Since my wife Angela and I have recently become empty nesters, with one son in the Navy
and starting his own family and the other son moving to Japan to start his new life,
we have had to learn how to barbecue for two.
One of our favorite things to do on a Sunday afternoon is to barbecue a rotisserie chicken.
That one rotisserie chicken is plenty enough for my wife and I to have a nice Sunday dinner
and still have plenty of leftover barbecue for the next couple of days.
Monday night is usually "Taco Monday"!!!!
"Sorry Tuesday! "
Chicken tacos are so easy and soooo grubbin and so simple.
Reheat some BBQ chicken by wrapping it tight in aluminum foil and putting it in the oven at 250 deg for about 20 min, or if you are feeling lazy like I usually am on a Monday night,
just throw it in the microwave for 30 sec or so until its warm.
Once it is warm, shred it, throw it on a warm tortilla with some tomato, avocado,
grilled peppers and onions, cheese, hot sauce, or whatever your favorite taco fixens are.
Leftover rotisserie chicken is probably one of the most versatile leftovers to have in your fridge.
If you don't have a rotisserie for your grill,
there are many other options for barbecuing a whole chicken.
"Or you can just put it in the oven at 375 for an hour!"
....That's my wife's quote, not mine!
For more about barbecue chicken,click here
Feel free to substitute the words "tri tip" for the work chicken anywhere is in this article :)
For more about barbecue tri tip,click here
Learning the basics of how to barbecue ribs is a huge step towards
making a lot of people happy for many years to come
The low and slow barbecue cooking method, typically around 225 degrees, seals in the juices
while slowly tenderizing and cooking the meat.
Where as boiling actually draws out the juices leaving the meat somewhat flavorless.
You can always wrap the ribs in foil for a short time during the cooking process.
This will lightly steam them making them more tender without loosing the flavor.
This is known in barbecue nation as the "Texas crutch"
If you are comparing your barbecue ribs to the ones at your favorite barbecue joint or what you have seen on DDD, you have to realize that most of these people have very expensive equipment
and or have spent a lot of time perfecting their craft and understanding there equipment.
When first learning how to barbecue ribs I would recommend going with baby back ribs or loin backs. They are already a fairly tender cut of meat and don't require as much low slow smoking to make them tender. As far as the rub you can go with one of the thousands of really cool BBQ rubs on the market. Or you can use my basic BBQ rub. What i would really recommend is making your own basic BBQ rub with a few of your favorite flavors and spices. Start of with some brown sugar for the sweet.
It also helps with a good looking crust or bark. Then add a few of your favorite flavors.
My go to spices are granulated garlic, paprika and oregano.
Start with a simple BBQ rub, with less spices, then after the cook think about what could be added.
If you start with too many ingredients, it will be difficult to figure out what you need more of or less of.
You might even try smoking some "dry ribs" (without sauce). Dry barbecue ribs (or dry rub BBQ ribs) are actually traditional in parts of the country. They are typically served with the sauce on the side.
This allows you to taste the ribs without the BBQ sauce. This way you can get a better idea of what the spices you are using taste taste like with the meat.Use some basic spices and a basic barbecue sauce, then work on the technique.
"Learn how to use your equipment!"
You will win over more people with grubb'n simple well cooked barbecue than you will with exotic barbecue that is dry or over cooked. Instead of trying new recipes all the time try working on one basic recipe to perfect it. You will be amazed at what you can learn from just one BBQ recipe.
To learn more about barbecue ribs click here