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Top 10 BBQ Secrets-Tips of BBQ Cookings

Squeezing secrets out of a BBQ chef is not easy. Mystery is a part of the mystique and fun of BBQ. Most cooks defend the sauce and rub mixtures, with more ferociousness than a mother wolf sensing her cubs are in danger. However at the same time they like to heckle and show off and taunt all of their friends and competitors.

Regardless of all the show and frivolity produced by holding out the secrets to their recipes, most of the BBQ cooks do almost everything the exact same way. The only difference is in certain subtle flavors in the sauce, juicier meat or more flavorful, and slightly sweeter smoke flavor, and of course a bunch of malarkey over drinks.

Coming up with Rub and Sauce Recipes

Top 10 BBQ Secrets

Even when sauce recipes are held close to the chest, the main formulas for making your sauce will be all the info you need to create your own recipe, and then guard against all newcomers yourself.

All sauces begin with a core sauce that gives you the main flavor and combines all the other tastes together. The core that you start with can be ketchup, vinegar, mustard, tomato paste, chili sauce, or maybe you can combine all of them. Then you can mix in a sweetener, of some sort like a sugar or a molasses, then mix in as many spices as you want to taste.

The major competition BBQ chefs may not admit openly to this but they start with a particular bottled sauce and then mix in spices and sweeteners to their particular favored taste. If you want to start by experimenting with a sauce that you already like is a good way to begin your master BBQ career.

Meat Rubs are rather like sauces in that they usually start with a core taste that will blend well with whatever main flavors that you want to rub in. Paprika is usually what is used as the core spice in the rub, followed by salt, sugar and whatever other spices taste right to you.

You may like a flavor with some kick to it such as cayenne pepper, chili powder, or even curry powder. Then you will want a milder tasting spice such as cumin, black pepper, or garlic powder. You can mix and match and throw in a little this and a little that until it is the flavor you desire.

Slow Cook Meat to Mouth Melting Delight

There is a slow cook method that can transform a dull depressed meat into a mouth melting delicacy. This method requires a good amount of time and a regulated temperature. Which apparatus you use to create your BBQ masterpiece all relies on how much and how often you plan to cook, along with how much financially you are willing to pay.

Tragically the cheaper equipment usually takes the most experience to produce a good end result. If you purchase the more expensive equipment you normally have a better temperature control. If you don’t have the temperature control, you will be checking the temperature and adjusting your vents, and adding charcoal constantly to make the temperature consistent.

Relatively good BBQ smokers on the low end will cost at about $200, and better equipment could be tens of thousands.

Barbecue Smoker Grill Cooking Tips

There are many different ways you can get a hazy flavour into your meat. Cooking your beef over an open pit is the oldest and, potentially, the most efficient strategy. It also takes more effort and time than other strategies.

Tips For Smoker Grill Cooking:

Barbecue Smoker Grill Cooking Tips

You may try and add a hazy flavour to your beef using liquid smoke. This product is added directly to the beef, usually as a part of the marinade.

There are a number of different brands and kinds of grills available on the market today that offer you a smoke trough. You can place chips of wood (mesquite, hickory and alder are a selection of the most typical types) in the trough, which should then add smoke to the cooking process.

One of the biggest differences between smoking your beef employing a BBQ smoker grill and employing a standard grill is where the heat comes from. The heat in a smoker grill is a firebox, instead of open flames.

This makes it so that the beef doesn’t seal. While a traditional grill will cook your meat at five hundred degrees or more, a smoker cooks it at about 2 hundred degrees.

One of the things to watch out for when you’re smoking meat using a BBQ smoker grill is your cooking time. You want to lengthen the cooking time, as it requires a while for the smoke to be absorbed into the beef. You need to use a lower temperature when you are smoking the meat than you would if you were just grilling it.

One thing that you can work out in time is that specific types of woods tend to accent certain meats. As an example, if you’d like a mellow flavour for the meat, consider using apple wood chips. This is especially good for meats like pork and lamb.

Hickory and alder are superb for ground beef. Cherry and mesquite do very well for steaks and roasts.

Utilizing a smoker can actually add a whole new dimension to your barbecuing. You can almost guarantee that your visitors will see, and appreciate, that smoked flavour when they take that first bite. For better tasting barbecue, consider a BBQ smoker grill.

Peter A Weston

Peter Weston is an avid BBQ fan, and a writer for Best of the West charcoal, smoking chunks and grill sprays. He enjoys fishing, camping and softball, and he especially enjoys outdoor grilling with natural charcoal, avoiding propane grills whenever possible.

What are the Benefits of a Pellet Smoker?

Normally no explicit binder is added in the pellet production process. When the sawdust is compressed into pellets, under the influence of the high pressure and temperature, natural dust is released from the wood called “lignin”. (About 25 to 33 percent of the mass of dried wood consists of lignin, according to Wikipedia).

Under the influence of this substance, the sawdust sticks together, and thus forms a natural binder.

What are the Benefits

The normal way: lignin

The pellet remains pure wood all the better for everyone, and so we know much better what we burn in our boilers with best pellet smoker under $500.

With the addition of starch

However, I recently read that some pellet producers add starch (“starches”) to their pellets. This would have the advantage that the pellets become smoother and less fragile, and more resistant to moisture.

These things have the advantage that they crumble less during the production and storage process, where the starch improves their “flowability” (literally translated from “flowability”, I don’t really find a better translation). In other words, when the pellets are produced and stored in metal machines and silos, there would be less dust. And so also during transport to our bags.

Here you can find a paper on the subject, where some researchers discuss the effects of adding wheat starch to sawdust from firwood for pellet production, and explain the test methods.

It all goes a bit far, but if you want to delve deeper you can start there.

Now I have no idea what adding starch to your incineration. I cannot immediately imagine that there are some disadvantages to it such as toxic fumes, it is ultimately just starch. Although by nature I am a little more for the ‘pure nature’ lignin 🙂  

Possibly further research will bring some extra clarity.

Benefits of a Pellet Smoker

For you personally

  • Your monthly heating costs are normally lower than gas, heating oil or electricity
  • You are no longer dependent on your gas pipeline or gas prices. As long as you have pellets in stock, you can heat yourself no matter what the energy companies or the politics of the gas-supplying countries decide
  • Unlike a normal wood stove, a pellet stove runs automatically. You can set the temperature you want, and just like your central heating, heating is done automatically until the temperature is reached. You can even pre-program programs for most, starting or stopping depending on the day and hour.
  • Also, unlike a normal stove, you don’t have to constantly throw in new wood here. The stove has a reservoir of best pellet smoker reviews  (usually between 12 and 20 kg), and can often continue to use it for days.
  • You burn with a very high efficiency. For every euro you spend on wood (pellets), you therefore receive the maximum amount of heat back.
  • You do not need a large fireplace. A thin tube that runs out through your wall is sufficient. This should also not be as high as normal heaters on the outside. Getting out just above your roof is usually ideal. If you have an existing fireplace, you can use it.
  • Little cleanup. You must regularly empty the ash pan once, but that is only once every few days, or even every other week. And it can also be very easy with an ash vacuum cleaner. It is therefore somewhat more traditional than a gas burner, but much less intensive than, for example, a wood-burning stove.

This is a slightly less consumer-focused post than my previous ones, but I found it fascinating to hear so I can write about it anyway 🙂

During my Internet surfing sessions I came across an article that spoke about adding starch to pellets the binding process. This would make the pellets stronger and ensure that they release less dust.

BBQ Tips – How the Experts Cook Juicy Barbeque

Here’s a secret that barbecue experts use to smoke or grill some of the juiciest barbecue out there. If you’re struggling with your meat drying out on the BBQ smoker or grill, use this technique to immediately improve your barbecue. The great part about it is this: it’s cheap, fun, and easy!

Whether you’re cooking ribs, chicken breasts, or any other meat, spray it with apple juice to keep a higher moisture level on the meat. More moisture means your meat will be more juicy and tender on the table.

How the Experts Cook Juicy Barbeque

How the Experts Cook Juicy Barbeque

All it takes is an inexpensive hand-pump garden sprayer filled with regular apple juice you can buy at your grocery store. You should be able to buy a sprayer from Lowe’s or your local home and garden store for around $10.

Make sure you sanitize the sprayer thoroughly before using it on your barbecue and never use it for insecticides.

The amount of juice you use isn’t critical. Approximately once an hour, spray enough on your meat to keep the surface of the meat moist as you’re smoking or grilling.

If you’re using a barbeque smoker that’s made for water smoking, we recommend you also pour some juice in the water tray while your meat is smoking. Check the juice level occasionally and keep some apple juice in the pan throughout the cooking process.

This simple little BBQ tip takes little investment and effort. Use it today and you’ll be on your way to cooking tender and juicy barbecue with the pros.

Essential Tips For The Perfect BBQ Cookout

I’ve still got another 11 days (and counting) at work so I can’t afford to let myself go yet but just as I see the excitement in the kids’ eyes I know that I’ll be the same once I get the portable grill out of the garage.

Tips For The Perfect BBQ Cookout:

Essential Tips For The Perfect BBQ Cookout

I love to camp in Europe not just because of the freedom to go wherever I want but also because of the myriad of interesting people that I meet on the way. Walk around the campsite anytime after 1.00pm and you’ll start to see the smoke rising as the families gather for a lunchtime cookout. Provided I prefix my introduction with a polite “Bon Appetite” or “Buen Provecho” I can usually get a quick nosey to see what’s cooking and how they’re doing it and the best bit of course is when the complement is reciprocated and they come over to see what I’m cooking.

There have been many a time when these friendly exchanges start to become more competitive and a small portion of whatever has been cooked is brought over to my pitch for sampling. Of course I have to reciprocate! Neither party can speak the other’s lingo so the international language of Europe is once again food – and barbecue food to boot.

What better way to pick up some free smoker recipes than wandering around the campsite? It’s also amazing to see just how simple some of the flavourings are.

In Italy for example, meat (generally beef or lamb) seasoned well with salt and pepper cooked on the grill until pink and then served up with a traditional balsamic vinaigrette and lemons.

The meat should only be seasoned on one side and don’t be tempted to turn it too frequently. You want the meat to cook at a good temperature to mobilize the natural sugars and if you turn it too frequently the meat simply doesn’t get up to temperature. Likewise the seasoning “protects” the meat so again one side not seasoned will get up to a higher temperature and so bring out more of the natural flavour.

For the balsamic vinaigrette it’s just 4 parts extra virgin olive oil to one part balsamic vinegar, give it a good stir (to create and emulsion) and drizzle over the sliced meat. It’s so simple but so effective.

Another example of simple traditional food that’s great for the barbecue grill is Greek style. Diced lamb or pork in a marinade bowl with olive oil, the juice of one lemon and a sprinkling of dried oregano, leave it for an hour and then thread onto skewers. Ten minutes on the grill and serve in a pita bread with salad and tzaziki.