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Steak T Bone, Porterhouse Dry aged, BBQ Grill Video, littleGasthaus

 

Bernd invites to a steak dinner.

Porterhouse Dry aged

 

 Porterhouse steak that has been dry aged has a rich and full-bodied taste that is distinct and unique. Dry aging involves hanging the meat in a controlled environment for a period of time, allowing natural enzymes to break down the muscle fibers and intensify the flavor.

The taste of a dry-aged Porterhouse is often described as earthy, nutty, and slightly sweet. It has a pronounced beefy flavor with a depth and complexity that is highly sought after by steak enthusiasts. The extended aging process enhances the natural umami and creates a tender and juicy steak with a buttery texture.

The dry-aged Porterhouse also develops a distinct funkiness or musty aroma, which is a result of the aging process and the development of certain bacterial strains on the meat's surface. This aroma is often considered an acquired taste and is what sets dry-aged steak apart from other cuts.

Overall, a dry-aged Porterhouse has an incredibly robust and flavorful taste that is prized by those who enjoy the unique characteristics that come with the aging process.

Mushroom Bacon Bomb Chicken, BBQ-Box

Recipe mushroom stuffed chicken with bacon jacket.

1 Chicken

4 Strips of Bacon

5 ounce ground meat

1 egg

2-3 tablespoons evaporated milk

1 onion, 1 tablespoon chopped parsley

1/2 teaspoon poultry seasoning

1/2 cup mushrooms

3 tablespoons vegetable oil

1 packet gravy

The chicken inside and out with salt and pepper. Minced pork, egg, evaporated milk, chopped onion, parsley, chicken spice, seasoning and half of the mushrooms, mix well and pour into abdominal cavity and neck of the chicken. Occupy chicken breast with bacon slices and put on with yarn. Bake at 360 degrees in the tube in oil about 1 l/4 hours, pour over it several times with the drippings. Deglaze the browned bits with the boil powdered sauces as prescribed, drain and add the remaining mushrooms.

Pete´s BBQ-Box Side Dish

recipe, info in the Video!

used my self mad BBQ Box to make some BBQ vegetables.

The recipe can also be used in your smoker or in your kitchen stove.

Baby Back Ribs Barbecue Spare Ribs

Are you one of those people that tremble at the thought of cooking ribs?  Maybe you haven’t tried it yet because you think you need a BBQ pit mounted on a trailer?  Or maybe you’ve been told you need an entire afternoon to cook your ribs.  Well, fear not young griller, if you have a grill and an hour and a half to kill on a nice afternoon, that’s all you need to grill up some delicious baby back ribs!
There are basically two types of pork ribs, spare ribs and baby back ribs.  St. Louis style ribs are just spares with the tips cut off, so we’re still talking about two main parts of the pig.  Spare ribs are much larger and have more meat, so they take around 4 hours to grill properly “slow and low”.  Baby back ribs, on the other hand, are much smaller racks with nice marbling of fat, so it only takes around an hour and a half to grill them on the typical gas or charcoal grill.  This makes baby back ribs the perfect confidence-building barbeque meat to start your path to the competition circuit (or just bragging rights in the neighborhood).  So from now on, we’re going to talk about a quick technique to grilling ribs.  We’ll cover spare ribs in another article, but they aren’t that hard either on a typical grill.  For now, let’s talk about the quickest path to some delicious, shirt staining ribs!
Simple and QUICK Grilled Baby Back Ribs…
Let’s look at this technique step by step…
Step 1, Remove the skin.  Ok, I promise, this is THE hardest part of the job.  There is this really thin skin on the back of the ribs that doesn’t look like much, but after it cooks it’s as tough as leather.  Using your finger nail on the edge of one side and get under the skin.  Use a paper towel to grip it and tear it off the back of the baby back ribs.

Step 2, Rub ‘em down.  One of the keys to a good rib is the rub.  What’s the key to a good rub?  That depends on who you ask.  Want to know a secret?  A lot of the top BBQ guys out there competing use store-bought rubs.  The fun to a good rub though it experimenting and coming up with your own.  Here’s a starter rub, use it as a launching point to your own BBQ deliciousness!  Use your rub to generously cut the ribs, front and back and then cover them with plastic wrap and let them cure a bit in the refrigerator.  This step allows the rub to sort of “dry marinade” the meat.

Step 3, Soak some wood chips. We want to add some smoke flavor to these ribs.  Fruit woods like apple and peach provide a nice subtle smoke, while hickory and mesquite are very strong.  I prefer fruit, but it’s up to you.  Soak your chips or chunks of wood for at least 30 minutes prior to grilling
 
Step 4, Light the grill. While the ribs are sitting in their new rub, let’s set up the grill.  The gas grill is easy.  Make yourself a smoke pouch with the soaked wood chips, light half of the burners to high and leave the other half unlit.  The charcoal grill isn’t that much harder though.  Simply light a chimney full of coals and wait until there is ash forming on the top coals.  Pile all of the coals to one side of the grill and put a drip pan with about 1 inch of water on the cool side.  

Step 5,  Start grilling.  Place the ribs over the cool side of the grill, toss the wood chips onto the coals (if using a charcoal grill) and close the lid.  Seriously, I told you this was easy!

Step 6, The Sauce! After about an hour of grilling, it’s time to hit them with a little sauce.  We do this towards the end for two reasons.  One, we don’t want the sugar in the sauce to burn.  The other reason is that we want that rub to create a nice bark or crust on the ribs.  What sauce should you use?  Again, this ranges from your Grandpa’s secret sauce to a nice store-bought sauce.  Whatever you’ve got, slather it on those ribs and close the lid again.  If using charcoal, go ahead and throw about 10 more coals on the pile, preferably already lit from the chimney.

Grilling ribs can be intimidating, but as you can see from this recipe, it doesn’t have to be.  Grilled baby back ribs make a great addition to your backyard BBQ.  Add a few new York Strip and some grilled vegetables and you have an impressive feast for your next party!  We will cover some other grilled ribs recipes in the future that use more of the “slow and low” technique for those delicious spare ribs.  But until then, enjoy these delicious grilled baby back ribs!

homemade Texas Grill Blend, 7spices Steak seasoning Beef Rub

Here the promised spice video.


The only seasoning you need. "EVER"




Spices:


3 Tablespoons Parsilla Powder,
   (roasted and ground Parsilla-Chilly´s)


4 Tablespoons Salt


2 Tablespoons Brown Sugar


2 Tablespoons Garlic Powder


2 Tablespoons Black Pepper


2 Tablespoons Ground Cumin


1 Tablespoons Ground Thyme

Instructions in the video!




For questions write to the Blog

BBQ Grillfackeln recipe German pork spits finger food

Instructions in the video!




For questions write to the Blog

Smoker BBQ German summerparty Dog association, Hundeverein

Smoker experience at Summerparty, 2 Smoker and 


1 Dutch Oven, 53 pound Ribs, 8 Chicken, 40 Brats and Vegetable.






For questions write to the Blog

Bernds smoky Beef ribs stuffed Bell pepper and more

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Stuffed Bell pepper

Ingredients for 2 people:

2 big paprikas

1 small cup of rice1 small tin of passed tomatoes

1 medium-sized onion

1 garlic toe

3 tablespoons olives (black)

50 g of cheese (Gouda, Cheddar, Parmesan)

Salt, pepper1 TL Italian mixed herbs 

125 ml vegetable stock 

50 ml cream

1 chili pod

Peel the onions and the garlic and cut in small cubes. The olives cut in thin disks. Wash the chilli remove cores and dice small. grate the cheese.

1 cup of rice with 

1 1/2 cups of water allow to boil, then simmer on low heat.

Add 1 pinch of salt. 

In a frying pan heat up some olive oil. sear the onions in it. If the onions are glazed, add garlic and chili. briefly simmer, then add the tomatoes. Allow the sauce to simmer. Add, salt, pepper and Italian mixed herbs spice to taste. Approximately 1 tablespoon of cut onions and 2 tablespoons tomatoes, these are required for the sauce. Preheat the oven to approx. 180°C. Wash the bell pepper and dry. Cut off the lid of the bell pepper. Remove cores and tendon from paprikas. Coat from the outside with some oil and give for approx. 8 minutes in the smoker. In the interim mix boiled rice with the tomato sauce for filling. Fill rice tomato sauce in the bell pepper. Cover with grated cheese, close the bell pepper lid on it place in to smoker. For approx. 15 minutes allow to bake. Add salt, pepper and spices to taste. Top with sour cream.

Ingredients for 2 people: