Backyard BBQ Season is here! Get your fundamentals down with these easy recipes!

Are you ready to fire up the grill and impress your friends and family with some delicious BBQ dishes? Whether you're a novice or just looking to brush up on your grilling skills, this simple guide will help you become a BBQ master in no time.

First and foremost “sauce is boss.” There simply can’t be good BBQ with out great sauce.  Here is a simple sauce recipe that should go with any kind of meat.

BBQ Sauce (basic)

1 cup ketchup

1 1/2 cup honey

1 6 oz can tomato paste

2 cloves garlic Minced

1 large onion Chopped

2 Tbsp lemon juice

1 Tbsp cocoa powder

1 Tbsp paprika

1 Tbsp Worcestershire

2 tsp tabasco

Combine all ingredients in a medium sauce pot and simmer 30minutes. Puree in a blender and strain.  This sauce will stay good for about a month in the fridge. Don’t be scared to make it your own, taste it and see what you think it needs and add it. If you like spicy add a tsp cayenne pepper, tangy add a 1/2 cup vinegar. Once you have the base adding flavors id really simple.

Now to cook true BBQ you need a smoker, but most people don’t have one so I will teach how to cheat. First select your meat and wood chips. If you are cooking beef you need mesquite, for pork and chicken use hickory and pecan. Don’t buy wood chunks if you do not have a good smoker, the wood chips are a much better option. Also if you want to throw in cherry or apple wood with pork or chicken it does wonders. Once you have chosen your meat and flavoring wood it is time to prep. Lay your meat out on a sheet pan and season it with a rub. Rubs can be customized but a basic version is as follows:

Rub (basic)

1/2 cup salt

1/4 cup pepper

2 Tbsp garlic powder

2 Tbsp onion powder

2 Tbsp chili powder

2 Tbsp Paprika

Combine all ingredients. Sprinkle across the entire surface of the meat and then gently rub it in. Do this the night before and it will really make a difference.

Once you have rubbed your meat down thoroughly its time to smoke. If you have a grill outside simply build a small coal fire on one side of the grill. Place your meat on the other side of the grill. Have your wood chips soaking in cold water and add them gradually to the coals so that the smoke is steady but not overly thick. Place a 3/4 full can of beer over the coals to create some moisture in the grill. Cover the grill and cook like that for 2 to 3 hours adding wood chips and coals as necessary to keep the heat and smoke steady. After you have given the meat a good smoking transfer it to a pan and put it in a 240 DEGREE OVEN FOR 1 HOUR PER POUND. Once it is done remove it and let it rest for 5 minutes per pound before slicing.Remember to slice against the grain and serve with sauce.

Now for sides there are to many options to count but one of my favorites is potato salad. I like this side for two reasons, one the ingredients are cheap, and the options for expanding the flavors are virtually limitless. Here is my very basic recipe.

Potato Salad (basic)

2 lbs. Yukon gold potatoes

1 bunch green onions

1/2 cup bacon bits

1.5 cups ranch dressing

  Peel and chop the potatoes, then cover them with cool water, add salt and a Tbsp of butter to the water, then bring to a boil. Reduce heat and simmer till the potatoes are tender and slide off a knife when stabbed. Once the potatoes are done strain them and put them in a large mixing bowl. Chop the green onions, then add them as well as the bacon and ranch to the warm potatoes and stir. Texture is important so try to mash some of the potatoes while leaving other pieces whole so you get a chunky consistency. Add more ranch if it is to dry and salt and pepper to taste. You can dress it up with chopped red bell pepper and paprika.

I hope these little hints help make football sunday(or any other day), a little tastier for you and your family.

As always,

Stay hungry my friends

Martin