Articles

Hamburgers-"A general discussion"

“Difference between a great one and an OK one”

Do's and Don'ts of Grilling

Grilling is a great way to spend time with family and friends. If you grill enough, there are times when somethings can go afoul.  When this happens it takes away from the wonderful grilling experience.

So, hear are some things to avoid:

 

Meat sticking to the grill:

Don't-oil the cooking grate

Do-oil the meat

 

Direct/Indirect Grilling:

Don't-grill all meats direct

Do-learn which food requires direct and indirect grilling

 

Flare ups:

Don't-throw fatty meats over direct heat

Do- an indirect cook for these meats

 

Seasoning:

Don't-over season

Do-season but still taste the meat; season to compliment the meat

 

Meat doneness:

Don't-assume you know when the meat is done

Do-use an instance read thermometer

 

Grill temperature:

Don't-get the entire grill the same temperature

Do-set aside a cool area on the grill as a safe zone

 

Grill Cleaning:

Don't-avoid cleaning the grill

Do-thoroughly clean your grill a couple to 3 times during the season

 

Saucing:

Don't-sauce in the beginning of the cook

Do- sauce when the meat is fully cook, put back on, low heat, to set sauce

 

Lighter fluid:

Don't-use lighter fluid to light charcoal

Do-use one of the many natural fire starters available

 

Cooking a variety of foods:

Don't-throw them all on at the same time

Do-determine the timeline for cooking each item

 

Skewering:

Don't-skewer different variety of foods on one skewer

Do-food on a skewer that have the same cooking time

 

Resting:

Don't-let thin cuts of meat rest

Do-let thicker cuts rest to redistribute juices

 

Fuel:

Don't-skimp and have only one propane tank or bag of charcoal

Do-keep spare available so you don't end up in an embarrassing situation

 

Contamination:

Don't-put cooked meat on the same platter that was used when it was raw

Do-cover the plate with foil, place the raw meat on the foil, when the meat is cooked remove the foil

 

 

 

 

 

 

 

 

 

 

Corned Beef

How is corn used in making corned beef? 

Meat Selection

Don't go "on the cheap", buy good meat.......

Wine & Barbecue??

When we think barbecue the beverage of choice that usually comes to mind is beer.  An old saying at GrillBillies is that "one of the B's in BBQ" must stand for beer.

The Importance of Salt in Grilling and Smoking

For many years salt has been getting a lot of bad press. Just as with anything else, an over indulgence in the use of salt can cause health problems. Some of these causes can be due to the fast pace we live and the tendency to eating fast and processed foods.

Smoking a Turkey

It seems that turkey cooking has been relegated to the busiest holiday of the year, Thanksgiving. That shouldn’t be so. When smoked it makes for a great meal and when chopped up makes some fantastic barbecue.

Roasting a Pig on a Meadow Creek PR Series Gas Roaster

Place the roaster away from anything flammable.
Coat the cooking grate with spray cooking oil.
Remove the cooking grate from the roaster and place the pig on it.
Optional-inject the butts and hams with Butcher Pork Injection.

Roasting a Pig on a Meadow Creek PR Series Charcoal Roaster

If possible, place the roaster in an area where it is somewhat protected from the wind. Also away from anything flammable.

Layering

Layering two or three seasonings that complement each other is a powerful, easy and inexpensive way to up the results of your barbecuing cooking. The process is to identify off the shelf seasoning that have some synergy when “layered” one on top of the other. By doing so you are sensitizing all areas of the tongue providing an outstanding and amazing flavor profile. One seasoning can only be one dimensional. Two can quadruple the flavor profile. Three matched perfectly can make for an outstanding flavor profile that will “up” your BBQ experience dramatically without changing anything else.
1 2 3 Next »