I am going to cook on a public grill but I don’t want to use the racks. I also don’t like to use aluminum foil. Does anyone know where I can find some grilling grates?
Filed under Techniques by on Mar 16th, 2010. 8 Comments. 
Tuffy Stone isn’t what you would call your average joe when it comes to cooking barbecue. Infact, to his name he has a lengthy background in French cuisine, alongside a prize winnings pot of over $120,000 dollars since he began his career competing in BBQ events throughout the USA since 2005.
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.
Article Source:http://www.articlesbase.com/food-and-beverage-articles/tuffy-stone-bbq-pitmaster-and-member-of-cool-smoke-1607674.html
Filed under Pit Master by on Dec 31st, 2009. Comment.
Of course as with any kind of beef, correctly cooking porterhouse steaks depends on the thickness of the steak as well as the temperature of you pan or grill. But as with anything else, there are specific guidelines to follow to make sure you have the best porterhouse steaks you’ve ever made.
With the invention of the meat thermometer, a lot of the guess work has been taken out of properly cooking porterhouse steaks. Always remember when using a thermometer that you should test it in the middle of the porterhouse steak and be aware of what temperature means what degree of doneness. If you want porterhouse steaks that are medium, then when the thermometer reaches 160 degrees, it is time to remove it from the heat. For medium rare, take it off when it reaches 145 degrees; rare 140 degrees and for those that like to kill their porterhouse steaks and make them well done, you have to wait until the thermometer reaches 170 degrees.
Even with the best porterhouse steaks, the meat will continue to cook after you remove it from the heat and will adjust the temperature to rise 2 to 3 degrees. If you use aluminum foil and wrap it very tightly, this will create the best porterhouse steak, the tenderest and the juiciest.
Many chefs and others that are experienced with cooking porterhouse steaks use their sense of touch to find out the doneness. For example, a well done steak is very firm with a rare porterhouse steak being very soft when touched. If you like your porterhouse steak medium, then wait until the steak starts to get firm but still a bit springy to the touch. After you get used to cooking steaks you will know exactly how you like it according to how it feels when pressed.
Lastly, some porterhouse steaks have been cooked just by looking at them but there is a problem with this method. To see the appearance of the inside of the steak, you have to cut into it which means that much of the juice is lost. Most of the time, people who are just learning how to cook steak use this method and eventually discard it when they get more adept at what they’re doing.
For more resources regarding Dry Aged Steaks or even about Beef Skirt Steak and especially about Buy Kobe Beef please review these pages.
Article Source:http://www.articlesbase.com/food-and-beverage-articles/how-to-correctly-cook-a-porterhouse-steak-1473083.html
Filed under Recipe, Techniques by on Nov 19th, 2009. Comment.
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