Back in July I really, really wanted some brisket for the 4th, so I smoked up a monster 17 pound slab of beef, but due the pandemic, I didn't have my usual posse of Meatwavers to help me finish the thing and my wife and I only put a small dent in the glorious piece of meat that came out of the smoker that day. While the absence of sharing of food has been the hardest thing for me to cope with in the past year, I saw this as an opportunity to finally make a plethora of leftover brisket recipes—something this site lacked because brisket is not something I usually have a lot of leftovers of. This had led to some excellent things like brisket waffle fries and brisket cheesesteaks, but the last recipe I worked on ended up being the best—smoked brisket chili.
I knew I wanted to make a chili out of a large chunk of that brisket, so I froze an entire section that was about three pounds in weight, which was mostly the flat, but had a bit of the point attached too. I was waiting for the right moment to cook this chili, and that arrived on Christmas day when my brother-in-law and his wife were going to stop by. That day was incredibly cold, and since we weren't doing indoor hangs, we decided to build a giant fire for warmth outside and a spicy bowl of chili felt like the perfect compliment for that setting.
At this point in my life, I'm pretty well versed in my chili making, which tends to lean towards all-meat Texas style, but with some touches I personally like. To start off, I always go for whole dried chilis that I toast until fragrant. I don't sweat the exact chilis that go into the mix, but I do like having a combination to hit various peppery notes. This time around I used mild New Mexicans, fruity anchos, lightly smoky guajillos, and spicy arbols.
Once those were all nice a toasty, I transferred them to a bowl, covered them with boiling water, and let them steep. In my early days, I would grind the chilies into a powder, but I've come to prefer steeping them because once they're tender, they more effectively break down and become a seamless sauce when blended.
While those steeped, I prepped the brisket, which I had defrosted under running cold water first. It was still pretty cold, which was good because it made it easier to slice into cubes roughly one and a half inches in size. I went for these relatively big chunks because I wanted some whole pieces of meat in the end, which I find preferable to meat that has completely broken down and is more mush than anything.
After fifteen minutes of steeping, I transferred the chilies to a blender and added in a cup of the steeping liquid too, reserving the rest in case I needed to use it thin out the chili at all while cooking. I added to that a chipotle in adobo, with some extra adobo sauce, and a can of fire roasted tomatoes. Texas-style chili recipes don't always go for the tomatoes, but I'm fan of using them because they create a much more attractive color as well as add a nice fruitiness and acidity that matches up well with the peppers.
Next step was to lightly brown a whole diced onion over medium-high heat and then add in the rest of the seasonings, which included jalapeño, garlic, cumin, and oregano.
I then added in the chili puree, brisket cubes, and a quart of beef stock. That last part I think is important because unlike a normal chili that simmers the beef for hours in the liquid, this cooked brisket really just needed to heat up, so it doesn't have the same opportunity to impart big beefy flavor to what would normally be water or chicken stock. I thought the beef stock was so important that I didn't use the canned stuff either, I went for my homemade, gelatin rich stock that I save for the recipes I care about most.
If you're making this, you'll realize there's far less liquid than a normal chili recipe, and that's because a long cook isn't required where liquid will evaporate and condense down. I actually deemed this chili down about an hour into cooking when the beef cubes were completely tender and some had started to break down, giving a good contrast of meaty textures. The final step was just stirring in some lime juice followed by masa harina, which I added in a tablespoon at a time until the chili reached my desired thickness.
I actually ate my bowl before we had to go sit out in the cold because of the need to photograph it first. I took photos during various stages of topping additions, and while once it was fully loaded you couldn't actually see the chili as well, it didn't look right to me until I had all that cheese, scallions, cilantro, sour cream, and, most importantly, Fritos, on top. I worried about how well using already fully cooked beef would work in a chili, but this ended up being my favorite red chili I've ever made! Rather than being a detriment, the brisket was way more flavorful than using raw beef thanks to its strong smoky character and darkened, peppery bark, which were traits well suited to go with a such a vibrant and spicy sauce whose acidity helped keep the chili from tasting overly rich. That made it easy to eat a whole bowl and then go back for seconds, and I luckily still had some leftovers at the end of the day that let me continue to enjoy the chili a couple more times before it was gone. And with that, my story of a mighty 17 pound brisket for two people finally comes to a close and while I certainly hope this year I'll be able to have friends and family over the next time I smoke one up, if that can't happen, at least I can find solace knowing that I can make another one and have it deliver joy over and over again throughout the year like this brisket did in 2020.
Published on Thu Feb 11, 2021 by Joshua Bousel
Yield 6-8 servings
Prep 10 Minutes
Inactive 15 Minutes
Cook 1 Hour 20 Minutes
Total 1 Hour 45 Minutes
For the Chili
3 dried New Mexican chili peppers, stemmed and seeded
2 dried ancho chili peppers, stemmed and seeded
2 dried guajillo chili peppers, stemmed and seeded
2 dried arbol chili peppers, stemmed and seeded
1 quart boiling water
1 whole Chipotle chilies canned in adobo sauce, plus 1 tablespoon of adobo sauce from jar
1 14oz can fire roasted diced tomatoes
2 tablespoons canola oil
1 large yellow onion, finely diced
3 tablespoons finely diced fresh jalapeño peppers, seeded
4 teaspoons finely minced garlic (about 4 medium cloves)
4 teaspoons ground cumin
1 tablespoon dried oregano, preferably Mexican
1 quart of beef stock
3lbs smoked brisket, cut into 1 1/2-inch cubes
2 tablespoons freshly squeezed lime juice
3 tablespoons masa harina, plus more as needed
For the Toppings (as desired)
Finely chopped fresh cilantro
Finely diced onions
Finely sliced scallions
Grated longhorn cheddar cheese
Place New Mexican, ancho, guajillo, and arbol chilies in a large dutch oven placed over medium-high heat. Cook, stirring occasionally, until chilies are slightly toasted and very fragrant, 2 to 5 minutes. Remove dutch oven from heat and transfer chilies to a heatproof bowl. Cover chilies with boiling water and let steep for 15 minutes. Transfer chilies to the jar of blender. Add in chipotle pepper, adobo sauce, tomatoes, and 1 cup of the chili soaking liquid. Blend mixture at high speed until completely smooth. Set aside.
Heat oil in now empty dutch oven over medium-high heat until shimmering. Add in onion and cook, stirring occasionally, until softened and lightly browned, about 7 minutes. Stir in jalapeño, garlic, cumin, and oregano and cook until fragrant, about 1 minute. Add in chili puree, beef stock, and brisket. Bring to a boil, reduce heat to a simmer, and cook until brisket is very tender and sauce has thickened slightly, about 1 hour. Add in additional chili soaking liquid as needed if chili thickens too much.
Stir in lime juice followed by masa harina. Add additional masa harina 1 tablespoon at a time as needed to reach desired thickness. Season with salt to taste. Serve immediately with desired toppings.
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By: firstname.lastname@example.org (Joshua Bousel)
Title: Smoked Brisket Chili
Sourced From: meatwave.com/recipes/barbecue-smoked-brisket-chili-recipe
Published Date: 02/11/21
Introducing Picanha (Fat Cap Sirloin Roast)
The French call it culotte, which means something like “britches.” Here in America, we know it as fat cap top sirloin. (Other names for this singular cut include rump cover, rump cap, and sirloin cap.)
But the cut reaches its apotheosis in Brazil, where it goes by the name of picanha (pronounced pee-CAHN-ya). Generations of gauchos and grill masters have raised the preparation, grilling, and degustation of this extraordinarily flavorful meat to the level of art.
Picanha, named after a pole used by Spanish and Portuguese farmers to herd cattle, comes from top of the rump—a triangular steak-like roast with a big beefy flavor that’s inversely proportional to its affordable price tag. What makes it so extraordinary is the thick cap of fat butchers leave on the top of the roast. Said fat melts and crisps during the cooking, basting the rich lean meat with fatty goodness. Picanha (NAMP number 1184D) can be difficult to find. Which was why I was amenable to trying a sample from Holy Grail, an artisanal company that sources upper Prime meats –meats that are typically available only to restaurants.
Brazilians have devised an ingenious way to cut and grill picanha. They slice it crosswise (with the grain) into 2-inch strips, which they curl into C-shapes and thread onto rotisserie spits. The seasonings are kept simple: salt and only salt prior to cooking; farofa (toasted cassava flour) and molho de companha (fiery country salsa) by way of optional accompaniments.
The skewers spin over a hot charcoal fire, the fat from the top skewer dripping onto the picanha below it. Once browned on the outside, the meat is paraded through the dining room on a spit to be carved directly onto patrons’ plates. The uncooked meat in the center is returned to the rotisserie for more grilling. The beauty of this system? Everyone gets an end cut.
When I cook picanha, I like to roast it on the rotisserie, but instead of slicing it into strips, I grill it whole. This is quicker and easier than the Brazilian method and it keeps the meat nice and juicy.
I also like to “hedgehog” the fat cap—score the surface in a deep crosshatch pattern. This helps render some of the fat and crisp what remains.
For seasoning (and for extra flavor), I use a brisket rub in the style of Texas Hill Country brisket: equal parts sea salt and coarsely ground black pepper, with garlic and onion powder for pungency and oregano and hot pepper flakes for oomph.
Meat prices are rising this holiday season—along with everything else. Want to serve an impressive, richly flavorful roast—without busting your budget? Picanha is your ticket.
Picanha Spice-Rubbed and Spit-Roasted on a Wood Fire Rotisserie
Get The Recipe »
BBQBible Exclusive – Picanha Roast – 20% Off Sitewide with code BARBECUEBIBLE at HolyGrailSteak.com through 12/20/21.
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The post Introducing Picanha (Fat Cap Sirloin Roast) appeared first on Barbecuebible.com.
By: Daniel Hale
Title: Introducing Picanha (Fat Cap Sirloin Roast)
Sourced From: barbecuebible.com/2021/12/13/introducing-picanha-fat-cap-sirloin-roast/
Published Date: 12/13/21
Did you miss our previous article…
Jalapeño-Lime Chicken Skewers
When I'm devising a marinade, I always taste it to ensure the flavor and seasoning are all in line with expectations. It's not uncommon for a marinade to get pushed in a directions that makes it taste a bit overboard on its own, but that's often needed because flavors will get diminished when the marinade is adorning its subject and has been cooked. There have been some marinades though that I try and think, “I'd eat that with a spoon.” I don't think I've actually developed a recipe though where the marinade purposefully did double duty as a meat seasoning and dip, so I figured I might as well give that shot and see how it works out. In the case of these jalapeño-lime chicken skewers, the answer was, surprisingly well.
The trickiest part of this recipe was finding the right balance to the sauce so it would taste good as a dip, but also have enough flavor to work as a marinade. To achieve that, I started with tangy Greek yogurt as a base since that seemed like a good direction for a dual purpose sauce. I pureed the yogurt in a blender with cilantro, cumin, jalapeño, garlic, and lime juice and zest. The result was a sauce that had a good hit of heat, hefty tang, and appealing green hue. The cumin and garlic also gave it some extra depth and nuance that I may have dialed up if this would have been used a marinade alone, but I knew would come out in the final dish after the chicken was dipped in the sauce.
Once I had the sauce settled, I took to the task of cubing up chicken for the skewers. I advocate for chicken thighs for this use in most instance because the added flavor and fat in the dark meat adds insurance to ending with juicy results. The only place breasts actually do better than thighs in this application is they cube up more nicely—for the thighs, I sometimes have to cut longer strips that I then fold over on the skewer to arrive at a more cube-like shape.
After the chicken was prepped, I moved it into a medium bowl and poured in roughly half the sauce. I tossed that to ensure the chicken was all well coated, then covered, and set it in the fridge. While the marinade had a fair amount of lime juice, the citric acid doesn't have such a drastic effect on the texture of the meat that it can't be left to marinate overnight. The marinade doesn't need that long though to do its work and I only let mine rest in the fridge for about six hours—prepping it in the morning and then cooking it in the mid-afternoon.
When the time came to grill, I skewered up the chicken and then lit a full chimney of coals. After letting the grill preheat, I placed the skewers over direct, high heat and let them cook. At the start, they stuck to the grates with might, but as they seared, the meat began to release and I was able to begin flipping.
I had to deal with some sticking still here and there, but nothing that a little extra scrape with the tongs couldn't handle. As each side was more evenly seared, I was able to move the chicken around easier, at which point I flipped and turned them more regularly so they would be well browned and cooked through all over. You can always test doneness with an instant-read thermometer—you're looking for between 160 to 165°F—but I found for this recipe, once everything was well browned, the chicken was definitely done, which took about ten minutes of grilling time total.
Following the glamour shots, I verified chicken itself had a very nice flavor. The marinade definitely was on the lighter side, but the brightness of the lime and cilantro came through along with a bit of earthiness from the cumin and fruitiness from the jalapeño, but with very little heat. That mellow, yet effective, flavor got a big boost after a dip in the reserved sauce, which brought in a lot of what was already happening, but in a more pronounced way that also delivered a nice spiciness which was balanced by the cooling yogurt. It definitely made a good case that a sauce can do dual work as a marinade and dip given the right attention to detail.
Published on Thu Sep 9, 2021 by Joshua Bousel
- Yield 4 servings
- Prep 15 Minutes
- Inactive 4 Hours
- Cook 10 Minutes
- Total 4 Hours 25 Minutes
- For the Sauce
- 2 cups Greek yogurt
- 1/3 cup packed roughly chopped fresh cilantro
- 1/4 cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 medium jalapeño, stemmed and roughly chopped
- 2 medium cloves garlic
- 1 teaspoon grated lime zest
- 1 teaspoon soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon light brown sugar
- Kosher salt, to taste
- 2lbs chicken thighs, cut into 1 1/2-inch cubes
- Metal or bamboo skewers
- 2 tablespoons roughly chopped cilantro, for garnish
- To make the marinade: Place yogurt, cilantro, olive oil, lime juice, jalapeño, garlic, lime zest, soy sauce, cumin, and brown sugar in the jar of a blender. Puree until all ingredients are very finely chopped and sauce is green and smooth. Transfer 1/2 of sauce to a medium bowl, add in cubed chicken, and to evenly coat. Cover bowl and place in refrigerator and marinate for 4 hours to overnight. Transfer remaining sauce to an airtight container and place in refrigerator.
- Thread chicken onto skewers so each piece is touching the next.
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill chicken, turning occasionally, until well browned on all sides and center of meat registers between 160-165°F on an instant read thermometer, about 10 minutes total. Transfer skewers to platter and let rest for 5 minutes. Garnish with cilantro and serve immediately with reserved sauce for dipping.
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By: email@example.com (Joshua Bousel)
Title: Jalapeño-Lime Chicken Skewers
Sourced From: meatwave.com/recipes/grilled-jalapeno-lime-chicken-skewers-recipe
Published Date: 09/09/21
Hot Link Stuffed Tri-tip
I used a long slender knife to make a cut all the way from the wide end of the tri-tip to the narrow end. I stopped just short of cutting through the narrow end.
The best way to do this is to make a cut all the way through then turn your knife about 45°F and make another cut all the way through.
Insert about a teaspoon of butter in the entryway..
Push the kielbasa, hotlink, etc. all the way in. If it's having too much trouble, try making the cavity just a little wider with your knife.
I used a link of all beef kielbasa with jalapeños in my stuffed tri-tip.
Sprinkle about 1.5 to 2 teaspoons of course kosher salt on the top side of the tri-tip. I use Morton's in the blue box since it is flaked and dissolves much faster and easier than most other kosher salt. Feel free to use another brand/kind but the amount may need to be modified slightly depending on its granule shape and size.
Please see my article on wet brining vs. dry brining for an in-depth look at this subject.
I also sprinkled it real good with my Texas style rub (Purchase formula here | Purchase bottled rub)
Place the tri-tip in the fridge overnight if possible or at least 4 hours to give the salt plenty of time to react with the meat.
Here it is after 10 hours.. ready to go in the smoker.
Setup your smoker for cooking at about 225°F using indirect heat. If your smoker uses a water pan, fill it up.
Once your smoker is heated up and producing smoke, place the tri-tip directly on the grate or you can use a pan/rack to ensure the smoke is able to get to all sides.
I used the Hasty Bake Legacy for this cook.. you can use any smoker or even the grill for this as long as you maintain the correct temperature and remove it when it reaches it's perfect finish temperature.
Let the tri-tip cook for 2 hours or until it reaches an internal temperature of 130°F. If you run at 275°F, it will get done in about an hour or less.
If you want to finish the tri-tip with a sear (recommended), remove it from the smoker when it reaches 110°F and place it on a very hot grill, griddle or iron pan. Sear all sides of the tri-tip and don't forget the sides/edges.
On the Hasty Bake you simply need to remove the deflector over the charcoal pan and raise the pan so that it sits right below the grates in the “sear” position.
Watch the meat carefully and turn as required to sear evenly.
Once the tri-tip is finished cooking, set it on a cutting board and slice it according to the diagram on THIS PAGE.
All sliced up!
Great recipe, Rob! It was really cool having a piece of sausage/hot link nestled into each slice and the flavor was out of this world!
By: Jeff Phillips
Title: Hot Link Stuffed Tri-tip
Sourced From: www.smoking-meat.com/april-29-2021-hot-link-stuffed-tri-tip
Published Date: 04/29/21