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Spareribs are a wonderful nibble, which unfortunately too often even ends up in Germany in the sauerkraut or even in the waste. In this case it’s actually a real treat when they are marinated, grilled and coated with a smoky BBQ sauce.
Thus, they get really soft and almost falling off the bone, there are two methods: Boil it before and grill it very briefly or BBQ indirectly for several hours at low heat. That was my way.
Normally,...
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A real men's meal (also suitable for butcher's shop assistants 😎) is the beef hammer. The piece is cut from the boned shank, i.e. the place where the leg slices come from. Only a ring of meat weighing around 1 kg/2 lb is left, the rest is separated and is still ideal for e.g. goulash.
Of course, you can't throw something like that on the grill like a steak. In the US, such chunks are placed in the smoker at a low temperature for...
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Beef Brisket is one of the pillars of American BBQ along with spare ribs and pulled pork. The streaky part of the brisket is first rubbed overnight with a dry rub and left to marinate in the refrigerator. In the United States, it is also not uncommon to inject the meat with a heavily seasoned meat broth. The next day the smoker is heated up and the meat is smoked at a maximum of 160° C for at least 12 hours.
Since I only have a 45"...
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Pulled pork belongs to the trinity of American BBQ, along with beef brisket and spare ribs. A piece of pork shoulder is smoked in the smoker for hours at approx. 120° C. After that, the meat is so tender that you can pull it apart with your hands into the fibers. The meat is then mixed with a BBQ sauce of your choice and served on a hamburger bun with cole slaw.Since I don't want to annoy our neighbors by smoking for hours on our...
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Short ribs? What's that again for a new-fashioned shit? But that's soup meat! And you should be able to grill something like that? The reactions of my fellow German citizens could be similar, at least those who do not know the difference between our grilling and the American BBQ.
At first I didn't want to believe that you can do something like that with a measly 45 inch Weber kettle grill, without a smoker.
Nevertheless, I dared to...
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3 - 4 servings Ingredients:
1 onion
1 tablespoon brown sugar
1 tablespoon olive oil
3 tablespoons of tomato paste
1 clove of garlic
5 tablespoons sugar syrup
1 cup of tomato ketchup
salt
1 tablespoon cayenne pepper
2 tablespoons smoked salt „Hickory“ Preparation:
Cut the onion into large cubes. Caramelize the sugar, add oil, onions and tomato paste and fry. Caution, the mass burns slightly! Chop garlic, stir in together with...