Here are some pics of some of the bbq grills/rigs. Some were basic grills all the way up to the serious grillin' rigs!! Enjoy the pics!!
Monday, May 9, 2011
GCFFA Barbeque Competition and Pics of grills
This past Saturday, I was asked to be a judge in the GCFFA Barbeque Challenge. It was my first experience doing this. Nick and I were judges, and he gives a good description here. I tasted some phenomenal chicken, ribs, and pulled pork. These guys and girls know what they're doing. As always, some always rise to the top. But none were horrible!!
Here are some pics of some of the bbq grills/rigs. Some were basic grills all the way up to the serious grillin' rigs!! Enjoy the pics!!
Here are some pics of some of the bbq grills/rigs. Some were basic grills all the way up to the serious grillin' rigs!! Enjoy the pics!!
Saturday, May 7, 2011
Firefighter's Barbeque Challenge in Lucedale today!!
Come on up to the Lucedale park to check out the George County Firefighter's Barbeque Challenge. There is sure to be lots of great BBQ!!
http://www.gcffabbqchallenge.org
I hope to be posting some pics later today from the BBQ challenge.
http://www.gcffabbqchallenge.org
I hope to be posting some pics later today from the BBQ challenge.
Friday, May 6, 2011
Grilled Chicken tenders...Italian
Ok....this is beginner stuff.
Occasion
Quick Family Meal. Do you notice that many of our meals have to be quick?
Partakers
On The Grill
About 2 lbs of chicken tenderloin strips.
Preparation
I soaked the chicken tenderloin strips in Italian dressing for about 1 hour prior to grilling.
Grilling
Grilled on high, direct heat. Also took some FRESH italian dressing and drizzled it on the chicken while cooking. This allowed for a little more flavor to be cooked into the meat.
Results
It's kinda hard to mess this up. However, with the oil in the dressing, you need to watch for flare-up.
Occasion
Quick Family Meal. Do you notice that many of our meals have to be quick?
Partakers
On The Grill
About 2 lbs of chicken tenderloin strips.
Preparation
I soaked the chicken tenderloin strips in Italian dressing for about 1 hour prior to grilling.
Grilling
Grilled on high, direct heat. Also took some FRESH italian dressing and drizzled it on the chicken while cooking. This allowed for a little more flavor to be cooked into the meat.
Results
It's kinda hard to mess this up. However, with the oil in the dressing, you need to watch for flare-up.
Thursday, May 5, 2011
Dry Rubs....from Steve Rose
Here are some dry rubs that Steve Rose sent. Thanks for the contribution Steve!!
Original Dry Rub
Good for 2 full racks of ribs or 1 pork boston butt…
½ c paprika
½ tsp garlic powder
1 tbsp kosher salt
1 tbsp white pepper
¼ tsp cumin
½ c brown sugar
¼ c sugar
Asian Dry Rub
½ c paprika
1/8 c of ginger
½ tbsp ground mustard
1 tbsp allspice
2 pinches kosher salt
1/3 c brown sugar
Grilling Fire Chief Style....Dennis Gray
This post is contributed by my cousin "in-law" who lives in an area just outside of the ATL. This is great stuff!! He served as a fire chief, and has recently retired. More time to grill!! Here is what he wrote:
Firefighters eat well when they are on duty. That's a fact. During my 30 plus years in the fire service I have learned from some of the best firehouse chefs in the business. One pearl of wisdom I picked up along the way is, marinating is more that just dipping a piece of meat in sauce. It is knowing what the sauce will do to and for the meat before you dip. This recipe was developed over time and can easily be tweaked to your particular taste. It is equally tasty on chicken or beef. Enjoy!
Chief Gray's Marvelous Marinade:
1/4 cup vegetable oil
1/4 cup lite (reduced sodium)soy sauce
1/4 cup marsala cooking wine (substitute= apple juice)
2 tbsp. brown sugar (packed)
1 or 2 cloves fresh garlic (crushed)
1/2 tsp. dry mustard
1/4 tsp. ground white pepper
1/4 tsp. ground ginger
Combine vegetable oil and crushed garlic.
Microwave on high for 30 seconds.
Add all other ingredients and blend well.
Marinate meat from 1 to 24 hrs. in refrigerator before grilling.
You may baste the meat with marinade while grilling, but I prefer to make a fresh batch for this.
Firefighters eat well when they are on duty. That's a fact. During my 30 plus years in the fire service I have learned from some of the best firehouse chefs in the business. One pearl of wisdom I picked up along the way is, marinating is more that just dipping a piece of meat in sauce. It is knowing what the sauce will do to and for the meat before you dip. This recipe was developed over time and can easily be tweaked to your particular taste. It is equally tasty on chicken or beef. Enjoy!
Chief Gray's Marvelous Marinade:
1/4 cup vegetable oil
1/4 cup lite (reduced sodium)soy sauce
1/4 cup marsala cooking wine (substitute= apple juice)
2 tbsp. brown sugar (packed)
1 or 2 cloves fresh garlic (crushed)
1/2 tsp. dry mustard
1/4 tsp. ground white pepper
1/4 tsp. ground ginger
Combine vegetable oil and crushed garlic.
Microwave on high for 30 seconds.
Add all other ingredients and blend well.
Marinate meat from 1 to 24 hrs. in refrigerator before grilling.
You may baste the meat with marinade while grilling, but I prefer to make a fresh batch for this.
Barbeque Sauces....by Steve Rose
My friend Steve Rose contributed this barbeque sauce recipe. I like this because it has different "flavors" according to your liking. Thanks Steve!!
Original BBQ sauce – good for 2 full racks ribs or 1 pork boston butt
1 c ketchup
½ c apple cider vinegar
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ c brown sugar
1 tsp Worchestshire sauce
1 tsp liquid smoke
¼ c honey
Sweet and Hot
ORIGINAL recipe plus –
½ tbsp cayenne pepper
½ tbsp chili powder
¼ tbsp crushed red pepper flakes
Cinnamon Chipotle
ORIGINAL recipe plus –
1 tbsp of chipotle powder
1 ½ tbsp of cinnamon
1 tbsp of Frank’s Red Hot sauce
Asian sauce
ORIGINAL recipe plus –
½ c pineapple juice
2 tsp teriyaki sauce
1 tsp hoisin sauce
Pinch of allspice
Pinch of dry mustard
You can catch Steve's blog here.
Gas or Charcoal?
This is probably one of the questions many people ask when talking grilling. So what about you gas or charcoal?
Me personally, I prefer gas (propane) over charcoal. I have a few reasons:
1. Time. We are usually crunched for time in the afternoons. Between homework and limited daylight, we are trying our best to maximize our family time. So gas is a quick way to grill.
2. Cleanliness. Let's face it. Charcoal can be messy. Black "soot" can get on just about anything. Disposing of the ashes can be a dirty job as well.
3. Taste. Some people like the "smoky" taste from charcoal. Personally, I can go either way. I prefer gas because I can control the flavor of my meat through dry rubs, marinades, etc. I prefer to dictate the flavor that way rather than through the smoke. Smoking with wood chips/wood is definitely better than charcoal, but can be time consuming.
Me personally, I prefer gas (propane) over charcoal. I have a few reasons:
1. Time. We are usually crunched for time in the afternoons. Between homework and limited daylight, we are trying our best to maximize our family time. So gas is a quick way to grill.
2. Cleanliness. Let's face it. Charcoal can be messy. Black "soot" can get on just about anything. Disposing of the ashes can be a dirty job as well.
3. Taste. Some people like the "smoky" taste from charcoal. Personally, I can go either way. I prefer gas because I can control the flavor of my meat through dry rubs, marinades, etc. I prefer to dictate the flavor that way rather than through the smoke. Smoking with wood chips/wood is definitely better than charcoal, but can be time consuming.
Wednesday, May 4, 2011
Favorite Grilling Recipes
Ok folks....I would love a little feedback. I'd like to share some grilling recipes, marinades, dry rubs, vegetable recipes, etc. on this blog. I'm looking for your favorite ones. You can do this one of two ways. Either send me an email to mark@m4camps.com or leave a comment below. I will make each recipe a separate post. So hit me with your best grilling recipes, marinades, dry rubs. Also, good side dishes are welcome as well.
Sunday, May 1, 2011
Ribeyes
Occasion
We got home from the Orange Conference late Friday night/early Saturday morning. I was ready to grill. We ate some great food while in ATL, but nothing like grilling on your own grill.
Partakers
The M4 Crew
On The Grill
3 ribeyes cut about an inch thick. I picked them up from Seal's Meats in Lucedale. A great little meat market. Two had a little less marble in them than I like. One had good marble. It was definitely the better steak.
Preparation
I placed the 3 ribeyes in a baking dish with high sides to marinate in. Lea & Perrins, and Lawry's on the meat. Both sides.
Grilling
Seared the steaks on a high temp to trap in juices. Flipped occasionally. Total cook time was just over 10 min.
Results
The steaks came out medium well. I'm still adjusting to the temperature on the new grill. Especially with searing them, I believe more cooking happens there than I realized. I would have liked the steaks to have been more "medium".
Improvement
I really need to let the meat come to almost room temp before grilling. It makes a huge difference. Also, we are used to grilling steaks that were from the cow we had slaughtered. This was "store" bought. Another difference. I'm ready for another cow in my freezer. I will grill them a little shorter in time.
We got home from the Orange Conference late Friday night/early Saturday morning. I was ready to grill. We ate some great food while in ATL, but nothing like grilling on your own grill.
Partakers
The M4 Crew
On The Grill
3 ribeyes cut about an inch thick. I picked them up from Seal's Meats in Lucedale. A great little meat market. Two had a little less marble in them than I like. One had good marble. It was definitely the better steak.
Preparation
I placed the 3 ribeyes in a baking dish with high sides to marinate in. Lea & Perrins, and Lawry's on the meat. Both sides.
Grilling
Seared the steaks on a high temp to trap in juices. Flipped occasionally. Total cook time was just over 10 min.
Results
The steaks came out medium well. I'm still adjusting to the temperature on the new grill. Especially with searing them, I believe more cooking happens there than I realized. I would have liked the steaks to have been more "medium".
Improvement
I really need to let the meat come to almost room temp before grilling. It makes a huge difference. Also, we are used to grilling steaks that were from the cow we had slaughtered. This was "store" bought. Another difference. I'm ready for another cow in my freezer. I will grill them a little shorter in time.
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