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Found 30 results

  1. Hey Kamado Fans, I've recently inherited a antique Kinurra Yaki Kamado size #5 from my grandfather who purchased it new in the late 1950s while overseas. It is still factory wrapped, with cardboard padding around it, and rope holding all the pieces together. This thing is as good as it gets. It's currently in Burke, VA and I'm looking to sell it. If anyone is interested please email me: parkergriffo@gmail.com Cheers! -Parker
  2. Made these Jack and Coke chicken thighs last night, recipe courtesy of http://howtobbqright.com/2016/10/07/jack-coke-chicken-thighs/. Turned out incredible! Meat was super rich and juicy, the skin tighten up with the ultra flavorful tacky glaze, and they even formed up pretty nice. I served them with some sweet corn on the cob, pasta salad with fresh mozzarella, sun-dried tomatoes, fresh basil, and some other things, and a mustard vinaigrette butter lettuce salad. My only recipe modifications were that I used peach preserves instead of pineapple because I couldn't find pineapple, and I used half the brown sugar that the recipe said in the glaze because my all purpose rub has some sugar and the one he uses does not. Next time, I would make the glaze slightly less salty to let some of the other notes shine through a bit more, and I might put a little less wood one before smoking. Overall very happy with how these turned out and encourage y'all to try it! Please let me know if you have any tips or questions...I'm always trying to get better!
  3. Ingredients 1 Pkg. Costco Country Style Ribs Marinade Ingredients 1 cup white distilled vinegar ¼ cup ketchup ¼ cup apple juice 3 tablespoons Light brown sugar 1 tablespoon kosher salt 1 teaspoon hot sauce (tapatio) 1 teaspoon ground pepper 1 teaspoon red pepper flakes Directions 1. Cut the pork into golf ball sized chunks and marinate it for 24 hours 2. Preheat your kamado to 300°F with your favorite smoke wood chunks added 3. Grill the pork until the internal temperature is about 205°F and the pork chunks probe tender (about an hour) 4. Consolidate the pork chunks into throw-away pans and cover them with BBQ sauce 5. Return the sauced chunks to the kamado to set the sauce Marinating On the kamado with heat deflectors below Light blue smoke at 297°F Out of the kamado and ready for sauce Consolidated, with 2 different sauces I have a photograph of the finished product but adding it exceeded the 14.65MB limit.
  4. Hi Everyone, it has been a while since my last post ( I think it was the pizza ring I made for the Akorn Kamado). Well, I finally get around to finish up the camper power box for our TempMaster controller. I found these 12V Li-ion battery packs from Amazon works great (6000 mAh for 10+ hrs) and can be charged with our AC adapter for the controller. The box now can hold the controller, battery, vent hose and 3 probes. I'll make a DIY blog on our website. It's Plano Ammo Box (Made in USA!) with cutouts on the side for hose and probes. Now you can do ribs in a weber go anywhere for 4-5 hours unattended. Let me know if you have any questions. Here in Hawaii there is no power at camp grounds, so I made this box with a 12v UPS backup battery in it to power the controller off grid. But I found I use it all the time even at home. The Lead Acid battery was heavier and required a car battery charger to charge so I didn't make it into a product. But now with the Li-ion battery this box can pack all the accessories, just grab 'n go! It's available on our website at BBQube.us Aloha and happy grilling!
  5. This past weekend, I did a spatchcock chicken on the Pit Boss. It was some of the juiciest chicken I've had and it came out really good. Spatchcock Chicken on the Pit Boss Kamado
  6. This recipe goes very well on a wrap with beef or pork (like on the image) Ingredients: 3 dl Mango juice (around 1.2 cup) 2 dl Cola Zero (around 0.8 cup) 2 tablespoons mangochutney 2 tablespoons of Lime (juice) 1 tablespoon balsamic vinegar 1 tablespoon sweet chilli sauce 1 tablespoon rapeseed oil 3 tablespoons chicken broth (homemade if have) 2 teaspoon chili peppers 1 teaspoon garlic powder 1 teaspoon onion powder Fennel seeds (to taste) 0.5 - 1 tbsp Butter Directions: 1. Mix together mango juice, cola zero, mangochutney, lime juice, balsamic vinegar, chilli sauce and rapeseed oil in a suitable saucepan and boil while stirring until it has merged well. 2. Mix the remaining ingredients into the saucepan and then turn it down and let it simmer until it is reduced to 2/3 parts. Finally add 0.5 - 1 tablespoon butter and let it melt down while stir. 3. Remove the sauce and allow it to cool before use, this will also makes it thicker. 4. Enjoy! ... So there you go a exotic Tropical BBQ Sauce from Sweden .. please try it and say what you think. I am thinking of translating my page into English too, so I'm looking around and see if there's any interest in this. You can find my original recipe an more images on how i made it in Swedish here https://grilltips.se/grillrecept/saser/tropisk-barbecuesauce
  7. well, visually at least- precursor to preivously posted Barbecue- The Movie interesting book on churrasco style bbq still determined to take a class on this
  8. An Aldi opened up a couple months ago near my house. I’ve always wanted to try their spare ribs, finally picked up a rack and gave it a try. I didn’t trim anything, just pulled the membrane off. I even kept the little meat flap on. Seasoned it with some rub I found behind the cabinet, which was not a typical rub I would use, but glad I did. Topped it off with some Killer Hogs for a little color, then let it marinate for 30min to an hour. I used a mixture of mesquite and pecan chunks. Through-out the cook, I spritzed it with diluted apples cider vinegar. My wife made a BBQ sauce that she used on bacon chicken wraps. Man was it good. I think it consisted of banana ketchup, sweet baby rays, sriracha (very little) and brown sugar. Was surprised how fresh the ribs were compared to the Kroger brand I normally get. Definitely getting those ribs again.
  9. Gave this a whirl. Turned out great!! Please let me know what you think. Just started to smoke more frequently and have been asked to start cooking for other people.https://youtu.be/lD315UxzFpk
  10. Hello everyone! Found this forum by googling Akorn grill and joined right away. I got into kamado cooking after buying an Akorn grill from Homedepot about a yr and half ago. I thought the grill was the key but failed miserably on the first cook out. I then went on google (of course) how to use the kamado properly and found Amazingribs.com. My life has been changed ever since! I succeeded on the first try of every recipe he had, from 6 hr ribs to 20 hr brisket. I'm now totally addicted to BBQ/Smoking and have made my own accessories to help me cooking. I now own about 10 grills, from weber smokey joe to a 25" ceramic kamado. what I use most often is Akorn Jr, it's super efficient and very portable (as a kamado). Happy cooking! Daz
  11. I am excited to have found this forum (actually recommended right from Char-Griller). I bought my Akorn about 2 weeks ago, and am learning to tweak in those temps for low and slow. I actually joined this forum yesterday, but my stuff got wiped out when the wrong backup was loaded. Anyways, can't wait to share and learn from what seems to be a great community!
  12. Hey y'all! Picked up an Akorn about 4 months ago, and today, tried my first brisket. Got a small 4 flat (choice) and did half salt half pepper and let it rest overnight. Smoked with apple at 225 on my Akorn. I got a PartyQ yesterday, and was very very happy with it's performance. It took a good bit longer than I expected, at almost 8 hours for 4 lbs. Overall, I was really happy. The flat was pretty moist and tender (7 out of 10 probably), my bark was outstanding, and the flavor was great. Thanks for all the help!
  13. Greetings Gurus... I'm putting this post as a pinned post in the Gadgets & Accessories section. This is a 'living' post and I'll be adding items to it as time goes by. This is *MY* definitive list of THE REALLY RIGHT STUFF when it comes to BBQ accessories. Items on this list are things that I own and have tested rather extensively. Keep in mind that this list of STUFF is NOT necessarily a MUST-HAVE list. It's just MY recommendations of what you SHOULD get if you decide to purchase the type of item in question. Instant Read Thermometer EVERY backyard barbecue and grilling enthusiast should own an instant read thermometer. These allow you to produce consistent results without having to rely on look-and-feel tactics that don't always work. You can spend anywhere between $10 and over $100 on instant read thermometers. The speed at which they give you an accurate reading is often a big factor in the cost. Speed is rather important though, especially when you don't want to keep the lid on your grill open very long. My Recommendation: Thermoworks Thermopop Price: $24 introductory price / $29 regular price Several aspects of this instant read thermometer make it my TOP choice even in comparison with much more expensive models. This thermometer gives you an accurate reading in 5-6 seconds. The only advantage you get with the $94 Thermapen from the same company is a 2-3 second read time. I have used both extensively and the Thermopop is perfectly adequate for all barbecue and grilling applications. It's also splash-proof, has a rotating display, the LCD orientation rotates for ease of use in any direction or left handed, and the display is also back-lit. You can't go wrong with this thermometer! Meat / Pit Probes Most of us enjoy being able to monitor the internal temperature of our meat during the cook without having to use an instant read thermometer or open the grill to take the reading. I'm a fan of the units that will read pit and meat temperature simultaneously and I have two of these that are both fantastic products. My Recommendation: Maverick Redi-Chek ET-85 Two-In-One Price: $20.99 on Amazon (price tends to fluctuate a little) This is a very basic yet very functional two-probe thermometer on a single probe. The narrow part of the probe is inserted into the meat and the thicker part at the top is a separate thermometer that reads your pit temperature. Both probes can have high temp alarms set as you see fit. I have been using one of these regularly for over two years with no failures of any kind. For the price and usability, you can't go wrong with this product. The only possible drawbacks this unit has are that the probe cable is only about 36" long and the thickness of the probe at the big end makes it difficult or impossible to run it through a small hole on some types of grills. This isn't an issue in Kamado cooking though. Alternate Recommendation: Thermoworks TW8060 Two-Channel Thermocouple with Alarm Price: Kits starting at $129.00 This unit is a BEAST. It will serve any application you want. You have multiple options with various probes and the probes are well constructed and will last a long time. I have been using this model for quite a while now as well and have zero complaints about it. If I could come up with one complaint, it would be that the meat probe is slightly longer than it needs to be. As for durability, I score this unit with top ratings. It DOES cost significantly more than the other units I have used in the past, but I don't find myself dealing with failed probes on the TW8060. If you want something nicer than the Maverick ET-85 shown above, buy this! Timers / Alarms I run timers constantly on things that I'm cooking. Not so much to know when it's ready, but to know how long it has been cooking. I have three different timers and I stand by each one of them in terms of usability and durability. Recommendation: Thermoworks Extra Big & Loud Timer Price: $29.00 When it comes to timers, I have one major requirement when it comes to ease of use. I want to be able to punch in a time rather than scrolling to set my hours, minutes, and seconds. This requires a 10-digit keypad on the timer. This model by Thermoworks is FANTASTIC! It's very easy to use and just like it says, the timer is loud. The volume is also adjustable. I have been using this timer on all my cooks for several months now and have yet to replace the 9v battery. I love the big display. I can see it from a distance with no problem. This timer is also IP65 splash/water resistant. If I could only have one timer, this would be the one. Recommendation: Thermoworks TimeStick Price: $19.00 Introductory Price / $25.00 Regular Price This small timer meets my requirements of being able to punch in the times I want. It also works in countdown/count up modes. It's also splash resistant and comes with a lanyard so you can hang it around your neck and carry it with you. Having it with you is convenient if you don't want to visit your grill to see how much time is left or how long you have been going. Strongly recommended! Recommendation: Oxo Triple Timer Price: $19.99 Here's another timer that I use regularly. This one also meets my requirements of countdown/count up and keypad time entry. This one allows me to have three separate timers running at the same time, which is handy when I have several things going on at once. This timer is also useful when you want to cook several different things that need to go for different times. You can start the longest one first and easily have three different things ready at the same time.... great tool!
  14. Hi All Alan here, new to this forum and based in Thailand. After looking at buying a Kamado grill here I found it really difficult to purchase a quality product so sourced from overseas. Realizing a gap in he market in SE Asia we have set up a new brand - Dragon Egg. https://www.facebook.com/pages/Dragon-Egg/1019846181374707 Im here to learn about Kamado cooking recipes and techniques from fellow members.
  15. We started out with a sausage & cheese appetizer plate that had some sticks of cheddar and some smoked kielbasa (or something similar) that had some of their dry rub on it along with some dill pickles and banana peppers... I had a pork shoulder plate for dinner that had a mound of pulled pork with a couple toasted buns and sides of bbq coleslaw and baked beans.... I have learned one honest fact about being a serious backyard BBQ cook (as most of us here are.) It's hard to go out and buy BBQ that is as good as what we make at home. This BBQ was as good as any I have ever bought though.
  16. Here is a great way to cook a thick steak on any kamado cooking that everyone will love.
  17. Howdy Gurus! I've always been meaning to ask how you good people got so good at the craft of Kamado Kooking! There are some truly inspired Kooks here who produce some world class cuisine. I honestly think that the Gurus here could rival any Culinary Institute of America grads. Nobody is born knowing how to cook. Tell us your story, the twists, the turns, the successes, the failures. I think it would make for some compelling reading and would really help new new kamado owners who are going through the frustrations of temperature control, first cooks, etc. see that the light at the end of the tunnel isn't a freight train headed at them! This ought to be good!
  18. Yesterday we enjoyed a great day at the roller rink for our son's 6th birthday. We rented the rink for a few hours and my wife put together a Ninja Turtles themed party complete with Pizza, grab bags, and cake. Everyone who came had the opportunity to skate, eat good food, and have a great time. About 35 people showed up and it was a great day. I managed to get enough sleep Saturday morning to not be wore out for the party and even had the chance to throw together a platter of wings for the meal. I made a 60 pcs platter that included Frank's Buffalo wings, Red Hot Honey BBQ wings, and of course my Big Kahuna wings; all topped off with some rum and brown sugar glazed grilled pineapples. This platter got DESTROYED and all that was left was the lettuce garnish. All in all, a great party. 425° indirect for a cripy, grilled skin Frank's Red Hot Honey BBQ wings The full Nelson
  19. https://m.youtube.com/watch?v=ccqOVmsybO4 I assume most people here would be interested in this video just to hear franklin talk about bbq. https://m.youtube.com/watch?v=ccqOVmsybO4
  20. I haven't had much time lately to do some good old low n slow BBQ cooking so I decided to make a little time and cook this super meaty rack of Kroger Loinbacks I picked up a few weeks ago. I intended to cook them for the 4th but work made those plans obsolete and the ribs went into the freezer. I pulled them out to cook on Sunday and something else came up and finally I got these things cooked yesterday. I started the Akorn around 12:30 pm and was shooting for 250-275°F, at 1:15 pm I was stable at 260°F and ready to rock. These ribs required little trimming, just the mandatory membrane removal, they were quite meaty with about 3 inches of meat over the bones! I ran out of Bad Byron's last month or so and had to fall back on an old standby, (quite literally because it was in the back of the spice cabinet) McCormick's Pork Rub. I generously coated the ribs in the McCormick's and let them soak it up while the Akorn came up to temp. There really wasn't anything notable about the cook, no major temp spikes ( it settled at 290°F after 1 hour) or other weirdness, just some gentle Pecan smoke over RO Red Bag lump for 3 hours and 15 minutes. At the 1.5 hour mark I did my usual slathering of margarine and dusting of brown sugar, at 3 hours they got a few spoonfuls of Apricot preserves and then a light layer of Garland Jack's Original Secret Six BBQ sauce. Overall, they were outstanding in the flavor department but I cooked them a tad too long and they were fall off the bone tender. Not that there's anything wrong with that, but it made carving them up a little difficult and I usually shoot for that tug off the bone consistency... Oh well, I'm a bit out of practice... These were done as Mrs. Cue arrived home from work and we ate them with a side of Bush's Country Style Baked Beans. What a rack! Rubbed and on the Akorn. Margarine and brown sugar time! Before the glazing. The end results.
  21. As many of you know, I'm a former academic (among other things). I have a passion for teaching the curious and willing student. I used to have a business where I taught people how to BBQ. We'd do different types of cooks throughout the mont - first weekend was pork (butts and ribs), the second weekend was beef (reverse sear steaks, loin, brisket), the third weekend was poultry (chicken, pheasant, duck, turkey, Cornish games hens), and the fourth weekend was specialty items and breads (pies, cobblers, cakes, pizza, bread). It was a lot of fun for all concerned. My motto has always been to watch one, do several, teach many. I have this weekend the son of a buddy of mine here learning how to do BBQ the kamado way. His dad is a big Weber fan and the young man is pretty good on a Weber at the age of 15. He can do ribs pretty well. The family was here for a party over the 4th and The Kid was fascinated by the Primo and wanted to know more. This is our first opportunity to begin to learn Komado Kooking. The Kid is amazed at how easily he can get a kamado started and up to temp. Of course he see-sawed temps last night until he got things settled in for the pork butt, but then that's why you start out on a pork butt. Very forgiving piece of meat and easy first cook. Nothing succeeds like success. We just pulled and wrapped and the butt is in the cooler after a 15 hour low & slow. We've got 3 racks of St Louis cut ribs on right now and The Kid can't get over how easy Kamado Kooking truly is! The Primo sits rock solid between 225° and 250° since we fired it up yesterday. The Kid can't get over no spritzing, no having to tend fire during the night, no water pan refills etc. He's called his Father about every 2 ours with a new revelation. Now he's asking his Father if they can get a Kamado! I explained to The Kid that nothing is for free. A price must be paid for everything. He mowed my lawn yesterday. Kamados aren't as cheap as Webers. My point is this: pass on your accumulated wisdom any way you can. Make certain you share it with your children, boys and girls. Invite the neighbors over to watch you cook. Pour a couple of fingers of whiskey, sit around BS'ing and breathe in the aroma of a great cook. Post your successes (and failures) here and jump in and mentor those newbies to Kamado Kooking who join us here. And have FUN doing it! Let's your friends, neighbors, compadres watch you cook. Once. Make the, get their hands dirty and help you cook the rest of the summer. Make them do BBQ several times until they feel confident. Start with easy cooks, i.e. butts and then move on to ribs and finally brisket, IMHO about the toughest cook to do correctly. Build success upon success and HAVE FUN! Create memories! Among the most fond memories I have is my Father teaching me to BBQ. Even in days of my rebellion, we always came together for BBQ. I'd trade 5 years off the end of my lfe for one more BBQ with him. BBQ inherently brings people together. The aromas, the sights, the sounds, and the taste all bring people to your backyard cook. It makes people peer over the fence and say Howdy! It creates new friends. And the opportunity to teach them how to BBQ well cements relationships! In today's disconnected world where people text message across a room rather than sit down and talk, BBQ is all about time and fellowship. This place is proof! Go find someone to teach to do really good BBQ! You won't regret it.
  22. Hello all, I ordered some BBQ gloves from TexasBBQRub and signed up for their newsletter. I just received an email on how to smoke a brisket. I have yet to make one and I know there are plenty of helpful posts on this subject. I just wanted to add one more. All credit to - http://www.texasbbqrub.com/ Texas BBQ Rub's Guide to Kick Your BBQ To the Next Level Article 2 of 8 Beef Brisket - Whole Untrimmed Brisket In this article you are going to learn an easy, sure fire method of preparing whole untrimmed beef brisket for smoking. This is the second article in a series of 8 articles you are receiving that will take your BBQ cooking skills to a higher level. Brisket Just the mention of the word "brisket" and some people will tell you that it is the hardest of all the pieces of meat you will ever prepare on your BBQ pit. Don't listen to them. You are going to learn a simple but easy way to the brisket ready for smoking, what temperatures you should be cooking at, when and how to wrap a brisket, how to tell when the brisket is nice and tender, and how to cut your brisket for serving. You are getting an easy to follow plan. When you follow this plan you will have great success in cooking or improving on the brisket you are now cooking. But remember, you have to take action and cook that great brisket. Let's start with the basics. The very first thing that you are going to have to find is a brisket to cook and depending on where you live you will usually find a brisket at either the grocery store, a discount chain, club store, or a local meat market. The kind of brisket that you will find, either a whole untrimmed brisket and/or a trimmed brisket flat also is affected by where you live. Some of you will find both of these cuts of brisket and others will only find one. If you can find an untrimmed whole brisket pick one up and get it home. These usually run in the 10 to 16 pound range and come in a cryovac package. Try to find one in the 12 to 13 pound range (the size I prefer to cook) but it does not matter if it bigger you will just have a little longer cook. If you can't find an untrimmed whole brisket then what you should find is what is referred to as an "trimmed brisket" or a "trimmed brisket flat" which is basically part of the brisket called the flat that has been separated from the rest of the brisket and some of the fat has been trimmed from it. These are either in a cryovac bag or the butcher has trimmed the brisket and you will find it in the meat section with the steaks etc and it is usually in one of the plastic plates wrapped with food film. These will usually weigh in the 4 to 8 pound range. First you need to know the advantages and disadvantages of cooking the whole untrimmed brisket versus the trimmed brisket. Here are the main advantages and disadvantages of both cuts of brisket: Advantages and Disadvantages Advantages of Whole Untrimmed Brisket 1. costs less (usually about ½ of the cost of trimmed brisket) 2. more fat in the meat for the long cooking time - keeps meat moist 3. more servings - usually serves 20 people 4. more forgiving over a long the cook cooking time required by brisket Disadvantages of Whole Untrimmed Brisket 1. larger piece of meat that may not fit on some smokers 2. larger piece of meat to handle on the pit 3. harder to find in some areas 4. a little harder to cut since grains run in different directions 5. if trimmed to much not much fat left on the meat for cooking 6. longer cooking times Advantages of Trimmed Brisket Flat 1. smaller piece of meat may fit better on some pits 2. less waste in the end product 3. grain runs in one direction so easier to cut 4. less cooking time on the pit Disadvantages to the Trimmed Brisket Flat 1. costs about double the price of untrimmed briskets 2. less fat for the meat to work with during cooking can cause drying out 3. If you are going to cook at high temps then you must inject this piece of meat or you chance drying it out Take into consideration all of the advantages and disadvantages of the two kinds of brisket that you will find in the marker place. Your pit size and what is available to you in your particular market area will also weigh in the final decision you are making. Either one of these pieces of meat can be cooked to perfection but there is more preparation of the brisket flat in the initial preparation of the meat. All said, I usually cook whole untrimmed briskets. But I can find them easily in the Houston area and I just like having all of the fat on the brisket to help protect the meat and add juices to the meat while it is cooking. You will need to decide which cut is best for your particular circumstances. Beef USDA Grades of Brisket You will notice some markings on the cryovac packaging if your brisket is still in the packaging from the meat processor. These are USDA grades given to cattle as it is processed. Beef is the only meat that is given a USDA grade as pork and chicken are not assigned a grade. There are 3 basic grades of beef - Select, Choice, and Prime. These grades are assigned to the cows as they are processed by a USDA grader who is at the processing plant. We are not going to go into the grading process and what the USDA grader is looking for in a particular cow to assign it a grade because the process is pretty in depth and we will just stick with a couple of basics for you to use. Knowing the grade of the beef you are buying can make a big difference in the end of the cooking period. USDA Select- The lowest of the grades given cattle for human consumption. Not much marbling in the meat. Because of the less marbling in the meat a bit dryer when cooked but also less flavor in the end product. Most meat you will find is this grade. USDA Choice - The mid grade. Much improved marbling of the meat and you should be able to see the difference in the marbling with the naked eye. Because of the better marbling a better flavor with the fat rendering inside of the meat for a juicier piece of meat. But the big difference will be a better tasting brisket. USDA Prime - The top grade of beef. Really well marbled through the entire piece of meat. Much better beefy flavor of the finished piece of meat you are cooking with all of the fat rendering during the slow cooking process you just get a more juicy better tasting brisket. Select grade is the easiest to find and the most common grade you will see. Choice is a really nice brisket to cook. More flavor with much more moisture inside the brisket due to the marbling it has. These are more difficult to find but heck I find them mixed in with Select brisket all of the time. So search thru the briskets and look you might just find one of these and they are the same price most of the time. Prime grade is the top of the grades but you are going to typically pay as much as twice the price if you can find one of these. I have on occasion seen them mixed in with other briskets of lower grades and marked at the same prices as the other grades but this is very uncommon and a great moment when you can find them at the lower price. Your finer meat markets and even some grocery stores with great meat departments will sometimes carry these. Also Costco will have these at some locations. You just got to hunt them down if you want to cook one of them. So the best brisket for the money for the average guy cooking for family and friends will be a USDA Choice brisket if you can find one. This is the grade I cook the most because it is reasonably priced and dang good. I am going to share this little bit of information with you at this point. I will buy briskets 1 to 2 weeks in advance of my planned cook and keeping them in the cryovac package (you cannot break the bag open and the brisket you buy should be in a bag that has not been torn open or has opened because of a bad seal on the packaging. This bag should not have any large air pockets in it. The packaging will be tight around the meat). I will place them in my refrigerator until I need to cook them but not going over 2 weeks. This is what is called wet aging and it helps the brisket continue the natural aging process and helps the brisket break down and get tender over those two weeks. If the bag has been opened or you buy a trimmed brisket that is not in the factory closed cryovac packaging this will not work. In my opinion, after a couple of weeks in the frig wet aging the briskets will get more pliable and more tender. Do not be too concerned with the sell date stamped on the bag as this is what the store sell date is but you can also look for the packing date on the label as well. Preparation of the Brisket Whole - Untrimmed Brisket OK you have a whole untrimmed brisket in the factory cryovac package. You may have had it sitting in the refrigerator for a few days and it is time to get it out and get it on the pit. First, get your pit ready. I like to get the temps on my pit up to around 250 degrees and let it run at that temp for about 30 minutes before I put on any meat. The reason is to get the metal of the pit nice and hot and by getting the temp up any bacteria that could have been growing inside your pit will be killed and you won't have to worry about that at all. And I like to have around 250 degrees in the pit when I add the cold meat to the pit. Remember you will be opening the pit up and placing a large piece of cold meat on the pit and that will immediately move the temp of the pit down to around 220 or less which is where you should cook a brisket. If you are using an offset smoker check the smoke coming out of the chimney of your smoker. It should be a pale while to almost clear. Clear is where you want to get the smoke exiting the pit which means you are not smothering the meat with a stale smoke. If you are bellowing out a really thick white smoke from you chimney you will need to make some adjustments to your pit. Best way to handle this is to open up the air intake valve on the firebox and using the amount of wood you are using and the damper on the chimney you can control your heat in the pit. One note: when you add logs to your firebox you will see a whiter smoke for a few minutes and that is fine it will clear back up. You should maintain a nice bed of coals in the firebox at all times so when you add a stick of wood it will catch fire from the coals that are already in the firebox. Now you will focus on getting the brisket ready for the pit. Take the brisket out of the refrigerator and place it in an aluminum pan with the fat cap facing up and the exposed meat facing down. Take a knife and cut the bag long wise down the center of the bag. Remove the brisket trying to keep as much of the red liquid that is in the package to stay inside the package as you remove the brisket. Note: Many people believe the red liquid in a package of fresh packaged beef is blood. It is not blood at all as most of the blood is removed from the animal at slaughter. There is actually very little blood left in the animal after it has been slaughtered and it usually remains in the muscle tissue. The red liquid in the package is water from the beef combined with a protein. And it is harmless just mostly water. Now you will focus on getting the brisket ready for the pit using the simple 1-2-3 method. The brisket is lying fat up in the aluminum pan. There is no need to trim away any of the fat on the brisket unless you need to for space on the pit or if you just want to. The fat will actually render during cooking and help to keep plenty of moisture in and around the brisket. After cooking the fat can be removed very easily with the back of the knife or using your fingers. You will need about ¼ to ½ cup of worchestershire sauce and about 1 ½ to 2 cups of Texas BBQ Rub to get the brisket ready for the pit. Pour enough worchestershire on the fat side of the brisket to cover it and especially make sure that any exposed meat that you see while the brisket is laying with the fat up has some worchestersire sauce on it. Take about ¼ cup of Texas BBQ Rub and hit the exposed meat that you see on the fat side of the brisket with some rub. Don't worry about covering any of the fat with rub as it is pretty thick and the rub will not penetrate it and you are also going to be cooking fat side down on the pit and any rub on the bottom fat cap will just fall off so don't worry about getting any rub on the fat cap. Take the brisket and flip it over in the aluminum pan. Now you are looking at the top of the brisket with the meat exposed. There will be some fat present on this side and especially you will see a large piece of fat off to one side. It is thick and hard. You can either cut it out or leave it on the brisket. I leave it on the briskets I cook. Again it will add moisture and flavor and protect the meat of the brisket so why take it off now. Take the remaining worchestershire sauce and cover the top of the brisket with it. Using your fingers, run the worchestershire all over the top and sides of the brisket. If you need some more worchestershire sauce add what you need to get a nice coating of sauce on the brisket. Pour the remaining Texas BBQ Rub over the top of the brisket and using your fingers and hands cover the top of the brisket with a nice coating of rub. About ¼ inch will do fine. Do the same for the sides but it will be hard to keep a build up of rub on the sides so just cover them with rub. You will see the rub and the worchestershire sauce mixing together and actually forming kind of a pasty substance on the top of the brisket. You are ready to take the brisket and place it on the pit. Your brisket is sitting in the aluminum pan with the fat down and that is the way you are going to place it on the pit. Remove the brisket from the aluminum pan and place fat down on your pit and if you can point the thickest part of the brisket (the point) towards the firebox of your pit. Close the door and get yourself something to drink and sit back. You just have to watch the temperatures in your smoker at this point. I like to cook my brisket at 210 to 220 degrees. Keep your pit in the 210 to 220 degree range for the duration of the brisket cooking or you may cook a little higher at 235 degrees. Don't worry if your pit spikes in temperatures for short periods of time. That is not going to make any major changes in the way the meat cooks. Check the brisket about every 2 hours and make sure it is not burning at the end facing the heat. If it has started to burn it is no big deal just move it further away from the heat source and watch the temps on your smoker. If you don't have room in your pit to move the brisket back from the heat then place a layer of aluminum foil under the brisket and that will help keep the brisket from burning. After about 6 to 7 hours of smoking you will see the brisket is getting to be a really nice brownish color and it is at this point you should wrap the brisket. Do not worry about the internal temperature of the meat at this time. You are just looking for a great color on the outside of the brisket. You will probably see signs of moisture coming from the meat and making the rub look moist. That is what you really want. If you don't want to wrap your brisket that is fine, that choice is up to you. Wrapping the Brisket Wrapping the brisket is pretty simple and in my opinion makes a prettier, more moist brisket. Tear off 2 pieces of foil each about 3 feet long. Lay them on flat surface. If you have to carry the brisket a little distance from the pit to wrap it up, use the foil pan that you rubbed the brisket in. (It should have been washed out) Stack the 2 pieces of foil one on top of the other and lay the brisket fat side down on the top sheet of foil. Fold up the sides just a little as you are going to pour some liquid on top of the brisket and don't want the liquid to run on the floor. Gently pour ½ can coke or Dr Pepper over the top of the brisket. Fold up the sides of the first layer of foil over the brisket and I usually roll up the sides. Then repeat folding and rolling the second layer of foil over the first and you have double wrapped the brisket. Return to the smoker or if you want throw it in the oven since it will not take on any more smoke and all it is doing now is finishing the cooking process. If your oven will go to 200 or 210 degrees set the oven and put the brisket in the aluminum pan and slide it in the oven. No real need to keep the pit going just to finish off the brisket. You have greater control of the temps in the oven. Cook for another 3 to 5 hours and check the internal temperature of your meat with an internal meat thermometer. You should feel the probe of the meat thermometer slide into the thickest part of the brisket with no resistance at all. You will be done with the cooking once the meat has reached 200-215 degrees or when you feel no resistance to the probe going into the meat. If you don't have a meat thermometer just use a fork and slide it into the thickest part of the brisket. When you have no resistance to the fork sliding in you are done cooking the brisket. Letting the Brisket Sit It is important to let the brisket sit after the 10 to 12 hours of cooking in the heat. Sitting the brisket on the counter at room temps will allow the juices in the brisket to redistribute thru the brisket. Just take the brisket out of the smoker or if you finished it off in the oven, remove place in a roasting pan or if it is in aluminum pan just leave it in there. Let the brisket rest for 1 to 3 hours if you can stand waiting that long to eat it. The rest is worth you holding off on slicing and eating it right out of the pit. You can open the foil that is around the brisket or leave it tightly wrapped. Recommended: You leave the brisket resting for at least 1 hour and for the first 30 minutes leave the wrapped brisket just like it came off of the pit with the foil all closed up. After 30 minutes open up the foil and let the steam out of the foil and this will actually dry the bark out and make a great bark that is not mushy. At this point if you want to add some BBQ sauce on the brisket this is a great time to do that. About ½ cup of BBQ sauce on the top of the bark and then let it sit. No need to placing it back on the smoker. Serving The main thing here is to cut across the grain of the brisket. This will not only allow for cleaner looking slices but it will not get you stringy pieces of meat that will occur if you were cutting with the grain. So you need to identify which way the grain is running and cut across that grain. When cutting the brisket cut cross grain on the brisket. When you get to the point end (the thick end) of the brisket the grain runs in two separate directions. You will see that the two have a layer of fat between them you can simply cut the point off of the flat where that layer of fat is and cut it separately or chop it for beef sandwiches. The meat in the point contains a lot of fat and in my opinion is some of the best tasting brisket meat there is. You have succeeded in cooking a brisket. Smoking the Flat Brisket I am going to save the detail of this for next time. But you can basically follow the above but remember the flat has a lot less fat for the meat to work with than a whole brisket. So I usually inject the untrimmed brisket with some beef broth of beef stock and I mix into the beef broth or stock a little Texas BBQ Rub for some deep flavors inside of the brisket. By the way you can inject any brisket to add more flavors deep in the meat it does not necessarily have to be used only when cooking a brisket flat. This gives you plenty of information to digest and work on. Be looking for next week's Article 3 of in our series on cooking and preparing meat for the smoker. We will focus our discussion on cooking a brisket flat or what some people refer to as a trimmed brisket.
  23. Nothing fancy tonight. Just a plain ol' grill with chicken. Housemate was wanting BBQ chicken, so I got a pack of quarters and a pack of drumsticks. The quarters are for dinner tonight and the drumsticks are for him to take to work with him for lunch tomorrow. It's pouring rain - wish I'd had a 3rd person to take a photo. H working the grill and basting, and me holding the big oversized golf umbrella to keep the rain off. We're going to have to rig an umbrella stand for future rainy night cooks! This was entirely his cook, since he's always been the king of BBQ chicken in the family. Here are the steps: Brine chicken for at least an hour, then remove and pat dry. Get the grill up to 400° Put chicken on grill for 7 mins, lid down. Turn for 7 more mins, lid down. Baste with BBQ sauce of choice and turn, for 30 secs. Baste and turn again. Repeat 2x (at most - the goal is to just give the BBQ sauce time to caramelize) This turns out moist, tender chicken with a yummy BBQ glaze. I sometimes make my own sauce, but it's been a busy week, so it was just storebought tonight. I think it may have been Bulls Eye, but I don't remember. (I also put on 4 large chicken breasts that were marinaded in Kraft Zesty Italian dressing. Those are awesome for slicing for salads so I can have a healthy lunch during the week.) A hungry observer!
  24. Here's some pics from Tonight's Jumping Jack Honey BBQ Chicken cooks to perfection on the Island Grill Stone. The Chicken soaked for 24 Hours in a Honey, Lemon Juice, Jack Daniels Tennessee Honey, Fresh Cilantro, Celery Seed, Grapeseed Oil and Kamado Joe Homey BBQ rub. The chicken received an coating of Kamado Joe Honey BBQ rub before being added to the Island Grill Stone and Big Joe running at 350 F. The chicken was seared and roasted to 155F before being pulled from the stone. The zucchini was seared on the Stainless grates before being blackened on the Island Grill stone. Boy was this one tasty chicken dinner. Let the pics speak for themselves.
  25. Hey Grillers, I just found this wickedly cool BBQ Bible made by a company in Brazil. Only a few of them were made for master Barbecue chefs and a simpler version will be available in Brazilian stores only. There's a link to the video on my blog http://www.gratefulgriller.com/2014/05/08/the-bbq-bible-is-here/ I am soooo hoping they make this available outside Brazil! Feed your fires! G
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