Barbecue

Maybe this belongs in the Cookbook section, but I see Barbecuing as one of the Manly Arts.

I'm trying to hone my barbecue skills this summer. Not grilling, but real, slow-cooked barbecue. I almost bought a smoker this week, but decided that my grill (with the addition of a smoker box) would be better than any of the smokers I could afford right now. Are there any other pit masters out there? I'm up for any tips you can offer.


I'll start with a tip of my own. When making barbecue rubs, I've been using smoked paprika instead of the sweet Hungarian variety that is more common. Even though I'm adding some smoke flavor with the wood chips, I find that the smoked paprika gives the bark on the outer edges a bit more flavor. I also have been applying the rub twice: after I apply it the first time, I let the meat rest for about 1/2 an hour. The salt in the rub draws out some of the juices and it begins to make its own sauce. I apply it again right before I begin cooking.

Much as I would relish being adept at the manly art of barbecueism, I am, alas, hindered by my vegetarianism.

There's only so much you can do with a vegetable shish kebab, some corn on the cob and a baked potato. If anyone has any veggie barbie tips I'd be most grateful.

I'm with you on the smoked paprika though.

I think some folks do like to BBQ tofu in its various forms. As for the veg, don't limit yourself!

Marinate thick slices of onion in balsamic dressing or BBQ sauce and grill until they're caramelized.

Any root vegetable that can be roasted in the oven can be grilled. Just brush them with olive oil, sprinkle on some sea salt and pepper, and turn and grill until they're done.

Roast sweet or hot peppers until they blister, put into a sack to sweat, and peel.

You can roast corn in or out of the husk. Out, just husk and roast, turning frequently.

In, pull back the husk and take off all the silk. Brush with soft butter, sprinkle with salt & pepper. Pull the husk back up, fasten the top tightly, and soak in a water bath. Shake out, wrap in foil, and put into the coals to steam.

Grilled asparagus is great! They need to be skewered so they don't fall through the grill -- just make a little asparagus raft of side by side stalks and run two skewers through to conect them all. Makes it easy to flip too.

You could also make a roasted garlic broth and cook it down to make a hearty base for a sauce.

Garlic broth is not very "garlicky", so I hear.

(Now I'm thinking I need to throw some into the oven at least and have it with...anything!)

Hey! You could rub roasted garlic cloves over the corn to be steamed, in place of butter.

Garlic corn on the cob sounds nice. I don't have a garden for a barbecue so it's all academic anyway. I do like a bit of haloumi and I reckon that would be perfect for a BBQ.

Just got back from the colossus of rhodes (blow me it was hot out there.....), so I've had my fair share of pieces of seared animal.

My advice, keep it simple, use good cuts of meat and serve with peppers, tomatos maybe some chips or boiled spuds and a dollop of mayo. Plenty of cold beer!

Andy