Grillin and Chillin: BBQing and Grilling
tips






We are well into summer. Here are a few tips for grilling and BBQing .
BBQing and Grilling is all about flavor.
Seasoning: There are many ways to season meat.
1.Basic BBQ rubs Making Your Own Rub
There are many ways to season meat, but the simplest, most straight-forward
mixture is a rub. The first step in creating any recipe is to conceive of the result that
you want. You may take a different turn along the way, but it’s best to start with a
plan. Here are some tips that will be essential and give hints as to relative proportions
of the ingredients.
In the case of a rub, the main ingredient will most often salt. Salt is a flavor enhancer
and, I believe, a carrier of flavors. For a starter rub, try:
There are many types of salt, including kosher, hickory smoke, and table salt. Kosher
salt is more coarse and used on larger cuts of meat, such as a Boston butt.
Salt - 1 portion
Sugar is optional.
Some people do not like to use salt. I think a little sweetness adds to the depth of the
flavor. Again, there are many types of sugars, both fine and coarse. Use the fine
sugars for small cuts of meat like ribs and the coarse for large cuts of meats like
brisket.
Sugar - 1/2 portion
The next two ingredients follow in popularity as they begin to create the taste that
we expect. You may increase one over the other for a particular effect, but initially,
I recommend equal amounts.
Onion Powder - 2/3 portion
Garlic Powder - 2/3 portion
We now have the beginnings of a base, which can also stand alone for some purposes.
But, if we continue to refine the direction, we have the next tier of flavorings to
choose from. In my basic rub, I use the following:
Ground Bay - 1/3 portion
Ground Thyme - 1/3 portion
Pepper - 1/3 portion: I like to use a blending of peppers. I may start out with a black
pepper 1/2 portion, a red pepper 1/4 portion and a white pepper 1/4 portion. This
will carry the heat all the way through.
At this point, we have a balanced and functional rub. I recommend placing it in a zip
lock bag and allowing it to sit over night. The next day, or the day after, sprinkle a
little on cooked meat. Use it sparingly, as you would salt. Savor the flavor. Meditate
over it. If you don't like it, you may sparingly add more of one ingredient. Be careful
not to overpower your taste buds, though. Allow time between each tasting. Once
you are satisfied with the result, consider this your Basic Rub.
This is your “essence”, as one famous cook puts it.
Once you have a dry seasoning, it is a matter of adding liquids to create your own
sauce. Use the same techniques and be careful of additives such as soy, teriyaki and
Worcestershire sauces. Different brands produce different results.
2. Marinating helps break down connective tissue in the meat as well as add flavor.
Use roughly 1 to 2 cups of marinade for every 1 1/2 to 2 pounds of food. The marinade
should completely surround the food. Cooked meat should never be returned to a cold
marinade.
3. Brining meats like pork, chicken and turkey for better flavor and juiciness.
Simple brine:
1 gallon water
1 cup brown sugar
1 cup kosher salt
Stir ingredients together thoroughly until salt is dissolved and chill to refrigerated
temperature. The recipe is scalable, so you can increase or decrease the ingredients
proportionately depending on your need. Now you are ready to brine.
Brining time and the method of doing so depends on the size and thickness of the cut
of meat. Thin cut pork chops should take no more than two hours and you can do the
brining in a plastic refrigerator bag. A turkey can best be brined in a five-gallon
bucket with a lid and must sit in the refrigerator or on ice at least 24 hours. Always
brine at below 40 degrees. These brining times are a guide and understand that you
can brine too long, which may make the meat too salty.
4. Smoke: like salt and pepper. Smoke is a seasoning. Too much of it can ruin a good
piece of meat. There are many types of woods to use. Normally, it is safe to stick with
a wood that produces an edible nut or fruit.
Misc. tips:
Trim beef steaks to 1/8 inch fat--this reduces grease drippings to help minimize open
flames. If you like your hamburgers juicy, go with ground beef that is about 20
percent fat. Have fish fillets cut from 1 to 1 1/2 inches thick--anything thinner will
dry out too quickly. Pork chops should also be at least 1 to 1 1/2 inches thick--this
cut is ready when the meat is slightly pink along the bone and when the juices run
clear. Today’s pork loin can be served around 150 degrees. "Pork and all foods made
from pork must cook to at least 145º F to prevent trichinosis, a very serious illness."
For direct cooking on a charcoal grill, use a charcoal chimney. Lighter fluid can impart
a very unpleasant flavor to your food. Make sure there is enough charcoal to extend
in a single layer 1 to 2 inches beyond the area of the food on the grill. . For indirect
cooking, food is placed over a drip pan and the briquettes are placed on both sides of
the pan.
Carbon monoxide and carbon dioxide are given off during combustion, so never
barbecue indoors as these odorless, toxic fumes may accumulate and cause death.
Always use a clean grill. A dirty grill can take away the flavors of your food. Also use a
cooking spray before you get started. It will prevent your food from sticking.
Whenever barbecuing, use tongs to turn the meat. A fork should never be used as it
will punch holes in the meat and allow the natural juices to escape, causing the meat
to lose flavor and become chewy.
When grilling meats, it is usually best to turn the meat only once. When grilling meat
to a medium or greater doneness, use the lid to assist in cooking. This will decrease
the cooking time by applying heat to all sides of the meat at once.
Tomato and/or sugar based BBQ sauces should be added only at the end of the grilling
process, since these sugars will burn easily and are seldom considered an internal
meat flavoring.
Always wash your hands before and after handling raw meat.
Keep hot foods hot: 140 degrees above; and cold foods cold: 40 degrees and below.
Recipe:
Championship BBQ Ribs
Recipe courtesy of Chris Lily, Alabama.
Chris Lily was my first inspiration for real BBQ. His method displays just how
important care and preparation are to award winning BBQ. You'll find that the
membrane is easy to remove, and you'll see what a difference this step
makes when you bite effortlessly into each rib. Also, it's important to take
note of how stage 2 introduces flavourful steam, yielding a tender, pleasant
result.
Ingredients:
The Ribs
• Three slabs of loin back ribs
1st Stage-Dry Rub
• 1/2 cup dark brown sugar
• 1/2 cup paprika
• 1/3 cup garlic salt
• 2 tbsp onion salt
• 2 tbsp chili powder
• 1 tbsp cayenne pepper
• 1 tbsp black pepper
• 1 1/2 tsp oregano
• 1 1/2 tsp white pepper
• 1 tsp cumin
2nd Stage
• 1/2 cup 100% apple juice, per slab
• 1/2 cup 100% grape juice, per slab
3rd Stage
• 1 part brown sugar
• 2 parts reserved spice, rub, mix
Finishing Glaze
• 3 parts Big Bob Gibson Red sauce, (substitute your favourite)
• 1 part honey
Directions:
The Ribs
1. Place slab of ribs bone side down on table. Slide knife under
the membrane and against the end bone to separate the two. With a dry
paper towel or rag, grasp the edge of the thin membrane and pull. The
entire membrane should separate from the rib.
1st Stage-Dry Rub
1. Combine 1st stage rub and mix well. Generously apply rub onto
the front and back sides of ribs. Gently pat to ensure that rub will adhere.
Preheat pit or grill to 250 degrees. Place ribs meat-side up and cook for 2
hours 15 minutes.
2nd Stage
1. Remove ribs from grill. Place each rib meat side down on its
own doubled aluminium foil square. Foil should be large enough to
completely wrap rib. Mix the 2nd stage juices. Pour 1 cup liquid over each rib.
At the same time wrap and seal each rib tight. Place back on the grill for 1
hour.
3rd Stage
1. Remove wrapped ribs from grill. Remove from foil and apply a
light coat of the 3rd stage rub to the meat-side of the ribs. Place uncovered
on the grill meat-side up for 30 minutes.
Finishing Glaze
1. Remove ribs from grill. Brush finishing glaze on both sides of
ribs. Place on grill for 10 minutes, or until sauce caramelizes.




Grandpa Eddie's
AlabaGrandpa Eddie's! lama Ribs & BB 804.784.7200
Alabama Ribs & BBQ
12859 Broad Street Road Richmond, VA 23233
Great BBQ Joint outside of Short Pump Va.
Stop by and say hi to Carey for me.
John Atkins PitMaster
8Great little BBQ joint04.784.7200
Monday - Saturday
11:30am-10pm
Closed Sunday