NEW YORK, May 25, 2009
Grilled Dishes: Prep In A.M., Enjoy Later!
Hill Country Barbecue's Elizabeth Karmel Shares Tips, Recipes
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Hill Country Barbecue's Elizabeth Karmel, left, with Maggie Rodriguez and Harry Smith on The Early Show Monday (CBS)
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News Tools Recipes Galore Searching for a new dish? Get cooking with recipes presented on "The Early Show"!
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Section Summer Hot tips for a cool summer: movies, books, destinations, food, fashion and more.
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.
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Best-selling author Mitch Albom on his first nonfiction work since "Tuesdays with Morrie."
Elizabeth Karmels's signature recipe so it's been hard to track down.
I have found a cooker that is lead free pottery, hand thrown by a potter in Marshall, TX that has a bowl that will catch any juices & drippings and a center cup for holding the beer or liquid of your choice. I found mine at Star Specialty Contempo in McKinney Texas www.contempomckinney.com and it works beautifully!!! You can use it in the oven or on a grill.. I use beer for the liquid but have used wine, juices, bourbon, Teriaki liquid, salad dressings, water with fresh herbs, etc.....Any liquid goes. Easy clean up, just rinse and thorw in dishwasher. I also found that the chicken sits up and I never go to the grill and find it laying on it's side, it is very hard to balance a chicken on a can. I repeat DON'T USE THE CAN...
http://www.seriouseats.com/2007/04/peanut-butter-and-jelly-cupcak.html
astucieux préparation "a.m"..cuisson "p.m" ..servir et bon appétit..bravo j'ai aimé la demonstration, en fait c'est de l'économie dans le temps et l'energie, et de superbes grillades, brochettes etc..au bout du compte....les grill sont superbes, comment onpasse commande..hihi!
merci&aurevoir
thanks
gail
Thanks,
HL
Can you inform me of the gas gauge brand shown on the program and where the grill host recommends finding this product? I have had difficulty finding a good gauge to measure the amount of gas left in a a tank.
Thank you.
- by wmlord2002 May 25, 2009 10:21 AM EDT
- i am trying to find the peanutbutter & jelly cupcake recipe that was featured on this mornings program
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