Hurricane Bob’s Spicy Condiments

People who know me have heard me say more than once, that all a fire is, is a source of heat. If the grill gets a little out of your safe zone, remove the meat, or move it to the cool side of your grill. I’ll also use some liquid to spritz the flame: H2O, or my favorite beer!

Remember to practice safety and awareness at all times with any open flame, whether it’s gas or wood! Keep a hose and/or a fire extinguisher nearby at all times; you don’t want any un-invited guests – like the Fire Department! – showing up.

There are two schools of thought on heat source for the grill or the smoker: gas, or wood/charcoal. They are both very popular. I feel that wood imparts more flavor, but takes longer to start. Gas is quicker and less mess to some, also easier to control the temperature of the fire.

I really like the many different woods that are available with Mother Nature. Oak, hickory, pecan and mesquite are easy to find, along with the fruit woods: apple, pear, peach, or cherry. See what I mean? I also recommend natural charcoal; it has a more user friendly taste, though it burns faster. There are many products that the back-yard chef can use to impart the smoky taste on a gas grill/smoker. Whichever method you like, the result is what’s important to you and your fans.

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Regardless of what you use to grill, try my Hurricane Bob’s Spicy Condiments to add a unique flavor and spice up your barbecue. These include our Hot Sauce, Barbecue Sauce, Ketchup, Dry Rubs, and Salsas. You can try some by buying them from our online store or visiting one of our affiliated shopping centers.

Beef for Grilling or Cooking Outdoors:

While beef is more expensive than chicken or pork, it is more versatile. Cuts of beef range in quality and tenderness as well as cost. The low end, (and less pricy) cuts include chuck and roasts to the more expensive, (and more favorable) rib streak & porterhouse all the way to the top of the line tenderloin. My rubs and/or marinades will help you create your own signature taste and style. Grilling is the preferred method of cooking but with the cheaper cuts brazing, slow roasting, and stewing work best.

Grilling Tips for Chicken:

Chicken is the least expensive of the bunch but it is the hardest to master on the grill. Again, rubs and marinades work wonderfully with chicken. When grilling chicken always pay close attention to grill for the first 20 minutes or so as this is the time bird is most vulnerable to the flames. Keep a spray bottle of water with a touch of good vinegar in it handy to tame those pesky flare-ups. Sear the chicken on both sides and then move to a cooler spot on the grill to finish. Remember with chicken you must take care to maintain a clean and bacteria free preparation area when dealing with raw chicken. Take care not to use your wooden cutting board and keep all utensils clean to avoid cross-contamination.

Fish / Seafood on the Grill:

Freshness is absolutely paramount when it comes to seafood. Your sense of smell is your guide. If it smells “fishy”, put it back. It should smell like the ocean, salty and clean. While highly receptive to rubs and marinades it is important not to overdo it. Seafood only needs a couple of hours in the rub/marinade, any longer and you’ll have ceviche. You can grill, steam, or roast your favorite seafoods right on the grill.

Grilled and BBQ Pork:

A favorite at BBQ cook- offs and popular with the back yard chef, pork is the easiest to cook on the grill. The meat from our friend the pig is probably the most receptive to marinades and rubs. Ribs of all kinds are superb with your favorite rub, chops respond equally well with an overnight marinade. Remember low and slow is the mantra we all follow. If you’re lookin’ it ain’t cookin’. In other words, once your pork is on the cooker, leave the lid down! Take note: today’s pork is lower in fat than yesterdays’ and is relatively free of bacteria so you don’t have to worry about cooking it to death. Medium rare is perfectly fine.

Tips for Grilling Vegetables:

Fresh vegetables are plentiful and relatively inexpensive year round. Extremely versatile and happy to be marinated, veggies are easy to cook. Grill off squash and peppers for an anti-pasta, wrap fresh corn in foil and toss in the fire, or marinate fresh asparagus in good olive oil and fresh cracked pepper and toss on the grill.