BBQ Recipes and Facts

Recently I started another online cooking class through Craftsy on “How to Cook the Perfect Steak.” So far I have cooked a Rib-eye steak using the Pan-Broiled method. It was simple and turned out so good I will definitely do that again, and soon.
A few weeks ago I barbecued a pork butt for pulled pork and made my own barbecue rub and had some of that left over so I used that on my steak.

Pan-Broiled Rib-Eye Steak

Source: Craftsy.com

2 (1 1/4 - 2 inc thick) rib-eye
2 T. olive oil
Spice Rub (Real Deal Barbecue Rub)
Let the steaks sit at room temperature for 2 hours. Coat the steaks with the oil. Rub the spice rub equally into all sides of the steaks.
Preheat the oven to 425 F.
Heat a 12-inch Lodge Cast iron skillet (or other ovenproof skillet) over high heat (make sure your exhaust fan is on). When the pan begins to smoke and an edge of a steak sizzles when touched against the pan, add the steaks. Sear for 2 to 3 minutes, or until deep brown. Turn and sear for 2 to 3 minutes more, then pop the pan into the oven. Roast for 8 to 10 minutes, or until the internal temperature reaches 120 F. to 125 F. for rare or 125 to 130 F. for medium-rare. Transfer the steaks to a cutting board and let rest, tented loosely with aluminum foil, for 10 minutes.
To serve, cut the meat crosswise into 1/2-inch thick slices.
Notes:
Alternative Cuts: London broil (top round); Top sirloin; Fillet; New York strip; Chuck-eye (Delmonico); Baseball steak
It is very important to let your steaks come to room temperature; they will cook more evenly. It is also important to let them rest after cooking so you don’t loose all those juices when you cut into it.

Did You Know?

Henry Ford gets credit for more than the Model T. His ingenuity is responsible for launching America’s passion for outdoor cooking . You might say he’s the original baron of barbecue, all because he couldn’t tolerate waste.
In the early 1900s, Ford operated a northern Michigan sawmill that made wooden framing for his Model Ts. He looked on in frustration at the growing piles of wood scraps and wondered how they could be put to productive use. He came up with the idea to chip the wood into small pieces, convert it to charcoal, grind it to powder, then compress it into the now-familiar pillow-shaped briquettes. These convenient briquettes were originally sold through Ford automobile agencies.
For put his brother-in-law, E. G. Kingsford, in charge of the charcoal operation. Together, they helped make barbecuing an American tradition. Ford Charcoal, later named Kingsford® Charcoal Briquettes, is the original and still the #1 brand sold in the nation today.

How Do You Spell It?

The American BBQ Society tells us it’s barbecue with a “c” and that barbeque with a “q” is what you grill on or a food party in your backyard. ~ The American BBQ Society
In Other Words,
The act of cooking food in this manner is the verb barbeCue and the food itself is the noun barbeCue, Both spelled with a “C.”
The element used to do the barbecuing is a barbeQue and the party you have to enjoy it is a barbeQue. Both spelled with a “Q.”

Fun Facts!

• The most popular foods for grilling are, in order: burger, steak, chicken and hot dogs.
• Corn is the most commonly prepared side dish on the barbeque grill, followed by other veggies and potatoes.
• Aluminum foil is the most common “utensil” used in the preparation of side dishes for the grill, followed by skewers.
• The original barbecue sauce, dating back hundreds (yes, hundreds) of years is Vinegar and Pepper. The second (in order of historic evolution) is the one that is distinct to South Carolina and the one that people most often think of as South Carolina Style-Mustard Sauce.
• Three out of four U.S. households own a barbeque grill; 57% of grills are used year-round.
• The most traditional side dishes served with barbecue are potato salad and baked beans.

South Carolina-Style Mustard Barbecue Sauce

Source: www.foodnetwork.com

1 cup yellow mustard
2 teaspoons Worcestershire sauce
1/4 cup red wine vinegar
1/4 cup white vinegar
1 teaspoon packed light brown sugar
1/2 t. Freshly ground pepper
Whisk the mustard, Worcestershire sauce, red wine vinegar, white vinegar, brown sugar and 1/2 teaspoon pepper in a bowl until combined.
Refrigerate until ready to serve.

Quick Quiz!

1. At which World’s Fair did the “hamburger” create a new sensation?
2. What was the world’s first hamburger “chain” - founded in 1921, in Wichita, Kansas?
3. Who was the insatiable hamburger addict in the Popeye comic strip?
4. What percentage of Americans order a hamburger/cheeseburger each year?
5. In 1888, an English doctor prescribed three hamburger meals a day as a cure for various ailments. His name is remembered today as a seasoned ground beef patty served with a gravy. What was that doctor’s name?
6. What was the price of a “Big Mac” when it was introduced in 1968?
7. When and where did the first McDonald’s Restaurant open?
8. What restaurant chain’s ad used the phrase “Where’s the Beef?”
Quick Quiz Answers:
1. Both the hamburger and ice cream cone “debuted” at the 1904 World’s Fair in St. Louis.
2. White Castle.
3. Wimpy
4. 86%
5. Salisbury (as in Salisbury steak)
6. 49 cents
7. The first true McDonald’s opened in 1955 in Des Plaines, Illinois, by founder Ray Kroc who had discovered a small quick-serve hamburger restaurant in California owned by Dick and Mac McDonald. The Des Plaines McDonald’s is now a museum.
8. Wendy’s Print this post