The History behind charcoal smoker?

Heard about the colonial year? A long time ago right? Yes, American have been grilling and smoking since colonial years or maybe even before that, who knows? The tradition of smoking and grilling probably started with Sarawak people roasting meat on a wooden structure.

The first name given was barbacoa and then pit style as the pit style format of cooking was being used in the later years in southeastern areas of America. It was an operation employed so that people could slow cook their hogs, with passing time and with lots and lots of developments started taking place hot dogs and hamburgers became common and were always seen on the menu.

 

Modern charcoal briquette was developed by E.G.Kingsford and E.G.Kingsford was somewhat related to henry ford and together with the ideas were lots and lots of wood scraps were being wasted throughout the manufacturing of their  model because of this Kingsford developed another idea of actually creating a charcoal manufacturing next time so it was in the TO-DO LIST once he passed away the name of the company was switched to Kingsford charcoal coin order to show respect towards him.

Ever saw your charcoal grill A.K.A smoker and felt like who is the designer? if yes and if you still don’t know then let me tell you it was George Stephen, he is responsible for the way your hemispherical grill layout is Stephen’s friends called the layout as “sputnik”. He was employed by weber brothers metal works, company’s main concern was just melting steel.

Stephen found ash on his food once he barbecued and to help himself in resolving the bad situation he created by the body of the grill and then invented the lid as another fabricated hemisphere and like this gave birth to weber-Stephen products co.

Outdoor gas grills were invented by melton Lancaster, William G.wepfer, and Arkansas. Wepfer was a graduate and you know from where ? from U.S. Naval Academy and he had the responsibility to inspire ARKLA residents to actually purchase the natural gas and this gave our loved wafer the theory to acquire a basic charcoal grill/smoker.

This is all about the history and now I think you now that history is not boring it is really nice to know the history behind something you love when we read about the history of something we love we actually smile and I think smiling is good for health as well and I really want to thank all the individual who were behind the making of charcoal smokers and grills as I m a big fan of smoking and grilling and even of the Char-Broil charcoal grill my dad gifted me one on the day I graduated as he know how much I love grilling and smoking and after reading the history I now know that how my smoker was made and I m very much happy with the design and the way it works I never ever had any complaints about the way my smoker is, I’m very much happy with it and hope you are too.

BBQ Joint – How to Order Like a Pro

Barbecue has become one of the most popular ways to cook meat all over the world. In the past, barbecue was something of a rarity in many countries but with big barbecue chain restaurants and eateries being established rapidly, barbecue is now easily available all around the world. However, people who are new to the world of barbecue would find the menus at barbecue joints quite confusing and intimidating. Most barbecue amateurs go into a restaurant with an idea of what they intend to order but that is not the right way to go about it. Though the menus at different barbecue restaurants may look similar, each restaurant has its own specialty.

Read on to find out how to order like a pro and make the best out of your next visit to a BBQ joint.

When it comes to barbecue, it is always safer to ask rather than make assumptions. The best course of action is to scan the menu and if you see that one meat is given more importance, you should go ahead and order that particular meat. If you do not see any obvious trend, though, you should just ask the server what the special of the day is. This is usually the dish that the pit master has put together with care and you just cannot go wrong here. Also, if you go for a heavy BBQ dish such as brisket, it is best to stay away from heavy sides. Balance out the heavy meat with a light side dish. It is always safe to order greens such as collards along with your barbecue.

To make sure you are getting fresh barbecue, it is advisable to avoid dishes which are a fusion of barbecue and non-barbecue elements. This is where the barbecue leftovers of the previous day are directed. The timing also matters. Barbecue is usually prepared all night and ready to be served by lunchtime. So, this is probably the best time to eat barbecue at restaurants.

In order to get the best BBQ experience, you’ve got to know how to ask for what you want. Familiarize yourself with the barbecue lingo of the area you are in and you are sure to succeed at ordering BBQ. For example, most barbecue enthusiasts know that outside meat is preferable as that is where all the real flavor is. However, outside meat is called “end cuts” in Texas, “burnt cuts” in Kansas, and “outside browns” in the Carolinas. If you use the right lingo according to the place, the servers will know they are serving a well-informed guest and will make sure you get the best cuts of meat. So, it is important to read up on regional BBQ lingo.

Many barbecue connoisseurs avoid BBQ sauce entirely. But the sauce isn’t always a bad idea. Take a bite or two with the sauce and if you feel it enhances the flavor, it’s all the better. However, be sure you do not completely slather your barbecue in sauce and drown out its flavor.

You Gotta Try These Thanksgiving BBQ Recipes

Think Thanksgiving recipes and you will probably find yourself picturing turkey and all the traditional side dishes such as mashed potato, dinner rolls, and macaroni & cheese. Thanksgiving dinner is a very important meal for most families and people usually cook up a feast on this day. But, if you are a barbecue lover, you might think Thanksgiving isn’t the best time to indulge your love for BBQ. Though barbecue is much more popular for the Fourth of July, there are a plethora of Thanksgiving barbecue recipes out there. So for all the barbecue connoisseurs out there, the following recipes will give you a chance to fire up your grill and barbecue, come Thanksgiving.

Turkey is a must have every Thanksgiving and the main course of the whole meal. If you really want to showcase your barbecue skills on Thanksgiving, what better way than to prepare a barbecued turkey dish? Also, by grilling your turkey, you would be freeing up the oven and could use it to prepare other dishes.

Barbecued turkey

Ingredients

• One small turkey, around 12 to 14 lbs would be perfect
• About ¼ cup kosher salt
• 6 tablespoons of unsalted butter

It is best to begin preparations for the turkey a day in advance. Dry brine the turkey in kosher salt, make sure to spread the salt evenly, all over the turkey. You can refrigerate the turkey until you are ready to grill it.

On D-day, make sure to take out the turkey from the refrigerator at least an hour before you want to begin grilling it and rub the unsalted butter all over it. For that rich, smoky flavor that barbecue is so famous for, it is best to use apple wood chips while barbecuing your turkey. Soak the wood chips in cold water for a half hour.

Now it becomes quite easy to barbecue the turkey. Just toss it on the grill at medium heat and make sure the temperature stays consistently between 275 and 325 degrees Fahrenheit. If the turkey begins to brown too early, cover it with aluminum foil. Your barbecued turkey should be ready after about three or three and a half hours.
If you do not want to go all out with a barbecued turkey, you could still serve up this unique barbecued side and impress your guests all the same!

Smoked liver pate

Ingredients

• 5 large eggs
• Half pound chicken or turkey livers
• 1 medium onion, cut into quarters
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 2 teaspoons Cognac or Madeira (optional)

You would also require wood chips and skewers for this recipe

Preheat the grill to medium and place the wood chips on the grill. Prick a small hole in each egg with a needle. Next, skewer the livers and onions and place them on the grill along with the eggs. Smoke-roast the onions until they are tender and the eggs until the shells are browned; this should take about 20 minutes. Smoke-roast the livers until cooked to taste, about 10 to 15 minutes for medium-rare.

Shell the eggs and cut them up into quarters. Chop the onions. Place the eggs, onion, livers, and parsley in a food processor. Grind the mixture to a coarse puree. Work in the oil and cognac, if using, and plenty of salt and pepper to taste. Transfer the paste to a bowl. You can cover and refrigerate until the pasta is chilled, or serve it at once with grilled bread rounds or crackers.

Top 3 Rib Rub Recipes

Barbecued ribs are a popular favorite among barbecue connoisseurs all over the world. Think barbecue and you will probably picture a plate of perfectly grilled baby back ribs. While your BBQ methods, expertise, and the recipe you are using all make a substantial difference in how your ribs will turn out, one essential factor that is often overlooked but can make a world of difference is the barbecue rub you use.

BBQ rubs are basically a concoction of spices that are usually rubbed or sprinkled over the meat before or during the barbecue process. The rub adds another layer of flavor to the meat and is often paired in such a way that it enhances the smoky BBQ flavor. Even a beginner to the world of barbecue can instantly make their meat taste professional and appetizing by using the right rub to season it. Different kinds of meat go well with different rubs. Pair your meat with the right rub and you are sure to have a winner on your hands.

When it comes to ribs the rub you use to season it is crucial. In fact, ribs are often served with only the rub and no sauce. This puts the whole burden of flavoring on the rub. Get this element right and you are well on your way to perfecting the art of barbecuing ribs.

The three recipes below are simple enough for anyone to attempt and will be the perfect accompaniment to your barbecued ribs.

1. Simple dry rub for ribs

This recipe is perfect for those who are making their own run for the very first time. Though it is a very basic rub, it will definitely enhance the taste of your ribs.

Ingredients

3 tablespoons brown sugar.
1 and a half tablespoons paprika.
1 and a half tablespoons salt.
1 and a half tablespoons ground black pepper.
1 teaspoon garlic powder.

Mix all the ingredients together in a bowl and rub it into the pork ribs. If time permits, allow the ribs to marinate overnight.

2. Memphis rib rub

In Memphis, pork ribs are served dry, relying solely on the run and with no sauce added. This recipe is perfect for the times when you just don’t want to be bothered with BBQ sauce. This rub is to be used after barbecuing the ribs.

Ingredients

Mix all the ingredients together in a bowl and spread it evenly across the surface of the barbecued ribs. Let it sit for a while until the rub starts to appear moist.

3. Spare rib rub

This rub is a little more complex than the previous ones but this can also be prepared easily enough. It just requires a few extra ingredients. This rub is applied before barbecuing the ribs.

Ingredients

1 cup brown sugar.
Half cup paprika.
2 tablespoons salt.
1 tablespoon black pepper.
1 tablespoon white pepper.
1 tablespoon garlic powder.
1 tablespoon onion powder.
1 teaspoon cayenne pepper.

Mix all the ingredients together in a bowl and spread over the ribs before cooking them. The amount of rub necessary is the amount that sticks.

These three recipes are a great starting point for those new to barbecue rubs. Once you have mastered these recipes, you can move on to experimenting and find the perfect rub that suits your tastes!

What flavor pellet should you choose for your chicken?

There are a lot of pellets available in the market but which one is the right flavor for your chicken or for your pork? Ever thought about it? If not then think about it now. Yu don’t have to do the research because I already have done so let me share it with you-

  • let’s talk about ALDER – these pellets are said to be the most versatile in nature their aroma and because of the mild flavor that they produce, they produce a perfect amount of smoke it is perfect for the most delicate flavors for instance baked goods or chicken or even fish.
  • Now it’s time we talk about APPLE – apple woods are mostly used with pork and poultry, apple wood pellets of Pellet Boss Smoker produce light, fruity smoke and both of these qualities help in enhancing the mild flavors of meat .next time try roasted apple pie with apple wood pellets you will fall in love.
  • Heard about CHERRY woods? – cherry woods are basically for heart smoky flavor. Do you love marinated beef ribs? If yes then you must try them when with cherry wood pellets.
  • HICKORY most common name heard,  isn’t it? – it is seen as the most commonly used pellets, these pellets are used for the strong flavor and more to it hickory wood pellets actually compliment most of the meats available in the market. You can even mix hickory and apple. Next time when you make pork roast go for hickory pellets.

  • MAPLE – maple is a mix of mild and sweetness, maple wood pellets give you a mild flavor smoke with a bit of sweetness. Love turkey? Then you must go for maple.
  • Texas is all about MESQUITE – people living in texas love mesquite, mesquite is all hearty smoky flavor, it infuses the meat with hearty flavor. Heard about southwestern stuffed pepper? This stuffed pepper requires a lot of smoke and that’s why mesquite is the one for it.
  • I hope you have heard about OAK –oak is seen a great middle ground wood pellet because of the intensity of smoke produced by oak.oak is a bit stronger than apple and cherry flavor wood pellets. If you are a fish lover or a Mahi –mahi shish kabob lover oak is the best option available for you in the market.
  • The last in the list of flavored pellet woods is PECAN – pecan is nutty and a little spicy, pecan goes well with pork, poultry, and beef. Pecan even adds a great depth to your baked goods. If you veer plan to make pumpkin bread you must use pecan wood pellets.

I know you love your meat and fishes but to give them a better taste you need the magic of your hands as well as the magic of the wood pellets. You must know the importance of the flavor pellets available in the market. Flavor pellets were not invented because the inventor was bored but they were invented because the owner was a foodie and he or she wanted to give a better smoky flavor to their food.