The thrill of the grill

marin county, ca ^ | 21 May 2003 | Debra Hale-Shelton

[shotgun]

Awe, now here is a subject near and dear to my heart not to mention my stomach.. I use a 22 inch Weber grill (I have two for big parties) and I always use the indirect method. For you gasser out there this is done by banking the coal on both sides of the grill, yes its is round but there are two sides to a Weber. Then I add my soaked smoking wood chpis to the hot coals. Your neighbors will go nuts from the aroma. Then place the meat, fish, or poultry in the middle with no coals underneath. It takes longer but you are guarenteed that the end result will be the most moist thing you have ever eaten. I can smoke a 13lb turkey in just about 2.5 hours. I can put on a couple of Ribeyes and lobster tails smoked with alder wood... making myself drool

[ThinkingMan]

Yes- I use a salty enough water that it is almost a brine.

[Conservababe]

I am a gasser, yes. But when I want smoke meats, I use a smoker with a water pan and aromatic woods. It takes longer to cook, but needs little attention throughout the cooking.

[realpatriot]

Okay, here's my (not so secret) sauce:

Put the following ingredients in a blender and thoroughly mix:

• 1/2 cup red wine vinegar
• 1/2 cup water
• 1 1/2 cups brown sugar
• 1 1/2 cups of catsup
• 1 1/2 teaspoons black pepper
• 2 teaspoons salt
• 2 teaspoons paprika
• 2 ½ tablespoons dry mustard
• 4 tablespoons Worcestershire sauce
• 2 dashes of hot pepper sauce

  Refrigerate what you don't use -- it gets better with age.

  Alright it's not mine, but I wish I was that good to develope something this good.

[Constitution Day]

Ol' Sox: that sounds awesome! I will have to search for the recipe.

One of the absolute coolest restaurants I have ever been in was called Carnivore.
Located in Johannesburg, South Africa, they cook various wild game on Masai swords.
All of the game is raised on a reserve. Some of the meats include wildebeest, impala, ostrich, and gazelle.

Here's a story about the one in Kenya, which has the same menu as the one in Jo'burg.

It's a 'beast of a feast' at wild Kenyan restaurant

[ThinkingMan]

One additional note- living in South Dakota, I have access to some great sweet corn. The salt and the sweetness go well together. If just using regular corn, I don't use near as much salt.

[Sally'sConcerns]

Bump for later

[Conservababe]

Yes you are right. The object of the soaking is really to wet the husks so as to not burn on the grill.

[OldSmaj]

...keep an extra tank of propane handy...

What in the world for?

Oh, yeah, for the patio lights after the sun goes down?

[Lee'sGhost]

Here is a fast method to clean your gas grill after every cook out. Turn burners on high and close cover for ten minutes. Burners? What the hell are burners?

[Vinnie]

Yep, ginger ale. Can use coke ( the drink)if you want.
I just checked with the 'boss'. Put some brown sugar on top of the roast also.

[stainlessbanner]

I visited a Brazilian kitchen in Denver, CO a few years back. They served different meats, grilled, BBQ, marinated, etc. The waiters would come around and knock a few cuts off their swords (giant skewers) just like Ol' Sox mentioned.

I can't remember the name of the place, but man it was good. Our brothers down in Brazil are great chefs!

[CyberCowboy777]

You use a oven or pit?

[shotgun]

I never, ever criticize another mans grilling technique, just like talking politics and religion, at family or friends get togethers. My father in law is a gasser too and generally can do a fair job with a grill, but when we sit down to eat we have to compliment him to stroke his BBQ self esteem. It is just that the whole family knows this and understands that his grillin does not even compare to mine..

One thing about gassing vs the indirect charcoal method is I can walk away for 30 minutes instead of "baby sitting the grill" so the food doesn't burn.

[stainlessbanner]

...keep an extra tank of propane handy...

those new skeeter stoppers use propane, too : )

[Constitution Day]

Oh Lordy. Now she's going to think YOU'RE a BBQ purist too! :)

[Conservababe]

Lordy, I am beginning to think that, yes. I am laughing so hard. On these BBQ threads, it is usually a debate of whether pork or beef..or if tomato or vinegar basting sauce is the best.

This is the first time I have seen the "gassers vs the coalers".

[Eric in the Ozarks]

Is this available via the net or otherwise ?

[ThinkingMan]

right, but the salt does add some flavor (if you use enough). Or I suppose you could just salt and pepper it after smothering in butter. Either way works for me!

[Charles Martel]

Here's one that I've adapted for the grill. Not bad, for a cooking show recipe.

Who Loves Ya Baby-Back?
Recipe courtesy Alton Brown

Recipe Summary:
Prep Time: 1 hour 10 minutes
Cook Time: 3 hours 25 minutes
Yield: 2 slabs ribs

Ingredients:

2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Instructions:

Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

Episode#: EA1B14

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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