Knowledge Center

How to Prepare Braised and Smoked Beef Short Ribs

In the spirit of providing our readers with knowledge, here is a recipe from our friends at Weber®! Braised and smoked ribs are an absolutely phenomenal dish, if prepared and cooked correctly. If you’re not careful in the preparing and cooking of your short ribs, you’ll more than likely end up with a very tough outcome. Here’s how to best prepare your short ribs! (You will need a large stockpot, as well as 2 large handfuls of mesquite wood chips)

For starters, you’ll need to prepare your braise/braising liquid. Here are the ingredients you will require:

• 1 tablespoon extra-virgin olive oil
• 1 yellow onion, about 10 oz., coarsely chopped
• 6 garlic cloves, coarsely chopped
• 1 jalapeno chile pepper, about 1 oz., roughly chopped and make sure to keep the seeds within
• 2 teaspoons of dried oregano
• 2 teaspoons of cumin seed
• 1 teaspoon of sea salt
• ½ teaspoon of freshly ground black pepper
• ~ 36 oz. of beef broth
• 1 bay leaf

You will require 5 pounds of meaty, marbled short ribs.

Next, you’ll need to prepare your barbecue sauce. Here are the ingredients you will require:

• 1 cup of ketchup
• 2 tablespoons of molasses
• 1 tablespoon of balsamic vinegar
• 2 tablespoons of Worcestershire sauce
• Hot pepper sauce (in case you like it more spicy)
• 2 tablespoons of extra-virgin olive oil
• 1 teaspoon of sea salt
• ½ teaspoon of freshly ground black pepper

Now, here’s the appropriate method of prepping and cooking your braised short ribs.

Utilizing your large stockpot over medium-heat, begin to heat the olive oil. Now you can add the jalapeno, garlic and onion and cook until the onion has become tender, all the while stirring. Next, add the cumin seed, salt, oregano, and pepper and cook until you can really smell the spices emanating from the stockpot, all the while constantly stirring. Next you can pour in your beef broth and add the bay leaf.

Now that the braising liquid is ready, place your short ribs in (meat side down) the braising liquid and add water until the ribs are covered. Now, bring the braising liquid to a boil and then immediately reduce the heat down to low. Keep the stockpot covered and allow the short ribs to simmer in the braising liquid for approximately 1.5 hours. After you’ve reached the 1.5 hour mark, transfer your short ribs to a pan in which they can cool down. While simmering, some of the short ribs’ bones may have fallen into the braising liquid, remove them but keep the braising liquid.

Were you wondering what to do with the two large handfuls of mesquite wood chips? Soak the wood chips in water for at least 30 minutes.

Now it’s time to return to the braising liquid. Pour the braising liquid through a fine-mesh strainer into a large pot or bowl and let it stand for 10 minutes at least, or until it is cool enough for the fat to accumulate on the surface. Skim the fat from the surface. Now completely rinse out the stockpot and then pour the braising liquid you just removed the fat from the surface of back into the stockpot. Bring the braising liquid to a boil. Now lower the heat and allow it to simmer until it’s reduced to a mere ¾ cup or braising liquid. With an available saucepan, pour the braising liquid in, roughly medium sized.

It is now time to utilize our remaining ingredients you were probably wondering about. In your medium sized saucepan, stir in the molasses, ketchup, balsamic vinegar, and the Worcestershire sauce. Place the sauce pan over medium heat, then drop the cooking temperature back down to low and allow it to simmer. By doing this, you will reduce the sauce down for a more potent flavor. Stir all the while! Once you remove the sauce from the heat source, you can now put in the hot pepper sauce (again, only if you like it spicy!). Simply set it aside at room temperature now.

Create a two zone fire on the grill (allowing for indirect heat grilling and direct heat grilling), suggested temperature for cooking is 350°F - 450°F. Prior to placing on the grill, brush the ribs with oil and apply salt and pepper.

Once your grill has reached the desired cooking temperature, add one handful of wood chips to the charcoal and place the lid on the grill. Once the wood begins to smoke, place the ribs on the grill over indirect medium heat and cook with the lid closed for approximately 30 minutes, or until the ribs’ edges are beginning to crisp.

Now you finally get to apply that sauce that looks so tempting! Very generously apply the sauce to the ribs. Then apply the remainder of the soaked wood chips to the charcoal and move the ribs over the direct medium heat and cook with the lid closed until the meat is completely glazed (just like a glazed doughnut). Now you can remove the ribs from the grill and serve them while still warm, accompanied with the remaining sauce.

We would like to thank our friends at Weber® for this absolutely delicious method of preparing and cooking short ribs. At The Market we pride ourselves on providing our customers with the absolute best in knowledge and, with this recipe, we delivered. If you ever have any questions regarding different beef cooking methods, types of beef, or need equipment to perform your grilling, we are the number one supplier of it all in Saudi Arabia and the entire Middle East so call us today at +966.13.845.6798. We look forward to hearing from you soon and happy grilling!

Triple Play Barbecued Chicken by Weber®

It’s not too often you come across a recipe that is a favorite amongst anyone who’s tried it. That’s why we’re excited to provide Weber®’s Triple Play Barbecued Chicken! So, we want to give a huge thanks to Weber® for providing this recipe, it’s simply a piece of artwork.

Here’s what you’ll need in order to get started:

Sauce:

• 2 tablespoons extra-virgin olive oil
• ½ cup finely chopped yellow onion
• 2 teaspoons minced garlic
• 1 cup ketchup
• ½ cup lemon-lime carbonated beverage (NOT DIET)
• ¼ cup fresh lemon juice
• ¼ cup light brown sugar, packed
• 2 tablespoons whole-grain mustard

Rub:

• 2 teaspoons smoked paprika
• 2 teaspoons sea salt
• Finely grated zest of 1 lemon
• ½ teaspoon granulated garlic
• ½ teaspoon freshly ground black pepper

Poultry:

• 4 whole chicken legs, 10 – 12 oz. each, cut into thighs and drumsticks

Wood Chips for Smoking:

• 2 handfuls of hickory wood chips. (Soak them in water for at least 30 minutes prior to use)

How to Prepare the Sauce:

• In a medium saucepan over medium heat, cook the oil, onion, and garlic until golden (~10 minutes) all the while stirring often. Add the rest of the sauce ingredients and stir to combine. Bring the sauce to a simmer, reduce the heat to low, and cook until it’s slightly thickened (~10 – 15 minutes) all the while stirring often.

How to Prepare and Apply the Rub Ingredients:

• In a small bowl mix the rub ingredients. Sprinkle the rub evenly all over the chicken pieces. Let the chicken stand at room temperature for 20 to 30 minutes prior to grilling. Prep the grill for both direct and indirect cooking over medium heat.

Now, Let’s Get to the Grill!

• First, make certain the grilling grates are completely clean utilizing a strong wire brush. Next, grill the chicken, skin side down, over direct medium heat, with the lid closed as much as possible, until golden brown for 8 – 10 minutes, turning occasionally. Now, move the chicken pieces over indirect medium heat. Drain and scatter the wood chips over the lit charcoal or put them in the smoker box of your gas grill (following the manufacturer’s instructions). Continue grilling the chicken, with the lid closed, for about 20 minutes. Now it’s time to apply the sauce!
• Brush both sides with a thin layer of the sauce and cook until the juices run clear and the meat is no longer pink at the bone, about 15 minutes, occasionally turning and brushing with the sauce.
• Serve the chicken warm with the remaining sauce as a side condiment
• That’s it!

By far, this is one of the easiest and tastiest chicken dishes you can prepare. It’s so simple, yet so incredibly tasty and scrumptious. If you think of yourself as an amateur griller and feel overwhelmed by cooking mixtures of sauces and rubs, after trying this method you’ll feel like a pro. In addition to feeling like a grilling pro, your family or guests will be in awe of how wonderful of a cook you are!

When looking for new recipes, keep an eye out within our Knowledge Center. We want to provide the best grilling recipes in Saudi Arabia and the entire Middle East. We will be constantly updating our recipes so stay tuned. If you ever want to get in contact with us, call us at +966.13.845.6798 and we will be more than happy to assist you in any way possible. Once again, thank you to Weber® for this incredible grilling recipe! We look forward to hearing from you soon, and happy grilling!

Burger Recipe Utilizing Smoked Salt

Have you ever wanted to get that smoked flavor into your burger but never knew a proper method of actually doing it? Well, we have the perfect solution! Through the use of smoked salt, your burgers can have that touch of smoked-flavor without actually having to figure out a practical method of performing it.

The difficulty in getting a smoked-flavor burger is due to the simple fact you can’t keep a burger on the grill long enough using wood chips without burning the burger to a crisp. Also, you could end up getting too much smoky flavor cooked into your burger if you’re not extremely careful. So, smoked salt will allow you to get that smoked flavor without the time consuming wood chip method.

Another, as a last resort, method of getting that smoked flavoring into your burger is through liquid smoke. Liquid smoke is something we do not recommend using. Simply put, liquid smoke contains various chemicals and additives and just isn’t natural. While you may get that smoked flavor, you’re also ingesting a plethora of additives that are not particularly good for you.

With all this in mind, below is a great burger recipe which will add that smoked flavoring to your meal without the hassle of using wood chips and without the additives of liquid smoke:

Traditional Burger with a Touch of Smokiness

Here’s what you’ll need:

• 2 tablespoons grated white onion
• 1 ½ pounds ground chuck (80% lean)
• 1 ½ teaspoons smoked salt
• 1 teaspoon freshly ground pepper
• 4 hamburger buns, split

Here’s how to prepare the hamburger patties:

• In a large bowl gently mix the ground chuck, smoked salt, pepper, and grated onion
• Create 4 patties of equal size and thickness (approximately ¾ inch thick)
• Using the back of a spoon, create a shallow indentation ~1 inch wide, essentially making the very center of the burger patties approximately ½ inch thick. By doing so, your patties will cook evenly and this will also prevent them from puffing on the grill.
• Next, grill the patties over direct high heat and ensure you keep the grill lid closed as much as humanly possible.
• Grill the patties for 8 – 10 minutes and turn them over only once when the patties will come off the grill grate easily without sticking
• Next, when the burgers have roughly a minute to cook, toast the buns (cut side down) over direct heat.
• Now you can apply whatever condiments you would like!

You will be amazed at the effectiveness of smoked salt. Your burger will undoubtedly taste excellent. As the number one provider of everything grilling related in Saudi Arabia and the entire Middle East, you can always count on us for accurate information and incredible recipes.

If you’re ever looking for gourmet provisions such as smoked salt, paprika, or any other type of spice you simply cannot find anywhere else, Backyard is the place to turn to. For all your questions or if you need assistance you can call us anytime at +966.13.845.6798 and we will be more than happy to help. We look forward to hearing from you soon, and happy grilling!

Ginger and Lime-Glazed Corn on the Cob Recipe by Weber®

As promised, we at Backyard Middle East are sharing another one of our favorite recipes. This particular recipe comes courtesy of our friends at Weber®. For all the vegetarians, and just for those who love to grill their corn on the cob, this recipe is absolutely delicious. Here’s how to properly make Ginger and Lime-Glazed Corn on the Cob.

Serves: 6

Prep-Time: 15 minutes

Way to Grill: Direct medium heat (350° to 450°F)

Grilling Time: 15 Minutes

The Glaze

                1/3 cup low-sodium chicken broth

                4 tablespoons of unsalted butter

                1 tablespoon of granulated sugar

                1 teaspoon of finely grated lime zest

                1 teaspoon of kosher salt

                1 teaspoon of grated fresh ginger

                6 ears of fresh sweet corn, in their husks.

Step 1: Prepare the grill for direct cooking over medium heat.

Step 2: In a medium saucepan over medium-high heat, stir the glaze ingredients and bring to a boil. Continue to boil until the glaze slightly thickens, 5 to 7 minutes. Keep the glaze warm.

Step 3: Cut off the top of each ear of corn just above the first row of kernels. Set aside a couple of corn husks to make long strips. Pull the corn husks back, but be sure not to break them off the ears. Remove and discard the corn silk. On each ear, gather the husks together where they narrow toward the ends and use a strip of husk about ½ inch wide to tie the husks together for a handle. Mix and then brush the glaze thoroughly over the corn. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, letting the husks extend over indirect heat so as not to burn them. Cook the corn until it is browned in spots and is tender, 10 to 15 minutes, turning several times. Transfer to a platter and baste the kernels with the remaining glaze.

See how easy it is to take boring corn and turn it into something creative? We at Backyard Middle East will always be on the lookout for the best methods of grilling different types of foods. Our Knowledge Center is full of all the grilling essentials information you may need, so check in to see different methods of grilling and some of our favorite recipes. As always, we will answer any questions you have. Either visit us in-store, or call us at +966 13 845 6798, we look forward to hearing from you!

One of Our Favorite Weber® Recipes: Classic Patty Melts

In our last article we covered how to ensure your burger is as juicy as possible once it comes off the grill. Now that we have the basics established regarding how to properly grill your burger, we decided to provide you with one of our favorite recipes, courtesy of Weber®. The following recipe is for classic patty melts. This mouthwatering recipe is absolutely one of our favorites!

Here’s all the info you’ll need to properly prepare this delectable recipe:

Serves: 6

Prep Time: 25 minutes

Way to Grill: Direct high heat (450° to 550°F) and direct medium heat (350° to 450°F)

Grilling Time: 11 to 13 minutes

               3 tablespoons vegetable oil

               2 large yellow onions, halved and thinly sliced

               ½ teaspoon granulated sugar, Kosher salt

               ¼ cup ( ½ stick) unsalted butter, softened

               12 slices crusty white or wheat bread (preferably rye, though), each about one third inch thick

               2 pound ground chuck (80% lean)

               2 tablespoons Worcestershire sauce

               ½ teaspoon freshly ground pepper

1 ½ cups (about 4 ounces) grated Havarti or Swiss cheese

               Dijon or spicy brown mustard, optional

1. In a large skillet over medium heat, warm the oil. Add the onions, sprinkle with the sugar, cover, and cook until the onions are tender and golden brown, 15 to 20 minutes, stirring occasionally. Then, remove from the heat.
2. Butter the bread on each side then set aside.
3. Prepare the grill for direct cooking over high heat. In a large bowl gently mix the ground chuck with the Worcestershire sauce, 1 teaspoon of salt, and the pepper, incorporating the spices evenly. Gently shape into 6 patties of equal size and thickness, about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty.
4. Brush the cooking grates clean. Grill the patties over direct high heat, with the lid closed as much as possible, until cooked to medium 8 to 10 minutes, turning once. Transfer the patties to a work surface.
5. Lower the temperature of the grill to medium heat. Grill the bread slices over direct medium heat until toasted on one side only, about one minute. Transfer the bread, toasted sides up to a work surface.
6. Evenly divide the caramelized onions on 6 of the toasted bread slices and top each with a patty. Scatter the cheese over the patties. Place the remaining bread slices, toasted sides down, on top of the patties. Using a wide spatula, carefully place the patty melts back onto the cooking grate and grill over direct medium heat until the bread on the bottom is toasted, about 1 minute, and then carefully turn the sandwiches and toast the other side. Serve the patty melts warm with mustard, if desired.

The preceding recipe was developed by our friends at Weber® and all credit goes to them for this recipe. These patty melts are absolutely delicious and we hope you can use this recipe yourself! In our upcoming articles we will be showing more recipes for steaks and burgers too, so stay tuned! As always, if you ever would like to get in contact with us, feel free to call us at +966 13 845 6798.

How to Tell When Your Steak is Done Plus a Recipe for One

Being able to tell when your steak is cooked to the exact doneness you desire is relatively easy.  You will need an instant-read thermometer, if you don’t have one don’t worry as we have plenty in stock in our store. You will need to place the probe into the thickest part of the meat. This next part is important; once the internal temperature of your steak is roughly 5 to 10 degrees below what you want it to cook to, immediately take the steak off of the grill. The reason for doing this is that thicker cuts of steak will retain a lot of the heat from the grill even while sitting at room temperature and will therefore continue to cook even once off the grill.

When it comes to temperature and the definition of what category your steak fits into (examples: rare, medium rare, medium, medium well, well done) there are two guides to go by. The first is the USDA, which recommends cooking red meat to 145°F and ground red meat to 160°F. Then you have chefs, which almost unanimously believe medium rare is an internal temperature of 130°F. Ultimately the decision depends upon you as to which guide you’ll use.

Here is a chart to show how to determine the doneness of your steak using temperature alone:

Checking the doneness of steaks with an instant-read thermometer can be a little tricky. The reason for this is in order to get an accurate temperature gauge you’ll need to insert the thermometer and get the sensor directly in the middle of the steak. If you go too far or not far enough into the steak you will get an inaccurate reading. Another thing to consider is that your batteries on your instant-read thermometer could run out. For both these reasons we recommend learning the “touch test”. A completely raw steak is approximately as soft as the fleshy part of your thumb when it is relaxed. As your steak cooks it gets tougher and tougher. If you were to press your index finger and thumb together at its fleshy part, that’s a raw steak. If you push your middle finger to your thumbs fleshy part, the firmness of your thumb is very close to how a medium rare steak would feel. 

If after all these techniques of determining the doneness of your steak you are still concerned about the doneness of your steak, take the steak off the grill and make a small incision into the middle of the steak and look at the color of the steak’s interior. This method is great for seeing whether or not your “touch test” was accurate also. Now that we have covered how to ensure your steak is cooked to the doneness you desire, we are going to offer one of our favorite recipes we learned from Weber. This recipe is perfect for thick cut steaks and one we have enjoyed numerous times.

The name of the recipe is Bistecca alla Fiorentina. According to Weber, “This steak dish hails from the culinary epicenter of Tuscany…” It is a true piece of culinary art. Here are the directions for your perfect thick cut steak:

Bistecca alla Fiorentina

Serves: 4

Preparation Time: 5 minutes

Method of Grilling: Direct and indirect medium heat (350° to 450°F)

Grilling Time: 25 to 27 minutes

Ingredients:       1  porterhouse steak, about 2 ½ pounds and 2 ¼ inches thick

                            Gray or coarse sea salt

                            Freshly Ground black pepper

                            2  lemons

                            Extra-virgin olive oil

1. Let the steak rest at room temperature for 1 hour before grilling.
2. Prepare the grill for direct and indirect cooking over medium heat.
3. Liberally season the steak on both sides with salt and pepper. Rub the seasoning into the meat.
4. Grill the steak over direct medium heat for 10 to 12 minutes, rotating the steak 45 degrees about every 3 minutes to create a nice crust, turning once. Move the steak over indirect medium heat and continue to cook until the internal temperature reaches 125° for rare, about 15 minutes, rotating the steak as needed for even cooking. Let the steak rest for about 10 minutes before carving.
5. To carve the steak, cut the filet side first as close to the bone as possible. Repeat the procedure for the strip steak. Slice each piece crosswise into ½-inch slices, keeping the slices intact. Transfer to a serving platter and reassemble the steak with the bone. Drizzle some extra-virgin olive oil over the slices and serve with fresh lemon.

This recipe was provided by our friends at Weber and all credit goes to them for this wonderful recipe.

This is one of many of our favorite ways to prepare a thick cut steak. In our next article we will cover the basics of properly grilling an exquisite burger, and in the coming weeks we will be listing some more of our favorite steak and burger recipes. Stay tuned for more info and view our Knowledge Center for all the info you could possibly need when it comes to grilling and the equipment required to do so. If you ever want to get in contact with us, give us a call at +966 13 845 6798.