Check out this Sweet Chipotle Ribs recipe over at the All Things Barbecue blog. Sweet and spicy is one of my personal favorite combinations, and when you add the rib taste and texture to that – it’s bound to be fantastic.
It looks like the Austin City council has declined to regulate barbecue smoke. We’ll chalk one up to common sense (and a bit of national media attention) prevailing.
In related news, the root-cause of all this brouhaha has to do with Austin BBQ eatery Terry Black’s smokestacks causing much anguish to neighboring residences. 15 of those residents have filed suit against Terry Black’s, as we mentioned in a previous article. Another article reporting on the lawsuit contains videos recorded by some of the complainants showing how pervasive the smoke is on their property. It makes one think that perhaps they have a legit complaint after all.
Part method tutorial, part recipe, this article on spatchcocking a chicken over at The Meat Case is a great introduction to this relatively unknown technique. It’s a fantastic way to cook a whole chicken or turkey as it helps make the bird cook evenly. Great stuff to learn!
Check out this fantastic write-up about smoked tri tip over at Grilling Fanatic. There are three things about this I really enjoy:
- David uses a light touch with the rub – it’s designed to add some flavor but allows the meat to speak for itself.
- Butter. I’ve never considered using melted butter at the finish of the cook, but it may become one of my favorite things to do, now.
- Refrigerating to slice and enjoying the fruits of your labor on sammiches and crackers.
There’s a lot to think about in a small amount of space!
The Huffpost’s Taste Section has collected ten of their favorite grilling tips. Since we’re still smack-dab in the middle of grilling season, I thought this might be worth sharing. After all, plenty of people don’t know how to use a charcoal chimney – it never hurts to spread around some of the basics!
Steve Raichlen’s Barbecue! Bible has a fantastic new article, a guide to heritage meats. Learn what they are, why you should care about them, and more. Yes, there’s a bit of almost-subtle marketing in there from Mr. Raichlen, but it’s good info.