HRM CREATIVE BBQ: March 2014

Tuesday, 18 March 2014

Corn Beef Brisket on the grill recipe

On the weekend I decided to cook Irish meal since it was the BBQing theme for the Winter Grilling group I belong to. So I decided to grill a Corn Beef Brisket which I never done before on the grill. I did some research and inquiring from friends on the best plan to grill this brisket. I decided to go with the Atlanta Brisket method which was introduce to me through a grilling video made by my Friend "John Seltzer" for Kamado Joe. I used is method the only thing different is that I used a Corn Beef Brisket instead of a regular brisket and used my rub mixture on it. This was actually quite easy to grill and smoke! My kids loved it so much that they have already requested me to make it again very soon! Well let’s get grilling shall we!

Ingredients for first stage

2 TBSP Dizzy Pig red eye express
1 TSP freshly ground black pepper
1 TSP mustard seeds
½ TSP garlic powder
½ TSP onion powder
Mustard
Corn Beef Brisket 3lbs (I got mine from Costco)

Directions:

1. The first thing you want to do is rinse your brisket under cold water removing all the spice Costco add on it as much as possible;

2. Now you want to let it soak in cold water for 1 hour for every pound of the Corn Beef Brisket and try to change water every 30 minutes. It’s important to do this step or your brisket will end up being real salty;

3. Now drain the water and path the Corn Beef Brisket dry with paper towel;

4. Coat the Corn Beef Brisket with a light coating of mustard by rubbing it with your hands;

5. In a small bowl mixed all the spices and coat the brisket evenly with it;

6. Place brisket in a Ziploc bag and refrigerate 24 hours;

7. Next day pre-heat the Kamado Joe or Big Green Egg to 250 Degrees Fahrenheit for indirect cooking;

8. Place a few chunk of apple wood on the hot colds then grill and smoke the meat till internal temp reaches 165 Degrees Fahrenheit (for this cook I used my Maverick ET-733 to monitor the pit temp and internal temp of my brisket);

The probes are from my Maverick ET-733 and my Digi-Q

Ingredients of the second stage:

2 Onion chopped
3 Cups ketchup
4 Cups Coca-Cola (pop)
2 TSP garlic powder
2 TSP salt
4 TSP packed brown sugar
2.5 TSP onion powder
2 TSP fresh ground black pepper

Directions:

John Seltzer video you can sip to the sauce section:

Source of video: you-tube Kamado Joe Channel

1. To make the sauce you want to whisk in a bowl the spices, sugar, Coca-Cola, and Ketchup;

2. In a skillet melt 4 TBSP butter then caramelize the chopped onions;

3. In a large foil lay the caramelized onion in the bottom of pan, then place brisket on top of the onion and pour the sauce on top of the Corn Beef brisket;

4. You now want to cover the pan with foil;

5. Ramp up the temperature of the grill to 375 degrees Fahrenheit;

6. It’s now time to grill it for another 2-3 hours till internal temp reaches 190 degrees Fahrenheit ounce you reach this temp you want to poke the meat with fork if it’s not tender enough cook it for another 30 minutes then re-test for tenderness;

7. Remove brisket from the grill and slice the brisket and place the slices in the pan with sauce and let it sit for 30 minutes before serving!

Enjoy and Happy Grilling

Wednesday, 12 March 2014

Bacon Cheeseburger Egg Rolls Recipe

Well today the love of my life wanted to try some Bacon Cheeseburger Egg Rolls on the grill. So I did some research and came up with my variation of recipe. These are a little time consuming in making but are worth the time and effort! This can be a little difficult in making!

When frying with a Wok on the BBQ it’s imperative that you keep a close eye of the oil temperature. If the temp goes higher than the desired temp take the wok out of grill and place on a grill grate to cool. Have a very good pair of BBQ glove nearby to remove the hot wok and to handle it. Also use a reliable BBQ thermometer like the Maverick PT-100 or a Thermapen.

Bravo BBQ the best BBQ gloves I ever used

Well let’s get grilling shall we!

Ingredients:

• 1 pound lean ground beef
• ½ teaspoon freshly ground pepper
• ½ teaspoon kosher salt
• 2 clove garlic minced
• 1/2 onion, finely chopped
• 5 slices of bacon, chopped
• 3 tablespoon ketchup
• 3 tablespoons Meatball cooking sauce or barbecue sauce
• 2 teaspoon yellow mustard
• 2 teaspoon of Worcestershire sauce
• 1 1 2/ cups cheddar cheese, shredded
• 20 egg roll wrappers
• Canola oil for frying in wok

Direction:

1. Chop onion's, Mince garlic, and cut bacon in small pieces;

2. Pre-heat BBQ to 350 degrees Fahrenheit;

3. In a frying pan, brown ground beef, bacon, pepper, kosher salt, and onion until cooked. Important remove from heat and drain any grease before proceeding to next step;

4. Add PC Meatball cooking sauce or barbecue sauce, ketchup, mustard and Worcestershire sauce and garlic;

5. Lay each egg roll wrapper out with a corner pointing towards you. Place 1 1/2 tablespoons of cheese and 1 1/2 tablespoons beef filling in the center of each wrapper. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper. (If you don't know how to roll an egg roll it usually shows on the package);

Wet outer edge with water.

1 1/2 tablespoons beef filling

1 1/2 tablespoons of cheese

Fold one side over

Fold other side over

Fold over the end to create seal

Let them stand in pan for 30 minutes prior to cook to ensure the seams are completely dry;

My little boy folded some is way :)

Note: It is important to make sure the sides of the wrapper are tucked in holding the ingredients in. If they leak, it can cause splattering.

6. Place spider attachment and Preheat Canola oil in Wok to 350 degrees Fahrenheit ounce temperature is reached completely close the bottom vent of your Kamado Joe or Big Green Egg. Fry each egg roll for about 4-5 minutes or until browned and crispy. If oil start rising more then 375 degrees Fahrenheit take out of BBQ and place on a grill grate to cool a few minutes!