“Hot and Fast” Beef Brisket
Tuesday, May 29th, 2007
BBQ beef brisket.
BBQ beef brisket.
BBQ pulled pork with smoky bbq sauce.
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Barbecued Chicken
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Adapted from Jim Weller’s Macktown Chili.
Note: the first time we made this chili recipe, as Jori remembers it was much better when using fresh garlic and onion instead of powdered. 1/5/07 — chili starts simmering at 12 noon.
Heat 4 1/2 quart dutch oven over turkey fryer flame. Add 1 tablespoon oil and brown cubed meat in batches. Remove meat and deglaze with stock. Return meat to dutch oven.
Add stock, tomato sauce, and three quarters of the chili spice mix. Bring to boil, reduce to simmer.
Simmer for two hours. Stir in hot sauce and remaining chili spice mix. If the chili is too thick, add a bit of water or beer.
Simmer for another 30 minutes or until tender. Season with salt.
Cool chili and fill 32 oz turn-in container and allow to mellow overnight. Consume remaining chili with gusto.
At 1PM, reheat chili for 2PM turnin.
Place fish fillets in shallow glass dish. Pour marinade over fillets, add juice of 1 lime. Cover and marinate for 30 minutes at room temperature.
Cut 3 small tortillas out of each large tortilla.
Soak 1/2 cup of shredded cabbage in remaining lime juice. Arrange remaining shredded cabbage on platter.
Combine sour cream, cumin and chipotle powder. Put mixture into squeeze bottle.
Preheat smoker to 200 degrees.
Transfer fillets to smoker, skin side down. Pour a little marinade over fillets. Smoke for 45-50 minutes or until flesh is opaque and flakes easily.
While fish is smoking, grill tortillas on separate heat source, over high heat. Leave tortillas on heat for just long enough to color.
Remove fish from smoker. Flake into bite-sized chunks with fork, discarding skin. Season fish chunks with salt as needed.
Line each tortilla with lime-soaked shredded cabbage, then fill with fish chunks. Top with a squiggle of sour cream mixture, then tuck in avocado chunks.
Arrange tacos on platter, mounding shredded cabbage for support and decoration.
Trim away major fat from brisket. Cut out fat between flat and point, separating into two pieces. Rub both. Return to cooler.
7:00PM: Remove brisket from cooler. Go to cook’s meeting.
7:30PM: Start 20 briquettes, and dump onto charcoal bowl jam-packed with Wicked Good Competition lump. Add two chunks oak. Close top damper 1/3.
8:00PM: T-17:30 0:00 elapsed Add brisket on top rack, flat in center with fat side down. Lay point completely over flat. Smoke at 215 degrees, measured at top rack.
10:30PM: T-15:30 2:30 elapsed Lift entire middle section off. Add pork picnic on bottom rack. Add apple smoke wood. Baste with apple juice.
6:00AM: T-7:30 10:00 elapsed Check on brisket while starting ribs. Baste.
9:00AM: T-4:30 13:00 elapsed Begin checking flat for doneness when temp hits 180. When fork tender, pull flat, wrap in foil with beef stock, add to heated cooler. Continue cooking point.
1:25PM: T-5 17:30 elapsed Fill turn-in box - Fan from one corner of box - brush with remaining beef stock
BBQ pulled pork with vinegar sauce.
Adapted from Smoke and Spice, p 292
Combine, dissolve, shake…
Adapted from Smoke and Spice, p 62
Trim away major fat from pork. Inject pork with 1 cup sauce. Dust with butt rub. Wrap and return to cooler for as long as possible.
8:00PM: Start smoking the beef brisket over oak wood smoke, at 215 degrees, measured at upper grate.
10:30PM: T-14:30 0:00 elapsed Add pork picnic on bottom rack, fat side down. Add apple wood.
6:00AM: T-7:00 7:30 elapsed Check on pork while starting ribs. Baste.
9:00AM: T-4:00 10:30 elapsed Begin checking for doneness when temp hits 180. When fork tender, wrap in foil and add to heated cooler.
12:30PM: T-30 14:00 elapsed Turn in ribs. Unwrap pork and begin pulling. Sauce with remaining vinegar sauce in squeeze bottle.
12:55PM: T-5 14:30 elapsed Fill turn-in box - A bunch of “torpedoes”
BBQ ribs with chipotle-tamarind sauce. These came in dead-last at the Cape Cod Classic in 2006. Nasty!
Adapted from Raichlen’s Barbeque Bible - Sauces, Rubs & Marinades, p 25
Trim ribs to St. Louis style if needed. Peel membrane. Cut out middle 8 bones (for turn-in). Dust with rub, cover with plastic wrap, put on ice.
5:30AM: T-7:00 Use a dry, foil-lined waterpan. Start a full chimney of Kingsford briquettes. Dump after 30 minutes, add 2 chunks apple wood. Target temp is 215 at upper grate, 230 lid.
6:00AM: T-6:30 Lay one slab flat, bone-side down, on the center of each grate, with extra bones kept away from edges.
11:30AM: T-1:00 5:30 elapsed Check for doneness. Baste with apple juice. If nowhere near done, foil and return to cooker.
12:15AM: T-15 6:15 elapsed Baste and taste one end-rib from each rack. Pick a winner.
12:20AM: T-10 6:20 elapsed Place ribs meat-side down on cutting board. Slice each rib with a single long, slow pull of the knife. Reassemble rack. Flip meat-side up and brush with chipotle-tamarind sauce.
12:25AM: T-5 6:25 elapsed Fill turn-in box - 6 bones back to front, angled slightly to show top and cut edge.
Adapted from Boy Meets Grill. Makes about 2 cups.
Bobby Flay uses this marinade for grilled rib-eye steak, which is quite tasty. But we use it more often to marinate flank steak or skirt steak for fajitas. Jori’s mother also used this marinade for lamb kebobs–to rave reviews–on the occasion of our engagement party.
Place all ingredients in a food processor and process until smooth.