Lets Barbecue

[Draggingtree]

The Ultimate Turkey

Barbecue

Meathead shows how to make the ultimate turkey for Thanksgiving or anytime on your grill or smoker. Click here to see the recipe that accompanies this video http://amazingribs.com/recipes/chicke...

https://www.youtube.com/watch?v=644g24VtJ34

 

Texas Brisket

Barbecue

Meathead shows you how to select, trim, prep, cook, and slice the classic Texas style beef brisket, big enough to feed a crowd. For the complete recipe and more tips, go to http://amazingribs.com/recipes/beef/t...

https://www.youtube.com/watch?v=trnT9MALW50

 

Epic Grilled Turkey with Meathead

 

Smoky flavor, impossibly tender meat. Epic smoked turkey can be yours when you combine sous vide cooking with old-school grilling techniques. Let Grant and barbecue boss Meathead Goldwyn show you how. Get the full recipe: chfstps.co/2ffgCQt.

https://www.youtube.com/watch?v=x03Ug4biX-I

 

Sous-vide (/suːˈviːd/; French for "under vacuum")^[1] is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times (usually 1 to 6 hours, up to 48 or more in some select cases) at an accurately regulated temperature much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.

[Draggingtree]

WHAT KIND OF WOOD DO I SMOKE WITH?

The immediate answer is simple: hardwood. In Texas, the most popular choices are—from strong to mild—mesquite, hickory, oak, and pecan. (Soft woods like pine or cedar will give your food a bitter taste.) After that, how you go about creating smoke depends on your equipment.

Fig.1 — Steel Offset Smoker Use dry, split wood that’s been seasoned for at least six months (a year or more in the case of mesquite). Dry wood burns cleaner and split logs catch fire more quickly. There’s no shame in starting the fire with charcoal, but a pile of newspaper and twigs works just as well.Fig. 2 — Vertical Smoker In this case, your primary fuel is charcoal, so for smoke, add dry wood chunks (these come in roughly 3-inch cubes). Chunks burn more slowly than chips, providing smoke over a longer period. Though it’s a common suggestion, there’s no need to soak the chunks in water.

Fig. 3 — Grill Bank charcoal on one side and light a few pieces on the edge; you’ll get steady low heat as the fire spreads across the coals. Place your meat away from the fire and cook with the lid down. For smoke, use wood chips, which slip easily through the grate and can be added continually.