We’ve rubbed our ribs and brisket. I’m a bit disconcerted to see the team next door forensically trimming the fat from his brisket, whereas I just lopped off the bit which was about 3 inches thick. And he’s even made it so it will fit the competition box and everything! Anyway will be interesting to see what the final result looks like….
We’re in DrBBQ’s cook’s meeting. Shock news is that the competition boxes are a bit smaller than the KCBS regulation 9″x9″ size. We’ve had a good 10 minute discussion on that so far. Will Lap be able to fit his 7 ribs in the box?! Find out tomorrow at 3pm. Now we’re talking garnish! Can you put a pickle in the box? Can you put a sprig of rosemary? (yes)
A few questions I want to answer with today’s practice:
- how does brisket cooked without the “Texas crutch” compare with foiled brisket?
- can I cook a 3kg brisket in under 10 hours this way?
- how does Lap’s smoked andouille work with beans?
- does adding coffee to the rub improve it?
280g pinto beans, soaked overnight
1 large onion
1/2 green pepper
So my killer, secret ingredient here is Lap’s smoked andouille links … and it’s only a secret because he won’t tell me the recipe! I got some chipotle ketchup from Man-food.co.uk and bunged in a load for heat.
3.1kg- very fatty
apple & pear
|17.50||260||180 (thickest) 200 (thin)||80% – opened|
This weekend, as part of our intense Grillstock practice regime we set ourselves a slightly different task – mass-catering.
We decided to serve a diverse menu which would all be (relatively) straight-forward to serve to such a large number of people. Although this did require a fair amount of prior preparation – the spare ribs were smoked the day before, and the pork shoulder was smoked overnight.
The menu was:
- grilled chorizo
- asparagus with rapeseed oil mayo
- smoked jerk chicken
- pulled pork sliders with coleslaw
- meaty ribs
- baby back ribs
In a parallel universe, or maybe just in another part of Birmingham, two full racks of pork spare ribs have been rubbed down with the special Hall Green blend of spices and herbs. One rack is from a Gloucester Old Spot and the other from a Berkshire. Hopefully I’ll be able to tell which one is which when they’ve been smoked tomorrow.
One whole chicken has been cut into two and is in the brine to ensure moistness. I’m not doing chicken portions or the ubiquitous chicken pillows. The chicken category has caused me many sleepless nights. Grillstock being our first competition I’ve read up on what is expected in this category and the general consensus is that chicken thighs is the way to go. It seems that everyone has jumped on the boneless chicken pillow bandwagon, a kind of bland uniformity which I feel goes against the spirit of good que but more importantly there’s just no skill in reproducing what everybody else is doing. I’m going whole chicken, the breast will be moist and the legs juicy. It’ll all be served together and you see that chicken will look and taste like chicken!
Luckily for me I don’t need any overnight smoking, so see you in the morning.
The fire has been built, the smoker is up to temperature., the ribs go on for 5 hrs with oak and hickory doing it’s magic. The ribs will get the occasional spritz of apple juice to give it a nice glaze but that’s it. I’ll make the sauce later, I’m having a nice relaxing Sunday morning.