Mega BBQ

With Memorial Day just around the corner I thought I would post 3 recipes, 3 barbecuing techniques and 3 BBQ safety tips since most of us will be firing up our grills, smokers and barbeque cookers for the holiday. This way you can cook three great kick-ass barbecued dishes, learn 3 new barbecuing techniques and lastly, learn tips on how to keep barbecuing safe for you and your family. Also included in this article are a few bonus tips for cooking Brats, marinades and cutting veggies. As if this whole article wasn’t enough of a bonus.

Let’s get right to it, shall we?

Recipe #1: the appetizer.

Sweet Southern Baby back Tid-bits

Here is something you can start preparing a day or two before your party or event and is pretty much my own recipe, although there are variations of it that others have made before.

• 3 full racks of baby back ribs (Costco or Sams Club are probably your best bet for the ribs)
• 1 large bottle of your favorite BBQ sauce (or you can make your own)
• Your favorite rib rub (psst… here’s one of ours)
• 1/4 c. light brown sugar
• 1/4 c. water

This recipe is very easy to make, although it will take some time to smoke and cook the ribs. The lengthy discussion down below is due to explaining this recipe to folks with a smoker, charcoal grill and just an oven.

Start by rinsing your ribs in fresh water, pat dry with paper towels. Rub your ribs with rib rub, let sit at room temperature. Fire up your smoker and get the temperature to around 200-250 degrees F. If you do not have a smoker, you can use a charcoal grill with briquettes and water soaked wood chips on one side and have your meat above the side where there is no fire underneath. And if you don’t have a charcoal grill, what the hell are you doing on this website? Just kidding… Don’t fear, you can still do this recipe. Just don’t worry about rubbing the ribs, get a large pan (large enough to fit the ribs in on their side vertically).

Smokers and charcoal grill folks, take your your ribs off after around 2-3 hours (you can go longer if you want a more smoky flavor). Then let them cool a bit, get your pan ready, fill it 1/4th of the way full, brush on the barbecue sauce liberally and stack the ribs in the pan. If you don’t have a pan long enough for the ribs to lay on their side, you can cut the ribs in half, sauce them and make sure you have the water on the bottom of the pan so it steams the ribs. Cover with aluminum foil tightly (don’t leave gaps so steam escapes).

Bake at 400 degrees for about 2 1/2 - 3 hours then check for tenderness. You want the ribs tender, but not too tender to fall off the bone completely. Folks who steam the ribs right from the beginning probably need to continue cooking for around 4 hours or so, but you can check around 3 hours just to see were your ribs are at time wise.

While your ribs are cooking, take the remainder of the large bottle of BBQ sauce and pour into a bowl along with the brown sugar (you can add or not use as much sugar to taste). Add the water which helps the sugar dissolve a little better. Mix well with a whisk.

After your ribs are tender (but not totally falling off the bone), pour off excess water, take the foil off completely and let the ribs cool. After they have cooled, cut the ribs in 1-2 rib sections (hence tid-bit in the name of the recipe).

Crank up the grill outside again (either gas or charcoal), put the ribs on the grill at about medium heat and baste with sweet barbecue sauce. Plate and serve. Serves about 15-20 people as an appetizer.

For those with no grill, you can go ahead and broil the ribs in the oven basting them along the way with the sweet barbecue sauce. Just be careful not to burn the ribs as with broiling you really need to keep an eye on them!

Recipe #2: main course.

BBQ Chicken with Vinegar Sauce

This light and spicy sauce is a nice change from the usual tomato-based barbecue sauces. For convenience, you can mix the spices ahead, then add the vinegar just before using. Since we really are getting a lot of sauce and sweet from my Sweet Southern Baby back Tid-bits, I thought a great compliment to that dish would be one with a bit of tanginess, yet savory from the spices being used.

Ingredients:
1 1/4 cups Cider Vinegar
4 teaspoons chili powder
2 1/2 teaspoons salt
1 1/2 teaspoons sugar
1 teaspoon cayenne pepper
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon ground black pepper
4 skinless boneless chicken breast halves

Directions:
Prepare barbecue (medium-high heat) or pre-heat broiler.
Whisk first 9 ingredients in small bowl to blend.
Arrange chicken in shallow glass dish.
Spoon 1/4 cup sauce over; turn to coat evenly.
Let stand at least 10 minutes and up to 30 minutes, turning chicken occasionally.
Grill chicken until just cooked through,
basting occasionally with another 1/4 cup sauce, about 5 minutes per side.
Serve with remaining sauce. Enjoy!

Recipe #3: dessert.

Pound Cake with Grilled Pears and Caramel-Rum Sauce BBQ Recipe

This dessert sounds soooo good that I had to include it. Don’t worry, you won’t be baking pound cake with your grill. The sumptuous flavor of grilled pears is made all the more irresistible with this to-die-for caramel rum sauce.

1/2 cup granulated sugar
1/2 cup heavy cream
1/4 cup unsalted butter
1/4 cup dark rum
4 fresh pears, cored and quartered
Powdered sugar
4 slices pound cake, cut 2 inches thick
Whipped cream (optional)
Fresh mint (optional)

Place the sugar in a non-reactive pan and caramelize over medium heat. When it liquefies and is dark brown

in color, add the cream and reduce heat. Add the butter and rum. Stir until butter is melted; set mixture aside.

Dust pears with powdered sugar and place in center of cooking grate. Grill pears 10 to 15 minutes, until tender, turning once halfway through grilling time.

Sprinkle each slice of pound cake with powdered sugar; tap off any excess. Place cake slices in center of cooking grate. Grill 2 minutes, turning once halfway through grilling time. Transfer to warming rack and continue grilling for about 2 minutes to warm through.

Cut cake slices in half on an angle. To serve, cross each half piece with the other half on a serving plate. Arrange pears around cake and drizzle with caramel sauce. Garnish with whipped cream and mint, if desired.

Makes 4 servings.

Recipe / Image Credit: barbecue-online.co.uk

Barbecue Techniques

Technique #1: Keep your meat moist

It’s always good to have a few different techniques in your back pocket while barbecuing. Barbecuing is considered a dry method of cooking. So what does that mean for the meat you put in your smoker? Correct. It gets dry. We can control the moisture in the meat two ways; 1.) Keeping the meat moist by “mopping” it with a vinegar based mop sauce which is usually put on towards the end of the cooking process. Mop sauces are typically not as thick as BBQ sauce. 2.) Putting a vessel inside your smoker or barbecue filled with water, cider, beer or anything else you would like the meat to absorb as flavor and moisture. I wouldn’t say this adds that much flavor to the meat, but it does keep your meat more moist.

Technique #2: May the brats be with you

Just about every Memorial Day weekend I cook brats. It’s almost become a tradition for me and for millions of other folks in the US. Over the years I have come up with a couple of techniques that will help just about any backyard barbecuer.

First, do not blast your gas grill too high to cook your brats because you’ll end up either burning or exploding your brats. By exploding, I don’t mean they will end up on the inside of your grill cover, I mean they will seep out their natural juices and you’ll end up with a not-so-juicy brat. Consider a medium flame (position brats near a warm spot on a charcoal grill) and let them cook evenly. Make sure to use your tongs so you don’t poke your brats.

Bonus: Something else I enjoy doing that I think your guests will appreciate. Try grilling thick pieces of onion and pepper (have a pan ready on the grill filled with a little beer). I usually put the pan with beer on the top rack or on a grate that is on low heat. Once the onion and peppers are grilled to perfection, place them in the pan with beer. When the brats are done, place them on top and there’s your serving dish of brats on the bed of onion and peppers. Tip for cutting your veggies: Slice your onion like you were making thick onion rings. For the peppers, slice them in thick julienne cuts. This way they won’t fall through your grill grates.

Technique #3: To marinate or not to marinate?

I could do a huge segment on marinating, but I won’t in this particular article since I am simply pointing out another technique for you. A good rule of thumb is that if the cut of meat you are using is tough, it’s a good idea to marinate (or cook for a long time at a low temperature). What type of cuts does that include? For beef: Round tip steak, bottom round roast, top round roast, chuck tender steak, chuck roll steak, eye of round roast, rump roast, bottom round steak, eye of round steak, top round steak are all considered “tough cuts.”

Another reason for marinating is simply to add flavor. Marinades usually include two basic things; an acid and a fat — there are so many other variables you can add to that. So, you may want to throw your chicken breasts in a light Italian marinade. Or you may even consider marinating pork in an Asian type marinade. It’s up to your taste buds and the sky is the limit as far as combinations of your marinade. I’m sure you have even seen already made marinades in the supermarket. Remember to discard your marinate especially if used for chicken or pork. I have heard you can boil your marinate if you want to use it as a sauce, but I generally toss my marinate after the meat is taken out. Bonus: If you haven’t tried marinating chicken breasts in Kraft’s Zesty Italian dressing, pick yourself up a bottle and marinate your chicken overnight, grill and enjoy!

Three Barbecue Safety Tips

Here’s another topic I could really take a whole article or a series of articles to write about, but in this case, I will touch upon three sections of tips: Propane Tank Safety, Charcoal Grill Safety and After Barbecuing Tips.

BBQ Safety Tip #1: Propane Tank Safety

Inspect the cylinder of your propane tank for bulges, dents, gouges, corrosion, leaks, or evidence of extreme rusting. Also, examine the hoses on your grill for brittleness, leaks, holes, cracks, or sharp bends. If you find any of these problems, it’s time to replace the equipment.

Grill at least 10 feet away from your building structure on a hard flat surface such as concrete or a paved driveway.

Be sure to keep propane tanks upright, and move gas hoses away from dripping grease and hot surfaces.

Never use cigarettes, lighters, or matches near your gas grill, whether it’s in use or not. You can’t be sure that there’s not a slight gas leak somewhere in the unit, so it’s always better to be safe than sorry.

Propane tanks require sophisticated valve equipment to keep them safe for use with grills. Never try to remove the valve from your propane tank, because you’ll risk an explosion. In addition, always close the tank valve when you’re finished using it.

Never bring your propane tank indoors, and never store spare gas containers under or near your grill. Don’t store other flammable liquids, such as gasoline, near propane tanks. Keep your barbeque covered when it’s not in use to prevent hazardous situations.

If you must transport your propane tank for any purpose, be sure you choose a relatively cool day. Keeping containers or any other grill parts that are under pressure in a hot car will cause an increase in the pressure of the gas, which could cause an explosion.

Never dispose of your propane tank by throwing it in the trash. Check to see if there are municipal programs for collection in your area. If your grill uses a disposable tank, take care to use up all the residual gas before discarding it.

BBQ Safety Tip #2: Charcoal Grill Safety

Even though you don’t have to be concerned about propane gas leaks with charcoal grills, you do need take precautions against another kind of gas; carbon monoxide. Because charcoal produces carbon monoxide, which is highly toxic, you should never burn your charcoal grill inside your home, a tent, a vehicle, or any other enclosed area.

1. Operate charcoal grills outdoors only, never inside an enclosed area. Even if you’ve finished grilling, and you assume all the coals are extinguished, they’re still producing carbon monoxide, so keep your charcoal grills outside at all times. Grill at least 10 feet away from your building structure on a hard flat surface such as concrete or a paved driveway.

2. Don’t wear loose clothing, especially long sleeves, while grilling.

3. Charcoal grills tend to flare up, so keep a fire extinguisher handy.

4. Use charcoal lighter fluid to light new coals only; don’t use it on coals that are already lit. For goodness sakes, don’t dump gasoline on your barbecue!

BBQ Safety Tip #3: After Barbecuing…

1. Always follow the manufacturer’s cleaning and storing instructions that accompany the grill.

2. Keep your grill clean and free of grease buildup that may lead to a fire.

3. Never store liquid or pressurized fuels inside your home and/or near any possible sources of flame.

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I hope you all have a fun, tasty and safe Memorial Day weekend! And let us not forget what Memorial Day really means… Please remember our fellow Americans who have died for our country and pray for the fine folks who are serving in our military currently.

How lucky are the folks in Charleston? I wish these three new BBQ joints were around when I was going to college in Charleston, South Carolina. Folks in the low country are blessed to have this triple-threat of barbecue heaven open up in their neck of the woods. If you are ever in the area or you live nearby, give these guys a try!

The first of the three new barbecue restaurants, Ray’s BBQ, located in Mt. Pleasant is noted to have the best atmosphere. To me, atmosphere doesn’t matter (I’ve had some of the best BBQ at the least attractive sites) it’s the food that really matters. And good barbecue is what they offer.

Owner Ray Waldrup is originally from Columbus, Ga., and has been cooking with his family on the regional competition circuit since he was in his 20s. He claims he doesn’t cook a particular regional style, however the mild Georgia mustard sauce sort of tells a different story. Ray’s offers four other homemade sauces to please everyone’s pallet: Memphis Hickory, North Carolina Vinegar, Louisiana Hot, and a South Carolina Sweet Mustard.

The method of how Ray cooks the meat at Ray’s BBQ is a combination of electric and wood smoking technique. This allows Ray to control the temperature and cook low-and-slow for up to 16 hours while adding flavor from the wood. The pork shoulder and whole chicken are chopped with a cleaver on a wooden board right there at the front counter as you order, a nice touch that keeps the meat juicy and tender.

Some menu items at Ray’s BBQ include: pork, chicken and rib combo plate (around $15 bucks), pork sandwich ($5), Brunswick stew, seasoned French fries, and top it all off with a banana pudding ($3). I don’t have a more complete list of menu items, however here is their contact info if you are in the area.

Ray’s BBQ
Entrées: Moderate ($5-$18)
Lunch and Dinner (Mon.-Sat.)
440 W. Coleman Blvd.
Mt. Pleasant
(843) 216-5373

Of the three new BBQ joints listed in this article, the locals say Moneyhun’s Oink serves up the smokiest, most flavorful meat. Owner Richard Moneyhun uses hickory logs to fire up his gas-and-wood rotisserie smoker and produces barbecue that began it’s roots in the Sunshine State. Moneyhun learned the art of barbecuing from his dad in Jacksonville as well as working in several Florida BBQ joints including Sonny’s BBQ and Walt’s Barbecue in Patlatka.

A few of Moneyhun’s menu items include The Big Squeal sandwich ($7) which includes sliced pork topped with sweet onion sweet slaw between two slices of warm garlic bread, baby back ribs ($14/half rack, $22/whole rack) and are cooked with no sauce - just a spicy rub that creates a great crusty exterior. They also offer the larger St. Louis Cut Ribs ($12/half rack, $20/full rack), sliced, chopped or pulled pork ($8); and chicken ($7/quarter bird, $10/half).

Another great feature on Moneyhun’s menu are the backed beans ($3). They may be low in price, but big in flavor! The beans are slow-cooked in classic Southern fashion and they use leftover scraps from the previous day’s hand-chopped meat and they even do Hoppin’ John beans which is one of my favorite recipes. They tend to mix it up a bit with the beans, so one day they might have a classic rice and bean dish and another day might have pintos and giant Lima beans.

Although Moneyhun’s meat is served dry, Moneyhun offers “mop sauces” in little plastic cups for it’s patrons. The base mop is a thin, cider vinegar concoction vaguely reminiscent of the North Carolina style. To this they add the sweet onion slaw to make a “creamy mop” and honey and brown sugar to make “sweet sauce.”

Moneyhun’s Oink
Entrées: Moderate ($7-$22)
Lunch (Mon.-Sat.), Dinner (Wed.-Sat.)
1757 Clements Ferry Road
Cainhoy
(843) 856-1744

Finally we get to The Barbeque Joint located in North Charleston. Simplicity is the name of the game for this BBQ establishment (hence the simple name). You can pick one of two options from the big chalkboard, a sandwich ($7, including one side and tea) or a platter ($8.50, with two sides and tea), and then your meat — pulled chicken, pulled pork, or both. The regular side-dish line-up has collards, mac and cheese, red rice, potato salad, and coleslaw along with a veg of the day, which on my last trip was a version of Hoppin’ John with rice, black-eyes, and tomato.

If you are a sauce person like myself you’ll love this place! The “gold” is a classic Midlands-style mustard-base that holds up well, the “vin” — a thin, vinegar base with lots of spices and red pepper flakes in the Eastern North Carolina or Pee Dee style. There’s the “red” which one reviewer compared it’s likeness to pure ketchup and quite forgettable. At least there’s a couple others to fall back on.

The Barbeque Joint offers “The Plate” which is a $7 sandwich with one side & tea or the $8 platter with 2 sides and tea. “The Meat,” either chicken, pulled pork or the Half & Half is sold by the pound (a little over $5 per pound). The Barbeque Joint also caters parties and events.

The Barbeque Joint
Entrées: Inexpensive ($7-$8.50)
Lunch (Mon.-Sat.) and Dinner (Mon.-Fri.)
1083-A E. Montague Ave.
North Charleston
(843) 747-4567

Source: charlestoncitypaper.com
Images credit: Leslie McKellar & Brad Nettles

If you’re the type that likes to be the first on your block to have the latest and greatest, you might want to check out the new Char-Broil RED Infrared Gas Grill. This bad boy uses one-third less gas and even has a CLEAN mode! I personally have not used an infrared cooking device… yet. I think it’s just a matter of time until we’ll all acquire one if the current trend keeps moving towards this new technology in backyard barbecuing.

There are two different models (463250108 & 463250308) at the time of this article. The Char-Broil RED Infrared Gas Grill sears in flavor while keeping food moist and juicy. Sounds like the best of both worlds to me! You can even drop wood chips through the grates for added flavor. Don’t worry, there’s no need to use full blast all the time. There are a wide range of temperature settings available. So you can sear, barbeque low-and-slow as well as rotisserie cook.

As you might expect from Char-Broil, the grates on the RED Infrared Gas Grill are porcelain cast iron that requires no seasoning, distributes heat evenly and cleaning is a breeze. What I found interesting is that your food is never exposed to an open flame that could ignite food juices. I don’t know about you, but I always thought that’s what gives grilled food more flavor. The unit is DualFuel® equipped so there’s an optional natural gas conversion kit available.

The main differences between the 463250108 and the 463250308 models are: the rotisserie being included with the 463250308 model as well as having more BTU’s (42,600 vs. 35,400). The dimensions on the 463250308 are a little bit larger as well.

Specifications (Specs):

Model: 463250108
Product ID: 1782

Weight (in Pounds) 203
Dimensions Assembled 62.5 x 24 x 49.5
BTU Main 35400
BTU Side Burner 13000
Cooking Grate Dimensions 550
Warming Rack Upper 200
Fuel Source - Dual Fuel
Carton Size 35.04 x 27.36 x 50.4

Model: 463250308
Product ID: 1781

Weight (in Pounds) 249
Dimensions Assembled 66.75 x 24 x 50
BTU Main 42600
BTU Side Burner 13000
Warming Rack Lower 220
Natural Gas Convertible YES
Fuel Source - Dual Fuel
Carton Size 38.78 x 27.36 x 50.4

Documents: RED Cooking Guide, Char-Broil-RED-Advantages, 463250108 Assembly - English, 463250108 Assembly - Spanish, 463250308 Assembly - English, 463250308 Assembly - Spanish

Where to buy: The Home Depot

I found this very easy BBQ sauce recipe recently on a local Salt Lake City publication no less. The article had to do with NASCAR and barbecuing (which is another subject I would love to dig into).

Some of the tailgating specialties mentioned were: the giant BBQ turkey legs [in which this barbecue sauce would compliment very well!], tailpipe taquitos,” foot-long hot dogs dressed with spicy chili, shredded cheddar, tomatoes and chopped onions, giant burgers topped with unusual toppings, Italian sausage, Polish sausages and Philly steak sandwiches.

As I mentioned earlier, NASCAR barbecuing would be an awesome topic to cover and it might just motivate me enough to get our message board going so our readers can get into some great discussions. Enough of the small talk. Here is the recipe appropriately called…

The Only Bar-B-Q Sauce You Need

• 3/4 cup tomato ketchup
• 3/4 cup sugar
• 1/2 cup Worcestershire sauce
• 1/2 cup water
• 1/2 cup (1 stick) butter, melted
• 4 tablespoons vinegar
• 4 tablespoons lemon juice
• 4 teaspoons salt
• 4 teaspoons paprika
• 4 teaspoons mustard
• 1 tablespoon chili powder
• 1 teaspoon red pepper

Combine all the ingredients in a quart jar and shake well until dissolved. Refrigerate until needed. Use the sauce to marinate chicken for grilling.

Makes 4 to 6 servings. Recipe credit: Salt Lake Tribune

If I were a BBQ smoker and my meat smoking days were over what would my next job choice be? Robocop of course!

An Atlanta bar owner Rufus Terrill patrols his neighborhood with something he calls “Bum-bot.” Although other folks in his neighborhood call it “Robocop.”Terrill owns a friendly Irish Pub called O’Terrill’s.

Mr. Terrill’s creation is actually a barbecue smoker mounted on a three-wheeled scooter, and armed with an infrared camera, spotlight, loudspeaker and aluminum water cannon that shoots a stream of water about 20 feet.

This ingenius invention operates via remote control as Rufus tries to root out tresspassers on his private property. The tresspassers are usually bums, druggies, prostitutes and other degenerates who pretty much get annoyed and move along when “Bum-bot” rolls along. The more difficult tresspassers get a dose of a spotlight in their eyes and a shot of cold water which usually does the trick.

It’s indeed a sad situation where these homeless people and drug dealers are urinating, defecating and making a mess of an area that is used as a playground during the day for children. They have even found used syringes and condoms onto the playground.

Folks in Mr. Terrill’s neighborhood call him a vigilante and “Praise God” for his courage.

Atlanta police patrol the area, however it is too difficult for them to stay on top of the large amount of people who roam the streets in that area at night.

Rufus says to the homeless druggies: “If you’re throwing condoms out on the side of the playground, if you’re throwing needles, you’re throwing crack pipes out there, I’m not going to let those kids be out there like that. I’m going to stop you.”

For that I say good for him! We need more people like Rufus Terrill in our neighborhoods that don’t just settle for what the police say that they cannot do about a particular problem.

Even thought that BBQ smoker isn’t cooking anymore, it’s still being put to great use.

Tired of waiting for your charcoal to ignite? Well, fear not! We’ve found a cool little BBQ gadget that will make your life a little bit easier. How about lighting your charcoal in only 60 seconds? Without lighter fluid!

The maker of this handy-dandy lighter claim that you can start grilling in five minutes. Similar to the heat-focusing technology used in paint-stripping hot-air guns, this charcoal starter emits hot air somewhere to the tune of 1,290 degrees Fahrenheit.

All you do is plug the device into a standard wall outlet, place the metal tip into the charcoal and hold down the button. When the charcoal lights up, remove the tip from the coals and continue to point the unit at the charcoal for sixty seconds. Then voila! You’ve got yourself some hot ass coals!

The lighter can also be used for a wood-burning fireplace.

Available only at Hammacher Schlemmer. But I have a feeling we’ll start seeing some knock-offs of this beauty in no time!

Here’s a great alternative to taking all day smoking a pork butt and cutting lots of fat and calories off at the same time. You can serve this on whole grain bread or accompanied with side dishes (as pictured). After the pork is finished cooking, you can even shred it as you would pulled pork.

Southern Skillet BBQ Pork

Serves: 4

Ingredients:

• 4 boneless pork chops, 3/8-inch thick
• 1/4 cup bottled reduced-fat Italian dressing
• 1/4 cup bottled barbecue sauce
• 1 teaspoon chili powder

Cooking Directions:
Stir together Italian dressing, barbecue sauce and chili powder. Pour over pork chops in shallow dish or plastic bag. Marinate from 30 minutes to overnight in the refrigerator. Heat nonstick skillet over medium-high heat; drain pork chops and place in skillet. Brown chops on both sides; add remaining marinade. Cover pan and simmer over medium heat for 4-5 minutes.

Serving Suggestions:
A deceptively easy skillet supper delivers big flavors. Accompany this family favorite with buttered corn and a green salad.

Nutrition Facts: Calories 175
Protein 22 grams
Fat 7 grams
Sodium 325 milligrams
Cholesterol 55 milligrams
Saturated Fat 2 grams
Carbohydrates 3 grams
Fiber 0 grams Recipe and photo courtesy of The National Pork Board

I have to tell you that I was a little apprehensive about publishing an article on a new barbecue product that holds skewers over a grill. However, the more I read about this new product and see the quality craftsmanship as well as the uniqueness, I’m beginning to be sold on the FireSkewers’ concept. It’s a neat idea not only for the backyard barbecuer (who would like to impress his or her guests), but this product is great for restaurants and has the potential for a fine presentation at the table as well.

Now lets get to the FireSkewers sales pitch from their press release, shall we? I’ll try to dampen the blow for you but at the same time, try to give you as much info as you need. Here’s an explaination of FireSkewers in a nutshell: FireSkewers are the first hands-free skewer to elevate, rotate and roast food, (i.e., kebabs) to perfection. Skewers are designed for use at finer, theme-oriented restaurants as well as the backyard patio BBQ grill. I guess I kind of said that in my first paragraph, but I thought I would throw in the main mantra of their press release.

What else can they do and how do they work?

FireSkewers work on all gas grills with a side-table. Companion holder cradles skewer 5 ½ inches above the grill, keeping food elevated over gas flame. No food ever touches the grimy grate and it’s ideal for roasting steak, chicken, shrimp, fish, vegetables, tomatoes, jalapeno peppers, mushrooms and hundreds of other foods. I have something to say about their grimy grate dig. I happen to keep my grates clean, but I do understand that 80% (and maybe an even higher percentage) of the backyard barbecuer probably does have grimy grates.

The skewer holder has three locking positions which work with all FireSkewer models. A specially-designed locking pin in the handle locks the roasting positions. Position No. 1 is for display and preparation; position No. 2 is for roasting side one; position No. 3 is for roasting side two.

Grills with a rotisserie allow the skewer to be placed in the opening, with the lid completely closed during roasting for maximum efficiency. Grills without a rotisserie opening can be partially closed.

Company founder David Magiera says, “Many traditional restaurant entrees can be accented with FireSkewered appetizers. They create magic and panache at the table setting. Even the traditional shish kebab becomes something extraordinary using one of these beautifully-crafted FireSkewers.” I have to agree with him here. For chefs who don’t really want to add a shish kebab main course item, they can add an exciting appetizer with pretty much no limitations on how many different skewers you can come up with. And of course the chefs and kitchen managers who would like to add a kabob to their entree lineup, this would be perfect.

Different Designs and Accessories

Skewers come in ten handle designs, created exclusively for the FireSkewers product line by company founder David Magiera. Designs include the Mustang, Longhorn, Bass, Lobster, Master Chef, Dolphin, US Cavalry, Angel Wings, French Curve and Simply Elegant. Magiera has also created a handsome line of solid oak accessories which include: a patio wall rack, a deluxe skewer server and an elegant fireplace skewer stand.

FireSkewers Details

The FireSkewer is made of 304 food-grade stainless steel with a rod length of 25.5 inches. Handles are 9 inches and made of aluminum tubing with a marblized silica end cap. Overall length is 34.5 inches. The artfully-sculpted handle figures are made of high-temp resin. Skewer holders are made of durable, high-impact marbleized silica developed exclusively for the FireSkewer holder. This dense, scratch-resistant material gives the holder a substantial 2.5 lb. mass, allowing up to 2 lbs. of food to be suspended over grill-flame. FireSkewers work equally well on the fireplace, firepit, firetable and handheld over a campfire.

Order and Contact Information

Order Online or Call 214-938-6777
Free Shipping to US & Canada (at the time of this article)
Email: info@fireskewers.net
Website: http://www.fireskewers.net

 

Louie Mueller Barbeque doesn’t look like much on the outside, but what goes on inside has gotten the attention of many — including “The Official Best Of” television series.

The place looks the same as it pretty much did back when Mueller’s father opened it in 1949. That goes for the recipes too. Bobby Mueller gets up at around 4 a.m. every day for the past 30 years to get the meat on the pit for his patrons. Mueller says, “I just let the meat do it’s thing.”

Executive Producer of “The Official Best Of”, Brett Allen says,“We have researchers who scour the Internet and print, and we talk to officials. This came up as one of the most unique places, something that has had a great history.”

History of Louie Mueller Barbeque

In 1946, Louie Mueller opened his own family business in Taylor, TX called Louie Mueller Food Store. In 1949, Louie began barbecuing the meat from his market and selling it in the alley behind the store. In 1959, he moved his barbecue business to it’s present location.

Louie Mueller on Food Network

About a month ago, on the Food Network I watched the BBQ episode on Guy’s Diners, Drive-ins and Dives and Guy did a piece on Mueller’s BBQ and sampled the food as well. I believe when Mueller opens up it’s doors, he puts the American flag in the conduit pipe sticking out of the concrete out front. That signals patrons that Louie Mueller is officially open for the day!

Louie Mueller Barbeque contact information

Louie Mueller BBQ
206 W. Second
Taylor, TX 76574
Tel: (512) 352-6206
Website: www.louiemuellerbarbeque.com

I don’t want to give too much away about Louie Mueller Barbeque since this wonderful barbecue joint will be featured in MegaBBQ’s World’s Best BBQ Joints series. But I will leave you with a few beautiful black and white photos of Louie Mueller Barbeque that I found on Fliqr (photos posted by PinarOzger).