| FPBS BackYard Tips |
| Video of the Week |
This Week:
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"How-To" - Remove Rib Membrane
Short and quick tip from BBQTalk.ca on how to prep ribs for the BBQ. If you have never had
ribs with the membrane removed then this is the video for you.
This is a good tip for making great ribs. Many Rib Barbecuing Officianotos will tell you they
already know this tip. Some of you will think, how can this make a difference. Some will
disregard our tip all together. Have it your way, we can lead a horse to water.
If you choose to remove the membrane then you will remove the thick, tough membrane that
lies on the interior side of the rib rack. If you choose to leave it on the rack, seasoning can’t
penetrate the membrane, so that side of your rib will remain unseasoned. Removing the
membrane will allow the fat beneath it to slowly drip away.
Don't you just hate to spend the money on ribs, season them up, cook them for hours and
then have tough meat?
Short and quick tip from BBQTalk.ca on how to prep ribs for the BBQ. If you have never had
ribs with the membrane removed then this is the video for you.
This is a good tip for making great ribs. Many Rib Barbecuing Officianotos will tell you they
already know this tip. Some of you will think, how can this make a difference. Some will
disregard our tip all together. Have it your way, we can lead a horse to water.
If you choose to remove the membrane then you will remove the thick, tough membrane that
lies on the interior side of the rib rack. If you choose to leave it on the rack, seasoning can’t
penetrate the membrane, so that side of your rib will remain unseasoned. Removing the
membrane will allow the fat beneath it to slowly drip away.
Don't you just hate to spend the money on ribs, season them up, cook them for hours and
then have tough meat?
| BBQ Ribs Recipe Pit Boys Country Style |
It's the great debate in grilling: charcoal or
Propane Gas
For most masters of the grill, there is no compromising; you are either in one camp or the other. Let's look at the issues that
are inflaming the debate. The great debate over gas versus charcoal might never be won. Each master of the grill has
persuasive arguments in his corner to back him up. Deciding which is better, charcoal or gas, comes down to personal
preference over taste and convenience. Let's look at the issues fueling this hot debate.
Article 1 - Charcoal Vs. Gas Grill The great debate over gas versus charcoal might never be won. Article from
eHow.com
Article 2 - Battle of the Barbeque: Charcoal vs. Gas It's the great debate in grilling: charcoal or gas. Article from
AllRecipes.com
Propane Gas
For most masters of the grill, there is no compromising; you are either in one camp or the other. Let's look at the issues that
are inflaming the debate. The great debate over gas versus charcoal might never be won. Each master of the grill has
persuasive arguments in his corner to back him up. Deciding which is better, charcoal or gas, comes down to personal
preference over taste and convenience. Let's look at the issues fueling this hot debate.
Article 1 - Charcoal Vs. Gas Grill The great debate over gas versus charcoal might never be won. Article from
eHow.com
Article 2 - Battle of the Barbeque: Charcoal vs. Gas It's the great debate in grilling: charcoal or gas. Article from
AllRecipes.com
Looking for the Perfect Steak
First of all you want to look at each steak carefully. If you want it to be juicy and tender for cooking on the grill, you want
lots of little white flecks of fat in the meaty part (it's called marbling). The flecks melt away during cooking, adding to the
meat's flavor. You also want it to be an even thickness at least 1 inch thick. I advise that you don't trim that fat of the
steak. The fat helps to keep the steak moist and hold its shape during cooking. It also enhances the meat's flavor. Once
the steak is cooked, you can trim off any excess fat before serving. Know your grades of meat the lower the grade, the
leaner and tougher the beef. Prime is the top grade sold to restaurants. As far as consumers are concerned, there are
really only two grades: choice and select. Choice is the higher grade of these two.
You will find The Rib eye is highly marbled and less lean than the filet, creating an exceptionally juicy and flavorful piece
of meat. Most people like this cut for grilling along with a close second the Porterhouse.
Here is a great article on grilling steak from About.com
First of all you want to look at each steak carefully. If you want it to be juicy and tender for cooking on the grill, you want
lots of little white flecks of fat in the meaty part (it's called marbling). The flecks melt away during cooking, adding to the
meat's flavor. You also want it to be an even thickness at least 1 inch thick. I advise that you don't trim that fat of the
steak. The fat helps to keep the steak moist and hold its shape during cooking. It also enhances the meat's flavor. Once
the steak is cooked, you can trim off any excess fat before serving. Know your grades of meat the lower the grade, the
leaner and tougher the beef. Prime is the top grade sold to restaurants. As far as consumers are concerned, there are
really only two grades: choice and select. Choice is the higher grade of these two.
You will find The Rib eye is highly marbled and less lean than the filet, creating an exceptionally juicy and flavorful piece
of meat. Most people like this cut for grilling along with a close second the Porterhouse.
Here is a great article on grilling steak from About.com
| If you like to read articles from the top Barbecue Web Sites and Blogs, This is the Place. FPBS has collected with the help of the Alltop search engine, the headlines of the latest stories from the best sites and blogs that cover barbecue and grilling. We display the five most recent headlines of the information sources. Our topics run from grilling tips, recipes, smoking, safety and hundreds of other subjects along the way. |
| "Click on the Alltop Logo" |
| "Top BBQ Blogs" |
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5 Top Stories for the Week
Make your own Barbecue Sauce
It is easy to develop your own sauce. Start with this simple recipe
below and go from there.
Makes about 2½ cups of sauce.
2 cups ketchup
1 medium onion, chopped
½ cup water
2 tablespoons apple cider vinegar
1 tablespoons Dijon mustard
¼ cup brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon hot sauce
Salt and pepper
It is easy to develop your own sauce. Start with this simple recipe
below and go from there.
Makes about 2½ cups of sauce.
2 cups ketchup
1 medium onion, chopped
½ cup water
2 tablespoons apple cider vinegar
1 tablespoons Dijon mustard
¼ cup brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon hot sauce
Salt and pepper
Stir all ingredients together in a medium, heavy-bottomed pan over
medium-high heat. Bring to a boil, then reduce heat and simmer the sauce
for 15 to 20 minutes, until thickened. Season the sauce to taste with salt
and pepper.
medium-high heat. Bring to a boil, then reduce heat and simmer the sauce
for 15 to 20 minutes, until thickened. Season the sauce to taste with salt
and pepper.
Slaw - Try this Slaw, it's easy and it always gets me good comments!
It goes well with goodies from the grill!
1 1/2 small bag of pre-made grated cabbage/coleslaw mix
2/3 cup white sugar
2/3 cup white vinegar
1/8 cup white wine vinegar
1 tsbp dry mustard
1 tbsp Dijon
1 tbs dark chilli powder
1 tbsp freshly crushed celery seed
1 tsp cumin
1 tsp cayenne
Enough Salt & Pepper
Blend all these ingredients into a dressing and add you grated cabbage ONLY 30 minutes prior to eating.
It goes well with goodies from the grill!
1 1/2 small bag of pre-made grated cabbage/coleslaw mix
2/3 cup white sugar
2/3 cup white vinegar
1/8 cup white wine vinegar
1 tsbp dry mustard
1 tbsp Dijon
1 tbs dark chilli powder
1 tbsp freshly crushed celery seed
1 tsp cumin
1 tsp cayenne
Enough Salt & Pepper
Blend all these ingredients into a dressing and add you grated cabbage ONLY 30 minutes prior to eating.
Grill Girl Robyn Lindars does Grilled Cocktails: Grilled Vodka Lemonade and a Grilled Peach Bellini