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Grilling Tips

How to Cook Pork Chops in a Skillet

Want to know how to  cook pork chops? What is more simple than a pleasing dinner including skillet fried pork chops?

Sometimes the very best food really is the easiest.

To learn how to cook pork chops, all you need are some nice pork chops, a large cast iron skillet and some common spices you are likely to have in your home right now for simple delicious skillet fried pork chops, every time.

How to Cook Pork Chops in a Skillet: Keeping it Simple

Pork chops are one of the easiest meats to cook and to cook well. They are also one of easiest cuts of meat to destroy, turn to shoe leather, dry out or otherwise destroy by cooking. Some of the most delicious pork chops can be done with a cast iron frying pan and simple seasoning consisting of salt, pepper and paprika. With a few minutes of prep time and less than ten minutes of cooking time, you can be eating in no time at all.

How to Cook Pork Chops in a Skillet: Getting Things Ready

Preparation could not be much easier. Simply sprinkle the salt, pepper and paprika on both sides of the pork chops and let them sit on the counter for about half an hour. When it is time to start cooking, heat up the cast iron skillet until it is hot enough to sear the meat, usually medium high to high heat. When the pan is hot add oil with a pinch of salt.

How to Cook Pork Chops in a Skillet: Cooking the Chops

Put the pork chops in the hot cast iron skillet. You need to make sure the chops are not touching one another. If the chops touch each other, it can cause them hold in moisture and cause them to steam cook and not brown and sear properly. Place the chops so the thickest parts and boniest parts are toward the center of the skillet where they will get the most heat.

Cook the pork chops for two minutes on each side so the chops will be browned and well seared.  Turn off the heat and let sit. The cast iron skillet will hold enough heat to continue to cook the pork chops until they are cooked thoroughly.

If you find they are not cooked thoroughly, place them over a low heat and cover them until they are done. It is important to cook pork thoroghtly.  So how do know when they are done? When you see juices oozing out of the top of the pork chops, you know they are done.

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How to BBQ Pork Ribs

Learning how to grill pork ribs? Have you ever served up finger-licking barbecue pork ribs? You know, the kind that falls of the bone and drips with flavor.

Who says ribs are hard to grill? You just have to know how to grill pork ribs, and you will have a taste sensation the neighbors will be talking about.

How to BBQ Pork Ribs: Prep Work

As with any grilling experience, the prep work for ribs is just as important as the grill work. First, buy fresh ribs that have not already been doctored up with rubs or seasonings.

Next, rinse the ribs and cut off any excess fat; leave some on though for extra flavor and juiciness. If you are planning to grill the ribs straight up without a rub, sear them in a pan of oil for about 10 minutes with the meat side down.

However, if you want to use  a rub on the ribs, you should put the rub mixture on about 2 hours before you plan to grill and do not sear.

How to BBQ Pork Ribs: Grill Work

With the prep work done, it’s time to get those ribs on the grill. Preheat the grill to a medium temperature, about 250 degrees. It is best to cook the meat over indirect heat to keep it from burning or drying out. If possible, use chunks of wood rather than chips to allow a slow smolder rather than a quick burn.

You can choose the type of wood based on your flavor preference; apple or cherry offers a milder taste over hickory or mesquite. You will want to place the ribs with the bone side down, basting them every 20 minutes for up to 2 hours with an acidic basting juice like lemon to keep the meat moist and tender. Slow is the key. And when they are done, you will have plenty of time to savor the flavor.

How to BBQ Pork Ribs: Finish Work

When the ribs are almost done is the time to add the sauce. If the sauce is applied too early, the sugars in the sauce can cause the meat to burn. You may want to consider holding off on the sauce and adding it later when the ribs are off the grill; you may find that the grilling and basting have provided all the flavor needed for great barbeque ribs.

And you know they’re done when the meat is ready to fall off the bone. Once you have mastered the art of BBQ pork ribs, you will never want to eat them any other way.

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How to BBQ Corn on the Cob

Learning how to bbq corn on the cob? There’s nothing like grilled corn on the cob to bring back memories of the fair or a Fourth of July Picnic. Learn how to grill corn on the cob.

The key to a good corn roast is the wrap and the rub. Below are some easy tips to show you how to add America’s favorite veggie to the menu.

How to BBQ Corn on the Cob in Foil

The easiest and tastiest way to grill corn on the cob is in foil; you can seal so much flavor and moisture in while keeping the flames out. Simply remove the husks and silk from the cobs and rinse.

Pat dry and rub in butter or oil. Place the cob in the center of a piece of foil and season with your favorite seasonings.

Be sure to wrap the cob tightly so that the melting butter and juices do not escape. You can either wrap several cobs together or wrap them individually, but wrapping them individually makes for easier serving at the picnic table.

The foil methods works great for most veggies, so try grilling up your whole garden.

Barbecuing Corn on the Cob in Husks

Some people prefer to barbecue their corn directly on the grill, and the best way to keep the corn from burning or drying out too fast is to keep the husks on. Simply remove the dry outer husks and the silk since these will burn quickly and turn to ash; do keep as much of the husks intact as possible.

Then soak the corn in water for 10-20 minutes; this will add moisture to the corn and keep the husks from burning quicker than the corn inside can cook. After the corn has soaked, pull the husks down a bit and coat them with butter or oil and seasonings.

A good way to ensure those flavors stay in the corn and don’t drip out into the grill is to tie off the top of the husks with a thin piece of husk.

Barbecuing Corn on the Cob on the Grill

Whether barbecuing in the husks or in a foil packet, corn on the cob takes about 15-20 minutes to cook. Cooking over medium heat or on an elevated shelf will allow for more even cooking without burning. Especially with the husk method, you want to turn the cobs every few minutes.

By moving the cobs to a higher cooking rack, you can grill your other food items at the same time. Everything comes off the grill at the same time, and you can sit down to a tasty meal complete with veggies.

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How to BBQ Chicken Breast

Not many people have the skill to grill chicken right, but knowing how to grill a chicken breast will make you a hit at the next neighborhood cookout.

Chicken is a great menu item, but it can be difficult to handle on the grill. Following a few simple tips will make your next barbecue a success. Learn how to make a great grilled chicken breast.

How to BBQ Chicken Breast: Prep time

Because of the shape of chicken breasts, it is easy to overcook some parts of the chicken while leaving other parts underdone. An easy solution is to cut the meat to a more even shape and then pound the chicken to a thickness of about 1/2 inch. Another option is to cut the chicken into strips; just make sure they are large enough so that they do not fall through the grill. A good way to keep the chicken moist is to use a brine or marinade, soaking for about 30 minutes before grilling; an oil-based marinade works best. Do not apply sugar-based sauces, such as BBQ sauce, before grilling because they can cause the chicken to burn; apply these sauces only after the meat is done.

How to BBQ Chicken Breast: Cook time

Before placing the chicken on the grill, you may want to coat the clean grill with oil or cooking spray; this will keep the meat from sticking to the grill. The key to cooking chicken is to use direct heat for a short period of time. You need to turn the meat over only once, and there is no need to sear the chicken; searing the meat will allow the juices to escape and dry out the meat. Boneless chicken will cook in less time than chicken with the bone in.

How to BBQ Chicken Breast: Brine Time

Brine is simply a saltwater solution that chefs use to add more flavor and tenderness to their meat. A basic brine solution is 1 cup of table salt to 1 gallon water; you can adjust the measurements based on the amount of meat you have to prepare, but you want enough brine solution to completely cover the meat. The time for soaking varies depending on the amount of meat and the level of salt flavor you want.

Using these simple tips and the recipes for chicken at iGrillBBQ.com, you will having a winning menu that keeps them asking for more.

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How to Barbecue Steak

Do you want to know how to grill steak? Are you looking to impress your friends and family with a mouthwatering barbecue steak recipe?

Learning how to grill a steak takes more than just throwing a piece of meat on the grill.

With the right tools and techniques, your steaks will be the talk of the neighborhood. And it’s not complicated; in fact, knowing how to grill a steak is quick and easy.

How to Barbecue Steak: Buying the Meat

The first decision to make before going to the grill is what cut of meat are you going to use; this is mainly a matter of preference. What can you afford? What flavor do like? How much fat do you like in your steak?

The filet is the most tender of the steak choices, though with less steak flavor; it is also the more costly. Ribeye steaks have more fat marbled throughout and provide a juicy, flavorful steak when cooked properly. Going down the cost spectrum, you have strips, T-bones and Porterhouse, and finally sirloin.

No matter what cut of steak you get, make sure it is a good thickness, about an inch.

How to Barbecue Steak: Prepping the Meat

The best steak is a fresh steak, so try not to freeze your steaks; instead, try to purchase them on the day you are going to use them. If you have to freeze them, try to thaw them in the refrigerator or cold water. When it is time to throw those steaks on the grill, they should be at room temperature.

After patting the steaks dry, feel free to cover them in a rub or marinade (remember marinades should be applied about 30 minutes before grilling). You can find great recipes for rubs and marinades at igrillbbq.com.

How to Barbecue Steak: Cooking the Meat

Gas grills are best for cooking steaks, but charcoal grills are great too for giving that meat a nice charred flavor; either way, make sure your grill is hot. A gas grill should preheat for about 20 minutes, and charcoal should be covered in gray ash. If using a charcoal grill, you may want to consider an alternate heating source for lighting the goals to avoid the taste of starter fluid.

The key to barbecuing good steak is to use the shortest amount of time possible without burning the steak. Once your steak is at room temperature and you have applied any rub or marinade, place your steaks on the hot grill and close the lid. Don’t let your steaks catch on fire but watch for the sides to turn gray; then turn the steaks over and close the lid again.

Once all the sides are gray and there are the tell-tale grill marks on both sides, you can check for doneness. After you have achieved the doneness you like, let the steak sit about 5 minutes and then enjoy. Congratulations! You’ve learned how to grill steak!

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How to Cook Pork Chops in the Oven

How to cook pork chops in the oven using plain and simple methods and you have a meal to remember. Check it out.

Can you find a better treat than a couple of thick juicy oven baked pork chops cooked with the bone in?

For great oven cooked pork chops, starting with the right piece of meat is critical. However, you must know how to prepare and cook it if you don’t want it dry and disappointing.

How to Cook Pork Chops in the Oven: Your Choice of Pork Cut

If you want great flavor, you need to know how to shop for the right cut of pork and this is counter intuitive to many things you hear about meat. First of all, the right cut is critical. For great oven baked pork chops you need to have plenty of meat on the bone and pleanty of fat and rind on the meat. The pork chops should should be an inch thick or better and have the bone in.

Those boneless, thin, lean pieces of pork chop filet you find in so many supermarkets today end up at best tasteless and at worse end up tasting like dried out cardboard when you try to bake them. The good news is that he pork chops you want are often sold as the cheaper or discount cut because of higher fat content and for having the bone left in.

Chops in the Oven: Preparing the Chops for the Oven

Prepare the chops by snipping the rind every inch or so around the chop. Do this without cutting into the meat. This keeps the chop from curling up while cooking. Rub the chops down with olive oil and season with black pepper and sea salt. Preheat your kitchen oven as high as it will go. Place the pork chops on a tray.

Chops in the Oven: Cooking the Chops

After the oven is hot put in the pork chops. Cook them until the fat turns crispy and brown, about 10 minutes. Turn the temperature down to 300 degrees F and cook for an additional 15 minutes. Remove the chops from the oven and then allow them to rest for a while. Resting is critical because when the meat starts to cool, it contracts and the juices are drawn back to the center of the chop.

This plain and simple way of how to cook pork chops in the oven is very satisfying, but oven baked pork chops is also a great opportunity to try out some of your favorite seasonings and rubs.

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How to BBQ Tri Tip

Want to know How to grill Tri-Tip?  When grilled right, tri-tip is a beautiful, succulent juicy piece of meat.

Tri tip is a triangle shaped piece of meat from the bottom of the sirloin. We will show you simply how to grill this cut of meat resulting in a delicious, succulent roast every time.

How to BBQ Tri Tip: Keep it Simple

Tri tip is marbled superbly with fat. When grilled properly, trip tip is a juicy, delicious piece of meat. However, most grillers do not know how to grill tri tip without ruining it. They do things like trimming every bit of fat off of it,  stuffing it with garlic, overdoing it with some random spice combination and constantly tinkering with it on the grill. The secret is to do less to this piece of meat, not more. Do less and your guest will think you are a great cook. But before putting the meat on the grill, you have to make sure you have a great piece of meat.

How to BBQ Tri Tip: Picking Out and Preparing Your Tri Tip

Tri tip comes in trimmed and untrimmed versions. Untrimmed comes with a layer of fat on one side. As you would expect, the untrimmed is cheaper. Get the untrimmed and you can do any trimming you want to do at home. Look for nice even marbling. The rule of thumb is that no marbling should be wider than your finger. Without trimming, you will have a lot of fat and many flare ups on the grill. Go ahead and trim off the layer of fat, but not all of it.

  • You should leave about 15%-20% of the fat layer on the tri tip.
  • Use a bit of meat tenderizer. Don’t overdo it; too much tenderizer can turn your meat into mush.
  • Coat it with your favorite dry rub for beef. Out favorite is Grizzly Joe’s “Trail Dust”. Don’t overdo the rub. You still want to taste tri tip, not just seasoning. It is not necessary to oil tri tip before adding the rub; the meat already fatty enough. The natural juices will pull the flavor from the spices into the meat.
  • It is important that the meat is room temperature when you grill it. Let it set for 2-4 hours before grilling.

How to BBQ Tri-TipHow to BBQ Tri Tip: Grilling Your Tri Tip

Get part of the grill good and hot, about 400 degrees, and have a section that is closer to medium. Put the meat with fat side up over the medium part of the grill but close enough to hotter part that it gets indirect heat. Do not let it drip and flare up, you want a nice indirect heat. Do not stab or poke the meat. This is very important because poking and stabbing lets the juices run out. Do not touch the meat, just let it cook.

The meat is flipped once and only once. After about 15 minutes on the first side flip the roast. Let it cook about 5 minutes on the second side and then start checking it by pressing on the center of the roast. If it feels mushy it is still raw in the middle. Keep checking it and as soon as it is firm take it off grill. It should be medium-rare.

Meat will continue to cook for about ten minutes when taken off the grill. When you let the meat rest, the roast will contract and it draws the juices back to center of the roast, making it more juicy and tasty. Cut it against the grain into ½-inch thick steaks and enjoy.

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