Common Sense Evaluation II

Excellent article on setting up a Weber Smokey Mountain Smoker from Amazing Ribs . There are a number of bullet-shaped charcoal smokers out there and they are pretty easy to use. The best is the Weber Smokey Mountain (WSM) which now comes in three sizes. Seasoning and calibrating your smoker with dry runs The first thing to do after you assemble your new grill or smoker is to season it and calibrate it by doing a few dry runs without food. This will burn off any manufacturer's grease, and give you a sense for how to set it up to hit the two important target temps that almost all my recipes use: 225°F and 325°F. Of course, in order to do this, you absolutely positively must have a good digital oven thermometer. I don't care how much you spent, the bi-metal dial thermometer that came with it is cheap and unreliable and likely to be off by as much as 50°F. Worse still, it is in the dome, and the temp down on the grate where the meat sits is much different. Like a musician, you mus

This is an amazingly easy recipe and ever so savory! Ingredients: 4 Japanese eggplants sliced lengthwise Extra Virgin Olive Oil Salt Pepper Garlic Powder Directions: Rinse and dry the eggplants. Slice them into 1/2 inch thick pieces. Combine eggplant slices, extra virgin olive oil, salt, pepper and garlic powder in a large shallow baking dish and mix well. Let sit at room temperature for at least 1 hour before grilling. Heat the grill to about medium-high (about 400°F to 450°F). When the grill is ready, place the eggplant slices directly over the coals and grill until golden-brown grill marks form. About 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second side, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard. Serve warm or at room temperature.

Country-style pork ribs, which come in both boneless and bone-in varieties, are meaty enough to cook like pork chops with a few minutes on a hot grill. Ingredients: 3 1/2 pounds country-style pork ribs Extra Virgin Olive Oil Salt Pepper Garlic Powder Directions: Season the Country-style pork ribs with extra virgin olive oil, salt, pepper and garlic powder. Let the ribs sit at room temperature for 1 hour before grilling. Heat the grill to medium (about 350°F to 450°F). Place the ribs on the grill with the larger, flatter side down, cover the grill, and cook until the pork is browned on the bottom, about 5 to 7 minutes. Flip, cover, and cook until they are browned on the other side, about 5 to 7 minutes more. Rotate the ribs so that they are resting on a thinner side (you may need to prop them up against one another), cover, and cook until browned, about 4 to 6 minutes. Flip to the other thinner side, cover, and cook until browned or an instant-read thermometer inserted into the thickest

James Beard Award-winning pitmaster Aaron Franklin is perhaps the most famous guy behind a grill in America, and his brisket may be the most sought after piece of meat in the country. Here, on his new PBS series, he goes through his technique for smoked and barbecued brisket. A master of the craft, don't miss Franklin's tips, tricks, and jokes. Source...

How to defrost meat safely. From the website that is an encyclopedia on outdoor cooking: Amazing Ribs : Fresh meat is almost always better than frozen meat because when meat freezes the water crystals expand and puncture cell walls spilling out the juices that keep meat tender and juicy. Ever notice the pink liquid in the bottom of the bag when you defrost meat? Called "purge" there's no way to get it back in. That said, meat frozen when fresh is usually better than meat that was frozen after sitting around for a week or so. The idea is to warm frozen meat but not leave it in the "danger zone" of 41°F to 135°F in which bacteria multiply rapidly. You can do this slowly in the fridge, but water is a better conductor of heat, so putting the meat in a water bath will defrost it faster, especially if it has been shrinkwrapped so the water has no air between it and the meat. If the food has been swaddled in layers of freezer paper or foil, remove this extra insulation

1) TOP ROUND (AKA London broil) Very lean with mild flavor; dense and slightly chewy. Inexpensive with no fat to trim off, so more meat for your money; even shape makes it easy to slice thin. Marinating will tenderize the meat. Best served rare to medium (overcooking will turn this cut into leather). Must be carved very thin, against the grain. Great cold for sandwiches. "Best Buy" 2) RIB EYE (AKA Delmonico steak) Naturally tender cut cooks up juicy, with a rich flavor of caramelized meat. Can be sold bone-in for rib lovers and for a more dramatic presentation. Lots of marbling makes it self-basting. These steaks are pricey, so look for ones with a large "eye" and less surrounding fat. 3) FILET MIGNON (AKA tenderloin steak) Its mild flavor and tenderness make it the perfect canvas for a starring sauce. Expensive, but unlike other cuts, it doesn?t need to be trimmed and doesn?t shrink much during cooking. Avoid acidic marinades -- they'll deteriorate the fine gra

An excellent explanation on when to cook with the lid on. Most grills come with lids. And a good thing, too. A lid is essential for most outdoor cooking. You can cook on a lidless grill, but you will be severely handicapped. It would be like doing all your cooking on a stovetop. With a lid, most of the heat comes from below, but much of it goes right past the food and is reflected from above so your grill becomes an oven and you can cook foods with heat from all sides. This significantly reduces the risk of burning dinner. A lid also traps smoke, moisture, and flavor molecules. In short, it gives you much more versatility. And let's not forget, it keeps flies off the food. As a rule of thumb, if the food is 3/4" or less, no lid. Leave the lid off when you are cooking thin foods like or skirt steak. Without a lid, all the heat comes only from underneath. One side cooks, the other does not. For something like skirt steak we want a dark exterior loaded with the compounds formed w

Boneless beef chuck short ribs may be the best inexpensive cut of steak for the grill. Ingredients: Boneless beef chuck short ribs from Costco (about 3/4 of an inch thick) Extra Virgin Olive Oil Salt Pepper Garlic Powder Directions: Preheat the grill. Season short ribs with extra virgin olive oil, salt, pepper and garlic powder. Sear ribs on first side on medium high for 3 minutes each side turning at 1.5 minutes for cross hash marks. Sear ribs on second side on medium high for 2 minutes each side turning at 1 minute for cross hash marks. Ribs are done when a thermometer inserted into thickest part of steak reads 125°F. Let rest for 10 minutes before serving.

Bobby Flay , TV chef and grill master, shares his recipe for the perfect burger. Total Time: 20 min Prep: 10 min Cook: 10 min Yield: 4 servings Level: Easy Ingredients: 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean) Sea salt and freshly ground black pepper 1 1/2 tablespoons olive oil 4 slices cheese (optional) 4 hamburger buns, split; toasted, if desired Directions: Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on

A really delicious sandwich and incredibly easy to make. Total Time: 18 min Prep: 10 min Grill: 8 min Yield: 4 servings Level: Easy Ingredients: 1/4 cup extra-virgin olive oil 1 tablespoon balsamic vinegar 2 teaspoons minced fresh oregano, or 1 teaspoon dried 1 teaspoon minced fresh garlic 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 (1/2-inch thick) slices ciabatta or other rustic Italian white bread 4-ounces thinly sliced mozzarella cheese 4-ounces thinly sliced prosciutto 6-ounces jarred sun dried tomatoes Directions: Whisk the olive oil, vinegar, oregano, garlic, salt, and pepper together in a small bowl to blend. Arrange the slices of bread on a flat work surface, and using a brush, spread the vinaigrette evenly over one side of each slice. Divide the mozzarella equally among the bread slices. Top 4 of the bread slices with the prosciutto and sun dried tomatoes, and then place the remaining 4 slices of bread on the top, vinaigrette-side down, to form 4 sandwi

Column Five created this guide to average cook times to take the guesswork out of grilling. The guide provides average times for a wide variety of beef, poultry, pork, and vegetable items you might plan on throwing on the grill this summer. All you’ll need is a watch and a meat thermometer. Click to enlarge

There's nothing quite like the dark, juicy meat of a chicken leg or thigh. The extra fat found in these parts keep the meat moist, making it a forgiving cut to throw on a grill. Directions: Season chicken pieces with oil and All-Purpose Rub Preheat grill to medium (About 50 charcoal briquettes) using a two-zone fire . You can add wood chunks or chips to the coals after the grill is heated. When the grill is ready place the chicken pieces directly over the coals skin side down. After 5-8 minutes move the chicken to the coal-free side of the grill and cook for 15-20 minutes with the lid closed. The internal temperature of the chicken should be about 180 degrees when ready. If still not done after 20 minutes place the pieces that still need the skin crisp over direct heat and cook all pieces for an extra 5 minutes. Let rest for 5 to 10 minutes.

Costco pizzas are excellent for this. I haven't tried this with a frozen pizza yet but imagine the only difference may be a slightly longer cook time. Directions: Place a pizza stone on the grill and preheat it to about 350 degrees (direct medium). When the grill reaches the desired temperature, place the pizza on the pizza stone and cook for 8 to 10 minutes. Eat and enjoy!

Baking potatoes on the grill is fun and very easy. It requires little attention and some patience but the result is worth it! You will love the smokey flavor potatoes take on from being grilled. So lets get to it! You will need Russet potatoes and you will cook them by the indirect method . So, go ahead and turn on half of the burners on your gas grill or pile up the hot coals into one side of your charcoal grill. You can add wood chunks or chips to the coals after the grill is heated. Wash and scrub potatoes well under cold water, leave skin on but cut off any bruises and eyes. Pat dry then use a knife or fork to prick a few holes into each potato. Coat with olive oil. Season generously with salt and pepper and wrap in aluminum foil. Poke a few small holes in the aluminum foil to allow the smoke to penetrate while grilling. Place the potatoes on the unlit side of the grill. Cover the grill and cook on indirect medium heat for one hour. Using tongs very carefully remove the foil from t

The graphic, from Northshore Fireplace , explains the difference between smoking, barbecuing, and grilling meat in addition to explaining how to smoke without a smoker. Additionally, it suggests the best types of wood to use when you’re smoking pork, beef, lamb, poultry, ham, or fish. For example, Apple wood is great for smoking ham and poultry, but not ideal for beef or lamb (go with Oak or Hickory instead). Lastly, it covers the best and worst cuts to smoke, so you know what to pick up at the store and what to cook another way. Click to enlarge via

Indulge your taste buds with this easy Italian sausage burger recipe. The Fontina cheese and roasted red peppers add the savory finishing touches. Ingredients: Sweet Italian sausage Fontina Cheese Roasted red pepper Arugula Sesame seed buns Directions: Prepare the grill for direct cooking over medium heat. Remove the casing from the sausage. Shape the meat into burger-shaped patties and grill over direct medium heat, with the lid closed as much as possible, until the juices run clear, about 10 minutes, turning once. Add cheese during the last minute of grilling. Grill sliced buns for about 1 minute. Let rest for 5 minutes after grilling and then place on buns add Roasted Red Peppers and Arugula.

How much charcoal to use? A very simplistic way to discuss how much charcoal to add is based on how much you fill the charcoal chimney. You can imagine that filling the chimney 25% full will yield less heat than a chimney that is filled up 100%. To expand on this, here is my general rule of thumb for cooking various items at various heats using Kingsford charcoal: For a low heat (think tender white fish, or for using the coals to light a smoker) – fill the chimney 25% full For a medium heat (burgers, brats etc.) – fill the chimney 50% full For a medium high heat, or for a full grill of medium heat (think of more spread out charcoal in the grill) fill the chimney 75% full For a high heat (grilling and searing steaks) – fill the chimney 100% full Now clearly there are a lot of factors going on here. How you spread out the coals plays a major factor in the heat your grill experiences. If you dump a 50% full medium heat charcoal chimney in one spot and don’t spread it out, you will have on

Smoking a brisket is classic BBQ but it doesn't have to be a difficult thing to do. Follow these simple steps and you will be smoking a great brisket in no time. Prep time: 15 minutes Cooking time: 6 to 8 hours (At 250 degrees about 1 to 1.25 hours per pound) (resting time is an additional 1 to 2 hours) RUB All-Purpose Rub OR Weber Rub 4 teaspoons kosher salt 2 teaspoons ancho chile powder 2 teaspoons light brown sugar 2 teaspoons granulated garlic 2 teaspoons paprika 1 teaspoon celery seed 1 teaspoon coarsely ground black pepper Ingredients: 1 brisket (flat cut), 5 to 6 pounds, untrimmed Directions: 1. In a small bowl mix the rub ingredients. 2. Lay the brisket, fat side up, on a large cutting board. Trim the layer of fat to a ¼ inch thickness. Turn the brisket over and trim any hard fat or thin membrane covering the meat. Season the brisket evenly with the rub. Cover and refrigerate overnight. 3. 30 to 60 minutes before smoking remove the brisket from the refrigerator and

If your looking for a grilled chicken dish that is packed full of flavor, quick, easy and healthy look no further. Ingredients: 4 bricks, each wrapped in aluminum foil; oak chunks for building the fire, or 2 cups wood chips (preferably oak), soaked for 1 hour in cold water to cover, then drained 2 large, whole, boneless, skinless chicken breasts (12 to 16 ounces each) or 4 half breasts (each half 6 to 8 ounces) 1 teaspoon coarse salt 1 teaspoon cracked black peppercorns 1/2 to 1 teaspoon hot red pepper flakes 1 tablespoon chopped garlic 1 tablespoon chopped fresh rosemary Juice of 1 lemon 1/4 cup extra-virgin olive oil Directions: 1. If using whole breasts, cut each in half. Trim any sinews or excess fat off the chicken breasts and discard. Rinse the breasts under cold running water, then drain and blot dry with paper towels. Sprinkle the breasts on both sides with the salt, cracked black pepper, and hot red pepper flakes. Sprinkle the breasts with the garlic and rosemary, patting the

This is a very simple and flavorful grilling method to make a Chuck Roast that is tender and moist. Ingredients: 2-3 lb Boneless Chuck Roast Salt Pepper Garlic Powder Directions: Season Roast and preheat the grill to 500 degrees Sear the Roast on high for 4 minutes each side turning at 2 minutes for cross hash marks. Lower heat to 325 and cook indirect for 20-30 minutes or until internal temperature reaches about 130. Slice thinly across the grain to serve. Beef Temperature Guide: Rare   130ºF   Remove at 120-125ºF   Medium Rare   140ºF   Remove at 130-135ºF   Medium   150ºF   Remove at 140-145ºF   Medium Well   160ºF   Remove at 150-155ºF   Well Done   170ºF   Remove at 160-165ºF

There is something about rotisserie grilling that just keeps the meat so moist and juicy! A rotisserie is the perfect tool for a tender pork tenderloin. Ingredients: Pork Loin (4 to 6 pounds) Extra Virgin Olive Oil Salt Pepper Directions: Rub the pork loin with extra virgin olive oil, salt, pepper, and garlic. Coat the entire roast and work the seasonings well into the meat. Tie the roast at 1-inch intervals. Set the grill up for indirect cooking at 350°F. When ready to cook, skewer the roast lengthwise on the rotisserie spit and let it rotate on the grill, covered, until an instant-read thermometer inserted near the center of the roast registers 145°F, about 15 minutes per pound. If you don’t have a rotisserie, set up your grill for indirect grilling. Heat the grill to 350°F. Put the roast in the cool zone on the grill, and cook as directed above, turning the roast about every 10 minutes. When finished, remove the roast from the spit if necessary and transfer it to a cutting board

The flavor in these Pork Burgers is really incredible and recipe comes together so easily. You can even use Sausage for the pork instead of ground pork. Just take the casings off. Serves: 8 Prep time: 20 minutes Grilling time: 12 to 15 minutes Patties 3 pounds ground pork 2/3 cup applesauce 3 teaspoons kosher salt 2 teaspoon hot pepper sauce, or to taste 1 teaspoon ground black pepper 8 hamburger buns Prepare the grill for direct cooking over medium heat. In a large bowl gently mix the patty ingredients. Gently shape into four patties of equal size and thickness, each about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. Brush the cooking grates clean. Grill the patties over direct medium heat, with the lid closed as much as possible, until cooked through, 12 to 15 minutes, turning once when the patties release easily from the cooking grate without sticking. During the last minute of grilling time, to

This sweet, crunchy and vibrant slaw will be a big hit at your next backyard barbecue. It can also be used to top everything from Burgers to Pulled Pork. Serves 8 Apple Tarragon Slaw 4 cups thinly sliced green cabbage 1 cup coarsely grated tart green apple 1 cup coarsely grated carrot 4 tablespoons finely chopped fresh tarragon leaves 4 tablespoons cider vinegar 2 tablespoon granulated sugar 1 teaspoon celery seed 1/2 teaspoon kosher salt In a large bowl mix the slaw ingredients. Cover and refrigerate until ready.

Hands down, this is the best way to cook Sausage or Grillers in my opinion. Grilled sausages are flavorsome, succulent and are full of smokey meaty flavor with a firm bite. Ingredients 10 Grillers or Sausages Directions: Preheat grill to medium (About 50 charcoal briquettes) using a two-zone fire . You can add wood chunks or chips to the coals after the grill is heated. When the grill is ready add the Sausages directly over the coals. After 3 minutes turn Sausages. After another 3 minutes move the Sausages to the coal-free side of the grill and cook for 14-16 minutes. The internal temperature of the sausage should be about 165 degrees. Usually if they are firm, they are done. Let rest for 5 to 10 minutes.

This is an all-purpose rub, good on ribs, brisket, chicken, and more. I rub it on everything. 3/4 cup paprika 1/4 cup ground black pepper 1/4 cup salt 1/2 cup turbinado sugar 2 tablespoons chili powder 2 tablespoons garlic powder 2 tablespoons onion powder 2 teaspoons cayenne Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry. Makes about 2 cups.

Roasting a whole chicken with a rotisserie on your grill is a good way to cook the chicken evenly, giving it a golden color as it turns. With a grill (charcoal or gas), a rotisserie kit, and a chicken, you can achieve a much tastier meal at home than available at most grocery stores. Ingredients Whole Chicken (4 to 6 pounds) Extra Virgin Olive Oil 2½ teaspoons kosher salt 1 tablespoon coarsely ground black pepper 1 tablespoon paprika 1 teaspoon garlic powder Directions Brine the chicken. This step isn't mandatory but will add additional moisture. Truss the bird. Alton Brown demonstrates how to truss in this video is here . Rub the Chicken with extra virgin olive oil, salt, pepper, paprika and garlic. Coat the entire Chicken and work the seasonings well into the meat. Set the grill up for indirect cooking at 400 degrees F (204 degrees C). Place a drip pan on the grill with about 1/2 inch of water to add moisture. When ready to cook, skewer the Chicken lengthwise on the rotisserie

I have a Prosciutto and Provolone Panini recipe to share with you inspired by Weber’s Charcoal Grilling™ by Jamie Purviance . A perfectly grilled, crispy provolone and prosciutto panini by itself would be hard to forget. But add roasted red peppers, and you'll remember this one for years. Serves: 4 Prep time: 10 minutes Grilling time: 6 to 8 minutes Special equipment: sheet pan, 2 foil-wrapped bricks Ingredients 4 flat sandwich rolls 3 tablespoons stone-ground mustard 12 thin slices prosciutto, about 8 ounces total 6 slices provolone, about 6 ounces total 2 roasted red bell peppers (from a jar), cut into 1-inch strips 2 cups lightly packed fresh basil leaves Extra-virgin olive oil Instructions Prepare the grill for direct cooking over low heat (250° to 350°F). Cut the rolls in half lengthwise. Spread an even layer of mustard on the cut side of each roll. Cut the slices of prosciutto into a few pieces and divide them evenly among the bottom halves of the rolls. Cut each slice o

Green Beans are awesome on the grill and you don’t need a grilling basket but they do make the work much easier. I used a Aluminum drip pan and cut about 50 holes in the bottom with a knife. INGREDIENTS 1/4 cup olive oil 3 cloves of garlic, roughly chopped or 2 teaspoons of granulated garlic 2 teaspoons sea salt 1 teaspoon black pepper 2 teaspoons red pepper flakes 1 pound green beans (ends trimmed) or haricot vert (no need to trim them) 1/2 lemon INSTRUCTIONS Prepare your gas or charcoal grill to medium high heat. Add wood chunks or chips to the coals after the grill is heated. In a bowl, toss together the olive oil, garlic, salt, pepper, red pepper flakes and green beans, making sure each green bean is evenly coated with all the seasonings. Allow green beans to marinate for 30 minutes. Place the seasoned green beans on the grill plate/basket and transfer that to the grill over the flame. Grill the green beans for about 5-10 minutes turning every 2 to 3 minutes until they are just ch

A beautifully shot video showing how 13 of the World's most famous sandwiches are made. How many sandwiches from around the world do we actually know? Some have international reputations, like the panini or the croque monsieur. Some are definitely worth getting to know better, such as the choripán or the Gatsby. All of them have great stories to tell. To check the recipes and revolutionarize your office lunch, go to this website www.foodpeopleplaces.com . You will also find out how those sandwiches became so famous in their countries, if the burger can be considered a sandwich and who really was this Lord Sandwich. Made with flatbread or from sliced loaves; white or whole grain; wheat, corn, or rice flour; triangular, square or round; puffy or crusty; hot or cold; filled with meat, fish or vegetables; topped with butter, mayo or other sauces… there is a sandwich for every taste. For some people, sandwiches are the basis of their daily diet. For others they are reserved for eating o