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วันอังคารที่ 15 ตุลาคม พ.ศ. 2556

วันพุธที่ 18 กันยายน พ.ศ. 2556

Making BBQ Pulled Pork Using a Charcoal Smoker

A couple years ago I decided to purchase a smoker and started looking for an easy pulled pork recipe that I could follow. Being new to smoking meats, I had to learn based on trial and error. I started watching BBQ cooking shows and I would take a little bit of information from each. A friend of mine that lives in Texas had already smoked a lot of meats and was a good person to reach out to for tips.

Pick your meat
Since I do not have the resources, nor the backyard size to have a huge smoker, I tend to stick to purchasing a 5 lb. Pork butt that I can easily smoke in a short period of time. One bit of advice on picking your BBQ pork butt is to make sure it doesn't have a lot of skin on the bottom of it. The reason being is that I recommend removing that skin, and if there is a lot of it, you end up with a much lighter butt.

Rub Your Meat
There are a lot of very good commercial rubs out there that can be used, but I prefer to make my own. Not to give away all of my secrets, but for pork you will want to mix certain spices like salt, pepper, paprika, brown sugar as an example. You want to give a sweet and spicy kick to the pork. To rub it, I will squirt mustard all over the front and back and use that as a bonding for the rub. When you cook the pork, the mustard burns off so you won't actually taste it when it is done. I recommend rubbing the night before and letting the rub bond with the meat overnight.

Cook your Meat
I prefer to use a charcoal smoker to cook my meat. You will want to get the smoker up to between 225-250 degrees and keep that temperature constant throughout the smoking process. But some smoking chips or logs on top of your coals (I recommend Apple and Cherry chips for the Pork). Keep in mind that the that the total cook time will be approximately 1 1/2 hours per pound. Make sure you have a tin full of water underneath the meat so it will keep it moist. Also, spray apple cider vinegar once an hour on the pork to keep it juicy.

Continue to smoke the meat until the internal temperature gets to 140 degrees. You can use a meat thermometer to get an accurate read. Once it has hit the recommended internal meat temperature, take it off the grill and sprinkle brown sugar onto aluminum foil (big enough to wrap the pork). Squeeze butter on top of the brown sugar, put the pork butt on top of the mix, and then sprinkle brown sugar and squeeze butter on the top of the meat as well. Wrap the meat and put it in your 350 degree pre heated oven and let the internal temperature of the meat get to 195 degrees. Once that temperature is attained, take out the wrapped pork and let it sit for 45 minutes.

Pull The Pork
After 45 minutes, unwrap the pork and put it on a wood carving board. Take 2 forks and pull in opposite directions. The BBQ pork will pull very easily and and I usually put it in a tin and take the melted butter and brown sugar that was created in the oven and pour over the meat. Then you are done. Eat it by it self, or put it on a nice roll with coleslaw and enjoy!

Article Source: http://EzineArticles.com/7883012

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Five Simple Steps to Perfect BBQ Pork Ribs

I recently overheard a conversation in which two people were talking about how to cook ribs. To be more to the point they were discussing how to BBQ pork ribs. This is a subject I'm always interested in as I know from experience that many people find ribs difficult to cook on the grill. Most people can cook ribs but they struggle getting them to turn out like they get them in a restaurant.

Getting back to the conversation, one of them, I'll call him John for clarity, said that he rarely made ribs on the barbecue anymore as they always come out fairly dry and usually a little burnt. This they discussed could probably be solved by boiling the ribs first for a while before putting them on the grill.

I know that this is often recommended, even by TV chefs, but in my opinion boiling the ribs takes out a lot of the flavor, which is left in the boiling water that's usually thrown away. You do end up with more moist ribs, and you can put some flavour back into them by adding a barbecue sauce, but this isn't the method of cooking for me.

I'm all for using barbecue sauce and John's companion was all for it as well. He suggested that John buys his ribs already packaged in sauce and named a well know supermarket. All you need to do then is to grill it on your BBQ for a few minutes each side he said.

I don't really have a problem with buying ribs covered with sauce from a shop. However I only buy these if I really need to, and I don't grill them over direct heat only.

In my opinion ribs should be flavoursome, moist, and fall of the bone; perfection. Amazingly if you follow a simple five step process you can't fall to get ribs exactly like that. You will however need a grill with a lid, like a kettle barbecue.

You do need a little preparation prior to cooking your ribs. You'll need to set-up your grill for indirect cooking. In the case of a charcoal barbecue put all your coals on one side of the grill and none on the other side.

Article Source: http://EzineArticles.com/7892176

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Trick To Clean Your Grill Cooking Rods With Coffee

When Is the Best Time to Clean Your BBQ Grill?

If you want to get the best results out of your BBQ it is very important to take care of your grill. By keeping your grill in good condition you are not only going to ensure that your food tastes better, but you are also going to extend the life of your barbecue grate. We have already talked about choosing the best BBQ grill brush for the job, but when is the best time to actually do the cleaning?

Well there are two schools of thought here, both with their pros and cons. What they share in common is that they are both times when the cooking grid is hot which makes the job much easier.

CLEANING BEFORE COOKING

Most people probably think that the best time to clean is after the food has been prepared, but there are some great advantages to doing it beforehand too. Get the grill heated up first, then give it a quick clean before you put any food on. The first advantage of doing things this way is that food is going to be cooked on a totally clean grate. Bits of crud can sometimes find their way in there if you have not grilled for a while, and you don't want these messing up the flavour of your dinner! Another advantage is that by by cleaning before, and leaving the grill dirty afterwards, you are leaving a layer of burnt on food/grease on the bars that will protect them from corrosion until you next get the BBQ out. This is particularly important if you have cast iron grills, as they are the most prone to rusting. One last advantage, and this is a big one for me, is simply that you are getting the cleaning out the way as soon as possible; I can never be bothered to get up and clean once I have a belly full of food!

CLEANING AFTER COOKING

The is perhaps the more traditional way of doing things. The first advantage here is that the grill is already going to be hot, and all the food and grease are fresh and therefore easier to brush off. But as we said before, by cleaning after the meal, you are leaving the cooking grill more exposed to the elements and at a higher risk of rusting. This can issue can be worked around by ensuring you oil the grate once you have finished cleaning as the oil will prevent any moisture corroding the metal. Remember, this is especially important if your grate is cast iron.

Article Source: http://EzineArticles.com/7925894

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