Equipment Corner- Thermoworks Super-fast Thermopen
Are all digital thermometers the same? She looked at me like I was crazy, as I told my new bride, that I just had to have the Theromworks Super-fast Thermopen. I explained that it was a must have. She protested,in her most teacher-like voice "But... but... its $100!!!" "Trust me!" I said, " You will see the difference." She gave me that "raised eyebrow" look of "yeah right" . A few months later, I was looking for my most cherished red Thermopen. I gasped, it was gone!!! Oh my, call the police!
(continued from newsletter)- ...... I looked high and low in my sacred bbq equpiment box, where I have ever gadget known to man. Then in my usual man-like way, I went inside to whine and ask my wife, "I can't find my instant read..." before I could finish she gave me a sheepish grin. She had it behind her back!!! She admitted that she loved it and for once I proved the value in spending that much for such a small piece of equipment. The Thermoworks Thermopen is that good- compared to other digital thermometers. It will give an accurate reading in about 2-3 seconds compared to 7-9 seconds for others. You can order and review it at my bbq store at www.lightmyfirebbq.com/TheBBQStore
eNewsletter
Moores Marinade Recipe of the Month:
Make your Superbowl grill throw a touch down with these burgers!
Touchdown Burgers
2 lbs of 80 percent lean ground chuck
1/2 tsp table salt
1/2 tsp ground black pepper
1/2 tsp granulated garlic
3 tsp of Moore’s Marinade Original
2 large slice Big Sky white sandwich bread, crust removed, chopped 1/4 inch pieces– 3/4 cup
3 Tbs whole or vitamin D milk
4 slices of Swiss or American Cheese
4 hamburger buns
Prepare charcoal grill by cooking direct- with using indirect method of charcoal grilling, covering 1/2 of grill for high heat, leave 1/2 of grill for cool zone on grill if you need to move burgers for flair ups, temperature control etc.Mash bread and milk in large bowl with fork until blended. Stir in salt, pepper, garlic, and Moore’s Original Marinade.
Break up ground chuck into small pieces over bread mixture. Using fork lightly mix together until mixture is cohesive. Divide meat into 4 equal portions. Gently toss one portion of meat back and forth between hands to form ball. Gently flatten into 3/4-inch-thick patty; press center of patty down until it is about 1/2 inch thick, creating a depression in each patty. Grill burgers on hot side of grill, covered, until well seared on first side, 2 to 4 minutes. Using spatula, flip burgers and continue grilling, about 3 minutes for medium-well or 4 minutes for well-done. Add cheese (if using) on burgers about 2 minutes before they reach desired doneness on cool side cover grill to melt cheese.
Award winning BBQ Tip: Make your own spice rub!
The 33% method to make the perfect rub
Learn to make your own custom rubs using fresh spices for that added zing! For over four years, I have ordered spices from a great family owned company called PS Seasoning because of their great product and excellent customer service. Check them out at www.psseasoning.com
Using fresh spices is key to making your flavor profile standout. Learn to make you own rub by using the 33% method as the foundation. Here are the building blocks of a rub: Salt - 33%, Sweet - 33%,Appearance, Heat, Flavor - 33%. This is a good foundation to start with and then you can adjust. For example, you might decrease sugar for chicken, and increase it for pork.
Deconstruction of a BBQ rub
Deconstruction:In popular usage the term has come to mean a critical dismantling of tradition and traditional modes of thoughts.
33% Method
Building blocks of a rub:
Salt, Sweet, Appearance, Heat, Flavor
Salt- Kosher- No additives/Seasoned Salt
Sweet- Turbinado Sugar (Sugar in the Raw) can take a higher burn temperature. Brown Sugar
Appearance-Paprika:Sweet, Hungarian, Hot Chili Powder. Helps in appearance of meat- deep mahogany coloring
Heat- Black Pepper- coarse ground, (peppercorn) Cayenne Pepper
Decide on your Flavor:Pick your combination of Flavors, after you get your basic foundation of salt, sugar, appearance and heat.Beef rubs usually will have less sugar than rubs that are used for pork, chicken and ribs. Be careful not to over power smaller cuts of meats with too much rub, you should be able to see the meat after applying the rub, let it breath, not smother the surface of the meat.
Timing of applying the Rub: Give the rub at least 2 hours to penetrate. With thicker cuts of meat, it may take longer. Rubs with salt can pull out moisture, so be careful not too apply a rub heavier on salt too early.
P & S: No it’s not a railroad, its Penetrate and Seals.Salt helps carry or penetrate flavor into the meat and sugar helps seal the meat by glazing it, after the sugar melts.
Big thick cuts of meat such as brisket and pork butt, are hard to penetrate to impart flavor.These cuts of meat do well with a rub heavier on salt and won’t dry out very quickly, especially if the meat is injected with liquids such as apple or pineapple juice, vinegar, soy or other marinades.Chicken and Ribs can dry out, so a sugar based rub works great by sealing the meat and locking in moisture- if your smoking these meats. Be careful, if your grilling the sugar in the rub could burn at high temps, causing the meat to be bitter.
1/3- Sugar
1/3- Salt
1/3-Flavor
Salt, Sweet, Appearance, Heat, Flavor
Stage 1- Salt/Sweet
Sweet- Turbinado Sugar
Salt- Lawry's Seasoning Salt
Kosher salt
Stage 2-Color- Paprika
Chili Powder
Stage 3- Heat-Cayenne Pepper
Ground Pepper
Stage 4- Flavorings-Ground Celery
Granulated Garlic
Granulated Onion
Stage 1- Salt/Sweet
Stage 2- Color
Stage 3- Heat
Stage 4- Flavorings
The BBQ ZONE: Suffer from BBQ vertigo? Grilling engimas? Smoking dilemma's? Perplexing questions we give answers too! This Month's question-
Why is my brisket sometimes tough after cooking it low and slow? Jason, Franklin, TN-Ever see the movie "Trading Places" with Eddie Murphy? Some think its environment, others that your just born that way! Or that it was a left handed brisket,supposedly cows that lay on their left have tougher briskets. Back to the tough brisket, without more information I would guess that you are possibly cooking the flat of the brisket or by chance maybe you just got a brisket that was lean. It does happen from time to time even after cooking it for 10 hours, it can still be tough. I have found that organic grass-fed beef are just not lean enough to smoke and can be tough-great for the crock pot though! I prefer to cook whole briskets and just trim the excess fat. It's better to cut down a whole brisket that has not been trimmed than to just cook the flat which is more expensive.
Make sure that you get a Choice brisket or better- the 3 grades are Select, Choice and Prime. Select is still a good piece of meat but Choice and Prime just have better fat marbling to make it very succulent. Also don't fall for the Angus marketing labels, that is just a marketing name not a indicator of quality unless it's CAB- Certified Angus Beef. Also, try wrapping your brisket in foil or in a foil pan, after you have a texture or bark on the meat and your internal temperature is in the150-160 degree range. Add liquid- Coke, apple juice, broth, etc.. and more rub to add flavor and moistness.
Jason wins a Moore's Marinade Hat for his brisket question!
Have a question? Email me and if we use your question you could win a prize! Jeff@lightmyfirebbq.com
