Saint Patrick's Day

What else? Shenson corned beef brisket in the green shamrock package. Here it is after the first turn. I've found instructions that say to bake at 350° for 50 minutes per pound, and also to boil for 3 hours or until fork tender. I've tried BBQ'ing this twice already to practice the technique. It does take 3 to 4 hours depending how hot your coals are. You will have to get the outside bacon crispy to get the meat to shred.

Super Bowl XLIV

My BBQ strategy for the all day Super Bowl XLIV celebration is to split the cooking over a short term and then a long term. For lunch during the pre-game show, I'll quickly grill a fish fillet. Then for dinner, I'll BBQ some Pork Shoulder Country Style Ribs (Boneless) leaving then on the grill for hours while I watch the game.

The issue with grilling fish is the fillet may stick to the grill and flake apart when it's done. There I several things I do to prevent sticking without using a grilling basket. First, my food grill is not shiny chrome new. My grill wires are blackened with the baked-on oil you season with your iron frying pan to make it non-stick. You could apply cooking oil to the grill, but don't do this while over the hot coals because it will catch fire. I put Star Olive Oil on the fish fillets instead. Next, I rub on Zatarain's Fish-Fri seasoned breading to give the fillets a non-stick surface. On the grill, soon as the first side gets scorch marks, I'll turn the fillets over. Then I'll leave them alone until they are ready to come off the grill. My fillets stay whole using these techniques.

For my special Super Bowl meals, I served my fish and pork BBQ on tacos. I throw on the grill a flour tortilla, spread some shredded Mexican cheeses, and take it off just when the cheese melts. I assemble the taco with pico de gallo, extra cilantro, and Mexican hot sauce.

Grilling on a Saturday night

Here is what I'm cooking now while listening to Jose's Radio Show! Golden potatos, corn on the cob, and Caribbean Jerk Chicken.

Marinaded Chicken

Today, we have my favorite: grilled chicken marinaded with Lawry's Caribbean Jerk. I put 1 pound of skinless-boneless breasts or thighs into a 1 gallon zip lock bag with half a bottle of marinade. I massage the bag to distribute the marinade, roll the bag to remove all the air, then zip it shut.

Beef Loin Tri-tip Steak

The tri-tip steak is my favorite cut of meat. The preparation is to pat McCormick Montreal Steak Seasoning on to both sides of the steaks. The meat marinates while you wait for the briquets to start.

Shown is after the first turn and corn on the cob in the husk.

Starting the Briquets

The preferred technique is a little lighter fluid in the throat of a volcano shaped pile. When it's going it's like your science project. It lights first in the center of the pile. This technique works with a small amount of lighter fluid so it doesn't create soot and smoke. Using newspaper in a chimney starter makes too much smoke.

The Basics

The basic equipment for my backyard BBQ is this old 22 inch Weber kettle.

It is fired with Kingsford briquets, lighter fluid and kitchen matches.