Post by BBQ Butcher on Mar 30, 2008 7:46:17 GMT -5
"Ask-A-Butcher, what is the difference between grilling and barbecuing? Thanks, Anita"
Barbecuing and grilling are words that are often used when speaking in general terms of cooking outside on the back patio. The definitions of these words, however, are quite different, defining the two styles of cooking meats. To barbecue (bbq) means a low and slow cook under 250°, usually incorporating wood to impart a smoke flavor. Grilling, on the other hand, is a high temp method of cooking, like is done on pork chops, steaks, hamburgers and hot dogs.
Fatty meats such as beef briskets, pork (ribs, butts, shoulders, etc) and others benefit from the long slow cooking of the BBQ method. Given time at low temps, much of the fat renders and connective tissues are broken down. This is generally done when the internal temperature is 155 to 165, and the longer the meat stays in this range, the more tender the result will be. If you are monitoring the temp at this time, you will see a "plateau" where the added heat from the coals is being used to break down the tissues, and not raising the internal temperature.
Okay, let’s set up the grill for indirect cooking. Usually the fire is in an offset firebox or a heat deflector is in place between the meat and the heat. Backyard grills can be set up for this by setting the coals on one side and the meat on the other. On a gas grill, you can turn only one burner on and set the meat over the other. One other method I have seen is to use a few firebricks (available for around $1 ea.). They are put in place, then a raised placed rack over them, then the meat. Pizza stones are often used as well.
Depending on what you are cooking, a lot of fat can be rendered, therefore it is a good idea to use a drip pan under the meat. Not only does this keep the grill from getting nasty, but it allows you to add moisture while cooking. An inch or so of water in the pan will keep the meat from drying out as it cooks.
"Steve, you once had a recipe for cooking Corned Beef on the grill. Seeing as how St. Patrick's Day is just around the corner, could you please repost the recipe? Thanks, Dave"
No problem, Dave, glad to do it. If you get a chance and if the prices are reasonable this year, buy an extra Corned Beef Flat and we will make some homemade Pastrami with it. The link to the Pastrami will be at the end of the recipe.
St. Patrick’s Day Corned Beef
1 3-4 lb Corned Beef Brisket Flat
4-5 new Red Potatoes, halved, unpeeled
4-5 whole carrots, peeled
2-3 yellow onions, halved (Vidalia's are great, if you still have any!)
1 small head of green cabbage, cut into six wedges
Olive oil
Seasoning packet from the corned beef, kosher salt, black pepper, granulated garlic and crushed bay leaves.
1 bottle beer
Water
Trim most of the fat from the Corn Beef. Season lightly with the pepper, garlic and bay leaves. Rub the veggies lightly with some olive oil and then dust with some Kosher salt and pepper.
Set your grill up for indirect cooking at 350°. On the side away from the heat (indirect) place a couple of firebricks. On the firebricks place a cast iron Dutch Oven (5-6 qt minimum) into which the beer and seasoning packet has been dumped.
On the fire side (direct), place the seasoned Corned Beef on the cooking grid and sear both sides for about 5-6 minutes. Move the meat to the Dutch Oven, add some water, if needed to cover. Now sear the vegetables quickly on both sides and set aside, we will not use them until later.
Close the vents for a low and slow cook of about 250°-275°, as we want the meat to more or less simmer uncovered for a few hours. Check about every hour and add liquid as needed. Skim any 'sludge' that may accumulate on the top.
After approximately four hours, add some more pepper, garlic and bay leaves (if desired). Add the veggies, except for the cabbage and make sure they are covered with liquid. Cover the pot and cook for approximately another 1½-2 hours or until veggies are just about done. At this point, remove the lid and add the cabbage. Cook until fork tender. This whole process should take about seven hours.
Remove the Dutch Oven from the grill. Take out the Corned Beef and let sit on a plate for about 15-20 minutes. Slice against the grain and serve with the cooked vegetables, rye bread/butter and some horseradish. Don't forget the beer.
The natural smoke flavor from the charcoal imparts a different taste to the meat and the vegetables. You’ll never ‘boil’ Corned Beef again. You’ll never find this recipe served in a restaurant, much less an Irish restaurant!
Let's make some Homemade Pastrami
"I have trouble making a decent hamburger on the grill, do you have any tips? Thank you."
Nothing beats a burger on the grill (POB=Plain Old Burger), especially if it’s Ground Chuck or a store mix of 85% lean to 15% fat ratio (85/15 on the label).
Shape your burgers into one third or half pound patties at about 1” thick. Season the outside with your favorite rub or spices. If you like to mix your seasoning in with the meat, don’t over handle or mix too much, as this will lead to a tough burger. Just mix it gently, if you need to.
Place the patty on your preheated grill, 450-500°, and cook direct. Extra smoking wood is optional, but if you do, I suggest hickory, cherry or both. Cook approximately 5-6 minutes per side, flipping only once, or to your desired degree of doneness. Using an instant thermometer, like the Thermapen©, is a sure way to get the burger done the way you like it.
Serve the burger on a plain old hamburger bun, onion roll or a soft Kaiser type roll. If you use a ‘hard’ roll, say like French or the Italian style Ciabatta, the burger will be slipping out the backside when you chew it. The softer bread is meant to hold the meat while you are eating it, not to fight with it. The same works for Pulled Beef or Pork Sandwiches, just use the el cheapo white hamburger buns.
For Cheeseburgers, follow the above, but add the cheese the last couple minutes of cooking time. Suggested cheeses are Yellow/White American, Provolone, Swiss, Monterrey Jack or a Jalapeno infused cheese. Don’t over melt the cheese, as it does lose some of its flavor. Not to mention that it makes a mess on your cooking grids, in the bottom of your grill and will smoke like the devil on your next cook!
"Sorry that this question is not about meat, but have you ever heard of an 'onion pie'?"
No problem, ask any question you want about food and if I don't have an answer, I'll let you know. Yes, I have heard of an 'Onion Pie' and here is a recipe developed by my good bbq buddy Jeff Whittaker.
Onion Pie
2 lbs Vidalia Onions
8 tsp butter
3 eggs well beaten
Cup sour cream
¼ tsp salt
½ tsp white pepper
Dash Tabasco sauce
1 pastry shell, unbaked
2 Cups sharp cheddar cheese
Sauté the onions in the butter. Combine eggs and sour cream. Add to onion mixture with half the cheese. Season mixture and pour into a pastry shell. Top with rest of the cheese.
Cook at 375° for 40 minutes in the oven. For the grill, cook indirect on raised grid with pizza stone/fire bricks at normal grid level at the same temperature and time.
Barbecuing and grilling are words that are often used when speaking in general terms of cooking outside on the back patio. The definitions of these words, however, are quite different, defining the two styles of cooking meats. To barbecue (bbq) means a low and slow cook under 250°, usually incorporating wood to impart a smoke flavor. Grilling, on the other hand, is a high temp method of cooking, like is done on pork chops, steaks, hamburgers and hot dogs.
Fatty meats such as beef briskets, pork (ribs, butts, shoulders, etc) and others benefit from the long slow cooking of the BBQ method. Given time at low temps, much of the fat renders and connective tissues are broken down. This is generally done when the internal temperature is 155 to 165, and the longer the meat stays in this range, the more tender the result will be. If you are monitoring the temp at this time, you will see a "plateau" where the added heat from the coals is being used to break down the tissues, and not raising the internal temperature.
Okay, let’s set up the grill for indirect cooking. Usually the fire is in an offset firebox or a heat deflector is in place between the meat and the heat. Backyard grills can be set up for this by setting the coals on one side and the meat on the other. On a gas grill, you can turn only one burner on and set the meat over the other. One other method I have seen is to use a few firebricks (available for around $1 ea.). They are put in place, then a raised placed rack over them, then the meat. Pizza stones are often used as well.
Depending on what you are cooking, a lot of fat can be rendered, therefore it is a good idea to use a drip pan under the meat. Not only does this keep the grill from getting nasty, but it allows you to add moisture while cooking. An inch or so of water in the pan will keep the meat from drying out as it cooks.
"Steve, you once had a recipe for cooking Corned Beef on the grill. Seeing as how St. Patrick's Day is just around the corner, could you please repost the recipe? Thanks, Dave"
No problem, Dave, glad to do it. If you get a chance and if the prices are reasonable this year, buy an extra Corned Beef Flat and we will make some homemade Pastrami with it. The link to the Pastrami will be at the end of the recipe.
St. Patrick’s Day Corned Beef
1 3-4 lb Corned Beef Brisket Flat
4-5 new Red Potatoes, halved, unpeeled
4-5 whole carrots, peeled
2-3 yellow onions, halved (Vidalia's are great, if you still have any!)
1 small head of green cabbage, cut into six wedges
Olive oil
Seasoning packet from the corned beef, kosher salt, black pepper, granulated garlic and crushed bay leaves.
1 bottle beer
Water
Trim most of the fat from the Corn Beef. Season lightly with the pepper, garlic and bay leaves. Rub the veggies lightly with some olive oil and then dust with some Kosher salt and pepper.
Set your grill up for indirect cooking at 350°. On the side away from the heat (indirect) place a couple of firebricks. On the firebricks place a cast iron Dutch Oven (5-6 qt minimum) into which the beer and seasoning packet has been dumped.
On the fire side (direct), place the seasoned Corned Beef on the cooking grid and sear both sides for about 5-6 minutes. Move the meat to the Dutch Oven, add some water, if needed to cover. Now sear the vegetables quickly on both sides and set aside, we will not use them until later.
Close the vents for a low and slow cook of about 250°-275°, as we want the meat to more or less simmer uncovered for a few hours. Check about every hour and add liquid as needed. Skim any 'sludge' that may accumulate on the top.
After approximately four hours, add some more pepper, garlic and bay leaves (if desired). Add the veggies, except for the cabbage and make sure they are covered with liquid. Cover the pot and cook for approximately another 1½-2 hours or until veggies are just about done. At this point, remove the lid and add the cabbage. Cook until fork tender. This whole process should take about seven hours.
Remove the Dutch Oven from the grill. Take out the Corned Beef and let sit on a plate for about 15-20 minutes. Slice against the grain and serve with the cooked vegetables, rye bread/butter and some horseradish. Don't forget the beer.
The natural smoke flavor from the charcoal imparts a different taste to the meat and the vegetables. You’ll never ‘boil’ Corned Beef again. You’ll never find this recipe served in a restaurant, much less an Irish restaurant!
Let's make some Homemade Pastrami
"I have trouble making a decent hamburger on the grill, do you have any tips? Thank you."
Nothing beats a burger on the grill (POB=Plain Old Burger), especially if it’s Ground Chuck or a store mix of 85% lean to 15% fat ratio (85/15 on the label).
Shape your burgers into one third or half pound patties at about 1” thick. Season the outside with your favorite rub or spices. If you like to mix your seasoning in with the meat, don’t over handle or mix too much, as this will lead to a tough burger. Just mix it gently, if you need to.
Place the patty on your preheated grill, 450-500°, and cook direct. Extra smoking wood is optional, but if you do, I suggest hickory, cherry or both. Cook approximately 5-6 minutes per side, flipping only once, or to your desired degree of doneness. Using an instant thermometer, like the Thermapen©, is a sure way to get the burger done the way you like it.
Serve the burger on a plain old hamburger bun, onion roll or a soft Kaiser type roll. If you use a ‘hard’ roll, say like French or the Italian style Ciabatta, the burger will be slipping out the backside when you chew it. The softer bread is meant to hold the meat while you are eating it, not to fight with it. The same works for Pulled Beef or Pork Sandwiches, just use the el cheapo white hamburger buns.
For Cheeseburgers, follow the above, but add the cheese the last couple minutes of cooking time. Suggested cheeses are Yellow/White American, Provolone, Swiss, Monterrey Jack or a Jalapeno infused cheese. Don’t over melt the cheese, as it does lose some of its flavor. Not to mention that it makes a mess on your cooking grids, in the bottom of your grill and will smoke like the devil on your next cook!
"Sorry that this question is not about meat, but have you ever heard of an 'onion pie'?"
No problem, ask any question you want about food and if I don't have an answer, I'll let you know. Yes, I have heard of an 'Onion Pie' and here is a recipe developed by my good bbq buddy Jeff Whittaker.
Onion Pie
2 lbs Vidalia Onions
8 tsp butter
3 eggs well beaten
Cup sour cream
¼ tsp salt
½ tsp white pepper
Dash Tabasco sauce
1 pastry shell, unbaked
2 Cups sharp cheddar cheese
Sauté the onions in the butter. Combine eggs and sour cream. Add to onion mixture with half the cheese. Season mixture and pour into a pastry shell. Top with rest of the cheese.
Cook at 375° for 40 minutes in the oven. For the grill, cook indirect on raised grid with pizza stone/fire bricks at normal grid level at the same temperature and time.