Hello, I'm JW and I am Kansas City Barbecue Society Pitmaster and i like to first of all thank you for stopping by.
On this page i will be sharing with you some wonderful Bbq tip that you can use to help make you as we say the Bbq Master at your Barbecue events. First of all i like to start with basic essentials that you should consider getting to help make your Bbq much easier.
Starting the with Grill or Smoker.
Charcoals or Wood Pellets
Lighter and Matches
Pots and Pans
Spoons and Forks
Fire Extinguisher or a working Water Hose close by if you're using Charcoals, ABC
You may not use all of them all the time but you never know which one you may need depending on what you are queing.
Basic Cleaning and Storage Items:
Heavy Duty Trash Bags
Aluminum Pans (Small and Large Size)
Hand and Liquid Soap
Dish Tub or Sink
Ziplock Bags (Different Size)
Bleach (1 Cap per gallon of water)
One of the most commonly ask question i get.... How do you manage to get Crispy Grill Chicken.
Here's a few items you will need:
Lets start with an 8 to 10 pack of Chicken Thighs with Skin on and Bone-In.
1 Cookie Sheet Pan
Parchment Paper or Foil
Ground Black Pepper (not the powder type black pepper)
Your favorite Chicken Rub to add as a Dry Brine
Lets get started.......Here i am not going to take you thru the steps of preparing your Chicken Thighs for Competition. This is a basic back yard method of Grilling and Smoking Chicken Thighs. If you like to learn how we do it Competition Style you will have to take up one of my BBQ Class.
1. The first thing you want to do is rinse your Chicken off in the sink then with some paper towels, pat the thighs dry.Now place the thighs in a single layer on some parchment paper lined cookie sheet pan
2. Sprinkle a little Rub onto the meat under the Thighs Skin. Just lift one end of the Thighs up and slightly flip if forward and apply a light coating of the Rub. Now Fold the Skin back over the Thigh and Sprinkle a light coating of Salt on top of the Skin.
Let the Thighs chill in your frig or in a cooler on ice for at least 2 to 4 hours or better yet over night.
3. Remove the Thighs from the frig or cooler and pat dry any moisture on top of the Skin from sweating in the frig or cooler. Prepare your Smoker or Charcoal Grill and light it and while the Smoker or Grill is heating up, continue with prep'n the Thighs. When the temperature reaches 275-285 degrees, add your Thighs to the indirect heat side.
4. Meanwhile, seasoned Thighs with your favorite Rub on both side starting with the back side. Place on indirect heat side and close the lid and let Thighs cook for an hour while maintaining a steady temp of 275-285 degrees or until skin is nicely golden and the internal temp of the Thighs read 165 - 170 degrees when a temp probe is inserted into the thickest part of the Thigh or the juicy runs clear.
5. Now transfer Thighs skin side down to the direct heat side. Grill with the lid open for 4 to 5 minutes or until the skin is crispy with grill marks. Add sauce and place back over on indirect side for 5 minutes with lid close. Remove Chicken and let rest for at least 5 minutes before serving.
The Beef Brisket.............
One of the toughest piece of meat you will probably ever cook. It's not as hard to Smoke as you think but it does require a lot of patience. Depending on the size of your Brisket it can take a few hours to 12 - 20 hours. I am going to share with you some info to help you with Smoking a Brisket of your own backyard style for the first time.
If you like to learn how to Smoke like a Pitmaster Competition Style Beef Brisket you can arrange to take my Class on "How to Smoke a Competition Style Brisket".
Now the basic, a Brisket comes in to part which is known as a Packer where both parts are connected together.
1. The smaller flat part is call the Flat, it's not hard to figure it out because it is the flat end of the Brisket and this is the end that you cut to get your slices from.
2. The other end uneven humpy end is call the Point. In Competition this is where you will get your brunt ends from for turn in. As you look at your Brisket you will see that the grain runs in 2 different directions. Always remember to cut against the grains in order to get a much tender and chewable piece of meat.
You can purchase a Brisket 3 ways, just the Flat alone, just the Point itself or as a whole which is call a Packer.
Pitmaster JW Basic Smoke Beef Brisket Recipe:
1. Start with a nice fresh Brisket, the fresher the Brisket and Marbling of it the better quality of meat you will end up with at the end of smoking it.
2. Open package and start by trimming away at the fat so that there's only about an 1/8 of an inch left. You do not have to trim the fat if you do not want to, the reason for trimming down the fat is to allow the Rub and Smoke to penetrate the meat and it also helps in obtaining that nice smoke ring that every Pitmaster aim for.
3. Keep the Brisket simple with a nice coating of Salt, Pepper, Garlic and a light hint of Cayenne Pepper. Rub Brisket lightly all over with your seasoning evenly on both sides. Now wrap it up in foil and place in your frig or a cooler on ice overnight or at least up to 2 to 3 hours. Remove from frig or cooler and let rest and come to room temperature for at least 1 to 2 hours.Prepare Grill or Smoker and set smoking temp 225 -250 degrees, once temp has been set and after Brisket has rest, unwrap Brisket and place on indirect heat size of your Grill or Smoker. Place Brisket with Fat size up for the first half cook.
Cooking Temp: 225-250 degrees, maintain this temp thru out your Smoke. Check Temp at least every 45 minutes, open and check Brisket, each time you open the Grill or Smoker you should spray a light mist of water or apple juice on your Brisket to help keep it moist. I want go thru the stalling or wrapping portion of smoking a Brisket at Competition level because you will have to take my Class for that level but you follow this basic guideline you should be able to end up with a nice smoke Brisket.
Your Target coal for a nice tender done Brisket is when you thermo into the thickest part of your Brisket and it reads between 195 - 205 degrees. Remove Brisket from Grill or Smoker and place in a foil pan with a towel over top of it and let your Brisket rest for at 2 hours before cutting into which will allow the juices of the Brisket to set into the meat.
****Remember to cut against the gain.
Yellow Mustard Wings Sauce...
1/3 Cup Butter
1/3 Cup Hot Sauce (Frank's Red Hot Sauce or Crystal Sauce
1/3 Cup Yellow Mustard
1/4 Cup Packed Brown Sugar
1 Tsp Worcestershire Sauce
1/4 Tsp Black Pepper
1/2 to 3/4 Tsp Cayenne Pepper
To make Sauce: Melt Butter and the other ingredients and bring to a boil, reduce heat and let simmer for 10 minutes.
MUSTARD BARBECUE SAUCE.............
1 Cup Chicken Stock
2 Cups prepared Yellow Mustard
1/2 Cup Red Wine Vinegar
1/2 Cup Light Brown Sugar
1/4 Cup Unsalted Butter
2 Tbsp Worcestershire Sauce
2 Tbsp Tomato Paste
2 Tbsp Molasses
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tsp Cayenne Pepper
1 Tsp Salt
1 Tsp fine grind Black Pepper
In a saucepan, combine all of the ingredients. Bring to a boil. Reduce heat, simmer uncovered for 15 to 20 minutes or until flavors are blended. Remove from heat and cool.
Makes about 2 1/4 Cups