Smoky flavors and succulent juicy meat are just two of the reasons to dust off and fire up the barbecue. This popular method of slowly cooking food on the grill is ideal for leisure weekends and get togethers with your family and friends. To welcome in the warm weather barbecue season, May is National BBQ Month and here are some barbecue tips and recipes.
- Barbecuing is often thought to be the same as grilling, but any BBQ expert will tell you that these cooking methods are two completely different things. BBQ is typically done over indirect heat and for a longer amount of time while grilling is usually over direct heat for a shorter amount of time.
- Because BBQ is usually done over indirect heat, a good option for cooking is wood because wood delivers an even heat and imparts a unique flavor into the meat. Charcoal imparts a smoky flavor and is often the preferred choice for BBQ traditionalists.
- If you choose to use wood as your heat source, consider the different types of wood and their distinctive flavors to best complement your food. Hickory works well with pork and ribs, mesquite is ideal for almost all meats (but especially beef), oak works great with beef, pork, fish and game, and maple is perfect for chicken, guinea hens and pork.
- There are different schools of thought on whether to season and marinate meat with a wet or dry rub or no rub at all, opting instead for a basting sauce while the meat is cooking. The choice is up to you. Dry rubs are generally mild in flavor and need to be applied thickly. A wet rub is a paste with ingredients like mustard, garlic, horseradish, and/or chili pepper. No matter which rub you choose, make sure it has time to penetrate the meat, from 15 minutes to overnight, depending on the thickness of your meat. If you choose a dry or wet rub, serve your meat with a dipping sauce that the meat can be dipped in after cooking. If you choose not to use a rub, baste your meat with a flavorful sauce while it is cooking to keep the meat moist.
- There are a variety of different sauce bases, often dependent on geographical location, that can be used for basting and dipping. Vinegar-, tomato- or mustard-based sauces are most popular, and it is common for sauces to also include different types of pureed fruit or fruit juices, horseradish, bourbon or even wine. Experiment with different
If you prefer a bottled sauce try Watkins Gourmet Original Barbecue Sauce I cook ribs year round in my oven. Cut slabs into three or four rib sections and place on a rack on a baking sheet with sides (allows grease to drain) and bake at 325 degrees F for approximately 1 1/2 to 2 hours. Turn ribs halfway through cooking. May require more time if ribs are very meaty. I prefer pork loin baby back ribs. Brush both sides of ribs with sauce during the last 15 minutes. Baking slowing at 325 degrees makes the meat tender and moist.
Dry-Rubbed Ribs
Makes 2 pounds of ribs
8 teaspoons Watkins Paprika
4 teaspoons salt
4 teaspoons Watkins Organic Onion Powder
4 teaspoons Watkins Black Pepper
2 teaspoons Watkins Cayenne Pepper
2 racks of pork or beef ribs (about 2 pounds)
1. Combine spices together in a small bowl. Rub mixture onto both sides of dried rib racks and let rest until the ribs look almost wet, at least 15 minutes if not longer.
2. Meanwhile, prepare barbecue with your choice of wood for indirect heat. Place ribs on grill and close lid. Cook over low heat, flipping one time until ribs are tender. Remove and serve immediately with your choice of dipping sauce.
Wet-Rubbed Steaks
Serves 2 to 4
4 tablespoons Watkins Chili Powder
2 teaspoons Watkins Cayenne Pepper
2 teaspoons Watkins Black Pepper
4 teaspoons Watkins Organic Garlic Powder
4 teaspoons lemon juice
2 (8-ounce) steaks
1. Combine spices, garlic powder and lemon juice in a small bowl. Rub half of mixture over steak and let sit for at least 15 minutes or longer.
2. Meanwhile, prepare a grill with your choice of wood for indirect heat. Place steaks on grill and close lid. Cook over low heat, flipping one time until steaks are tender and cooked until desired doneness, basting with remaining rub. Remove and serve immediately.
Bourbon-Sauced Chops
Makes 4 chops
1 cup Dijon mustard
1 cup Watkins Steak Sauce
1 cup bourbon
Hot sauce to taste
Juice of two lemons
4 pork chops
1. Prepare a grill for indirect heat with your wood of choice. Combine mustard with steak sauce, bourbon, hot sauce and lemon juice. Divide sauce into two bowls – one to baste with, one to serve with the cooked chops.
2. Place chops on grill and cook over low heat with lid closed until tender. Baste chops with half of the sauce every few minutes. Serve the remaining sauce with chops.
Tangy Tomato-Based BBQ Sauce
Makes 1 1/2 cups
2 tablespoons bacon grease, vegetable oil or butter
1 cup chopped onions
3 tablespoons brown sugar
2 teaspoons Watkins Dry Mustard
3 tablespoons Worcestershire sauce
1 cup ketchup
1/4 cup cider vinegar
1/4 cup water
Salt and Watkins Pepper to taste
Heat fat in a small saucepot over medium heat. Saute onions in fat until golden brown. Mix in the remaining ingredients and let boil. Lower heat to medium-low and simmer for 5 minutes, stirring occasionally. Let cool before using.
Note: This can be kept refrigerated for up to 1 week or frozen for a few months.
Vinegar-Based BBQ Sauce
Makes 1 1/4 cups
1 cup cider vinegar
1 tablespoon salt
1/2 teaspoon Watkins Cayenne Pepper
1 teaspoon Watkins Red Pepper Flakes
1 tablespoon brown sugar
Combine all ingredients in a bowl. Let mixture stand for 4 to 8 hours to allow the flavors to combine. Store in an airtight container in the refrigerator for up to 1 week.
Citrus BBQ Sauce
Makes 2 1/3 cups
1 large onion, finely chopped
1 Ancho chile, seeded, finely chopped
1 tablespoon Watkins Red Pepper Flakes
1/4 teaspoon Watkins Cayenne Pepper
1 tablespoon vegetable oil
1 cup orange juice
1/2 cup lime juice
2 tablespoons sugar
2 tablespoons lemon juice
1 tablespoon fresh cilantro, snipped
1 teaspoon salt
Saute onion, Ancho chile, red pepper flakes, and cayenne pepper in oil over medium heat, until onion and chile are tender, about 5 minutes. Mix in the remaining ingredients and bring to a boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Let cool and store in an airtight container in the refrigerator for up to 1 week.
Memorial Day is Monday May 25. Celebrate the weekend with friends and family!
More From Eleisia
Meet & Greet