Jamie Purviance's Grilling Tips - wood charcoal briquettes

National barbecue expert Jamie Purviance provides barbecue skills for large competitions. T-
Avocado salad Time: 20 minutes barbecue time: 10 to 12 minutes to make 4 salsa sauce Ingredients: 2 medium Haas avocado, chopped or mashed 1 cup of chopped tomato white and light green parts, chopped 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh basil 1 tablespoon extra virgin olive oil 1 teaspoon chopped garlic 1 teaspoon chopped jalapeno 3/4 teaspoon Jewish salt 1/4 teaspoon Worcester County sauce 1/4 chopped black pepper 2 tablespoons, chopped garlic 2 teaspoons of Jewish salt, 2 t-
1-to-1 bone steak
1/4 per pound, about 1-
Extra virgin olive oil 1/4 thick, extra fat trim 1 teaspoon freshly ground black pepper Method: 1.
Mix salsa ingredients in a medium sized bowl.
Placed at room temperature and delivered after a maximum of 2 hours. 2.
Make a small pile of garlic on the cutting board.
Sprinkle about 1 teaspoon of salt on garlic.
Chop up the garlic and crush the garlic and salt into a paste with the side of the knife. 3.
Fill Weber®RapidFire®Start the chimney to the edge with charcoal and burn it until it is lightly covered by volcanic ash.
Place charcoal in a tightly packed single layer --
Half of the charcoal grate
Place the cooking grate in place, cover it and preheat the grill for 10 minutes.
Open all vents. 4.
Apply a layer of oil on both sides of the steak.
Apply the garlic paste on both sides.
Season well with the remaining 1 teaspoon of salt and pepper.
Before the barbecue, let's sit for 20 to 30 minutes at room temperature. 5.
Clean the cooking stove.
Roast the steak at direct heat, close the lid as much as possible, about 6 minutes, turn once, exchange the position as needed, and even cook.
Then place the steak at indirect heat and cook for 4 to 6 minutes, medium rare.
By rotating the steak and keeping the tenderloin part away from the fire, you can protect the meat from overcooking.
Remove the steak from the grill and rest for 3 to 5 minutes. 6.
Cut the steak.
Treat guests warmly with salsa.
Classic ribsmake 4 to 6 service materials for baby back: 2 tablespoons Jewish salt 2 tablespoons pepper 4 teaspoon granular garlic 4 teaspoon pure chili powder 2 teaspoon freshly ground black pepper 1 teaspoon ground cumin 4 shelves baby back ribs, 2 to 21/2 lbs per 4 medium mountain walnut wood, material: 3/4 cup apple juice 1/2 cup tomato sauce 3 tablespoons apple vinegar 2 teaspoon soy sauce 1 teaspoon Worcester County sauce 1 teaspoon syrup 1/2 chile 1/2 garlic 1/4 teaspoon tea spoon teaspoon fresh black pepperMop ingredients: monthly spoon cup apple juice apple vinegar monthly spoon butter barbecue seasoning (from above)Method:1.
Mix the friction material in a small bowl. 2.
Using a meat thermometer or a blunt knife, slide the tip under a membrane covering the back of each row of ribs.
Lift and release the membrane until it breaks, then grab the corner of the membrane with a paper towel and remove it.
Season the ribs and rub more on the meat side than on the bone side.
Do not press the spices onto the surface of the meat.
Arrange the ribs on the frame of the ribs, all facing in the same direction. 3. Prepare a two-
Fire in low heat area to ensure no more than one charcoal cover
The third charcoal grate
Place a large disposable drip tray on the empty side of the charcoal grate.
Fill the pan with warm water about half. 4.
Drain two pecans and put them on charcoal.
Discharge the cooking stove in place.
Place the rib frame in indirect low heat (
On the drip tray)
As far away as possible from charcoal, the side of the bone towards charcoal. Close the lid.
Close the top vent about half.
Let the spareribs Cook and smoke for 1 hour.
During this period, keep the temperature between 250f f and 300f by opening and closing the top vent.
At the same time, make sauce and mop. 5.
Mix ingredients for barbecue sauce in a small pan.
Cook with medium heat for a few minutes and then remove the pan from the fire. 6.
Mix the ingredients of the mop in another small pan.
Cook for a few minutes with medium heat, melt the butter, and then remove the pan from the fire. 7.
After the first hour of cooking, add 8 to 10 unlit charcoal coal balls and the remaining 2 pecans (drained)to the fire.
At the same time, Pat the ribs gently with some mops.
When you apply the ribs off, putting the lid on for a few minutes will help the new coal ball ignite.
Close the lid and cook for another hour.
During this period, keep the temperature between 250f f and 300f by opening and closing the top vent. 8.
After 2 hours of cooking, add 8 to 10 unlit charcoal coal balls to the fire.
Remove the ribs from the rib rack, place them on a clean work area and apply them thoroughly with a mop.
Put them back on the rib rack, all in the same direction as well, but turn over this time so that the front-facing end is now facing up.
Also put any ribs that look to cook faster than the rest of the ribs at the back of the rib rack, further away from charcoal.
Let the ribs cook for the third hour.
During this period, keep the temperature between 250f f and 300f by opening and closing the top vent. 9.
After 3 hours of cooking, check if there is a shelf ready to fall off the grill.
When the meat retracts 1/4 or more from most bones, they are done.
When you pick up one end with pliers to lift the shelf, the shelf should be bent in the middle and the meat should be easy to tear.
If the meat is not easy to tear, continue to cook the ribs.
The total cooking time can be between 3 and 4 hours.
Not all shelves are cooked in the same time.
Gently brush the cooked spareribs with some sauce, and if you want to be crispy, heat them directly for a few minutes.
Transfer to the baking tray and cover tightly with aluminum foil.
Rest for 10 to 15 minutes before serving.
Heat with the remaining sauce on the side.
Beer from Arthur Samson
ClamsPrep Time: monthly sales Time: About 8-12 minutes, monthly servingsIngredients: a small curtain for the month or a beer for the month in Manila (
In a spray bottle)1/2 cup good-
Quality Tabasco cocktail sauce®Method: 1. Prepare a two-
Fire in high temperature area. 2.
Clean the cooking stove.
Grill clams directly at high temperature and close the lid as much as possible until some clams start to open for 2 to 3 minutes.
When they open, move the opened clams to the opposite side of the cooking grate where there is no coal directly under them.
Spray open clams several times with a little beer and keep them warm when other clams are heated directly.
After 6 to 8 minutes, all clams should be opened, moved to the other side of the grate and sprayed with beer.
If any clams have not been opened after 8 minutes of cooking, discard them (
Not safe to eat). 3.
Transfer clams to a large bowl or plate.
Spray the beer again.
Serve immediately with cocktail sauce and Tabasco®Sauce.