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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.


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.

Talking fish! Thanks food.curated

By JR | October 27, 2010 | education | No comments
fishmonger

The Makings of a Good Fishmonger: The Lobster Place from SkeeterNYC on Vimeo.

Why didn’t I think of this…a sausage truck.

By JR | October 13, 2010 | certified grilladelic, education | No comments

Another absolutely great video from our friends at Food. Curated.  A sausage stunner!

Renaissance Sausage: A Rebirth in Philly’s Sausage Culture from SkeeterNYC on Vimeo.

Texas Beef Brisket Chili. Thanks Bon Appetit

By JR | October 11, 2010 | education, recipes, tips | No comments
mare_texas_beef_brisket_chili_v

Bon Appetit published this recipe in 2008.

It was fun to make.  Unique and delicious.  Plus another use for brisket.

Ingredients
CHILI
• 6 large dried ancho chiles* (about 3 ounces), stemmed, seeded, coarsely torn
• 6 ounces bacon, diced
• 1 1/4 pounds onions, chopped (about 4 cups)
• 1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes
• Coarse kosher salt
• 6 large garlic cloves, peeled
• 2 tablespoons chili powder
• 2 teaspoons cumin seeds
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1 1/2 teaspoons coarse kosher salt
• 1 1/2 10-ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups)
• 1 12-ounce bottle Mexican beer
• 1 7-ounce can diced roasted green chiles
• 1/2 cup finely chopped fresh cilantro stems
• 4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash (from 3 1/2-pound squash)
GARNISHES
• Fresh cilantro leaves
• Chopped red onion
• Diced avocado
• Shredded Monterey Jack cheese
• Warm corn and/or flour tortillas
Preparation
CHILI
• Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.
• Preheat oven to 350°F. Sauté bacon in heavy large ovenproof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.
• Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.
• Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. DO AHEAD Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.
GARNISHES
• Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.
• *Available at many supermarkets and at specialty foods stores and Latin markets

Whoooaaa

By JR | October 8, 2010 | certified grilladelic, education | 3 Comments

A Grilladelic Flashback! The Sages of Sausage

By JR | August 10, 2010 | certified grilladelic, education, lifestyle, recipes, stories, tips | No comments
imgres

Back in the day, right around the turn of the century, The Outdoor Cook in Rockford, MI hosted a monthly sausage making club.   A night of festive sausage making!

Recently, one of the original members of the club sent me some recipes they used; triggering a Grilladelic flashback! Here is the blue print for one the tastiest blends of ground meats and spices ever stuffed in an intestine!

Spicy Santa Fe Chicken and Cilantro Sausage (20 lbs)

  • 14lbs boneless chicken thighs (ground)
  • 6lbs ground pork
  • 8 jalapenos- minced
  • 4 poblano peppers- minced
  • 1/3C garlic
  • 2 C Tequila
  • 2 C lime juice
  • 2 bunches cilantro- chopped fine
  • ½ C Kosher Salt
  • 1 T black pepper

(Not everyone has access to grinders, stuffers and casings.  Kevin indicated that he has made this without stuffing into links, and then grilled it like a burger.  Good.  But not the same as using a casing.)

So in honor of the 9-year, three-month and six-day anniversary of the West Michigan Sausage Making Club, the following is part of a feature story that was in the Grand Rapids Press in 2002.   Enjoy!

Excerpted from The Grand Rapids Press, March 27, 2002

(this excerpt picks up with a description of the art of sausage making)

Sausage-making also requires the right tools, including a large, deep-sided tub or pan for mixing, a meat grinder and a meat stuffer for stuffing the sausage into casings.

Read more…

Thou Shalt Not Covet Thy Neighbor’s Brisket. DIY

By JR | July 21, 2010 | education, recipes, tips | No comments
beefbrisketshankcuts

Ten Commandments of Brisket

I. Brisket is a tough cut of meat.  It can’t be grilled.

II. Brisket is considered the most difficult cut of meat to barbecue, especially for beginners and northerners.  However if at first you don’t succeed, try again.

III. Essentially three brisket choices: point, flat or whole.

IV. Trimming a brisket “before” and “after” requires practice.

V. Always cook it indirect.

VI. Good butchers lead to good briskets. (Get to know your local butcher)

VII. The little “burnt ends” on a brisket are tasty.  Add to beans, dirty rice and other savory sides.

VIII. After barbecued, brisket freezes real well. (In other words, always barbecue more brisket than you need)

IX. A good barbecue cookbook can be helpful.  Ask your specialty dealer or Grilladelic for a recommendation.

X. There are many recipes, techniques and opinions on how to cook brisket.  If someone corrects or questions you on your method, just politely nod and say. “Thanks.  Sounds good” Then continue to do what works for you.

The following are two separate techniques for your consideration:

Traditional Brisket

  1. Prepare your smoker or grill for temperatures between 200-225. Indirect heat only.
  2. Plan on approximately 2 hours/lb (10 lb brisket can take 20 hours) Flats cook quicker. The time is approximate.
  3. Use a dry rub of your choice.  Brisket is simple.  My seasoning of choice is kosher salt, tellicherry coarse ground black pepper and chile powder.
  4. Experiment with applying rub.  Try yellow mustard as a base.  Try a light coating of oil.  Try just applying directly to the meat.
  5. Use a heavy smoke for the first 30-50% of your cooking time.  Mesquite is traditional, but experiment.  Blends of pecan and apple are nice.
  6. After about 75% of the cooking time is done, brisket should look like a meteor.  Wrap in foil and place back on smoker until internal temperature reaches approximately 190-195 degrees.  *in some circles, foil is controversial. See the Tenth Commandment
  7. Remove, let rest for at least 30 minutes, then slice against the grain.

Non-Traditional Brisket (this technique has still been successful in KCBS competitions and family barbecues)

  1. Prepare smoker to 275-325 degrees.
  2. Plan on 1 hour per pound (whole brisket will take longer, maybe add 20 minutes per pound)
  3. Season as you would in a traditional technique.
  4. Heavy smoke for the first 30-50% of cooking time.
  5. After approximately 50-60% of estimated cooking time, wrap brisket in foil and add a 1 C “*special broth”.  If you lower the temperature at this point to the 200-225 rangea. *Special broth: 12 oz. of dark beer, 4oz. spicy-style BBQ sauce and 4oz. of beef broth. Warm and mix well. Don’t use it all
  6. After another 30-40% of cooking time, check for internal temperature of brisket (190-195degrees).  It might be ready! If not, let cook a little more. If you are doing the math, that is 10% wiggle room.
  7. Remove, let rest, then slice against the grain.

Salmon 2.0

By JR | July 19, 2010 | education, foodie, friends, lifestyle, recipes, stories, tips | No comments
photo-1

Salmon are a very flavorful fish that is an excellent source of
nutrition. Salmon are low in saturated fat, high protein and omega 3 fatty acids. This fish is also widely available and relatively inexpensive.

There many ways to prepare salmon: raw (sushi), poached, baked, pan fried, deep fried, slow smoked and grilled. My favorite method is grilling/hot smoking.  The high fat/oil content of salmon make it an excellent candidate for grilling.

My grilling story starts a few days before I lit the charcoal. I had
the fortune of being invited out to fish up in Ludington, Michigan as few days before the Ludington Salmon Classic. I was fishing with some old friends and some new friends in the boat the “Tail Chaser”.  This team was preparing to compete in the amateur division and had placed very well the previous year.  The “Tail Chaser” is a 38 ft Fountain center console that has 3 super charged 275 horse outboards.   This was one sweet setup: a beautiful boat, it handled rough seas and was capable of doing between 60-70 mph. We spent about 12 hours on the water, found many large fish and had a great time.

When grilling salmon, I like to use filets that still have the skin on them. About an hour before i plan to grill the fish, I pull the filets out of the refrigerator, rinse them down and pat them dry. Laying skin side down, I coat the meat with a heavy coating of non iodized salt.

After being placed back into the refrigerator for 30-45 minutes, I
rinse off the salt and pat the filets dry again. You will notice that
the consistency and color of these filets have changed a bit.  The
salmon filets have been dry brined.

Pre-heat your grill to about 400 degrees. While the grill is heating up, sprinkle on brown sugar.  You should put on enough so that in a few minutes the brown sugar turns into a sirup. You can also add spices.   I like to use a hot cajun spice.  When the grill gets up to temperature, I drop pre-soaked alder chip on to the coals.

I place the salmon onto a fish grate skin side down, exposed to direct flame. After grilling for about 8 minutes, I flip the filets over. While I’m flipping the filet, I remove the skin layer and much of the grey fatty flesh. I grill it upside down till the fillet will flake to touch.  Usually its an additional 4 minutes. At this point the fish is done.  Remove it and let it set at least 5 minutes. I like to serve it with rice and a vegetable.

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