How to Grill Beef Short Ribs Sliced Thin

Beef Short Ribs on the Grill

Crowd Cow recently sent me samples of some of their meat which is grass fed. A cow goes up online, and everyone can buy what they want.

The beef ribs were thin cut as you can see. The round circles are bones with meat around them.

First, to make these taste really fabulous, you want to marinate. I have so many marinades that it's rare that I ever make my own. In this case, I know the ribs are usually soaked in some concoction with soy sauce (which is a bit much salt for me).

I decided to go with Allegro's Soy and Lime with a little Horseradish. This has a little less salt and much more depth of flavor than the homemade recipes I've tried. Marinade time here was 20 minutes. You can go a little longer, but don't overpower the meat.

The smell was awesome when the beef short ribs were grilling. We didn't get to enjoy the scent long, because it only takes 5 to 7 minutes to grill these. Grill, flip, and you are done.  Just go for the color you see on our ribs.

The flavor was terrific. Allegro's was the perfect pick for the meat cut - beef short ribs. And, boy that meat was gone fast.

How to Grill Beer Burgers - Great Party Burgers

Grilled Beer Burgers 

.

Heat up some barbecue beer sauce, and give your grilled hamburgers some extra gusto. The barbecue sauce goes on after the grilling, so it is served on the side for those family members or party friends who enjoy spirits with the meat. The kids and the teetotalers can still enjoy the burgers sans the beer dip sauce.

How to Make Grilled Beer Hamburgers

The Patties

• 2 pounds ground beef (1/4 lb. Per burger)
• Worcestershire sauce (a tsp. or two per patty)
• Seasoning salt (Lowry’s is very good)

Shape fresh or completely thawed meat into patty shapes. Press down in the middle with your thumbs to thin them a bit in the center, as burgers shrink a bit and plump up in the middle. Splash on the Worcestershire sauce and seasoning salt. A little pepper is also tasty, though some people like pepper and some do not.

The Beer Sauce

• 1/2 can beer (your favorite)
• 3 TBS steak sauce (the thick type like Heinz)
• 1 TBS sugar
• 1/3 cup ketchup
• 1 TBS mustard
• 1/2 tsp seasoning salt (same as used in the meat)

Stir all the sauce ingredients up in a sauce pan and then heat on low until you have a nice blend that is thickened and looks like slathering sauce. 

Ready to Grill

Put the burgers on the grill on medium heat. Cook 4 to 7 minutes per side or until done. Lather on some beer sauce right before taking the burgers off the grill. Serve on buns with the usual condiments.

How to Grill Banana with Chocolate on the Barbecue Grill

How to Grill Chocolate Marshmallow Bananas If you love S'mores or if your kids do, then try this banana-based variation for a change of pace. Chocolate Grilled Bananas are fun to make and a yummy way to wrap up a meal.  Ingredients You'll Need All you need to make Grilled Bananas are bananas (of course), chocolate chips (semi sweet or sweet are fine) and miniature marshmallows.  Easy Steps to Make Grilled Bananas  Cut one side of the banana open without hitting the ends or cutting through to the bottom side. Carefully edge the banana open and put in some chocolate chips and marshmallows. A banana will not hold a whole lot of either, so you’ll probably have some left over. Twist tie the bags and use them for another barbeque banana treat or baked dishes. Wrap each banana tightly in aluminum foil. You can put the bananas right on the grill with no foil, but the skins blacken (which turns kids off), and if they tip, you have a mess. It’s also harder to heat evenly when you can’t turn the fruit. There are other recipes that use direct heat, but I would go with indirect heat and foil for this one. Banana Grilling Time Heat the Grilled Bananas for 3 or 4 minutes. Turn and cook another 3 or 4 minutes. You’re really just heating and making sure the chocolate and marshmallows melt. So, don’t cook these for too long.  Cool and Eat Remove the bananas from the grill and let them cool a bit especially if you’re serving these to kids. Once they’ve cooled a little, they can be served right in the tin foil. You probably want to provide plastic spoons, since these are rather messy. They can also be scooped out in bowls and served with ice cream. Our local Boy Scouts enjoy these, and they get a little fruit with the dessert. The adult leaders like them too, but that’s our little secret. Grown ups can just say these are for the kids and then act like good sports and eat some too.

Full Moon Barbecue Products - Variety and Yummy

Full Moon Barbecue Pack

I'd never heard of Full Moon barbecue products before, but they got in touch to see if I'd see what I thought of their products. I had a bit of spare time, so I thought I'd see (especially since they have an Alabama white sauce).

The first thing I tried was the seasoning. It smelled really nice as I sprinkled, and I loved the flavor of wings before they were sauced. They would be fine with no sauce for those who aren't sauce fans. The flavor is mildly bold and would be good for any group.

Full Moon Barbeque Sprinkle Seasoning or Rub on Chicken Wings 

After the wings were close to done, I put the classic red sauce on and white sauce on just a couple. My boys have previously not been thrilled with white barbecue sauce even though I make my own which I think rocks. 

White Sauce on Barbecue Chicken Wings

The sauce goes on only the last 3 or 4 minutes with wings. You don't want to start out with the sauce on, or the sugars in it will burn.

My son and I tried out the white sauce. I found it a little tangy (vinegar I think), but my son loved it. Given he hates my white sauce, that is a good point for Full Moon there. They made a convert.

 Chicken Wings with Full Moon Barbecue Sauce

We dug in on the red sauced wings. They were quite tasty. You got tomato flavor with some seasonings and also the seasoning base from Full Moon. These would work for groups and kids. The flavors are not too hot or over seasoned.

Chow-Chow

The chow chow was great on pulled pork barbecue sandwiches. Sorry I didn't get a photo. I think chow chow is more of a southern thing. It's a bit like a slaw but with more veggies. I like chow chow better than slaw, and this was a very nice chow chow.

This was a successful collection. It's not for the heat eaters or those who like really odd barbecue concoctions. It's just a good all 'round collection of products by Full Moon.

Crowd Cow - Know Your Meat is Grass Fed and Fresh

Crowd Cow Meat When You Want to be SURE

The guys over at Crowd Cow sent me an email to see if I'd like to check out their new idea. Crowd Cow lets buyers select the cuts they want along with other buyers. This means you have a specific cut from a specific farm and not grinder mill, big-business meat that can be from goodness knows where and from cows that may be boosted up on steroids or just flat out sick.

I grew up eating meat from my Poppaw's farm which was a tiny farm. He'd have one or two cows and pigs and chickens and real mean old goose named Castro that bit me every chance he got. That is where I came up with fresh grass fed meat that all tastes a little different depending on the cow.

Crowd Cow sent me several cuts of meat including steak and ribs and also a tri-tip we're doing for the 4th of July.

Crowd Cow Steak on the PK Grill

You can see that the Crowd Cow meat does not have as much fat, but you see the juices plus the butter I put on to give a little kick. The only other thing on there is salt and pepper.

I can tell you that was one tasty steak. My mouth is watering just thinking about it. Farm steak is so much better than the big mass produced ones.

You can get any part or parts you want as long as they are available. This is a great chance to try out some grilled beef tongue for example. The prime cuts, of course, go fast, so you have to jump in quick.

New cows come up as others sell out. They are mailed with cooling. Mine arrived in perfect condition.

If you try out Crowd Cow, be sure and let us all know what you thought. I thought it was a super idea, and the meat was excellent. 

Grilling is For Fun in the U.S. but Outdoor Cooking Can Be Critical in Other Countries.

My son, Eli, in the Peace Corps in Panama

Thanks to everyone. They made the full amount and are starting on the outdoor stoves. Bless those who help others. 

When my youngest son graduated in Environmental, he decided he wanted to start off with service to the Peace Corps which helps people in other nations. While we may think we are disadvantaged in the United States, that often means that we can't pay for HBO and such. In other places, getting enough food becomes critical.

Coming from a barbecue family, he wanted to try out some cooking and grilling. His options were a camp stove with a gas can if someone carried in the gas and an open fire which is hard on resources in the Rain Forest.

Villagers got together and voted on a project they'd support. Each family will need to donate $30 themselves, and that is HUGE there. The rest of the money will come from generous people who want to help out to make these ovens for the village . . .

Here is a Panamanian Outdoor Stove in Progress

This project will open up the door to so many more food options and also help save Rain Forest resources. I know it will make a huge difference, because I visited. The food was fabulous but only made on top of gas burners. I can only imagine how much they could do with these outdoor cooking ovens.

My son got Dengay ("broken bone" disease caused by a mosquito biting) and a few other things, and he's over half through his tour of two years and three months. This is his big project. Since he's lost 40 pounds, I'm sure he will loved to have some foods baked as well. The villagers live this life every day.

I would not that my son's village was very hospitable, friendly, and happy. Things were a lot more relaxed. Still, food is food, and we all need that. Help out by clicking below if you can. You do not have to give the amounts listed. There is a click to just give a few bucks to help out. Every little bit help. Thanks - The Barbecue Master and her Peace Corps Son

Help Build Some Outdoor Stoves So the Village Has More Nutritional Options and Has Less of an Impact on the Rain Forest

Every Dollar Makes a Huge Difference in a Rural Village of Around 100 People.

Cave Tools Wing Rack & Drip Pan for Barbecue Grilling Wings and Other Parts

Wing Rack with Drip Pan by Cave Tools Company

I had never thought about getting a chicken wing rack. I grill some wings and the chicken drumettes, but I've also been old school, turning and turning. Cave Tools got in touch and asked if I'd test and write about a product if they sent one out. I am pretty over my rain forest fall and leg injury, so I thought I check it out.

The chicken wing rack which will also work for really everything but the breasts which you might cut down and still try turned out to be quite sturdy. The rack part does fold flat, but it is solid and has a connection that holds it in place really nicely.

 Chicken Wings from the IGA - Still Scratching my Head

I ran down to IGA (the only store closer than say 1/2 hour) and grabbed a bag of chicken wings. Some pieces did look like the dumette part of the wing. Other parts . . . I just don't know. The flavor was fine, and the price was good. I do like to do pretty displays. My boys don't care on the displays, so we'll coin toss that next time.

I just slipped the small pieces and parts of chicken into the Cave Tools rack. The rack was rock solid. It was easy to load it up and cook on the rack. I also used a glove and tongs to turn the pan rack around a couple of times for more even cooking.

Saucing Up the Chicken on the PK Grill

When the chicken was down to about 5 to 6 minutes left to grill I  sauced them up, since we wanted hot wings. You can see that sugar based sauce will burn in the pan which is normal. If you want drippings for gravy, for example, do not sauce or pour off your drippings and be ready to use them later as you finish up the saucing.

Yum. Those Were Some Yummy Chicken Wings!

Using the rack which will hold up to twelve pieces was really handy. I enjoyed not having to watch close and turn the small pieces of chicken. For a group, I'd suggest a couple of racks. We ate 8 of 10 here - and the other 2 for a snack.

I'm not used to saving drippings, but this pan will make that super easy. Even if I don't want gravy or drippings on a grilling night, I can free and use those tasty bits and fat for later. I'm trying to do better about no waste grilling and no waste living.

Wing racks were an item I was ho-hum on. I knew I could do it fine without them, but it was so much easier. The juice dripped down through the wings, keeping them very moist. Clean up of the pan was easy, and I'm not ready to getting me some drippings.

Cave Tools has a lot of nice looking tools. I can say for sure that the wing rack is well made and works great. Those were the easiest wings I've made. Add in drippings, and this one is certainly thumbs up.

If you shop at Amazon, then you can pick up the chicken rack there. It would make a great gift for a home griller who does not own one yet. 

And . . . a deal for you! Use code WING15 for 15% off on your very own easy chicken wing rack.

San Francisco Smoked Whiskey Salt Makes my Steak Spot On

San Francisco Company Whiskey Smoked Salt

I had considered getting some salt and smoking it and then grinding it down, but the San Francisco Salt Co. got in touch, and I discovered the wheel had already been invented. SFSC has smoked salt, and it is not the fake "smoke in a bottle" stuff which I do not like at all. This is naturally smoked salt, and it tastes great.

San Francisco Whiskey Smoked Salt is especially good on steak, particularly high-end, grass-fed cuts like rib steak. I don't want to drown the taste out on a good steak, but it helps to have good quality simple seasonings for the best results.

Below is a rib steak with San Francisco salt and some freshly ground pepper. The only other addition are the two little pieces of butter that are melting on top of the almost done steak. Grass fed beef is leaner, so a very small amount of real butter adds to the taste too.

 Grass Fed Beef with San Francisco Salt, Pepper, and Butter

Some people think salt is salt. That is not the case. As with most things, you get what you pay for. You also can get natural salt San Francisco salt which is healthier as well as being tastier.

This is the first time I've tried smoked salt, and SFSC did send me a bottle to check out. I'm more a pepper girl than salt (just how I roll), but I really loved this salt. I've also heard the pink Himalayan salt from San Fran Salt is fabulous. I'll have to try that out some time. The black truffle also sounds interesting.

I give thumbs up to the San Francisco Smoked Whiskey Salt. It has a delicate flavor and does not overpower my meat which is important with the cost of cuts these days. The whiskey salt just takes the steak up a few notches and will give you a bit of smoke taste even if you don't use charcoal as I typically do.

Barbecue "Fails" from the Experts Including the Barbecue Master

Oops! Fire Gets Out of Hand Due to Full Drip Pan

We all have those huge BBQ fails now and then or even little errors that make the grill-out less than stellar.

Someone forgot to empty the grease holder in the back of the grill before a simple hot dog and hamburger grill out (above), and it took some quick moving to save the day. I jerked the grill door open and cut the gas which worked like a charm. And, I cleaned out the drip box for the owners (who may not have even been aware that it was hidden in the back of the grill).

If you grill much at all, I'm guessing that you have your own barbecue blooper in mind. Or, maybe you are just starting out and want to avoid the most common mistakes.

My friend, Robert Mazarella, put together an excellent guide to the bad and ugly of barbecue by checking in with the experts (including me). Check out his barbecue guide which includes many of the top names in barbecue grilling sharing their tips and hints for outdoor grilling success every time (or most of the time). I know you'll enjoy his barbecue site and his guide for the best barbeques.