A month of prep time and several iterations of meat to fat to spice ratios led to the below recipe. One of the key distinguishing features of these kebabs is "umami," a difficult-to-describe savory taste traditionally empasized in Japanese dishes. To get umami, I added MSG to the recipe. If you don't like MSG, you … Continue reading Garlic Habanero “Umami” Kebabs
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.
Being of Indian descent and being a culinary enthusiast, I always drew an imaginary line between American classics such as steak, brisket or ribs, and Indo/Pak cuisine. Being careful not to merge the flavor profiles of meats to give it that desi flavor. However, after creating this mixture and tasting the results, I think this … Continue reading Indo/Pak style Ribs
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.
After trying a variety of different cooking methods for steak - usually resulting in tough, chewy and generally unfavourable results - I discovered the concept of "reverse searing." For it to work the steak has to be at least 1" to 1.5" thick. Thin strips of steak are more difficult to cook medium rare. Ingredients Steak Kosher … Continue reading Best Method to Cook Perfect Steak: Reverse Searing
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
