Big Green Egg BBQ

Mother’s Day Barbecue BBQ Fun

A laid-back and casual barbecue is a great way to celebrate Mother’s Day, especially if you have lots of special ladies with whom you want to celebrate. In most regions of the country, May offers great weather (but before you plan an outdoor shindig, check the weather report!). While we can’t control the weather, we can help you create a one-of-a-kind barbecue celebration for Mother’s Day.

Just because it’s a barbecue doesn’t mean you have to serve baked beans and hot dogs. Follow this simple menu for a hearty and delicious backyard repast.

Mother’s Day Menu:

• Apple Walnut Salad
• Slow-cooked Baby Back Ribs
• Decadent Brownies

Apple Walnut Salad

Ingredients:
2 green apples, cored and sliced very thinly
1-1/2 cups walnuts, chopped
3/4 cup Parmesan cheese shavings
1 to 2 bags of prewashed mix baby greens
Balsamic vinaigrette

This salad gives an elegant touch to any meal, but it couldn’t be simpler to toss together! Simply pour greens into a large bowl and top with the apple slices, walnuts and Parmesan shavings. Wait until just before serving to mix in the desired amount of dressing.

Slow-cooked Baby Back Ribs

Ingredients:
Pork baby-back ribs
Store-bought dry rub of your choice
Barbecue sauce

*Note: The number of racks you need depends on how many guests you are planning on serving. Most guests will eat between three and four ribs. (It’s always better to have too much than not enough.)

Directions:
Preheat oven to 250 degrees F. Line a baking sheet (you might need more than one) with heavy-duty aluminum foil and place ribs on the foil. Sprinkle dry rub on both sides of the ribs and pat the spices into the meat. Put in oven and bake for about 2 hours and 15 minutes. A few minutes before the time is up in the oven, light the grill. Take the ribs out of the oven, slather with barbecue sauce, and finish them on the grill for 7 to 10 minutes. Allow to cool before serving.

Decadent brownies

Ingredients:
3 ounces unsweetened baking chocolate
1/2 cup butter
1 cup sugar
1/8 teaspoon salt
2 eggs
1-1/2 teaspoons pure vanilla extract
3/4 cup flour
1 cup chocolate chips
1/2 cup pecans, chopped

Directions:
Preheat oven to 350 degrees F. Melt butter and baking chocolate together, then stir in sugar, salt, eggs and vanilla. Blend flour into the mixture until just blended (do not over-mix). Finally, fold chocolate chips and pecans into the batter.

Pour batter into a lightly greased 8- by 8-inch baking pan and bake for approximately 30 minutes or until a toothpick or knife comes out clean.

Entertaining Ideas

• To keep the theme casual yet classy, forget checkered cloths and picnic tables. Set out intimate settings for groups of four to six, preferably at round tables (covered with simple white linens) to encourage easy conversation.
• Randomly place on each table as well as the buffet table little tea lights and bud vases with just one simple, but brightly colored flower.
• Leave a little blank card with a pen at each table setting. Encourage each guest to write a simple “thank you” to the guests of honor — the moms!
• Set up a beverage station that encourages guests to help themselves to water, soda, beer and wine. If you choose to offer cocktails, prepare several pitchers in advance so no one has to tend bar.
• Make sure you provide something fun for guests to do outside (besides eat!), such as croquet or ping-pong.

Mother’s Day checklist:

• Tea lights/candles
• Small bud vases
• Fresh flowers (enough to fill each bud vase with one flower)
• Tables/chairs
• White linen tablecloths
• Blank white cards
• Pens
• Ping-pong table or croquet set
• Beverages of your choice
• Don’t forget the groceries!

Source:  Molly Cerreta Smith via

http://www.sheknows.com/articles/808516/host-a-mother-s-day-barbecue-recipes-entertaining-ideas-a-checklist-and-more

Why a Big Green Egg? Ugly Brothers

The Ugly Brothers cook for competitions exclusively in the Big Green Egg. Why?  The answer is obvious, it is the best. In fact often [they are] asked - what is the Big Green Egg? Is it a barbeque or a grill?  It’s both and it’s a tandoor oven.

GRILLING (which is referred to as BBQ by most people outside the South) is what most folks enjoy on their Weber Kettle or other charcoal or propane brazier. Grilling is the method of cooking whereby the meat is cooked over direct, intense flame, usually 500 degrees F or higher. Meats are cooked quickly and often are enjoyed seared on the outside, rare and juicy on the inside.

BARBEQUE is low, slow and moist. In a BBQ, meats are cooked slowly with indirect heat in an enclosed cooker which allows the moist hardwood smoke to penetrate the meat. BBQ temperatures range from about 170 to 250 degrees F and can take 12 or more hours to cook a brisket or pork butt. At the end of the process truly BBQ’d meat will well done, rendered free of fat, tender from the breakdown of the connective tissue and will show a distinctive pink “smoke ring” which indicates how deeply the smoke has penetrated the meat.

TANDOOR ovens are big, fired clay pots with a small hole on the bottom for feeding and ventilating the fire. They are capable of maintaining heat at stable temperatures for long periods of time due to the thick clay insulation. The tandoor originated in Babylonia as the tinuru and spread to ancient Egypt and throughout the Middle East and Asia. In India they are used for cooking breads and barbequing the spicy red chicken best known in this country and Europe as “tandoori chicken”.

The BIG GREEN EGG is adapted from the Japanese Kamodo barbeque, a variation of the the tandoor, a design going back 3000 years! The Big Green Egg can be used as a grill by cooking over a hot fire with the vents wide open, it can be used as a BBQ by dampening the vents to maintain a low constant temperature over long periods of time and hey, it’s a tandoor also! That’s why Les Burden, Jr. has said… “If you can only own only one grill or smoker, get the Big Green Egg!”

Source:  http://www.uglybrothers.net/grillosophy.htm

The Perfect Mint Julep

Ingredients
    •    4 cups bourbon
    •    2 bunches fresh spearmint
    •    1 cup distilled water
    •    1 cup granulated sugar
    •    Powdered sugar

Directions

1. To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.
2. To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.
3. To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.
4. Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it’s right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.
5. To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.
6. When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Serve immediately.

Via Food Network, Bill Samuels
http://www.foodnetwork.com/recipes/sara-moulton/the-perfect-mint-julep-recipe/index.html

Authentic Barbecue Pork Spareribs

Serves about 4.  

You will need a few items before proceeding with the recipe: A covered kettle charcoal grill, charcoal briquettes, hickory wood smoking chips, aluminum foil (preferrably heavy duty, extra wide) and a large brown paper bag. The barbecue sauce is optional; for other sauce suggestions, see related recipes.


INGREDIENTS

Ribs

2    slabs pork spareribs , about 6 pounds total, trimmed of extraneous fat

Dry Rub

1    tablespoon ground black pepper
2    teaspoons cayenne pepper (optional)
2    tablespoons chili powder
2    tablespoons ground cumin
2    tablespoons dark brown sugar
1    tablespoon granulated sugar
1    tablespoon dried oregano
4    tablespoons paprika
2    tablespoons table salt
1    tablespoon ground white pepper
3    tablespoons celery salt
3    tablespoons garlic powder

Master Recipe for Barbecue Sauce

4    tablespoons unsalted butter
1     small onion , chopped
2    medium cloves garlic , minced
1    teaspoon paprika
1    tablespoon ground black pepper
1     medium lemon , juiced to yield 2 tablespoons juice
1    teaspoon dry mustard
1/2    teaspoon hot pepper sauce
1/2    teaspoon table salt
1/4    cup cider vinegar
1     (15-ounce) can tomato sauce

INSTRUCTIONS

1. Mix all dry rub ingredients together in a medium bowl. Measure out 3/4 cup of the dry rub and place in separate bowl. Reserve remaining rub for future use. Rub 3 tablespoons dry rub on each side of the 2 racks of ribs. Let ribs stand at room temperature for up to an hour, (wrap them in plastic wrap and refrigerate if you need to hold them any longer).
2. Light a chimney starter 2/3 full with charcoal briquettes and burn until covered with thin coating of light gray ash, about 10 - 15 minutes. Empty coals onto half of the grill, leaving the other half empty and arrange about 2 or 3 briquettes high. Keep bottom vents of the grill completely open.
3. Wrap about 2 cups of hickory wood chips in a foil packet and poke packet with a fork, (see illustrations 1 and 2). Lay foil packet on top of the charcoal, (illustration 3). Put the cooking grate in place. Position the ribs on the grate opposite the fire (on a 22-inch grill, you should be able to cook two full slabs of ribs side-by-side, at one time, illustration 4). Put the lid on the grill, with the top vents two-thirds of the way open, directly over the ribs. This will help draw the heat and hickory smoke past the ribs. Initial heat will be about 350-degrees, and should drop to about 250-degrees over the course of cooking.
4. Turn the ribs every thirty minutes for a total cooking time of two to three hours. At 1 1/2 hours, check the cooking temperature and, if necessary, add an additional 15 coals to keep temperature constant at 250 degrees. Keep checking and adding coals if necessary; cook until the meat is done. If the meat is nearing doneness, the meat will start pulling away from the bones and have a distinct rosy glow on the exterior.
5. Immediately after taking the ribs off the grill, completely wrap them in aluminum foil, (illustration 5). Put the foil wrapped ribs in a brown paper bag and fold the paper bag over the ribs, (illustration 6). Allow to rest at room temperature for one hour or more.
6. Meanwhile, prepare barbecue sauce. Heat butter in a medium saucepan. Add onions and garlic; sauté until onions soften, 3 to 4 minutes. Stir in next 6 ingredients; cook over medium heat to blend flavors, about 5 minutes. Add vinegar and tomato sauce; bring to simmer. Simmer uncovered until sauce thickens slightly, about 15 minutes. After ribs have rested for at least an hour, unwrap and brush with barbecue sauce (or pass sauce separately). Cut into individual servings and serve.

Via Cook’s Illustrated, Published July 1, 1994. 
http://www.cooksillustrated.com/recipes/detail.asp?docid=5052

What are the differences among whole spareribs, St. Louis ribs, and baby back ribs?

What are the differences among whole spareribs, St. Louis ribs, and baby back ribs? 

Full and St. Louis Ribs

Regular spareribs are cut close to the belly of the pig (which is also where bacon comes from ). Because whole spareribs contain the brisket bone and surrounding meat, each rack can weigh upward of 5 pounds. Some racks of spareribs are so big they barely fit on the grill.

For a more manageable cut, we look 250 miles east of Kansas City. With “St. Louis” ribs, the brisket bone and surrounding meat are trimmed off to produce a narrower, rectangular rack that usually weighs in at a relatively svelte 3 pounds. In our opinion, St. Louis ribs offer all the taste of whole spareribs without any of the trouble. If you can find only whole spareribs, use the biggest grill possible and be prepared to increase the cooking time significantly.

Baby Back Ribs

Baby back ribs (also referred to as loin back ribs) are cut from the section of the rib cage closest to the backbone. Loin center-cut roasts and chops come from the same part of the pig, which explains why baby back ribs can be expensive. This location also explains why baby back ribs are much leaner than spareribs—and why they need special attention to keep from drying out on the grill.

Via Published June 1, 2006. From Cook’s Country.
http://www.cooksillustrated.com/howto/detail.asp?docid=16355

#BBQ Basics - #Tips & #Techniques of the BBQ Guru

Always Be Cooking

So, you bought the new grill and are rarin’ to go! Let’s start with some basic grilling techniques.

First I would like to define the various heat temperatures, hot, medium and low.

• Hot : temperatures above 450º

Primarily used for searing meats. When we talk about searing, it is not in regards to sealing the juices in. That is nearly impossible on a grill. Instead, searing is the carmelisation of the meat. That is the process that is responsible for that grilled taste.

• Medium : temperatures between 300º to 400º

This is normally what most things are cooked at. First you sear at high temps then you will finish cooking at medium temps.

• Low : temperatures between 225º to 275º

These low temps are used on larger cuts of meat that are laden with fat that must be rendered. The only way to accomplish this is to cook the meat at low temps for extended periods of time.

Let’s now review the difference between direct and indirect heat. Direct heat means the meat is placed directly over the flames or heat source. Lean cuts of meat will be grilled using the direct heat method. Indirect means that the meat is placed away from the heat source. Indirect heat is used for larger cuts of meat that are not as lean. See the article entitled “Indirect Heat” for a full explanation of how to use these methods.

Next, let’s talk about the various meat temperatures … what we call doneness temps. These are always somewhat controversial, simply because everyone likes their meats done a little different. These are the minimum temps I use when finishing meats

Beef : 145º for medium rare. All the bad bugs in beef are killed at this temp. The one exception here is ground beef. That should always be cooked to 160º because of the huge surface area that promotes bacterial formation. Chicken : 165º for white meat, 185º for dark meat. Salmonella is killed at 165º. Pork : 150º for medium rare. Don’t worry about trichinosis, it is killed at 137º

As I mentioned, these are my minimum temps and if you like your meats done a little more that is fine. Just don’t cook them too much … they will dry out.

I strongly suggest a good quality meat thermometer. The new digital instant read thermo’s are very affordable and easily carried around in your pocket. This is essential, especially if you are new to the grilling experience. Once you are comfortable with the time it takes to bring meats to these temps, then the thermo can be replaced by “feel and touch”. 

OK, time to start grillin’!!

Here are my 25 most important tips:

• Brush food with oil. This will prevent sticking. Olive oil is my choice. Don’t brush the grill, it will burn your brush!
• For most meats, sear over high heat first, then move to lower heat to finish.
• Turn often. I don’t care what the “experts” say! Don’t let too much juice accumulate on the top of the meat…you will only lose that juice once you turn it over.
• When seasoning, larger roasts should be seasoned and then wrapped in plastic wrap and refrigerated overnight. Smaller cuts of meat should be seasoned 1 - 2 hours prior to cooking.
• If using a marinade to baste, BOIL it first!

For burgers:

• Mix the spices (salt, pepper, etc) before forming into patties.
• Use only ground beef that has at least 20% fat (usually ground chuck). You need it for the juices!
• Make an indentation in the center of the patty. This will eliminate the “plumping” in the middle.
• Make 6 ounce patties that are 3/4 inch thick.

For steaks:

• Use only Choice or better cuts of meat.
• Trim all surrounding fat.
• When slicing, cut against the grain.
• ‘Rest’ the meat before and after grilling. Allow the meat to come up to room temp prior to grilling. After grilling, let the meat rest for 5 - 10 minutes before serving.
• Salt just prior to grilling … too soon and all the juices may be drawn out.

For poultry:

• Whenever possible, keep the skin on. It will help to keep the meat from drying out.
• Season all parts of the chicken. Work your fingers up under the skin and apply your rub / seasonings underneath. Then replace the skin. Also, apply rub to the cavity area.
• As far as flipping, generally, bone-in pieces need not be flipped, while boneless pieces should be flipped half way through cooking.
• Trim all fat from exterior.
• Use a meat thermometer to avoid overcooking skinless, boneless breasts. 165º is done and that is attained very quickly.
• Try brining or injecting for dispersing extra flavor and moistness inside the bird. See article on brining.

For seafood:

• Use fresh when possible, but “fresh-frozen” is just as good and sometimes better than fresh!
• Fish is done when the flesh turns opaque (this includes shellfish). This is a better indicator than the old test of flakiness. Place a sharp knife between the meat sections and check.
• When grilling shrimp use the jumbo variety. You are less likely to overcook.
• Don’t use foil to cook your fish. You need to get that flame broiled taste. There are a couple exceptions … sole, dory and flounder are very thin fillets and will need some foil.

Well, this should be a good guide to get you going. Keep in mind, there are always a few exceptions to the tips above. But for starters, these will do!

Source:  http://www.hub-uk.com/cooking/tipsBBQbasics.htm via Kevin “The BBQ Guru”

Kathy’s Peach Cobble

Ingredients
1 cup self-rising flour
1 tsp baking powder
3/4 cup white sugar
1 cup buttermilk
1 stick salted butter (1/2 cup)
1 large can peaches, drained

Directions

• Mix flour, baking powder, sugar and buttermilk thoroughly to create the batter.
• Melt butter in the pan in which you plan to cook the cobbler
• Pour the batter on top of the melted butter
• Take one large can of peaches (drained) and spread out across the batter.
• Set the EGG up for indirect cooking with a plate setter at 425°F. Place cobbler in EGG and bake for 42 to 45 minutes.

Source: http://www.biggreenegg.com/recipes.html via Why1504

The Perfect Steak

Ingredients
2 steaks, 1-1/2 to 2-inches thick, preferably rib-eyes
1/4 cup kosher salt
1/2 tsp white pepper
2 tsp black pepper
1/4 tsp cayenne pepper

Directions

• Trim the steaks of any excess fat. Mix all of the dry ingredients together and apply to both sides of the steaks. Allow to stand at room temperature for 30 minutes before grilling.
• Set the EGG up for direct cooking. To increase sear marks use a cast iron cooking grid; for extra flavor add wood chips.
• When the EGG is heated to 650F, place the steaks on the grill and sear for two to three minutes.
• Open the lid (see the note regarding cooking at high temperatures) and flip the steaks onto a new section of the grid. After two to three more minutes, flip the steaks once more.
• Completely shut down the EGG by closing the damper top and draft door. Let the steaks continue cooking for 3 to 4 minutes, until they reach the desired internal temperature (check with a meat thermometer).
• Remove the steaks and let them rest for 5 minutes before serving.

Source: http://www.biggreenegg.com/recipes.html

The Swedish Chef - Børk BBQ?

Will the The Swedish Chef #muppets ever turn to #BBQ?

#Børk! Børk! Børk!

http://tinyurl.com/6gw3of