Wednesday, December 20, 2006

Barbecue Tips from The Master

OK, being somewhat ostentatious. I take grilling pretty seriously, though, and I don't have many complaining here are the tips:

  • Ribs take 2-3 hours of indirect heat to properly cook. Douse with sauce every 30 minutes. Forget the packaging and a lot of cookbooks that say an hour or less. They are full of crap.
  • The best chicken parts to cook are the breasts. Start them meat side down for 5 minutes over medium coals, then flip them and close the grill with medium vents for 45 minutes more. Marinate on the flip.
  • If you're looking, it ain't cooking. Do not open a closed grill in time increments any less than 30 minutes.
  • Shellfish, ie shrimp, seem to love flame. Put them on while there's still flame in the coals - two minutes. Take them off, wait 10 minutes, and finsih them with 2 more minutes on a more relaxed fire.
  • Never ever ever use Wal-Mart large (60% larger!) coals. These coals SUCK. They flare up and then suicide with ash and you won't get more than 30-45 minutes good heat out of them.
  • Sauce secret: Go to an Asian market and buy some Srirasha - a Thai chili garlic sauce. Also have on hand some molasses. Mix about a cup of KC Masterpiece with 2 TBS of Thai and about 4 TBS of molasses. Use that as your sauce.!

1 comment:

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