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Entries in Brisket (5)

Monday
Feb152010

Daytona 500 & BBQ....2 of My Favorites

DateMonday, February 15, 2010 at 8:30AM

I've written about this before, but as usual I cooked for the Daytona 500 and had a few folks over to enjoy the race. 

This year, I decided on brisket.  I hadn't yet used my home made Magic Dust on brisket, so I trimmed up a couple of flats and liberally applied the rub that Mike Mills uses at 17th Street Bar & Grill.

Everything began just fine, but I ran into a snag when I awoke to find my cooker was only running about 160 degrees.  I didn't waste any time trying to fan the fire and get it restoked.  Instead, I disassembled the cooking setup and relit with my MAPP Torch .  I figure I saved a half an hour by going this route rather than waiting for the fire to rekindle via increased air flow.

Turns out, the overall cooking time was longer than I had planned due to this little problem.  And, we didn't have brisket until sometime around the second caution flag.  However, the Magic Dust was very tasty on the brisket and I was pleased with the overall results. 

My only regret is that since the brisket ran late, I caught a lot of grief from my guests.  But it sure didn't stop anyone from putting away the BBQ.

Cheers,
Braddog

AuthorBraddog | Comment2 Comments |
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Saturday
Aug152009

Brisket Fail

DateSaturday, August 15, 2009 at 2:55PM

Like most bloggers, I like to post about my successes. However, this weekend I didn't fair so well and had a brisket that was a bit of a disappointment.

I'd been reading about a "quick brisket" (and a "quick pork butt"). The recipe claimed that you could cook at a higher temperature than normal and by cooking in an aluminum fan with a little beer you could turn out "fork tender" brisket in just 5-6 hours. These were the steps that I followed.


  • brisketfailCook indirect at 350* in an aluminum pan
  • When the meat reaches an internal temp of 140* cover with aluminum foil and add a can of beer to the pan
  • When the meat hits 170*, uncover and let the bark form until the internal temp hits 190*


I followed these steps, but what I ended up with was more like pot roast than BBQ.  The meat hit 190* in about 3 hours but it was far from tender.  I backed the temp down to 250*, and the meat temp fell back to ~180*.  I let it cook for several more hours until it was tender.  But as I said, it was more like pot roast than I'd hoped for.

But you know what the best part of a BBQ mistake is?  You still end up with something that's pretty tasty.  I enjoyed roast beef sandwiches for a few days after this effort.

Cheers,
Braddog

AuthorBraddog | Comment3 Comments |
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Monday
Jun292009

Review: Dickey's Pit BBQ

DateMonday, June 29, 2009 at 1:16PM

While noodling around with Google Maps on the iPhone, I discovered that there was a BBQ joint not far from my office that I hadn’t tried yet.  So on Friday, I set out to give it a try.

DickeysBBQThe place is called Dickey’s Pit BBQ and it turns out that they are a rapidly growing chain.  I hadn’t been there before, but my previous experience in a BBQ chain wasn’t all that great.  So with a little apprehension I stepped up to the counter and ordered my lunch.

They serve the usual BBQ fare of pulled pork, brisket, sausage, chicken and ribs.  I ordered the two-meat platter of brisket & pulled pork with a  couple of sides and a glass of sweat tea.  The food came out quickly and it looked promising enough, but it didn’t much of a smoke flavor and there was little to no additional flavor in the bark.  Having said that, the meat was tender and the portions were generous. 

The side items were probably my favorite part of the meal.  The green beans with bacon and the BBQ beans were very tasty.  And, I can’t say no to a hunk of sweet cornbread.  I also enjoyed their sauce which is served warm from a steam table by the salad & drink bars. 

Overall, it’s the best chain BBQ joint I’ve eaten at and they do have a pretty large presence across the country.  So, if you run into one of their locations I wouldn’t shy away from eating there.

 Here’s my breakdown:

  • BBQ - B
  • Side Dishes - A
  • Atmosphere - A
  • Value - B
  • Overall – B+

Cheers,
Braddog

AuthorBraddog | Comment2 Comments |
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Monday
Mar302009

Review: Michelbob's BBQ Rub

DateMonday, March 30, 2009 at 10:09PM



Over the past few years, my parents have officially become snowbirds. That means they spend 6 months per year in sunny Florida. Those would be the same six months that I'm battling cold temperatures and wind while trying to perfect my BBQ technique. 

Recently, they began to sing the praises of a BBQ establishment in Naples, FL, called MichelBob's. Now I've never been to the place and I can't substantiate their claims about having the best ribs in America. However, my folks did send home a bottle of their rub/seasoning so I thought I'd give it whirl.

I tried the rub on a brisket that I cooked on the Big Green Egg on Sunday. I found it to be a little saltier and have a little more garlic than my standard brisket rub. But that's not necessarily a bad thing. As the brisket finished up, it formed a nice bark and the was very tasty. In fact, I think enjoyed it even more the next day.

I hope to get to Florida to try their BBQ Ribs first hand, but until then I will definitely continue to enjoy their rub. I wouldn't mind giving their sauce the once over, but alas no one has come forward with a bottle of that!   8>)

Cheers,
Braddog

AuthorBraddog | Comment1 Comment |
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Tuesday
Jan202009

Review: Plush Pig BBQ Saloon

DateTuesday, January 20, 2009 at 12:33AM

plush-pigDue to changes in traffic patterns I recently altered my route on my commute to work, only to discover a BBQ restaurant that I’d previously overlooked.  The crazy thing is that this place is only a few blocks from my office.  So, today a co-worker and I ventured out in single digit temperatures to have lunch at the Plush Pig in St. Louis, MO.

Now in an urban environment, I didn’t really expect to find great BBQ.  This is partly because I didn’t smell the smoke as I approached the front door.  However, when I opened the door my spirits lifted because there was the unmistakable aroma of wood smoke in the air.

The Plush Pig is similar to a lot of BBQ joints these days.  Wood floors, corrugated tin, and knick knacks on the wall seem to be the de facto décor.  A large board prominently displays their wares.  It’s not as extensive as some places, but they certainly had plenty to offer.  Pulled Pork and Texas Brisket were available as lunch specials so I ordered up the brisket plate. 

When I eat BBQ at a restaurant, ordering is always a critical point in my assessment of the place.  There’s only one correct answer to the question I always ask.  But I tentatively inquired about whether they had Sweet Iced Tea and again my spirits were lifted when I received a positive response.

As I said, I ordered the Texas Brisket lunch plate.  This was served with corn on the cob, choice of one side (I chose BBQ beans of course) and a piece of grilled sweet bread.  I’d prefer that they not apply sauce to the meat when serving it, but it was minimal and had a good flavor.  Additional sauce was on the table for those that prefer a healthier application.

I have to say that everything on my plate was very tasty.  The brisket was sliced thin and had a nice smoke ring.  The portions were generous and the prices were reasonable.  You can bet I’ll be dining here again and if you find yourself in St. Louis or Columbia Missouri, I’d highly recommend the Plush Pig if you’re in the mood for BBQ.

Here’s my report card:

  • BBQ - A
  • Side Dishes - A
  • Atmosphere - B
  • Value - A
  • Overall – A-

Cheers,
Braddog

AuthorBraddog | Comment4 Comments |
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