BBQ Tips, Recipes from Expert Coming to Woodbury

Troy Black, who will be at the Woodbury Sam’s Club this weekend as he oversees a national barbeque competition, offered some tips and recipes for those grilling at home.

See: BBQ Competition Returns to Woodbury Sam’s Club

Black is the author of All Fired Up: Smokin’ Hot BBQ Secrets from the South’s Best pitmasters.

Tips

Start with Oil: Before heating up the grill, apply oil or nonstick cooking spray to the grates. This will help keep food from sticking and tearing, thereby losing its natural juices.

Know Your Meat: Use the highest quality meat. You don’t have to be an expert to find a great cut of meat at Sam’s Club. They offer exceptional quality and value on fresh meats, produce and seafood, all backed by a 200% money back guarantee.

Trim the Fat: Guard against flare-ups by trimming away excess fat from meats. Leaving only a 1/4-inch of fat will help retain the flavor.

Get that Smoky Flavor on the Grill: Place wood chips that have been soaked in water in a foil envelope. Poke holes in the foil envelope and place directly on the heat source, under your grill grate.

Keep Vegetables Cool: Vegetables tend to burn more quickly than meats. To avoid burning and to prevent produce from losing its crunch, cook vegetables at the outer, cooler edges of the grill. Keep a spray bottle of water on hand to knock out unruly flames.

Check the Temp: For medium rare tenderness, cook meat until it reaches an internal temperature of 140 degrees.

Let Steak Sit: Allow meat to rest for five minutes before serving so that natural juices reabsorb and leave steaks juicy.

Recipes

Sweet & Spicy Chicken Sauce

Ingredients:

• ½ cup balsamic vinegar
• ¼ cup soy sauce
• ¼ cup honey
• 3 green onions, thinly sliced
• 1 Tbsp. rosemary, freshly chopped or 1 tsp. dried
• 2 tsp. Dijon mustard

Instructions:

Combine all ingredients in a saucepan and stir frequently. Bring to a boil and remove from heat.

Serve warm as a sauce or allow to cool and use as a marinade

Eastern Carolina Vinegar Sauce for Pork

Ingredients:

• ¼ cup distilled white vinegar
• 1 cup apple cider vinegar
• ¼ cup apple juice
• 2 Tbsp. brown sugar
• 1 ½ tsp. kosher salt
• ½ tsp. fresh ground pepper
• ¼ tsp. cayenne pepper
• ¼ tsp. paprika

Instructions:

Combine all ingredients in a saucepan, stir and bring to a boil. Can be used as a baste for ribs or served over pulled pork at room temperature.

Seafood Marinade with a Kick

Ingredients:

• 1/3 cup extra virgin olive oil
• ¼ cup fresh-squeezed lemon juice
• 3 Tbsp. hoisin sauce
• ½ tsp. fresh garlic, minced
• ½ tsp. fresh ground black pepper
• ½ tsp. hot sauce, or to taste

Instructions:

Combine all ingredients in a plastic zip-top bag and mix well. Marinate seafood for 1-2 hours and grill.