Index

www.britishbarbecue.co.uk

USEFUL TECHNIQUES FOR COOKING
OVER THE GRILL OR SMOKER

Buying The Right Brisket

You will find two types of brisket at the butcher shop. Trimmed and Untrimmed. From the viewpoint of slow smoking, use the untrimmed brisket. During the 4 to 12 hours of cooking, the fat, when placed on top, will drip over the meat and help keep it moist. This will retain the juices and flavour of the meat. When completed, the fat can be trimmed off. For purposes of serving it is good to know that a brisket will weigh-in after cooking at about 50% of the uncooked weight. Remember this at the time of purchase and don't go hungry!

Barbecuing The Brisket

We first recommend removing the brisket from the refrigerator and allowing the meat to warm to room temperature for approximately 1 hour. After that time, we use a dry rub on the surface of the meat and allow the it to "stand" at room temperature for an additional hour.

When it comes time to actually barbecuing the brisket, place the fat side up at 108C to 110C, for 8 to 12 hours. If you use charcoal as the source of the heat, the brisket will result in a smooth smoked flavour. If on the other hand, you opt for burning actual wood in the firebox, then expect a much stronger smoke flavour that can verge on being bitter.

Cleaning A Cooked Brisket

Once the brisket has finished cooking, for great presentation, we suggest cleaning it to remove any unwanted outer fat. Your guests will appreciate your efforts greatly! Locate the fat side and the broader lean side (bottom) of the brisket. There is also an important inner fat layer separating the two halves. Start at the back or the large end of the brisket and start to separate it with a knife. Keep poking around, you will locate the fat. If you are cutting meat, then you are not in the correct place.

Follow the fat layer with the knife while lifting the fat side up. This aids in viewing what is being cut. Eventually, the two layers will be separated! Once you have two slabs of brisket, one lean and flat and the other fatty and enlarged, take a knife and slowly remove any visible fat. Keep the knife flat against the meat and shave the fat off. Keep going until it looks like it can be served.

Slicing A Brisket

Once the brisket has been cleaned, place the trimmed 'fat side' [which has more fat in the meat spaces] on top of the trimmed 'lean side' [which has very little fat in the meat] and slice against the grains of the meat. This will give everyone one slice of each type.

Pork Spare Ribs

Many people believe small pork spare ribs make a better smoked barbecue. If you buy the pork spare ribs with the hard bone still in, ask the butcher to cut it off. As for the flap of meat on one end, it is a matter of personal preference whether or not to keep it on. Wash the ribs to remove any residue or unwanted odours. A rinse of white vinegar will cut to the flavour! As with a brisket, season with the dry rub the evening before and refrigerate overnight. Cook the ribs at 110C on the top rack or away from the flame/heat source with the meat side up. Baste hourly for approximately 4 to 4 1/2 hours.

If you desire more smoke flavouring, try slow smoking the unseasoned ribs at 80C to 85C for 2 to 4 hours and then bringing the temperature up to the desired 110C.

Smoked Ham

Heavily smoke the ham for at least 8 hours at 110C. If less smoke flavour is desired, then cover the ham in foil after 4 hours and then cook for the additional 4 hours. If the ham has been pre-cooked, then smoke only for 4 hours.

Fish

Smoke fish for 1 hour at 105C.

Jumbo Shrimp with Bacon

Get yourself the largest shrimps you can locate. If possible, try to buy them fresh. Peal and de-vein but leave the tail on. Take one slice of bacon and wrap the shrimp, securing it around the shrimp with toothpicks. Season it with your fish rub or barbecue sauce with a little garlic powder. Place the shrimps on the upper grill (or on the side of the grill away from the fire. Cook for about 25 to 35 minutes at 95C to 108C. Mop with garlic butter and serve hot. Be sure to make plenty. Hint: If there are only medium shrimp available, cut the bacon lengthways and only use one half. It will still taste great!

Oysters

Lay aluminium foil on the grill located inside of the cooking chamber. Place the oysters on the foil. Smoke them for 1 hour at 110C.

Sausage

Smoke the sausage at 110C for 2 hours if uncooked (1 hour if pre-cooked). I usually use the upper rack thus freeing the main rack for the entree - brisket - turkey - etc.

Pork & Beef Ribs

Season the ribs. Smoke the ribs for 4 hours at 125C degrees. If you want less smoke or more moist ribs, you may cover tightly with foil after the first 2 hours of cooking. Careful when unwrapping - juices every where!

Smoke-Cooked Turkey

Start with a completely thawed turkey. Follow the thawing directions provided with the bird. It should last at least a week thawed - sufficient time to thaw in the refrigerator without spoiling.

Prepare Scratch Basting sauce.

I would use a smoker or grill with a lid type of unit where the bird can be cooked in the heat and smoke, but not over the direct heat.

Heat the smoker/grill to 108C and maintain this temperature for the duration of the cooking. Keep the cover on the grill/smoker to maintain the heat.

The temp. may go as high as 125C degrees for short periods of time, but not consistently. At 95C degrees, you are not making much progress.

Baste the turkey every 20 to 30 minutes and keep the lid on at all other times.

PLEASE get yourself a meat thermometer! the instant read type. This can be used to accurately measure the temperature of the smoking chamber. After about 6 hours at 110C, open the lid and insert the thermometer into the area between the breast and the thigh. That area is the last to reach the desired temperature. Test this every thirty minutes until the internal temperature in that area reaches 70C to 75C. Look at the Cooking. Then you are done. This will take, probably 7 to 10 hours depending on how consistent you keep the temperature. When finished, you will have a great smoke-cooked bird.

Keep in mind:

More frequently basting will (1) reduce the amount of smoke flavouring and (2) increase the cooking time due to frequently opening the lid.

Less frequent basting will have just the opposite reaction, (1) more smoke flavouring, and possibly a little dryer and (2) a shorter cooking time.

Smoke-Cooked Chicken

Like the turkey, start with a completely thawed bird.

Prepare Scratch Basting sauce.

Again, I would use a smoker or grill with a lid type of unit where the bird can be cooked in the heat and smoke, - - - but not over the direct heat (unless you are "grilling your chicken".

Heat the smoker/grill to 110C and maintain this temperature for the duration. Keep the cover on the grill/smoker to maintain the heat.

The temperatures may go as high as 125C for short periods of time, but not consistently. At 95C, you are not making much progress.

Baste the chicken every 20 to 30 minutes and keep the lid on at all other times.

PLEASE get yourself a meat thermometer! the instant read type. This can be used to accurately measure the temperature of the smoking chamber. After about 3 hours at 110C, open the lid and insert the thermometer into the area between the breast and the thigh. That area is the last to reach the desired temperature. Test this every thirty minutes until the internal temperature in that area reaches 70C to 75C. Then you are done. This will take, probably 3 to 4 hours depending on how consistent you keep the temperature. When finished, you will have a great smoke-cooked bird.

Again, as with the turkey:

More frequently basting will (1) reduce the amount of smoke flavouring and (2) increase the cooking time due to frequently opening the lid.

Less frequent basting will have just the opposite reaction, (1) more smoke flavouring, and possibly a little dryer and (2) a shorter cooking time.

Roasted Corn Number 1.

This one is great, and low calorie! Select fresh corn on the cob. Without removing the husk, peal it back to expose the corn and gently remove the silk. Take some olive oil and lightly coat the corn. Sprinkle the corn with a light coating of dill. Replace the husk and secure at the top with heavy string or cord. Place corn on a medium to hot area for 25 to 35 minutes until the husk is slightly burned. Rotate often. When you think its done, make sure by piercing a kernel to see that it is tender. Remove from the grill and serve.

Roasted Corn Number 2.

Similar recipe - except not very low in calories. Pull the corn husks back and remove the silk. Gently replace husks so as to cover the corn entirely. You may use the same method of tying the husks together as we mentioned above. While the grill is heating, soak corn in a large bowl of cold water for 15 minutes or so and then drain. Place the corn in husks over a medium-high grill for about 20 minutes, turning often with tongs, or until the corn is tender. See the method of testing the corn for doneness as described above. In a small bowl, combine 4 tablespoons of unsalted softened butter and 2 teaspoons of minced fresh thyme. Serve corn with butter mixture, salt and pepper.

For Information on Advertising Please contact sales@britishbarbecue.co.uk