Brisket is one of the absolute staples of barbecue. That’s why every competition will include a brisket category. For VRIC’s Great Texan Cook-off, we prepared four briskets. Two were cooked in a Big Green Egg XL and two in a Weber Smokey Mountain.
Maximum Impact, Minimum Effort. That’s how I approach everything, and it is no different when grilling, smoking, or cooking. This brings me to today’s tip - the dry brine.
Looking to improve our smoked (non) fried chicken recipe, I found an episode of Ugly Delicious (Netflix) dedicated to fried chicken (episode 5). Towards the end of this show, David Chang (the host) visits Chef Asha Gomez (author of the My Two Souths cookbook), and she makes her famous Kerala Fried Chicken for him. Given Chang's enthusiastic reaction … Continue reading Green Chutney (non) Fried Chicken on the Grill
Baby back ribs are a staples of BBQ restaurants, but they are usually pork. Recently, Halal grocery stores around here - like Sara's - have been carrying beef baby back ribs. It's always been a bit unclear to me how these should be cooked. I got a chance to try it out when my friend's … Continue reading Beef baby back ribs
Last year, my friends and I started our annual BBQ competition. Six competitors made brisket and our guests served as judges, scoring the meat in categories like appearance (e.g. smoke ring, thickness of slices, bark), taste, and texture. Below are some of the pictures taken during the competition.
