BBQ Tips and Recipes
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I just got a new BBQ this year. I got the broil king baron. I love the thing. I got natural gas so no having to refill propane tanks.
http://www.broilkingbbq.com/grills/baron/baron_420
I can finally grill some stuff way more properly because I have the right heat control.
http://www.broilkingbbq.com/grills/baron/baron_420
I can finally grill some stuff way more properly because I have the right heat control.
Since nobody has mentioned this... I sous-vide my beef, chicken, ribs, pork, fish, eggs, vegetables etc. then depending upon what you're cooking, you can sear them afterwards on the BBQ or with a blow torch. Sous-vide allows you to buy less expensive cuts of beef and turn them into filet like tenderness without having to cook them well done.
A sous-vide immersion circulator will cook just about any size piece of meat to a precise temperature all the way through. The circulator keeps the temperature to within 1/10th. of a degree. Take eye of the round for example. Normally this is a super tough cut of beef which usually requires cooking it for a long period of time until it's super well done.
I'll sous-vide it at 136 F. for 36 hours and it comes out medium rare and as tender as can be. All you have to do is occasionally top up the pot as water evaporates, but other than that you don't have to do anything else until it's done. Since it's portable, you can attach it to just about any pot and set it out of the way on a counter or table leaving the BBQ, oven and stove for other things.
Since it will cook and hold the food to an exact temperature all the way through, you can't overcook anything. You could drop 4 steaks in, ranging from 1" to 4" in thickness and they would all come out the same. Sear and serve!
There's an endless number of things you can do before you vac-seal the meat (marinades, rubs etc.) but the end result is magic. Here's just one recipe.
http://kristensraw.com/blog/2014/01/08/how-to-cook-eye-of-the-round-roast-in-sous-vide-gluten-free/
Note, this shows them using a Sous Vide Supreme but I recommend the portable ones that attach to any size pot. The Anova Precision Cooker is a good one. http://anovaculinary.com/anova-precision-cooker/?gclid=CNrS3LfVvckCFchFXgodzRYMZQ
A sous-vide immersion circulator will cook just about any size piece of meat to a precise temperature all the way through. The circulator keeps the temperature to within 1/10th. of a degree. Take eye of the round for example. Normally this is a super tough cut of beef which usually requires cooking it for a long period of time until it's super well done.
I'll sous-vide it at 136 F. for 36 hours and it comes out medium rare and as tender as can be. All you have to do is occasionally top up the pot as water evaporates, but other than that you don't have to do anything else until it's done. Since it's portable, you can attach it to just about any pot and set it out of the way on a counter or table leaving the BBQ, oven and stove for other things.
Since it will cook and hold the food to an exact temperature all the way through, you can't overcook anything. You could drop 4 steaks in, ranging from 1" to 4" in thickness and they would all come out the same. Sear and serve!
There's an endless number of things you can do before you vac-seal the meat (marinades, rubs etc.) but the end result is magic. Here's just one recipe.
http://kristensraw.com/blog/2014/01/08/how-to-cook-eye-of-the-round-roast-in-sous-vide-gluten-free/
Note, this shows them using a Sous Vide Supreme but I recommend the portable ones that attach to any size pot. The Anova Precision Cooker is a good one. http://anovaculinary.com/anova-precision-cooker/?gclid=CNrS3LfVvckCFchFXgodzRYMZQ
Evidently beef prices are on the way down. Beef producers cut back om breeding to decrease supply and increase demand. While they got higher prices per pound. some people are just switching to other meats because of the high. price. In the last while beef farmers have been increasing production.
Sous Vide steak = The most tender steak you have ever had.
( even using a tough cut )
( even using a tough cut )
You do not need to spend big bucks on a sous vide circulator. You can use a slow cooker with a Dork Food Temp controller. This will cook your meat to perfection and later you can brown the meat surface in a cast iron pan.
You do not need to spend big bucks on a sous vide circulator. You can use a slow cooker with a Dork Food Temp controller. This will cook your meat to perfection and later you can brown the meat surface in a cast iron pan.
I'll try that!
I love doing BBQ pulled pork in a slow cooker.
Can you do the "finger/thumb test" while I beat my meat?
(Just a warning to others, unlike meat, if you beat your fish it dies.)
Sous Vide steak = The most tender steak you have ever had.
( even using a tough cut )
You do not need to spend big bucks on a sous vide circulator. You can use a slow cooker with a Dork Food Temp controller. This will cook your meat to perfection and later you can brown the meat surface in a cast iron pan.
Although that setup will work, I had something similar before but it's nowhere near as good as the Anova because it doesn't recirculate the water and therefore doesn't cook quite as evenly. Anyway, the Anova isn't that expensive. It's only $129 US plus shipping which is a great deal for what you get.
I'll try that!
I love doing BBQ pulled pork in a slow cooker.
Miss Croft,
You do realize that it is sous vide cooking. That means I put the meat in a vacuum sous vide bag before I place it in the water for slow cooking. Some people use plain zip lock bags, but I do not like the idea of unknown plastics against hot meat. Plus you do not get the marination that you can get with vacuum packing. When the meat is done you have to sear it in a cast iron skillet. With sous vide you get tasty tender meat.
If you are interested in sous vide and tasting some tasty tender meat, I will be happy to bring my equipment over and plug you in right!!!
Dry rubs
Some good dry rubs Morton's salt available only in the USA
Here in canada we use bay spice bought at longos supermarket
Or montreals. Steak dry rubs
I personally have a Napoleon grill with a ceramic infrared bottom burner sizzle zone that reaches up to
1500 degrees F
Hamburgers are done 3 minutes a side timed with an egg timer and the fat just disappears on that hot
Grill
Steaks are done at 500 F 3 minutes a side with egg timer ......perfectly done great grill marks
With costco New York cut steaks only
Some good dry rubs Morton's salt available only in the USA
Here in canada we use bay spice bought at longos supermarket
Or montreals. Steak dry rubs
I personally have a Napoleon grill with a ceramic infrared bottom burner sizzle zone that reaches up to
1500 degrees F
Hamburgers are done 3 minutes a side timed with an egg timer and the fat just disappears on that hot
Grill
Steaks are done at 500 F 3 minutes a side with egg timer ......perfectly done great grill marks
With costco New York cut steaks only
And the weather is still nice enough for barbequing!
yup, I BBQ's a couple of ribeye's last night to perfection.
I bbq'd them like this:
This was a nice and pretty macho video...however they ommited the most important steps. What is your dome temperature, how hot you you need to get it, how long to pre heat, do you reduce the heat after while, when and how to turn, what to look out for, make sure you don't burn your steak by having it too hot for too long a time etc...
I get my dome to 700-800 about 10 mins pre heating, and my gas grill is cleaned way better than that guy had. So I do 1.5 min, turn the steak 45 degree, another 1.5min, flip, 1.5 min, turn 1.5 min, so this is 6 mins, I turn the heat down on burners to what it would be to keep the dome to about about 400, however the dome temperature still registers above 400, maybe between 500-600 and slowly goes down. Then I finish it off based on thickens and desired doneness. Minimum I cook them is 6 mins unless they are really thin.
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