There's nothing better than driving along and smelling the sweet scent of someone grilling ribs, burgers, pork chops or chicken. Don't you get hungry right away? Duplicate those wonderful smells of BBQ ribs, pork chops, or chicken on your own grill with the following recipes and enjoy making someone else hungry when they smell yours cooking!
Grilling and BBQ techniques are different. Grilling is accomplished by searing the outside of the meat to seal the juices inside and create a moist meat with very little fat left when it is finished cooking.
Actual barbecue (as a noun) is a slow cooking technique where large quantities of meat are cooked over coals at a low temperature for a long period of time. Barbecuing is really meant to serve large groups of people and turns your party into an event! Use this type of cooking on the weekends instead of a weeknight (simply due to the time it takes to do it right).
First, here are some BBQ tips:
If you are grilling on a charcoal grill, make sure the charcoal is in a single layer and goes about 1 to 2 inches beyond the area of the food on the grill. Only use the amount of starter fluid necessary to get the fire going.
When you are barbecuing, always use tongs to turn the meat. Using a fork will put holes into the meat, the natural juices will escape, and as a result, your meat will be chewy at best.
Turn your meat only once when grilling. Use the lid to keep the heat in, which will help to cook the meat evenly.
If you are using BBQ sauces that contain tomato or sugar bases, add these to the meat at the end of the cooking time, since they burn easily.
Barbecue Sauce
Begin this recipe by cooking a small onion in a bit of vegetable oil over medium heat until it is tender. Add some garlic cloves (to taste), a few red pepper flakes, and a dash of chili powder (to your taste) and cook for about one minute. To this, add about 1 to 2 cups of ketchup, a half a can of beer, a ¼ cup each of cider vinegar, water and brown sugar, a few tablespoons of spicy mustard and Worcestershire sauce, a dash of sea salt and freshly ground pepper, and hot sauce to taste (optional if you want a milder tasting sauce).
Stir all of these until they are well blended and then cover the saucepan and simmer on low until the mixture thickens slightly. Season it to your personal taste by adding more hot sauce or seasonings. This sauce can be used immediately on chicken, pork or ribs, or it can be stored once it is completely cooled.
This BBQ sauce will keep in the refrigerator for 2 to 3 weeks or you can keep it in the freezer for up to one month. This is especially handy if you have a big cookout planned, since it can be made up and safely stored ahead of time.
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