.

The final and most important choice you will have to make when designing your built in BBQ grill is what type of grill insert to use. If you will use charcoal you can just brick in a grate and start cooking. If you like the taste of charcoal but want the look of stainless steel you can purchase a charcoal stainless steel grill insert, but it will cost you quite a bit of money. Because of convenience and cooking style most will choose a gas grill insert. They come in a variety of sizes and models.

When choosing a grill insert remember the following tips. I know that you will want to purchase the largest and most powerful model available, but it is not necessary. Think about the amount of food that you will be cooking at one time. If you have a small to medium sized family and don't entertain large gatherings as 400 to 500 square inch model ought to work well. Make sure to have the insert handy when construction begins to ensure a proper fit.

Following the steps outlined above when planning and designing your backyard kitchen will ensure that your built in BBQ grill will fit your style and needs.

Built in BBQ Grill - How to Design and Plan Your Own

For more details on building your own barbecue grill or for bbq tips visit the Backyard Grilling Blog

Atlanta BBQ Sauce Recipe - Recipes From The Best BBQ Caterers In Atlanta

Atlanta GA offers some of the best BBQ and has some of the best BBQ restaurants in the country. Atlanta BBQ sauces differ from some of its neighboring states. Most BBQ sauces have a few things in common. The main ingredients are tomatoes or ketchup, spices, something sweet like sugar or molasses and sometimes vinegar. Most of the BBQ sauces that I have tried in the Atlanta area has a strong tomato base. I think most of the BBQ restaurants use either tomato ketchup or sauce.

One of my favorite Atlanta BBQ sauce recipes is as follows:

Bbq Recipe

Two table spoons of butter

One half of an onion chopped fine

One and one half cups of tomato sauce

One cup of cider vinegar

One teaspoon of liquid smoke (You can find this in most grocery stores)

One quarter cup of brown sugar

One teaspoon of salt

One teaspoon of fine black pepper

Cayenne pepper to taste (Maybe about 1 teaspoon)

One table spoon of yellow mustard

You will need to melt the butter in a sauce pan and then brown the onions until soft. Add the other ingredients and simmer for twenty minutes.

If you want a hotter sauce then just add more cayenne pepper but be careful. Keep in mind that the sauce will seem spicy when it is warm. Once the sauce cools it will not taste as spicy. The liquid smoke adds a unique twist but be careful because using too much will ruin the batch of sauce.

I love BBQ and this sauce is one of my favorites. Give it a try at your next barbeque.

Atlanta BBQ Sauce Recipe - Recipes From The Best BBQ Caterers In Atlanta

For information on bbq catering in Atlanta, visit http://www.bbqcateringatlanta.com, a great site for information, articles and BBQ menus from the best bbq catering Atlanta restaurants.

Fourth of July Cupcakes and Dessert Ideas For Your Barbecue

Fourth of July is the perfect time to use our July dessert recipe ideas. Here are some easy cupcake decorating ideas and some delicious dessert ideas to use as your Fourth of July cupcakes and dessert ideas this year at your barbeque. Red, white and blue cupcakes are really easy to make, and fun to eat. All you will need is some food coloring, some cupcakes and some sugar cake decorations.

Have the kids help you frost and decorate your mini desserts. You can use frosting colored with red and blue food coloring. Put some strawberries and blueberries on top of your desserts. Dress them up for the Independence Day celebration.

Bbq Recipe

Most families have a barbecue on the 4th of July, and there are some wonderful dessert recipes you can dress up in red, white and blue. Put some strawberries and blueberries on an ice cream cake. Add a sparkler to the top and light it before you serve it. (just make sure to remove it before it hits the cake!) A cheesecake can be decorated with fruit too, raspberries and blueberries make it fit your holiday party theme.

You can make red, white and blue parfaits with the help of some fruit, whipped cream and your favorite flavor ice cream. Simply layer the ingredients in a parfait glass until it's filled to the top. Add a dash more whipped cream and one more piece of fruit. It will taste as good as it looks!

How about some cookies decorated with some red, white and blue frosting. Make lots of star shaped cookies using your favorite sugar cookie recipe. Mix some food coloring with white frosting and put it right on your star cookies. You might want to double your recipe to make a lot, your guests will be hungry!

There are plenty of delicious dessert recipes you can use for your barbecue party on the 4th. Some of my favorites include older recipes like: USA Angel Food Cake topped with strawberries, blueberries and whipped cream, July 4th Macaroons and Independence Day Meltaways. And of course, some new sweet recipes like: Star Spangled Cookie Bouquet, Red White and Blue Whoopie Cookies, Happy Birthday USA Brownies and the cold, refreshing Star Spangled Berry Parfaits. It's always fun to try new recipes, and what better time than the Fourth of July!

Three cheers for the red, white and blue...especially when it's red, white and blue desserts to help us celebrate America's Independence Day with our family and friends at an All American Barbeque party. And then, it's on to the fireworks display in your town!What better way is there to spend this special American holiday than celebrating with friends, family and good food. You can use these dessert ideas any time of the year and you can change the food coloring and fruit colors to fit any holiday of the year.

Fourth of July Cupcakes and Dessert Ideas For Your Barbecue

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