expert grilling: barbecue, peaches and spicy corn - long burning charcoal briquettes

by:Longzhao BBQ     2020-04-29
expert grilling: barbecue, peaches and spicy corn  -  long burning charcoal briquettes
This weekend of July 4, the backyard across the country will raise flames and smoke.
This means barbecue. In the best-
You will get a delicious meal in this case.
In the worst case you will get a wonderful story about how you can turn your burger into a charcoal coal ball
Or how do you have traces of a grill on your hand?
Steven Raichlen, author of barbecue!
Bible, want to help you stand on the right side of this line.
One recent morning, Raichlen lit three grills in a backyard and slipped back into the kitchen.
"So what we're going to do," he told NPR's Steve inskye, "is a meal on the grill from appetizers to desserts.
We have an event to celebrate the local American barbecue.
"Raichlen investigates his ingredients on the kitchen island: an Alaska salmon, a cedar board barbecue;
Spices on Mexican corn cob;
Burano peppers filled with onions, spices, beans and pepper jack cheese.
He baked Texas toast with butter and garlic.
A few pounds of uncooked pork sat next to it, waiting for the grill to heat.
Raichlen described the main course: "Pull the pork slider and nod to South Carolina: Spices-rubbed, smoke-
Roast pig shoulder, cut and put on soft bread with mustard and mustard sauce.
"The recipe reflects a feature of South Carolina where the BBQ sauce is usually mustard --based.
Raichlen said: "From the end of Georgia, cinnamon-
Bake peaches with vitamin B3 glaze.
Brown sugar, butter and bourbon are three vitamins.
"Three factors will affect the meal.
The first is the food itself.
In this case, a cut of the shoulder of a pig is often referred to as a Boston butt.
The next factor is what you put on the food, the friction and sauce you use before cooking and when cooking.
Raichlen uses a micro mop with his "mop sauce "--
Vinegar, mustard and spices
"After the first hour, every hour after that.
"Applying sauce on the cooking meat adds an extra layer of flavor that helps keep the meat moist and looks cool," he explains . ".
"Of course, the biggest factor in the barbecue is the star of the performance: fire.
One of our test grills runs on gasoline.
The other is the simple kettle grill, which Raichlen gradually fills with charcoal.
"Remember, there is a difference between barbecue and burning," he said . ".
He measured the charcoal carefully and dripped a little into the container at a time.
Raichlen said: "You know, when people start, they start a fire and throw the food up," and then, somehow, some divine miracles hope it will be baked out.
But you want the fire under control.
That's why we deal with multiple heat zones.
He said: "He divided the barbecue into three areas:" A hot area, a medium area for cooking, a safe area without fire. ".
Raichlen analyzed where every new batch of coal should go.
Which part of the grill is best for each type of food, especially the tricky food like stuffed peppers.
As the food continues, Raichlen uses one of two cooking methods: direct and indirect barbecues, where the food is on the flame and where the coal is pushed to the sides.
"Any time you bake something that is either big or fat, it will take a long cooking time," he said . "
Because if we bake it directly, we will bake the pepper, but we will not make the filling.
Raichlen also used indirect barbecue on the pig's shoulder.
He took a few drops.
Soak the pieces of wood in charcoal to create a smoky flavor.
Then he covered the grill.
Then, the wait will start, the next tea party after an hour.
But in the magical tradition of professional chefs around the world, Raichlen has a full pork shoulder on his hand, which he started a few hours ago.
"The cooking time in this area is about three hours," he said . ".
"You can see that it is a beautiful hard shell golden brown. It's so tender.
I can pull a little Pulled Pork straight from the meat.
Raichlen summed up his approach and said: "indirect barbecue, about 3 hours, with wood chips added every hour --
But not the last hour.
"For any amateur barbecue enthusiast who is worried about overcooked his meat, Raichlen offers some reassurance.
"There is a difference between black and dark brown," he said . "
Steven Raichlen baked a perfect piece of meat in the smoke of the sun for hours.
Now he took it back to the kitchen and destroyed it.
He cut the meat into quite fine hash with a meat cutter and turned it into a filling for pulling the meatpork slider.
Then you put it on a soft roll with some salad and eat it.
The small sandwich package, Raichlen says, is "a very complex set of flavors and textures ".
The back of the slider is roasted peach-
Spray directly on the flame of the grill on the cinnamon stick and grill with brown sugar, butter and bourbon mixture.
"You see how the end of the cinnamon stick burns," Raichlen said . ".
Release all the cinnamon oil.
It's all about taste.
"In fact, not everything is about the taste next to the grill.
It's also a performing art for Steve Raichlen.
"One of the remarkable things about barbecue --
"It's a public activity, it's a theatrical activity, it's a social activity," he said . ".
"People don't gather around the stove to watch a pot of soup sim, and they don't gather in the oven to watch the cake bake.
But when you grill, you see a group of people.
"Cut the pepper in half vertically and scrape the seeds out.
Heat 1 tablespoon olive oil without heatingstick skillet.
Add onions, garlic, pumpkin seeds and cumin and cook for 4 minutes on medium heat until golden brown.
Stir the beans, coriander and 2/3 cheese evenly.
Season with salt and pepper.
Pour the mixture into the hollowed pepper.
Sprinkle the remaining cheese on it and sprinkle the remaining olive oil.
Set the grill to medium and high for indirect barbecue and preheating (400 degrees).
Before cooking, throw the pieces of wood on the coal.
Put the peppers on the grill grate away from the fire.
Grill indirectly until the pepper is soft, the cheese is yellow and blistering for 30 to 40 minutes.
Transfer the pepper to a platter or plate using a spatula and serve immediately.
Adapted from bbq usa by Steven Raichlen.
All copyright 2003 is provided by Steven Raichlen.
Reprinted with permission from the Workers' Publishing Company.
Go back to the complete story: Bake it out, dry the peaches with a paper towel, not tired.
Cut each peach in half along the creases, rotate around the peach around the knife, and cut into the pit.
Twist half in the opposite direction to separate them.
Pry the pit out with a spoon and throw it away.
Cut each peach in half.
Using pointed chopsticks or metal kebabs, make a starting hole in the center of each peach area and work from the pit side to the skin side.
String 2 peach horns on each cinnamon stick and place a mint leaf between the two corners.
Put butter, brown sugar, bourbon, cinnamon and salt in a pan and bring it to a boil with high heat.
Let the glaze boil for about 5 minutes until it is thicker and syrup.
Set the grill to directly Grill and preheat to high.
When preparing for cooking, brush and refuel the grill grate.
Place the string of peaches on the hot grate and grill until brown, 3 to 4 minutes each side, baked with bourbon and butter glaze.
Scoop the ice cream into a bowl or martini Cup and place the peaches on it.
Scoop the remaining glaze on the roasted peach and serve immediately.
Adapted from bbq usa by Steven Raichlen.
All copyright 2003 is provided by Steven Raichlen.
Reprinted with permission from the Workers' Publishing Company.
Go back to the complete story: Bake it out, peel off the corn without tired, peel off the shell, like peeling a banana, but leave the shell at the end of the stem (
Hold on the rod).
Hold one ear of the corn in one hand and gather the shell together so that it can cover the stem and then tie it up with a meat string to form a handle.
Remove the shredded corn.
Repeat it with the remaining corn ears.
Place mayonnaise, cheese, chile powder and lime corners in a small and beautiful bowl.
Put these ingredients and butter knives that apply mayonnaise on the table.
Set the grill to directly Grill and preheat to high.
When ready for cooking, place the corn on the hot grate so that the shell is hung on the edge of the grill (
This can prevent them from burning)
Or put a folded piece of aluminum foil under the shell to shield them.
Roast corn until both sides turn brown and bake for 2 to 3 minutes each (
8 to 12 minutes in total)
Turn with pliers
Transfer the roasted corn to the platter.
To serve, tell everyone to sprinkle mayonnaise on corn, then work on a plate or platter and sprinkle it on their ears with cheese and Chilean powder.
Squeeze the lemon juice to taste on the corn, and then eat the corn kernels directly on the corn cob.
Adapted from bbq usa by Steven Raichlen.
All copyright 2003 is provided by Steven Raichlen.
Reprinted with permission from the Workers' Publishing Company.
Go back to the full story: Bake it out and don't get tired of the fish: because of the glaze: You also need to: Use your finger on the salmon fillet and feel the bones.
Pull out anything you find with a needle
Pliers or tweezers.
Generously brush the skin of the fish with olive oil.
Season with salt and pepper.
Put the salmon skin side on the board.
Prepare glaze.
Place mayonnaise, mustard, tarragon and lemon zest in a mixed bowl and stir well.
Season with salt and pepper.
Set up grill for indirect grilling and preheating-high.
Apply the glaze mixture evenly to the top and sides of the salmon.
Place the board on the grill, away from the heat.
Cover the salmon Grill and indirect grill and cook in about 20 minutes.
To test doneness, use an instant reading meat thermometer inserted into the side: the temperature should be around 135 degrees.
Or insert a metal skewer on the side of the fish
It should be hot to touch.
The glaze becomes dark golden brown.
Transfer the board and the fish to the plate and carry it directly from the board.
Adapted from "Planet Barbecue" by Steven Raichlen.
All copyright 2010 is provided by Steven Raichlen.
Reprinted with permission from the Workers' Publishing Company.
Go back to the full story: barbecue, not tired, start direct barbecue, warm up to medium temperaturehigh.
Cut the bread on the diagonal into 1/2inch-
Thick slices on a baking sheet.
Place the butter in a medium sized bowl and stir with a blender or wooden spoon.
Add garlic, coriander and pepper and stir until creamy.
With a spatula or knife, apply garlic butter on both sides of the bread sheet.
When ready for cooking, place the bread on the hot grate and grill until both sides turn golden brown for 1 to 3 minutes each.
Don't take your eyes off the grill for a second, as the butter bread will burn quickly.
If you start burning, use pliers to move the slices to a colder area of the grill.
Remove the bread from the grill and serve immediately.
Adapted from How to Grill by Steven Raichlen.
All copyright 2001 is provided by Steven Raichlen.
Reprinted with permission from the Workers' Publishing Company.
Back to the full story: baked out, not tired. Steven RaichlenFor rub, adapted from American BBQ, and Boston butt: Mop Sauce: serving: You also need to put dry friction ingredients into a small bowl and mix them.
Spread friction on the pork and pat it on the meat with your fingertips.
When you make a mop sauce, let the pork solidify at room temperature.
Make a mop sauce.
Put vinegar, mustard, water, salt and pepper into a large non-reactive mixing bowl, add 1/2 cups of water and stir until the salt is dissolved.
Set the grill to indirect Grill and warm up to medium.
If a gas grill is used, place all the pieces of wood or blocks in the box of the smoker or in the bag of the smoker, and put the grill on a high level to run until you see the smoke and then put the heatlow.
If using a charcoal grill, place a large pan in the middle and preheat the grill to medium temperature
Low, then throw a cup of wood or block on the coal.
When preparing for cooking, put the pork, the skin side up, if any, in the center of the hot grille above the drip tray, away from the heat.
Covered grill.
Cook the pork to the black Brown outside, the inside is very tender, 2-1/2 to 3 hours. (
You can also cook pork for 4 to 6 hours in 225 degree smokers.
To test doneness, use instant-
Read the meat thermometer: the internal temperature of pork should be about 190 degrees Fahrenheit.
If pork starts to brown too much (
It might)
Cover it loosely with aluminum foil, but remember that the Brown part is also good.
For the first 4 hours, wipe the pork with some mop sauce every hour and use a barbecue mop or a roast meat brush.
If using a charcoal grill, you will need to add 12 fresh coal and 1/2 cups of wood chips or large pieces per hour on each side.
Transfer the pork to the cutting board, cover it loosely with aluminum foil, let it rest for 20 minutes, and then cut it roughly with a cutting knife.
Put the pork in the aluminum foil pan.
If you are not ready for service, cover the pan with aluminum foil and place it in a warm placenot hot—
Grill or in a low oven.
Brush the bread with melted butter if needed and gently bake on the grill.
Pork and mustard sauce are added to each bag of bread.
There is a slice of pickles on the top and served at a time.
Adapted from bbq usa by Steven Raichlen.
All copyright 2003 is provided by Steven Raichlen.
Reprinted with permission from the Workers' Publishing Company. SUB-
Recipe: about 3 cups of South Carolina mustard Grill, smelling butter in a heavy non-reaction pan with medium fire.
Add bacon and onions and cook for 3 to 4 minutes in a light brown color.
Remove all fat except 1 tablespoon of fat.
Add mustard, brown sugar, vinegar and chili sauce.
Cook the sauce for 6 to 10 minutes until it is thick and rich.
Flavor of seasoning, add more chili sauce if necessary, season with salt and pepper.
Cool the sauce to room temperature before serving.
In the unlikely event that mustard sauce is left, store it in a clean jar in the refrigerator.
It will be kept for at least a week;
Bring it to room temperature before serving. SUB-
Recipe: Memphis Mustard slaw make 5 to 6 cups for seasoning: for slaw: Make seasoning: place mustard, mayonnaise and sugar in a large non-reactive mixing bowl and stir
Add vinegar, celery seeds and black pepper.
Stir in cabbage and bell pepper.
Flavor of seasoning, add salt and pepper if necessary.
Cold Storage first time.
Slaw can be completed 1 day in advance.
Adapted from barbecue Bible sauce, rubbing and marinade by Steven Raichlen.
All copyright 2000 is provided by Steven Raichlen.
Reprinted with permission from the Workers' Publishing Company.
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