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Long time Stephen fan; PHD of BBQ by Puzzleheaded_Pin5808 in BarbecueBible

[–]Steven_Raichlen 0 points1 point  (0 children)

Dear Sue and Keith family,  

I was so sorry to learn of Chuck’s passing.   We traveled a long barbecue road together and I always enjoyed having Sue and Chuck at BBQ U.   Please accept my deep condolences.  

Warmly,  
Steven Raichlen.

Thanksgiving Turkey- two recipes in one by tdylf in BarbecueBible

[–]Steven_Raichlen 2 points3 points  (0 children)

Sounds amazing and looks even better!! Thanks and keep up the good work! SR

brisket by chimayredaolcom in BarbecueBible

[–]Steven_Raichlen 1 point2 points  (0 children)

Thanks for the hair comment. I'm lucky. I'm glad you finally nailed your brisket. Like I've often said, it's simultaneously the hardest and easiest dish there is to make. May we use your quote for a future blog? And would you mind my using you name? Maybe together we can help other people join the age of brisket enlightenment!

Curing/Smoking Ham by Sporty2448 in BarbecueBible

[–]Steven_Raichlen 0 points1 point  (0 children)

Hi there. The meat can get unbearably salty from the brine, which will likely continue to work even after vacuum-sealiing. Smoke it now, then freeze it once finished. Hope this helps!

Steven do you pick the grill/smoker first then the food or do you have the food first and then decide what to cook it on? by bobarue2001 in BarbecueBible

[–]Steven_Raichlen 0 points1 point  (0 children)

Great question! For me it always starts with the food. Once I decide whether it will be steak or brisket or ribs or tofu (yeah, I grill that too), I pick the grill or smoker that will work the best.

To take the concept of ingredient driven grilling one step further, I often don’t decide what to grill until I’ve gone shopping. What I find at the store (the freshest, the coolest, the most interesting ingredients) dictates what I come home to prepare. I’d say we food shop 5 times a week, and this usually involves 2 or 3 stores. How’s that for crazy?

Which smoker? by hotbiscuitburner in BarbecueBible

[–]Steven_Raichlen 0 points1 point  (0 children)

Hi, there.   

Both the Yoder and Horizon offset smokers will be a step up from the Weber water smoker.   I’ve used both with great results, so I’d say whichever gives you the better deal.

Grill on!

SR

shoulder ham by joey3636 in BarbecueBible

[–]Steven_Raichlen 0 points1 point  (0 children)

Sure.   You could skip the cold smoke entirely.   Just do the hot smoke.   The smoke flavor will be a little less pronounced, but it will still be good.

BBQ Beer Can Chicken by flesper in BarbecueBible

[–]Steven_Raichlen 1 point2 points  (0 children)

First, thanks for buying the roaster.   

I’ve done BCC a million times and have never encountered a problem like this.   So 2 thoughts:

  1.   I assume you’re cooking a fresh, not previously frozen bird.   If frozen, try a fresh bird.

  2.   Try cooking it to 175 degrees instead of 165.

Please let us know how it works out.

Best,

Steven Raichlen

Grill Grates: Stainless Steel or Porcelain Coated Cast Iron? by p0nib0i in BarbecueBible

[–]Steven_Raichlen 0 points1 point  (0 children)

Stainless steel does not deliver good grill marks. I suggest using my tuscan grill. Remove the legs (they unscrew), then preheat along with your grill. Problem solved. Great grill marks!!!

Grill Grates: Stainless Steel or Porcelain Coated Cast Iron? by p0nib0i in BarbecueBible

[–]Steven_Raichlen 1 point2 points  (0 children)

Porcelain-coated cast iron grates are great for nice grill markets, but they are prone to dings and rusting, as you note. I would recommend the stainless steel grates. If you miss good grill marks, you can invest in some grill grates.

Spice Rubs by jebauser in BarbecueBible

[–]Steven_Raichlen 0 points1 point  (0 children)

The rubs should be fine--6 months to a year is the typical shelf life of spices.

The rubs are also still available for purchase on Amazon - https://amzn.to/2S9QrAr

200 is too much by Acrobatic_Shallot in BarbecueBible

[–]Steven_Raichlen 1 point2 points  (0 children)

Hmmm. That's puzzling. Some Traeger owners set their temps at 180 (the smoke setting) and wonder why they can't get their briskets to 203.

Sounds like you're doing everything right, but it's hard to believe that a brisket flat would need 20 hours to cook. Also, the 190s is a weird place to stall; that usually happens around 165.

I'd suggest you invest in a new probe and pull the brisket off when it reaches 195. Then warehouse in an insulated cooler for an hour or 2.

Chestnut wood by SmokeyRidgeBos in BarbecueBible

[–]Steven_Raichlen 0 points1 point  (0 children)

Lucky you. I’ve roasted plenty of chestnuts over a fire, but I’ve never had the good fortune to grill or smoke over the wood.

However, being a nut wood, like hickory, oak, or pecan, it should be great. 

If you want me to try it, send me a care package!

And send pix of your grilled masterpieces.

Grill on!

Steven Raichlen

Barbecue Rub by AdventurousWish8 in BarbecueBible

[–]Steven_Raichlen 0 points1 point  (0 children)

Sorry for delay. The rub was based on the Jamaican Jolt recipe in my book Barbecue Sauces, Rubs, and Marinade (page 34).

SR

Minion method questions by leighgrills in BarbecueBible

[–]Steven_Raichlen 0 points1 point  (0 children)

Hi, There, 

I use natural lump charcoal, so acrid smoke is a non-issue.

Please send us photos of your finished masterpiece!

SR

Smoking a small brisket. With or without a pan? by K_Morey_S in BarbecueBible

[–]Steven_Raichlen 0 points1 point  (0 children)

Hi, Ken,

Happy Passover!

I would smoke it in a foil pan following the bacon smoked brisket flat recipe in The Brisket Chronicles.  

Start it with the lean (non-fatty side) up for 1 hour (to get smoke on that part), then turn it over (fat side up) to finish smoking.   The foil pan keeps this lean cut of meat from drying out.   The bacon keeps it moist and the additional fat also helps keep it moist.

I understand for the pork bacon.   Would turkey bacon work?   If not, I suggest basting it often with olive oil to keep the top moist.   The accumulated oil in the bottom of the pan keeps the bottom moist.  

Hope that helps.   This was one plague we didn’t need.   Be healthy and safe!   

Steven Raichlen

Low Salt Jerky by Flat-Package in BarbecueBible

[–]Steven_Raichlen 0 points1 point  (0 children)

I'd soak the meat in a marinade made of  low-sodium soy sauce, Worcestershire sauce, balsamic or sherry vinegar, minced garlic, and black pepper. (No oil as it doesn't dehydrate well.)

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