It’s Memorial Day weekend, and let’s not forget why the Holiday exists. Let’s make sure we stop appreciate what has been done for us, so we can do the things we enjoy doing.
Now, of course we will be cooking outside, and in honor of this, below is a great recipe for Beef Ribs, and Herb Crusted Potatoes.
But Lets first talk about some news;
The Outdoor Cooking Channel is Now Live and In Beta
The Outdoor Cooking Channel www.outdoorcookingchannel.com is an Online Tv Channel Focused on Outdoor Cooking, check it out, register and join in!
Reduced and Free Shipping at HomeBBQ.com Online Store
We are now offering $10 Flat Rate Priority Shipping on Orders over $50.00, and Free Shipping on Orders above $100.00. Go to www.bbqstore.co to take advantage of this now!
Have a Great Weekend!
BBQ Beef Ribs
1/4 cup brown mustard
1/4 cup olive oil
2 Tbs lemon juice
HomeBBQ.com Beef Rub
4 to 6 lbs beef ribs
Mix all ingredients in a non-reactive bowl. Liberally coat ribs with the wet rub mixture. Let marinate for a minimum of 4 hours (best overnight). Place in smoker (or indirect on grill) at 240 degrees for approximately 2 hours. Wrap in aluminum foil and cook for an additional 1 hour or until ribs are tender.
Herb Crusted Baked Potatoes
12 Yukon gold Potatoes (wash but do not peel)
1 cup EVOO
2 tablespoons ground sage
2 tablespoons granulated garlic
2 tablespoons dried parsley
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
2 tablespoons sugar
2 tablespoons paprika
rub EVOO over potatoes, then roll them in the herb mixture. Cook in smoker (or grill indirect) at about 350 until soft (approximately 1 to 1 1/2 hours)
The Outdoor Cooking Channel, originated and spearheaded by Kevin Bevington was released into beta earlier this week. The young Internet based Channel sports shows from 7 providers and will be adding as many as 3 more before the end of the month, but they are still looking for more. This project has been a long time coming, and looks to cater to all Outdoor Cooking. You can visit the site by going to www.outdoorcookingchannel.com
Cooking barbecue, or grilling has become a year round activity, according to HPBA more than 56% of Americans say they are cooking outdoors year round. So it’s important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing food borne illness. Use these simple guidelines from the USDA for cooking food safely.
From the Store: Go Home first
When shopping, buy cold food like meat and poultry last, just before your ready to checkout. Separate meat and poultry from other food in your shopping cart. To prevent cross-contamination (this can happen when raw meat or poultry juices drip on other food), put packages of raw meat and poultry into plastic bags.
Load meat and poultry into the coolest part of your vehicle, and take your groceries straight home. If your drive is more than 30-minutes away, bring a cooler with ice and place perishable food in it for the trip.
After enjoying the report given by Weber, that had some great information about our obsession. I decided to see if HPBA had anything for me to talk about, and they did! HPBA posts an annual report called “state of the Barbecue Industry”.
The most notable statistics, to me were as follows;
*More than 15,000,000 grills shipped in 2010, a staggering figure, but gas grills held 57% of sales, while Charcoal had 41%, while electric barely chimed in with 2%.
*82% of North American households own a grill or smoker.
*The majority of grill owners use their grills year round, this was 56%
*The meats that were said to be cooked (we have some work to do here), burgers a whopping 85%, steak 80%, hot dogs 79%, followed by chicken at 73%. What about ribs? They came in at 53%, and no statistics reported for boston butt, or beef brisket.
* The last, and most notable one for me was, Dry Rub usage was up to 44% from 36% 2 years earlier (this means a crusade for dry rub usage needs to be launched!).
In all seriousness, this is some great information provided by HPBA, and this was just the highlights. You can see the full report by going here: http://www.hpba.org/media/barbecue-industry/2011-state-of-the-barbecue-industry-report
If you are looking to buy HomeBBQ.com products in a store near you, please have your Specialty Store Retailer
Contact us at 407-347-4738
As many already know, Weber publishes a survey every year called the GrillWatch Survey, in fact this is the 21st anniversary of the survey (published in March). In the survey, there is usually some interesting statistics, and in this years, there were some interesting points again. Now, before I begin, as we all know the Weber grill, whether charcoal, or gas grill, has been one of the most popular brands of grills over the years, and this is their survey.
But as usual, I felt this survey had some real interesting points to share, for those of us, that love outdoor cooking. The first and most important point is they say we are using our grill more. Another notable point is we are spending more on our grills, meaning more features, and higher quality grills are starting to get the nod over lower quality grills, driving this statistic. But it is also important to note that 58% surveyed still preferred the taste of food cooked on a charcoal over food cooked on a gas (no surprise here). Maybe one of these years they will include some statistics including smokers.
If your interested in downloading the survey yourself, you can see the results of the survey here http://weber.mediaroom.com/index.php?s=43&item=154
The time has come to clean your grills and smokers, and cook! Here in Florida it’s been well into the eighties, and we have already been outside cooking for awhile, but for those of you in the great white north, it’s time to go outside!
I don’t know about where your at, but the cheapest thing for us to buy right now down here is chicken leg quarters at $0.79 per pound, so go get some leg quarters and try this recipe;
Grilled Tangerine Chicken w/Tangerine Salsa
* 4 Chicken Leg Quarters
* Extra Virgin Olive Oil
* 3 to 4 Tangerines (diced for salsa)
* Green onions (diced for salsa)
* Cilantro (diced for salsa)
* 2 to 3 mediums Tomatoes (diced for salsa)
* Dried cranberries (for Salsa)
* 1/4 cup Honey (For Salsa)
* HomeBBQ.com Tangerine Pepper Seasoning
* dash Chile powder (for Salsa)
* 1 Tblsp – Tangerine Zest
Preparation: Salsa; Mix green onions, cilantro, diced tomatoes, dried cranberries, and tangerines Add 2 Tablespoons Honey, and a dash of Chile Pepper Mix well, and let rest. Using EVOO Rub Leg Quarters well, and season with Tangerine Pepper Seasoning. Let marinate for at least 1 hour, and no longer than 4 hours. Lightly re-season leg quarters before placing them on the grill. Cook indirect, on a 350 to 400 degree grill. Should take 50 mins to 1 hour at 400 degrees. Check temp using instant read thermometer, and insert into the joint connecting the leg and thigh. This should read a minimum of 175 degrees. Remove chicken from grill and let rest for approximately 5 minutes, sprinkle zest over chicken and serve, with salsa on the side.
Get a Hole in One, Win Steak!
Actually make that 4 steaks, and make that filet’s, and you have the new promotion for the month of August, from Omaha Steaks! That’s right. Get a hole in one, of at least 150 yards or more, and you win a box of 4 6oz Filet’s from Omaha Steaks.
But, you don’t have to get a hole in one to win, they are giving other ways to win steaks as well. Including their Hole In One Trivia contest, and their Foursquare- Check-In On the Green Giveaway.
Click the get more information below link to go their Facebook Page to get more information on this fantastic promotion.
I was contacted by Ryan Abeling at www.cheapism.com regarding an article he wrote calling it the Cheap Grills Buying Guide. I have to say, I agree with the fact that where you shop is going to limit your selection, especially if your shopping at the big box stores. If you have a specialty grill store in your area, check them out, they may have a low cost option as well, and they will usually be more knowledgeable, and help make sure your getting what is right for you..
Now, lets get back to the article, and here are some of my opinions.
Gas Grills – Gas grills are the most popular grill owned, for various reasons, bottom line, they are easier to learn and to use. One other point I want to bring out is, if you were used to having a grill, that had ample space between the actual burners, and the grate, with a layer of lava rocks in between, this is not the typical design anymore. The newer designs, use a deflector plate, just above the burner, and that is it. Unfortunately this newer design is more prone to fires! It is real important to keep your grill clean.
We want the best of the cheapest, and Ryan’s pick here was pretty much value based on cooking area, BTU’s, and cost, and he picked the Char-Griller 3001. This is a pretty solid choice for this price range. However, CharBroil does have a couple in this price range that are pretty good performers as well, in case you do not see this in your Big Box Store. If you intend on using this grill often, I think you really need to reconsider your price range (if you can).
I live in Florida, and I cook on my grill all year long, so longevity is a real issue for me, and if it is for you, you need to attempt to get into the $400 range and above and consider a Weber. Weber’s entry level Spirit line, is solid and the Weber E-210 is a great little Grill starting right at $400.
Charcoal Grills - Charcoal grills are a different animal entirely, here is where many get their first taste of fire control, a real outdoor flavor, and real satisfaction if, you have the time to do it! If your willing to take the time to get your fire going (the best method is using a charcoal chimney, and not lighter fluid), use either a hardwood briquet or lump charcoal. There is no doubt THIS IS the better way to grill food.
Back to the article, and my opinion.. Ryan’s pick here was the Char-Griller 2123, now I am not real sure I agree with that particular model. I really don’t want to appear that I don’t like Char-Griller because I do, they are very popular on this site, but not necessarily as a grill. Their popularity here is mostly as a low cost offset firebox smoker (with optional side firebox, and with some mods given in a tutorial on this site). But I know Char-Griller does work as a real solid charcoal grill as well.
My personal choice here though, is the Original Weber Kettle, you can still buy an 18.5″ Kettle for around $69 and a 22″ kettle for around $88 (you may have to look harder for these, but they are available on Amazon). I have had my Weber Kettle for about 16 years, and it still works just as well, and almost looks as good today as it did the day I bought it, and I have never even considered replacing it. Now I believe Ryan did mention the One Touch Gold, which gives an easier way to handle ash, but it is more expensive.
Whatever grill you decide on, please make sure you keep it clean, and it will be much easier to stay safe!
As smokers and grills literally get the cobwebs cleaned out, and with others, it seems to becoming a weekend ritual, except there is an extra day. There are a few things we need to keep in mind, first what this holiday is all about.
Let’s take some time think about those who gave their life so we can enjoy a weekend like this.
Next, let’s talk about grill/smoker safety, there will be literally thousands of out of control, on fire grills/smokers today, mainly because they are not kept clean.
A great idea is to line the bottom of the smoker with aluminum foil, and after each cook, just remove and throw away. Those using a gas grill, and using ceramic briquets, if you use that grill frequently it is a great idea to change those out every couple of months, for those not so frequently once or twice a year.
Most of all, enjoy the time off, enjoy the day..