Aussie BBQ Revolution!

BARBECUE SECRETS You Probably Never Knew!

You WILL BBQ like a Pro!

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Do you know what I mean when I say Real BBQ?

Real BBQ, has a never forget fragrance and taste, that simply cannot be beaten.

It is NOT just throwing a steak or some sausages on a hotplate and blackening them! Real BBQ takes you WAY beyond that sort of cooking

This Ebook will teach you to make some of the best BBQ you’ve ever tasted, and at the same time it will teach you the best shortcuts.

I‘ll show you how to use all available technology and techniques to cook like a BBQ Master!

These methods will save you hours and hours of fussing -while compromising nothing in flavour!

There are some people who w i l l a r g u e f r o m a traditionalist view, that because I teach you shortcuts that make BBQ simpler - it’s not real BBQ!

But I believe that simple, labour saving methods are better - and can provide you

with food that looks and tastes just as good as something that may have taken lots more fussing.

L e t t e c h n o l o g y streamline your BBQ experience and help you to cook like a Pro!

I guarantee that BBQ has NEVER been so exciting, easy and tasted so good!

You’ll never think the same way about BBQ again!

Copyright © 2009 Steve Gaskin. All rights reserved (If you did not buy this book from Steve Gaskin it may be pirated!

Contact me at help@BBQHQ.net)

With the exception of printing for sole use - of and by the purchaser, no part of this publication may be reproduced without permission. Please help reduce piracy – if you need multiple copies, please contact the author for a quantity discount.

Disclaimer

The opinions, advice and information contained in this publication are offered solely for information purposes. While the information has been compiled with care, the contents can not take into account all factors that need to be considered before putting the information into practice. Accordingly, no person should rely solely on anything contained herewith, as a substitute for specific advice.

Always work safely when attempting any of the tasks described in this book. Your safety is your responsibility – no liability or responsibility is accepted by the author for any event arising from the manufacture or attempted manufacture or use of the product/s described in this publication.

R e a l B B Q C a n n o t b e B e a t !

P a g e 1

Let technology streamline your BBQ experience and help you cook like a Pro!

I guarantee that BBQ has NEVER been so exciting, easy and tasted so good!

You’ll never think the same way about BBQ again!

Steve Gaskin

A u s s i e

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INDEX

BBQ HISTORY

SECRET 1

SECRET 2

SECRET 3

SECRET 4

SECRET 5

SECRET 6

SECRET 7

4

5

7

9

16

23

27

11

Digital Thermometers

Slow Cooking

Let your oven assist

Brining

Marinade Injectors

Dry BBQ Rubs

Wet Rubs & Marinades

SECRET 8 Liquid Smoke 30

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BBQ HISTORY

It’s pretty clear from history that man has cooked meat over fire for thousands of years, from one story in the Bible where the Israelites cooked lamb and bitter herbs before Passover; while other sources speak of Genghis Kahns’ soldiers using their shields as grills. Here in Australia too, the traditional Aborigines and Torres Strait Islanders are still known to roast turtle-meat in upturned turtle shell and cook bush food like whole goanna in fire embers or amongst hot stones.

It appears that the origin of the word barbecue though, is a little uncertain. Although the Americans lay claim to being among the worlds best at BBQ - the word barbecue itself may have originated with the French who apparently have a word “Barbe a queue” which translates - whiskers to tail - they ate the lot! Similarly there exists a word - “barbacoa” a Taino (Caribbean) Indian word for some sort of meat smoking apparatus.

Word origins aside - there are stories of cowboys in the USA who were given tough cuts of meat to eat and found that if they cooked it low n slow, the tough meat transformed to tenderness.

And here lies the difference between what we Aussies usually call barbecue; and real BBQ!

We are being left behind by the North Americans!

In spite of our world famous Aussie reputation for the beach, the bush and everything outdoors; some years ago I came to realise - most of what we call BBQ in Australia, is really

just grilling, frying or roasting - done outdoors!

I found out that most Aussies, including myself - were mere amateurs!

Sure we barbecue - hey, some of us even use marinades and bastes etc, and a few in the know Aussies use smoke - but I've learnt some barbecue secrets from the Canadians and Americans - that many Aussies & other nationalities, are simply NOT EVEN AWARE OF!

Real BBQ is more than just sausages, steaks, chicken or even prawns chucked on the barby! In the pages to come I will show you how to cook Real BBQ - meat cooked so well you may

never just fry a snag on the barby again!

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SECRETS OF BBQ

SECRET # 1 - Digital Probe Thermometers!

In the USA and Canada there are BBQ Pro’s whose main hobby is to cook BBQ! They enter competitions year after year and their skill and experience alone - is all that is needed to create perfect barbecue. Hey - maybe after years of barbecuing, you too will get to know exactly how long a certain cut will take, or what stage the middle of the cut is at?

BUT A SIMPLE TEMPERATURE PROBE WILL SHAVE YEARS OFF YOUR LEARNING CURVE AND GUARANTEE NEAR PERFECT RESULTS!

YOU WILL NEVER AGAIN HAVE TO GUESS HOW YOUR MEAT IS GOING!

WHAT’S MORE ONE OF THESE ITEMS IS ESSENTIAL FOR THE RADICALLY NEW BBQ METHOD THAT I WILL REVEAL TO YOU IN BBQ SECRET #2!

I intend to import these shortly but in the meantime there are several on the market, for examples, check here:www.comforthouse.com/cookther.htmlwww.hlpcontrols.com.au/prod02.htmwww.chefdepot.net/therm2.htm

They are also available on EBay in Australia and through stores like Barbecues Galore.I should also mention that probe thermometers are now also available in wireless models! These nifty gadgets enables you to remotely monitor the temperature of the meat in your barbecue, while you sit in the comfort of your home! Once upon a time only available in the USA, now also available in Australia through Barbecues Galore and similar stores.

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You’ll find it handy to have both cable and wireless types - so if you CAN afford it, BUY BOTH! The wired model is fantastic to monitor meat in your oven, but it’s far more convenient to use the wireless type for your outdoor barbecue while you monitor indoors.

Plus there are situations when you may need two -- for example to accurately monitor the barbecue or oven internal temperature and meat core temperature at the same time.

If you cannot see your way to buying both - there is also a dual reading thermometer available through Amazon made by Polder - a well known international brand here:

http://tinyurl.com/k43wv

Unfortunately it appears that Polder are not yet available in Australia .

Or another exciting option - dual range + wireless example (from the USA) click the following link: http://www.chefsresource.com/wircooktherd.html

The following chart shows meat - Internal Target Temperatures & Doneness. Important Note -the probe should always be inserted into the thickest portion of the meat - and away from bone, to avoid false high readings.

Meat Level of Cook Internal o CBeef Medium rare

Medium

Well done

63

71

77

Lamb Medium

Well done

66

71

Pork Medium

Well done

71

77

Chicken Breast or thigh

Pieces (bone in)

74

82

Turkey & Duck Breast

Pieces (bone in)

77

84

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SECRETS OF BBQ

SECRET # 2 - Slow Cooking

Meat so tender you could eat it with your lips!!

Whereas most Aussies just try to roast their meat like they’d do in an oven - Pro BBQ-ers and those in-the-know, SLOW COOK larger cuts of potentially tougher meat like pork shoulder,

beef brisket and lamb at much lower temps and when I say low I mean starting from around 110C!

Yes you read it right - that's 110 Celsius!

Now notice that I said they cook tougher cuts of meat, it’s often the fatty tough front section of meat from beef belly called brisket (Aussies used to use them for Rolled Roast) or the upper section of Pork Shoulder (called Butt in the USA) or any other tough cuts like Topside or Silverside, but is not necessary for poultry. But it works just as well on more expensive cuts too - it will guarantee tenderness! Instead of trying to cook fast, which actually toughens the meat; better, far more tender meat can be achieved by cooking at lower temps and more slowly!

As a guide at 110C, you'll need to cook for around 3 hours per kilo

So cooking this low, you'll need to cook for somewhere between 8 - 12 hours, depending on the size of the portion.

BUT - the results ARE worth it!

In a HURRY? Can't possibly manage to cook for that long? Fine - you can shorten the time - by increasing the temperature. Try 120C or 130C perhaps? Just experiment for yourself - as a guide, try reducing the cook time by 20 mins per kilo for every 10C increase!

Remember - keep the temperature low and use a longer cook and your meat will be more tender - guaranteed!

So let’s say you have a 2.7 kilo piece of sirloin or rolled roast, or a 2.7 kilo leg of lamb? For either - 3 hours X 2.7 = 8.1 hours cook time. So if you have guests arriving at 7pm and you plan to serve at 7.30, you should have the meat into a pre-heated BBQ at around 11.30 am?

Note that it’s best practice to allow an earlier start - so then when the meat reaches the correct temperature - you can remove it from the BBQ (or oven) and wrap in a couple of layers

of foil and newspaper and place into an Esky® style cooler for an hour or more! This step assists the tenderness further still!

The temperature chart on the next page will help guarantee your success!

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Meat Tenderness Targets

Note: this is a tenderness chart only - but meets or exceeds food safety temperature guidelines.

Barrel BBQ using 2 thermometers (Top & L/H side)

www.BBQHQ.net

Meat Purpose Temp target

Beef - Sirloin, Rump or

Brisket

Slicing

Pull apart tender

85 Celsius

90 Celsius

Pork Shoulder or

Hind roast

Slicing

Pull apart tender

82 Celsius

90 Celsius

Lamb leg Slicing

Pull apart tender

71 Celsius

74 Celsius

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SECRETS OF BBQ

SECRET # 3 - Let your oven assist you! Because of the long cook time of the SLOW cook method the Pro’s (who mostly use charcoal) and generally cook large cuts of meat for big gatherings - start cooking before sunrise to get their meat perfectly cooked in time for their guests or BBQ competition!

Is your current BBQ accurate enough to hold 110C for hour upon hour? If it’s gas or electric you may be OK? Now I don’t know about you - but I’ve got better things to do at 4 or 5am, than tend the BBQ? So especially if your BBQ is charcoal or heat bead fuelled - keeping it at 110C for 8 - 12 hours is a lot of work! So I cheat a bit and let my oven to do the graveyard shift! It also helps eliminate the delay caused by a flame-out on a gas BBQ.

The following advice applies to those with charcoal, briquette or BBQ’s that may have difficulty holding 110 C accurately for long periods. Either of these 2 methods will make your Slow

BBQ cooking a breeze!

Method 1 (Easiest) - Prepare the meat the night before and apply the rub, baste or marinade (more on that later) - set your alarm for the planned start time and simply place it in the oven for the first few inconvenient hours!

Now this is where BBQ purists usually get vocal - see we’ve cheated and made it easier to do! But hey, it’s not their meat you’re cooking - its yours - do whatever you need to do to get the results! We WILL still use the BBQ and smoke and mopping and all the things they use - just a bit later in the cook than they do!

Most ovens will accurately hold 110C without fuss! If you are fortunate enough to have a programming option on your electric oven - you can even pre-program the oven to have pre-heated itself prior to that time! You finish on your BBQ later at a more convenient time - and this is when you can also add wood-smoke (which no self respecting barbecuer should ever forget, in my opinion).

Method 2 (Tastiest - but more time consuming) - Prepare the meat the night before and apply the rub, baste or marinade (more later) - set your alarm for the planned start time, light and preheat your BBQ, place the meat in the BBQ for the first period together with the smoking wood! (You will need to know how long your BBQ beads or charcoal will last.

Then as the fuel source is diminishing either add more preheated briquettes or charcoal - or finish in the oven!

If you desire the absolute best flavour -- Method 2 is the option to choose. The reason is that the initial few cooking hours, are where most of the smoke flavour is absorbed into the meat.

And the results are so good I often wonder if Pro’s could tell the difference in a blind test? Perhaps the guys at Mythbusters should try this??

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Now I will cover rubs, bastes, mops and wood-smoke in detail shortly - along with a few tools and tips that combine with this method to prepare BBQ Pork, Beef, Lamb, Goat, Venison etc -like you would not believe! But - one final thing…..

Meat cooked for long periods like this, can dry out if left unprotected while cooking. Pro BBQ-ers baste or mop their meat frequently while cooking to prevent dryness.

But opening the barbecue CAN let out valuable heat - so why not partially cap the meat with aluminium foil for the initial few hours, then remove the foil for the last two or three.

Important Note: Placing a pan of hot water in the stove or BBQ under the meat can also help? The water catches the drippings and keeps the BBQ cleaner - but also increases the humidity inside, reducing drying. I almost always include this step when I BBQ.

OK - so now go back to bed - and let the oven do the work!

While you are sleeping - or out with the family, or mowing the lawn or doing any of the other things that you enjoy or need to do in life - your BBQ meat is slowly cooking and tenderising;

without supervision!

After all isn’t freedom the thing that most of us say we want in life - and that’s not going to happen if you’re chained to the BBQ?

That’s what this Ebook is all about - enabling you to create mouth watering barbecue meals for your friends and family, with flavour and tenderness like you have never tasted before, in an easy, low fuss, low maintenance way!

Okay - so now you’ve learnt the VITAL TIP that guarantees tenderness in your choice of barbecue meat COOK LOW and SLOW. I cannot emphasise enough, the effect that this

simple tip alone will achieve.

Kansas City Sirloin

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SECRETS OF BBQ

SECRET # 4 - Brining!

Juicy, mouth watering flavour, in chicken, turkey, game meat and pork chops!

Used by restaurants and professional chefs overseas, yet almost unheard of in Australia!

When I was a child I would often accompany my father on hunting trips. Generally we trapped or shot rabbits and occasionally kangaroo. My father developed a reasonably lucrative small home business selling rabbits that he trapped or shot So I grew up eating rabbit regularly. We had rabbit casserole, baked rabbit, and steamed rabbit with white sauce, rabbit pretty well every which way you can imagine!

Because rabbit can have a strong game flavour, my mother used to soak the rabbit in salt water for six to eight hours. What she was doing at that time -- although it was never termed as such -- was brining. The salt water solution permeated the rabbit meat and at the same time removed the “gaminess”.

Brining -- is a term used by keen barbecuers throughout North America. As usual, the Americans are hands down winners in brining - but it is finally becoming known here in Australia too! Recently I read this in commercial catering’s eatdrink® magazine “There are a growing number of producers and suppliers excited about the “Moisture Infused Pork” product.” And “But with moisture infused pork, chefs can be confident that these products will retain their juicy, tender character and high moisture content under almost every condition.” pg 15, Pork feature - A Special Magical Animal, eatdrink magazine, May 2006, Atlantic Group Pty Ltd, Spring Hill, Qld.

Brining is extremely simple to do -- but radically improves the juiciness and flavour of many barbecue meats, such as: whole or portioned chicken, pork chops, turkey, rabbit and almost any game meat. As suggested earlier, it can be as simple as soaking the meat to be cooked for a few hours in a brine solution. For an excellent article on brining, describing the processes at work, and an excellent experiment with photos showing the impact on the meat - click here: http://tinyurl.com/nau87

The movement of the salt solution into the meat being brined, can be used to transport all sorts of other flavours! Ingredients like honey, maple syrup, sugar, spices and herbs can all take a ride in the solution. The resulting flavour and quality improvement can be so good that many people (including myself) become converts for life! I have found that simple chicken portions brined for 90 minutes and then smoke cooked on the barbecue, are outstanding in flavour and juiciness!

An excellent basic salt-only (6.25%) brine can be made with 1 cup of salt added to a non reactive vessel and then made up to 4 litres of water. Potable (domestic quality) water is suitable, but when using rain or bore water ensure that the salt water solution is boiled and allowed to cool before use, you may also use the cooled water from your kettle.

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You may also substitute some of the salt for an amount of raw sugar, honey, golden syrup, molasses etc. Ingredients like garlic powder, soy sauce, Worcestershire sauce, teriyaki sauce, onion powder, mustard powder, pepper and other herbs can be added. Try adding: cinnamon sticks, star anise, crushed juniper berries, black peppercorns or Tasmanian pepper berries? Or beer, white or red wine or apple juice to your brine -- the options are endless! Many chefs in the USA reportedly also use apple cider or rice wine vinegar.

Brining should always be done in a non-reactive stainless steel, glass or plastic container to prevent unwanted flavours affecting your food.

To estimate the quantity of brine, first place the meat to be brined into a suitable sized container and cover with water. Remove the meat from the container and measure the volume of water remaining - this is your final volume. Either add the ingredients and heat to near boiling or discard this water and use cooled water from the kettle. Add sufficient brine to cover the meat (you may need to place a weight on top) and always refrigerate whilst brining to prevent the growth of harmful bacteria.

Alternatively, you may wish to use a large zip-lock plastic bag -- they are ideal, they fully surround the meat with brining solution and can be turned easily.

Suggested times for brining are as follows:

Whole pork loin -- 12 hours

Whole Turkey -- 24 hours

Turkey breast -- 2 hours

Whole chicken -- 8 hours

Whole rabbit -- 6 -- 8 hours

Chicken breasts -- 1 hour

Chicken portions -- 90 minutes

Pork chops -- 2 hours

Once the meat has brine for the required period, remove rinse with fresh water and pat dry with paper towelling - then cook as normal. As a bonus, the extra moisture in the meat will help to prevent drying - if you should accidentally overcook.

Following are just a few recipes and I have collected and modified to suit us Aussies. Feel free to try your own variations -- if you stick to the recommended brining times, it’s pretty well goof proof!

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Basic Brine

1 cup Cooking Salt3.75 litres water (6.25% solution v/v)

Boil water in kettle or on stovetop, add salt to non-reactive container, dissolve salt. Allow to cool completely before use.

Note: If adding dry herbs and spices - it is best to add them while the water is still boiling hot, this assists in flavour extraction, much the same as making a cup of tea or plunger coffee.

Apple Cider Pork Brine

(Suit pork chops)

100 grams Cooking Salt100 grams raw sugar500 ml alcoholic apple ciderOne litre water2 tsp freshly crushed black pepperFour bay leaves1/2 bunch fresh or 2 tbsp dried thymeOne medium onion finely chopped1/2 cup apple puree

Boil water in kettle, add to non-reactive container, dissolve salt and sugar. Add herbs and spices, onion, apple puree and apple cider. Allow to cool completely. Brine chops for 2 hours, remove and pat dry, fry in a hot cast iron skillet for approximately 10 minutes until cooked.

Beef Brine

1 cup Cooking Salt3.75 litres water 12 cloves garlic, crushed2 cinnamon sticks 1/2 tbsp. whole cloves1 tbsp. whole allspice - crushed 8 bay leaves

Boil water in kettle, add to non-reactive container, dissolve salt. Add herbs and spices, allow to cool completely.

BRINE RECIPES

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Poultry Honey Brine

2 litres chicken stock1.75 litres water3/4 cup Cooking Salt1/2 cup honey1 tablespoon whole cloves

Boil water in kettle, add to non-reactive container, dissolve salt & honey. Add cloves, allow to cool completely.

Pork Brine

3.75 litres water1 cup Cooking Salt1/2 cup brown sugar1/2 cup whole black peppercorns2 tablespoons allspice berries

Boil water in kettle, add to non-reactive container, dissolve salt & sugar. Add spices, allow to cool completely.

Beer Brine

(Suit pork, chicken or beef)

4 cups (1 litre) pale ale2.75 litres water1 cup Cooking Salt1/2 cup brown sugar2 cinnamon sticks 1/2 tbsp. whole cloves1 tbsp. whole allspice - crushed 8 bay leaves1 teaspoon cayenne pepper (optional)

Boil water in kettle, add to non-reactive container, dissolve salt & sugar. Add spices, allow to cool completely.

BRINE RECIPES

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Hawaiian style Brine

3.75 litres pineapple juice1/2 cup brown sugar1 cup soy sauce1/2 cup maple syrup or honey3/4 cup Cooking Salt4 - 6 cloves garlic, crushed4 whole bay leaves1 tablespoon crushed chilli flakes (optional)

Bring juice to boil, add to non-reactive container, dissolve salt, syrup & sugar and soy sauce. Add spices and garlic, allow to cool completely.

Sweet n Sour Brine

3.75 litres water 3/4 cup Cooking Salt1 cup honey1/2 cup brown sugar4 cloves garlic, crushed1 onion, thinly sliced2 tablespoon black peppercorns2 tablespoons fresh rosemary1 tablespoon crushed mustard seed or 3 teaspoons hot mustard1 bay leaf2 teaspoons ground nutmeg

Boil water in kettle, add to non-reactive container, dissolve salt, honey & sugar. Add spices and garlic, allow to cool completely.

For more information on brining and recipes visit:http://www.virtualweberbullet.com/brining.html

BRINE RECIPES

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SECRETS OF BBQ

SECRET # 5 - Marinade Injectors Ever marinated a cut of meat, chicken or turkey, only to find the lack of flavour disappointing? It can be extremely annoying to find what you have carefully prepared is dry or tastes only slightly better! Well - the second most powerful BBQ tool you’ll EVER use is the Marinade Injector - second ONLY to the Digital Thermometer!

Many Aussies however are unaware that these tools exist - let alone the dynamic impact that it will have on their cooking.

Extremely simple and cheap - (basically a large bore syringe) - it puts an end to dryness and lack of flavour forever - because it pumps the moisture and flavour

right to the heart of whatever you are cooking!

This tool alone - will RADICALLY ALTER YOUR BARBECUING RESULTS!

Imagine smoky brandy and butter flavours throughout your top-side roast! Or red wine, rosemary and garlic pumped to the heart of your leg of lamb, apple juice, fiery chilli and mustard injected deep into pork shoulder roast! The possibilities and variations are limited only by your imagination!

To prepare whatever culinary injection you choose -- simply combine the flavours in a mortar and pestle or glass bowl and crush, add the liquid and soak for 10 minutes minimum or up to 3 hours. Or chill quickly with running water around the outside of the saucepan or Pyrex jug—then refrigerate for 5—24 hours?

IMPORTANT NOTE—always crush the spices or garlic or whatever together, add your choice of liquids and heat in the microwave or on the stove. Then allow to cool -- then strain carefully (to prevent blocking the needle) and inject into several points on the meat.

You will see the meat swell - as the moisture and flavour pumps the tissues!

The microwave method also lends itself ideally to incorporate butter into the solution, allowing rich buttery flavours to penetrate deep into the meat!

Use stock, or fruit juices such as apple or orange etc, water, beer or any other liquid you like as the carrier of your flavour! As a bonus - if you decide you would like to make your own hams at home - the injectors can be used to pump curing solution into the meat! They are a must have item for any serious cook or BBQ-er!

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SECRETS OF BBQ

Marinade Injectors Now I have had just a few questions about the Injector needle blocking. Injectors are really easy— here’s the process:

Use a good recipe—allow to cool

Coarsely Strain

Fine Strain

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Now there’s no need to take off the top cap just draw up through the needle and

Pump up the—Flavour!

SECRETS OF BBQ

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Basic Injector Recipes

Salt n Peppa Marinade

1- 1/2 cups hot water2 tsp ground white pepper1 tsp salt (or to taste)2 TBS butter

Combine all ingredients, stir well. Microwave for 1 minute to melt butter. Stand for 10 mins—2 hours, stir well No need to strain—marinade is ready to pump.

Smokey BBQ Marinade

1- 1/2 cups hot water2 tsp ground white pepper1 tsp salt (or to taste)4 TBS Tomato or Barbecue sauce1/2 tsp Liquid Smoke

Combine all ingredients, stir well. Microwave for 1 minute stand for 10 mins—2 hours, stir well. No need to strain—marinade is ready to pump.

Chicken Lemon Butter Marinade

1- 1/2 cups of chicken stock (real or chicken cube + water)2 tsp ground black pepper1/2 tsp salt (or to taste)2 TBS butterZest of 1or 2 lemons (to taste)1 tsp garlic powder or 2 crushed cloves garlic

Combine all ingredients, stir well. Microwave for 1 minute to melt butter. Stand for 10 mins—2 hours, stir well Strain thoroughly. Your marinade is ready to pump.

Garlic Lamb & Rosemary Marinade1- 1/2 cups of chicken or beef stock (real or cube + water)3 tsp ground black pepper1/2 tsp salt (or to taste)2 TBS olive oil2 tsp garlic powder or 4 crushed cloves garlic1/3 cup fresh rosemary (bruised)

Combine all ingredients, stir well. Microwave for 1 minute. Stand for 30 mins, stir well Strain thoroughly.

RECIPES

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Honey Soy Marinade1 cup water 1/2 cup of soy sauce1 tsp Chinese 5 spice powder2 TBS honey1 TBS fresh grated ginger1/2 tsp salt (or to taste)1 TBS vegetable oil1 tsp garlic powder or 2 crushed cloves garlic

Combine all ingredients, stir well. Microwave for 1 minute. Stand for 30 mins, stir and strain thoroughly.

Red Wine Marinade1- cup Merlot or Shiraz 2 tsp bruised fresh rosemary1 tsp salt (or to taste)1 tsp ground black pepper1 tsp garlic powder or 2 crushed cloves garlic

Combine all ingredients, stir well. Stand for overnight or at least 60 mins, stir and strain.

Orange Basil Marinade1 cup orange juice 1/4 cup of orange marmalade2 TBS dried basil flakes1 tsp fresh grated ginger1/2 tsp salt (or to taste)1 TBS vegetable oil1 tsp garlic powder or 2 crushed cloves garlic

Combine all ingredients, stir well. Microwave for 1 minute. Stand for 30 mins, stir and strain.

Brandied Butter Beef Marinade

1- 1/2 cups of beef stock (real or beef cube + water)2 tsp ground black pepper1/2 tsp salt (or to taste)2 TBS butter or olive oil1/4 cup brandy 1 tsp ground allspice1 tsp garlic powder or 2 crushed cloves garlic

RECIPES

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Pork Apple Chilli Marinade1- 1/2 cups of apple juice2 tsp ground black pepper1 tsp salt (or to taste)2 TBS olive oil1 TBS chilli powder or Cayenne pepper1 tsp garlic powder or 2 crushed cloves garlic

Combine all ingredients, stir well. Microwave for 1 minute. Stand for 30 mins, stir well and Strain thoroughly.

Cajun Spiced Marinade1- 1/2 cups water or stock 4 tsp ground paprika2 tsp ground black pepper2 tsp onion powder or 1/2 mashed raw onion2 tsp salt (or to taste)1 TBS vegetable oil1 1/2 teaspoon cayenne pepper1 1/2 teaspoon rubbed dried thyme1 1/2 teaspoon ground oregano2 tsp garlic powder or 4 crushed cloves garlic

Combine all ingredients, stir. Stand overnight or at least 60 mins, strain - very well.

Cinnamon Apricot Marinade1- 1/2 cups apricot juice 2 tsp ground cinnamon1 tsp salt (or to taste)1 TBS vegetable oil1 tsp garlic powder or 2 crushed cloves garlic

Combine all ingredients, stir well. Stand overnight or at least 60 mins, stir and strain.

Orange Basil Marinade1 cup orange juice 1/4 cup of orange marmalade2 TBS dried basil flakes1 tsp fresh grated ginger1/2 tsp salt (or to taste)1 TBS vegetable oil1 tsp garlic powder or 2 crushed cloves garlic

Combine all ingredients, stir well. Microwave for 1 minute. Stand for 30 mins, stir and strain .

RECIPES

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Indian Spiced Marinade1- 1/2 cups water or stock 4 tsp ground turmeric2 tsp ground black pepper1 tsp onion powder 2 tsp salt (or to taste)1 TBS vegetable oil1 teaspoon ground cardamom1 1/2 ground chilli powder1 1/2 teaspoon ground coriander seed1 teaspoon ground cinnamon1/2 tsp ground nutmeg2 tsp garlic powder or 4 crushed cloves garlic

Combine all ingredients, stir. Stand overnight or at least 60 mins, strain - very well.

Whiskey Beef Marinade1/2 cup fine whiskey 1/2 cup beef stock2 tsp ground allspice1 tsp salt (or to taste)1 tsp white pepper1 tsp garlic powder or 2 crushed cloves garlic

Combine all ingredients, stir well. Stand overnight or at least 60 mins, stir and strain .

Apple Cider Marinade1- cup alcoholic apple cider 2 tsp honey or maple syrup1 tsp salt (or to taste)1 tsp ground white pepper1 tsp garlic powder or 2 crushed cloves garlic

Combine all ingredients, stir well. Stand at least 60 mins, stir and strain .

Lemon Apple Cider Marinade1- cup alcoholic apple cider 2 tsp honey 1/4 cup fresh lemon juice1 tsp salt (or to taste)1 tsp ground white pepperZest of 1 Lemon

Combine all ingredients, stir well. Stand at least 60 mins, stir and strain .

RECIPES

23

SECRETS OF BBQ

SECRET # 6 - DRY BBQ RubsYet another area where the Americans are hands down winners in the barbecue flavour stakes! In fact in many parts of the USA, a cook would not consider any piece of meat to be barbecued unless it first had the application of a rub!

So what’s the secret? Well the secret’s are actually in the recipes -- which are carefully considered combinations of dry spices, herbs, salt and sugars applied to meat to enhance and complement flavour. Because they are applied dry, rubs also can give a crispy crust to the outside of any meat that you cook. Generally they are applied the night before with a fresh application on the morning of the barbecue. Often the best way to apply them is to coat the meat to be rubbed with mild liquid American Mustard or Olive oil, prior to applying the rub, to assist the dry ingredients to stick - with Indian or Asian style rubs you might also try yoghurt, tamarind paste, soy sauce etc?

I have given several examples of recipes for rubs and the Internet is jammed full of them! Be wary though of any recipe that sounds excessively salty, sweet or hot - I have noticed that many Americans seem to prefer extremes of flavour, whereas us Aussies generally prefer a milder smack in the gob!

At this point I would like to recommend a book which I consider to be one of the best books that I have EVER READ on barbecue flavour! The book is called Barbecue Bible -- Sauces,

Rubs And Marinades, Bastes, Butters And Glazes by Steven Raichlen.

The book is not readily available in Australia, but Amazon do stock it at a great price and will often provide a super discount on a 2nd book as well— here is a direct link to the book, I cannot recommend any BBQ book more highly, it is a MUST HAVE - click the following link:

http://tinyurl.com/2wpnc6

Some of the recipes that follow are recipes directly from Stevens book, and some are adaptations of his recipes -- that I have altered to suit my own taste. Other recipes are either my own or those collected and modified from friends and Internet sites all over the world. For a detailed explanation of Rubs click here: http://www.porkpeople.com/shrm_rubs.html

Basic Seasoned Salt1 cup cooking salt2 tbsp ground white pepper2 tbsp raw or brown sugar

Spicy Seasoned Salt1 cup cooking salt1/4 cup cracked black pepper2 tbsp ground white pepper1/2 tbsp cayenne pepper2 tbsp raw or brown sugarMix all ingredients together in a bowl, if stored in an airtight container keeps up to 2 months.

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Sesame Salt

1/2 cup white sesame seeds1/2 cup black sesame seeds1/2 cup cooking salt3 tbsp cracked black pepper

Preheat a heavy based frypan to medium. Add the sesame seeds and toast until golden brown. Remove from heat and allow to cool, stir in the salt and black pepper. Store away in an airtight container for up to six weeks.

Lemon Pepper

2-3 washed and dried lemons1 cup black peppercorns

Using a lemon zester or peeler, remove the zest (outer yellow skin only) from the lemons. Place into an oven at 80 Celsius until completely dry. Allow to cool. Place lemon zest and peppercorns into a blender or spice mill and grind coarsely. Seal in an airtight container --keeps for up to two months.

Beef Rub

3 tablespoons salt2 tablespoons paprika1 tablespoon black pepper, coarsely ground1 1/2 teaspoons onion powder1 1/2 teaspoons garlic powder1 teaspoon cayenne pepper1/2 teaspoon coriander

Mix together and use on any beef roast - best applied the night before. Seal in an airtight container -- keeps for up to 1 month.

Aussie Chook Rub

1/4 cup black pepper, freshly ground1/4 cup salt2 tablespoons sugar2 tablespoons onion powder2 tablespoons dry mustard2 teaspoons cayenne2 tablespoons dried lemon zest.

Mix all together - a great all purpose poultry rub. Seal in an airtight container -- keeps for up to 1 month.

RECIPES

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Lamb Rub2 tablespoons mild liquid mustard (applied to meat)3 tablespoons dried rosemary leaves2 tablespoons chilli powder1 tablespoon garlic powder1 tablespoon pepper1 tablespoon salt

Mix dry ingredients together use on Lamb, or substitute Oregano for Rosemary and use on Pork - store in an airtight container 2 months.

Tandoori Rub 1 tablespoon ground or root ginger1 tablespoon cumin1 tablespoon coriander1 tablespoon paprika1 tablespoon turmeric1 teaspoon ground cardamom1 tablespoon salt1 tablespoon cayenne

Mix together use on chicken or fish - store in an airtight container 2-4 weeks.

Basic BBQ Rub1/4 cup cooking salt1/4 cup brown sugar1/4 cup paprika3 tablespoons freshly ground black pepper1 tablespoon garlic powder1 tablespoon onion powder1 teaspoon cayenne pepper (more if hot is your thing)1/2 teaspoon ground celery seed

Mix all ingredients together, use immediately or store in an airtight container for up to 2 months.

Memphis Style Rib RubGreat for pork or beef ribs.

4 teaspoons paprika2 teaspoons salt2 teaspoons onion powder2 teaspoons fresh ground black pepper1 teaspoons cayenne

Mix ingredients together. Spread evenly on ribs that have been patted dry and let sit until the rub appears moist. Store in an airtight container 6-8 weeks

RECIPES

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Carolina Style Rub

2 tablespoons cooking salt2 tablespoons white sugar2 tablespoons brown sugar2 tablespoons ground cumin2 tablespoons chilli powder2 tablespoons freshly ground black pepper1/4 cup paprika

Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork.

Aussie Bloomin’ Good Curry Rub

3 tablespoons Keens® curry powder1 tablespoon garlic powder1/2 tablespoon pepper1 tablespoon cooking salt 1 tablespoon white or brown sugar

Mix ingredients together use on Lamb, Chicken or Pork - store in an airtight container up to 2 months.

Other Rub Recipes Online

There should be enough recipes here to keep you rubbin’ for life??

http://bbq.about.com/library/recipes/blsbrec8.htm

http://www.cdkitchen.com/recipes/cat/1696/0.shtml

http://www.pepperfool.com/recipes/bbq_idx.html

http://recipes.epicurean.com/recipe_results.jsp?title=Rub

RECIPES

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SECRETS OF BBQ

SECRET # 7 - Wet Rubs & MarinadesOkay now -- I doubt that I need to explain the difference between a Dry Rub and a Wet Rub or Marinade?? But, just so that we are clear -- the principal difference between a Wet Rub and a Marinade relates to the amount of liquid in the flavour base. Generally a marinade will have significantly more liquid than a Wet Rub - which tends to have the consistency of a paste.

Once again, the Americans are streets ahead of us in what they apply to their barbecue meat. Have you ever considered adding black coffee or a cola drink to your barbecue? The Americans have -- and do! They may also add ingredients like: orange, lemon or lime juice and vinegar and yoghurt, Tequila, Whisky and Rum, -- or honey, butter, coconut milk etc! I’m sure you get the picture?

Just as they blazed trails across their country when they first settled it -- they have blazed trails of flavour in making great barbecue! Once again I find myself recommending Steven Raichlens’ book -- Barbecue Bible, Sauces Rubs and Marinades -- the recipes that it contains will entertain you for years to come!

Coffee -- Cardamom Brisket Rub(Modified from Stevens Raichlens book -- excellent for any cut of beef)1/2 cup ground coffee beans1/2 cup cooking salt1/2 cup brown sugar1/4 cup hot or mild (your choice) paprika2 tablespoons ground cardamom seed2 tablespoons ground ginger (powder)1/3 cup minced fresh garlic1/2 cup vegetable oil

Mix all dry ingredients together, then add enough oil to make a thick paste. Use immediately, or refrigerate for a maximum of one day.

Honey Cure (Modified from Stevens Raichlens recipe)

4 cups water3/4 cup honey1/3 cup cooking saltZest of 1 lemon10 whole cloves (crushed)10 allspice berries (crushed)10 peppercorns (crushed)2 bay leaves

For fish, chicken or turkey. Combine all ingredients in a bowl, whisk until salt and honey are dissolved. Allow to stand for 3 -- hours. Marinade -- fish fillets 2 -- 3 hours, chicken breasts 2 -- 4 hours, turkey or whole fish -- overnight.

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RECIPESBerber Spice PasteAnother of Stevens recipes -- brilliant for legs of lamb, also suitable for chicken breast or whole chicken, pork loin chops, steaks or fish.

2 tsp cracked black pepper 1 tsp coriander seeds1 tsp cardamom seeds1 tsp fenugreek seeds1 inch piece cinnamon stick or 1 tsp powder1 inch piece root ginger4 allspice berries3 whole cloves1 small onion -- chopped2 cloves fresh garlic -- chopped1/3 cup paprika 1 tablespoon cooking salt1 -- 2 tsp chilli flakes3 tablespoons fresh lemon juice

Toast whole spices in a heated dry skillet for approximately three minutes. Allow to cool --then grind in a spice mill, blender or mortar and pestle. Place Ginger, Garlic and Onion into a blender or food processor, chop finely. Add remaining spices and blend to a smooth paste. Use immediately, refrigerate up to 4 weeks or freeze in airtight container for up to 3 months.

Yucatan Mixed Spice PasteStephen Ceideburg (There’s a lot of Stephen’s in this area huh?)

12 cloves garlic - skins on2 tsp dried oregano1 tsp black peppercorns1/4 tsp cumin seed 1/4 tsp allspice berries 1/4 tsp whole cloves1 tsp cooking salt1 tbsp cider vinegar

Dry fry the garlic cloves until the skins are slightly blackened and the centres are soft. Squish the cooked garlic out onto a plate. Grind all spices through a spice grinder (or coffee mill) or mortar and pestle. Add salt and vinegar and mix to a smooth paste. Allow to stand refrigerated for several hours or overnight can be refrigerated for up to 7 days or freeze for up to three months. To use, thin slightly to the consistency of a gravy with unsweetened orange juice and vinegar at a rate of 2: 1. Great for pork chops or loins, chicken portions and fish.

More recipes here: http://www.astray.com/recipes/?search=Spice%20paste

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RECIPESSteak Seasoning (Recado Para Bistec)

1/4 c black peppercorns2 tb whole allspice1 stick cinnamon 2-1/2 inches1 tsp cumin seeds1 1/2 tablespoon dried oregano2 heads (20 cloves) oven roasted garlic1 tablespoon cooking salt

Grind all spices in a spice grinder or mortar and pestle. Add garlic paste and salt and mix together. Store in the fridge up to 4 weeks. To use, thin to the consistency of a gravy with unsweetened orange juice and vinegar at a rate of 2: 1 or equal amounts of orange and grapefruit juice. Also great for pork chops or loins, chicken portions.

Recado Negro (Black Recado)A highly prized Yucatan aromatic paste which involves the blackening of local chillies. It is frequently used for pit roasted turkey or pig, may also be used on steak, chicken or pork. This is an Aussie Version of Steven Raichlens recipe (hard to locate genuine chillies), so may be a little off centre from the original version.

75 g dried whole chillies2 corn Tortillas15 cloves Fresh Garlic -- peeled1 onion -- chopped4 tsp dried oregano2 tsp annatto seeds (if unable to locate try Indian spice store for Sumac powder)2 tsp cracked black peppercorns1 tsp cumin seed1 tsp allspice berries1/2 tsp whole cloves2 bay leaves1 tbsp cooking salt1 tsp sugar3/4 cup white vinegar1/4 cup vegetable oil

Preheat a heavy skillet to high-temperature. Add the chillies, turning with tongs until black (1 to 2 min) -- do not burn! Avoid allowing smoke into your face and eyes! Remove chillies and place into a bowl of cold water to soak. Now place pieces of the tortillas into the same skillet and cook until very dark on each side. Remove to one side. Lightly oil the pan and cook garlic and onion until very brown. Do not burn! Place with the tortillas. Grind oregano, peppercorns, cumin, annatto or sumac, allspice, cloves etc in a spice mill or mortar and pestle. Drain the chillies and remove seeds. Place into a blender along with the tortillas and add all other ingredients, including salt, oil and vinegar. Blend to a smooth paste stirring frequently. Refrigerate for up to 4 -- 6 weeks.

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SECRETS OF BBQ

SECRET # 8 - Liquid SmokeOkay now -- you need to know that some BBQ purists really do frown on this stuff! If you mention this on a BBQ site forum, it’s pretty well guaranteed that you’ll get abused!

Why—well because it’s seen as cheating? I’ve even had one person email me and tell me how disappointed they were because I sell it—I kid you not!

And if you look at it purely from a slow food perspective—then it really is cheating I guess?

But what do you do if you’ve been busy gardening—or mowing the lawn or out shopping or the myriad of other things that demand your attention on weeknights or weekends?

Go without smoky flavour?

Well—now you don’t have to! Now you can add that wonderful smoky aroma and taste in just seconds, rather than over hours!

So—what is Liquid Smoke I hear you ask?

Well—it’s nothing more than real wood smoke that has been captured into a solution—and the solution is nothing more than water and some food acid to keep it preserved. So—it’s not fake it’s REAL SMOKE in a bottle!

It came about years ago in the USA (I think) when there were concerns over some of the byproducts of the smoking process, that were thought to be carcinogenic (cancer causing). Technology came up with a way to filter out those compounds and still keep the flavour that people loved!

So it’s REAL—and it’s also REALLY EASY—so why not use it—just like any other tool to aid you in cooking? I’m all for easy these days?

Add it to home made sausage, bacon, roast or BBQ meat—hey you can even sprinkle it carefully on Pizza or into the sauce for that wood oven appeal—just as smoky as you like—in seconds!

As a guide—use about 1/4 teaspoon per kilogram of meat. Just don’t tell anyone—or you’ll probably get abused for being a fake?

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BBQ HISTORYO t h e r E - B o o k s a v a i l a b l eP a g e 3 1

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