BBQ Sale BlogThe BBQ Sale Blog

What’s the best time to barbecue? Anytime you feel the urge! Have four feet of snow on your deck (like we did the previous winter ? Get the jacket, grab the charcoal, shovel a bath to the BBQ, and fire it up!  Nothing like grilled steaks when it’s below freezing, right? If you live on the surface of the sun (e.g: Arizona) and never have the snow you’ll never have any excuses not to fire that BBQ up at any time of year.

Now, there’s the slow cooking barbecue and there’s the much faster grilling. Barbecue uses indirect heat, much like your oven on a low setting, while grilling uses more charcoal and whatever you’re cooking is placed right above them. Like a broiler. The BBQ might take 3 or four hours to finish, while you can grill steaks in 10-15 minutes.

Mostly you’ll be barbecuing the tougher cuts, ribs, or meats that may have some gristle or connective tissue. The slow, long heat will break that down and the meat will be totally delectable. Do that with a fish or a good steak, and, well, it won’t be pretty. So grill your steaks & fish and barbecue your baby back ribs.

Speaking of steaks, here’s what you’ll need to grill a couple of rib eye steaks (and here’s a video on BBQing steaks at KillerBBQ

1. 2 nice steaks, a pound or so each
2. 1 medium sweet onion, sliced
3. some diced celery and scallions
4. garlic clove
5. butter
6. charcoal and your grill/weber
7. cast iron skillet

Make a pile of coals on one side of the lower grill and fire them up. Since you’ll be grilling these cuts   you’ll want a good size pile to generate a lot of heat, but you won’t cover the lower grill with them, keep them to one side. Put the steaks on the grill when the coals are hot enough. This step seals in the juices by searing the meat, so you want to hear those steaks sizzle when you put them on the grill. Flip them after a minute or so and check out those nice grill lines.

Once seared, move the steaks away from the direct heat. They’ll stay hot there while you put the skillet over the charcoal and toss in the sliced onions and some butter. Saute the onions until browned and then set them aside. Keep the steaks on the “cool” side of the grill and close up the grill. Open it up every couple of minutes to turn the steaks until nearly done (and done is the way you like it.)

When they’re getting close to “just right” put the skillet back on and toss in some butter, the scallions, and the celery. While that mix sizzles take the clove of garlic, mash it up, and add it to the mix. Move the mix out of the way and put the steaks in the skillet and put the mix on top of the steaks. Add the onions, too. Cook for a minute or so, then serve it all up.  

  As for real barbecue, which takes a lot longer, take a look at this video which will show you how to make perfect BBQ spareribs, at KillerBarbeque. Now, the real question is this: can you wait three to four hours to eat the ribs while that wonderful barbecue scent drifts through the air? It’s tough, but be strong. The end result is worth it.