June 18, 2012 by BBQ Jim
Today, fathers everywhere are being honored for their roles, accomplishments and love. Whether they are on the grill or not today, make sure he knows how much he is appreciated.
Like many people, my love affair with BBQ came from my father and for that I thank him very much and will continue the legacy with my children.
Category Holiday | Tags: , grill, holiday | No Comments
June 14, 2012 by BBQ Jim
I came across an article on NPR the warnings of using wire grill brushes. In the article, they explore incidences where people swallowed pieces of a grill brush. That’s a scary thought! I’ve handled more grill brushes than most people will in their lifetime and to my knowledge I’ve never heard of such an problem thought I do see how it could happen.
In the fast pace restaurant setting, it’s possible to miss such a thing though the physics of how it could happen greatly reduces the chances of it happening. When a piece of wire breaks off the brush, it would simply fall into the fuel bay below unless it became lodged at a crosshatch of the grates.
Regardless of how common it is, keep your eyes on your grilling surfaces as well as your food. Some people don’t think to clean their brushes or even change them. When your brushes have gone beyond their normal lifespan, be sure to replace them. There really isn’t a guide as to how long a brush should last but you should always use the mantra of the Health Department: When in doubt, throw it out!
Category Equipment, Safety | Tags: , equipment, grilling, safety | No Comments
May 28, 2012 by BBQ Jim
As you fire up those grills today and take in the delicious smells of smoke and food, take a moment to think of those that fought through the fire and smoke past, present and future.
Category Holiday | Tags: , bbq, holiday, memorrial day, wings | No Comments
May 22, 2012 by BBQ Jim
I was walking into Walmart and there by the door was a display for charcoal at $5.49 for 30lbs. After a quick inventory check I realized I was running low. I had 120 lbs. left in storage (6 bags of 20lbs) from what I had purchased last year. Of course I loaded up a cart with 150 lbs. and off I went.
Check your local Walmart for pricing and availability. I hear they don’t all have 15 lb. bags. Some have 13 lb. bags at either the same or a lower price.
Category Equipment | Tags: , charcoal, kingsford, shopping, walmart | No Comments
April 2, 2012 by BBQ Jim
If you have friends then you’ve been on one side of this situation: You are tired of screwing something up yourself so you call someone that knows what they are doing to help you out. Like Stevie said, that’s what friends are for.
When a friend told me that her and her husband were tired of burning their food on the grill I knew I’d be asked to step in and "put out the flames." The arrangement was simple; they would provide the food, drinks and grill I would show them the ropes.
First we talked about what the issue was. It was the most common request I hear; I want to stop burning food. Solving this is the simplest to explain and hardest to implement. Simply lowering the cooking temperature is the solution but what comes next is where the challenge comes in.
Learning how to tell when food is ready to be turned or taken off the grill where most people struggle. The cues can vary greatly depending on what is being cooked and what flavorings are being used such as dry seasonings or marinades.
The best way to learn is trial and error. Think of it as a scientific experiment and take multiple pieces of the same food prepared the same way. Turn each piece at different intervals and observe how the food reacts. Look at the coloring and constancy of both the top and bottom corners of the food as it cooks.
Simple rule of thumb is that if the food sticks then it is too soon and if it breaks apart then it is way too late. Unless you are cooking to a well-done temperature, food should still be moist to the touch. Expect food to be singed slightly but not charred of the surface more than 25% just like lightly toasted bread.
Next comes what I like to call "lid control." Whether you leave the lid up or down depends on whether you are willing to watch over the food carefully and whether or not you are using direct or indirect heat to cook.
Using no lid at all means that you will want to use a low, direct heat. This is best for fruits, vegetables, boneless meats and fish. Lid down you will want to use indirect heat as much as possible. This is best for bone-in meats and adding smoked flavors.
With these tips in place the ground work is laid to head down the road of better cooking. Next time you grill see if following these steps equates to better food coming off the grill.
Category Cooking, Food | Tags: , cooking, food, friends, grilling | No Comments
March 5, 2012 by BBQ Jim
Where are my manners? I seem to have forgotten to give updates.
Week 3 – We took a closer look at burgers and hot dogs but more so burgers. What goes into making a good burger? The right meat/fat ratio for starters. Add to that you best seasonings or marinades prior to committing meat to heat. But it doesn’t stop there! Once the cooking is over the right condiments, toppings choice of bun or cheese can dramatically affect flavor.
Ideally condiments should compliment not season your meal. Too much ketchup or a strong flavored pickle and ruin a mouth full of juicy burger.
Week 4 – Who doesn’t like ribs? Even if pork isn’t you thing beef or lamb pack the right amount on the same sized bone.
Preparation is one of the keys to great ribs. Never broil or boil prior to cooking. Doing so only removes flavor. If you are doing so to make cooking easier try cooking your ribs with indirect heat or a lower temperature. Ribs are best when cooked slowly and covered with the grill lid. The smoke generated is the best flavoring source you have. Wood chips in this case will be your best friends.
Your other best friend will be a good seasoning. Experiment to find the right dry seasoning to your liking. Season different sections of the ribs with different seasons and have your own tasting experience.
Week 5 – There’s more to a BBQ than meat and there are more sides out there than potato salad! No meal is complete without the compliment of side dishes and BBQ is no exception.
Almost any vegetable can be grilled if it is large enough to not fall through the grates. For long vegetables, you would cut it on the bias as demonstrated in this video:
Other sides that are BBQ favorites include baked beans, Deviled Eggs, corn on the cobb, salads and casseroles. For any side that you may have out remember to keep cold foods cold and hot foods hot. If you are planning to be outside, keep an extra bag or cooler of ice on hand just for food purposes. Don’t leave food sitting out in the sun or uncovered under a tree.
Category Class, Food, Safety | Tags: , bbq, burgers, ribs, sauce, side dishes | No Comments
February 13, 2012 by BBQ Jim
This week (actually last week by the time this is posted) we made homemade BBQ sauces. There were 4 recipes and 8 cooks (counting myself) so that we could contrast how sauces tastes with and without vinegar as an ingredient. The substitute ingredient was olive oil due to its lack of a dominate flavor and consistency.
Each of the 4 sauces that were made had a distinct flavoring to them. Our sauces covered the broad range of types from a honey barbecue to a Memphis style and even a Carolina mustard based sauce. A few even with a hint of rum or bourbon for an extra kick!
Sampling sauces with and without vinegar as an ingredient is pretty impossible in store bought sauces due to manufactures sticking to one recipe as to not to create a conflicting product within their own brands.
The exercise turned out pretty well in the class. There wasn’t a clear winner, unless you count the over enthusiasm of one student for a particular sauce, due to everyone’s unique taste preferences.
Category Class | Tags: , bbq, class, sauce | No Comments
February 3, 2012 by BBQ Jim
First night went smoothly as expected. We started off with 5 students signed up and 2 walk-ins bringing the class size to 7! I’m impressed by the turn out.
The overall consensus of the students is to learn not to burn. That’s an easy thing to over come.
In the class we went over the various equipment used and I gave a few tips on choosing utensils such as make sure your tongs are constructed for stability and using a meat thermometer.
Safety also filled our discussion. Always have a fire extinguisher on hand incase of an emergency and ensure that it is in working order.
Finally we ended with a bit of a preview of next week: Spices, Seasonings and Sauces. I brought in some of the spices I use myself for everyone to sniff-test. From my view point I could see that many were experiencing them for the first time.
I just got off the phone phone with the director of the school and if the students agree, we will be adding on an extra 30 minutes to the class! Class will be starting at 7:30 instead of 8 giving us more time to cover material. It’s up to you the students so let them know if you want more time.
See you soon!
Category Class, Equipment | Tags: , bbq, class, equipment | No Comments
January 30, 2012 by BBQ Jim
I got the word over the weekend that my class will be in session starting on February 2!
Class time will be a little tight but there’s a lot to go over and we’ll be eating good while we learn. Hope to see you there!
Category Class | Tags: , bbq, class | No Comments
September 2, 2011 by BBQ Jim
Yup, that’s 120 lbs of charcoal in my trunk. Unfortunately my gym clothes are in there somewhere so I don’t get to workout tonight. Guess I should’ve taken my trip to storage a little sooner. See yesterdays post on where you can get yours.
Category Equipment | Tags: , bbq, charcoal | No Comments