Gameday Food – Grilling’ and Chilling’
Whether you have a gas grill or a charcoal one. the rules are the same. One of the most important steps to grilling is to know your grill. Find out where the “Hot & cold Spots” are. These are the spots that for some reason or another are always hotter or colder then the rest of the grill, a very common thing. Knowing this will prevent you from having un-even cooking on your meats. Always cook on a clean grill.
To be sure you have really hot coals it is recommended to use a “Chimney grill fire starter” This will allow you to get your coals really hot. This tool is a good investment if you grill more than a couple times a week. Plus it is not that expensive. $19-$25 You can purchase this at any hardware store.
See grilling, is not as cut and dry as you think. There is a science to the madness. Different techniques are required to be a great Grill person. For example when cooking any meat on the bone, it is good to use the “Indirect Grilling” technique. This is when you divide the grill in two sides, you arrange the hot coals on one side where you can sear the meat giving it the great crust. Then you continue cooking the meat on the indirect heat side, where the residual heat will finish cooking it through slowly. With out the flair ups that cause the meat to burn.
This is also great way to grill your vegetables. You can also achieve this on a gas grill, by having one side of the grill on hi & the other on low. This technique, is also used when smoking meats on the grill. in place of a smoker. You add the socked wood chips on the hot coals side creating smoke to flavor the meat. If trying to smoke on a gas grill. Add the socked chips on foil and place on the hot side of the grill as the get hotter they will begin to smoke, flavoring the meat. Always grill with the the top down when ever possible. Quicker cooking time.
Here are some more tips to follow:
- The grill rack should be 4 to 6 inches above hot coals.
- Grilled meats also benefit from marinating, spice rubs, and basting with sauces.
- Once meat is removed from the heat source, it will continue to cook and the temperature will rise.
- Avoid excessively thick cuts of meat: 1 1/2 inches should be the limit for individual servings.
- Choose well-marbled meat.
- It is important to trim off all excess fat before grilling to reduce the risk of flare-ups, which can carry greasy smoke and ash to the meat.
- To sear the meat, place the grill grate close to the coals before laying the meat on it.
- To test how done your meat is, press the surface of the meat with your finger; if the meat is soft yet resilient, if it dents easily and at once resumes its shape, it is cooked to medium-rare. If it remains firm under finger pressure, it is well-done.
- Another test is to make a small incision in the roasted, grilled, or broiled meats, and check the center. Rare meat produces red juice; medium-rare, pink; well-done, colorless juice.
The finger technique will take a while to perfect, mean time use a thermometer to check the doness to your meats. Another great tip, I like to use when trying to add flavor to the meats, is using a spray bottle, I use it to add BBQ sauce (add a bit of apple juice to make thinner sauce) to the chicken or to add a marinade to the fish or vegetables. (Of course make sure it is a new bottle and only use it for cooking purposes.) This allows you to add a light coating to the food giving you a chance to do it often with out worrying about burning the sauce before the meat finishes cooking.
If you read up on all the techniques of grilling, available they will over whelm you. Have no fear, here we will trim the fat for you and bring you the tricks and techniques that are simple and user friendly, That will make your HighBoltage Sunday. literally a “Don’tThink just Eat” game day. This topic is to be continue!!!!!!
The following recipes are Hybrids, from recipes I like. I have experimented for quite a while and this are very versatile recipes, hope you enjoy them. Most rubs have almost the same spices, give or take a few secret spices here and there. I added some and took some off. See, you can make any rub mix to fit your favorite cuisine, (i.e) if you add a bit of tumarick or garamarsala, you have Indian inspired rub. or if you add ground ginger and wasabi powder you have an Asian inspired rub. I always try to add a Mexican twist to my recipes. It’s all up to you and what you like.
The BBQ recipes are either tomato base recipes or vinegar base depending what part of the country you are from. I like the tomato base ones. You don’t have to make your own BBQ sauce from scratch. You can use a store bought one, and twick it a little by adding flavors you like. Happy Grilling!!
“Dry Spice Rub”:
(Servings about 1 jar)
- 1/3 cup garlic powder
- 1/3 cup union powder
- 1/4 cup kosher salt
- 1/3 cup ground black pepper
- 1/3 cup smoke paprika
- 1/2 cup of dry Mex oregano
- 1/4 cup seasoning salt
- 1/3 cup ground cumin
- 1/2 cup white pepper
- 1/2 cup brown sugar
- 1/3 cup cayenne pepper
Prep & Cook “Night Before”
Mix all the spices in a large bowl…and then put in a a jar with a lid. and keep in a dry cool place…. Good on Pork. Chicken, Ribs… Enjoy!!
This is a (Dry Rub) if you want a (Wet Rub) just add some oil/apple juice or a bit of vinegar, to the amount being used. Then rub what ever meat using. Just enough to the mix looks like wet sand…..
Peach/Tequila BBQ sauce”
(servings about 2 jars)
- 1/3 cup olive oil
- 2 cups minced onion
- 5 cloves garlic, minced
- 1/2 cup red wine vinegar
- 1/2 cup whole-grain mustard
- 1/4 cup Dijon mustard
- 1 cup molasses or Honey
- 1 cup frozen peach or jam
- 1/3 tequila (omit if you want)
- 1/3 cup kosher salt
- 4 tbsp cayenne pepper
- 3 cups tomato puree
- 2 cups of chile guajillo puree (Mexican, red chile sauce from can) 2 cups good quality ketchup
Prep & Cook “Night before”
Melt the butter in a pan over medium heat. Add the onion, garlic, & cayenne pepper cook until translucent, about 5-6 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 8 minutes. Add in both mustard and peaches/ jam. simmer, whisking, until jam melts or peaches are soft, about 3 minute. Now you add the tomato puree the red chile sauce & ketchup, tequila and honey/molasses cook on med-low heat for 40min. This will have a bit of a kick to it….
If you add the frozen peaches let the BBQ cool and blend till smooth….Store in air tight jars or containers….store in the fridge. This BBQ is good on chicken, pork, ribs, You could also use this for BBQ beans… Enjoy!!