You can walk the walk, but can you talk the talk? Here is a mini-glossary of terms every self-respecting griller and pit master should know.
12 Key BBQ Terms You Should Know
The dark, flavorful crust that forms on the exterior of meat such as brisket, ribs, or pork shoulder that is comprised of seasonings (salt and other spices and/or herbs), smoke particulates, and the caramelization of the meats natural sugars. Wrapping in foil or butcher paper will soften the bark.
This term traditionally refers to the well-done, tougher, fattier, and/or oddly shaped bits of beef that were carved off for aesthetic reasons when brisket was sliced for service at Kansas City barbecue joints like Arthur Bryants. Once given to patient customers for free, burnt ends are now created on purpose. But they are no longer limited to beef brisket: we have seen recipes for pork butt, pork belly, and even hot dog burnt ends.
Brisket, the deep pectoral muscle of a steer (there are two per animal), can be divided into two discrete sections: the top one is the decklealso called the pointwhich attaches the muscle to the rib cage. It is both fattier and tougher than the flat (see below).
Many supermarkets remove the leaner, flatter cut of a steers pectoral muscle from the deckle (see above). It resembles a thick flank steak and has a pronounced grain. When sold together, the deckle and the flat comprise a whole brisket, often called a packer brisket.
Well known to competition barbecuers, the so-called money muscle is a discrete cylindrical muscle that is part of a butchered pork shoulder. Located opposite the bone, it resembles a pork loin and is leaner than the rest of the shoulder. Because it cooks faster, this desirable cut is often removed from the shoulder (which is returned to the smoker) and sliced separately for the turn-in box.
Pink Curing Salt
Not to be confused with mined Himalayan salt (halite), which ranges in color from pink to apricot, pink curing salt has long been used as a preservative. Known by several namesPrague powder is one of thempink curing salt is comprised of table salt and sodium nitrite (for relatively short curing times) or sodium nitrate (for hams and other meats that require long curing times). Both forms also contain a small amount of food dye to tint them cotton candy-pink and distinguish them from other salts in your kitchen. (For information on how to use them, click here.)
Most of us were taught that the best way to cook thicker cuts of meat (over 1 inch) was to sear them over direct heat and then finish them slowly using indirect heat. The result was meat that exhibited concentric circles of doneness from the outside in. Reverse-searing calls for heating the meat slowly using indirect heat to a temperature 10 to 15 degrees below your goal temperature, then searing it over high heat to brown and caramelize the outside. (For more information, click here.) We recommend it for thick steaks, chops, and prime rib.
Smoked meat (brisket, ribs, pork shoulder, chicken, etc.) often exhibits a pinkish-red ring just below the exterior surface. This is called a smoke ring, and is a desirable result of the meats natural myoglobin reacting with the compounds in smoke. Because smoke rings can be produced with curing salt (see pink curing salt above), they are no longer used to judge meat in barbecue competitions.
This is a derogatory term used to describe ribs that have been inexpertly butchered, meaning the meat has been trimmed so close that the underlying bone is visible. It happens often with beef ribs that have been separated from the rib roast as its in the butchers financial interest to carve as much higher-priced meat off the bones. For beef ribs worth eating, buy a prime rib roast and remove the bones yourself.
Spatchcocking is a technique that can be used on poultry (chickens, turkey, game hens, etc.) to maximize the surface area exposed to heat from the grill and to shorten cooking times. Using a sharp knife or kitchen shears, remove the backbone from the bird. Discard, or save to make stock. If desired, remove the breast cartilage.Turn the bird over and gently flatten with the palm of your hand.
The stall has panicked many barbecuers smoking their first briskets or pork shoulders. It refers to a temperature plateau that usually occurs when the meat reaches an internal temperature of 150 to 165 degrees, and can last for an interminably long time. Hours. Novicesmaybe expecting the in-laws for dinner at a pre-ordained timeoften make the mistake of increasing the heat, a maneuver that can toughen the meat (especially brisket). For some, the stall signals the moment when the meat should be wrapped in foil or butcher paper. See the Texas crutch below.
Sometimes used derisively, this term refers to wrapping slow-cooked meats in foil or butcher paper once they hit the stall, locking in moisture and effectively steaming the meat until it reaches the desired temperature, usually 203 degrees. Barbecue greats like Austins Aaron Franklin have given the method respectability. (Read about Aaron in Stevens book, The Brisket Chronicles.) Sometimes, the meat is unwrapped and finished naked to restore the bark, which softens in the moist environment.
The post What Are Burnt Ends? And 11 Other Key Terms You Should Know appeared first on Barbecuebible.com.
Barbecue University,Homepage Feature,News & Information,grilling tips
By: Cialina TH
Title: What Are Burnt Ends? And 11 Other Key Terms You Should Know
Sourced From: barbecuebible.com/2020/02/04/12-bbq-terms-for-beginners/
Published Date: 02/04/20
Include Barbecue Shrimp Recipe
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.
Barbecue Sauce For A Perfect Barbeque
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.
There Is More Then One Way To Prepare the Perfect Swiss Steak
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,
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.