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!
Developing the “Perfect Recipe” – A New Year’s Resolution, Perhaps?
There is a lot to be said for those folks out there that have their own recipes, particularly those that have enough recipes to open a top notch restaurant. How did they get to the point where they had their perfect recipe? I’m no master chef but it is easy enough to realize that first and foremost, one must document the makings of their perfect dish, rub, cocktail or dessert.
Combining the outdoor fire with the convenience of the slow cooker is something I’ve been toying with this past year. This latest recipe combines the wonderful grilled taste of the delicious brat with the slow cooker’s ability to infuse beer flavor into both the brat and some peppers and onions! Grill, meat, beer…what more can a guy want! The recipe is perfect if you have a busy afternoon or are preparing for a tailgate or gameday party.
- Total prep time is 30min.
- Slow cook time is 6 hours.
- Total time is 6hrs 30min.
“Slap yo Mama, WOW” said the team next to us at the 2011 American Royal after indulging themselves in this BBQ Bean medly. The beans went on to finish in the top 10% and have been in our arsenal ever since. This recipe roots itself from my Great Aunt, who served these to many pleased patrons of her resturant. The recipe can be adapted easily to make the best BBQ beans you will ever have. This is a very simple recipe that will steal the show wherever you take them! Here we go!
HOT GRILL ON GRILL ACTION’S SMOKED BBQ TURKEY:
Let’s talk Turkey. If you have a smoker, chances are friends and family will look to you around Thanksgiving, Christmas , or any turkey time. Fortunately, the below recipe will provide a way to have them begging you for another round of gobbler.
The equiptment: For this cook, we are going to use the trusty WSM 18″ smoker. For additional giggles, I’m going to break out the proQ expander for the WSM. Though it won’t be necessary, I just got it and want to give it a go. This item will slip into the middle section of the WSM and add an additional cooking grate. We will use kingsford charcoal, pecan wood chunks for smoke, a looftlighter (electric charcoal starter), and lastly a pitmaster IQ110 for temperature control.
Hot Grill on Grill Action’s Sweet Cornbread:
The folks that attended our first event at the Bottomless Glass got to try these. Those that had attended both events did not get to eat them the second time. For this, I have caught a hat full of crap… “Where’s those corn bread muffins maannnnn?” “I can’t believe you didn’t make the muffins this time!” The only way I know how to apologize for not having the muffins at our last event is to provide the recipe so you can make them yourself. I know this doesn’t exactly fill your belly, but it’s gonna have to do. Oh, and by the way, the folks that attended the GOBS dinner at the Bellevue Fire Hall enjoyed them on April 10th. Should have been there if you weren’t!
I was able to get my hands on something that I’ve been wanting to try for a very long time. The Kettle Pizza attachment unit for the 22″ Weber Kettle Grill! As you may know, pizza on the grill is one of my favorite things to cook and I’ve written a few articles about it here on BBQ Revolution. Our family loves to eat pizza and I really don’t think there is any better way to eat it.
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
So, you love pizza – who doesn’t? Well, I think if you follow the guts of this recipe and use your own favorite ingredients, you can make yourself a pizza that beats anything you can get at any chain, local or brick oven joint in your area.
- 2 cups flour
- 2 tablespoons granulated sugar
- 1 tablespoon yeast
- 1 cup hot water
- 2 cups marinara sauce
- 1 whole chicken breast
- 1 package of pepperoni (we use turkey)
- 1 whole red bell pepper
- 1 whole tomato
- 1/4 red onion
…..and you’d never know it!
Using a variation of a recipe loaded with calories found by another BBQ competitor, I came up with this version which is knock down, drop dead, awesome!
The whole thing is under 400 calories and makes enough for about 12-15 people as a generously served side……making it about 30 calories a pop and very little fat!
Here ya go!
½ Head purple cabbage, finely chopped
½ Head of green cabbage, finely chopped
2 Carrots, finely grated
1 Cup Splenda (fluffy baking kind – NOT the packets)
1 Cup apple cider vinegar
2 Tablespoons olive oil
2 Heaping teaspoons dry mustard
½ Heaping teaspoon coarse sea salt
1 Heaping teaspoon coarse black pepper
2 Heaping teaspoons of dried chopped onion
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
- 1 – Large Brisket (about 12 – 14 lbs)
- 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
Pulled chicken is one of the most delicious smoked meats you’re going to get your taste buds on. It’s also one of the healthiest. It is far superior to grilling chicken. It requires more patience as it takes on average 3-4 hours to do, not counting prep time. The end product is the most juicy, succulent, and tasty chicken you will ever eat. It is well worth the wait. Today, I am going to demonstrate just how easy it is to make pulled chicken from a whole chicken (using techniques bestowed upon me by the Chicken King of the Midwest, pitmaster Matt Frampton, a fellow author on this site.
Nothing beats a smoked whole chicken, really! I make them quite often and they serve many purposes. Mostly I like to smoke the chicken and then pull the meat similar to how one would pull pork for sandwiches. It’s a delicious and more nutritious way to enjoy the same style of sandwich.
The best part is the leftovers can be used for anything from smoked chicken enchiladas to smoked chicken lasagna… you name it.
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.
– (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).
OK, I know it’s against all the rules….however….it’s 4 degrees outside and I want to try out both a new technique for getting chicken skin done perfectly for the judges AND try out my new Spicy BBQ Chicken Rub….so here it is.
First, I purchased two (2) family packs of Tyson chicken thighs from my local Bag N Save grocery store. I laid them all out on the counter and trimmed and prepped them as normal, cutting off all the excess skin, fat and weird bones and veins and stuff like that. Basically, anything I wouldn’t want to eat.
Here is a rub that I came up with that I’m hoping to use in a contest this year. It’s only 4 degrees outside, so I’m going to try this rub, along with a method I learned about for making chicken skin perfect when cooking, low and slow in the oven at the temps I want on the cooker. I realize this is sac-relig, but it will give me a good idea of the results for both the skin technique and the rub (and a good dinner!). I’ll link this to that recipe…but here’s this if it’s all you need!
This post is geared towards spare ribs but all in all prepping baby backs is the same minus a trimming or two.
When you go to buy ribs you’ll more than likely see either spare ribs or baby back ribs. At your grocery stores you may only see one or the other and more typically you’ll see baby backs. However, you may see a St. Louis style rib which is just a trimmed up version of the spare rib.
If you want some more insight to the rib types and anatomy of where they come off the hog visit our friends at www.virtualweberbullet.com/ribselect.html
There’s a misconception out there that you must have a smoker to slow cook meats. Hang on kettle lovers, bear w/ me for a second. What I’m trying to point out is that there’s a lot of people that don’t understand that the Weber Kettle is in my opinion, the most versitile rig for the money and you don’t need an offset firebox rig, a “pellet popper”, a Weber Smokey Mountain Cooker or any other “smoker” to slow cook meats.
Keep reading if you want to see how it’s done. For you long time BBQ chefs………..there’s some pretty pictures to look at.
This is the most basic method. Alternatives are listed at the bottom.
This is a great recipe for those that grow gardens, but is easily done with store bought goods. As I mention below, I typically freeze my excess garden tomatoes and use them for this sauce. Without canning or jarring, it will keep for a few weeks in the fridge, easily, maybe longer – I don’t know – I’ve never had it around that long!!!!
- 18 – 20 Fresh Garden Tomatoes
- 1 medium sized Vidalia onion
- 1 medium sized head of garlic
- 6 – 8 basil leaves, finely chopped
- 3 – 4 tsp dried oregano
OK – I’m not about to tell you that this is a health item. It certainly is not – but good lord is it delicious. I got this from a good friend who’s 100% German. Apparently it came from his Grandma’s kitchen. I believe it and have made these for countless parties. Most will say that these are the best “grilled” sausages they’ve ever had. If for nothing else, you MUST try this due to it’s simplicity and taste.
- 2 – packages (the 5 – 6 link) of your favorite Brats or Italian sausages (I use Hot Italian)
This chili is VERY low fat, low sodium and has all the vegetable (and lots of the protein) intake needed for an entire day in a bowl or two – depending on bowl size and your diet. The best part….it is in my opinion the best chili I’ve made to date. Heat it up with the sauce as I recommend to make it extra good.
- 3lbs Jenni-O lean ground italian turkey sausage (mild or hot)
- 2 cans chili-ready diced tomatoes
- 2 cans Rotel’s Original tomato and green chili
- 1 large green bell pepper, finely chopped
Here is a sausage recipe that our BBQ team whipped up and took 3rd in the RiverCity Roundup BBQ Contest in Omaha, NE with. It was essentially made up in the grocery store just before the contest when we stopped for beer and ice!
- 10 oz package of Chorizo Sausage
- 2 lbs ground mild italian pork sausage
- 5 – 7 jalepenos
- 10 oz package of Monterey Jack Cheese
- 2 packages of thick cut smoked bacon (the fattier the better)
- Prepare grill or smoker for indirect heat cooking between 225 and 250
I started with a base KC BBQ sauce here and added a few things until it tasted right to me. The pineapple juice was just a shot in the dark and it adds an incredible Zang! to the sauce – I think you’ll love it. Post your comments and your own versions if you’d like!
- 1 1/4 cup of Ketchup
- 1 cup Water
- 1/3 cup Apple Cider Vinegar
- 1/4 cup Dark Brown Sugar
- 2 tablespoons Molassas
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- 1 tablespoon Black Pepper
- 1 teaspoon Celery Salt