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BBQ Basics

by Kevin Taylor, the BBQ GuruSo, you bought the new grill and are rarin� to go! Let�s start with some basic grilling techniques. First I would like to define the various heat temperatures�..HOT, MEDIUM, LOW.HOT�..temperatures above 450 degrees F. Primarily used for searing meats. When we talk about searing, it is NOT in regards to sealing the juices in. That is nearly impossible on a grill. Instead, searing is the caramelization of the meat. That is the process that is responsible for that grilled taste.MEDIUM��temperatures between 300 � 400 degrees F. This is normally what most things are cooked at. First you sear at HIGH temps then you will finish cooking at MEDIUM temps.LOW��temperatures between 225 � 275 degrees F. These low temps are used on larger cuts of meat that are laden with fat that must be rendered. The only way to accomplish this is to cook the meat at low temps for extended periods of time.Let�s now review the difference between direct and indirect heat. Direct heat means the meat is placed directly over the flames or heat source. Lean cuts of meat will be grilled using the direct heat method. Indirect means that the meat is placed away from the heat source. Indirect heat is used for larger cuts of meat that are not as lean. See the article entitled "Indirect Heat" for a full explanation of how to use these methods.Next, let�s talk about the various meat temperatures�..what we call doneness temps. These are always somewhat controversial, simply because everyone likes their meats done a little different. These are the MINIMUM temps I use when finishing meatsBEEF
145 degrees F for medium rare. All the bad bugs in beef are killed at this temp. The one exception here is ground beef. That should always be cooked to 160 degrees F because of the huge surface area that promotes bacterial formation.CHICKEN
165 degrees F for white meat, 185 degrees F for dark meat. Salmonella is killed at 165 degrees F.PORK
150 degrees F for medium rare. Don�t worry about trichinosis, as it is killed at 137 degrees F.As I mentioned, these are my minimum temps and if you like your meats done a little more that is fine. Just don�t cook them too much�...they will dry out.I strongly suggest a good quality meat thermometer. The new digital instant read thermo�s are very affordable and easily carried around in your pocket. This is essential, especially if you are new to the grilling experience. Once you are comfortable with the time it takes to bring meats to these temps, then the thermo can be replaced by "feel and touch".OK, time to start grillin�!!Here are my 25 most important tips...

• Brush food with oil. This will prevent sticking. Olive oil is my choice. Don�t brush the grill, it will burn your brush!
• For most meats, sear over high heat first, then move to lower heat to finish.
• Turn often. I don�t care what the "experts" say! Don�t let too much juice accumulate on the top of the meat�you will only lose that juice once you turn it over.
• When seasoning, larger roasts should be seasoned and then wrapped in plastic wrap and refrigerated overnight. Smaller cuts of meat should be seasoned 1- 2 hours prior to cooking.
• If using a marinade to baste, BOIL it first!

• For burgers��.
• Mix the spices (salt, pepper, etc) before forming into patties.
• Use only ground beef that has at least 20% fat (usually ground chuck). You need it for the juices!
• Make an indentation in the center of the patty. This will eliminate the "plumping" in the middle.
• Make 6 ounce patties that are 3/4-inch thick.

• For steaks��..
• Use only Choice or better cuts of meat.
• Trim all surrounding fat.
• When slicing, cut against the grain.
• "Rest" the meat before and after grilling. Allow the meat to come up to room temp prior to grilling. After grilling, let the meat rest for 5-10 minutes before serving.
• Salt just prior to grilling�..too soon and all the juices may be drawn out.

• For poultry��.
• Whenever possible, keep the skin on. It will help to keep the meat from drying out.
• Season all parts of the chicken. Work your fingers up under the skin and apply your rub/seasonings underneath. Then replace the skin. Also, apply rub to the cavity area.
• As far as flipping, generally, bone-in pieces need not be flipped, while boneless pieces should be flipped half way through cooking. Trim all fat from exterior.
• Use a meat thermometer to avoid overcooking skinless, boneless breasts. 165 degrees F is done and that is attained very quickly.
• Try brining or injecting for dispersing extra flavor and moistness inside the bird. See article on brining.

• For seafood��.
• Use fresh when possible, but "fresh-frozen" is just as good and sometimes better than fresh!
• Fish is done when the flesh turns opaque (this includes shellfish). This is a better indicator than the old test of flakiness. Place a sharp knife between the meat sections
  and check.
• When grilling shrimp use the jumbo variety. You are less likely to overcook.
• Don�t use foil to cook your fish. You need to get that flame broiled taste. There are a couple exceptions�.sole, dory and flounder are very thin fillets and will need some foil.

Well, this should be a good guide to get you going. Keep in mind, there are always a few exceptions to the tips above. But for starters, these will do!Enjoy!!Kevin Taylor

Choosing a grill
Choosing a Grilliby Kevin Taylor, the BBQ Guru/iThe first step in grilling is choosing the right grill. There are 2 types to choose from; charcoal or gas. The choice comes down to one of lifestyle and you should first ask yourself a couple of questions��..Do you enjoy t (Upload by user)

Sausage making the easy way
Sausage Making the Easy WayFrom the kitchen of Kevin Taylor, the BBQ GuruWhen it comes to sausage, count me in!!  BUT, I am also rather picky and I know what I want. So, because of this, I learned to make my own sausage many years ago.At first, I thought it a rather da (Upload by user)

Apple glazed pork loin
Apple Glazed Pork LoinFrom the kitchen of Kevin Taylor, the BBQ GuruThis is one of our favorites. Even the kids enjoy it! If you don�t want to grill, you can make this in the oven.1 (3 pound) boneless pork loin (not tenderloin)Cajun seasoninguGlaze/u1/2 c (Upload by user)

Bronzed pork chops
Bronzed Pork ChopsFrom the kitchen of Kevin Taylor, the BBQGuru4 pork chops6 tablespoons teriyaki sauce2 tablespoons molassesMix together and baste chops while grilling. (Upload by user)

Garlic roasted pork loin
Garlic Roasted Pork LoinFrom the kitchen of Kevin Taylor, the BBQ Guru1 (3 to 4 pound) pork loin10 garlic cloves2 tablespoons Tiger Sauce2 tablespoons Worcestershire sauce2 tablespoons A1 Steak Sauce2 1/2 tablespoons yellow mustard3/4 cup orange juicep (Upload by user)

Herbed dijonnaise chops
Herbed Dijonnaise ChopsFrom the kitchen of Kevin Taylor, the BBQGuru6 pork chops2 tablespoons Dijon mustard1 teaspoon dry mustard1 teaspoon salt1/2 teaspoon black pepper, coarsely ground3 tablespoons butter, softeneduHerb Butter/u2 tablespoons bu (Upload by user)

Rubbed loins
Rubbed LoinsFrom the kitchen of Kevin Taylor, the BBQ GuruLiberally sprinkle the following on the pork and rub it in real good. Then wrap in plastic wrap and let sit overnight.uKevi`s South of the Butt Rub/u4 tablespoons paprika2 tablespoons salt2 tablespoon (Upload by user)

Hoisin pork tenderloin sandwiches
Hoisin Pork Tenderloin SandwichesFrom the kitchen of Kevin Taylor, the BBQ Guru1 pound pork tenderloins1 cup hoisin sauce2 tablespoons Sambal2 tablespoons garlic, finely minced2 tablespoons fresh ginger, chopped1/2 cup red wine1/4 cup scallions, minced4 (Upload by user)

Jerk pork
Jerk PorkFrom the grill of Kevin Taylor, the BBQ Guru2 jalape?o peppers3 green onions4 tablespoons allspice1 teaspoon salt1 teaspoon fresh ginger1/2 teaspoon cinnamon1/2 teaspoon nutmeg1/2 teaspoon black pepper2 garlic cloves4 bay leaves2 ta (Upload by user)

Maple mustard glazed pork
Maple Mustard Glazed PorkFrom the kitchen of Kevin Taylor, the BBQ Guru1 (3 pound) pork loin2/3 cup maple syrup3 tablespoons Dijon mustard2 tablespoons cider vinegar2 tablespoons light soy sauceCombine and stir all ingredients and spread over roast in shallo (Upload by user)
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Sherry ginger pork
Sherry Ginger PorkFrom the grill of Kevin Taylor, the BBQ Guru4 pork chops1/3 cup dry sherry2 tablespoons light soy sauce1 tablespoon oil1 tablespoon fresh ginger, chopped1 teaspoon honey1 garlic, mincedMix all ingredients.Marinate for about 2 (Upload by user)
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Vietnamese pork
Vietnamese PorkFrom the kitchen of Kevin Taylor, the BBQ GuruThis one I have stir fried AND cooked as a whole loin. This recipe is for stir frying. To grill, just don`t cut into strips.2 pounds pork tenderloins4 lemongrass stalks2 tablespoons dark brown sugar1 t (Upload by user)
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Old country porketta sandwiches
"Old Country" Porketta Sandwiches1 (5 pound) pork loin 2 teaspoons salt 2 teaspoons black pepper, coarsely ground 2 teaspoons garlic powder 1 1/2 teaspoons onion powder 1 1/2 teaspoons dry mustard 1 1/2 teaspoons paprika 1 teaspoon dried sage1/2 (Upload by user)
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Kevi`s classic grilled pork juice
Kevi`s Classic Grilled Pork Juice6 pork chopsMeat tenderizer 1/4 cup pineapple juice 1/2 cup dark soy sauce1/3 cup salad oil 1/2 medium onions, minced 1 clove garlic, crushed 1 tablespoon dark brown sugarRub meat tenderizer onto both sides of chops. (Upload by user)
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Chef paul`s chikky rub
Chef Paul`s Chikky RubFrom the kitchen of Kevin Taylor, the BBQ Guru1/4 cup granulated sugar 2 tablespoons paprika 1 tablespoon onion powder 2 tablespoons seasoned salt 1/2 tablespoon garlic powder 1/2 tablespoon chili powder 1/2 tablespoon lemon pepper br (Upload by user)
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Couzan billy`s cajun dust
Couzan Billy`s Cajun DustFrom the kitchen of Kevin Taylor, the BBQ Guru1/2 cup paprika 6 tablespoons kosher (coarse) salt 1/4 cup black pepper, coarsely ground 3 tablespoons basil, dried 3 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons o (Upload by user)
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