How to Barbeque making Barbeque Beef Recipes and other Picnic Recipes
I never really learned how to barbeque until many years of cooking inside. In my very early life all cooking happened in the kitchen where family and friends always seemed to congregate. The atmosphere of the kitchen was desirable almost as much as the enjoyment of the delicious food being created in the kitchen. This comparable atmosphere can be enjoyed when building a charcoal fire when learning how to cook outdoors. The fragrance of the picnic recipes radiates from your backyard grill like it does when cooking in your kitchen.
When you learn how to barbeque on the grill, it can be a fun way of entertaining family and friends. If you do not learn how to cook outdoors correctly, it can also turn into a disaster. Many factors determine the heat which comes from your grill. Safety must be first in both the techniques you choose to cook your food and the foods you choose for picnic recipes. In recent years of my life I have been spoiled with the ease of cooking on the gas grill outside my door. One flip of a switch and I can start cooking meats and vegetables which result in delicious flavor. When learning how to barbeque, this is a great way when time is limited. By controlling the direct heat from the burners and adjusting the grill door many delicious picnic recipes can be created; however many of us love that delicious flavor which comes from building a charcoal fire and cooking on that. To start when building a charcoal fire, for safety, make sure the grill is away from any buildings, dry grasses or trees; never leave a hot grill unattended to. Never grill in any enclosed areas where the deadly carbon monoxide fumes cannot escape. Line the bottom of your grill with heavy aluminum foil; this reflects heat which speeds the cooking process and also helps with the cleaning afterwards. If your grill has ventilation holes in the bottom of the grill, punch the foil at those holes to help the fire breath. If there are no holes or a way for your fire to get the ventilation to breath, building a base is recommended. A base can be built by making a thick layer of very small or crushed stone. Not only will this base help with the air flow for the fire but this is how to barbeque and have a place to absorb the melted fat. 
Charcoal briquettes are the most popular source of fuel to use because they give off an abundance of intense heat and are long lasting without much popping. Make sure you store your charcoal in a dry place where they do not absorb moisture, making them difficult to light. Many people dump way too many charcoal briquettes into their grill for what they are cooking. Fatty meats need few charcoal briquettes in the fire for a cooler fire; lean meats can use more, making a hotter fire. When learning how to cook outdoors, colder days will require more charcoal. Wasted charcoal is also wasted money. As you learn how to barbeque, you will learn how much charcoal to use for your picnic recipes. To get a good bed of coals, light the charcoal about 20 to 30 minutes before your cooking time begins. Stack the charcoal in a pyramid shape to start the fire more quickly. Saturate the pyramid with a charcoal lighter for about 30 seconds. NOTE: FOLLOW DIRECTIONS ON CONTAINER. NEVER USE GASOLINE, ALCOHOL OR ANY OTHER HIGHLY DANGEROUS MATERIAL. Light the charcoals with a charcoal lighter and let burn about 30 to 40 minutes. The charcoal will look covered with a layer of gray ash in the daytime; or at night they will look glowing red. At this point the charcoal is ready to be spread in a layer over the gravel, leaving about ½ inch between coals. From time to time knock off this gray ash because it tends to hold back the heat. When you barbeque on a spit, arrange the coals at the rear of the fire bowl. Remember that tender cuts of meat are more suitable for quick cooking on the grill.
BARBEQUE BEEF RIBS
Place ribs in a single layer in a roasting pan. Combine in a saucepan water, soy sauce, dry sherry, brown sugar, garlic, pepper, ginger and five spice powder. Cook mixture over medium heat until sugar is dissolved. Pour marinade over ribs, cover and refrigerate for 1 to 2 hours. Cover pan with foil and place in hot grill; cover with grill lid and cook 45 minutes. Remove ribs from pan and place on grill rack; close grill cover and cook about 45 to 60 minutes longer. Occasionally brush ribs with marinade from pan. BARBEQUE RUB
Makes about 3 cups. Combine all ingredients and store in an airtight glass container. Use as a rub for any barbeque meat. When you learn how to barbeque it is fun to experiment with different types of wood chips for different delicious flavors. Soaking the wood in water about 20 minutes will increase the smoke penetration and make the life of the wood chips longer. When you learn to cook outdoors or how to barbeque, you will have food and probably other picnic recipes out in the heat and weather elements so all precautions must be taken to keep it safe to eat. Proper food preparation and packaging is important. Bacteria will grow on food which is left at warm temperatures for any length of time. This leads to food poisoning.
Use more vinegars and oil dressings instead of cream or milk dressings for salads and other dishes. Keep all food refrigerated or packed in ice until ready to serve; take out of ice as you serve it rather than setting everything out in the heat at once. As soon as the meal is finished, return food to the ice or refrigeration.
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