Need some new recipes or maybe something different on an old recipe you have? Well check out the recipes page. I have added some of my own personal recipes. I have also added some links to some great recipes that I have seen online.
Check them all out and feel free to comment and let me know if you have a recipe you would like to add to the website. Check it out today.
Showing posts with label smoker. Show all posts
Showing posts with label smoker. Show all posts
Monday, March 11, 2013
Saturday, March 9, 2013
Brisket
Are you ready to smoke a brisket? Check out this great recipe. It makes some great brisket that you and all your friends and family are sure to love.
Mix all of your spices together. Spread a nice thin layer of mustard all over your brisket. The mustard will help keep all your spices on the brisket and you will not taste the mustard at all when you are done. Now spread your spice rub all over the brisket being sure to rub the entire surface with a great coat of your spices.
Once your smoker is ready then place your brisket on the smoker. There are two types of people in this world, fat side up and fat side down. I myself prefer to put the brisket on with the fat side up.
You will want to keep your meat between 225 to 250 F. You will want to do your best to maintain the temperature throughout the cooking process. The length of time to cook your brisket will be at about 11/2 hours per pound of brisket.
Once your brisket reaches a temperature of 170 F then you will want to remove it and wrap it in aluminum foil. Return the brisket to the smoker and let it cook for another couple of hours. Once the brisket reaches 190F then you may remove it and let it sit for about 30-45 minutes.
Once it has cooled down then you may slice it and serve.
Ingredients
- 3 tablespoons salt
- 2 tablespoons black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons cayenne pepper or more depending on your taste
- 1 Bottle of mustard
- 1 beef brisket
- Or you may simply use your own brisket rub
Here is a great rub that just tastes great! You can find it at pretty much any grocery store.
Mix all of your spices together. Spread a nice thin layer of mustard all over your brisket. The mustard will help keep all your spices on the brisket and you will not taste the mustard at all when you are done. Now spread your spice rub all over the brisket being sure to rub the entire surface with a great coat of your spices.
Once your smoker is ready then place your brisket on the smoker. There are two types of people in this world, fat side up and fat side down. I myself prefer to put the brisket on with the fat side up.
You will want to keep your meat between 225 to 250 F. You will want to do your best to maintain the temperature throughout the cooking process. The length of time to cook your brisket will be at about 11/2 hours per pound of brisket.
Once your brisket reaches a temperature of 170 F then you will want to remove it and wrap it in aluminum foil. Return the brisket to the smoker and let it cook for another couple of hours. Once the brisket reaches 190F then you may remove it and let it sit for about 30-45 minutes.
Once it has cooled down then you may slice it and serve.
Tuesday, February 26, 2013
BBQ Pitmasters
BBQ Pitmasters a show on Destination America is a pretty interesting show in its 4th season. I am watching some reruns right now from season 2 the "Up in Smoke" episode. This is the one where Kyle Laval gets eliminated and then flips off the judges after being told to turn his pit off.
The show is pretty good and has become better as the seasons progress. The new format is a good one with Myron Mixon, Aaron Franklin, and Tuffy Stone as the judges. I really like the blind judging at the end. The competitors are gathered together and get to watch the judges as they taste and evaluate each dish.
The episodes generally start out with an introduction of the judges. The competitors are then given a small introduction each. Once everyone is introduced then the competitors are informed about what dishes they are assigned for the contest.
The show then follows the teams as they prepare their dishes. Some episodes have some drama due to mistakes, the high heat causing medical issues and what not. The only real issue I have is that after every commercial break the show recaps the whole episode up to that point. It can sometimes be lengthy and waste valuable watching time.
My overall vote is 2 thumbs up! Some episodes are a lot better than others but its a pretty good show.
Here is a video showing all the judges from YouTube.
Here are a couple of links about the show.
BBQ Pitmasters Wikipedia page
BBQ Pitmasters Official page
The show is pretty good and has become better as the seasons progress. The new format is a good one with Myron Mixon, Aaron Franklin, and Tuffy Stone as the judges. I really like the blind judging at the end. The competitors are gathered together and get to watch the judges as they taste and evaluate each dish.
The episodes generally start out with an introduction of the judges. The competitors are then given a small introduction each. Once everyone is introduced then the competitors are informed about what dishes they are assigned for the contest.
The show then follows the teams as they prepare their dishes. Some episodes have some drama due to mistakes, the high heat causing medical issues and what not. The only real issue I have is that after every commercial break the show recaps the whole episode up to that point. It can sometimes be lengthy and waste valuable watching time.
My overall vote is 2 thumbs up! Some episodes are a lot better than others but its a pretty good show.
Here is a video showing all the judges from YouTube.
Here are a couple of links about the show.
BBQ Pitmasters Wikipedia page
BBQ Pitmasters Official page
Monday, February 25, 2013
BBQ with Franklin
Aaron Franklin of Pitmaster fame has just started a new series of videos on YouTube about BBQ. He has videos about wood, smoking, ribs, brisket, and many more other videos. His restaurant Franklin Barbecue in East Austin was named best BBQ in America in 2010 by Bon Appetit magazine.
Here are his videos for you to watch. Maybe he can give you some tips or at least provide you with some BBQ entertainment.
Video #1
Introducing BBQ with Franklin
BBQ with Franklin: The Brisket
Here are his videos for you to watch. Maybe he can give you some tips or at least provide you with some BBQ entertainment.
Video #1
Introducing BBQ with Franklin
Video #2
Introducing BBQ with Frankin- Episode 1 Outtakes
Video #3BBQ with Franklin: The Brisket
Video #4
BBQ with Franklin: The Smoker
Video #5
BBQ with Franklin: The Wood
Video #6
BBQ with Franklin: Thanksgiving part 1
Video #7
BBQ with Franklin: Thanksgiving part 2
Video #8
BBQ with Franklin: Thanksgiving part 3
Video #9
BBQ with Franklin: The Cook
Video #10
BBQ with Franklin: The Payoff
Video #11
BBQ with Franklin: Ribs part 1
Video #12
BBQ with Franklin: Ribs part 2
Wecome to DirtyQng!!!
I would like to thank you all for visiting DirtyQng.Com! I created this blog to help share my love of BBQ with the world. I have been grilling and smoking for about 18 years now. I have cooked, and burned it all from wienies to briskets lol! I now plan to share all the knowledge I have gained to help you make the perfect steak instead of a black, burnt failure of a steak.
I have numerous grills and smokers which I will introduce to you along this adventure. I have 6 different grills and smokers along with a disco as of today and I am sure this number will only increase.
I would also like to thank my fiance Serena for putting up with all my craziness. She has put up with me wandering the spice and meat market aisles for what probably seems like an eternity to her. I also like to take her iphone when mine dies to go to Craigslist and view: smokers, bbq, tank, propane and firewood haha. The poor girl puts up with all my BBQ craziness and still Loves me.
So to the BBQ world and to Serena, I dedicate this site to yall!
Subscribe to:
Posts (Atom)