Tips n’ Tricks
The Barbecuemeter is someone who started following us on Twitter and then I went to check it out. How many of us get ready to head to Costco or the local grocery with 35 people coming over and have no idea how many burgers we need? If this sounds familiar, the Barbecuemeter may be just what you need on your iPhone.
The Barbecuemeter is an easy and fun application that does all of the calculating of how much Beer and Soda you may need to keep everyone happy. It even allows you to rank alcohol consumption so as to factor in the heavy drinkers! This will help you avoid waste or a cooler that is full at the end of the party. It takes into account the number of guests, and suggests what and how much to buy. Download the Barbecuemeter, a fun app that will help you plan your barbecue!
Follow on Twitter.
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I find that my Weber grills (18in Kettle, Summit 450 and Summit 650), which I do not cover get pretty dirty over time. A Twitter post by @saucysue2010 on a way to recommend cleaning your Weber, they suggest warm soapy water for cleaning the outside of the grill. I have found that Simple Green works really well as it cuts the grease and leaves the stainless steel and plastic squeaky clean!
As far as cleaning off the grates before your next cook, they recommend putting your barbecue on full blast (high) or leave the vents open on your charcoal grill for 15 mins with no food on it and the lid down. The barbecue will get way too hot for cooking anything but this does burn off all food left on the grate from last cook. Then all you do is get a T-Brush or Grill Friends Grill Brush (Brush with very heavy duty wire bristles) and brush off anything on the grate and you good to go. Make sure you turn down the barbecue before putting your food on.
Editors Note: If you have some really serious food leftovers, try laying some sheets of aluminum foil, shiny side facing the burners and grates and close the lid. This will direct the heat back down and your grill should burn off things a lot quicker and more efficiently. Keep an eye on things as this will really get things burning!
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I grew up eating Mama Bells Jewish Brisket and it is a family recipe that has been handed down from generation. Although now I am more into smoked brisket than I am my mom’s Jewish brisket recipe, there is no doubt that these are two different dishes entirely. This Jewish style brisket recipe is made in the oven, not on the BBQ. However the end result is a brisket that is sweet, tender and delicious which is just the way my mama makes it for the Jewish holidays. Make sure you get yourself a nice challah loaf or some buns for sandwiches the next day.
- Start with a 5 to 8 pound prime or choice trimmed (1/4″ of fat) brisket flat.
- 2 Cans of Fresh Cut Whole New Potatoes
- Preheat oven to 350F
- Slice Two Large Onions, thinner the better.
- Pour two bottles of Bennetts Chili Sauce into a large roasting pan.
- Fill each bottle with water, shake it and pour this into the roasting pan.
- Pour 1 Cup of Brown Sugar into the roasting pan and stir.
- Drop in half of your sliced onions into the mix and place the brisket into the pan and cover with the balance of your onions.
- Put into oven, covered for 5 hours or until the brisket is tender enough to insert a toothpick like it is butter.
- 3 hours in, put in some Canned Fresh Cut Whole New Potatoes into the gravy
When the brisket is done cooking, let sit before slicing. My mother usually cooks a couple of days before and she takes it back to the butcher shop after it has cooled and has them slice it into 1/4″ slices and then puts the slices back into the gravy. Oye! Enjoy.
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Owning BBQ Pro Shop has it’s advantages and one of them is sampling tools and spices that help us stay ahead of the game and remain on the cutting edge in BBQ. Yes, I just said “cutting edge” because the Apple “iRevolution” has changed the way we will grill and BBQ forever. JM, host of the World Famous The Celebrity Grill Show is taking his game to another level with an iPhone app that instantly allows you to stay connected.
We absolutely love listening to their podcasts and Gretchen and I have been featured on two of them, CGP #28: “Roundtable – Ceramic Cookers” and CGP #17: “Roundtable – Burgers” so we are big supporters of the show and the medium. The app provides instant access to new Podcasts. No need to download and sync to get access to the latest show. You can stay in touch with JM via Twitter, Facebook, Web Site or email. It also provides support if you should run into issues while on the run. You can star your favorite episodes as well.
If you have an iPhone, iPad or iPod Touch and want easy access to the latest in grilling tips and tricks, then this is the App for you! Click Here to learn more and download the app on iTunes. It costs $1.99, supports a great show and keeps you on the cutting edge of all things grilling.
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I know that we can’t get enough of Willingham’s Cajun Hot seasoning? Well here is a fantastic cheese burger recipe to spice things up a bit. This is a twist on burgers that comes from the Willingham’s suggestions sheet that is inserted into all of our shipments.
3 LB of Ground Chuck or Sirloin
2 Tablespoons of Willingham’s Original Mild Seasoning
- Pull out of 1/2# or 1/3# hunks of the meat mixture,
- Form each burger around a cube or chunk of your favorite cheese.
In center of each burger, cut a hole the size of your finger for even cooking.
- Place on Grill over medium/high direct heat and cook to your desired temperature.
Grilling Tip: Use the Grill Friends Steakhouse Burger Press and lay in some meat, place some cheese slices or shredded cheese in the middle of the meat and put more meat on top. Press down on the Grill Friends Steakhouse Burger Press and it will create the steakhouse signature “thumbprint” that helps cook the burger evenly.