Kim's Barbecue Page -- How to "Q".
Keywords: BBQ Tips, How to Grill, Smoke Meats
For "real" smoked flavor, nothing can compare to using OAK BARK & OAK WOOD. When you order your winter firewood, make sure it has aged oak in it. Get out a hammer and chip off the bark and store for your summer "q's" along with the small pieces of oak wood.(You may have to use your Ax and cut some small pieces.). Once you've tried this, using plain coal briquets will never be the same! I do use some briquets underneath to get the fire going but I place my wood and bark on top. You can use Charcoal Lighter Starter because with the Oak Wood it will burn off by the time the wood is ready for you to cook. My favorite type of Grill is a Webber Kettle. I've used the regular size and the GIANT one. I love the even distribution of heat and the fact that the grill stays hot for a long time.
Various Spices I use when cooking Steak (depending upon the flavor I'm in the mood for) are:
Lawry's Seasoning Salt - this is one of my favorites. Use to your taste.
Garlic Powder-I love this(better buy Breath Assure).
Onion Salt (be careful not to over salt) or Onion Powder. A great flavor for all kinds of meat.
McCormick's "Montreal Steak Seasoning". A strong black pepper based blend of spices with dill and garlic as other main flavors.If you use this you won't need any of the above spices except maybe some extra Garlic Powder.
My Favorite Sauces:
Tabasco Sauce for Hot Wings
My special Dijon Sauce for fish, especially salmon is: Spicy Brown old fashioned Dijon, Garlic Powder and Old Bay Crab Spice - sometimes for wings, if I am cooking a variety.
---->Keep going to page 2 for my BBQ tips