I picked up a 3lb vacuum pack of beef riblets because I wanted beef but not a steak. I also didn’t want to have to wait as long as something like a brisket or shoulder would take to smoke.
I started with the rub. I wanted one with no sugar as that doesn’t taste as good on beef as it does on pork. For brisket, I usually use a dalmatian rub of equal parts salt and black pepper but I wanted to put some additional flavor on the ribs. Once I put together granulated garlic and onion and some paprika, it needed a little something morish, so I added dry mustard. Excellent! You could put in some cayenne but the ribs I’m using are thin and I don’t want too much heat.
I cooked them in my Weber kettle grill over indirect with chunks of hickory wood for the smoke. Remember to give yourself plenty of time – smoking time on the grill was three hours but you need to add another hour of rest.
Definitely use a meat thermometer to check the internal temp but you know they’re getting near done when the meat has pulled away from the ends of the bone.
This is what you’re looking for – nice color, they crack a little at the bend and there is at least a finger width of bone showing. If you’ll be patient for just a little longer, you’ll have tender, juicy meat with a lovely flavor from the rub and the smoke.
After the long rest, they were very good and toothsome! Luckily no one else was around to see me eat the whole thing.
Smoking Beef Ribs on the Grill
¼ cup kosher salt
¼ cup black pepper
1 tablespoons garlic powder
1 tablespoons onion powder
1 tablespoons paprika
1 tablespoon dry mustard
3 lb rack of beef ribs
Combine the rub ingredients in a bowl and mix well.
Rinse the meat and pat dry. Remove the silver skin from the ribs. Loosen with a dull knife and use a paper towel to pull the membrane off. Coat both sides of the beef with the rub and set in the refrigerator for at least an hour. Store any unused rub in an airtight container.
Remove the meat from fridge and set on counter while the grill is prepped.
Prepare the grill for indirect cooking and to last 3 hours. I do this by putting a ring of unlit coals around my Weber kettle grill, making sure all the briquettes are touching each other. I fill a chimney with charcoal and, once the coals become ashy, I spread them on two sides of the grill, layered on top of some unlit coals. This way, they light the coals beneath them and slowly ignite the rest so the grill should maintain 225-250 degrees F for at least three hours.
Put a drip pan in the center of the grill and add water to the pan. This will keep things moist while the magic happens. Place the rack of ribs bone side down in the center of the grill. Add dampened hickory chunks to the fire to smoke. Let the ribs cook until they reach an internal temperature of 200-205 degrees F. Carry over temperature will bring them to 210, which is ideal for beef ribs. Take ribs off the heat and tent with aluminum foil. Let ribs rest for at least an hour before eating. If it will be longer than an hour before eating, place the ribs in a cooler lined with towels.
You can cheat once the meat reaches an internal temperature of 170 degrees and wrap them in aluminum foil or butcher’s paper and let them finish cooking in an oven at 235 degrees F. While keeping them uncovered on the grill will allow for the best bark, I totally understand using the Texas crutch (and I have done so plenty of times myself).
While I don’t tend to use bbq sauce, the time to do so is when you wrap the ribs or for the final hour of cooking. Give them a generous baste and it will allow for another layer of flavor. Try my coca-cola bbq sauce. I avoid commercial sauces as they have a lot of sugar which can burn and add a bitter taste.
Michelle’s local grocery store, Ramey’s, had a sale on beef chuck roasts. As I was passing through on my way back to New Orleans, we stopped in and each got one. She is going to do a classic slow-cooker pot roast but I decided to go a little different and do a combination of grilling and braising on the grill to make debris po’boys.
I can tell you the cats in my neighborhood sure came out for the delicious smells coming from the grill. The little black cat scooted when the camera came out but the noisy one stayed until I finally pulled the meat off after nearly 3 hours.
Before serving, to be super authentic, I had to dash over to a local grocery store (Zuppardo’s) which carries loaves of Leidenheimer’s French bread – the official bread of the po’boy. The bread is tender on the inside with a crunchy crust. As that specific bread is hard to get elsewhere in the country, go ahead and use French bread loaves or rolls instead.
The finished sandwich is awesome. Lots of beefy flavor and the sauce soaks into the bread, making it melt in your mouth good. I was out of tomatoes but the lettuce added a nice crunch. Dad took too long slicing the pickles and I was hungry, so I took the picture without them in it.
3.5 lb beef chuck roast
coarse kosher salt and freshly ground black pepper
4 cups beef stock
4 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 teaspoon Louisiana hot sauce
Generously rub salt and pepper over the chuck roast and set aside while you prepare the grill. Whisk together remaining ingredients in a pourable container and set aside.
Set the grill up for indirect cooking with a semi-circle of 14 to 20 unlit charcoal briquets as a base layer. Use a chimney starter to bring the rest of the charcoal to heat and pour over the unlit coals. Place several hickory chips on the coals to add smoke.
Sear the chuck roast on both sides for about 5 minutes per side over direct heat. Place the meat in an aluminum pan on the cool or indirect zone of the grill. Carefully pour over the beef stock mixture. It should fill the pan and mostly cover the meat.
Braise, uncovered for 1 hour. Rotate the pan and cover with aluminum foil. Continue to braise for 2 hours more. Internal temperature of the meat should be 200 degrees F.
Allow the meat to rest for 30 minutes on a cutting board before shredding with your hands or two forks. Bring the sauce to a boil to reduce slightly. Remove from heat and defat the remaining sauce before returning the meat to the sauce to stay warm.
Slice French bread or rolls lengthwise, leaving a hinge on the opposite side. Spread the cut sides with mayonnaise. Place a generous amount of meat and a ladle of the sauce on one side of the loaf. To dress your po’boy, top with shredded lettuce, sliced tomatoes and a couple of pickle slices.
Serve with plenty of napkins.
Mmmm, grilled shrimp.
I was able to grab a bottle of Drago’s Butter Garlic Charbroiling Sauce at my local grocery store but, if you can’t get it at yours, you can find copy-cat recipes for the sauce on the internet (NOLA Cuisine has a good one). If you’ve never been to the New Orleans area restaurant, their charbroiled oysters are legendary.
Frankly, this recipe was born from my laziness – I didn’t want to have to skewer 2 lbs of shrimp but I still wanted the smokey flavor of the grill. Cast iron to the rescue! Use a large skillet as you want the shrimp in as close to a single layer as possible so you don’t overcook them.
The end result is basically a grilled version of scampi. If you have a lemon, cut it in half and place it on the grates while the shrimp is cooking. Squeeze it over the final dish for a hit of citrus.
Quick and delicious! The use of fire adds a complex flavor and the bottled sauce is a nice shortcut to a delightful dish.
Grilled Charbroiled Shrimp
2 tablespoons olive oil
2 lbs shrimp, peeled and deveined
½ bottle of Drago’s Butter Garlic Charbroiling Sauce or make one recipe of the sauce
Set up your charcoal fire for direct heat. When the coals are nice and ashy, place a large cast iron grill on the grate. Add oil to skillet and sear the shrimp on one side until golden brown, 3 minutes. Flip the shrimp and cook for 2 minutes. Close the lid during the cooking so the shrimp picks up a lovely smokey flavor.
Mix in the butter garlic sauce and cook until aromatic, stirring constantly. This will take about 2 minutes.
Bring the skillet inside and transfer shrimp and sauce to a serving plate. Serve with plenty of crusty bread for dunking.
I modified this one from a recipe on the back of the Morton Kosher Salt box. The first thing I did was move the cooking outside as it has been awfully hot and humid lately and I didn’t want to heat up the kitchen.
I’m over at my folks (I evacuated ahead of Marco and Laura) and so I ended up using dried rosemary and lemon juice. I had left a head of garlic here that was about to sprout, so I went ahead and used all of it in the brine.
The buttermilk soak makes for a tender and juicy chicken, even when portions of the drumsticks got over 185 degrees F on the grill. All the flavorings in the brine just raised the deliciousness!
The grilled sweet potato recipe is HERE.
1 quart buttermilk
½ cup olive oil
1-2 tablespoons hot sauce, I used Louisiana hot sauce
1 head garlic (about 10 cloves), crushed
3 tablespoons kosher salt
2 tablespoon black peppercorns, crushed
3-4 large sprigs rosemary (about ¼ cup dried leaves)
2 lemons, thinly sliced (or 3 tablespoons lemon juice)
¼ cup honey
10 lbs chicken leg quarters
salt and pepper
Whisk together all brine ingredients until well mixed. Add chicken to the brine, cover and refrigerate overnight or for up to two days.
Remove chicken from brine and brush off any garlic, peppercorns or rosemary leaves which may have stuck to it. Place chicken on a rack above a rimmed baking sheet. Pat dry.
Prepare the grill for indirect cooking. I use a chimney starter full of charcoal briquets spread on either side so I will be able to put the chicken down the center of my Weber grill.
Soak some hickory chips or a chunk in water.
When coals are well lit, spread out and toss in the hickory to smoke. Cover the grill and let the grate heat up. When you see smoke, it is ready to start grilling the chicken.
Rub olive oil into the chicken and sprinkle with salt and pepper. Place skin side down on the grill. After 15 minutes, flip chicken over and cook for 45 minutes to 60 minutes more or until a thermometer registers 175 degrees F. You may need to move chicken around to make sure it all grills evenly.
Rest for at least 5 minutes before serving.
I bought a whole chicken the other day and found a partial case of old light beer when cleaning my parent’s garage. That made it easy to decide to grill it using the beer can up the the butt method. The added moisture from the beer keeps the chicken moist through the grilling, so you don’t need to brine it.
The rub is all things that are delicious with chicken – rosemary, garlic, sage plus salt and pepper. While the amount I fixed had enough for one chicken, it keeps well in an airtight container, so feel free to double the recipe and keep extra on hand.
I forgot to take a picture before I started carving but you can see how moist the meat and beautifully crisp the skin is after 70 minutes grilling and ten minutes of resting. Very tasty and the leftovers make awesome chicken salad.
Be very careful when removing the chicken from the grill – the can will be slick and the chicken is now top heavy so it can easily slide off a pan. Of course a few grassy notes won’t harm anyone and, if you’re quick to pick it back up, no will ever know you dropped it.
Not that I speak from experience or anything.
Rosemary Garlic Sage Rubbed Grilled Chicken
3-5 lb whole chicken
1 can beer
2 cloves garlic
1 tablespoon kosher salt
1 teaspoon dried rosemary
1 teaspoon granulated garlic
1 teaspoon rubbed sage
½ teaspoon black pepper
6 tablespoons butter, softened
Pour off about a third of the can of beer and cut the top partially off. Drop in the garlic cloves.
Combine the salt, rosemary, garlic, sage and black pepper. Mix with your fingers. Set aside.
Loosen the skin of the chicken and smear pats of butter under the skin. Use any leftover butter to coat the outside of the skin. Sprinkle the rub onto the chicken about 1 hour before grilling, turning it over to coat all sides.
Set up the grill for indirect cooking. I usually make a half circle with the coals. Ease the very slick chicken down on top of the beer can. It will take a little effort to work it down but, once it is on, the legs will act as a tripod and it will sit securely on the grates.
Grill for 1 hour, with the back of the chicken facing the coals. Take its temperature after 60 minutes and then turn it carefully to finish cooking with the breast side facing the coals.
When the internal temperature has reached 170, remove the chicken from the grill. Use tongs to separate the hot can of beer from the chicken and discard. Let rest for at least 5 minutes before carving and serving.
May is National BBQ Month and I’m starting it right with a beef brisket on the grill. On May 1st, I covered a 9lb beef brisket in a Dalmatian rub (equal parts kosher salt and black pepper) and wrapped it in plastic wrap and placed it in the fridge overnight.
Today, I pulled it out of the fridge to come to room temperature. I then followed the ATK method (outlined here) and lined Dad’s Weber Grill with a charcoal snake and lit one side for a slow, 5 hour burn with a couple hunks of hickory for lovely smoke. I placed a pan of water in the center of the grill to keep things nice and humid in there.
When it hit the stall, around 160-170 degrees F, I wrapped it well in aluminum foil and let it continue to cook to 200 degrees F, about 3 hours more. Timing here is all estimates based on weight of the meat and temperature of the grill. Rule of thumb is it takes about 1 hour 15 minutes per pound at 250 degrees F.
Once you remove the brisket from the grill, leave it wrapped for at least an hour and up to three to rest and let the juices redistribute and the meat to relax. I put it in a cooler in order to lessen the temptation to snack on it during this time.
Slice against the grain and give the eaters a choice of cuts from the flat or “lean” portion or the point or “fatty” portion. Anyway you slice it is a truly mouthwatering experience.
Oscar Mayer is encouraging people to get outside while maintaining a social distance of 12 hot dogs apart to cook for a cause. Bring your grill to the front yard and cookout with your neighbors while giving back! The company will donate one million meals to Feeding America, and each time someone shares their cookout on social media with the hashtag #FrontYardCookout, Oscar Mayer will donate an additional meal to the nonprofit organization, for up to one million extra meals.
Here I am in the front yard, cooking out!
For my Labor Day weekend grilling, I’m taking advantage of the local sales on whole chickens and bags of lemons.
I’ve always been a fan of lemon pepper seasoning on seafood, especially fish and shrimp and my dad loves it on his steaks, whether venison or beef. But don’t forget that it also goes really well on chicken, too. You can buy a jar of the seasoning from the store or make your own. I use this version when making my own.
Because Michelle made a special request, I’m serving the chicken with a broccoli casserole and some grilled zucchini with lemon salt. Recipe for the zucchini was found on the Pioneer Woman’s website.
Grilled Lemon Pepper Chicken
4-5 lb chicken
4 lemons, divided
1/4 cup olive oil
4-5 cloves garlic, minced
2 tablespoons lemon pepper seasoning, divided
Butterfly chicken by cutting out the backbone and the wings. Reserve the backbone and wings for stock. Place remaining chicken in a zip top bag.
Zest two of the lemons and then place the zest and juice from three lemons in a bowl. You want to have about a 1/2 cup of lemon juice. Whisk together with the olive oil, garlic and 1 tablespoon of lemon pepper seasoning. Pour the marinade over the chicken and seal the bag. Marinate in the refrigerator for at least 2 hours and up to 8 hours, occasionally turning the chicken to make sure it is fully covered.
Remove from marinade and pat dry. Sprinkle both sides with remaining tablespoon of lemon pepper seasoning.
Set up the grill for indirect cooking. Place chicken on the cool side of the grates with the legs facing the coals. Grill chicken for approximately 60 minutes or until a thermometer registers 165 degrees F. Let rest 5 minutes before carving.
For the last 15 minutes of grilling, place the final lemon, cut in half on the grill. Once you’ve plated the chicken for serving, squeeze some of the grilled lemon on each piece for a bright hit of lemon flavor.
I tip my hat to my brother-in-law, Wayne, who made such a delicious bacon wrapped pork loin that I decided to get in on the fun. I choose a chicken as I had one thawing.
I didn’t have a can of beer so I drank a can of Coke and filled it halfway with water and dropped in a couple of garlic cloves. I went with the “beer can up the butt” method as that was the easiest way to get the bird in a position for the wrapping. It also keeps the grill environment moist during the cook.
Use your favorite chicken rub for the dry brine. I used my Rosemary Sage Grilling Rub. You’re looking for a good amount of kosher salt as you’re basically jumpstarting a breakdown of the protein structure. This denaturing makes the meat hold onto more water so your final result will be a tender and juicy bird. I don’t generally rinse the brine off but, because the bacon is salty, I brushed off as much as I could before wrapping.
I only had thick cut bacon in the house, so I went out and bought a cheap pack of thin for this recipe and it shrank so much it pulled off the toothpicks. It did give plenty of flavor anyway and ended up looking like the chicken was wearing a coat of many colors. The finished resulted looked awesome and tasted delicious. The meat was luscious and juicy with just the right amount of seasoning and a little crunch from the cooked bacon.
Bacon Wrapped Grilled Whole Chicken
4 lb whole chicken, neck and giblets removed
2 tablespoons Rosemary Sage Grilling Rub
1 can beer or soda – drink half the beer or all the soda
2 cloves garlic
1 lb bacon, thin sliced
bunch of toothpicks
Rinse the chicken and pat dry. Use a dry rub to cover the chicken both inside and out. Place in the refrigerator, uncovered, overnight but no more than 24 hours.
Remove chicken from fridge and brush off any visible salt. Set aside to dry while you prepare the grill for indirect cooking. Fill and light a charcoal chimney and, once the coals are ashy, pour them around the edge in a horseshoe shape.
Drop the garlic cloves into the half full can of beer (or half filled with water coke can). Work the chicken onto the can by placing the can on a solid surface and setting the back end of chicken over the top of the can. Work it down until it is securely inside. Use the legs to set it up like a tripod and begin the process of draping it in bacon.
Wrap the chicken strip by strip with bacon and secure with toothpicks. Don’t forget the wings Transfer the chicken, with it’s can, to the grill and place it on the center of the grate and drop in some wood chips for smoke.
Cook the chicken for at least an hour or until temperature of the thighs is 175 to 180 degrees F. Remove from the grill and let stand for 10 minutes before removing the can and then carving the bird.
As we close out 2018, I’ve been thinking back about the past year. It has been quite a yeasty time – personally, politically, environmentally and even culinarily. We’ve lost some powerful voices but have also seen many new champions step up to answer the challenges facing us.
In the spirit of endings and new beginnings, I decided to make a grilled chicken recipe to celebrate the art of constructive remembering and helping gird our loins to face another year. As the flower folks tell us: rosemary for remembrance and thyme for courage.
So, my New Year’s wish is for you to have the hindsight to know where you’ve been, the foresight to know where you’re going and the insight to know when you’ve gone too far.
Rosemary Thyme Gilled Chicken
8 bone in chicken thighs
4 black tea bags (I used Lemon Lift)
1/2 cup kosher salt
1/2 cup brown sugar, packed
1 tablespoon peppercorns
1 tablespoon fresh rosemary leaves, minced
1 stick unsalted butter, softened
1 teaspoon fresh thyme leaves, minced
3 cloves garlic, minced
1/4 teaspoon finely grated lemon zest
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Make 1 quart of strong tea by steeping tea bags for 15 minutes. Add in salt, brown sugar and peppercorns and stir until salt and sugar have dissolved. Add in 1 quart of ice and stir until all the ice has melted. Pour over the chicken and brine the chicken overnight in the fridge.
Rinse the chicken and store in the fridge until an hour before you set up your grill.
In a small bowl, use a fork to mash together the rosemary, butter, thyme, garlic, zest, and salt and pepper, until combined well. Use your hands to smear the butter mixture all over the brined chicken. Melt the remaining butter.
Over a grill set for indirect cooking, place the chicken skin side down. Cook for 15 minutes before flipping the chicken so the skin is up. Baste the chicken with the butter mixture. Continue grilling for 45 minutes more or until it registers 170 degrees F. Baste after 30 minutes and again as you pull the meat off the grill.
I have a serious amount of satsuma juice from my Dad’s tree, so I used a quart of it for a brine for the thighs from a 10lb bag of leg quarters. Of course, you can easily substitute orange juice or, if doing pork, switch to apple juice if you aren’t lucky enough to have satsuma juice at the ready.
The satsuma adds a brightness to the brine without adding too much acid plus the lemon goes really well with sage and chicken.
Satsuma Brined and Grilled Chicken
1 quart water
1/2 cup kosher salt
1/2 cup dark brown sugar
1 tablespoons black peppercorns
1 quart satsuma or orange juice
1 quart ice
Lemon Sage Wet Rub:
2 lemons, 1 of them zested
4 cloves garlic
1 teaspoon kosher salt
1/4 cup fresh sage leaves, chopped
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
Bring the water, salt, brown sugar and peppercorns to a boil. Stir to dissolve the sugar and salt. Remove from the heat. Add in the satsuma (or orange) juice and ice cubes. Stir to melt the ice. Once the brine has cooled, add the meat and refrigerate. Brine for 12-24 hours.
Remove the chicken from the brine the morning before grilling and rinse it off. Place it uncovered in the fridge to dry the skin out a little.
About an hour before prepping the grill, pull out the chicken and let it sit on the counter. Set up the grill for indirect cooking with coals on two sides and some hickory chunks soaking.
To prepare the wet rub – combine the lemon zest and garlic cloves on a cutting board. Mince them together. Add the salt and chopped sage leaves and use the side of the knife to work the herbs into the garlic to make a paste. Place the paste in a bowl with the juice from one of the lemons and the pepper and olive oil. Whisk to combine. Rub over the chicken thighs.
Once the coals are ready, place the thighs skin side down on the center of the grate. After 10 minutes, flip them over and place thin slices from the remaining lemon on top. Continue to cook for 45 minutes to an hour or until done. Chicken thighs are at a safe temperature when they reach 165 degrees F. Because of the brining, you can let them go all the way to 170 degrees F without drying them out.
For serving, squeeze the lemon slice over the thigh for a bright hit of lemon.