Any BBQ'ing tips?
#1
#2
#3
so i'm going to assume he means grilling. (he better mean grilling! ribeyes would be weird with bbq sauce.) hard to screw up a ribeye - plenty of fat to keep things juicy.
btw, since you're in SD, phil's is the place to check out for real bbq.
#6
#7
Gear the grill ripping hot, sear both sides 2-3 minutes a side for med rare (maybe more if there really thick).
I like them simple with just salt and pepper, but occasionally I'll hit them with my tri-tip rub.
1 part salt
1 part dried thyme
1 part dried rosemary
1 part onion powder
1 part garlic powder
1 part white pepper
1 part black pepper.
Rub the steaks and let them sit in the fridge for 30 minutes or longer.
I like them simple with just salt and pepper, but occasionally I'll hit them with my tri-tip rub.
1 part salt
1 part dried thyme
1 part dried rosemary
1 part onion powder
1 part garlic powder
1 part white pepper
1 part black pepper.
Rub the steaks and let them sit in the fridge for 30 minutes or longer.
#8
1st thing you need to know, BBQ is a way of cooking like baking. BBQ is not a dish. Just cause you add BBQ Sauce to something doesn't make it BBQ. Unless your marinating, then slow cooking with low heat you are grilling.
I don't know to many people that GRILL steaks and add any other sauce than steak sauce..... Marinate it with a good rub/wine/beer. Grill, and serve. Pretty simple.....
Last edited by gotcbr; 08-23-2011 at 07:46 PM. Reason: inflamatory & baiting comment removed
#9
Just in case you still dont understand courtesy of Wikipedia:
Barbecue or barbeque (common spelling variant)[1] (with abbreviations BBQ & Bar-B-Q; Barbie, used chiefly in the United Kingdom and Australia; Braai used in South Africa) is a method and apparatus for cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal.
Barbecue or barbeque (common spelling variant)[1] (with abbreviations BBQ & Bar-B-Q; Barbie, used chiefly in the United Kingdom and Australia; Braai used in South Africa) is a method and apparatus for cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal.
#10
As far as setups:
Charcoal > Gas
Cooking with hardwoods is my personal favorite - I usually keep some pecan, mesquite hickory or oak around to use as a fuel source when I'm really serious about what I'm cooking - but when just grilling for an hour or so, I use lump charcoal for the primary fuel, and add a small log of some hardwood for flavor.
Pick a book or two - any of Steven Raichlen's Grilling books, or Weber's Way to Grill are really comprehensive on techniques, recipes and possibilities.
Every one of us that take the grill seriously probably have 2-3 different dry rub recipies, a couple of sauce recipes and more different techniques that can be fathomed. And we all will probably not agree on everything. It's ok as long as it tastes good.
Oh - and don't forget to try your hand at a Bacon Explosion!!!!
Bacon Explosion: The BBQ Sausage Recipe of all Recipes - BBQ Addicts - BBQ Blog
Charcoal > Gas
Cooking with hardwoods is my personal favorite - I usually keep some pecan, mesquite hickory or oak around to use as a fuel source when I'm really serious about what I'm cooking - but when just grilling for an hour or so, I use lump charcoal for the primary fuel, and add a small log of some hardwood for flavor.
Pick a book or two - any of Steven Raichlen's Grilling books, or Weber's Way to Grill are really comprehensive on techniques, recipes and possibilities.
Every one of us that take the grill seriously probably have 2-3 different dry rub recipies, a couple of sauce recipes and more different techniques that can be fathomed. And we all will probably not agree on everything. It's ok as long as it tastes good.
Oh - and don't forget to try your hand at a Bacon Explosion!!!!
Bacon Explosion: The BBQ Sausage Recipe of all Recipes - BBQ Addicts - BBQ Blog