Easiest Holiday Turkey Ever

When the holidays come around we start thinking about that mouth-watering turkey.  Every year, poor mom spends Thanksgiving or Christmas Eve getting up to baste the turkey several times in the night.  As children, we never realized exactly how much trouble she went to for our enjoyment. 

Well, times have changed and I have found a perfect turkey recipe that requires no basting or checking at all.  Sound too good to be true?  I know, I couldn't believe it either until I tried it.

\"how To Barbeque\"

No-Baste, No-Trouble Roasted Turkey

Easiest Holiday Turkey Ever

1 12-pound turkey, completely thawed, all giblets removed

1/2 cup (1 stick) salted butter (softened)

2 tablespoons salt

2 teaspoons pepper

2 stalks celery, cut in lengths to fit turkey cavity

1 medium sweet onion, cut in half

1 large carrot

2 cups boiling water

Adjust the oven racks so the covered roasting pan fits easily inside the oven. Preheat the oven to 500 degrees.

Rub the butter on the outside and in the cavity of the turkey. Sprinkle salt and pepper on the inside and on the outside of the turkey. Put the celery, onion, and carrot in the cavity. Place the turkey, breast side up, in a large roasting pan. Pour the boiling water into the pan. Cover with a tight-fitting lid and put the pan in the preheated oven.

Start a timer when the oven temperature returns to 500 degrees.  Bake for exactly 1 hour and turn off the oven.  (Yep, turn it off.)  Do not open the oven door.*  Leave the turkey in the oven until the oven cools; this may take 4 to 6 hours.   Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting.

Serve with cornbread dressing and giblet gravy.


You won't believe how great this turkey will turn out and you will definitely never go back to cooking it the old fashioned way.  You will probably want to pick up some extra turkeys while they are on sale to keep in the freezer for in-between holiday meals.  It's so easy to cook it this way that you won't mind doing it more often.


*Note:  If necessary, hang a sign that threatens the family with bodily harm if they even think about opening the oven door to peek!  LOL


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Easiest Holiday Turkey Ever

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Grilling Secrets for the Top Five BBQ Meats

What do you think of when you think about barbecue? Some minds go straight to burgers and hot dogs, other people think about kebabs, fish baskets and smoked meats. Here are the top five meats used for barbecuing each year and a few helpful tips on how to prepare them.

Beef: Steaks and burgers are the most common forms of beef to barbecue. Experts recommend buying beef that is fresh, not frozen. They also recommend a fattier cut of meat for the grill to keep the meat tender and flavorful. The best beef cuts for the grill are the rib eye, porterhouse steak, t-bone and strip steak. For an extra bit of gourmet extravagance the fillet mignon is always a favorite.


Pork is a favorite among avid barbecue enthusiasts. The most popular cuts of meat for the grill are ribs followed by pork butt and pork shoulder.

Grilling Secrets for the Top Five BBQ Meats

Chicken is good on the grill in any form, however the leaner breast meat will fare better if it is marinated, otherwise meat can become dry. Thighs and drumsticks do well on the grill due to their higher fat content.

Shrimp works well on the barbecue and is a popular choice for seafood lovers. It takes special care because shrimp cooks quickly and can easily escape and fall through the grill grate. Fish baskets and skewers are good cooking tool options for grilling aficionados.

Salmon is by far and away the most popular fish to grill. It has a hearty almost steak like texture and a flavor that goes well with a variety of barbecue type sauces. Salmon smokes well and cooks fairly quickly which makes it the perfect solution for those nights where dinner needs to be on the table fast.

No matter what meat you prefer, grilling experts and novices alike benefit from a pantry full of "secret" spices, rubs and sauces. Gourmet grilling planks and seasoned skewers will have friends and family asking, "What's your secret?"

Grilling Secrets for the Top Five BBQ Meats

Find all of your barbecue and grilling spices, rubs and sauces at http://www.mysecretpantry.com

Homemade BBQ Grills, Roasters and Smokers

When you decide to get yourself a grill the very first choice you have to make is to go out and buy one from the local garden or home improvement centre or to make your own. You may be the type of person that would never entertain the thought of building your own BBQ grill, but since your reading this article I'm assuming that you're at least considering the possibility! So let me try and get you over the line and convince you why it's such a good idea!

One of the most common reasons a lot of people will choose the DIY route is money, and it's a perfectly good reason, anything other than the most basic store bought BBQ can run into hundreds of dollars, and when all is said and done, all we want it to do is cook our food, and a homemade grill will do this as well as ANY store bought grill. Depending on the materials you already have available all your grill may cost you is your time, otherwise you should be able to beg, steel or borrow what you need without spending more than a hundred bucks.


For me though, the single biggest motivation for building your own BBQ is the satisfaction that you get from building it, never is this sweeter than while your watching the steaks and burgers sizzling away the first time you fire it up. It's a great buzz, and something you'll never get from a store bought BBQ, no matter how many features it has!

Homemade BBQ Grills, Roasters and Smokers

Another good motivator for getting off the couch and building your own is the freedom of design and expression that designing something yourself, from scratch offers. Maybe you want two levels of grill, maybe three, maybe you would like to have a work top or prep area on one side of the grill or maybe on both sides of the grill! Maybe your seven feet tall and you don't want to strain your back bending down to a standard height grill, the beauty of designing your own is that you can decide on all of these parameters yourself!

So once you've decided to take the plunge and design and build your own BBQ grill, another world of possibilities opens up! Sure, you can build a standard grill, but why not consider going the whole 'hog' (sorry!) and building a pig roaster, why not a meat smoker! All of these can be built from a standard scrap 55-gallon drum and some light angle iron!

Maybe working with metal isn't for you, no problem, you can build your own brick BBQ grill. This is a great addition to any garden, and when done well, can actually add a little extra value to the house!!

Whether you're using brick or steel, building a grill or a smoker, the principle is the same, with a little bit of enthusiasm and effort, coupled with a healthy dollop of good information, you can build something with your own hands that will pay you back with quiet satisfaction every time you use it!

Homemade BBQ Grills, Roasters and Smokers

Jon Farrell is an Engineer by profession, whose real passion lies with the humble BBQ, and in particular the design and construction of homemade BBQ grills, pig roasters and smokers. You can get free guidance on your homemade BBQ as well as roasting and grilling tips from Jon at http://www.oildrumpigroasterdesigns.com

Grilling The Perfect Steak

The Perfect, Grilled Steak

There is not much better in this world than sitting down to eat a perfectly grilled,
tender, and juicy Porterhouse or T-Bone steak. There are many opinions and
techniques available regarding the best way to master cooking a steak including
whether or not to marinade or use a rub, how long the steak should be grilled, and
how to correctly grill the steak. In my book there is only one way to grill a steak, and
you will find instructions below for grilling a Porterhouse steak, which will also work
for a T-Bone steak.


Choosing the Cut of Meat:

Grilling The Perfect Steak

1. The first step is to choose a great cut of meat to grill. You will probably need a
good butcher's help to do this. He or she can cut the steak for you. Choose a steak
that is at least 1-inch thick, up to 1.5 inches thick. The Porterhouse needs to be
fresh, not previously frozen, and it should be a nice, red color.

Marinade and Seasoning:

2. When you marinade a steak, you are not trying to change the flavor of the steak,
you are trying to compliment the delicious, natural flavors produced by grilling and
already present in the meat. You do not have to use a marinade, but a good
marinade will help in tenderizing the meat.

Steak Marinade:

1. 12-ounces of a dark beer such as Amber Bock

2. 3-Cloves of Garlic, Peeled and mashed

3. 1/4-Cup Chopped Onion

4. 1-TSP Fresh Ground Pepper

5. 1/4-TSP Salt

6. 1/4-Cup Vegetable Oil

7. 1/4-TSP Cumin

8. 1/4 TSP Dried Thyme


1. Whisk together all Ingredients

2. Place steak in a safe container, such as Tupperware, and pour marinade over the

3. Turn the steak over, put a lid on the container, and refrigerate for 12 to 24 hours

Grilling the Steak

1. Remove the steak from the marinade, and let it sit for about 1 hour before you
grill it. This will bring the temperature of the meat closer to room temperature.

2. Before lighting the grill, spray on pam to prevent sticking.

3. Gas Grill Method: If you are using a gas grill, hopefully it has two burners. Heat
the grill by turning one of the burners on high, and the other on low. This will allow
you to sear the steak and seal in the juices. Place the steak on the hot side of the
grill for 1.5-2 minutes. Turn the steak over and cook for 2 minutes. Move the steak
to the cooler side of the grill and cook it for about 7-8 minutes for medium rare.
The internal temperature should reach about 135F degrees.

4. Charcoal Grill Method: Build a fire in 1/2 of the pit, and let the charcoal burn
down; they will turn white, and you should not be able to hold your hand over the
top of the grill for more than 1-2 seconds. Place the steak on the hot side of the
grill for 1.5-2 minutes. Turn the steak over and cook for 2 minutes. Move the steak
to the cooler side of the grill and cook it for about 7-8 minutes for medium rare.
The internal temperature should reach about 135F degrees.

5. Let the steak rest by placing it on a plate and covering it with foil for about 5
minutes or so. This will help in making the steak tender and juicy because if you cut
the steak too early, the juices will be hot, causing them to ooze out.

Steak Toppings:

1. Sauteed mushrooms and onions are two of my favorite steak toppings.


1. Heat 4-TBSP of butter in a non-stick frying pan.

2. When the butter melts, add sliced onions and cook for 4 minutes

3. Add mushrooms and cook for another 4 minutes or until onions are opaque.


1.You can add 3-TBSP of heavy cream when you add the mushrooms to produce a
creamier topping

2. Add 1-2TBSP of Soy sauce or Worcestershire sauce to butter.

Eat Up!

Grilling The Perfect Steak

Aaron Ralston, also known as The Smoker King, is the owner of Outdoor Cooking: Barbeque, Sauces, Mops, Rubs at http://www.thesmokerking.com Check out thesmokerking.com today to learn many great barbeque and cooking recipes and techniques.

How Much Electricity Does Your Refrigerator Use? Here's A Quick Way to Find Out

If you feel your electricity bills are too high, or if you're looking to reduce your use of electricity for other reasons, then analyzing the electricity use of your major appliances is critical to understanding your total energy use.

If your refrigerator is 10 years old or older, you may want to consider replacing it with a newer, ENERGY STAR model that uses less electricity. Typically, older refrigerators use from 1,600 KWh to 2,000 KWh per year. (A Kilowatt -hour is 1,000 watts an hour. Your electric utility sells you electricity in Kilowatt-hours, typically somewhere between

An ENERGY STAR rated refrigerator consumes less than 500 KWh a year. That's less than per year in electricity on the low end of utility rates.

.10 and

But how do you know how much energy your refrigerator uses? You could measure it directly using a Kill A Watt EZ Electricity Usage Monitor. That'll set you back about and you'll have to let it run for at least two hours so the meter see your refrigerators cycling on and off a few times.

But there's an easier way. The Federal Government has already done the hard work for you and have made a database of over 41,000 refrigerators available for free. Simply open your refrigerator and look for the label that has the model number and serial number printed on it. It's usually at the top of the outer or inner wall. Then, open the database in Excel or other spreadsheet program and look up your make and model number. The record will tell you the likely energy consumption.

You can also tell how old your refrigerator is by going to the refrigerator decoder on appliance411.com and typing in your model and serial number. The date of manufacture is encoded into the serial number, but it's different for every manufacturer. Refrigerator manufacturers were required to make energy efficient upgrades to their lines in 1992 and again in 1999. So, if your refrigerator is 19 years old or older, you'll gain the most by buying a new refrigerator. By replacing an older refrigerator with an ENERGY STAR refrigerator and taking advantage of rebates from your utility, city, or state, you may be able to see a payback period less than one and a half years.

.20 a Kilowatt-hour.) That's 0 to 0 per year in electricity usage on the low end.

\"how To Barbeque\"

How Much Electricity Does Your Refrigerator Use? Here's A Quick Way to Find Out
How Much Electricity Does Your Refrigerator Use? Here's A Quick Way to Find Out

Joel Greenberg is an Energy Auditor in Austin, TX for homes, multi-family communities, and small commercial buildings. His company, Greenberg Energy Services, helps clients make intelligent choices for saving energy while doing more with less.

BBQ Concession Trailers - Barbeque Your Way To Profits

Indulging in a barbecue concession trailer business is a lucrative method of earning pots of money just through your barbecue. Well this does not sound appealing to quite a fraction of people but some of my friends enjoy their barbecue activity and at the same time make loads of money every year at our native state exhibition.

The barbecue concession trailer business is a fine opportunity for those businessmen who wish to have a long lasting good business and also rake in adequate cash. Industrialist tends to ignore the barbecue concession trailer business even though it is a billion dollar trade.


The most significant hassle that comes in one's way when wishing to put up the barbecue concession trailer business is the initial investment. The concession trailers are quite expensive and the stocks as well as the apparatuses need to be purchased too- this requires quite an amount, it could be thousands of dollars too.

BBQ Concession Trailers - Barbeque Your Way To Profits

It is unadvisable to get into liability when trying to fund your barbecue concession trailer business. Maintain a fair handedness at your place. You do not even have to apply for a loan at the bank because there are methods by which you can get a concession trailer at a reasonable amount and this will diminish the set up amount by quite a figure.

You need to be sure about the cash that you wish to pay for your BBQ trailer. However it is absolutely unadvisable to get the little offset smoker equipment from WalMart or Home Depot for 0 or at a cheaper price. You will confront a lot of hassles generating fine BBQ on them as they are formed of extremely frail metal and the fireboxes lack good air circulation.

My observation as well as research says that a smoker is required in case you wish to smoke meat and then give it out for selling. You can smoke your meat on the rear end of your trailer because that is the finest position.

You also stand the chance to learn from the person who possessed the trailer before you. He or she will be wiser and can offer you suggestions on the concession trade as well as tell you how to use the trailer to its maximum.

The internet comes to help in case you if you wish to purchase a trailer that has been worked on previously. You can select from a variety of trailers and also evaluate the costs easily.

BBQ Concession Trailers - Barbeque Your Way To Profits

Find where to get new and used BBQ concession trailers at http://www.ConcessionTrailerBay.com

Prime Rib Cooking Times

As you look over a couple of prime rib recipes you'll notice a wide range of prime rib cooking times. Some recipes call for a cooking time of one hour and some recipes say that the roast should be cooked for six hours. Very confusing! Well, there's a reason for this discrepancy -- prime rib cooking times depend a lot on the cooking temperature and the size of the roast.

There are two basic methods for cooking prime rib roasts -- high temperature and low temperature. Each method has its advantages and there are people who swear by a one cooking process or the other. Prime rib cooking times are mostly determined by whether you are cooking the meat at high temperatures or low temperatures.

\"how To Barbeque\"

Some people love the slow cooking methods that is used in smoker barbecues. It can't be denied that smoking brings out wonderful flavors in the prime rib and produces some of the juiciest roasts imaginable. The low temperature of smoker barbecues means that prime rib cooking times can be extended to five or six hours.

Prime Rib Cooking Times

On the other hand, there are those who swear by cooking the prime rib in a hot oven. This method reduces prime rib cooking times to the minimum while searing the exterior of the meat so that it contains the juices. When placed in a 500° oven, a 12 pound roast will cook in less than an hour.

This fast cooking method, however, depends on the roast staying in the warm oven for at least one more hour after the heat is turned off. During this time, the meat is still cooking, so you could say that this method requires prime rib cooking times of three hours.

No matter which way you cook the meat, you have to check the interior temperature to make sure that it is cooked all the way through. A good-quality meat thermometer will tell you the temperature of the roast and you might have to extend the prime rib cooking times by an hour or two.

Prime Rib Cooking Times

Hans is author of Steaks, Seafood and Barbeque guide at http://www.steaks-guide.com

How Long to Grill Chicken Wings

Chicken wings are an often overlooked part of the chicken given their lack of meat content however, there is nothing better than succulent and juicy chicken wings coated and baked in the oven, grill or BBQ. In fact, if you purchase a large chicken and detach the wings from the carcass you will have some fairly 'meaty' wings which are an excellent cut perfect for the BBQ given their quick cooking times. But just how to to grill them perfectly?

Grilling chicken enables the fat to drain off and delivers you a delicate, crisp wing lacking excess fat. The true test in grilling chicken wings is the inevitable flare ups and burning. However, to resolve this, keep your grill to a medium flame/heat and turn the wings frequently to avoid burning. The total grilling time for chicken wings will be around 15 minutes with constant turning to avoid burn marks.

\"how To Barbeque\"

A good chicken wing cooking tip is to simply place them on a baking tray and cook in a medium to high oven for 20 minutes (turning once) before allowing them to cool slightly to allow you to brush on some tasty BBQ sauce. You can then introduce your wings to the grill and giving them around 3-4 minutes on each side on a medium grill to finish off the cooking and sealing the sauce into the wings.

How Long to Grill Chicken Wings

A great chicken wing recipe is provided for you below to accomplish just that!

Honey & Mustard Chicken Wings Ingredients

1 x tablespoon of vegetable oil
1 x small Onion, chopped as finely as you can get it
2 x cloves of crushed/minced garlic
2 x tablespoons of clear runny Honey
4 x tablespoons of tomato sauce/ketchup
4 x tablespoons of Worcester sauce
2 x teaspoons of Mustard
2 x teaspoons of Tabasco sauce (use less or more according to you liking)
8 x chicken wings (remove the very tips at the joint)
2 x tablespoons of plain Flour seasoned liberally with salt & pepper

1. Preheat the oven to 210C.
2. Cook the onion and garlic in a frying pan on the hob for 3 to 4 minutes until softened and translucent.
3. Blend in the honey, tomato and Worcester sauces and then the mustard and Tabasco sauce. Simmer over a very low heat stirring for around a minute.
4. Coat the chicken wings in the seasoned flour and spread the sauce plentifully.
5. Arrange the sticky chicken wings on a non stick (if you have one) baking tray and cook in the oven for 20 to 30 minutes until golden and cooked through.

How Long to Grill Chicken Wings

The Meat Cooking Expert is bought to you by Thomas Borne. A master Butcher with over 25 years meat retailing experience. Take a look at Tom's Free Recipes Book for great cooking inspiration and to view more detail around the original article please visit Tom's Cooking Chicken Wings page.

How to Grill the Perfect Steak on a Gas Grill For Superb Taste and Flavor

Learning the art of How to Grill the Perfect Steak on a Gas Grill requires patience and practice. Most people tend to either end up with overcooked or undercooked meat when grilling steaks. But once you get around to it, you'll find that it is very easy to do. When you've mastered How to Grill the Perfect Steak on a Gas Grill, you can easily cook one up at home and season it to your liking.

Here are detailed instructions on How to Grill the Perfect Steak on a Gas Grill:

\"how To Barbeque\"

1. Choose the right kind of steak. Pick a cut of meat that is thick and well marbled. A well-marbled steak has some fat throughout the meat that gives it a richer flavor and makes it juicy. An example of this is the prime steak, which is more expensive but definitely worth it. Popular steaks for grilling are T-Bone, Porterhouse, and Rib eye.

How to Grill the Perfect Steak on a Gas Grill For Superb Taste and Flavor

2. Let the steak reach room temperature before putting it on the grill. This will take about 30-60 minutes, depending on the size of the steak.

3. Preheat the grill. A useful tip on How to Grill the Perfect Steak on a Gas Grill is to wrap small wood chips in aluminum foil and put it as close as you can get to the fire. If the grill is between 600 and 700 degrees and you notice that the wood chips are smoking, then the grill is ready.

4. Season one side of your steak with generous amounts of salt and pepper. Using coarse kosher salt and fresh cracked black peppercorns are highly recommended.

5. Oil the grate using a piece of trimmed fat and rub it over the bars of the grill grate.

6. Put the seasoned side of the steak down on the grill over direct heat. This might take about 2-4 minutes before it is nicely seared. Season the top with salt and pepper just as you did the first time and flip it to sear the other side. Use tongs or a spatula. Never use a fork for the holes allow the juices to escape.

7. Move the steak over on indirect heat and lightly brush it with olive oil for a rich glazed surface.

8. Put a lid over the grill and let the steak bring its internal temperature up to your desired doneness. Press the meat with your finger to test for firmness.

9. Remove the steak from the grill and let it rest for about five minutes to allow the juices to redistribute.

10. The final step on How to Grill the Perfect Steak on a Gas Grill is to enjoy!

How to Grill the Perfect Steak on a Gas Grill For Superb Taste and Flavor

Want More? Get Your FREE eCourse and Discover My BBQ Secret Recipes for Grilling Mouth Watering Succulent Fall off the Bone, Ribs, Chicken, Beef and More 
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Oscar Orillia is BBQ Grilling enthusiast, if you would like more great information on Grilling Steak please visit http://www.GrillingTips.net/ Don't forget to claim your FREE eCourse!

How to Cook BBQ Ribs in Rotisserie Oven - Rotisserie Grilling Recipe

Yes, you can have deliciously cooked BBQ ribs in rotisserie oven. It is possible using a Ronco Rotisserie oven and I have a scrumptious rotisserie grilling recipe to prove it. But, let's begin with parboiling of the ribs. Prior to grilling BBQ ribs in rotisserie oven, baby back ribs are best when they have stewed for 15 minutes and thicker ribs when they have stewed for about 15 to 20 minutes.

After parboiling, marinate them in either of the following marinades via cooks.com:


For a fruity tang:

How to Cook BBQ Ribs in Rotisserie Oven - Rotisserie Grilling Recipe

About 3 1/2 lbs. pork spare ribs or pork loin
* 1 can (6 oz.) pineapple juice
* 1/2 c. soy sauce
* 2 tbsp. brown sugar
* 1 tsp. ground ginger
* 1 onion, chopped
* 1 clove garlic, minced

In a jar with a tight fitting lid, combine all ingredients except ribs. Shake well. Pour over ribs.

For a beefy boost:

* 4 lbs. pork or beef ribs
* 3 bouillon cubes (beef)
* 1 1/2 c. water, boiling
* 1/8 tsp. garlic powder
* 1/2 c. brown sugar
* 1/4 c. soy sauce

Dissolve beef bouillon cubes in boiling water. Add garlic powder, brown sugar, soy sauce. Pour over the ribs. With either marinade, place ribs in refrigerator. Marinate, turning occasionally, for several hours or overnight before grilling. Drain ribs; set aside marinade. Brush frequently with marinade while grilling BBQ ribs in rotisserie oven for up to 20 to 30 minutes, depending on thickness.

Finally, how does one put the BBQ ribs in rotisserie oven?

One of the ways is using the kabob rods that are part of the accessory package for Ronco Rotisseries:

1. Arrange the spit rod assembly in the resting area of the rotisserie.
2. Place 4 empty kabob rods next to each other in the holes around the wheel with the spring ends on the left side.
3. Using another kabob rod, thread it through the first rib.
4. Take the last kabob rod and thread it through the last rib.
5. Wrap the ribs around the empty kabob rods already arranged in the spit rod assembly until you come to the end.
6. Insert the kabob rods attached to the ribs into the gear wheel, with the spring ends on the left.
7. For two racks of ribs, thread both racks at the same time, as described above.

(Please note that it is recommended to do 1 rack of BBQ ribs in rotisserie oven when using the Ronco Rotisserie Compact model and 1 or more racks when using Standard model and larger.)

How to Cook BBQ Ribs in Rotisserie Oven - Rotisserie Grilling Recipe

For more information and Videos showing BBQ ribs in rotisserie oven that are set with kabob rods or, showing how to place BBQ ribs in rotisserie oven using the Ronco Rotisserie Round Rib Basket, please Check Out my blog: http://rotisseriereview.com/tips-to-bbq-ribs-in-rotisserie-oven-ronco-rotisserie-review

Joy Faness is a writer and researcher on household products. To save yourself some cooking time and have healthier meals, and for FREE in depth reviews and objective information on this rotisserie oven including Discounts and Best prices, go to Joy's blog: http://rotisseriereview.com/

How to Smoke A Rack of Spare Ribs

There are many different opinions and techniques for smoking a rack of ribs. The
best way to find out what works for you is to practice and experiment with different
available recipes, or new recipes you come up with. No matter what recipe or taste
you are looking for, the key to turning a plain rack of ribs into a tender, juicy,
perfectly smoked rack of ribs is "Low and Slow." This means low temperature
(225-250 degrees F) and al long time (about 5 hours for a 5 lb rack).

When I prepare a rack of spare ribs for smoking, I usually prepare the ribs the night
before I am going to smoke them to let the rub soak in to the meat. This will give
the rub plenty of time to work. A rub is basically a blend of seasonings that is
applied to meat before smoking. You do not have to use a rub, but I recommend it
because it will add flavor to the meat. How much flavor depends on your rub recipe,
but that is another story.


The rack of spare ribs referred to in these instructions weighed 5 pounds, and was
smoked using indirect heat (225 F) for about 6 hours.

How to Smoke A Rack of Spare Ribs


When I choose a rack of ribs for smoking, I make sure that the meat has not been
previously frozen. Sometimes choices are limited, but fresh meat will have a better
flavor, and it will be very tender when smoked correctly. If the ribs have been
frozen, as most have, no biggie. Make sure your thaw them out in the refrigerator.


When you purchase a rack of spare ribs, there will be a membrane located on the
underside of the ribs. Most people have different opinions regarding removing the
membrane or leaving it on. I remove the membrane with a sharp knife, or I have my
butcher remove it for me. If you are new to removing the membrane, you may ask
your butcher to remove it for you the first time, and maybe he or she will even show
you how to remove it. You can also leave it on because if the ribs are cooked
correctly, the membrane will pretty much dissolve while cooking.

If you choose to remove it, begin by trimming it away from the bone on one end of
the ribs. You can either continue cutting it off, or if you get lucky, you can grab it
with a pair of pliers, and pull the whole membrane off at one time.

When trimming the fat off of the ribs, make sure you leave a little. There will
probably be an excess amount in some places. Just trim it down until it looks right
to you. The fat will render, turning into oil, and it will help to keep the ribs moist.


Prepare your rack of ribs the night before you are going to smoke it, allowing 15 or
so hours to let the rub soak in.

Coat the ribs with a thin layer of olive oil before applying the rub.

Season both sides of the ribs with your favorite dry rub. There are a few listed on
thesmokerking.com. If you decide to make your own rub, remember, the goal is not
to overpower the taste of the meat with seasonings, but to add to the flavor by
correctly blending different seasonings together that will enhance the flavor of the

Some people like to marinade their ribs, but I have had the best results with using a
dry rub.


Remove the ribs from the refrigerator about 45 minutes before cooking them so
they are closer to room temperature.

I smoke the ribs at a consistent temperature of 225 degrees F for about 1 hour per
pound, but usually no more than 6 hours.

Place the ribs bone side up in the smoker. I use a rib mop sauce that has no or very
little brown sugar, and no tomato products in it. These two ingredients will burn
before the meat is done, and produce bad results. It is best to apply a finishing
sauce or glaze towards the last 30-40 minutes of smoking.

A great mop sauce that I use is to mix 2/3 cups of Apple Cider Vinegar and 1/3 cup
of olive oil in a spray bottle. Shake the bottle and spray the ribs down about every
45 minutes. The Apple Cider Vinegar will help tenderize the meat, and make the
ribs a little sweeter.

When applying the finishing sauce, turn the ribs over so that the bone side is down,
then apply the sauce. Do this during the last 30 minutes of cooking.

The ribs are done when the meat retracts and exposes the edge of the rib bones by
about 1/2 inch or so, and basically each rib section will tear apart with ease. The
internal meat temperature will be about 180 F when done. An instant read
thermometer is a must have for checking the doneness of the meat.

After a while, you will develop a feel for doneness.

Using different types of wood will produce different smoke flavors in the meat. I
usually use mesquite, apple, and charcoal. Too much mesquite can add a strong,
smoky flavor to the ribs, so use it sparingly. Hickory and oak are also some of the
commonly used woods for smoking ribs.


Let the smoked rack of ribs rest for about 10 minutes before cut into it.

Cut down the middle of each strip of meat between each rib bone. Add your favorite
sauce, and enjoy.

How to Smoke A Rack of Spare Ribs

Aaron Ralston, also known as The Smoker King, is the owner of Outdoor Cooking: Barbeque, Sauces, Mops, Rubs at http://www.thesmokerking.com. Check out thesmokerking.com today to learn many great barbeque and cooking recipes and techniques.

How to Bake a Potato on a Gas Grill

Two Takes on a Classic: How to Bake Potatoes on Your Gas Grill 

What's the perfect accompaniment to your grilled steak? A baked potato, of course! If you associate baking a potato with an oven, then think again. Baking potatoes on the grill alongside your meat creates an easy meal option that lets you stay outside and avoid heating up the kitchen.   

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Baking potatoes on your gas grill is so easy that anyone can do it.  In fact, gas grills are ideal for cooking potatoes because the heat is so even. Whether you're a traditional potato eater who likes a steaming baked potato with sour cream, or you're a potato skin lover who likes to score presentation points, you'll be able to grill your potatoes with ease.  

How to Bake a Potato on a Gas Grill

Here are two simple options for flawless grilled potatoes. 

Option 1: The Traditional Whole Potato 

  • After thoroughly washing the potatoes, spread a thin layer of cooking oil on aluminum foil. Use about 1 tbsp. for each potato.   The oil will help keep the potato moist.  If you're feeling adventurous, try adding some spices or herbs to the oil. For example, you can sprinkle some garlic and pepper or a little cayenne pepper as you spread the oil evenly across the foil.  
  • Wrap each potato individually in the aluminum foil.  
  • Put the grill on low heat.  You might want to start baking the potatoes before you cook the rest of your meal.  They will stay hot for several minutes wrapped in the foil.  You can also microwave them ahead of time to reduce cooking time. If you do choose to microwave, be sure to poke holes in the potatoes with a fork.  
  • You can place the potatoes anywhere on the grill, but avoid the hottest part.  The top rack is the most convenient place, reserving the main shelf for your meat.  
  • Cook for approximately 45 minutes, turning occasionally. Cook with the lid closed. Potatoes are done when a fork is easily inserted into the center, or they feel slightly soft when squeezed. Do not overcook.

Option 2: Crispy Potato Halves 

If you're interested in a prettier presentation, faster cook time, and crispy skins, try these simple steps: 

  • Slice the potatoes in two, lengthwise.  
  • Score the tops of the potatoes to create a grid pattern that makes a nice presentation and speeds grill cooking time.   
  • Brush the tops of the potatoes with cooking oil. Sprinkle seasonings (herbs, spices, salt, pepper, etc.) to taste.  Place skinside down on the top shelf of the grill.  
  • Cook for about 30 minutes. 
Follow these easy steps to bake a traditional foil wrapped potato, or a crispy open-faced potato.  Try both recipes for variety. Either way, you'll create a tasty side dish that will complement your steak, chicken, or other meat.  Throw your vegetables on the grill, too, and you'll have a perfect meal all cooked in one place with easy clean-up.  

How to Bake a Potato on a Gas Grill

Andre' Savoie writes for BBQGrillCompany.com who specializes in high quality gas BBQ grills brands such as Lynx and OCI. We also offer articles that will teach you how to best use your grill including [http://www.bbqgrillcompany.com/how-do-you-bake-a-potato-on-a-gas-grill.aspx] how to bake a potato on a gas grill.

Make You Gas Barbeque Grill Ignitor the Most Reliable Part of Your BBQ Instead of Buying Repairs

I get to see thousands of barbeque grills at their worst. People call me when the grill will not heat properly, can't ignite or begins to fall apart with rust and corrosion. I repair gas barbeque grills and I get to see how you treat your BBQ. The most common misconception I deal with is a belief grill ignitors do not last. Many customers will tell me their barbeque grill has served them for over ten years but the ignitor stopped working within six months. More often than not, when I test the ignition it works just fine aside from being ignored for the past nine and a half years. Inject a little education and most clients are able to use the barbeque grill ignition for many years before needing a replacement part.

A gas grill ignitor is made up of several different parts although most backyard chefs envision it as a single fragile item. The module is often referred to as a spark generator and generate sparks is what it does. A module can contain a button to act as the electronic switch, spark generator and battery pack. These items can also be installed separately depending on the barbecue grill design. The switch is usually accessible but the ignition module is mounted behind the control panel. Placement behind the control panel keeps you from breaking it and keeps the weather from directly affecting its performance.


The electrode is attached to the module by an electrode wire that runs into the firebox of the gas BBQ grill. The electrode acts just like a spark plug in your car. The charge from the battery is activated when the button is pressed, rotary is turned, control knob recessed, etc. The battery charge is converted within the module and sent to the electrode. The electrode sparks and gas ignites. It is really that simple and the simpler the tool, the more difficult to damage.

Make You Gas Barbeque Grill Ignitor the Most Reliable Part of Your BBQ Instead of Buying Repairs

A barbeque grill ignition electrode should be easy to locate in the firebox of your gas grill once the cooking grates, briquette tray or heat shields have been removed. It will even look like a small spark plug with a porcelain housing and a steel rod coming through it. Often there will be a second steel rod mounted alongside the rod coming through the porcelain. Many barbeque manufacturers will place a stainless steel collector box over the electrode to protect it. Whether your gas grill electrode is a single steel rod in a porcelain sleeve, two steel rods or is contained in a stainless collection box, this is where the electric charge arcs to ignite your gas grill.

One reason a barbeque grill ignitor will seem to function poorly is the same reason the spark plug in your car must have its gap adjusted when it is installed. Whether the electrode is grounding against the gas grill burner, the collector box or secondary steel rod, the distance has to be close enough to make a strong connection but far enough apart to maximize the exposure to gas flowing from the burner. Check the gas grill manual and properly gap the distance to achieve the best spark from your ignitor.

If you purchased your gas barbecue grill from a grill store as opposed to a giant retailer selling everything but properly educated in nothing or buying it online and assembling it yourself the specialty grill store will have completed this for you as part of the assembly of the grill.

The primary reason most people believe their gas BBQ grill ignitor is broken is grease. The electrode must mount inside the grill near the gas burner in order to access the gas as it leaves the burner. The proximity to the gas it ignites also places the electrode in the path of falling grease. Grease, dirt, rain, water and pieces of food all combine to hinder the effectiveness of your gas grill ignition. When the button is pushed, clicked or turned and the gas does not ignite most backyard grillers will assume the ignitor is broken. Often it can be a single drop of grease that is stopping the arc from connecting to the ground.

Even the rare client who truly does clean their gas barbeque regularly will focus on the grill parts they can see or the BBQ parts that touch their food. The more devoted cook may remove the cooking grates to clean the rock tray, heat shields and sometimes poke put the gas ports on the gas burner. All this is great but an extra thirty seconds to lightly brush the collector box or the exposed electrode will keep the ignition function safely through many years of use. When you clean the electrode, rely on your de-greasing spray. If too much pressure is applied and the porcelain sleeve gets cracked, the electrode will have to be replaced. Spray the de-greaser, lightly brush the steel rods then replace the battery and activate the switch. Most ignitors today use a battery operated button but many grills still use rotary knobs or piezo clicking buttons. Check the arc to make sure the spark is a solid blue and adjust the gap if necessary.

I have assisted thousands of backyard chefs over the past several years and a vast majority of them have believed a faulty ignitor was standard practice on a gas grill. It is not. A little education and a little maintenance and your ignitor will exceed your expectations and safely ignite your barbeque grill every time.

Make You Gas Barbeque Grill Ignitor the Most Reliable Part of Your BBQ Instead of Buying Repairs

http://www.Grill-Repair.com and our educational blog site provide replacement grill parts and grill repair tutorials using articles, images and video. We also publish information about the quality of outdoor patio furniture and gas log fireplaces and fire pits. Hopefully this article has assisted you and helped you further enjoy your own backyard resort. We would love to get feedback from you about this article and suggestions for future articles.

Please visit us online and visit our blog site to send feedback and suggestions. Our service crews will respond to you and maybe even write an article based on your grill repair parts questions.

How to Cook Salmon on a Grill Perfectly Every Time

Getting together with family or just want to make the perfect grilled salmon? Then read on...

Salmon on a grill is absolutely delicious. It can, however, be a bit tricky. If you are the kind of person who can burn water on the stove, here are some great tips.

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First of all, you want to leave the skin on the salmon. This will help the salmon cook all the way through without charring the meat. Heat your grill to medium high heat.

How to Cook Salmon on a Grill Perfectly Every Time

The next thing you want to do is rub or brush the skin of the salmon with a bit of olive oil. This is one of the greatest tips on how to cook salmon.

The olive oil on the skin helps bring out the flavor of the meat. The small layer of fat on the skin also helps with flavor.

You can also season the salmon with your own personal seasonings if you choose. Some good seasonings for Salmon are lemon and pepper seasoning, garlic, and cayenne pepper.

It's up to you on what kind of seasoning you want. You will place the salmon skin side down on the grill and cook for around five to seven minutes.

Check to make sure that no part of the salmon is cooking faster than another. If there are parts which are cooking faster, move the salmon to a cooler part of the grill.

Continue cooking for another five to seven minutes. It's not hard to learn how to cook salmon if you remember to leave the skin on, and keep the grill closed while it's cooking.

Also, you want to check and make sure the meat of the salmon is flaky and not heavy. Then, take the salmon from the grill and brush with butter and a bit of lemon juice. Yummy!

How to Cook Salmon on a Grill Perfectly Every Time

Make sure to eat a Healthy Dinner and enjoy some Easy Healthy Dinners your entire family will enjoy.

Rotisserie Turkey - How To

Cooking a turkey on a gas grill rotisserie not only gives it a great taste, it also makes cooking the bird easier than ever. How to cook the perfect turkey may be the food that causes the most angst not only among inexperienced cooks but for those with years of culinary experience as well. Every year the phone hotlines for companies such as Butterball ring off the wall with multitudes of questions regarding preparing the turkey for a holiday feast.

Using a gas grill rotisserie to cook a turkey for Thanksgiving or Christmas also frees up the oven space to cook those yummy side dishes. You can cook the turkey on the spit bar, or for even easier cooking use a turkey holder.

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Whichever way you choose to cook the big bird you will get the best results if you have your butcher butterfly it first. Due to the big bones in a whole turkey it is difficult to get even cooking on the spit. A common problem is breast meat that is dry because it is overcooked and undercooked thigh meat. If the turkey is butterflied you will have evenly cooked meat.

Rotisserie Turkey - How To

Before cooking, season the turkey inside and out and tie it back together. You can add stuffing if you choose, but this will increase the cooking time. Cook on high and remove from heat when the internal temperature is 175 degrees. If the turkey is stuffed, place the thermometer in the stuffing.

After removing from the heat, cover the turkey with foil and let stand for fifteen minutes before carving.

The ginger-flavored cranberry sauce recipe below is easy to make and is a delicious accompaniment for turkey or chicken.

  1. Combine 1 cup of sugar and 1 cup of water in a medium size boiler.
  2. Bring the sugar-water mixture to a boil while stirring constantly to thoroughly dissolve sugar.
  3. Boil rapidly for 5 minutes.
  4. Add: ½ cup chopped dried apples

2 cups fresh cranberries

1 1/2 teaspoons grated fresh ginger

1 teaspoon grated lemon peel

  1. Bring back to a boil.
  2. Reduce heat and let uncovered mixture boil gently over medium heat until cranberry skins pop. This will take about 5 minutes. Stir occasionally to prevent sticking.
  3. Remove from heat.

This recipe makes 21/2 cups and can be served warmed or chilled.

Happy eating!

Rotisserie Turkey - How To

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How To Smoke a Pork Shoulder


I usually try to purchase a pork shoulder that weighs about 8 pounds. I have found
that larger shoulders are a little bit harder to smoke because the outer meat will dry
out before the inner meat is done if a good mop is not used to keep the shoulder


The night before you are going to smoke the shoulder, apply a thin layer of mustard
to the pork shoulder. This will create a paste that the rub will stick to. The next step
is to apply a rub. There are many great rub recipes out there, and you can find a
few at my website. Below is a rub recipe I use quite often.

How To Smoke a Pork Shoulder


3-Tbsp Tony's or comparable cajun seasoning

4-Tbsp Turbinado brown sugar (this type of sugar will burn at a higher temperature
than regular brown sugar)

1/2-Tsp Paprika

1/4-Tsp Cumin

1/4 Tsp Garlic Powder

1/4 Tsp Onion Powder

1/4 Tsp Salt


I usually mix and store all ingredients in an empty seasoning container.

Tips: If you need more, just double the recipe

After you rub the shoulder down with mustard, completely coat the shoulder with
the rub. I have found that it helps to pat the rub into the shoulder to make it stick

Wrap the shoulder in plastic wrap, and refrigerate over night.

Take the shoulder out of the fridge about 1 hour before you are going to put it on
the smoker. This will bring the pork shoulder's temperature down to room


When the pit reaches operating temp, I smoke at 225 F, place the shoulder on the
pit and let it smoke for about one hour, fat side up.

Next, apply a good mop to the shoulder. Keep the outside of the shoulder moist
while smoking by applying the mop about every 45 minutes or so, but be careful
not to open the pit too much because the temperature will drop and you will have to
cook longer.

Here is a mop recipe:


1 Cup beef broth

1 1/3 cups water

3/4 cup Worchestershire sauce

1/2 cup cider vinegar

1/3 cup canola oil or vegetable oil

1 teaspoon dry mustard

1teaspoon garlic powder

1 teaspoon red pepper


1. Mix all ingredients in a pot, and heat over med/low for 20 minutes.

2. Smoke the shoulder for about 1.5 hours per pound, or until the internal
temperature of the thickest portion of the shoulder is between 170-180 F.

I have smoked pork shoulders directly on the pit with no foil for the duration of the
smoking time, and I have wrapped them in foil after they have smoked for 6-7
hours. The wrapping method works well because you can control the moisture level
of the shoulder if the shoulder is sealed in foil. The mop, and the juices create a
very humid environment inside the foil wrapped shoulder, and I think that smoking
a shoulder this way produces excellent results.

Leaving the shoulder on the pit for the duration of the smoking time tends to
produce a firmer, drier crust on the shoulder, but the internal meat is very good.
You will just have to experiment both ways to find out which way you like the most.


My favorite way to eat the shoulder is to make pulled pork sandwiches. Smoked
pork shoulders will literally fall apart, and making a pulled pork sandwich is fairly
simple. Shred the smoked pork shoulder with a couple of forks to prepare the meat
for the sandwich. The sandwich basically consists of two hamburger buns, some
good barbeque sauce, the pulled pork, a few onion and pickle slices, and whatever
else you think will taste good.

Pulled pork tacos are also very delicious. First, I heat up a couple flour tortillas.
Next, I sautee onions and bell peppers, and then I put the pork in the tortilla, along
with barbeque sauce and the vegetables.


How To Smoke a Pork Shoulder

Aaron Ralston, also known as The Smoker King, is owner of Outdoor Cooking: Barbeque, Sauces, Mops, Rubs at http://www.thesmokerking.com. You can find more barbeque information and great recipes here.

How Long Do You Cook Chicken Wings on a Gas Grill?

So, the question is how long do you cook chicken wings on a gas grill? Making chicken wings at a barbecue is often deemed as an unpopular entree due to the lack of meat on these bones, but really, there is nothing more succulent then having chicken wings that are based and grilled on the barbecue if they are grilled, right. And, of course, timing in cooking is everything.

Remember that grilling chicken allows the extra fat to be drained off so that you have a delicious chicken entree without the extra fat, which makes grilling a much healthier alternative to frying or even baking.

\"how To Barbeque\"

Another important thing to remember when learning how long do you cook chicken wings on a gas grill is that when grilling chicken there will be flares and burning on the grill unless you keep your grill heat on a medium, flame setting and consistently turn them while cooking in order to avoid burning them.

How Long Do You Cook Chicken Wings on a Gas Grill?

The grilling time is fifteen minutes with constant turning - and please do remember that turning them quickly is imperative to not burning the meat.

A second method when asking how long do you cook chicken wings on a gas grill that is quite effective if you are not feeling brave enough to do this entirely on the grill, is to bake your chicken wings in the oven on medium heat for twenty minutes prior to putting them on the grill. This way you can give your chicken wings a grilling of only three to four minutes before serving them.

And, to top these off, try a recipe that is made up of onion, garlic, Worcestershire sauce, mustard, Tabasco, honey, flour, salt and pepper. Any combinations using these key ingredients can make your barbecued delicious and quite the rave at your grilling event.

You can either pour this sauce on during the cooking process or after wards, but the better method would be to marinate them in the sauce overnight and then add a base of the sauce after cooking on the grill.

So, now that you know the most important key to barbecuing, which is how long do you cook chicken wings on a gas grill, you can now go and fire that grill up and make a barbecue that all will certainly love!

How Long Do You Cook Chicken Wings on a Gas Grill?

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Cooking Roast Prime Rib on the Grill

Love the taste of prime rib? Love the taste of barbecue? You can combine them together for cooking roast prime rib on the grill. It takes a bit longer than hamburgers, but cooking roast prime rib on the grill gives you a fabulous roast that everyone enjoys.

You need a lot of charcoal for cooking prime rib on the grill. The cooking time is about two hours so you need about 8 pounds of good quality charcoal. Fire up the charcoal and wait until the flames die down and the charcoal is giving off a good heat.

\"how To Barbeque\"

When cooking prime rib on the grill, you don't want the meat to be directly over the hot coals. Move them over to one side of the grill so that you can place the roast on the other side. Before putting the meat on the barbecue, rub the exterior with a mixture of coarse salt, pepper and herbs.

Cooking Roast Prime Rib on the Grill

You can use either bone on or bone off when cooking roast prime rib on the grill. You can ask the butcher to remove the bones and then tie them back onto the meat. This gives you the best of both worlds -- easy carving and great tasting ribs.

Place the meat on the grill and cover it tightly. If the cover has vents, you want to close them as well. Check the grill from time to time to make sure it has enough heat to for cooking roast prime rib on the grill. If it cools off, you can open the events to let the flames build up again.

After two hours of cooking roast prime rib on the grill, take the cover off and check the temperature with a meat thermometer. The interior will be about 115° when the meat is rare, and 150° is well done. Be sure to check the temperature as close to the middle as possible.

After cooking roast prime rib on the grill to your taste, remove it from the grill and let it sit for about 15 minutes before serving. I hope you bought a big enough roast because your guests will ask for seconds and thirds!

Cooking Roast Prime Rib on the Grill

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Baked Potato on Weber Barbeque Grill - It's Possible and Absolutely Delicious!

Judging from the long line of history that backs up Weber barbeque grill, you should know by now how versatile and useful this piece of kitchen device is. With Weber barbeque grill, you can make even the impossible, possible. One good example of that is making baked potatoes using not your conventional oven but, you guessed it right, your Weber grill!

We all know baked potato by heart. It is the most in demand side dish for a wide variety of main course meals. It goes well with steaks and chops and barbeques that it can be greatly considered a staple in barbeque parties. Since barbeque parties are usually held outdoors, hosts prepare baked potatoes beforehand and bring them out for the party cold and not really appetizing. This kind of problem is now solved because you do not just make baked potato through the oven, you can also make one using Weber barbeque grill.


Yes, your Weber grill can serve as a useful cooking device that will cook your main dish along with your side dish without sweat. Here is a simple yet tasty baked potato recipe that would not require an oven, just your reliable and dependable barbeque grill:

Baked Potato on Weber Barbeque Grill - It's Possible and Absolutely Delicious!

What you will need:
* Potatoes
* Oil (you may use any kind of oil according to your preference. For added flavor, you may choose to substitute melted butter)
* Salt and pepper (you may add in other spices and herbs, according to your taste)
* Aluminum foil

What to do:
1. Wash your potatoes well. You can make potato halves or whole, depending on your preference. If you want potato halves, cut the potatoes using the knife. You may score the top part for added beauty, which can also speed up the grilling process.

2. Spread or brush oil (or butter) onto the aluminum foil to keep your dish moist. Put the seasoning -- salt, pepper, herbs, and other spices - for the flavor. Put the potato next and wrap it with the foil.

3. Preheat your Weber barbeque grill. Make sure that the heat has stabilized before putting in your potatoes.

4. Place your potatoes on the grill. For oven-like results, use indirect grilling. This means that you put your potatoes away from the flame. Just make sure that the heat circulating is enough by keeping the lid on for the duration of the grilling time. Since you are wrapping your potatoes in aluminum foils, you need not to worry about charred results. You may place the potatoes directly on top of the flame for that delicious smoky flavor. Remember to turn the potatoes once to cook them through.

5. Serve. You may prepare your baked potato slightly ahead of your steak or pork chop since it cooks longer. If it is cooked already and you are still waiting for the main dish to be finished, don't fret. You can leave the potatoes on your Weber barbeque grill with the foil on and just pop them out when you are ready to serve.

Baked Potato on Weber Barbeque Grill - It's Possible and Absolutely Delicious!

Visit these sites if you want more information about Weber BBQ Recipes or Weber Grills in particular.