This is an honest review of Oscar Orillia’s “The Ultimate Guide to a Delicious Backyard BBQ”. The barbecue guide caught my attention because I love to barbecue. I don’t cook in competition, but I spend a lot of time in the backyard barbecuing. I was also looking for ways to improve my barbecued ribs. After reading the guide I was surprised to find that I was not as versed in barbecuing as I thought.
This is a review site: Click here to visit Oscar Orillia’s The Ultimate Guide to a Delicious Backyard BBQ.
I have written the backyard BBQ guide review in order to give you an overview of what you will find in the guide. The backyard BBQ guide covers everything from how to choose your grill, what meats to use, what seasonings to use, gives you definitions of grilling terms, and tons of delicious recipes. There are so many tips and recipes that I had trouble deciding which ones to try first.
Direct and indirect grilling is explained as well as what meats cook best using which type of grilling. Direct grilling is a fast way of cooking. This is the type of grilling where you don’t need elaborate mixtures and sauces, just an effective marinade, or a combination of salads and condiments to complete the meal. Indirect grilling is used for slower cooking. The fire is started to one side of the grill and the meat placed on other side away from the heat. Barbecuing is a variation of indirect grilling in that you cook long and slow and is more suited to larger cuts of meat such as brisket, shoulder, ham or roast. It is also in this grilling method where you come up with various rubs, marinades, basting and finishing sauces. These mixes add to the flavor and aroma of the meat and you get to taste the flavor right down to the bone.
An entire chapter is devoted to barbecued ribs. Ribs are loved by people from all walks of life, especially when they are cooked the right way. Ribs are served everywhere from family barbecue parties to fancy restaurants. The barbecue guide explains that it is not really difficult to achieve juicy succulent ribs – it all boils down to how you place your ribs over the flames. This chapter tells you the different types of ribs and how best to cook them. The first is pork ribs, my favorite. I have always had trouble cooking good ribs on a consistent basis. They are either too done or not done enough, a little tough or at times a little chewy. The backyard BBQ guide discusses each type of rib, how to season, and then how to cook. The marinade process is always given utmost value when grilling ribs, as the seasoning gives flavor and taste to the entire dish. I included one of the many delicious recipes in my backyard BBQ guide review.
Click here to visit Oscar Orillia’s The Ultimate Guide to a Delicious Backyard BBQ.
Texas Pork Spareribs
- (http://www.texasbarbeques.com/bbq_ribs_recipes.html)
- Ingredients:
- 4 racks pork spareribs
- 1/2 cup chopped onion
- 1 1/2 cups white sugar
- 4 cups ketchup
- 1/4 cup salt
- 3 cups hot water
- 2 1/2 tablespoons black pepper
- 4 tablespoons brown sugar
- 3 tablespoons paprika
- 1 teaspoon cayenne pepper
- 2 tablespoons garlic powder
- salt and pepper to taste
- pinch cayenne pepper
- 1 cup soaked wood chips
Directions: Trim away any excess fat from ribs. In a medium bowl, stir together the sugar, salt, black pepper, paprika, the 1 teaspoon of the cayenne pepper, and garlic powder. Rub spice mix all over the ribs. Place the ribs in two 10×15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for 8 or more hours. Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3-4 hours, or until the ribs are tender and just about to fall apart. For the barbeque sauce, remove 4-5 tablespoons of drippings from the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned. Stir in ketchup and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water if it gets too thick. Preheat grill for low heat. When grill is ready, add the soaked wood chips to the coals or to the smoker box of a gas grill. Spray grill’s grate with a coat of cooking spray. Place ribs on the grill but do not overcrowd. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling only. Remove ribs from grill and enjoy a finger licking good time eating your ribs.
I hope my review was helpful. This book was a long read with lots of tips, techniques, and wonderful recipes. Enjoy this backyard BBQ guide as much as I did and dive right in and use some of these great recipes.
Click here to visit Oscar Orillia’s The Ultimate Guide to a Delicious Backyard BBQ.
