Steps

1. Choose a nice cut of steak from the butcher or local supermarket; cuts from the tenderloin or rib are best. Excellent cuts include T-bone, rib eye, club, porterhouse, N.Y. Strip, Chateaubriand, and Filet Mignon. Choose the best grade you can afford: In the USA, that is: Prime (best), Choice (very good), Select (average). Prime grade can be difficult to find, so call several butchers to locate. Be prepared to pay at least USDA $15 to USDA $25 per pound for Prime. Aged Prime is superior, but aged meats aren’t for everyone.
2. Remove steak from refrigerator about 90 minutes before cooking. The steak should be at room temperature before it touches the grill.
3. Peel a clove of garlic and crush lightly to release juices.
4. Rub crushed garlic clove onto all sides of the steak.
5. Coat each side of the steak with fresh ground black pepper and salt. Gently press spices into the flesh.
6. For inexpensive cuts, squeeze the juice of half a lemon or lime on both sides of the steak. It may also be necessary to brush some corn or vegetable oil on the steak to prevent it from sticking to the grill. This will help tenderize the tougher steaks.
7. A marinade can help less tender cuts, such as flank. It can improve the taste and tenderize select grade steaks as well.
8. Do not marinate aged choice or prime beef, or you will ruin the steak!
9. Preheat gas grill on high for 10 to 20 minutes. If you pay close attention, you will not overcook your steak. Be prepared to douse flare-ups with water.
10. Grill steak on high for four minutes with lid closed. The key to a great steak is very high heat, so make sure your grill is on the highest setting possible.
11. Flip steak using tongs or spatula, do not use a fork as you will lose juices.
12. Grill on high for another four minutes with lid closed. Your steak will be about medium rare, depending on thickness.
13. Remove steak from grill and immediately place on a warmed platter.
14. Allow steak to rest for a full five minutes before cutting. This allows the juices and full flavors to develop.

In this video from the Summer Kitchen, learn how to prepare a delicious Tuscan T-bone steak: an easy recipe you can make on the grill.
Have your steaks at room temperature about an hour before grilling.
Add a dash of Worcestershire sauce,soy sauce,liquid smoke and black pepper.
Let sit 30 minutes then turn over and do the same again for another 30 minutes.
Place steaks on hot grill for 3-5 minutes to sear then turn over for 3-5 minutes more. If you like rare then they’re done. I prefer medium and will move them to a cooler side of the grill for a few more minutes on each side. Take them off and rest them for a few minutes while you get your baked potato, corn on the cob and green salad ready then enjoy a most flavorful meal.

Alternate Method

1. Use these ingredients instead: Fresh ground pepper, salt, lime, beer, flank or skirt steak, and chili powder. Feel free to add more spices depending on your preference and taste.
2. Transfer beer into a bowl (big enough to contain the steak and marinade so that the marinade covers enough of the meat to tenderize it) and season it with chili powder.
3. Get half of the lime, squeeze some to the marinade sauce.
4. Soak the beef in the marinade for around 30 minutes inside a refrigerator.
5. Before setting it off to be grilled, give the steak a good rubbing of fresh ground pepper and salt.
6. Let the steak sit in a prepared sauce some 20 minutes or even as long as 6 hours. This would ensure that all the good flavors of the ingredients would be absorbed by the meat.

Tips

• Keep some freshly prepared marinade on the side if you’re going to apply while cooking – Never allow marinade that has come in contact with raw meat to be applied during cooking – it not only increases unhealthy bacteria, but also tends to destroy the flavor of a good cut of meat.
• If you have a small brush, apply the extra marinade from dish to steak while cooking or brush your steak with your favorite HP or Teriyaki sauce while cooking.
• How do you know when your steak is done? Here are some tips using a 1″ cut of meat as an example…
  • Rare (all red in the middle) 120-125 degrees, feels roughly like the flesh between the thumb and the forefinger of a relaxed hand
  • Medium Rare (all pink in the middle – but only the middle!) 125-140 degrees
  • Medium / Medium Well (some pink in the middle/mostly gray) 145-155 degrees, feels roughly like the flesh between the thumb and the forefinger of a straightened hand
  • Well Done (no pink), >160 degrees, feels roughly like the flesh between the thumb and the forefinger of a clenched hand
• Fool-proof method for getting perfect medium steaks: Leave the steak to cook on one side (do not touch!). When you see blood rising on the upper side turn over and cook the other side for almost as long as the first side.
• In a shallow dish, mix the following:
  • 1 cup of olive oil with 1/2 cup of soy sauce or teriyaki sauce
  • freshly ground pepper and salt to taste
  • juice of 1/2 lemon
  • 1 teaspoon of dijon mustard or chili sauce
  • spices (i.e. 1 tsp cumin, 1 tbsp cilantro)
  • 1 tbsp brown sugar and beer to taste

  Marinate the steak for at least 3 hours to a full 24 hours. Note: do not do this for tender cuts like rib eye.

Warnings

• Do not overcook steak.
• Optionally preheat for 5 minutes on high, all burners. Open grill and leave all burners on high! Add steak. Close grill lid. Cook on first side, depending on steak thickness and desired style (med rare, med, well) for 4 minutes, flip, and cook on the other side for 4 minutes.
• Never, ever poke holes in your steak. It will lose valuable juices.

Things You’ll Need

• Steak – 100% Canadian “AAA” Beef if available, or USDA Prime or Choice U.S. beef or well trimmed Black Angus
• Garlic Clove
• Salt
• Olive Oil
• Soy sauce or Teriyaki sauce
• A Lemon or Lime
• Dijon mustard or Chili sauce
• Spices: Cumin, Cilantro, Salt, and Pepper
• Brown sugar
• Wine
• Beer
• Black Pepper

Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Grill Steak. All content on wikiHow can be shared under a Creative Commons license.

Ingredients

• 8 pound Pork Loin Roast
• Salt and Pepper

Barbecue Sauce:

• 1/2 cup (1 medium) chopped Onion
• 1 clove Garlic, minced or 1/8 teaspoon instant minced Garlic
• 2 Tablespoons Oil
• 1 cup Catsup
• 1/2 Cup Water
• 1/4 cup firmly packed Brown Sugar
• 1 teaspoon Salt
• 1/4 teaspoon crushed leaf Thyme
• 3 Tablespoons Worcestershire Sauce
• 2 teaspoon prepared Mustard
• 1 lemon, thinly sliced
• Dash Tabasco sauce

Directions

1. Sprinkle meat with salt and pepper.
2. Prepare barbecue sauce by sautéing onion and garlic in oil in fry pan until tender.
3. Add remaining ingredients.
4. Bring to a boil and simmer for 5 minutes.
5. Run spit through center of meat, making sure it is evenly balanced.
6. Secure to rotisserie with heavy cord.
7. Insert meat thermometer to tip is in center of roast but not resting in fat, bone or on the rod.
8. Arrange coals for roasting meat; grill over hot coals for 2 hours until meat thermometer reaches 140F.
9. Continue grilling brushing with barbecue sauce every 20 minutes until roast reaches 170F internal temperature, about 1-1/2 to 2 hours longer.

Yield:12 to 16 servings.

Source: Pillsbury’s Let’s Have a Barbecue, 1982. .

I suppose he made a boat-load of money, both from the program and from new customers to his restaurants.

But he will be forever known for his yelling, cussing and generally horrible attitude. 

When he should be known as a wonderful cook.

Trust me — This man CAN Cook.

This is a delicious recipe for ribeye steaks that is perfect for the winter months —  to give you a taste of the the grill indoors.

Oh, by the way, if you like great Cooking and Grilling Videos, like this one, be sure to sign up for our Weekend Grillers Newsletter (In the Upper Right of this page.)  In addition to recipes, tips and techniques for grilling and BBQ, we constantly search for the very best videos & share them with you.  It’s 100% FREE & you will love it.

Tags: GordonRamsey, Ribeye Steak, Hell’s Kitchen, cooking, garlic, recipe,

Do you have a Homemade Hot Sauce you would like to market? The Home Food Business can be rewarding — or costly. A Co Packer can help you succeed.

Jamie says; “Jambo Pits are the best smokers money can buy.  That’s a bold statement, but the results speak for themselves.  Many of the best competition teams in the country cook on our pits.”

“There’s a reason those teams have chosen us since 1989; quality and consistency, and workmanship.  Jamie Geer isn’t just a great pit builder, he’s also a great cook.  Only a short time back Jamie was a serious competitor on the competition barbecue circuit. ”

Jamie Geer’s trophy case is full of big wins and his cooking skills are a big reason why Jambo Pits are such great cookers.

It is clear that he knows how a pit should cook and as a result he builds pits that way, and not only are they truly functional pieces of equipment they are designed to be aesthetically pleasing as well.

It should be made clear that Jambo Pits are not mass produced.

With top quality materials and attention to detail, Jamie builds his BBQ pits one by one.

From insulated fire boxes, torque flex axles, chrome wheels, white letter tires, custom coatings and paint to stainless steel hinges, handles and work surfaces, his pits are a true work of art.

Pull into a competition or your neighborhood with a Jamie Geer pit in tow and forget about going unnoticed.  These pits will turn heads wherever you go and  there is nothing else out there like a Jambo Pit.

I hope you enjoyed reading about the award winning BBQ competitor, Jamie Geer. If you would like more barbecue ideas for your next BBQ, head over to Barbecue Party for hundreds of varied and delicious barbecue recipes. You may also like to read more about Jamie Geer and Jambo Pits and find out about other BBQ Pitmasters. Don’t forget to visit Barbecue Party’s blog, they have a wealth of BBQ guides, recipes, how-to’s, hints, tips and reviews, with a blog that is updated daily, so don’t forget to subscribe to their feed.

Article Source:http://www.articlesbase.com/food-and-beverage-articles/jamie-geer-bbq-pitmaster-and-pit-builder-1607831.html

BBQ Grilling

Grilling is of two types: direct and indirect. But before going into the details,let me tell you that there are three varieties of grills: charcoal grill, gas grill and electric grill. Charcoal grills are relatively inexpensive when compared to the other two. Now we’ll go back to the types of cooking. Direct method is a high heat method and is used for cooking relatively small pieces of food. Steaks, chops, chicken breasts,etc are some of the typical foods that can be grilled directly. In indirect method, as the name suggests, the food is kept to the side of the heat source. It is somewhat like baking a cake or such type of foods.Now we will move on to smoking.

BBQ Smoking

Smoking is the finest way to cook food,even though it takes time. If grilling is best for cooking smaller pieces, smoking is best for cooking larger pieces. Roasts, ham, ribs, brisket, etc are some of the foods that can be smoked. One must maintain a steady temperature, to come up with a deliciously smoked food. The normal,suited temperature for smoking is between 200-225 degrees. If you cook the meat until it’s 165 degrees in the middle, it would make the meat more tastier,as the smoke flavour gets deep into it.For basic bbq smoking, you can use the regular grill. The only thing that one must be aware while smoking is, the selection of right type of wood.Because, each wood is different in its own way. So we have to experiment with all sorts of wood to find out which one is the best. Smokers may vary in shapes and sizes.There are smokers running in gas and charcoal.But the heat coming from any type of smoker is a cooler one,which is why it takes a lot of time to smoke.

Now to end with it, barbecuing has to undergo one more process, that’s topping it with sauce.In fact it is the topmost ingredient, which one can’t omit while barbecuing.Types of sauce varies according to the region. If vinegar-base sauce is typical in Southern United States, tomato-base sauce is typical in Western United States. The best time to apply sauce is during the last stage of cooking. ie, when you are sure that the meat is well cooked,because,sugar is one of the main ingredients in barbecue sauces and it tends to burn easily. So you must cook the meat before you burn the sugar.

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For this particular recipe we are going to use some of the most traditional spices used in Moroccan cuisine. the have been used in Morocco for centuries and even today the women folk of the country whip up a sumptuous meals with these spices such as turmeric, cumin and cinnamon. Don’t let the simplicity of this recipe fool you, one bite of this delightful creation with exotic flavors and the aromas of the spices and you will know exactly how sophisticated this curry can be.

If you want to tone down the spices you can always add a dash of yoghurt at the end to take the fire out of the spices. But this is strictly optional and even though this recipe is not particularly spicy some of you ay prefer the added touch of some creamy yoghurt at the end.

Because you want the entire presentation to reflect the Moroccan touch, I like to serve this curry with couscous which simply adds to its authentic appeal.

So let’s get started without further a due. To make this delectable dish you are going to need:

• Boneless chicken breast boneless (4-6)
• 1 onion, chopped
• 1 tsp Garlic & Herb Seasoning
• 200 ml Tomato & Chili Sauce which is available at most stores
• 1 tsp cinnamon ground
• 1 & 1/2 tsp cumin ground
• 1/4 tsp turmeric
• 1 tsp ground black pepper
• 1 tsp Lemon juice
• 1/4 cup flaked almonds about 25 grams
• 3 Tbsp olive oil
• 1 tsp chicken Stock Powder approximately 5ml
• 1/2 cup water
• 1/2 cup yogurt (optional)
• 2-3 Tbsp honey

So if you have all your ingredients ready lets cook up a storm. Get your oven ready by preheating it to 200 deg C

Now you need to season the chicken breasts with a table spoon of olive oil, pepper powder and some fresh lemon juice. Let the chicken breast stand for some time so that the flavors can be absorbed and you get some time to make the sauce

Start with the onions, in a pan sauté the sliced onions till they are a beautiful and soft golden brown. Now ad the spices: cumin, turmeric and cinnamon to the onions and cook on low heat for half a minute so that the oil and the flavors are released from the spices. You have to keep stirring so that you don’t burn the spices.

To this mixture add the tomato chili sauce, the chicken stock powder, garlic and herb seasoning and some water. Taste the mixture to ensure that it’s spicy enough to suit your taste. Now cook till the sauce come to a boil which should take about 3 minutes. If you intend to use yoghurt stir it in after the sauce is ready. Finally, transfer the sauce into an oven proof casserole and set it aside

Get the chicken ready by placing the seasoned portions on top of the sauce, sprinkle some almonds and drizzle some honey on top Set the dish in the oven and bake the chicken for half an hour And your delicious, tantalizing, morocco chicken breast curry is all ready to be served. Just add an accompaniment of green salad dressed in honey mustard and some herbed couscous.

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Unconventional in many ways, Tuffy Stone relies heavily on a methodical and practical approach to barbecue, utilizing computer spreadsheets to help plan the delivery of his award winning entries which has earned him the nickname “The Professor”.

Life has been kind to Tuffy as he has worked his way around BBQ events over the last 4 years, winning the Kansas City Barbecue Society Team of the Year in 2007 and the Blue Ridge BBQ & Music Festival grand championship in 2008 among many others.

Every BBQ competitor has their own favorite pits, smokers and grills to use and Tuffy Stone is no exception. His personal favorite is a  Jamie Geer built offset Jambo Pit which Tuffy affectionately refers to as the “Grillvette”.

On top of his current television appearance in TLC’s BBQ Pitmasters, Tuffy also has designs on running his own BBQ restaurant with a tentative launch date of March 2010 based at the Hampton Virginia Peninsula Town Centre, called “Q”.

Tuffy also runs his own catering business called “A Sharper Palette”, and it seems safe to say that his future success is assured.

The video below, shows BBQ Pitmaster, Tuffy Stone of the Cool Smoke BBQ team get “ribbed” by Lee Ann Whippen, who called Tuffy a “BBQ nerd” for using spreadsheets to plan his recipes!

Tuffy Stone’s Secret Barbecue Tip

When it comes to barbecue secrets, Tuffy is quick to offer advice, “The secret is that too many people over smoke their BBQ. You can prevent this by running a clean fire and by wrapping your meat with aluminum foil after your meat has nice color. Then finish cooking until done. This will prevent over smoking.”

Tuffy Stone’s BBQ Grilling Tips

1. Use a quality charcoal for your heat source when cooking and remember that lump charcoal burns hotter than briquettes.

2. Make sure that your grill/pit is clean before cooking. Clean grate with wire brush and clean out ash from the bottom of your grill.

3. Start charcoal with a chimney and newspaper, instead of lighter fluid.

4. Make sure your grate is very hot, before placing meat on the grill. This will help prevent meat from sticking.

5. Season steaks, hamburgers, poultry, or fish approximately 15-30 minutes before grilling. This will allow for the seasoning to be absorbed into the meat.

6. Allow cooked meats to rest for approximately 3-5 minutes before serving. This will allow juice to stay in the meat, after they are cut.

Tuffy Stone is a colorful character with a keen business mind and a broad knowledge of BBQ, it is no surprise that he is holding his own very well in TLC’s BBQ Pitmasters, among the likes of Myron Mixon, Lee Ann Whippen, Paul Petersen, Jamie Geer, Harry Soo and Johnny Trigg who are all competing the $40,000 prize.

I hope you enjoyed reading about Barbecue superstar, Tuffy Stone. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious barbecue recipes. You may like to read more about Tuffy Stone and Cool Smoke and find out about other BBQ Pitmasters. Don’t forget to visit Barbecue Party’s blog, they have a wealth of BBQ guides, recipes, how-to’s, hints, tips and reviews, with a blog that is updated daily, so don’t forget to subscribe to their feed.

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The first of these techniques – and the most popular method for those who grill in their back yards – is the style where the food is cooked directly over the source of heat.  This way, the food is rapidly cooked on a hot grill suspended directly over the charcoals, the wood, or the gas burners.  Rarely is the lid ever closed. Any foods, including the most tender cuts, hamburgers, steaks, kabobs of all kinds, chicken, and even vegetables are quickly seared and cooked to perfection using this technique.  If sauces are desired, they can be added before hand, during the cooking process, or even after the food comes off the grill.  These choices will all create different and enjoyable tastes and flavors.

The second barbeque cooking technique uses heat indirectly.  This is more appropriate when you’re cooking much larger or whole cuts of meat, such as especially thick steaks, roasts, a whole hog, or a pork shoulder.  When you’re cooking using this method, the food is cooked away from the actual source of heat.  This usually requires a water pan of some kind in order to maintain the moisture level of the food.  The temperatures generally sit in around 250ºF.  During this cooking method, the lid of the barbeque remains closed most of the time, and the length of the cooking is much longer than in the first method.  When you’re using an indirect barbeque cooker, there is usually an additional fire box that allows you to combine charcoal and wooden logs for burning.  This allows the heat and the smoke to rise through the cooking chamber where the meat is, so that it is heated perfectly.  The rule of thumb of this technique is a low temperature for a long time.

No matter which method you use, it’s important not to cook your meat too quickly.  If the internal temperature of your meat rises too quickly as you cook it, the water and the fat within it will be expelled before the collagen is able to melt.  This means that your cut will be dry and tough.  However, you cannot cook too slowly or you will risk a bacterial contamination.  Though there is a fine line for barbequing properly, it’s important to find that line and stick to it.

If you’re already dealing with a cut of meat that is tough, such as a brisket or a pork roast, consider cooking slowly as the collagen adds flavor to the meat.  If you buy a less tough, more expensive cut, you can cook at a higher temperature for a shorter period of time. This is why ribs and steaks take such a short time to cook, while pork shoulders or beef brisket can run up to 20 hours.

As a final note, it’s important to have fun while you barbeque! Your pleasure will come through in your cooking as it will leave you motivated, and willing to try new and interesting things.

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Different cooks have different preferences and style in their cooking. Some prefer rubbing the seasoning whether wet or dry prior to cooking and some prefers to soak the meat first in special marinades that could be sops, mops and finishing. The preparation and ingredients for marinating may differ from region to region the preferred wood to be used can also differ. However, no perfect barbecue will taste as good without the perfect barbecue sauce.

Barbecue sauces can generally be categorized by what they are based on. Common examples are tomato, vinegar and mustard based sauces. To give the barbecue its distinctive taste and prevent the meat from burning easily, barbecue sauces are applied to the meat while being cooked with the exemption of tomato based barbecue sauces as tomato based sauces burns easier than the other kinds of sauces.

Barbecue sauce preparation can either be sweet, sour, tangy, spicy, hot, thick or thin. The varieties are almost endless which makes barbecues popular because anyone can make his own special preparation depending on taste and anyone can create his own way of serving the barbecue.

Recipes for barbecues can also be guarded. And good barbecue sauces can be purchased at almost any store. But the only perfect barbecue sauce is the one that you can create for yourself.
Remember whatever works for you and your family can be a great barbecue sauce. So start experimenting that is the only way to start good cooking.

The basics of Barbecue sauces…

Tomato based barbecue sauce is the most widely used. Some say that it is the most popular. Its popularity however may be due to the simplicity of preparation and besides; tomatoes are ingredients that could easily be found. The point to remember in preparing tomato-based barbecue sauces is to cook the tomatoes very well in order for the flavor to blend with the other ingredients.

Tomato based barbecue sauces are acidic. Because of this, it has the property to breakdown all the flavor of other ingredients blending them with its own. But because of its propensity to burn, limit the usage of tomato based barbecue sauce while cooking. To make it even more flavorful, prepare tomato barbecue sauces a day in advance.

Mustard based sauces are preferred in North Carolina. The mustard based barbecue sauce is great for grilling pork.

Vinegar is great meat tenderizer. It is also more acidic than tomatoes. Because of its acidic content, vinegar based sauces has a tendency to penetrate deep into the meat. To make this barbecue sauce more flavorful, experiment mixing it with chili, cider vinegar or red pepper, sugar salt and all the other ingredients that you want it to have.

Barbecue sauces today has different uses departing from its traditional purpose. It now serves as a condiment that is present on almost any table like ketchup, salsa, salt, pepper and Tabasco.
However, if experimenting with food is not your greatest strength, you can always find great sauces in any store. To make great barbecues, one rule to follow is not to place too much weight on the “with smoke flavor” label that many bottled tomato sauces advertise itself. Smoke flavor is what is barbecuing all about. The flavor has to come from the wood not the bottle.

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