The HAT Recipes July August 2014

The Art of Barbeque

Jed Thompson

Barbeque season is upon us and here are a few pointers to ensure that you have a better barbequing experience.

Extremely high temperatures are normally the biggest reason for failure in outdoor cooking. Meats and vegetables should be cooked indirectly meaning not directly above the open flames unless you are searing a steak.

The Art of Barbeque is about low and slow. Which translates into low temperature for long periods of time. Most meat that is barbequed is normally the cheaper, fattier and tougher cuts. i.e. Pork Shoulder, Beef Brisket and Chicken. Therefore, they take more time to render down the fat, tenderize the meat, and impart the flavor that is typical of a really well barbequed hunk of meat.

The Kettle type of Grill produced by Weber is quite common in our local Brico marts and is an excellent cooker. They can be used for grilling, smoking and baking. There isn’t anything I can’t cook on my kettle. The methods that I employ vary by the end product I wish to produce. For anything other than searing a steak I build a small pile of charcoal with about a fist sized lump of hardwood for flavor on one end of the kettle and cook the meat opposite the flame, with the lid closed tightly and the vents on the top open all the way. The cooking temperature is regulated by the pinwheel vents in the bottom of the kettle. Do NOT put your meat on the grill until the coals have turned white and the temperature is where you want it to be. Typically for cold smoking meats the temperature should be between 50°c and 125°c Hot smoking between 125°c and 180°c after that your grilling and be careful now this is the burn zone.

Learn the food safe internal temperatures and also go by feel. A properly cooked pork shoulder when probed with a skewer or your thermometer probe should slide in like a hot knife through butter. Don’t forget to allow your meats to rest also before cutting or pulling them. Otherwise all the delicious goodness you have created ends up spilling all over the cutting surface and not in the meat.

Bon Chance and as we say in competition “Good Smoking Luck!”

For more tips and recipes with step by step photos go to my website http://www.charredapron.com

Texas Barbecued Brisket

Ingredients

Dry Rub:

¾ pound paprika

¼ cup ground black pepper

¼ cup kosher salt or other coarse salt

¼ cup sugar

2 tbs chili powder

2 tbs garlic powder or onion powder

2 tsp cayenne pepper

8llb to 10llb packet trimmed brisket (see Ingredient Tip)

Beer "Mop" 12 ounces beer

½ cup cider vinegar

¼ cup vegetable oil

½ medium onion, chopped

2 garlic cloves, minced

1 tbs Worcestershire sauce

Bandera Barbecue Sauce, optional

1 tbs vegetable oil

2 medium onions, chopped fine

6 garlic cloves, minced

1 to 2 chopped jalapeño or serrano chilies, minced

1 cup chili sauce (the ketchup-style condiment)

¾ cup Worcestershire sauce

¾ cup strong black coffee

½ cup dark molasses

¼ cup cider vinegar

2 tbs brown or yellow mustard

2 tbs chili powder

1 tsp ground cumin

1 tsp dried ginger

1 tsp salt

Method:

The night before you plan to barbecue, combine the rub ingredients in a bowl. Reserve 1 tablespoon of the rub, then apply the rest evenly to the brisket, massaging it thoroughly. Transfer the brisket to a plastic bag and refrigerate it overnight.
Before you begin to barbecue, take the brisket from the refrigerator. Let it sit at room temperature for about 45 minutes. Meanwhile, fire up a wood-burning smoker to 200ºc to 225ºc, following the manufacturer's instructions.
Prepare the mop, mixing together the mop ingredients, ½ cup water, and the reserved dry rub, and warm over low heat.
Transfer the brisket to the smoker, fat-side up, so the juices will help baste the meat. Cook until well-done, 1 to 1 ¼ hours per pound, basting every hour or so with the mop. Replenish the wood as needed.
While the brisket smokes, prepare the barbecue sauce if you wish. Warm the oil in a medium saucepan over medium heat. Stir in the onions, garlic, and chilies, and sauté until the onion is soft and translucent, about 5 minutes. Dump in the remaining ingredients, give the sauce a good stir, and bring the sauce to a simmer.
Cover and cook for 30 minutes, then uncover and continue cooking for about 15 additional minutes, until reduced a bit and thickened to your liking. The sauce can be used warm or chilled. Continue basting the brisket, adding more warm water to the mop when it evaporates.
After several hours the brisket will look like an ominous black hulk. Don't worry about it; just keep the smoker's temperature in the proper range. When the meat has cooked the appropriate length of time, remove it from the smoker and let it sit at room temperature for 20 minutes. Then cut the fatty top section away from the leaner bottom portion. An easily identifiable layer of fat separates the two areas. Trim the excess fat from both portions and slice them thinly against the grain. Watch the meat as you slice, because the grain changes directions. Serve the brisket hot, with barbecue sauce on the side if you wish.

This month we welcome Jed Thompson and his delicious BBQ recipes.

Delicious food using ingredients readily available.

Pulled Pork

Ingredients

DRY RUB: 1 tbs kosher* salt

1 tbs light brown sugar

2 tps paprika

1 tps chili powder

1 boneless pork shoulder 5 to 6 lbs (or bone in if preferred)

Hickory wood

SAUCE:1 cup apple cider vinegar

1 cup ketchup

¼ cup lightly packed light brown sugar

1 tsp Tabasco sauce

1 tsp Worcestershire sauce

1 tsp kosher salt

*kosher salt is lower in sodium

Method:

1. In a small bowl mix ‘rub’ ingredients together.

2. Coat the pork shoulder all over with the rub and press the spices into the meat. Allow the pork to sit at room temperature for 30 to 40 minutes before smoking. If the pork does not hold together naturally in one piece, tie the pork with 3 or 4 lengths of kitchen twine.

3. Fill water bowl with beer of choice and add one chopped onion. Smoke at 200-220°c for approximately 1.5 hours per pound. When the meat reaches 165°c cover in foil and continue to smoke (or oven at this point) until the internal temperature reaches 205°c.

4. While meat is smoking whisk together the sauce ingredients in a heavy-bottom saucepan. Bring to a simmer over medium heat and cook for about 5 minutes, stirring occasionally. Taste and adjust the seasonings if necessary. It should be spicy and tangy at the same time.

5. At 205°c remove meat from smoker and let rest, still covered in foil, for 30-45 minutes.

6. Pull the meat either with fingers or by using two forks. Discard any large pieces of fat.

7. Add as much sauce as you prefer.

Artichoke& Olive Soufflé

Ingredients:

3 tbs butter or margarine

3 tbs all-purpose flour

½ tsp salt

¾ cup non-fat milk

1 cup (4 oz.) shredded Swiss cheese

1 6 oz. jar marinated artichoke hearts, drained and coarsely chopped

1 2 ¼ oz. can sliced ripe olives, well drained

5 eggs, separated

Vegetable oil cooking spray

1 tbs grated Parmesan cheese

Method:

Melt butter in a 2 quart pan over medium heat.
Add flour and salt and cook, stirring constantly, until bubbly. Remove from heat and gradually blend in the milk until smooth. Return to heat and cook, stirring constantly, until mixture boils and thickens.
Add Swiss cheese and stir until cheese is melted. Blend in artichokes and olives. Remove from heat. With a wooden spoon, beat in egg yolks.
Spray bottom and sides of a 1 ½ to 2 quart soufflé dish with cooking spray, then coat with Parmesan cheese.
In a bowl, whip egg whites until moist, soft peaks form. Gently fold egg whites into cheese sauce. Pour mixture into prepared baking dish.
Bake on the grill 175°c until soufflé is puffy and golden brown and a long pick inserted in center (through a surface crack) comes out clean (30 to 35 mins).