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11 Secret BBQ Tricks From Grill Masters | Burger | Skewers | Chicken | Grilling 101

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11 Tips & Tricks For Every Aspiring Grill Master ⬇️ FULL COOKING HACKS BELOW ⬇️

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1. The Potato Trick

Cut a potato in half and stab one half with a fork. Rub the hot grill with the cut surface of the potato. The heat removes starch from the potato, which creates a kind of non-stick coating on the grill. Now you can grill your meat without worrying about it sticking to the grill.

2. The Ice Cube Trick

Press a small hole in the patty and place an ice cube inside. As the meat cooks, the ice will melt and all that moisture will be retained by the patty, which ensures a nice and juicy burger. It gets even better when you add a piece of butter on top of the ice cube. A flavor explosion awaits!

3. The Apple Juice Trick

To make sure your steak is nice and tender on the inside but gets a beautiful crust on the outside, we're going to let you in on a secret: Spritz it with some apple juice. You're not going to believe the amazing results!

4. The Charcoal Trick

If you get your coals too hot, the result might be disappointingly dry or burnt meat. The coals are ready when they're covered with white-gray ash and glowing evenly, which can take up to 30 minutes. To gauge the ideal cooking temperature, hold your hands about 6 inches above the grill. If you can't take the heat anymore after about 2 seconds, the charcoal is too hot.

5. The Rosemary Skewer Trick

Instead of using regular wooden skewers, simply use sprigs of rosemary. This also has the added benefit of injecting some nice rosemary flavor into your shish kabobs.

6. The 3-Zone Fire Trick

Divide the grill into 3 coal zones. The hottest zone (Zone 1) is where the coals are stacked closely together. The area with fewer coals is going to give off medium heat (Zone 2). The final section (Zone 3) does not get any coals. These 3 distinct temperature zones are going to help you cook your meat perfectly every time.

7. The Onion Trick

Cleaning your grill can be a pain, but there's actually an easy way to do it. Cut an onion in half, stab one half with a fork, and rub it over the surface of the dirty grill. The onion juice acts as a disinfectant while also removing the invisible dirt from the grill.

8. The Sausage Trick

Never stab or cut into a sausage while it's still on the grill. On the one hand, you're going to stab it to shreds, and on the other hand, all the fat will drip out. This will cause the grill to give off a lot of smoke, produce harmful toxins, and make the meat lose all its flavor.

9. The Lemonade Trick

Cut a few lemons in half, dunk the cut surface into sugar and then grill them for 10 minutes until the sugar has caramelized. Now squeeze the lemons into a pitcher and add some ice cubes. Add a few more lemon slices to the pitcher, and voila, the perfect lemonade, straight from the grill!

10. The Resting Trick

When you take a steak off the grill, cover it with aluminum foil for 1-2 minutes to let it rest. The result is going to be a super juicy, delicious steak. But if you're grilling brats, you can eat those right away or they're going to end up losing too much moisture and flavor.

11. The Newspaper Trick

Do you still have to wrestle with a dirty and rusty barbecue rack? If the onion wasn't enough, try this one: grab an old newspaper and wrap the dirty barbecue rack in it. Spray the newspaper with water and let everything soak overnight. Then the next morning, you can just wipe the rack down with a dish towel.

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BBQ Tips

Don’t Have a Smoker? Ingredients That Add Smoke Flavor

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Want to boost the smoke flavor—even if you don’t have time to fire up your smoker? Add one of the following smoked ingredients.

Ingredients That Add Smoke Flavor
Bacon: Everything tastes better with bacon. Wrap lean foods, such as shrimp or chicken breasts, in bacon for grilling. Grill or pan-fry bacon until crisp and crumble it over whatever you’re serving. Use bacon fat for sautéing or basting. In the best of all worlds, you’d make your own bacon or use a good artisanal brand like Nueske’s. Most inexpensive bacon uses injected smoke flavoring, not real wood smoke.

Chipotle chiles: Smoked jalapeños from Mexico. This is one of the rare foods I prefer to buy canned. Canned chipotles come in a spicy marinade called adobo. A teaspoon of adobo in addition to the minced chiles will electrify any dish.

Ham: Like bacon, smoked ham is a great way to add rich, smoky, meaty umami flavors to any dish you can think of. Wrap asparagus stalks in speck (Italian smoked prosciutto) for grilling. Add diced cooked smoked ham to mac and cheese. And slivers of smoky Virginia ham in red-eye gravy.

Lapsang souchon: Tea leaves are dried over pinewood fires to make this smoked black tea from the Wuyi region in Fujian, China. Use for teasmoking; add to brines and marinades. Makes great smoky iced tea. Freeze that tea with a little lemon and sugar, then scrape it with a fork to make a refreshing granita.

Liquid smoke: There’s no substitute for wood smoke, of course, but liquid smoke—a natural flavoring made by condensing real wood smoke in a sort of still—does give you a distinctive smoke flavor. Available in several flavors, such as hickory and mesquite, it’s especially useful for barbecue sauces. Use sparingly—a dash or two goes a long way.

Mezcal: Tequila’s cousin, mezcal is made from fire roasted agave cactus hearts in the hills around Oaxaca. It gives any cocktail an instant smoke flavor. Sprinkle a few drops on grilled oysters or in smoked tomato salsa.

Pimentón: Use this smoked paprika from Spain to add a smoke flavor to dishes not easily cooked on a grill—scrambled eggs, for example. I also like to substitute pimentón for the paprika in barbecue rubs.

Rauchbier: Smoked beer is traditionally from Bamberg, Germany. To make it, the malted barley is dried over a wood fire. Makes interesting beer-based cocktails and barbecue sauces. Melt grated smoked cheese in rauchbier for the ultimate cheese fondue.

Scotch whisky: One of the world’s most distinctive whiskies, Scotch is made by drying malted barley over a smoky peat fire. The best single-malt Scotches come from Islay Island off Scotland’s western coast. My favorite brands are Laphroaig (the smokiest), Lagavulin (distinguished by its finesse), and Bowmore (remarkable for its caramel sweetness). Indispensable in a Blood and Sand cocktail. Add a few drops to heavy cream with confectioners’ sugar to make a smoky whipped cream.

Smoked cheese: The best grilled cheese I ever tasted was smoked mozzarella grilled in lemon leaves at the restaurant Bruno in Positano, Italy. I like to grate smoked cheddar into mashed potatoes and mac and cheese. Popular smoked cheeses include cheddar, Gouda, and mozzarella. Learn how to haysmoke mozzarella and cold-smoke ricotta.

Smoked salt: A no-brainer seasoning for steaks, chops, and other grilled meats, and a great way to put extra smoke flavor into barbecue rubs. Two brands I like are dark Danish Viking Smoked Salt and Alaska Pure Alder Smoked Sea Salt.

Have you tried any of these ingredients to add smoke flavor? Let us know on Facebook, Twitter, Reddit, or Instagram!

The post Don’t Have a Smoker? Ingredients That Add Smoke Flavor appeared first on Barbecuebible.com.

Flavors,Homepage Feature,News & Information,smoke,Smoke Flavor

By: Daniel
Title: Don’t Have a Smoker? Ingredients That Add Smoke Flavor
Sourced From: barbecuebible.com/2021/06/29/ingredients-that-add-smoke-flavor/
Published Date: 06/29/21

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BBQ Tips

Now that was GOOD…

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Morning All:

Did another slab of beef ribs today…used some Kosher salt & a rub mixture of 3 parts Dizzy Pig Game On, 3 parts DP Raising the Steaks & 4 parts Turbinado Sugar (a mixture I've used on the past couple of briskets)…Just on the Egg indirect with a dome temp about 300 with a couple chunks of cherry for some added flavor…

Since I was late getting them on the Egg (about 3:15pm) & I don't like eating after 8:00pm, I ran the Egg about 350 for most of the cook & took them off after about 3 hours with IT over 200 everywhere I checked…wrapped in foil while I grilled the corn…

Sliced & looking so tasty…

Added some corn on the cob & Kathy put together a fruit salad for a DELICIOUS meal…

As I said — That was GOOD!

EggHead Forum

By: SSN686
Title: Now that was GOOD…
Sourced From: eggheadforum.com/discussion/1227787/now-that-was-good
Published Date: 05/04/21

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BBQ Tips

Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party

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The slopes are the place to be in the wintertime, from Mammoth and Big Bear in Southern California, to Big Sky in Montana, to Stowe, Vermont, and many places in between. Even Mankato, Minnesota, has a ski resort. (Don’t believe me? Google Mount Kato.)

Snowboarding, skating, and sledding are options, of course, as is cross-country skiing. What all these activities have in common is they get you outside and moving. An added advantage is that all are relatively safe to practice while the pandemic is active, being both social and independent pursuits. In other words, it’s easy to maintain safe distances between yourself and your mates.

As a reward for getting off the couch, we propose an outdoor après ski party. Pronounced “ah-pray skee,” it’s a French term for “after ski.” It’s that sweet spot between an afternoon (or day) of invigorating activity and dinner. Or maybe it is dinner. You can interpret it loosely.

In the Swiss Alps, a day shooshing down the mountainside might be celebrated with raclette—essentially, roasted cheese, partially melted near a fire, then scraped onto bread. I was obsessed with raclette when I was a child. I didn’t know the proper name, but was beguiled by this passage in the classic book “Heidi” by Johanna Spyri:

“When the kettle was boiling, the old man put a large piece of cheese on a long iron fork, and held it over the fire, turning it to and fro, till it was golden-brown on all sides. Heidi had watched him eagerly. Suddenly she ran to the cupboard. When her grandfather brought a pot and the toasted cheese to the table, he found it already nicely set with two plates and two knives and the bread in the middle. Heidi had seen the things in the cupboard and knew that they would be needed for the meal.”

As you can imagine, the brick of Velveeta in the family refrigerator fell a bit short of my expectations.

Which is why Steven’s recipe for A New Raclette so intrigued me. It appears here for the first time, but will be featured during a new episode of Project Fire when the show begins airing this spring. (Contact your local public television station to make sure they intend to carry the show.)

Like the classic raclette, it is served with small potatoes and cornichon (small cucumber pickles), but takes things further. You know Steven! This rendition features a terrific product, Rougette Bonfire Marinated Grilling Cheeses. If you can’t find them, substitute another grilling cheese like halloumi. (For more on cheeses that can be grilled, click here.)

Get the Recipe »

Other main course options for your party could include nachos, brats, kebabs, or anything that cooks fairly quickly and can be eaten easily by potentially mittened guests. A portable campstove/fire pit like this one, which burns propane, wood, or charcoal, ensures you can cook in style. But there are a number of small grills we like, including Weber’s Smoky Joe and Lodge’s Sportsman hibachi.

For beverages, consider beer, wine, mulled wine, or hot toddies.

 

How are you beating winter boredom this year? Let us know on Facebook, Twitter, Reddit, or Instagram!

The post Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party appeared first on Barbecuebible.com.

Homepage Feature,Hot Stuff,Recipes & Techniques,winter,winter grilling

By: Cialina TH
Title: Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party
Sourced From: barbecuebible.com/2021/01/29/beat-winter-boredom-throw-an-outdoor-apres-ski-or-sledding-party/
Published Date: 01/29/21

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