When it comes to cooking brisket, you have one of two choices: smoker or grill. This article is going to go through option number two: the grill. But what is the secret to a good and tender brisket?

The secret starts with indirect heat. Indirect heat enables you to slow cook the brisket so you do not singe the outside.

Below, we will give you some extra tips you can steal the next time you cook a brisket on any grill.

Charcoal vs Gas – Which is Better for Brisket?

Both grill types are great, but a good charcoal grill will give your food a unique wood flavor. You can also place unique wood chips that will be absorbed by the brisket.

Gas is usually easier to manage, as these are more likely to have specific temperature settings. But electric grills are the worst. If you demand electric, go buy a smoker.

Cooking Low and Slow Using Your Grill

A good temperature for the inside of your grill should be about 275 degrees Fahrenheit. To reach this temperature on a charcoal grill, you’ll want to control your charcoal and vents careful.

Wide open vents will enable the heat to escape, reducing the temperature inside of your grill. When you do this, you’ll want to check your briquettes every hour, loading more when running low.

You’ll want to keep the number of briquettes at about 50, likely loading 20 at a time. You’ll also want to flip the brisket after some time has elapsed, usually around three to five hours.

To avoid allowing your brisket to dry out, be sure to use a water tray. With evaporating water constantly running through the grill, you prevent an overly crispy surface.

Finding the Right Seasoning Combo

Items like paprika, brown sugar, and sugar are great for creating a sweet and spicy combination. You will also want to stick with cooking staples like onion salt, garlic powder, and pepper.

If you have a go-to seasoning combo for steak, you can increase that and pop it on the brisket. You can also have barbecue sauce sitting on the side, but make sure it has enough flavor.

Things To Do When Pulling Out The Brisket

First, it’s always best to let your meat rest for about ten minutes. When you pull it out, it is still cooking. Letting meat rests prevents your guests from burning their faces off and creates a better flavor.

You’ll also want to be sure that the internal temperature of your brisket is 165. Some recommend 190, but you’ll want to use this suggestion as the bottom-out baseline.

If you wrap your brisket, the temperature will still be increasing until you remove the foil. So that’s why a meat thermometer should be placed in any small, easily-exposed areas on top.

The last step after everyone is served and taken care of is cleaning your grill. So if you want to call the professionals to get it done right, our team would be happy to help.

When it comes to a good barbeque, a good steak, chicken, or another piece of meat is excellent. But people underestimate the power of vegetables on the grill. One of those, asparagus, is perfect when cooked the right way. But do you know how to grill asparagus?

To address this question, we’ll provide the detailed steps you need to know to cook asparagus. By the end of this article, you’ll learn how to make asparagus a delicious part of your next cookout.

Step One: Cook Fresh Asparagus

Before any of this, you need to be sure you pick out the best asparagus. Ideally, you want to shoot for going in the early morning. If you can, save this grilling session for a farmer’s market.

Why? Because the longer asparagus is stored, the more stringy and woody it becomes. Stringy asparagus doesn’t have that firm “crunch” you are looking for.

Step Two: Wash and Trim the Asparagus

Before you cook, you want to make sure any nastiness is out. To do this, you need to wash the asparagus with cold water until all dirt is off the surface. You don’t want to know about the taste of grilled earth.

After washing the asparagus, you’ll want to trim the bottoms off. The bases are always made of woody material, making them unpleasant to cook.

Step Three: Season Properly Using Olive Oil

Before coating your asparagus in your chosen seasoning, you’ll olive oil. This oil binds any herb to the asparagus, preventing it from being knocked off.

You can choose any seasoning you want, but a combination of garlic and parmesan is almost always a winner. At this stage, you can experiment using herbs you know go well together.

Step Four: Cook at a High Heat

You’ll want to place the asparagus flat along with the grill. Please make sure they all have the opportunity to be exposed to the heat, as the char marks on these vegetables are delicious.

You’ll not the asparagus is done when you see the char marks, and they are tender enough to poke your fork through. If the asparagus isn’t soft enough for that fork poke, give it a couple more minutes.

Do You Cut the Tops From Asparagus?

No. The top-most point of the spear is the wrong end to cut. It would be best if you cut the end that contains the flat base of the asparagus.

If you’ve ever seen others cook it, think about the appearance of their asparagus (assuming it was any good).

Can You Overcook Asparagus?

Yes. You can prevent overcooking of the asparagus through two methods:

• Pulling it out slightly early
• Shocking it with an ice bath

The ice bath strategy is great if you are storing asparagus, but that ruins the enjoyable heat of your vegetables.

Why Do I Want To Know How To Grill Asparagus?

Asparagus is great for you, as it helps you eat well and maintain digestive health. It’s also potent with various vitamins, making it a great addition to your food list.

To make sure your BBQ is ready to cook asparagus, let us help you with cleaning, assembly, and service.

When it comes to making delicious food, you know that the details are essential. However, some of the details aren’t always obvious. That’s why we are going to go through five barbeque secrets you can steal for your cooking.

Secret Number One: Get a BBQ With A Water Pan

The most common mistake that chefs make involve letting their meat get too dry. When it comes to a bbq, there’s no apparent method for keeping your meat moist. However, grills that come with water pans can solve this problem.

A water pan is a more common feature with smokers, but many modern BBQs include it. The water pan allows moisture to evaporate and constantly travel through the grill. This prevents the meat from drying out.

Be sure to remove the pan near the end if you want the edge to be crispy.  

Secret Number Two: Start Your Grill Early

Whether you have charcoal, wood, or propane, it’s essential to make sure your grill is consistently heated. It’s vital to have patience and wait for your grill to be heated. Please give yourself plenty of time to wait for it to heat.

If you use wood or charcoal, your “early” might be about half an hour. With other fuel types like propane grills, you can start it about ten or twenty minutes early.

Secret Number Three: Toast Your Buns

Whenever you cook burgers, it’s essential to take care of the meat. However, many people undervalue the experience of a well-toasted bun.

The crispy exterior of a bun creates an excellent and consistent experience. When everything comes out warm, it makes an incredible difference.

Secret Number Four: Cook With Foil

A foil covering provides you two different benefits:

First, it seals in the flavor of the meat. That means a well-seasoned steak chicken doesn’t release a lot of the taste.

Second, having meat covered in foil increases the rate of the cooking process. Less of the heat escapes, but it is still set to a lower temperature to avoid singing.

You can also place unique liquids inside the foil. Water is excellent at maintaining moisture, but apple juices and fruit juices can add amazon flavors to your meat.

Tinfoil is an excellent replacement for a water pan in a pinch.

Secret Number Five: Let The Meat Rest

Resting meat isn’t exactly foreign, but it is essential. Resting meat allows the inner juices to settle, making the flavor settle.

This is exceptionally important with large cuts of meat. Removing the meat just before you think it’s done means that it is still cooking for a bit. A slice of meat isn’t done cooking until several minutes outside on the counter.

Final Thoughts

We hope that these “secrets” give you some ideas of what to do with your next cooking project. These reminders should help you cook some pretty impressive pieces. Just remember to season your meat!

It all starts with a clean grill. So if you want to get a clean grill, contact the BBQ Pros to help you out.

If you are like me, you probably have a good appreciation for some superb steak. However, cooking the steak can be tricky, so you want to be sure that you handle this. If you are a beginner, you are most likely looking for some tips.

So, how do you cook steak on a gas grill?

Your first step is to determine the amount of time it needs to cook based on thickness. Gas grills typically operate best at 450 degrees. For medium-well steaks, expect to cook it about three minutes per ½” of steak.

The time and temperature of how you cook steaks is a great start, but it doesn’t tell you everything you need to know when making something tasty. Below, we will detail how to turn well-cooked steaks into tasty ones.

Step One: Prep Your Steaks

If you are buying fresh steak from your local butcher, kudos to you; you are likely about to have some excellent steak. If you have frozen steak, you can place them inside cool water for about one to two hours.

If your steak is in the fridge, you can remove it and set it on your prep table.

Step Two: Prep Your Grill

The first step of any pure grilling experience is to set up the prep. Part of this prep is cleaning, so make sure you remove all of the old gunk from the grill. If you need help cleaning, contact us to help you out.

Once the grill is clean, preheat it to 450 degrees to be ready for the steaks.

Step Three: Season Your Steak

How you season your steak will dictate the boldness of your chosen flavor. If you are looking for that good classic steak taste, you can stick with sea salt and pepper.

If you want to get something more complicated, you can purchase a steak rub from your local supermarket. Browse the aisles to see what flavor profiles appeal to you. Follow the instructions closely if regarding these steak rubs, especially if you are a beginner.

Step Four: Cook Your Steak

While you might want to eat raw steak at this point, most doctors would advise against that. Instead, determine how done you like your steak. There are four potential categories:

• Rare (a lot of pink) – 50 C
• Medium rare ( a bit of pink) – 56 C
• Medium (no pink) – 61 C
• Well Done (a bit more charred) – 71 C

The thicker your steak, the more you will need to cook it before it meets these levels. It would be best if you considered investing in a meat thermometer to determine an acceptable temperature.

You can also use your eyes, but beginners should cook their steak to a rare level for safe consumption.

Final Thoughts

Steak is one of the most delicious food items you could ever eat. Most of the job of cooking it by yourself is knowing about internal temperatures. It’s also essential to ensure that you pick the right seasonings.

Nobody is going to want to eat any steak from your grill if it is nasty. So be sure to use Ashton BBQ and Grill Pros for all your servicing needs.

As we begin to approach warmer weather, the title of grillmaster is up for grabs. If you are one of those who want to retain your title (or are an up-and-coming challenger), there are some accessories you need to succeed. In this month’s post for your grill, we will give you five accessories you can’t live without to help with your BBQ setup.

Five Accessories You Need for a Decent BBQ Setup  

If you are looking to up your grill game, consider these accessories:

• Spatula, tongs, fork
• Meat injector
• Grill basket
• Meat thermometer
• A grill brush

Below, we will dig into why you need them

The Basics for your BBQ Setup: Spatula, Tongs, & Fork

You can’t call yourself a grillmaster if you don’t have the essential tools. These necessary tools begin with your spatula, tongs, and fork. The combination of the three will allow you to relocate and test your meat for juiciness.

If you plan on cooking shredded pork butt, you will need a couple of forks to begin shredding. These are essential tools to get started.

Getting Fancy: A Meat Injector

Many people think that they will be alright with a simple basting brush. While we cannot understate how handy it is to coat the surface, many people forget about the inside.

A meat injector allows you to take flavourful marinade and put it right into the muscle. Ensure that your meat injector is metal, as the plastic ones take a bit more force to shove in.

For Easy Cooking: A Grill Basket

A grill basket may seem a bit unusual. Still, the best ones will allow you to flip whatever is inside without issue. These baskets are typically limited to vegetable use, as your essential tools from the beginning are for the meat.

For vegetarians who still love the grill, this also provides an excellent way for you to isolate their preferences. With this tool, consider yourself a grillmaster who accommodates the needs of your people.

A Meat Thermometer

Working with a good bbq setup is a combination of art and science. The art comes from the beautiful smoky flavors you get when experimenting. The science comes in when your internal temperature is just right.

While some people will tell you that they can “feel with their steak is done,” others stick with proven methods. To ensure you cook the best meats, get a thermometer to tell you about the right time to pull it off.

A Grill Brush

You can taste the difference when you have an unclean grill. Actual signs of this come through when you start to taste fish in your steak (or vice versa). To address this issue, make sure you have an available grill degreaser and brush.

The degreaser takes behind unwanted juices left behind, and the brush takes off burnt chunks.

Final Thoughts

To ensure you gain that grillmaster title, you need to have all of the right accessories. The basics, in combination with grill baskets and meat thermometers, can push you over the edge. Arguably, the most critical part of being a grillmaster is a clean grill. If you are looking for a deep clean for your grill to start this season off right, contact us today.

When you think of BBQ, fish usually isn’t the first thing that comes to mind. Why have a fish on a grill when you could have a good brisket? While that sentiment comes from many, fish lovers can find new and unique BBQ and fish flavors. There’s also a lot of fish, making selection difficult. We answer: what is the best kind of fish for BBQ?

Our suggestions for barbequed fish include the following:

• Salmon
• Snapper
• Swordfish
• Bass
• Tuna

Below, we will explain why we selected these fish as the best.

#1: Salmon

If you know anything about salmon, they are a bundle of firm muscles. You would need to be when you swim upstream as often as they do. With firmness comes lean meat, which can withstand grill heat.

For additional flavor, you can grill salmon on planks of cedar. Salmon absorbs the wood’s taste, which is better than you might think!

#2: Snapper

Red snapper is one of the few fish that can be on the grill as a whole. The thick skin of the snapper provides for a natural heat-resistant coat. As a result, it isn’t easy to burn this fish. If you don’t like the idea of putting a whole fish in the grill, you can still cut it into fillets.

#3: Swordfish

As a rare sea treat, you don’t get too many opportunities to grill swordfish. Much like salmon, the firmness of the meat makes it a great candidate for the grill. Swordfish is also one of the few fish types that you can grill in a steak due to its size.  

The cost of swordfish is typically much higher than other kinds of fish. If you aren’t entirely sure of how to cook it, consult a professional.

#4: Bass

Sea bass, black bass, and largemouth bass are all excellent fish to have while cooking. Grilling is a perfect way to bring out the natural flavors of these fish. Meatier types of fish are always better for use on the grill.  

You can grill any size of fish on the grill and receive similar effects to baking. But large cuts of meat at “low and slow” temperatures that absorb wood chunks’ flavor result in a fantastic taste experience.

#5: Tuna

Tuna is typically associated with small cans. Those are to be mixed with mayonnaise and kept to sandwiches, don’t even think about putting canned tuna in a grill. However, a full tuna fish is a large and versatile fish in various forms.

Tuna is a thick fish that you can easily cut into steak form. Much like other steaks, you can season it as you wish and put it on the grill.

Final Thoughts

While the grill may seem more suitable for brisket, ribs, and pork shoulder, fish is often underserved in this area. For those who love fish, choosing to grill over bake might be one way you can change up your dinners. Fish are excellent for your BBQ with the right seasoning. Just make sure you keep your grill clean to avoid cross-contamination.

Grilling on the BBQ and smoking meat have quite a bit of crossover. In many ways, they are two sides of the same coin. But you still have to ask: what are the significant differences between smoking and BBQ? 

The most significant difference is temperature level. Both use indirect heat, but barbecue typically has higher temperatures. Smoking uses the lowest available temperatures, sometimes cooking at around 200, therefore taking the longest time. 

In the rest of this article, we will dig into the details that cause a barbecue and smoker to be different. We will also look into the most significant difference in the cooking process.

What is Barbecuing? 

Contrary to grilling (which uses direct heat), barbecue’s essence is cooking with large cuts. While grilling uses the grill’s surface to 204 degrees celsius, barbecuing involves lower temperature. Typically, you will see these recipes from 107 to 148 celsius or 225 to 300 Fahrenheit. 

The barbecuing process holds a lot of similarities between other types of activities. Typically, your method of temperature control will depend on the type of barbecue you use. For example, you can easily control a gas grill with a knob. When using charcoal, you control the temperature by the level of coals. 

By the end of the cooking process, you can still typically sear your food by turning up the heat. Barbecuing is still commonly done on a grill, but smoking is a different animal.

What is Smoking? 

Smoking is the slowest version of all of the cooking methods discussed on this list. By using quality wood chips, chunks, or pellets, wood smoke what cooks your food. Much like barbecue, the critical element is “low and slow,” which means lower temperature over an extended time. 

Smoking can cause cooking times of your food to take upwards of 24 hours. The most significant difference between grilling and this is that extended wait. Combine that with the indirect burning of wood, and literal smoke is cooking your meal. 

Both barbecuing and smoking lead to incredibly tender meats, but the significant difference comes from cooking times and charcoal usage. Smoking burns actual wood, such as hickory, to get natural smoky wood flavors from what you burn. 

How are Smoking and Barbecuing Similar? 

Both cooking methods can cook a variety of animals:

• Brisket
• Turkey
• Salmon
• Poultry
• Pork shoulder
• Sausage
• Ham
• Vegetables 

You can also use different wood types, like cherry or hickory, to enhance the smoky flavor. They can also use moisture treys to ensure the insides of your chosen meat are moist. 

Can You Get a Grill To Combine All Three Cooking Methods?

While smokers are the only cooker in a vertical variety, all three can technically come in the same machine. To find a device that can handle all three, look for something with an offset chamber to place the wood or charcoal. 

Remember that indirect cooking is the key to what makes your smoker/BBQ unique. The “grill” portion can seer your meat, which can get you a crispy outside with a moist inside. 

BBQ sauce is an old staple of ribs for some people. Who could blame them? The fantastic smoky flavor that comes from BBQ sauce is difficult to pass up. But with this in mind, can you find a good rib recipe without relying on BBQ sauce?

The short answer is yes, so let’s explore a recipe below.

Option One – Dry Rubs – The Key To Making Tasty Ribs Without BBQ Sauce

When looking at most other foods, we use a combination of seasonings and spices to get the flavor we want.  That same logic applies to ribs, as utilizing a dry rub of spices and herbs are keys to making some of the most amazing ribs.

How Do You Make A Dry Rub?

First, you need to define the overall flavor profile that you want. If you want something spicy, look for spices in this variety:

• Cayenne pepper
• Paprika
• Chilli powder
• Cumin

People also often mix the following combinations above with gobs of brown sugar. However, you can also use onion powder and garlic powder as a base depending on your family’s flavor preferences. Given that my family loves garlic a bit too much, we use up to two tablespoons.

A Recipe For Dry Rub That You Can Use

Before you start this recipe, be sure you have a smaller mason jar. You can store dry rubs for up to six months. All you need to do is make sure that the jar is air-tight. Combine the following spices:

• Two cups of brown sugar
• A half a cup of cayenne pepper
• A half a cup of paprika
• Half a cup of garlic powder
• Two tablespoons of cumin
• One tablespoon of black pepper
• Two teaspoons of salt

This recipe will assume that you have a smaller rack of ribs. If you have something larger, go ahead and double the amounts listed above. The good thing about this is that spice mixes can last you for quite a while, so you can always use it again.

You will also want to be sure of three extra things:

Remove the Membrane

If you just purchased the ribs, you likely see a silvery chunk of skin on the surface. It is the membrane, and you will need to remove it with a knife so your ribs will fall apart at the seams. If you don’t remove the membrane, your ribs will have a chewy, unpleasant texture

Coat Every Inch Of The Ribs With Dry Rub

When making ribs, you want to be sure that the entire surface has your spices.  Missing a spot will cause the flavor to be mediocre in specific areas.

Smoke Your Ribs and Cover Them in Tin Foil

Smoked ribs are a fantastic way to keep them tender and juicy. The key to cooking many portions of meat in this category is “low and slow.” This cooking style is where smoker works. So keep it at 225 degrees Fahrenheit (about 108 degrees Celsius)  for around six hours.

Also, be sure that about half of this time is inside of tin foil. Tinfoil will retain the juiciness of the rib, allowing you to rest your meat for 20 minutes after you cook it. Do so until the internal temperature is 170 degrees Fahrenheit (77 degrees Celsius).

Conclusion

Honestly, the best way to cook your ribs is using a dry rub and smoking meat at low and slow temperatures. You could say we have a bit of a reliance on BBQ, but you can finish that dry rub off above if you can’t help but add BBQ sauce. Whatever you choose, there are always ways to step outside of your comfort zone when it comes to good ribs.