We all know we should be eating more fish, but some folks are asking,how do you grill salmon? I am going to share with you today a really great and tasty way to grill salmon.
This is just a simple sauce and you can use either lemons or lime, but the flavor goes such a long, long way. If you have ever wondered how to grill salmon, give this one a try for sure. You will not be disappointed.
Ingredients:
¼ lb. Butter at room temperature (1 stick)
2 lemons (or limes) – the zest of the fruit
1 TB dill, chopped
½ TB thyme, finely chopped
1 garlic clove, minced
Sea Salt and Black Pepper to taste
Olive oil
Directions
Take a small bowl and add the softened butter to it. Then add your lime or lemon zest, the dill and thyme, and the minced garlic. Mix it all up well.
Have your grill ready to go on medium heat. Season your room temperature salmon with some of that sea salt and black pepper and brush on a little olive oil.
Go ahead and put your salmon on the grill and grill it for about four minutes. Then rotate it our standard 90 degrees so that we can get those nice grill marks I am always talking about.
The secret to a great tri tip marinade must include an acid of some kind. Whether you use beer, wine, lemon juice, or any other type of citrus juice, you must include. it. It is the acid which breaks down the meat fibers of any type of meat which you are using.
If you have never used a good tri tip marinade before I urge you to use one. You will be amazed at the difference it makes. Go ahead and have some friends over and try this on them; they will be amazed.
We raised our kids over on the Central Coast of California and that is where I spent a huge majority of my time as a banquest chef at restaurants where folks would come from around the world to visit, stay, play, and eat out on the Central Coast.
Santa Maria, Ca, now that is the home of our tri tip. It has also, in a way, made the central coast famous for its barbecue. I have been to the grocery store where Santa Maria tri tip started. And In days of old actually talked to the folks intimately involved when all this just got going. I am telling you, there is nothing quite like grilling up some Santa Maria tri tip.I have put the original tri tip marinade for this over on our facebook page. You can check it out here.
2011 was an amazing year for the Pork Barrel BBQ competition BBQ team. We experienced a lot of first in 2011:
- First Reserve Grand Championship – Middletown BBQ Cook Off
- First Catagory First Place Call (Chicken) – Beltway BBQ Showdown
- First Grand Championship – Safeway National Capital Barbecue Battle
- First Perdue National Chicken Championship – Safeway National Capital Barbecue Battle
- First Kingsford Points Chase Win – Safeway National Capital Barbecue Battle
- First Invitation to Cook in the American Royal Invitational
- First Call at the American Royal Invititional – 9th Place Brisket
- First Call at the American Royal Open – 6th Place Chicken
- First Invitation to Cook in the Jack Daniel’s World Invitational Barbecue Contest
After cooking 18 contests in 2011, including Memphis in May, the American Royal and The Jack we finished with the following rankings in the 2011 KCBS Team of the Year race:
Overal – 102nd out of 9,163 teams
Chicken – 46th out of 9.163 teams
Ribs – 186th out of 9,163 teams
Pork – 112th out of 9,163 teams
Brisket – 137th out of 9,163 teams
We can’t wait to get the 2012 season kicked off! Out 2012 goal is to finish in the top 75 teams in each of the four catagories and top 50 overall!! We’ll see you on the BBQ trail in 2012!!
Why would anyone need tips for a marinade flank steak? Or if you are just asking about flank steak marinade? Easy, it is not that tender of a cut of meat. It is rather tough all by itself. But we can solve that issue.
When you are talking about flank steak marinade you always want to add an 'acidic' part to your marinade. This is going to break it down and make it more tender. Aw, yes, but what about flavor, etc.? This is where you add the other ingredients to increase the flavor, tenderness, and juiciness.
I had just included a great video for you today that shows you all of these tips for when you are going to marinade flank steak. This woman does a great job at showing us not only a flank steak marinade, but also how to grill it up and then slice it. Have a look at this and then go ahead and try it out for yourself and see that this works. Enjoy!
London broil: Love it! But, london broil on the grill, now could be a problem if it is cooked too long. I am sure you have had a dried out piece of tough meat as well as I have. But that does not need to be the case. We can help you with your london broil on the grill.
I have written about this before so I won't go into too much detail about how london broil is not a cut of meat, but rather a process, or how to prepare it. You can do a little research to find out more on this.
You can use just about any cut of meat you like for this. For the most part, however, it has always either been flank steak, or skirt steak. Rump cut, top round, top sirloin, they have all been used for london broil.
But let's skip all that and get right to how to barbecue london broil on the grill. First, I like to just beat the heck out of it and gone with a couple of forks. In and out, and in and out, just pricking it to death time and time again.
Pork Barrel BBQ is excited to return to the NASFT Winter Fancy Food Show for the third consective year this weekend in San Francisco. We will be launching our newest sauce, Pork Barrel BBQ Carolina Vinegar BBQ Sauce, as well as sampling our entire line of barbecue products. If you are at the show please stop by Booth 739 and say hi!
Nation’s Fastest Growing Barbecue Sauce Company to Debut New Carolina Vinegar BBQ Sauce at NASFT Winter Fancy Food Show
Reigning 2011 National “BBQ Battle” Grand Champions and Pork Barrel BBQ Co-Founders Bring National Award Winning BBQ to San Francisco
** To Sample Pork Barrel BBQ’s New Carolina Vinegar BBQ Sauce — Visit Booth 739 **
Washington, D.C. (January 13, 2012) – Pork Barrel BBQ, the nation’s fastest-growing barbecue sauce company, is debuting its new Carolina Vinegar BBQ Sauce at the 2012 National Association for the Specialty Food Trades (NASFT) Winter Fancy Food Show January 15-17, 2012, in San Francisco, California.
Heath Hall and Brett Thompson, the co-founders and award winning pitmasters of Pork Barrel BBQ, and reigning Perdue National Chicken Champions, will be at the Winter Fancy Food Show to sample their national award winning and best-selling line of barbecue products. Hall and Thompson will debut their Pork Barrel BBQ Carolina Vinegar BBQ Sauce, the latest creation in their lineup of national award winning barbecue sauces. Barbecue enthusiasts from coast to coast can now feel as if they are eating a pulled pork sandwich in the Carolinas with this new sauces combination of just the right amount of vinegary kick, crushed red peppers, spices and sugar.
To taste all of Pork Barrel BBQ’s products, visit BOOTH 739.
Since founding Pork Barrel BBQ in 2009, Hall and Thompson have become the specialty food and barbecue industry’s most-watched entrepreneurs. Widely recognized as the winning entrepreneurs from ABC’s hit reality show Shark Tank, Hall and Thompson are known for their creative and innovative approaches to starting and growing a successful barbecue business. With accolades ranging from Men’s Health Magazine declaring Pork Barrel BBQ’s Original BBQ Sauce as one of the “125 Best Foods for Men” and the Washington Post’s Jim Shahin proclaiming Hall the winner of the Golden Rib award for his “accomplishments in food, business, and do-goodism,” the company continues to expand its barbecue-related offerings.
In 2011, Pork Barrel BBQ debuted a specialty BBQ-flavored peanut with FERIDIES, added Pork Barrel BBQ Mustard BBQ Sauce to their line of sauces, introduced the world’s first barbeque scented fragrance – Que, continued to earn top awards on the professional barbecue circuit, and opened the first Pork Barrel BBQ Restaurant in the Del Ray neighborhood of Alexandria, Virginia.
“We’re extremely excited to be launching our newest BBQ sauce, Pork Barrel BBQ Carolina Vinegar BBQ Sauce, at the 2012 NASFT Winter Fancy Food Show in San Francisco,” said Hall, President of Pork Barrel BBQ. “Barbecue is the one true American cuisine, and like America it is comprised of communities of people living in regions characterized by unique circumstances and tastes that lead to an exciting diversity in styles of sauce. Our new sauce recognizes one such barbecue region, the Carolinas.”
Pork Barrel BBQ sauces and products are currently distributed to over 2,000 stores nationwide and online.
TO SCHEDULE MEDIA APPEARANCES WITH HEATH HALL & BRETT THOMPSON DURING THE NASFT WINTER FANCY FOOD SHOW:
Contact (202) 321-3226 or (202) 253-1480
About Pork Barrel BBQ
Pork Barrel BBQ was founded in December 2008 during the peak of the economic crisis to prove that a company not owned or operated by the federal government could succeed, and that if you had a good idea, it was still possible to grab a piece of the American Dream. Pork Barrel BBQ founders, Heath Hall and Brett Thompson, ran the company out of the basement of their houses, selling their award winning BBQ products one bottle at a time. In less than one year, their Pork Barrel BBQ Sauces and Spice Rub were carried in over 1,000 stores in 40 states. Throughout their journey, they have stayed true to their mission – to unite the nation through the great tradition of BBQ, and bring bipartisan flavor to your next meal. The Pork Barrel BBQ Competition BBQ Team entered its first contest, The Safeway National Capital Barbecue Battle, in June 2009, and walked away with two trophies – Second Place in the “Nations Best BBQ Sauce Contest” and Fourth Place for their pulled pork in the Memphis In May portion of the contest. Since then, the team has won multiple awards, including the 2011 Perdue National Chicken Championship, the Safeway National Capital Barbecue Battle in 2011, the “Chinet People’s Choice” award for best BBQ sauce in 2010 and other notable Memphis in May and Kansas City Barbecue Society BBQ competition accolades as well as having their Pork Barrel BBQ Original BBQ Sauce named Best Sauce in America and one of “The 125 Best Foods for Men” by Men’s Health Magazine in November 2010. For more information, visit http://www.PorkBarrelBBQ.com or follow Pork Barrel BBQ on Facebookand Twitter (@porkbarrelbbq).
About the NASFT
The NASFT is a not-for-profit trade association established in 1952 to foster trade, commerce and interest in the specialty food industry. Today there are more than 2,900 members in the U.S. and abroad. The NASFT’s website for consumers, foodspring.com, provides an insider’s look at specialty foods and the companies, entrepreneurs and artisans behind them. For information on the NASFT, go to http://www.foodspring.com/about/nasft. For information on the NASFT’s Fancy Food Shows, go to http://www.fancyfoodshows.com.
I have to face it, there is a lot of talk out there about pork chop brine and how do you brine pork. I received a lot of feedback from a previous post on how to brine chicken, pork and pork chops so I decided to follow up with a little more on this subject of brining.
I mean, come on, who really wants to eat a piece of dried out, stringy, dull pork chop? Is that what you really want to be known for in your neighborhood? "Hey, let's go over to Sam's house this weekend, he serves up the driest chicken and pork around." Naw, nobody wants to be known fior that.
And that is why we are going to go into this just a bit more so you will understand it a little better. Brining is the best way to get moisture and flavors into the meat you are going to grill. I will give you a link in just a second which will tell you all of the basics of brining, but first a few things.
The absolute best tip I can give you about producing moist and tender chicken, chicken thighs, breasts, or pork for that matter is tobrine your meat. And this goes for whether you are going to brine chicken or brine pork or pork chops.
Brine, what is that? I have written about this before. Brining is soaking the meat, whatever it is you are going to grill up in a saltwater bath. Most times you are going to be flavoring that saltwater.
This is the best way to add flavor, make it juicy and tender all at the same time. Look we all know what can happen if you just happen to grill those pork chops just a tad too long….yes, tough, dry. Well, it does not need to be, or turn out like that. You can change all that by using a brine.
When you brine,the cells in the meat absorb all that liquid (and flavoring if you have added it) and they absorb it real deep. This is why it is so hard to dry out whatever it is that you are grilling up. So, remember that if you are thinking about how to brine pork or even brine chicken.
Everybody love chicken thighs. Here are some secrets for great chicken thighs. I honestly feel that the meat is so much better than the breast, and way more juicy, but everyone has their own taste buds.
How about Chicken Adobo
Ingredients:
About 2 pounds of Chicken thighs
6 clovs of garlic
½ cup of vinegar
½ cup of soy sauce
½ can of coconut milk
1 sliced onion
Directions:
Mix all the ingredients together and put them into a zip loc bag and marinate for about two and a half hours. Take the chicken thighs out of the zip loc bag and pat dry. You can then season them with some sea salt and cracked black pepper.
Then grill as you normally would over you barbecue grill until done. The secret to getting those good grill marks on your chicken is to make sure you pat the chicken dry after removing from the marinade.
Here is just one more for today: Grilled Teriyaki Chicken
Ingredients:
1 TB cornstarch1 TB cold water½ cup brown sugar½ cup soy sauce (you can use the 'lite' version if you like)¼ cup cider vinegar2 cloves of garlic, minced½ TSP ground ginger½ TSP black pepper12 skinless chicken thighs
