Posted on 06/04/2008 6:30:47 PM PDT by Graybeard58
It's not unusual to hear a kid say that all her dad knows how to cook is steak on the grill. That's because a lot of men really like grilling, and many more really like its end result.
But even the most enthusiastic of grillers may balk at spending 8 to 12 hours tending a fire to cook the Holy Grail of the world of meat: A whole barbecued brisket.
For Father's Day, consider giving Dad the gift of this savory dish but going by way of the oven.
Using this technique, the constant temperature of 275 F, which allows the tough connective tissues of the brisket to gently dissolve, results in ultra-tender meat. Much less attention is needed than with traditional methods.
The classic smoky barbecue flavor is achieved by making a rub for the brisket using Spanish smoked paprika, which is made from peppers that are slowly dried over an oak-burning fire. Look for this spice in specialty food stores or online from purveyors such as Penzeys.com.
Finding a whole brisket may be difficult because they usually are cut into the flat and point ends, which are sold separately at most markets.
Ask the butcher for a whole, untrimmed brisket that still has the layer of fat (called the deckle) on one side, which will help keep the meat from drying out during cooking. They usually come vacuum-sealed in plastic.
To further help keep the brisket moist during the lengthy cooking time, a bottle of beer is added, and the roasting pan is tightly covered. When the meat is done, the liquid in the pan can be degreased and reduced and used as a sauce. Or some of it can be added to your favorite barbecue sauce to provide a smoky accent.
But if there is a movement to break out the grill, these bacon and Gorgonzola-stuffed cheeseburgers with grilled apple slices are an indulgent treat that require little time and effort.
Sealing the cheese inside the burger ensures most of it won't end up melting into the fire. The pungent, sweet flavor of Gorgonzola perfectly complements the smoky bacon and sweet apples, but shredded cheddar or Gouda would be delicious, as well.
For the most moist and tender burger, use 85 percent lean ground beef. Also, be sure not to overwork the mixture after adding the mustard and Worcestershire sauce, which greatly enhance the savory qualities of the meat.
The sweetness of grilled apple slices balance all the savory flavors of this burger. Use a cooking apple, such as a Rome or Empire, because they soften but still hold their shape on the grill.
SMOKY, OVEN-BARBECUED BRISKET
This brisket can be sliced and served in the traditional way -- piled on slices of soft white bread -- or on its own with or without barbecue sauce. Either way, coleslaw is an indispensable side dish.
If you make the brisket a day ahead, wrap it tightly in a couple layers of foil before refrigerating, then reheat the brisket in a 250 F oven for about an hour, or until it reaches a temperature to your liking.
Start to finish: 6 to 10 hours, plus at least 12 hours to marinate
Servings: 8 to 10
4 tablespoons mild smoked paprika
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
2 tablespoons brown sugar
1 tablespoon mild chili powder
2 teaspoons cumin
One 8- to 10-pound whole brisket
12-ounce bottle beer
In a small bowl, whisk together smoked paprika, pepper, salt, brown sugar, chili powder and cumin.
Using your hands, rub the brisket with the spice blend, making sure to cover all surfaces. Wrap the brisket tightly in plastic wrap and refrigerate for 12 to 24 hours.
One hour prior to cooking remove the brisket from the refrigerator and allow it sit at room temperature, leaving the plastic wrap on.
Preheat the oven to 275 F. Place the oven rack in the bottom third of the oven.
Unwrap the brisket and place it, fat-side up, in a roasting pan just big enough to hold it. Add the beer to the pan and cover tightly with foil (there should be about ½ inch of liquid in the pan, add water if necessary).
Bake for 6 to 10 hours, basting every 2 hours, or until the internal temperature registers 185 F on an instant read thermometer, and the meat is fork tender. Trim the fat and slice across the grain to serve.
BACON AND GORGONZOLA-STUFFED BURGERS WITH GRILLED APPLES
Serve these burgers on sturdy, toasted buns or, if you like, grilled slices of crusty sourdough bread.
Start to finish: 25 minutes (10 minutes active)
Servings: 4
1 pound lean ground beef
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon salt, plus more to season the apples
1/2 teaspoon ground black pepper, plus more to season the apples
1/2 cup crumbled Gorgonzola cheese
4 slices of crispy cooked bacon, crumbled
1 large cooking apple such as a Rome, cored and cut into 1/2-inch slices
1/2 teaspoon canola oil
4 hamburger buns
1 small red onion, thinly sliced
Preheat a gas grill to medium-high or prepare a charcoal grill.
In a large bowl, combine the ground beef, mustard, Worcestershire, salt and pepper. Mix thoroughly but do not overwork.
Shape the mixture into eight ½-inch-thick patties. Set aside.
Combine Gorgonzola cheese and bacon, then form the mixture into 4 small patties.
Set them on top of four of the beef patties, then set the remaining beef patties on top, pressing the edges firmly together to seal. Set aside.
Brush the apple slices with oil and season with salt and pepper.
Grill the burgers until they register 160 F on an instant read thermometer and there is no pink inside, about 4 minutes per side.
Meanwhile, on a cooler part of the grill, cook the apple slices until browned and tender. Toast the buns on the edge of the grill.
Assemble the burgers, top with the grilled apples and red onion.
Keeping grill clean easy to do
If you're cringing at the thought of keeping the gas grill clean, you're not alone. Grilling and barbecue expert Elizabeth Karmel, creator of Girlsatthegrill.com, offers some tips.
• Tool school. Karmel recommends scouring food grates briskly with a brass-bristled brush, always while the grates are hot. Brass bristles will do a thorough cleaning without scratch the grates.
• Twice is nice. Clean the grates twice each cookout, once before grilling and once after. Each time, turn the burners on high for 10 minutes to burn off any residue, then turn them off and brush the grates thoroughly.
• Dishwasher unsafe. Treat the grates like a cast-iron skillet. Putting them in the dishwasher will get rid of great seasoning.
• Pan, out. Always check the drip pans before grilling. Most gas grills have two: a large one that catches food and a smaller, replaceable one below it that catches grease. Empty and/or replace as needed.
• Annual event. Once a year, do a more thorough cleaning. Turn the burners on high, close the lid and let the grill run for 30 to 45 minutes. Turn the burners off, open the lid and brush the grates thoroughly. Let the grill cool and wash the grates with dish soap, warm water and a kitchen sponge with a soft plastic scouring side. Do not use oven cleaner or abrasives such as kitchen cleanser and steel wool, which can damage the finish, Karmel says. Rinse with clear water and let dry 15 to 30 minutes before using. Remove and wash the large drip pan and replace the small pan.
I do this all the time with pork, beef, and chicken. Slow roasted in the oven. Put in the fridge overnight, then finished next morning with charcoal and wood chips on the smoker. That way, I can be lazy in the morning and still have fresh Q for lunch by the pool.
>>>>>I must confess - I came to this thread expecting to see a diatribe about barbeque grills and their impact on global warming.<<<<<<<
Me too. Instead I was treated with “men are idiots”
Foodie Ping!!!!!
Sounds good.
Although I usually start with the smoker in the morning and leave it all day until a final sear on the grill for BBQ in the evening.
Problem is....if I do it your way.....having the house smelling like BBQ....theres no way that thing will last through the night without being bitten in to.
I’m going to try that with my last remaining venison roast. Those BBQ recipes sound GOOD! :)
I’m not saying that a little beef or pork doesn’t go missing. I tend to leave the chicken alone, because I don’t want to break into the skin.
I’ve slow cooked things overnight and had weird dreams caused by the smells of savory meats, not all pleasant though - can be disorienting.
It has been my experience that best BBQ restaurants are owned by former pro athletes, baseball or football. Players that played defense in Pro Football tend to serve the biggest servings.
Do soccer and tennis players even know what BBQ tastes like.
I have been buying from Penzey's catalog for at least 15 years. They are the ultimate in spices and can raise the level of anyone's mealtime talents.
BBQ requires indirect heat and can not be done on most grills.
It has been my experience that best BBQ restaurants are owned by former pro athletes, baseball or football. Players that played defense in Pro Football tend to serve the biggest servings.
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I think you should correct your statement to read “gas grills”. Any charcoal weber man knows that you can push those coals off to the side quite easily, put a drip pan down, and cook indirectly quite easily. Tends to be a hotter fire than the 275 for Q, we refer to it as having been ‘hot smoked’.
Baltimore’s best pulled pork is from an ex-Colt (Andy’s Famous BBQ for those traveling up York Road in Cockeysville).
Pull the cap off a 10 inch rib,leaving the feather bones and there will be two pieces of triangle shaped meat on the cap. I always thought these were the “deckles.” Pull these and use them for cube steaks. Tie the cap and feather bones back on the 10 inch rib using a 20 ply cotton twine. You now have a 109 rib used in restaurants and casinos with a buffet that features prime rib. Well,that’s what they were called 25 years ago.
Not big on French's though. Would Batampte Deli mustard do? I love that stuff. Not hot, not Horseradishy, but it make the pores in my forehead open up and sweat.
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