The Best BBQ

Pork Loin a la Rotisserie

notaveragejoe — Tue, 14 Oct 2008 19:51:21 +0000

For Columbus day I got the rotisserie on my famous Weber Grill up and running for the first time since July. I whipped up a nice Pork Loin in a Ginger Marinade. Here’s how I did it. I wish I took some pictures I could tease you with but alas, I forgot to get my camera before the whole thing was devoured by my family.

The Meat:

2.5 Pound Boneless Pork Tenderloin

The Marinade:

2 Cloves of Garlic, Minced

3 Inches of Fresh Ginger Root, Sliced paper thin then chopped (use a mandolin if you have one)

2 TBS Soy Sauce

2 TBS Tomato Puree

1 TBS Wine Vinegar

4 TBS Brown Sugar

1/2 Cup Beef Stock

The Process:

1. Mix all ingredients well in a bowl, or you can blend it in the food processor if you’re lazy like me.

2. Stick the pork in a ziplock bag just big enough to fit it and the marinade.

3. Put the pork and marinade into the bag, and try to get as much of the air out as possible.

4. Leave this overnight in the fridge. Take it out of the fridge about an hour before cooking. Save the marinade.

5. Put the loin on the skewer and make sure it’s secured so it rotates properly.

6. Remove the grates, turn the middle burner off, turn the back and front burners to low.

7. Cook for about an hour and a half, but keep an eye on it.

8. Here’s the important part. You have to watch it and brush some of the marinade on there about every 15-20 minutes to stop it from drying out.

Serve this up with some mashers and your favorite topping, and it should be a good meal for the whole family! Cheers

Chicken Grilling Tips

notaveragejoe — Mon, 07 Jan 2008 20:54:17 +0000

A lot of my friends complain to me about their chicken getting dry when they cook it on a gas grill. Luckily my Summit has an infrared rotisserie, but that’s another post. Here are some chicken grilling tips:

1. Soak in a marinade overnight before grilling. It helps if there’s some kind of acid (lemon juice, ginger, etc.) in the marinade.

2. Make sure you have a hot side and cool side of the grill. Sear the chicken on the hot side, then move to the colder side and cook slowly. Do not poke with a fork! This will help keep the juices in.

3. Put the sauce on only after the chicken is pretty well cooked. This will just keep the sauce from burning and tasting terrible.

4. Wrap the chicken in foil once it’s done cooking, and before you eat it. Keep that moisture hostage!

Happy grilling!

The Best Weber Grills

notaveragejoe — Mon, 07 Jan 2008 20:44:14 +0000

I think my Summit’s the best gas grill money can buy (expensive, but well worth it). If you want a grill that’s great, you’ve gotta go with a Weber. Check out some reviews of mine and others at Bobby’s Best Grill Reviews. He has good deals and coupons on grills too.

Real Easy BBQ Garlic Shrimp

notaveragejoe — Mon, 07 Jan 2008 20:33:50 +0000

8 Jumbo Shrimp (shell on, vein removed)

1/4 Cup Olive Oil

1/4 Cup Red Wine

1/4 Cup Parsley, Chopped

5 Cloves Garlic, Minced

2 Hot Chili Peppers for kick (if you’re so inclined)

Give the chili peppers a few slices, and mix with the other ingredients to make the marinade to pour over the shrimp. It works best for me in a ziplock bag, which I keep in the fridge for about 6 hours.

Shrimp cook very quickly, so just before you’re ready to eat, throw them on the Weber with the shells on, turning once until they’re pink. Delicious.

Grill on! This serves 4, or two really hungry guys.

The Best BBQ Blog

notaveragejoe — Mon, 07 Jan 2008 19:03:54 +0000

I’ve created this blog to keep track of all the best BBQ recipes I come up with in 2008. I’ll be writing them down as they cook away on my masterful Weber Summit S-650 Gas Grill. I still think weber has the best gas grills.