Master Your Backyard Barbecue
(Family Features) Coaxing layers of mouthwatering savory, smoky flavor out of grilled meat instantly transforms your backyard barbecue from ho-hum to heavenly. As the temperatures rise this grilling season, focus on flavor to take your backyard barbecue to a whole new level.
The distinct flavors of grilled foods come from three sources, according to Ardie Davis, renowned judge on the barbecue circuit and founder of the American Royal International BBQ Sauce, Rub & Baste Contest. These include seasonings and marinades used to flavor food before grilling; smoky flavors that emerge during grilling itself (from wood chips, planks or sauces or seasonings applied while cooking); and finishing sauces applied after the food is removed from the heat.
To create dishes full of flavor this grilling season, follow these easy tips from Davis:
- Tenderize with marinades. Marinades transform tougher cuts of meat into flavorful and tender options. KC Masterpiece marinades will penetrate meat in 30 minutes, adding flavor and increasing tenderness.
- Enhance with wood chips or planks. Build on the grill’s natural smoky flavor with wood chips or planks that infuse subtle layers of new tastes, such as hickory or apple. Scatter dry chips directly on the coals and watch for them to begin to smoke before placing meat on the grill. Keep the lid closed in between turning the meat to create a stronger smoky flavor.
- Keep meat moist. Use a spatula or tongs for flipping. Piercing meats can release flavorful juices and moistness, resulting in dry meat and diminished taste.
- Top with Blue Ribbon flavor. Add smoky and sweet flavor to every bite with KC Masterpiece sauces, which can be used for broiling, baking and grilling, and as an ingredient in many recipes. The sauce company celebrates the classic Blue Ribbon recipe that won “Best Sauce” at the first American Royal Barbecue sauce competition in 1978 and is made with real sugar and rich dark molasses.
Try Davis’ recipe for Kansas City Classic Ribs to bring authentic flavor to your favorite ‘cue. Visit www.kcmasterpiece.com for additional tips and flavorful grilling recipes.
- 1/3 cup soy sauce
- 2 tablespoons roasted sesame seed oil
- 1 teaspoon granulated garlic
- 1 teaspoon powdered ginger
- 1 cup KC Masterpiece Kansas City Classic barbecue sauce
- 1 cup white or cider vinegar
- 2 Racks pork loin ribs, about two pounds each with the membrane removed
- 2 tablespoons olive oil
- Combine marinade ingredients in medium bowl and mix well. Place ribs in a large GLAD zipper bag and pour in marinade ensuring ribs are fully covered. Set aside and marinate for 2 hours, or overnight in refrigerator.
- Set up two-zone fire for indirect grilling with Kingsford charcoal by situating charcoal on only one side of grill, leaving other side void. Heat to 400°F.
- Lightly oil grill. Remove ribs from marinade and dispose of excess liquid. Place ribs, bone side down, over direct heat and cover grill for 6-8 minutes. Then turn ribs and cover for another 6-8 minutes. Continue this process for 45 minutes to an hour or until ribs are tender.
- Once tender, move ribs to void side of grill and coat with barbecue sauce. Cover grill for another 6-8 minutes.
- Remove ribs from grill and cover with butcher paper or aluminum foil. Let rest for 10-15 minutes. Slice ribs into individual pieces and serve.