There is a show on T.V. called Barbecue University how can I get some of their recipe?
By fthomas | April 19, 2009
You visited a few times and I would appreciate your thoughts on this post, why not comment?
Patty asked:
Want their marinade sauces.
Topics: Cooking & Recipes |
December 21st, 2008 at 9:02 pm
sub chapter::
December 21st, 2008 at 11:57 pm
The guy on that show is Steve Raichlein and he is awesome. he has some books that include recipes form the show. I have seen his books at most book stores, as well as Williams-Sonoma and Harry and David stores. I think one is called the Backyard Barbeque Bible.
Bobby Flay also has some good recipes like that, and he had a show called ‘Boy Meets Grill”
December 23rd, 2008 at 2:55 pm
send them an email
December 26th, 2008 at 11:15 am
Go to foodnetwork.com
December 28th, 2008 at 7:05 pm
Go to a bookstore too as I believe that guy has a book out filled with grilling tips and recipes. I want to say it’s called BBQ USA. (Yeah I love that show too!)
December 30th, 2008 at 9:54 am
The Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook ‘em low and slow. Two pounds or less’ll take 4 and a half hours at 225 degrees. In the smoker is best.
Lay ribs out til they’re unfrozen. Put your Magic Dust on it, let ‘em sit for half an hour, an hour, two hours. Overnight really is best.
Just lay ‘em on your grill real nice. Put the ribs (or other meat) on the side that doesn’t have the fire under it, we call the “hot and not.” Place the ribs on a rack over a pan of water ( about 1″ of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It ’s important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.
Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you’re smokin’! Close your lid and leave them be. Don’t be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce ‘em. Move ribs or meat to the hot side. Sauce ‘em real good, bone side down first. Be careful not to burn ‘em. When your ribs or meat get bubbly, not burnt, flip ‘em. Sauce the other side ’til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!
When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.
How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.
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