background preloader

Bbq/hamburger/steak

Facebook Twitter

How long should i bbq pork spare ribs on the bbq grill. Easy BBQ Pork Ribs These great barbeque ribs are really easy to make. The ribs are really juicy and fall off the bone but don't require boiling or time in the oven! 5 lbs Pork Ribs Aluminum Foil 2 tablespoons Chili Powder 1 tablespoon Garlic Salt 1 tablespoon Paprika 1 tablespoon Freshly ground black pepper 1 teaspoon Cayenne Pepper Grill Barbeque Sauce Steps Check your spice cabinet and see what ingredients you need.

Make the dry rub for the ribs. If you have a gas grill, pre-heat it on high. Rub the ribs with the dry rub. Check on the grill. Put the ribs on the grill, turning occasionally for about an hour or until they are tender. Remove the ribs from the grill. Lightly oil the grate. Brush the ribs with bbq sauce (see link to recipe below) and cover for 5 minutes.

Turn the ribs, brush the other side and cover for 5 minutes so the ribs are glazed on both sides. Crispy Pork Belly | Weber Grills (Braai) South Africa. Home-Cured Pork Belly Bacon. Writing about something so beloved as Bacon is, believe it or not, a touchy subject. Every time we’ve posted “teaser” photos of this recipe (for example), we get comments on our facebook page like “I love how Americans rave over their “bacon” lol like I keep saying.. This IS bacon” – thus followed by a photo of Canadian bacon. Indeed, bacon means many different things all over the world. And sometimes we Americans forget that. However, today, we are making American bacon. Maybe we’ll do Canadian bacon next time. After receiving our smoker gift from our friend George, we immediately went on a hunt for big cuts of meat with big fat caps. Fast forward a week and we picked up this beautiful rolled up piece of pork belly.

First, we cut up the belly into approximately 1 lb chunks. Mix up the salt and sugar rub evenly over each piece of belly, making sure to get even coverage. The pork belly is going to dry-cure for 7 days, sealed up in your refrigerator. Place the pork belly in the smoker. Barbecue Ribs on a Charcoal Grill. It's here...our step-by-step barbecue ribs recipe for your sure-fire path to backyard barbecue fame by following this recipe, and our "6 Secrets to Smoking Meat" We believe that... "Barbecue is the Mystical Communion of Fire, Smoke and Meat" 6 Secrets to Barbecue Ribs on a Charcoal Grill We barbecue on a charcoal grill using the indirect cooking method. Stuff you'll need: Patience Low and slow is the real secret to traditional barbecue ribs. Meat Try to buy fresh! Spices Use the best spices you can get. Charcoal grill Grill must be large enough to have the coals placed to one side, and at least a slab of ribs on the opposite side. Charcoal/charcoal briquettes There are advantages to both fuels, however just one maxim applies to both...buy the best you can find.

We have found a great resource, reasonably priced, from Milazzo Industries. Hardwood chunks/chips Use only hardwood for barbecue ribs like Hickory, Oak, Mesquite, Cherry, Apple, etc. Instant-read thermometer This is pork! Cook 'Em. Great Sandwiches Ideas by Chef Ramsay. These miniature burgers are positively stunning and also are a great Sandwiches Ideas for parties. They have a smoky flavor from the bacon and paprika along with a sweet and sour smack which comes from the home-made BBQ sauce.

People often add a too much amount to spices to pulled pork thinking it is going to enhance the flavor however let me tell you from experience, when it comes to pulled pork… less is more. Trust me Pork shoulder, a well-marbled cut of available at most supermarkets, turns fork-tender after long, slow cooking. This is especially succulent with a spice rub and vinegar. Smoky Pork Sliders with BBQ Sauce Ingredients Instructions First make the barbecue sauce. Recipes from Ramsay’s Home Cooking by Gordon Ramsay. Like this: Like Loading...

Related Spicy Meatball Soup Gordon's Easy Soup Ideas This is one of Gordon's Easy Soup Ideas a real comfort food, meatballs in a richly spicy soup. In "Cookery Course" Pepper Steak Recipe. Main content Recipes Chefs Video Recipes Glossary Wine Restaurants Try It, Rate It Articles Experts Forum Win More LifeStyleFOOD.com.au Pepper Steak Recipe by Laura Calder from French Food At Home 6 Ingredients Serves 4 Add To My Shopping List Bring the meat to room temperature before cooking, about 20 minutes. Angus Hughson Shiraz, Cabernet Sauvignon and MALBEC are the best wines to pair with Pepper Steak. loading... 2013 Bleeding Heart Shiraz Cracka's Price $10.00 Buy Now 2010 Belgravia Wines Syrah Cracka's Price $18.99 Buy Now 2010 Kaesler Avignon Shiraz Grenache Mourvedre Cracka's Price $29.99 Buy Now 2013 McPherson Family Series Cabernet Merlot Cracka's Price $10.99 Buy Now 2011 Terre a Terre Sacrebleu Cabernet Sauvignon Buy Now 2011 Redman Cabernet Sauvignon Buy Now 2005 Domaine de Lagrezette Zette Malbec Blend Cracka's Price $14.99 Buy Now 2010 Heritage Cabernet Malbec Cracka's Price $21.99 Buy Now 2010 Dona Paula Estate Shiraz Malbec Buy Now • Sign Out Add a comment...

Click to Rate Join the Conversation Average Rating. Classic beef burgers with shoestring fries. Perfect Pulled Pork – Slow Roasted, Seasoned & Sa-vor-y!!! Remember last week when we were talking about company recipes? This is one of those recipes. I’ll never forget the first time I had this *perfect* pulled pork. I was a guest in someone’s home and this was their company recipe. And true to company recipe fashion, I immediately fell in love with it and begged for the recipe.

This pulled pork is SO yummy and flavorful and tender, it just melts in your mouth. Let’s pick out the perfect pork shoulder for your perfect pulled pork. Make sure your pork shoulder has a layer of fat on the bottom: And it should also have a bone going about halfway through it. Now, if you notice, my pork shoulder is 7.91 lbs. After you pick out your perfect pork shoulder, you may want to pick up a few other items while you’re out..

You’ll need a 3″ deep roasting pan that’s big enough to hold your pork shoulder so that there is at least 1″ of extra room on all sides. So! Dry Rub Mix all ingredients together well and store in an air tight container. Brine Solution. How to cook perfect pulled pork. Like the Ugg boot or the skinny jean (or, indeed, the irritating sartorial singular), American food is a trend which refuses to die. And, while I get irrationally annoyed by mac and cheese, and obstinately refuse to warm to hot dogs, my love for barbecue glows as hot and bright as a burning hickory chip. For a long time, barbecue was one of those things, like fanny packs or smiling, which was lost in translation on its way across the Atlantic. In the States, barbecue means slow, slow cooking: the hard-won fruits of smoke and devotion.

In Britain, it is generally understood to be a race to burn meat before water starts falling from the sky.Pulled pork is, I think, American barbecue as its best – meat cooked so gently and tenderly that it can be gently teased apart by forks, or, more often fingers – smoky, juicy, and served with an aggressively piquant sauce, the particulars of which are the subject of fierce regional debate. The meat Pre-treatment Temperatures and times I'm torn here. 1. 2. Barbecue Wood & Smoke: Different Types, How to Use it. "When a lovely flame dies, Smoke gets in your eyes. " Song "Smoke Gets In Your Eyes" by Jerome Kern and Otto Harbach, performed by The Platters By Meathead Goldwyn Smoke is what differentiates barbecue from other types of cooking. Originally all barbecue and grilling was done with logs of dried hardwood as the fuel source. Heat cooked the meat, and smoke from the wood and the dripping juices landed on the meat imparting a distinctive seductive scent that is the essence of grilling and barbecue.

Today, most barbecues use charcoal or gas to produce the heat, and they get flavor and aroma from the addition of measured amounts of wood in the form of chips, chunks, bisquettes, pellets, logs, or sawdust. Hardwoods, which include fruit and nut woods, have compact cell structures, and they are the best woods for cooking. Combustion byproducts Electric cookers use a hot coil for heat, so there is no combustion and thus no combustion gases. What is combustion? Wood. Charcoal. What is flame Blue smoke. Less Meat, More Flavor: Salt Pork. Salt pork has always seemed a very old-fashioned American ingredient; we think of Little House on the Prairie and other stories of pioneers with only long-lasting salt pork to give a little meaty flavor to their meals.

Well, salt pork is still around, and it's very cheap, very easy to use, and a little goes a long, long way. Salt pork isn't just American, of course; it has been used for hundreds of years by sailors and other travelers since it would stay tolerably fresh for long periods of time. It used to be made from any leftover bits of pork and pork fat left after butchering, which would be pressed into a barrel and salted down for preservation.

It was a standard ration on ships, for soldiers and for sailors. Now, however, salt pork is made from pork bellies - just like bacon. Salt pork is a marvelously cheap and long-lasting meat. We use just a few small slices for our cooking. Smoky pulled pork and slaw recipe. Preheat the oven to 220°C (425°F/Gas 7). Grind the dry rub ingredients in a pestle and mortar until coarse. Remove the skin from the pork and discard or use for crackling. Sprinkle the pork generously with salt. In a deep, flameproof casserole (with lid), heat a good glug of oil and when hot, brown the pork on both sides. Remove from the casserole and cover with the dry rub, making sure you get into all the nooks and crannies. Drain the excess fat from the casserole and return the pork to it. Pour the cider or apple juice over the pork.

Bake in the oven, uncovered, for 20 minutes, then reduce the oven to 140°C (275°F/Gas 1), cover and cook for a further 3½–5 hours or until the meat is soft and pulls apart easily. Remove from the oven. Add the barbecue sauce ingredients and season to taste. Meanwhile, pull the pork apart with two forks so it is nicely shredded. Make the coleslaw by combining the cabbage, radish, spring onion and apple.