May 31, 201016 yr Had a great price on chicken leg quarters at the local butcher shop, so I loaded up and have been trying new ways to do them. Yesterday I smoked 'em up with a garlic curry rub and finished them with a honey glaze, using mesquite chips for smoke. Today I went with a cajun smokehouse rub, then glazed them with honey BBQ sauce, again using the mesquite smoke. I'm going to leave these on a little longer tonight. Last night's was outstanding. Anybody trying any new creations on the grill this holiday weekend?
May 31, 201016 yr I grilled Kabobs. I soaked the chicken in a Carolina bar-b-q sauce first. Then more as I grilled the Kabobs made of mushrooms, red and yellow peppers and red onions. Tomorrow we are grilling Johnsonville Bratts, grilled Zucchini and corn in the shuck. Last week I smoked some ribs. I season them with a everglade seasoning I get in Florida. Then the last half hour I glazed them with a bar-b-q sauce that I get at a small place here in town called Sarah's Cafe. He has a smoker and sells Ribs, chicken, pulled pork and makes all of his sauces. Love his bar-b-que sauce.
May 31, 201016 yr I've been working on improving my Hot Wings, though I don't usually put them on the grill. My friends say that they are better than Hooters, which is what I would compare them to even though they are a little hotter. A couple of my friends are working tomorrow, which sucks on a holliday but Olive Hill still is need of major work in some spots and they have to go in. But, I'm going to be a grill-master this upcoming weekend with Steak and baked potatoes.
May 31, 201016 yr Grilled t-bones, burgers and dogs tonight. Had the steaks tonight, saving the rest for tomorrow since the weather might be dicey. Did baby back ribs last weekend.
May 31, 201016 yr I enjoy buying smoked Alaskan salmon, wrapping it in some aluminum foil with some lemon and butter. Always nice.
May 31, 201016 yr What kind of tips do you guys have for grilling ribs? It's my favorite food, but I'm too afraid to try it because they seem hard to get good and tender.
May 31, 201016 yr Author What kind of tips do you guys have for grilling ribs? It's my favorite food, but I'm too afraid to try it because they seem hard to get good and tender. Slow cook over low, indirect heat.
May 31, 201016 yr Slow cook over low, indirect heat. That's the ticket, slow cook 'em for several hours.
May 31, 201016 yr Author What temp? Do you use a gas or charcoal grill? Charcoal. I don't like my food to taste like petrol.
May 31, 201016 yr Slow cook over low, indirect heat. About 3-4 hours or so? I'm looking for fall off the bone tenderness. Also, I've heard to only use a rub when cooking them and wait to use the BBQ sauce until they are done or nearly done because the sauce burns quickly. Someone else also said that while cooking them indirectly to put a pan of water over the fire so that moisture would be in the air and the ribs wouldn't dry out. Do either of these sound correct?
May 31, 201016 yr I am a pretty darn inexperienced griller. Pretty much just throw the meat on the grill (natural gas, so it gets that good clean petro flavor :lol:) and don't do much else. Frankly, my wife tends to do more of the grilling and does a good job. I need to improve my grilling abilities - actually I need to start getting some grilling abilities. So here's what it likely an "idiot" question: What is a "rub" and how do you make one and how do you go about using it?
May 31, 201016 yr Author About 3-4 hours or so? I'm looking for fall off the bone tenderness. It's going to take longer than 3-4 hours to get 'em that way if you're putting them straight on the grill without pre-cooking them in the oven. The best ones I've done have taken anywhere from 8-10 hours. You can do it faster with slightly higher heat, but you have to really know how your grill cooks to avoid overcooking the ribs and drying them out. Also, I've heard to only use a rub when cooking them and wait to use the BBQ sauce until they are done or nearly done because the sauce burns quickly. Someone else also said that while cooking them indirectly to put a pan of water over the fire so that moisture would be in the air and the ribs wouldn't dry out. Do either of these sound correct? I've never tried the pan of water trick, so I can't really attest to its effectiveness. Seems logical. It is best to wait to put your sauce on until late in the game. But if the sauce is burning, you've probably got your heat too hot.
May 31, 201016 yr Author I am a pretty darn inexperienced griller. Pretty much just throw the meat on the grill (natural gas, so it gets that good clean petro flavor :lol:) and don't do much else. Frankly, my wife tends to do more of the grilling and does a good job. I need to improve my grilling abilities - actually I need to start getting some grilling abilities. So here's what it likely an "idiot" question: What is a "rub" and how do you make one and how do you go about using it? A rub is just a blend of different seasonings folks use. It really depends on your taste buds and the taste buds of those who will be eating. I probably do it a bit different each time. Garlic powder or garlic salt is always a key. Black and/or red pepper is another basic. From there it depends on how adventurous you're feeling, flavor-wise. I experiment a lot.
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