If you are looking for basic barbecue dry rubs recipes that really work, this may be for you! It's the best all around rub that I know about, and I use it for just about everything except veggies....well you can use it for veggies, too!
There are a myriad of commercial-made rubs. Many are good, but the nuts and bolts of things is: "that I like to make my own, maybe because it's part of the barbecuing process to do so!"
This doesn't mean I don't use other rubs. I use all different kinds. I just like this one the best, and I save a little money when I make it myself.
I have used the following recipe since 1995...... It’s easy to make, and Cheryl Jamison author of "Smoke & Spice" has been so kind as to have given me permission to pass on one of the best all-around barbecue dry rubs recipes out there. And, I have tried numerous commercial brands and I keep coming back to this one.
Number one: She has one of the best barbecue books out there, and I can't recommend it enough, or highly enough.
It has an extremely low price and should be worth ten times that, based on the fact that your skills and knowledge of barbecuing will improve beyond your wildest dream. See the banner below to order this cool book!
Number two: It's important to buy it and then read it! You are going to learn something about barbecuing the right way.
“Wild Willy's Number One-derful Rub Recipe”
Main all-purpose rub, good on pork & beef rib, brisket, chicken, and more ("And More" Meaning Pulled Pork, Steak, Hamburger).
• 3/4 cup paprika
• 1/4 cup ground black pepper
• 1/4 cup salt
• 1/4 cup sugar
• 2 tablespoons chili powder
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 teaspoons cayenne
Shown is the basic amount of ingredients. You can double up real easy on the recipe. Put it in a big generic container, like I did, that you can sprinkle the rub from onto meat. It sounds super hot, but it really isn't. It seals the juices real good, and locks in the flavors.
You can buy many of these spices in the bulk section at the grocery store. You can use this dry rub recipe on just about anything you barbecue or cook on the stove top.
Enjoy! Like my favorite chef and friend, George Hirsch would say: “Know your fire!”
I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's cool if you do! It really helps with the bills. If not, please check out my sponsors and ads....it helps keep up the blog and my fragile spirit! Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!
Thursday, February 12, 2009
Monday, February 9, 2009
How Long To BBQ A Chicken Breast?
How long to BBQ a chicken breast? The short answer is: 10 to 12 minutes a side. The long answer is: "it depends upon the size of the chicken breast". But, twelve minutes for large breasts (no pun intended here!) But, there is a method that works well!
I've barbecued/cooked many chicken breasts, and I found this formula to work very well....no high tech. I let them get a little brown on one side, and then I turn them.
I let it get a little brown on the other side, and then I turn it again. And, I keep turning until I get a nice medium brown on both side. If there is any doubt about doneness use a quality meat thermometer. Should reach 190 degrees.
Enjoy! Like my favorite chef and friend, George Hirsch would say: “Know your fire!”
I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's cool if you do! It really helps with the bills. If not, please check out my sponsors and ads....it helps keep up the blog and my fragile spirit! Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!
I've barbecued/cooked many chicken breasts, and I found this formula to work very well....no high tech. I let them get a little brown on one side, and then I turn them.
I let it get a little brown on the other side, and then I turn it again. And, I keep turning until I get a nice medium brown on both side. If there is any doubt about doneness use a quality meat thermometer. Should reach 190 degrees.
Enjoy! Like my favorite chef and friend, George Hirsch would say: “Know your fire!”
I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's cool if you do! It really helps with the bills. If not, please check out my sponsors and ads....it helps keep up the blog and my fragile spirit! Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!
Friday, February 6, 2009
How Do I BBQ A Perfect Steak
How do I BBQ a perfect steak? This depends upon a few factors, and can't be answered in the proverbial "nutshell".
Personally, I like to turn the BBQ to high heat...400 or more degrees. For gas grills, you can attain that temperature in a flash. For charcoal, the coals are red hot. For pellet grills, you can but they are not really designed for searing.
The day before I get ready to grill, (Although you do this the day you plan on BBQ'ing) I apply a small amount of virgin olive oil to the steaks. I generally use an all purpose dry rub....see my archive post, "BBQ Dry Rubs".
This is a dry rub you can make yourself and works wonders for all types of meat. However, if you don't have time to make your own there are some suggestions on what to get at the bottom of the post.
After applying the olive oil, sprinkle generously with the dry rub and rub it into the steak on all sides. Repeat sprinkling on the dry rub, but this time don't rub it in.
Put the steaks into a marinating container such as Tupperware or place into a heavy sealable plastic bag.
Refrigerate overnight. Let the steaks sit out at least 30 minutes before you grill them. Start the BBQ in the meanwhile. Too, you can place them on a "flat cast iron oven grill" in your oven. (You can broil on high, or set the oven at 400 or so). Broiling works very well!
Once I get to the point of grilling, I place the steaks on the grill and shut the cover on the BBQ.
Personally, I like to turn the BBQ to high heat...400 or more degrees. For gas grills, you can attain that temperature in a flash. For charcoal, the coals are red hot. For pellet grills, you can but they are not really designed for searing.
The day before I get ready to grill, (Although you do this the day you plan on BBQ'ing) I apply a small amount of virgin olive oil to the steaks. I generally use an all purpose dry rub....see my archive post, "BBQ Dry Rubs".
This is a dry rub you can make yourself and works wonders for all types of meat. However, if you don't have time to make your own there are some suggestions on what to get at the bottom of the post.
After applying the olive oil, sprinkle generously with the dry rub and rub it into the steak on all sides. Repeat sprinkling on the dry rub, but this time don't rub it in.
Put the steaks into a marinating container such as Tupperware or place into a heavy sealable plastic bag.
Refrigerate overnight. Let the steaks sit out at least 30 minutes before you grill them. Start the BBQ in the meanwhile. Too, you can place them on a "flat cast iron oven grill" in your oven. (You can broil on high, or set the oven at 400 or so). Broiling works very well!
Once I get to the point of grilling, I place the steaks on the grill and shut the cover on the BBQ.
I grill for about 4 or five minutes, and I then turn over the steaks.
Grill for 4 or five minutes on the opposite side for medium rare. Up to seven minute for well done.
The thicker the steaks the longer they should cook. Don't keep turning, and turning them. You can use a quality meat thermometer to be sure....140 degrees is rare, 150 medium and 175 is well done.
The whole idea of searing steaks at high temperatures is to seal in the juices. But, on the other hand don't go berserk and grill them at 600 degrees.
Once you have created you grilled masterpiece, you will want it to sit out for five, ten minutes so they can breathe a little.
So I hoped I answered "how do I BBQ a perfect steak"? Everybody will have another way of doing it, but at least you know one way that works!
Enjoy! Like my favorite chef and friend, George Hirsch would say: “Know your fire!”
I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's cool if you do! It really helps with the bills. If not, please check out my sponsors and ads....it helps keep up the blog and my fragile spirit! Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!
Thursday, February 5, 2009
How To Make BBQ Chicken | Mmm Good!
If you want to know how to make BBQ chicken, here's a simple recipe:
First, we are going to assume that you are wanting to BBQ a whole chicken. If not, this recipe will work fine for chicken breasts, wings, or parts as well.
You need to get yourself some type of a marinating pan. Tupperware makes an outstanding one.
It is plastic, it's large, inexpensive, and with the lid closed you can turn it over if you want.
First, we are going to assume that you are wanting to BBQ a whole chicken. If not, this recipe will work fine for chicken breasts, wings, or parts as well.
You need to get yourself some type of a marinating pan. Tupperware makes an outstanding one.
It is plastic, it's large, inexpensive, and with the lid closed you can turn it over if you want.
Don't marinate anything in a container that has a aluminum base. As a precaution, I wouldn't marinate anything that has a metal base either.
Wash the chicken thoroughly with water, remove unwanted parts in the cavity and rinse.
Now, let's do this right. There are multiple dry rubs out there, but let's try just one.....Chef Paul Prudhomme's Magic Seasoning Blends ~ Poultry Magic
(bottom)Place the washed chicken in the marinating pan and sprinkle a generous amount of the "Poultry Magic" all over the bird, including the cavity. Rub it in! Repeat, but don't rub it in this time.
It's time to transfer our chicken to an aluminum, or metal pan. No matter what type of pan I use, I line it with aluminum foil.
Place the chicken on the pre heated BBQ, or in the oven. If you are using a BBQ I recommend using indirect heat. On a gas, or charcoal grill use an unlit side(coals to one side). You do not want to burn the chicken.
Your "beast of a chicken", (why not use a real big chicken) should cook for about two hours on indirect heat. Check it with a meat thermometer......Should be getting real close to 190 degrees.
That is a real tough temperature to reach when you are barbecuing.
If you are about ten to fifteen degrees off it is time to apply a fantastic marinade.
If you are about ten to fifteen degrees off it is time to apply a fantastic marinade.
Don't laugh, but I use "Catalina Dressing". It has everything you need as a marinating sauce, and then some.
Pour it all over this "chick", brush it in, and repeat.
Close the lid, or oven door. Lower the temperature to low and let the juices do their thing.
If you get kind of a "crusty looking chicken" that's ok. I cooked my bird on a Traeger Grill. I barbecued it for two hours at 325.
I then added more Catalina, turned the barbie down to 90 degrees which is the "smoke mode" and left it for another 30 minutes. I removed it from the grill and let it sit out for 15 before devouring.
Enjoy! Like my favorite chef and friend, George Hirsch would say: “Know your fire!”
I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's cool if you do! It really helps with the bills. If not, please check out my sponsors and ads....it helps keep up the blog and my fragile spirit! Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!
I then added more Catalina, turned the barbie down to 90 degrees which is the "smoke mode" and left it for another 30 minutes. I removed it from the grill and let it sit out for 15 before devouring.
Enjoy! Like my favorite chef and friend, George Hirsch would say: “Know your fire!”
I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's cool if you do! It really helps with the bills. If not, please check out my sponsors and ads....it helps keep up the blog and my fragile spirit! Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!
Monday, February 2, 2009
BBQ Hot Dogs
I don't know about you, but I can hardly stand to eat a hot dog unless it has been BBQued, period! And, not just any kind of a hot dog.I'm talking about Seattle Mariner Baseball Stadium Hot Dogs. Now, I don't live in Seattle, and I don't live in Washington.
As a matter of fact, I live in Oregon, but we have a Hagen's grocery store (A Washington-based store) in my hometown. They think so much of them that they carry them in their butcher shop year around.... so we buy these hot dogs year around!
They are a little expensive, because they are about ten cuts above, and a meal in themselves, and very well worth it. Yes! We can even get jumbo buns to go along with these BBQ hot dogs, which naturally puts us in hot dog heaven.
Don't buy cheap hot dogs! Go out of your way to seek out a butcher shop that carries their own premium ones. Store bought ones can be ok, but stick with a brand name and look for "all beef" or turkey content.
Hot dogs that feature bi-products scare me.
Fire up one side of the grill to high heat. Close the lid until you are up to temperature. Let the dogs get up to room temperature a tad before placing on the grill.
Once the dogs are placed on the grill, close the lid again for a couple of minutes. With tongs, roll the hot dogs as to allow even grill marks on all the sides. The whole process should take five minutes.
You can usually tell when they are done because they will start to blister.
Add some home-made baked beans and some potato salad.....and you're there!
Enjoy! Like my favorite chef and friend, George Hirsch would say: “Know your fire!”
I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's cool if you do! It really helps with the bills. If not, please check out my sponsors and ads....it helps keep up the blog and my fragile spirit! Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!
As a matter of fact, I live in Oregon, but we have a Hagen's grocery store (A Washington-based store) in my hometown. They think so much of them that they carry them in their butcher shop year around.... so we buy these hot dogs year around!
They are a little expensive, because they are about ten cuts above, and a meal in themselves, and very well worth it. Yes! We can even get jumbo buns to go along with these BBQ hot dogs, which naturally puts us in hot dog heaven.
Don't buy cheap hot dogs! Go out of your way to seek out a butcher shop that carries their own premium ones. Store bought ones can be ok, but stick with a brand name and look for "all beef" or turkey content.
Hot dogs that feature bi-products scare me.
Fire up one side of the grill to high heat. Close the lid until you are up to temperature. Let the dogs get up to room temperature a tad before placing on the grill.
Once the dogs are placed on the grill, close the lid again for a couple of minutes. With tongs, roll the hot dogs as to allow even grill marks on all the sides. The whole process should take five minutes.
You can usually tell when they are done because they will start to blister.
Add some home-made baked beans and some potato salad.....and you're there!
Enjoy! Like my favorite chef and friend, George Hirsch would say: “Know your fire!”
I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's cool if you do! It really helps with the bills. If not, please check out my sponsors and ads....it helps keep up the blog and my fragile spirit! Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!
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