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    101 Things To Do with a BBQ
    101 Things To Do with a BBQ
    101 Things To Do with a BBQ
    Ebook128 pages53 minutes

    101 Things To Do with a BBQ

    By Steve Tillett

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    About this ebook

    Everybody loves barbeque! Backyard barbeque guru Steve Tillet has collected 101 fantastic recipes for barbeque of all varieties-from appetizers to desserts to vegetarian solutions-proving that the grill is the best and easiest summertime cooking option. Get outta the kitchen with amazingly simple recipes like Poppin' BBQ Popcorn, Blue Cheese Stuffed Mushrooms, Stuffed Tomatoes on the Grill, Grilled Onion Bloom, Seafood Pesto Pizza, Doc's Dry-Rub T-Bone Steak, Roberto's South American Lime Ribs, Andie's Angelic BBQ Burgers, Scott's Tantalizing Dry Rub Chicken, Grant's Monday Night Special Buffalo Wings, Parmesan Grilled Halibut, and even desserts like Chocolate Banana Bang-a-rang. There is also a section with Helpful Hints, Advanced Grilling Tips, and a bonus section on superb Sauces and Rubs!
    LanguageEnglish
    PublisherGibbs Smith
    Release dateFeb 14, 2005
    ISBN9781423608530
    101 Things To Do with a BBQ

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      Book preview

      101 Things To Do with a BBQ - Steve Tillett

      HELPFUL HINTS

      1. Turn meat with tongs instead of a fork so you don’t puncture the meat and let out the natural juices.

      2. It is best to baste on the BBQ during the last 5 minutes of grilling. BBQ sauce burns easily, so this method will help to avoid scorching any type of marinade or sauce.

      3. Boil leftover marinade in a saucepan over high heat. This kills any bacteria left by raw meat and makes it safe to use for basting during the last 5 minutes of grilling, or as a warm sauce for the finished dish.

      4. Liquid smoke used in small amounts is a great way to make your food taste like it spent all day in the smoker.

      5. When using aluminum foil to cover food, put food on the shiny side. If the shiny side is facing out, it will reflect heat and slow cooking.

      6. Smoking foods on a gas grill is easy. The only things needed are wood chips and a smoker box. Pick up smoker wood chips from a local sporting goods store. Apple, cherry, hickory, or mesquite chips work well for pork, beef, or poultry. Try alder for any fish.

      7. If you don’t own a smoker box or don’t want to buy one, they are easy to make. Follow these simple instructions:

      Tear off a piece of heavy-duty aluminum foil, 12 inches long. Place wood chips in the middle and wrap securely. Poke holes in top of pouch with a meat thermometer and it’s ready to go. For large cuts of meat like roasts, place the wood chips in water and soak 30 minutes to 2 hours, then place wood chips in smoker box. For smaller cuts of meat, dry chips are fine. Place your smoker box under the grilling grate, directly over the flame. Turn grill to high heat until smoke begins to rise from pouch. Immediately turn grill down to desired cooking temperature. Cook your food on the appropriate temperature and let the wood chips go to work.

      8. Meat is always more tender when cooked at a low temperature, no matter how high the grade. Also, meat served hot is usually more tender than meat served cold.

      9. As a general rule, use approximately 1 1/2 cups of marinade for every 1 to 2 pounds of meat. Make sure it completely covers the meat. Let your meat marinate in a zipper-lock plastic bag in the refrigerator. Double-bag to prevent leaks. You can also freeze marinating meats for future uses.

      10. Marinade is the quickest way to tenderize meat and add additional flavor. A quick 30-minute marinate will give meat a great flavor. Marinating even longer will give you more flavor. When marinating in the refrigerator, remove meat and let it come to room temperature before grilling.

      11. Spray the grill with cooking spray, or wipe it down with oil prior to grilling to prevent your food from sticking. This will also make it easier to clean the grill once you’re done grilling.

      12. To clean the grill after using, lay a piece of foil over the grill, shiny side down, and turn to high heat for 5 minutes. This will burn off any buildup on the grill. Watch the grill closely, don’t walk away. When the 5 minutes is up, gently brush grill with a wire brush.

      13. For a grill that needs some serious cleaning, try using 2 tablespoons baking soda added to 1 cup water. Brush it on with your wire brush. Let sit for 2-3 minutes, then scrub with the wire brush.

      Beef: fillet mignon, steaks, ribs, roasts, etc.

      1. Cook beef according to taste as times show below. (Table A)

      2. Cook roast

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