Thursday, July 30, 2009

Step by Step Brisket Cooking Instructions

Here is a step by step brisket cooking tutorial for your enjoyment. You can use this with a charcoal grill or smoker. If you use a charcoal grill cook only over indirect heat.

The first step to delicious brisket is to prepare the meat. A 10-12 pound brisket works best for me. Make sure your brisket has some fat on it as this is a key to tenderness. The first thing you want to do is drain you're brisket in the sink for at least 10 minutes. Once you have done this you should score the fight layer by cutting squares right down to the meat. Now you have a decision to make. Do you want to use a dry rub or marinate your brisket in a liquid concoction.

Here are recipes for wet marinade and a dry rub
5 slices bacon, minced
1 c. minced onions
1 1/2 c. beef broth
1/4 c. vegetable oil
1/2 lemon, quartered
2 tbsp. chopped fresh thyme or 1 tsp. dried
1/2 tsp. salt
1/2 tsp. freshly ground pepper
cook bacon and add all ingrdients to sauce pot and heat until bacon is done
put brisket in a glass,stainless or copper bowl or pan(never use plastic) cover, refrigerate and let stand overnight


2 tbsp. seasoned salt
1 tbsp. cracked black peppercorns
1 tbsp. cracked white peppercorns (I substitute ground white pepper)
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. paprika
1 tbsp. dry mustard
1 tbsp. sugar
1 tbsp. distilled white vinegar

mix all ingredients together and pat unto brisket
wrap brisket in aluminum foil and let rest in refrigerator 2-4 hours

Now its time to cook
Start your fire. I use a charcoal water smoker grill with beef broth in the water pan
when the coals are ready(usually around 30 minutes)its time to place the brisket on the grill. ALWAYS cook the brisket fat side up as the melting fat is what will tenderize the brisket. Cover the grill and cook for 8-12 hours. Remove brisket from grill and wrap with foil. Let brisket rest for 1 hour. Slice and enjoy
It is really a very easy process to make a great brisket so please give it a try

If your looking for a good smoker then check out Read More......

Sunday, July 26, 2009

Your Chance to Win

Here are some current sweepstakes for you to win some great gear.

Grillin and Chillin with Blake Shelton in Nashville

One grand prize winner and 3 guests will receive a trip to Nashville for a private BBQ party hosted by GAC at the Warner Bros. Records building where you'll meet Blake Shelton and see him perform. The winner will also receive an autographed Blake Shelton CD collection and guitar, passes to the Country Music Hall of Fame, a $500 gift cards from f.y.e. stores, and a $500 Food Network Store gift card to stock up on everything you need for your own summer BBQ.
to enter GAC Summer BBQ

Get Your BBQ on With Keith Urban

When you enter the Me, You and a BBQ sweepstakes & trivia game you may just win the grand prize--a VIP trip to Nashville for you and three friends to attend a private Backyard BBQ experience with Keith Urban. And it doesn't stop there…. Click here for all the juicy details.

Plus enter for your chance to win…
•All-expense paid VIP trips to see Keith in concert in New York, Las Vegas or Los Angeles complete with admission to Keith Urban's Backstage BBQ Experience.
•Kingsford® Grill packs filled with everything you need to Turn up the Music, Fire Up the Grill this summer
•Monkeyville Memberships—Keith's Online Community.
enter here

Win an Open Range Smoker Grill

Ace Of Hearts BBQ

Take a chance. Who knows? You just might win! Read More......

Thursday, July 23, 2009

La Cense Beef Review

La Cense Beef is 100% grass fed on lush Montana fields. It is lower in fat and calories than conventional beef and is a healthy alternative for health lovers. A 6 ounce grass fed steak for example has approximately 100 fewer calories than a 6 ounce steak in which the animal was finished on grain.

La Cense Beef is also higher in Omega-3 fatty acids, which are essential for enhancing heart health, as well as reducing the risk of arthritis, obesity, insulin resistance, allergies and autoimmune diseases. Conversely, La Cense Beef is lower in the Omega-6 fatty acids that may contribute to development of heart disease, cancers and depression.

La Cense grass fed beef is much higher in beta-carotene, with approximately twice the amount found in grain-fed beef. Beta-carotene is helpful in reducing the risk of cancer and cardiovascular disease.

La Cense Beef contains no pesticides, antibiotics or hormones, which have been linked to a host of cancers, developmental issues and immune disorders.

La Cense Beef is committed to a more natural and compassionate approach to ranching. They are not part of a consortium of ranchers, nor are they middlemen. They do the ranching, the selling and the packing. Their 100% grass-fed beef goes directly from their ranch to you. That's how they can ensure its quality and guarantee your satisfaction.

To order your free mail order catalog please click on this link Beef from Montana
Read More......

Wednesday, July 22, 2009

Atomic Buffalo Turds

Here is a wonderful little recipe for a middle of the day snack while waiting for your BBQ to cook. It can be found at Enjoy Read More......

Backyard BBQ: The Art of Smokology

Backyard BBQ: The Art of Smokology is a wonderful book by Richard W. McPeake. Mr McPeake(known as "the Sultan of Smoke") is a graduate of The Culinary Institute of America. He was awarded the 2009 Presidents’ Award from the American Culinary Federation and has been a professional chef for 30 years. Over the past eight years, he’s been teaching barbecue cooking classes in the Kansas City area and its from these classes that he’s developed this book.

BACKYARD BBQ: The Art of Smokology is in it's Fourth Printing This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake's barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood.
Plus some of his favorite recipes like: Hell Fire Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami, Oriental Smoked Porkloin, Twice Smoked Pulled Pork, Take Your Breath BBQ Sauce, Passion BBQ Sauce, Mustard & Pepper Spiced Beef Tenderloin, Honey Maple Brine for Salmon, Honey Marinated Lobster Tails, Coconut Curried Scallops, Margarita Mop for Chicken,
Nawlins' Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, Zesty Backyard Baked Beans, Wisconsin Cheddar Potato Salad Jambalaya Rice ............and much more! No stone is left unturn in this book.

Backyard BBQ: The Art of Smokology Read More......

Tuesday, July 21, 2009

BBQ As A Business

Is anybody out there looking to start a recession proof business? Then why not turn your love of BBQ into a money making venture. There are people making over $1,000.00 just working on the weekends. Fairs,carnivals,local events and ball games are just a few of the places you can set up a BBQ concession. Visitors flock to BBQ like no other foods at these events. Pulled pork, ribs and barbecued chicken are three big sellers at these events. You can also offer exotic fare such as alligator, wild boar, venison and other game meats. People love trying different things so why not take advantage of their natural curiosity. So what does it take to get started in this business? Well of course you're going to need a cooker and this will be your main expense. Southern Yankee BBQ offers some of the finest cookers on the market. Smoky Mountain BBQ also offers a nice selection of cookers. The size that you need will be determined by the size of the events you wish to sell at. You also can make money by catering BBQ. Barbecue is the fastest growing catered wedding reception food today. All sorts of people love to have barbecue catered to their event. So if you are looking to start a business and you love to barbecue there is no better time to get started. There are tons of information online and in book form to get you started. Good luck in your new venture.

The BBQ Concession Trailer As a Home Based Business Opportunity (How To Make Serious Money With Your Own Mobile Food Business) Read More......

Monday, July 20, 2009

BBQ Potato Salad

Here is a wonderful recipe for a potato salad from our friends at Preemptive Karma

BBQ Potato Salad - No Mayo!
I just made this this morning for a picnic I'm going to this afternoon. It occured to me a week or two ago that BBQ sauce might be good in potato salad (it is!!). So I started looking for recipes and found a small handful of them, two of which I liked and the following draws inspiration from those two but also diverges significantly enough that I'm going to pass it off as my own.

5 lb bag of Red Potatoes, diced
12 slices crispy Bacon (preferably applewood-smoked), chopped
6 hard-boiled Eggs, finely chopped
1 small Walla Walla Sweet Onion, finely diced
1 cup BBQ sauce (I prefer Sweet Baby Ray's original)
1 lb container of Sour Cream (about 2 cups)
2 tablespoons spicy (brown) Mustard
Sea Salt
Black Pepper
Smoked Paprika (optional but I used it)

I have yet to find the perfect way to boil potatoes for potato salad. I've seen descriptions of a number of fundamentally different ways that are supposed to work flawlessly. Either they don't or I'm not doing it right - probably the later. In any case, I use red-skinned potatoes because they hold their shape much better than other varieties, and I also like to chill them in the fridge before cubing them and making the potato salad because being chilled also helps them hold their shape... especially if you've slightly overcooked them and are worried about ending up with lumpy mashed potatoes.

Boil and cube the potatoes as you see fit. Other than that, just combine the ingredients in a large bowl. It's not rocket surgery. However I do find it easier to mix everything BUT the potatoes together first and then mix the cubed potatoes into it.

That said, this is also the first time that I've ever substituted sour cream for the more typical mayonaise in a potato salad. I like it! And I also like the fact that there isn't a drop of oil in this salad. Mayo, as you know, is mostly oil & egg whites with some flavoring. Future potato salad experiments will likely involve substituting only part of the mayo with sour cream - just to see what that's like. Supposedly the sour cream makes the salad creamier in texture. Read More......

BBQ Across America is wearing Blue Weed by Blog Oh! Blog | To Blogger by Gre at Template-Godown | Entries (RSS) and Comments (RSS).