Welcome to the barbecue. What we are doing today is we are barbecuing some briskets, rib eyes, pork chops some deer sausage and the feast have been doing for 4 hours, the meat has been on, and the briskets have been on for about 3 hours. Let’s take a look. We are using a combination of red oak, pen oak and pecan. Some of the woods over there, whenever you are smoking, it is very important to keep the temperature below 225°F. I have heard anywhere from 175°F to 225°F this prevents charring of the meat.
These briskets will only take about 9 hours to cook, the wedding is at 6 o’clock, that is why we barbecuing for my stepdaughter. So we put the briskets on at 9 o’clock this morning, we got to let them smoke for about 3 hours which is right now we get a little smoke for another 30 minutes or so. Then we will wrap in to foil, let them cook inside the foil. In around 6:30pm or so we will pull them off, slice3 them up and serve them to the guest and I will keep you informed.
I’m going to give you a couple of tips for a successful barbecue.
One do not use a lot of charcoal especially the easy light to charcoal has it has some top starter fluid some top of petroleum in it. Have you thought of it? And the petroleum leaves a funny test in your meat and your food. After you use it much wood as you can, I like using pecan, red oak and pen oak because that’s what’s available in this area. A lot of people say, well they like the skate. That’s fine, you like my skate? I’m not driving 800 miles to find some skate; I’m not fine little pockets in my skate just to cook with.
There are oak trees around here people that blow over down these big thunderstorms, people want them at the yard for a lot of time if you just approach the people about it, they got this big down tree in the yard. By help you cut the tree up, can I have some of the wood and a lot of times they just say yes. So you get you change all you go out there, you help them cut the wood, got yourself a free barbecue wood.
Next tip, you need two lounge chairs per person. Why per person? So you put your feet up like that right there and that’s not for two people facing each other, one for you sitting on in and one for pop your feet up. Next thing you need is an ice chest with some top of beverage, preferably beer. All right, I’ll talk to you later. The ribs have been smoking for all over 3 hours to stop them from getting an overbearing smoke taste to them, I would recommend oil here. Now what’s that going to let the brisket cooking its own juices from the fat and it will stop it from having like I said overbearing smoky taste.
Welcome back! What we are doing now is putting the real zone. We got different types of ribs. The briskets have been on now for 6 hours, we let them smoke for 3 hours, they have been wrapped in foil for 3 hours. What we are doing now we will put this ribs on to the ribs whenever they are done we will cut them and payers or in threes. Right now we have got 3 hours to the wedding, my stepdaughters wedding and hopefully these have been done by then. And now what we are going to do is going to take this marinating sauce or we’ll going to pour it in there like that.
Okay now we are keeping our temperature between 175 and 225, sometimes it gets about 230 or so but I hoping to let it cool down a little bit. That will going to fill this up and then I will come back here and rotate this ribs. I want to take the ones in the front; I’ve got my steak turner. I’m going to take these ribs on the front put in them the back but the ones at the back can put them in the front and flip over. We’re going to let them smoke about an hour to 2 hours and then we’ll wrap them in foil so they can simmer for the last hour or so. A lot of people don’t cook pork loins for some reason. All of our pork loin is the big chunk of meat, take it and season it. There, a little bit more. Some of it got washed up by the blood. All right, there. Okay, check back in a few minutes and we’ll—I’ll let you know what's going—
Transcription by:
Scribe4you Transcription Services