Louis Maull's Tips On Barbecuing - How To Cook Things
If it's too cold to grill outside, why not barbecue the chicken in the oven? Brown the chicken in a skillet with a little oil. Take it out of the skillet and put it in a baking dish. Pour barbecue sauce over it. Then cook it at 325 degrees for about 35 minutes. Take the chicken off for the last few minutes and pour a little more sauce on it before serving.
I make my hamburgers 3/8" thick. When the liquid starts to bubble out of the top, turn them over. When that side starts bubbling, pull 'em off. It's pretty straightforward. You can mix in plenty of things ahead of time before you put them on the grill. Onions, bread crumbs, pickle relish, plenty of barbecue sauce (mine, of course), soy sauce, garlic...you can even mix in grated cheddar.
The USDA doesn't define the term baby back ribs too well, so here are a couple of tips: (1) baby back ribs are much smaller than spare ribs- tiny bones and very meaty. (2) they can be as much as $3.99 a pound versus regular spare ribs, which cost around $1.29 a pound.
If you're doing up to three slabs of ribs, cook 'em slow. They're time consuming and require some attention (plus lots of sauce).
When cooking ribs, make sure they're at close to room temperature before you start. Rub them down with a small amount of cooking oil, making sure all the surfaces are moist. You may want to season them with a little garlic salt and pepper. Place them over a medium fire until the outside surface is brown and the meat just starts to pull away from the ends of the bones. All meat shrinks as it cooks, so just brown them- don't overcook 'em.
Once they're browned, take 'em off the grill, cut them so that each piece has two bones in them and then stack them in a foil pan on the edge. The meat will be pink. Cover them with barbecue sauce, then put foil on top and let 'em simmer over a slow fire for about an hour and a half. If you like them wet, serve them out of the pan. If you like them dry, you can put them back on the grill for a few minutes over a medium fire.
There is a certain time of year that you can get sweet Vidalia onions from Georgia. They are the sweetest things you've ever tasted when cooked right. Just cook them until they're translucent and tender, NOT until they're hard as a rock.
Okay, just a few thoughts for you to take to the grill. Have fun!
No matter how you prefer to barbecue, Maull's sauces will add the flavor
you will love time and time again.