Monthly Archives: October 2013

BBQ Beef Brisket Cooking Tips!

There is nothing as delicious as a BBQ brisket. The smoky flavor and tender texture is second to none. If you’ve never grilled a brisket before, you may want to find out a few BBQ tips that will help your brisket turn out as tender as possible.

If you have not seen a brisket before, you will notice that is one seriously tough piece of meat that is full of fat and connective tissue. It was considered a suitable food for the animals or it was boiled until it was edible. When open pit cooking became popular, someone had the bright idea to try cooking a brisket on a closed pit over low heat, and the BBQ brisket was born.

By following these handy tips, you will be able to make a tender and mouthwatering brisket of your own. The brisket offers great beefy flavor without needing a lot of seasoning. It is certainly well worth investing a little time so that you can learn how to cook it properly.

Thanksgiving Turkey Barbecue!

The technique of indirect cooking is essentially a slow roasting process which guarantees a tender result. When you think about it it’s pretty logical. The definition of indirect cooking is where the heat is not directly applied to the turkey as opposed to a grill where the turkey is seared directly over the charcoal barbecue grill.

In my house it’s always down to me to cook the turkey for Thanksgiving or Christmas and every year I read a bucket load of recipe books and everyone says something different. My biggest complaint is that most of the voices of authority for traditional cooking out there always overdo it and the breast is dry however there is a way to keep the turkey moist and this is why I go for indirect cooking on a barbecue smoker. If a direct barbecue grill is however your thing then you’ll be better going for turkey grill recipes and choose some sliced breast.

BBQ Pulled Pork!

A favorite of many people is a good pulled BBQ pork sandwich. To begin with of course you have to have a pork shoulder or a pork butt as some would call them. All or at least most grocery stores have them available all the time. So there should not be any problem finding one that you like. Sometimes it depends how many are eating with you.

Or you could cook enough to freeze some of it for another time, some people have around a Microwave in these little stands that moves, like the one I got from DesignsAuthority, so you can unfreeze your pork anywhere. To start and once you have picked your choice of cut, it’s best to choose the Bone in  which simply means you will pick one with the bone left in the meat .I have not cooked any BBQ pork shoulder that has had the bone out. Always bone in. and there has been only a few that I have cooked where I injected anything like a juice or season blend into them.

A Great Way to Smoke Meat!

Smoking meat is the process of infusing meat with the smoke particles while burning a selected wood. Doesn’t really sound like that big of a deal, does it? It isn’t really, but there ways to do it that give different flavors. One example is cold smoking. Almost no one does cold smoking anymore because the process requires two chambers — one in which the smoke is created and the other to hold the meat to be smoked. This process used to be done primarily in stone houses. Since the process required several days to complete, the exterior of the meat dried out as a natural side effect of the smoking. The meat is not cooked in the cold process.

What is Memphis Style BBQ?

Memphis is regarded for it’s BBQ and claims to possess the best anyplace. Memphis style BBQ is celebrated just about every year in May at one of the largest BBQ festivals in the country. BBQ is usually a incredibly regional dish and of course just about every part of the nation claims that it’s individual type of BBQ is the ideal; vinegar, mustard, or tomato, beef, pork, or chicken, spicy or mild, dry or wet. What sets Memphis style BBQ apart from your rest of the land?

Two Ways to Use BBQ Rubs!

Have you heard why rubs are popular in the Carolinas? They use barbecue dry rubs liberally onto the meat and allow the rub to penetrate the flesh. Their main purpose is to put the best flavor and aroma into their barbecues.

Basically, rubs are used as a seasoning, and as a cure. To use it as seasoning, it is the usual sprinkling of the rub on the meat prior to grilling. As a cure, it is applied to the meat several hours or even days before cooking. Whatever recipe a rub carries, the most basic rub is still the original salt and pepper and the main purpose is to subtly transform the flavor and texture of the meat.

Smoked Brisket Stew!

This is something you can do with your leftover smoked brisket!

 

You’ll need to have some left over “Smoked” Brisket! (I say that because the smoked flavor adds to the goodness of this stew!)
And a deep sauce pan.

Use a spicy vinegar based BBQ Sauce.

Cut your brisket (from the flat side of the brisket) into small cubes/chunks.
Slice some Red and Green bell pepper into chunks (not diced)
Chop some Red Onion into small squares.
Cut some Red Potatoes into chunks.
In the deep sauce pan, pour a quarter cup of Extra Virgin Olive Oil.
Pour about 1/2 cup to 3/4 cup of the Spicy Vinager Based BBQ Sauce into the pan.
Pour 1 Cup of your favorite red wine (mine is Red Rose) into the sauce pan.
While heating over medium high heat, add the Brisket chunks.
Add the rest of the ingredients (except the red potatoes) and stir to mix.

 

Place a lid over the sauce pan and let the meat Braise in that seasoning for about 30 – 45 minutes.

 

In a soup pot, Pour about 4 cups of water and turn the heat on high.
Add the Red Potatoes and 3 Table spoons of Concentrated Beef Base.
Add some salt and pepper to flavor.
Once the brisket is done Braising in the seasonings, pour the contents of the sauce pan into the boiling potatoes and beef base.
Let cook until the potatoes become tender.

While the stew is cooking, mix a 1/4 cup of corn starch into a bowl of hot water and whisk until mixed.
Pour the corn starch into your stew and stir immediately (not fast and hard) but immediately.
Let cook for another 30 -45 minutes and you are done!



Enjoy!

BBQ Styles by Region!

Every region of the United States has its barbecue specialty: pulled pork sandwiches in North Carolina, racks of ribs in Memphis, “burnt ends” in Kansas City and chopped brisket in Texas. The roots of American barbecue run deep in the South, where even neighboring counties can have different approaches to barbecue, not to mention different states.

American Royal Announces Inductees for Barbecue Hall of Fame!

Kansas City, MO) – The American Royal Association today announced the 2013 class of inductees to the Barbecue Hall of Fame: Adam Perry Lang, George Stephen Sr., and Myron Mixon. The formal induction ceremony will take place on the main stage of the World Series of Barbecue® Championship event at the American Royal Complex on Saturday, October 5th at 7:00 pm.

Each year, three individuals are awarded the prestigious honor and are recognized by the Barbecue Hall of Fame for their significant contributions to the barbecue community and demonstration of achievement in barbecue excellence in one of three categories: Pitmaster, Business/Industry, and Celebrity/Humanitarian.

This year, the Barbecue Hall of Fame will welcome the following inductees:



Pitmaster Category: Myron Mixon

Myron Mixon, Chief cook of the Jack’s Old South Competition Bar-B-Que Team, won first place in his first barbecue contest and has been taking home the top trophies ever since. From the beginning of his barbecue career in 1996, Myron has won over 200 grand championships resulting in over 1900 total trophies, over 40 state championships, and 11 national championships.

Myron’s unmatched winning pitmaster record has earned him the nickname of the “winningest man in barbecue” and his competition accolades include three Grand Champion titles at the World Championship in Memphis three times, three first place wins for Whole Hog category at the Jack Daniels World Championship Invitational Barbeque Competition, and Myron’s team is the only team to earn Grand Championships in the Memphis in May, Kansas City Barbeque Society, and Florida BBQ Association in the same year. He is well-known among pitmasters on the competition barbecue circuit and to other barbecuers who tune-in to watch him as judge pitmasters on Destination America’s hit TV show “BBQ Pitmasters”.

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When in Doubt, Make BBQ!

In today’s culinary world there is so much to be desired. The Food Network channel has numerous chefs who tout their delicious flavors and recipes around the world. It is hard to make choices, but if you are really in doubt about preparing a special meal and want to impress family and friends then BBQ food should be your choice.

There is no gourmet with BBQ food. It is just good old time grilling with your favorite BBQ recipes. BBQ food usually requires outside grilling, but sometimes you can even recreate the flavors indoors with the right seasonings and sauces. But nothing makes a person feel comfort like good old fashioned BBQ food. This year I invested in some lava rocks and put them in my grill. Click here to see how to use lava rocks.

All you need to know about barbecue