Owner: The BBQ Brit URL:http://www.bbqbrit.com Join Date: Tue, 15 May 2007 15:46:11 -0500 Rating:0 Site Description: I'm a BBQ loving British dad of one, with another on the way, this is my blog where you will find all kinds of information on BBQing, grilling, and simply great BBQ recipes. Site statistics:Click here
Idiot's guide to beer - Part 1 - Styles/Types 2007-05-15 19:41:43 Contrary to popular belief all beer is not created equally, beer can be broken down into two distinct types, categorized by where the yeast sits during fermentation.
Lager - This is the type of beer most Americans are used to it, it is brewed using a bottom fermenting yeast (lager yeast) at 45 - 55 °F. After the initial fermentation stage it is then lagered (stored) at 30-40°F. During the lagering stage the beer will clear and produce it’s mellow flavor, also the cooler temperatures will inhibit the production of byproducts giving it a crisper taste.
Ale - Ale is brewed using top fermenting yeast at higher temperatures than lager, typically 60-75°F, the higher temperatures allow the beer to develop more byproducts than lager, which results in a beer with almost a flowery or fruity taste. Ale’s are typically brewed using cultivated yeast, but they can be brewed by spontaneous fermentation, using wild yeast, and left open to the surrounding air.
The main styles of lage Read more:Styles
Restaurant Review: Beulah Land BBQ 2007-05-14 14:57:07 If your looking for good BBQ
in Pensacola then Beulah Land BBQ may be worth a visit. When you walk inside you will be warmly greeted in a manner that is so typical of a family run business, chain restaurants take note, this gives a customer a much better first impression than walking into a group of teenagers stood around discussing boyfriend issues. Take a look around and you’ll see the no frills decor I associate with a BBQ joint, you can tell your going to be eating off of paper plates, and drinking out of Styrofoam cups, but that’s alright we here to eat the kind of BBQ that you can’t get at any of those fancier chain restaurants, right?
Take a seat, and place your order, if this is your first visit I recommend one of the combination platters (starting at around $10), also make certain to let your friendly host know what kind of BBQ sauce you would prefer, sweet or spicy. Try not to salivate to much while you wait for the food to arrive.
OK here it is, start with Read more:Restaurant Review
Recipe: Grilled Lamb With Herbes de Provence 2007-05-13 23:06:57 When I am grilling with good, flavorful meat I like to use recipes that don’t mask the natural flavor of the meat itself, this is definitely one of those recipes. It’s also great if you don’t have the time for a long marinade, just marinate the meat while you are waiting for your grill to heat up.
Ingredients
12 lamb chops
2 lemons
1/4 cup extra-virgin olive oil
Salt & pepper to taste
3 tbsps Herbes de Provence
Directions
Mix the oil with the juice of one lemon
Brush the mixture onto the lamb
Sprinkle the chops with 2 tbsps herbes de Provence, salt and pepper, and let marinate for ten minutes
Grill the chops over high heat for about 4 minutes a side, basting with the oil mixture
When lamb is cooked remove it from the grill and season it with the remaining herbes de Provence. Serve with the remaining lemon cut into wedges
Read more:Grilled
Recipe: Herbes de Provence 2007-05-13 02:57:17 Ingredients
3 tbsps dried rosemary
3 bay leaves
3 tbsps dried basil
3 tbsps dried marjoram
3 tbsps dried summer savory
3 tbsps dried oregano
2 tbsps dried thyme
1 tspn fennel seeds
1 tspn dried lavender
1 tspn freshly ground white pepper
1 tspn ground coriander
Directions
Crumble the rosemary and bay leaves into a small bowl
Mix in the remaining ingredients
Store in an airtight jar away from heat and light up to 6 months
Read more:Provence
British men can't BBQ, or can they? 2007-05-11 14:07:31 You all know the saying “white men can’t jump”, have you ever stopped and considered all the other stereotypes that exist in the world?
Common stereotypes of us Brits are that we are a beer loving, tea drinking, weather obsessed, football (soccer) rioting nation of people with bad teeth, well I am here to tell you that we are not any… OK, OK I admit it I fit into three of those categories, I’ll leave you to decide which ones. So back to the title of the post, British
men can’t BBQ
, seems like a possible stereotype that could be applied to us Brit’s right? After all how would a Brit know what to do with a packer cut of beef brisket? Well in most cases you would be correct, but every rule has an exception, and I maybe the exception to this rule.
You see, my friends, this Brit knows how to BBQ, and I am not talking about throwing a few steaks on a grill (this practice will be referred to as grilling from now on), I’m talking about the low
The inevitable introduction post. 2007-05-11 05:38:36 So here I am, my pregnant wife (Sherrie) and daughter (Samantha) are in bed, and I am sat her watching Food Network recovering from what could be called an “interesting” day. It all started with a phone call from Sherrie saying that one of our dogs had escaped and in the process of retrieving the dog she had fallen down. Of course, worried about the health of my wife, and unborn son I rushed home from my job as a Senior Software Engineer to check everyone was OK, fortunately they were.
Having made dinner, and struggled to get Samantha to finish her homework, I began to try and relax on the couch while Samantha took her daily shower. Samantha called out for me to come and help her wash her hair, so I head off towards her bathroom to discover that the floor was covered with a good half inch of water. You see, she had started taking a shower with the shower curtain hanging outside of the bath tub. Unfortunately I let my anger get the better of me and scolded her while doing my
Recipe: Best Ribs In The Universe 2007-05-18 00:07:37
In my last post I gave you the recipe for the rub that you will need to make these ribs, some of the best ribs I have ever made! The original recipe is published on The Virtual Weber Bullet.
Directions
Remove the membrane from your chosen pork baby back ribs.
Dust the ribs with some Best Ribs In The Universe
Rub and leave to stand for two hours at room temperature.
Prepare your smoker for smoking at 225°F. Wood suggestions are white oak and/or cherry.
Smoke the ribs for approximately five hours at 225°F until they pull apart easily.
Brush both sides of the ribs with a 5 to 1 ratio of KC Masterpiece Original Flavor BBQ Sauce to honey.
Eat immediately!
Recipe: Best Ribs In The Universe Rub 2007-05-17 20:13:12
When I first purchase my Weber Bullet I started the hunt for websites that could teach me how to get the best BBQ out of it. I was fortunate to come across The Virtual Weber Bullet website, where this recipe is taken from. This is the rub I tried for my first attempt at smoking some ribs, it has become a family favorite ever since.
Ingredients
1/4 cup sugar
1/4 cup non-iodized table salt
1/8 cup brown sugar, dried
4 tspns chili powder
2 tspns ground cumin
1 tspn Accent (MSG)
1 tspn cayenne pepper
1 tspn black pepper, freshly ground
1 tspn granulated garlic
1 tspn onion powder
Directions
Dry the brown sugar out by spreading out on a cookie sheet for several hours
Mix all the ingredients in an air tight container
Read more:Universe
Recipe: Rib-Eye Steaks 2007-05-21 14:11:31
Directions
Marinade the steaks for 30 minutes in Rib-Eye Rub (the rub is enough for 4 steaks)
Preheat the grill to 425 t0 450°F
Grill the steaks , flipping half way through. For a 16-ounce steak a rare steak will take 2 - 3 minutes per side, a medium-rare will take 4 - 5 minutes per side, and a medium steak will take 6 - 7 minutes per side
Read more:Steaks
Recipe: Rib-Eye Steak Rub 2007-05-20 02:44:57
This is an adaption of The Taste Of South Texas Bar-B-Que Team’s Recipe published by Food Network, I decreased the ingredient amounts down to a more manageable amount.
Ingredients
2 tbsps steak rub (I used store bought Grill Mates® Steak
Rub)
1 tbspn paprika
1/4 tspn course black pepper
1/4 tspn white pepper
1/4 tspn cayenne pepper
1 tbspn rib rub (I used the Best Ribs In The Universe Rub)
1 tbspn minced garlic
2 tbspns brown sugar
1 1/2 tbspns balsamic vinegar
1/4 tablespoon sea salt
1 tbspn chopped fresh rosemary
1 tbspn chopped fresh tarragon
1 tbspn chopped fresh thyme
Olive oil, as needed
Directions
Mix all the ingredients in a bowl, except the olive oil.
Add olive oil while mixing until the rub is “slushy” in consistency.
Recipe: Sherrie's Quick And Delicious Potato Salad 2007-05-23 13:23:48 Ingredients
2 pounds of potatoes (peeled and cubed)
3 eggs
3/4 tbsp of mustard
1/2 a cup of mayonnaise
salt and pepper (to taste)
Directions
1. Boil the potatoes and the eggs together for 15 minutes, or until the potatoes are tender.
2. Place the potatoes into a large bowl.
3. Peel the eggs and chop, add to the potatoes.
4. Stir in the mayonnaise and mustard.
5. Add salt and pepper to taste.
Read more:Quick
, Delicious
, Potato
, Salad
Father's Day Gift Idea: Remote Check Wireless Thermometer 2007-05-23 13:13:08 Tired of the barbecuer in your life waking you up every time they get out of bed to check what temperature the smoker is running at for their over night BBQing? This could possibly be your solution, and a great gift idea to!
With the wireless thermometer installed in his smoker all they have to do is role over and check the readout on the clear LCD. It also comes with two temperature probes so that they can monitor separate sections of the smoker, or the temperature of the meat he is barbecuing.
If you want to use one of these thermometers in your grill or smoker I have had great success with threading the probe(s) through one of the vent holes, and using a piece of metal wire (paper clip) to tie the probe to one of the metal barbecue grates.
Read more:Father
, Remote
, Check
, Wireless
Father's Day Gift Idea: Weber Chimney Starter 2007-05-22 20:21:29 Well, my first gift suggestion shouldn’t come as a surprise after my last post, yes that’s right it’s the Weber 87886 Chimney Starter
.
Check out my post on how a chimney starter can make it much easier to light the charcoal for a BBQ grill or smoker.
Read more:Father
Tip: How To Use A Chimney Starter 2007-05-22 13:23:37 Still recovering from those burnt eyebrows you received last time you tried to use lighter fluid to light charcoal? Let me introduce you to a fast and safe way instead.
A chimney starter is a metal cylinder with a grate at one end. You place newspaper under the grate, and your charcoal on top of it. Light the newspaper and within half an hour you will have plenty of lit charcoal to use in your smoker or grill.
The best chimney starter currently on the market, in my opinion, is the Weber 87886 Chimney Starter
. Like all Weber products it is built to last, you won’t have problems with the metal rusting, and the handle falling off with this chimney starter.
Lighting The Chimney Using Newspaper
Start by making two lose tubes using two pieces of newspaper, by rolling the paper diagonally from one corner to the diagonally opposite corner. Bring the ends of the tubes together to form two donuts, one small enough to fit inside the other. Turn the chimney starter upside down, and place the
Recipe: Rib-Eye Steaks 2007-05-21 07:11:31
Directions
Marinade the steaks for 30 minutes in Rib-Eye Rub (the rub is enough for 4 steaks)
Preheat the grill to 425 to 450°F
Grill the steaks , flipping half way through. For a 16-ounce steak a rare steak will take 2 - 3 minutes per side, a medium-rare will take 4 - 5 minutes per side, and a medium steak will take 6 - 7 minutes per side
Read more:Steaks
Recipe: Rib-Eye Steak Rub 2007-05-19 19:44:57
This is an adaption of The Taste Of South Texas Bar-B-Que Team’s Recipe published by Food Network, I decreased the ingredient amounts down to a more manageable amount.
Ingredients
2 tbsps steak rub (I used store bought Grill Mates® Steak
Rub)
1 tbspn paprika
1/4 tspn course black pepper
1/4 tspn white pepper
1/4 tspn cayenne pepper
1 tbspn rib rub (I used the Best Ribs In The Universe Rub)
1 tbspn minced garlic
2 tbspns brown sugar
1 1/2 tbspns balsamic vinegar
1/4 tablespoon sea salt
1 tbspn chopped fresh rosemary
1 tbspn chopped fresh tarragon
1 tbspn chopped fresh thyme
Olive oil, as needed
Directions
Mix all the ingredients in a bowl, except the olive oil.
Add olive oil while mixing until the rub is “slushy” in consistency.
Recipe: Best Ribs In The Universe 2007-05-17 17:07:37
In my last post I gave you the recipe for the rub that you will need to make these ribs, some of the best ribs I have ever made! The original recipe is published on The Virtual Weber Bullet.
Directions
Remove the membrane from your chosen pork baby back ribs.
Dust the ribs with some Best Ribs In The Universe
Rub and leave to stand for two hours at room temperature.
Prepare your smoker for smoking at 225°F. Wood suggestions are white oak and/or cherry.
Smoke the ribs for approximately five hours at 225°F until they pull apart easily.
Brush both sides of the ribs with a 5 to 1 ratio of KC Masterpiece Original Flavor BBQ Sauce to honey.
Eat immediately!
Recipe: Best Ribs In The Universe Rub 2007-05-17 13:13:12
When I first purchase my Weber Bullet I started the hunt for websites that could teach me how to get the best BBQ out of it. I was fortunate to come across The Virtual Weber Bullet website, where this recipe is taken from. This is the rub I tried for my first attempt at smoking some ribs, it has become a family favorite ever since.
Ingredients
1/4 cup sugar
1/4 cup non-iodized table salt
1/8 cup brown sugar, dried
4 tspns chili powder
2 tspns ground cumin
1 tspn Accent (MSG)
1 tspn cayenne pepper
1 tspn black pepper, freshly ground
1 tspn granulated garlic
1 tspn onion powder
Directions
Dry the brown sugar out by spreading out on a cookie sheet for several hours
Mix all the ingredients in an air tight container
Read more:Universe
Idiot's guide to beer - Part 1 - Styles/Types 2007-05-15 12:41:43 Contrary to popular belief all beer is not created equally, beer can be broken down into two distinct types, categorized by where the yeast sits during fermentation.
Lager - This is the type of beer most Americans are used to it, it is brewed using a bottom fermenting yeast (lager yeast) at 45 - 55 °F. After the initial fermentation stage it is then lagered (stored) at 30-40°F. During the lagering stage the beer will clear and produce it’s mellow flavor, also the cooler temperatures will inhibit the production of byproducts giving it a crisper taste.
Ale - Ale is brewed using top fermenting yeast at higher temperatures than lager, typically 60-75°F, the higher temperatures allow the beer to develop more byproducts than lager, which results in a beer with almost a flowery or fruity taste. Ale’s are typically brewed using cultivated yeast, but they can be brewed by spontaneous fermentation, using wild yeast, and left open to the surrounding air.
The main styles of lage Read more:Styles
Recipe: Quick Coleslaw 2007-05-27 12:46:40
This is an adaption of a recipe I found in Al Roker’s Big Bad Book Of Barbecue.
Ingredients
1/2 cup of mayonnaise
1/4 cup of vegetable or canola oil
2 tbsps cider or champagne vinegar
2 tsps sugar
1 tsp Dijon mustard
Approximately 8oz of packed coleslaw mix
Directions
1. Add all the ingredients for the dressing to a bowl, and whisk together.
2. Refrigerate for at least 30 minutes, to allow the flavors to develop.
3. Pour the dressing over the coleslaw mix, and stir to mix.
4. Refrigerate until needed.
Read more:Quick
BBQ Sauce Basics 2007-05-30 13:00:50 The earliest known barbecue sauce is a mix of vinegar and pepper, that was used in the 18th Century in North Carolina and Virginia. Vinegar is still used as a base for BBQ
Sauce to this day, but other bases have become more prevalent, such as tomatoes, mustard or mayonnaise.
Different regions of the US prefer different types of barbecue sauce:
North Carolina and Virginia favor a thin, vinegar sauce with sugar, black pepper, and crushed red pepper.
South Carolina sweet mustard and vinegar sauces are common.
Smoky mountains sauces are usually thin and are prepared with ingredients that include tomato, ketchup, sugar, and vinegar. They tend to be a bit sweeter with a little less vinegar than sauces that are popular along the coast of North Carolina and Virginia.
Georgia a thin tomato, vinegar, and mustard sauce is preferred.
Florida adds fruit and fruit juice to a sauce with a tomato base.
A white barbecue sauce prepared with a mayonnaise base is popular in Northern Alabama.
Worcestershi Read more:Basics
I Want One! 2007-05-29 19:14:47 Used to great affect by the Smokin Cracker BBQ Team I bring to you a smokers made by Spicewine Ironworks.
They Feature:
Fully Insulated (up to 1200 degrees) Double Wall Construction
Extra Large Multi Rack Cooking Area
Large Water Pan with Drain
Easy Clean Out Ash Pan
Easy Slide Adjustable Shelving
Pop-out Cooking Racks for Easy Cleaning
Fully Adjustable Damper Vents
Your Choice of Colors
Heavy Duty Casters
Spring Loaded Heat-Proof Door Handles
They are also made in a stack configuration, which I much prefer over a smoker with a side mounted fire box, a post in the future will explain why.
Now if only they would give me a “free sample” I’d be happy to post a full review. Talking of which, if you produce a BBQ related product and would like us to post a review of it on the site, pop us an email at thebigbrit@thebigbrit.com.
Recipe: Chris Lilly Competition BBQ Rib Rub 2007-05-29 18:58:18
Courtesy of Food Network here is another rib rub, this recipe originally comes from ChrisLilly
, the head chef of Big Bob Gibson’s Competition Barbecue Team.
Ingredients
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin
Directions
Mix all the ingredients together in a bowl.
Read more:BBQ
Father’s Day Gift Idea: Silicone Oven Mitt 2007-05-29 18:45:20 If, like me, you grilled or barbecued over the weekend you may have a burn or two to show for your hard work slaving over a grill. Here is a great way to protect yourself from the heat produced by a hot grill, silicone oven mitts.
Heat-resistant up to 500 degrees F these gloves should protect your hands in most grilling situations. They are also dishwasher-safe, for easy clean up. Finally they are waterproof so you can wear them while cutting up those fresh out the smoker ribs you just finished!
Read more:Father
, Silicone
Grilling With Food Network 2007-05-28 18:51:55 All week on Food Network
it is “Grillin’ and Chillin’” week, it’s a great time to catch up on you favorite BBQ and grilling episodes.
They also have a chance to win $65,000 in cash, to build your outdoor dream kitchen, in the Ultimate BBQ Sweepstakes!
Read more:Grilling
Recipe: Grilled Corn 2007-05-28 18:36:18
Directions
1. Soak the corn, with husks on, in water for at least 10 minutes
2. Grill the corn over high indirect heat for 30 minutes, or until tender
3. Peel back the husk and either use as a way to hold the corn while eating, or discard
4. Serve with plenty of melted butter!
Read more:Grilled
Recipe: Potatoes à La Ketchup 2007-06-05 19:43:58
Here is a simple recipe taken from “The Barbecue! Bible” by Steven Raichlen that kids will love.
Ingredients
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
4 tablespoons ( 1/2 stick) unsalted butter, at room temperature
4 medium potatoes (each about 6 ounces) cut into 1/4-inch slices
1 small onion, thinly sliced
Salt and freshly ground black pepper, to taste
Directions
1. Mix the ketchup, Worcestershire sauce and lemon juice.
2. Cut 4 sheets of heavy-duty aluminum foil, each 14 by 8 inches.
3. Smear a tablespoon of the butter in the center of the bottom half of the rectangle (the half closest to you).
4. Arrange one-quarter of the potatoes and one-quarter of the onions in a mound on top of the butter.
5. Spoon 1 tablespoon of the ketchup mixture over the potatoes.
6. Season with salt and pepper.
7. Fold the top half of the foil over the potatoes and bring the top and bottom edges together.
8. Fold the edges over several times to make Read more:Ketchup
Father’s Day Gift Idea: The Barbecue! Bible 2007-06-04 19:35:42 Here is a great book by Steven Raichlen. Strictly speaking it has more grilling recipes in it than low and slow BBQ recipes, but it is still a great addition to your library. Covering such diverse topics as appetizers, drinks, salads, main dishes and even desserts you won’t need to buy another book on grilling.
Raichlen freely shares his travel experiences with you, making this a valuable travel book. And he freely shares his techniques, too, telling you exactly how he learned and all about who taught him.
The first recipe scared me because the marinade looked like this green scary stuff, but after cooking the Jamaican Jerk Pork it was gone in ten minutes and they were asking for more.
Coming up over the next week all the recipes I post will be from this book, so you can make your own decision on just how great it is.
Read more:Father
, Barbecue
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