Monday, October 27, 2014

Sunday, November 24, 2013

K I S S Texas Style Brisket

K.I.S.S. TEXAS-STYLE BRISKET



Mop sauce gets its name from the cotton mops old-time pit masters used to use to swab barbecuing meats with flavorful liquids. Mopping helps keep brisket moist during the long cook—especially important when working with a lean brisket flat. The spices in the mop sauce make it too grainy for spraying. If you don’t own a small barbecue mop, use a basting brush to dab the mop sauce on the meat. Be careful not to disturb the spicy crust. The meat should be the star here, but if you want, you can serve barbecue sauce on the side.

INGREDIENTS
For the brisket and rub:
1 trimmed brisket flat (6 pounds), preferably center-cut, with a cap of fat at least 1/4 inch thick
1-1/2 tablespoons coarse salt (kosher or sea)
1-1/2 tablespoons freshly ground black pepper, preferably medium-grind
2 teaspoons chili powder
For the mop sauce:
2 cups beer, preferably Lone Star or other Texas beer
1/4 cup melted bacon grease, lard, or butter
2 tablespoons Worcestershire sauce
1 tablespoon garlic salt, such as Lawry’s
1 teaspoon hot red pepper flakes

PREPARATION
Make the rub: Combine the salt, pepper, and chili powder in a small bowl and stir to mix. Season the brisket generously on both sides.

Make the mop sauce: Combine all the ingredients for the mop sauce in a nonreactive saucepan over medium heat. Bring to a simmer and stir until the salt dissolves. Rewarm before mopping the brisket so the fat (bacon grease, lard, or butter) liquefies.

Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

Put a wire cooling rack in a rimmed baking sheet or other shallow pan and place the brisket, fat-side up, on the cooling rack. After the first hour, mop the brisket with the mop sauce; continue to mop every hour for the first 4 hours.

When the internal temperature of the meat reaches 165 degrees F, wrap the meat tightly in butcher paper. (Note: Butcher paper is more permeable, but if you don’t have access to any, use foil.) Return the meat to the grill and continue to cook until the internal temperature reaches 190 degrees F. (Total cooking time will vary, but plan on 6 to 8 hours total.)

Transfer the wrapped meat to an insulated cooler thickly lined with newspapers or bath towels. Let the meat rest for 1 hour, and up to 2. Reserve any juices that have accumulated in the baking sheet. Unwrap the brisket. Thinly slice across the grain using an electric knife or sharp carving knife. Shingle the slices of brisket on a platter and pour the pan juices on top.

Sunday, September 29, 2013

Asian BBQ Rubbed Chicken on a Ginger-Ale Throne

Asian BBQ Rubbed Chicken on a Ginger-Ale Throne


Gone are the days when the only can you could roast a chicken on was a beer can. Inspired by our Facebook followers who begged the question: "What else can I put in a chicken throne?" we offer you this awesome recipe for Asian Rubbed Chicken on a Ginger-Ale throne. This chicken is incredibly juicy. Slightly sweetened by the steam from the soda and mixed with the bold and slightly spicy flavors of our new Asian BBQ Rub, this is a chicken recipe to top the charts!

Asian BBQ Rubbed Chicken on a Ginger-Ale Throne

PREP TIME: 5 minutes, plus let marinate overnight for 12 to 24 hours
COOK TIME: 40 to 60 minutes
SERVES: 2 to 4
PELLETS: Apple, Hickory, Oak, or Pecan

INGREDIENTS:
1 3 to 4 pound whole chicken
1 can Ginger Ale
Traeger Asian BBQ Rub

PREPARATION:

Rinse chicken in cold water and pat dry with paper towels. Cover the chicken all over with Traeger Asian BBA Rub; make sure to drop some in the inside too. Place in large bag or bowl and cover and refrigerate for 12 to 24 hours.

When ready to cook, set the Traeger to Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat the grill to 375 degrees F with the lid closed for 10 to 15 minutes.

Open your can of ginger ale and take a few big gulps. Set the can of soda on a stable surface. Take the chicken out of the fridge and place the bird over top of the soda can. The base of the can and the two legs of the chicken should form a sort of tripod to hold the chicken upright.

Stand the chicken in the center of your hot grate and cook the chicken till the skin is golden brown and the internal temperature is about 170 F on a instant-read thermometer. Takes anywhere from 40 minutes to an hour.

De-throne that chicken and enjoy!!