Wood Ranch BBQ: Fouth Of July Grilling - DC News FOX 5 DC WTTG

Wood Ranch BBQ: Fouth Of July Grilling

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We're celebrating the Fourth Of July, bringing you tips and tricks to create the perfect barbeque. Chef and "Sultan of Smoke" Alex Benes was here from Wood Ranch BBQ & Grill.

It’s the Fourth of July and we are having a party with Wood Ranch BBQ & Grill! We’ve got Wood Ranch chef/partner Alex Benes here: known as the “Sultan of Smoke” - who is going to show us how to create an incredible party like this at home! Fourth of July party food that Wood Ranch is known for: our artichoke-spinach dip, potato skins, wings, pulled pork sliders, St. Louis Ribs, Brisket, original peanut coleslaw, Mac & Cheese, salads…etc.

How To Make A Great Steak


• What 4th of July party – or any summer BBQ – is complete without a great steak?

• A great steak is also in the quality of the meat. Alex talks about the grade of beef Wood Ranch uses, and his tips on grilling it to perfection.

• Again, you don’t have to do all this work – we can do it for you. Just go to Woodranch.com and order from the catering or take out menu – or better yet, just come into the restaurant.

• Start with the right cut (I prefer rib eye).

• Check for marbling (you want plenty of intramuscular fat).

• Buy a thick steak (at least 1 1/2 to 2 inches).

• Bone in or boneless, it doesn't make a difference—this is totally a matter of personal choice (I prefer bone-in).

• Get dry aged beef (unless you don't enjoy the extra tenderness or slightly funky flavor of dry-aged meat).

• Brush each side lightly with oil and/or butter. I like olive oil.

• Now grill the steak to the desired temperature… 


How To Make a Rub and Smoke On a Gas Grill

• First, I’m going to show you how to create a great rub for all of your BBQ. We do a lot of dry rubs and smoking at Wood Ranch, and everyone loves the results.

• To make a rub, I like to use a base of salt, pepper, and other spices. Sometimes I use sugar and usually paprika, a little cayenne. Today I’ve got some thyme, rosemary, sage and garlic powder, but you can really do anything. (Alex takes each spice/herb/salt and holds it up, then adds it to a clear glass bowl as he is talking.)

• Next, just mix it up.

• Make sure your meat is dry (room temperature) when you apply the rub… then, with your fingers, just slather it all over the surface of the meat.

• Here’s another trick: I like to use mustard so that the rub really sticks to the meat.

• And now all you have to do is grill it or smoke it. My rule of thumb for BBQ is low and slow; grilling is a higher heat, shorter time.

• If you are grilling on a gas grill like this Lynx, just insert a smoker box, put your meat on the grill, and pop the lid closed…remember, slow & low!

How To Make The Perfect Burger


• The first step in making a great burger is the meat. At Wood Ranch, we use Certified Angus Beef. Another trick is not to handle the meat too much…

• Alex seasons the meat, etc.

• Get ground beef that is ideally 70/30, meaning 30 percent fat. 80/20 is okay, but 70/30 will make juicier burgers.

• Keep the meat cold.

• In a bowl, use about ¼ cup of ice-cold water and 1 tablespoon of Worcestershire sauce. This adds a nice flavor.

• If you’re going to make six-ounce burgers, divide the meat into six-ounce pieces. Make sure your hands are cold. If your hands are warm, you will start melting the fat in the meat and that will result in the fat transferring to your hands and also getting soft so that it clumps the meat together.

• Once all the balls are made, gently press them into patties with your cold, cold hands. The patties should be about ½-inch thick.

• Refrigerate for at least one hour, covered with plastic. This will allow the meat to get cold.

• Get your grill hot, but up to a maximum of 450 if you can control it. Make sure the grill grate is clean. Put the grate on the grill and oil THE ENTIRE GRILL with oil that has a very high smoke point. Canola is good.

• Now cook the burgers…

At Wood Ranch BBQ & Grill all of our barbecue and comfort dishes are made from scratch. While we encourage you to try our tips at home, if you’re looking for a caterer to host your next BBQ, give us a call! Our award-winning and affordable catering menu offers a great variety of BBQ and American cuisine to match any budget and size event. Ordering off our website, www.woodranch.com is quick and easy. Just select a location and time, choose your items and complete the checkout process. That’s it!

Wood Ranch BBQ & Grill was started by Eric Anders and Ofer Shemtov. Together they opened the original Wood Ranch in Moorpark, California and since then have opened 13 more restaurants in Southern California – and we’ve got more to come in California, as well as on the East Coast.

RECIPES

How to Make the Perfect Steak

1. Start with the right cut (I prefer rib eye).

2. Check for marbling (you want plenty of intramuscular fat).

3. Buy a thick steak (at least 1 1/2 to 2 inches).

4. Bone in or boneless, it doesn't make a difference—this is totally a matter of personal choice (I prefer bone-in).

5. Get dry aged beef (unless you don't enjoy the extra tenderness or slightly funky flavor of dry-aged meat).

6. Brush each side lightly with oil and/or butter. I like olive oil.

7. Salt in advance and salt well (you want to go at a minimum of 40 minutes). Add freshly-ground pepper at this time as well.

8. Use hardwood coal if you've got it, but briquettes will work just fine. Add some oak chips for extra flavor. On a gas grill, cook at 350 to 400 degrees.

9. Cook your meat gently, then sear at the end (this'll give you more evenly cooked meat and a better crust). The myth about searing is that if you do it at the beginning you are sealing in the juices. This would be akin to being able to melt the outer surface of the meat to create a seal. It doesn’t happen. Searing, in the end, is about creating a little bit of crust on the meat. The goal is dark brown, not black. Brown is seared. Black is burned.

10. Flip your meat as often as you like (the whole thing about only flipping once is utter nonsense).

11. Use a thermometer if you have one, but if not, go ahead and poke or cut-and-peek (it won't adversely harm the end product).

12. Let your meat rest. Your meat should rest for about 1/3 of the time it took to cook in order to prevent excess moisture loss.

HOW TO MAKE A GREAT RUB, APPLY IT, AND SMOKE ON A GAS GRILL

Wood Ranch BBQ and Grill’s BBQ Rub

½ cup Paprika

3 tbsp Cayenne Pepper

5 tbsp Black Pepper, freshly ground

6 tbsp Garlic Powder

3 tbsp Onion Powder

6 tbsp Salt

2 ½ tbsp Dried Oregano

2 ½ tbsp Dried Thyme

Directions for Rub

Mix all the ingredients well in a bowl.

1 1/2 teaspoons paprika

1 teaspoon chili powder

1/8 teaspoon dried oregano

1/8 teaspoon cayenne pepper

1/8 teaspoon ground cumin

1/8 teaspoon black pepper

HOW TO MAKE SMOKED CAULIFLOWER WITH HABANERO-PEACH SOUR CREAM SAUCE

SERVINGS: 6

INGREDIENTS

SMOKED CAULIFLOWER

• 3 cauliflower heads, trimmed of leaves

• 1 cup of oak wood chips, soaked in water for about 30 minutes

• High-quality extra-virgin olive oil

• Spice or herb of choice

HABANERO-PEACH SOUR CREAM SAUCE

• 4 oz of lime juice

• 1 cup of sour cream

• 4 oz of Wood Ranch Habanero-Peach BBQ Sauce

DIRECTIONS

1. Prepare a grill for indirect grilling. That means the heat source is on one side, and the other side is where the food will go.

2. If there’s room, put an aluminum baking pan next to the charcoal on the other side and fill it about halfway with water.

3. When the heat reaches the point you want, about 250 degrees, add the oak chips to the coals.

4. Put the cauliflower heads on the indirect side of the grill, over the water pan. Close the lid.

5. Smoke the cauliflower for 45 minutes to an hour, keeping the temperature inside the grill at around 250 degrees. Turn the heads after about 25 minutes.

6. Smoke until tender to a fork, but before the cauliflower gets mushy. If you err, err on the side of under-smoking.

7. Let the heads cool so you can handle them. Transfer the cauliflower to a cutting board. Slice each cauliflower into four equally thick slices.

8. Grill the slices directly over the heat source for about 3 minutes per side, until they are lightly charred.

9. Move the slices to a plate. Sprinkle with lime juice and a little high quality extra-virgin olive oil.

10. At this point, you can sprinkle with a little sea salt and any spice and/or herb you like, preferably something like a good paprika or chili; or cilantro or mint. For ours, we are using a habanero-peach sour cream sauce with a little squeeze of lime in it.

11. Serve cauliflower as whole slices or cut up and use sauce as dip or just pour it on.

How to Make the Perfect Burger

1. Get ground beef that is ideally 70/30, meaning 30 percent fat. 80/20 is okay, but 70/30 will make juicier burgers.

2. Keep the meat cold.

3. In a bowl, use about ¼ cup of ice-cold water and 1 tablespoon of Worcestershire sauce. This adds a nice flavor.

4. If you’re going to make six-ounce burgers, divide the meat into six-ounce pieces. Make sure your hands are cold. If your hands are warm, you will start melting the fat in the meat and that will result in the fat transferring to your hands and also getting soft so that it clumps the meat together.

5. Wetting your hands in the bowl, make a ball out of each six-ounce portion.

6. Once all the balls are made, gently press them into patties with your cold, cold hands. The patties should be about ½-inch thick.

7. Refrigerate for at least one hour, covered with plastic. This will allow the meat to get cold.

8. Get your grill hot, but up to a maximum of 450 if you can control it. Make sure the grill grate is clean. Put the grate on the grill and oil THE ENTIRE GRILL with oil that has a very high smoke point. Canola is good.

9. Remove the burger patties from the refrigerator. Season each side with your favorite spices. I like salt, pepper and a little garlic. Make a shallow indentation with your thumb or a spoon in the middle of the side of the burger that will face up. This will prevent the meat from puffing up in the middle.

10. Put the burgers on one side of the grill, reserving the other side of the grill for when you flip the burgers.

11. Now, if you want your burger rare, you need grill it only about 2 to3 minutes on each side. (Medium-rare, about 4 minutes. Well done, about 5 to 6 minutes.) When you flip, flip to the clean side of the grill.

12. Once all the burgers are on the second side, clean the side of the grill that you first cooked on and oil that side again, so that you can put more burgers on if need be.

13. Hold the cooked burgers on a sheet pan or plate and cover with foil.

14. Once the burgers are cooked to your liking, let them rest at least a minute or two so the juices redistribute evenly.

15. If you want to toast the buns, do that on the grill and brush the inside of each half with butter.

16. If you are making cheeseburgers, put the burger patty on the bun, put the cheese on the meat, and put it all back on the grill, but not over direct heat, and close the lid to allow the cheese to melt.

How to Make the Perfect Steak

13. Start with the right cut (I prefer rib eye).

14. Check for marbling (you want plenty of intramuscular fat).

15. Buy a thick steak (at least 1 1/2 to 2 inches).

16. Bone in or boneless, it doesn't make a difference—this is totally a matter of personal choice (I prefer bone-in).

17. Get dry aged beef (unless you don't enjoy the extra tenderness or slightly funky flavor of dry-aged meat).

18. Brush each side lightly with oil and/or butter. I like olive oil.

19. Salt in advance and salt well (you want to go at a minimum of 40 minutes). Add freshly-ground pepper at this time as well.

20. Use hardwood coal if you've got it, but briquettes will work just fine. Add some oak chips for extra flavor. On a gas grill, cook at 350 to 400 degrees.

21. Cook your meat gently, then sear at the end (this'll give you more evenly cooked meat and a better crust). The myth about searing is that if you do it at the beginning you are sealing in the juices. This would be akin to being able to melt the outer surface of the meat to create a seal. It doesn’t happen. Searing, in the end, is about creating a little bit of crust on the meat. The goal is dark brown, not black. Brown is seared. Black is burned.

22. Flip your meat as often as you like (the whole thing about only flipping once is utter nonsense).

23. Use a thermometer if you have one, but if not, go ahead and poke or cut-and-peek (it won't adversely harm the end product).

24. Let your meat rest. Your meat should rest for about 1/3 of the time it took to cook in order to prevent excess moisture loss.

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