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How to Whip that No-Sweat Summer Barbecue Party

#barbecue #beardedbarbecue #easybarbecue #easyribs #scruffyjacks #summerbarbecue

 easy-guide-to-summer-barbecue

Have you always thought of having a fun summer barbecue party?

Good news! It doesn’t have to be that complicated as you think.

That’s why we created this simple and easy guide on how to have a manageable summer barbecue party for you and your family to enjoy.

Be ready and equip yourself with these essentials to start!

    1. Gear up with these tools for your barbecue party:

    • Big shallow cast iron pan. Using the cast iron type on the grill enables the pan to be really heated and it’s the best way to create pizza crusts or sear your steak.
    • Metal tongs. Make sure to look for those with long handles to keep your hands safe from the heat.
    • Grill basket. The tiny holes in this metal basket allows you to have a decent burn on smaller items like chopped vegetables without them falling if you have a basket with larger holes.
    • Silicone brush. These brushes will be useful for your saucing and glazing
    • Wood grill scraper. Look for something that’s made with a comfortable grip. This type of scraper would custom-fit your grates after just a few uses. Since it’s made of wood, the hot grill grates moderately sear down the teeth of the scraper until they fit your grill.

    2. And now for the rubs…

    What are rubs? These are the main ingredients for flavoring barbecued food. Each has their own concoction of additives and proportions, and they come in either wet or dry choices.

    Wet rubs usually consist of several similar ingredients as their dry counterparts, but with extra liquid presence such as vinegar or oil. Wet rubs usually have a paste-like appearance; these are best used on slow and low-cooked meals, and could be applied beforehand to promote deeper flavoring. The sugar content is oftentimes high, so it is crucial to closely watch your temperature to make sure your rub doesn’t burn.

    Dry rubs (true to their name) include only dry elements and are normally a mix of salt, dried spices, and sometimes sugar. A dry rub’s purpose is creating a crust of flavor on the exterior sides of the food. They are best for seasoning protein without covering its unique flavor and are better utilized on meats grilled at high temperatures.

    3. Rip those Ribs – no sweat!

    Yes, you can whip those ribs you thought you can only taste in steakhouses. Try to do this in your own style!

    Here's my favorite way to prepare ribs. First, take off the tough membrane on the bone side of the ribs (called silver skin) prior to marinating or grilling them.

    Then I use a dry rub on the ribs and let them marinate for a good 30-45 minutes before baking them on a low 275° F temperature setting for 90 minutes. After that, I finish them off on the grill for a final 15 minutes on medium-high heat while basting them with a barbecue sauce.

    Here are the ingredients for the dry rub: 

    • 1 tablespoon paprika
    • 2 tablespoons brown sugar
    • 2 tablespoons cumin
    • 1 tablespoon chili powder
    • 1/2 – 1 teaspoon cayenne pepper – depending on how spicy you want them

    Just mix all the ingredients together and dust heavily over your ribs, marinate 30-45 minutes before putting them into the oven.

    There you go pal, with these tried and tested tips on hand, you’re now more than ready to whip those ribs and steaks and barbecue like a real pro!


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