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Monday, December 26, 2011
Saturday, December 10, 2011
Weber 2820 Smokey Mountain Cooker/Smoker
!±8±Weber 2820 Smokey Mountain Cooker/Smoker
Brand : WeberRate :
Price : $299.00
Post Date : Dec 10, 2011 22:45:09
Usually ships in 1-2 business days
When there is no denying your hunger for slow-cooked barbecue, the Smokey Mountain Cooker can handle your craving. With two 18-1/2-inch cooking grates, the Smokey Mountain Cooker can smoke a turkey and a ham at the same time. With it's porcelain-on-steel coating, rust-resistant aluminum fuel door, solid wood handle, it's designed to last for years to come.
Friday, December 2, 2011
Creating Perfect Ribs in Your Smoker
In all honesty, I love ribs, but I hate the ribs that the vast majority of establishments serve. Rarely do I get ribs that are done properly as most tend to be either dry and leathery, or soft and mushy. Worst part is, most of these establishments believe that slathering the ribs in a barbecue sauce will bring them back to edible status. Well they are wrong...all it serves to do is add to my frustration by making the meal messy.
While very few, if any, chefs, pit masters, or home-cooks strive to achieve a leathery finish, you do hear the statement that "falling off the bone" is the way to go. While I agree that tender and soft is the ultimate goal, any competition rib that completely falls off the bone is considered completely over-done. A truly perfect rib will adhere to the bone, but fall off when tugged. So my goal with this post is to show you how to achieve a perfect rib at home. The key to good ribs has four components - the rub, the smoke, the heat, and the time. Let's begin with the rub.
The point of using a rub is to develop a flavor base and to create a crust or bark on the ribs. Depending on where you go and whom you talk to, the rubs you have to choose from will reflect regional influences. Some will be hot and spicy, whereas others will be sweeter. I am partial to the Pork and Poultry Blend from Caroline's Rub, which has a more typical Texas flavor - more savory than sweet. I like sweet, don't get me wrong, but I prefer my ribs with more kick than candy, so I let my wood choice add the sweetness. Before applying the rub, the first thing I do is remove the thin skin that covers the back side of the ribs. Using a filet knife, I loosen it from one end, grip it with a paper towel, and then pull it off in one easy motion. While you don't absolutely have to remove this skin, taking a few extra seconds to do so will definitely improve the tenderness of your final outcome. I then rinse and thoroughly dry the ribs, and follow that with a thorough coating of my chosen dry rub. How much you use, will entirely depend upon you. I like a thicker coating, some will prefer less. Next take the coated ribs, and tightly wrap them in plastic wrap, place in the refrigerator and let sit for at least 3 hours. This will give the rub time to penetrate and flavor the ribs. Once the ribs have sat, remove from the refrigerator and allow them to return to room temperature before putting on the smoker.
While the rub adds an immediate kick of flavor, the smoke you choose will work to complement the rub, and add that flavor we all recognize as barbecue. With meats such as pork ribs, I like to kiss the meat with smoke from pecan and cherry woods. The pecan is very similar to hickory in flavor, without the strong bite that can sometimes overpower the lighter meat of the ribs. The addition of cherry wood to the mix serves to work with the pecan to sweeten the meat.
Next factor for success is heat. While there are a thousand ways to cook ribs, many of which yield a truly great product, I prefer slow smoked ribs. Nothing gets my blood pumping like the smell of slow smoked barbecue. I have always found that higher temperatures result in tougher ribs, so my goal is to maintain a low heat level of around 215F to 225F in the smoker (or in your oven at home). This temperature range has yet to fail me. Once I have the smoker where it consistently holds the temperature within this range, I will place the ribs standing in a rib rack, inside for cooking.
Finally, the last factor for creating successful ribs is the cooking time. While many folks insert a thermometer in their ribs to determine doneness, I prefer simply watching the bones. For an average rack of baby back ribs, you can assume a cooking time of between 3 ½ and 4 hours at the temperatures I recommend. The easiest way for me to determine if my ribs are done is to perform two steps, starting with the first at the 3 hour mark - look at the bones. If I have a good ¼ - ½ inch of bone showing, I then perform step two, which is to take a toothpick and insert into the meat. If it slides through will little resistance, like going through butter, the ribs are done. You will want to watch them closely as they will go from done to overdone fairly quick.
Once cooked, I like to let the ribs rest for at least 10 minutes to allow the juiced to evenly distribute themselves within the meat, which will keep things tender and moist. Like I said earlier, I don't like messy, so I tend to serve the ribs dry, with a side of my favorite barbecue sauce for dipping.
Following this method has consistently provided me with ribs that are succulent, moist, and truly satisfying.
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Sunday, November 27, 2011
Weber Gas Grills - Tips to Smoke Food on Them
Most people who cook food on grills do not know that they can actually use their existing grills and modify them a little bit to be able to use them as barbecue smokers. You just have to be a bit smart about it and be willing to spend a couple of extra bucks for it. You can get a lot of taste and flavor out of smoking foods.
You might get surprised hearing that Weber gas grills can be easily used as an outstanding smoker. This is because they have very large cooking areas and you will get a very good quality out of these grills. These grills are much cleaner as compared to other grills and thus they save you a lot of time and work in cleaning them.
A very key point you should keep in mind while cooking on these grills is that you should put in the woods on the grills when it is cold. The reason you should avoid putting the wood on hot grill is because it might get burned very quickly.
The wood will be wasted and you won't be able to cook you food on the grill.
Make sure that before you start cooking on a Weber gas grill, you have soaked the woods to be used at least thirty to fifty minutes before you start cooking on the grill. If you do that, your wood will be properly moistened and you will get proper smoke out of the wood-chips that will result it great tasting food.
A very handy tip that you should know is not to put in the wood-chips continually while you are cooking your food. If you keep adding the wood-chips after every short interval, your cooking time will get increased considerably and you will also feel a distinctive change in the taste of your food.
Tuesday, November 22, 2011
Char Broil K6B 6-Burner 65,000 BTU Gas Grill, with Sideburner
!±8± Char Broil K6B 6-Burner 65,000 BTU Gas Grill, with Sideburner
Rate :
| Price : $369.00 | Post Date : Nov 22, 2011 08:45:10Usually ships in 24 hours
The Char Broil K6B is the largest of the assorent for 2010 from Char Broil. Because of its size, with more than 650 sq. in. of primary cooking area, this grill utilizes 6 stainless steel burners (with a dedicated searing burner) and a total of 65,000 BTUs. The primary cooking area is covered by porcelain coated cast iron grates which and complimented by a chrome wire swing away for an additional 250 sq. in. of secondary cooking area. The main cooking chamber and burners are complimented by a 10,000 BTU flush lidded sideburner and the entire system is powered up by a reliable electronic ignition system. This grill's impressive scale is further accentuated by the stainless steel lid, fascias, front control panel, and doors. The K6B also features a locking caster system for easy mobility of the grill. As with all grills, we recommend keeping the firebox clean to help avoid flare up as well as using a grill cover to protect your invesent.
- Mr. Bar-B-Q Platinum Prestige Large Grill Cover
- Classic Accessories 73912 Veranda Cart-Style Barbecue Cover, Medium, 58 Inch
- Heavy Gauge BBQ Grill Cover up to 67" Long
- Weber Style 6445 Professional-Grade Stainless-Steel 3-Piece Barbeque Tool Set
- Char-Broil 2984830 68-Inch Heavy Duty Lined Grill Cover, Full Length
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Sunday, November 6, 2011
Brinkmann 852-7080-V Gourmet Charcoal Smoker and Grill with Vinyl Cover, Black
!±8±Brinkmann 852-7080-V Gourmet Charcoal Smoker and Grill with Vinyl Cover, Black
Brand : BrinkmannRate :
Price : $99.99
Post Date : Nov 06, 2011 22:00:10
Usually ships in 24 hours
The Gourmet Charcoal is our top-of-the-line double grill charcoal water smoker. It has two chrome plated steel cooking grills for a 50 pound cooking capacity. The smoker body lifts off the base for easy access to an extra-large charcoal pan, and also allows for quick and easy conversion to a waist high barbecue grill. A heat indicator in the lid eliminates guesswork. Features include porcelain coated steel water pan, front hinged door for easy access to water and charcoal pans, and wooden handles that stay cool to the touch. Includes heavy-duty outdoor vinyl cover.
Tuesday, October 4, 2011
Sunday, September 18, 2011
Brinkmann 810-7080-7 Gourmet Electric Smoker and Grill with Vinyl Cover, Black
!±8± Brinkmann 810-7080-7 Gourmet Electric Smoker and Grill with Vinyl Cover, Black
Rate :
| Price : $113.81 | Post Date : Sep 18, 2011 12:40:17Usually ships in 24 hours
The Gourmet Electric is our top-of-the-line double grill electric smoker & grill. It has two chrome plated steel cooking grills for a 50 pound cooking capacity, a front hinged door for easy access to the water pan, and wooden handles that stay cool to the touch. The base pan houses a 1500 watt heating element and lava rocks. It converts easily to a waist high grill. It also has a separate base pan design for easy set up and clean up. Includes heavy-duty outdoor vinyl cover. UL Listed.
Tuesday, September 13, 2011
Saturday, September 10, 2011
Sunday, August 14, 2011
Brinkmann 810-5305-7 Smoke'N Grill Charcoal Smoker and Grill Value Pack, Stainless Steel
!±8±Brinkmann 810-5305-7 Smoke'N Grill Charcoal Smoker and Grill Value Pack, Stainless Steel
Brand : BrinkmannRate :
Price : $209.95
Post Date : Aug 14, 2011 15:08:11
Usually ships in 4-5 business days
This strikingly beautiful stainless steel charcoal smoker cooks as good as it looks. Double cooking grills can handle up to 50 pounds of food. Features include stainless steel body and dome lid, heat indicator in the lid to eliminate guesswork, and wooden handles that stay cool to the touch. Combo includes stainless steel charcoal smoker & grill, smoker basket, heavy duty outdoor vinyl cover, and a bag of hickory chunks.
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Wednesday, August 10, 2011
Saturday, August 6, 2011
Tuesday, August 2, 2011
40" Smoke'N Pit Pitmaster Charcoal Smoker & Grill
!±8± 40" Smoke'N Pit Pitmaster Charcoal Smoker & Grill
Brand : Brinkmann | Rate : | Price : $299.94
Post Date : Aug 03, 2011 01:56:09 | Usually ships in 2-3 weeks
| Price : $299.94Post Date : Aug 03, 2011 01:56:09 | Usually ships in 2-3 weeks
810-3040-W Features: -Large capacity charcoal/wood smoker and grill. -Offset firebox design favored by smoke cooking enthusiasts. -Over 1,200 square inches of cooking space. -Adjustable charcoal grate for multiple grilling levels. -Adjustable side air vent and smokestack damper. -Porcelain coated steel cooking grates. -Hinged firebox door for easy clean up. -Mounted on wheels for easy movement. -Dimensions: 42'' H x 18'' W x 58'' D.
- Large capacity
- Use charcoal or wood
- Porcelain coated steel grates
- Hinged firebox door
- Wheel mounted for easy movement
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