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Date Posted: 05:11:21 06/19/08 Thu
Author: SleepingHare
Subject: Re: So I finally have a grill...
In reply to: klutz 's message, "So I finally have a grill..." on 18:33:48 06/18/08 Wed

For ribs I like a sauce called Cattle Boyz from Alberta. It has the perfect bite. If you want some sweetness mixing it 50/50 with something like Diana Sauce works nicely. My preferred method is to put it on a raised pan with water underneath, cover it with tinfoil and let it cook for 45 minutes at 350 in the oven. Afterwards take it outside and grill it on a low heat while turning every 1-2 minutes, each time brushing on a fresh coat of sauce. What you want is for the sauce to start to carmelize on the meat without burning. It provides a far superior texture and flavor when compared to applying sauce after cooking.

For steak I prefer a dry rub consisting of Montreal Steak Seasoning, powdered garlic and powdered seasoning salt. It is best applied right before cooking so you get its flavor on the outside while preserving the flavor of the meat on the inside. If you live close to a Costco try their packages of sirloin. The quality is consistently good and the price is quite reasonable.

For whole chickens beer can work nicely, but I would suggest using a smoker on a very low heat instead of a bbq. When cooking chicken on the bbq I prefer to stick to breasts. If you are in a rush or want something with a kick rub in Montreal Chicken Seasoning right before cooking the breast. Slice it up and you have the perfect flavor for caesar salads too. If you are preparing the night before try putting your chicken breasts in a ziplock bag and marinating it with italian dressing. It is surprisingly delicious and the brand doesn't seem to matter, so don't be afraid to buy a cheap generic dressing.

If you are patient you can try bbqing potatoes. Wrap them in tinfoil and put them on the top rack. Cook on a low heat (for my bbq I have to set it on the minimum heat) for about 50% longer then you would normally cook the same sized potato in your oven. It will feel abnormally soft when it is done and you may think it is ruined the first time. Bite into it and you will notice it is tenderer than an oven baked potato, with a smooth texture and better flavor. The key is not taking it off too early, so be prepared to wait 1 1/2 hours for a jumbo idaho potato.

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