Texas Legends

I’ve blogged about this book last year, but I just spent some time browsing through it again.  It was like finding twenty dollars wadded up in the pocket of an old pair of pants.   Great read and recipes.  If this book doesn’t inspire you to head to your local butcher and then fire up your grill, you might need to schedule an appointment with Dr. BBQ for some therapy.

We are talking sauces, rubs, mops, sops, beef, sausage, pork, chicken, woods, cookers, slaws, beans, lore, supplies, stores, stories, anecdotes, recipes, tips, smoke and Walter Jetton. (my hero! just follow the link and you will soon be a Walter Jetton groupie too! )

Say Hello to My Little Friend

No, I am not talking about Tony Montoya….

I am talking about….

Skirt Steak

Last night I bought a three pound skirt steak ($9.99/lb.- a bit of sticker shock) from Van Balls on Plainfield.  My usual purveyor of fine meats, Kingmas,  had just rolled up the last of their skirt steaks into “pin wheels”.  (That is one reason why they are hard to find…often used in novelties)

I have grilled a few skirts in the past, about two years ago, but forgot how extremely tasty this cut of meat really is. It is out of this world.

To prepare,  I made a simple marinade of:

• juice of four small Mexican limes
• approx. 2/3 c. olive oil
• 1 heaping tablespoon of minced garlic

I stuffed the steak into a large plastic bag and added the marinade.  Let set in the frig for about 2 hours and then let get to room temperature for about an hour.  Altogether a three hour bath.  I certainly could of let it marinate longer.

Once the grill was ready, I seared over direct heat (confession:  forgive me grill Gods,  for I have sinned.  I used Kingsford briquettes instead of Lazzari Mesquite Lump. For that I had to grill much longer and did not achieve the grill-marked perfection….I won’t don’t it again)

I seasoned liberally with kosher salt and freshly ground black pepper when I placed on the grill. Cook time was about 20 + minutes.

The meat was rare/medium rare.  This particular cut was not uniform.  In fact the center of the steak was very thick.  It looked like a python with it’s recent meal still digesting in it’s belly (kind of a bad metaphor…I know, but you get the picture)

I slice against the grain, very thin.  The whole steak was almost 18″ long, so I cut it into quarters first.

A little serendipity, because of the thickness variable, there were pieces of steak ranging from rare to medium.  I kept everyone happy.

To make this grill-tale come to an end, we served it fresh guacamole, home made spicy peach salsa, Mexican rice, tortillas, and grilled onions.

My new friend.  The skirt steak.

The Mystery of the Tri-Tip

A recent unscientific poll conducted by Grilladelic, Inc., concluded that that tri-tip was one of the favorite cuts of beef to introduce to the open fire.

Since the majority of grilladelic fans are midwestern, the tri-tip is not very  well known in these parts.   The only butcher I have been able to find that offers this cut on a regular basis is the Grist Mill in Cannonsburg.

What the heck is the tri-tip?  A previous post outlined the Santa Maria BBQ philosophy.

The beauty is in it’s simplicity.

Anyway- here’s a bit more on the tri-tip.  I really like the flavor and it’s a blast to grill.  Working the coals baby, you gotta work the coals!

The cut above is actually sliced with the grain…a no-n0…like a flank and a brisket, slice against the grain.

Beef on the Grill

State of Michigan BBQ Competition 2009

Hot off the coals The dates are set for the 2009 State of Michigan BBQ Competition (and Taste of Grand Rapids).

Let the trash talking begin!!!

Dear Barbecue Enthusiast: (who isn’t??)

It’s hard to believe that we’re getting ready for our 11^th annual “Taste of Grand Rapids & Barbecue Competition” presented by WBFX 101.3 The FOX .

This year’s dates are Friday, July 24 and Saturday, July 25, 2009 .

I wanted to make sure that we got all of the information to you as early as possible so that you will make plans to join us at John Ball Park in Grand Rapids , Michigan (that means all my friends on Facebook and Twitter!)

Enclosed please find the entry application package that explains how our Tournament works and other pertinent information. The final two (2) pages need to be filled out and returned with your $125 entry fee, the same entry fee as last year. As an incentive to sign up early, the entry fee will rise to $150 per team on Monday, June 22^nd. It is my hope that no one will have to pay the additional fee this year! Each booth will be 30 x 15 and there is no electricity available.

The categories for this year’s event will include the four main meat categories as well as three side dishes and dessert. The main meat categories will include pork,(need to practice) brisket (potential contender after disaster in 2008) ribs ( 7th place in 2008) and chicken (my specialty). The side dishes will be vegetables, beans and potatoes.

Judging for the Side Dish categories and dessert will be on Friday, July 24^th and (Friday night is the party, Saturday is strictly business) the four meat categories will be judged on Saturday, July 25^th. We will again conduct our contest in conjunction with our “Taste of Grand Rapids” celebration which will be bigger and better than ever this year. I am proud to announce that Merle and Carole Whitebrook will again be administering our contest this year. This is their third year coming to Grand Rapids and their second consecutive year, and we couldn’t be happier. We have worked diligently with the Whitebrooks’ to make the “Taste of Grand Rapids & Barbecue Competition” a great barbecue experience!

Please fill out the enclosed entry form and send it back to make sure that your team space is reserved. If you have any questions or concerns, please feel free to e-mail me at richberry@clearchannel.com or Marcia Herrema at marciaherrema@clearchannel.com.

See you on July 24^th and 25^th, 2009 in Grand Rapids for the 11^th annual “Taste of Grand Rapids & Barbecue Competition” at John Ball Park .

The Best Chili Spots?

Does anyone know how these lists are put together?  Is it really good chili or good marketing by the chili spots? 

The Best Chili Spots

(per Bon Appetit)

By Andrew Knowlton

Photograph by Harold Lee Miller

January 2009

1. Ben’s Chili Bowl
   Washington, D.C.
   No reasonable discussion of great chili joints can take place without mention of this U Street institution, open since 1958. Try the Bill Cosby’s Original Chili Half-Smoke hot dog and the beef-filled house-made chili sauce, a decadent french-fry topping.
   1213 U Street NW; 202-667-0909
2. Joe Rogers’ Original Recipe Chili Parlor
   Springfield, Illinois
   Bon Appétit features editor Hugh Garvey was weaned on the chili at the Den, as locals call this 63-year-old no-frills legend. The chili comes with or without beans and in a range of heat—from mild to the scorching J.R. Special.
   820 South Ninth Street; 217-522-3722
3. Chili My Soul
   Encino, California
   No single chili style rules at this mostly take-out spot in the Los Angeles area. In fact, every day a dozen or so chilies from a roster of more than 30 varieties are featured. Each type—from Blanco y Verde (tomatillos, Great Northern beans, chicken) to Gunslinger (ground beef, bacon bits, baby pinto beans)—is numbered. (1 has no heat; 10 is blazing!)
   4928 Balboa Boulevard; 818-981-7685
4. Slim’s Last Chance
   Seattle
   Part chili shack, part music venue, this Georgetown-neighborhood hangout serves four chilies (Texas red, brisket and bean, chile verde, and turkey and white bean), with optional white-cheddar grits or jalapeño mac and cheese.
   5606 First Avenue South; 206-762-7900
5. Daisy May’s BBQ USA
   New York
   At the best barbecue joint in the Big Apple, chef Adam Perry Lang’s chili is thick with braised cubes of beef and served with house-made chipotle sauce, cheddar cheese, onions, sour cream, and a warm tortilla.
   623 11th Avenue; 212-977-1500
6. Camp Washington Chili (pictured)
   Cincinnati
   You either love Cincinnati-style chili or you despise it—there is no middle ground. Order this mild, somewhat sweet, fine-ground beef sauce thusly: 3-Way (spaghetti topped with cheese and chili), 4-Way (spaghetti, cheese, chili, and onions or beans), or 5-Way (the works).
   3005 Colerain Avenue; 513-541-0061
7. All Star Sandwich Bar
   Cambridge, Massachusetts
   Fiery-hot Texas State Pen Chili (made with brisket and no beans) is a best seller. Cornbread, sour cream, Jack cheese, lime, and cilantro (served on the side) help tame the flames.
   1245 Cambridge Street; 617-868-3065
8. Tomasita’s
   Sante Fe, New Mexico
   This is one of the best places to try stew-like New Mexican green chili (named after its green Hatch chiles), filled with your choice of pinto beans, posole, beef, chicken, or cheese. A crispy sopaipilla (puffy fry bread) comes on the side.
   500 South Guadalupe Street; 505-983-5721
9. Tolbert’s Restaurant
   Grapevine, Texas
   From the Chili Queens of San Antonio to the annual cook-offs, no state takes its chili as seriously as Texas. Halfway between Dallas and Fort Worth, Tolbert’s serves a classic bowl of Texas red, bean-free and super-thick with beef chunks.
   423 South Main Street; 817-421-4888
10. Big Bad Breakfast
    Oxford, Mississippi
    At chef John Currence’s new breakfast-and-lunch-only diner-like spot, you can have the house-made chili on a griddle-fried hot dog atop a sweet waffle, in a two-egg omelet, or simply in a bowl.
    719 North Lamar Boulevard; 662-236-2666

Brrrrrr Brrrisket!

Grand Rapids, MI, Sunday, March 1st.  Sunny and 16 degrees.  A 6.5# brisket is seasoned (salt, chile powder and pepper). Applied on top of a mustard slather.  The Weber kettle is fired up.  Apple chips soaking.  A long, cold, “Q” is awaiting!

For those interested, I cook this indirect for about 2-3 hours, w/heavy smoke.  I then wrap in foil, adding a “broth” of beer, BBQ Sauce and beef bouillon, crimping tightly.  It goes back on the grill for another 3-4 hours.   (I know, I’m a CDF.)

Here is the finishing sauce I am considering (if not for today, then another cook.  If it tastes like it “sounds”…a perfect combination of sweet and spicy)  From Bon Appetit

Cherry Cola Barbecue Sauce

This sweet-savory sauce is served with a mixed grill of baby back ribs, chicken breasts, and smoked sausages in our Fourth of July Cooking Club menu. Adjust the sauce’s heat by adding hot pepper sauce to taste.

4 Cups

Recipe by Rick Rodgers

June 2008

Ingredients

• 1 tablespoon vegetable oil
• 2 cups chopped onions
• 2 garlic cloves, minced
• 2 12-ounce bottles (ketchup-style) chili sauce
• 1 12- to 13-ounce jar cherry preserves or jam
• 1 cup cherry cola (regular, not diet)
• 1/3 cup (packed) golden brown sugar
• 1/4 cup balsamic vinegar
• 1 teaspoon (or more) hot pepper sauce

Preparation

• Heat oil in heavy large saucepan over medium heat. Add onions; sauté until golden, about 7 minutes. Add garlic and stir 1 minute. Stir in chili sauce, preserves, cherry cola, brown sugar, and vinegar; bring to simmer, stirring occasionally. Reduce heat to medium-low; simmer uncovered until reduced to 4 cups, stirring often to prevent scorching, about 50 minutes. Stir in 1 teaspoon hot pepper sauce. Season to taste with salt and pepper and more hot pepper sauce, if desired. Transfer to bowl and cool completely. DO AHEAD Can be made 2 weeks ahead. Cover and refrigerate.