Barbecue University With Steven Raichlen; What's Your Beef?

This time on barbecue you. Giant beefy dinosaur ribs BBQ. Smoky brisket. A Texas big. Mature of me thinking about. Farming cute stuff with a Brazilian. From a historic Greenbrier Resort in the smoke in the Allegheny mountains of West Virginia. Kids you never see with Steven Wright. Barbara. With Stephen Wright what. Brought you.

What were Steven Products Company makers of that summit gas grill an outdoor oven series. Well. The winemaking teen in Woodbridge has been working together for a quarter of a century aging online is in small oak barrels and handcrafting each vented Woodridge small winery tradition Mbai. Welcome to Johnsonville brothers. And buy. Books for their. Gardeners. And. All the. People. Who are.

Welcome to Barbecue University even right. But today I've got the answer to all your be so let's head down to the Capitol Howard and fire up the grill. Ever since Adam and Eve ribs have made people happy to most American ribs mean pork ribs. But until you've tasted barbecued beef or it you haven't fully lived. Now the rib in question here is actually the outside of a standing rib roast which be cut off right here. And the first step is to remove this paper remembering when the inside of the rib eye loosened it with a screwdriver earlier and I'll just pull it off with my fingers.

Now you do this for two reasons first of all the membranes a little tougher than the meat of the red. Second of all it would prevent the absorption of the spice and smoke flavors. Step number two make a rub. I'm going with an Asian style rub here. We start with four teaspoon of Chinese five spice powder will add powdered ginger salt and simply mix the ingredients together and then we'll sprinkle the rub over the ribs rubbing it into the meat with our fingertips. Now you could cook the ribs right away but for even more flavor rub the ribs four to six hours ahead of time to let the spices purr fume the meat. Let's check out our grill. I've set up the grill for a classic indirect grilling coals in our side baskets. Drip pan in the center. How are we going to get all these ribs onto this grill.

Well the answer is a rib rack and a rib rack enables you to position the ribs in a vertical position. So that they stand up as you see here. Notice that I have placed the ribs thick and upwards that so as they cook the melting fat will base the meat. The last step in order to achieve that authentic BBQ flavor. I'll toss a handful of soaked oak chips on each mound of cold. These ribs are going to cook for about an hour and a half to two hours so simply cover the grill and rotate the grill around so that the holes are positioned between the two mounds of coals. Then adjust the vents to obtain a temperature of about three hundred and fifty degree. Now we'll make the basting sauce.

Now in keeping with our Oriental theme I start with hoists in sauce which is a sort of Chinese ketchup it's made with soybeans sugar and spices. Next I had honey. And one great trick is to lightly oil the bowl before you add the honey so it will slip out easily and rice wine or Saki Or you could use sherry. And finally grated ginger and minced fresh garlic. Whisk these ingredients together to form a smooth sauce. I'll use the sauce for both facing the ribs and actually for serving as a barbecue sauce. We'll start basting the ribs after one hour. So I baste in the ribs a couple of times. With the final photo on.

When the ribs are close to me. Well the trunk that ends at the bones by about an Oh okay. So let's see how these ribs take by the way at our home we call these dinosaur ribs because they're so big. Lift up a rack of ribs and. Just cut the ribbon off. Each rib is almost big enough to make a meal in itself. And. See how tender the ribs are. They're. Coming apart almost. By themselves. So. One goes a little barbecue sauce. Them like bees are just calibrated to. Be Fred's BBQ.

When it comes to smoking be nothing can be brisket. It's the official state bbq of Texas and closer to home. It's my wife's favorite dish now a brisket is a flat slab of meat from the chest of the steer a whole brisket weighs about 18 pounds. I have here the most common cut you'll find in a supermarket. It's called the flat or the center cut of brisket. This piece weighs about six pounds. The first step in smoking a Texas style brisket is to make the rub. And I have here Salt pepper. Chili powder a little sugar and cumin combine these ingredients to make a flavorful powder.

Then we'll rub the brisket on the bottom. And what you do is you sprinkle the rub over the meat and just sort of massage it into the meat. And of course that's why it's called or a figure on about one tablespoon of rub per pound of meat cooked the brisket and a foil pan. This protects the meat on the bottom from drying out. And then if the brisket is really lean you can drape a few strips of bacon on top. Once again the idea is during the long slow cooking process the bacon fat will base the meat. Now brisket is simultaneously the easiest and most difficult meat to cook easy because it really only inquired requires two ingredients. Meat and wood smoke. Difficult because you need precisely the right ratio of wood smoke lots of time lots of heat very low temperature in order to turn this ornery cut of meat into a tender

morsel of perfection. Let's see how it goes together. Now this particular type of smoker is called an upright water smoker or affectionately nicknamed the bullet and it has three basic parts. There's a fire box at the bottom a smoke chamber with a rack on top. And finally the cover with the vent so I place my brisket in the center. And cover the smoker and then to generate the wood smoke. Open. The trap door in the front of the smoker and just put a couple of soaked oak or hickory chunks on the fire and then close the trap door. And adjust the vent hole one top two and obtain an internal temperature of about two hundred and seventy five degrees. A brisket this size six pounds takes about six or eight hours to cook and of course with a charcoal smoker like this

you'll need to replenish the charcoal and wood chunks every hour. So let's take a look at our brisket. Well. The whole secret again brisket. You need to bring it up to 190 degrees but I need to do so very very slowly. All right. Pull off the brisket. And we'll let it sit for about 10 minutes to let the meat dress. Oh baby. While we let the brisket relax for a few minutes. I'm a bit of an iconoclast I like to have wine with my barbecue. A nice California Cabernet. Will go great with brisket. And cornbread and a little barbecue sauce for my wife Barbara. I

am a purist when it comes to Brisket. I like a little sauce whatsoever. Now do you see this circle. Around the ME. This is called a smoke ring and this is the red badge of. Honor. For true barbecue. This is not that brisket is under cook. On the contrary this means it's perfectly cooked and the smoke has carved this pinkish ring around the meat. So brisket cornbread cabernet. I wish you could taste it. Every grilling culture has its version of steak meat. Portugal's is the s

Batata a robust kebab of beef and Bailey from the island of Madeira. As with so many recipes here at Barbecue University It all begins with a marinate. We start with one quarter cup extra virgin olive oil one quarter cup red wine vinegar one onion finely chopped. Four cloves garlic finely chopped. Two tablespoons chopped parsley about a teaspoon of salt about a teaspoon of freshly ground black pepper and 18 Bailey's. Now we'll just stir these ingredients together. And now the beef. Now we're going uptown today at Barbecue University using a whole beef tenderloin for the s pitot you could use a less expensive kind of meat.

But here Barbecue University we spared no expense so cut the Tenderloin into cubes about two inches square. It's cool. So simply toss the beef in the marinate. Now marinates actually served three purposes. First of all obviously they add flavor to the beat. Second of all if you're working with a tough cut of meat the acid in the marinate that is the vinegar in this case has a tenderizing effect on the meat. And finally if you're working with a piece of meat that's very lean tends to dry out on the grill. The oil in the marinade has a humidifying effect so it keeps the moist during grilling. Now let's assemble the kebabs the skewer is the backbone of any ship. And when I was growing up we had skewers that look like this kind of thin metal pieces

you would secure the meat and then the problem is when you go to turn the ship the beef would roll on the skewer. So other cultures have developed interesting solutions to this now in Europe and Central Asia people use flat skewers so that when you secure. Your beef it doesn't roll when you go to turn it. And there's a new fangled twist on this this is the two prong skewer and you insert the two prongs through the beef. Once again when you go to turn the beef there's no slippage. We'll use the classic model here. And it goes together pretty simply. We have a huge beef tenderloin a whole Bailey and a cube of the Tenderloin Old Bailey. Assembled the props in this fashion and this is what they look like when ready. Now before the Bobs go on

fire just blot off any excess moisture so the facts they see here is fragile to remember always lubricate your grill before. Putting meat on. A paper towel. And. A bowl of oil drop across the bars of the grate hot oil break. One go hard. Rob. So the cooking time for the kebab is about two to three minutes per side. If it's a roll marinade date the beginning not at the end. Let's take a look at the brown one then the other. And then the side. Again.

OK. So obviously you'll cook your His kebab to the degree of doneness you desire. I like the Medium Rare is the old pope test the screen test here you can see they are gently yielding. So that would indicate medium rare. Firm and springy would be well done. They say. Here are the best. And in Madeira they have a very ingenious way of serving as the top restaurants actually install a vertical. Hole. At the. Table and the facades are hung in a vertical position over a bowl of bread so the juices actually fall. On. The bread. Let's. See how we did.

And. You know this may seem incredibly simple. Just commonplace ingredients in the marinade. But the flavor is so intense. From zero to. West Virginia it's just about. Barbecue you. Roast beef on the road history. That's our main course today. And I'll show you how they make it in Brazil. Now first the roast beef. This is actually the center cut of a prime rib. And what Brazilian grill masters do is they lard the roast beef with ham cheese and vegetables to give it extra flavor in this kind of mosaic like effect when you slice the roast beef. Here's how you do it. First of all you know with a larding iron or I'm using a sharpening steel will come in and poke a series of holes or tunnels

through the beef. And I have frozen the CI for easy penetration and will just slip the cheese into the hole and we can poke another hole all the way through. I'm using provolone a cheese here you want to use a fairly firm cheese Romano Parmesan provolone a notice by the way that I've cut a point. At the end of the carrot. For easy insertion into the beef all the way through. And then we can place a slice of green bell pepper. In the roast.

The idea is think about how the roast is going to look when it sliced with YS. I'll just swap this out. Here we have another roast. We did earlier that is completely larded Now the next step. Make a series of tiny slits in the roast and lard each with a sliver of garlic. And what's going to happen is the garlic is going to sizzle as the fat on the roast melts per fuming this rose with an incredible garlic flavor. This recipe comes from a Brazilian Cerasus Korea called poor cow big pig the teres Korea is a. It's a Brazilian barbecue restaurant and all of the meats are cooked on a rotating spits and they're actually served right on the rotisserie and carved right on cue plate. The last step here sprinkle the roast very generously on all sides with coarse sea salt and freshly ground

black pepper. OK now here's the spit from my roaches here and I'll just run it through the center of the roast. Remember to put the holding fork on. And then the fork goes on this side. Tighten the screw and the season the roast on all sides. And I roast beef is ready for spit roasting. Will simply insert the end of the spit into the rotisserie motor. And turn on the motor. Now the beauty of spit roasting is that the slow dental turning to melting the fat will base the roast as it cooks. So a five pound rib roast will cook for about an hour and a half. She's taken to medium rare. Simply cover the grill

and check it from time to time. That. This baby. Is this board just for right. Now to check for doneness. Can use the post-test We the end and if it's soft and squishy it still Crites rare if it gently yielding it's medium rare and firm and springy would be well done of course. You would never want to cross the road like this. Well done. And bring it over to the cutting board. Mitt. Told us that out remember these sports are hot. Careful. Now you never want to cut into a roast beef any really right away and let it sit for about five to 10 minutes. The meat can relax. This will bring the juices

back throughout the meat if I were to cut into this roast right now needs to be very dry. And now let's see how we did here. Well first of all before I go any further a slice of bread the girl professor. This looks perfect to me. You can see the vegetables and cheese have formed kind of an interesting mosaic in the. Which you can see here. Taste this. So there is our spit roasted prime rib Brazilian style.

The slices are beautiful but I'm a sucker for the crust here. Take life. That he's a nut bell pepper flavor. How you can taste it throughout the meat. It's fantastic that. California hello. I am a happy man. That's it for this time. See you next time. That. Barbecue. All the recipes from today's show. And this season of BBQ you are contained in Stevens award winning book The barbecue by. This five hundred thirty two page celebration of the sizzle and smoke of barbecuing and grilling contains over 500 binary recipes plus secret techniques and tips from grill jockeys around the world. Barbecue bottle can be ordered online by credit card.

Learn more about barbecuing and grilling. Visit our website at WW. Any to. Barbecue University with Stephen Wright Lynn brought to you by. Weber Stephen Products Company makers of the summit gas grill an outdoor oven series. Where. The winemaking Woodbridge has been working together for a quarter of a century aging our wine is in small oak barrels and handcrafting Woodridge small winery tradition Mbai. Welcome to Johnsonville bread.

And buy. More. Books for their cooks gardeners and all the people they love.