Monday, August 17, 2015

Smoked Pork Butts

We did a couple of pork butts for neighbor get together and used my new CyberQ WIFI with Ceramic Adapter.   This product work really well and allows you to monitor three different food temps as well as smoker temp.

Saturday, February 2, 2013

Pastrami for Superbowl

I decided about two weeks ago that I was going to attempt to make some pastrami from scratch.  I started with a fresh brisket from a local organic farm near Atlanta, Georgia called Riverview Farms  I have gotten fresh produce and meats from them before and have been very pleased.

I started by doing my research on pastrami recipes and realized this was a very long process.  We need to first make corned beef.  Corned beef is made by curing the meat either with a brine or dry rub.   I decided to use a brine.  My wife was not pleased that I was taking up a whole shelf in the refrigerator for over a week to let is soak in the brine. She also thinks we may die from food poisoning.  She is not much on history of food processing before we had refrigerators.

Recipe for Brine
About 8 pounds of beef brisket
1 gallon water
1 cup dark brown sugar
1 Cup of Morton's Canning or Pickling Salt
1 Packet of Dill Pickling Spice
3 Whole Garlic Cloves Crushed
1 Tbls Peppercorns

 After seven days in the refrigerator I removed and rinsed it with cold water and then refilled the container with fresh cold water and I sliced a potatoe to include in the water to draw out the salt. You do not want your meat too salty before cooking.

 After two days more of soaking and changing my water three (3) times I was ready to start the cooking process.

I then rinsed a final time and patted dry with paper towels.  I then applied a light coat of cooking oil on the outside.  I then applied the rub in a thick layer over the entire corned beef.

Recipe for Rub
4 tablespoons fresh coarsely ground black pepper
2 tablespoons coriander powder
1 teaspoon mustard powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder

I then smoked it with mesquite wood chips until it reach the temperature of 190F.

We then wrapped it in aluminum foil to let it cool.   We will refrigerate until tomorrow for Superbowl Sunday

Thursday, September 27, 2012

Pork Rub Recipe

This rub can be used for pork, brisket, chicken and just about anything:

3/4 Cup Paprika
1/4 Cup Freshly Ground Black Pepper
1/4 Cup of Sea Salt
1/4 Cup of Turbinado (raw) Sugar
2 Tablespoons Chili powder
2 Tablespoons Garlic Powder
2 Tablespoons of Onion Powder
2 Teaspoons of Cayenne Pepper

Makes about 2 Cups of Rub.  I store this in mason jar and use as needed.

Tuesday, September 11, 2012

Hans' Brisket Mop Recipe

12 Ounces of Your Favorite Beer
1/2 Cup of Cider Vinegar
1/2 Cup Water
1/4 Cup of Canola Oil
1/2 Medium Onion Finely Chopped
2 Garlic Cloves, Minced
3 Tablespoons of Worcestershire Sauce (Lea & Perrins)
1 Tablespoon of Hans' Brisket Rub

Hans' Brisket Rub Recipe

1/4 Cup of Raw Sugar (Turbinado)
1/4 Cup of Sea Salt
1/4 Cup of Freshly Ground Pepper
3/4 Cup of Hungarian Paprika
2 Tablespoon Granulated Garlic Powder
2 Tablespoon Onion Powder
1 Tablespoon of Chili Powder
2 Teaspoon of Cayenne Pepper

Wednesday, June 27, 2012

Bershire Whole Pork Shoulder

Berkshire pigs or Kurobuta (meaning Kagoshima black pig) pork is known for its marbling and flavor.  I purchased my whole pork shoulder from Snake River Farms.

The ordered the pork shoulder at the same time that I got my Wagyu Briskett to reduce the shipping costs per item.  I put the pork shoulder in freezer and stored it for about a month.   I decided to cook it for my birthday.

I used my standard pork rub (insert link to recipe) and mustard and let it sit overnight in the refrigerator. 

The next day starting around 7:00 AM I setup my BGE for indirect grilling with lump charcoal and applewood chunks.  I used two drip pans due to size and my remote temperature gauges to monitor meat and smoker temperatures.


I then smoked it at between 220-260 degree for nine (9) hours.

I took the meat off at 180 internal meat temperature and wrapped it in Aluminum foil and a towel and placed it inside a cooler for two hours to let it rest.  I then pulled all the meat apart.



My happy two-year old with the Bone.

Friday, April 27, 2012

Easter Brisket for Family and Friends

I decided to order another Snake River Brisket for Easter and I am sure glad I did as it turned out awesome if I do say so myself.  A friend of the family was having some family come in town for Easter and wanted to cook brisket for the occasion.  Her father was skeptical that she would be able to cook such a large piece of meat.  I offered to cook it for her so we split a brisket for the holidays.

The marbling was amazing


Brisket Beef Rub  (See Link for Recipe)
Beef Rub with Beer Mop (See Link for Recipe)

I applied mustard to the entire brisket and then I applied a generous portion of my homemade rub and let rest overnight in the refrigerator.  The next morning at around 5:00 AM Friday morning I setup the Green Egg for smoking.  I prepared some hickory chucks by soaking them in water and fired up the BGE.

I waited until the temperature got up to 250F and I setup the BGE for indirect cooking.  The plate setter with the legs up, two aluminum drip pans.

XL Size Green Egg Setup with Maverick Wireless Temperature controls