Raichlen’s Indoor! Grilling | November 2004
by Steven Raichlen
I’ve never quite understood the appeal of the traditional shrimp cocktail. I mean, what could be less interesting than cold boiled shrimp dipped in a lackluster mixture of ketchup and prepared horseradish? Here’s a shrimp cocktail with gumption, featuring chile-rubbed, grill-seared shrimp served over a colorful, chunky salsa of [...]
Archive for March, 2008
chile-rubbed shrimp with avocado corn cocktail
Posted in Recipe, tagged avocado, grilled, salsa, shrimp on March 30, 2008 | Leave a Comment »
Ribs on a gas grill.
Posted in BBQ, Tips, tagged BBQ, gas grill, pork, ribs, setup, smoke on March 28, 2008 | 2 Comments »
Here’s how to set up a gas grill to get great competition-quality flavor, the best you’ve ever made, and the best on the block. And, trust me on this, the flavor is as good as anything you can get on any fancy schmancy smoker. Really!
The path to perfection is to cook them low and slow [...]
Belly’s Beef Brisket
Posted in Recipe, tagged beef brisket, Recipe, texas on March 28, 2008 | 1 Comment »
Belly’s Beef Brisket
By: “Belly” Maynard – Glen Rose, Texas
I think that beef brisket belongs to Texas like peanuts to Georgia and pulled pork to North Carolina. But did you know, ’till about forty years ago brisket was a worthless cut of meat that most folks would just discard or grind into hamburger meat? Down in [...]
coffee-marinated bison short ribs
Posted in Recipe, tagged BBQ, bison, buffalo, coffee, marinade, Recipe, short ribs on March 28, 2008 | 2 Comments »
Bon Appétit | February 2008 Bruce Aidells
Ingredients
Marinade:
4 cups water
3 cups chilled strong brewed coffee
1/2 cup coarse kosher salt
3 tablespoons plus 2 teaspoons (packed) dark brown sugar
1/4 cup pure maple syrup
2 tablespoons chopped fresh rosemary
2 tablespoons plus 1 teaspoon Worcestershire sauce
2 cups ice cubes
4 pounds bison (often labeled buffalo) short ribs, cut between ribs to separate
Short Ribs:
1/4 [...]
Competition Secrets
Posted in BBQ, Tips, tagged ask, BBQ, competition, forum, learn, questions, recipes, secrets on March 28, 2008 | Leave a Comment »
Share secrets with us about BBQ competitions, or just ask questions.
barbecued texas beef brisket
Posted in Recipe, tagged bbq sauce, beef, brisket, mop, rub, smoke on March 28, 2008 | 1 Comment »
Bon Appétit | July 1999
Texans like their barbecue spicy, in the tradition of the Southwest, which is chili pepper country. For this recipe, you’ll need to order a U.S.D.A. “choice” grade, packer-trimmed brisket: That’s a brisket with none of the fat cut off. Before being cooked, the meat is seasoned with a dry rub; during cooking, [...]
Hot and Smoky Baked Beans
Posted in Recipe, tagged bacon, baked beans, BBQ, beans, sides, smoky on March 28, 2008 | Leave a Comment »
Here is a great baked bean recipe from epicurious. Use homemade BBQ sauce to give these beans your own touch. A must for any summer BBQ.
Ingredients.
6 bacon slices
1 1/2 cups chopped onion
1 1/4 cups purchased barbecue sauce
3/4 cup dark beer
1/4 cup mild-flavored (light) molasses
3 tablespoons Dijon mustard
3 tablespoons (packed) dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon [...]
BBQ Rib Techniques
Posted in BBQ on March 27, 2008 | Leave a Comment »
There are lots of opinions on which ribs and what times/temps, and pretty much all of them are correct. You have to find what you like. I like spares so I’ll talk about them. I could also talk about Loin Backs, but the tirade I am about to go into about spares should be enough [...]
