How do you BBQ/Grill indoors?!
I really want to learn how to BBQ/Grill but I don't know where to start!. I just know it involves these phrases/words:
-Dry rub!?
- BBQ sauce!?
-Marinade!?
-slow cooking!?
-smoke!?
-propane!?
-charcoal!?Www@FoodAQ@Com
-Dry rub!?
- BBQ sauce!?
-Marinade!?
-slow cooking!?
-smoke!?
-propane!?
-charcoal!?Www@FoodAQ@Com
Answers:
I will give you tips and recipes in grilling indoors!.
If you are going to grill indoors, you need to buy a grill pan, which you place on top of your stove!. you can buy this at any kitchen utensil store!.
If you are going to grill indoors, you won't need charcoal and propane(gas for lighting charcoal)!.
dry rub-when you use solid/powder and non liquid items to flavor your meat!. let me give you an example of dry rub recipe for ribs and also the procedure!.!.
kansas style ribs
NGREDIENTS:
* 3 pounds pork spareribs
* For Rub:
* 1/2 cup brown sugar
* 1/4 cup paprika
* 1 tablespoon black pepper
* 1 tablespoon salt
* 1 tablespoon chili powder
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon cayenne
For Sauce:(this is also a barbecue sauce)
* 1 cup ketchup
* 1/4 cup water
* 1/4 cup brown sugar
* 1/4 cup vinegar
* 3 tablespoons olive oil
* 2 tablespoons paprika
* 1 tablespoon chili powder
* 2 cloves garlic, minced
* 1 teaspoon cayenne
PREPARATION:
Prepare ribs by removing the membrane from the underside of the ribs!. Trim off any loose fat or meat!. Prepare smoker or grill!. You will want to hold a temperature around 200 degrees F!. for 4 to 6 hours so plan accordingly!.
Season with Kansas City rib rub and place on grill or in smoker!. While ribs are cooking, prepare barbecue sauce!. Heat oil in a saucepan!. Add garlic and sauté until brown!. Add remaining ingredients and reduce heat!. Simmer for 15 minutes until thick!. Cook ribs until the internal temperature of the meat reaches about 145 degrees F!. Brush with barbecue sauce continually during cooking process!.
BBq sauce-here also is a recipe for BBq sauce!. you can use it both as a marinade or a dip for your bBQ
Barbecue sauce
2 tablespoons Unsalted butter
2 medium Onions -- finely chopped
1/2 cup Ketchup
6 tablespoons Brown sugar
6 tablespoons Worcestershire sauce
1/4 cup Prepared steak sauce
2 tablespoons Cider vinegar
1/8 teaspoon Hot pepper sauce
In medium-sized saucepan, heat butter over medium-low heat!.
Add onions and saute for 5 minutes, but do not allow them to brown!.
Stir in ketchup, sugar, Worcestershire sauce, steak sauce, vinegar,
1/2 cup water, and hot pepper sauce!. Bring to a boil; reduce heat and simmer,
stirring occasionally, for 20 minutes!. Meanwhile, wash and sterilize 2 pint jars!.
To sterilize jars, put in a large saucepan and fill pan with hot ( not boiling) water
to 1 inch above the tops of the jars and boil 10 minutes; drain!. Pour sauce into hot jars!.
Cap, cool, and freeze or refrigerate for 2 to 3 weeks!. Makes 1!.1/2 to 2 pints!.
Marinade-liquid flavorings, mixture of liquids and spices which you flavor your meat with before grilling!.
here is an example of marinade for various types of meat:
GRILLING WITH TERIYAKI SAUCE
2 cups soy sauce
1 cup sugar
1 tablespoon molasses (optional)
1 oz dry sherry or bourbon
1 tablespoon freshly grated ginger
3 cloves garlic, grated
1 tsp Accent (optional)
Combine ingredients except for ginger and garlic in a saucepan!.
Cook over low heat, stirring until sugar has dissolved!. Add ginger and garlic; cool!.
This sauce can be used to baste or marinate chicken, spareribs, or mixed with hamburger!. Marinate sirloin steak tips in bite-sized pieces for barbecued skewers!. Use as a marinade for shish-ke-bab lamb; lace the skewer with quartered onions, bell peppers, teriyaki lamb and cherry tomatoes before barbecuing over white-hot coals!.
slow cooking-normally this is for roasting and braising, you cook your beef/pork very slowly until it's meat gets very soft!. if you want to grill using slow cooking, you have to use low fire and normally, people would wrap the meat in aluminum foil before grilling it slow and for a long time!.
smokey flavor if that is what you mean comes best when you grill with charcoal!.Www@FoodAQ@Com
If you are going to grill indoors, you need to buy a grill pan, which you place on top of your stove!. you can buy this at any kitchen utensil store!.
If you are going to grill indoors, you won't need charcoal and propane(gas for lighting charcoal)!.
dry rub-when you use solid/powder and non liquid items to flavor your meat!. let me give you an example of dry rub recipe for ribs and also the procedure!.!.
kansas style ribs
NGREDIENTS:
* 3 pounds pork spareribs
* For Rub:
* 1/2 cup brown sugar
* 1/4 cup paprika
* 1 tablespoon black pepper
* 1 tablespoon salt
* 1 tablespoon chili powder
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon cayenne
For Sauce:(this is also a barbecue sauce)
* 1 cup ketchup
* 1/4 cup water
* 1/4 cup brown sugar
* 1/4 cup vinegar
* 3 tablespoons olive oil
* 2 tablespoons paprika
* 1 tablespoon chili powder
* 2 cloves garlic, minced
* 1 teaspoon cayenne
PREPARATION:
Prepare ribs by removing the membrane from the underside of the ribs!. Trim off any loose fat or meat!. Prepare smoker or grill!. You will want to hold a temperature around 200 degrees F!. for 4 to 6 hours so plan accordingly!.
Season with Kansas City rib rub and place on grill or in smoker!. While ribs are cooking, prepare barbecue sauce!. Heat oil in a saucepan!. Add garlic and sauté until brown!. Add remaining ingredients and reduce heat!. Simmer for 15 minutes until thick!. Cook ribs until the internal temperature of the meat reaches about 145 degrees F!. Brush with barbecue sauce continually during cooking process!.
BBq sauce-here also is a recipe for BBq sauce!. you can use it both as a marinade or a dip for your bBQ
Barbecue sauce
2 tablespoons Unsalted butter
2 medium Onions -- finely chopped
1/2 cup Ketchup
6 tablespoons Brown sugar
6 tablespoons Worcestershire sauce
1/4 cup Prepared steak sauce
2 tablespoons Cider vinegar
1/8 teaspoon Hot pepper sauce
In medium-sized saucepan, heat butter over medium-low heat!.
Add onions and saute for 5 minutes, but do not allow them to brown!.
Stir in ketchup, sugar, Worcestershire sauce, steak sauce, vinegar,
1/2 cup water, and hot pepper sauce!. Bring to a boil; reduce heat and simmer,
stirring occasionally, for 20 minutes!. Meanwhile, wash and sterilize 2 pint jars!.
To sterilize jars, put in a large saucepan and fill pan with hot ( not boiling) water
to 1 inch above the tops of the jars and boil 10 minutes; drain!. Pour sauce into hot jars!.
Cap, cool, and freeze or refrigerate for 2 to 3 weeks!. Makes 1!.1/2 to 2 pints!.
Marinade-liquid flavorings, mixture of liquids and spices which you flavor your meat with before grilling!.
here is an example of marinade for various types of meat:
GRILLING WITH TERIYAKI SAUCE
2 cups soy sauce
1 cup sugar
1 tablespoon molasses (optional)
1 oz dry sherry or bourbon
1 tablespoon freshly grated ginger
3 cloves garlic, grated
1 tsp Accent (optional)
Combine ingredients except for ginger and garlic in a saucepan!.
Cook over low heat, stirring until sugar has dissolved!. Add ginger and garlic; cool!.
This sauce can be used to baste or marinate chicken, spareribs, or mixed with hamburger!. Marinate sirloin steak tips in bite-sized pieces for barbecued skewers!. Use as a marinade for shish-ke-bab lamb; lace the skewer with quartered onions, bell peppers, teriyaki lamb and cherry tomatoes before barbecuing over white-hot coals!.
slow cooking-normally this is for roasting and braising, you cook your beef/pork very slowly until it's meat gets very soft!. if you want to grill using slow cooking, you have to use low fire and normally, people would wrap the meat in aluminum foil before grilling it slow and for a long time!.
smokey flavor if that is what you mean comes best when you grill with charcoal!.Www@FoodAQ@Com
i find the easyest way to bbq indoors if your not set up with a powerfull exhaust fan is to use a cast iron pan with very deep grooves!. we use one and it works very well you get the marks and the taste!.Www@FoodAQ@Com
George Foreman Grill! You can still use rubs and marinades!. Never drag your outdoor grill indoors!. It's dangerous!.Www@FoodAQ@Com