Beef

Smoked Whole Waygu Shoulder Clod

Photo Mar 02, 8 40 04 AM

Our team was lucky enough to come across a case of Waygu Shoulder Clods and while we all toyed with the idea of parting out, grilling some, smoking some, grinding some, etc – I decided to just smoke the whole darn thing for my daughter’s 6th birthday party. She loves brisket and loves cooking with me, so it only made sense!

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One Way to Make a Smoker Run Crappy

It was shortly after we had installed our Rock’s Barbecue Stoker system to the Lil’ Chub and we couldn’t have been any more proud that our pit ran even better than before. On initial tests and practice cooks the pit ran flawlessly. To no fault of the Stoker, this time was different. 

Each year prior to the beginning of the competition season we would typically cook for friends and family to make a few extra bucks. We would provide them with some vacuum packaged meats in trade for a donation for the team. It became known to the team as the “Big Cook.” This year was our 4th year in a row of the “Big Cook” and as you can imagine, each year more and more friends were asking if they could make a donation to the team. Obviously, this meant more meat needed to be cooked.

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THE DIFFERENT GRADES OF BRISKET- Overview and Thoughts

The Beef Pyramid

Source http://en.wikipedia.org/wiki/Beef

 

Brisket is a tough meat to master for many competition and backyard cooks. You may or may not have noticed that brisket can have different grades from the USDA.  Below are the grades you may run into and a quick course in the differences.

Select Grade: This is the second lowest grade of brisket I have seen available. There are lower grades such as standard, cutter, etc.  These cuts contain the least amount of fat and will be firmer. Do not use these in competitions if you can avoid it. These are usually seen in grocery stores.

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HOT Oven Holiday Prime Rib! Cooked to Perfection!

Here is a great way to cook a prime rib PERFECTLY…just in time for the holidays! Our family uses this recipe on Christmas Eve. We prep it and place it in the oven so the timing is perfect for us to shut the oven off, leave for Christmas Church and come home to an aroma that makes us drool! If done properly, it’ll be ready to carve the minute you walk back in the door.

Quick list of things you’ll need:

  • An appetite for perfectly cooked prime rib
  • An oven
  • 1 oven safe roasting pan, with rack
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Pitmaster IQ 110 – Review

Product Review: IQ 110

Manufacturer: PitmasterIQ.com

Description:
Automatic Temperature for Charcoal Smokers (Weber Kettle, Weber Smokey Mountain models, Big Green Egg Smokers, Drum Smokers, etc.).

Our team discovered the impact automatic temperature control can do for your turn ins when we added Rock’s Stoker BBQ controller to our main rig last year.  Additionally, it gave us a chance to actually get some rest instead of monitoring our rig temp, fuel level, etc. This led us to consider adding a second stoker fan and adaptor kit for our Weber bullets.  In our search we stumbled upon the IQ110.  We were intrigued by the design, and reached out to John Kennington, owner of PitmasterIQ.com, for more product information. A few weeks later, we were sent a demo model to conduct a review, so here we go.

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BBQ Hot Tamales

I absolutely love Tamales….and have for quite some time now been on a quest to create Mexi-Q with all my leftover BBQ!  Brisket Chili, Chicken Enchilladas and Tacos, Pork Enchilladas and more.

Here is a recipe I made with some smoked chicken that turned out awesome!  It was my first crack at homemade tamales….and though it was mildly time consuming – it was well worth it.

Here are the ingredients:

  • 6 cups Corn Mesa Mix
  • 6 cups Chicken or Beef broth (match with meat selection; chicken broth for pork)
  • 1/2 cup corn oil
  • 2 tsp salt
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BBQ Meat Yields, Weight Calculations and Servings

Hello all!

I was performing some searches online to find the finished cook weight of an average whole chicken and it became very frustrating when I couldn’t find ANYTHING!

I have a general idea – but wanted other opinions.  After no luck, I decided to cook 6 birds and get the average.  With that – I decided it would be valuable to post a general overview of all the meats we’ve cooked, provide their finished yield and our estimate tools for serving a party, catering an event or otherwise.

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Lipton’s Beefy Onion Brisket Recipe

Meat Ingredients

  • 1 – Large Brisket (about 12 – 14 lbs)

Basic Directions

  • Heat Smoker using favorite rig and fuel source
  • Trim brisket
  • Rub brisket with Lipton’s Beefy Onion Soup Mix and fresh ground black pepper
  • Smoke @ 230 degrees F 8 hrs
  • Remove brisket from smoker, placing on 2 large foil sheets
  • Wrap brisket with 2 cups mop sauce, recipe follows
  • Smoke @ 230 degrees F for an additional 4 – 6 hours
  • Remove brisket and place in a cooler

Detailed Directions 

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Easy Competition BBQ Brisket

Whether you are new to the BBQ circuit or a pro, the below provides a basic, yet highly effective way to score high in the competitions.

Ingredients:

- (1) 12 lb Brisket
- 1 12 oz can of Coca-Cola
- 1 cup of Apple Juice
- Your favorite  Brisket rub seasoning (lots available, to see the ones we win with go here http://www.bbqrevolution.com/ )

Get your Rig of Choice fired up: For this cook, I will utilize the Weber Smokey Mountain (bullet smoker).

The WSM is a fine choice. Grab some hickory chunks and let's get started!!

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Matt’s Qwest Brisket 2009

Meat Ingredients

  • 1 – Large Brisket (about 12 – 14 lbs)

Basic Directions

  • Heat Smoker using favorite rig and fuel source
  • Trim brisket fat
  • Separate flat and point with sharp knife
  • Rub each piece with (1) tablespoon minced garlic and Rib Rub, recipe follows
  • Smoke @ 200 degrees F 8 hrs
  • Mop briskets every hour after first 4 hrs, recipe follows
  • Wrap briskets with 2 cups mop sauce, recipe follows
  • Smoke @ 200 degrees F for 3 hrs
  • Remove briskets, let cool and wrap in plastic wrap
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Matt’s Sokol Brisket 2009

Meat Ingredients

  • 1 – 8 – 12lbs Brisket

Basic Directions

  • Heat Smoker using favorite rig and fuel source
  • Prep Brisket as desired
  • Inject Brisket w/ Beefy Onion Soup Mix (ground)
  • Season Brisket w/ Beefy Onion Soup Mix and Pepper
  • Baste Brisket, recipe follows
  • Wrap Brisket
  • Slice Brisket
  • Sprinkle slices with Bacon Salt (original)

Smoke @ 225 – 275 degrees F on your favorite RIGGGGGG.

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Matt’s Bellevue Brisket 2009

Meat Ingredients

  • 1 – 8 – 12lbs Brisket

Basic Directions

  • Heat Smoker using favorite rig and fuel source
  • Prep Brisket as desired
  • Brisket Paste, recipe follows
  • Season Brisket, recipe follows
  • Oil the Brisket
  • Wrap Brisket, recipe follows
  • Barbeque Sauce, recipe follows

Smoke @ 225 – 275 degrees F on your favorite RIGGGGGG.

Combine the paste ingredients and spread on all sides of the brisket. Combine all of the seasoning ingredients and sprinkle evenly on all sides of the brisket. Let sit at room temperature for 1 hour.

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