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BBQ Classes Forming
Contact Ernie's BBQ
Robert Adler, chef/smoker
704-577-1777
robadler@bellsouth.net
The team @ Memphis in May World Championship in Memphis, TN 5/07
Grill Tip #1
Always cook "low and slow". That'll allow the grill, charcoal, wood,
smoke, and other flavors to work their magic. You can always crank up the
heat if you need to but it's tough to lower it.
SMOKE THAT BUTT!
Pork butts take at least 6 hours and up to 12 to cook at about
225 degrees. I like pecan and apple wood for pork.
Here's a shoulder after 11 hours...only 4 more to go. All you need is
buns, slaw, and vinegar sauce and you've got a meal!
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Lump charcoal, briquettes, wood, or gas?
Barbeque is historically defined as cooking on hot open coals.
Traditional BBQ is typically "low and slow" cooking with low temperature and
lots of time to down a few while waiting. But good grilling techniques
means you can cook almost anything on any type of grill.
I suggest learning basic techniques on a gas grill (indirect vs. direct
cooking, rotisserie, others) and a simple grill like a Weber Kettle. As
your skills improve move up to offset smokers and bigger grills. But as
men have been told for many millennia it's not the size of the equipment
(you're cooking on) it's how you use it.
Don't buy the hype in a typical store-first think about what and how you'll
be cooking just like your indoor kitchen. Then find a grill to fit those
needs. If you know what you're doing you can cook in a hole in the
ground.
SALAMI BULLET SANDWICHES
First, credit goes to Mr. Keith Cooper of NY fame. I don't know if he
invented these but he first introduced them to me.
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Take a Kosher salami and cut
it into 1/4 inch slices.
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Grill on low-medium heat
until well done on both sides.
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When almost done slap on
some sweet BBQ sauce on both sides.
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Add a slice of cheddar or
jalapeno jack cheese.
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Slide onto an egg twist bun.
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Eat about 7 along with 2 Red
Stripes to wash them down.
The guys from "HELL'S KITCHEN" TV show loved
these!
PERFECT BABY-BACK PORK
RIBS
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Most people
will eat 1/2 rack of ribs. Big guys like me are good for at least a
full rack.
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Trim excess
fat and meat, pull off the membrane from the bottom side.
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Coat well
with olive oil and seasoning the day before you're ready to cook.
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Heat your
grill or coals to 200-225. Arrange for indirect cooking.
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Soak your
favorite wood chunks or chips for 1+ hours in water.
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Place an
aluminum drip pan next to the heat source and fill with water
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Place ribs on
grill or for convenience in a rib rack (sold everywhere)
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Throw a
handful of wood onto the hot coals or for gas grill place in small aluminum
tray and place on top of the flame
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Ribs must
cook on indirect heat away from the flame
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Every
20 minutes throw some wood on for smoke flavor. Add more coals as
needed to keep the temp. around 200
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Spray ribs
with water when putting more wood on to keep them moist
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Ribs will
take 3-5 hours depending on size and heat
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Ribs are done
when the meat begins to pull away from the bone about 1 inch and you can
easily tear two bones apart.
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When the ribs
are done crank up the heat to high, brush sauce on both sides turning
frequently so the sauce doesn't burn - only 2 minutes or so on each side.
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The meat
should be tender enough to easily bit into but firm enough that you leave
teeth marks.
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I like to cut
the racks to serve with "two bones and three meats".
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RIBS
SHOULD NOT BE FALLING OFF THE BONE! YOU'VE PUT A LOT OF TIME AND
EFFORT INTO COOKING THEM MAKE PEOPLE WORK A LITTLE!
GRILLING FISH
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Make sure the grill is
heated up and well oiled. If using very flaky rather than steak fish
consider using a flat grill tray.
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Remember that fish
will cook quickly so the point is to cook it on consistent heat. I like med/low
heat for fish-usually around 275 or so.
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Season or marinate your fish
at least 1 hour ahead but 3+ hours is better.
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Before putting on the grill
brush with olive oil or spray with Pam
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When fish is tender and
begins to flake or the steak fish gets firm it's done-remember it'll
continue to cook briefly and fish is awful when overcooked.
GRILLED RUM PINEAPPLE
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Cut a pineapple into thick
slices
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Marinate at least one day in
Bermuda (black) or any rum you like.
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SAVE THE RUM TO DRINK LATER!
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Heat the grill to about 450
degrees, spray, then cook.
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The rum may cause a flare-up
and if this happens move the pineapple away from the flame. A few
minutes each side you're good to go, plus you've got great tasting rum
WHAT ELSE?
You can make almost anything outside that you make inside. Just remember
"low and slow". Better to take longer to cook than to char it leaving
the inside raw.
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