Okay people its that time of the year starting up here in America. Thats right, Grilling. I lived in europe about 20 years ago and dont remember too many people grilling on a regular basis maybe thats changed, but here in america grilling is the last bastion of manhood left to use 30-50 men. It has something to probably do with the fact that we can use live fire and sit and drink without too much hassle and most of the time the women dont want anything to do with grilling. I am by no means saying women cant grill, but my wife just refuses to use it and most of the other guys I know say the same thing about thier wives. But for those ladies who do and know how to use a grill like a wizard please chime in.
What I am going to do is post some helpful tips on ways to grill and different dishes to make. Please feel free to add to my list and any great side dishes that come to mind.
Now there is going to be a big debate between wood grilling and gas grilling. Nothing beats the taste of a good smoke rolling over the item your grilling, but its not practical to cook with charcoal or wood everyday. I have both a smoker grill and a gas grill. I predominantly use my gas grill every day once the temperature gets above freezing. The gas is quicker and instantaneous. I dont have to waite for the coals to get hot and it is a bit less of a mess. So people please forgive me if I tend to slant towards the gas grilling a bit more then I do with the smoke grilling, its just I am trying to help people with cooking on a grill that have experienced burning/charring thier meat more then actually cooking it.
Before I get too much more into throwing a wall of text up and loosing most of you I'll dive in and make and all time staple of american grilling. Baby back ribs.
Baby back ribs are the short ribs of a pig. More tender and meaty with less fat, but more expensive. Right now you can pick three slabs up at a Sams club for around $30 US.
Things you need....
1.) Smoked Papricka
2.) Brown sugar
3.) Ground Cinnamon
4.) Coarse salt
5.) Crushed red pepper
6.) Seran wrap (you fetishest should have plenty just make sure no pubes on it)
7.) Liquid smoke some stores dont carry this, but Krogers thats based out of cinncinatti does.
8.) Lemon juice.
9.) Favorite Bar-b-q sauce
10.) Basting brush/ unused paint brush.
The night before, mix lemon juice and liguid smoke together, if you cant get liquid smoke dont worry not essential. Matter of fact not all of the items I listed are essential, sometimes I even throw clove into the mix just for a hint of awesomeness. Anyways, mix the lemon juice and liquid smoke together and baiste the ribs.
Take your dry ingrediants and mix together. I tend to be heavy with the smoked papricka and brown sugar due to grilling on a gas grill. This helps facilitate that real earthy flavor that wood gives you. Back to task at hand, Mix dry ingrediants together in a bowl, easy on the crushed red pepper this will really spice your meat.
Once dry rub is all mixed together rub onto ribs that have been coated with the liquid smoke and lemon juice. Make sure you coat it real well and then wrap them in the seran wrap and place in fridge over night.
The next morning around ten or so (if you want to eat between 4-6 that evening) heat your home oven to about 200 degrees F. Take the ribs out of the seran wrap and roll then nicely in tin foil, making sure the tin foil if folded with the fold ontop. Sealing the ribs completely. If you have left over dry rub go ahead and put more on before wrapping the ribs in tin foil.
Ater wrapping the ribs in tin foil place them on a cookie sheet or tin tray, something with a lip because juice will leak out a little and we dont want a bunch of smoke inside the house stinking it up.
Throw those ribs in the oven that has been preheated at 200 and let them go from 10-2/2:30 in the afternoon.
This will make the ribs so tender and juicey, its going to steam those ribs real well and make that meat just soft.
Around 2:00'ish go heat up the gas grill. to low, around 250 if you have a thermometer on it. Once the grill is heated gently remove the ribs from the oven and carefully remove them from the tin foil.When I first di this the I would grab the ribs in the middle and the meat was so soft that the ribs would split in half. I since learned to get a long set of tongs and grab the ribs length wise protecting the whole rib integrity.
Drop those ribs on the grill and liberally coat the ribs with favorite sauce and open a beer and sit enjoying the afternoon sun. About every 15-20 minutes flip the ribs over and cover with sauce. The slow low temp cook will dry out the sauce a bit making a sweet glaze that is just real tastey.
Thanks for reading through my wall of text and let me know how they turned out if you tried this or of something else that is real good.
A week spot for me is fish, I dont grill fish and for my heart I should eat a bit more of it, so any good "detailed" recipes would be greatly appreciated.
What I am going to do is post some helpful tips on ways to grill and different dishes to make. Please feel free to add to my list and any great side dishes that come to mind.
Now there is going to be a big debate between wood grilling and gas grilling. Nothing beats the taste of a good smoke rolling over the item your grilling, but its not practical to cook with charcoal or wood everyday. I have both a smoker grill and a gas grill. I predominantly use my gas grill every day once the temperature gets above freezing. The gas is quicker and instantaneous. I dont have to waite for the coals to get hot and it is a bit less of a mess. So people please forgive me if I tend to slant towards the gas grilling a bit more then I do with the smoke grilling, its just I am trying to help people with cooking on a grill that have experienced burning/charring thier meat more then actually cooking it.
Before I get too much more into throwing a wall of text up and loosing most of you I'll dive in and make and all time staple of american grilling. Baby back ribs.
Baby back ribs are the short ribs of a pig. More tender and meaty with less fat, but more expensive. Right now you can pick three slabs up at a Sams club for around $30 US.
Things you need....
1.) Smoked Papricka
2.) Brown sugar
3.) Ground Cinnamon
4.) Coarse salt
5.) Crushed red pepper
6.) Seran wrap (you fetishest should have plenty just make sure no pubes on it)
7.) Liquid smoke some stores dont carry this, but Krogers thats based out of cinncinatti does.
8.) Lemon juice.
9.) Favorite Bar-b-q sauce
10.) Basting brush/ unused paint brush.
The night before, mix lemon juice and liguid smoke together, if you cant get liquid smoke dont worry not essential. Matter of fact not all of the items I listed are essential, sometimes I even throw clove into the mix just for a hint of awesomeness. Anyways, mix the lemon juice and liquid smoke together and baiste the ribs.
Take your dry ingrediants and mix together. I tend to be heavy with the smoked papricka and brown sugar due to grilling on a gas grill. This helps facilitate that real earthy flavor that wood gives you. Back to task at hand, Mix dry ingrediants together in a bowl, easy on the crushed red pepper this will really spice your meat.
Once dry rub is all mixed together rub onto ribs that have been coated with the liquid smoke and lemon juice. Make sure you coat it real well and then wrap them in the seran wrap and place in fridge over night.
The next morning around ten or so (if you want to eat between 4-6 that evening) heat your home oven to about 200 degrees F. Take the ribs out of the seran wrap and roll then nicely in tin foil, making sure the tin foil if folded with the fold ontop. Sealing the ribs completely. If you have left over dry rub go ahead and put more on before wrapping the ribs in tin foil.
Ater wrapping the ribs in tin foil place them on a cookie sheet or tin tray, something with a lip because juice will leak out a little and we dont want a bunch of smoke inside the house stinking it up.
Throw those ribs in the oven that has been preheated at 200 and let them go from 10-2/2:30 in the afternoon.
This will make the ribs so tender and juicey, its going to steam those ribs real well and make that meat just soft.
Around 2:00'ish go heat up the gas grill. to low, around 250 if you have a thermometer on it. Once the grill is heated gently remove the ribs from the oven and carefully remove them from the tin foil.When I first di this the I would grab the ribs in the middle and the meat was so soft that the ribs would split in half. I since learned to get a long set of tongs and grab the ribs length wise protecting the whole rib integrity.
Drop those ribs on the grill and liberally coat the ribs with favorite sauce and open a beer and sit enjoying the afternoon sun. About every 15-20 minutes flip the ribs over and cover with sauce. The slow low temp cook will dry out the sauce a bit making a sweet glaze that is just real tastey.
Thanks for reading through my wall of text and let me know how they turned out if you tried this or of something else that is real good.
A week spot for me is fish, I dont grill fish and for my heart I should eat a bit more of it, so any good "detailed" recipes would be greatly appreciated.
