Smoked Paddle-Fish Recipe

 

 

 Smoked Paddle-Fish Recipe 

Paddle fish are a cousin to sturgeon and are also known as spoonbill, spoonbill cat and shovel nose cat.  Paddle fish seldom bite a baited hook, but on occasion are “snagged” accidentally by anglers using treble hooks.

Spoonbill is a great tasting fish – as long as you clean it right.  A fish under 65 pounds is the best tasting; smaller even better.

If you only keep the ones under 10 pounds, you usually do not have to trim the red meat.  At 15 pounds the red meat begins to get oily and needs to be trimmed (in the directions below).  The best ones yield three 4″ fillets from each side.

As soon as you land the fish you would do the following:

Tip 1:  Kill the fish as soon as you have it in the boat (hit it on the head), tie a line through it’s gill plate, cut both sides of the gills off and put the fish back in the water. Let it bleed out.  This will get rid of the soured blood taste.

Tip 2 Keep the fish cold.  This is very important.  If you have ice, put it down into the belly of the fish – you want to cool down the meat as soon as possible.

Tip 3 There are no bones in paddle fish, so filleting them are very simple.  The third most important step to guarantee great taste is removing the long fibrous “cord” (really looks like a spinal cord).  It’s the first thing you remove from the fish so the fillets are not ruined.

You can cut around the tailbone at the tail, then saw the tailbone/backbone off the ribs and pull the tailbone right out.  You cut off all the red meat and gray fatty tissue.  One speck of red meat will ruin the flavor.  Then you can cut into steaks.  Place in salt water for 30 minutes to cool.

You may soak them in buttermilk for a few hours to remove any smell or taste that is left over.  Guarantees great results.  Now on to the recipes!

 

SMOKED PADDLE FISH RECIPE (Smoked Spoonbill recipe)

Paddle fish, 2″ x 3″ x 4″ chunks or small fillets

 

Brine fish for 24 hours.

Brine:
2 gallons’ water
2 cups kosher salt
1/2 cup brown sugar

1/3 cup of Three Little Pigs All Purpose Rub

 

Directions:
1) Dry on a rack in the refrigerator overnight.

2) Lightly cover spoonbill Filet in garlic infused Olive Oil

3) Lightly dust the Filet with Three Little Pigs All-Purpose Rub

4) Get Smoker temperature to 225 Degrees

5) Add Filet to smoker and then add your choice of flavor wood, I prefer Apple of Cherry.

6) Smoke filet to 150-155 degrees

7 ) Lightly glaze the filet with Three Little Pig’s Competition BBQ sauce for a nice finish.

 

Chris Marks  CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces and Good-One Smoker/Grills

 

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Simple Reverse Sear Prime Rib Technique

Three Little Pig’s Simple Reverse-seared Prime rib recipie 

Prime rib is and perhaps always will be the king of holiday roasts. There is nothing so primal, so celebratory, so downright majestic as a hunk of well-marbled beef, served medium rare with or without the bone, with a crackling, well-charred exterior.

Start with bone-in or out, well-marbled beef. Bones don’t add flavor, but they do regulate temperature, increasing the amount of tender, medium-rare beef you’ll get in your finished roast. And, of course, you get to gnaw on those bones when you’re done. Marbling is intramuscular fat that appears as a white, pattern within the meat. The more marbling, the richer and tenderer your beef will be. Though most guides recommend a pound per person when you’re shopping for prime rib, this is for very hungry eaters: You’ll most likely get away with three-quarters of a pound per person, or about one rib for every three people. The Prime Rib to the Right is a 16 lb CAB (Certified Angus Beef) roast.

 

Season it well, and season it early if you’ve got time. Prime rib has plenty of flavor on its own, so there’s no real need to add much more than a good heavy sprinkling of Three Little Pig’s Memphis and All Purpose BBQ Rubs. If you’re able to plan, it’s best to season your prime rib with the rubs at least the day before.  Letting it sit on a rack in your fridge uncovered. This will allow time for the rubs to penetrate and season more deeply while also drying out the surface, which will lead to better crusting during smoking and grilling.

Start it in the Smoker. Here’s where the “reverse sear” part kicks in. Traditional prime rib recipes will have you start your meat in a very hot oven, based on the premise that searing meat can “lock in juices.” This has been proven time and again to be false. If you want the juiciest, tenderest prime rib, your best bet is to do the opposite: Start your prime rib  in the smoker at 250 degrees, while applying your favorite flavor wood once the roast is set on to the smoker, I prefer  couple of pieces of Pecan , let it reach about 120-125°F measured in the center of the roast for medium rare.

 

 

 

 

 

 

 

 

 

 

Finish on the Grill.Remove the roast, from the smoker and move down to the charcoal grill of the smoker, set the beef back inside for just a few minutes to crisp up the exterior, while rotating top and bottom every 2 minutes.  Do have a good set of heat gloves to move the roast.

 

 

 

 

 

 

 

 

 

The result is prime rib that is measurably juicier and tenderer, with a crackling crust and the biggest expanse of rosy interior.

Three Little Pig’s Simple Reverse-seared Prime rib recipie 

Ingredients for Prime Rib Recipe:

7-15 lb Beef Prime Rib, you can use larger or smaller roasts
¼ Cup of Olive Oil
½ Cup of Three Little Pig’s Memphis BBQ Rub
½ Cup of Three Little Pig’s All Purpose Rub

Smoke/Grill until the thermometer registers:
115-120˚F for rare,
125-130˚F for medium rare,
135-140 for Medium,
145-150 for medium well

Also, the meat temp will continue to rise 5-10 degrees even after it’s out of the oven so don’t cook it. You can always put it back in the smoker/grill if you want it more done

Chris Marks  CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces and Good-One Smoker/Grills

 

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Smoked Venison Tenderloin

Smoked Venison Tenderloin

Smoked Venison Tenderloin: The back-strap runs along the spine of the deer and contains very little connective tissue or fat. It is lean, has a texture like filet mignon and because of its thickness, is excellent for smoking. Smoking is by far my favorite preparation method for this cut of meat. Without question, the key for tender and flavorful smoked wild game is to incorporate a brine into the preparation. A brine is essentially a marinade with a high salt and sugar content that elicits a specific reaction within the meat.

Brine: 

Two main processes are at work in brine:

 1) First, meat is largely devoid of salt, so when immersed in a salty water solution the process of osmosis kicks into action and the area with less salt concentration (the meat) pulls the saltwater solution into the meat and hydrates it. This helps to keep the meat juicier over the several hours smoking process.

 2) Second, the introduction of salt into the meat causes a breakdown of certain proteins within the meat. This breakdown makes the extremely lean venison much tenderer than it would be without this process.

Here is a basic brine recipe to try to make one-gallon of brine for venison tenderloins. This should be adequate to cover one whole back-strap.

  • 1 Gallon of Water
  • ¾ Cup of Salt
  • ½ cup of regular (not reduced sodium!) soy sauce
  • ¼ Worcestershire sauce
  • ½ cup of brown sugar
  • ½ cup of molasses
  • 1 tbs. rosemary
  • 2 tbs. pepper

Directions: 

Put this mixture in a zip lock bag along with the back-strap such that the meat is completely covered in the brine. Let this stand refrigerated for at least 12 hours but no more than 24. Once you’re ready to smoke the venison, liberally apply Three Little Pig’s Memphis rub across the entire tenderloin, and prepare several strips of thick cut bacon to wrap the back-strap. As the meat smokes, the bacon fat will drip down over the meat and keep the venison from losing valuable moisture. Place the venison tenderloins on the Smoker with (2) chunks of Wild Cherry flavor wood and smoke at 250 degrees for around 2 hours or until the tenderloin reaches your preferred cooking range, but a good gauge is to shoot for 140 internal meat temperature.

Chris Marks (CBBQE) Chief BBQ Expert Three Little Pig’s BBQ Rubs & Sauces and Good-One Smoker/Grills

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American Royal Championship Rib Recipe

Three Little Pig’s Competition BBQ Team

This is the recipe that Three Little Pig’s used in Competition BBQ to win the World Series of BBQ- The American Royal Grand Championship 4 times and  American Royal Reserve  Grand Championship 4 times and over 45  other BBQ Grand Championships over their 10 years on the Competition BBQ Circuit.

INGREDIENTS:

 

DIRECTIONS: · Heat Smoker 250 degrees using Good-One Natural Lump Charcoal, add 2 chunks of either apple or cherry flavor wood once the charcoal is ready to go. ·

Select (4) Slabs of Pork Baby Back Ribs, Strip membrane off back of each rib to guarantee tenderness. Liberally coat yellow mustard over both sides of the baby back rib, this will act as a tenderizer and a bonding agent for the rub. ·

Meanwhile, select you favorite BBQ rub and coat both sides of the ribs. I prefer Three Little Pigs Touch of Cherry or Championship rub for ribs. ·

Place ribs in a vertical rib rack for 4-5 hours depending on your smoker, ½ ways through the cook rotate the 180 degrees in the rack this will guarantee an even cook. ·

Once the meat has pulled back from the bones, use a toothpick to check tenderness. ·

Remove from Rack and place flat on the smoker and apply a glaze of butter, honey and Three Little Pigs Competition BBQ Sauce to both sides of the rib. ·

Place the ribs back on the smoker flat, allow 15 minutes to heat the glaze and sauce and then cut and serve hot.

 

Chris Marks (CBBQE) Chief BBQ Expert Three Little Pig’s Rubs & Sauces /Good-One Smoker/Grills

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What are Cheek Meats and how do I smoke them ??

Cheek meat, the small cut of meat in the hollow of an animal’s cheek (if that wasn’t already obvious enough) is uniquely lean and tender. While most cuts can often be one or the other — lean but dry or tender but fatty — those little cuts of cheek are both.

Cheek FAQ’s 

What is a beef cheek?

 

Beef Cheeks are the cheek muscle of cows and they are a very lean cut of meat. It’s a budget cut that needs to be cooked long and slow to make it tender. It absorbs the flavors of braising liquid well and when you cut into it, it is stringy, almost like pulled pork or brisket.

 

 

Where does the beef cheek come from?

 Funnily enough, the name ‘beef cheek‘ refers to the facial cheek muscle of a cow. It’s a very tough and lean cut of meat and is most often used for braising or slow cooking to produce a tender result. You may need to order them ahead from your butcher.

What is pig’s cheek?

Pork jowl (alternately called jowl bacon or, especially in the Southern United States, hog jowl) is cured and smoked cheeks of pork. Hog jowl is a staple of soul food, but is also used outside the United States; the Italian variant is called guanciale.

What are the cheeks of a fish?

 On medium to larger fish, such as trout, walleye or halibut, cheek flesh is a tasty and budget conscious part of the fish that can be consumed. The cheek flesh (or medallion) can be found sitting under the cavity where you’d presume the cheeks to be.

 

Simple method & technique Beef Cheek recipe.  

  • Start with a well-trimmed cheek muscle.
  • Rub generously with a Three Little Pig’s All Purpose & Memphis rub.
  • Place beef cheeks in a smoker at 250f, and cook for approximately 5 hours until you reach an internal temperature of 205-210f.
  • At this temperature, they can be either pulled or sliced.

 

Sliced for sandwich’s, or pulled for tacos, burritos or cheek sliders.

 Chris Marks (CBBQE) Chief BBQ Expert Three Little Pigs Rubs & Sauces and The Good-One Smoker/Grill 

 

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Pork Belly “Burn’t Ends”

 

 

 

 

 

 

 

 

 

Pork Belly FAQ’s 

Where can I find pork belly?
Lots of grocery stores and every butcher I’ve ever asked carries pork belly. Chains such as Costco, Sams Club are a good bet. Keep in mind when ordering you don’t need any fancy pork belly like kurobuta or berkshire. In my experience pork belly usually ranges from $3.00 – $7.00 per pound. When you see kurobuta or berkshire you’ll generally see them costing 2-3x this much.

Does it matter if the pork belly I use has skin on it?
Nope. Skin on or off, both work great. If you have skin on just slice it off after you cook the belly and before you slice it.

What kind of Wood should I use?
Yes! We like cherry and/or apple wood, but you can use whatever you prefer. These woods tend to lend a lighter smoke flavor. For heavier smoke try hickory

Is pork belly just slab bacon before it is smoked/cured?

Yes


Three Little Pig’s “Pork Belly Burn’t Ends” Recipe 

Step 1: The Brine –

2-Quarts of water

1-Cups of Morton’s Tender Quick

1-Cup of brown sugar

1-Cup of Three Little Pig’s Touch of Cherry

1-Cup of Three Little Pig’s Competition BBQ Sauce

1-Cup of Molasses

Heat the water with Tender Quick, sugar and all the other spices. Cook over medium heat, stirring constantly, until the sugar and Tender quick are dissolved. Remove from heat add ice. Stir until the ice has melted. Score the front and back (fat side) of the pork belly with a sharp knife ¼ inch deep. Place pork belly in either catering pan or sealed container and cover with brine, put in the refrigerator.  Each day either turn or massage to make sure the pork belly is covered by the brine. On the final day remove brine and add clean cold water and soak overnight in the refrigerator to remove some of the salt.

Curing time usually 3-4 days in refrigerator

Step 2: The Cook

Fire up the Good-One Smoker to 250 degrees using All-Natural lump charcoal.  Rub the Pork belly down with a heavy coat of Three Little Pig’s Touch of Cherry Rub to create the crust.  Place the pork belly on the smoker and add your favorite smoking wood, I used wild cherry for this cook.  Smoke the pork belly to 200 degrees internal, usually about 6-7 hours at 250 degrees.

Once the Pork Belly had been removed from the smoker allow to cool for ½ hour. Cut against the grain in about 1 inch slices, then cut the slices into the desired cube size to fit your need.    Place the cubes in a hot skillet and add a little butter and Three Little Pig’s Competition BBQ Sauce and sauté until hot. Serve on a large piece of Texas Toast with a side of slaw and beans.

Chris Marks (CBBQE) Chief BBQ Expert Three Little Pig’s Rubs/Sauces & Good-One Smoker/Grills

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A B C’s of Smoking Fish-Hot & Cold Smoking Technique

BBQ Smoking is Not Only For Salmon!!!

and 

 “Slow Smoked Catfish Fillets Recipe” 

 

Fish takes on a deliciously moist texture
when slow smoked in a smoker.  The meat of the fish easily peels away in tender, flaky chunks as it is infused with all the flavors of sweet smoky wood.  

In this blog, I will discuss the simple methods and techniques on getting a great smoke on whether a Salmon or a Catfish. 

Our goal was an internal temperature of about 130°F to 140°F.  “If you cook a piece of salmon (or trout or char) at too high a heat, what happens is the muscle fibers in the meat contract so violently that they extrude a protein, if you’ve ever seen fish ‘bleed’ a white, creamy substance that’s a protein called albumin, which immediately congeals on the surface of the fish, It’s ugly.  You prevent this by keeping your heat gentle.

The “hot smoke” process for smoking fish differs from the “cold smoke” process in a fundamental way. The “cold smoke” process requires that the fish never reach an internal cooking temperature (less than about 90 F), while the “hot smoke” process cooks the fish to the center (about 145 F or higher). Between those two temperature extremes are conditions that can create an environment favorable to the growth of food poisoning bacteria. Both products must be refrigerated.

COLD-SMOKING Fish:

Cold-smoking is a method of preserving fish where the ambient cooking temperature stays in the range of 68-86°F (20-30°C) for 6-12 hours. The flesh loses some of its moisture and becomes denser without being cooked. The exterior of the meat remains soft rather than hardening as it would when cooked at higher temperatures. The obvious issue with cold-smoking is with the fact that the meat remains in the temperature danger zone (40-140°F) for several hours. The antimicrobial properties of dry-curing and smoking are what make the fish safe to eat, but this method may be best left to seafood processing experts with strict sanitation and safety measures in place to monitor pH and water activity to ensure the result is pathogen-free. I recommend a hot-smoking method that is safer and yields a moist, flaky result that doesn’t disappoint.

HOT-SMOKING Fish

Hot-smoking takes place with an ambient temperature in the range of 215- 225 F, well above the danger zone. The fish is smoked until the internal temperature of the meat reaches your desired degree of doneness. The higher cooking temperature will kill any existing microbes so you’re guaranteed that the salmon is safe to eat

Fish Temps from Raw to Overcooked:  

In his book On Food and Cooking, Harold McGee outlines what happens to the fish at different temperatures during cooking, and its characteristics at those temps.

  • 70°F:Soft, slick, smooth, and translucent. Fiber-weakening enzymes are active, and some water begins to escape.
  • 100°F:Soft, slick, smooth and translucent with a wet surface due to accelerated water leaking from protein cells.
  • 110°F:Protein begins to shrink, flesh becomes firmer, opaque, and juice is exuded.
  • 120°F:Flesh continues to shrink and becomes resilient, is less slick and more fibrous, opaque, and exudes juice when chewed or cut.
  • 130°F:Sheets of protein begin to separate and become flaky, fiber-weakening enzymes denature and become inactive.
  • 140°F:Protein continues to shrink, the texture becomes firm, fibrous and fragile, and little free juice is left. Collagen dissolves into gelatin.
  • 150°F:Protein is becoming progressively more firm, dry, flaky, and fragile.
  • 160°F:The flesh is stiff and dry. All protein fibers have denatured and coagulated.

FAQ’s Smoked Fish

What are the Best Smoking Woods to use for Fish?

When considering the right type of wood for your smoked fish you must understand there are essentially two types of woods: hard and soft. Commonly, as preferred by most BBQ’er   , they enjoy using hard wood, such as:  Apple, Cherry, Pecan, Peach, Maple or Alder. Remember that a little wood goes a long way. Too much smoke will make the fish taste bitter.

How long does it take to cook fish in a smoker?

Refrigerate for 4 to 6 hours. Preheat a smoker to 225 degrees. Place fish on the smoker. Smoke for 60 to 90 minutes, or until fish flakes nicely.

What is the Gray portion of the tissues seen on the Fillets once skin is removed ?  

The gray fatty tissue is fatty deposits rich in omega-3 fatty acids and low in the natural pigments found in the rest of the fish.

Is farmed salmon safe to eat?

Yes, Farmed salmon is not only safe to eat, it is very good for you. This type of Salmon is high in omega-3 fatty acids, which have been proven to help reduce the risk of heart disease, Alzheimer’s, diabetes, depression, premature births, and arthritis symptoms. In addition, salmon is low in saturated fat and high in protein. Farm-raised salmon is one of the most available and affordable sources of these healthy omega-3 fatty acids

Is it O.K. to freeze smoked fish?

  Fresh and vacuum-packaged cold smoked salmon can be frozen for up to 6 months. Re-freezing smoked fish a second time is not recommended, as it adversely affects the quality of the product including deteriorating color, moisture and texture.  Frozen smoked salmon should be thawed in a refrigerator at 40 F  or below.

 How long can smoked fish safely sit at room temperature?

When serving smoked fish, do not allow it to remain at room temperature (for example, as part of a buffet) for more than three hours.

Can you smoke previously frozen fish?

Frozen fish can be thawed completely and then smoked, too, but once again, make certain that it was in good condition before it was frozen. If you’re buying your fish in a supermarket, choose fresh fish over frozen fish. That way, if you later need to freeze the fish you’ll have no doubts about its initial quality.

What is the difference between Salmon and Trout?

Smoked Salmon is a somewhat dryer fish. Smoked Trout is moister because it has a higher natural oil content.

 

Slow Smoked Catfish Fillets Recipe 


 

INGREDIENTS:

 

All Purpose Fish Brine:

  • 1 Gallon of Water
  • 3/4 cup non-iodized table salt, or canning salt
  • 1 cup brown sugar
  • 1/2 cup soy sauce
  • 3 cloves of garlic, crushed
  • 1 tablespoon ground black pepper
  • 1 teaspoon ground cayenne pepper

PREPARATION:

  1. Stir All Purpose Fish Brine in large non-conductive bowl until sugars dissolve. Add catfish, to brine, pressing to submerge. Cover and refrigerate overnight. Remove catfish from brine; discard brine. Rinse Catfish under cold water. Place Catfish, on rack. Let stand until top is dry to touch (do not pat dry), about 1 hour.
  2. Lightly apply Extra Virgin Olive Oil to both sides of the Catfish.
  3. Apply Three Little Pig’s Championship Rub to the Catfish.
  4. Prepare Good-One Smoker with All Natural Lump Charcoal and set smoking temp to 225 degrees for the fish.
  5. Arrange Catfish, on rectangle. Place catfish on foil on grill. Add your choice of flavor wood (Cherry) to the smoker, cook until Catfish is firm to touch and glaze forms over Catfish, usually 45 minutes to 1 hour.
  6. Remove Catfish from foil, leaving skin on foil. Lightly glaze with Three Little Pig’s Competition BBQ Sauce, transfer to platter or plate; serve warm or at room temperature. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)

 

 Chris Marks (CBBQE) Three Little Pig’s Rubs/Sauces & Good-One Manufacturing 

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Help ! “I need to know what cut of Beef Ribs to Tell my Butcher”

A B C’s of Beef Rib Cuts for Beginners. 

 

 

Traveling the World over the last 8 years doing BBQ Schools in the USA & Australia, it amazes me how many different names that there are for Beef ribs and the confusion it causes students in selecting the right cut of beef rib to smoke or grill.

I have complied data from different websites  in this Blog to help eliminate some of the confusion on selecting the right cuts for the desired cook.

There are several types of beef ribs you’ll encounter at the meat market. In addition,there are different methods in which they’re cut and packaged. Of course, butchers tend to call some of these cuts by several names, adding more confusion to the novice shopper.

Unlike pork ribs, beef ribs have less fat than pork. While the fat in pork ribs act as a basting method, beef ribs will need more of your attention to keep them moist and tender. Keep one thing in mind when choosing beef ribs…the toughest cuts offer the best flavor. If you love the hearty flavor that beef offers, beef ribs are well worth the extra effort. Understanding the various types of beef ribs will help guarantee a perfect succulent beef rib.

Basically, there are two types of beef ribs, back ribs and short ribs. A steer has 13 ribs on each side. Starting at the front of the cow (see above illustration), the first 5 ribs are in the chuck cut. The next 7 ribs are part of the rib section and extend down into the short plate. The remaining rib is in the loin cut. As you might imagine, these cuts vary quite a bit from one end of the steer to the other. They vary not only in flavor, but in texture as well.

 

Back ribs are what you get when a rib roast (Prime Rib) is removed from its bones. That rib roast meat fetches top dollar, so it makes sense that most of the meat stays with the roast or steaks, and very little is left on the ribs, but they do have some great stuff between the bones. Back ribs make excellent barbecue.

 Short Plate ribs or Loaded beef ribs, which are cut from the lower portion of the rib cage and often have a nice layer of fat-laced meat sitting on top. The challenge is finding ones that would live up to the beef rib expectations. More often than not, the short ribs I came across were cut into small, individual bone portions, with wildly varying amounts of meat on them. I have found that you will not find the loaded beef ribs at the standard grocery or big box store but I can always rely on the local specialty butcher to get me the cut.

Chuck Short Ribs come from right under the chuck from the first to the fifth rib, and can also go by the name Flanken Ribs.

Other names which Beef Short Ribs go by include: braising ribs, crosscut ribs, English short ribs, Korean short ribs.

Short Beef Ribs: 

This is most common cut that you will see at a big box store or grocery store, not ideal for smoking great for braising.

 

 

 

Plate Short Ribs,  Un-Trimmed

This cut consists of the rib and plate sections, and will contain at least 2, but no more than 5 ribs. They are rather fatty but meaty and are also known as pony-bock ribs (British), costine de pancia (Italian), costillas cortas (Spanish), côtes de plat (French).

Plate Short Ribs, Trimmed 

 

Similar to the untrimmed Plate Short Ribs, this version removes the latissimus dorsi muscle, and its exterior fat cover.

 

 

Short Ribs, Lean 

 

This is just like the other varieties of Plate Short Ribs, but the layer of fat has been trimmed extensively.

 

Short Ribs, Boneless

 

This is the Plate Short ribs sans bones and intercostal meat.

 

Back Ribs 

Back Short Ribs are the most expensive form of short ribs and are cut from the rib primal after the rib has been removed. They are more tender but have less meat. This cut is sometimes called “Dinosaur Ribs,” costata (Italian), costillas del lomo (Spanish), côtes de basse (French).

More information on beef cuts check Chefs-resources Website 

                      Texas-Style Beef Short Rib Recipe

        (Brisket on a Stick)

  • Begin by removing the fat and the very tough silver skin from the top of the meat.
  • Remove the membrane from the exposed side of the bones.
  • After stripping the membrane from the back of the beef ribs, layer Three Little Pig’s Memphis & All Purpose rub  on Top of the beef ribs and using a Jaccard tenderizer, drive the rub down into the beef rib, flip rib over and tenderize between each bone.
  • Tenderize the top of the beef ribs after layering the Three Little Pig’s Memphis & All Purpose rub with the Jaccard tenderizer, The narrow blades sever long tough strands of the beef rib and drive the rub deeper into the beef ribs.
  • Setup your Good-One Smoker/Grill to 250-275 degrees.
  • Put the beef ribs on, bone side down, and add your choice of wood, I prefer wild cherry and pecan for beef ribs.
  • You will not need to add more wood and you will not need to turn the meat over. Cook bone down all the way. The exact length of the cook depends on variables such as the composition of the meat and fuels being used.

Estimated Cooking times:

1″ thick meat should hit 203°F in about 4 hours.

1.5″ thick meat should hit 203°F in about 6 hours.

2″ thick meat should hit 203°F in about 8 hours.

 

Chris Marks (CBBQE) Cheif BBQ Expert Three Little Pig’s BBQ Rubs/Sauces & Good-One Manufacturing.

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Primal Beef Roasts Q & A

Beef Prime Rib, KC-Strip Roast and Beef Tenderloin

Q: What are the most popular roast for smoking & grilling

A: Prime Rib Roast: This is perfect for slow smoking and then using the reverse sear method to finish. It has just the right amount of marbling to give it tenderness and flavor.

A: Beef Tenderloin: A very lean boneless single mussel roast with almost no internal fat, it is a very firm and tender cut that also works well on the smoker and finished on the grill.

A: Kansas City Strip Loin Roast: The newer primal beef cut is a lean boneless strip loin, it makes a firm tender roast that can be cut into steaks after being smoked and grilled.

 Q: How Many pounds should I buy for a beef roast dinner?

A: I suggest 8oz of meat per person averaged between adults and children.

Q: How can I make sure my Beef roasts turns out well”

A: Most important do not overcook it! Smoke/Grill the roasts to the recommended internal temperature and use a good meat thermometer for accuracy. Let the roasts rest for 5 to 10 minutes outside the smoker, then server it. Don’t hold it for too long: it will dry out.

Beef Temperature Guideline 

BBQ Smoking times including finishing on the grill (reverse sear) for the last 5 minute to crisp the outside bark.  BBQ Smoking temperatures are maintained between 250 -275 degrees using Good-One Lump Charcoal and either peach or cherry wood to enhance flavor.

  Cut                     Weight         Total Time     Remove from Smoker/Grill 

Prime Rib

                         4-6 Lbs. (2 Ribs)  

Medium Rare                                  3-Hours                            125 Degrees

Medium                                           3- ½ Hours                      135 Degrees

                      6-8 Lbs. (4 Ribs)   

Medium Rare                                 3- ½ Hours                      125 Degrees

Medium                                           4- Hours                           135 Degrees

                     8-10 Lbs. (6+ Ribs)  

Medium Rare                                 3- ½ Hours                     125 Degrees

Medium                                           4- Hours                          135 Degrees

Tenderloin 

                   7-8 Lbs. (Whole) 

Medium Rare                                 1- ½ Hours                    125 Degrees

Medium                                          1- ¾ Hours                     135 Degrees

                    4-5 Lbs. (Center) 

Medium Rare                                  1- ½ Hours                   125 Degrees

Medium                                            1- ¾ Hours                   135 Degrees

KC Strip Roast    

                       8 + Lbs. (Whole) 

Medium Rare                                   4 Hours                       125 Degrees

Medium                                            4 ½ Hours                  135 Degrees

                     4-5 Lbs. (Center) 

Medium Rare                                   3 Hours                      125 Degrees

Medium                                             3 ½ Hours                135 Degrees

 

Smoked Full Beef Tenderloin Recipe:  (Reverse Sear Method)

 

 

            Ingredients:

  • 1 whole beef tenderloin, trimmed of all visible fat and silver skin stripped
  • Kosher salt
  • Three Little Pigs All Purpose Rub & Memphis rub
  • 1/2 cup tri-color peppercorns, crushed with a rolling pin
  • 1 stick butter
  • 2 cloves garlic, crushed

            Directions:

Preheat  The Good-One Smoker to 250  degrees F.

Place the tenderloin on a smoker and add 2 chunks of cherry wood. Sprinkle generously with kosher salt and Three Little Pigs All Purpose Rub, which will deepen the savory flavors.

Press the crushed peppercorns all over the surface of the meat. Insert a meat thermometer and place in the smoker until the beef registers to 125-130 degrees F for medium-rare/rare. Beef will probably cook in 1 to 1 ½ hours depending on its temp before it goes in the smoker.

While the meat is smoking, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown. Remove the garlic and discard.

Remove the meat when it’s done  and dust with Three Little Pig’s Memphis rub and place on hot grill until outside is seared to liking, then pour the garlic butter over gently (it should sizzle when it hits the meat). Cover the meat loosely with foil and allow to rest for 5 minutes before slicing.

Chris Marks -CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces/Good-One Manufacturing

 

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What is a Brine? and How does it Work ?

What Is Brine?

Brine is a salt solution made by mixing salt and water, usually about 5 to 8 percent salt by weight. Some recipes include sugar and other ingredients to add flavor to the meat being brined, but a basic brine is a salt-water solution.

How Does Brine Work ? 

 

Here are three major functions accomplished by brining —and reasons to try it.

Meat absorbs some of the liquid: When a piece of meat is soaked in a brine solution, that solution is slowly drawn into the meat, and even though some of it is inevitably lost during cooking, it still makes a big difference. Since the meat starts out with more liquid within, it ends up juicier and moister when cooked.

 Muscle fibers are dissolved: Highly concentrated salt solutions will cause proteins to precipitate (essentially forcing them to aggregate with each other and clump together). On the other hand, a low-concentration salt solution has the opposite effect and can increase protein solubility and allow more proteins to dissolve. So, brine helps dissolve some of the muscle fibers, which helps to reduce the toughness of meat.

Muscle fibers and meat proteins denature: A salt solution can denature proteins, essentially unfolding and unraveling them. As they unfold, water works its way in between these proteins so there is more water in between the meat proteins as the meat cooks. This results in a more tender cooked meat.

Why Brine?

Brining was originally used for food preservation in the pre-refrigeration era. However, there are two solid reasons why you should brine your meat in this century: flavor and texture. Brining infuses the meat with savory, flavors, all while tenderizing it to butter-soft texture.

Wet Brine:

The basic ratio for any wet brine is 1 cup of salt to 1 gallon of water. If you’re feeling fancy, throw in some smashed garlic cloves, peppercorns, or citrus — also smashed. Another general rule of thumb is to leave your meat in its brine for roughly one hour per pound — never brine your meat more than the prescribed amount, the proteins break down too far, turning it into unappetizing mush.

Dry Brining:

Dry brining is technically a misnomer. The term “brining” implies a liquid, and dry brining could more accurately be categorized as a rub, seasoning or a “cure,” for your meat. However, the result is quite similar. By coating your meat in a salty mixture, it both re-distributes moisture and pulls the seasoning deep into the meat. Dry brining is also a clean, simple seasoning option if you don’t want to fill your fridge with large containers of submerged meats, for some reason

 

 

Marinade Vs Brine

Brines are a great way to add moisture to meats and marinades are a great way to add flavor.

Marinades don’t add a lot of moisture to meat, but they can add lots of flavor, and make meat more tender Marinades are sauces with an acidic base (like vinegar, citrus, or wine). The acid in a marinade breaks up the structure of the proteins in the meat. Water (from the marinade) gets caught between the proteins, and makes the meat seem more tender.

Marinades only work on about the outside ¼ inch of the meat. Not a lot of liquid will get into the meat, but a lot of flavor will be absorbed on to the meat. Marinades are good for smaller, more tender pieces of meat like chicken breasts, steaks, and pork chops. Soaking meats too long in marinades can backfire on you, the meat can start to dry out and get very tough.

Chris Marks CBBQE  (Chief BBQ Expert) Three Little Pig’s BBQ Rubs/Sauces & Good-One Smoker/Grills.

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