Pork Butt/sholder

Pork butt is so easy and best off all its tasty has hell. Nothing is better then pulled pork on a bun with homemade coleslaw and BBQ sauce.

Here's a few tips when making pork butt.
1. Brine it! Leave that bad boy over night in a simple brine (see my post), it will add flavour and moisture.
2. Dry rub. A good dry rub can make all the difference when it comes to flavour. Be sure to check out my dry rub post that will tell you how to make a simple rub.
3. Low slow mofo. Try and keep your smoker around 240/250º, depending on the size you can expect 8-11 hrs. I also like to mop or baste the pork every hour with a water, oil and dry rub mixture.

I know this is not really a recipe but the truth is you don't really need one. With a few tips, a smoker and time you can have some great tasting pulled pork.

Beef Kebabs

1 good sized grilling steak cut into bite size chunks
1 red pepper cut into chunks
1 onion cut into chunks
2 tbsp cumin
1 tbsp garlic powder
1/2 tsp salt
1/2 tsp pepper
4 skewers

Marinade
2 tbsp olive oil
1/4 cup soy sauce

Cooking Directions
Start by marinating the beef for 30 mins before cooking.
Cover the veggies in garlic powder, pepper, salt and cumin.

Next place the veggies and meat on your skewers (If using wooden skewers pre soak for 15 mins). Be sure to alternate ingredients, I like to start with onion then pepper followed by meat.


Now just grill, I like charcoal using high heat. I know beef kebabs are nothing new but I think you'll find the cumin gives it a new and very tasty spin.

BBQ gadget tip

Just tried out a "fish flipper", its basically is a 2 sided grill that lock together around the fish making it easy to turn the fish from one side to the other. It is made for use on a grill or a camp fire. Have to admit I really didn't think this gadget would work, but to my surprise it actually did make it easier to flip the fish. The only down side to the "fish flipper" is it kinda smashes the fish a bit. All and all not bad but unless you are cooking over a open fire it is not really needed. Fact is a clean, hot and will oiled grill also makes it easy to flip any thing your grilling. I'd give the "fish flipper" a 4 out of 10, I just don't need it.

BBQ Meat Man: Stuffed pork tenderloin wraped up

BBQ Meat Man: Stuffed pork tenderloin wraped up: "What you will need. 1 Pork tenderloin 1/4 cup feta cheese 1/4 cup chopped baby spinach (fresh is best) 3 or 4 strips bacon 1 tsp salt 1 tsp..."

Stuffed pork tenderloin wraped up

What you will need.
1 Pork tenderloin
1/4 cup feta cheese
1/4 cup chopped baby spinach (fresh is best)
3 or 4 strips bacon
1 tsp salt
1 tsp pepper
1 tbl olive oil
 
Start by butterflying the tenderloin so that it is about 1/2 inch thick, try and make it as even as possible and set aside.
Next mix the chopped baby spinach with the feta cheese.
Then spreed the spinach and feta mixture over one side of the tenderloin.
Now roll up the tenderloin like a cigar, then wrap the tenderloin with the bacon strips (not only does the bacon add great flavour but it will also help hold the tenderloin together).
Finish by oiling, salting and peppering the tenderloin roll.
Grill the tenderloin on each side for about 8 minutes (32 min in total) over medium high heat.
Slice into about 1" pieces and enjoy.

Grilled Whole Trout

First thing to remember is to not fear fish with the head on! Fact is fish have heads, buying fish with the head removed seems somehow less fresh to me, a whole intact fish is a thing of beauty.

A few things to keep in mind when buying fish!
First, buy it the day you want to cook it. No matter the fish your cooking you want it to be fresh. Next look into the eyes, they should be clear, not cloudy! Next smell it, fish should not smell "fishy". Last and most important talk to your fishmonger, he/she knows the product and have so much knowledge about what your buying.

Now that you have bought the freshest fish possible, next is cleaning! Get your fishmonger to do it! easy right?

Ok now fire up the grill, you want your grill hot but your coals not to hot, medium hi should do the trick and remember CLEAN and OIL the grill...  Next oil up the trout inside and out, then salt, don't be shy... both inside and out again. Ok its time to add some flavour, I like to stuff the inside with onion's, garlic, lemon slices and  crushed black pepper (to taste) and that's about it!  Grill both sides about 8 to 10 minutes each side.

If you want to add a little Canadian flavour to your trout melt 1/4 cup of butter over medium heat add 4 or 5 tbl of maple syrup. just drizzle that over the trout and enjoy.

BBQ Ribs

Ingredients:

1 rack of ribs
1 Onion
3 Cloves of garilc
2 tbsp yellow hot dog mustard
1/4 cup BBQ Meat Man's Dry Rub
3 Cups apple cider
3 tbsp apple cider vinegar

Directions:

First thing to do when you BBQ ribs is remove the membrane, that's the thick nasty bit that is stuck to the back or the bone side of the ribs. Next you want to rub the ribs with plain old yellow mustard and then rub the ribs with a BBQ Meat Mans dry rub (see my blog post), I like to let that sit for a few hours before cooking.

Braise the ribs before smoking them. To do this I first cut 1 onion into slices and line the baking dish with them. Next toss in a few cloves of garlic for additional flavour. Now add about 3 cups of apple cider or apple juice and 3 tbsp apple cider vinegar. Place the ribs on top of the onions, making sure the liquid is about half way up the rack. If its not add a little more apple cider or water. Cover the ribs with tinfoil and cook at 220º F for about 1 hour.

Now we smoke! Start by getting your smoker up to heat ( about 175 - 200º ). I like to use charcoal for my base fire and add apple wood pieces (6" long 1 or 2" thick). Be sure to not over smoke! You want to let the ribs cook for about 4-5 hours. Be sure to mop the ribs with oil water and salt, it will keep them from drying out.

Finish the ribs on a grill, mop them down with a sauce (whatever you like), grill until the sauce is set.

Grilled Chicken BBQ Pizza

This one taste amazing, and looks wicked, people will think it took so much work.

Here's what you need to get started.

2 Chicken Breast
Mozzarella Cheese ( about 3 cups, add as much or little as you like)
Feta Cheese
BBQ Sauce
1 Large White Onion
Pizza Dough (I use the ready made stuff)

First grill the chicken breast and set aside to rest for about 5 min's next cut the chicken into small bite size pieces, next slice the onion thin and slowly saute them on low heat until golden brown. Then roll out the dough, I like to make personal size pizza's ( about 8" wide and 12" long and thin). Next over medium low heat (pre heat and clean the grill) place the the dough down, cook the one side then flip, as the second side is cooking place a few tbl spoons of bbq sauce down and spread it all over the cooked side of the dough. Then place your onions, cheese and lastly your chicken (as much as you like), close the lid and let the cheese melt. Be sure to keep a eye on the crust you don't want it to burn so if you need to lower the heat do it! Once the cheese is melted remove from the grill and enjoy.

Lighting your charcoal grill

If your new to or are just looking for a simple way to fire up the old charcoal grill here are a few tips that will get your grill go'n fast and help your food taste great.

First get a charcoal chimney starter (weber makes a nice one), they are cheep 10 to 20 bucks and best of all they work. Second grab some fire starter blocks, their are a few brands out their I like Zip Original Firestarters. Third get some real hardwood lump charcoal, it gives whatever your BBQ'n great flavour.

All you have to do is pour the required amount of charcoal into the chimney, place a starter block under the chimney and light the block. Be sure to let the coals burn for a few min's, you want them to glow hot. Last once you get the charcoal burning good (nice white coals) in the chimney, watch yourself dumping the HOT COALS into your grill, the wood tends to pop and spark.
Yes you could pile the charcoals up, dump lighter fluid over it and lighter up, but I find all you can taste is the lighter fluid. I've also tried stuffing paper in the bottom of the chimney and lighting it up.... that does work but their usually is a crap load of burnt paper flying around.

Herb Butter

For those who haven't tried Herb Butter it's another easy way to give great flavour to a variety of foods including steak! That's right butter on meat you know that's got to be good.

Here's what you do, take 1 block of butter (1/2 cup) let it sit out so the butter is room temperature. Then take a 1/4 cup of your favourite fresh finely chopped herb ( thyme, rosemary, chive etc.), in a small bowl and mix together (if you used unsalted butter be sure to add some). Next take the butter mixture and place it on a piece of plastic wrap, then roll it up like a cigar, be sure to twist the ends as tightly as you can. Place in the fridge for a bit to harden up and let the flavour's come together.

Use as much or as little as you like on your steak, its also great on baked potato!

Beer Can BBQ Chicken

Real simple, Real good!
This is a easy way to make a killer tasting BBQ chicken, sure to please any BBQ lover. Its simple, fast to prep and taste wicked.

Step 1
Clean the chicken! both inside and out.

Step 2
Place the chicken in a simple brine for a few hours (see my post on brining).

Step 3
Then simply rub the chicken with a dry rub (also see my post on that), be sure to massage the rub inside, outside and under the skin.

Step 4
Place garlic clover/onions/lemon inside the chicken, place a half can of beer (whatever brand you like) in the centre of the BBQ and place the chicken over the can, make sire the chick is stable before closing the lid. Cook using indirect heat at about 325º for 2 hr's.

Let the Chicken rest for about 10 min's before carving, that just helps all the juice stay in the meat.
Then Enjoy!

Brining meat (Chicken or Pork)

Brining meat is a easy way to make any meats juicier and tender. Here is a simple and easy Brine I use on pork or chicken.

4 Cups water
1 Cup Brown sugar
1/4 Cup salt

Simply combine the ingredients in a large bowl or measuring cup, place your chicken or pork in a large freezer bag, pour the brine mixture over the meat, zip close squeezing our as much air as possible. I like to then place the bag in a bowl (to avoid a mess). Let it chill for a few hours or over night.

Basic Dry Rub

For me a dry rub is the foundation of BBQ, I have a simple but tasty rub that works for pork or chicken.

1/2 Cup paprika
1 Cup Brown Sugar
1 TBL Dry Mustard
1 TBL Salt
1 TBL Fresh Ground Pepper
1/4 TSP Cayenne Pepper
1/4 TSP Ground Coriander
1/4 TSP Pepper Flakes
1/4 TSP Ground Cinnamon

Be sure to mix all ingredients will. When applying to chicken be sure to coat both inside, outside and under the skin, really massage the rub into the meat.