"It IS all about the TASTE"
RSS icon Home icon
  • Chopped Brisket Sandwitch

    There is nothing better than a good barbecue. I love barbecue and I look forward to grilling and smoking season all winter. I try to smoke a brisket a couple of times a summer. An all-night process, the brisket has to smoke for an hour and a half a pound and most packer trimmed briskets are at least 15 pounds, but one that yields plenty of juicy slices and flavorful chopped bits for a crowd.

    The best part of the brisket is the “burnt ends”, these can be chopped quite finely , mixed with either blackjack sauce or an chipolte sauce, piled high on a bun and served with potato salad, cole slaw, onions and a pickle.

    Once brisket is smoked, thinly slice the lean side of the brisket. Remove as much fat from the fatty side of the brisket as you can, then roughly chop the meat to make chopped beef for sandwiches.

    There just is not a better meal.

    FYI: Yes, it should be meatless Monday, but it is memorial day, so I’ll go with a more tradtional post..

  • BBQ Beans

    Ok, there are just some things that are required for a good BBQ. Good seasoned and aged meat, smoked until it is falling apart, a good sauce and some serious sides. The FIRST one of these is bbq beans. the dish consists of beans in a sweet and tangy sauce, maybe with a bit of burnt ends or meat drippings mixed int.. The flavor is similar to baked beans but with a southwestern twist. BBQ beans are served stewed or baked, depending on the recipe.

    Again pit masters are a secretive about their bbq bean recipes as they are about their rub, and their sauce recipes. The items you will see in this blog are “GENERAL IDEAS“, my own recipes were given to me by my mother, grandmother, and great grand mother… I’ll hand these down to my children at some point.

    Read the rest of this entry »

  • Chili Cheese Dog

    Some where there is a man who is an unsung hero of classic American food. He is the man who placed a grilled hot dog on a bun, added spicy chili, American cheese, onions, and crumpled bacon.

    This is not a dish for a garden party, but it is a dish that fits well with cooking in the great out doors.

    A hot dog is a type of fully cooked, cured and/or smoked moist sausage of soft, even texture and flavor, usually made from mechanically recovered meat or meat slurry. It is usually placed hot in a soft, sliced hot dog bun of approximately the same length as the sausage, and optionally garnished with condiments and toppings.

    In the United Kingdom and Australia, hot dog refers more commonly to the combination of sausage and bun, with the sausage called a frankfurter.

    Hot dogs are a cinch. It’s ideal to grill fresh dogs, but if yours are frozen, defrost them first.

    Here’s the routine:

    1. Toss them on a medium-hot grill.
    2. (Split lengthwise for flat dogs / chili dogs)

    3. Cook hot dogs until they’re slightly blistered on all sides (approximately 5 minutes).
    4. Turn them frequently.

    Take a all beef hot dog, split it lengthwise, and grill as above, after grilling drop onto a toasted hot dog bun, add a slather of Texas Red Chili, a bit of American Cheese, some chopped red onion, and just for the taste and texture combination add a rasher or two of crumpled bacon.

  • Bar-B-Que Rub For Brisket

    Rubs are a must for any good bbq or smoke job. If you do not do this, you really are missing out on 1/2 the flavor and 1/2 the fun of BBQ or smoking. (Note: This is NOT grilling, any idiot can burn meat over an open fire.) To weave the subtle components of meat, smoke and spice into a heavenly culinary experience takes knowledge, technique and skill.

    For brisket a nice sweet / spicy rub, that will caramelize on the surface and force the juices back into the meat is a key element, the rub also helps to trap the wonderful smoke taste, that is just soo much of the BBQ taste…

    Read the rest of this entry »

  • How to Smoke Chicken

    smoker

    So what’s so great about smoked whole chicken?

    This is like the 60’s. If you can remember them, you were not there… Likewise, if you have not had smoked chicken, you just don’t know ….

    Imagine a roasted chicken bathed in flavorful smoke and slow cooked to the point where it melts in your mouth.

    Got that?

    Then you’re about half way there. I really think that smoking chicken is the way it was meant to be cooked. But then I think smoking anything is the way to go. While grilling can do wonders for chicken, the smoker adds so much more.

    Read the rest of this entry »

  • BBQ Sauce for Smoked Brisket

    img00781

    In my youth a good night out included dinner at the Real Pit BBQ in Harker Heights, Texas. The owner / operator made a special BBQ sauce, called Black Jack. I remember all kinds of people trying to get the Recipe, to Include a U.S. Senator and Several Governors of the State of Texas.

    As these things go, I grew up and moved away, but did not forget that sauce. After a lot of trials and a lot of errors, I complained to my sister, that I just could not get that sauce right..

    Well seems, I have been upstaged in the Social Engineering department. My sister had gone to school with owner’s son and had actually helped them make the sauce on several occasions. The secret ingredient is… As I have said before:

    Again pit masters are a secretive about their bbq bean recipes as they are about their rub, and their sauce recipes. The items you will see in this blog are “GENERAL IDEAS“, my own recipes were given to me by my mother, grandmother, and great grand mother… I’ll hand these down to my children at some point.

    Read the rest of this entry »