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Just Announced: Smoking Meat 101

Smoking Meat 101 book

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Smokin’ hot tips for new pitmasters!

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Smoking Meat 101 includes:

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Featured

Beef Back Ribs

beef ribs

In the South you don’t hear much talk about beef ribs.

Usually the mighty pork spare rib is all the buzz.  But deep in the heart of Texas some say the beef back ribs are a secret weapon of pit masters.   Using hardwood smoke and just a bit of spice and vinegar, the beefy Fred Flintstone ribs are served almost naked and totally delicious.

We wanted to try to take the beef rib a bit further.   Adding the sweet and saucy flavors of the southern pork ribs to heighten the steak on the bone flavor of beef back ribs.

It’s typical to cook pork ribs for around four hours to get them succulent and just right.  But beef ribs are a bit different in nature.   They are best served and eaten with a chewy tug and a bit of fight.    Fall off the bone in the beef world is more akin to pot roast.

We started with two slabs (about 4 pounds each) of nice looking beef ribs from the butcher.  They are also readily available around the country in supermarkets as Beef Back Ribs (not short ribs).  Just opt for the meatiest slabs that you can find.  They will cook down to a more subtle size.

The rib membrane carries a lot of fat and flavor so (unlike pork ribs) we opt to leave this membrane on.  Again with beef ribs it’s ok to have a bit of bone gnawing fight.

When it comes to seasoning the Texas pitmasters don’t do much… but we wanted a more southern BBQ flavor so we rubbed the slabs down with a tablespoon of Tony Cachere’s  Cajun seasoning and an equal amount of Turbinado (Sugar In The Raw) Sugar.  Let the ribs rest overnight in the fridge or at least a few hours.  Then allow the slabs to rest and come to room temperature before placing them on the smoker.

Fuel the smoker with charcoal and mesquite chips to 250 degrees and cover and do not disturb for at least an hour.  Check, and refuel as need and cook for another hour with more smoke.

After two hours and fifteen minutes the beef should be pulling back from the ends of the bones.  a tell tale sign that it’s about time to eat.

Our BBQ Trick is to add one last step:   Wrap the slabs in foil, along with a layer of your favorite sweet sticky sauce plus a good sprinkle of  brown sugar.    Drop the foil wrapped slabs on direct high heat ( we dropped the smoker grill grate  all the way down to the coals to get the meat searing hot.  A few minutes on each side should give you a charred blackened sweet and sticky finish that will make you ready to dig in.  Just give the ribs a ten minute rest on the cutting board before you cut and serve.

Beef Ribs and Smashed Potatoes

In the accompanying video we prepared the ribs with smashed potatoes.   Just leave the spuds in (along with the ribs)  for the 2 hour slow cook.  Then smash and add cheddar and parmesan before the direct heat blast.

The Rub:

2 Tablespoons Tony Cachere’s Cajun Seasoning

2 Tablespoons Turbinado Sugar (also called Sugar In The Raw)

Other Ingredients:

2 Slabs Beef Back Ribs (approx 4lbs each)

Smashed Potatoes:

4 potatoes

1 cup shredded cheddar

4 tablespoons grated Parmesan cheese

To Finish:

4 Tablespoons sweet BBQ Sauce

4 Tablespoons Brown Sugar

baking

Cheeseburger Pop Tart

These Cheeseburger Pop tarts are from the Ultimate Wood Pellet Grill Smoker Cookbook. In the book we call them Cheeseburger Hand Pies but you get the idea. It’s just a fun hot-pocket-ish dinner on the grill. Close your eyes and pretend it’s a poor man’s Beef Wellington. Watch the video HERE and below. Recipe below and in the Ultimate Wood Pellet Grill Smoker Cookbook

Cheeseburger Pop Tarts Ingredients:

½ lb lean ground beef

1 Tbsp minced onion

Add 1 Tbsp steak seasoning blend (salt, pepper & garlic powder)

1 cup Monterrey Jack/Colby shredded cheese blend

2 slices white American cheese

2 (14 oz) refrigerated prepared pizza dough sheets

12 hamburger dill pickle chips

6 American cheese slices

Egg wash (1 egg, beaten + 1 Tbsp water)

2 Tbsp sesame seeds

 

  • Makes 6 cheeseburger pop tarts
  • Serves 6

 

Chill dough for easier handling. Next, preheat grill to medium. Using a cast iron skillet, brown ground beef and add minced onion and steak seasoning blend when cooked through. Toss in Monterrey Jack/Colby cheese blend and sliced white American cheese. Stir until melted and well blended. Remove cheeseburger mixture from heat and set aside.

Next, working quickly with chilled dough, roll out prepared pizza crust on parchment paper and brush on egg wash. Arrange American cheese slices to make 6 poptarts. Top each cheese slice with ⅓ cup cheeseburger mixture, spreading slightly. Place 4 pickles on top of meat for each tart. Top with the remaining prepared pizza dough and cut between cheese slices to separate the 6 tarts.

Carefully, using kitchen scissors, cut the parchment to further separate, and seal the edges with egg wash and a fork. In addition, baste tops with remaining egg wash and sprinkle each with sesame seeds.

Finally, grill 5 minutes per side. (Or more watch for browning) Serve with sliced tomatoes, ketchup and mustard.

Is there something you’d like more in a poptart? Tell me in the comments!

 

Butcher's Guide

Chicken Pops On An Electric Smoker

Plum Chicken Pops is my favorite recipe from my new book The Complete Electric Smoker Cook Book.  Chicken Pops are one of those things that are a bit of a trick to make therefore they’ll take a bit more time. As a result they are always more appreciated.  Check out the video to see the How To pluck the pops HERE.  


Chicken drumsticks have always been a BBQ favorite. We love them as a kid because they are tasty, hand held, portable, and fun. As an adult I can also appreciate the fact that dark cuts of chicken are easier to cook without drying out. Because dark meat is so affordable – heck inexpensive – my wallet is happy too.

Furthermore, the addition of this sweet and sticky plum sauce takes the drum stick to the next level of flavor. Plus, making the handle all fancy (a technique known as “Frenching”)  keeps your family’s fingers from getting too sticky.  The boys (young and old) will just like it because it looks cave man cool.

chicken popsPlum Chicken Pops

  • 12 chicken drumsticks
  • 2 tsp salt
  • 2 tsp pepper

 

For the plum sauce:

  • ¾ of a 16 oz jar of plum jam
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp brown sugar
  • chicken leg1 Tbsp minced onion
  • 1 tsp crushed red pepper flakes
  • 1 clove garlic, minced
  • ½ tsp ground ginger
  • Salt & pepper to taste (less than i did in the video – whoops)

First of all make the plum sauce. Combine all ingredients in a medium saucepan and remove from heat after reaching a boil. Set aside.

For the unique looking legs that I call pops you need cut the skin down to the bone just over the bottom end leg joint.  Stretch skin as much as possible on drumsticks and using a needle nose pliers, remove the thin, white tendons from each leg.  You’ll need to grip (I suggest using a paper towel to grasp the slick skin) the meaty end and then

chicken leg tendon

pull and  “pluck” the long tendons This can sometimes be tricky (and slippery) to do. Don’t panic if you lose a bit of meat clinging to the shoelace -like tendons. Grip the meaty end to help keep more meat in the process.

Sprinkle each with salt and pepper and head to the smoker.

I used cherry wood and smoked on a Char-broil Electric Smoker for 90 minutes at a steady 250 degrees F.  Look for the skin and meat to retract to create a nice looking ball at the end of your “chicken pop.”

Finally, I like to dredge the pops in the sticky sauce. However it’s really up to you.

 

Cook

Lamb Recipe: Big Fat Greek Fatty

Big Fat Greek Fatty Lamb Recipe

A fatty is the BBQ world’s version of a meatloaf. We’ve made burger fattys before. This one is a lamb recipe. Add some slow roasting, smoke and spices and even a simple chub of sausage is taken to new heights.  This “Greek” fatty is inspired by the flavors of a classic Gyro.   The roasted lamb, cucumber, and onion flavors will have you asking for a second slice.  Pita bread on the side.

See The Greek Fatty Recipe VIDEO HERE:

Watch the video HERE to see some of the tricks involved with rolling a fatty .

This lamb recipe is also in the new book  http://bit.ly/Electric_Smoker_Cookbook

Don’t have an electric smoker? See this one on Amazon which I used to test a lot of these recipes: http://amzn.to/2vBXF6k

INGREDIENTS:

1 lb ground lamblamb recipe

1 lb ground beef

2 eggs

6 garlic cloves, peeled & minced

1 ½ tsp salt

1 tsp pepper

2 Tbsp sesame seeds

1 Tbsp Worcestershire sauce

2 Tbsp oregano

1 c bread crumbs

1 Tbsp fresh parsley, chopped (for garnish)

 

Filling

½ box cherry tomatoes, halved & drained well

1 medium red onion, thinly sliced

1 cucumber, seeded, strained & cut into julienne strips

 

In a large bowl, mix first 10 ingredients and blend well. Roll out flat on a baking sheet. Start on the left side and top with filling in rows: cherry tomatoes, sliced red onion and julienned cucumber. Repeat rows leaving a space at the end. Roll up tightly and grill approximately 1 hour (over medium indirect heat) until meat is cooked through to an internal temperature of 160 degrees F.. To serve, slice and serve with pita bread points, halved cherry tomatoes and homemade Tzatziki Sauce (recipe below). Sprinkle with chopped parsley.

 

Tzatziki Sauce

1 cucumber, seeded & well drained

Juice from 1 lemon

3 garlic cloves, peeled & minced

2 Tbsp fresh dill

1 cup plain yogurt

½ tsp salt

¼ tsp pepper

 

Seed cucumber and roll in paper towels to dry before coarsely chopping. Stir chopped cucumber, lemon juice, garlic, dill and pepper together until well blended. Stir in yogurt and salt and pepper. Refrigerate until ready to serve.

 

Featured

Bacon Crust Pizza How to Make Meat Lovers Pizza

Yes it’s a twisted concept: bacon crust pizza. Or maybe a woven concept.

Bacon as the crust of a pizza? Is it really necessary?

Yes. And it’s amazing.

WATCH The Pizza Video HERE

This came about in the search for low carb pizza options like the BBQ Cauliflower pizza here. 

The trick with a bacon crust -or any bacon – on a grill is avoiding flare ups. Go low and slow.

We used a Traeger pellet cooker for the bacon and always recommend using smoke and indirect low heat for bacon. In the home, a lot of people will now cook bacon in the oven instead of a skillet for similar reasons.

bacon crust pizza
Print

Bacon Crust Pizza

For low carb pizza fans. Or high bacon fans. The key to using bacon crust is in the weave.

Ingredients

  • 1 package grocery bacon
  • 3 tablespoons pizza sauce
  • ½ red onion (thinly sliced)
  • 3 whole (canned) tomatoes hand crushed
  • 1 cup fresh mozzarella
  • ½ green bell pepper (thinly sliced)
  • Fresh basil

Instructions

  1. Weave bacon on parchment paper for easy handling. Use chilled or refrigerated bacon for easy handling.
  2. Cut bacon weave square into a round using a second – cover- sheet of parchment and a medium to large bowl. Reserve trimmed bacon.
  3. Chop ¼ red onion and sautee with chopped remaining bacon until caramelized.
  4. Smoke bacon weave in smoker at 350 degrees F for an hour.
  5. Top bacon crust with additional ingredients. One initial thin bottom layer of cheese helps to minimize leaks and softness.
  6. Add fresh basil at end of cook.
  7. Allow 10 minutes to rest and allow bottom layer to firm up before serving.Makes 4 hearty slices

SMOKED BACON CRUST PIZZA

1 package grocery bacon

3 tablespoons pizza sauce

½ red onion (thinly sliced)

3 whole (canned) tomatoes hand crushed

1 cup fresh mozzarella

½ green bell pepper (thinly sliced)

Fresh basil

 

 

 

Weave bacon on parchment paper for easy handling. Use chilled or refrigerated bacon for easy handling.

bacon crust pizzaCut bacon weave square into a round using a second – cover- sheet of parchment and a medium to large bowl. Reserve trimmed bacon.

Chop ¼ red onion and sautee with chopped remaining bacon until caramelized.

Smoke bacon weave in smoker at 350 degrees F for an hour.

Top bacon crust with additional ingredients. One initial thin bottom layer of cheese helps to minimize leaks and softness. Add fresh basil at end of cook.

Allow 10 minutes to rest and allow bottom layer to firm up before serving.

Makes 4 hearty slices

Featured

White Castle Slider Recipe – How To Make on The BBQ

A White Castle Slider at home? Yeah, you can now buy them at the supermarket or on Amazon  but  its not quite the same.

I haven’t been able to get an “in store” white castle slider (or is it slyder?) since moving to South Carolina. The closest thing we have in the South is called Krystal and even that is a state away.  There are plenty of Burger tricks and tips out there but a slider is a bit different. This recipe calls for steaming the bun with a special onion mix. Here’s a perfect replica that we made even better by adding a spicy ketchup sauce!

 

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White Castle Slider Recipe

Prep

Cook

Total

Yield 12 Sliders.

Ingredients

1 lb ground beef½ cup dehydrated onions1 cup warm waterSalt & pepper to taste12 American cheese slices12 dill pickle slicesMustard12 small slider buns

Instructions

  1. Roll out ground beef very thin - to approximately ¼” thick.
  2. Cut into 2.5”x 2.5” squares and use a straw or wooden dowel to put 5 small holes in each. (Some shrinkage will occur in cooking.)
  3. Freeze patties for a minimum of 1 hour. This can be done several days in advance.
  4. When ready to cook, hydrate onions in 1 cup warm water
  5. Heat grill to medium-low. Using a cast iron skillet or grill sheet pan, spread hydrated onions over bottom, and top with frozen meat squares. Place the bun half on each and top with remaining bun to steam. Grill for approximately 5-6 minutes. Turn once and top with cheese.
  6. Build with mustard, pickle and Firecracker Ketchup (recipe below). Top with remaining steamed bun and enjoy!

1 lb ground beef
½ cup dehydrated onions
1 cup warm water

Salt & pepper to taste
12 American cheese slices
12 dill pickle slices
Firecracker Ketchup (recipe below)
Mustard
12 small slider buns (we found Cobblestone brand was a close match)

Roll out ground beef very thin – to approximately ¼” thick. Cut into 3”x3” squares and use a straw or wooden dowel to put 5 small holes in each. (Some shrinkage will occur in cooking.) Freeze patties for a minimum of 1 hour. This can be done several days in advance. When ready to cook, hydrate onions in 1 cup warm water and heat grill to medium-low. Using a cast iron skillet or grill sheet pan, spread hydrated onions over bottom, and top with frozen meat squares. Place the bun half on each and top with remaining bun to steam. Grill for approximately 5-6 minutes. Turn once and top with cheese. Build with mustard, pickle and Firecracker Ketchup (recipe below). Top with remaining steamed bun and enjoy! Makes 12 sliders.

Firecracker Ketchup
½ cup ketchup
½ cup creamy French dressing
1 Tbsp Worcestershire sauce
1 Tbsp spicy horseradish sauce
2 tsp brown sugar
1 ½ tsp Cayenne pepper
½ tsp garlic salt

Stir together all ingredients until well blended and chill until ready to serve.

Fall

Homemade McRib – Debone Ribs How To

Here we have two tricks to a Homemade McRib.

mcrib is bacIf you’ve ever grown frustrated that the world’s biggest restaurant can’t find ONE little minced processed pork sandwich (It’s for a LIMITED TIME ONLY. Ugh) then this Homemade McRib experiment may interest you. We tried out a little trick or two to prepare a homemade mcrib – by removing the bones of a half slab of pork ribs.  It works like a charm.

Watch the Homemade McRib step by step video- HERE

Back in 1981 when all the fast food places just had burgers and – Micky d’s introduced the specialty.
It was dropped 1985 because it wasn’t selling. It came back in 94, the fast food behemoth tried again and found greater success with the McRib. In 2005 they started the whole limited time only thing – a tactic that works!

The store version is said to posses 70 different ingredients, the least innocuous of which are “pig bits like tripe, heart, and scalded stomach.”So here’s the trick to not only enjoying a boneless rib sandwich or Homemade McRib at home tricks that make the hand held half rack even better with simpler ingredients.

First step is a plan to remove the bones while still maintaining a “ribbed” shape. The mass produced sandwich presses the pork particles into the shape of a slab. Here’s our hand crafted hard way:
I have to note – I’m in what I will claim as the birthplace of the McRib: Charleston, SC.


Here’s why: McDonald’s Executive chef,Rene Arend, (at the time) has said he was visiting / traveling in the LowCountry of the palmetto state the city and had some BBQ sandwiches – usually pulled pork around here and he thought the flavors would work. So yeah – it all started here. Bragging rights.

  • So how do you remove the bones:
    Peel the membrane off the bone side of the slab by loosening the tough tissue at one end with a blunt knife and then grasping with a dry grip of paper towel. The trick is being able to grasp as much of the membrane end at once. It may take two peels but should come of clean.
  • Next, gently score the surface of the slab where the bones meet the meat. Use a sharp knife tip as shown in the video.  Trim the membrane close to the bone to give the “fall off the bone” process a helping hand.  This will allow the bones to “fall off the meat” or vice versa. You want to get the meat to pull away from the bones but not totally fall off and break apart.
  • Divide the slab into two halves and smoke at 300 degrees Fahrenheit for 90 minutes. Or use the 3-2-1 method.
  • Wrap tightly in foil and add ½ cup of liquid like beer – I used a domestic dark beer – or cola
    Cook an additional one to two hours at 300 degrees until bones protrude at the ends.
  • Add sauce and grill on high heat to char (preferred method) or dredge in sauce (traditional method) and place on toasted roll. Add slivered onions and hamburger dill pickles.

Another fun fact – did u know there were three McRib Farewell Tours, in 2005, 2006 and 2007. – now you no longer need to fear the limited time… make it at home.

 

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Homemade McRib

Yield 2

When you're out of McDonald's Limited time you can turn to this trick for de-boning your ribs for a succulent BBQ sandwich.homemade mcrib

Ingredients

INGREDIENTS:

  • 1 Slab of pork spare ribs (avoid “shiners”)
  • 2 French rolls
  • Hamburger Dill Pickles
  • ½ small onion, slivered
  • 2 cups BBQ Sauce
  • 1 cup dry BBQ Rub

Instructions

So how do you remove the bones?:

  • Peel the membrane off the bone side of the slab by loosening the tough tissue at one end with a blunt knife and then grasping with a dry grip of paper towel. The trick is being able to grasp as much of the membrane end at once. It may take two peels but should come of clean.
  • Next, gently score the surface of the slab where the bones meet the meat. This will allow the bones to “fall off the meat” or vice versa. You want to get the meat to pull away from the bones but not totally fall off and break apart.
  • Divide the slab into two halves and smoke at 300 degrees Fahrenheit for 90 minutes. Or sue 3-2-1 method (3 hours at 225, then 2 hours wrapped in foil, last hour undrapped to sauce and tighten up)
  • Wrap tightly in foil and add ½ cup of liquid like beer – I used a domestic dark beer - or cola
  • Cook an additional one to two hours at 300 degrees until bones protrude at the ends.
  • Add sauce and grill on high heat to char (preferred method) or dredge in sauce (traditional method) and place on toasted roll.
  • Add slivered onions and hamburger dill pickles.

What’s This Here BBQ Sauce2 Tbs vegetable oil1 large clove of garlic, minced1 medium onion, minced1 Chipotle pepper, minced1 tsp chili powder1/4 tsp CayWorcestershire sauce½ tsp fresh ground black pepper2 tsp Texas PeteHeat the oil in a deep sauce pan and add garlic and onions until they soften. Add all peppers and heat for 20 seconds before stirring in the remaining ingredients. Cook on low heat for 20 minutes until thickened. When cool, strain out onion and garlic “chunks” if desired.enne pepper1 cup ketchup2 Tbs Dijon Mustard (Grey Poupon)5 Tbs dark molasses3 Tbs

What’s This Here BBQ Sauce
2 Tbs vegetable oil
1 large clove of garlic, minced
1 medium onion, minced
1 Chipotle pepper, minced
1 tsp chili powder
1/4 tsp CayWorcestershire sauce
½ tsp fresh ground black pepper
2 tsp Texas Pete
Heat the oil in a deep sauce pan and add garlic and onions until they soften. Add all peppers and heat for 20 seconds before stirring in the remaining ingredients. Cook on low heat for 20 minutes until thickened. When cool, strain out onion and garlic “chunks” if desired.enne pepper
1 cup ketchup
2 Tbs Dijon Mustard (Grey Poupon)
5 Tbs dark molasses
3 Tbs

4TH REVISION BBQ TRICK RUB
• 4 Tablespoons Paprika
• 1/2 Tablespoon Chili powder
• 1/2 Tablespoon Cayenne (optional for heat)
• 3 Tablespoons Tony Cachere’s Cajun Seasoning
• 4 Tablespoons Sugar In The Raw
• 1/2 Tablespoon Cumin
• 1 tablespoon Brown Sugar
Combine all ingredients in a mixing bowl and blend thoroughly with forks, slotted spoons, or fingers (eliminating all lumps).

Cook

Fire Roasted Oysters

oyster roastAn oyster roast is a special thing.

But what exactly is an oyster roast? It’s different from fire roasting oysters.

In coastal America friends gather during the “R” months and shake off a bit of a winter chill over a steaming hot table of oysters.
Nothing fancy.  It’s just oysters (sometimes a bit of grit and mud if you’re really authentic) some hot sauce, saltines, and cocktail sauce.

If you really want to put the “roast” back in YOUR oyster roast read on…

 

Roasting is usually fire, meat and char, right?  You can add the “roasting” back into the cook by preparing your oysters on the half shell first and then add a dollop of specially prepared savory compound butter (recipe below). Shell your oysters being careful to retain as much “liquor” as possible. Loosen the meat and keep in the half shell.

Keep your oysters stable by nestling them on a bed of rock salt (ice cream salt was most readily available) in a large cast iron skillet.  You can try to rest the shells directly on the grate but it may be a balancing act with unevenly shaped shells.

Bonus tips:

roasted oysters
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Fire Roasted Oysters

Using fresh oysters on the half shell (shuck them by inserting the tip of the oyster knife into the joint end of the shell fish and twisting the blade.  Try to keep as much of the briney liquid (also called liquor) in the bottom shell with the loosened oyster meat. Top with a dollop of compound butter and heat shell side down over live fire or coals until edges brown and liquid bubbles.

Ingredients

  • 1 Stick of butter
  • 1 tsp paprika or cayenne
  • 2 cloves of minced garlic
  • 1/4 cup grated parmesian
  • 2 tbls. worchestishire sauce
  • 2 tbls. hot sauce
  • 3 tbls chopped parsley

One dozen raw oysters

Instructions

Mix butter and ingredients other than the oysters in a bowl.  Top each oyster with a tablespoon of butter mixture.  Heat over live flame utilizing coarse salt in a cast iron pan to stabilize. Once sizzling hot top with additional parsley for garnish.

 

Featured

Turkey Balls and Buffalo Balls

 

 

img_6708-300x200We were looking for the perfect food for a football pre-party.  We love chicken wings with hot sauce and blue cheese dip – but hate deep frying at home.

This fun tailgate treat is easier to munch than traditional buffalo wings. Plus you get all the zesty spice and the joy of biting into the blue cheese center with every bite.  No bones about it. They’re good!

Recipe:

1 lb ground chicken
2 cups Bisquick
1 tsp chicken bouillon powder
1/4 cup water
2 cups cheddar cheese, grated
1 block Bleu cheese cut into cubes
1 tsp parsley (for garnish)
Ranch dressing
Buffalo Sauce
½ c butter
1 c Frank’s Red Hot Sauce
2 tsp Cayenne pepper

Heat grill to medium.
Mix together chicken, Bisquick, bouillon, water and cheddar cheese. Form chicken mixture around 1 cube of Bleu cheese, and roll into a ball. Grill on medium heat for approximately 30 minutes until firm and internal temperature reaches 160°F.

Using a cast iron pan on indirect heat, melt butter and stir in Frank’s Red Hot Sauce and Cayenne pepper to mix. Dredge cooked chicken balls in hot sauce and sprinkle with parsley before serving. Serving suggestion: serve with cut celery and carrot sticks and Ranch dressing for dipping.