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If you want to reduce the cooking time in barbecuing ribs you should try and boiling them in beer. With the addition of water and spices to the beer, this significantly cuts the cook time in almost half compared to cooking them on the grill from start to finish.

Beer also acts as a tenderizer and when simmered low and slow in beer makes the meat on the ribs softer. After boiling the ribs in the beer you can finish them off on the barbecue Continue reading →

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Using wood chips are a great way to enhance flavor into your barbecue. You need to place a metal tray with water and wood chips under the grill on the side where there is no fire.

This will give off incredible smoky aromas while tenderizing the meat from the smoke itself. This combination makes your barbecue that Continue reading →

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Cleaning an unused grill can be a task at times. When barbecue season ends, we tend to neglect the maintenance of grill and what its endured in the past year of cookouts. Some simple tips that can speed the cleaning process up is always a plus.

One way is to steam the grill by putting a metal tray with some water in it and letting it boil on the grill. Another tip is using beer to degrease the grill. Since the alcohol content is low in beer, there shouldn’t be any flare-ups. Vinegar in a spray bottle is another way to clean Continue reading →

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When cooking a large piece of meat like a roast or a turkey, you’ve been told you generally want it to sit before cutting into it. This simple step can make the meat more juicy and flavorful. Cutting into the meat too early tends to leave the meat in an aqueous pool of its own juices.

When you’re barbecuing the fibers in the meat will tighten up. Most of the juices Continue reading →

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The term “spatchcocking” appears in an 18th century Irish cookbook. It is an abbreviation for “dispatching the cock” or kill the chicken. To do this you can ask your local butcher when buying a whole chicken or use a durable pair of sheers and cut out the backbone.

Essentially, removing the backbone and butterflying will flatten the chicken which will make Continue reading →

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When smoking meat, the pink outer ring around the cut is called the smoke ring. The smoke ring is a sign of a successful smoke and is a key component in an amazing barbecue. The layer of pink under the crust or bark of the meat happens when it is slow-smoked.

The science behind the ring is Continue reading →