tag:blogger.com,1999:blog-6776710088092855973.post4543282978946185042..comments2024-01-14T02:23:37.594-06:00Comments on Year on the Grill: Recipe #9 - Sides - Grilled Garlic Pepper Potato DominoesInspired by eRecipeCardshttp://www.blogger.com/profile/09104173871760979364noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-6776710088092855973.post-33287895305385433072009-07-31T20:16:29.603-05:002009-07-31T20:16:29.603-05:00Wow...these taters are awesome!! Just found you th...Wow...these taters are awesome!! Just found you through Wandering Coyote...YUM!Heather S-Ghttps://www.blogger.com/profile/02722720171083290211noreply@blogger.comtag:blogger.com,1999:blog-6776710088092855973.post-42154858827390006972009-07-30T23:30:06.577-05:002009-07-30T23:30:06.577-05:00Brisket was a success! I should have a post up s...Brisket was a success! I should have a post up sometime tomorrow or Saturday.<br /><br />Thanks again for all the info and the help - I do appreciate it! I can definitely tell you are passionate about BBQ!<br /><br />The POM sauce was very good, BTW, and I also made POM salad dressing that was excellent!Wandering Coyotehttps://www.blogger.com/profile/01478039463695542535noreply@blogger.comtag:blogger.com,1999:blog-6776710088092855973.post-60693250145509991322009-07-30T19:56:21.772-05:002009-07-30T19:56:21.772-05:00Basting will make it better...about once an hour. ...Basting will make it better...about once an hour. Especially if you do not have a rub.<br /><br />If you have any of the marinade left, use that. Also, apple juice works fine.<br /><br />Anyway you can get moisture into the cooking chamber will make your meat more moist. If you don't have a rub, the slow and low process sucks the moisture out of the meat. Try this, take a ceramic coffee mug, fill it with water and put it over the heat. this will add steam to the chamber, and keep the juices in your meat.<br /><br />Also, that Texas crutch idea will work... try this. When you decide to eat, decide the meat is done, cut it in half. Immediately, pour some honey and some of the marinade (heat the marinade) over half the meat and seal with tin foil. Put this in a cooler (no ice, just the foil wrapped meat) overnight. I promise that this section will taste better than the section you are eating tonight. Your left overs will be better than the meal. And with some Pomegranate BBQ sauce on a hoagie roll... Good eatin<br /><br />As you can tell, I love BBQ. Good luck, enjoyInspired by eRecipeCardshttps://www.blogger.com/profile/09104173871760979364noreply@blogger.comtag:blogger.com,1999:blog-6776710088092855973.post-51529346380421620262009-07-30T19:31:25.712-05:002009-07-30T19:31:25.712-05:00OK. I have the brisket on indirect heat on foil (...OK. I have the brisket on indirect heat on foil (I didn't know about the foil pan until now...hmmm...the foil it's on will have to do...), with the lowest temperature I can get on the other side of the BBQ. My brisket is about an inch or so thick, less on one half. I don't have a fancy BBQ, and there are no coals. It's also very small.<br /><br />No, no I know not to grill it!<br /><br />Do I not have to baste it?<br /><br />I guess I won't be eating by 6:30...<br /><br />THANK YOU so much for the info! I really appreciate it, and I will for sure let you know how it goes!Wandering Coyotehttps://www.blogger.com/profile/01478039463695542535noreply@blogger.comtag:blogger.com,1999:blog-6776710088092855973.post-79681097994738032702009-07-30T19:15:07.302-05:002009-07-30T19:15:07.302-05:00Only two things I would add would be to put the me...Only two things I would add would be to put the meat on a rack (like a cookie cooling rack) inside the foil pan. This gets the meat above the bottom so the hot air circulates around the meat. It also gives you enough room to put a small layer of beer on the bottom (or some of the POM marinade would work well also).this will add steam and moisture to your meat, keeping it from drying out over the long process (it is good you are marinating, adding moisture. Drying out is one of the things to be concerned about when BBQing).<br /><br />Also, I would add a couple ounces of ground coffee (really) to the rub. Makes a great bark, and really holds the moisture in.<br /><br />If you are using coal, it is the same process, just know that you want even temperatures throughout the process. So, once the coal is lit, shove it all to one side of the base. Put a foil drip pan on the other half of the base to keep the lit coals from spreading. Cook the meat above the drip pan, as far from the lit coals as possible. Add half a dozen new briquetts each hour. Whenever you open the lid, pour a little more of the marinade on the meat (basting adds moisture)<br /><br />Only a couple basic tips that will separate you from a beginner...<br /><br />Resist the urge to open the lid. It lets all the heat out, and forces your grill to continually reheat. You want your grill to be as evenly heating temps as possible).<br /><br />NEVER cut into your meat to test for doneness. It lets all the juices out. If the meat is not done, it guarantees that your project will be presented dry. Also, do not turn the meat, never use a fork, only a spatula or tongs.<br /><br />Your meat will not be done sooner than 1 hour 15 minutes per pound, and really not before the full hour and a half. to test for doneness, use an instant read thermometer, try for an internal temp of 185 degrees.<br /><br />And here is a cheat that home cooks should use (competitive BBQers scoff at this, but it works perfect). It is called a Texas cheat or Texas Crutch. Once the internal temp is 185, put a thin layer of honey over the meat and wrap in tin foil (shiny side facing the meat). Let it sit for 2 hours before cutting. This lets the meat relax from the cooking process, and the juices settle into the meat. guaranteed when you cut the meat, the meat will be juicy, while they will not run out.<br /><br />I do hope this helps. BBQ is a full days process, but certainly worth the effort.<br /><br />Let me know how it works out<br /><br />DaveInspired by eRecipeCardshttps://www.blogger.com/profile/09104173871760979364noreply@blogger.comtag:blogger.com,1999:blog-6776710088092855973.post-67642453542861015502009-07-30T19:14:54.793-05:002009-07-30T19:14:54.793-05:00WOW Coyote, this is a complicated question...
Fir...WOW Coyote, this is a complicated question...<br /><br />First, lets define a few terms so we are on the same page. You have a brisket tip, which is a very good thing. A full brisket is around 10 pounds. Full Briskets are thicker at one side than the other, and are more difficult to cook evenly. SInce yours is just the tip of one side (usually the narrower side), it is going to be easier to cook evenly.<br /><br />next, you say you are planning to BBQ this project, which is perfect. BBQ is the best way to cook a brisket, moist and tender. BUT, I am concerned that you actually mean that you are planning to grill it. BBQ is a cooking process, meaning indirect heat (Meat is NOT over the coals), low temperatures (225 to 250 degrees) and slow cooking times (generally, an hour and a half per pound). So, a full brisket will take 15 hours and your tip will only take 4 and a half hours. BBQ and smoking generally mean the same process (add wood to get a smokey flavor is the only difference). But, Grilling is direct heat (meat directly over the coals), hot (usually 500 degrees) and fast cooking times. Think of it this way, easy to cook a hamburger over coals, but very difficult to cook a turkey over coals. The outside will get over done before the inside is cooked. But by putting a turkey in an oven and lowering the temperature to 325, the bird cooks all the way through before the outside gets over done.<br /><br />I found a great website that goes into detail about how to BBQ on a grill...<br /><br />http://knol.google.com/k/scott-turner/cooking-texas-style-brisket-on-a-gas/1gorjg36v8vw7/2#<br /><br />take a look at that page before you read the rest of my advice...Inspired by eRecipeCardshttps://www.blogger.com/profile/09104173871760979364noreply@blogger.comtag:blogger.com,1999:blog-6776710088092855973.post-12044024972631029582009-07-30T16:54:42.933-05:002009-07-30T16:54:42.933-05:00How low & how slow? My brisket is about 3lbs....How low & how slow? My brisket is about 3lbs.<br /><br />And no...I don't know about the rubbing bit...I didn't rub anything...Wandering Coyotehttps://www.blogger.com/profile/01478039463695542535noreply@blogger.comtag:blogger.com,1999:blog-6776710088092855973.post-32127101137857184842009-07-30T16:45:33.861-05:002009-07-30T16:45:33.861-05:00Brisket... yum. Low and slow, rub for a bark to h...Brisket... yum. Low and slow, rub for a bark to hold the juices in...but you know that. Keep me informed, my wife LOVED the pomegranate BBQ sauce, and a Pom marinated brisket would be a real treat. I even have a couple in the freezer. Maybe SundayInspired by eRecipeCardshttps://www.blogger.com/profile/09104173871760979364noreply@blogger.comtag:blogger.com,1999:blog-6776710088092855973.post-35835555894171235792009-07-30T16:01:32.483-05:002009-07-30T16:01:32.483-05:00BTW, I got myself a brisket today and I'm goin...BTW, I got myself a brisket today and I'm going to marinade it in POM, lemon, ginger and a couple of other things, then BBQ! I couldn't find any of that Wood's sauce at my local grocery store, so I'll have to go a bit farther afield.Wandering Coyotehttps://www.blogger.com/profile/01478039463695542535noreply@blogger.comtag:blogger.com,1999:blog-6776710088092855973.post-32044322132660760482009-07-30T14:32:46.694-05:002009-07-30T14:32:46.694-05:00Very cool presentation!Very cool presentation!Wandering Coyotehttps://www.blogger.com/profile/01478039463695542535noreply@blogger.com