There's a dispute over Tex-Mex or BBQ? Not in my house. Both are welcomed.

I'm always looking for mom/pop type restaurants to visit.

 

I'm always looking for mom/pop type restaurants to visit.

I just heard on the radio today that independent restaurants are starting to do better than chains. They speculate that online info such as Yelp is turning the tide and taking away the one advantage the chains have. What great news!

 

I just heard on the radio today that independent restaurants are starting to do better than chains. They speculate that online info such as Yelp is turning the tide and taking away the one advantage the chains have. What great news!

Or maybe people are getting tired of being served food out of a production line...

 

Dinner in the rain.
This is fast food.
From sea to grill to stomach.

 

Sea Food is good! When you grow up on Long Island NY if it comes out of the water you learn to eat it! Cooking sea food over coals just makes it better.

Ron

 

I pulled a 10-lb miracle out of my smoker last night after working on it for 11 hours. Juicest brisket I've ever made.... and I only applied a dry rub to it. Didn't even smother it or inject it with anything... and didn't wrap it with aluminum either. I just let the smoker slowly cool down after the 9th hour.

​

 

Slow and smoke is what I like with brisket and I only use a rub which I put on the day before. Then about 11 to 14 hours depending on if I have one or a few. That brisket is looking good and has that nice pink ring from the smoke. I may smoke some chicken breast this weekend.

Ron

 

Fascinating. I'm gearing up to do my first brisket. I've been inspired by the fantastic stuff I've had in Texas, and even here in Illinois after learning that "burnt ends" in Illinois = wet (fatty) brisket in Texas. There's a place called Black Dog Saloon in Champaign that runs out of burnt ends every day soon after the doors open. My daughter and I were lucky enough to get them once, and they were as good as the stuff in Texas.

The grill-master from Weber appeared on WLS radio recently and cited this great article about Texas barbecue, which spoke well of the place I've mentioned here before. That got my attention. But he also brought some of HIS brisket into the studio and the staff agreed it was the best they'd ever had by a wide margin. So that sent me looking for his published instructions, which look legit based on what I saw in Texas.

I think I can come close enough with the process. My problem is finding a good brisket locally. They're not widely available, not the cheapest cut, and I've never bought one. Hard to pull the trigger on a $50 piece of meat when you don't know what you're looking for.

 

Fascinating. I'm gearing up to do my first brisket. I've been inspired by the fantastic stuff I've had in Texas, and even here in Illinois after learning that "burnt ends" in Illinois = wet (fatty) brisket in Texas. There's a place called Black Dog Saloon in Champaign that runs out of burnt ends every day soon after the doors open. My daughter and I were lucky enough to get them once, and they were as good as the stuff in Texas.

The grill-master from Weber appeared on WLS radio recently and cited this great article about Texas barbecue, which spoke well of the place I've mentioned here before. That got my attention. But he also brought some of HIS brisket into the studio and the staff agreed it was the best they'd ever had by a wide margin. So that sent me looking for his published instructions, which look legit based on what I saw in Texas.

I think I can come close enough with the process. My problem is finding a good brisket locally. They're not widely available, not the cheapest cut, and I've never bought one. Hard to pull the trigger on a $50 piece of meat when you don't know what you're looking for.

One important thing you should consider is ask the butcher clean it and trim it for you. Especially trim the excess fat so it won't be more than 1/4" thick. And place the meat on the smoker fat-side up.

That 10 lb (after trimming and cleaning) piece of meat cost me about $30.00 dlls down here... I guess it's a question of market...

 

Depending on the butcher shop or meat market a brisket flat around here runs between $4 and $5 per Lb. We have a nice custom meat market which is about a 45 min ride but well worth the ride. The beef we buy today was on the hoof yesterday so a ride to the farm is necessary. When Kathy and the neighbor make the trip we are good for a month. I like having meat custom cut like 2" thick NY Strips when we just buy a few whole sides and have them butcher it. The ends make for incredible hamburger.

Everything martinez said and remember long and slow is what makes brisket, long and slow and low heat, I stay around 200 to 225 F. I made brisket as a treat for my co-workers a few times and I finally gave out my recipe:

Day of the Brisket

On Monday January 24, 2011 I finally came through with a long awaited promise to provide a beef brisket lunch for my friends at Assembly and Test Department. While I of course appreciated the thank you from everyone my real satisfaction came from watching everyone return for seconds, thirds and maybe a few fourth servings. That was the ultimate reward for my efforts. You are all more than welcome.

Many have asked for my recipe. Please keep in mind that a recipe, any recipe, is nothing more than a baseline and made to be tinkered with to suit taste. Feel free to tinker. Here is what I prepared.

The Brisket:

The brisket cut I used was called “A Flat” there is also a “Point” but you want the flat. When possible I suggest asking a butcher in a meat department of your local supermarket, however, very good cuts can also be found on the shelves of the meat department. If you deal with a butcher ask him to remove the fat. A full brisket consist of the flat and point joined with a thick line of fat. If you buy a vacuum packed pre packaged brisket try to look hard at the fat side you will need to trim. A 5 to 6 pound brisket will generally yield a pound of fat so unless you plan to feed friends and family fat plan wisely. If the meat has this layer of fat carefully using a sharp knife trim away the fat. A 5 pound trimmed brisket should yield about 8 servings (less for those who savor brisket). I prefer Certified Black Angus or as a minimum a good USDA Choice brisket.

Ingredients (The Rub):

• 3 tablespoons chili powder
• 2 tablespoons paprika
• 1 tablespoon cayenne
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1 tablespoon kosher salt
• 1 tablespoon cracked black pepper

Reserve the following on the side.

• Several minced fresh garlic cloves (about 6 tablespoons)
• Olive Oil (Extra Virgin about ½ cup)

Combine the dry ingredients and mix well in a bowl. Personally I like to kick the cumin up to a few tablespoons but feel free to modify to your taste. Mix the minced garlic and olive oil in a small bowl.

Brisket Prep:

By hand rub the olive oil and garlic mixture into the meat on both sides. Rub means just that, Use the palm of your hand(s) to press the mixture into the meat. Don’t be bashful; work the mixture well into both sides of the beef brisket. Now sprinkle the dry rub mixture on both sides of the meat being generous, use it all. Wrap the brisket in plastic wrap like Saran Wrap (or whatever) and place it in a roasting pan overnight in the refrigerator. I like a good 8 to 10 hours.

The Cooking Process:

I start the cooking process using a Weber Kettle Grill. We are not going to cook the brisket at a high temperature. If you have a kettle grill or smoker grill you want to set up for indirect heat. Move your coals to one side and place the meat on the other side on the grill surface. I used soaked apple wood from a tree we cut down years ago. I like Apple but Mesquite wood sold in many grilling stores also works fine. Wood like apple lends a sweeter taste. Soak your wood! You want smoke and not flames. Place your brisket on the grill (less the plastic wrap) and try to maintain a grill temperature below 250 degrees F. I like to give the meat an hour per side. Check the meat frequently; we don’t want to burn it. The trick to great tender brisket is slow cooking with good smoke initially. We don’t want to dry the meat out! Low temperature and slow cooking is the key. Before I forget, if you are one of those people who love to place foil on a grill surface… DON’T! The smoke should flow freely around the meat.

After about an hour per side remove the meat and place back in the roasting pan it marinated in. Add about a cup of water of if you have any beef stock use that over using water. Cover with aluminum foil and set oven for 220 Degrees F. The meat should now slow cook about another 6 to 8 hours. Good things come to those who wait! Check the meat every few hours with a fork for tenderness. We don’t want it to dry out, it will become a nice tender and a fork will go right through it. Don’t poke too hard with the fork or the fork will pass through the brisket and the disposable roasting pan. The pan will begin to leak and you will get a sinking feeling. Been there and done that. J

All of this is a pretty forgiving process. We just don’t want to overcook and dry out the beef. Different briskets have different thickness so cooking times will vary. Different grills and smokers vary. Just don’t dry out the brisket! Enjoy, have a few drinks and let’s make the sauce. The sauce is a big part of the magic.

Barbecue Sauce Ingredients:

• 1/2 tablespoon vegetable oil
• 1/4 cup chopped yellow onion
• 1 teaspoon chopped garlic
• 1 cup ketchup
• 2 tablespoons dark brown sugar
• 1 1/2 teaspoons molasses
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh squeezed lemon juice
• 1 tablespoon fresh squeezed orange juice
• 1 tablespoon dry mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot red pepper sauce

In a large saucepan, heat the oil over medium-high heat. Add the onions and cook until soft, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, molasses, vinegar, lemon juice, orange juice, mustard, Worcestershire and hot sauce, and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving.

This is a sauce I really like. I could put this stuff on breakfast and like it. Use it anywhere you want a really good barbecue sauce. I always double the recipe! The lunch we had was 8X the recipe. Use fresh garlic! Don’t cheat. Again, season to taste, if you like heat be generous with the red pepper sauce or add some crushed cayenne pepper.

While I prefer the suggest rub recipe here is another I have tried.
· 2 tablespoons dark brown sugar
· 2 tablespoons kosher salt
· 4 tablespoons paprika
· 2 teaspoons granulated garlic powder
· 1 tablespoon granulated onion powder
· 1 1/2 teaspoons ground black pepper
· 1 teaspoon cayenne pepper
· 2 teaspoons ground cumin

Enjoy

I hope you really enjoy your brisket experience. Let us know how it goes and trim as was suggested. I like it lean but if you like fat leave more on.

Ron

 

This isn't a grill recipe. It can be done on one of course, but I usually cook this during the week or on cold or rainy weekends.

It's CHILI !!!

Not that tomatoe pasted slurry of cheap chili powder in a can at the supermarket. Yuck!

Dried red chili peppers. Three main varieties available almost everywhere. Cascabel (spelling varies) are the major ingredient.
Light pleasant smoky smell, medium spice, very low heat.
Next is Ancho. Wrinkly dark and sticky with sugars, smell closely resembles raisins. Practically no heat at all. use one if it's huge and sticky, or two if smaller and less sticky. The drier they are the more you need for the same flavor level.

Last common pepper is the Arabol(Chile de árbol) Finger length and smooth.
Strong pepper scent, slight smoky flavor, strong savoury spice. Good if you can stand heat. VERY hot.

I add one. ONE. Two or three if the event is for HOT chili. I add other green peppers as well.

Remove all the seeds. It's ok to miss a few. Add about 6 cloves of garlic, 1/2 tsp of cumin and salt.
Add 1 cup of water. Boil, then cover and simmer on very low heat for about 20 minutes. Set aside to cool.
I used a total of 4 Cascabel, 1 Ancho, 1 Arabol.

Cook your meat and add more cumin, salt and 1/2 tsp. smoked paprika.
You can add onion and chopped green pepper while cooking or after. Cooking them reduces the peppers heat. I use one small yellow onion and one single Serrano pepper added after I brown the meat.

Add about 3 or 4 cups water. Just till everything is floating but not so much that it turns into soup. It should taste pretty salty at this point. That's ok. The chili paste NEEDS lots of salt.

Strain the puree of chilies and garlic through a mesh sieve. It will take a few minutes. You don't want those plastic feeling skins or seeds in the chili.



Simmer for another 10 minutes or so while stirring.
It's even better the next day. All those flavors get busy in the fridge overnight and have lots of little flavor babies. Mmmm!

 

Last common pepper is the Arabol.

A small correction. It's called "Chile de Árbol". The word means "tree" in spanish.

 

Thanks for that correction. I'll incorporate it as I add to the post throughout the day.
Hoping you guys will give it a go. Tomatoes and real chili go ok together but not so much that tomatoes become the main sauce ingredient. I add a can of onions, peppers and tomatoes to my recipe. That is the only tomatoes in the recipe.
It does make excellent chili with tomato sauce added if that is how you like it.

 

Tomatoes and real chili go ok together but not so much that tomatoes become the main sauce ingredient. I add a can of onions, peppers and tomatoes to my recipe. That is the only tomatoes in the recipe.

Tomatoes? Little Italian boy New York City born and raised here. You can never have too many tomatoes. Also love chili and everything which goes into it. Chili is also a very important ingredient fore a hot dog condiment. Years ago I would actually take the time and effort to shred beef to make chili.

Ron

 

Experiment, goat cheese, roasted jalapeño minus seed pods, Chalet tops, garlic all fine chopped, in a Mushroom. Boneless free range organic, Chicken thighs. Marinade is Carne Asada sauce, chopped garlic, red onion, chalet, cilantro.

Low sodium, low cholesterol, low calories. My wife was overwhelmed with flavor. Three of these mushrooms one and a half thighs, glass of red wine boom.

Instead of scooping the stem out and placing the cheese mix, I'll just pile it all on top and cook a little longer, just to much cheese.

kv

 

just to much cheese.

There ain't such thing as "too much cheese", my friend

 

Yet another reason to love beer :

Carcinogens that form when grilling meat were lowered up to 50 percent in pork chops marinated in beer versus those left unmarinated.

https://www.scientificamerican.com/podcast/episode/meat-beer-marinade/#

 

Instead of scooping the stem out and placing the cheese mix, I'll just pile it all on top and cook a little longer, just to much cheese.

My wife saves the stems and chops them up and they end up back in the stuffing mix.

Today I will do bone in marinated chicken breast (I may inject them if my marinade will run through a syringe) and some jumbo prawns with butter & garlic. Lookes to be a beautiful day so far.

Ron

 

Did a nice chunk of tri-tip steak last night on my grill. I used a fair amount of charcoal, and placed the piece of meat on top of the live fire, allowing it to blacken a bit on the outside, while measuring its core temp carefully at all times.

Unfortunately, I didn't take pictures of the sliced, finished product . So you're just gonna have to take my word that it was absolutely juicy and delicious!

 

The last Family BBQ I went to I was asked to bring a fruit platter.
Max.