In the parlance of barbecue vocabulary most everyone understands the more known terms. But there is one term in the barbecue vernacular seems to get lost in the barbecuing universe and that is the barbecue rub. Just what is a barbecue rub? Everyone knows all about barbecue sauce and barbecue grills but ask the average guy on the street about a barbecue rub and he may just stare blankly back at you.

A barbecue rub can make a good piece of meat a great piece of meat simply by adding an explosion of taste that isn’t found in unseasoned meat. Of course many people argue that the skill of the cook has a lot to do with the final outcome and there is a lot of truth to that. There are people who just can’t cut it at the barbecue and then there are those who are true masters at their craft. But the really good cooks know the secret of creating an excellent grilling experience lies not only in how they cook the food, but also the seasonings they use to bring out the flavor. If a master griller can up the ante with a simple rub, imagine the ego boost even the most inept cook can receive by successfully employing a rub the next time they make a barbecue attempt.

Of course we still haven’t answered the original question, what is a barbecue rub? Very simply it is a mixture of herbs and spices that are rubbed, by hand, into the meat before it is placed on the grill. The great thing about a rub is it can be made up of any combination of seasonings, allowing the chef the opportunity to pick and choose what goes best with the particular food choice he has made. Spicy, sweet, hot or mild it can be whatever you want it to be.

Making a successful rub may take some trial and error. Pin-pointing the exact ingredients in the proper amounts can take some time, but don’t spend time fretting over minor details. Just mix some stuff together and see how it works out. Before long you will have your own secret ingredient that will have friends and family salivating for your famous barbecue gatherings. If you are having a hard time making your own rub you can always buy a pre-made barbecue rub at just about any grocery store, just pour it out of its original container into a sealable glass jar and no one will be the wiser.

With the approach of barbecue season it may be time to add the barbecue rub into your repertoire of grilling knowledge. And before long the smell of barbecues grilling steaks, burger, chicken and other mouth watering foods will start to drift across neighborhoods everywhere. Why not add your own distinctive aroma to the mix with a barbecue rub that will have everyone talking.

Andrew Bicknell is a barbeque aficionado with a website about barbequing. For more tips and trick about making a barbecue rub visit his web site Backyard Barbeque.

(ARA) - America’s love affair with barbecuing is burning brightly, as today three quarters of U.S. homes have a grill and more than sixty percent of gas grill owners cook outdoors year-round. Those few who don’t own a grill probably enjoy barbecued food at the homes of families or friends.

Eighty-five percent of families barbecue regularly (families of 4 or more is an even higher number!), as the outdoor lifestyle evolves.

If yours is the typical barbecuing household, you have more than one grill. Odds are the second (or third) one is a smoker, a turkey fryer, a kamado cooker or a portable grill to take along on family outings or vacations.

The Twelve-Month ‘Season’

What began as barbecue week became National Barbecue Month in May of 1982, when the industry figured it was time to acknowledge that this is the time when ‘the season’ typically began. Now most people would say ‘barbecue time is any time’, with very good reason. Six out of ten new grills sold are gas fueled, and most gas grills are covered. Ditto smokers and kamados. That takes care of cooking out anytime, even with rain or snow.

Just as important, outdoor hearth appliances such as chimineas, portable firepits and patio heaters are increasingly popular as the trend toward the ‘Outdoor Room’ continues in all parts of the country. The warmth and ambiance they provide stretches the season in most locations and makes longer evenings outdoors more comfortable than ever.

Cooking food over fire has had some evolution! While it may not be rocket science, grill design and technology has come a very long way — all with the objective of giving you the flexibility, quality, affordability and safety you want in your backyard. Cooking over charcoal is enjoying a tremendous resurgence, especially using natural lump charcoal. More barbecuers are also discovering the advantages of using wood chunks or logs as a primary fuel source.

Convenient gas grilling is yours for as little as $99 or as much as $10,000. A great range of features and available add-ons enable cooking even the most adventuresome meals — for nearly any size gathering — without even turning on the kitchen light!

You Make May — and Every Month — Barbecue Time

According to the Hearth, Patio & Barbecue Association (HPBA) there are literally billions of barbecue occasions annually in the U.S. And maybe that’s because it is an occasion, whether cooking a family meal or entertaining. It’s fun, it’s easy, it’s safe and it’s all in the comfort of your own home. Whether you’re throwing a few burgers on the grill or creating an outdoor high cuisine, it all comes down to food and flame.

So, enjoy National Barbecue Month – every month of the year!

The grill is on, the stars are out and entertaining is about to move outdoors. This summer, make your outdoor space an extension of your living room by creating an inviting setting to entertain family and friends.

David Sherman, an interior design instructor with The Art Institute of California — San Francisco, suggests that for a successful party, guests should be comfortable, “inside and outdoors.” Sherman says by using various types of lighting, you can create moods, as well as keep your guests moving freely — and safely — around the party. When Sherman entertains, he likes to suspend paper and metal accordion lanterns from trees or porch eaves, use old lanterns from flea markets or antique stores to hold candles, and light large citronella torches that can be stuck in the ground for light and also repel bugs

He also recommends putting a votive tree in the ground, in a pot, or in the hole of an umbrella table to create an outdoor chandelier of lights. Glass or mosaic hurricane lamps add a soft glow, says Sherman, and also protect candles from the wind.

In cold weather states like Minnesota, “Outdoor lighting is all about fire,” says Dan Noyes, Interior Design Department chair at The Art Institutes International Minnesota. “With the advent of the many tiki torch designs out there, one can readily and inexpensively create the outdoor room with a perimeter of fire. The upside is not only a definition of space but a controlled bug-less zone if one uses citronella in the torches. Fire pits are another great way to add ambient light while creating a focal point to gather around.” he says.

Now that the lighting is set, what about the food? First, start with a very clean grill says William Niemer, chef director, also from The Art Institutes International Minnesota. “Make sure you remove all of the cooked on meat and carbon. The importance of this is two-fold; a clean grill will help to make sure none of your food sticks to the grill and you can make those great grill marks. Second, you don’t want any off flavors from the carbon build-up on the grill rack,” says Chef Niemer.

When you cook a large piece of meat, says the chef, use an indirect cooking method in which you place the coals on either side of the grill. Place the meat in the center of the grill, not directly over the coals. This will provide even cooking and no burning meat

For city entertaining, whether it’s on a rooftop, or in a small backyard garden, Chef Mark Hellermann of The Art Institute of New York City likes to make grilled focaccia. “I like to make the dough a day ahead and have it in the fridge overnight because it’s easier to handle when it’s cold,” says Chef Hellermann. He makes up a few irregular pieces to rise slowly for a few hours in the afternoon. When his friends arrive, Hellermann has a slow fire going on the grill — often with some bits of grapevine to add some smoke. “I toss on the focaccia, cover the grill, and flip it with tongs when it gets dark, golden brown. Finally, I turn out the pieces onto a small cutting board, and serve everybody, usually with a delicious southern Italian white or a Gavi di Gavi,” he says.

Entertaining experts recommend setting up food and drink stations in two distinct areas. That way, guests will move around more and not congregate next to one or the other in a big group. Tin washtubs, available at most home centers, make great containers for beer and soft drinks. Offer a selection of white or red wine, or consider serving a white or red sangria to make use of delicious summer fruits. If you decide to serve mix drinks, keep it simple by selecting one or two “specialty” drinks, like martinis or margaritas.

Remember when you entertain guests, don’t try out fancy new recipes that keep you in the kitchen — or at the grill — for hours. Keep it easy and casual, and serve your friends and family what you like to eat, because chances are, they’ll enjoy it as well.

Griller Salmon on a Bed of Roasted Peppers with Balsamic Vinegar Sauce
Recipe from Chef Bill Niemer, The Art Institutes International Minnesota

10 Portions

3 2/3 pound salmon filet
Salt and pepper as needed
Vegetable oil as needed
1. Cut the salmon into 10 equal portions steaks, 5 to 6 ounces. Season them with salt and pepper. Brush with the oil. Allow any excess to drain away before placing on grill.

2. Place the salmon presentation side down on the grill. Grill undisturbed for about 2 minutes. Turn the salmon a quarter turn during grilling to achieve grill marks. Turn the salmon over and complete cooking, about 3 to 4 minutes more.

3. Serve the salmon with the balsamic vinegar and pepper sauce.

Roasted Peppers and Balsamic Vinegar Sauce

8 fluid ounces balsamic vinegar
8 fluid ounces fish stock
2 ounces chopped tomatoes
1 ounce chopped herbs such as thyme or tarragon
1 tablespoon arrowroot mixed with a small amount of water
2 ounces mushrooms
3 ounces roasted green pepper julienne
3 ounces roasted red pepper julienne
3 ounces roasted yellow pepper julienne

Combine the vinegar, stock, tomatoes and herbs. Bring the mixture to a simmer and thicken it lightly with arrowroot mixture. Add the mushrooms to the sauce. Add the peppers and simmer the sauce to 2 to 3 minutes more. Adjust with salt and pepper.

Grilled Lamb Chops with Carmelized Garlic Sauce

20 double rib lamb chops, 3 ounces each
Salt and pepper as needed
Olive oil, garlic

1. Season the chops with salt and pepper and brush with the oil.

2. Place the lamb presentation side down first on the grill. Grill for 3 minutes then give each chop a 90-degree turn to make the presentation marks.

3. Turn the lamb chops over and complete cooking until desired doneness, about 3 to 4 minutes more.

4. Serve the chops with the caramelized garlic sauce.

Carmelized Garlic Sauce

4 ounces whole garlic gloves peeled
2 ounces butter or oil
1 pint beef broth
1 ounce basil cut into long, thin strips
8 ounces chopped tomatoes
Salt and pepper as needed
2 ounces whole butter diced
1. Blanch the garlic cloves in salted water, shock and peel them.
2. Sauté the blanched garlic cloves in the butter until they are lightly browned.
3. Deglaze the pan with the white wine and reduce until it thickens.
4. Add the broth and any juice from the sautéed garlic. Reduce the mixture a little bit more.
5. Add the basil and tomato. Adjust the seasoning. At service time add the diced butter.

Focaccia
by Mark Hellermann CCE, CHE

Sponge Method

8 ounces water
1/2 ounce fresh yeast (1/4 ounce dry yeast)
8 ounces bread flour

Mix the above and allow to ferment for 3 to 4 hours at room temperature.

Add to this sponge:

6 ounces (3/4 cup) water
1 pound bread flour (more or less, keep the dough rather moist)
Knead the dough for about 5 minutes and then allow it to rest for 20 minutes.
Knead in 1/2 ounce (1 tablespoon) salt and 1/2 tablespoon coarsely chopped rosemary

Retard the dough in the refrigerator overnight. Four hours before you want to grill the focaccia form it into 6 or 8 small rounds, flatten and stretch the dough with oiled hands. Oil the dough well with extra virgin olive oil. Allow the dough to rise for 3 to 4 hours, covered, on a well-oiled sheet pan. When the fire is low but moderately intense, place the pieces of dough on the well oiled grill; cover and then turn when dark brown.

Barbecued Salmon Fillet with Cucumber Salad
From Chef Joseph Shilling, Dean of Education, The Art Institute of New York City

Serves: 4

Prep Time: 15 to 20 minutes

Cook time: 10 minutes

Ingredients:

4 7-ounce salmon fillets
1 cup barbecue sauce (recipe below)*
1 seedless cucumber, cut into 1/2 moons
1 small red onion, sliced thin
2 tablespoon fresh dill, chopped
1/4 cup rice wine vinegar
1 tablespoon sugar

For Barbecue Sauce:

1/4 cup ketchup
1/2 cup chili sauce
1/2 cup orange juice
1/4 cup molasses
1/2 cup brown sugar
4 tablespoons chili powder
2 tablespoons fresh garlic, chopped
Salt and pepper, to taste

Blend ingredients together. Simmer on low heat for 1 hour. Cool. Use as needed.

Coat the salmon in the barbecue sauce. Allow to marinate for 2 hours. Toss the cucumber, red onion, dill, sugar, and vinegar. Season with salt and pepper. Keep refrigerated.

On a medium hot grill, cook the salmon on one side for 4 to 5 minutes. Turn salmon and finish for approximately 2 to 3 minutes. If desired, baste with additional sauce.

Chefs note: Great with a cold, crisp Chardonnay.

Recipe appears in Philadelphia Flavor 2, Small Potatoes Press, 2004

The Art Institutes www.artinstitutes.edu with 30 education institutions located throughout North America, provide an important source of design, media arts, fashion and culinary professionals. The Art Institutes have provided career-oriented education programs for 40 years, with more than 140,000 graduates.

Courtesy of ARA Content

No matter what kind of food you want to barbeque, there is a barbecue out there that is perfect for your needs and budget.

When it comes to outdoor entertaining, or just enjoying a hot summer’s day, the barbeque is an important part of the whole experience. Whether you’re looking for portable and disposable models, or a stainless steal, state-of-the-art appliance with all of the latest gadgets, there are always a swath of different barbeques for your perusal.

Remember, it isn’t just your cooking skills that will dictate the success of your barbequed meals, but also choosing the proper barbeque to cater to your outdoor cooking needs and desires.

After all, little is more wasteful than paying good money for added features that you’ll never use, or having to try to make dinner for fifteen people on a one square foot grill. Therefore, before heading out to the barbeque store, or even before shopping around online, you will need to consider the different elements that should dictate your final BBQ decision.

Among the most important factors to remember are:

a. How much you want to spend

b. How many people you’ll usually be cooking for

c. How much space you have in your garden for cooking

d. How (and if) you’ll be storing it in the winter

Once you have these answers figured out, you’ll be able to start thinking about the different barbeque types that are available to you.

If you’ll only be cooking occasionally, and on a smaller scale, disposable barbecues – foil trays with their own charcoal and lighter paper – may be exactly what you’re looking for. These are very simple to light, and will burn well for enough time to cook any reasonable meal. These are ideal for cooking in small spaces, or cooking on a picnic (where fires are permitted), but should not be your selection if you are looking into serious outdoor cookery.

Charcoal and gas barbeques come in many different shapes and sizes and are frequently collapsible for easy storage. Some are on casters, and while others require around 5 feet of patio space, others need less than half of that. Though some have side burners, rotisseries, griddles, hot plates, and other food warming gadgets, it’s important to consider the basics first, and build from there.

First, check out the cooking space. Will the space be large enough to handle what you’ll likely be cooking? Next, have a look at the size of the entire barbeque. Remember that you’ll not only need to have enough room for it, but also for yourself to work around it, as well as tables for holding your accessories, marinades, sauces, uncooked food, and naturally, for the people who will be eating your masterpieces. Remember that you’ll also need enough space in your garage or shed to store the barbeque during the winter.

Your barbeque should be tough enough to handle the great outdoors, as well as the wear and tear that you’ll inflict upon it. This means sturdy construction, metal work, and corrosion resistant paint and fittings. A cover is often very beneficial to keep out a spurt of rain, so you might consider that a good investment.

Lastly, have a look at the ease of lighting, cleaning, and charcoal removal. After that, all you need to consider is the color and overall appearance of the barbeque, and how it will compliment your garden.

BBQ’ing and grilling are words that are often used when speaking in general terms of cooking outside on the back patio. The definitions of these words however is quite different, defining the two styles of cooking meats. To BBQ means a low and slow cook, under 250 degrees farenheit, usually incorporating wood to impart a smoke flavor. Grilling, on the other hand is a high temp method of cooking, like is done on pork chops or steaks.

Fatty meats such as beef briskets, pork (hams, ribs, butts, shoulders etc) and others benefit from the long slow cooking of the BBQ method. Given time at low temps, much of the fat renders and connective tissues are broken down. This is generally done when the internal temperature is 155 to 165, and the longer the meat stays in this range, the more tender the result will be. If you are monitoring the temp at this time, you will see a “plateau” where the added heat from the coals is being used to break down the tissues, and not raising the internal temperature. This is a good thing, do NOT stoke the fire to speed up the cook.

Leaner cuts of meat that contain less marbling of fat are better grilled at high temps. The internal fat in a piece of meats helps to keep it moist during cooking, and a high heat sear keeps what little moisture the is inside the leaner cuts from being cooked out.

How to Set Up an Indirect Cook

Typically, BBQ is not only a low temp process, but an indirect cook as well. Usually the fire is in an offset firebox or a heat deflector is in place between the meat and the heat. Backyard grills can be set up for this by setting the coals on one side and the meat on the other. On a gas grill, you can turn only one burner on and set the meat over the other. One other method I have seen is to use a few firebrick (available for @ $1 ea.). They are put in place, then a raised placed rack over them, then the meat. Pizza stones are often used as well.

Depending on what you are cooking, a lot of fat can be rendered, therefore it is a good idea to use a drip pan under the meat. Not only does this keep the grill from getting nasty, but it allows you to add moisture while cooking. An inch or so of water in the pan will keep the meat from drying out as it cooks.

Labor Day BBQ and party games can be lots of fun for celebrating, especially if you pair them up with a pool or day at the beach as a way to stay cool. The heat of the day won’t spoil your party that way and the water can add an extra element to your party.

Do be sure to tell your guests beforehand that you are planning on using the pool or having the party at the beach so they can bring their swimsuits. People inevitably forget their towels so always have a few extra on hand for forgetful guests.

Since it is Labor Day, a day which is dedicated to the worker, why not populate your guest list with the names of coworkers. This will not only help make you popular at work but can help provide enough interesting people at your party to really make it an event. Be careful not to make it too good a party though or you’ll end up being responsible for every office event for years to come!

As for the BBQ part make sure to question your guests either in writing or in person beforehand as to what foods they prefer. That way you can create a menu of items that should include something for just about everyone. Not all guests may like burgers and hotdogs; in fact you may very well have a few vegetarians attending. So it never hurts to throw a few vegetables on the grill.

To help keep the kids occupied after hanging out in the pool gets boring set up a game of career charades. Divide the party into two teams. Have each team take turns sending members to draw a slip of paper from a hat with a career written on it. Then these team members have to act out the career for their team and hope that someone guesses it correctly. Teams with the highest number of correct guesses win a prize.

You’ve decided to have a get together with friends and family and decided on a BBQ theme party. This will be a great party to talk and get to know new friends or get in touch with old friends. This kind of party is also one that you don’t have to do much for.

If you want to add another theme to your BBQ theme party, you’ll have to match your main theme with something else. For example, a western theme would work with this as will as a Fourth of July party, but not say a young child’s party. This type of party will be based on what food you have.

With a BBQ theme party, you’ll have to start out with a grill. For a large party, see if any of your friends can bring their grill over. This will get people fed faster. Have your guest bring something to share with everyone. This way, side dishes are made for you. If you’re on a budget, you might want to suggest that everyone brings their own meat to grill. You can provide more then one side dish for them to choose from.

For your BBQ theme party you’ll also need to make some cakes or other sweet items. If the weather is on the warm side you can get Popsicles or ice cream. Any type of pastry will work, but think about things that are less messy. You can either make one large cake, or a few different types for the cake for your get together.

For a few games for you’re BBQ theme party, you could play cards or set up a dart game. There are also a ton of board games that you could set up around your party area. Most of all you need to find something that will let everyone have a good time! This also includes you; make sure that you have a few minutes to sit down and chat with everyone that came!

Labor Day is the last day of summer and our last chance to enjoy summertime pleasures so, use these fun and appetizing barbeque menu ideas for your next Labor Day bash. Summer fruits will soon be out of season and replaced by apples and pumpkins.

Use summer fruits like watermelons and peaches for your menu. Try a fruit salad in the shell of a hollowed out watermelon. It’s not only good to eat, it adds to the beauty of a stunning buffet table. You can use a few peaches arranged in a decorative bowl as a centerpiece. Add the head of a flower or two and you’ve not only created a beautiful piece to look, it’s delicious too.

Go all out with the traditional barbeque foods like hotdogs and hamburgers. Arrange a table of every kind of topping you can think of for the hamburgers and hotdogs. Bowls of fresh, crisp lettuce, juicy tomatoes cut into slices, pickles, sauerkraut, ketchup and mustard and tons of other things will give your guests their choice to create the burger of their dreams. Barbequed spare ribs and chicken wings are a treat most people love but don’t care to go through the effort it takes to prepare them on a normal basis.

A Labor Day party is the perfect opportunity to indulge yourself with these tasty treats. It wouldn’t be a barbeque without cold salads like potato salad, cole slaw or macaroni salad. Take the time to make them yourself or ask all of your guests to bring something.

Use tablecloths that bring out the summer feeling. The classic red and white checkered tablecloths are fun or pick a theme like pretty bugs or flowers. Make sure to break out the citronella candles and torches before the sun goes down. Mosquito season is still in full bloom and the only thing you want your guests to take home is the satisfaction of a summers end not little, itchy bug bites.

To complete your Labor Day party have on hand party games and activities for the kids. Surf the internet for ideas. Even if you don’t get to do all the activities, it is good to have them available just in case there is a lull in the party. Enjoy yourself and so will your guests!

Winter is over, spring has sprung, and summer is on its way. It’s the perfect time to take the cover off of the barbecue grill and get grilling. BBQ food is the perfect start to a great summer. As the smells of neighborhood grills begin wafting down the streets of towns all across America, there is a theme that permeates the breeze. Summer is here; it’s time for fun in the sun.

There is nothing that takes me back to my childhood quite like BBQ food. The smells, the flavors, and most importantly, the feeling of quality time spent with family and the knowledge that we are building memories for our children to someday share with their children. If you think about it, you can have BBQ food of some sort, almost any night of the week. As long as you are willing to use your grill, which has the benefit of keeping the heat of cooking on the outside of your home.

Here are some great grilling ideas that will enable you to have BBQ food almost anytime you want.

1) Veggies taste better when cooked on a grill. You can also have fun mixing flavors and seasonings. Kraft had a great idea of butter mix-ins for vegetables, I also like to marinate mine in Italian dressing and grill them in foil packets.

2) Almost any meat you can purchase will taste better cooked on a grill. I even enjoy smoked sausage cooked on a grill with BBQ sauce.

3) Make it a great night by allowing family members to make their own shish kabobs.

4) Have theme nights for your BBQ food, you can do Italian BBQ, Mexican BBQ, Caribbean, be creative and have fun.

The real beauty of BBQ food is that it is an excuse we use to build lasting memories of good times with family and friends. There is no reason we can’t make meal times special each and every day, not just during the summer months.