BBQ Tips & Recipes
BBQ TIP OF THE DAY: GRILLING & FOOD SAFETY
- For large cuts of meat, use a thermometer and place it deep in the center of the piece of meat. For smaller cuts of meat, pay attention to your cook times.
- Cook roasts and steaks to a temper of at least 145 degrees. Whole chicken or turkey should reach 180-185 degrees. The center of stuffing should reach 165.
- Cook ground beef to at least 160 degrees to ensure bacteria is killed.
- Properly cooked fish should be opaque and flake easily when tested with a fork.
- Leftover sauces and marinades should either be discarded once the meat is cooking or if you wish to use the marinade with the meal, bring it to a boil and stir often. Sauces should be heated to at least 165 degrees.
RECIPE OF THE DAY: PEPPER CRUSTED BEEF RIB EYE ROAST
This recipe is a beeflover’s dream! The tomato chutney adds great flavor. It makes 10-12 servings.
Ingredients
Oak wood chunks
1 4-5# beef rib eye roast
1-2 tbl cracked pepper
2 large cloves of garlic, minced
4 ripe tomatoes, chopped
1 1/4 cup packed brown sugar
1 large onion, chopped
1 cup raisins
1/2 cup balsamic vinegar
2 tbl chopped crystallized ginger
2 fresh jalapeno peppers, chopped fine
1 tsp dry mustard
Salt & pepper
Preparation
Prepare smoker as per user manual. Trim fat from meat. In a small bowl combine pepper & garlic and sprinkle evenly over meat, then rub in using your fingers. Cover and smoke for 3-4 hours or until the meat is 140 degrees for medium rare doneness. Remove meat from smoker and cover with foil and let stand for 15 minutes before carving.
For the chutney, combine tomatoes, brown sugar, onion, raisins, vinegar, ginger, jalapeno peppers and mustard in a small saucepan. Bring mixture to a boil then reduce heat and then let simmer, uncovered for about 45 minutes or until it reaches the desired consistency. Chill, if desired. Serve meat with warm or chilled chutney.
