Connect with us

Wet Brining Vs Dry Brining

Published

on

In this article we'll talk about wet brining vs dry brining and how that all works in a “sciency” sort of way without making it overly complicated.

Let's define the two types of brining:

Wet Brining – soaking meat, chicken, fish, etc. in a solution of salt and liquid and possibly other less-essential ingredients to add flavor and more moisture. This solution is made up of a ratio of 1 gallon of liquid (usually water) and 1 cup of kosher salt.
Dry Brining – Applying salt to the surface of meats to add flavor to the inside and to help lock in the moisture that is already present. Kosher salt is usually added at a rate of ½ to 3/4 teaspoon per pound of meat
It's easy to understand that adding salt to meat whether it's part of a solution or added directly to the meat will add flavor to that meat. Salt has been used in various forms for as long as the world has been around to flavor food and make meat, leaves, vegetables, roots, etc. taste better.

And, of course, salt has also been used as well for preservation of foods, especially before the advent of modern refrigeration, but that is fodder for a separate article.

In my experience, wet brining works best leaner and more delicate meat such as poultry, fish and seafood. Dry brining works best for fattier and more robust cuts such as beef, pork, and lamb. This would also include wild game such as deer, elk, etc.

Both types of brining are interchangeable though and can be used on any type of meat and only practice will tell you which you will prefer on various types of meat.

Let's talk about how brining works via denaturing..

Denaturing is what happens when salt comes into contact with meat. The salt causes the protein strands in the meat to unwind. When this happens, moisture gets caught between these strands. After a while the protein strands change their structure, tangle with one another and the moisture is trapped inside.
Why is this important? Because during the cooking process, moisture is forced out of the meat. With all of that extra moisture trapped inside the protein strands, the moisture is not forced out quite as easily.

In wet brining tests, pieces of meat such as chickens or turkeys will gain weight during the wet brining process. When cooked side by side with non-brined pieces that are of a similar size and weight, the brined test subjects will end up heavier than the non-brined subjects.

This extra weight is water that got trapped and the heat was not able to force it out of the meat during the cooking process. This means it's extra juicy when you cut into it.

We don't have to use science to know this. Brined turkeys, chickens, etc. are noticeably more juicy than ones that have not been brined. The science just proves what we already knew was happening.

While we are on the subject of wet brining, be sure to use glass, stainless steel or plastic to do your brining.. in essence, non-reactive containers. If you happen to use a zip top bag, do yourself a favor and just set it down in a large bowl or pot before placing it in the fridge in case of leakage.

To make a wet brine, add 1 gallon of liquid to a plastic, glass or stainless steel container. Add your salt and stir for a minute or two until the salt dissolves. If you're using water, it will return to clear letting you know that the salt is dissolved.

What about adding sugar and other ingredients to the brine?

Lots of folks add sugar to the brines and I've been known to do it myself from time to time. It doesn't really help the brine process in my opinion but it does add a little something to the flavor and can even help the browning on the outside of the meat. I prefer brown sugar but you can use white sugar, turbinado, or other sweeteners like maple syrup, honey, etc.

Other ingredients such as beer, herbs, spices, hot sauce, flavorings, etc. can be added at will. There is some science that says these things don't penetrate deep into the meat like the saltwater does but it does influence the flavor and I highly encourage experimentation in that regard.

Be sure to write down what you add then if it turns out amazing, you can repeat it. If it turns out not so good, you have a starting place for modifying the recipe to make it better next time.

If you want to see a few wet brine recipes that I use for poultry, check them out here. These also work for fish and seafood.

Types of Salt

You keep seeing the word Morton's coarse “kosher salt” in this article and in all of my brine recipes and if you're not familiar with that, it's just a coarse type of salt that I use for brining because it has large flakes and dissolves easily.

I also use it in most of my other cooking as well but for a different reason, because Morton's coarse kosher salt is flaked, it sticks to foods a lot better than other kosher salts which are more granular.

It is important that you use the correct ratio of salt to liquid so if you do decide to use a different type or brand of salt, make sure you measure by weight instead of volume. You are looking for 230 grams of salt.

This is not as important in small amounts but once you start using a cup at a time for brining, it's necessary because of the varying density between brands and types of salts.

For example: 1 cup of table salt weighs about 288 grams while 1 cup of Morton's coarse kosher salt weights 230 grams. Huge difference there and it just has to do with the size of the granules and how closely packed together they are.

Table salt has tiny granules and they pack together tightly. This is why you can fit so much more table salt in a given space than kosher salt which is made up of larger flakes that have a lot of space between each piece.

I have been using 1 gallon of liquid with 1 cup of Morton's coarse kosher salt in my brine recipes for decades and it just works perfectly every single time. If you're using a different type of salt, that's ok just make sure to measure it by weight instead of volume when making your brines.

For all brine recipe, I recommend using 1 gallon of water with 230 grams of salt (preferably Morton's coarse kosher salt) but other salts will work as long as the weight is correct.

Need to double the recipe? Still works the same, just double the liquid and double the weight of the salt.

Unlike wet brining poultry, the salt is added directly to the meat. We're not adding extra moisture to the steaks during the dry brining process but that doesn't mean it doesn't end up more juicy.

Salt is added to the top of steak, chops, etc. at a rate of ~½ teaspoon per pound of meat. I often go a little higher than this and use closer to ~¾ teaspoon per pound although I don't generally measure. Once you've been doing this for a long time you start to get a little intuition about how much salt to use.

Here' the coverage that I generally use using Morton's coarse kosher salt.

After just a few minutes, the salt begins to pull moisture to the surface of the meat.

That moisture dissolves the salt and becomes a salty solution (it makes its own brine in essence).

Here's that same steak after only 1 hour. Most of the salt is dissolved and the top of the steak has puddles of brine all over it.

Eventually that salty brine gets reabsorbed back into the meat. This entire process happens over the course of  a few hours.

The salt from that brine then causes this same denaturing process to happen in the steak and that reabsorbed moisture gets trapped between the protein strands.

During cooking, just like a chicken or turkey, a dry brined steak ends up with more retained moisture in the end than a non-dry brined steak due to the trapped water that cannot be forced out easily.

Pretty cool, eh?

You may have noticed that I placed the steaks on a rack inside of a pan. I do this to allow air to flow all the way around the steaks while they dry brine and often I will just cook them on that same setup to allow the smoke good access all the way around as well.

Seasoning the Steaks During Dry Brining

Want to season the steaks as well as dry brine? No problem as long as your rub or seasoning is very low on salt. I often use my original rub and Texas style rub during the dry brining process since they are very low on salt. Back in the day, I use to do this as two separate processes where I would dry brine first and then season right before the meat went on the smoker but nowadays, I do the dry brine and seasoning at around the same time and get equally great results.

The perfect scenario is to salt the meat and wait about 5-10 minutes for the juices to start coming to the surface. Now you can add your seasoning to the meat and it will stick to the surface with no need for a binder such as oil, mustard, etc.

One Side or Both Sides?

Often I will dry brine both sides of a thick steak (¾ inches thick or more) but it does require a little more hands-on time.

Dry brine the first side, place it in the fridge for 2-4 hours then remove and dry brine the 2nd side or another 2-4 hours or overnight. When you do this use a lighter coverage than you do when you're only doing one sided. This will ensure that both sides of the steaks or chops end up equally juicy and flavorful.

I have not done a side-by-side test on “one side” vs. “both sides” on thick steaks but it is something that seems to work well for me.

Have questions or comments? Post them below.

Smokeology,Beef,Featured Recipes,Poultry,Brining

By: Jeff Phillips
Title: Wet Brining Vs Dry Brining
Sourced From: www.smoking-meat.com/wet-brining-vs-dry-brining
Published Date: 04/24/21

Did you miss our previous article…
https://amazinghamburger.com/cooking-tips/dank-ass-baby-back-ribs/

Continue Reading
Advertisement

Grilling Recipes

Introducing Picanha (Fat Cap Sirloin Roast)

Published

on

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.

Follow us on Facebook, Twitter, Reddit, or Instagram!

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…
https://amazinghamburger.com/outdoor-cooking/oven-baked-bbq-pork-chops/

Continue Reading

Oven Baked BBQ Pork Chops

Published

on


When's the last time you sank your teeth into a simple oven-baked BBQ pork chop? But, can a pork chop in the oven actually have good flavor and still be juicy and tender? Yes, and this quick weeknight recipe is the no-fuss rescue the sheet pan chops been begging for.

This post was sponsored by  Head Country Barbecue. Thoughts and opinions are my own.

Oven-baked pork chops bring back memories of shake-and-bake dinners with boil-in-a-bag veggies paired alongside (and trust me, as a kid, I loved that every veggie came with a cheese sauce). But, the meat was always dry and tough and as an adult, I went to the tenderloin for flavor on busy nights.

But, the standards exist for a reason. So, I wanted to see if giving this old-school dinner an update could succeed with the ease of those box kits but better with quick cook time, tender pork, and tons of flavor.

With a simple rub and a quick barbecue baste, this recipe checked all the boxes. These are not your mama's pork chops. They are so much better.

What you need to make this recipe

This is a basic ‘what I've got in the pantry' recipe. All you need is:

  • Bone-in pork chops – about an inch thick
  • Brown sugar
  • Salt
  • Paprika – add smoked paprika for a sublte touch of smoked flavor
  • Cumin
  • Ground black pepper
  • Hot and Spicy Head Country Bar-b-Que Sauce – The heat cuts the sweet from the brown sugar.

For the added Quick Spicy Pecans

  • Brown sugar
  • Salt 
  • Cayenne
  • jalapeno infused olive oil – you can swap regular olive oil for this
  • water

How to make oven baked bbq pork chops

This recipe comes together quickly. So grab everything you need to make sure you pull it off seamlessly and don't over cook the pork.

First preheat the oven and prep a baking sheet with foil.

Rub the pork with the brown sugar and spices and place on the baking sheet.

Bake the chops until they reach 130 F internally, just 15 minutes or so depending on the thickness of the chops.

Then, pull the chops from the oven and set it to broil.

Baste the chops in a thick layer of barbecue sauce and add the pecans before placing under the broiler.

Broil both sides, flipping once, until the BBQ sauce is tacky and the pork reaches 140.

Next, let the pork rest to reach 145F and make the quick spicy pecans.

Whisk the brown sugar, spices, oil and water in a small saucepan and allow to just begin to bubble before adding the pecans in to coat.

Lastly, turn the pecans out to cool before a rough chop.

Finally, serve the bbq pork chops with your favorite sides and garnish with the chopped pecans over top as garnish.

Recipe Tips and Tricks

Can I use boneless chops?

Yes, if you have boneless chops, you can absolutely use them. Boneless meat cooks quicker than bone in, so adjust your cook time accordingly.

Can I change the bbq sauce?

Swap the Hot and Spicy Bar-b-q sauce for their original or hickory smoke if you're worried about too much heat. Or, if you're feeling bold try their chipotle bbq sauce.

Can I make these ahead of time?

No, these pork chops are best served fresh. if you don't finish them all right after they are cooked, consider slicing them thin and using them in a toasted sandwich or omelet the next day. Every time you reheat the pork chop though, you'll be cooking it further and loosing the juices.

Serving suggestions

Pair these chops with creamy mashed potatoes, blanched green beans, or my favorite smoked brussels sprouts. The crunch from the pecans go well with each of these too.

More easy weeknight recipes

If you've tried this delicious recipe, or any other recipe on GirlCarnivore.com please don't forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

Oven-Baked BBQ Pork Chops

Juicy tender oven baked chops slathred in spicy bbq sauce and topped with quick spicy pecans for a bonus crunch. This recipe pays homage to my childhood memories of sheet pan pork chops with modern updates!

Course: Main Course

Cuisine: American

Prep Time5 mins

Cook Time20 mins

Resting Time5 mins

Servings: 4

Calories: 547kcal

For the Quick Spicy Pecans:

Prep the chops

  • Preheat the oven to 425F.

  • Pat the chops dry and line a baking sheet with foil.

  • Place the chops on the baking sheet.

  • Whisk the brown sugar, salt, paprika, cumin, and pepper together in a small bowl.

  • Pat the brown sugar-spice mixture all over the chops on both sides.

Bake the Pork Chops

  • Bake for 15 minutes until the pork reaches 135 degrees F.

  • Remove from oven, and set the oven to broil. Move the rack to the second highest slot.

Broil the Pork Chops

  • Baste the chops in Head Country hot and spicy sauce, coating both sides.

  • Add the pecans around the pork, and place under the broiler.

  • Cook for 2 minutes.

  • Remove from the oven, flip the pork chops.

  • Return to the oven and broil another 2 to 4 minutes, until sauce is tacky and pork chops temp at 140F.

  • Let rest, covered, for 5 minutes. The pork should rise to 145F while resting.

  • Place the pecans in a small bowl.

Make the Quick Spicy Pecans

  • Meanwhile, in a small saucepan whisk together the brown sugar, salt, and cayenne with the jalapeno-infused olive oil and water.

  • Set over medium heat until the sugar just begins to bubble.

  • Add the pecans that you toasted with the pork chops and stir to coat.

  • Allow the brown sugar to just bubble as you stir the pecans to coat.

  • Turn them out onto parchment paper in a single layer.

  • The pecans will quickly become tacky.

  • Once they are dry, give them a rough chop.

You can use boneless pork chops for this recipe as well, reduce the time to 10-12 minutes of baking for chops under 1” thick and adjust as needed for thicker chops.

Depending on where your oven racks sit in proximity to the broiler, adjust the time as needed to finish the cook on the meat and set the sauce.

This recipe calls for jalapeno-infused olive oil. Swap with regular olive oil if needed. 

If you're worried about the Hot and Spicy being too much for your family, try Head Country original sauce instead. Alternatively, for a bold smokey flavor, try their Chipotle sauce. 

Nutrition Facts

Oven-Baked BBQ Pork Chops

Amount Per Serving (1 g)

Calories 547
Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 9g56%

Trans Fat 1g

Polyunsaturated Fat 4g

Monounsaturated Fat 11g

Cholesterol 205mg68%

Sodium 748mg33%

Potassium 1045mg30%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 9g10%

Protein 62g124%

Vitamin A 145IU3%

Vitamin C 1mg1%

Calcium 68mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

By: Kita
Title: Oven Baked BBQ Pork Chops
Sourced From: girlcarnivore.com/oven-baked-bbq-pork-chops/
Published Date: 12/13/21

Continue Reading

Dutch Oven Brisket Chili with my Secret Ingredient

Published

on

 

Dutch Oven Brisket Chili with my Secret Ingredient – OK, truth be told, I have two secret ingredients for my chili. Well, after this post, one of them will still be secret. The second one I’m sharing with the world. Why? Because we all need a leg up on the chili competition. Everyone thinks they make the best chili. Usually because we make it for crowds and everyone, after having a free bowl of chili, lauds us with how great the chili is. But we know, in our heart of hearts, that our chili is indeed the best chili and it’s because of the care we take in protecting the secret we slide in when no one is looking. And no, that secret ingredient is not love, or chocolate, or a cup of bourbon (even tho all of those things make fine additions to any pot of this reddish brown deliciousness). No, my secret ingredient is Worcestershire sauce. Before you wrinkle your nose at that because your secret ingredient is way better, just keep in mind I don’t use that thin, watery stuff that could just as easily be soy sauce or teriyaki to even the keenest of culinary eyes. No, I use the thick, gooey Worcestershire sauce simply known as W Sauce because spelling and pronouncing Worcestershire is pretty darn difficult, even more so after a couple adult beverages. In fact, after 2 said libations, everyone who tries to say Worcestershire sounds like someone who hasn’t been sober a single day in 30 years. Seriously, give it a try. 

Also, let’s talk about chili in general. It’s not rocket surgery. It’s meat, tomato sauce, beans and chili powder. Yes, chili has beans in it. It was invented in the northern regions of Mexico and it most definitely had beans. If you don’t like beans in chili, great, skip the beans. That doesn’t mean they don’t belong or that I am wrong for wanting beans in mine. It means you like it a different way which is perfectly OK, just don’t argue about it. Only an idiot would argue that the way he prefers to eat something is some how superior over someone else’s preference. Unless of course you like a well done steak. In that case you deserve the ridicule. JK. I don’t care. So this is a pretty basic recipe, but with a few tricks to make it better than most. Use the tricks and tips on your recipe if you like. And always make brisket chili if you can. It’s head and shoulders above ground beef.

Dutch Oven Brisket Chili Ingredients:

  • 1 large onion, rough chopped, with a few slices reserved
  • 1/4 cup vegetable oil
  • 2.5 pounds of leftover brisket, cubed into big chunks
  • 30 ounces tomato sauce
  • 1 packet of premade chili mix
  • The reserved onion sliced razor thin
  • 6 oz W Sauce (American’s Worcestershire Sauce), divided
  • 15 oz dark red kidney beans. drained
  • 15 oz black beans, drained
  • 15 oz white  kidney/cannellini beans(sub navy beans), drained
  • 1 small can or tube of tomato paste to thicken (optional)

Let’s start off with portions here. Most of you go by whatever the back of that little packet of premade chili sauce. Which is 1 lb of ground beef. I like my chili meaty. Sorry. I like my chili MEATY! Like I can’t stress it enough how meaty I like my chili. I need that guy who narrates the Arby’s commercials or maybe James Earl Jones to say it in their rich baritone voices to give it justice. You can hear them in your head right now, can’t you?!?!

I also don’t like to go light on the beans, nor do I like to stick to one variety of beans. Get creative. Go with some different colors and kinds. There’s no wrong answer here. I go with dark red kidney beans, black beans and white beans. More beans means thicker chili, just make sure to drain them. We want the beans and not the sauce. 

Start by dropping the dutch oven into some nest of hot coals with the coals a few inches away from the outer edge of the cast iron pot. At first I put the pot right in the coals. I poured some oil in there, turned my back to chop the brisket and the oil burst into flames. I’ll show the coal arrangement and a little about fire management in a minute. For this cook, I used the Hooray Grill:

For the brisket, truth be told this is not my brisket. I went to a friend’s BBQ restaurant and ordered a chunk of brisket. 2.5 pounds to be exact and I chunked it up:

The brisket needs no seasoning. It was already seasoned when it was cooked. 

Once the dutch oven gets to around 350 go ahead and add the oil:

And then add the onion:

Tip #1:. Pour the meat on top of the onion. 

Tip 2: Add 4 ounces of the 6 ounces of W Sauce and close the lid:

Brisket Chili

Let the onion steam up through the beef and let the W Sauce infuse into the fibers of the brisket. I call it the White Castle or Krystal effect (depending on your region). It hyper infuses the onion and W Sauce flavor into the brisket. Do this if you go with hamburger or cubed pork loin, or sirloin or whatever.

Once the meat is warmed up and the onion is translucent, drop in the tomato sauce:

Brisket Chili

And here you can see the fire management. The hot coals are a few inches away from the pot:

Brisket Chili

Pay attention to that fire. Every so often, you will need to add a handful of coals here and there. When, and how much is totally a feel thing. I suggest some nitrile gloves because doing this with lump charcoal and tongs is not easy. 

Tip #3: Now that onion I reserved from the stuff I rough chopped I’m going to slice razor thin:

If you can’t see the knife blade through the onion, you are slicing it too thick:

Then finely mince that down to practically nothing. We want that onion to melt into the sauce. So add about 1/4 cup of finely, finely minced onion and the chili powder into the Dutch oven:

Brisket Chili

Now stir it in:

Brisket Chili

Let that cook for a couple hours and thicken up, concentrating those flavors.

Tip #4: Drain the beans:

We want the brisket and the beans to be the show here. If we dump in all the sauce from the beans then the sauce that is in and around the brisket and beans will be the star. That’s not my goal. I want to go subtle on seasoning because I’m using great ingredients. If I were using boring hamburger I would need the sauce to shine. But already cooked brisket is magical by itself. Let it shine. 

Brisket Chili

Since I was doing a photo shoot, I poured all my beans in at once. If I were making this for my family (rather than a camera), I would only pour in the kidney and black beans right now. The white beans are softer and can turn to mush if allowed to simmer to long. Which brings us to:

Tip #5: Reserve the white beans until about 30 minutes before serving. Allow the red and black beans to simmer in the sauce but add the white beans at the end. 

Finally, add the remaining 2 ounces of W Sauce and stir it through.

Now just let it simmer with the lid cocked off to the side to allow water vapor to escape, and let it thicken:

Brisket Chili

For me, I do not want my chili soupy. That’s bean soup with meat added. It should mound on a spoon like this:

Brisket ChiliBrisket Chili

If you need to serve your chili and it hasn’t cooked down enough, add some of that tomato paste in. It will help. 

I didn’t list any accoutrements for adding to the chili after it’s served. You know better what you and your crew like. I added some rings of baby bell peppers for some color and some crunch. A little sour cream, shredded cheese (not the stuff from the package but shredded myself), green onions, some oyster crackers and a little more W Sauce for everyone. And for me personally, a little hot sauce. 

Brisket Chili

And if you have a soup crock, that always helps in presentation:

Brisket Chili

So if you want to take your chili to the next level and keep that improvement to yourself, I give you the W Sauce:

Brisket ChiliBrisket Chili

OK, to sum up, here are my tips:

Tip #1:. Pour the meat on top of the onion and close the lid. Let the onion steam up through the brisket.

Tip #2: Add the secret ingredient – W Sauce. 

Tip #3: Slice some onion razor thin so it melts into the chili.

Tip #4: Drain the beans.

Tip #5: Reserve the white beans until about 30 minutes before serving.

You can do this recipe word for word, step by step and it will make great chili. But maybe you have a killer recipe already and you want to adapt a couple of these tips/tricks to your method. Either way works. I hope you learned at least one new trick/tip today.

If you have any questions or comments, feel free to leave them below or send me an email. 

W Sauce did not pay me to make this post. I discovered their sauce and love it a ton. Help out a small business and check them out yourself. One bit of warning. There’s no going back to the thin, watery stuff. I have another post with their sauce. Check it out here. 

Save Print
Dutch Oven Brisket Chili with my Secret Ingredient
Author: Scott Thomas
Recipe type: Entree
Cuisine: Chili
Prep time: 
Cook time: 
Total time: 

 

Dutch Oven Brisket Chili cooked over open fire and infused with my secret ingredient.
Ingredients
  • 1 large onion, rough chopped, with a few slices reserved
  • ¼ cup vegetable oil
  • 2.5 pounds of leftover brisket, cubed into big chunks
  • 30 ounces tomato sauce
  • 1 packet of premade chili mix
  • The reserved onion sliced razor thin
  • 6 oz W Sauce (American's Worcestershire Sauce), divided
  • 15 oz dark red kidney beans. drained
  • 15 oz black beans, drained
  • 15 oz white kidney/cannellini beans(sub navy beans), drained
  • 1 small can or tube of tomato paste to thicken (optional)

Instructions
  1. Set the Dutch Oven near the coals and get the pot above 350 but no higher than 400
  2. Drizzle the oil in and then layer the bottom of the pan with the onion
  3. Then top with the brisket and 4 ounces of the W Sauce and close the lid and let the onions and W sauce steam the beef
  4. Once the onion is translucent and the brisket has warmed up, add the tomato sauce and stir it through
  5. Slice the reserved onion razor thin and then finely mince and add to the dutch oven along with the chili powder packet
  6. Set the lid on top a bit askew to allow the steam to escape
  7. Drain the liquid off the beans and add the red kidney and black beans and stir them through
  8. Add the the remaining W sauce and blend completely
  9. About 30 minutes before serving, add the white kidney beans and mix them in, closing the lid but leaving a gap for the steam to escape
  10. Once the chili has thickened, serve with whatever accoutrements you wish

And here are some more pics that didn’t make the recipe but are pretty enough for Pinterest!

 

 

The post Dutch Oven Brisket Chili with my Secret Ingredient first appeared on GrillinFools.

Author information

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

| Twitter | Facebook | Google+ | Pinterest |

By: Scott Thomas
Title: Dutch Oven Brisket Chili with my Secret Ingredient
Sourced From: grillinfools.com/blog/2021/12/05/dutch-oven-brisket-chili-with-my-secret-ingredient/
Published Date: 12/05/21

Continue Reading

Trending

%d bloggers like this: