How to Grill the Perfect Filet Mignon
Step 1 - Seasoning
The first step is to season your filet. It doesn’t take much. Just a little salt and pepper. Some chefs recommend that you do not add salt until after the steak is done as it can dry the steak out. I don’t like to take any chances, so I choose to salt the steak after it comes off the grill. I recommend using a coarse salt like kosher. After you season the filet mignon, just leave it out on the counter and allow it to come to room temperature, about 45 minutes or so.
Step 2 - Heat the Grill
While your filet is coming to room temperature, preheat your grill. The best way to cook a tender steak like filet mignon is searing it by direct heat. So you want to get a really hot flame going on your grill. You can tell if the grill is ready by using the hand test. Hold your hand a couple of inches above the grill. If you can’t hold it above the grill for 2 seconds, then it is ready!
Step 3 - Start Cooking
When your grill comes to temperature you are ready to cook. When placing your filet mignon on the grill, use tender care. Do not pierce the filet with a fork or anything sharp. This will cause the juices to run out of the filet while you are cooking it. Instead, use tongs to grab the filet.
How Long do you Grill Filet Mignon?
Sear the filet for 4 minutes on both sides and flip the steak only once during the grilling process.
There are two techniques that I am aware of, that will accurately tell you the doneness of your steak. The first choice is to use an instant read thermometer, which is the most accurate method. The only downside of this method is that when you pierce the meat, all of those wonderful juices that give you that great flavor can leak out. So I avoid the instant read thermometer and use the touch method, which does take practice.
Here is a great technique that I learned on a cooking show and it is the only method I use now.
Take your index finger and gently touch it to your thumb. Don’t push your fingers together hard. Now push down on the fleshy part of your hand. It should feel soft and mushy. That is a close representation of how a rare steak feels when you push down on it. Now do the same thing with your middle finger and you have medium rare. The same with your index finger and you have medium . Lastly, the same with your pinky finger and you have well-done.
Step 4 - Let it Rest!
After the steak has cooked to your desired doneness, remove it to a plate and let it sit for 10 minutes. Resist the urge to cut or poke the meat to check it! If you do, your meat will be ruined. By letting it rest for 10 minutes, you are allowing the juices to become evenly distributed throughout the entire steak. Enjoy!
Video on Grilling a Filet Mignon
Below is an excellent video from Grilling Master Steven Raichlen.
Easy Homemade Barbecue Sauce Recipes
Making your own 
homemade barbecue sauce is really quite easy and is definitely recommended if you like to barbecue on a regular basis. Let’s face it, not only is store bought bbq sauce expensive, but it is usually loaded with artificial preservatives and flavors and good old high fructose corn syrup. Stop wasting your money and jeopardizing your health and make your own homemade barbecue sauce from scratch. I spent some time on YouTube the other day and found five excellent videos that teach you about the art of making your own homemade bbq sauce. After you watch the following videos, you will never buy another store bought barbeque sauce again.
BBQ Pit Boys Homemade Barbecue Sauce Recipe
Home Made BBQ Sauce
Bubba-Q Sauce Recipe
Jalapeno Beer Barbecue Sauce Recipe
Hugo’s Texas BBQ Sauce
Part 1
Part 2
Delicious & Juicy Grilled Hamburgers
Want to make the most delicious and 
juicy grilled hamburgers for dinner tonight? Then read on…. It really isn’t difficult to grill the perfect burger. It’s all about the ingredients and technique. The problem that most people run into when grilling burgers is they tend to over think things and put far too much work into something that is actually quite easy. It is best to keep things pure and simple.
The following recipe and instructions will serve 4 people.
Ingredients
1 1/2 pounds ground chuck
Kosher Salt and Fresh Ground Black Pepper
Canola oil
4 hamburger buns
Step 1 - Choose The Beef
The very first step is to choose the right kind of ground beef. As indicated in the ingredients above, I recommend ground chuck. I have tried a variety of different ground meats and the one that I find produces the tastiest burgers is good old ground chuck with a ratio of 80/20 (80 % lean, 20 % fat).
I know that isn’t the healthiest ratio you can use, but it sure is the tastiest. You are welcome to go for the 93 % lean, but I warn you….you will have a very dry and tasteless burger. The leaner burgers also tend to fall apart easier in my experience.
Step 2 - Shape the Burgers
Divide the ground chuck into 4 equal portions (about 6 to 7 ounces) and gently shape them into patties roughly 1/2 inch thick or so. Now using your thumb, push down into the center of the burger forming a well. Why the well you ask? Ever notice when you cook burgers, they sometimes swell up and lose their form? Usually when this happens, the first instinct is to push down on the burger with a spatula and their goes all that juicy flavor! The well in the center of the burger, will prevent this from happening.
Season The Burgers
This is the part where people go overboard and put all sorts of superfluous seasonings on their hamburgers. I have seen recipes calling for onion powder, cajun seasoning, lemon-pepper, you name it. Don’t be tempted to do this. All your burger needs is a little kosher salt and some freshly ground black pepper. Let the flavor of the beef shine through! After you season the hamburgers, brush them with a little canola oil to prevent them from sticking to the grill.
Let’s Start Grilling
After your grill is nice and hot, place the patties on and allow them to sear. You want them to form a nice crust. It should only take 3-4 minutes or so. Flip them over gently and grill on the other side for another 3-4 minutes. Only flip your burgers once. Do not be tempted to flip them more than that or to press down on them with your spatula. The more you handle your hamburgers, the less juicy they will be.
Fixin’s
There are almost an endless amount of things you can top your burger with. Everything from onions, lettuce, tomato, pickles, etc. The choices are endless and it really is up to you. I like my burger with thinly sliced raw red onion, lettuce, tomato and ketchup. Use your imagination and enjoy!
BBQ Tips, Tricks, and Techniques
By Mike Gerardy
Brisket Tips
Cook your brisket under your butt for better flavor
Marinade overnight in Moore’s marinade.
Keep the cooking temp constant at 235.
Allow up to 2 hours per pound to cook.
No two briskets are alike in the way they cook.
Adding beef flavoring is good, you want the result to taste like prime rib.
Use only the flat for your slices.
Lay the pieces in the box “shingle” style, exposing the smoke ring.
Cook the point and flat separately
Use the point for your chopped portions, it has more fat and is move flavorful.
Cut your slices ¼ inch thick
If the texture is too chewy when sliced, cut it thinner than ¼ inch thick
If the texture is too dry, or crumbly, cut the slices thicker.
Do not let the sauce pool in the bottom of the turn in box.
Use a silicone basting brush to apply the sauce.
Be sure all slices are completely cut from one another, you can be disqualified if not.
Put a minimum of 7 slices and some chopped brisket in the box.
Use only KCBS approved garnish.
Do not mark the box, break the clasp or damage it in any way.
When applying the rub, lay it on there, the more the better.
If injecting, do it often and evenly to equally distribute the marinade and prevent areas of discoloring.
Cook fat side down, period!
Buy packer cut briskets and trim them yourself.
Buy briskets 12 lbs and under, the slices will fit better in your turn in box.
Pork Tips
Keep the cooking temp constant at 235.
Cook the butt over the brisket to add flavor to the brisket
When injecting an 8 lb butt, use one cup of the injection recipe, piercing the pork in about 30 places.
Pull the butt off at 200 degrees and wrap it in foil, then a towel and place it in an empty cooler.
Trim the excess surface fat, there will no bark where the rub is attached to fat.
Use a LOT of mustard in your slather, work it in.
Use both pulled pieces and bark in your turn in box.
Watch for pooling of your sauce in the bottom of the turn in box, the judges will.
Fill your box up; be sure you have plenty for all the judges
Use bone in butts.
Cook no more than 6 lb butts, too big will take longer.
Chicken Tips
Use scissors to trim your pieces, expect to lose up to 50% of the meat when trimming.
Use thighs only.
Make them small, you want at least 7 in the box.
Get the rub under the skin.
Be sure the skin is crisp and does not pull off all at once when bitten into. If so, put it skin side down over high heat to crisp it up.
Marinate in Italian salad dressing overnight
Cook at 235 indirect.
Cook at least 18 so you have several to choose from for your entry.
Chicken can absorb a lot of smoke, do not overdo it.
At 180 degrees, pull the chicken off right away.
Rib Tips
Do not open the cooker for the first two hours.
Cook bone side down at all times unless foiled.
You MUST maintain 135 degrees for the entire cook
When trimming them, try to get an even cut, you want a rectangle of ribs to slice through
Use an electric knife for slicing the ribs.
Be careful handling the ribs, do not disturb the rub.
Apply the sauce with a silicone brush, do not let it pool in the bottom of your turn in box.
Cook at least three slabs, that way you will have more to choose from.
Red is good brown is bad, do not burn your sauce.
The rib meat must cleanly pull away from the bone, not all of the meat at one time or have to fight it off with your teeth.
Mix the juices from the foil with the sauce before basting the ribs.
Stand the ribs on end when slicing; it is easier to avoid getting into the bone.
Mike Gerardy
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Easy Grilled Cajun Blackened Tuna
By Brian Smith
This grilled blackened tuna is simple to prepare and has all the flavor the Cajun style of cooking is known for.
My favorite past time is fly fishing and my second favorite past time is cooking seafood. This recipe is one that I have developed over the years. In the past I have tried many recipes that had fifteen or twenty ingredients and found that in order to grill a great, flavorful Cajun blackened tuna all you really need is a few ingredients. The key to good grilled tuna is not to overcook the tuna. Overcooking tuna will do two things to the flavor. First, it will dry out the tuna and second and most important it will release and alter the flavor of the oils in the tuna, giving a strong fishy taste. I prefer my tuna grilled on a hot charcoal grill and just seared on both sides while still maintaining a nice bright pink inside. If you prefer you can grill a little longer on a lower heat until your tuna is cooked through but again I caution you not to overcook.
Ingredients:
Four or five fresh Tuna steaks
2 Tbsp Cajun seasoning
3 Tbsp Olive oil
¼ Tsp Cayenne pepper
¼ Tsp Black pepper
1 Finely grated or chopped garlic clove
½ Tsp Lemon zest (optional)
Preparation:
In small bowl mix Cajun seasoning, olive oil, cayenne pepper, black pepper, garlic and lemon zest. Blend well. Add Tuna steaks, coat well and marinate in the refrigerator for 30 to 40 minutes.
The Grill:
Place Tuna on a hot charcoal grill for 1 to 2 minutes per side or until cooked to taste. Once again I caution you not to overcook your Tuna.
Complimentary Sides:
I like serving this with Long grain and wild rice or black beans and rice and a fresh salad of your choice. I also like a thick piece of grilled garlic toast. And a nice bottle of wine, red or white, your choice will go nicely with this meal.
This is a nice grilled Cajun Blackened Tuna that is easy to prepare and I am sure you and your will be amazed at the flavor.
Thanks and enjoy,
Brian
Brian is an avid fly fisherman and seafood cook. He also has a website dedicated to fly fishing and cooking great seafood.
saltwater fly fishing
Enjoy and thanks,
Brian
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Southwestern Chicken Salad Recipe
Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how sensitive those taste buds really are….
FARMERS MARKET
I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don’t be afraid to ask questions.
INGREDIENTS
Here are the ingredients you will need to make this wonderful 
southwestern chicken salad:
- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips - I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.
- Southwestern Spice Rub:
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon dried oregano
- 8 Ounces of Mixed Salad Greens - I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.
2 Ripe Avocados Cut Into Small Chunks - It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.
1 Large Green Bell Pepper Cut Into Squares
2 Ears of Roasted Corn (Instructions Below)
Half of a Red Onion Sliced
A Healthy Bunch of Fresh Cilantro Chopped
1/2 Cup of Shredded Cheddar Cheese
Ranch Dressing
Step 1 - Soak the Corn, husks and all, in cold water for 30 minutes.
Step 2 - While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.
Step 3 - After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.
Step 4 - Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.
Step 5 - While the chicken and corn is cooling, add the remaining ingredients into a large bowl.
Step 6 - Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!
Step 7 - Slice the chicken into thin strips.
Step 8 - Add the corn and chicken to the bowl with the rest of the ingredients.
Step 9 - Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.
Your done! Serve and enjoy!
The Top Eleven Tips For the Best Barbecue Ribs You’ve Ever Had!
By TC McRae
When I think of great barbecue ribs I’m thinking of “real” smoked barbecue. “Real” being the kind of ribs that have been rubbed down with spice and spent 3 or 4 hours on the smoker. You know… the kind that have that smoky flavor and almost “fall off the bone” tenderness.
Most backyard cooks have trouble achieving that kind of perfection because they just don’t know the proper cooking tips for getting great results. By following the tips below the backyard cook can be the hit of the barbecue event and become the legend of the barbecue season.
For great ribs we assume that you are going to go the extra mile and cook them in a smoker. The best barbecue ribs are cooked over charcoal or wood…sorry gas grill aficionados but gas can’t compare. Now keep in mind that a smoker can take many forms and it does not have to be elaborate to get the job done.
The main point is that to smoke you don’t want to put the ribs over direct heat where the temperature is too hot. A good smoke temperature is between 225 and 250 degrees.
To get started let’s begin with preparation of the ribs:
1) Clean the ribs thoroughly and pat dry. Remove the “fell”….that thin membrane on the underside of the rib (concave side). Pry up a corner and take a paper towel to grab the edge and pull.
It pulls right off 90% of the time. If it doesn’t just grab another corner and pull.
2) Sprinkle the ribs with your favorite rub and cover the entire surface of the ribs, top and bottom.
3) Wrap the spice rubbed ribs in plastic wrap and refrigerate for a minimum of 2 hours but preferably overnight.
4) After marination let the ribs come to room temperature before putting them on the smoker.
5) Prepare your smoker by lighting the charcoal and letting the smoker temperature come to about 225 degrees. If you have a kettle or some other direct grill just be sure to arrange the coals so that cooking is indirect instead of direct.
6) You are going to need some wood chips or chunks for the smoke so be sure to soak them in water for about an hour before using.
7) Put the ribs on the smoker bone side down. Add a couple of wood chunks to the fire to get the smoke going.
Cook the ribs over the charcoal for about 2 hours and then wrap them in foil. Add a little apple juice to the foil and close. Don’t wrap them too tightly.
9) Cook for about another hour to an hour and a half. You can tell when they are close to being done when the meat starts to pull away from the bone.
10) If you like to sauce your ribs when they’re cooking don’t brush the sauce on until the last 15-20 minutes. Take them out of the foil, brush on the sauce, and place back on the smoker to let them glaze over.
11) When done remove them from the smoker and let them rest for 15 minutes. Slice the ribs along the bone into separate ribs pieces and serve.
If you would like to read more detail on how to cook great smoked barbeque ribs and other tips, techniques, and recommendations on barbecue cooking click here for the best “Q” resource on the net.
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How Long do you Cook Chicken Legs on the Grill
A frequently asked question amongst home cooks and barbeque enthusiasts is: 
how long do you cook chicken legs on the grill?
It really isn’t possible to give an exact answer to this question as it really depends on the type of grill you are using, the grilling method and how big the chicken legs are.
It really is an excellent idea to invest in a good quality cooking thermometer. I personally own a voice alert electronic thermometer. It really is a fantastic little cooking gadget and I would be lost without it. It is extremely accurate and eliminates all guessing, and guessing is not an option when cooking meat, especially chicken.
Methods to Cook Chicken Legs on the Grill
Boil the Chicken Legs First
The goal with boiling the chicken first is so that it is cooked all the way through before it even goes on the grill. This eliminates the risk of food born illnesses and also cuts down the grilling time significantly. The downside to this method is a serious lack of flavor. Since you will be cooking the meat on the grill for a much shorter period of time, the meat will not have a chance to pick up that delicious grilled flavor.
Marinate Then Grill:
Marinating your chicken legs first is always a good idea. Not only does it impart an excellent flavor, but it also keeps the meat moist during the cooking process. For the best results, marinate the chicken over night. Below is an excellent marinade that I use often and it is quite versatile. It works well with seafood also.
CITRUS HERB MARINADE
INGREDIENTS
4 Chicken Legs
1/4 Cup of Extra Virgin Olive Oil
2 1/2 Tablespoons of Fresh Lemon Juice
1 1/2 Tablespoons Fresh Orange Juice
1/3 Cup of Freshly Chopped Parsley
1/3 Cup Freshly Chopped Cilantro
2 Cloves of Garlic Minced
1 Teaspoon of Salt
1/4 Teaspoon of Freshly Cracked Black Pepper
DIRECTIONS
In a large bowl, mix together all ingredients except the chicken legs. Add chicken to the bowl with the marinade and toss to coat. Refrigerate for several hours, over night if possible.
Let’s Get Grilling
I have found that the best method for cooking chicken legs on the grill is to first sear the meat and then finish the cooking process over indirect heat. The result is a nice moist chicken leg with a delightfully crispy skin.
Step 1: Remove chicken from marinade and rinse. This will remove any ingredients from the marinade that are stuck to the chicken. If left on, this can burn. Coat the chicken with some oil to prevent it from sticking to the grill.
Step 2: Clean the grill. The best method for cleaning a grill is to turn the grill up high and allow the heat to burn off any grease and grime. Use your grill brush to scrape the grates clean. For charcoal grills, just light up the charcoal and allow the fire to heat up the grates and scrape the grates clean.
Step 3: Heat the Grill. We are going to set up our grill for a searing/indirect cooking method. For gas grills, this is pretty easy. All you do is turn one burner up high and leave the other off. For charcoal grills, it is a little more involved, but not rocket science. All you do once your charcoal is ready, is push all of your charcoal over to one side leaving half of the grill without charcoal. The side with charcoal is for searing and the other side is for the indirect cooking.
Step 4: Begin Cooking. Once your grill is good and hot, go ahead and put your chicken legs on the hot part of the grill and sear on all sides. Only sear your legs for a few minutes per side. You are looking for a nice sear, so avoid burning the skin. After you sear them, go ahead and move them on over to the cool side of the grill and cover.
Let them cook for a good 20 minutes and then get out your basting sauce. If you used the citrus herb marinade from above, try and find a thick basting sauce that compliments the citrus flavors . Baste the legs on all sides and then cover. After another 20 minutes or so, using your thermometer, go ahead and check for doneness. You are looking for an internal temperature of 165 degrees Fahrenheit.
Once the legs are done, If they aren’t as crispy as you like, go ahead and put them on the hot side of the grill again for a few minutes before removing them from the grill.
Enjoy!
What is the Best Way to Cook Frozen Shrimp?
Shrimp is without a doubt one of the most popular forms of seafood in the US and abroad. When compared to other types of shellfish, like lobster for instance, it is more affordable, and can be just as delicious if prepared correctly. It is an extremely versatile shellfish and with a bit of experience, is very easy to cook.
As the title of this post suggests, many people are asking: What is the best way to cook frozen shrimp? The reason why this is such a popular question is because this shellfish freezes very well. Many of us, after we buy some, store it in the freezer for future use. In fact, most of the shrimp we purchase is frozen before we buy it from the store. Even the shrimp that is supposedly fresh, has more than likely been recently thawed. There is nothing wrong with this, as I said earlier, this shellfish freezes quite well.
Hopefully the shrimp you already have on hand is still in the shell. You should avoid, if possible, purchasing any that has been peeled. A lot of the flavor is in the shells, so if it has been pre-peeled, it would have lost a good deal of essential flavor. Besides, if you peel it yourself, you can save the shells and use them to make a delicious stock that can be used in lots of other recipes.
Of all the various methods for 
cooking shrimp, grilling and broiling are by far my favorite methods as I believe they impart the best flavor and are rather simple to prepare. Below is a recipe and instructions for marinating and grilling shrimp.
ABOUT THAWING FROZEN SHRIMP
I highly recommend that you DO NOT use your microwave to defrost shrimp, or any meat for that matter. I know, from past experience, that the microwave can partially cook the meat during the thawing process and it also does something to the flavor and texture of the meat. I will usually take the shrimp out of the freezer a day or two before I plan on cooking, place it in a covered bowl, and defrost it in the refrigerator. If I am in a really hurry, I will place them in a colander and thaw under running cold water. Those are in my opinion, the best methods for 
thawing frozen shrimp.
ABOUT GRILLING SHRIMP
Grilling this delicious shellfish, preferably on a charcoal grill, provides intense flavor and they hold up wonderfully on the grill. Some of the best types of ingredients that compliment grilled shrimp are acids like lemon, lime, orange, tomato and vinegar. One of my all time favorite ways to grill them is by first marinating them in a citrus herb marinade. This is especially wonderful in the summertime. It is light, healthy and goes great with an ice cold beer or glass of wine.
A NOTE BEFORE WE BEGIN
Keep the shells on when marinating and grilling. Many recipes call for grilling with the shells removed. This is not recommended as the shells not only provide great flavor, but they also protect the shrimp from overcooking and drying out. This is not necessary, but it is also quite helpful to keep the tails on as well. After cooking, the tails provide an easy way to handle the shrimp while eating.
GRILLED SHRIMP WITH CITRUS HERB MARINADE
INGREDIENTS
1 Pound of Shrimp (Thawed if Frozen, Shells on & De veined)
1/4 Cup of Extra Virgin Olive Oil
2 1/2 Tablespoons of Fresh Lemon Juice
1 1/2 Tablespoons Fresh Orange Juice
1/3 Cup of Freshly Chopped Parsley
1/3 Cup Freshly Chopped Cilantro
2 Cloves of Garlic Minced
1 Teaspoon of Salt
1/4 Teaspoon of Freshly Cracked Black Pepper
4 skewers - Either Bamboo or Metal. (If using bamboo, soak in water for 15 -20 minutes before grilling)
DIRECTIONS
Step 1 - De vein the Shrimp - Cut a 1/4 inch slit, through the shell, in the back of the shrimp and carefully remove the vein, leaving the shell intact.
Step 2 - In a large bowl, mix together all ingredients except the shrimp
Step 3 - Add shrimp to the bowl with the marinade and toss to coat. Refrigerate for 1 Hour.
Step 4 - When you are ready to cook, thread the shrimp on the skewers and discard the marinade.
Step 5 - Preheat your grill to high and cook for 1 1/2 to 2 minutes per side.
Well there you have it. You now have a good idea of what to do with those frozen shrimp sitting in your freezer. I hope you enjoy the included summer grilling recipe. Enjoy and happy eating!
Cooking Competition Quality Ribs in your Backyard
Prepping your grill…
Just about everybody has a Weber kettle charcoal grill in their back yard. You can smoke some pretty good ribs on these things. Here’s how to set it up so that you are “offset smoking” and not grilling… I simply start it up by making two piles of charcoal briquettes on opposite sides of the grill (away from the center). Make sure your vents on the bottom of the grill are open and not clogged with ashes. I then squirt my lighter fluid on the briquettes and light them.
Start soaking your wood chips at least an hour before you will need them. I make sure the charcoal is white before I start smoking so that all the lighter fluid has burnt up and does not give your meat a lighter fluid taste. If you want to use a charcoal chimney to start your charcoal, that’s OK too - some people hate using lighter fluid. Just dump your “white” charcoal from the chimney on opposite sides of the grill when they are ready. You can place a disposable aluminum pan between your charcoal piles and fill it with about an inch of warm water or beer if you want.
Prepping your ribs…
You can either buy spareribs or what is called loin back ribs. Spareribs are much cheaper than the loin backs. If you buy the big spareribs, cut the brisket end off the ribs at the joint. This will give you what is called the St Louis style of ribs. Then trim the skirt meat off. Don’t throw this away - you can cook it separately and eat it too. You also want to pull the membrane off the back side of the ribs. If you want, you can put your favorite dry rub on both sides of your ribs at this time. I prefer the more natural taste of the smoked meat with a little BBQ sauce, so I do not apply any rub or any other seasonings before smoking.
Let’s start smoking…
When you are ready to start smoking, place your grate on the grill so that the holes near the handles are over your charcoal piles. This way, you can add charcoal as needed to maintain your heat. Some newer models have hinged grates for this purpose.
Now all you do is place your meat in the center of the grate - away from the charcoal piles. When I smoke ribs, I use a rib rack on top of the grate. Weber makes a good rib rack and you can get one at any good store that sells Weber grills. Place your trimmed pieces anywhere not directly over the coals. Throw some soaked mesquite chips directly on the charcoal and close the lid (don’t overdo the mesquite chips - mesquite imparts a strong smoke taste so a little goes a long way). Feel free to used soaked hickory, pecan, oak, apple, or any other “flavor” of wood chips that suits your taste buds. I personally like mesquite as I feel it is the only smoke flavor that will not get covered up by your sauce. If done right, it’s not overpowering, but you can still taste that delicious smoke flavor.
Open the vents on the lid all the way and insert a thermometer through one of the vent holes. This is important! I use one of those confection/deep fry style thermometers with the clip and long stem on it. It’s important to measure the temperature as close to the meat as possible. Smoke your ribs at 230 - 240 deg F. If the temperature is too high (around 300 deg) for the first 30 minutes, don’t worry about it too much. If it gets any hotter than 300 deg then crack the lid a little to let some heat escape. When the temperature gets too low, just open the lid and toss in a few new briquettes and/or soaked wood chips. Try to stay “ahead of the game” as far as heat is concerned because it’s easier to cool down a hot smoker than it is to get it back up to temperature if your fire goes out.
Cook the ribs for 3 hours. Don’t open the lid unless absolutely necessary -remember, “if you’re looking, you ain’t cooking”. While you are adding charcoal,you can also spray the ribs with apple juice to keep them moist. After 3 hours, take your ribs off and wrap tightly in foil and return to the grill for one more hour.
Ready for glazing…
After one hour in the foil, take your ribs out of the foil and place back on the grill. You’ll know your ribs are getting done when the meat is pulling away from the bone - this is a sure sign that your ribs are getting done. Maybe gently tug on one of the bones to see if it is “loose”. Also… if you pick up one end of a slab with a pair of tongs and your slab bends down 90°, then that is another sign that your ribs are getting done.
After removing from the foil, apply your favorite BBQ sauce and glaze the ribs for one more hour. You can cut your BBQ Sauce with honey to make a sweet glaze if that is what you like. Apply your glaze to both sides and flip after 15 minutes and reapply glaze after each 15 minutes. After one hour of glazing, let your ribs rest for at least 15 minutes and then slice between each bone. You are now ready to sink your teeth into some of the best ribs you have ever tasted! Mouth watering, tender, and falling off the bone good!
Hope you enjoy them!
Bill Anderson
The Chatham Artillery BBQ Team
co-author of “Competition BBQ Secrets”
http://www.bbq-book.com
Article Source: http://EzineArticles.com/?expert=Bill_Anderson
http://EzineArticles.com/?Cooking-Competition-Quality-Ribs-in-your-Backyard&id=299655
