Hello everyone! Welcome back to another episode of Uncle Bill’s Kitchen. This week I will share my secret recipe for how to make grilled ribs. The 3 2 1 method!

Ribs of pork, beef, lamb, and venison are a cut of meat. The term ribs usually refers to the less meaty part of the chops, often cooked as a slab (not cut into separate ribs). Ribs of bison, goat, ostrich, crocodile, alligator, llama, alpaca, beefalo, African buffalo, water buffalo, kangaroo, and other animals are also consumed in various parts of the world.

They can be roasted, grilled, fried, baked, braised, or smoked. A set of ribs served together (5 or more), is known as a rack (as in a rack of ribs).

Pork ribs were considered cast off cuts and in the 19th century as pork was primarily packaged in wood barrels, butchers would not be able to fit the spareribs. This oversupply of ribs meant if you lived in an area where hogs we being packed or processed you could often find ribs at zero or low cost. Barbeque ribs became popular in the 20th century at the dawn of mechanical refrigeration. Before refrigerated transport Barbeque Pork ribs would only be consumed as part of a whole “Pig Roast” where a whole pig was often barbequed in a pit.

In American cuisine, ribs usually refers to barbecue pork ribs, or sometimes beef ribs, which are served with various barbecue sauces. They are served as a rack of meat which diners customarily tear apart by hand, then eat the meat from the bone. Slow roasting or barbecuing for as much as 10–12 hours creates a tender finished product.

Happy Cooking,
UB

#Porkribs #bbqribs #bbqporkribs #smokedribs #321method #unclebillskitchen #howtocook #easybbq #easyribs

Since BBQ season is in full swing, I thought it only appropriate to share how to make homemade bbq rub!

BBQ rub is any mixture of ground spices that is made for the purpose of being rubbed on raw food before the food is cooked. The spice rub forms a coating on the food. The food can be marinated in the spice rub for some time for the flavors to incorporate into the food or it can be cooked immediately after it is coated in the rub. The spice rub can be left on or partially removed before cooking.

The spices are usually coarsely ground. In addition to spices, salt and sugar may be added to the rub, the salt for flavor and the sugar for caramelization. Different salts are sometimes used for their unique qualities, such as Himalayan pink salt. The simplest rub is just coarsely ground black pepper as in steak au poivre.

Spice rubs can also have ingredients such as herbs, crushed garlic or oil added to make a paste.

Less common ingredients can include coffee beans.

Spice rubs are mainly used for preparing meats and fish. There are many different recipes for rubs and most of them are targeted towards a specific kind of food. The exact combination of spices that makes a good rub for a particular kind of food varies from region to region and culture to culture.

Happy Cooking,
Uncle Bill

#unclebillskitchen #bbqrub #spicerub #howtomake #homemade

Barbecue chicken consists of chicken parts or entire chickens that are barbecued, grilled or smoked. There are many global and regional preparation techniques and cooking styles. Barbecue chicken is often seasoned or coated in a spice rub, barbecue sauce, or both. Marinades are also used to tenderize the meat and add flavor. Rotisserie chicken has gained prominence and popularity in U.S. grocery markets. Barbecued chicken is one of the world’s most popular barbecue dishes.

In North America, barbecue chicken is often seasoned with a spice rub, then coated with a tomato based barbecue sauce, and grilled.[citation needed] Some versions only use a spice rub and don’t use sauce. Barbecue chicken can also be prepared in pressure cookers, in which the chicken is cooked inside the cooker with barbecue sauce, and in slow cookers.

If this is your first time coming to my kitchen, please hit that subscribe button so that you can be informed when new recipes come out. If you are returning, thank you so much. Your views really help my channel keep going.

#bbq #barbecue #chicken #bbqchicken #barbecuechicken #unclebillskitchen

One of my favorite pieces of meat is the Porterhouse Steak. But since we are on a budget, let’s get the next best thing, a T-Bone steak! Today, I want to show you how I reverse sear my t bone steak on a Weber Kettle Grill!

In reverse searing, the order of cooking is inverted. First the item to be cooked, typically a steak, is cooked at low heat until the center reaches desired temperature; then the outside is cooked with high temperature to achieve the Maillard reaction. This technique is typically recommended for thicker pieces of meat, 1–1 1/2 inches or thicker, allowing for consistent internal cooking temperature with only the outer portion becoming seared.

If this is your first time coming to my kitchen, please hit that subscribe button so that you can be informed when new recipes come out. If you are returning, thank you so much. Your views really help my channel keep going.

Happy Cooking,
UB

#reversesearing #weberkettle #grill #unclebillskitchen #outdoorcooking

Summer if fully upon us, and I can’t get enough of grilling outside. Today, I will share with you a simple and easy way on how to smoke store bought bratwurst on a Weber grill.

I will be using a 22 inch Weber kettle grill, charcoal and mesquite wood.

Bratwurst (German: [ˈbʁaːtvʊɐ̯st]; plural Bratwürste) is a type of German sausage typically made from pork, and less commonly from beef or veal. The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast. There are many varieties of bratwurst, with some more commonly consumed in certain regions of Germany. Bratwursts are popular in the midwestern United States, Austria, Switzerland, and elsewhere.

While sausage recipes can be found as early as 228 AD, the first documented evidence of the Bratwurst in Germany dates to 1313 and can be found in the Franconian city of Nuremberg, which is still an internationally renowned center for the production of grilling sausages.

If this is your first time coming to my kitchen, please hit that subscribe button so that you can be informed when new recipes come out. If you are returning, thank you so much. Your views really help my channel keep going.

#Brats #Bratwurst #weber #webergrill #weberkettle #unclebillskitchen #smokedbrats #smokedbratwurst #smokedmeat #smokedsausage

Hello! Welcome back to another episode of Uncle Bill’s Kitchen.

If this is your first time coming to our kitchen, please hit that subscribe button so that you can be informed when new recipes come out. If you are returning, thank you so much. Your views really help our channel keep going.

Affiliate Links:
Organic Chicken Quarters: https://amzn.to/3MtoDl2
Jamaican Jerk Seasoning: https://amzn.to/3Ms3c3W
Tony Chachere’s Original Creole Seasoning: https://amzn.to/3tzLq61
Gas Grill: https://amzn.to/3hGN00r
Sweet Baby Ray’s Honey Barbecue Sauce: https://amzn.to/377Mo20
Open Pit Barbecue Sauce: https://amzn.to/3vPTYsa
Heinz Worcestershire Sauce: https://amzn.to/3Cwlywh

So I always look at every situation as a learning experience. In today’s episode, we will be showing you what to and not to do when grilling barbecue chicken quarters. The best and the worst on a gas grill.

Sit back, relax and enjoy! Uncle Bill

#chickenquarters #barbecue #gasgrill

Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor, a cylindrical clay oven. The dish originated from the Indian subcontinent and is popular in many other parts of the world.

Dishes similar to tandoori chicken may have existed during the Harappan civilization. According to eminent archeologist and vice-chancellor of Deccan College Professor Vasant Shinde, the earliest evidence for a dish similar to tandoori chicken can be found in the Harappan civilization and dates back to 3000 BC. His team has found ancient ovens at Harappan sites which are similar to the tandoors that are used in the state of Punjab. Physical remains of chicken bones with char marks have also been unearthed. Harappan houses had keyhole ovens with central pillars which was used for roasting meats and baking breads. Sushruta Samhita records meat being cooked in an oven (kandu) after marinating it in spices like black mustard (rai) powder and fragrant spices. According to Ahmed (2014), Harappan oven structures may have operated in a similar manner to the modern tandoors of the Punjab.

Tandoori chicken as a dish originated in the Punjab before the independence of partition of India. In the late 1940s, tandoori chicken was popularized at Moti Mahal in the locality of Daryaganj in New Delhi by Kundan Lal Jaggi and Kundan Lal Gujral, who were Punjabi Hindus as well as the founders of the Moti Mahal restaurant. Mokha Singh had founded the restaurant in the Peshawar area of British India, which is now a part of neighboring Pakistan.

In the United States, tandoori chicken began appearing on menus by the 1960s. Jacqueline Kennedy was reported to have eaten “chicken tandoori” on a flight from Rome to Bombay in 1962. A recipe for tandoori chicken was printed in the Los Angeles Times in 1963, for “the hostess in search of a fresh idea for a party dinner”; a similar recipe was featured in the same newspaper in 1964.

Marinade Ingredients:
1 1/2 cups plain yoghurt (full fat best)
2 tbsp. oil (any)
1 1/2 tbsp. lemon juice
2 tsp ginger , grated
5 garlic cloves , minced
3 tsp garam masala spice mix
1.5 tbsp. Kashmiri chili powder (If available)
1 tsp turmeric powder
2 tsp cumin
2 1/2 tsp coriander powder
1/2 tsp chili powder, adjust to taste (pure, not US chili)
1 tsp salt