Saturday, October 13, 2007

How To BBQ - BBQ Sauce (Blueberry)

How To BBQ - BBQ Sauce (Blueberry)
by Joe "Woods Goods and Stuff"

How To BBQ - BBQ Sauce (Blueberry)

How To BBQ - Ingredients
2 qt Fresh or frozen blueberries
1 1/2 C. Chopped celery
1 1/2 C. Chopped onion
1 1/2 C. Chopped green pepper
1 Garlic clove, minced
1 Carrot, minced
1 1/2 t. Salt
1 1/2 t. Pepper
1/2 - 1 cup honey
2 T. Molasses
1 C. Vinegar
1 T. Paprika
1 t. Cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon dry mustard
1/2 teaspoon ground cloves
1/2 teaspoon celery seed
1/2 teaspoon ginger
Cayenne pepper to taste

How To BBQ - Directions
Thaw blueberries if frozen; do not drain. Puree berries. Combine celery, onions, green pepper, garlic and carrots in large saucepan; add honey, molasses, vinegar, salt, pepper and spices.

Add pureed berries; mix well. Simmer over medium heat, stirring occasionally, until thickened.

Refrigerate until needed, serve warm with grilled meats.

How To BBQ - BBQ Sauce (Blueberry)
by Joe "Woods Goods and Stuff"

Friday, October 5, 2007

How To BBQ - Grilled Shrimp

How To BBQ - Grilled Shrimp
by Joe "Woods Goods and Stuff"

How To BBQ - Grilled Shrimp
If shrimp scampi is your thing, then this grilled shrimp recipe is for you. You can serve this dish as part of a main course or serve them as appetizers at your next cookout.

INGREDIENTS: How To BBQ - Grilled Shrimp

  • 3 pounds large shrimp, peeled and deveined
  • 1/3 cup olive oil
  • 1/4 cup orange juice
  • 6-8 cloves garlic, minced
  • 2 tablespoons dry white wine
  • 2 tablespoons fresh flat leaf parsley, chopped
  • 1 tablespoon fresh basil, finely chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • skewers

PREPARATION: How To BBQ - Grilled Shrimp

Place shrimp in a large bowl. Combine remaining ingredients and pour onto shrimp. Toss to coat, cover, and place in refrigerator for 30-60 minutes. Preheat grill for medium heat. Put shrimp onto skewers. Try to fit about 5 on each skewer. Place onto grill and cook for 2-3 minutes per side. When shrimp no longer looks translucent, remove from heat and serve.

How To BBQ - Grilled Shrimp
by Joe "Woods Goods and Stuff"

How To BBQ - Grilling Lobster

How To BBQ - Grilling Lobster
by Joe "Woods Goods and Stuff"

How To BBQ - Grilling Lobster

4- Lobster Tail (Shell On)
2- Tbsp Butter/Margarine melted for dipping
1/2- Lemon Juiced

Directions: How To BBQ - Grilling Lobster
  • Cut down the center of the underside of the tail with a kitchen shear to expose the meat.
  • Peel away the tail cartilage from the underside to leave meat exposed.
  • Preheat grill to medium.
  • Melt 2 tablespoons of butter and add the juice from 1/2 of a fresh lemon.
  • Brush the butter and lemon mixture over the exposed meat in the tail.
  • Place tails, meat side down on grill.
  • Cook for approximately 10 minutes, watching closely.
  • Flip tails and cook 3-5 more minutes on the shell side.
  • Tails will curl when they are done.
  • Remove from grill.
  • Serve with sliced lemon and melted butter for dipping.
Servings: 4
Prep: 10 Min.
Cook: 15 Min.

How To BBQ - Grilling Lobster
by Joe "Woods Goods and Stuff"

Monday, October 1, 2007

How To BBQ - Grilling BBQ Chicken

How To BBQ - Grilling BBQ Chicken
by Joe "Woods Goods and Stuff"

How To BBQ - Grilling BBQ Chicken

BBQ Chicken Southern Style

Ingredients: How To BBQ - BBQ Chicken Southern Style
1 1/2 C. tomato puree

1 C. cider vinegar

1/3 C. olive oil

1/3 C. Worcestershire sauce

1/2 C. firmly packed dark brown sugar

1/4 C. molasses

3 T. prepared mustard

2 t. minced garlic

Juice of 1 lemon

1 3- to 4-pound chicken, cut into serving pieces

Combine tomato puree, vinegar, oil, Worcestershire, sugar, molasses, mustard, garlic and lemon juice in a large nonreactive saucepan. Simmer for 15 minutes, stirring often. Set aside for 1 hour to permit flavors to meld. Pat chicken dry.

Prepare charcoal fire for indirect-heat cooking. When coals are ready, place chicken directly over hot coals; lightly brown on both sides (about 5 minutes per side). Rearrange chicken on rack so pieces are not directly over coals; close lid. Cook, monitoring coals to maintain a low cooking temperature (about 225 degrees), for 15 minutes. Then turn chicken again.

Grill another 15 minutes, then place heavy-duty aluminum foil under chicken to help prevent flare-ups. Baste chicken with half of the sauce, reserving remaining sauce. Close lid. Every 10 minutes, baste chicken; turn over. Chicken is done when internal temperature of thickest part of breast meat registers 170 degrees and other parts register 180 degrees (50 minutes to 1 hour total). Pass reserved sauce at the table.

How To BBQ - Grilling BBQ Chicken
by Joe "Woods Goods and Stuff"

Thursday, September 27, 2007

How to BBQ - Cooking Measurements - Part 2

How to BBQ - Cooking Measurements - Part 2
by Joe "Woods Goods and Stuff"

How to BBQ - Cooking Measurements - Part 2

Liquid Measure Equivalents (United States)
  • dash = less than 1/8 teaspoon (tsp)
  • 1 teaspoon (tsp) = 1/3 tablespoon (Tbs)
  • 1 Tbs = 1/16 cup, 3 tsp
  • 2 Tbs = 1/8 cup, 1 fluid ounce
  • 4 Tbs = 1/4 cup, 2 fluid ounces
  • 8 Tbs = 1/2 cup, 4 fluid ounces, 1 gill
  • 16 Tbs = 1 cup, 8 fluid ounces, 1/2 pint
  • 1/4 cup = 4 Tbs
  • 1/3 cup = 5 Tbs + 1 tsp
  • 3/8 cup = 1/4 cup + 2 Tbs
  • 1/2 cup = 8 Tbs
  • 5/8 cup = 1/2 cup + 2 Tbs
  • 2/3 cup = 10 Tbs + 2 tsp
  • 3/4 cup = 12 Tbs
  • 7/8 cup = 3/4 cups + 2 Tbs
  • 1 cup = 8 fluid ounces, 1/2 pint
  • 2 cups = 16 fluid ounces, 1 pint
  • 4 cups = 2 pints, 1 quart
  • 16 cups = 8 pints, 4 quarts, 1 gallon

United States Liquid Measure Conversions

  • 1 tablespoon = 16 ml, 1/2 fl US oz
  • 1 cup = 225 ml, 8 fl US oz
  • 1 pint = 450 ml, 16 fl US oz
Australian Liquid Measure Conversions
  • 1 tablespoon = 20 ml

Weight Conversions

  • 1 ounce = 28.4 g (can usually be rounded to 25 or 30)
  • 1 pound (lb) = 454 g
  • 1 kg = 2.2 pounds (lbs)


  • 1 stick of butter = 4 oz, 1/2 US cup, about 114 grams, 1/4 pound, 8 Tbs
  • 1 oz cheese (grated) = 4 level tablespoons
  • 1 oz cocoa or chocolate powder = 3 level tablespoons
  • 1 oz coconut (desiccated) = 4 level tablespoons
  • 1 oz flour (unsifted) = 3 level tablespoons
  • 1 oz sugar (castor/caster) = 2 level tablespoons
  • 1 oz sugar (granulated) = 2 level tablespoons
  • 1 oz sugar (icing) = 2 1/2 level tablespoons
  • 1 oz syrup (golden) = 1 level tablespoon
How to BBQ - Cooking Measurements
by Joe "Woods Goods and Stuff"

How to BBQ - Cooking Measurements

How to BBQ - Cooking Measurements
by Joe "Woods Goods and Stuff"

Except in industry, the United States, despite some attempts, has never adopted the metric system of Cooking Measurement used in most of the rest of the world. Americans measure distances in miles (each one divided into 1760 yards or 5280 feet) and worry about putting on a few extra pounds (each divided into 16 ounces) after a heavy meal.

Most world cuisines use metric weights for non-liquid ingredients and metric volumes for liquids. The United States uses its own system of volumetric measurements for most ingredients, weights for others, and sometimes expresses amounts in both, as in “one pint (8 ounces) of milk” or “four tablespoons (two ounces) of butter.” The liquid “ounces” in the first example and the solid “ounces” in the second have the same name, but reflect two different measurement systems. A solid “cup” of flour and a liquid “cup” of milk show a similar discrepancy.

All this can be confusing to non-Americans, but American cooks take it in stride. The fact that the world metric system makes eminent logical sense is meaningless to a cook raised with pounds and ounces, teaspoons and tablespoons, cups, pints, quarts, and the like. British cooks, or Americans trying to use British recipes, can become even more confused, since the British and American systems used many common measurement names, yet the measurements aren’t always the same.

American recipes refer almost uniformly to the Fahrenheit system of heat measurement in which 32 degrees is the freezing point and 212 degrees the boiling point, equivalent to zero and 100 degrees Celsius, respectively.

Because of the proliferation of food information from all over the world, the savvy American cook knows how to deal in metrics and may even have metric measuring tools and scales. Nevertheless, for those who are confused, here are some American food measurement basics:

  • Liquid measurements (from small to large) can be expressed in teaspoons, tablespoons, fluid ounces, cups, pints, quarts and gallons.

  • A liquid tablespoon is three teaspoons. Sets of calibrated measuring spoons are usually available in quarter teaspoon, half teaspoon, teaspoon, tablespoon, and two-tablespoon (coffee scoop) sizes. Cooks use these spoons for measuring out small amounts of ingredients like extracts, salt and pepper, spices, minced garlic, chilies, and alcoholic beverages used in cooking.

  • From the standpoint of the fluid ounce, a single fluid ounce is two tablespoons. Eight fluid ounces make up a cup, sixteen ounces a pint, thirty-two ounces a quart.

  • From the standpoint of the fluid cup, two cups make a pint, four cups make a quart, sixteen cups a gallon.

  • From the standpoint of the pint, two pints make a quart, eight pints a gallon (four quarts). Warning: Dry measure pints and quarts (2 pints), used for fruits and vegetables, are slightly larger (by about one-sixth) than liquid measure pints and quarts. Larger dry measures like pecks (8 dry quarts or 16 dry pints) and bushels (4 pecks, 32 quarts, 64 pints) are used mainly in agriculture.

  • Dry ingredients, particularly in baking, may be given in traditional weights (16 dry ounces make one pound) or in a system of cups that do not match exactly the liquid type of “cup” measurement. To make the system more confusing, because of the different textures of ingredients, a “cup” of one ingredient may not weigh the same as a “cup” of another. A cup of unsifted flour weighs five ounces, a cup of granulated sugar weighs seven ounces, while a cup of butter (2 sticks) weighs eight ounces.

For dry “cup” weight, stainless steel nested measuring sets usually contain one cup, half cup, quarter cup and eighth cup sizes. Glass or Pyrex liquid measuring cups usually have spouts and are often calibrated both in traditional and metric liquid scales; one cup, two cup (one pint), and quart sizes are common. Most cooking scales, mechanical or electronic, are calibrated for both traditional and metric systems.

The new cook in America is well advised to take some care in interpreting American recipes, especially for baked goods, using metric conversion tables when available, and common sense at all times. Recipe software packages and Internet recipe sites may have a feature that allows conversion of units automatically. A good rule of thumb for a cook is the notion that if a recipe seems not to be carefully and consistently written, the dish itself may be something of a risk. The best recipe writers know how to express themselves with clarity and consistency.

How to BBQ - Cooking Measurements
by Joe "Woods Goods and Stuff"

How To BBQ - Steak

How To BBQ - Steak
by Joe "Woods Goods and Stuff"

How to BBQ - Steak
Steak - 100% Canadian "AAA" Beef if available, or USDA Prime or Choice U.S. beef or well trimmed Black Angus
Garlic Clove
Olive Oil
Soy sauce or Teriyaki sauce
A Lemon or Lime
Dijon mustard or Chili sauce
Spices: Cumin, Cilantro, Salt, and Pepper
Brown sugar
Black Pepper

Directions for: How To BBQ - Steak
  1. Choose a nice cut of steak from the butcher or local supermarket; cuts from the tenderloin or rib are best. Excellent cuts include T-bone, rib eye, club, porterhouse, N.Y. Strip, Chateaubriand, and filet mignon. Choose the best grade you can afford: In the USA, that is: Prime (best), Choice (very good), Select (average). Prime grade can be difficult to find, so call several butchers to locate. Be prepared to pay at least USD$15 to USD$25 per pound for Prime. Aged Prime is superior, but aged meats aren't for everyone.
  2. Remove steak from refrigerator about 90 minutes before cooking. The steak should be at room temperature before it touches the grill.
  3. Peel a clove of garlic and crush lightly to release juices.
  4. Rub crushed garlic clove onto all sides of the steak.
  5. Coat each side of the steak with fresh ground black pepper and salt. Gently press spices into the flesh.
  6. For inexpensive cuts, squeeze the juice of half a lemon or lime on both sides of the steak. This will help tenderize the tougher steaks.
  7. A marinade can help less tender cuts, such as flank. It can improve the taste and tenderize select grade steaks as well.
  8. Do not marinate aged choice or prime beef, or you will ruin the steak!
  9. Preheat gas grill on high for 10 to 20 minutes. If you pay close attention, you will not overcook your steak. Be prepared to douse flare-ups with water.
  10. Grill steak on high for four minutes with lid closed. The key to a great steak is very high heat, so make sure your grill is on the highest setting possible.
  11. Flip steak using tongs or spatula, do not use a fork as you will lose juices.
  12. Grill on high for another four minutes with lid closed. Your steak will be about medium rare, depending on thickness.
  13. Remove steak from grill and immediately place on a warmed platter.
  14. Allow steak to rest for a full five minutes before cutting. This allows the juices and full flavors to develop.


  • Keep some freshly prepared marinade on the side if you're going to apply while cooking - Never allow marinade that has come in contact with raw meat to be applied during cooking - it not only increases unhealthy bacteria, but also tends to destroy the flavor of a good cut of meat.
  • If you have a small brush, apply the extra marinade from dish to steak while cooking or brush your steak with your favorite HP or Teriyaki sauce while cooking.
  • How do you know when your steak is done? Here are some tips using a 1" cut of meat as an example...

    • Rare (all red in the middle) 120-125 degrees, feels roughly like the flesh between the thumb and the forefinger of a relaxed hand
    • Medium Rare (all pink in the middle) 125-140 degrees
    • Medium / Medium Well (some pink in the middle/mostly gray) 145-155 degrees, feels roughly like the flesh between the thumb and the forefinger of a straightened hand
    • Well Done (all gray in middle), >160 degrees, feels roughly like the flesh between the thumb and the forefinger of a clenched hand
  • Fool-proof method for getting perfect medium steaks: Leave the steak to cook on one side (do not touch!). When you see blood rising on the upper side turn over and cook the other side for almost as long as the first side.
  • In a shallow dish, mix the following:
    • 1 cup of olive oil with 1/2 cup of soy sauce or teriyaki sauce
    • freshly ground pepper and salt to taste
    • juice of 1/2 lemon
    • 1 teaspoon of dijon mustard or chili sauce
    • spices (i.e. 1 tsp cumin, 1 tbsp cilantro)
    • 1 tbsp brown sugar and beer to taste
    Marinate the steak for at least 3 hours to a full 24 hours.

Do not overcook steak.
Optionally preheat for 5 minutes on high, all burners. Open grill and leave all burners on high! Add steak. Close grill lid. Cook on first side, depending on steak thickness and desired style (med rare, med, well) for 4 minutes, flip, and cook on the other side for 4 minutes.
Never, ever poke holes in your steak. It will lose valuable juices.

Alternate Method

  1. Use these ingredients instead: Fresh ground pepper, salt, lime, beer, and chili powder. Feel free to add more spices depending on your preference and taste.
  2. Transfer beer into a bowl (big enough to contain the steak) and season it with chili powder.
  3. Get half of the lime, squeeze some to the marinade sauce.
  4. Soak the beef in the marinade for around 30 minutes inside a refrigerator.
  5. Before setting it off to be grilled, give the steak a good rubbing of fresh ground pepper and salt.
  6. Let the steak sit in a prepared sauce some 20 minutes or even as long as 6 hours. This would ensure that all the good flavors of the ingredients would be absorbed by the meat.

How To BBQ - Steak
by Joe "Woods Goods and Stuff"