Beef Barbecue Recipes Recipes International Guide
Beef Barbecue Recipes For The Most Delicious Burgers
By Frank Russelton
In the summer, what could be better than sipping on a cold beer,
listening to live music and mowing down champion beef barbecue
recipes? This year, there will be a number of BBQ contests across
the country from South Carolina to California.
Each region has its own distinctive flavor that you can find
recipes for, to review your options and cook on your very own
barbecue grills. Whether you’re looking for steak, burger
or brisket BBQ recipes, you’ll have many options to spice
up this summer’s meal selection. Note that, differences
aside, many pit bosses have the same standards when it comes to
technique, so listen up to catch their secrets to a good BBQ.
Bobby Flay’s Burger Recipe
"I happen to think burgers, fries and shakes work in any
economy," says grill master Bobby Flay, author of a new cookbook
called "Bobby Flay’s Burgers, Fries & Shakes" and
owner of three Bobby’s Burger Palaces in New York and
New Jersey.
He adds that, when cooking up your favorite beef barbecue recipes,
you’ll probably want to use a fatty meat like ground chuck, at
least 20% fat for a "juicy, flavorful burger." He advises
keeping it simple in terms of seasoning, using just salt and pepper.
When forming patties for your barbecue recipes beef, he recommends
using six ounces of chuck to form 3/4-inch thick patties.
The Good Habits Of A Good Burger
"Make a depression in the center of each burger with your
thumb," he advises, which will prevent "flying saucer-shaped
burgers." And never, ever press the burger flat with a spatula!
"All those little things like making a well (indentation
in the middle) add up to the good habits of a good burger,"
he said. "Good habits make good food. It’s so much more gratifying
to do it with good technique."
"If you’re looking, you’re not cooking," says Nelson
Colwell, an award-winning pit master from Chesapeake, North Carolina.
Despite the temptation to micromanage your burgers, grilling with
the lid open increases your cooking time and leads to drier burgers,
he says.
80% Lean Beef For Juicier Burgers
Use an internal thermometer to read that the meat is up to 160,
the safe temperature for eating. In your beef barbecue recipes,
always go for 80% lean, which leads to juicier burgers than the
ultra-lean. Unlike barbones Bobby Flay, Colwell appreciates a
good seasoning, using two tablespoons of mustard, one tablespoon
of Worcestershire Sauce, 1/2 cup of finely diced onion, one egg,
salt and freshly ground pepper.
For the best flavor, a barbecues charcoal can produce a distinctive
"grilled" taste, although propane barbecues are more
convenient during the week. When preparing a charcoal meal, he
suggests building up different zones on your grill, piling some
up high for a "hot zone," a medium size in the middle
and an empty corner to prevent burning.
The Black Jack Burger
Is a burger just a burger? You be the judge with one of
www.chow.com’s
latest beef barbecue recipes, called the Black Jack Burger. At
first glance it seems the title was taken from a Las Vegas card
game, but the name also stems from Black ANGUS and Jack CHEESE.
To cook, take 2 pounds of ground chuck and divide the meat into
four evenly-sized patties.
Next, heat up 2 tablespoons of olive oil in a large skillet or
grill pan over medium-high heat. Season the meat generously with
salt and pepper on both sides. Cook the burgers, turning once
or twice, for 7-10 minutes (to get a medium-rare). Baste the burgers
using fat from the pan. Or, if you prefer barbecues grills, oil
the grate and cover for 7-10 minutes.
During the last few minutes of cooking, top with four slices
of Monterey Jack cheese, toast buns, then top with four leaves
of butter lettuce, a medium sized ripe tomato and 1/2 cup of olive
tapenade. If you like this BBQ recipes beef, you can find more
recipes for sirloin, rib-eye, rib steak, flank steak and skirt
steak at www.chow.com/stories/11654.
About the Author:
Frank Russelton has written a number of articles on recipes, food and cooking including
Cooking Recipes,
New Recipes,
Cooking Potatoes,
Steam Cooking,
Cook Books.
Keep a lookout for more articles on this website.
Did You Know?
What are the pro’s and con’s of using charcoal for barbecue
cooking?
Charcoal is great when you are smoking a
piece of meat. You prepare the fire and then place the meat in
a smoker box or place it away from the direct source of the fire.
An outstanding pro for using charcoal is that you can add aromatic
wood chips to help enhance the flavor of whatever you are
cooking.
There are some con’s though. The first
is that it is harder to maintain a certain temperature. Another
con is that you have to deal with the ashes and flare-ups if the
meat drips down onto the coals.
A good barbecue chef who works mainly with
charcoal grills knows how to handle these things. Many people
count using lighter fluid as a con for a charcoal grill but with
a chimney starter you do not have to use lighter fluid to start
the coals to burning.
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