Posts Tagged ‘bbq sauce’

BBQ Chicken Breast: The Simple Secret To Success!

Thursday, August 8th, 2019

Such a simple concept: light the charcoals, throw on some chicken breasts, thighs, and drumettes. It is actually quite simple but there is A SECRET!

Yes, I said it. I have a secret method to grilling chicken that I am about to impart on to the world. You know how white meat can grill and become dry? Not to mention the few seconds you look away and the breasts are afire and burned. Those days are gone after you read this!  You will thank me…I love cash.

I only use a Weber grill and mesquite charcoal. There’s something alluring about pouring lighter fluid over wood and lighting it. But that’s the pyro in me coming out.  The real reason for mesquite wood is because it is burns hot (and I mean HOT!), which sears the juices into the chicken.

Are you ready for the secret? Here it is: indirect cooking. Never cook your chicken breast directly over coals. Use the BBQ as an oven, not a broiler. You can cook drumettes and thighs over the coals directly because they are fattier than white meat.  Make sure you turn your chicken frequently.

BUT THE REAL SECRET is to slather your favorite barbecue sauce at the end (during the last 30 seconds) so it does not burn. So many people put BBQ sauce on way too early. If you did not know this, I just made your BBQ chicken taste fabulous!

I told you it was simple…

Photo credit: SkinnyMs.

BBQ Planet: Flank Steak with Garlic and Cracked Pepper

Wednesday, July 24th, 2019

I am fully into BBQ grilling season with grilled veggies swirling in my head and zesty marinades on the mind. I admit: I like easy and tasty. Here’s a flank steak recipe which is both easy and tasty!


Ingredients

  • 1/4 cup soy sauce
  • 2 tablespoons olive oil
  • 5 large garlic cloves, crushed
  • 1 teaspoon cracked black pepper
  • 1 large flank steak (around 2 lbs)

Directions

  1. Combine the first 4 ingredients in a shallow baking dish.
  2. Add steak and turn to coat with marinade. Cover with plastic wrap and then refrigerate for at least 3 hours and up to 6 hours.
  3. Prepare barbecue (high heat) using mesquite coals. Mesquite burns at a very high temperature, which is perfect for this recipe.
  4. Grill steak to desired doneness, brushing occasionally with marinade for about 4 minutes per side for medium-rare.
  5. Thinly slice steak across grain and serve.

This recipe goes absolutely perfect along with a Pinot Noir. Flank steak also works well for soft tacos, fajitas or a fresh steak salad.

Photo courtesy of delish.com by Ethan Calabrese. Recipe by Bon Appetite

Mesquite Grilled Tri-Tip With Garlic Marinade

Wednesday, June 26th, 2019

One of my favorite red meats for grilling is the tri-tip. It has enough fat to be really tasty but it’s not too fatty and reasonably healthy. The best way to grill a tri-tip is first, to use mesquite coals (coals, not chips). Mesquite is usually available at your local store who carries BBQ briquettes. There’s something artificial tasting about those briquette coals, don’t you think? Mesquite is 100% natural wood and is not such a strong, overwhelming flavor as other woods for grilling (like maple or alder). Mesquite imparts subtle smoke overtones but does not hit you over the head screaming “I’M SMOKED”. All meats and seafood do well with hot burning mesquite, as the high burning temperature seals in juices and flavors.

I have an easy way to marinade a tri-tip prior to grilling that is easy and will knock your socks off (I tend to walk barefoot). For those of you who read this blog, you know easy and tasty are my cooking metrics.

OK then. Take a bottle of Girards champagne dressing (yes a bottled dressing) and pour over the tri-tip placed inside a pyrex baker. Then, take a head of garlic and crush the living daylights out of the cloves onto the meat. I crush as many as 10-12 cloves but I am a garlic freak. Spread the crushed garlic all over the surface of the tri-tip. Then flip over and do the same thing. Take a turkey baster and baste the meat on both sides with the dressing and garlic. Let sit for at least one hour. You don’t have to let it sit (you can grill right away) but the longer you let it marinade, the better the garlic flavor.

That’s it. I told you it was easy. For those of you who say bottled dressing is not the way, I say ney, ney! Just like my pitch for Lawry’s seasoned pepper and garlic salt in my perpetual dressing article, try the Girards champagne dressing with freshly crushed garlic. The hint of smoke from the mesquite melds with the garlic marinade and you won’t believe the wonderful flavor!

Transform from an Amateur Griller into a BBQ Pro

Friday, August 5th, 2011

The sun’s shining, temperatures are heating up, and friends and families are regularly gathering outdoors around the grill to enjoy some summertime R&R and a savory meal.

Besides maybe swimming, nothing is more synonymous with summer than barbequing. And although barbeque season is already in full swing, it’s never too late to up your game and learn a few new tricks of the trade. After all, the Labor Day holiday is just around the corner and is the perfect time for aspiring BBQ chefs everywhere to show off their skills.

Charcoal versus Gas

A debate worthy to rival plastic or paper, choosing the right barbeque is simply a matter of preference. Both types churn out delicious eats, and have their strong suits and not-so-strong suits.

Charcoal grills are known for adding that signature, smoky flavor to food, lend themselves to adding wood chips for an added layer of flavor and often retail at lower prices than their counterpart. Gas grills produce a lot less smoke, eliminate the fuss of dealing with briquettes and lighter fluid, and cut down on cooking times.

Whichever type of grill you prefer, practice makes perfect. So fire up the grill and give these sizzling grilling tips a whirl, and before long you’ll be the Bobby Flay of your neighborhood.

Start with a Clean Grill

Put some muscle into it and scrub that grill ’till it sparkles. You don’t want yesterday’s lunch of hamburgers and hotdogs to taint the taste of dinner’s succulent salmon. A clean grill improves the taste and quality of your food. Charcoal users will also want to get rid of old ashes to promote better air circulation.

Be Prepared

To keep your grilling endeavors running smoothly, keep supplies like utensils, paper towels, antibacterial wipes and serving dishes within arm’s reach. It’s important to continually wash your hands after handling raw meat, and use separate plates and utensils for cooked and raw meat to eliminate any bacterial cross-contamination. You don’t want to be running inside for supplies while your meat starts to overcook on the grill.

Make things even more convenient, and bring your Cutting Edge Flex Mat from Pacific Merchants outside by the barbeque so that you can chop and prep vegetables and more while you grill.

Preheat the Grill

It’s important that your barbeque reach the optimum cooking temperature before placing food on the grill to avoid burning or drying it out. Preheat the grill 15 to 30 minutes before you begin cooking. If you’re cooking on a charcoal grill, eyeball your briquettes. Once they take on a grayish hue, it’s time to put the food on.

To increase the heat, you can push the coals together or lower the cooking grate. To decrease the temperature, sprinkle the coals with a little water or raise the cooking grate. Opening and closing the barbeque lid is another tool to help you control the temperature. Open the lid for thinly cut foods that cook quickly or require supervision. Close the lid for thicker cuts of meat and controlling flare ups.

Cooking Tips

  1. To keep food from sticking to the grill and ease cleanup, always coat the cooking grate with cooking spray or brush with cooking oil. There is one exception to this rule, however. If your marinade or sauce contains oil, don’t grease the grill to avoid flare-ups.
  2. Undercooking and overcooking is probably the biggest occupational hazard for a bbq chef. Take the guesswork out of grilling by using a meat thermometer to ensure that all meats are cooked through.
  3. Tongs beat spatula when it comes to barbequing. Invest in a good pair of tongs to flip meat and vegetables with ease. Tongs offer a better grip than a spatula and you don’t run as much risk of dropping your food or accidently pushing it through the gaps in your cooking grate.
  4. Don’t puncture or press on the meat with a spatula to “flatten.” This technique squeezes out the natural, tantalizing juices and dries meat out.
  5. Give meat a chance to cook. Constantly turning meat or opening up the grill takes away from the cooking process. Meat only needs to be flipped about once per side.
  6. When grilling vegetables, season and then loosely wrap them in a foil “packet” before placing on the grill.

Marinate, Marinate, Marinate

A good marinade is the hallmark of sensational, flavorful BBQ. As a rule of thumb, the longer you marinate the better with one exception. Tomato-based or sugary glazes and BBQ sauces should be applied close to the end of cooking time to prevent burning.

Do You Have Your Own Mouth-Watering Marinade or BBQ Sauce?

Enter our Pacific Merchants BBQ Sauce Recipe Contest 2011 today by going to the Pacific Merchants facebook fan page. Contest ends August 27, 2011. Winners will be announced on September 2, 2011, just in time for Labor Day weekend!

Share your recipes with us for a chance to win the Grand Prize of a beautiful Eco-Friendly Acacia Wood Salad Bowl and Salad Serving Set. Second Prize is an Acacia Wood Serving Platter from Pacific Merchants. Acacia Wood Serving Trays and Bowls are both durable and beautiful, making them the perfect serving ware for your next backyard barbeque.


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