I performed my first BBQ of the season yesterday afternoon. The temperature was in the 60's and the wind was blowing hard, but still it was a nice day to
get out. We had record snow this winter in Indiana, and it is nice to be able to get out with a T-shirt and shorts after many months.
I grilled some boneless beef ribs. Being a Cajun, we have certain ways to do these things.
The first trick is to season the meat. One can use off the shelf "steak rub" or one can use Cajun blends like Tony Chachere's seasoning (or both!). The seasoning needs to have at least garlic, salt, red pepper, and black pepper mixed to your own taste. It is also a good idea to get some mustard in the mix also. One needs to rub the seasoning into the meat - massage the meat with the seasoning. After rubbing in the seasoning, one should place the prepared meat in a refrigerator for at least a few hours at least, and over night for best results. The seasoning diffuses into the meat in time, and acts as a catalyst, bringing out the taste of the meat. One metaphor is that when one prepares wood with stain, the stain brings out the texture of the wood. The same with good seasoning of meat.
The main trick is to make sure the baste is well-prepared. We take cooking oil, and add garlic powder, onion powder, red pepper, black pepper, and mustard. Bring the oil to a slight boil with all the spices except the mustard, them turn the heat down to a simmer for about 10 minutes so the seasoning can get into the oil - now add the mustard. Baste the meat before putting it on the grill. The best way to do this is with a basting mop. Baste the meat after turning it over every 10 minutes or so. One must watch the grill constantly because the basting grease can catch fire and burn the meat, so one should have a glass of water ready and listen closely for the flare-ups.
Also, if one is using BBQ sauce, one should submerge the meat in the sauce after one is finished cooking. If one uses sauce while cooking, the sauce will burn. Maybe in another post I can describe how to BEST prepare the baste oil from the BBQ sauce. It is an art!
Well, the meat taste was just right yesterday!
What are some of your outdoor cooking techniques?
I grilled some boneless beef ribs. Being a Cajun, we have certain ways to do these things.
The first trick is to season the meat. One can use off the shelf "steak rub" or one can use Cajun blends like Tony Chachere's seasoning (or both!). The seasoning needs to have at least garlic, salt, red pepper, and black pepper mixed to your own taste. It is also a good idea to get some mustard in the mix also. One needs to rub the seasoning into the meat - massage the meat with the seasoning. After rubbing in the seasoning, one should place the prepared meat in a refrigerator for at least a few hours at least, and over night for best results. The seasoning diffuses into the meat in time, and acts as a catalyst, bringing out the taste of the meat. One metaphor is that when one prepares wood with stain, the stain brings out the texture of the wood. The same with good seasoning of meat.
The main trick is to make sure the baste is well-prepared. We take cooking oil, and add garlic powder, onion powder, red pepper, black pepper, and mustard. Bring the oil to a slight boil with all the spices except the mustard, them turn the heat down to a simmer for about 10 minutes so the seasoning can get into the oil - now add the mustard. Baste the meat before putting it on the grill. The best way to do this is with a basting mop. Baste the meat after turning it over every 10 minutes or so. One must watch the grill constantly because the basting grease can catch fire and burn the meat, so one should have a glass of water ready and listen closely for the flare-ups.
Also, if one is using BBQ sauce, one should submerge the meat in the sauce after one is finished cooking. If one uses sauce while cooking, the sauce will burn. Maybe in another post I can describe how to BEST prepare the baste oil from the BBQ sauce. It is an art!
Well, the meat taste was just right yesterday!
What are some of your outdoor cooking techniques?
A very tasty noun, aided by a lot of good sauce in a wide
variety of tastes.
You can come over cook and I'll take that massage thing you were rattling
off about!...
