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Do You Know the Difference? BBQ Terms to Master

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When you become a griller or barbecuermaybe youre on your way to becoming a true pit masteryou have to learn a whole new vocabulary. Almost a different language. And from your email or your posts on social media, we sense there are some barbecue terms you are confused about. One of them is pork tenderloin versus pork loin, a distinction that can make a huge difference in a recipe. In this, the first of a series, were going to help clear up any confusion and suggest recipes to illustrate all. Please feel free to suggest other bbq terms to us (anonymously, if you want) for explanation.

Whats the Difference Between Baby Back Ribs and Spare Ribs?

Huli-Huli Spare Ribs

Baby Back Ribs

Cut from high on the hog, these flattish ribs are attached to the backbone and are perceived to be more tender and less fatty than spare ribs. Usually weighing about 2 pounds per slab, baby backs are often favored by home and competition barbecuers alike.

Spare Ribs

Closer to the belly, spare ribs are larger and more curved as they approach the breastbone. A rack typically weighs 3 pounds or more and is meatier and fattier than a rack of baby backs. Theyre often sold as St. Louis-style ribs, which means the butcher has accentuated their rectangular shape by trimming the tips and cartilage. Preferred by in the know pit masters.

Baby Back Ribs and Spare Ribs Recipes:

Whats the Difference Between Shrimp and Prawns?

Grill-Top Shrimp Boil

Shrimp

In North America, these succulent crustaceans are commonly called shrimp, unless they are larger. (Shrimp sold as U-10s, for example10 pieces per poundare sometimes labeled prawns to increase their appeal on restaurant menus or justify a higher price.)

Prawns

Confusingly, the term prawns is preferred to shrimp in Ireland, India, and South Africa as well as Commonwealth countries like the UK, New Zealand, and Australia. Scientifically, however, prawns differ from shrimp in structure, reproductive habits, and environmental preferences: Most shrimp are harvested from salt water, while prawns come from fresh water. Happily, prawns and shrimp are interchangeable in the kitchen or on the grill or smoker.

Shrimp and Prawn Recipes:

Whats the Difference Between Pork Loin and Pork Tenderloin?

Pork Loin Reuben

Pork Loin

This lean, boneless cylinder of meat is not only one of the most economical cuts at the butcher counter, but is very versatile. Its attached to the top of the ribs at the backbone. Weighing up to 5 pounds or more (smaller portions are often sold as center-cut pork roasts), it can be indirect grilled, spit-roasted, stuffed, or even cut into individual steaks and grilled directly. It is most tender when cooked to 145 degrees (pink) or slightly beyond. Do not use this cut to make pulled pork as cooking it to 195 will make the meat impossibly dry.

Pork Tenderloin

Visually, size distinguishes pork tenderloin from pork loin. The former weighs about a pound and is often vacuum-sealed in packages of two. (One tenderloin feeds two average appetites or one large one.) Its a small, little-exercised muscleits used for posture, not locomotionnear the pigs lower back, extending into the ham. Very tender and flavorful when not overcooked. It is a great candidate for marinating. Be sure to trim off any visible silverskin before direct grilling.

Pork Loin and Pork Tenderloin Recipes:

Whats the Difference Between Pork Shoulder and Picnic Ham?

St. Louis Pork Steaks

Pork Shoulder

Often called pork butt or Boston butt, pork shoulder is the preferred cut for barbecuing low and slow, especially for pulled pork. Well-marbled, it can also be cross-cut into pork shoulder steaks, which is a specialty of St. Louis (see a link to the recipe below). Usually sold bone-in in 3 to 5 pound portions.

Picnic Ham

The lower part of the pork shoulder (see above) is called the picnic ham. The bone to meat ratio is higher and it requires longer smoking times to break down the fat, muscle, and tendons. Less expensive than pork butt but very flavorful, its a great cut to smoke when you need ham-like smoked meat to flavor soups, collard greens, etc.

Pork Shoulder Recipes:

Whats the Difference Between Direct Grilling and Indirect Grilling?

How to Grill A Safe But Juicy Burger

Direct Grilling

This is the simplest, most straightforward, and widely practiced method of grilling on Planet Barbecue. Its the method used to cook thinnish, tender, quick-cooking foods over a hot fire. They might include chicken breasts or thighs, thinner steaks or chops, burgers, hot dogs, shrimp, fish fillets, kebabs, sliced vegetables, sliced bread, etc. Set up a small kettle grill, hibachi, or even a Tuscan grill in your fireplace or over a campfire, and youre in business!

Indirect Grilling

Indirect grilling refers to a cooking method in which you cook food next tonot directly overthe fire. (Steven prefers to indirect grill between two fires.) It is also the method used for true barbecue. Use it when cooking whole or thicker foodswhole chickens or turkeys, prime rib, beef tenderloin, pork loin roasts, pulled pork, beef or veal brisket, dense vegetables or fruits (like whole onions, cabbages, or apples), whole fish, whole hams, leg of lamb, planked foods, and more.

Indirect Grilling Recipes:

What barbecue terms and techniques would you like to learn more about? Share them with us on Facebook, Twitter, Reddit, or Instagram!

The post Do You Know the Difference? BBQ Terms to Master appeared first on Barbecuebible.com.

Barbecue University,News & Information,Recipes & Techniques,barbecue university,bbq u,grilling tips

By: Cialina TH
Title: Do You Know the Difference? BBQ Terms to Master
Sourced From: barbecuebible.com/2020/02/21/beginner-bbq-terms-to-master/
Published Date: 02/21/20

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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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