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|Beef & dry spice||Pork & Orange||Steak & Taters||Beef Kabobs|
|Pork Kabobs||Baby Backs||Smoked Brisket||Smoked Turkey|
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For direct cooking, food is placed directly over the coals. Make sure there|
is enough charcoal in a single layer to extend 1-2" beyond the area of the
food on the grill. Pour briquets into the grill to determine quantity needed
then stack them into pyramid to start until you can "just tell by lookin".
For indirect cooking, food is placed over a drip pan and the coals
are banked to one or both sides of the pan. This method is recommended
for large cuts of meat, such as roasts, and fatty meats to eliminate flare-ups
On a 26" grill, it will take approx 30 coals on each side of pan to cook for
45 minutes. Add 9 or 10 coals every 45 min. for additional cooking time.
How Hot is the Grill? If you don't have a grill thermometer and|
(most don't). Here's a quick way to estimate your heat. Hold your hand
palm-down, just above the grill. Count "one-thousand=one" etc....
If you can keep your hand in place before pulling away:
2 seconds-it's a hot fire.......(375)
3 seconds-it's medium hot...(350)
4 seconds-it's medium........(300)
5 seconds-it's a low fire......(250)
Dry Rubs and Marinades
Dry Rubs are combinations of seasonings and spices rubbed onto meat before|
grilling. Basic rubs often include coarsely ground pepper, paprika and garlic powder
Some include mustard, brown sugar, dries jalapeno or cayenne pepper. Crushed
herbs, such as sage, basil, thyme and oregano are also good choices.
Marinades add flavor, but they also help tenderize less tender cuts of|
meat. Basic marinades include an acidic ingredient, such as wine, vinegar, soy
sauce or lemon juice, combined with herb, seasonings and oil. Always marinate
in the refrigerator, turning meat occasionally. Reserve some of the marinade
before adding the meat to use as a baste while the meat is cooking.
A Word about Sauces
Sauces--rich and thick, savory or sweet, add delicious flavors to almost|
any grilled fare. Use a premium sauce of your choice and capture real homemade
taste. Serve warmed sauce on the side for added zest. Here's how to protect
the rich, deep color and spicy flavor of barbecue sauce, especially tomato and
molasses based ones that can burn if applied too early.
For grilled steaks and chops:
Baste with sauce after meat has been
turned for the last time. About the last
3 minutes of grilling.
For grilled chicken:|
Baste with sauce the last 10
minutes of grilling. Turn once.
For hot dogs and sausage:
Baste with sauce the last
5 or 6 minutes. turning often
For barbecued meats:|
(cooked by indirect heat) baste
the last hour of cooking.
Basting sauces made from seasoned oils and butters|
may be brushed on throughout the grilling adventure
To keep food from sticking the the grill and make it|
easy to turn, brush the hot grill with vegetable oil
"Line" your food with appetizing grill marks, allow|
the grill to heat thoroughly before adding the food
The secret to evenly cooked vegetable kabobs is to|
parboil solid or starchy veggies before they are
threaded onto skewers for grilling. For best results
grill veggies on skewers separate from meat.
Always use tongs or a spatula when hankling meat.|
Piercing meat with a fork allows delicious juices to
escape and makes the meat less moist.
If you use wooden or bamboo skewers when making|
kabobs, be sure to soak them in cold water at least
20 minutes before grilling.
Beef and Dry Spice
3 T. firmly packed
1 T. black peppercorns
1 T. yellow mustard seeds
1 T. whole
4 cloves garlic|
1-1/2 to 2 lbs beef top round
or London broil
(about 1-1/2 inches thick)
Vegetable or olive oil
Place brown sugar, peppercorns, mustard seeds, coriander seeds and garlic|
in a blender or food processer, process until seeds and garlic are crushed
Rub beef with oil, then pat on spece mixture. Season generously with salt
Oil hot grill to help prevent stiching. Grill beef, on a covered grill, over
Pork Tenderloin with Orange Glaze
1 cup orange juice|
1/4 cup apple cider vinegar
1 T. finely grated fresh ginger
1 t. finely grated orange peel
1 pork tenderloin (about a pound)
Orange Glaze (recipe below)
Salt and pepper
Combine orange juice, vinegar, ginger and orange peel in a shallow glass
dish or large plastic bag. Add pork tenderloin, cover dish or close bag.
Marinate in refrigerator at least 4 hours, turning several times.
Meanwhile, prepare orange glaze. Reserve about 1/4 cup for brushing on
Grill pork on a covered grill, over medium fire 18-25 minutes. Brush with
1 cup orange marmalade
Grilled Steak and Potatoes
1-1/2 t. cracked pepper
2 cloves garlic, pressed
1/2 t. salt
1/2 t. dried thyme
3 beef fillet or striploin|
steak (1-1/2 inches thick)
4 medium potatoes, sliced
into 1/2 inch thick rounds
Additional salt and pepper
4 lime wedges
Combine 2 T. oil, 1-1/2 t. pepper, garlic, 1/2 t. salt and thyme in cup|
Brush over steaks to coat both sides. Brush potato slices with
additional oil, season to taste with additional salt and pepper
Grill beef and potatoes, on a covered grill over medium-hot coals
coals, 10-12 minutes, turning once. Beef should be medium-rare
and potatoes golden brown and tender. Squeeze lime over steaks
and serve. (Makes 4 servings)
Teriyaki Glazed Beef Kabobs
1-1/2 lbs. beef sirloin, cut into 1" cubes|
1/2 cup bottles teriyaki baste & glaze
1 t. olive oil
1 clove garlic, minced
8-12 green onions
1 or 2 tomatoes, cut into slices
Thread beef cubes on skewers. Combine teriyaki glaze, olive oil
Pork Kabobs with Mustard-Bourbon Glaze
1 boneless pork loin roast (1-1-1/4 lbs.)|
Salt and Pepper
3 T. dijon mustard
3 T. bourbon or water
1/4 cup soy sauce
1/4 cup firmly packed brown sugar
1 T. worcestershire sauce
Cut pork into 1" cubes, season with salt and pepper. Combine mustard
BBQ Baby Back Ribs
1 cup seasoned rice vinegar
1 cup orange juice
1/2 cup maple syrup
1/2 cup water
2 T. finely chopped ginger
2 T. finely chopped cilantro
4 cloves garlic, chopped|
2 t. olive oil
Salt and pepper
1 t. crushed red pepper
3-5 lbs pork loin back ribs
1 T. cornstarch
Combine vinegar, orange juice, maple syrup, water, ginger, cilantro, garlic|
olive oil, 1 t. black pepper, and red pepper in a medium bowl. Reserve
1 cup of marinade. Place ribs in a shallow glass dish or large plastic bag
Pour remaining marinade over ribs, cover or close. Marinate in refrigerator
To make glaze: place reserved cup of marinade in a small saucepan
whisk in cornstarch. Bring to a boil stirring constantly, set aside.
Remove ribs from marinade and discard marinade. Grill ribs on
a covered grill over medium coals about 8-12 minutes, turning
and rearranging frequently. Brush ribs with glaze the last few minutes
of cooking. Remove from grill and baste again with glaze (4-6 servings)
Smoking brisket is always a matter of personal choice and since it's|
difficult to go wrong, it's just a matter of what you want to taste and see
I always buy the untrimmed brisket with fat on one side. Slice into the
fat checkerboard. (not too deep). A very good choice now is spicy
italian dressing, just rub it all over so it will cook through the fat
Salt and cayenne sprinkled generously over the fat side only.
Plan to start the cooking the evening before you want to eat it.
Add some soaked chips to coals, put on meat. Let smoke for about
This process is one that needs to be started the night before you plan on|
eating the bird. Soak for at least 30 minutes some mesquite or hickory
wood chips. Start approx 1 lb. of coals per 1 lb. of meat, adding coals
as necessary to keep heat at around 200 degrees. Add soaked wood
chips occasionally to smoke, but not to overpower the meat.
We smoke our turkeys about the same way as briskets, but we don't
The cajun way is also to add spices, (wine,bellpepper, mint, garlic,
"Always borrow money from pessimists-They don't expect it back"
"Change is inevitable....Except from vending machines"
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