All posts in certified grilladelic

Mid-summer updates and new product reviews

By JR | July 18, 2011 | certified grilladelic, competition, lifestyle, product, products, reviews | No comments
Hoping to repeat this award winning chicken.

Time flies!  Wow, although our posts are less frequent we have been active supporting and promoting the local BBQ supply chain, mostly via our Facebook page.

Now for the update:

First, the Taste of Grand Rapids/State of Michigan BBQ Competition is scheduled for July 22 and 23.  If you are planning to attend, Grilladelic will be hosting a small party on the 22nd, from 6:30pm-9:00pm.  We will be grilling fresh sausages made by our friends at John Russo’s plus serving some side dishes we are entering into the competition.  Of course “the meat” of the competition is Saturday and thanks to Kingmas Butcher Shoppe, we will be barbecuing exclusively with Kingmas meats.

Hoping to repeat this award winning chicken.

Stop on by and say hi!

Now for the new product reviews (really product recommendations)

1. Empire Patio Covers.


I was pleasantly surprised when I tried an Empire grill cover.  Back in the day, at The Outdoor Cook, my experience with grill covers was underwhelming.  Either the covers were inexpensive and “cheap” (barely lasted one season, ripped easily, etc) or very expensive and still did not last as long. The folks from Empire sent me a large cover which I used on my gas grill (an Australian style barbie)

The cover was lightweight, flexible and looked nice!  I have used it for several weeks and it seems to do the trick of protecting the grill.  Of course the real value for grill covers is best measured over months, not weeks so I will update everyone later in the grill season on how it is holding up…but I can say this, the price point is very nice.  Besides grill covers, Empire has hundreds of other products.


One of the best grill covers on the market
One of the best covers on the market

2. Texas Grill Brush


I grill early and often.  I always clean grates prior to my next cook and folks let me tell you:  this is a “professional” grill brush.


Similar to grill covers, the market is inundated with “cheap” grill brushes.  Enter the Texas Grill Brush.  These custom made brushes are so nice and really perform.  Long handled with heavy duty bristles, it really makes cleaning the grates a snap.  Good folks too. Bill has been a great guy to connect with.    In my book that is important.


3. Barlows

There is a new sauce boss in town.

The Michigan based sauce makers have a nice thing going on.  Just tried both the regular and “kicked up” and both were great.  I preferred the “kicked up” because I like the extra spice and heat.  Our Grilladelic friend, Dale Barlow is a “buy local/think global” type of guy.  Highly recommend these sauces.


The Grilladelic Trail Part 1. The Butchers

By JR | May 21, 2011 | certified grilladelic, stories | 2 Comments
steak and asparagus

“What a kid I got, I told him about the birds and the bee and he told me about the butcher and my wife.”

Rodney Dangerfield quotes (American Comedian, 1921-2004)

Kingmas on Plainfield. My go-to store.  Top sirloin, fresh sausages, smoked porkchops, boneless turkey breasts…the list goes on.  Custom orders are welcome.  Ask for Dave or Derek.  Both Grilladelic friends.


Van Balls on Plainfield. Old school.  Cash or check only.  Usually have skirt and flat iron steaks in the cooler.


Storeys in Cedar. Friend Aaron Kamphuis recommends.  Good enough for me.

Sobies Meat in Walker. Damn the Smokin’ Scotsmen! (They are a tough team to beat on the KCBS circuit) Nice meat market and the owner is the saxophonist in Mid Life Crisis.

Montellos in Holland Previously reviewed by Grilladelic.

Birds Farm Meats- Howard City Mythical reputation.

The Grist Mill in Cannonsburg Don and Gordie.  One of the few places with authentic tri-tip in the cooler.

Dave Delski’s Prime Meats Never been here, but multiple recommendations and a good story (posted on their website)


BBQ Glossary

By JR | March 2, 2011 | certified grilladelic, education, tips | No comments

I found this “unique” glossary of terms on the great BBQ Site: Full Custom Gospel BBQ

These terms are not used that much in Michigan, as we lean towards “grilling” when it comes to enjoying the fruits of cooking over an open fire.   But I am hoping to change things…..

Please note: Grilladelic offers it’s ‘two-cents’ in italics…

Crust - Layer of black goodness around the edges of brisket or ribs that holds excellent flavor. I’ve called this part of the ‘que ‘bark’ before. Delicious spicy, smoky crust.

Meat Caramel - After gratuitous amounts of smoke are applied, and liquid rendered fat has come to the surface of the meat to mix with the applied rub, a chemical rendering takes place that creates a sweet sticky layer on the surface of the meat that clings to the tip of your finger when pulled away from the meat. This is affectionately known as meat snot.

Parboiled - A process in which ribs are boiled before being grilled or smoked. This is what makes meat fall off the bone, and it also leaves good, flavorful fat in the water. It’s cheating. 110% agree.  A cardinal sin…too many MI BBQ restaurants are con artists- using this technique to sell BBQ.

Rendered - The process of cooking fat until it literally melts into the meat. Cook it too fast and the fat is absent from the meat creating dryness. If it’s not cooked long enough, the fat remains gelatinous and unsavory. There’s no need to put well rendered fat aside.

Roast-Beefy - Brisket that hasn’t been bathed in smoke, but rather tastes as if it was thrown in an oven like any hunk of roast beef. It might be good food, but it’s not BBQ.

Sauced - Unsolicited BBQ sauce slathered over top of your meat, usually to add what was non-existent flavor in the meat.

Smoke Line - Red line around the outside edge of sliced brisket just below the crust that signifies an adequate amount of time in the smoker. I’ve called this the smoke-ring.

Sugar Cookie - Fat that turns to a slightly sweet and crispy flavorful nugget after copius amounts of smoke are applied.

What my Grand Rapids BBQ restaurant would look like…

By JR | February 2, 2011 | certified grilladelic, education, restaurant, stories | 9 Comments
Wood burning pit barbecue

I stumbled across this great blog; Full Custom Gospel BBQ.  The blogger is a Texas-based gentleman. Pretty good ‘que in Texas and he knows his stuff.

Barbecue Blog

Authentic BBQ Advice


The specific post that caught my attention was about the types of smokers used in barbecue restaurants.

I had earlier posted a question on  the BBQ Forum, asking what BBQ joints still serve “authentic barbecue”?

I had a variety of answers, but the debate veered to “what is authentic barbecue”?

Well, in my humble opinion, this blog did the best job of answering the question.

Authentic barbecue needs to be wood fired…no gas or electric assist.  Period.

The debate wasn’t cut and dry though.  It was pointed out that good BBQ is good BBQ…it doesn’t matter how it is cooked.  OK…I buy that.  But in my opinion, it is not authentic.

My follow up question was, what types of pits do most BBQ joints use? Southern Pride and Ole Hickory were mentioned several times.  Rightfully so.  Very well made, efficient and modern.  Both use wood, with either gas or electric.  In the case of Southern Pride, their smokers are used in many of the top BBQ chains in the country (someone told me Slows BBQ in Detroit is Southern Pride-powered, but I can’t confirm).

However, as the Gospel BBQ blog points out, that is probably a good reason to avoid those units!  Why be like everyone else?

In the end, the recommended smoker, that is wood only is The Oyler Pit. Made in Texas.

The Oyler Pit

Authentic Pit BBQ

With the recent emergence of a hot BBQ scene in Detroit, led by Slows, I’ve been daydreaming about the possibilities of someone opening a BBQ joint in downtown Grand Rapids.   What would this look like?

Well here you go:

  • Authentic pit barbecue. Wood-fired, no gas or electric assist. Probably the Oyler Pit.  Maybe use apple or other local fruit woods.

  • Standard BBQ fare: pulled pork, beef brisket, St. Louis-style ribs, chicken, hot-links and probably turkey, maybe some lamb and/or salmon. When feasible, meat would be sourced locally.

  • Side dishes.  All made from scratch. NO food service product.  Cole slaw, beans, mac and cheese, cornbread, fries.  Probably have jars of small-batch pickles and peppers on each table.

  • Sauce: On the side.  House recipe, a few styles: mustard based, thick and sweet, and thin and peppery.

  • Dessert: Homemade pies, crisps,  homemade ice cream (bought locally)

  • Beverage: Michigan’s finest microbrews, rootbeer, lemonade,  ice tea.

  • Simple setting. Unpretentious.

  • Lunch: $5.95 – $9.95

  • Dinner: $9.95 – $14. 95

So, what do you think?  Boom or bust?

Disclosure.  Although I know, love and am obsessed by BBQ, I have absolutely no experience in the restaurant industry…so it remains a dream.


Three wise choices

By JR | December 11, 2010 | certified grilladelic, product, products, reviews, tips | No comments
Three wise choices

Besides practice, practice, practice; another way to elevate your barbecue skills is to upgrade your equipment.   Here are three recommendations for “best of show.”

Two sizes for the Weber Smokey Mountain. Great smokers for both home and competitions.

Best electric smoker made for home use. Commercial quality. Sorry--but not eligible for KCBS competitions. (crazy that they allow pellet grills but not electric smokers)

The best year-round, smoker/barbecue/grill made. Only negative is it's lack of portability...but for backyard use, nothing beats the Egg.

Dry brine for Thanksgiving turkey

By JR | November 19, 2010 | certified grilladelic | No comments
slow roasted over hardwood coals

Here is a recipe I have used numerous times.  Originally it came from the Portable Kitchen website.  I’ve even used it for a whole turkey breast which are the pictures below.  Worked great…just skipped the stick of butter.

It is a dry brine.  It makes it a heck of a lot easier to store the bird overnight in the refrigerator

Combine a dry rub mixture consisting of one-cup salt, one-cup of brown sugar, 1 teaspoon of sage and 1 teaspoon of thyme.

Rub the fresh or thawed turkey inside and out with mixture.

Place in a bag and refrigerate overnight.

Rinse turkey and pat dry with paper toweling.

Place bird breast down, in a pan with a stick of butter in the cavity.

Grill, indirect heat (or on a rotisserie).  I allow about 2-3 hours, but a lot depends on the temperature of the grill.  November barbecue also adds the element of outdoor wind, cold temps, adding significantly to cooking times.

I always rely on an internal temperature gauge for turkey. I shoot for about 170  degrees in the breast before pulling.

Boneless, rolled turkey breast prior to brining

The dry brine ingredients. Simple

Covered with the salt/sugar/herb mixture

Using the rotisserie

slow roasted over hardwood coals

Mrs. Dog’s Ultimate Turkey Brine Recipe

By JR | November 19, 2010 | certified grilladelic, recipes | No comments
Best jerk in the universe

This is one fine brine brought to you by  Julie Applegate (aka Mrs. Dog), one of the leading barbecue and grilling authorities in Michigan.  A certified Kansas City Barbecue Society judge, competitor, egg-head, gourmet cook and food entrepreneur.

TURKEY BRINE RECIPE

1 turkey, 12-18 pounds, rinsed thoroughly, giblets, tail, and neck removed

Brine:
2 cups brown sugar
1 cup maple syrup
3/4 cup coarse salt
3 whole heads garlic, cloves separated, but not peeled, and bruised
6 large bay leaves*
1 tablespoon Mrs. Dog’s Jamaican Jerk Marinade**
1-1/2 cups coarsely chopped unpeeled fresh ginger
2 teaspoons dried chile flakes, or a couple of chipotles
1-1/2 cups soy sauce
3 quarts water
Handful of fresh thyme sprigs

Combine all the brine ingredients in an enamel or stainless steel pot. Bring to a boil, remove from heat and let cool completely. Rinse the turkey well, and put it in a large enamel, stainless steel or food-grade plastic pot or bucket. Cover with the cold brine and add more water if the brine doesn’t cover the turkey.

Put a plate on top of the turkey to hold it under the brine.

Refrigerate for at least an hour per pound or overnight, turning the bird twice a day. (When you
turn the turkey be sure to empty the brine out of the body cavity before you turn it or it splashes everywhere.)

Rinse twice and air dry in refrigerator overnight.

*   I use allspice leaves as well
** optional

Cook the bird to 161° in the breast.

Butterflied turkey on-the-grill

By JR | November 15, 2010 | certified grilladelic, recipes, tips | No comments
Butterflied Turkey with Fennel, Sausage, and Ricotta Stuffing

The technique: When it comes to poultry, butterflying means removing the backbone and flattening the bird like a book. This is easy enough to do with a chicken, but we suggest asking your butcher to butterfly the turkey.

Use your own seasonings to spice up this “grilled” turkey… really grilled. You can either grill it direct then move indirect -or- you can cook indirect than move to direct for a crisp finish.

From Bon Appetit

The payoff: A flattened turkey cooks more evenly and quickly than a regular bird. Tucking the stuffing under the skin ensures that the meat will be moist and delicious.

Grilled turkey: Prep 1 hour Total 3 hours 30 minutes (includes grilling time)

Read More http://www.epicurious.com/recipes/food/views/Butterflied-Turkey-with-Fennel-Sausage-and-Ricotta-Stuffing-361749?mbid=rss_epinr#ixzz15POmZoBN

Before you barbecue, know your pork

By JR | November 13, 2010 | certified grilladelic, education | 1 Comment
mangalitsa

From our friends at Food.Curated, another great video explaining the Mangalitsa breed of hogs.  These porkers have been getting a lot of press recently, especially with food bloggers.   Our Grilladelic friend, Liza de Guia, sheds some light on the wooly pig.


The Kobe Beef of Pork: Mosefund Farm’s Mangalitsa Pigs from SkeeterNYC on Vimeo.

Brined turkey on a Weber grill.

By JR | November 6, 2010 | certified grilladelic, recipes | No comments
turkeypost1

This video was brought to us by our friends at BBQProShop.

A few Grilladelic comments:

  1. Many folks worry about finding a container big enough to hold a large turkey for brining.  A large plastic bag in a cooler, covered with ice does the trick nicely.  (I’ve even known folks to use a whole cooler without a plastic bag…but be food-safety smart)

  2. The turkey holder (vertical roaster) is a dandy.  In a pinch, I’ve used a Fosters beer can.  Turkey on a throne.  Presentation is critical

  3. Turkey is done when turkey is done.   Use a temperature probe to determine when to serve.  Be flexible with dinner, but you should be able to determine a dinner time within a 45-60 minute window.  “We’ll eat around 4:00″

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