Saturday, November 8, 2008

My New Grill

For about 6 years now, I have been cooking with a Char-Griller Charcoal BBQ Pit. I have recently decided to go to Propane, don't get me wrong I love cooking with charcoal, but its just takes entirely too long and too much cleanup for my busy schedule. Propane has the edge when it comes to just putting something on the grill when time is tight. I have made many Brisket, Boston Butt, and Ribs on my BBQ pit and have loved all of it.
When researching Propane grills, I was looking for something with a large cooking surface and something I could still use wood chips in, because I love the smoke flavor. I was looking at many different kinds but couldn't decide, until one day a friend told me about "The Holland Grill". I did some research and it is more like an outdoor convection oven than a "Grill", all meals are cooked by time or temperature. Smaller items like steaks, chicken breasts, burgers etc are are cooked by time, because it cooks like an oven you just close the lid...flip half way through then your done. Larger cuts like brisket, whole chickens, turkeys, and pork shoulders are cooked with a meat thermometer to ensure that they are thoroughly cooked. The design of the grill keeps the flame isolated from the food, so burning the food is very unlikely. I have the Apex model which is Stainless Steel and has a 15 year warranty. Instead of using lava rocks like a standard gas grill, it has a drip pan below the entire cooking surface, the drippings from the meat smoke when they hit the pan giving it the "outdoor flavor". I have cooked a variety of things on it so far and i am pleased with the results. One thing odd about the grill is that there is only a "ON or OFF", there is not a temperature setting. By design it keeps between about 350-450 degree temperature(Medium to Medium High). For slow cooking meats, there is a drain valve on the drip pan, you just close the valve, fill the pan with water and it drops the internal temperature of the grill to about 275 degrees. I just refill the drip pan every hour to keep the temperature low.

Saturday, November 1, 2008

Memphis Barbecue Sauce

This is a recipe I found on the web at Recipe Zaar, I altered it slightly, and it seemed to be hit. I made this as a dipping sauce for beef brisket but It could be used for about anything, its a semi-hot sauce with a little vinegar bite from the mustard. Its always best when making barbecue sauce to use a non-reactive pan, such as stainless steel because reactive pans like aluminum and copper have a chemical reaction to the acid in the sauce, and it can cause the sauce to have a metallic taste.

Prep Time 10 min | Total Time 40 min

Makes 3 Cups

2 Cups Ketchup
1/2 Cup Light Brown Sugar
1/4 Cup Apple Cider Vinegar
1/2 tsp Cayenne Pepper
1 TB Onion Powder
1/2 tsp Celery Seed
1 tsp Salt
2 tsp Garlic Powder
1/2 Cup Prepared Yellow Mustard
1 TB Chili Powder
1 TB Course Ground Black Pepper
2 tsp Liquid Smoke
3 TB Worcestershire Sauce
2 TB Unsalted Butter

  1. Combine all ingredients, except Butter
  2. Bring to a low boil, stirring often
  3. Cover the pan, reduce heat and simmer for 25 minutes
  4. Remove from heat and stir in butter until blended.
  5. Store in a sealed container in the refrigerator(if there is any left!)
  6. Don't ask me how long its good for, I have no idea.