Morning Wood...

Choose Your Wood:

The type of wood chunks you select for smoking meat will play a large part in the taste of your finished product. Some wood options taste better with specific cuts and types of meat. Here is a small list of wood options for you:

• Cherry: Sweet and mild flavor; great for unseasoned meats, especially turkey, beef or pork.
• Hickory: Strong and smoky flavor; works well with lamb and beef.
• Mesquite: Extremely strong and smoky–recommended for short grilling over long smoking; best with beef or pork, especially ribs.
• Oak: Slow cooking, strong and versatile; recommended for beef, lamb, pork or wild game.
• Apple: Sweet and mild flavor; works well with poultry, fish or pork.
• Alder: Light and sweet flavor; suitable for fish and poultry.
• Maple: Sweet and smoky taste; works well with poultry or pork.

Happy BBQ folks...

Recipe of the Week

Happy Belated Mothers Day. I am going to make salmon on the grill tonight for my mom so I thought I would share this with the class...There are many ways to cook salmon but my favorite way is to grill it. The natural oils in the salmon keep it moist but also create a slight crispiness on the outside of the fish.

There are just a few basic steps to the perfectly Grilled Salmon: 

Preheat Your Grill

You want to preheat your grill to a high heat so that you can burn off whatever may be left on it. After the grill has been on high for a couple of minutes, use a grill brush to clean the grate thoroughly. Turn the heat down to medium high heat for grilling your salmon. This will give the salmon those nice grill marks without burning the outside.

Prepare Your Salmon

Salmon has such a wonderful natural flavor on its own so all you really need to season it is a sprinkle of salt and pepper. I follow the Weber method!!

1. Prep the salmon by lightly brushing it with olive oil and season it evenly with salt and pepper.
2. Place the salmon at an angle over direct high heat with the flesh side of the salmon on the grates
3. Close the lid and let the salmon cook for 3-4 minutes.
4. Before flipping, check to see if the salmon is sticking to the grates. If it is sticking, then it needs to cook a little longer. Check back in another minute.
5. Flip the salmon to the other side using tongs and let it cook for another 3-4 minutes.
6. When the salmon is done, the flesh will flake off and you will be able to take it off the grill using a new tong to lift it and a spatula to get underneath it.
7. Scoop the flesh off the skin and transfer your filets to your plate.
8. Serve and enjoy!

Sunday Funnies

Recipe Of The Week: The Classic Cheeseburger

In my inaugural recipe of the week I want to start off with the classic cheeseburger.
According to "Wikipedia", Americans contend they were the first to combine two slices of bread and a steak of ground beef into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger is because the two basic ingredients, bread and beef, were prepared and consumed separately for many years before their combination. Shortly after its creation, the hamburger was prepared with all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

There are as many hamburger recipes as there are hamburger joints across this land we know as the USA. Just as anything else in the food world, you can do whatever turns you on. That's the beauty of cooking...I like to do my burgers simple. I use 80/20 ground chuck, salt, pepper,  a little Worcestershire sauce, a little cheese and a great toasted bun and that's it. I'm making a burger not a meatloaf.



Ingredients:

                2 lbs 80/20 ground chuck 
                4 tsp Worcestershire sauce
                2 tsp kosher or sea salt
                2 tsp cracked black pepper
                4 hamburger rolls
                4 slices of your favorite cheese. I prefer cheddar or pepper jack
                lettuce, tomato, red onion, pickle slices or whatever you like to add to your burgers!

• Pre-Heat your grill to a medium high heat. Place meat in large bowl; pour Worcestershire sauce over beef and gently mix with hands. Divide meat into 4 very loose balls, then gently shape into patties 1/2 to 3/4 inch thick and about 1/2 inch in diameter larger than your hamburger buns. Slightly press center of each burger patty making a small well (This is to prevent your burger from swelling up).
• Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper on 1 side of each burger. Place burgers, seasoned side down, on grill over medium heat. Sprinkle top of each burger with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover grill and don't mess with it, and especially don't ever ever ever press your burger down with your spatula. If you do you will lose all of those flavorful juices. Cook 5 to 6 minutes the juices will start to push up to the top of the burger. Turn the burger once and only once. After about 3 minutes (for med rare) add your cheese and cover the grill again for about 1 minute to get the cheese perfectly melted. Take the burgers off the grill and let them sit while you place your split hamburger rolls on the grill to toast. This should take about a minute. Add your favorite condiments lettuce, tomato, red onion, mayo, mustard, ketchup or whatever makes you happy. Enjoy with a cold beverage and great friends.
• Happy Grilling!!
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Grilling 101: How Do I Get Those Awesome Grill Marks On My Steak

Here we are on May 1, you know what that means don't you? Right you are Capt. Obvious, Grilling Season is upon us. If you love to cook outdoors like I do, grilling season never ends. But, to the casual backyard cook May starts it all off, especially if you live in the upper Midwest like I do. 
One of the many questions that I have been asked is how do you get those awesome grill marks on your steak? Let's go through the process, It's so easy anyone can do it.

As a backyard cook you know that perfect grill marks are like a badge of honor. Kind of like home run, a touchdown or a goal. You get that euphoric feeling in the pit of your stomach, you stand tall, your shoulders are back and your chest automatically puffs up...Stop looking at those marks we are not finished cooking yet. Here are the easy steps that you need to follow to make the perfect marks every time! 

1. Get your grill HOT: make sure you preheat your grill for at least 15 minutes on high with the cover on before even thinking about cooking. Grill grates that are not hot will not sear the meat.

2. Get your steak to room temp. Make sure you take your steak out of the fridge and get it to room temp. before cooking.

3. Oil your meat: There are 2 different thoughts on this. Some say oil the grates.That is a whole other thing that we can get into at another time. I prefer to oil the meat itself with a bit of olive oil. 

4. Start the cooking process: Place your steak on the hot grate and let them cook til the meat tells you it's ready. Phil, what the hell are you taking about? Well grasshopper I will tell you. Food will release from the grill naturally. Meats release collagen, fruits and veggies juices, and, once those sear marks have done their job and sealed in the juices, your food will be ready for a quarter turn to get the hash marks perfect. After the quarter turn keep on the grill for about 2 minutes then flip.

5. Finish Up with style: After you have flipped the steak use the center as an axis point if you will to keep those grill marks lined up. Remember, your steak is almost done, so you don't have to keep it on as long as you did the first side. After about 2 minutes your steak should be a perfect rare.

6. Rest before cutting: It is crucial to rest the meat for about 5 minutes (for the perfect medium rare) to insure that you don't lose those juices. This is when I add a bit of garlic infused butter on top of the steak (remember the steak will continue to cook). Viola the perfect steak. 

Sunday Funnies

Grilling 101: Lumpwood Charcoal vs Charcoal Briquettes

Just as the debate rages on about gas or charcoal, there are differing opinions about the type of charcoal to use. Briquettes burn more consistently, but they contain additives and generate more ash. Lump charcoal can burn hotter (which is cool if you're searing meat) and can be made with specific woods that leave a trace of their essence on the food. But the bags can contain excess dust that may block the flow of oxygen in a grill.
If you're looking for a smoky, authentic BBQ flavor, Lumpwood Charcoal is regarded as the most flavorful and authentic.
"Pros: Lights quickly, burns hotter, little ash production, easier temperature adjustment, all natural.
 Cons: Burns faster, more expensive, less consistent (bags can contain unusable small pieces of charcoal)"

The most common for the backyard cooks are the briquettes.  Unlike it's counterpart (Lumpwood Charcoal), Briquettes are all about consistency, convenience, and accessibility. You can find them at just about any store and you know exactly what to expect from them when you light up the grill. They'll cook your food evenly because they're packed with additives and chemicals ( mostly coal, limestone, borax and cornstarch) that allow for that even burn. While breathing in too much smoke may cause adverse health effects, there isn't much evidence that the additives in the briquettes have any impact on food. What they do impact, is control over the cooking process. Controlling heat is really vital, and briquettes are just a rock-solid heat source. DON'T EVER use the lighter fluid like instant-light briquettes. Way too many chemicals and leaves a nasty aftertaste.

BBQ or Smoking-What's The Difference?

The 3 methods or techniques if you will of backyard cooking are: Smoking, BBQ and Grilling. Well wait I thought that if you cook outside on a grill it's BBQ, Right? Well, that is where you are wrong. To most people, the term BBQ is a generic term that means "cooking outside with fire." BBQ is actually an abbreviation for Barbarcoa, a method of slow-cooking that was developed by the Carrib Indians who lived on the southern islands of the Caribbean Sea. Here are the differences in the 3 methods:

• Smoking involves slow-cooking or curing the meat through the use of hot smoke only, which requires indirect heat. Temps are usually between 200-275F or so.
• BBQ traditionally involves slow-cooking meats either through indirect heat using wood or charcoal or through direct low heat over charcoal.
• Grilling traditionally involves fast-cooking over high heat through the use of wood or charcoal.

The biggest difference between "BBQ" and "smoking" is time and temperature -- smoking can be done over a longer period of time at lower temperatures.  

Grilling 101: Brine vs Marinade vs Rubs

Every backyard grill master has a favorite way of seasoning their meat for getting the maximum flavor. Brines, marinades and rubs are awesome ways of flavoring foods, but which do I use? Lets get into each one and you can make your own choices.

Brine: What the hell is brine anyway?  Brine is basically a salt based solution that keeps your proteins juicy, especially those that have a tendency to dry out on a grill. Brines can also give your your food a bit of flavor depending on what ingredients are added to it.
Brines are good for Pork, Poultry, and hearty seafood such as salmon or catfish.
Here is a basic brine. 2 qts of water, 1 cup salt and 1 cup brown sugar...Dissolve the salt and sugar in water. Add your meat to brine so that it is covered completely. Small pieces should be brined for about 30 mins. or until plump. Larger pieces such as a whole turkey should be brined for 18-24 hours. Don't over brine or your meat will become too salty. 

Marinade: If you like a more intense flavor then by all means use a marinade. What is a marinade?
basically a marinade is and acid such as vinegar, citrus or wine, combined with a base such as olive oil, yogurt or honey. and flavors such as garlic, and/or ginger. Marinades are best with beef, lamb, pork, poultry, shellfish and veggies.
Here is a basic marinade: Combine 1/4 cup of olive oil, 1/4 cup of sesame oil, 1/8 cup of white wine vinegar, 2 tablespoons soy sauce, a couple of splashes of tabassco or your favorite hot sauce, a bit of kosher salt a couple of cloves of garlic and a bit of fresh ginger. put in a covered jar and shake it up. Marinate your meat for about an hour and grill. Don't over marinate or the meat make become mushy.

Rubs: What it is: A dry mixture of salt, pepper, dried herbs, and spices that you use to flavor the food before cooking. Use rubs to add flavor and texture—the seasoning helps to form a crispy crust. Rubs are best with beef, lamb, pork, poultry and shellfish

Here is a basic rub: Salt, pepper and granulated garlic. The nice things about rubs is you can add whatever you like, its all about your taste.

Whatever you decide to do, you won't be disappointed.

Grilling 101: Keeping It Juicy

• To avoid losing juices during flipping, always flip your meat or vegetables using tongs or a spatula, Never ever use a fork. Using a fork will let out those internal juices.

• Try to limit the flips. Ideally, you should flip each item once during the grilling process. Don't become enamored with the ability to use your tongs or spatula. Flipping repeatedly causes a lot of the natural juices to escape. Cook your food on one side then flip it over and let the other side do its thing.

• Whatever you do, Don't ever press down on burgers or chicken (or anything) with a spatula while they’re grilling! This squeezes out the juices and once they’re gone … they’re gone! If you’re bored and need something to do with your hands, hold on to a beer or play catch with your kid, just don't do it too close to the grill

• If you want your meat to be the juiciest most succulent meat you've ever cooked, you should let it sit for about ten minutes before you cut into it. There is some scientific reasoning behind all of this: when meat hits the heat, the liquid and juices rush toward the center, storing them there until you cut into it. If you want to let these juices internally marinate before cutting it open, let it sit first.

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Grilling 101: Just Like A Boy Scout, Be Prepared With The Right Tools

If you really want to master the art of backyard cooking, then the right tools are a must. 

Two sets of tongs and 2 spatulas are always good to have. One set of tongs tor moving the coals around and the other for the food. You'll also want two spatulas, one for raw meat (depending on what you're making) and one for cooked meat.




A Meat Thermometer is a must. When it comes to internal meat temperatures, you don't want to screw around. I have found that digital thermometers have batteries that always seem to die at the most crucial time. Listen to me just use a standard $5 instant read thermometer. 




Other tools that are helpful in the backyard kitchen are: 
A chimney charcoal starter to get your fire started, and a standard metal grill brush to clean your grates. There are so many other novelty items out there but the above tools are what you need to get started.

Sunday Funnies

Grilling 101: How To Properly Light Your Charcoal

Before we even get into the lighting process, Avoid Using Chemicals Because They'll Change the Flavor Of Your Food. If you're a true barbecue lover, you care about achieving a perfect taste and flavor that can't be attained by any other means of cooking. Avoid using chemical fire starters on your grill or you could be chowing down on some strange-tasting stuff. Go buy yourself a charcoal chimney starter. You will spend about $10-$15 and you can use it forever. Now let's begin...

1.The first step to properly lighting your charcoal grill is to remove the lid and the cooking grate. This will make the charcoal grate totally accessible. 

2. Next, make sure that you open the bottom vents all the way to get airflow to the charcoal.

3. Simply fill up your chimney starter with charcoal and then crumble up 2 sheets of newspaper, place under the under the cylinder and light the light it up. Or you can get yourself some Weber firestarter cubes.  The cubes are available at all of the big box stores for about $7 for a box of 24.  Simply place 2 of the cubes underneath the full charcoal chimney or under the outside edges of your charcoal pile and then light them with a match.  The cubes will light immediately when you touch them with a match and burn long enough to get the coals going.  The chimney starter holds just the right amount of coals to cook a standard 22 and 1/2 inch kettle or similar grill. If you have a smaller 18 inch grill, fill the cylinder to about 3/4 full.

4. Let the charcoal burn down until all of the coals have a layer of white ash.  This should take up to 15 minutes. You can't be impatient when it comes to cooking time. Always wait for the coals to turn grey and have a little glow about them. Who really needs to be rushing through a BBQ, anyway?

5. Put on protective gloves and carefully pour the lit coals onto the charcoal grate.

6. Using gloves and long handled tongs, spread the coals into an even surface about 2 coals deep for nice, even direct grilling.

7. Alternatively, if you are grilling thicker cuts of meat (more than 2 inches thick), create a layer on one side of the grill about 3 coals high and then a layer 1 coal high throughout the rest of the grill.  This will give you a nice, 2 zone cooking area. 

8. If you're going for that smokey BBQ flavor, throw a few small pieces of wood into the charcoal. Add the wood to the coal right after the initial fire dies down. (We will get into that in another episode)

9. Replace the cooking grate, open the vents on the lid and cover the grill until you are ready to cook.

Happy Grilling!!



 

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Grilling 101: Charcoal or Gas

There are few topics that cause such passionate responses, Cubs vs White Sox, Republicans vs Democrats, Iphone vs Android, and of course Charcoal vs Gas.

Charcoal purists will rage on forever as to the flavor that the charcoal brings and they swear that they will never ever use let alone purchase a gas grill. On the other hand more gas grills are sold each year, and the reasons are simple, convenience and the ability to control the fire easier.

Lets go over the pros and cons of each...

Charcoal brings man back to their basic paleo instincts of playing with fire and the whole ritual behind it. The purist will fight to the death as to the flavor difference. The downside of cooking with charcoal is its pretty dirty to handle, it takes longer to heat up the grill and the clean-up is messy.

Gas grills are more convenient, heat up quicker and you are able to control the temps. easier. The gas grills have either lava rocks, or metal plates to radiate the heat and to cover the open flames. When the meat cooks the fat drips on the plates or rocks and turns into vapor that gives the it that distinct flavor. Clean-up is easy because there is very little ash if any, however; with continued use, grease and carbon builds up and needs to be cleaned every couple of moths or so depending on the amount of cooking.

As far as the taste issue goes, in a blind taste test I would venture to say that the majority of people could not tell the difference. That being said, it's all about you...Do whatever turns you on. I personally have and use both. Which ever you choose Happy Grilling to you!!

Grilling 101: Get Her Hot!!

Pre-heating your grill for about 15-20 minutes prior to cooking really is a key to having a successful cook. Much like in Love Making you need to make sure you get her nice and hot. Why you ask, ok I'll tell you. Getting your grill to the right temp. prior to cooking has a two-fold purpose. 1. It will almost guarantee that your food will not stick to the grate and 2. You want to kill any bacteria that may be on the grate. 

. This is always important, but particularly crucial when grilling delicate foods, like fish, that tend to fall apart. The high heat will allow food to form an awesome golden crust, which not only gives it great texture, but also seals in all of that great flavor.
  

  

Grilling 101: Take Your Meat Off Just Before It's Done

Meat continues to cook after you take it off the grill. There is a lot of heat trapped inside that bad boy. Take your meat off the grill about a minute or two before you think it's done to your liking, and you will get the desired cook that you are going for. A lot of people take their food off when it looks done and end up really bummed out when it ends up tough and loses that pink color.

A good tip to know if your meat is cooked: If the meat comes off of the grill easily you are ready to rock and roll. If it sticks to the grate then you want to keep it on a little longer.

Welcome To The Smokin' Piggies Blog

I would like to present the Smokin' Piggies Blog. We will be posting tips on grilling, roasting and smoking. For more info on Smokin' Piggies you can go to www.smokinpiggies.com