Cleaning Your Barbecue Grill

You've spent a lot of money for that shiny new barbecue grill. I'll bet you're looking forward to using it this summer. Your grill is a large part of outdoor entertaining. You can ensure that it lasts for many years with proper maintainance and care.

Cleaning your grill is a big part of maintaining it. The longer it goes without cleaning, the harder it will be to clean when you finally get around to it, and not cleaning your grill can lead to rust, which will decrease the lifespan of your grill. Food sticks to a dirty grill, ruining your food. The food will pick up burnt chunks of whatever you grilled previously. So, a properly cleaned grill will help your food to turn out better, and will make your grill last longer.

There are a few items you will need to clean your grill:

Wire grill brush
Steel wool pads
Mild dish soap
Sponge
Cooking oil spray
Baking Soda
Aluminum foil

You'll need to make it a habit to brush the grill surfaces off with a good quality grill brush. This will remove any food that has stuck, and prevent buildup. If left for too long, this buildup will become more difficult to clean, and may cause the grill to rust. The best time to brush the grill is while it is still hot, after you're done cooking. Just run the brush over the grill racks before you turn the heat off. It wouldn't hurt to run the brush over the grill racks the next time you turn the grill on.

If the racks have not been cleaned for a while, and have food built up on them, you may need to wash them in the sink. Use the wire brush to remove as much of the buildup as possible, then take them to the sink, and wash them with a mild dish soap. It may be necessary to use the steel wool pads to scrub the gunk off of the racks. Rinse all of the soap and residue off of the racks before returning them to the grill.

Use baking soda and aluminum foil to remove grime and buildup from the grill. After the grill cools, sprinkle on some baking soda, and then scrub gently with a piece of aluminum foil

Once the grill has been cleaned and completely cooled, spray the racks lightly with cooking oil. A light coating of oil will prevent the racks from rusting. Just make sure the grill has cooled down completely. If you spray cooking oil on a hot grill, it could ignite and cause severe burns. If you don't have cooking oil spray, then simply wipe down the racks with a little bit of cooking oil and a paper towel. You will also want to put some oil on the grill before you start cooking. Let the grill heat up. Then, using barbecue tongs, grab a wad of paper towels, or a rolled up kitchen towel. Dip the paper towels or kitchen towel in some cooking oil, and rub it lightly on the grill. This will prevent the food from sticking to the grill, and make it easier to clean up afterwards.

By cleaning your grill properly before and after each use, you'll ensure that your food will turn out well, and your grill will last you for many years.

Using White Barbecue Sauce

Barbecuing is not what it used to be. When growing up the only time that my family would start up the grill or smoker was in the summer and on the weekends. Today, people barbecue every night and all year round. Barbecue sauces have come along way since then as well. There used to be only a couple of choices at your local market. But now with the invention of "super" markets the amount barbecue sauces you can buy locally has grown significantly. For those gourmet barbecue sauces the web is probably the only place you will find these unique sauces. If you don't live in the Alabama area the only place you will find traditional White BBQ Sauce like Big Bob Gibson's is on the web or of course you can try to make it yourself.
In Alabama Barbecue traditional Sauce uses Mayonnaise as its base rather than tomato sauce, vinegar, or any of the other more typical barbecue sauce bases. It is clearly a region favorite. Bob Gibson of Decatur, Alabama is credited with the invention the white sauce back in 1925. Friends and family were first treated to this secret-recipe sauce on chicken and pork at weekend barbecues where boards were nailed to trees for tables. Today, this famous mayonnaise-based condiment is traditionally employed to baste chicken, seafood and pork.
White BBQ Sauce is as synonymous with the state with Alabama as the legendary "BAMA" football program. White BBQ Sauce's intriguing flavor complements salads and is a superb baste for chicken, pork and turkey. You can also use White Sauce as an ingredient to add an extra kick to your favorite slaw or potato salad. However, because the racks of your local grocer are dominated by many incarnations of tomato-based sauces and white bbq sauce is such a regional anomaly, most people outside Alabama have not tested this concoction of flavor.
Like many barbecue sauces you want to apply this only at the very end of your grilling or smoking. It will breakdown and separate if it is heated too long. Use this sauce on chicken and turkey. It is also good on pork. Alabama White Barbecue Sauce has a tangy flavor that is a great addition to grilled foods.
White BBQ Sauce makes a unique experience. Use this recipe when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; keep some sauce aside for passing at the table.
White BBQ Sauce Recipe
Ingredients:
1 quart mayonnaise
3/4 quart apple cider vinegar
1/2 cup corn syrup
1/4 tablespoon cayenne pepper
Prepared horseradish
Lemon juice
Salt and freshly ground black pepper
Directions:
Place all ingredients in a very large blender or food processor. Blend for 1 minute, or until thoroughly mixed and sauce is smooth. Pour sauce into a large container or bowl.

Bacon Explosion Pork Bomb Barbecue by the BBQ Pit Boys

Pork Bacon addicts, rejoice! This delicious "Low and Slow" Pork Stuffed and Bacon wrapped Meat Loaf is not only outrageous, but it's real easy to do, as shown by one of the BBQ Pit Boys!



http://www.youtube.com/watch?v=t1IiUAtoNBk&hl=en

Baby Back Ribs Barbecue by the BBQ Pit Boys

Hungry for some Ribs? Then Barbecue competition style loin back Pork Ribs "low and slow" on a simple backyard smoker. It's real easy to do as shown by the BBQ Pit Boys. Add your favorite dry rub and barbecue sauce and you'll be contending for the "Best Ribs" trophy at your next BBQ! You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com ---



http://www.youtube.com/watch?v=KdGPVgTgHeU&hl=en

How To trim Spare Ribs for a St Louis Style Barbecue

Save some money when purchasing Barbecue Ribs at the meat market. Watch how easy it is to trim up your own pork Spare Ribs, Saint Louis Style, as shown by one of the BBQ Pit Boys! You can print out this BBQ Pit Boys recipe at www.BBQPit Boys.com ---



http://www.youtube.com/watch?v=PpJxnnVOLiM&hl=en

Like mascarpone pears Barbecue

Rick Browne, the guru of the grid shows how the grid and then a pear mascarpone. Delicious! Buy the DVD: www.longtailnet.com the series, with Rick Browne's Barbecue America



http://www.youtube.com/watch?v=NaGU_zkfIH8&hl=en

How spicy mustard barbecue sauce

TheFrugalChef.com. A simple recipe for spicy mustard BBQ sauce. Great for grilled pork ribs or pulled.



http://www.youtube.com/watch?v=9KyMKtyTUfA&hl=en

Brown Sugar Barbecue Pork Spare Ribs Recipe

This simple and quick barbecue ribs recipe by the BBQ Pit Boys takes about half the time as traditional "low and slow" ribs. But these delicious, fall-off-the-bone tender, covered in sauce spareribs are good eating every time! Give them a try at your next backyard barbeque or tailgating party..



http://www.youtube.com/watch?v=0pxo72Xlnis&hl=en

How to barbecue pork chops, plantains and portobello shrooms

www.nongard.net This is a real easy grilled dinner, including Plantains for desert.



http://www.youtube.com/watch?v=fwExRbKJwnY&hl=en

Roast Beef Recipe Barbecue by the BBQ Pit Boys

Rib Roasts getting too expensive? Then try this real tender and moist, but real quick and easy to do, Beef Round Roast using some simple techniques demonstrated by the BBQ Pit Boys. You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com ---



http://www.youtube.com/watch?v=k5Qz8Uosol4&hl=en

Barbecue Baked Beans Recipe by the BBQ Pit Boys

There's no better eating beans when you serve up your own homemade BBQ Baked Beans right off the Barbecue grill. Watch one of the BBQ Pit Boys show you how easy it is to do. Just add 4-5 1lb. cans of your favorite pre-cooked beans, with 1/4lb. thick-cut bacon, 1/4 cup maple syrup, 1 cup brown sugar, 1 cup chopped onion, 1/4 cup molasses, 1/4 cup ketchup, 1/4 cup cider vinegar, 4 tablespoons prepared mustard, to a 3-4 quart black iron pan. Mix the ingredients as shown and then simmer in your covered grill for about an hour, or until the excess liquid renders off. Move the pan opposite the hot coals and then cover the pan for an additional hour or so. You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com ---



http://www.youtube.com/watch?v=2TpHBoDn_Fw&hl=en

Grilled Pork Loin ...2 with parkville dave barbecue grillin

parkville dave grills up some marinated Pork Loin on a summer day! binge responsible drink drunk drank



http://www.youtube.com/watch?v=qDcUQS8JSe8&hl=en

PORK BARBECUE

My own version of preparing the marinade for the pork bbq... www.cookingwithpeachy.com



http://www.youtube.com/watch?v=FJHI0I-3OQU&hl=en

Coffee Dry Rub Recipe for Barbecue by the BBQ Pit Boys

This classic Java Dry Rub for Barbeque is a Pit Master favorite, and a "secret rub" for many. It tastes real good on Pork, Beef, and Chicken, and best of all, it's real quick and easy to make.



http://www.youtube.com/watch?v=jb4yapDS-7A&hl=en

Grilling Vs. Barbecue

Grilling and Barbecuing, two of the most popular cooking methods in the U.S., especially in warmer weather. There are some who know the difference between grilling and barbecuing, and some who don't. Do you?

To put it simply, Grilling is fast cooking over high heat, while barbecuing involves a slower cooking method, over a lower heat.

Grilling is generally done over a gas flame, or hot coals. Tender cuts of meat are best for this cooking method. The quick cooking and the high heat seal in the juices, creating a juicy piece of meat, but leave the meat on too long, and it will dry out, as with any dry cooking method. Barbecue sauces can be used, but since the heat is so high, it should be added right at the end of the cooking time, especially for sweeter barbecue sauces, so that the sugar in the sauce doesn't burn. Vegetables and fruits can also be grilled, as they don't need a long cooking time. Peaches and pineapple are particularly good for grilling, the natural sugars in the fruit carmelize over the high heat. When you grill food, you need to pay attention to it, so it doesn't get overcooked. You need to stay by the grill the whole time.

Barbecuing is typically done over charcoal or wood, although gas can be used. I've seen kalhua pig being cooked slowly on a gas grill, but usually, barbecuers will use either charcoal or wood. The meats usually used in barbecuing are tougher cuts of meat, such as the beef brisket, or pork ribs. These meats benefit from the long, slow cooking process, becoming so tender that they will just fall off the bone. Since the cooking process is slower, and the heat not as high as grilling, barbecue sauce can be brushed onto the meat throughought the cooking process, forming a delicious glaze on the outside of the meat. Apple juice is sometimes sprayed onto the meat to keep it moist and flavorful. Damp wood chips added to the fire add a delicious smoky flavor to the meat.

Some meats, like chicken, will benefit from either cooking method. It's great either grilled quickly with a glaze or barbecue sauce applied towards the end of the cooking time, or slowly barbecued, absorbing the flavors of the smoke.

Delicious Barbecue Recipes For Weber Grills

Grilling delicious foods from Weber bbq recipes is certainly one of the best things you can do with your Weber grills. There are several tasty Weber bbq recipes you can easily follow as long as you have all the necessary ingredients.

1. The recipe for apricot ginger pork tenderloin is one of the delicious Weber bbq recipes you can make. This is particularly good for people with a garden full of herbs. Using fresh herbs is one of the best ways to make the food more flavorful. You can combine fresh herbs with some dried ones.

Ingredients:

1. one half teaspoon of dried oregano
2. one half teaspoon of salt
3. one teaspoon of thyme
4. one fourth teaspoon of black pepper
5. one fourth teaspoon of red pepper
6. two pieces of tenderloins from pork, the fat should have been trimmed.
7. one half cup of preserved apricots
8. one tablespoon of chopped ginger
9. one tablespoon of sherry vinegar
10. one fourth teaspoon of thyme (dried kind)

The first step in mixing the thyme, oregano, salt and peppers altogether. Then start rubbing the mixture on the pork. Make sure you press it on the tenderloins' surface. Then place the pork in the grate. Start grilling it for thirty minutes on medium heat. Then watch out for the middle area of the tenderloin when it starts becoming pink because this is the time you have to turn it on the other side. In another smaller pan put the apricots, vinegar, ginger and thyme altogether. Cook it for two minutes over medium heat. Make sure the apricots have melted a bit. Carving the meat is the last step and pouring the sauce over it.

2. The recipe for brined rosemary pork chops is also one of the flavorful Weber bbq recipes you can make. You start by soaking the pork chops in delicious brine. The pork chops will absorb the flavors. The ingredients for this recipe are the following:

1. three tablespoons of Kosher salt
2. three tablespoons of brown sugar
3. two tablespoons of extra virgin olive oil
4. two tablespoons of balsamic vinegar
5. one teaspoon of pepper
6. three branches of rosemary
7. four pieces of pork chops with the bones

Put the salt, sugar, oil, pepper, rosemary and vinegar together in one bowl and then put one cup of boiling water into the bowl. Use your whisk to make sure all the ingredients dissolve. Pour two cups of water from the fridge on it. Put the pork chops in a plastic bag then pour the mixture as well. Make sure the bag won't have air in it so seal it properly. Put the bag inside the ref for at least six hours. After six hours take it out and remove the brine from the pork chops. Brush the pork chops with olive oil. Let it stand in the room for twenty minutes. The next step is searing the chops on very high heat for at least six minutes. Always turn the chops while you grill. Then after the six minutes lower the heat and grill it for eight more minutes.

3. The recipe for hoisin-glazed baby back ribs is one of the popular Weber bbq recipes. The reason for this is because the baby back ribs have lesser content of fat. It even cooks faster than the spare ribs.

Ingredients for glaze:

1. one cup of hoisin sauce
2. one fourth cup of honey
3. one f ourth cup of vinegar (red wine preferably)
4. two tablespoons of ginger that has been chopped or grated
5. one tablespoon of chopped garlic
6. one tablespoon of sesame oil
7. two teaspoons of powder for curry
8. four pound of baby back ribs
9. kosher salt
10. pepper
11. one tablespoon of sesame seeds

The first step is making the glaze. In a smaller pan put the hoisin, honey, ginger, vinegar, garlic, curry powder and sesame oil. Simmer it and stir it as well for at least three minutes. The next step is seasoning the ribs with pepper and salt. The third step is grilling it on medium heat for one hour. Baste it every fifteen minutes using the glaze. Then check if the ribs are already tender. Then two minutes before you end the cooking process, add the seeds.

Barbecue Pork Steaks - What They Are and How to Cook Them

If you are a native of Saint Louis, Missouri, or the surrounding area, you are lucky enough to know what a Barbecue Pork Steak is. The rest of the country is saying, "huh, what is he talking about?" Well, real quickly, a barbecued Pork Steak really isn't barbecued. Now, before you St. Louis people get crazy, let me explain. Real barbecue is done with barbecue smokers, indirect heat, hickory or oak or another type of hardwood, takes a long time, hours, and turns out great pork shoulder, ribs, beef briskets and chickens. A Pork Steak could be cooked in this fashion on a barbecue smoker, but need not be. Most people here in St. Louis, will use either a Weber Kettle Grill with direct heat, or a Propane Gas Grill. So, Barbecue Pork Steaks, really, are technically speaking, Grilled Pork with Barbecue Sauce Applied.

How To Cook A Pork Steak: Five easy steps.

1. Get The Meat. In St. Louis, that's easy. Go to your grocery store, or neighborhood butcher go to the meat department, pick up the ones that are on sale, pay for them and take them home. If you don't live in St. Louis or the surrounding areas, this could be a little more difficult. Most other areas of the country do not have pork steaks pre-cut and packaged waiting to be picked up in the meat cooler. They will have plenty of pork chops, pork shoulder, pork roast, pork ribs, etc. You may be tempted to substitute pork chops. You could, if you want to grill pork chops, which are great by the way, but it is not the same. You must ask the butcher to custom cut them for you. You may have to tell him how to do it. Tell him to take a Boston Butt (he'll know what you're talking about. If he doesn't, get a different butcher), and slice it into half inch to three quarter inch steaks. If he won't do this for you, get a better butcher. You will need about one steak per person, and one or two extra for the big guys.

2. Rub Your Meat. You should spice up the steaks prior to cooking with a spice mixture known as a barbecue rub. Many books and e-books will have recipes for spice rubs. If you don't want to use a barbecue spice rub, use salt and pepper. Be generous. Rub it all over the steaks.

3. Grill The Meat. Grill the meat over direct heat, either charcoal, gas, wood, whatever you have available. Keep the flame low, a cool grill works best. Cover with the lid, and flip every ten minutes or so. Cook for about 35-40 minutes.

4. Put Barbecue Sauce on Meat. The last ten minutes or so, liberally spread barbecue sauce on the pork steaks. Use whichever sauce you prefer. In Saint Louis, most people prefer a local favorite, Mauls. Many people also thin the sauce a little with beer. they use the local favorite, Budweiser of course for this step. The beer is not necessary, but some people swear it makes their pork steaks taste better.

5. Serve the Pork Steaks. Pork Steaks are served with whatever side dishes you want to serve them with. St. Louis favorites are yellow potato salad, cole slaw, corn on the cob, baked beans. At least, that's my favorites, and I'm from St. Louis, so that must be the favorite of everyone. Generally, one pork steak per person, eaten with knife and fork. However, they also make fine sandwiches.

There you have it, Pork Steaks, what they are and how to cook them.

Grilled Pineapple - The Perfect End to Your Barbecue

Grilled pineapple is a perfect dessert for your barbecue. It is tasty, easy to do, great looking, and your guests will love it. Grilling brings out an intense flavor that is delicious.

Make sure to get a ripe pineapple. Look for one that has a nice smell and has crisp green leaves. Prepare the pineapple by cutting off the top and outer skin and coring. Cut into ¾ inch rings or slice into quarters lengthwise (top to bottom) and slice each quarter into four pieces to create wedges.

Make a glaze to be used on the pineapple. You can put it on prior to cooking or use it as a glaze after cooking. If using prior to cooking, brush each side of each pineapple piece with the glaze (you can also marinate overnight in a zip-lock bag). Here are some suggestions for glazes:

3 tablespoons honey, 1 tablespoon lemon or lime juice

1 tablespoon melted butter, 1 tablespoon brown sugar, 1/8 teaspoon ginger

2 tablespoons vegetable oil, ½ cup honey, 2 tablespoons lime juice, 2 teaspoons fresh ginger, 1 teaspoon soy sauce.

4 tablespoons molasses, 4 tablespoons melted butter, 2 tablespoon lime juice

½ cup brown sugar, 1 tablespoon lime juice, 1 tablespoon lemon juice, ¼ teaspoon cinnamon

1 can coconut milk, 1 ½ cups sugar, 2 teaspoons cinnamon

A variation on the glaze method is to dip the pineapple rings in a mixture of melted butter and lime juice and then into a mixture of brown sugar and cinnamon. Shake off the excess sugar and they are ready to go on the grill.

Spray the grill with non-stick cooking spray. Put the pineapple on the grill and cook for about 4 minutes on each side. Cook only until the outside starts to turn brown and grill marks appear. Don't overcook or it will turn mushy. Remove from the grill and brush with glaze one last time. Serve as is or with a scoop of vanilla ice cream or fruit sorbet. It doesn't get much better than this!

Barbecue Ribs Dry Rub Recipes

The weather is getting perfect for grilling! We use our grill a lot but by far our favorite thing to grill is ribs. My husband makes the best grilled baby back ribs ever! They are delectable! We use a variety of marinades for grilling ribs - wet, paste and dry. The following is a list of combinations for dry rubs for you to mix in a bowl and transfer to a large, covered jar. Store your prepared rub away from heat and light and enjoy it for a few months. Make sure to rub the ribs you are going to use generously on both sides. Let the meat marinade with the rub for at least 30 minutes and up to 12 hours. Happy grilling!

PORK & BEEF:
• ¼ cup coarse salt; ¼ cup dark brown sugar; ¼ cup paprika; 3 tablespoons ground black pepper; 1-tablespoon garlic powder and 1 teaspoon cayenne pepper.
• ¼ cup coarse salt; ¼ cup dark brown sugar; 3 tablespoons chili powder; 1-tablespoon ground cumin and 1-tablespoon garlic powder.
• ¼ cup light brown sugar; ¼ cup granulated sugar; ¼ cup paprika; ¼ cup celery salt; ¼ cup coarse salt; 2 tablespoons ground black pepper; 2 teaspoons mustard powder; 1 teaspoon ground ginger; ½ teaspoon ground allspice.
• ½ cup celery salt; 2 tablespoons paprika; 2 tablespoons garlic powder; 3 tablespoons ground black pepper and 2 teaspoons mustard powder.
• 1¼ cup dark brown sugar; ½ cup coarse salt; 2 tablespoons dry oregano; 2 tablespoons dry thyme; 1 tablespoon garlic powder; 1 teaspoon ground allspice and 1 teaspoon ground cinnamon.
• ½ cup dark brown sugar; ½ cup coarse salt; 2 tablespoons ground black pepper; 2 tablespoons garlic powder; 2 teaspoons cayenne pepper; 1 tablespoon dried thyme; 1 teaspoon dried oregano; 2 teaspoons ground allspice; 2 teaspoons ground coriander; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon ground cloves and ½ teaspoon ground nutmeg.
• 3 tablespoons coarse salt; 3 tablespoons chili powder; 1 tablespoon black pepper; 2 teaspoons garlic powder; 2 teaspoons dried oregano and1 teaspoon ground cumin.

LAMB:
• ¼ cup dried rosemary; 2 teaspoons mustard powder; 1 teaspoon ground black pepper; 2 tablespoons coarse salt; 2 teaspoons garlic powder and 1 teaspoon dried mint.
• 2 tablespoons coarse salt; 1 teaspoon chili powder; 1 teaspoon ground coriander; 1 teaspoon ground cinnamon; 1 tablespoon brown sugar; 1 teaspoon ground cumin and 1 teaspoon garam masala (Indian spice blend found in Middle Eastern grocery stores).
• 2 tablespoons coarse salt; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon ground ginger; 1 teaspoon chili powder; ½ teaspoon turmeric powder; ½ teaspoon ground cinnamon and ½ teaspoon coriander.
• 2 tablespoons coarse salt; 1 tablespoon ground black pepper; 1 tablespoon dark brown sugar; ½ teaspoon powder lemongrass; ½ teaspoon ground ginger; ½ teaspoon ground cardamom; ½ teaspoon ground cinnamon; 1 teaspoon garlic powder; ½ teaspoon chili powder and 1 tablespoon curry powder.
• 2 tablespoons coarse salt; 1 tablespoon curry powder; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon dried thyme; ½ teaspoon dried oregano; ½ teaspoon chili powder and 2 teaspoons light brown sugar.

Click Here [http://www.ribcookingtips.com/] for a complete guide on cooking ribs on the grill, oven or on the stove!

How to Barbecue and Grill Tips by the BBQ Pit Boys

This is a quick introduction on how to grill like a pro at your next barbecue. See some of the basic tools and tricks required, including an explanation about the indirect grilling method required for a "low and slow" barbeque.



http://www.youtube.com/watch?v=Bjh28bWaTaA&hl=en