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 “How to make
BBQ Chicken - Easy Basic BBQ Grilled Chicken”
Chicken is a common sight on a grill. This video demonstrates how to
make barbecue chicken legs. This dish doesn’t call for anything out
of the ordinary, and anyone can follow this simple recipe.
As shown in the beginning of the video, the chicken legs are coated
in a generous helping of salt and pepper. This is done before the
meat is put on the grill, and the meat will be placed seasoned-side
down. Another layer of seasoning coats the other side.
The chicken in the video is cooked indirectly on a charcoal grill,
which means the fire and heat are on one side of the grill, and the
meat is on the other. “We’re going to add some Apple wood…you can
use whatever wood you want, just a couple of small pieces.” Adding
wood to a charcoal grill adds a little extra flavor to the meat.
The chicken in the video is a little frozen, but that really
shouldn’t be a problem. As the narrator in the video states, “it
will all be good in the end.”
The temperature of the grill should be around three hundred to three
hundred-fifty degrees, for a “nice finished skin on your chicken.”
The lid on the grill should completely cover the meat. After about a
half-hour, the meat can be separated a little.
After an hour, the chicken should be basted with a sauce of your
choice. The layers should be thin and added a little bit at a time
for even coating, flipping the chicken along the way.
“After an hour and fifteen minutes, and three bastings, our barbecue
chicken is done,” according to the video. “Doesn’t get more
straightforward than that, anybody can do this.”
But chicken is not the only meat to throw on the grill. Let’s say
you have a chicken recipe already, and you feel pretty confident in
your ability to grill a burger. In that case, let’s take a look at
something that seems a bit harder, but is really just a bit more
complex.
“How To Make
Ribs on a Charcoal Grill with Myron Mixon, BBQ Champion”
A lot of people think that ribs are difficult to cook on a grill.
But in reality, ribs really are not that complicated to cook this
way. In this video, barbecue champion Myron Mixon demonstrates how
to cook St. Louis spareribs on a charcoal grill.
Most people cook on a grill because it takes less time than other
methods. But to cook ribs on a grill, the coal needs to be stacked
in a way to smoke the meat, not just heat it up. Mixon demonstrates
that the charcoal needs to be “banked- we’re going to put it on one
side.”
The ribs are placed outside of the flame in the grill. As we saw
with the chicken, when the ribs are cooked this way, they receive
both heat and smoke throughout the process. “We’ll get an indirect
rotation of heat and smoke around the ribs, and not overcook them,”
says Mixon.
As the coals heat up, Mixon moves on to meat preparation. He starts
by removing the excess membrane from the backside of the ribs, so
the smoke can hit each of the ribs. Mixon adds that you don’t want
any seasoning or rubs sticking to the membrane, or to the fat. “If
you don’t think you can get it, leave it alone,” says Mixon. Some
butchers will remove fat and membrane on request.
Mixon also provides a recipe for a marinade to go with these ribs.
He uses a mixture of ginger ale, orange juice, salt, Worcestershire
sauce, and 1 (1-ounce) packet dry ranch-flavored salad dressing mix.
All of these flavors work together to break down the proteins in the
meat. Marinades are useful not just for flavor, but for added
moisture. “Ribs need all the help they can get,” says Mixon.
Mixon says to lay the meat in the marinade “meat-side down into the
brine.” Thicker ribs should be prepared ahead of time; at least two
hours for thicker meat.
For the rub, Mixon provides a recipe for a relatively sweeter
flavor. “I love sugar in my rubs, especially for smaller meats,”
says Mixon. The rub calls for sugar, chili powder, black pepper,
garlic powder, ground cumin, kosher salt, mustard powder, onion
powder, and cayenne. Mixon says to add the seasoning right before
the ribs go on the grill. Be careful not to push the rub unevenly
into the ribs.
Once the ribs are on the grill, you want a temperature between 250
and 275 degrees, let the ribs sit in the heat for around three to
four hours.
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While the ribs are on the grill, Mixon turns back to
make the sauce. Mixon’s sauce calls for ketchup, apple cider
vinegar, brown sugar, black pepper, garlic powder, honey, salt,
maple syrup, onion powder, paprika, and Worcestershire sauce. Mixon
runs his sauce through a blender. He says that he does so in order
to “emulsify” the sauce, meaning the ingredients are more
effectively mixed together and don’t separate in the process. He
then brings the sauce to a simmer on the stove and whisks it
further.
As for the meat, once the ribs hit at least 207 degrees, they’re
ready to eat. Mixon says you don’t want to touch a bone with a
thermometer when you check; “you’ll get a false reading.”
Mixon adds the sauce to the ribs “like painting a house.” You want
even coating of the meat, and you want be sure and get the edges. He
then lets the ribs sit on the grill again for another eight minutes.
Ribs are a bit more complicated, but are still really common sights
on a grill. Let’s look a bit out of the ordinary for a new recipe.
“The Best Way
to Grill Shrimp”
In this video, Chef Jamie Purviance demonstrates how to grill
shrimp, another dish that seems intimidating at first glance.
Purviance starts by skewering the shrimp. “First, skewer through the
tail end and out through the head end,” says Purviance as he skewers
the first shrimp. The first shrimp acts as an anchor for the others.
“Every shrimp thereafter is done like the second one; skewer through
the head end, then wrap it around [the first],” says Purviance.
Shrimp is prepared this way to help keep the meat moist. Shrimp
cooked individually have a tendency to dry out faster. By cooking
them together, the heat is dispersed over a wider area. Unlike the
other videos presented, this recipe relies on a propane grill, but
there really wouldn’t be much of a difference in preparation for a
charcoal grill.
The shrimp need to be coated in extra virgin olive oil before being
seasoned. “It does a few things for you; it’s gonna make the shrimp
taste better, give them a little more juiciness, and it’s gonna
prevent the seasonings from burning,” says Purviance. He adds to be
generous with the oil and the seasoning. “There’s a certain amount
of seasoning that’s going to fall off,” says Purviance.
The grill needs to be preheated to somewhere between 450 and 500
degrees. “The smaller the item, the higher the heat, particularly
with seafood,” says Purviance.
The total cooking time is between three to four minutes, or around
two minutes on each side. The shrimp are ready to turn when they
release easy from the grate. Fully cooked shrimp should be a “pearly
white” color on the inside.
These are just a few of the options for grilling food on the grill.
There are literally hundreds of things to try cooking this way, and
it’s really up to everyone to decide what they think tastes the
best.
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