Barbecue Tricks

BBQ Tips and Tricks

Video

Featured

Slow Cooker Brisket

OK, don’t hate us for bucking tradition – even though this is pretty much kicking tradition in the chin!

brisket crock.Still002Here’s the world’s easiest Texas style beef brisket.  It just works.  And if you don’t have access to the thousand dollar smoker rig to do it like a true pit master this might be the way to go.   Dorm room.   Tour bus travelers.  Lazy peeps.  This is for you!

The trick to keeping the brisket slice-able is layering the slab o’ beef on top of a layer of onion halves.

 

Plus the seasoning is simple.  Here’s the recipe overview:

  • brisket crock.Still005Marinate in packaging with one bottle of soy sauce (adding liquid smoke optional). Refrigerate 10-24 hours.
  • Trim the Flat from The POINT  (check out the slow cooker brisket video on this)
  • layer bottom of slow cooker with onion halves (and chunks of point)
  • coat the brisket with a light layer of celery salt and / or tender quick (optional for the pink “smoke ring”)
  • coat the brisket with a heavier layer of kosher salt and black pepper.  A large hand fullbrisket crock.Still006 of each.
  • Place the brisket flat FAT side down a top onions
  • Slow cook 8 hours on lowest setting.
  • Remove and let rest 30- 60 minutes before slicing against the grain in pencil thin slices.
  • Reserve the onions or serve as a side dish.

The main weakness of the trick is that it is very difficult to get the smoky and desirable bark of a low and slow cook.   We suggest ADDING a smoky sauce table side.

 

  • Print
    Slow Cooker Brisket

    Slow Cooker Brisket

    Ingredients

    • Marinate in packaging with one bottle of soy sauce (adding liquid smoke optional). Refrigerate 10-24 hours.
    • Trim the Flat from The POINT (check out the slow cooker brisket video on this)
    • layer bottom of slow cooker with onion halves (and chunks of point)
    • coat the brisket with a light layer of celery salt and / or tender quick (optional for the pink "smoke ring")
    • coat the brisket with a heavier layer of kosher salt and black pepper. A large hand full of each.
    • Place the brisket flat FAT side down a top onions
    • Slow cook 8 hours on lowest setting.
    • Remove and let rest 30- 60 minutes before slicing against the grain in pencil thin slices.
    • Reserve the onions or serve as a side dish.

 

Featured

Rosemary Skewers – Gettin’ Twiggy With It

rosemary.Still002
In a previous post we suggested using basil twigs as a nice addition to the smoker to add that “extra something” to your grilled meat. Here’s another barbecue trick.

 

You can use long, strong, rosemary twigs as skewers for your next elegant kebab.

 

This is a great reason to grow a large rosemary bush in your garden. They actually look and smell great and, in the right climate, they stay green most of the year. They even flower. I’ve seen many waist high rosemary bushes at restaurants and friend’s homes that produce great skewers.

 

Just strip off the leaves, except for a couple of inches at the tip. They add a rustic look and great flavor to the meat and veggies.

 

Twigs for skewers could work with many other herb plants. Experiment!

Featured

Coffee BBQ Rub

Starbucks BBQ? … I’m not sure we will see any grande sized Starbucks BBQ sauce cups pop up in stores anytime soon but there ARE a few tips and tricks you can use with coffee to really liven up and give some cowboy swag and extra depth to your sauces and rubs. Watch the video HERE

coffeetricks.Still003Many times coffee is used in sweet or dessert type recipes and it’s not typically thought of as a savory ingredient ( until now). I think of coffee recipes as a “sitting around the campfire cowboy” type food. At least that’s what comes to mind for me.

Coffee brings a little bit bitter, caramel, some earthy, chocolatey flavors to BBQ sauces and BBQ rubs.   Oh, and if you’re making a biscuit gravy you got to have some coffee in there.

Here are a few Tricks to using coffee in BBQ:

  • First, avoid using grounds they’ll leave your sauce mealy or gritty – and never use “used” grounds.
  • A better choice: try the new instant coffees like Starbucks’s Via brand… The fine texture is made todissolve into water and we find it’s dynamite in a BBQ rub. The micro grind allows the flavor to reallymelt into your meat. The stick portion size makes it a nice measuring amount for rubs…You might think it would be too overpowering for a rub but the flavor really mellows with roasting.

coffeetricks.Still001For a Starbucks BBQ rub Mix together 1/4 tsp cayenne, 1/2 tsp ground black pepper, 1 tsp ground

coriander, 1 tsp garlic powder, 1 tsp cumin, 2 tsp salt, 1 TBSP smoked paprika, 3 to 4 TBSP brown

sugar, & 2 packets of Starbucks VIA. Store in airtight container for months…

 

  • If you’re working on a coffee sauce try to work with a double concentrated brew…. Use a French press like we used here or use half the amount of water in your drip machine… Use a very fine ground coffee if you can…or espresso
  • Finally try chicory as a secret ingredient –Chicory is a plant whose roots can be ground and baked to create a cheap coffee substitute; a practice that is popular in New Orleans. This blend of coffee and chicory from Café Du Monde has a smokier, woodier taste than most coffee.
  • Oh, one more coffee trick – an inexpensive coffee grinder makes a great SPICE grinder for BBQ. Just give it a good cleaning before your next coffee grind.

Coffee… It’s not just for breakfast anymore!  Got a great use for coffee in BBQ share in the comments!

Featured

BBQ Ribs That Fall Of The Bone

playbbqribsSimple as one – two – three?  Actually this BBQ ribs trick is as easy as “three two one”.

The trick is to break down the low and slow cooking process into three easy to remember segments and add in some time spent wrapped in foil.

Works for gas grills… works for charcoal… even in an electric smoker. Or – gasp – the oven.

You start with a stable low and slow temperature on your grill while you prep the ribs – and we’re talking pork ribs here – with the rub of your choice.  We like pulling the membrane off the back with a paper towel for good grip and trimming them up “square or St Louis style here.”

With the grill temp set at 225 degrees F for the long cook you start with three hours of indirect heat on the grill.  This is when you’re going to get all the smoke flavor so use wood smoke via chips or chunks of wood (we like hickory or pecan) during this time.

After three hours you then use what they call the “Texas Crutch.”   It has nothing to do with Texas BBQ really. Simply put you wrap the ribs in heavy duty 321ribs.Still001aluminum foil.   The smoke should have done most of the flavoring it can and won’t penetrate much more at this temperature – so no more wood chips are needed.  Also before wrapping most pit masters usually add a cup of a sweet or savory liquid. Apple juice is popular. Some spritz it out of a spray bottle; others just pour some in . If you like sweet it’s a good time to add a layer of sweet. This is basically braising the ribs and will result in that fall off the bone experience. Try not to go too long (or too hot) in this stage or you can give the ribs a texture that becomes too mushy. In the backyard (with the exception of competition judges)  most of your guests will appreciate and rave about that fall off the bone bbq.

Finally unwrap the ribs and cook on indirect heat for one more hour adding layers of sauce as you allow the more dry heat to tighten up the surface of the ribs and create a firm bite. Shellac, glaze, or char for your desired finish. More sugar in the sauce will burn faster.  They continue to get more succulent but by adding a nice bark you can avoid the meat from actually falling of the bone before getting to the plate.

It’s a fool proof trick for barbecue ribs your guests will rave about. The three two one method is a barbecue trick that works and it’s even easier to remember.  Watch it here: BBQ Ribs Fall off The Bone

Cook

Traeger Pellet Grill

rec tec vs traegerPellet Grills are like magic. The are a barbecue trick in and of themselves because they cook with real wood instead of other fuels sources like charcoal and propane.   It’s the most convenient way to get real wood taste and great smoke flavor.    We have tested the new Traeger Texas pellet grill and it is a winner.

Pellet Grills Benefits and Tricks:
Pellet cookers like the Traeger (and Rec Tec) allow the pitmaster (or is it pellet master?) to hold a low and slow consistent temperature over a very long cook.
See the latest Traeger Deals  on Amazon.

Another plus on the Traeger is the super easy set up and high quality.   The Traeger Texas was shipped to my home in a few boxes that were not too heavy (I could move them myself) and putting the fire and auger mechanism and legs together were pretty straight forward.  Took me approximately 30 minutes without the usual frustration of a lot of little bolts and parts.  Surprisingly easy for the technology you are setting up.

The pellet grill is versatile too.  It can fire hot and bake or “roast” over 400 degrees.
The electric fan or blower and an internal thermostat does the rest to control the burn and hold a steady temperature.    This thing can really do some baking / roasting if you are really into cooking with some higher heat.

So if you want smoked cookies.  This will do it!   But more common is that it’s great for competition guys as well as the backyarder.  And because it really heats with wood – the primary fuel source – it passes the muster indifferent BBQ competitions like the popular KCBS Kansas city BBQ Society.

Dan Caskie – Traeger Pellet Grill owner with Ledyard BBQ offers a few tricks and some insight:

Dan: “I’m firing it up right now you see the smoke coming up – so this definitely IS a smoker. I’ve got it on the smoke setting and once my smoke starts to come out I can close it up and reliably now that I have it set to my desired temperature, I give it about fifteen minutes, go rub my butts and it’s ready to smoke BBQ. I can leave the meat on there and never have to change anything. I usually wrap my butts… it’s kind of a “crutch” but with THIS there’s no need. Also thanks to the grease draining system… no need. I can leave it on here the whole cook until it’s ready to be perfect pulled pork.”

BBQTRICKS: What pellets do you use?
Dan:”So Traeger has a large line of them. I have a local supplier that I’m able to get them from pretty easily and Traeger also sends me some coupons from time to time so that’s nice. If I was going to do my butts I take a mixture of Hickory and Apple or even Maple. I like Maple a lot. They make a great Mesquite if you do any beef. I like to stay traditional with the Mesquite on beef.”
BT: So you’ll mix them like a recipe?
Dan:” That’s correct. I also like to layer them. I know the auger pulls them through. I like to start with some Hickory maybe finish with a fruit (wood) run. They also have a Pecan that is wonderful. It’s kind of a universal wood as well. You asked me earlier about getting a good smoke ring. One tip you might us is you might get a little more dark with Pecan. If you want that color… throw the Pecan in there. The Traeger is also great for high heat cooking. I can finish a butt and then throw some chicken on there. I have a multi rack on here so I can throw a bunch of racks of ribs or chicken on. I can crank that heat if I want to sear something quick. We like Bacon Pops. Cook ’em at 325 degrees F. Again, dial the temperature. It’s easy enough I can call my wife and tell her to throw something on the grill and she likes it because she’s involved. So we love Traeger grills. It’s doing great for us.”
BT: What’s your favorite meat to do on there?
Dan:” Chicken. By far this is a competition chicken cooker. Backyard chicken is wonderful. Anything that you want easy control of. Charcoal is great but it takes me a while to get everything set up and I always have to empty the bag. This… I just make sure my hopper is full. Put in my favorite flavor and I can get what I want out of it pretty easy.

Follow Dan with the hastag #TIMETOBBQ

The Traeger Pellet grill is in our opinion the king of pellet cookers. If you want to find out more about the Rec Tec I Ballistic BBQ and Amazing Ribs blogs have done more detailed things with the Rec Tec.

In summary pellet cookers are a fantastic convenience for the low and slow bbq master.  The pellets are a new cost to factor in to you cooking budget but it compares favorably to propane plus wood chips or charcoal plus wood chunks.  It will likely encourage your experimenting with new wood flavors.

Final tip: Remember to purchase an appropriate cover for the grill as water is an enemy of wood pellets.
Traeger Cover for Lil Tex or Lil Tex Elite Grill, Black

 

Featured

Texas BBQ Defined at Lockhart Smoke House

Sequence 01.Still004So just what is Texas BBQ?  We paid a visit to a Lockhart Smoke house near Dallas to watch them do it right… It’s the home of Jalapeno Sausage (via Kreuz Market).

It’s beef it’s brisket-it’s butcher paper it’s jalapeno peppers… Texas BBQ just what makes it special? Plus a trick to the sauce… Just outside of Dallas at Lockhart BBQ and yes… my test its you CAN smell smoke!

Lockhart Smokehouse in Dallas ft worth – helps define some things… The meat is beef… Brisket is the headliner And the smoke – although many think mesquite- post oak -rules here— and why not think local — post oak is white oak tx cueand native Texas tree with a name that refers to it’s popular use for fence posts…

Texas BBQ is also aligned with fresh smoked sausage- here the juicy snap of a fresh smoked jalapeno sausage is a specialty – and here they tip their Texas hats to the best -Lockhart smoke house is the area’s exclusive purveyors of Kreutz Market sausage- Kreuz is Texas BBQ royalty since 1900..

But alas a 4 hour drive away from Dallas so – Fortunately
-here they show off the connection to Kreuz on the walls and on the trays with that incredible Jalapeno sausage.

How many times you been here?: “Too many times to count… I have been in and out of this state up and down the country and have not found better BBQ.
They Do allow sauce at Lockhart – and unlike Kreuz they DO allow sauce and forks.

The sauce in Texas is tangy and dark red with ketchup and Worcestershire and sometimes served hot like this – at Eddie Deen’s Crossroad’s BBQ near Cowboys stadium…. A real treat -This is one of the few places you can actually get the sauce hot right out of the cooker. In fact the bbq trick is to serve the sauce hot on the side – it adds a definite zip of freshness that sends tongues into overdrive. See our whatsthishere sauce recipe video for a close impostor.

IMG_3814
Next – typical Texas ‘cue is served and sometimes even cooked in butcher paper

Along with mega jars of jalapeno peppers and pickled red onions… Ribs, Occasionally shoulder clod and chicken its the full combination mixed with oak smoke and a lone star flag that truly defines Texas BBQ –
Tell us you favorite BBQ joint in the comments or tag is in a #grateplate and
For more on BBQ from Memphis watch here.

IMG_3827

 

Featured

Warning: New Pork Temperature Safe USDA Guidline

Under cooked barbecue… what you don’t know may just hurt you! and Bill West recently the temperature guidelines for cooking pork have changed in america’s USDA guidelines….

The good news is today’s pork producers are making things much safer when it comes to undercooked food transmitting harmful bacteria — in 2011 USDA Lowered the “doneness” or pork’s safe temp to 145 from 160…  We recommend using a quality meat thermometer probed in the thickest part of the meat.  ( See info on the popular thermapen below.)

Chicken is a bigger culprit for transmitting bacteria want to undercurrent that temperature remains a more strict porktemp160° beef stayed the same at recommended 145.

Here’s a bigger tip if you are cooking a low slow barbecue favorite:  Pulled Pork…

Pulled pork is a whole different deal…and and it’s recommended that you cook two between 195 and 210° not for food safety reasons more for pull apart tenderness…

Other tools to help include the Pellet Grill with temperature probes shown in the video from http://www.traegergrills.com/ where you can remote control the fire in synch to the internal temperature of the meat.

Note: we have added and just updated our temperature guide at the top menu… come back if you ever need to check the “rules”.  Also see http://safety.gov for all sorts of kitchen and food safety information from Uncle Sam.  They have actually compiled some very BBQ friendly information including picnic and grilling specific tips.

Also we love the Thermoworks THERMAPEN electric thermometer we use in the video (not the round sundial above – those are inexpensive but temperamental).   See below for the ThermoWorks Super-Fast Thermapen (Gray) Professional Thermocouple Cooking Thermometer

on Amazon (we highly recommend it):

Best Gift Ever

Best Gift Ever

…

Read More

Featured

How To Get A Good Smoke Ring

Sequence 01.Still003
A good smoke ring is a pit master’s point of pride.   A beautiful deep rustic red outer layer of the meat that is so tantalizing it’s considered a badge of honor.Here, red meat does not mean rare or under cooked it means roasted low and slow and smoked to perfection.

So how you really get a good smoke ring? Here are a few quick tricks to perfect your smoke ring – win friends, influence people and delight cookout guests.

A good smoke ring is actually formed as a chemical reaction with nitrogen and chemicals in wood smoke reacting to the surface of the meat. I’m not convinced the actual creation of a ring tastes any different… But it’s coveted and looks great.

Here’s How you Can Make The Smoke Ring:

  • First, the “ring” likes lower temps. Start extra low and slow. When your meat tops 145 degrees bark forms and smoke ring formation ( that chemical reaction ) ends. If you want a darker ring you’ll need to ramp up slowly. After that you could even throw it in the oven.
  • wetSecond. the “ring” likes it wet. Keep it moist with water pan and baste or sop with a mop sauce for first half of cook (or again until about 145f).
  • Trim fat. The smokering will not form or penetrate fat if it’s too thick (surprise on the brisket pictured here it did).
  • Use wood fire. More than just smoke, actual fire really develops the chemical reaction with the smoke & meat.
  • The cooker used in the video is spectacular for forming a great smoke ring.  Traeger pellet cookers use small compressed wood pellets. It’s real wood in the little fire pot underneath the cooker. It allows you to cook at a consistent low temperature and then ramp up and really give a strong fire source. It is real wood. I’m using the hickory pellets in the video example here and the flavor you get from the smoke is deep and spectacular. I really think that’s why so many of the competitive barbecue pit masters use Traegers. It makes it easy, and in a lot of the competition rules you have to cook with wood and the Traeger passes that test. It features the assistance of an electric fan controlling your temperature so you take your eyes off the cook and relax a bit.

A Special Ingredient

I said earlier you don’t necessarily taste the smoke ring but if you really want to there are ways to kind of cheat the ring without a lot of smoke.

Try Morton’s Tenderquick. It’s a curing salt with nitrites and nitrates that you can use before cooking (warning: in a rub – a little goes a long way. You can also dust on for an hour and rinse off before cooking). The “whole food” foodies probably wont like it but it forces the chemical reaction on the surface of the meat. It’s one secret ingredient for getting a smoke ring.

There’s also a thing called Fab and/or Pink Salt that is also out there. You can even take a more natural route by using celery. Celery salt, celery juice, and celery seed in your rubs will add more naturally occurring nitrates.

Just a few tricks will showcase the ring…. My precious… If u have tricks share in comments and send along a bbq plate pic #grateplate – Head over to www.barbecuetricks.com

Butcher's Guide

Cuisinart Electric Knife What You Need To Know Before you Buy

electric knife.Still002You can spend a lot of money on grilling and BBQ gear especially if you’re getting into competitions… so before you buy here’s a few things you need to know before you buy an electric knife...

Black & Decker EK700 9-Inch Electric Carving Knife, White
Cuisinart CEK-40 Electric Knife

Hamilton Beach 74250 Carve ‘n Set Electric Knife with Case, White

Rapala Rechargeable Cordless Electric Fillet Knife

Some are less than twenty bucks so think about the following…

  1. Cord length… it’s usually our first annoyance – look for a knife that wont force you to purchase an extender.
  2. Blade length -7 & half inches may not “cut it” when it comes to large turkey… compare the length of the blade – not necessarily the length of the handle.
  3. Can you remove the blades? That means is it easy to clean? Can you find Replacement blades ?
  4. Finally – how is the Grip? – Hard to tell online but think about a slick finish…. remember hand could be greasy – and you really want it to be able to lock into the on position?

Top sellers:

Black& Decker EK7009 inch

Hamilton beach

Rival 1250

And Rapala makes a battery rechargeable version for about $100 –

Some competitive cooks that slice through a lot of brisket go cheap and consider them almost as a disposable item replacing often. We’ll put links to a few of the most popular in the notes here and for tips tricks and reviews find what you love at barbecuetricks.com.>See The Electric Knife Video Here