Saturday, August 30, 2014

Memphis Style Dry Ribs

Here it is the end of August and I forgot to post a link to my Char-Broil Allstars post for the month which was a recipe for delicious Memphis style dry ribs.

Memphis ribs, dry rub, dry ribs, baby back ribs
BBQ sauces need not apply.

The ribs aren't dry, they are as succulent as can be.  "Dry" just means they are not slathered with a sweet, sticky sauce like most ribs you'll see this Labor Day Weekend.  They rely on a highly seasoned dry rub that loads them with flavor.  This is actually one of my favorite ways to do ribs.

dry rub
I didn't consciously line the rub ingredients along the pig's ribs, it just happen that way.
And for the majority of my readers who don't have a kamado grill, these were cooked on my Char-Broil Gourmet TRU-Infrared gas grill and the recipe is written for a gas grill.

ribs, baby back, smoking on gas grill

Of course, if you want to do them in a kamado grill, that works too, just use the rub recipe and your normal baby back cooking times.  

Happy Labor Day Weekend!!

Monday, August 25, 2014

A Little Twisted: BBQ - Mac and Cheese Quesadilla

September 5 - 7 I will be cooking with Drapers BBQ at the Kentucky State BBQ Festival in Danville, KY.

We will be one of 7 teams cooking for a crowd of 50,000 people over the weekend.  It is going to be crazy busy but a lot of fun and I am looking forward to it.  Pitmasters for this year's event include -

Shane Draper
Mike Mills
Moe Cason
Carey Bringle
Craig Kimmel
Shelly Frisch
Brad and Cindy Simmons

Unlike BBQ contests where the focus is on the teams and judging, this festival is focused on the visitors' experience and the celebration of BBQ.  If you are anywhere near Danville that weekend, it will be worth the drive to come check it out.

One of the things I will be doing is helping cook our team's entry for the VIP party on Friday night.  Shane D, Alethea B, and I have been kicking around ideas for a BBQ Quesadilla.  This is a very good "test subject" from this weekend's experiments.  Creamy mac and cheese, bacon, roasted chiles, and delcious smoked pork in a crispy fried tortilla, yum!  I ruled it out only due to difficulty of preparation for 300 people on a remote site.  It kicks butt at home though.

You can do these all at one time if you have a flat top grill or one or two at a time in a griddle pan.

BBQ - Mac and Cheese Quesadillas
Makes:  8 servings (16 appetizer portions)

  • 8 burrito sized flour tortillas (regular burrito, not Mission style)
  • 1 cup chopped smoked pork
  • 1 fire roasted jalapeno, peeled, seeded, and diced (how to)
  • 1 teaspoon all purpose BBQ rub 
  • 4 slices cooked bacon
  • 4 cups macaroni and cheese
  • 1/2 cup BBQ sauce
  • oil for frying
  1. Preheat a griddle over medium high heat.
  2. In a medium bowl, toss the pork, jalapeno, and BBQ rub together to mix evenly.
  3. Assemble quesadillas:  Place two ice cream scoops or large spoonfuls of mac and cheese on one half of a tortilla.  Top with 1 ounce of the smoked pork mixture and spread evenly. Crumble a half slice of bacon over that. Drizzle with 1 tablespoon of the BBQ sauce.  Fold the empty half of the tortilla over the full side and gently press down.
  4. When the griddle is hot, coat the griddle surface with oil and wait a minute until the oil shimmers.  Place the quesadillas on the griddle and cook on both sides until golden brown, about 2-2 1/2 minutes per side.
  5. Place on a cutting board and use a sharp knife or pizza cutter to slice into 4 wedges.  Serve with condiments like Mexican crema, salsa, or more bbq sauce.
For the mac and cheese, we made our favorite baked version, Kelli's Creamy Mac and Cheese.  It was blazing hot outside so we did the baking portion on Alexis' kamado grill instead of firing up the oven.  I probably would not use a stove top mac and cheese for this recipe unless you make sure it isn't too runny.

grilled mac and cheese, kamado
A half order of the linked recipe is just the right amount for a half steam pan.
To set the kamado grill up for baking, I normally use a plate setter but today I am trying out The Raiser from Innovations by Chance. It is a multi-purpose rig that can be used for indirect heat, raised direct heat, and other configurations.  I'll be reviewing it in more detail in the next few weeks, but so far I'm impressed.

indirect heat, kamado grill baking
Indirect set up using the Raiser.  You could also use a plate setter or other heat deflector set up.

Closer view of the Raiser used in the shot above.

macaroni and cheese on kamado grill,
Ready to bake, cooking on the kamado not only keeps it cool inside but adds a subtle smokiness to it.

I don't care if Velveeta is reviled by a lot of foodies, it makes THE best mac and cheese.

Since we have to cook quesadillas for 300 people in a relatively short period, we are going to need a heavy duty flat top grill for the event so we got one at Lowes.  Yeah, like I needed another grill, but we really do for this event.

This is a real flat top grill and will enable us to cook 24 servings every 4-5 minutes.

Cooking bacon is a great way to season a flat top.

Two of the other test BBQuesadillas we tried out this weekend.  My favorite was a blend of pepper jack and colby jack cheeses, pulled pork, fire roasted jalapenos, bacon, BBQ rub, and BBQ sauce.

We ate so many varieties of quesadillas in testing that my 15 year old is tired of them for now.  That is saying a lot.

Mmmm gooey cheese!

BBQ Mac and Cheese Quesadillas
Quesadillas are great to make because they are quick, easy, and you can do just about any flavor combination.  What are your favorite quesadilla ingredients?

Friday, August 15, 2014

Mango Mustard Slaw, Spicy Honey Mustard Sauce, and Mustard BBQ Sauce

Can you spot the mustard in this picture?

jerk chicken sandwich, sweet potato fries, honey mustard, grilled

Actually, varieties of El Diablo Mustards are pretty much in everything pictured except the beer.  This was our mustard feast that we put together a few weeks ago when it was National Mustard Day.

The first thing we made was Jerk Chicken Sandwiches with Mango Mustard Slaw.  I have a jerk chicken recipe that we normally use but today, I marinaded boneless skinless thighs in World Harbour's Jamaican Jerk Marinade.  

jerk marinade

This is more of an Americanized Jerk sauce, as it is sweeter and less spicy than normal jerk, but it still has the earthy flavors (allspice, nutmeg, etc) of jerk.  If you want hotter, I'd add some finely minced habanero.

While that marinated, I wanted to make a quick slaw to go with that and I thought the El Diablo Mango Mustard would make for a slightly fruity and mildly spicy dressing.

cole slaw, El Diablo

Thursday, August 14, 2014

Two Shot Tequila Habanero Wings

National Mustard Day came and went a few weeks ago and we celebrated the pungent condiment with a mustard based feast.  The menu included

Two Shot Tequila Habenero Wings

Jerk Chicken Sandwiches with Mango Mustard Slaw

Pulled Pork with Cleveland BBQ Sauce

Sweet Potato Fries with Spicy Honey Mustard Dipping Sauce

If you saw my cooking demo on WBIR this week or participated in my tweet-chat for Char-Broil's Rib Week today, you've already heard me talk about El Diablo Mustards.  I recently received a care package from our friends at El Diablo and that is what started this whole mustard binge.  

The mustard that bites back!

Holy smokes!  Did they load me up with some great varieties or what?  I had no problem putting them to use.  

My first weapon of choice was the El Diablo Habanero Mustard because I enjoy the flavor and heat of the fruity habanero.  I thought that they would be a tasty marinade for some wings as an appetizer.  Yes, "two shots" is the same as 1/4 cup, but I made this marinade using a shot glass so that's how it got named.

Two Shot Tequilia Habanero Wings

Monday, July 28, 2014

Chicken Margarita Penne - Great Idea For Leftover Chicken

I am pretty well known for being late with getting dinner on the table but I'm trying to get better with that.  I saw this recipe for Penne with Tomatoes and Green Beans with a Lemon Shallot Vinaigrette in Southern Living and thought I could snazz it up a bit for a quick fix dinner.

grilled chicken pasta salad

The main changes that I did were
  1. Added meat - I had tests a margarita injection on a few chickens the day before so I had leftover chicken on hand but you could use a rotisserie bird.
  2. Made a margarita vinaigrette instead of their lemon shallot one.
  3. Subbed asparagus for green beans.
  4. Added a little heat.
But first here is the injection recipe if you want to make your own chicken.  This marinade not only adds beaucoup flavor and moisture but it also gives the chicken the buttery texture that you'd imagine.

Margarita Injection for Chicken
prep time: 5 min
cook time: 5 min
servings:  enough for 2-3 chickens or 1 turkey

Friday, July 25, 2014

Great Grilled Hot Wings and the Big Kahuna Wing Festival

I do a lot of wings on the grill, they are one of my favorite treats and I rarely do them the same way twice.   But honestly, most of my wings aren't what I'd call Buffalo wings or even hot wings because in my view, those are a specific flavor profile.

I was trying out some excellent rubs from a local company, BKW Seasonings, and used their recipe for Grilled Hot Wings [click for the recipe].  We were quite pleased with the results, which were more in line with a true hot wing than a lot of the flavor profiles that I often use.  This is a simple recipe and their Buffalo style sauce delivers a big bold flavor that I love.

Thursday, July 24, 2014

Father's Day Wagyu Brisket and Kurobuta Pork Shoulder

Yeah, I know Father's Day was over a month ago.  I am just behind on getting out stuff that we have done so far this busy summer.  Heck, I still have posts to get out about the Almost Heaven South - Blogger Party, the Blue Ridge BBQ Festival, the Blount BBQ Bash, and the Porkopolis Eggfest.  

But for Father's Day, Alexis splurged and got us a Wagyu brisket and a Kurobuta pork shoulder from Snake River Farms.  My neighbor, John, and I celebrated Father's Day Eve by staying up all night smoking these two beasts for a Father's Day feast with a few of our neighbors.  

If you aren't familiar with the term, Wagyuis essentially American Kobe beef.  A lot of restaurants and vendors have claimed to serve "Kobe beef" but most are really serving Wagyu.  The difference is like the difference between Champagne and sparkling wine.  To be Kobe beef, the cattle had to be bread and raised in the Kobe region of Japan.  If you take that same breed and raise it elsewhere, even with the exact same techniques, it is Wagyu, not Kobe.  

My first experience with Wagyu beef was with Snake River Farms at Kingsford University one year and they were one of these first sources of this Kobe style beef that I knew of.  Many top level competition BBQ pitmasters rely on Snake River Farms Wagyu briskets for that extra edge over their competitors.  This wasn't for competition but I wanted to serve the perfect brisket for Father's Day just the same.

Ordering the meat was super easy.  We went to the Snake River Farms website and ordered a 11-14 pound Wagyu brisket and a 14 pound Kurobuta pork shoulder.  From what I understand, Kurobuta is a specialized version of Berkshire pork, but I don't know all of the details on that.

A problem arose on the Wednesday before Father's Day when Alexis got home and asked where the meat was.  UPS tracking showed it was delivered to our house at 3:17pm; however, our son had been there waiting for the shipment at that time and the UPS guy was never even on our street.  Sean at Snake River Farms talked us down off the ledge - our Father's Day Feast wouldn't be a no-show.  He got UPS involved and assured us that he was going to have another package ready to go first thing in the morning if UPS couldn't get it straight.  MAJOR KUDOS to Sean and Snake River Farms for doing all of the right things to fix the mistake of someone else.  UPS got several people involved and it turned out that the package was delivered to a different house number....on a different street.  UPS' solution was for Alexis to drive to this location and pick up the 55 pound package herself from some stranger's door step.  Bad, UPS, bad.

Alexis went there and the box was still on the doorstep.  Fortunately, she wasn't shot at and no "good Samaritan" neighbor called the cops on her for "stealing a package from someone's door step".  Here's how the package arrived.

There were about a dozen freezer packs in with the meat.
The meat was still heavily chilled, I'd say frozen, even after shipping across the country.

The plan was to let them thaw for two days in the fridge and then cook them on kamado grills.  With good quality meat like this, we wanted to go basic with seasonings - no injections, no phosphates, no brines or marinades.  We wanted to meat to shine.

My ideal brisket is 13 lbs and this one was perfect at 13.7.  I think 13 is my favorite because it is about the biggest brisket I can fit onto a Large Big Green Egg so that is what I usually used before I got my pit.

Look at that fine marbling, it's most evident in the lower left quarter.
My NMT Beef Rub is my favorite for brisket.  It is just smoked salt, black pepper, green peppercorns, garlic, dried onion, dried bell pepper, and oregano.  That is not too much more than the classic beef rub of pepper, salt, and garlic but it adds a few more transition flavors.  We used about 1 tablespoon of beef base and enough Worcestershire sauce to thin it out, as a slather to bind the rub.  

brisket rub, bbq brisket
The toothpick in the lower right corner is to mark the grain of the brisket.  This makes it easy to know which way to slice once it is all done and the grain pattern isn't so evident anymore.
I set up my Big Green Egg for indirect cooking (plate setter in legs up, drip pan on that, grate on top of that.  My goal was cooking it at 250°F until done, about 1.5 hours per pound.  As you can see from the ChefAlarm, the meat was still quite cold, only 40°F, after thawing.

The Auber controller (left) was set at 250, this was right after opening the kamado grill to put the meat on, so the cooking temp had dropped and was on its way back to 250°F.  The probe was at grate level.

We planned to cook the Kurobuta pork shoulder on John's Big Green Egg but we ran into a slight issue with that.  The shoulder was too long and wouldn't fit!

Fortunately, the exterior of the Vision Kamado is over an inch bigger but the firebox is the same diameter so Big Green Egg accessories like the plate setter still fit inside as shown.

We tried it and the pork shoulder JUST BARELY fit inside of the bigger Vision.  We fashioned an adapter mount for John's Auber unit to fit the Vision.

We seasoned the pork shoulder with Meathead's Memphis Dust recipe.  Again, no injections or other fancy treatments.

pork, bbq

I frequently mention John and I talking so much about grilling.  That is because our grilling/bbq areas face each other in the back yard.  Here is his cooking area as seen from my deck.

And here is the opposite view of my cooking area as seen from his side patio.  So you can see how we always end up talking BBQ.

So after getting the brisket and shoulder on it was time for a little sleep.  We had some weirdness with the cooking temperature readings on both the Auber and dome thermometer for the Vision early into the cook.  We never did figure out what that was about, but it finally stabilized.  It was acting like the probe was touching the meat and reading low but there were two probes involved and neither was touching anything. 

Father's Day morning at first light, our backyards smelled glorious.  I mopped the brisket with beef stock, Albukirky's Duke City Sweet, and Liquid Aminos.  I only mopped it twice during the whole cook, just enough to keep the surface slightly moist but not overpower the flavor.  I normally do much more often with regular briskets.

The pork shoulder was rendering a lot of fat, we had to even take it out and empty the drip pan once.  Just a testament to the fat content of this gorgeous shoulder.

bbq pork, smoked pork shoulder

Almost 11 hours in and my brisket is still below 160°F.

John spritzing the pork shoulder with fruit juice.

It was at this point that I noticed I did my brisket with the flat up.  I normally do it point side up.

Alexis frying up bacon outside for a side dish.
It took right at 16 hours for my 13 pound brisket to finish.  That is longer than the regular briskets I do but still within the 1.5 lb per hour ballpark.  Normally I'm cooking them on the stick burner at about 275°F and here I did them at 250°F on the kamado grill.

BBQ brisket kamado

While the brisket got to rest briefly, we made BBQ beans and Ted Reader's Love Potatoes on the Char-Broil TRU-Infrared Gourmet.  Setting your gas grill up for indirect heat at 350°F and using it as an oven is a great way to keep your house cooler on those hot summer days.

The pork shoulder finished in 16 1/2 hours.  This is a huge hunk o' pork.

We set up a buffet in John and Anna Mae's front patio. 
John hamming it up for the camera. #porkpuns
Because the shoulder and brisket took so long, they didn't have much time to rest.  John had to use Bear Claws to shred the pork because it was really too hot to handle.  We ordered insulated food gloves right after this for that reason. 

Next we sliced the brisket.  It was the moistest brisket I have ever had, so tender and juicy that I think I heard angels sing.  Or maybe that was the radio playing.  Either way, it was bleepity-bleep good.

The one noticeable difference to us was the complete lack of a smoke ring.  This is not an indicator of smoke absorption and you could taste smoke.  You can read more about smoke ring formation at Third Eye's web page.  But John and I both agreed we like the smoke rings we get from using the stick burner and that's what we'll use in competition so all is good.

Chalk pig from our good friends, Jackie and David Scott. Alexis had this as the centerpiece.

Then we had our feast.  In addition to the pork and brisket, the neighbors brought sides and we loaded up.  If my plate looks light, it is only because John and I had already eaten a ton of meat just before serving when we were slicing the brisket and pulling the pork.  Quality control is just an occupational hazard in the world of BBQ.

We finished the meal with cold watermelon and key lime pie.  Great way to spend a Father's Day!

So was the splurge worth it?

Kurobuta Pork Shoulder
$60 vs ~$35-40 for commodity pork butts
I don't have a direct comparison since it is hard to get whole pork shoulders around here so I'll have to compare the shoulder against two pork butts.  You can taste a difference in the pork, for sure.  I can only describe it as getting more pork flavor, like I imagine pork was before the selective breeding and hybridization resulted in today's lean commodity pork.  I'll definitely use it again but I wouldn't feel that I have to buy it every time, maybe just for special occasions.

A note for kamado users: cooking a whole pork shoulder on a kamado has its limitations because it puts the thinner leg shank end right over the hotter spots of the smoker.  It makes it hard not to overcook that end.  Also a good bit of the rendered fat dripped down the leg bone and between the firebowl and kamado wall, making a mess to clean up.    Next time I would cook the pork shoulder on the stick burner where there is plenty of room and that isn't an issue.  I'll have to try it that way before I use it in a contest.

$85 vs ~$45-50 for US Choice Briskets at Costco
Absolutely worth the difference and this is what I'll be using for competition from here on out as well as for the backyard.  The texture was velvety and the taste, beefy.  Our neighbors said it was the best brisket they've ever had.  I consider it highly recommended and we didn't even get their best brisket,  which is their Gold Grade Wagyu brisket.

We were very happy with the products and service from Snake River Farms and look forward to placing our next order with them shortly.

[Standard Disclaimer]  I have no affiliation with Snake River Farms, received no compensation for this post, and paid full price for the product.