GENERAL BARBEQUE TIPS
- Rub meat with spices and let rest or
sit for about two hours prior to smoking
- Always put fat side up when
smoking.
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GENERAL BARBEQUE SAUCE TIPS
- When making your own barbeque sauce
be sure to cook the sauce uncovered so it will reduce down to desired
consistency.
- Add salt to taste after sauce has
finished cooking.
- Sauce may be made and stored in
refrigerator up to one week or frozen for up to three months.
- When barbeque sauce that does not
contain sugar is used to marinate meat, application may be made every
45 to 60 minutes.
- barbeque sauce containing sugar
should be put on only the last 20 to 30 minutes. The sugar may cause
the meat to burn.
- When using a commercial barbeque
sauce that you want to make sweeter, add honey, brown sugar or
molasses.
- When using a commercial barbeque
sauce that you want to make hotter, add Jalapeno pepper juice. This
will not change the flavor of the sauce.
- You may serve the barbeque sauce
with the meat; it will enhance the meat more if the sauce is warmed.
- barbeque sauce may also be used to
marinate meat and vegetables. When marinating, be sure you have a
non-corrosive container such as a class, porcelain, glazed earthenware
or stainless steel, and keep the meat refrigerated.
- When marinating, you should move or
turn the meat in its container every 30 to 40 minutes; this ensures an
even distribution of the sauce.
- For grilled chicken, baste with
sauce the last 10 minutes.
- For hot dogs and sausage, baste with
sauce the last 5 to 6 minutes.
- For barbequed meats (cooked by
indirect method) baste with sauce the last hour of cooking.
- Beef, pork, lamb and chicken, all
benefit from being marinated for a few hours or overnight.
- If serving left over marinades as a
sauce, be sure and boil the marinade for food safety.
- Use left over marinade as a basting
sauce.
- A good quality paintbrush may be
used to put barbeque sauce on meat.
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GENERAL MEAT TIPS
- Trim meat of all excess fat, leaving
about 1/4" around the edge.
- Marinating helps tenderize and add
flavor to meat. When marinating, turn meat occasionally to distribute
the marinade. Remember to use a non-corrosive container.
- When smoking larger cuts of meat
such as briskets, they may be double foil wrapped 3 to 4 hours into
the cooking/smoking time.
- Put meat into the smoker when the
smoker temperature is 300 degrees, then cook/smoke at 220 degrees.
This forms a second skin on the meat and helps seal in juices.
- Meat that has been marinated should
be wiped dry before searing to form the second skin.
- Meat can be tested for doneness by
making a small cut into the center of the meat; check for pinkness of
the meat and juice color. Remember if you are smoking meat, it will
probably have a bright pink ring just beneath the browned surface.
- Check meat near the end of the
smoking/cooking time with a meat thermometer.
- Meat should be salted to taste after
cooking.
- Slashing the edge of fat around a
steak or chop will prevent curling during grilling. Slash the edge
every 2 to 3 inches, cut to the meat - but not into the meat.
- Meat will cook faster if brought to
room temperature; 70 degrees, before cooking. Allow ample heat and
cooking time to produce safe meat.
- Meat should be allowed to rest for
15 to 20 minutes before carving.
- Always put cooked meat on a clean
platter.
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BEEF DONENESS GUIDE
Test with meat thermometer:
Rare: 140 degrees
Medium Rare: 150 degrees
Medium: 160 degrees
Well Done: 170 degrees
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STEAK TIPS
- Steaks should be cut 1 ½" thick for
grilling.
- Lean cuts may be wrapped in bacon to
improve the flavor.
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BRISKET TIPS
- Packers trim should have fat trimmed
off before smoking, leaving about 1/4" of fat on the brisket all the
way around.
- The thick end of the packer trim
brisket has a hard core of fat. If the fat is more than 1" thick, you
need to either select another brisket or plan to trim it out.
- When slicing brisket for serving,
cut it diagonally to create a more tender cut of meat.
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POULTRY TIPS
- Italian salad dressing is a good and
easy marinade for poultry and meat. Marinate chicken overnight for a
great taste.
- Cook chicken breast with the skin on
for more flavor.
- Cook chicken with the skin side
down. Whole chickens should be cooked with breast side down.
- Keep cavity of chicken/turkey full
to add flavor. (example: juice, marinades, fresh fruit, bacon, etc.)
- Poultry is done when the juices run
clear.
- Chicken may be pink in the middle
when smoked, even though it is done.
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COOKING TIPS WITH SPICES
- Put spices or rubs on meat at least
1 hour before cooking. They may be put on and refrigerated overnight.
- Spray cooking spray on the meat
after using your favorite spices, this will keep the spices in place
while cooking.
- Dry rubs add flavor and also help
tenderize less tender cuts of meat.
- Small batches of fresh or dry herbs
such as Rosemary, Bay Leaves, Oregano, and Tarragon can be added to
the fire to enhance the meat.
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COOKING TIPS FOR VEGETABLES
- Most fresh and raw vegetables may be
grilled. Wash and remove bruised spots, brush with olive or vegetable
oil, and place on grill. Grill until tender. Vegetables will need to
be turned occasionally during grilling.
- For evenly cooked vegetables and
meat kabobs, parboil solid or starchy vegetables before they are
threaded onto skewers for grilling or smoking.
- Never use aluminum foil to cover a
tomato based product. Tomatoes form an acid and will eat through foil.
- Freeze onions for 45 minutes before
slicing or dicing them. This will help prevent tears.
- Soak ears of sweet corn in cold
water before grilling or smoking.
- When cooking several vegetables in
the smoker or grill always put the firmer ones on first, such as
potatoes.
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GRILLING TIME
RECOMMENDATIONS FOR VEGETABLES
- Sweet Potatoes - 14 to 16
minutes. Peeled and sliced 1/2" thick.
- Bell Peppers - 12 to 15
minutes
- Green Onions - 5 minutes
- Eggplant - 10 to 12 minutes
cut in half
- Tomatoes - 3 to 5 minutes.
Slice 1/2" to 1/4" thick, or until heated thoroughly.
- Corn - 20 to 30 minutes.
(soak corn in the husk, in cold water 3 to 4 hours)
- Leeks - 12 to 15 minutes cut
in half - lengthwise.
- Squash - 8 to 10 minutes cut
in half - lengthwise.
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