Barbecue recipes
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Barbecue recipes
Making your own corned beef or pastrami.
Saltpeter, or potassium nitrate is a food preservative.
It will give the meat a pink coloring and reduce the
chances of spoilage. If you are careful with your food
handling and don't want the pink coloring you won't
need to add the saltpeter.
4 quarts water
1 cup kosher salt
12 cloves garlic, crushed
3 tablespoons pickling spices
8 bay leaves
1 teaspoon saltpeter (optional)
Bring the water to a boil. Remove from heat and
add the salt and saltpeter (optional).
Stir until the salt is completely disolved. Allow to cool.
Stir in the garlic, pickling spices and bay leaves.
The brine is now ready for use. For brining, always
use a non-reactive, air tight container like
plastic or stainless steel.
Here's some tips on dry rubs
Rubbing your meat with spices is one way to not
only tenderize the meat before you throw it on the
barbecue but it also gives it a delicious BBQ taste!
There are two main concepts to keep in mind
whenusing rubs:
Salt triggers osmosis and draws moisture from
the surface of the meat.
Sugar also contributes to osmosis and is an important
component of many rubs. (However, if too much sugar
is used in the rub, it will caramelize and burn, so be
careful.)
If you are making a dry rub, all you have to do is combine
the ingredients in a bowl.
Rubs are applied to the exterior surface of the meat
just before grilling; they need no standing time.
Rubs can be placed on the meat minutes or hours
before cooking depending on your plans.
How to make up your own rubs and, and when to apply them (and re-apply them) correctly up to 3 days in advance.
Find out more at:
http://www.barbecueabc.visit.ws/
Find out more
Barbecue recipes
Making your own corned beef or pastrami.
Saltpeter, or potassium nitrate is a food preservative.
It will give the meat a pink coloring and reduce the
chances of spoilage. If you are careful with your food
handling and don't want the pink coloring you won't
need to add the saltpeter.
4 quarts water
1 cup kosher salt
12 cloves garlic, crushed
3 tablespoons pickling spices
8 bay leaves
1 teaspoon saltpeter (optional)
Bring the water to a boil. Remove from heat and
add the salt and saltpeter (optional).
Stir until the salt is completely disolved. Allow to cool.
Stir in the garlic, pickling spices and bay leaves.
The brine is now ready for use. For brining, always
use a non-reactive, air tight container like
plastic or stainless steel.
Here's some tips on dry rubs
Rubbing your meat with spices is one way to not
only tenderize the meat before you throw it on the
barbecue but it also gives it a delicious BBQ taste!
There are two main concepts to keep in mind
whenusing rubs:
Salt triggers osmosis and draws moisture from
the surface of the meat.
Sugar also contributes to osmosis and is an important
component of many rubs. (However, if too much sugar
is used in the rub, it will caramelize and burn, so be
careful.)
If you are making a dry rub, all you have to do is combine
the ingredients in a bowl.
Rubs are applied to the exterior surface of the meat
just before grilling; they need no standing time.
Rubs can be placed on the meat minutes or hours
before cooking depending on your plans.
How to make up your own rubs and, and when to apply them (and re-apply them) correctly up to 3 days in advance.
Find out more at:
http://www.barbecueabc.visit.ws/
Find out more
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posted by Dan G at 12:09 PM
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