July is National Grilling Month, and it’s is the perfect time for backyard cooks to fire up 2016’s hottest Bar-B-Q trends. Barbecue expert Rocky Stubblefield of Austin, Texas-based Stubb’s Legendary Bar-B-Q offers tips for these top trends to try now:
Boosted burgers: Create over-the-top burgers by coating each patty with Stubb’s Bar-B-Q Rub, then sprinkle with a little smoked sea salt to really enhance that smoky barbecue taste. Let the patties sit for a while before cooking – you can actually see the flavor seeping into the meat!
Steak stand-ins: No barbecue is complete without coleslaw, so deconstruct the classic with grilled cabbage “steaks” marinated in Stubb’s Chicken Marinade for 15-30 minutes, then grilled over medium-high heat 3-4 minutes each side. Baste with 3/4 cup Stubb’s Sweet Black Pepper Anytime Sauce mixed with a quarter cup of mayo in the final minutes of grilling and serve with shredded carrots and finely chopped onions on top.
Smoky heat: Get just the right amount of heat to suit your taste by mixing in your favorite hot sauce with Stubb’s Original or Sticky Sweet Bar-B-Q Sauce, then heat together in a pan, adding hot sauce to taste. Throw in a little finely chopped onion for some extra tang and texture.
Smoking is the new grilling: For smoking meats on a charcoal grill, use hardwood chunks, or on a gas grill, use wood chips. Soak wood chunks…
Myth 1: If You Cook Briskets Fat Side Up, the Fat Will Melt and Penetrate and Moisten the Meat
This is not a debate on whether you should smoke beef briskets with the fat cap up or the fat cap down. There are plenty of examples of contest winners and BBQ experts using either method, and strong pros and cons exist for both viewpoints. If…
Cookware is a major investment in any kitchen and getting it wrong can cause countless ongoing problems. This infographic on will help you to correctly choose and use the right cookware for best results…
Autumn is the one time of year the weather is nice in most parts of the country at the same time. In the warm southern and southwest regions, people who have been kept inside by the blazing summer temperatures start to enjoy the outdoors more. In the northern regions, the nights start to get crisp but the daytime temperatures are very pleasant. And pleasant weather means an ideal time for grilling and barbecue.
1. We all tend to have a few recipes that are our favorites to prepare on the grill, the dishes we know are going to turn out nearly perfect every time. The old reliables. But part of the fun of grilling is experimenting, finding new dishes…
We barbeque junkies know and appreciate the benefits of having wood smoke applied to our outdoor cooks. So much, in fact, that virtually all BBQ purists and aficionados don’t even consider it to be “real” ‘que unless the meat the slow-cooked meat gets a healthy dose of savory smoke flavor. If all you know is to set your charcoal or gas grill on “high” and blaze the heck out of your meat, then you’re missing out on the best of what BBQ has to offer.
Here is an outstanding infographic on how to cook with smoke on a gas or charcoal grill. Even veterans may glean something new from these excellent tips laid out before you. Enjoy!
There’s nothing quite like sitting the delicious, smoky, juicy flavor of a perfect barbecue, and we all know that the hours spent slaving away to get the taste of the sauce just right is all part of the process. The effort just makes the barbecue that much more delicious. But we can’t deny that, sometimes, we just want a good barbecue without as much effort, and constantly keeping track of temperatures can be quite the hassle.
Luckily for us, the smartphone revolution has paved the way for us to be able to experience hassle-free barbecuing. For years now, the idea of “the smart kitchen” has been circulating, but it wasn’t until recently that the technology really took off. According to the company that relaunched Free Bingo Hunter late last year, growth in mobile internet is among the fastest growing trends on the internet landscape to date, and this has resulted in nearly 2 billion people who use their smartphones for a variety of functions, including cooking and grilling…
Here is a handy infographic on summer grilling with lots of basic tips. While it’s not perfect (it interchanges the term “grilling” for “BBQ”, and a few myths are propagated) it’s still very much wort a look.
There’s a new barbecue and grilling related magazine that I’m excited to talk about.
Among the many projects in which I’m involved, I’ve become a contributor to a brand new electronic resource called Perfect BBQ Magazine that is available for iOS devices. I love this awesome magazine! I think the editors done everything the right way and is a perfect balance for outdoor cooking newbies, intermediates and experts. It’s chock full of killer recipes, tips, reviews, stories,
beautiful layouts…you name it.
If you have an iPhone/iPad, then check out the latest issue now! Here’s how…
Weekly Firecast Podcast Episode #33 – Derrick Riches of BBQ.About.com Offers Grilling and BBQ Tips and Tricks
Prepare to go to outdoor cooking school as grilling and barbecue expert Derrick Riches, administrator of one of the most trafficked BBQ websites, bbq.about.com, chats with Scott and reveals all about the art and science of grilling and smoking, and covers everything from how to purchase the best grills and hardware to how to properly cook many types of meat. Regular contributor Ken Alexander gives tips on how to travel with hot sauce and seasonings in order to eat heat on the road. Scott gives a so-simple-it’s-ridiculous tip on how to detect a grill’s temperature using only your hand, and also reviews Gator Hammock Gator Hot Sauce.
It doesn’t matter if it’s Memorial Day, the Fourth of July, or the dead of a blizzard-plagued winter…Millions of meat lovers across North America are now venturing outdoors to grill succulent pork, beef, chicken, and other delicious types of animal flesh. Mmmmm! The following is a list of handy tips to ensure in your grilling and BBQ successes.
1. Wash everything after handling raw meat, and don’t reuse the plate that you used for uncooked meat.
2. Have a spray bottle full of water nearby your grill in cause of flare-ups.
3. Using charcoal briquettes for your grill’s heat? Then light the coals about 30 minutes before to cooking. If you’re using lighter fluid, make sure the fire is completely out before slapping the meat on the grill, or else you’ll have the nasty fuel taste in your meat (believe me, I know this from experience). At this time, the charcoal should be mostly an ash-gray color with a little bit of glowing red underneath.
4. Using a smoker? Light the charcoal with a chimney starter. It’s relatively quick to get some hot coals going and you won’t have to fret about getting nasty lighter fluid fumes in your smoker.
5. If you’re a charcoal fan, first line the inside bottom of your cooker with a couple of sheets of aluminum foil before you put your briquettes in. This will give you a quicker and easier clean-up of the gray coals and ash once you’re done barbecuing. The only downside to this is that the opening holes in the bottom of your cooker will get covered up. So when you first light your fire, make sure it gets plenty of oxygen to stay lit longer, thereby giving you hotter and longer-lasting coals.
6. If using a smoker, minimize the amount of times you open it. I know you’re anxious to see how the meat is doing, but opening it frequently will keep the smoker below the necessary heat levels. The old adage says, “if you’re looking, it ain’t cooking”…
Want to drive more traffic to your message boards? Here’s a list of tips I’ve gathered of not only getting members initially, but keeping them active as well. Enjoy;) 1. Content is king. And keep it fresh! Post informational articles.
Whether you’re an IT novice fresh out of college or someone who is “changing gears” by learning a different skill set mid-career, you’re likely to run into a Catch-22: how can you gain experience without a having a job, and