Connect with us

BBQ Tips

The OMG Brisket Slider – aka Ooey Mooey and Gooey



[Standard FTC Disclosure]  I received my Oklahoma Joe's Rider DLX at no charge.  I am sponsored by Certified Angus Beef® Brand.

Tonight is the college football championship between LSU and Clemson – GO TIGERS!   (Boy, way to commit, Chris.)

I have the perfect Game Day food for you – the Ooey, Mooey, Gooey Brisket Slider – or for short the OMG Brisket Slider.

The OMG Brisket Slider Ooey Mooey and Gooey Krispy Kreme

Why yes, that is deliciously smoked brisket with pepper jack and sharp cheddar on a "grilled cheese" made with a freaking Krispy Kreme donut! 

  • Ooey – As in, you are walking through the office, spot a box and say, "Oooo donuts!"
  • Mooey – Smoked beef brisket
  • Gooey – A blend of your favorite cheeses

The OMG Brisket Slider works too, since the first thing you exclaim when eating it is OMG!

So that's the short version, here's the detail.

The folks at Oklahoma Joe's gave me a killer Christmas gift this year – one of their new Oklahoma Joe Rider DLX pellet grills.  It is the biggest pellet grill I've had, and I couldn't wait to try it out.  I have a full review post coming soon, but this is a BBQ beast.  
The new Oklahoma Joe's Rider DLX pellet grill has 1234 square inches of space
The Oklahoma Joe's Rider – DLX –  The famed offset smoker manufacturer has entered the pellet grill market with 1,234 square inches of BBQ goodness.  Full review coming.

Certified Angus Beef® Brand briskets are my go-to choice when I can get them.

How I Choose My Briskets

This is what I look for when I'm out shopping for a brisket.

  • Certified Angus Beef® Brand – I rely on their 10 science-based quality standards for a well-marbled, juicy brisket.  If I can't get C.A.B., then I look for a USDA Prime grade brisket.
  • Size – Normally, I am splitting the point and flat into two roasts.  In that case, I am looking for a 17-20 pound brisket.  If I'm smoking the brisket whole and on a kamado grill, I need something smaller, and I look for a 13-lb brisket.  In the case of this OK Joe Rider, size is not an issue.  
  • Shape – I want a flat that is even in thickness across the end.  I want it to feel supple when I pick it up.  I look for the point to be thick and evenly cut. 
Splitting a Certified Angus Beef® Brisket between the point and flat.
To split the brisket, I use a razor-sharp boning knife and start cutting at the fat line near the tip of the flat.  I just use shallow cuts working down and following the fat-vein while my free hand peels the flat up off of the point.

Injecting the brisket flat
Then I inject the brisket with some Butcher's Original Brisket Injection.
Finally, I seasoned it with Smoking Guns Hot and my Beef Rub v.2 recipe.
The power control unit for the Oklahoma Joe's Rider DLX has settings for grilling and smoking.
I used a pecan-oak-cherry blend of wood pellets and preheated the Rider to 275°f.

I smoke my briskets on a rack and half-sheet pan like this mainly to keep my pits clean.  The top shelf has the burnt ends finishing up in a braise.  

I smoked the brisket until he got dark, about 170°f internal temperature, and then wrapped it in foil with about 1/2 cup beef stock.  I put that back in until the brisket is probe tender at an internal temperature of about 205°f.

Brisket cooked on the Oklahoma Joe's Rider DLX
After the brisket rested, wrapped in foil, I took it out and put it back into the smoker for about 10-15 minutes to reset the bark.  Otherwise, it gets mushy.

Sliced brisket flat - notice the dark bark and deep smoke ring.
Sliced brisket flat, aka "lean".  Nice dark bark, deep smoke ring, and juicy.


The slices of flat drape loosely over your finger, just like they should.


Beef Brisket Burnt Ends are my favorite bite in BBQ.  I used a Certified Angus Beef® Brand brisket for this one.
The burnt ends were fabulous.  I toss them in a 50/50 mix of Blues Hog Original and Tennessee Red.  I add some beef jus to that to thin it out a little more.  You want the burnt ends kissed with sauce, not drenched.

 Now that I have leftover brisket, it is time to make the OMG Brisket Slider!  That starts with a trip to one place for me – Krispy Kreme! 


This is always a "good sign."

Split the donut in half.  These are delicate, which makes it difficult to cut them.  You'll want to use a sharp, serrated bread knife.

Place the donut cut side down, top with a slice of cheddar and about a 1/4 cup of brisket.  For this one, I just used the scraps left on the cutting board after slicing the brisket.

For this one, I used a leftover slice of brisket.  Warm your brisket up gently in some stock in a small skillet on low heat.  If you throw it in a microwave or a hot pan, it's probably going to tighten up while reheating.

Top the brisket with a LIGHT drizzle of BBQ sauce, I like Blues Hog Original but whatever you want works.  Top that with another slice of cheese.  I've done several combinations, but my favorite seems to be pepper jack and sharp cheddar.  Havarti and smoked cheddar is a good combo too.  Top that with the other donut half, cut side up.

Lightly brush the cut sides of the donut halves with either Duke's mayonnaise or melted butter and grill in a hot cast-iron skillet.

Cook until the donut on each side is golden brown and the cheese has melted.

The OMG Brisket Slider - Ooey, Mooey, and Gooey - featuring Certified Angus Beef® Brand brisket smoked on an Oklahoma Joe's Rider DLX.
OMG Brisket Slider

Drag out some leftover brisket and make yourself some of these!

Continue Reading

BBQ Tips

Recipe: neely’s bar-b-que restaurant wet bbq ribs




Neely's Bar-B-Que Restaurant Wet BBQ Ribs

32 ounces ketchup
16 ounces water
6 ounces brown sugar
6 ounces granulated sugar
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon ground mustard
2 ounces Neely's Seasoning
2 ounces lemon juice
2 ounces Worcestershire sauce
8 ounces apple cider vinegar
2 ounces corn syrup
3 to 4 pounds spare ribs

Neely's Seasoning

Mix the following ingredients:

4 ounces paprika
2 ounces granulated sugar
1 teaspoon onion powder

Combine sauce ingredients in a stockpot. Cook at a high temperature and bring to a boil and stir to prevent sticking.

Lower temperature and simmer without cover for at lease 30 minutes.

Trim a 3- to 4-pound spare rib (remove the upper brisket bone and any other excess; this will produce a St. Louis style rib).

Rinse and season rib with Neely's Seasoning, then refrigerate for 4 to 12 hours.

We recommend that ribs are cooked on an indirect barbecue pit to prevent burning. The ideal temperature is 250 degrees F for the first three hours, and 300 degrees F for the final three hours.

Load ribs curl side up, so the juices will maintain their moisture. After three hours, turn ribs and increase temperature. Baste ribs with Neely's barbecue sauce during the last 30 minutes of cooking so sauce will not burn.

Continue Reading

BBQ Tips

The Sweetness Of Grilling: Create Scrumptious Desserts Without Heating Up The Kitchen



The Sweetness Of Grilling: Create Scrumptious Desserts Without Heating Up The Kitchen

Source: Flickr

A meal just isn't complete without dessert.
But instead of reaching for store-bought sweets or those unimaginative brownies from a box, get more mileage out of your grill by grilling your next dessert.

“Years ago, even the most inventive cooks treated the idea of making desserts on a grill with skepticism, but now you can't claim to be a master griller unless you have at least a couple desserts in your repertoire,” said Jamie Purviance, author of Weber's Real Grilling. “The truth is out about their great taste, and then there is the dramatic effect of opening the lid and surprising your guests with sizzling sweets.”

Preparing a grilled dessert can be as easy as warming fresh fruits such as halved bananas, split peaches or sliced pineapples over direct heat and serving them with a scoop of ice cream. Or you can use indirect heat to actually bake something simple such as a fruit cobbler or crisp.

“In many ways, a covered grill works as an oven,” said Purviance. “The hot flames cook like a broiler that has flipped to the bottom of the oven, browning the surfaces of cut fruit, making them tender and sweeter. And, if you grill over indirect heat by turning off the middle gas burner or pushing the coals to the sides and closing the lid, you can cook a dessert in a pan over the unlit area of the grill.”

Purviance has partnered with Weber-Stephen Products Co., the premier manufacturer of charcoal and gas grills, grilling accessories and other outdoor room products, to offer consumers useful and creative tips for firing up desserts on their grills.

Before You Begin. If grilled fruits are on your menu, select ones that are ripe (or almost ripe) and firm. Purviance says that fruits will soften on the grill, so he recommends selecting firm produce to ensure they will hold their shape while cooking.

Time and Temperature. Purviance suggests knowing how long and at what temperature to grill to produce the finest results. Peaches should be cut into halves and grilled over direct medium heat for 8-10 minutes. Bananas are best split lengthwise, with the skin left on to hold the fruit's shape, and grilled over direct medium heat for approximately 6-8 minutes. Pineapples should be peeled, cored and cut into 1/2-inch slices or 1-inch wedges, then grilled for 5-10 minutes over direct medium heat.

Hold the Chicken. While that teriyaki chicken was delectable, its remnants left on the grill won't taste good on grilled peaches. Purviance offers this remedy before grilling up desserts-simply brush the grates clean with a stiff wire brush.

Better with Butter. Butter makes almost anything taste better, and fruit is no exception. Purviance recommends brushing fruit lightly on all sides with melted butter and a little sugar for sweetness before grilling it. This coating will also help prevent the fruit from sticking.

Never Leave Your Post. The sweet succulence of most fruits turns golden brown and delicious on the grill, but left too long in place, golden brown can turn to black and bitter. Purviance recommends watching the fruit carefully and turning occasionally. To check the color and doneness, slide a thin spatula gently under the fruit and slightly lift.

Your sweet tooth will never be the same.

Continue Reading

BBQ Tips

Some Types Of Outdoor BBQ Grills




Some Types Of Outdoor BBQ Grills

Source: Flickr

A sunny day calls for a great outdoor barbecue grill party. When you have invited your friends for a grill party, you must have very functional grilling equipment. An outdoor barbecue is a great fun. You and your visitors will enjoy conversations while taking turns in making marinades, brushing the meat, placing them over the grid and flipping it from one side to the other. Everyone is involved in making the main dish. That is why barbecue is appreciated by almost everyone in the party.
The first type of a good outdoor barbecue grill is the pellet grill. Aside from being so affordable, the fuel is also much more affordable than other types of grill. The difficult stage is the startup fire. Just think of it has your first camping experience where your first task is to make a fire. Remember the excitement to felt when you made your first spark, first smoke and then the big flame. That is how pellet grill works. You have to consider the time of making a flame and generating a stable heat. That would take about 30 minutes on the average. You must also know what food should be placed directly on the heat and what not to place over it. Grilling is a technique that needs knowledge of which one cooks first and which one is last. The best thing about pellet or wood grilling is the smoky taste. It is the authentic grilled taste. But there are other woods that have better tasting smoke over the others. You have to know what wood gives off awful tasting smoke to keep your food from having funny taste.
The second type of grilling is the charcoal grill. It is almost as good as pellet. It is just less smoky so the taste is a little bit less flavorful compared to pellet grilling. Charcoal also produces flame faster than pellets do. Gas grilling is the third type that is best outdoors. It can also be used indoors but, you must have a large space to accommodate the large body of the gas grill and the tank that tags along with it. Gas grills are actually complicated grills. It carries a lot of other cooking kits that you can use. That is why, you can never find a gas grill that is as small as a charcoal grill or pellet grill.
The fourth type is the portable grill. Portable grill is best for travelling. If you have an out of town barbecue party or camping in the woods, this is the right grill to keep. Portable grill can use charcoal or propane as fuel. Whatever suits you, the main advantage is the handiness of this grill. Same tastes of authentic grilled food will be achieved with either of the fuel. Another type, and the fifth one, is the ancient cooking technique where you have to look around for firewood. It is such an exciting task with friends. Camping and looking for firewood is a call for adventure lovers. This type of grilling will not only give you the authentic grilled taste but also the authentic experience of how grilling is originally done.
There are five best grill types. Choose your barbecue party theme and what grilling type will fit you and your friends' definition of adventure.

Continue Reading



%d bloggers like this: