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 | Secret's in the Sauce Ebook | |
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 | |  | | E-book Category: Cooking
E-book Title: Secret's in the Sauce
Author: Debbie "BBQ" Beaston
Book Description: HELPFUL HINTS
1. Cookery Brisket: I normally cook a cut at 200 degrees for about one half hour per pound of meat. Since a cut is such a large chunk of meat and a little on the stringy side, it wish often absorb too more smoke; therefore, I won't normally cook a cut entirely in a smoker. I cook a cut in the kitchen appliance
(in a cooking pan) at 200 degrees until it has simply about an hour left to cook. Then I remove it to a smoker to stop cooking.
2. Cookery Chicken: To cook chicken on a grill, I always put down a layer of foil and I'm no closer than the middle or top rack. Chicken skin burns easy and it's hard to get done to the bone, especially white meat. So, cook it slow, turning frequently. You'll cognize it's done once
the chicken is firm and it doesn't't bleed once
you squeeze it. Chicken is one of the hardest meats to get simply right. Practice times three.
3. Smoking on a gas grill: Don't try to smoke large cuts of meat like this, but this know-how
wish help you get a good smoky flavor to smaller cuts like a small rack of pork ribs, chicken, fish, etc. Take some small pieces of the wood of your choice, i.e. hickory, mesquite, oak, etc. and soak them in water for at least a couple of hours. (Be certain the wood is wholly immersed in water.) Place the pieces of wood in a shallow (throwaway) tin pan, or thing
similar. Line the meat rack (at least the second or top rack) with heavy duty or two layers of foil. Heat the grill to normally about 300 degrees. Place the meat on the foil (wipe the foil lightly with oil to support the meat from sticking) and place the tin with wood chips on the lower rack. Close the grill and let the wood chips do their job. Be careful, because on occasion the wood chips wish catch on fire. Once
that happens I use a spray bottle of water and put the fire out and close the grill lid.
4. To use barbecue sauce as a marinade: Dilute sauce by mix two beers to each cup of barbecue sauce. Mix well.
5. Ne'er
marinade meat with full strength sauce.
6. Only once
the meat has finished cookery can you baste with full strength sauce.
7. Au gratin meat that has been coated with full strength sauce can only be can be left on the grill for a few minutes, turning the meat often to prevent scorching.
8. Support in mind that you can use this sauce on oven-cooked foods as well. The smoky flavor in the sauce wish convert your guest(s) that you spent all day over a smoker or grill!
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