Showing posts with label barbecue grilling. Show all posts
Showing posts with label barbecue grilling. Show all posts
Sunday, March 27, 2011
We are back from the 2011 HPBE Expo held at Salt Lake City Utah. Great show! The new line of barbeque grill covers are exciting and so are some of the grills. One thing we noticed at the show this year was fewer gadgets and gimmicks. The big trend appeared to be built in system and custom system around your premium barbeque grill. Manufacturers and distributors were much more willing to talk with on-line retailers as viable partners notably one manufacturer quoted 120% increase due to online marketers. We are excited to see some of these changes and they will be effecting GrillingSpecialists
Thursday, January 21, 2010
Barb-o-que Spareribs indoors
This recipe was shared with me many years ago by a very good cook Carol Sherman. Although it is still cold outside these mouth watering spareribs are sure to stir the enthusiasm for thinking about grilling. Hope you enjoy.
Indoor barb-o-que spareribs
2 sheets of spareribs (about 4 pounds)
1 teaspoon of chilipowder
1 tablespoon of celery seed
1/3 cup of brown sugar
1/4 cup vinegar (I use red wine vinegar)
1/4 cup worchestershire sauce
1 cup catsup or 8 oz. of tomato paste
2 cups water
1 1/2 tablespoons of liquid smoke
few drops of tobasco sauce (however hot you like it)
2 tablespoons of lemon juice (I use fresh lemons)
1 onion chopped
Preheat oven to 450 degrees.
Place ribs in a deep pan, sprinkle lemon juice on meat, salt & pepper, add chopped onion brown 30 minutes.
Mix remaining ingredients and pour over meat, reduce heat to 325 degrees bake about 2 hours or until liquid is absorbed.
Do not cover, turn occasionally.
Baked potatoes and a green salad are good compliments to the meat.
Be sure to check out the valentine baskets that will be given away to the first six 50 dollar orders on www.grillingspecialists.com website. These beautiful handmade baskets will not be available long, order your barbecue and grilling needs today at www.grillingspecialists.com
Indoor barb-o-que spareribs
2 sheets of spareribs (about 4 pounds)
1 teaspoon of chilipowder
1 tablespoon of celery seed
1/3 cup of brown sugar
1/4 cup vinegar (I use red wine vinegar)
1/4 cup worchestershire sauce
1 cup catsup or 8 oz. of tomato paste
2 cups water
1 1/2 tablespoons of liquid smoke
few drops of tobasco sauce (however hot you like it)
2 tablespoons of lemon juice (I use fresh lemons)
1 onion chopped
Preheat oven to 450 degrees.
Place ribs in a deep pan, sprinkle lemon juice on meat, salt & pepper, add chopped onion brown 30 minutes.
Mix remaining ingredients and pour over meat, reduce heat to 325 degrees bake about 2 hours or until liquid is absorbed.
Do not cover, turn occasionally.
Baked potatoes and a green salad are good compliments to the meat.
Be sure to check out the valentine baskets that will be given away to the first six 50 dollar orders on www.grillingspecialists.com website. These beautiful handmade baskets will not be available long, order your barbecue and grilling needs today at www.grillingspecialists.com
Wednesday, January 13, 2010
Beginning of a new season 2010
Happy New Year to Everyone. This year should be our best one yet. We have new products, providers and recipes to keep everyone looking forward to the next barbeque and backyard party.
Our new year advertising special is just in time for Valentines Day.
The first six - $50 purchases from www.grillingspecialists.com will receive one handmade crocheted lace bowl (total is calculated on the product dollar amount without shipping costs).
This bowl has been seen on other sites for $65.00.
Get this limited handmade beautiful crocheted lace valentine bowl while available. The first six qualifying orders will receive either an all red, red with white trim, or white with red trim bowl (our choice). The size of the bowl is approximately 26 inches around, 8.5 across and 4 inches deep. Because each bowl is individually hand-made, the size is approximate and may be larger or smaller than stated.
This bowl makes a beautiful center piece for your dining room table or dresser. It can be a thoughtful, stunning gift for someone special on Valentine's Day. Go to www.grillingspecialists.com now and be one of the first six to make a qualifying order.
Friday, January 9, 2009
Grilling Answers Ed. 2
How do I effectively do beef brisket on a gas grill with a smoker box?
If you talk to my Texas friend, he would insist that it is sacrilege to take a brisket any where near a gas grill. He would insist the only way to smoke a brisket is over the coals. Indeed this is the effect that many of us want to produce while keeping the convenience of the gas grill. So can a respectable Brisket be produced on the gas grill with a smoker box?
I say, "Yes, you can."
The Meat:
Select your brisket. Make sure it has a layer of fat on one of the long, wide sides. This is essential in the brisket turning out properly. If you are not going to cut and prepare your meat, have your butcher do it for you.
Spicing:
Spice your brisket on top of the fat. The fat should be evenly coated with Sea Salt, Black Pepper (ground), onion powder, and garlic powder. In Grilling Answers Ed. 1 I suggest that steaks should receive only an 1/8th teaspoon on their faces. The difference here is that you are spicing the layer of fat and not the muscle fiber directly. Spicing the surface of the fat requires more spice and should resemble the look of the rubs you may have seen on television cooking shows. The fat that melts will take spice flavor with it into the muscle fiber. As the fat melts it will keep the muscle moist and impart the flavor of the spices.
The grill and smoke box:
The chips you choose will determine the flavor that is caught on the sides and back of the tongue when you eat the brisket. For brisket, I prefer the taste of Hickory or Mesquite wood chips. I have mixed these two flavors on one occasion and did not care for the results.
Most smoker boxes for the gas grill will accept only small flakes and not many of them. As a result, the smoke is generated for a brief period of time; and if you try to add chips, you loose the heat and the cooking momentum in the brisket. Most smoking boxes will produce good volumes of smoke for about 15 minutes. This is too short to get a good pink ring all the way around the edge.
You will need to create a smoke generator. This can be done using aluminum foil (several layers) and two to three cups of wood chips (well soaked). Place the wood chips in the middle of the layers of aluminum foil. Fold the foil over the mound of chips leaving a squared opening on top of the chips. This opening should be about 2 inches wide by 3 to 4 inches long. The net result is a mound that loosely looks like a volcano's caldera packed with wood chips. This will produce smoke and the large opening will fill the grill. The large mound of chips will last longer than the small smoker box. This packet is placed over the heat source under the grill grate.
Grill Heating:
If you are going to infuse the meat with smoke flavor, keep it moist, and cook it until it is tender, you are going to use an indirect grilling technique. In the smoking stage, you will have a grill hot enough to produce smoke on one side of the grill. Your brisket is on the cooler side over a drip pan. You maintain this arrangement until you have the amount of smoke flavor you want in your brisket.
At this stage the brisket is not done. Yes you can eat it, but you will experience the fiberous texture of the muscle. To truly be delectable, it needs to continue cooking. It is at this stage that you lower the temperature of the entire grill, place the brisket in a tightly sealed aluminum foil and allow the brisket to finish cooking.
I would smoke for a minimum of one hour (stage one). After the smoke generator stops, I wrap the brisket in foil and lower the over all temperature of the grill and continue cooking the brisket for 2 more hours (stage two), cooking time varies with the size of the brisket. Take the packet off the grill and let rest for 10 to 15 minutes (stage three). Cut and serve. Stage four is accepting the praise gracefully.
I like to make a honey-cracked mustard sauce to go with my brisket. Serve the sauce you like.
If you talk to my Texas friend, he would insist that it is sacrilege to take a brisket any where near a gas grill. He would insist the only way to smoke a brisket is over the coals. Indeed this is the effect that many of us want to produce while keeping the convenience of the gas grill. So can a respectable Brisket be produced on the gas grill with a smoker box?
I say, "Yes, you can."
The Meat:
Select your brisket. Make sure it has a layer of fat on one of the long, wide sides. This is essential in the brisket turning out properly. If you are not going to cut and prepare your meat, have your butcher do it for you.
Spicing:
Spice your brisket on top of the fat. The fat should be evenly coated with Sea Salt, Black Pepper (ground), onion powder, and garlic powder. In Grilling Answers Ed. 1 I suggest that steaks should receive only an 1/8th teaspoon on their faces. The difference here is that you are spicing the layer of fat and not the muscle fiber directly. Spicing the surface of the fat requires more spice and should resemble the look of the rubs you may have seen on television cooking shows. The fat that melts will take spice flavor with it into the muscle fiber. As the fat melts it will keep the muscle moist and impart the flavor of the spices.
The grill and smoke box:
The chips you choose will determine the flavor that is caught on the sides and back of the tongue when you eat the brisket. For brisket, I prefer the taste of Hickory or Mesquite wood chips. I have mixed these two flavors on one occasion and did not care for the results.
Most smoker boxes for the gas grill will accept only small flakes and not many of them. As a result, the smoke is generated for a brief period of time; and if you try to add chips, you loose the heat and the cooking momentum in the brisket. Most smoking boxes will produce good volumes of smoke for about 15 minutes. This is too short to get a good pink ring all the way around the edge.
You will need to create a smoke generator. This can be done using aluminum foil (several layers) and two to three cups of wood chips (well soaked). Place the wood chips in the middle of the layers of aluminum foil. Fold the foil over the mound of chips leaving a squared opening on top of the chips. This opening should be about 2 inches wide by 3 to 4 inches long. The net result is a mound that loosely looks like a volcano's caldera packed with wood chips. This will produce smoke and the large opening will fill the grill. The large mound of chips will last longer than the small smoker box. This packet is placed over the heat source under the grill grate.
Grill Heating:
If you are going to infuse the meat with smoke flavor, keep it moist, and cook it until it is tender, you are going to use an indirect grilling technique. In the smoking stage, you will have a grill hot enough to produce smoke on one side of the grill. Your brisket is on the cooler side over a drip pan. You maintain this arrangement until you have the amount of smoke flavor you want in your brisket.
At this stage the brisket is not done. Yes you can eat it, but you will experience the fiberous texture of the muscle. To truly be delectable, it needs to continue cooking. It is at this stage that you lower the temperature of the entire grill, place the brisket in a tightly sealed aluminum foil and allow the brisket to finish cooking.
I would smoke for a minimum of one hour (stage one). After the smoke generator stops, I wrap the brisket in foil and lower the over all temperature of the grill and continue cooking the brisket for 2 more hours (stage two), cooking time varies with the size of the brisket. Take the packet off the grill and let rest for 10 to 15 minutes (stage three). Cut and serve. Stage four is accepting the praise gracefully.
I like to make a honey-cracked mustard sauce to go with my brisket. Serve the sauce you like.
Thursday, January 8, 2009
New Year give away #1
Happy New Year Grilling enthusiasts! Phil's Grill is sponsoring a New Year's give away to keep the enthusiasm building for grilling. From January 15Th through February 28, 2009 visit http://www.grillingspecialists.com then return to Phil's Grill leave a comment on this post telling us if there are any items on the site that you would like that are not already there, include your e-mail address and/or mailing address. If you visit the commercial site a second time and leave a comment on Phil's Grill telling us how the site would be easier for you to use including your e-mail address and/or mailing address you will receive a second entry. If you put a link to http://www.grillingspecialists.com on your blog and leave a comment on Phil's Grill telling us you linked you will receive a third entry. On February 28Th at midnight a random drawing will occur from all the entries and you could be the winner of GRILLIN'OPOLY, a burger flipping, steak sizzling, property trading game. A picture will be available soon describing the exciting game.
Thursday, November 20, 2008
Thursday Thirteen #9
13 reasons to barbecue for Thanksgiving
Thursday Thirteen
1. Free oven space for other baked dinner items.
2. Use rotisserie to self baste the turkey.
3. Easiest way to get the grillmiester involved with making Thanksgiving dinner.
4. One less pan to wash.
5. Keep men folk out of the kitchen longer.
6. Place beer cooler by grill and men will self entertain.
7. Add a TV and you have yourself a tailgate party, not just another diner with the relatives.
8. Spicing the turkey skin is easiest with the rotisserie turned on.
9. Tell the kids to go ask the grillmiester "Is it done yet?"
10. Be sure to stop the rotisserie before temping the bird. Needs to reach 185 degrees.
11. The meat of the turkey will be like nothing you've experienced before, juicy and tender.
12. Be sure to have oven mitts on to remove the turkey and spit from the motor.
13. Grilling turkey on the rotisserie on the barbecue will produce the most beautiful turkey you will ever see.
Happy Thanksgiving!
Thursday Thirteen
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