[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.
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 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.|
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.
|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.|
|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.|
|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.|
|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, aka "lean". Nice dark bark, deep smoke ring, and juicy.|
|The slices of flat drape loosely over your finger, just like they should.|
|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.
Don’t Have a Smoker? Ingredients That Add Smoke Flavor
Want to boost the smoke flavor—even if you don’t have time to fire up your smoker? Add one of the following smoked ingredients.
Ingredients That Add Smoke Flavor
Bacon: Everything tastes better with bacon. Wrap lean foods, such as shrimp or chicken breasts, in bacon for grilling. Grill or pan-fry bacon until crisp and crumble it over whatever you’re serving. Use bacon fat for sautéing or basting. In the best of all worlds, you’d make your own bacon or use a good artisanal brand like Nueske’s. Most inexpensive bacon uses injected smoke flavoring, not real wood smoke.
Chipotle chiles: Smoked jalapeños from Mexico. This is one of the rare foods I prefer to buy canned. Canned chipotles come in a spicy marinade called adobo. A teaspoon of adobo in addition to the minced chiles will electrify any dish.
Ham: Like bacon, smoked ham is a great way to add rich, smoky, meaty umami flavors to any dish you can think of. Wrap asparagus stalks in speck (Italian smoked prosciutto) for grilling. Add diced cooked smoked ham to mac and cheese. And slivers of smoky Virginia ham in red-eye gravy.
Lapsang souchon: Tea leaves are dried over pinewood fires to make this smoked black tea from the Wuyi region in Fujian, China. Use for teasmoking; add to brines and marinades. Makes great smoky iced tea. Freeze that tea with a little lemon and sugar, then scrape it with a fork to make a refreshing granita.
Liquid smoke: There’s no substitute for wood smoke, of course, but liquid smoke—a natural flavoring made by condensing real wood smoke in a sort of still—does give you a distinctive smoke flavor. Available in several flavors, such as hickory and mesquite, it’s especially useful for barbecue sauces. Use sparingly—a dash or two goes a long way.
Mezcal: Tequila’s cousin, mezcal is made from fire roasted agave cactus hearts in the hills around Oaxaca. It gives any cocktail an instant smoke flavor. Sprinkle a few drops on grilled oysters or in smoked tomato salsa.
Pimentón: Use this smoked paprika from Spain to add a smoke flavor to dishes not easily cooked on a grill—scrambled eggs, for example. I also like to substitute pimentón for the paprika in barbecue rubs.
Rauchbier: Smoked beer is traditionally from Bamberg, Germany. To make it, the malted barley is dried over a wood fire. Makes interesting beer-based cocktails and barbecue sauces. Melt grated smoked cheese in rauchbier for the ultimate cheese fondue.
Scotch whisky: One of the world’s most distinctive whiskies, Scotch is made by drying malted barley over a smoky peat fire. The best single-malt Scotches come from Islay Island off Scotland’s western coast. My favorite brands are Laphroaig (the smokiest), Lagavulin (distinguished by its finesse), and Bowmore (remarkable for its caramel sweetness). Indispensable in a Blood and Sand cocktail. Add a few drops to heavy cream with confectioners’ sugar to make a smoky whipped cream.
Smoked cheese: The best grilled cheese I ever tasted was smoked mozzarella grilled in lemon leaves at the restaurant Bruno in Positano, Italy. I like to grate smoked cheddar into mashed potatoes and mac and cheese. Popular smoked cheeses include cheddar, Gouda, and mozzarella. Learn how to haysmoke mozzarella and cold-smoke ricotta.
Smoked salt: A no-brainer seasoning for steaks, chops, and other grilled meats, and a great way to put extra smoke flavor into barbecue rubs. Two brands I like are dark Danish Viking Smoked Salt and Alaska Pure Alder Smoked Sea Salt.
Have you tried any of these ingredients to add smoke flavor? Let us know on Facebook, Twitter, Reddit, or Instagram!
The post Don’t Have a Smoker? Ingredients That Add Smoke Flavor appeared first on Barbecuebible.com.
Flavors,Homepage Feature,News & Information,smoke,Smoke Flavor
Title: Don’t Have a Smoker? Ingredients That Add Smoke Flavor
Sourced From: barbecuebible.com/2021/06/29/ingredients-that-add-smoke-flavor/
Published Date: 06/29/21
Did you miss our previous article…
Now that was GOOD…
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!
Title: Now that was GOOD…
Sourced From: eggheadforum.com/discussion/1227787/now-that-was-good
Published Date: 05/04/21
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Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party
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
Did you miss our previous article…