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B-B-QUE
TIPS
Rub meat with
spices and let rest or sit for about two hours prior to smoking.
Always put fat side up when smoking.
GENERAL BAR-B-QUE SAUCE TIPS
- When making
your own Bar-B-Que 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 Bar-B-Que
sauce that does not contain sugar is used to marinate meat,
application may be made every 45 to 60 minutes.
- Bar-B-Que 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 Bar-B-Que sauce that you want to make sweeter, add honey,
brown sugar or molasses.
- When using a
commercial Bar-B-Que sauce that you want to make hotter, add
Jalapeno pepper juice. This will not change the flavor of the sauce.
- You may serve
the Bar-B-Que sauce with the meat; it will enhance the meat more if
the sauce is warmed.
- Bar-B-Que 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 Bar-B-Que sauce on meat.
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.
BEEF DONENESS GUIDE
Test with meat
thermometer:
Rare140 degrees
Medium Rare150 degrees
Medium160 degrees
Well Done170 degrees
STEAK TIPS
- Steaks should
be cut 1 ½" thick for grilling.
- Lean cuts
may be wrapped in bacon to improve the flavor.
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.
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.
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.
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.
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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