How to Make Restaurant Quality Baby Back Ribs

Learn how to make restaurant-quality baby back ribs ribs using our Rib Kit. They fully cook in your oven then finish on your grill. They are delicious!!!



http://www.youtube.com/watch?v=KNMt2rBiVTY&hl=en

Tips For Grilling Steaks on a Gas Grill

Grilled to Perfection: Tips to Keep the Sizzle in Your Gas Grilled Steak 

Are you tired of guessing the best ways to prepare the grill and the meat? Have you eaten enough over-cooked, dry steak? Have you wondered how restaurants produce those steaks with the picture perfect grilling pattern?  If you answered 'yes' to any of those questions, then you will appreciate these simple tips.  Here are some answers to common questions about grilling steaks.   


What temperature? Before you get started, determine how everyone likes their steak cooked.  Use the highest heat for rare or medium-rare, and medium heat for medium or well-done. This sounds counterintuitive, but the rarer steaks need to cook fast at a high heat in order to sear the outside and keep the inside rare. The more well-done steaks should cook slowly on a medium heat in order to avoid burning the outside and drying out the inside. 


How to prepare the grill? Oil the grill by brushing a thin layer of oil on the grates.  You can also rub the steak fat onto the grate using tongs. 


How to prepare the meat? While the grill is heating, remove the steaks from the refrigerator and let them come to room temperature before placing on the grill. Rinse and trim the fat. 


How to treat the meat? Keep the steaks moist and tender by coating with a thin layer of cooking oil and the seasoning of your choice. A little salt and as much pepper as you like are good default seasonings. You can also try garlic powder, or a dash of cayenne pepper.  


When to flip the steak?  Look for signs that the steak is starting to bleed through. You'll see small red spots, which will tell you it's time to flip the steak over. 

Although you only need to flip it once, flipping it multiple times will create a nice criss-cross pattern.  Grill each steak for one minute.  Turn on the grill on the other side for one minute.  Then, turn and replace at a  45-degree angle for half of the remaining cooking time. Turn once more at a different 45-degree angle for the final minutes on the grill. 


How long should it cook? Although a thermometer (see below) is suggested, it's good to have a general idea of how long to cook each steak.  Here are some general guidelines, depending on the thickness of the steak: 

1" Thick Steaks - Rare 8-10 minutes, Medium 12-14 minutes, Well 16-20 minutes
1 1/2" Thick Steaks - Rare 10-16 minutes, Medium 16-20 minutes, Well 22-26 minutes
2" Thick Steaks - Rare 12-16 minutes, Medium 18-22 minutes, Well 24-28 minutes



When is the meat done? We all know the cut and look method to determine of the meat is done.  This isn't ideal, because if it's too late, then you've overcooked the steak. If it's too soon, then you run the risk of drying out the meat. This is the perfect time to use a meat thermometer, ideally a meat fork. 


When is the meat ready to eat?  The steak continues to cook for abut 5minutes after you remove it from the grill. Keep this in mind when determining the optimal temperature for your preferred 'doneness'.  Let the steaks rest for 5 minutes before eating.

Few things say summer like the sizzle and aroma of a steak cooking on your gas grill.  Grilling the perfect steak may be easier than you realize. And if you follow these easy tips, you'll be sure to dazzle your guests and family.  Just remember that with a little preparation, some patience, and the right tools, grilling the perfect steak to please everyone is easy. Follow these tips, and you can just sit back and relax.  Let your grill do the work for you. 

Smoke Roasted Chicken Recipe by the BBQ Pit Boys

Watch one of the BBQ Pit Boys show you how easy it is to barbecue chicken "low and slow" and keep it tender and juicy! Ingredients: 2 5-6lb. Roasting Chickens Olive Oil or Butter Soy Sauce Black Pepper Coat the chickens with equal parts oil/butter, and Soy Sauce. BBQ on your smoker, or with indirect heat on your covered grill at 250f for about 4-5 hours, or until the internal temperature of the chicken reaches 180f. You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com ---



http://www.youtube.com/watch?v=uOzrZMhf7Ig&hl=en

Bar B Cuing with Megalife21 05/10 Part 2

Bar B Cuing with Megalife21. James prepares pork end loin chops marinated in Jamaican jerk dry rub seasoning, plus grilled Dominican eggplant, zuchini, and Colombian style arepas. www.myspace.com/megalife21 www.youtube.com/megalife21



http://www.youtube.com/watch?v=4tSJGOv89po&hl=en

Best Apple Pie Recipe Cooking Tutorial

Get the recipe on: www.misschievous.tv Twitter: twitter.com Facebook: facebook.com



http://www.youtube.com/watch?v=feb0XdfmU1s&hl=en

Shawn Korea Trip(Jeju)

shawn.genplace.com (full story) 8 Days Korea Autumn Discovery + Jeju Island



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

Preparing Your Cedar Plank For Grilling

Grilled salmon is a summer favorite, but truly fresh salmon can be quite delicate, with a tendency to flake apart the moment you try to turn it or take it off the grill. This is a sign of quality, but can be frustrating for the grill master. The simple solution is to use cedar planks for grilling. Cedar plank salmon not only makes the grilling process foolproof, but the subtle flavors of the wood have a delightful affect on your finished product. Here are some explanations and suggestions for how to grill salmon on cedar planks.

The first step is picking out the proper cedar planks for grilling. Although technically it is fine to go to your local lumber store and have some rough planks cut up for you, you need to be absolutely sure that the wood hasn't not been through any kind of chemical treatment, and of course you want to have a smooth enough board that it won't give your salmon (and hence diners) slivers. If you have a good lumber source, go for it. If not, we recommend you buy cedar planks specifically intended for grilling. These are sold at many local kitchen stores, and are widely available online.

Once you have the wood for your salmon, you need to prepare it. Before grilling, the wood should be soaked for 30 minutes to two hours. Remember, you are going to be placing this directly on the grill, and you need to make sure it is soaked enough that it is a grilling tool, rather than grilling fuel. This step can be an extra opportunity to spice up your board. If it works with the recipe you have chosen, try adding some cider or white wine to the soaking water, or perhaps include some fresh herbs in the brew.

When your plank has emerged from its bath and been patted dry with paper towels, give it a good rub with olive oil, and possibly a bit of sea salt or other seasoning. You can also give your salmon a nice bed to lie on - try putting down a layer of lemon slices or green onions. Preparing the fish in this fashion provides many chances to layer in subtle flavors, but resist the urge to use any overpowering seasonings. The sweet, woody hint of the cedar should still come through in your finished dish.

Prepare your salmon according to the recipe you have chosen. Arrange it on the plank, and then place the plank over indirect heat on the grill. Close the lid and wait, but start checking it regularly after 10 minutes. You should not flip the salmon, just watch as the meat starts to turn opaque, and take it off when it has changed all the way through. Cedar planks for grilling take the trouble out of the equation, and add a wonderful, natural flavor to your meal.