we have a butcher out here that we by Beer brats from and let me tell you they are Unfrigginbelievable!
***ON TOPIC***The Emerald City Grill
- Thread starter The Wiz
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Here's an actual grilling tip that you can use tonight...
Webber has a relatively new product out to prevent sticking and promote yummy outsides. It's called "Grill and Spray". I clean the grill first (Wire brush and bristle brush lightly once it's hot) and then apply liberally. It won't flame up, burn, or add funky taste to your food. Best of all, it adds those perfect char broiled lines to your steaks, chicken, or (Wiz) other white meat, and then lets you turn or take off the grill without loosing the skin off your chicken or the marinade off your chops!
Yummy!!!
Here's an actual grilling tip that you can use tonight...
Webber has a relatively new product out to prevent sticking and promote yummy outsides. It's called "Grill and Spray". I clean the grill first (Wire brush and bristle brush lightly once it's hot) and then apply liberally. It won't flame up, burn, or add funky taste to your food. Best of all, it adds those perfect char broiled lines to your steaks, chicken, or (Wiz) other white meat, and then lets you turn or take off the grill without loosing the skin off your chicken or the marinade off your chops!
Yummy!!!
Post it Fenez......I usually Smoke my Brisket...but would be willing to try grilling one if it can be done right!...I will post my all-purpose Rub later tonight!
The Wiz!Ok wiz here goes, get a nice brisket. I soak it in coke or pepsi for a few hours, then I make a beef broth and let it cool then add it to the soda. After you remove the brisket from the soda rub it down with salt,pepper and garlic, take 1 large onion cut it in half and skewer it to the fatty side of the brisket. heat the grill then only leave 1 burner on as low as it will go, put the brisket as far from the flame as you can get it, (fatty side up) try not let the temp of the grill get hotter than 250 degrees I leave it on the grill for roughly 7 to 9 hrs and then it will be soo tender and perfect you will be in heaven.
fenez....Sounds about right on the temp....I usually keep my smoker at around 225 degrees for about 7 to 8 hours...I will post a special rub recipe tommorrow just for brisket you might want to give a go!
The Wiz!wiz I tried to smoke a brisket once but it was to hard to lightPost it Fenez......I usually Smoke my Brisket...but would be willing to try grilling one if it can be done right!...I will post my all-purpose Rub later tonight!
and Fenez does make a KILLER brisket
Thanks tone I was going to ask you! And when he was having me over to taste it?wiz I tried to smoke a brisket once but it was to hard to light
and Fenez does make a KILLER brisket
The Wiz!
Fenez......This is what I use on my brisket for a rub!
2 tablespoons kosher or coarse salt
2 teaspoons black pepper, ground
2 teaspoons paprika
1 teaspoon cayenne pepper(or chipolte for more heat...ancho for less)
1 teaspoon oregano leaves, dried
1 teaspoon granulated garlic
1/2 teaspoon ground cumin
I do not use sugar in this rub as I do with my basic pork rub(will post later),as the paprika does give it some sweetness! I also rub the meat down with Yellow mustard(light coat),before applying the rub(helps it to stick and adds flavor).Let set for at least 8 hours before Grilling or Smoking(I recommend smoking...that's where the flavor begins my friend),but as you know cooking at lower temps for longer periods will leave the meat tender!....I just might have to smoke one this weekend!..let me know how it turns out if (or when) you try it....I will definatly try the grilling method as well!The Wiz!
2 tablespoons kosher or coarse salt
2 teaspoons black pepper, ground
2 teaspoons paprika
1 teaspoon cayenne pepper(or chipolte for more heat...ancho for less)
1 teaspoon oregano leaves, dried
1 teaspoon granulated garlic
1/2 teaspoon ground cumin
I do not use sugar in this rub as I do with my basic pork rub(will post later),as the paprika does give it some sweetness! I also rub the meat down with Yellow mustard(light coat),before applying the rub(helps it to stick and adds flavor).Let set for at least 8 hours before Grilling or Smoking(I recommend smoking...that's where the flavor begins my friend),but as you know cooking at lower temps for longer periods will leave the meat tender!....I just might have to smoke one this weekend!..let me know how it turns out if (or when) you try it....I will definatly try the grilling method as well!
The Wiz!
I will have to fly in on a Vapors Club meeting weekend Tone....That way I can eat brisket and meet Spikey....what a good time that would be!!!
The Wiz!
brine chicken with white sauce
for the brine
1 cup apple juice
1 cup water
1 tablespoon salt
1/4 tablespoon garlic powder
1 tablespoon honey
1/2 tablespoon dark brown sugar
1/2 tablespoon soy sauce
1/2 tablespoon fresh lemon juice
combine all ingredients in large bowl dropp in chicken breast(7 or 8 boneless skinless)and refridgerate for 1-3 hours
preheat grill to around 400 place chicken on grill grate over direct heat for 5-6 minutes per side or until cooked through
for the brine
1 cup apple juice
1 cup water
1 tablespoon salt
1/4 tablespoon garlic powder
1 tablespoon honey
1/2 tablespoon dark brown sugar
1/2 tablespoon soy sauce
1/2 tablespoon fresh lemon juice
combine all ingredients in large bowl dropp in chicken breast(7 or 8 boneless skinless)and refridgerate for 1-3 hours
preheat grill to around 400 place chicken on grill grate over direct heat for 5-6 minutes per side or until cooked through
big bob gibsons bar-b-q white sauce
in bowl combine
2 cups mayo
1 cup white vinegar
1/2 cup apple juice
2 teaspoons prepared horseradish
2 teaspoons black pepper
2 teaspoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon cayenne pepper
use as baste or dipping sauce or marinade
in bowl combine
2 cups mayo
1 cup white vinegar
1/2 cup apple juice
2 teaspoons prepared horseradish
2 teaspoons black pepper
2 teaspoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon cayenne pepper
use as baste or dipping sauce or marinade
Fenez......This is what I use on my brisket for a rub!
2 tablespoons kosher or coarse salt
2 teaspoons black pepper, ground
2 teaspoons paprika
1 teaspoon cayenne pepper(or chipolte for more heat...ancho for less)
1 teaspoon oregano leaves, dried
1 teaspoon granulated garlic
1/2 teaspoon ground cumin
I do not use sugar in this rub as I do with my basic pork rub(will post later),as the paprika does give it some sweetness! I also rub the meat down with Yellow mustard(light coat),before applying the rub(helps it to stick and adds flavor).Let set for at least 8 hours before Grilling or Smoking(I recommend smoking...that's where the flavor begins my friend),but as you know cooking at lower temps for longer periods will leave the meat tender!....I just might have to smoke one this weekend!..let me know how it turns out if (or when) you try it....I will definatly try the grilling method as well!
Thanks for posting your rub recipe Wiz.. and will be watching for your pork rub too!
I just bought a little rotissiere oven about a month ago.. and am just having a blast with it... and making rubs etc. was something I never did before. I also was never was very good at using a BBQ to cook(everything is either still raw.. or burnt ) but I'm having great luck with the rotissiere oven so far! I've done whole chickens, pork roast, beef roast, steak and hamburgers so far. I think I'm going to try doing fish in it tomorrow 
Thanks mixxy.......I think this was the first time I gave You a mixing recipe..LOL....I will post the Pork Rub tommorrow....pretty much the same ingredients except for some brown sugar...pork loves the sweet stuff!..Grilling burgers here tommorrow...have to post a burger recipe or two also!....Continued success with your rotissiere..sounds like your having fun with it!Thanks for posting your rub recipe Wiz.. and will be watching for your pork rub too!
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