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Alison Housten

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DADGUM, That’s Good! Cookbook Review

Dadgum-that's-good-cookbook-review

 

As May is National Barbecue Month and summer is barbecue season, I have something fun to share with you!

John McLemore has culled 20 BBQ cooking tips from his book, “DADGUM, That’s Good!Kickbutt Recipes for Smoking, Grilling, Frying, Boiling and Steaming”.

Dadgum-that's-good-cookbook-review

 

John McLemore, a southerner through-and-through, was born an entrepreneur and accidentally became a cook.  John and Don, brothers and owners of Masterbuilt, a company that makes cooking products, stumbled upon a secret.  The brothers often tested their cooking products by making family recipes.  During this testing they realized they had created a simple method of cooking what most people consider very difficult recipes. John decided that this method and his family recipes needed to be shared with the world.  With the publication of “DADGUM, That’s Good!” anyone can cook these great recipes with ease.

Here’s what I thought: The book was very well thought out, and I loved the personal stories in it. The recipes look delicious! Steamed crab legs and boiled peanuts were my favorite recipes! There are fried, steamed, broiled, smoked and grilled sections. I like that it is all divided up by how its cooked.  How original is that?   Now you calorie counters, don’t worry.  The fried section is one out of five sections! You can just skip over that part although I can’t say I would, YUM! The one thing I did notice is the mention of specific products to use with the cookbook. John McLemore has a family owned business called Masterbuilt, so if your not sure what a butterball is (I had no idea) go to masterbuilt.com

20 BBQ Cooking Tips from John McLemore, author of “DADGUM That’s Good!”

 

1.       Coat grill rack with non-stick spray or vegetable oil before preheating to prevent food from sticking.

2.       When grilling fish, grill with the skin side down or on aluminum foil (coat with non-stick spray).

3.       Red snapper is quick and easy to grill.  But, make sure the grill and fish are well oiled, and handle carefully.

4.       Salmon is a favorite for grilling, because it doesn’t dry out.  Rich in natural omega oils, you can pop it on the grill without oiling.  Start by grilling the salmon skin side up.  This allows the natural fat under the skin to be drawn into the filet, keeping it rich and moist.

5.       If you’re grilling scallops, use fresh ocean scallops.  These should be a pinkish tan or ivory color, not unnaturally white.

6.       Freshwater trout is great on the grill.  The skin becomes thin and crispy and the meat is full of flavor.

7.       To keep tuna burgers moist, choose the freshest tuna steaks you can find and serve them medium-rare to medium – don’t overcook.

8.       When grilling  BBQ ribs, pork butt, or tenderloin, cook unwrapped for 50 to 75% of the cooking  time to infuse smoke and flavor.  The remaining time wrap with heavy aluminum foil to retain moisture and tenderness

9.       When grilling burgers and steaks, allow grill to get to a high temperature before placing food on grill. Let steaks or burgers grill several minutes prior to turning, which will sear in the juices.

10.   When choosing an inexpensive steak, opt for flank steak rather than skirt steak, which can be tougher.  Flank steak is thin and cooks quickly.  They’re usually marinated before being grilled.  Wrap the steak in foil as it comes off the grill and let it stand for 10 minutes.  Slice it thinly on a diagonal across the grain to sever the tough fibers and make the flavorful steak  more tender.

11.   When is cheaper better?  Chicken thighs may be one of the cheaper cuts, but they do great on the grill!  Thighs are more flavorful and the extra fat in the skin makes them better suited to grilling.

12.   For the juiciest chicken and chops, you want to sear them on both sides on high heat for several minutes and then bring the grill temperature down to complete the cooking process.

13.   Grilling vegetables in aluminum foil, with oil, prevents them from falling through the grill gates.

14.   Just a few minutes on the grill gives bell peppers a sweet smoky flavor.  Don’t over roast them:  As soon as the skin puffs up and turns black, they’re ready.

15.   Cut zucchini in half lengthwise, coat with olive oil and sprinkle with salt and pepper;   grill for 15 minutes.

16.   You can leave the husk on the corn while grilling.  Once you see the shape of the kernels burning through the husk, your corn is ready.  (If you grill with indirect heat, you’ll need to grill the corn for about an hour, so put your corn on the grill first.)

17.   Grilled Caesar Salad – ? Sure – the Romaine lettuce ends will char, but it stays remarkably crisp and sweet, with a char-grilled flavor.

18.   Always allow grill to cool prior to cleaning, but I recommend cleaning after each use.

19.   To extend the life of your grill (and smoker), store in a dry place or keep covered after each use.

20.   Do not grill alone; spend the time with family and friends.   (It’s more DADGUM fun!)

The above book has a retail price of $24.95.

 


No purchase necessary. Open to residents of US.  ONE ENTRANT PER HOUSEHOLD/IP Address! Giveaway ends Junen 19th at 9:00 p.m. (PST).  I check all entries – cheating will not be tolerated.  Winner will be notified via email and needs to reply within 48 hours, or a new winner will be chosen. Please make sure you check your spam folder – I will not be responsible if you did not receive winning email notification. Winners name(s) will also be posted on Winners List immediately after drawing has occurred. Winners will be chosen using the “And the Winner is” plugin.  Screenshots of winners available by request.  **By entering this giveaway, you confirm that you have read and agree to my giveaway rules. Sponsor reserves the right to limit one prize per person/household (of this item/prize pack). Please allow 6-8 weeks for deliver of prize {though it is usually much sooner}.

Please see Eighty MPH Mom giveaway rules for further information.

 

 

*Katie received a copy of the above book for review. All opinions are those of reviewer only.

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90 Responses

  7. I like to grill veggies (corn, eggplant)

    Thank you for hosting this giveaway

    Louis
    schnitzomage {at} gmail {dot} com

  8. following you on twitter @left_the_stars

    schnitzomage {at} gmail {dot} com

  9. I subscribed to your feed via google reader

    schnitzomage {at} gmail {dot} com

  10. Google Friends Connect – following your blog publicly as Louis

    schnitzomage {at} gmail {dot} com

  11. Google Friends Connect – following Love, Katydid publicly as Louis

    schnitzomage {at} gmail {dot} com

  12. I like your blog on facebook (Louis Here)

    schnitzomage {at} gmail {dot} com

  31. We grill a lot of vegetables er. squash, eggplant as well as meats. Thanks for the wonderful giveaway

    dianad8008 AT gmail DOT com

  41. We grill out every weekend during the summer. Our favorites are pork chops, asparagus, and chicken breast. Thanks.
    partymix25(at)hotmail(dot)com

  48. I’m vegetarian, so corn on the cob, and other kinds of veggies are my main grilling dish

  50. The ole standby of hamburgers is what I like best, b/c you can stuff them with nearly anything and they are so good.
    gourdsrmylife(at)yahoo(dot)com

  65. I like to grill sweet corn and zucchini…also pork chops and shish-ka-bob!
    I’ll eat just about anything you can grill.
    Thanks for the giveaway!

  80. I love grilling just about any kind of meat, steak, chicken, burgers, hot dogs. I also love grilled corn on the cob!

ABOUT AUTHOR
Eighty Mph Mom
Lyric Spencer

I’m all about sharing great products, recipes, home decor, and parenting hacks for busy moms.

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