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Barbecue Seasonings:
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Alright, first you COVER that son of a bitch in Butt Rub. Then you also cover that pork MF'er in yellow mustard (don't go too heavy here if you aren't a big vinegar person). Then you go outside, you start up your charcoal Weber Kettle. That'll give you 20 minutes or so to have a whiskey. Then once the coals are dark gray, you push them all to one side of the grill. You place the pork loin on the other side of the grill and get the temp inside the grill to about 250 or so and cover the grill. You slow cook it a couple hours or so until the internal temp is about 140. You take it off the grill and wrap in tin foil. By this time you've had several whiskeys. Let the meat sit for roughly 20-30 minutes. Open, slice, consume.
Good Morning. Happy Friday! Happy Payday!
I believe I ate too much last night. I was feeling accomplished after all my post work errands and celebratory since I had my first episode of RuPaul's Drag Race UK to watch. Luckily, as people, we can move on. I have done my treadmill and have my food planned.
Today, bf was a whey-Ketologie smoothie. Lunch is the last of the keto easy Asian chicken and cauliflower rice. Snack is a portion of Catalina crunch and a portion of dark chocolate. Dinner is probably scrambled eggs and green salad and some Spanish cheese (from the Costco "Spanish tapas cheese 'plate'").
Low carb tortillas were on sale, and I do have greens from the farm share, so I'm thinking tuna salad makes sense for next week's lunches. I'm probably also going to make another sheet pan chicken and roasted veggies for the week's dinners. I'm thinking barbecue seasoning would be nice.
Off to go get ready to work and pay those bills! I did craft last night: I darned a hole in a sweater and knitted two repeats on my sisters sock.
KCKO and drink your water!
chupacabra brisket magic...it'll change your life
Use light wood for smoke (cherry, apple, pecan)
Trim excess fat and score fat cap
250 degrees (Fahrenheit) for the grill temp. Let it sit until it hits about 160 - 165 (Fahrenheit) internal temp, pull it off and wrap in foil (add a little apple juice if you like), put back in until about 200 degrees or so internal temp.
For rub I use this for pulled pork
Bad Byron's Butt Rub https://www.amazon.com/dp/B00258I5PM/ref=cm_sw_r_cp_api_glt_fabc_P5QQCXVM1WSR5Q0T502K
Check the ingredients and use similar choices. Hope this helps. Good luck.
I use this: https://www.amazon.com/Pappys-Choice-Seasoning-Professional-Pack/dp/B002ODE1PQ
I've never actually been to Pappy's so I am not certain it's the same rub they use on their ribs but it is an excellent rib rub nonetheless.
There is also a low sodium version on Amazon. The garlic and herb rub they make is great too.
I like it on pork and veggies. Not so much for beef, poultry is good with it. I do love me some Larue tho, so you didnt hear this from me. Can get the seasoning on Amazon for way cheaper :p
https://smile.amazon.com/Adkins-Western-Barbecue-Seasoning-Natural/dp/B014G6YYHI
And if you run out, get yourself some Adkins BBQ seasoning.
Some really cool, charming, and handsome reviewer named "Netty" posted comparison pictures of the Dillo Dust and Adkins seasoning here
Bad Byron's Butt Rub Barbeque Seasoning BBQ Rubs (26 Oz) https://www.amazon.com/dp/B00258I5PM/ref=cm_sw_r_cp_api_glt_fabc_N8YS90F2YSFZPWF199GE
This is my go-to meat seasoning. It’s a barbecue rub for pulled pork, but it’s great on chicken, fish, turkey, etc.
Fwiw I marinated with butter milk and hot spice over 2 nights, used this and flour as coating, and it was well wonderful
Dillo Dust is delicious, and you don't have to buy from LaRue to get it. It is rebranded, repackaged Adkins Western BBQ Rub, available on Amazon.
This rub: https://smile.amazon.com/gp/product/B01MT67K1N/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I took a 321 ribs approach at 180/250/225 and then an extra hour at 275 because it just wasn't getting up to temp by the bone. Liquid for braising while wrapped. Pulled at 198ish.
Liquid smoke is surprisingly good. I have this one. Yes, it's a huge bottle. Had a hard time finding a smaller one that didn't have sugar.
It only takes a tablespoon to season a whole roast or rack of ribs.
My favorite All Purpose (chicken/pork/fish/veggies): Chupacabra Brisket Magic
Meat Church is very good as well
You don't even need a recipe sir, simply get a pre mixed spice box from Amazon:
https://www.amazon.com/Shan-Chicken-Tikka-Masala-Powder/dp/B000MSS6C4
Don't worry about authenticity as this is the same spice mix we use here in Pakistan. Simply marinade and leave the chicken alone so it absorbs the spices, then bbq while oiling the chicken pieces and flipping them until they're consistently cooked on all sides
We add a few extra spices here to make it spicier and hotter but I wouldn't recommend it if this is the first time you're trying Pakistani/Indian food.
I would also recommend making Pakistani beef bbq, it's very different from American bbq. We marinate the meat and add peaches along with spices, which softens the meat up. The result is spicy tasty beef that dissolves in your mouth
Gotta make sure you get the right kind. A place I work for swears by this stuff and it works really well if you don’t over do it
Wright's All Natural Hickory Seasoning, Liquid Smoke - 1 Quart https://www.amazon.com/dp/B0023V2EWG/ref=cm_sw_r_cp_api_i_kUf2Cb1HRWB9R
I'm a fan of 2 Gringos Chupacabra Rub Brisket Magic. I've been using it on all my beef and pork ribs. In not a fan of the heavy salt and pepper rub.
When I did the swap, I did about a week's worth of research prior as I was waiting for the springs to arrive, and everything you mentioned is advice I would give as well. I'm not sure what else there is to add that would be helpful. I personally would have replaced the seals because they can get damaged when removing/reinstalling them, plus they're probably old. But I'm just paranoid so I replace them if I'm already there.
For measuring the oil level, you can use one of these with a short hose that fits at the end where the needle screws on. Works great and it's cheap. This method also works great as a makeshift fork seal driver.
Thats some nice looking brisket. I'd like to share my recipe for anyone interested.
I have a Green Mountain Grill that I fill using fruitwood pellets. I usually buy my brisket from Costco due to price. I take the briskets and dryrub with a pork butt rub I found at my local butcher (will leave link below). I let the dryrubbed brisket sit it the fridge overnight wrapped in foil.
On cooking day, I warm the smoker to 200-225 and put the brisket on fat side down. I leave it sit this way until the internal temp reaches about 160. I try to leave it about 3-4 hours adjusting temp as needed. Every hour, I spray the brisket with apple juice to keep it moist and add flavor. I will reapply rub as necessary during this time as well.
Once the brisket reaches 160 F, I pull it off and lay it on a bed of foil FAT SIDE UP. This is very important for allowing the fat juice into the meat. I then fashion the foil into a boat, but still wrapped. Then, I pour in about 1/2 cup beef broth into the wrapped boat to allow the brisket to simmer in it. With the brisket laying in beef broth, fat side up, and wrapped in foil, I put it back in the smoker.
The meat will stay in here a few more hours till it reaches about 190-195 F. At that point, I pull the whole thing off still wrapped, and let it rest on the counter for 30 - 60 minutes. When people are ready to eat, I unwrap it and cut in against the grain. I get a beautiful smoke ring, great seasoned flavor, and still moist due to the apple juice and beef broth. It is so difficult to mess this up. Its the easiest way I've found to cook brisket well every time.
Hope this is useful to someone.
Butt rub: https://www.amazon.com/Bad-Byrons-Butt-26-oz/dp/B00258I5PM
Thanks. This is the brand I got (from Amazon): Wright's All Natural Hickory Seasoning, Liquid Smoke - 1 Quart https://www.amazon.com/dp/B0023V2EWG/ref=cm_sw_r_cp_apip_pQgFinofk27MO
I know pretty much nothing about liquid smoke. I've grilled and cooked quite often with smokers, wood chips, hardwood charcoal etc, "the real thing", just never the liquid form. How much do you think I would need for a 12# leg of lamb? I was going to use 1/4 of a cup but have no idea if that is not enough or too much or what.
To me, the amount of time the rub has on the meat matters almost as much as the rub itself. I coat shoulders VERY liberally 48 hrs in advance of cooking and find these come out MUCH better than butts rubbed only a day or an hour in advance.
I mean, we're talking about a cut of meat that's possibly 5" thick! Takes a while for the rub to penetrate.
I prefer low sugar rubs so they don't get burnt, and have found nothing that I like better than Bad Byron's Butt Rub
It looks like you've been getting enough folks commenting on the cooking technique, so I'll skip that and say this: Try Charlie Vargas' Rendezvous Rub. I put that shit on everything: * Omelettes
Pan-fried chicken
Mashed cauli
Chili
Sauteed Brussels sprouts
So this is my go to plan:
Buy Tikka Seasoning (you can also find it in the international section of your grocery store for ~$2, but if not, amazon works)
Then throw it over chicken thighs/wings/breasts (whatevers cheapest) and grill it. It makes enough to last for a few days, depending how much you grill and how much you eat!
Then for sides I like to just make creamy brussel bake with montreal seasoning and some sriracha, and grilled cole slaw (grill the cabbage, then make slaw once its cooled, using sugar substitutes, of course).