Useful Techniques for Cooking over the Grill or Smoker
The following is a collection of ideas for cooking, cleaning, smoking
and grilling meats and vegetables. We place them in this section, because they did not seem
to fit into the Recipe or Tips sections of Barbecue'n On The Internet. We will be
constantly adding to these techniques because recipes are very common, but actual methods
of producing great barbecue or grilled foods is not as plentiful. We hope you enjoy and can
brush up on your backyard masterpieces.
Enjoy!
The following techniques will offer you the finest in learning at an annual cost of $0.00. You should be able to afford that one! We hope you enjoy both the ones offered here and on the many other pages shown in this block. Peruse and enjoy the trip!
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Buying The Right Brisket
You will find two types of brisket at the store or butcher shop. Trimmed and Untrimmed.
From the viewpoint of slow smoking, use the untrimmed brisket. During the 4 to 12 hours of
cooking, the fat, when placed on top, will drip over the meat and help keep it moist. This
will retain the juices and flavor of the meat. When completed, the fat can be trimmed off.
For purposes of serving it is good to know that a brisket will weigh-in after cooking
at about 50% of the uncooked weight. Remember this at the time of purchase and don't go
hungry!
Barbecuing The Brisket
We first recommend removing the brisket from the refrigerator and allowing the meat to warm to room temperature for approximately 1 hour. After that time, we use a dry rub on the surface of the meat and allow the it to "stand" at room temperature for an additional hour.
When it comes time to actually barbecuing the brisket, place the fat side up at 225 to 230 degrees, for 8 to 12 hours. If you use charcoal as the source of the heat, the brisket will result in a smooth smoked flavor. If on the other hand, you opt for burning actual wood in the firebox, then expect a much stronger smoke flavor that can verge on being bitter. For a lot more more information on the fine art of barbecuing the temperamental brisket, see Smoky Hale's Building a Better Brisket. You might also check out Barbecue'n's Championship Techniques where brisket will be presented.
Cleaning A Cooked Brisket
Once the brisket has finished cooking, for great presentation, we suggest cleaning it to
remove any unwanted outer fat. Your guests will appreciate your efforts greatly! Locate the
fat side and the broader lean side (bottom) of the brisket. There is also an important inner fat
layer separating the two halves. Start at the back or the large end of the brisket and start to
separate it with a knife. Keep poking around, you will locate the fat. If you are cutting meat,
then you are not in the correct place.
Follow the fat layer with the knife while lifting the fat side up. This aids in viewing what is
being cut. Eventually, the two layers will be separated! Once you have two slabs of brisket,
one lean and flat and the other fatty and enlarged, take a knife and slowly remove any visible
fat. Keep the knife flat against the meat and shave the fat off. Keep going until it looks like it
can be served.
Slicing A Brisket
Once the brisket has been cleaned, place the trimmed 'fat side' [which has more fat in the
meat spaces] on top of the trimmed 'lean side' [which has very little fat in the meat] and slice
against the grains of the meat. This will give everyone one slice of each
type.
Pork Spare Ribs
Many people believe small pork spare ribs make a better smoked barbecue. If you buy the
pork spare ribs with the hard bone still in, ask the butcher to cut it off. As for the flap of
meat on one end, it is a matter of personal preference whether or not to keep it on. Wash the
ribs to remove any residue or unwanted odors. A rinse of white vinegar will cut to the
flavor! As with a brisket, season with the dry rub the evening before and refrigerate
overnight. Cook the ribs at 225 degrees on the top rack or away from the flame/heat source
with the meat side up. Baste hourly for approximately 4 to 4 1/2 hours.
If you desire more smoke flavoring, try slow smoking the unseasoned ribs at 175 to 185
degrees for 2 to 4 hours and then bringing the temperature up to the desired 225 degrees.
Smoked Ham
Heavily smoke the ham for at least 8 hours at 230 degrees. If less smoke flavor is desired,
then cover the ham in foil after 4 hours and then cook for the additional 4 hours. If the ham
has been precooked, then smoke only for 4 hours.
Fish
Smoke fish for 1 hour at 220 degrees. Additional information will be available soon about
marinades for fish.
Jumbo Shrimp w/ Bacon
Get yourself the largest shrimp you can locate. If possible, try to buy them fresh. Peal and
de-vein but leave the tail on. Take one slice of bacon and wrap the shrimp, securing it
around the shrimp with toothpicks. Season it with your fish rub or barbecue sauce with a
little garlic powder. Place the shrimp on the upper grill (or on the side of the grill away
from the fire. Cook for about 25 to 25 minutes at 200 to 225 degrees. Mop with garlic butter
and serve hot. Be sure to make plenty. Hint: If there are only medium shrimp available, cut
the bacon lengthwise and only use one half. It will still taste great!
Oysters
Lay aluminum foil on the grill located inside of the cooking chamber. Place the oysters on
the foil. Smoke them for 1 hour at 230 degrees.
Sausage
Smoke the sausage at 230 degrees for 2 hours if uncooked (1 hour if precooked). We usually
use the upper rack thus freeing the main rack for the entree - brisket - turkey - etc.
Pork & Beef Ribs
Season the ribs. Smoke the ribs for 4 hours at 250 degrees. If you want less smoke or more
moist ribs, you may cover tightly with foil after the first 2 hours of cooking. Careful when
unwrapping - juices every where!
Smoke-Cooked Turkey
Start with a completely thawed turkey. Follow the thawing directions provided with the
bird. It should last at least a week thawed - sufficient time to thaw in the refrigerator without
spoiling.
Prepare Smoky's Scratch Basting sauce as directed (located on the Basting Page).
I would use a smoker or grill with a lid type of unit where the bird can be cooked in the heat
and smoke, - - - but not over the direct heat.
Heat the smoker/grill to 225 degrees and maintain this temperature for the duration of the
cooking. Keep the cover on the grill/smoker to maintain the heat.
The temp. may go as high as 250 degrees for short periods of time, but not consistently. At
200 degrees, you are not making much progress.
Baste the turkey every 20 to 30 minutes and keep the lid on at all other times.
PLEASE get yourself a meat thermometer! - - - the instant read type. This
was mentioned in one of our newsletters and can be used to accurately measure the
temperature of the smoking chamber. After about 6 hours at 225 degrees, open the lid and
insert the thermometer into the area between the breast and the thigh. That area is the last to
reach the desired temperature. Test this every thirty minutes until the internal temperature in
that area reaches 155 to 160 degrees. Look at the Cooking
Temperature Pages. Then you are done. This will take, probably 7 to 10 hours
depending on how consistent you keep the temperature. When finished, you will have a great
smoke-cooked bird.
Keep in mind:
- More frequently basting will 1) reduce the amount of smoke flavoring and 2)
increase the cooking time due to frequently opening the lid.
- Less frequent basting will have just the opposite reaction, 1) more smoke flavoring, and
possibly a little dryer and 2) a shorter cooking time.
Smoke-Cooked Chicken
Like the 'ole turkey, start with a completely thawed bird.
Prepare Smoky's Scratch Basting sauce as directed (located on the Basting Page).
Again, I would use a smoker or grill with a lid type of unit where the bird can be cooked in
the heat and smoke, - - - but not over the direct heat (unless you are "grilling your chicken" to
be discussed later).
Heat the smoker/grill to 225 degrees and maintain this temperature for the duration. Keep the
cover on the grill/smoker to maintain the heat.
The temperatures may go as high as 250 degrees for short periods of time, but not
consistently. At 200 degrees, you are not making much progress.
Baste the chicken every 20 to 30 minutes and keep the lid on at all other times.
PLEASE get yourself a meat thermometer! - - - the instant read type. This
was mentioned in one of our newsletters and can be used to accurately measure the
temperature of the smoking chamber. After about 3 hours at 225 degrees, open the lid and
insert the thermometer into the area between the breast and the thigh. That area is the last to
reach the desired temperature. Test this every thirty minutes until the internal temperature in
that area reaches 155 to 160 degrees. Look at the Cooking
Temperature Pages. Then you are done. This will take, probably 3 to 4 hours
depending on how consistent you keep the temperature. When finished, you will have a great
smoke-cooked bird.
Again, as with the turkey:
- More frequently basting will 1) reduce the amount of smoke flavoring and 2)
increase the cooking time due to frequently opening the lid.
- Less frequent basting will have just the opposite reaction, 1) more smoke flavoring, and
possibly a little dryer and 2) a shorter cooking time.
Roasted Corn
#1
This one is great, and low calorie! Select fresh corn on the cob. Without removing the husk,
peal it back to expose the corn and gently remove the silk. Take some olive oil and lightly
coat the corn. Sprinkle the corn with a light coating of dill. Replace the husk and secure at
the top with heavy string or cord. Place corn on a medium to hot area for 25 to 35 minutes
until the husk is slightly burned. Rotate often. When you think its done, make sure by
piercing a kernel to see that it is tender. Remove from the grill and serve.
Roasted Corn
#2
Similar recipe - except not very low in calories. This recipe was snipped from the Houston
Chronicle and goes like this:
Pull the corn husks back and remove the silk. Gently replace husks so as to cover the corn
entirely. You may use the same method of tying the husks together as we mentioned above.
While the grill is heating, soak corn in a large bowl of cold water for 15 minutes or so and
then drain. Place the corn in husks over a medium-high grill for about 20 minutes, turning
often with tongs, or until the corn is tender. See the method of testing the corn for doneness
as described above. In a small bowl, combine 4 tablespoons of unsalted softened butter and
2 teaspoons of minced fresh thyme. Serve corn with butter mixture, salt and pepper. |
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