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BBQ & Grilling

Advanced Charcoal Grilling Techniques

by ChefPerry

  I started out, many years ago, grilling with a good old fashioned Weber Kettle, the most popular charcoal grill in American since, well...ever. 😉  Sadly, these marvels of simplicity rarely get used to their full potential. Sure, you can grill up endless burgers, dogs, and brats…and they’ll be awesome, but let’s look at some advanced (dare I say Home Chef?) techniques to take this old classic to the next level!  I have used the Weber to make everything from jerky, to smoked salmon, to traditional Southern Pulled Pork, to authentic Texas-Style Briskets and Pork Bellies, and I’m going to show you how to, as well.  Direct vs. Indirect  There are two basic styles of grilling, direct & indirect.  Direct Grilling   Direct grilling cooks your food “directly” above the hot coals. Best for searing and charring foods that you want to grill quickly.Of course, with this higher heat, you have to be more watchful to ensure that foods, especially those with sugary marinades or glazes, don’t burn before they’re…
Score: 1.22

Grilling Steak: A Chef’s Guide to Cuts, Tips, and Techniques

by ChefPerry

  Humans have been eating beef since prehistoric times and for good reason. Pound for pound, beef is one of the best sources of high-quality protein and nutrients. It’s also the third most widely-eaten meat in the world, accounting for about 25% of modern meat production, after pork and poultry.  I love beef. It’s such a straightforward and simple food to cook.   Though you can get fancy with it, if you want to, all you really need is a little salt and heat to create one of the most delicious foods on the planet. Loaded with health-promoting amino acids, and it’s one of the single biggest sources of protein in the human diet.  How much to serve:I recommend 8oz (½ lb) per “average” person, or ¾ lb (12 oz) for big and lovers of leftovers.  Some Definitions:  Grass-Fed “Grass-fed” beef refers to cattle that were allowed to graze for their own fresh forage, possibly supplemented with some alfalfa during the winter, providing the closest approximation to the animal’s natural diet.  Grains, which are much…
Score: 1.1

10 Tips for a “Less Stress” Holiday Dinner

by ChefPerry

  The holidays are, hands down, my favorite time of year, but it’s no secret that (especially for us foodies) it can bring with it a lot of kitchen chaos and performance anxiety.  So many dishes, so many people, and so many “cherished family traditions” that must be upheld, it would be well-nigh impossible to make it through the season without at least some drama.  If you come from an Italian family, like mine, well… fugget about it!   So, if we can’t avoid the chaos, let’s at least try to get a rope on it, right?  Here are a few tips to help you avoid enough of the crises to actually enjoy the food and family time, which, let’s face it…is really the whole point!    #10 – Don’t sweat the small stuff!  Does anyone really care if the tablecloth is ironed?    Does anyone really care if their napkins are shaped like swans?  Or if you’ve freshly polished Great-Grandma’s silver?  No, they don’t…they want to eat, and laugh, and then eat some more! If you’re low on time (uh, who’s not?), and that cloth is…
Score: 1.07

Chef's Tips for Better Burgers

by ChefPerry

  Chef's Tips for Better Burgers  Burgers might just be my favorite food.  Now, there's not a thing wrong with the good old-fashioned American Cheeseburger, in fact, it's awesome, but if you feel like expanding your horizons just a bit, here are my three favorites "gourmet" burger styles, as well as some tips for cooking a better burger.  All the patties for these recipes are prepped and grilled the same way, so it's easy to make a big batch of one recipe, or set up a burger-bar and let your guests choose which style they want to try.  Pan-searing your burgers in a hot skillet is a great method as well!           Four “Better Burger” Tips · 80/20 ground beef · Chill patties 15 minutes, after forming · Season AFTER grilling (except salt) · Toast buns for flavor and burger stability · I like to sear my burgers REALLY close to the fire, so I flip my top grill over so that the grates are resting directly on the coals. You can also “re-purpose” an old flat grate from another type of grill. Works great!     1.…
Score: 1.06

How to BBQ Brisket like the Pros

by ChefPerry

    In many parts of the country, beef brisket is BBQ. Indelibly tough and bland when cooked with conventional methods, brisket magically transforms, after a long bath in smoke, into a melt-in-your mouth, sweet, savory, smoky treat.   Starting with a full 10-12 pound brisket (called a "Packer.") A “packer” brisket is made up of two parts, the flat, and the point.        The "flat" runs the whole length of the brisket (slice this against the grain and serve as brisket) while the "point" is a cap that sits on top of one end. (It's this cap or "point" you want to use for your burnt ends, more on that later...) 1/4 cup sea salt 1/4 cup Hickory salt 1/3 cup coarse black pepper 1/3 cup granulated garlic First, mix all of the rub ingredients together in a shaker bottle with large holes.  One hour before smoking, pat the brisket dry, and set in on a sheet of butcher paper in a rimmed baking dish. Next, trim off as much of the hard, external fat as you can, until only about 1/4 inch remains.        Next, coat both…
Score: 1.0

Cambodian Grilled Chicken (Mann Oeng K’tem Sor) Recipe

by ChefPerry

     This ancient Cambodian grilled chicken recipe, called Mann Oeng K’tem Sor, may look complicated, but it’s really just a series of simple steps.       The stone walls of the Bayon temple in Cambodia, built at the end of the 12th A.D, includes an amazing series of bas-relief pictures of the army supply trains, encampments, field kitchens, and some of the earliest depictions of Asian barbecue.   Specifically, you'll see chicken skewered on split sticks and grilled over pyramid-shaped fires. Nine hundred years later, you'll find the same chicken grilled exactly as it was done during the height of the Khmer empire.         This recipe may look complicated, but it's really just a series of simple steps.  Like most S.E. Asian recipes, the end result is a succulent, savory, melt-in-your-mouth delight. (Feet are optional... ;) )     For the Chicken and Marinade: 1 whole chicken (3 1/2 to 4 pounds) 5 cloves garlic, peeled and cut in half 2 tablespoons sugar 1 teaspoon coarse sea salt 1 tablespoon soy sauce 1…
Score: 1.0

4 Rules for Becoming a Pit-Master

by ChefPerry

  4 Rules for Becoming a Pit-Master Chef Perry Perkins     PitMaster: One in charge of the pit. Someone who, not only has mastered the techniques to create great BBQ, but is proficient in using a variety of pits, or grill to do so.   While there's no one single accepted definition of the title, "Pit Master" (in fact, they vary wildly), I like the one above. I see someone who has "mastered" the pit, as being able to produce delicious BBQ with any number of meats, and a variety of equipment.  The proof, as they say, is in the pudding.  Here are four things that I think anyone needs, to achieve the title.    1. Practice Practice Practice!It can't be said enough (though I'll stop at three times), like anything else, the more you do it, the better you get.Chose the cut of meat you want to perfect, then keep working on it until you're doing it the best it can be done. I recommend starting with pork shoulders (the most forgiving) and working your way up to smaller, thinner cuts.Experiment with varied cook…
Score: 1.0

Classic BBQ Sauces, Rubs, & Mops by Region

by ChefPerry

In BBQ, sauces are used to flavor, marinade, glaze, and as a condiment or topping for grilled and smoked meats, especially ribs and chicken.  History places the origin of BBQ sauce to the first American colonies of the 17th century and can be found in recipes and cookbooks (both English and French) over the following two centuries.  Much like chili in Texas, these sauces were less about gourmet ambitions and more about masking the often off-putting odors and flavors of “aged” meat in a pre-refrigeration society.  The origins of these sauces isn’t particularly complicated, take the traditional tastes and flavors of the predominant immigrant population, add in the most similar ingredients that could be found locally, and mix with some good old American ingenuity, and you have the roots of a tradition that has only grown stronger and more popular over the last two centuries.  South Carolina mustard sauce, for example, can be traced to that region’s German settlers of the early 18th century.  …
Score: 1.0