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Smoking Brisket Island Style

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Ah, brisket. Our favorite epic meat continues to amaze and delight. And even after crisscrossing Planet Barbecue to document how people cook brisket, I continue to find new ways to transform this tough ornery cut of meat into carnivorous nirvana. The latest comes all the way from Guam, from our longtime grill master friend: Rueben Olivas. As you will see, Rueben takes a divide and conquer approach, and I’ve never experienced quite like his Chamoro (Guamian) style brisket. Read on, barbecue pilgrim, and get ready for some amazing brisket.


On Guam, we have a different style of smoking brisket. We slice it up, marinade it or just dry rub it, hang it or lay if flat over a smokey, open fire and smoke it until the grillmaster has it where he wants it.

Here is one process that I did recently.

First of all, I wanted the finished product a little dry and not too plump. This is what I carry with me when I am out in the field fighting fires. This is my chow. I did not want to marinade it. I only dry rubbed it with my secret Rueben’s Rub. Here are the ingredients for my rub….Sea Salt, Kosher Salt, Garlic Powder (granulated), Black Pepper, Celery Salt, MSG (Accent), Parsley Flakes and Onion Powder.

Here are the photos….

Started out with a 10 lb. brisket. I did not trim it at all.

Untrimmed brisket

I am going to slice it against the grain. Here you can see which way the grain runs.

Closeup of brisket grain

Try to slice at about 1/4 inch thick pieces.

Slicing brisket into 1/4 inch pieces

This shows the fat marbling of the flat.

Marbling of brisket fat

Here are the slices. Still a little ways to go.

Slicing brisket

Once sliced, I add my seasoning. I use freshly ground black pepper. Nothing beats the fresh stuff.

All seasoned and ready to be hung over the fire for smoking.

Brisket meat seasoned with salt and pepper

Here is my famous uglier that thou pit. Meat is already laid out on the hanging grill. This open fire pit concept allows for a mellow smoke flavor.

Smoking pit of Reuben Olivas in Guam

Here is my fire. Wood is wet (soaked). The wood used is our local Tangantangan wood. Similar in aroma and flavor to red oak. I also use dried, whole coconut for aroma and flavoring. Coconut is the bomb!!

Smoking pit with Tangantangan wood

Close up of the brisker all laid out on the suspended grill.

Close up of smoking brisket

Finished product.

Finished brisket by Reuben Olivas in Guam

Close up.

Closeup of finished brisket by Reuben Olivas in Guam

Now this is one style. This could take anywhere from 4-8 hours depending on how you want it cooked and how tender you want it. Another style is to marinade the meat and smoke it just long enough for the meat to cook tender and remain plump so that you can grill it at another time.

Here is the marinade that I use for this…

  • 1/4 cup soy sauce
  • 1/8 cup Worcestershire sauce
  • 1/8 cup Brown sugar
  • 20 to 30 thinly sliced pieces of fresh papaya for tenderizing.

Mix this in the bowl containing your brisket.

Then apply your seasoning to taste because the soy sauce and Worcestershire sauces are already salty.

You can also hang these slices of brisket from small hooks as shown below. The grillmaster here is Ray Garrido and he is known for his fantastic, smoked brisket.

Ray Garrido

His smoked brisket hanging over the fire pit.

Smoked brisket hanging over a fire pit in Guam

And that’s how its done here on Guam. Yes, we still smoke the whole brisket the conventional way but, it is not that popular here for BBQs because it takes too long. That is just too much work for the average everyday BBQ here. We could be eating and drinking already…..

But it is all GOOD no matter which way you grill, smoke or BBQ that’s for sure!!!

Until next time….

– Rueben Olivas

 

For more articles about BBQing, cooking, and eating in Guam, visit Rueben’s website, BBQGuam.

The post Smoking Brisket Island Style appeared first on Barbecuebible.com.

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Now that was GOOD…

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Morning All:

Did another slab of beef ribs today…used some Kosher salt & a rub mixture of 3 parts Dizzy Pig Game On, 3 parts DP Raising the Steaks & 4 parts Turbinado Sugar (a mixture I've used on the past couple of briskets)…Just on the Egg indirect with a dome temp about 300 with a couple chunks of cherry for some added flavor…

Since I was late getting them on the Egg (about 3:15pm) & I don't like eating after 8:00pm, I ran the Egg about 350 for most of the cook & took them off after about 3 hours with IT over 200 everywhere I checked…wrapped in foil while I grilled the corn…

Sliced & looking so tasty…

Added some corn on the cob & Kathy put together a fruit salad for a DELICIOUS meal…

As I said — That was GOOD!

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By: SSN686
Title: Now that was GOOD…
Sourced From: eggheadforum.com/discussion/1227787/now-that-was-good
Published Date: 05/04/21

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BBQ Tips

Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party

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The slopes are the place to be in the wintertime, from Mammoth and Big Bear in Southern California, to Big Sky in Montana, to Stowe, Vermont, and many places in between. Even Mankato, Minnesota, has a ski resort. (Don’t believe me? Google Mount Kato.)

Snowboarding, skating, and sledding are options, of course, as is cross-country skiing. What all these activities have in common is they get you outside and moving. An added advantage is that all are relatively safe to practice while the pandemic is active, being both social and independent pursuits. In other words, it’s easy to maintain safe distances between yourself and your mates.

As a reward for getting off the couch, we propose an outdoor après ski party. Pronounced “ah-pray skee,” it’s a French term for “after ski.” It’s that sweet spot between an afternoon (or day) of invigorating activity and dinner. Or maybe it is dinner. You can interpret it loosely.

In the Swiss Alps, a day shooshing down the mountainside might be celebrated with raclette—essentially, roasted cheese, partially melted near a fire, then scraped onto bread. I was obsessed with raclette when I was a child. I didn’t know the proper name, but was beguiled by this passage in the classic book “Heidi” by Johanna Spyri:

“When the kettle was boiling, the old man put a large piece of cheese on a long iron fork, and held it over the fire, turning it to and fro, till it was golden-brown on all sides. Heidi had watched him eagerly. Suddenly she ran to the cupboard. When her grandfather brought a pot and the toasted cheese to the table, he found it already nicely set with two plates and two knives and the bread in the middle. Heidi had seen the things in the cupboard and knew that they would be needed for the meal.”

As you can imagine, the brick of Velveeta in the family refrigerator fell a bit short of my expectations.

Which is why Steven’s recipe for A New Raclette so intrigued me. It appears here for the first time, but will be featured during a new episode of Project Fire when the show begins airing this spring. (Contact your local public television station to make sure they intend to carry the show.)

Like the classic raclette, it is served with small potatoes and cornichon (small cucumber pickles), but takes things further. You know Steven! This rendition features a terrific product, Rougette Bonfire Marinated Grilling Cheeses. If you can’t find them, substitute another grilling cheese like halloumi. (For more on cheeses that can be grilled, click here.)

Get the Recipe »

Other main course options for your party could include nachos, brats, kebabs, or anything that cooks fairly quickly and can be eaten easily by potentially mittened guests. A portable campstove/fire pit like this one, which burns propane, wood, or charcoal, ensures you can cook in style. But there are a number of small grills we like, including Weber’s Smoky Joe and Lodge’s Sportsman hibachi.

For beverages, consider beer, wine, mulled wine, or hot toddies.

 

How are you beating winter boredom this year? Let us know on Facebook, Twitter, Reddit, or Instagram!

The post Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party appeared first on Barbecuebible.com.

Homepage Feature,Hot Stuff,Recipes & Techniques,winter,winter grilling

By: Cialina TH
Title: Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party
Sourced From: barbecuebible.com/2021/01/29/beat-winter-boredom-throw-an-outdoor-apres-ski-or-sledding-party/
Published Date: 01/29/21

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7 TIPS to help you control the TEMPERATURE of your BBQ – BBQ Know How

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Controlling the temperature of a charcoal BBQ can be difficult to understand if you aren't used to it… but if doesn't have to be. With some simple techniques and lots of practice, you can quickly get to grips with it.

The 7 tips in this video will give you a basic understanding of how to hit your target temperature each time you fire up. Consistency comes with practice so don't be put off if you struggle in the beginning.

I'm always around to help out when I can so if you have any questions, leave them in the comments below or send me a message via the website and we can chat further.

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