Smoked Brisket 101

We believe in simplicity when it comes to BBQ.  One of the tricks with brisket is that people often think they have over-cooked it when, in fact, they have under-cooked it.   This is why using a meat thermometer, instead of time alone, is so important.   All meat temperatures noted are from the thickest part of the brisket.

This method uses two stages of cooking.  We use a smoker temperature between 225°F and 250°F throughout, however you can use higher temps (especially for the second stage).  Note this method will result in a dark but softer bark.

 

We use a “packer-cut” brisket which will have both the “point” and the “flat” sections and likely be between 12 and 16 pounds.   For smaller pieces found in most butcher counters you will likely only get the “flat” portion.  We find using Choice (preferably Certified Black Angus) to provide good consistent tenderness.  When in doubt ask your butcher about the cut and grade!

The night before:

  • Trim the brisket to roughly 1/4″ fat.
  • Season with rub of choice.  We put the rub right on the meat.  Just season, do not create heavy packed layers of rub on the meat.

The day of:

  • Preheat smoker to desired range (we use 225°F – 250°F).
  • Add smoke wood (2-3 chunks, unsoaked) into the coals.  Follow your smoker’s direction for proper indirect setup.
  • Place meat in the smoker.
  • Smoke until meat temperature reads between 170°F and 185°F it will take considerable hours just to get to this point.  Also note that this 15 degree range is a VERY large range that can span hours so don’t feel like you have to monitor your smoker on a minute-by-minute basis.
  • Place the brisket in foil or peach paper and add 1-2 cups of quality beef stock that has been preheated.
  • Place wrapped meat with stock back onto the smoker and cook until meat reads 200°F.
  • Move unopened, wrapped meat to a clean, empty, room-temperature portable cooler. Rest for 1-3 hours.
  • Slice against the grain.   Remember that the “point” section of a packer-cut brisket will have two grains so we do recommend separating the top part of the point from the bottom (which is actually the extension of the flat).
  • Use the “au jus” from the wrapping to keep the brisket moist; supplement with warm beef stock if need be.

Enjoy!

 

Smoking a Rib Roast

Smoking a rib-eye roast (often referred to as a prime rib roast) is pretty easy and makes for an impressive meal.   Use a meat thermometer, not time, to guide cooking.  Since the roast, once cooked, rests well, so you can give yourself a little extra time between cooking and cutting.   This recipe uses a boneless rib eye.  The process will work equally as well with bone-in, although  I recommend you have your butcher prep the roast by removing the rack and tying it back on.  The wood I recommended is any light to medium wood (sugar maple, oak, apple, cherry) and in small quantity; the meat should be the central theme, not the smoke.

Note the reverse sear at the end.  This process will result in a nice dark exterior but also a very even medium-rare throughout the roast.  If you are bringing the roast to another location to serve, consider conducting the final searing step at that location.

Ingredients:
8 - 12 pound rib roast
Dry rub of choice (we used Meat Church's "Holy Cow")

Steps:
Prep smoker/grill for indirect cooking, bring to 225-275 degrees F; add smoke wood.
Place roast directly on the rack with a drip pan somewhere below.
Cook until center of roast registers 130 degrees F.
Remove, cover with foil, and rest during the next step.
Raise smoker to 500 degrees F. If your smoker is not rated for that high of a temp, then preheat a grill or oven.
Lightly coat roast with cooking spray or melted shortening and place roast, uncovered, back on smoker (or grill or oven) for only 5 minutes.
Remove immediately, cover with foil, rest until serving.

My 10 pound roast took about 5 hours from start to finish.  Every roast and smoker is different so use the meat thermometer, not the clock, to determine when it is done.

My 10-lb boneless rib roast at Christmas, using this recipe

My Turkey Recommendation: Frozen for the future; Fresh for Thanksgiving

I’ve done many Thanksgiving turkeys over the years.  Here is my shortlist of tips:

  1. Take advantage of the deals on frozen turkeys but stick them in your freezer for future use.   For Thanksgiving spend the extra dollars and get a fresh turkey.  I speak from experience: not having to worry about thawing alone makes it worth the price.  Most of our local grocery chains carry them.
  2.  If using a fresh bird, plan on either dry or wet brining.  If wet brining see if the butcher counter can provide you a turkey size box.  If you line the box with a food grade bag (like a Reynold’s turkey bag) it will give you a nice compact structure for brining that has a chance of fitting into a refrigerator.
  3. If using a frozen turkey don’t bother brining.  The solutions they inject it with make brining less effective.  Just thaw, season, and cook,
  4. Make sure you have a sturdy pan for the bird.  If using foil pans, stack two for added support AND use a sheet pan underneath, otherwise you run the risk of the pans bending and bad things happening.   Again I speak from experience, but even after a few years it is still too painful to think about–move along people, nothing to see here.
  5. Don’t over season, don’t over smoke.  Your bird should taste like turkey, not like seasoning or a cigar.  Use a moderate touch when seasoning and don’t use a lot of smoke wood.  When in doubt, use less.  We carry a lot of rubs that will work but our top three recommendations are “John Henry’s Tammy’s Herbal Rub”, Dizzy Pig’s “Mad Max Turkey”, and Dizzy Pig’s “IPA”.

Have a great Thanksgiving everyone!!

Your pantry, spices, and Election Day

Today is Election Day and, as I type this, I cannot think of a better day to use as a day to clean out the pantry/spices.   The two have so much in common.

For many people it offers the chance for a change, a fresh start.  A chance to evaluate if a given spice, or elected official, has true use for the future or if it was just a misguided, albeit well-intention, choice that never quite met our expectations.  Perhaps we thought it was going to be just as good as other items in a brand we like, only to realize it is not really qualified or up for the job.

Like Elections, a good majority don’t bother thinking about their spices.  To some it seems like a waste.  Why bother?  I don’t have the time.  No one will know the difference.  One is as good as another.  The reality is, however, if you take the time much good comes from it.  Things should become more palatable. You will gain a different perspective about your food and your world.  It will also matter to others.

Not only is it your spice rack.  We all know that the pantry and refrigerator are harboring wonderful products, but, alas, some may have reached their expiration dates.  Sometime things make it into our refrigerator because they sounded good, or were recommended by a friend, only for us to find that we really never acquired a taste or have a real use.  We don’t get rid of them because they haven’t gone “bad”.  We convince ourselves that we still may find some need in the future (as long as we don’t take the time to look too closely).  Therefore we think it is OK for them to remain.  In reality we know better.  This is not to say you can’t keep perfectly good items.  It just means we should take the time to check, research, and choose.

So what do we do?  First and foremost: think and vote.  Do this, at minimum, every year; even when you really don’t want to.  After that come home and hit the pantry and make those same choices.  This should be done also, at minimum, every year.

I cannot give you a lot of guidance on what choices to make on Election Day.  It is very personal.  All I can say is, take the time and give it the thought it deserves.  Also remember it is only you and your vote.  Make the choices for informed, thoughtful reasons and not because of someone else’s expectations.  Also (like spices) don’t be afraid to challenge your preconceived notions.

However I am not going to hesitant to give advice on the spice drawer.  That is much easier:

  • Dispose of items past their expiration–especially the liquids.  Check under all caps.  They are often very telling.
  • Use your senses.  If an item doesn’t clearly smell robust and like it should, then toss it.  If you see signs of clumping/moisture, get rid of it–the situation will not improve with time.
  • Toss spices that are a year or older (6 months is what is recommended, especially for herbs, but I am willing to start you out slowly)
  • Look at the quantity left before tossing.  If after a year you have a sizable quantity, then buy that item in a smaller size or not at all.  Unless you are going through multiple containers in a year, you should not be buying herbs or spices in bulk.  You are actually wasting money and eventually compromising quality.
  • Don’t restrict yourself to the spice drawer.  Check the back pantry and certainly the refrigerator.  I am going to guess that there are more than a few salad dressing bottles, pickles, juice, or vinegar that need to move to the great “beyond”.  Let them go, it is the humane thing to do.
  • Make the needed space for the upcoming Holidays (another good reason for doing this on Election Day).
  • Recycle the containers.

Happy cleaning and please Vote!!!!

Salt blocks: adding a new dimension to cooking.

Salt Blocks (also called salt plates) are rising in popularity in the culinary world. A salt block is exactly what it sounds like – a slab made with natural salt deposits. It looks like a piece of pink marble. You can use the salt blocks on either your grill or as a serving surface. By placing your food on the salt block, you’ll add a new dimension to cooking. With meats or vegetables residing on the block, a hint of salt will be added to your meal. It seems like it would be salty, but it’s not. It’s just the right amount. Much like an iron skillet, you never have to wash or oil the block. The block’s natural properties take care of the germs. Stop down to our shop to learn more about this fun accessory. We have the blocks, holders and a book that provides instruction and dozens of mouth-watering creations.

 

We assemble your grill

One of the nice features about purchasing a cart grill through Smoke, Fire, & Spice is that we assemble them for you. If you have suitable transportation for your new grill, we’ll gladly build your grill and have it ready for pick up. Trust us, we assemble a lot of grills! Therefore, we can save you a lot of time and aggravation and piece of mind that your grill is going to perform to the best of its abilities.

 

 

 

Celebrating our local products!

If you love shopping local and small, we have some items in our shop that fulfill that mission! Our store features some products that are not only locally-made, but will enhance any grilling or cooking adventure. You also get the satisfaction of spending money that goes back to small business owners, which essentially helps the Western New York community.

Burning Asphalt Sauces from Forestville, NY

 

Tel-Tru thermometers are from Rochester, NY

 

Pancake & Waffle Mix (and maple syrup too) from Merle Maple Farm in Attica, NY.

 

Buffalo Spice is made in Clarence, NY.

 

Kiss By The Sun spices from Buffalo, NY.

If you’re thinking about purchasing a grill, here’s a great promotion.

If you have been thinking about purchasing a new grill this year, Napoleon Grills have an amazing promotion from April 18, 2017 to June 19, 2017. If you buy a Napoleon grill during this time, you will be eligible to receive up to $200 in grilling accessories, including a Pro Wireless Digital Thermometer or Charcoal Tray (as available), Executive Chef’s Knife, Cutting Board and Bowl set, Meat Lovers Starter Kit and others. Napoleon Grills have an excellent reputation for design, great features and high quality. Visit our shop and see in-person our Napoleon Grill selection. Stop in for details.