facebooktwitterRSS

valley food story banner
- Advertisement -
keithp posted in Jeffrey Stambor Winemaking artistry and ...

The Ohio Department of Agriculture is seemingly attempting to unintentionally destroy the artisan concept and ...

suggest removal

keithp posted in Jeffrey Stambor Winemaking artistry and ...

Potential Artistry? They have no concept in Ohio and are unintentionally trying to destroy it. ...

suggest removal

JoMarko posted in Charred rib steak perfection

Goes great with an orzo salad! It's a real babe magnet too!

suggest removal

ABORG posted in Old World ambience

I must agree Very Good food, never disappointed eat here 2-3 a month

suggest removal

allstar720 posted in Martini Brothers backs up their ...

Oh my God this place is the Truth!!!! Please get out here and support them ...

suggest removal

Comment on a story to join the table talk!

weather icon

Current Conditions

41°F

Fog/Mist
EVENTS

Other Food Stories on Vindy.com

Next stop for Signature Dish will be Howland

September 10, 2014
Next stop for Signature Dish will be Howland It’s been ...

Jeffrey Stambor Winemaking artistry and creativity

September 10, 2014
A Youngstown native makes it big in the world of ...

Road house road trip

September 10, 2014
Road house road trip The Guyz are heading down Route ...

Vino in the city

September 03, 2014
Vino in the city Christopher’s Downtown will host a wine ...

» More food Stories
- Advertisement -
- Advertisement -
 

« Valley Food Home

Master your backyard barbecue


Published: Wed, May 21, 2014 @ 12:00 a.m.

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.

grilling tips

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.

Kansas City Classic Ribs

Recipe created by sauce expert, Ardie Davis

Makes: 4 servings

Prep time: 2 hours 30 minutes

Cook time: 1 hour 20 minutes

Marinade:

1/3cup soy sauce

2tablespoons roasted sesame seed oil

1teaspoon granulated garlic

1teaspoon powdered ginger

1cup KC Masterpiece Kansas City Classic barbecue sauce

1cup white or cider vinegar

Ribs:

2 Racks pork loin ribs, about two pounds each with the membrane removed

2tablespoons olive oil

Combine marinade ingredients in medium bowl and mix well. Place ribs in a large plastic 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 by situating charcoal on only one side of grill, leaving other side void. Heat to 400 degrees.

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.


Comments

Use the comment form below to begin a discussion about this content.



HomeTerms of UsePrivacy StatementAdvertiseStaff DirectoryHelp
© 2014 Vindy.com. All rights reserved. A service of The Vindicator.
107 Vindicator Square. Youngstown, OH 44503

Phone Main: 330.747.1471 • Interactive Advertising: 330.740.2955 • Classified Advertising: 330.746.6565
Sponsored Links: Vindy Wheels | Vindy Jobs | Vindy Homes | Pittsburgh International Airport