The great Gas BBQ dilemma

The Great Gas BBQ dilemma 

Like marmite, it appears people either love or hate the idea of using a gas BBQ. Unlike marmite however, most people who hate them haven't actually tried to cook on one. Here are a few pointers that might help you to make your mind up.

What's to hate?

There really is nothing quite like the smell of a good old charcoal BBQ. As the meat begins to cook the fumes mix with those from the charcoal. Maybe it's the reminiscent factor but this seems to complete the BBQ atmosphere. Obviously, gas BBQ do produce some cooking smells but it's fair to say it's not quite the same.

For those of you who have tasted meat cooked by an experienced BBQ hand, you may very well believe that charcoal BBQs produce tastier food. The charcoal flavoured smoke infuses the meat which is why charcoal BBQ food has that distinctive BBQ flavour. You can also add herbs to the coals so that they too infuse the meat. This wouldn't be advisable on a gas BBQ.

Purchasing gas canisters and also disposing of old ones can be quite a chore. With charcoal you can basically get a bag from any garage forecourt, although it won't last as long. The other problem with gas canisters is that you can't be sure how much gas you have left.

What's to Love?

A gas BBQ will heat up much quicker than a charcoal one. As soon as you flick the pilot switch, the BBQ will start to heat up so it will be ready for action in roughly 10 minutes. With charcoal, you must first indulge in the skillful process of lighting the coals, ideally without the use of fire lighters as these will hamper the taste. You will then need to leave it burning for a good 30 minutes until the coals start to absorb the heat, glow red and then finally white signalling they are ready for action.

Most gas BBQs have a dial which controls the gas output. By turning this dial you can control the heat of the BBQ. Anyone who has cooked or eaten sausages that are burnt to a crisp on the outside yet raw in the middle will see the benefit here.

Charcoal BBQs tend to peak for about an hour then gradually the charcoal will start to burn out and loose its heat. It is very difficult to maintain a steady cooking temperature from then on. A gas BBQ will keep going as long as you need it to. Which is fantastic if you are cooking for large groups or if your guests arrive at different times through the day.

Gas BBQs don't create much smoke, some will see this as a positive, some as a negative. I suppose this depends which way the wind is blowing. There's only so long your guests will put on a brave face with big puffs of smoke circling them all day. It might well be better for the environment too.

So, next time you're at a party with a gas BBQ, pay it a little more attention than you otherwise would, you might just be converted.

BBQ GRILL

Garbage Can Charcoal BBQ Grill

Author by Craze

Cook in true hobo fashion without fear of poisoning everyone at the patio table by preparing your meals in this garbage can charcoal BBQ grill. The simple trash can design makes it extremely portable, easy to set up, and offers a huge cooking capacity.

The Po Man Grill is more value, more flavor, more meat and less fancy pants. It is perfectly portable, simple to set up, cheap to operate on plain charcoal and rubbing alcohol. It has a patented design for maximum flavor with minimal hassle and huge capacity.

Also, it looks like a trash can and tastes better than an egg, so it will be the conversation piece of your next bbq. Po Man makes meals fit for millionaires, it is simple to use and holds more meat than you can shake a skewer at. Make mouth watering, fall apart pork, beef, poultry, fish and vegetables to satisfy your uppity connoisseur and inner country boy. Light the coals, add the meat, tilt the lid and forget about it. Po Man is on autopilot.

That leaves plenty of time for flip flops and long necks, hunting, fishing, golfing or just kicking back with family and friends. The shenanigans you get into while your Po Man cooks are up to you. Though it looks like a plain trash can, the Po Man Grill is constructed of highly durable rolled steel and stainless metals. It is painted to perfection with high temperature bbq paints. The Po Man Grill is not galvanized.

                                                                                                        

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MEAT SMOKING TIMES & TEMPERATURES GUIDE

viabradleysmoker.com

Here at Bradley, we get asked all the time how long to cook different cuts of meat. One thing that’s important to consider when food smoking is that smoking time isn’t as important as food temperature.

Doneness is influenced by cooking temp, meat thickness, meat type and other variables that make it impossible to pinpoint exactly how long a 5 lb brisket or 12 lb whole bird will take to reach a desired internal temperature. Well, maybe in a perfect world.

We made the following guide to give you a general idea of about how long your meat will take to cook and what the final internal temp should be. Remember that the smoking time is only an estimation. It will vary.

We strongly recommend that you follow a recipe to avoid undersmoking or oversmoking and that you use a good quality digital probe meat thermometer to monitor internal meat temperature.

The finished temperatures provided represent safe internal meat temperatures. You may wish to cook certain meats a little longer, such as pork butt or beef brisket, to increase the temp of the meat if the recipe calls for it (for good brisket, you should shoot for 185°F [85°C]).

Also, for certain meats such as chicken thighs and turkey legs, it’s wise to check the internal temp in more than one spot to make sure the meat is fully cooked throughout.

*Tender is a word used to describe doneness of ribs. It can be easily measured by grasping each end of the rack and pulling in opposite directions. If the meat is “tender” then it will tear apart easily.

Bradley Smoker is a global food smoking company that specializes in food smoking products, bisquettes and recipes! The above images are not our own.

Bacon Wrapped Jalapeno Poppers

Bacon Wrapped Jalapeno Poppers

byHOLLY

Bacon Wrapped Jalapeno Poppers are the perfect snack and appetizer!  Fresh jalapenos are stuffed with a mixture of cheeses and seasoning and wrapped in smoky bacon.

These easy poppers are then grilled (or baked) until the bacon is crisp and the cheese is perfectly melty.

I absolutely adore jalapeno poppers in any way, shape, or form including  Jalapeno Popper Dip to Jalapeño Cheddar Stuffed Burgers. And of course what doesn’t taste amazing wrapped in bacon? I could pretty much eat these bacon wrapped jalapeno poppers at any meal and I especially love this version using fresh jalapenos and bacon (and skipping the breading).

How to Make Jalapeno Poppers

When cutting jalapenos, I very strongly suggest wearing gloves as the oils in the peppers can really affect (and burn) your skin if you’re cutting several peppers.

To reduce the heat from jalapenos (and other spicy peppers), be sure to remove all of the seeds and membranes as that’s where the capsaicin is contained (which is what makes them spicy).  You can use any peppers in this recipe including sweet baby red & yellow peppers if you don’t like spice or would like to have another option for those that don’t eat spicy foods.

Can you Freeze Jalapeno Poppers?

Absolutely!! Bacon Wrapped Jalapeno Poppers are the perfect snack to have on hand for unexpected guests.  I often make a couple of large trays and freeze them (before cooking).  Once frozen I move them to a sealed container (or freezer bag) and store them for a few months.

When guests pop by, pour a pitcher of mojitos, heat up the grill and throw these on right from frozen.  The perfect summer snack!

How to Cook Jalapeno Poppers

We most often cook these on the grill in the summer, and while you can cook them directly on the grill, a grill mat helps keep the bacon from flaring up. I use grill mats for so many things from burgers and veggies to Bacon Wrapped Pork Tenderloin.  They reduce flare ups, keep things from slipping through the grates and clean up like a dream.

To grill jalapeno poppers from frozen, we turn the grill down and cook them low and slow to ensure the middle heats & melts.

In the winter, we bake this jalapeno poppers recipe in the oven.  Preheat to 425 degrees, place on a parchment lined pan and bake about 18-23 minutes or until bacon is crisp and cheese is melted. So easy!

Need More amazing Jalapeno recipes?

Here are some of my other favorite recipes with a spicy kick of jalapenos:

1. Jalapeno Popper Dip:  This has been the a top on my blog for years and years (and is my daughter’s favorite recipe on the whole site).
2. Bacon Jalapeño Cheese Ball Recipe:  This cheeseball is the perfect make ahead snack and everyone always loves it!
3. Jalapeño Popper Stuffed Chicken Breasts:  Jalapeno Poppers make a great snack… but in this recipe you can enjoy them as a complete meal!

I hope you enjoy these bacon wrapped jalapeno poppers as much as we do

Memphis-Style Pork Ribs Recipe

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Memphis-Style Pork Ribs

Memphis-style dry rubbed pork ribs barbecued slowly to perfection!

Photography Credit: Elise Bauer

There are wet ribs, sticky with a succulent, spicy barbecue sauce, and there are dry ribs, where the flavor is all in the dried mixture of herbs and spices, melded into something greater than the sum of their parts by time, smoke and pork fat.

This is what they do in Memphis, Tennessee, and it’s why Memphis-style ribs are some of the best in the world.

What goes into a Memphis rib rub is up to you, but most recipes rely on paprika, brown sugar, black pepper, cayenne, garlic and onion powder.

All sorts of other ingredients find their way into everyone’s “secret recipe,” but the most common are cumin, dry mustard, celery salt or celery seed, dried oregano or rosemary, chili powder, ginger, allspice or even white pepper.

Serious pit masters spend years perfecting the exact ratio of spices for their own personal styles.

Cooking these ribs is simple: Rub the spice mix all over the ribs and cook them slowly over low heat until they’re done. Sounds easy, right? It is, sorta.

We prefer to let the spice mix sit on the ribs overnight before we cook them, but you don’t have to. We also prefer to cook our ribs over a hardwood fire, but you can use charcoal or even a gas grill if you need to. Just don’t use an oven.

In all cases, cook the ribs away from the heat source. If you use a grill, have the fire going slowly on one side of the grill and cook the ribs on the other side.

Again, slow is good. I’ve cooked ribs for 12 hours before, and I’ve never had good ribs cooked less than 3 hours.

Use our rib rub as a guide, and play with it to your own taste. What are your favorite ingredients in your barbecue rubs?

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