How to BBQ: Barbeque

Showing posts with label Barbeque. Show all posts

Sweet and Spicy Barbeque Sauce - A Must Have For All Those BBQ Lovers

Barbeque sauces are perhaps the oldest and the best discovery in American history. Barbequing during the period of the 17th and 18th centuries in America was carried out by natives in most humble ways of roasting meat, with a mild addition of the BBQ sauces. These sauces, as mentioned in the history are said to be a combination of just vinegar and pepper, most preferred in coastal areas of North and South Carolina, and in parts of Virginia and Georgia. Mustard based sauce was the only new innovation in these BBQ sauces, which became a real hit among the natives of South Carolina. This change was largely attributed to the German influence and for quite some years was the most preferred alteration. As years passed by, the Americans preferred a tangy, spicy and a more different than the usual, conventional BBQ sauce, with the use of different spices. These innovations were tremendously appreciated by many even across the continent and suddenly became witness to a growing popularity.

In today's times, BBQ sauces are mostly seen as a concoction of spices such as molasses, vinegar, tomatoes, garlic, mustard and pepper. Each of these elements is considered essential in dishing out that distinctly flavored barbeque sauce. Popular variations in BBQ sauces that have become a rage are the sweet and spicy, tangy and sour flavors, with bases comprising of mustard, tomato or vinegar. The craze for barbeque sauces can never cease to end, even as states within a country constantly discover new flavors that end up becoming the USP of the region. In fact, some barbeque sauces are best known by the name of the state they belong to, which adds to the selling quotient.

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A unique taste that has off late, caught the attention of many is the sweet and spicy barbeque sauce, which gives out a distinct flavor that lingers in your mouth for hours. This sweet and spicy BBQ sauce is not a run-of-the mill sauce; it is prepared from specially chosen spices that maintain a balance between the sweetness and spiciness of sorts. Basic components that go into the making of this BBQ sauce are salt, molasses and some spices such as chili and garlic powder. These components, when mixed well with a slight addition of Worcestershire sauce, vinegar and lemon juice add depth to the barbeque sauce and what's more, can be prepared at home as well, ready to be smothered over almost any smoked item, under the sun. Hence if you love outdoor cooking, then there's nothing like cutting the meat neatly yourself and grilling it on fire, adding to it is that lip smacking barbeque sauce.

Sweet and Spicy Barbeque Sauce - A Must Have For All Those BBQ Lovers

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Sweet and Spicy Barbeque Sauce - A Must Have For All Those BBQ Lovers

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Barbeque Sauce Recipe Secrets

Home made BBQ sauces are well guarded secrets amongst competitive pit masters. Despite all of the various flavors of sauces out there, most sauces have the same basics ingredients. Knowing these ingredients should allow you to experiment with different ratios and then you too can develop your 'secret' recipe.

BBQ sauces are usually made out of tomato paste, vinegar, spices and sweeteners. Some other ingredients can be ketchup, molasses (or other sugars), Worcestershire sauce, mustard powder, garlic, butter, chili powder, ancho powder, black pepper, onions, alcohol, meat drippings and liquid smoke.

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The following three recipes demonstrate the use of these ingredients:

Barbeque Sauce Recipe Secrets

#1: Fabulous Bourbon BBQ Sauce
In a large skillet over medium heat combine ½ an onion, 4 cloves of garlic (minced) and ¾ cup of Bourbon Whiskey. Let simmer for about 10 minutes until the onions are translucent. Add ½ teaspoon ground black pepper, ½ tablespoon of salt, 2 cups of ketchup, ¼ cup of tomato paste, 1/3 cup cider vinegar, 2 tablespoons of liquid smoke, ¼ cup of Worcestershire sauce, ½ cup of packed brown sugar and 1/3 teaspoon of hot pepper sauce (more or less to your taste). Bring the mixture to a boil and let summer for about 20 minutes.

#2: 'Simpler is Better' BBQ Sauce
This sauce only has five ingredients but is full of flavor.

Start by pouring 1 full 46 oz bottle of ketchup in a large saucepan. Pour 1 ½ cup of apple cider vinegar into the saucepan and stir in 2 packed cups of brown sugar. Add ½ cup of butter and 2 tablespoons of red pepper flakes (more or less to your taste). Cook on medium heat until it starts to slightly simmer, but do not boil! This recipe makes a lot of sauce and a good way to preserve it is to pour it into the empty ketchup bottle and keep refrigerated.

#3: Dual Purpose BBQ Sauce
This recipe can be used as a sauce and also servers as an awesome marinade for beef, pork and chicken.

Begin with 1 teaspoon of vegetable oil over medium heat in a skillet. Saute ½ diced onion until tender and golden. Stir in 1 clove of minced garlic, 3 tablespoons of Worcestershire sauce, 3 tablespoons white vinegar, 2 tablespoons of molasses and 1 teaspoon of your favorite mustard. Cool for 5 minutes, stirring well and add 1 cup of ketchup. In a separate bowl, dissolve 1 teaspoon of cornstarch in ½ cup of cold water, mixing until smooth and no lumps. Add the cornstarch mixture to the skillet and stir the sauce until it thickens.

There you go, three fabulous sauces to demonstrate the possibilities that exist behind a few simple ingredients.

Barbeque Sauce Recipe Secrets

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Southern Barbeque Sauce - The Best in BBQ Sauces

Americans often indulge into barbequing under warm weather conditions or throughout the year on holidays in the Southern regions of the USA and in California. Barbeque sauces in most parts of the USA have been constantly gaining popularity owing to the innovative styles being adopted. Sometimes people of a particular state prefer a typical style of BBQ sauce, which eventually contributes towards becoming the USP of that region. For instance, the Alabama city style white Barbeque sauce, which is a combination of mayonnaise, cider vinegar and black pepper, and the South Carolina style BBQ sauce, which is based on mustard, along with vinegar, black pepper and spices, have certainly become a rage. Four bases on which the different BBQ sauces are prepared in this region include vinegar and pepper, mustard, light tomato and heavy tomato base. Other well know styles of the South, are the Tennessee style, with just a hint of pepper in it that makes it different, and the New Mexico style with coffee being used in the preparation sometimes.

Barbeque sauces of the Southern states possess a well known history, often directly linked with their originality. Some of these Barbeque sauces are dated back to when the Germans and the Scots arrived in the Southern regions of the USA hundreds of years ago. They remained true to their culture by introducing BBQ sauces with their favorite flavors such as mustard, vinegar and pepper. The styles of making the Southern BBQ sauce though differ nowadays, but for most part of it; the base still remains the same, of that of tomato. These sauces can sometimes be regarded as a great combination to go with other foods as well, which is one reason why they are most sought after. The choice of spices may vary from place to place, but much care must be taken to ensure that the best of barbeques are dished out always.

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The Southern barbeque sauce can be smothered over meatloaves, hamburgers, hot dogs and pork sandwiches and you can be sure that it will turn out to be just fine. Ingredients used in these BBQ sauces play a very important role in the preparation of that sinful delight. Commonest elements used in the preparation of this style of barbeque sauce include Worcestershire sauce, molasses, Tabasco sauce, cider vinegar and pepper. Hence, whether buying it from the market or preparing it at home, the basic ingredients of this sauce always remain the same. One fact that needs to be kept in mind however, is the holding knowledge about the types of BBQ sauces. While some types of BBQ sauces are used in the grilling procedures, others are used in the process of slow cooking. For best results of that distinct flavor, it's always best to prepare your favorite Southern barbeque sauce at home. The preparation time involves 15 minutes, giving you sufficient time to make arrangements for a good barbeque meal.

Southern Barbeque Sauce - The Best in BBQ Sauces

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How to Cook Great Smoked Barbeque Turkey Legs

More people should try smoked barbeque turkey and especially smoked barbeque turkey legs. Have you ever had those legs that they sell on vendor carts at Disney World? They're pretty good and one of my favorite treats at Disney. I liked them so much that I told my wife that we have to duplicate those legs at home. We made a few attempts but we didn't get it right until we discovered the secret. The secret is brining. You have to marinate the legs in a brine solution before you put them on the smoker.

Achieving juicy turkey legs is almost foolproof if you take the step of brining. It's also an opportunity to add additional flavors by adding fruit juices, spices, and sweeteners like honey.

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The other trick of great barbeque turkey legs is crisp skin. To get crisp skin you must have dry skin (the moisture of the brine will make the skin mushy). The turkey legs must air dry uncovered for at least two hours to evaporate water just below the surface of the skin. Just make sure that you do this in the refrigerator.

How to Cook Great Smoked Barbeque Turkey Legs

Use apple or cherry wood for your smoke. The smoke is milder and imparts a slight sweetness to the turkey legs.

As a precaution remember to wash and disinfect anything that comes in contact with raw poultry. Salmonella poisoning is no joke so be careful.

Follow these steps to cook perfect smoked barbeque turkey legs:

1. Prepare your brine marinade and immerse the legs in the brine. Use one of the brining recipes for poultry and it let stay in the brine for no more than 4 hours.

2. Take the legs out of the brine, wash off and pat dry. Let the legs air dry under refrigeration for at least 2 hours. Rub the legs down with olive oil and season. You can season with simple salt and pepper or you can use a rub. There are several poultry rubs that make a tasty turkey legs.

3. Prepare your smoker with lump charcoal and stabilize the temperature in the range between 230 to 250 degrees. It takes about 35 minutes per pound of turkey legs to cook to an internal temperature of 160 degrees.

4. As stated previously, apple or cherry wood are good smoking choices for turkey. You can also use hickory or oak for a heavier smoke flavor. I would avoid mesquite; it has a very strong flavor leaves a slightly bitter taste.

5. You are going to need a good instant read meat thermometer to determine doneness of your turkey legs Be sure to check several locations and avoid touching bone.

6. When done let the legs rest for 15 minutes before serving.

Enjoy those smoked barbeque turkey legs!

How to Cook Great Smoked Barbeque Turkey Legs

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Barbeque America - A Brief Discussion of the Four Regional Barbeque Styles

People hear the word Barbecue, and it conjures different images of food based on the region the person has lived most of their life. First, we must distinguish Barbecue from general outdoor cooking with a grill. The term Barbecue as I am using it in this article, is for cooking meat in a wood or charcoal fired smoker, with indirect heat, at low temperature, for a long period of time. I am not referring to the grilling of meat on an outdoor grill, using direct heat(meaning directly over the fire source) quickly at high temperature. Please do not take this the wrong way. I love grilled foods, and would even consider myself a "grill master". But, that isn't Barbecue. I'm talking about the real deal here, wood smoked pig, cow or chicken.

Most barbecue experts would break the United States down into four geographic regions when it comes to the preferential styles of barbecue. These are not hard and fast rules along state and city territorial lines, but are merely generalizations for categorical purposes. What delineates these regions from each other are choice of meat, the makeup of various rubs and marinades, and ingredients in the finishing sauces. In some of these regions there are further sub-preferences which will also be discussed. The four main regional styles are:

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Carolina style
Memphis style
Kansas City style
Texas style.

Barbeque America - A Brief Discussion of the Four Regional Barbeque Styles

Carolina Barbecue Style

The overwhelming characteristic of Carolina Style Barbecue is whole hog smoking with a tangy vinegar based sauce, which has a peppery bite to it. Carolina style can be further broken down into three subcategories, Eastern North Carolina, Western North Carolina and south Carolina. These three sub-regions all prefer the same type of meat, Pork (usually the whole hog, but pork shoulder and ribs will work as well). The difference between Eastern and Western is that Eastern doesn't use any tomato product in their sauce. Western, even though the predominate ingredient is vinegar, will also add some type of tomato product either tomato juice, tomato sauce or ketchup into the sauce. South Carolina will add mustard instead of a tomato product, giving their sauce a completely different look and level of tangy flavor.

Memphis Barbecue Style

In Memphis, and its surrounding region, they lean toward pork ribs, but also will cook pork shoulder the whole hog or the occasional chicken. The Memphis specialty though, is the Pork Spare rib. The Memphis Barbecue rib can be either served "Dry" like the ones served at the famous Barbecue place The Rendezvous or wet. If served dry, the ribs are treated to a rub prior to cooking, and are basted with a mopping sauce throughout the cooking process. If served "Wet", the ribs will receive a glazing with sauce near the end of the cooking process with a sauce that is tomato based, with ketchup as the primary ingredient and will also contain vinegar, yellow mustard, brown sugar, and red pepper sauce to taste. The sauce is slightly sweet, slightly hot and tangy.

Kansas City Barbecue Style

Like Memphis, Kansas City is home of the Spare rib. Also found at many Kansas City BBQ joints is Beef Brisket. Kansas City style differs from Memphis in that the ribs are almost always coated with a very sticky sweet, medium hot, tangy tomato based sauce. For Kansas City Barbecue fanatics it is all about the sauce. They are passionate about their sauces.

Texas style Barbecue

Barbecue in Texas means Beef. Beef Brisket is king, but they also serve beef ribs as well as pork ribs. Brisket requires great attention to detail to get it properly smoked using low and slow methods, and must be cooked at very low temperature for a long time. The meat is first treated with a rub, and then smoked, sometimes served with a sauce, tomato based and hot, usually on the side. The further west in Texas one travels, the hotter the spices in the sauce will be.

These are the four regional styles of real low and slow, wood smoked Barbecue in the United States. Of course, there will be variations throughout these regions, as barbecue is as diverse as the individuals who cook it, with every pit-master thinking their particular version is best. There is vast amounts of material that can be studied by the individual interested in the traditions of real barbecue.

Barbeque America - A Brief Discussion of the Four Regional Barbeque Styles

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Barbeque Tips - Leg of Lamb

There is nothing like cooking a beautiful, juicy leg of lamb outdoors on the barbeque. The key is to get a delicious caramelized outer crust with perfectly moist meat gradually getting pinker as you carve closer to the bone. This is my technique and it works perfectly every time.

My method is based around not cooking the lamb on the barbeque except to finish it prior to serving. Instead, cook it in the oven first and then finish it on the barbeque. This dish starts and ends with a top quality marinade. You can buy these but I much prefer to make my own. You can use whatever you like but I like to make a robust, thick marinade with rosemary, thyme, orange zest, ketchup, paprika, cumin and fennel. To get the marinade into the meat, slash the leg all over to a depth of about half a centimeter, then massage your marinade into the lamb. The next thing I do is use a snug-fitting roasting tin. Using a snug tin means you keep the marinade in and around the meat while it is cooking which keeps it juicy and full of flavor. I often have to saw through the end piece of bone and fold it over in order to get it into the roasting tin.

Barbeque

One your lamb is in the tin, cover it loosely with foil and put in the oven at about 180. The cooking time you choose depends on how rare or well done you like your lamb. If you want it well done then an hour and a half will do it. Reduce the time from there according to your taste. You can use a meat thermometer to check the temperature as well, although the best way I find is to check the color of the juices coming out of the deep parts of the leg, this really tells you how the meat is coming on. Get the barbeque lit about forty minutes before the meat is done.

Barbeque Tips - Leg of Lamb

After the lamb is cooked and the flames have died down, you are ready to barbeque. Place the lamb gently onto the barbeque bars and baste the meat with the lovely juices from the roasting tray. Keep turning and basting, this is what will build up the lovely charred, caramelized outer crust. After about ten minutes the lamb should be done. Get your lamb off the barbeque and wrap it in foil to rest for at least ten minutes. Reduce the pan juices while the lamb is resting. You can put it on the hob or you can just put the tray on the barbeque - this will make the most unbelievable gravy. Once the lamb is rested you are ready to carve it. Carve slices off the leg and serve. The beauty of cooking you lamb like this is that the meat will be incredibly juicy and tender but it will also have the beautiful charred crust on the outside so you can serve up a mixture on each plate. Serve the lamb with wilted greens (perhaps also done on the barbeque in foil parcels) and potatoes.

Hopefully this has given you some ideas for producing beautifully barbequed leg of lamb.

Barbeque Tips - Leg of Lamb

Patrick Attlee is a food writer who loves barbeque season. He is also an advocate for hair thickening shampoo and provides information on the subject for both men and women.

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.

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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

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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.

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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

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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.

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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.

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.

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

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.

Barbeque

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.

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]

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 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.

Bar-B-Q

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.

How To Cook On A Charcoal Barbeque

Find more ways to cook on Charcoal Grills and Barbeques

Barbeque Cooking Made Easy

If you have trouble cooking on a barbeque then don't worry - you're by no means alone. Cooking in this way can be tricky, but there are some handy tips that you can use to make things better.

So where should you begin? The first thing that you should consider is of real importance and it too often overlooked by amateur cooks. We're talking about the issue of food hygiene. If you're used to cooking a lot then you may be aware of food hygiene issues already. It's vital that you apply those same rules when cooking on a barbeque.

Bbq Recipe

The way in which you handle meat is of particular importance. You should never allow cooked and raw meats to come into contact with each other. Equally, you should not allow the juices to be contaminated.

What this means for you is that you need to concentrate on how you prepare food, taking particular care to wash hands and equipment at regular intervals. If you're worried about being able to do this on the day then you should consider how much of the food preparation can be done prior to the occasion. Just as you won't want to take risks with the preparation, you'll also want to cook all food properly. It's vital that you have suitable equipment for the task.

Many like to use Weber BBQ grills, but you should use whatever you are comfortable with. Make sure that you know how the equipment works and which parts of the cooking surface reach which temperatures.

This is important because a failure to have this information will make it very difficult for you to cook food properly. You won't want to serve food that doesn't taste very good, or that could be harmful to your guests.

Cooking effectively on a barbeque needn't be an impossible task. Keep an eye on all food as it cooks, so that you are ready to step in if there are any problems. You can have an enjoyable day and make it one that your guests will all remember for the right reasons.

Barbeque Cooking Made Easy

Find out more about Weber bbq cooking by reading further articles by Keith Barrett. This article may be used by any website publisher, though this resource box must always be included in full.

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Southern Barbeque Sauce - The Best in BBQ Sauces

Americans often indulge into barbequing under warm weather conditions or throughout the year on holidays in the Southern regions of the USA and in California. Barbeque sauces in most parts of the USA have been constantly gaining popularity owing to the innovative styles being adopted. Sometimes people of a particular state prefer a typical style of BBQ sauce, which eventually contributes towards becoming the USP of that region. For instance, the Alabama city style white Barbeque sauce, which is a combination of mayonnaise, cider vinegar and black pepper, and the South Carolina style BBQ sauce, which is based on mustard, along with vinegar, black pepper and spices, have certainly become a rage. Four bases on which the different BBQ sauces are prepared in this region include vinegar and pepper, mustard, light tomato and heavy tomato base. Other well know styles of the South, are the Tennessee style, with just a hint of pepper in it that makes it different, and the New Mexico style with coffee being used in the preparation sometimes.

Barbeque sauces of the Southern states possess a well known history, often directly linked with their originality. Some of these Barbeque sauces are dated back to when the Germans and the Scots arrived in the Southern regions of the USA hundreds of years ago. They remained true to their culture by introducing BBQ sauces with their favorite flavors such as mustard, vinegar and pepper. The styles of making the Southern BBQ sauce though differ nowadays, but for most part of it; the base still remains the same, of that of tomato. These sauces can sometimes be regarded as a great combination to go with other foods as well, which is one reason why they are most sought after. The choice of spices may vary from place to place, but much care must be taken to ensure that the best of barbeques are dished out always.

Bbq Recipe

The Southern barbeque sauce can be smothered over meatloaves, hamburgers, hot dogs and pork sandwiches and you can be sure that it will turn out to be just fine. Ingredients used in these BBQ sauces play a very important role in the preparation of that sinful delight. Commonest elements used in the preparation of this style of barbeque sauce include Worcestershire sauce, molasses, Tabasco sauce, cider vinegar and pepper. Hence, whether buying it from the market or preparing it at home, the basic ingredients of this sauce always remain the same. One fact that needs to be kept in mind however, is the holding knowledge about the types of BBQ sauces. While some types of BBQ sauces are used in the grilling procedures, others are used in the process of slow cooking. For best results of that distinct flavor, it's always best to prepare your favorite Southern barbeque sauce at home. The preparation time involves 15 minutes, giving you sufficient time to make arrangements for a good barbeque meal.

Southern Barbeque Sauce - The Best in BBQ Sauces

If you're keen to go in for the best in BBQ sauces [http://www.nebbys.com], Nebby's Best BBQ sauce is worth your investment. Its mellow sweetness will make your BBQ meal memorable.

Recommend : Steak Recipe

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.

Bbq Recipe

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.

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

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

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.

Visit : BBQ Recipe Recipes Bookmark

Barbeque Shrimp Recipe - Easy to Make

You will find that the Barbecue shrimp recipe is one of the most mouth watering dishes you will experience, which will make you come back for more than one dish. The essential ingredients that are required to make this delicious dish follows, you require one to two pounds of shrimp, which can be either of medium or small sized and need to have well boiled, cleaned and peeled off and one third cup of fresh butter. Then, you need vegetable oil of two tablespoon as well as three-table spoon of lemon juice. Next, you require quarter teaspoon of salt, for taste, as well as ground black pepper for the same quantity.

The barbecue shrimp recipe also requires one bay leaf with spicy sauce amounting to three tablespoon and, garlic, well crushed to the core. The final ingredients include dried leaf basil, dried rosemary as well as paprika all amounting to half a teaspoon and a quarter teaspoon of pepper to make the recipe taste better.

Bbq Recipe

The preparation of making the recipe includes heating the oil and the butter in a large fry pan until the butter melts. After, which you have to add shrimp and fry until it becomes pinkish in color. Then, add the remaining ingredients of the recipe and stir well so that it mixes better. You have to simmer and stir frequently until for abut to 3 to 5 minutes and keep it aside for over 5 minutes. Finally, you remove the shrimp that is well fried and serve it as well as pour sauce on top of the shrimp. The Barbecue shrimp is ready to serve.

Barbeque Shrimp Recipe - Easy to Make

For More Great Shrimp Recipes and a Full Preparation of the Barbecue Shrimp Recipe visit: http://ShrimpRecipe.org