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Add This Technique to Your Repertoire: Smoke-Braising

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The ancient Greeks and Romans named late July and early August “the dog days of summer.” Many people associate the phrase with insufferably hot weather and panting, shade-seeking canines, when in fact, it references the annual rising in the nighttime sky of the dog star, Sirius.

In any case, this is the time of year when all but the most intrepid cooks avoid “heating up the kitchen.”

But do you have to give up flavorful, long-simmered comfort foods like short ribs, coq au vin (chicken cooked in wine), pot roast, or stews until the cooler days of fall? Not at all. In fact, your grill or smoker (gas, charcoal, or pellet) is capable of producing the best iterations of these dishes you’ve ever eaten.

 

What is Braising?
All of the above rely on a combination cooking method called braising (from the French brasier). Meat—especially tougher cuts with abundant fat and connective tissue—and sometimes dense vegetables are seared over high dry heat, then cooked low and slow with liquid (often broth fortified with aromatics) in a covered heat-proof container. The results are meltingly tender with rich, deeply infused flavors.

Braising outdoors not only keeps your summer kitchen cool, it gives you the option of seasoning your dish with fragrant wood smoke. (Try that in an oven or slow cooker.) Whether you cook over wood or a wood-enhanced fire using hardwood chunks or chips, your hands-on time will be minimal, especially if you use a gas or pellet grill; a charcoal grill will require periodic refueling, of course.

We like the technique so much, we call it “smoke-braising.”

 

What is Smoke-Braising?
Chances are good you may have already tried smoke-braising without being aware of it. The “Texas crutch”—enclosing smoked meat tightly in foil or a covered container to finish cooking—is one example. It is often used to barbecue ribs (see 3-2-1 Ribs) or take brisket from its exasperating mid-cook “stall” to the finish line. Or maybe you’ve transferred pork shoulder to an aluminum foil-covered drip pan to let it simmer until finished in its own juices.

 

How to Smoke-Braise on Your Grill
To begin, you have two options: You can sear the meat (or vegetables) over a hot fire, or you can expose the food to wood smoke, the length of time depending on the food.

Next, reduce the heat on your grill or smoker to medium-low, 225 to 300 degrees. Enclose the food in aluminum foil and add a small amount of liquid (about 1/2 cup for a rack of spare ribs, for example) before tightly crimping the edges. Alternatively, place the food in a Dutch oven or disposable aluminum foil pan, add liquid and aromatics, and cover with the lid or foil. Replenish the liquid as needed. (Be very careful when opening the foil pouch or covered container as the escaping steam will be extremely hot.) Continue to cook until the food is done to your liking.

If desired, you can lift the now-cooked food out of the liquid, paint it with a sauce or glaze, and sizzle it directly over the fire. Or the flavorful braising liquid can be turned into an accompanying gravy or sauce. Your choice.

Below are links to a few of our favorite smoke-braised dishes, including one for Whiskey-Brined Pork Shoulder from my newly-released book, Healthy Wood Pellet Grill and Smoker Cookbook. But feel free to come up with your own. 

 

Best Cuts of Meat for Smoke-Braising
In the meantime, here are some good candidates for this cooking technique:

Pork shoulder, loin roast, belly, shanks/hocks, or ribs (spare ribs, baby backs, or country-style ribs)
Beef short ribs
Lamb shanks, shoulder, or ribs
Beef chuck or top round roast
Chicken thighs, legs, or bone-in breasts
Turkey thighs or legs
Globe artichokes
Root vegetables
Beef or veal brisket
Oxtails
Beef tongue or cheeks

 

Asian-style beef oxtails braised with mushrooms, ginger, scallions, garlic, and beef broth.

 

Smoke-Braising Recipes:
1. Whiskey-Brined Pork Shoulder

Get the Recipe »

 

2. Smoke-Braised Lamb Shanks

Get the Recipe »

 

3. Chorizo-Spiced Smoked Beef Tacos

Get the Recipe »

 

4. Project Smoke Brisket

Get the Recipe »

 

Have you tried the smoke-braising technique? Share them with us on Facebook, Twitter, Reddit, or Instagram!

The post Add This Technique to Your Repertoire: Smoke-Braising appeared first on Barbecuebible.com.

Grilling Techniques,Homepage Feature,Recipes & Techniques,Techniques,smoke-braising

By: Cialina TH
Title: Add This Technique to Your Repertoire: Smoke-Braising
Sourced From: barbecuebible.com/2020/07/24/smoke-braising-technique/
Published Date: 07/24/20

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Include Barbecue Shrimp Recipe

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shrimp, grill, spit

Include Barbecue Shrimp Recipe

Summary: Get a barbecue shrimp recipe to create a variety of dishes you can serve on your next barbecue party.

How do you like the taste of barbecued chops or steak? If you love them, you must try barbecued shrimp for a change. Barbecued shrimp is as tasty as any barbecue can be. Just by imagining barbecued shrimp makes my mouth watery. You have tried pork, chicken, sausage, hotdogs, and other barbecued meat. Why not try barbecued sea foods this time. If you tried it probably in a party or in a restaurant, and you want to know the recipe, worry no more for you can have the barbecue shrimp recipe you fell in love with.

Barbecue shrimp recipe is a very simple one. The ingredients are not hard to find. Unlike other barbecue recipes you might have read which have “never-heard” ingredients. You know what I mean. I once saw a recipe book with a picture that made my stomach growl and when I tried to look at the ingredients, hoping I could have a taste of that delightfully, tasty, appetizing, and tempting dish, my jaw literally dropped up to my chest. And then I said where on Earth I can find these unfamiliar ingredients. The dish looked so simple that I thought it’s chicken feed and that I could do it even with my eyes closed (kidding!). I was so upset for a week because I lost the chance of savoring the unforgettable recipe. I don’t mean to sound so bubbly. I just want you to realize how a recipe can be if the ingredients are not available on the market. Well, barbecue shrimp recipe is not only simple to do, but the ingredients are literally available in any supermarket.

Barbecue Shrimp Recipe Ingredients:
o 2 lbs large raw and fresh shrimp, peeled
o 1 cup olive oil
o ¼ cup lemon juice
o ½ cup onion, finely chopped
o 3 shallots, fine chopped
o 2 garlic cloves, minced
o ¼ cup parsley, finely minced

Directions for cooking:
Prepare your outdoor grill or barbecue to medium heat. In a large bowl, mix together olive oil, lemon juice, onions, shallots, garlic, and parsley. Mix in the peeled shrimps. Cover and marinate in your refrigerator for at least two hours. Drain shrimp, reserve the marinade in a clean container for basting, place shrimps on skewers or on aluminum foil. Barbecue for 6-8 minutes on each side, and make sure to baste shrimps with marinade to enhance the flavor and to prevent from drying. Place shrimp on a large platter and garnish with thin lemon wedges on the sides. Serve with a creative salad, garlic bread, and most importantly the sauce for a more tempting presentation. This barbecue shrimp recipe serves 8-10 persons.

No matter how you cook the shrimp, it will still be yummy. But, I can assure you this barbecue shrimp is more than delicious. Actually, delicious in an understatement! Just the smell of it, makes your mouth watery! Try it and let your family and friends have a taste of your new discovered shrimp barbecue recipe.

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Barbecue Sauce For A Perfect Barbeque

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sauce, dip, cook

Barbecue Sauce For A Perfect Barbeque

When someone mentions barbecue images comes to the mind like cooking at the backyard grill, a social gathering, cooking outdoors and cooking meat slowly over wood and smoke that adds flavor to the food.

Different cooks have different preferences and style in their cooking. Some prefer rubbing the seasoning whether wet or dry prior to cooking and some prefers to soak the meat first in special marinades that could be sops, mops and finishing. The preparation and ingredients for marinating may differ from region to region the preferred wood to be used can also differ. However, no perfect barbecue will taste as good without the perfect barbecue sauce.

Barbecue sauces can generally be categorized by what they are based on. Common examples are tomato, vinegar and mustard based sauces. To give the barbecue its distinctive taste and prevent the meat from burning easily, barbecue sauces are applied to the meat while being cooked with the exemption of tomato based barbecue sauces as tomato based sauces burns easier than the other kinds of sauces.

Barbecue sauce preparation can either be sweet, sour, tangy, spicy, hot, thick or thin. The varieties are almost endless which makes barbecues popular because anyone can make his own special preparation depending on taste and anyone can create his own way of serving the barbecue.

Recipes for barbecues can also be guarded. And good barbecue sauces can be purchased at almost any store. But the only perfect barbecue sauce is the one that you can create for yourself.
Remember whatever works for you and your family can be a great barbecue sauce. So start experimenting that is the only way to start good cooking.

The basics of Barbecue sauces…

Tomato based barbecue sauce is the most widely used. Some say that it is the most popular. Its popularity however may be due to the simplicity of preparation and besides; tomatoes are ingredients that could easily be found. The point to remember in preparing tomato-based barbecue sauces is to cook the tomatoes very well in order for the flavor to blend with the other ingredients.

Tomato based barbecue sauces are acidic. Because of this, it has the property to breakdown all the flavor of other ingredients blending them with its own. But because of its propensity to burn, limit the usage of tomato based barbecue sauce while cooking. To make it even more flavorful, prepare tomato barbecue sauces a day in advance.

Mustard based sauces are preferred in North Carolina. The mustard based barbecue sauce is great for grilling pork.

Vinegar is great meat tenderizer. It is also more acidic than tomatoes. Because of its acidic content, vinegar based sauces has a tendency to penetrate deep into the meat. To make this barbecue sauce more flavorful, experiment mixing it with chili, cider vinegar or red pepper, sugar salt and all the other ingredients that you want it to have.

Barbecue sauces today has different uses departing from its traditional purpose. It now serves as a condiment that is present on almost any table like ketchup, salsa, salt, pepper and Tabasco.

However, if experimenting with food is not your greatest strength, you can always find great sauces in any store. To make great barbecues, one rule to follow is not to place too much weight on the “with smoke flavor” label that many bottled tomato sauces advertise itself. Smoke flavor is what is barbecuing all about. The flavor has to come from the wood not the bottle.

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There Is More Then One Way To Prepare the Perfect Swiss Steak

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swiss steak, sirloin, meat

There Is More Then One Way To Prepare the Perfect Swiss Steak

More than likely your recipe will call for either round or chuck steak, but you can also use cube steak.
The type of steak you use is entirely up to your palate. Swiss steak can also be either baked in the oven, cooked in a slow cooker or crockpot, or even cooked in a large skillet on top of the stove.
You will not find many recipes that tell you how you to cook Swiss steak on top of the stove, but it can be done.
If you decide to try to prepare one on your stove top use any of the recipes that you find, just cook on the stove top and check often.
These Swiss steak recipes call for them to be baked in the oven, but you can also prepare them in the above mentioned ways.
For the first recipe you will need the following ingredients:
a covered baking dish,
2 pounds of steak,
salt, pepper,
garlic powder,
1 onion sliced,
4 ounce can of drained mushrooms, and
1 15 ounce can of tomato sauce.
The first step is to cut your steak into serving sizes, season the steaks with the salt, pepper, and garlic powder.
Place the steak into a baking dish top with the onion slice.
Now, pour the mushrooms and tomato sauce on top. Kind of level the ingredients and bake covered for 1 ½ hours at 350 degrees. This recipe can also be prepared on top of the stove just as easy. Just remember to check on it and be sure that the liquid is not evaporating.
You can always add just a bit more tomato sauce or even a small amount of water if needed.
If you like your Swiss Steak a bit spiecier, try this one. You will need:
round or chuck steak, (tenderize the steak first),
15 ounce can of tomato sauce,
1 large onion sliced,
2 tablespoons of vinegar, and
8 ounces of your favorite picante sauce or salsa.
Place the steak in the baking dish, add the onion on top and then pour in the remainder of the ingredients. Bake at 250 degrees for around 20 minutes.
Serve with salad and (baked) potatoes.

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