Brisket Burnt Ends June 15 2017, 0 CommentsIngredients
Prepare your Smoker
Prepare your smoker at a temperature of 275°. If you are using a Big Green Egg you want to set it up for an indirect cook with the ConveGGtor. I recommend a heavier smoking wood for this cook such as oak, hickory, mesquite or pecan.
Trim the excess fat and silver skin from the brisket. Also, remove any “hard” pieces of fat as they will not render off during the cooking process. Trim the fat off the bottom of the brisket leaving only ¼ in (6 mm) fat.
A brisket is comprised of two muscles; the point (the fat end) and the flat (the lean end). In order to be able to cook brisket burnt ends you need to butcher the brisket a bit more than you would for a traditional packer. Therefore, after your traditional brisket butchering, you need to start to separate the flat form the point. In short, you want to remove the fat layer between the point and the flat. Using a sharp boning knife expose the point meat so it can absorb smoke. You don’t have to completely separate the muscles. (See photo for example).
Smoke the Brisket
Place the brisket in your cooker. When the meat reaches an internal temperature of 160°F, double wrap the brisket in non-waxed butcher paper or aluminum foil ... this is what we call the Texas crutch. The bark will have formed nicely by this point.
Continue to smoke the brisket until it reaches 195 internal temperature. The brisket is not completely done at this point, but we need to separate the point to make burnt ends. Unwrap the brisket and separate the point from the flat. Re-wrap the flat and return it to your smoker. Continue to smoke it until the meat is “probe tender” which means when you probe it with an instant read thermometer there is no resistance. Think of a inserting a toothpick in a cake and pulling it out clean. Each piece of meat is different but this will likely be at around an internal temperature of 203°. Rest your brisket flat in a cooler for at least one hour.
Finish the Burnt Ends
Take the point and cut it into 1” cubes. Place the cubes in the aluminum pan. Season and toss the cubes with more Meat Church Holy Cow.
I like to finish my burnt ends with a traditional KC sweet heat sauce. With that said, cover the cubes with my buddy Mitch's WHOMP sauce. Finally, toss the cubes thoroughly to ensure they are completely covered. Return the pan to the smoker and cook for another 1 – 2 hours or until all liquid has reduced and the bbq sauce has caramelized.
Allow to cool for a few minutes and enjoy immediately!
Prime Rib December 24 2015, 0 CommentsIngredients
- 8 - 10 lb bone-in ribeye roast choice grade or higher (ours was 4 bone)
- Meat Church Holy Cow Rub
Heat the smoker or Big Green Egg (indirect) to 250 degrees. We used post oak for this cook. However, hickory or pecan would have also been good choices. Total cook time will around 4 hours.
For this cook we selected a gorgeous bone-in prime rib roast from Snake River Farms.
"Prime" rib doesn't mean it comes from a Prime grade meat. You can make prime rib from a Choice grade cut. In fact, it's more affordable and turns out fantastic.
Whether you choose a Choice or Prime grade cut, there are several different types of roasts to create the perfect prime rib; bone-In, boneless or standing rib roast (bones are removed prior to the cook and re-attached with butcher's twine during the cook process.) Each have their own advantages. Our friend Daniel Vaughn of Texas Monthly BBQ recently mentioned you can get more crust around a boneless cut. Some folks like the ease of post cook slicing on a standing rib roast. For this cook we are going to smoke a bone-in rib roast and remove the bones after the cook process. I prefer the taste of the beef cooked next to the bones and it's a straight-forward cook process.
Apply a very heavy coat of salt to the entire roast. Let the salt sit for 45 minutes and then wash it off and pat it dry.
Apply the Meat Church Holy Cow rub liberally on all sides of the meat. It's hard to put too much on as we want to form a great bark. Remember, this cut is so big that there will not be much crust in many bites. Place the roast in a refrigerator to soak in the rub all night.
Remove the rib roast from the refrigerator and allow it to sit at room temperature for 3 hours. It will end up around 50 degrees. This will provide for a more even cook and also a shorter cook. You don't want to let it sit over 4 hours which is unsafe.
There are many good ways to cook this prime rib; Sear, then cook to desired temp, reverse Sear or even just smoking it. While we typically love a reverse sear, we are going to sear this meat first. This will allow us to obtain our desired color and then cook it to the perfect desired final temperature. We are shooting for an end game of 130 internal temperature.
I suggest searing all sides of the meat on a cooker around 500 degrees. The ends will be easy but if your rib roast is trussed with twine, you won't be able to sear the longer side pieces as you can bust the twine. This sear should be no longer than 1 minute per side.
After your sear, place the rib roast directly on the cooker. No need for a pan or any wrap ever.
Continue to cook your rib roast until you reach an internal temperature of 120 - 125.
Remove the meat from the cooker when that temperature is obtained. Tent the meat with aluminum foil and allow it to rest at least 10 - 15 minutes. The meat will continue to rise another 5 - 10 degrees to a final product of 130. Medium rare is 130-135 and that was our goal.
Remove the bones with a large knife and slice the roast.
Don't toss those bones either. Throw them back on the pit and have the greatest snack for yourself later.
10 lb Rib roast on the smoker
The final product. OH MY!!!!!
Look at that cross section!!!!
Just Da Tip Roll (Reverse seared beef tri-tip) October 13 2014, 1 Comment
- 2-3lb Beef Tri-Tip Roast
- 3 Tbsp Extra Virgin Olive Oil (EVOO)
- 4 Tbsp Meat Church Holy Cow Rub
- 1 Bunch Asparagus Spears
- I Tbsp Kosher Salt
- 1 Tbsp Black Pepper
- Sriracha Mayonnaise
- 1 Tbsp Paprika
- 3 Cups Sushi Rice
- 4 Cups Water
- 3 Tbsp. Rice Vinegar
- 3 Tbsp. White Sugar
- I Tbsp. Kosher Salt
- 7-8 Sushi Seaweed Papers
- French’s Fried Onions
- Trim the excess fat and silver skin off of the tri-tip roast.
- Using a brush, apply an even coating of EVOO to the roast.
- Apply a heavy coating of Meat Church Holy Cow Rub. Rub in to even out.
- At the thickest part of the roast, insert a wired thermometer into the roast and place directly on the grill grate.
- Remove roast once an internal temp of 115deg has been achieved. Rest the roast on a plate, but do not cover it.
- Carefully remove the Plate Setter and open the the top and bottom BGE vents wide open.
- Once the Egg reaches 650degrees, sear the roast for approx. 2 minutes on each side. (be precise)
- Remove the roast, cover with foil and allow a 10 minute rest.
- Once rested, slice thinly against the grain and on the bias.
Prepare the Asparagus Spears:
- Rinse asparagus under cold water and pat dry with paper towels.
- Brush the remaining EVOO onto the spears.
- Sprinkle the spears with the salt, pepper and paprika to taste.
- Grill at high heat until slightly charred.
Prepare the Rice:
- Rinse the rice under cold water several times until the water runs clear.
- Place the rice and water in a rice cooker and start the cycle accordingly.
- Combine the rice vinegar and sugar and heat until the sure is dissolved.
- Once cooked, transfer the rice into a Hangiri wooden bowl.
- Using a rice paddle, slowing slice the rice. Slowly add the vinegar/sugar mixture while slicing.
- Cover with a towel to keep warm. Rice should be fluffy and sticky.
- Using a rice paddle, scoop out approx. ½ Cup of rice onto a piece of seaweed paper.
- Use your fingers to spread out the rice evenly. (Dip your fingers into water to keep the rice from sticking to your fingers.)
- Flip the seaweed paper over. Place several slices of tri-tip on the middle of the paper. Add 2-3 spears of asparagus & fried onions.
- Using a sushi mat, slowly roll the rice/paper tightly in to a roll.
- Use the sushi mat to form the roll to the desired shape.
- Slice into bite size pieces. Approx. 8 pieces per roll. (Dip the knife in water to prevent the rice from sticking and wipe after each cut)
- Sprinkle the toasted sesame seeds.
- Drizzle with Siracha mayonnaise once plated.
Serve with wasabi sauce, pickled ginger and enjoy!!!!
Just Da Tip Roll
Reverse seared tri-tip
Corn Dog Brisket Bites October 12 2014, 0 Comments
- 1 smoked brisket
- 1 gallon peanut oil
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cayenne pepper
- 1 minced jalapeno peppers
- 1 (8 1/2 ounce) can cream-style corn
- 1/3 cup finely grated onion 1 1/2 cups buttermilk
- 4 tablespoons cornstarch, for dredging
Heat your oil to 350.
Cube your brisket into "burnt end size pices. Approx 1x1 inch.
In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper.
In a separate bowl, combine the jalapeno, corn, onion, and buttermilk.
Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together. It should be thick.
Set batter aside and allow to rest for 10 minutes.
Scatter the cornstarch into a dry pie pan.
Dunk each brisket bite into the batter.
Immediately drop into the oil and fry until golden brown.
**FYI - brisket can also be replaced with pork belly.
Brisket - Texas style March 19 2014, 4 CommentsIngredients
For simplicity, use our award winning Holy Cow rub. http://www.meatchurch.com/collections/bbq-rub/products/holy-cow-meat-rub
Mix all the above brisket rub ingredients in a large mixing bowl. This mix will make more than you need for 1 brisket. Store the remainder in an airtight container.
Trim the excess fat and silver skin off the top of the brisket. Also, remove any “hard” pieced of fat as they will not render off during the cooking process. Trim the fat off the bottom of the brisket only leaving ¼ in fat. Apply rub to all sides of the meat liberally ... I mean liberally! Cover the brisket and place in the refrigerator to marinate overnight.
Set the smoker at 250°F.
Place the brisket in the EGG fat-side down ... this is my preference, but highly debated in the barbecue world. Fat-up is fine if that is your preference, but fat down is what competitors do as it give you a much better presentation. When the meat reaches an internal temperature of 160°F/71°C, double wrap the brisket in non-waxed butcher paper or aluminum foil ... this is what we call the Texas crutch. The bark will have formed nicely by this point.
Continue to smoke the brisket until the meat is “probe tender” which means when you probe it there is no resistance. Think of a toothpick in a cake. Each piece of meat is different but this will likely be between an internal temperature of 200 to 202°F/. Remove the brisket from the smoker, wrap in a towel and place in a cooler for at least one hour. This will allow the juices to re-distribute in the meat. Unwrap the brisket and slice against the grain.
BBQ Meatloaf March 18 2014, 0 CommentsIngredients
- 1 1/2 pounds ground chuck
- 1/2 pound ground pork
- 3 slices white bread, crumbled
- 1/2 cup BBQ sauce
- 1/4 cup whole milk
- 1/2 medium onion, finely chopped
- 1 egg
Prepare smoker for a 3 hour smoke at a temperature of 250 degrees F.
Combine milk and bread. Set aside for about 10 minutes, stirring a couple of times. Add remaining ingredients and combine until everything is even mixed. Try not to over mix so that the ground meats retain their texture.
Form the mixture into a loaf shape on a smoker safe pan or parchment paper. Place on heated smoker with a small amount of mild wood. Smoke the meatloaf at 250 until the internal temperature passed 165 degrees F. Remove the meatloaf from the grill when done, cover and allow to rest for 5 to 10 minutes before carving and serving.