November 6, 2009 6:22 AM
- Text
Grilled Dishes: Prep In A.M., Enjoy Later!
Memorial Day for so many means great grilling.
And one of the great things about grilling is that you can easily prep your meats in the morning and throw them on the grill when you get home for a delicious meal.
On The Early Show Monday, one of the country's top grilling experts, Elizabeth Karmel, executive chef at Manhattan's Hill Country Barbeque, show some great recipes, and shared some super pointers.
You can prep meats in ony about a half-hour in the morning, with spice rubs or marinades, then simply throw the prepped meats on the grill later in the day and enjoy!
RECIPES
SALT AND PEPPER RIBS
MAKES 4 to 8 SERVINGS
Grilling Method: Indirect/Medium-Low Heat
wood chips, soaked in water for 30 minutes (optional)
4 racks baby back ribs, about 3 pounds each
2 tablespoons kosher salt
2 tablespoons freshly ground pepper
1 teaspoon cayenne pepper
Build a charcoal fire or preheat a gas grill. Set up the grill for indirect heat; if using wood chips, place the soaked chips directly on the charcoal, or in the smoking box of a gas grill.
Remove the silver skin from the back of the ribs, if desired.
In a small bowl, mix the salt, pepper and cayenne pepper together and sprinkle the ribs liberally with the mixture.
Place the ribs, bone-side down, in the center of the cooking grate, or in a rib holder or rack, over indirect medium-low heat. Grill covered (between 300-325°F, if your gas grill has a thermometer) for 1-1/2 to 2 hours or until the meat is tender and has pulled back from the ends of the rib bones.
Leave the ribs unattended for the first 30 minutes-this means no peeking; especially important if using wood chips. If the ribs start to burn on the edges, stack them on top of one another in the very center of the grill and lower the heat slightly. Twenty minutes before serving, un-stack if necessary and brush the ribs with the barbeque sauce.
Remove the ribs from the grill; let them rest for 10 minutes before cutting into individual or 2 to 3 rib portions. Warm any remaining sauce in a saucepan and serve on the side.
© 2009 Elizabeth A. Karmel, executive chef of Hill Country, recipe adapted from "Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ"
Beer-Can Chicken
MAKES 4 SERVINGS
Grilling Method: Indirect/Medium Heat
1 whole roasting chicken, 4 to 5 pounds, preferably Amish or organic
Olive oil
3 tablespoons Go-To Grilling Rub
1 12-ounce can domestic beer, such as Budweiser
Procedure
Remove the neck and giblets. Rinse the chicken inside and out, if desired, and pat dry with a paper towel. Coat the chicken lightly with oil and season with 2 tablespoons of the dry rub. Set aside.
Build a charcoal fire or preheat a gas grill. Open the beer can, pour out about ¼ cup of the beer and make another hole in the top of the can with a church-key can opener. Sprinkle the remaining tablespoon of the dry rub inside the beer can. Place the beer can in the center of the cooking grate over indirect medium heat and sit the chicken on the top of the beer can. The chicken will appear to be sitting on the grate.
Cover and cook the chicken for 1 to 1 ½ hours or until the internal temperature registers to 165 F in the breast area and 180 F in the thigh. Remove it carefully to a platter, holding the can with tongs. Let it rest for 10 minutes before carving.
© 2009 Elizabeth A. Karmel, executive chef of Hill Country, recipe adapted from "Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ"
For more recipes, go to Page 2.
Copyright 2009 CBS. All rights reserved. And one of the great things about grilling is that you can easily prep your meats in the morning and throw them on the grill when you get home for a delicious meal.
On The Early Show Monday, one of the country's top grilling experts, Elizabeth Karmel, executive chef at Manhattan's Hill Country Barbeque, show some great recipes, and shared some super pointers.
You can prep meats in ony about a half-hour in the morning, with spice rubs or marinades, then simply throw the prepped meats on the grill later in the day and enjoy!
RECIPES
SALT AND PEPPER RIBS
MAKES 4 to 8 SERVINGS
Grilling Method: Indirect/Medium-Low Heat
wood chips, soaked in water for 30 minutes (optional)
4 racks baby back ribs, about 3 pounds each
2 tablespoons kosher salt
2 tablespoons freshly ground pepper
1 teaspoon cayenne pepper
Build a charcoal fire or preheat a gas grill. Set up the grill for indirect heat; if using wood chips, place the soaked chips directly on the charcoal, or in the smoking box of a gas grill.
Remove the silver skin from the back of the ribs, if desired.
In a small bowl, mix the salt, pepper and cayenne pepper together and sprinkle the ribs liberally with the mixture.
Place the ribs, bone-side down, in the center of the cooking grate, or in a rib holder or rack, over indirect medium-low heat. Grill covered (between 300-325°F, if your gas grill has a thermometer) for 1-1/2 to 2 hours or until the meat is tender and has pulled back from the ends of the rib bones.
Leave the ribs unattended for the first 30 minutes-this means no peeking; especially important if using wood chips. If the ribs start to burn on the edges, stack them on top of one another in the very center of the grill and lower the heat slightly. Twenty minutes before serving, un-stack if necessary and brush the ribs with the barbeque sauce.
Remove the ribs from the grill; let them rest for 10 minutes before cutting into individual or 2 to 3 rib portions. Warm any remaining sauce in a saucepan and serve on the side.
© 2009 Elizabeth A. Karmel, executive chef of Hill Country, recipe adapted from "Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ"
Beer-Can Chicken
MAKES 4 SERVINGS
Grilling Method: Indirect/Medium Heat
1 whole roasting chicken, 4 to 5 pounds, preferably Amish or organic
Olive oil
3 tablespoons Go-To Grilling Rub
1 12-ounce can domestic beer, such as Budweiser
Procedure
Remove the neck and giblets. Rinse the chicken inside and out, if desired, and pat dry with a paper towel. Coat the chicken lightly with oil and season with 2 tablespoons of the dry rub. Set aside.
Build a charcoal fire or preheat a gas grill. Open the beer can, pour out about ¼ cup of the beer and make another hole in the top of the can with a church-key can opener. Sprinkle the remaining tablespoon of the dry rub inside the beer can. Place the beer can in the center of the cooking grate over indirect medium heat and sit the chicken on the top of the beer can. The chicken will appear to be sitting on the grate.
Cover and cook the chicken for 1 to 1 ½ hours or until the internal temperature registers to 165 F in the breast area and 180 F in the thigh. Remove it carefully to a platter, holding the can with tongs. Let it rest for 10 minutes before carving.
© 2009 Elizabeth A. Karmel, executive chef of Hill Country, recipe adapted from "Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ"
For more recipes, go to Page 2.
- 1
- 2
- Next Page »
19 Comments +
Popular Now in CBS News
- "Bath Salts": Cocaine-Like Drug
- Teen's Facebook Sex Scam
- How often do men think about sex?
- A Real Mermaid
- Olsen Treated For Eating Disorder
- Massive shark spotted off Florida coast, caught on tape
- Study ranks "10 worst" kids' cereals for sugar
- Nude Cheerleader Pics Scandal
- Giant crocodile caught on camera near tourist boat
- Dying teen leaves touching YouTube video
- Bullied kid fights back
- Viewers Respond to Smoking Baby
- Cate Edwards opens up to Glamour about her wedding
- Women's body image and sex
- S.E.C. Employees' Porn Problem
- Iraq war vet's motorcycle crash caught on tape
