Sweet and Spicy, Tangy and Tasty Ribs

Sweet and Spicy, Tangy and Tasty Ribs

by | May 14, 2021 | Grilling & Outdoor Living, HPBAC Blog

Ribs.

The word alone is enough to get everyone’s attention.

Pork ribs should be at the top of the very short list of go-to’s that come to mind whenever you have a little time on your hands and want a nice home-cooked dinner. They are truly the middle ground between home-style cuisine and BBQ science, because they are super versatile and easy to work with. You can grill them, roast them, cook them low and slow, or hot and fast, or even sous vide – there’s always a way to make them work.

Pork isn’t known for having a bold flavour profile, but it mixes very well with marinades and – the fat within its muscle fibre acts as a conduit for rubs and evens out the flavours. Whether you choose baby back or spare ribs, your focus needs to be on the flavour profile, so don’t be afraid to experiment with different combinations of rubs and sauces.

Ribs are part of the BBQ holy trinity, but a lot of people are still intimidated by them because they can take hours to cook. Let me reassure you and tell you that ribs can be done quickly and easily, and still taste great!

Many people swear by the ever-so-popular 3-2-1 method – smoking the ribs for 3 hours at 225°F, then leaving them wrapped in foil with a liquid for 2 hours to add back moisture and flavour, and to accelerate the cooking process, and lastly, unwrapping them for 1 hour to dry out the bark and letting them glaze up at the very end. Occasionally, however, time just isn’t on your side and you need to make things work as fast as possible. The good news is that there are other ways to cook easy homemade ribs in half the time.

Here is how I cook my Sweet and Spicy, Tangy and Tasty ribs:

It is important to note that whichever method you choose to cook your ribs, the first step will always be to remove the silver skin. From there, you will be building up and crafting your flavour profile to give your ribs some personality.

While I like my spit-roasted ribs on the savoury side, I enjoy my traditional ribs best when they are sweet and very tender. When choosing a dry rub for this method of grilling ribs, look for the perfect balance of sweetness and heat; it should also help the bark achieve a nice mahogany colour.

Pro tip: The sweeter the rub, the heavier you need to go. Don’t hold back and go light on the sweetness. It’s easy to go overboard with heat and salt, but it’s very hard to oversweeten ribs. Furthermore, if your rub is composed of high-quality sugar, it will help build a deeper and richer crust as the sugar won’t burn through the first hour of cooking.

It is best to use a smoker for this recipe, and in order to cook something that won’t take all day and still be delicious, I prefer to use the hot-and-fast method – this consists of smoking the ribs in half the time, all while making sure to consistently add moisture as they cook.

Once the ribs are trimmed and seasoned, the next step is to cook them at 275°F for 90 minutes and to sprinkle them with Cherry Cola or Dark Ginger Ale every 30 minutes. Trust me, the addition of an extra sweet layer will help turn these ribs into rich and flavourful bites in the long run. Everyone will ask for more!

Once the ribs are done smoking, take them out and wrap them in foil with butter, some extra dry rub and a quick dab of rib glaze. After that, you can put the ribs back on the barbecue for 60 to 90 minutes at 325°F. You’ll know when they are ready – they will be soft enough to bend backward as you move the foil.

Now, after all of that, your bark will have most likely softened up in the foil, so you’ll want to remove them, slather them with some extra rub and/or glaze, and for the finishing touch, throw them back over direct heat to help rebuild texture on the bark.

And there you have it! A simple and efficient way to cook very tasty ribs that are packed with flavours, thanks to the extra love provided by the dry rubs.

Some days, you just have to remind yourself that you don’t need to get fancy to get some finger-licking good food on the table. All you need is to mix the right rub with the right protein and you’ll be able to create some magic.

Now that you know that amazing ribs recipes can be done in under 3 hours, enjoy some more ribs, have fun playing around with your favourite rubs and sauces, and spend more time with your loved ones!

 

Max Lavoie
BBQ Guru, House of BBQ Experts

The Beef Wellington Recipe of Champions!

The Beef Wellington Recipe of Champions!

by | Apr 28, 2021 | Consumer News, Grilling & Outdoor Living, HPBAC Blog

When I cook, I always aim for maximum deliciousness and flavor. As a beef lover, one of my favourite dishes to prepare on the BBQ (and to enjoy, of course) is oh-so-comforting Beef Wellington. I like to treat my family with this dish after we’ve spent the whole day outside playing catch and running around.

Now I know tenderloin is not the most flavourful cut of beef BUT… sear it, season it well, give it a bit of love, and you’re in business. Trust me, the way this recipe combines a tender and juicy piece of meat with a mixture of vegetables and a crispy (and buttery!) puff pastry results in a Beef Wellington that’s hard to top, taste-wise. I have to restrain myself, or there won’t be any left for my wife and kids!

Believe me, this recipe is a lot easier to do than it seems. Ready? Let’s go!

 

Ingredients

  • 1 (2 lb) beef tenderloin
  • 1 package store-bought puff pastry (or make your own!)
  • 4-5 white mushrooms
  • 1 carrot
  • ¼ cup of your favourite herbs (optional)
  • Montreal spice mix, such as House of BBQ Experts’ Montreal Spice Mix and Rub, to taste
  • 3 tbsp good quality mustard
  • ½ cup of your favourite gravy or sauce
  • 1 egg, beaten

 

Cooking Method

  1. Season the beef tenderloin to taste with the Montreal spice mix and rub. (The more seasoning you put on, the more flavours the tenderloin will pack.????)
  2. Sear the piece of meat on the BBQ for 2 minutes on each side at a very high temperature. Remove it from the heat and let it rest for 1 hour.
  3. While you wait, place the mushrooms, carrot and herbs in a food processor, and chop everything into small pieces. Transfer the vegetables into a bowl and set them aside.
  4. Preheat the BBQ to 350°F.
  5. Using a rolling pin, roll out the puff pastry into a rectangle that’s large enough to envelop the beef tenderloin.
  6. Spread the mustard and chopped vegetables on the puff pastry.
  7. Once that is done, place the beef tenderloin in the center of the puff pastry, wrap the puff pastry around it, and brush the dough with beaten egg.
  8. Place the wrapped beef tenderloin into a barbecue-safe dish; place the dish onto the BBQ and let it cook in an indirect cooking zone until the internal temperature of the meat reaches 145°F. After that, let it rest for a few minutes outside the BBQ.
  9. Heat up the gravy or sauce and drizzle it over the Beef Wellington.
  10. Serve and enjoy the explosion of flavors it creates in your mouth!

 

Have fun BBQing everyone!

Editor’s note: We made this Beef Wellington ourselves and itwas just as easy and fun to make – and as delicious to eat – as Max promises! Here are pics of the result.

5 Must-Have Barbecue Accessories

5 Must-Have Barbecue Accessories

by | Apr 26, 2021 | Consumer News, Grilling & Outdoor Living, HPBAC Blog

With the official arrival of grilling season in May, it’s the perfect time to get your grill prepped and ready for the warmer months. One important aspect of preparing for the season is ensuring that you have the essential accessories and utensils in your toolbox. These must-haves range in price and quality, so pick the brand and type that works best for you and your budget.

 

Meat Thermometer

When it comes to cooking meat or fish, it can be hard to judge if your item is properly cooked and ready. Consider a meat thermometer to add to your toolbox to take that tricky guesswork out of grilling – knowing the accurate internal temperature can help avoid overcooking or undercooking your dish. A thermometer with a magnetic back will stick right onto the grill for easy access, or you may want to look at digital thermometers which connect to an app on your phone.

 

Metal Tongs

Tongs are essential for anyone wanting to cook on the barbecue and is likely the one tool you’ll use the most. A set of quality long-handled tongs can make all the difference when it comes to cooking on your grill, and they will allow you to quickly handle any food that needs to be moved or flipped. Consider having at least two sets of tongs for your barbecue, so you always have one on hand.

 

Cast Iron Skillet

If you’re looking to change up your cooking style on the grill, consider adding a versatile cast iron skillet to your lineup. A cast iron pan will allow you to sauté and cook as you would on your stovetop, and it can be a great tool if you’re looking to try out baking on the barbecue. Check out our Baking on the Barbecue post for more handy tips, and for an easy and delicious grilled cheesecake recipe.

 

Grill Brush

Cleaning your grill is almost as important as cooking on it; you won’t be able to make quality food if your grill grates are dirty. So, if nothing else, make sure you have a good grill brush that will help remove debris and clean the grill after each use. By keeping up with this simple maintenance, you’ll find yourself having to deep clean your grill a lot less, and it will stay in good condition for longer. See grill brush safety tips here.

 

Grill Spatula

A spatula is essential for when you need a delicate touch flipping or moving food on your grill. Look for a spatula with a beveled edge and a long handle that allows you to get under food and lift it away from the grill while keeping your hands away from the direct heat.

 

These five basic barbecue accessories are perfect for any griller, whether you are a pro or a beginner. And remember: always keep your barbecue tools clean – wash them after every use and store them inside. If you must store them outside, keep them protected from the elements.

Baking On The BBQ

Baking On The BBQ

by | Mar 26, 2021 | Consumer News, Grilling & Outdoor Living, HPBAC Blog

Now more than ever, cooking and baking have been bringing joy to Canadians. Creating new things in the kitchen has provided entertainment and comfort throughout the past year.  Spring is here and it’s time to take the fun outside. Your grill can offer some creative methods for making fabulous baked desserts the whole family will love, and as a bonus, you won’t have to heat your oven or your home to get that delicious result.

We went to the experts on this one and checked in with Kyla Kennaley, Pastry Chef and Judge: The Great Canadian Baking Show Season 3 & 4, to ask our most burning questions when it comes to baking on the barbecue.

Why bake on the barbecue?

“Well, it’s cooler to cook on a barbecue than in a hot kitchen, which can be especially important in summer. The grill allows for controlled heat, and you can create a convection current by heating the grill to temperature, turning off one side of the burners, and baking on that side. This can be a huge advantage! Start by experimenting with drop cookies when you’re ready to bake, as it’s easier to learn how to control your baking with cookies before moving on to cakes and pies. Remember, even heat is the key to success when baking on the barbecue!”

What are some of the advantages of using a barbecue?

“A barbecue heats up faster than your oven, and a convection current bakes more evenly and cooks more quickly than an electric radiant heat oven. The heat factor can be particularly helpful, especially for holidays, as it frees up your oven to cook your turkey or roast beef with the drippings in the pan. Otherwise, you can always reheat the meat on the barbecue after resting it for an added barbecue smoky taste.

Baking on the barbecue allows you to entertain your guests and enjoy the great outdoors while you’re preparing dessert. Try baking a cake, brownies or bread pudding in a cast iron pan baked right on the grill – it produces a nice crispy edge, and you can use your side burner to make a creme anglaise at the same time.

And lastly, the barbecue adds a smokiness that is essential to any great grilled meal or baked barbecue treat.”

Charcoal vs Gas?

“Gas is controlled even heat and popular in most homes and apartments. However, charcoal is also an excellent option for cooking and baking, and can produce similar results to a gas grill.” 

Favourite Barbecue Tools?

“I would suggest two essential tools for any serious griller: heavy oven mitts with long sleeves for excellent protection while working with the high heat of the barbecue, and a few good quality cast iron pans in multiple sizes so you always have what you need when the grilling mood strikes.”

 

This great advice is the perfect place to start if you are interested in baking on the barbecue at home. If you’re feeling inspired, consider trying out this cheesecake recipe from Maxim Lavoie, BBQ Guru, House of BBQ Experts. This cheesecake is delicious to eat as an afternoon snack or as a breakfast treat the next day, and the whole family can enjoy this cheesecake together. Maxim’s added words of advice: hide a piece for yourself; the cake won’t be there for long!

House of BBQ Experts Grilled Cheesecake

 

Ingredients

For the crust:

  • ½ cup graham crumbs
  • 1 tablespoon brown sugar
  • ¼ teaspoon salt
  • ¼ teaspoon freshly grated ginger
  • 2 tablespoons Baking Spice Blend, such as House of BBQ Experts’ Cake spice mix
  • 2 tablespoons melted butter

For the filling:

  • 375g cream cheese (1½ packages)
  • ½ cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

Suggestions for topping:

  • Fresh berries or fresh fruit slices
  • Caramel topping
  • Fruit compote
  • Chocolate shavings
  • Whipped cream

Cooking Method

  • Preheat the BBQ to 325 °F.
  • In a small bowl, mix all the ingredients for the crust. Press the mixture into the bottom of a barbecue-safe dish – make sure the crust is approximately 1cm thick
  • In a large bowl, beat the cream cheese, white sugar, and vanilla extract until smooth. Add the eggs, one at a time, and beat on low speed after each addition, until your filling is well blended. Pour filling into the crust.
  • Bake over indirect heat on the BBQ for 20 to 25 minutes with the lid closed. After 20 minutes have passed, you may peek. Similar to baking in a conventional oven, to ensure the filling does not get overcooked, stick a toothpick in the center of the cheesecake. If it comes out clean, it is fully baked.
  • When baking is done, let the dish cool and then refrigerate for 6 hours.
  • Once the resting time is over, top as desired, serve and enjoy!

Max’s Pro Tip

“While waiting, prep a piece of meat for dinner. A low and slow BBQ recipe will keep the BBQ going all day, filling the air with an amazing smell and serving as a warming station at the same time. Truly, there is no better way to enjoy being outside!

 

The Perfect Time for Cold Smoking

The Perfect Time for Cold Smoking

by | Dec 4, 2020 | Consumer News, Grilling & Outdoor Living, HPBAC Blog

Have you ever tried smoked salmon? Personally, it’s my favorite snack and I love making it. It’s made by cold smoking, a technique used to preserve meat, and is now considered a renowned delicacy worldwide. To this day, this refined preservation method is employed often, in hopes of storing meat for a long time without it going bad. Not only does smoking kill harmful bacteria, it also gives a wonderful smoky flavor to your dishes. There are many ways to smoke, but here’s a very simple way to elevate your cooking game to the next level.

My favorite smoking method is to cold smoke, which I love doing with different foods, but more particularly with fish. To cold smoke, you must first understand that it is not a source of heat that will cook your meat; instead, the smoke penetrates each layer and slowly cooks it. Hence why it’s called cold smoking. This method requires the ambient temperature to be favorable. Fall to early winter and spring seasons are ideal as it’s not too warm outside. If the smoking isn’t done in a smoker, you can use a barbecue with a large grid. The reason for this is that we want the food to be as far as possible from the heat source while it’s smoking.

These are the very simple steps I use when cold smoking which have never let me down:

If cold smoking meat or fish, you must brine your piece in a mix of your favorite spices and salt for at least 12 hours in the fridge, to cure the meat and stop bacterial growth. The quantity of spice depends on the size of your filet. Make sure your filet is well covered with your favorite rubs and tightly wrapped in your fridge, to contain the delicious yet “fishy” smell.  When ready to go, gently rinse your fillet and pat dry. If you are planning to cold smoke nuts, cheese or fruits, you can skip this step.

  • Check the outside temperature! To cold smoke, you must make sure that it’s between 4 and 15 degrees Celsius. Your smoking session will last 3 to 4 hours, so do it under the warm midday sun or after sundown to stay within that temperature range as much as possible.
  • Fill the pellet holder of your choice with enough pellets to fulfill a 3-4 hour smoking session and light the pellets on fire. Wait until the pellets have burned a few centimetres with a strong flame, then blow it off to keep the smoke going. You want to make sure the fire is strong and will work its way through after you set it up and forget about it. Too close to the fire? Don’t hesitate to wear gloves.   
  • Place the smoking pellets at the opposite end of your fish inside your BBQ, either under or on your heat deflectors.
  • After making sure you have good airflow and that your BBQ is cold smoking, close the lid and let the flavor-infused smoke slowly cook your meat.
  • For a milder flavor, smoke your meat or fish for 3 to 4 hours, and up to 10-12 hours if you prefer a very intense flavor. No matter what, you’re sure to enjoy a delicious and simple dish!

Remember that smoking with maple, cherry, and apple woods will render a softer smoky taste while hickory, oak, or mesquite will  make it more pronounced.

I love this simple recipe on any given day. Smoked salmon is great on salad, can be enjoyed with a cream cheese bagel the next day, or as a topping on white pizza. Well… that’s another recipe!

Enjoy your barbecue at this time of the year and get smoking!

For more recipes and barbecuing techniques, visit www.bbq-experts.com.

10 Tips for Grilling in Winter

10 Tips for Grilling in Winter

by | Nov 30, 2020 | Consumer News, Grilling & Outdoor Living, HPBAC Blog

Temps are falling, days are getting shorter, and there’s every indication that this season we will be staying in and cooking at home more than any winter before.

Here’s one way to get by: don’t put that grill or smoker away. Instead, embrace backyard cooking through the fall and all winter long.

 

The following are 10 tips to make the most of grilling in the coming months:

  1. Don’t peek! Heat escapes quickly and you’ll be adding on cooking time. Limit lifting the lid except for turning and flipping foods.
  2. Plan on adding 25% more cooking time to compensate for cold temperatures. Use a reliable food thermometer to check.
  3. Consider adding a propane heater to your patio this year. Of course, these heaters can make barbecuing and entertaining in winter much more comfortable.
  4. Make shorter trips outside by moving your barbecue grill a little closer to the house, but make sure you still keep it at least 10 feet from any buildings or structures. Never grill in enclosed spaces, such as a garage or under an overhang, that can trap deadly carbon monoxide.
  5. Position gas grills so the wind is perpendicular to the gas flow, and not blowing the flame down the burner tubes. A sturdy patio umbrella set on its side can also serve as a wind block. When lighting the grill, do not turn the handwheel on the propane tank all the way on. Instead, use a single turn before lighting.
  6. Check that everything is in working order before using your grill. Don’t force a frozen knob or grill lid – you’ll risk cracking it or breaking the seal. Instead, move your grill to a garage where it can thaw or use a hairdryer.
  7. You’ll want to dress warmly, but avoid hazardous bulky clothing and tuck in loose scarves. A pair of easily-removable boots or shoes is a good idea when making trips in and out of the house. You’ll find heat-resistant gloves with plenty of dexterity are worth the investment.
  8. The days are shorter in the winter, and you’ll likely be grilling in the dark. While your favorite flashlight works, it can be hard to juggle with your grill tools. Clip-on or magnetic grill lamps are a handy upgrade for monitoring your cooking.
  9. Consider a wireless remote or instant read thermometer your new best friend. A leave-in remote thermometer allows you to monitor cooking temperature while you stay warm inside, and an instant read thermometer will minimize your time in the cold.
  10. When not in use (and only when completely cooled), protect your grill from the elements with a snug cover.

 

If you’re not planning to grill over the winter, it’s important to protect your grill from the harsh winter elements. Learn more here: hpbacanada.org/winterizing-your-barbecue.