Barbeque recipes, techniques
 

With summer arriving soon, just thought I'd ask ppl here on tips on barbeque.

What's the best sauce you guys like out there? It looks like there are tons of ways to make sauces yourself but was wondering also what are the best bottled ones.

Also what do you guys usually cook? Vegetables and meats on a skewer? Steaks? What sort of meat do you use? Do you guys spend time marinating the meat in a ziplock bag for several hours?

Shoot any tips you may have for beginners like me with zero experience. Planning to get the propane tank and do my first BBQ today.

this recipe for Chipotle copycat (like the chain restaurant) marinade is awesome with chicken thighs or wings

Chipotle Chicken Recipe {Copycat} | Culinary Hill

Also, manufacturer sites often have cooking tips and such:

http://www.broilkingbbq.com/videos/grilling_tips

I think most importantly is to learn when to use high heat vs indirect etc. For example with dark meat chicken or wings, you don't want to cook it on high for prolonged periods of time as once the fat starts rendering you'll get flare-ups. Start it on high to get the sear, then cook it on med/low with indirect heat to finish it off.

Try this simple marinade for steaks... delish!

I find it's a little salty for my tastes so I use less soy and juice from half a lemon & loads of garlic.

Marinade for Southwestern Steak Recipe

This Jerk marinade is awesome. Auntie Bev's Authentic Caribbean Foods - PRODUCTS
Sold at Save on foods.

That's the Jerk sauce I use as well and it's fantastic.

For wings put them on your top rack of the new and cook them on low for about an hour flipping them every 15mins or so. The skin will be crispy like you deep fried it but the meat will still be nice and juicy.

I make a good cedar plank salmon as well, just coat it in honey mustard and brown sugar and tastes fantastic when it's done

http://asianinamericamag.com/wp-cont...0697798900.jpg

All day party-tier barbecue. Soy sauce, Sprite, lemon, salt, brown sugar and pepper.

some of you guys need to do this at the RS meets. Would pay cash money!

For steaks my go to is "Montreal Steak Spice", they've changed the recipe a bit over the years but that shit is delicious. They make a chicken spice as well that's also great.

Meat-wise I get whole beef tenderloins from Costco and cut them into steaks myself, they should have a little cutting guide in the meat coolers that shows you ho to cut it up for the best steaks. It works out to be a lot cheaper than buying precut steaks and I usually use the little offcuts for stir fry or kabobs.

http://i833.photobucket.com/albums/z...pshvs3no3v.jpg

http://i833.photobucket.com/albums/z...psnmsdpxhb.jpg


Finally cleaned the BBQ and smoker out. Smoked the ribs in the smoker then finished of the searing station and then seared the Australian ribeye then finished in the smoker

Lol I forgot I made this thread, but lots of good recipes and pics there:
http://www.revscene.net/forums/61813...e-sharing.html

I used to do the same until I invested in this:
http://i72.photobucket.com/albums/i1...ps2c5bbb46.jpg

Now I buy cheaper cuts from Costco and they taste better than tenderloins IMO. Don't get me wrong, I love a nice cut of beef, however you can't beat a nice smoke ring!

Because of this, it's already paid for itself in less than a year :fullofwin:

How can you get much cheaper than the tenderloins? Depending on how thick I cut them each steak breaks down to being $5-10

I think it's their inside round marinating steak thats ~$11/kg.. $5/lb is a good price for beef these days.

i picked one of these up at homedepot for $149
http://i833.photobucket.com/albums/z...ps368e5205.jpg

does the job and works great.. also works great for finishing steaks while adding a bit or smoke.

I tend to apply the rub over night, tightly wrapped with plastic wrap and the day of the smoke, unwrap and leave in the fridge on a cooking rack. This allows the Pellicle to form while allows the smoke to adhere to the meat much better.