Tag: bbq

Savory BBQ Rub

On By greg@kandflivingIn Photo Gallery, Recipes, Uncategorized1 Comment

The secret’s out – I love to barbecue!!  Whether I’m cooking at home or eating out, I love wings, brisket, ribs and all manner of meats seasoned with dry rub.  There are tons of great varieties available in stores and online and I use lots of them. (people tend to give them to me as gifts – awesome, right?!)  I have a few favorites that I’ve talked about before, but I also like to make my own.  Try the all-purpose rub below for a perfect blend of sweet-savory-spicy.  There’s a depth of flavor with maybe a few surprises in the ingredients, but the overall flavor is reminiscent of really great BBQ potato chips.

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SAVORY BBQ RUB

Ingredients

  • 1/4 Cup Light Brown Sugar
  • 2 Tsp Kosher Salt
  • 1 Tsp Black Pepper
  • 2 Tsp Sweet Smoked Paprika
  • 1 1/2 Tsp Granulated Garlic
  • 1 Tsp Onion Powder
  • 1 Tsp Ground Thyme
  • 1 Tsp Ground Mustard
  • 1/2 Tsp Ground Ginger

Instructions (not really necessary)

  • Combine all ingredients in a bowl and mix thoroughly.
  • Rub desired cut(s) of meat on all sides and allow to marinate for 30 minutes before grilling, smoking or baking.

It’s not complicated, but this recipe turns out some great BBQ.  The amount above is enough to cover a 5 lbs. brisket, but you can multiple the recipe for greater quantities of chicken, ribs, etc.  It’s also a great basic recipe that you can add or exchange ingredients to develop your own flavor profile.  Like it hot?  Use hot paprika and cayenne.  Like a little more savory?  Use rosemary or oregano.  Want some southwest flair?  Try adding chili powder and cumin.  Have fun with it and share any of your great ideas.  Mostly, just fire up the smoker and dig in!

Beer Butt Chicken

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

I’ve tried making beer butt/can chicken more times than I can remember over the past 10 years.  From crushed cans to underdone dark meat, I’ve made plenty of mistakes.  I’ve even read that the actual process supposedly imparts no flavor on the finished product.  Let me tell you, I have perfected the process and am telling you that this is some of the best chicken you will ever have!!  From the initial brine to the cooking liquid, your birds are assured to be moist, tender and full of flavor.  Give this recipe a try and you’ll believe me.

BEER BUTT CHICKEN

Ingredients

Brine

  • 4 Cups Water
  • 1/2 Cup Kosher Salt
  • 1/4 Cup Sugar
  • 1 1/2 Tbs Black Peppercorns
  • 1 Whole Lemon, Quartered
  • 3-4 Bay Leaves

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Chickens

  • 2 Whole Chickens, 4-5 Lbs Each
  • 4 Tbs Ultimate Roast Chicken Rub or Similar
  • 2 Cans Crispin Hard Cider
  • 1/2 Cup Apple Cider Vinegar
  • 6 Sprigs Fresh Thyme
  • 6 Sprigs Fresh Parsley

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Instructions

  • In a small saucepan over medium heat, combine all of the brine ingredients and stir until completely dissolved.  Remove from heat and set aside.
  • Rinse chickens thoroughly and place in a large pot or jumbo size ziplock bag.  Cover them with ice cubes (about 25-30) and then pour brine over top of chickens.  Add enough tap water to make sure that they are covered completely.
  • Seal and allow to soak in brine in the refrigerator for a minimum of 4 hours and a maximum of 24 hours.  The longer the better, but even 4 hours will do a lot to flavor and tenderize your birds.
  • Remove chickens from brine, rinse thoroughly and pat dry.  Discard brining liquid.
  • Use Ultimate Chicken Rub or your favorite rub mixture to coat birds inside and out.
  • I have “beer butt stands” that I can pour cider, vinegar and herbs into.  If you don’t have these, pour about a quarter of the cider out of each can, add half of cider and herbs to each can.
  • Slide birds over your cider can or stand.  Either tie a piece of cooking string around the wings or create 2 “pockets” in each bird that you can tuck them into.  Place on a charcoal grill – you can cook with or without wood chips for smoke or on a gas grill as well.  Cook offset from heat for 2 1/2 to 3 hours at 275 degrees.  Skin should be nicely browned and juices should run clear.
  • Remove from grill, place on a cookie sheet and cover with foil.  Allow to rest for 15-20 minutes.
  • Carve into pieces or de-bone and serve.

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This recipe is pretty simple, but you have to know your grill and make sure these birds are cooked through.  Use a meat thermometer and make sure the internal temp gets to 165 degrees.  I take it off the grill between 155 and 160 and let the temp continue to rise while it’s covered with foil off the grill.  There are many variations you can try once you master the process of brining and cooking “beer butt style”.  I like using beer, but the hard cider really imparts apple flavor that you can taste in the chicken.  Try experimenting with different flavors in the brine, the rub or the cooking liquid.  I’d love to hear your ideas!  Also, please click on the links above to find out where you can get the Ultimate Roast Chicken Rub and the Beer Butt Stands.  Happy grilling!!

Easy Baby (Got) Back Ribs

On By greg@kandflivingIn Photo Gallery, Recipes, Uncategorized2 Comments

Is BBQ a food group?!  I believe it should be – a lot of people would agree with me based on America’s obsession with BBQ cooking, restaurants and TV shows.  Baby back ribs are sometimes intimidating for people to cook at home, but they don’t have to be.  Whether braised, smoked, oven-baked or grilled I have a fool-proof method for tender ribs that will make you look like a pro!  The key takeaway from the recipe below is the method.  You can vary rubs and sauces, but by following these steps, you’ll always turn out competition-worthy ribs.

EASY BABY (GOT) BACK RIBS

Ingredients

Directions

  • Remove ribs from packing and pat dry with paper towels.
  • On the back side of the ribs, insert a knife under the silver skin until you can grab enough of it with your hand.  Remove the entire silver skin from the back of the ribs to allow for better cooking and more tender meat.  It may be easier if you use a towel or paper towel to grab the silver skin.
  • Using a sharp knife, cut the rack in half for easier cooking.
  • Generously sprinkle all sides of the ribs with your dry rub.  I love using Butt Rub, but there are tons of great dry rubs out there.  I’ll have a future post with several rub recipes you can make yourself!  Rub the seasoning into the meat well.
  • No matter your method of cooking, you want to take two steps.
    • First, place the ribs in a metal rack on your grill or on a cookie sheet for your oven and cook for 2 hours at 275 degrees.  On the grill, cook them over indirect heat – they will dry out and become tough on the outside.
    • After two hours, place both halves into a large piece of doubled-up foil.  Put butter and cider vinegar in the foil and seal completely.  Place back in the oven or on the grill for 1 hour.
  • Remove ribs from grill or oven and from foil wrap.  Discard foil and cooking juice.
  • The ribs are fully cooked and tender at this point.  I like to finish them over low direct flame on the grill and add sauce.  You can also sauce them in the oven if you prefer.  Either way, over the next 15-20 minutes, brush rib liberally with the sauce of your choice turning the ribs often to avoid burning.

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Follow this method and you should turn out beautiful ribs that have tender meat pulling away from the bone!  I use one of our local Cincinnati favorites – Montgomery Inn BBQ Sauce for a rich sweet flavor.  Try these with your own local favorite or homemade sauce.  I’ll have a few recipes in future posts for that too!  Send me pictures and stories of your best effort – I’m sure you’ll wow friends and family with this recipe…

The Best Special-Sauced Grilled Chicken

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

I have a decent “poker face”, but it’s tough to hide my disappointment when I see someone grilling/serving dried-out, boneless skinless chicken breast.  I know it has its place on some menus, but chicken on the bone is so much more flavorful!  If you take your time and master the technique, you’ll be saying adios to the “old beige standby”.  I love all kinds of seasonings and sauces, but this tried-and-true recipe I use all year long on grilled chicken and wings.  You’re going to love it!

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Best Special-Sauced Grilled Chicken

Ingredients

  • 1 Whole Chicken, Cut Into Pieces (2 Each – Wings, Thighs, Breasts and Legs)
  • 1 Tbs Seasoned Salt
  • 1 Tbs Black Pepper

Special Sauce

  • 1/2 Stick Butter
  • 1/4 Cup Crystal Hot Sauce
  • 1/4 Cup The Original Tiger Sauce

Directions

  • Rinse and dry chicken pieces.  Season all sides liberally with seasoned salt and pepper.  You can season with anything, but one of my favorites is Butt Rub.  You can find it at buttrub.com or you can also mix your own.  I’ll provide some rub recipes in a another post.
  • Grill chicken on medium-low heat turning often to avoid burning skin.  Know your hot spots on your grill and rotate pieces as needed.  You can put put the breasts on 10 minutes before the rest of the pieces since they are larger.  Cook all pieces for 25 minutes.  They will need another 10-15, but you can sauce through the last of the process.
  • In a microwaveable bowl, melt butter and then add both sauces.  I recommend Crystal Hot Sauce for spice and The Original Tiger Sauce for a sweet/hot addition.  Stir together until fully mixed.  This spicy-sweet sauce is not quite buffalo, but close enough that you’ll want to put in on wings too!
  • Brush sauce on chicken pieces and allow to cook2-3 minutes.  Turn and continue this process 4-5 times using all sauce and juices run clear in chicken.

If you follow this simple process, you’ll have savory grilled chicken with crispy skin and a spicy/sweet sauce.  It might take some practice, but once you master it, you’ll make this a standby for your grilling season.  Dig in!