Welcome to Texas BBQ Review
Texas BBQ is some of the best in the world.
HICKORY BRISKET BBQ
Hickory wood chips
2 tablespoons of dried garlic flakes
2 tablespoons of black pepper
2 tablespoons paprika
2 tablespoons dried rosemary
1 untrimmed beef brisket (5-7 pounds)
1. Soak the wood chips in water. This needs to be done for at least 30 minutes.
2. Prepare you charcoal fire inside your smoker. Let the fire burn for 15-20.
3. Combine the dry ingredients and rub vigorously onto the brisket.
4. Drain the wood chips and place on the hot coals. Place water pan in smoker and fill to line. Place the lid on the smoker.
5. Cook for 4 hours or until your meat thermometer reads 155 degrees in the thickest portion of the brisket.
4 boneless chicken breast
1/2 Teaspoon cinnamon
1/4 cup brown sugar
6 fluid ounces of soy sauce
4 fluid ounces white wine vinegar
2 garlic cloves, roughly chopped
1 onion, chopped
2 fluid ounces vegetable oil
1 tablespoon dried thyme
1/4 teaspoon of salt
1/2 teaspoon all-spice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 jalapeno pepper, roughly chopped
1. Place all the ingredients, except the chicken, in a food processor and process until smooth.
2. Cut four lines half an inch deep in every chicken breast and the put in a shallow dish.
3. Pour the poured mixture over the chicken. Be sure to the mixture gets deep into the cuts.
4. Cover the chicken with foil and refrigerate over night.
5. Heat grill using medium coals. Grill the chicken approximately 15-20 minutes. Flip the chicken and baste it with remaining marinade as needed until cooked well.
It has often been stated that cooking is an art. Smoking makes an entire new category. Smoking is the skill of adding flavor to your food with the least amount of work and probably the most amount of time.
You can smoke meats, fish, and even vegetables. Cooking in a stove or microwave doesn’t allow the smoke to touch the food. That is why they sell liquid smoke. Smoking adds a flavor to your food, especially your meat, that cannot be duplicated. This of course requires that the cooking time be extended. In the world of instant gratification smoking your food is the dinosaur. But the pay off in the end is worth it. How long does it take to smoke food? (We will generally be referring to meat from here on.) Smoking can take from three to twenty hours but the end result is an extraordinary delicious meal.
This brings us to the smoke ring. That pink coloration just under the crust of the meat. While a smoke ring does not guarantee a great product. If done correctly it is a great indication. Meat left too long in the smoker may have a perfect smoke ring but be extremely dry. Generally a smoke ring does indicate quality.
Smoking adds a superbly delicious flavor to your food and to top it off it is budget friendly.
2 cups butter, divided
1 (approx. 15 pounds) whole turkey (giblets & neck removed)
1/4 cup chicken soup base
3 sweet onions, peeled and cut into wedges
5 apples, cored and cut into wedges
2 tablespoons minced garlic
1 1/2 cup chicken broth
1. Preheat a gas grill for low heat.
2. Rub butter inside and out of turkey, then rub entire turkey with chicken base. Mix with onions, apples and garlic in a large bowl. Stuff turkey (your choice of stuffing) and place in a disposable roasting pan. Cover the neck opening of the turkey by folding in the skin. Flip the turkey over and pour chicken broth into the opening at the other end until the turkey is full and then place the turkey breast side up for roasting.
3. Place the roasting pan on the grill. Cover loosely with aluminum foil and close the lid.
4. Roast until temperature in the breast reaches 170 degrees on meat thermometer and the temperature in the thickest part of the thigh reaches 180 degrees. This will take approximately four hours depending on the temperature of your grill. During the final minutes of grilling, remove the aluminum foil covering the turkey and allow it to brown. Cool for 20 minutes before carving.
Ketchup – 3/4 cup
Vinegar – 2 tblsp
Soy Sauce – 2 tblsp
Garam Masala Powder – 1 tblsp
Curry Powder – 1/2 tsp
Honey – 2 tsp
Garlic – 1 clove, minced
Thyme – little
Salt as per taste
Black Pepper Powder as per taste
Oil as required
2 racks beef ribs (or pork ribs)
2 teaspoons salt
2 teaspoons black pepper
1 tablespoon Season-All salt
2 cups BBQ sauce of choice
Sweet onion slices
1. Preheat oven to 350 degrees.
2. Remove large amounts of silver skin and fat from the ribs. Season both sides of the ribs with Season-All, pepper and salt.
3.Line a lipped cookie sheet with heavy duty foil. Lightly spray foil with cooking spray.
4. Bake ribs in the oven for approximately 20 minutes, until meat starts to brown on both sides. Turn half way through.
5. Brush BBQ sauce onto both sides of ribs and put back into the oven until BBQ sauce starts to caramelize but not burn, approximately 20 minutes. Flip half way through.
6. When sauce is caramelized and cooked into the meat add more sauce to the tops of the ribs. Avoid getting a lot of sauce on the foil as it will burn.
7. With top of ribs facing up, place sweet onions slices over them.
8. Cover with a low-tented aluminum foil (tented just enough to not let it touch the top of the ribs) and seal the sides securely by curling foil under the lip or under the cookie sheet itself. Do not let steam out as meat cooks.
9. Turn the oven on 250 degrees to ensure the sauce does not burn.
10. Put ribs back in the oven at 250 degrees and cook approximately 2 hours.
11. Remove cookie sheet out of the oven and pull back one corner of the foil (be cautious of the steam!). Use a fork to test if the meat comes easily off the bone. If it does not, put ribs back in the 250 degree oven and check every 20 minutes or so until the meat falls off the bone.
There are a lot of different variations of BBQ. Including how you spell it: BBQ, barbecue, barbecue, etc. BBQ also means many things: the cooking method, apparatus to do the cooking, the sauce, the flavor, etc. The terminology used in this style of cooking overlaps in many ways. There are many styles of BBQ that include pork, chicken, beef and roadkill…..well no, that isn’t exactly what we mean by style.
Texas style generally refers to beef. Maybe a little bit of chicken and maybe some pork ribs. Yet things are changing on the Texas BBQ scene with a lot more chicken and all kinds of pork. But it is still the brisket and beef ribs that folks think about when you say Texas style BBQ. And wet, Texas style generally means wet, the sauce is laid on heavily.
Just like beef generally represents Texas style, it is pork that represents Carolina style. What kind of pork? Every kind of pork you can imagine. From the squeal to snout to the tail. Including the pork butt (called pork shoulder), the ribs to the entire hog on the pit. And just like Texas we are talking about wet sauce here, just a little more tangy.
Kansas City Style
Kansas City BBQ is think….tomato-basses sauces and tons of sugar. Kansas City style BBQ is usually associated with pork, pork ribs and chicken.
Similar to Kansas City style but with a lot less sugar. It also is usually more spicy than Kansas City. We’re talking mainly pork here. And while the meat is basted occasionally while cooking the meat isn’t drowned in the sauce. Usually the sauce is added at the table while eating. The sauce is more tangy than Kansas City and a lot less sweet. Memphis style uses rubs also.
Are these all the styles of BBQ. Hardly and it is even hard to hold some forms of BBQ into any of these four groups. There are so many styles and a great many of them are a mix-and-match of different styles.
BBQ cooked correctly far bypasses grilling’ steaks, chicken, pork or snakes. OK, not the snakes. mmm that does bring up an interesting thought. But I’ll leave that for others to develop. BBQ is not something that is cooked on a whim or something you cook when you are in a hurry to eat. You have to be patient if you are going to BBQ, if you are going to cook at 200-250 degrees for possibly up to sixteen hours. Slow cooked BBQ imparts flavor and tenderness that cannot be achieved by high temperature grilling.
Just meat placed on a platform, heated directly or indirectly over the proper period of time. And no matter what style you call your BBQ there is one thing for sure. Done right and it will make a puppy pull a freight train.
How do you spell that again? Let’s just worry about how it taste and when we get our next plate of the stuff.