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Barbecue Recipes & BBQ Tips

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"To Barbecue" means to slow-cook foods at a low temperature for a long time with wood or charcoal.

"To grill" means to cook foods over direct heat and cook it much faster than barbecue with gas, wood or charcoal.



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Smoky spices for Beef Burgers


3 lb ground beef extra lean

1 tbsp smoked paprika
1 tsp dark chili powder
1 tsp sweet paprika
1 tsp cumin
1/2 garlic powder
1/4 tsp cayenne
1/2 tsp coriander
1/4 cup worceshireter sauce
1/3 cup bread crumbs
salt and black pepper

Mix all the ingredients above into your meat. I like to use my Kitchen Aid electric mixer to mix everything really well.

Shape your burgers and cook to 160F

Apple wood smoked cheddar is very nice with this burger, and also any barbecue recipe with chicken or pork could use this BBQ rub as a general seasonning.




Slaw


Try this Slaw, it's easy and it always gets me good comments!
The tablespoon used in this barbecue recipes are big!

1 1/2 small bag of pre-made grated cabbage/coleslaw
2/3 cup white sugar
2/3 cup white vinegar
1/8 cup white wine vinegar
1/4 grape seed oil
1 tsbp dry mustard
1 tbsp Dijon
1 tbs dark chilli powder
1 tbsp freshly crushed celery seed
1 tsp cumin
1 tsp cayenne
Enough Salt & Pepper

Blend all these ingredients into a dressing and add you grated cabbage ONLY 30 minutes prior to eating.



Artichoke & Asparagus side Sauce


Yes I know, it's not necessarily about BBQ... but it's really good and it can accompany just about any grilled meat and grilled flat bread. Now just try it before you start bitching, next week I'll talk about something meat cooking.

250 g cream cheese
340 ml can artichoke heart
12 asparagus
125 g sour cream
1/2 lemon zest
1 garlic
1/2 bunch of parsley
Salt & pepper
Start your garlic, parsley, lemon zest, 3 asparagus and 3 artichokes in a food processor and chop everything to small bits and pieces.

Add you cheese and sour cream and process until everything is smooth like baby food.

Add everything else and your other asparagus and artichokes and slowly pulse the processor so that you keep pieces and not everything become like baby food.

Season to taste, but make sure there is enough.



Good Smoke bad smoke


If you are going to start smoking meat, you should know a few things before you light your leftover wood from your deck on fire. Now if you are serious about smoking, you have to understand this process very well. In my opinion, the wood you will be using is more important than your rub or sauce. Any wood that has been chemically treated is out, any wood with paint on it is out, any wood still attached to the house is also out, so basically any wood that you don't know where it's been is also out. You can use any of these woods and everything will be fine; Hickory, oak, apple, cherry, maple, apricot, peach, pear, mesquite, wine barrel and vine. Plywood is definitely out!

"The smoke ring is just a natural chemical reaction between nitrogen dioxide and the amino acids in the meat which produce a color ring outside your meat."

The smoke rings happen when nitric acid builds up on the outer layer and around the meat. Nitrogen dioxide happen when you burn wood. Nitric acid is formed when nitrogen dioxide from wood burning smoke mixes with the natural moisture in the meat. So if you soak your wood ahead of time increasing moisture in the burning process it will help to get a smoke ring, but it's not necessary. Some also have a water tub next to the fire box inside there smoker to increase moisture amount mixed with the smoke while cooking. I have never soaked wood and I get a good decent ring every time.

Assuming that you will have a good penetration of smoke in your meat because you see a smoke ring is not true, on the other hand without a smoke ring, you can still have a good penetration of smoke the ring is just not as visible.

Most judges prefer to see a ring for appearance. When you see a smoke ring in barbecue meats it is not because smoke has penetrated and colored that meat. You could have a great winning brisket even if you don't have much of a ring on it. Experience judges will not give you a perfect score for look, but if you have a great texture and taste, you could still win big.



Basic Beef Brisket


In Texas, barbecue beef brisket is the only thing to do when it comes to authentic BBQ! It is a very tough cut of meat that comes from the front of the animal (see picture), so it takes a very long time to cook to get the right tenderness. If you don't have the time or interest to smoke overnight, stop right here and forget about brisket.

Patience is the only way to go for the perfectly smoked brisket - that's why they say low and slow. A brisket takes around 17 to 22 hours. Keeping your smoker at a temperature of 225F and not higher than 250F. The rule is to calculate 1 1/2 to 2 hours of cooking time per pound. So yes, you will need to be staying up part of the night to ensure that your smoker does not go down or go up in temperature. Steady temperature is extremely important for best result.

A good rub and the right sauce can be the difference between good and not so good. So try a few spice mixtures and sauces to find out what you and your guests really like. Some people on the BBQ circuit will rub their brisket with yellow mustard then a spice rub for a few hours before cooking.

The internal temperature of your brisket will stop going up at around 165F to 180F and it will stay there for a long time, it's normal... it's refer to as "The Plateau" stick to your plan and keep your smoker at 225F. It will start to go up again eventually and reach perfection.

Aim for 185F to 195F internal temperature. Place your meat thermometer in the thickest part of the meat and not in the fat, as the fat will be hotter the meat. When you have reached this temperature the brisket is done. Like any meat, the temperature of your brisket will actually continue to climb a few degrees before you carve it. Some people wrap it in foil paper 2 or 3 times to keep it most and let the juice settle until you are ready to eat. Your brisket does shrink a fair bit and loose lots of fat, but it is not a diet meal by all means! You should be able to feed 10 to 15 people with a whole brisket depending on their appetites.

BBQ,barbecue recipes



Grilled Chorizo Sausages and Feta Cheese Salad


Great salad that can feed lots of people including kids.

4 to 5 fresh chorizo sausages mild or hot
1 red onion
1 red pepper
6 Roma tomatoes or any other tomato you may have access too.
3 tbsp extra-virgin olive oil
1 tbsp red-wine vinegar
200g feta, cubed
1 handful of chopped fresh mint
Some fresh Arugula or even fresh baby spinach

Grilled the chorizo sausages, the red pepper and the red onion. Chop the sausages in diagonal, the veggies into big pieces and place all of it into a large bowl. Cut the tomatoes into chunk and add it to the bowl. Add your feta cheese, fresh mint, fresh Arugula, a touch of red wine vinegar, extra virgin olive oil, salt and pepper and toss the whole thing together.

Serve it on a nice platter with a few black olives and some big sprig of mint.

Feed 4 to 5 people



Chocolate Cookies Ice Cream Sandwich


Ok, I know it's not about BBQ, but if you are looking for a special dessert to go with your barbecue meal, use this great recipe.

Cook the cookies large enough and add some strawberry or even more chocolate ice cream in between two cookies... kids can do that for ya while you spend your time on the meat!

1 1/2 cup unsalted butter
1 cup white sugar
1 cup brown sugar
In a mixer whip that to a smooth texture for 4 minutes or so.

In a bowl mix together;
2 1/2 cup flour
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon

Once it's all mixed together slowly add the dry to your butter mixture in three batches. Add 2 cups of chocolate chips and turn it off right away.

Spoon the batter on a cookie sheet with a parchment paper and spread into desired shape, not too thick!

Bake at 375F for about 12 and half minutes...do not over bake.

Let them cool before making your ice cream sandwiches.



Polynesian BBQ sauce by a French Canadian


This week I did a barbecue recipes, pork roast on the rotisserie and it turned out great. I marinated the roast over night in good quality Soya sauce, rice vinegar, garlic, onions and one chopped whole orange. It came out very nice and this sauce just gave it that little something to bring it to the top!

3 garlic cloves, chopped
1/2 onion, chopped
3 tbsp fresh ginger
1 small whole red pepper
2 cups pineapple juice
1/3 cup white vinegar
1/2 cup natural Soya sauce
1/4 cup sherry
1 1/2 cup brown sugar
2 tbsp molasses
6 crushed whole cloves
1 tsp curry
1 tsp cinnamon
1/2 tsp all spice
1/2 tsp garlic powder
1 tsp dark chili powder
1/2 tsp cayenne to taste
1 cup pineapple cubes

Cook the onions, garlic, ginger and pepper. Add everything else except the pineapple cubes and bring to boil then cook for 20 minutes at very low heat. Add the cubes and cook for another 10 minutes at low heat. Serve with pork or chicken and some jasmine rice.



Greek Lamb Skewers


When I was working in the movie business, Greek day was always a big hit. Marinated your meat over night is a must. If you could grill with wood it gives a much better taste.

Lamb cubes, 4 lb - chicken could also work but if you can't follow up a recipes why are you here?

4 cloves of crushed garlic
4 tbsp dry oregano
1 Fresh lemon juice
1 tbsp garlic powder
Salt & Pepper

Marinade your meat in a bowl or bag over night squishing it every times you go to the fridge. Place your on skewers and grill on high heat until you reach a nice medium pink for lamb.

Serve 6 people

Grill some thick pita bread to serve with it.

Tzatziki Sauce
1 lt plain yogurt 3 to 5%
1 English cucumber grated
2 cloves of crushed garlic
2 tablespoons olive oil
1 small lemon, juiced
Salt and pepper to taste
1 tablespoon dry oregano
Grate cucumber over a two paper towel and squeeze the extra juice out of it. In a bowl combine yogurt, grated cucumber, olive oil, lemon juice, salt, pepper, oregano and garlic. Refrigerate for at least 3 hours for best result.
Humous

1 big can chick peas, drained
2 clove garlic
1 big lemon juiced
1 tbsp. olive oil
1/4 cups tahini sesame paste
2 tbsp. parsley, chopped
1 tbsp dry oregano

Place the garlic, chick peas, olive oil, Tahini and lemon juice in the food processor and process into a smooth puree. Serve with your grilled pita bread lamb kebab and a nice Greek salad.



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Previous Barbecue recipes and Tips


Rubs & Sauces

Peri Peri Sauce

Coca Cola BBQ Sauce

Zingy Pepper Relish

Easy 1,2,3 Marinade

Tequila Lime Marinade

Tzatziki Sauce

Special Mayonnaise

Mop Basics

Jam Asian style Marinade and/or Sauce

Wet Jerk Rub



Fish/Seafood

Simple Salmon Sachet Surprise

Smoked Salmon Flat Bread

Lemon & Garlic Grilled Halibut

Grilling Fish

Marinating Fish

Meats

Meat Grilling/Cooking 101

Greek Lemon Chicken Skewers

Grilled Pork Tenderloin w/ Fire-Roasted Pineapple Salsa

Cheeseburger, cheeseburger

Asian barbecue ribs

Jamaican Jerk Pork Chops

Grilled Flank Steak

2 Steps Fiery Chicken Wings

Basic Grilled Leg of Lamb

Turkey Burgers

Beer Can Chicken

Cheaters Winter BBQ Pulled Pork Sandwich

Thanksgiving Turkey Stuffing

Chicken Spatchcock

Smoked Pork Ribs

Beef Burger 101



Others

Grilling Vegetables

Grilled Peaches with Mascarpone Cheese



barbecue recipes MORE Tips and Recipes next week!!



Private Chef Martin for Cooking Classes and Catering in Kelowna, Vernon and Penticton.

(250)878-8500
Chef's email



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