When do you fire up the BBQ? Whenever you can! Have four feet of snow on your patio (like we did last year ? Shovel it off, put up an awning or some form of cover, if you need to, and get cooking! Nothing like grilled steaks when it’s below freezing, right? If you live on the surface of the sun (e.g: Arizona) and never have the snow you’ll never have any excuses not to fire that BBQ up at any time of year.

Now, there’s the slow cooking barbecue and there’s the much faster grilling. Barbecue uses indirect heat, much like your oven on a low setting, while grilling uses more charcoal and whatever you’re cooking is placed right above them. Like a broiler. The BBQ might take 3 or four hours to finish, while you can grill steaks in 10-15 minutes.

Mostly you’ll be barbecuing the tougher cuts, ribs, or meats that may have some gristle or connective tissue. The slow, long heat will break that down and the meat will be totally delectable. Do that with a fish or a good steak, and, well, it won’t be pretty. So grill your steaks & fish and barbecue your baby back ribs.

Speaking of steaks, here’s what you’ll need for a good rib eye steak “barbecue,” (and here’s the video of this rib eye steak recipe

1. 2 1 to 1.5 lb ribeye steaks
2. 1 medium sweet onion, sliced
3. some diced celery and scallions
4. garlic clove
5. butter
6. charcoal and your grill/weber
7. cast iron skillet

Make a pile of coals on one side of the lower grill and fire them up. Since you’ll be grilling these cuts   you’ll want a lot of heat, so make a largish pile, but you won’t cover the lower grill with them, keep them to one side. Put the steaks on the grill when the coals are hot enough. The heat should be enough that you can hear those steaks sizzle. After a minute or so flip the steaks. There should be some nice grill lines on the meat. (You’ll be searing in the flavor and juices by doing this.)

Once seared, move the steaks to the part of the grill without the coals. They’ll stay hot there while you put the skillet over the charcoal and toss in the sliced onions and some butter. Saute the onions until browned and then set them aside. Keep the steaks on the “cool” side of the grill and close up the grill. Open it up and turn the steaks over every couple of minutes until nearly done (and done is the way you like it.)

When the steaks are almost ready put the skillet back on and add the celery, the scallions, and some butter. While that mix sizzles take the clove of garlic, mash it up, and add it to the mix. Move the mix out of the way and put the steaks in the skillet and put the mix on top of the steaks. Add the onions, too. Cook them just long enough to warm the onions and then serve.

Barbecuing is handled differently and this St. Louis Spare Ribs video will show you how to make perfect BBQ ribs. Now, the real question is this: can you wait three to four hours to eat the ribs while that wonderful barbecue scent drifts through the air? It’s tough, but be strong. The end result is worth it.

Nice to see you again!

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