Much like a cast iron frying pan, well-maintained cast iron grids can provide years of trouble-free use and prevent food from sticking to your grids. To keep your cast iron grids in top-notch condition, heat your grill to about 400°, turn your burners to low and coat your cooking grids with oil using a towel, basting brush or oil sprayer. Frequent reseasoning of your cast iron grids is always recommended.
Smoking is another seasoning to add to grilled favourites. Like spices, different woods impart very different flavours – from the intense, spicy notes of mesquite and hickory, to the sweet and fragrant notes of apple and cherry.
|Mesquite||Pungent, Smoky, Spicy||Beef, Pork|
|Hickory||Pungent, Smoky||Beef, Lamb, Pork|
|Whiskey||Spicy, Smoky||Pork, Poultry, Beef|
|Maple||Sweet, Smoky||Pork, Poultry|
|Pecan||Rich, Flavourful||Pork, Poultry, Lamb|
|Cherry||Sweet, Smoky||Pork, Poultry|
|Apple||Sweet, Smoky||Pork, Poultry, Seafood, Cheeses|
|Alder||Mild, Smoky||Lamb, Pork|
|Cedar||Bright, Spicy, Smoky||Seafood, Cheeses|
If you’ve never done any smoking before, don’t overdo it – start with a small amount of wood chips (1/2 cup or so), and soak them in liquid for at least 1/2 hour. Drain the wood chips, and then scatter them directly on top of the smoldering coals.
The indirect method of grilling is a technique for cooking larger cuts of meat such as roasts or poultry. As the name implies, the food is not grilled directly over the heat but by hot air circulating around the food. This set up means there is no need to turn or baste the food. The result is delicious, worry-free barbecuing with little chance of flare-ups.
In this segment BBQ Naz shows you how to grill using the Indirect method. Indirect cooking is great for cuts of meat that take a while to cook. The indirect, convection oven like way the heat circulates around the oven keep the food moist. Watch and enjoy!
DRIP PAN METHOD
Juices and drippings fall and mix with the contents of the drip pan. This mixture will vapourize, impart delicious flavours and ensure a moist and succulent roast, chicken or turkey.
To use the drip pan method:
Remove the grids and place the drip pan on top of the heat medium
Pour water or other cooking liquid, such as fruit juice or wine, into the drip pan
Replace the cooking grids
Preheat the grill on HIGH for 10 minutes then adjust the heat to MEDIUM or MEDIUM/LOW
Spray or brush the grids with cooking oil, then place the meat directly on the grids above the drip pan
Close the lid, and sit back and relax as your food becomes infused with delicious flavour
Place a drip pan over the heat medium, under the cooking grids, on the side of the grill where you will be turning off the burner
Preheat the grill on HIGH and then turn off one burner.
Brush or spray the cooking grids with cooking oil.
When grilling beef or pork sear the meat on all sides using the lit side of the grill and then transfer it over to the unlit side.
Regulate the heat setting to maintain your desired temperature, (generally MEDIUM)
This method is wonderful not only for roasts but also for thicker steaks, chops and bone-in cuts of chicken.
Another unique and delicious way to grill food is by using a wooden plank. This is a surefire way to get delicious results and wow your dinner guests. The smoke created from the plank sitting directly above a lit burner infuses the meat with unsurpassed grilled flavour.
Using a plank is simple:
- Soak it in water for at least an hour and pat it dry
- Pre-heat your grill on HIGH for 10 minutes
- Coat both sides of the plank with olive oil then place the seasoned meat on it
- Place the plank on the grill directly over the lit burner and reduce the heat to MEDIUM-LOW
- Cook the meat to its desired doneness
- Cedar planks are ideal for salmon but don’t be afraid to try other meats with it. Pork goes great on a maple plank and lamb is delicious on alder.
Note: Make sure to be careful while handling the plank after grilling and that it is fully extinguished before discarding.
#1 Wait to put the BBQ sauce on at the end
Putting BBQ sauce on the ribs at the beginning seems like it would be a good idea. After all, isn’t that BBQ sauce flavor going to get into the meat and make it taste better? Well, not really. What’s actually going to happen is the BBQ sauce is probably going to burn and create a layer of black char all over the surface of your ribs. Avoid this by adding the BBQ sauce only at the very end of the grilling session. After brushing the sauce onto the ribs they will usually take another 10 to 30 minutes, depending on the temperature you’re grilling at. You can also wait until you’ve taken the ribs off the grill before putting the sauce on them.
#2 A little flavor goes a long way
Once upon a time, I thought that I needed to go really heavy on using seasonings in order to give my ribs a good flavor, but it’s actually a much better idea to lean a little bit on the light side when it comes to seasoning in order to not overpower the flavor of the meat itself. You can always add more seasoning if you need to, but you can’t really take it off if you’d added too much. The same can be said about using woods to add a smoky flavor to the ribs. Too much smoke might end up making the ribs taste bitter.
#3 Boiling your ribs before grilling them is cheating
It’s not unheard of for some grillers to boil their ribs before grilling them. It’s a method that can be used to cut down the overall cooking time, and can also make for some very tender ribs, but if you’re using your stove to do most of the cooking and then just finishing them on the grill you may as well just cook them in the oven or broiler. Boiling your ribs will also remove a lot of flavor from them.
#4 Remove the membrane
On the back of most ribs, there is a thin connective piece of tissue called the membrane or silver-skin. It’s a good idea to remove the membrane from the rib otherwise it can become tough and rubbery during the grilling process. Click here for instructions on removing the membrane.
#5 Low and slow is the name of the game
Pretty much every rib recipe out there calls for using a low and slow, indirect grilling method. Grilling them over direct, high heat is a great way to overcook them and have them turn out tough. Indirect, low heat will help create tender meat that will easily tear off of the bone. It can be tempting to try and grill them faster over direct, high heat, but going low and slow will allow you to create some ribs that will impress your guests, and your taste buds.
Weber Rib Recipes
At some point, every meat lover has eaten boring, bland ribs that have been drowned with BBQ sauce to provide them with some flavor, but it doesn’t have to be that way! You might be surprised at how creative you can get with ribs. Check out some of our rib recipes here, here and here to help inspire your next grill session.
Baby back ribs are probably the most popular type of rib, but that doesn’t mean you shouldn’t try one of the other ones! Check out our Rib 101 blog to learn about the different types of ribs!
Learn how to use a rib rack here.
Enjoy the robust power of the Bronson grill in the heart of the city or the suburbs. You don’t need a backyard–the Bronson is HOA-approved, has no open flame, and a simple on/off switch. So nestle it on your patio or balcony, then grill out and dine-in every night.
1. HEIGHT – 38 in” | Compact in size | 2” taller than the Junior.
2. HOPPER – Smoke longer with a 10 lb. pellet hopper.
3. SAWHORSE CHASSIS – Wide-angled stance & thicker legs.
4. DIGITAL ELITE CONTROLLER – LED display shows exact temperature.
5. ALL-TERRAIN WHEELS – Better mobility & durability.
6. GRILLING SPACE – 300 sq in. grilling area.
From chips to chunks, from apple to mesquite, wood smoke comes in various flavors and intensities. Check out this smoking guide to choosing what wood flavors go best with what food.