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What Are Burnt Ends? And 11 Other Key Terms You Should Know

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You can walk the walk, but can you talk the talk? Here is a mini-glossary of terms every self-respecting griller and pit master should know.


12 Key BBQ Terms You Should Know

Bark

The dark, flavorful crust that forms on the exterior of meat such as brisket, ribs, or pork shoulder that is comprised of seasonings (salt and other spices and/or herbs), smoke particulates, and the caramelization of the meats natural sugars. Wrapping in foil or butcher paper will soften the bark.

Burnt Ends

This term traditionally refers to the well-done, tougher, fattier, and/or oddly shaped bits of beef that were carved off for aesthetic reasons when brisket was sliced for service at Kansas City barbecue joints like Arthur Bryants. Once given to patient customers for free, burnt ends are now created on purpose. But they are no longer limited to beef brisket: we have seen recipes for pork butt, pork belly, and even hot dog burnt ends.

Deckle/Point

Brisket, the deep pectoral muscle of a steer (there are two per animal), can be divided into two discrete sections: the top one is the decklealso called the pointwhich attaches the muscle to the rib cage. It is both fattier and tougher than the flat (see below).

Flat

Many supermarkets remove the leaner, flatter cut of a steers pectoral muscle from the deckle (see above). It resembles a thick flank steak and has a pronounced grain. When sold together, the deckle and the flat comprise a whole brisket, often called a packer brisket.

Money Muscle

Well known to competition barbecuers, the so-called money muscle is a discrete cylindrical muscle that is part of a butchered pork shoulder. Located opposite the bone, it resembles a pork loin and is leaner than the rest of the shoulder. Because it cooks faster, this desirable cut is often removed from the shoulder (which is returned to the smoker) and sliced separately for the turn-in box.

Pink Curing Salt

Not to be confused with mined Himalayan salt (halite), which ranges in color from pink to apricot, pink curing salt has long been used as a preservative. Known by several namesPrague powder is one of thempink curing salt is comprised of table salt and sodium nitrite (for relatively short curing times) or sodium nitrate (for hams and other meats that require long curing times). Both forms also contain a small amount of food dye to tint them cotton candy-pink and distinguish them from other salts in your kitchen. (For information on how to use them, click here.)

Pink Curing Salt

Reverse-Sear

Most of us were taught that the best way to cook thicker cuts of meat (over 1 inch) was to sear them over direct heat and then finish them slowly using indirect heat. The result was meat that exhibited concentric circles of doneness from the outside in. Reverse-searing calls for heating the meat slowly using indirect heat to a temperature 10 to 15 degrees below your goal temperature, then searing it over high heat to brown and caramelize the outside. (For more information, click here.) We recommend it for thick steaks, chops, and prime rib.

Smoke Ring

Smoked meat (brisket, ribs, pork shoulder, chicken, etc.) often exhibits a pinkish-red ring just below the exterior surface. This is called a smoke ring, and is a desirable result of the meats natural myoglobin reacting with the compounds in smoke. Because smoke rings can be produced with curing salt (see pink curing salt above), they are no longer used to judge meat in barbecue competitions.

Smoke ring on brisket

Shiner

This is a derogatory term used to describe ribs that have been inexpertly butchered, meaning the meat has been trimmed so close that the underlying bone is visible. It happens often with beef ribs that have been separated from the rib roast as its in the butchers financial interest to carve as much higher-priced meat off the bones. For beef ribs worth eating, buy a prime rib roast and remove the bones yourself.

Spatchcock

Spatchcocking is a technique that can be used on poultry (chickens, turkey, game hens, etc.) to maximize the surface area exposed to heat from the grill and to shorten cooking times. Using a sharp knife or kitchen shears, remove the backbone from the bird. Discard, or save to make stock. If desired, remove the breast cartilage.Turn the bird over and gently flatten with the palm of your hand.

Spatchcock chicken

Stall

The stall has panicked many barbecuers smoking their first briskets or pork shoulders. It refers to a temperature plateau that usually occurs when the meat reaches an internal temperature of 150 to 165 degrees, and can last for an interminably long time. Hours. Novicesmaybe expecting the in-laws for dinner at a pre-ordained timeoften make the mistake of increasing the heat, a maneuver that can toughen the meat (especially brisket). For some, the stall signals the moment when the meat should be wrapped in foil or butcher paper. See the Texas crutch below.

Texas Crutch

Sometimes used derisively, this term refers to wrapping slow-cooked meats in foil or butcher paper once they hit the stall, locking in moisture and effectively steaming the meat until it reaches the desired temperature, usually 203 degrees. Barbecue greats like Austins Aaron Franklin have given the method respectability. (Read about Aaron in Stevens book, The Brisket Chronicles.) Sometimes, the meat is unwrapped and finished naked to restore the bark, which softens in the moist environment.

Texas Crutch

Did we miss any basic barbecue terms? Share them with us on Facebook, Twitter, Reddit, or Instagram!

The post What Are Burnt Ends? And 11 Other Key Terms You Should Know appeared first on Barbecuebible.com.

Barbecue University,Homepage Feature,News & Information,grilling tips

By: Cialina TH
Title: What Are Burnt Ends? And 11 Other Key Terms You Should Know
Sourced From: barbecuebible.com/2020/02/04/12-bbq-terms-for-beginners/
Published Date: 02/04/20

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Grilling Recipes

Jalapeño-Lime Chicken Skewers

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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.

Jalapeño-lime Chicken Skewers

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.

Jalapeño-lime Chicken Skewers

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.

Jalapeño-lime Chicken Skewers

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.

Jalapeño-lime Chicken Skewers

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.

Jalapeño-lime Chicken Skewers

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

Print Recipe

  • Yield 4 servings
  • Prep 15 Minutes
  • Inactive 4 Hours
  • Cook 10 Minutes
  • Total 4 Hours 25 Minutes

Ingredients

  • 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

Procedure

  1. 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.
  2. Thread chicken onto skewers so each piece is touching the next.
  3. 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: meatmaster@meatwave.com (Joshua Bousel)
Title: Jalapeño-Lime Chicken Skewers
Sourced From: meatwave.com/recipes/grilled-jalapeno-lime-chicken-skewers-recipe
Published Date: 09/09/21

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Grilling Recipes

Hot Link Stuffed Tri-tip

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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.

Just beautiful!!

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!

Beef,Newsletter Archive,2021,Sausage,Tri-tip

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

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Grilling Recipes

Mad Scientist BBQ Spare Ribs v2.0

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Smoked another slab or ribs and this time I started up the XL slowly to better control the temp. Rubbed with a little Kosher Salt and Oakridge Dominator Sweet Rib Rub. Smoked for 4 hours at 225. Ramped temp up to 275 gradually for an hour. Then wrapped in foil for 30 minutes. Unwrapped and glazed with Rufus Teague Honey Sweet for 30 minutes. This time each rib was moist compared to my last attempt. I believe this is because I was able to control the temp better by not opening the dome several times to spritz. Next time I may go back to Salt and Pepper for the rub and apply 2 hours prior to the cook. My thermapen was probing tender after the short wrap and the temp was 190 internal.

EggHead Forum

By: dstearn
Title: Mad Scientist BBQ Spare Ribs v2.0
Sourced From: eggheadforum.com/discussion/1227749/mad-scientist-bbq-spare-ribs-v2-0
Published Date: 04/26/21

Did you miss our previous article…
https://amazinghamburger.com/outdoor-cooking/wet-brining-vs-dry-brining/

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