Steak: Keeping It Simple

I'm always in the mood for steak. Sometimes I marinate, sometimes I rub, I like steak with sauces and reductions. I like steaks fried and I like steaks broiled, but any true steak lover will tell you, nothing beats the smoky, charred flavor of a great, grilled steak.



Mesquite Smoked, Grilled NY Strip Steak

Ingredients:

NY Strip Steaks
Mesquite Wood Chips
Aluminum Foil
Salt
Pepper
Onion Powder
Garlic Powder
Butter

Directions:

Season the steaks with salt, pepper, onion powder and garlic powder. Place steaks flat on a sheet pan and allow them to rest unrefrigerated for half hour to an hour. This will allow the steak to relax, tenderize and absorb the seasoning.

Place a handful of wood chips in the center of a piece of foil and fold into a pouch and poke a few holes on the top. Prepare the grill as usual and bring to a low temperature of about 125F - 145F degrees. Place the pouch directly on the flame and allow the chips to start smoking.

Next, place the steaks on the grill away from the direct flame. Tightly close the lid and smoke the steaks for 15 - 20 minutes. Then turn temperature to medium-high and grill steaks till finished, about 5 - 8 minutes on each side. Removed from grill, cover and allow to rest 4 to 5 minutes before cutting.

Quick Smoked Chicken Breast

Most smoked chicken recipes call for lengthy brine and smoke times, and this is true in most cases. However, a moist, smoky, flavorful piece of chicken can be achieved rather quickly, if done right. Its not difficult, but it does take some practice. Get to know your pit or smoker and how to regulate the heat, if you have racks or a smoke box, where is the best placement for the meat? Which woods are better for quick smoking? Will it burn hot enough and is it strong enough to permeate the meat in a short time? Understand how brines and rubs work against the meat, do any of them brine or tenderize faster? And of course choosing the right cut of meat, sure a small boneless, skinless breast will cook faster, but will it hold up to the heat and smoke? and will it remain moist? 

Normally I would plan to brine chicken anywhere from 6 to 8 hours and then slow smoke at 220F for at least 4 hours. However, brining times can be reduced by adding acids such as cider vinegar and/or increasing the salt to water ratio in the brine. Also, smoking with a pungant, hot burning wood like mesquite, will ensure that the smoke flavor will permeat the meat while smoking at hotter temps (240F - 250F) for shorter periods of time.

Ingredients:

Meat/Cut: Large Chicken Breast, Skin & Bone-on

(The large pieces will hold up to the heat better and the skin and bone will keep help keep it moist and add flavor.)

Wood Type: Mesquite and Cherry

(Mesquite is a strong flavored, hot burning wood, capable of flavoring the meat quickly, while the sweetness of the cherry will balance the bitterness.)

Brine: Acidic, High Salt

(A salty, acidic brine will permeate and tenderize quicker and add more flavor.)

Brine Ingredients:

1 Gallon Water

1 Cup Salt

1/2 Cup Cider Vinegar

1/4 Cup Soy Sauce

1 Tablespoon Black Peppercorns

1 Tablespoon Lemon Pepper

1 Head Garlic

Time: Approx. 3.5 - 4 Hours

Instructions:


Mix all brine ingredients together in a large, non-corrosive container large enough to completely submerge all breast pieces in the brine. Mix well for a minute or two until all the salt is dissolved. Place all chicken breast in the container and allow to brine in the refrigerator for 2 hours. A large plate or bowl can be placed on top, if needed to help keep the pieces submerged.

After removing from the brine, do not rinse or dry. Place directly on the racks or grill grates, leaving plenty of room between pieces to allow the heat and smoke to circulate.

Add a handfull each of mesquite and cherry wood chips. Add about 12 ounces of water to a water pan, placed directly under the racks. This will create steam while smoking.

Smoke at a high heat of about 245F - 250F (approx. 1 1/2 - 2 hours) or until the internal meat temperature is about 170F. Remove and cover with foil for about 10 minutes. The temperature will continue rising to about 180F or so and then settle, this will allow the juices to settle and not run out when cut.

"There Ain't No Beans In Chili!"

At least not in Real Texas Chili, Thank You Mr. Fowler!

(More on Mr. Fowler later...)

Google the word "chili" and the descriptions for the top 3 listings will all contain some statement lending to the fact that "there ain't no beans in chili".

A peek into the Merriam-Webster's Dictionary entry, will explain it this way:

Main Entry: chili 

Variant(s): also chile or chil·li \ˈchi-lē\

Function: noun

a : a thick sauce of meat and chilies


And for those who call it "Chili con Carne", that means chili with meat, not chili with beans!

I could research more into the history, origins and debates, but why? Anyone who calls themselves a true "chilihead" is stubborn and passionate about their chili and no-way, no-how are you gonna change a chilihead's mind about his favorite chili recipe.

The same goes for those chili cooks that are steadfast about cooking everything from scratch. Well, unless your grinding your own chili pods, crushing your own cumin seeds or powdering your own paprika, your still using some processed ingredients, so lighten up a bit and save that temper for the chili. Now I'm not saying to run out and grab a little aluminum can of whatever-you-call-it brand, but there is a great way to start off making a tried and tested, real Texas-style chili.

Remember Mr. Fowler? Since 1964, Homer "Wick" Fowler began assembling his chili packets as gifts for friends and before long, local retailers were putting in orders. Thus, he launched Caliente Chili Co. One story details how Wick managed production assisted by a team of women who packaged the chili spices with cellophane and sealed them with a clothes iron. 

A more famous story tells how in 1967, Fowler defended the honor of Texas-style chili at the first ever championship chili cookoff, using the same recipe that goes into his 2-Alarm Chili Kit. Although this competition is told to have ended in a tie, and a 1 year moratorium, since the judge was not able to complete the tasting. The next 2 years also ended in debatable circumstances due to stolen ballot boxes and influenced judges. However, it is for certain, that the referee, Frank X. Tolbert , the Chili Appreciation Society International (CASI) and the International Chili Society (ICS) all agree that Fowler is the undisputed winner of the first real World Chili Championship in 1970. Since then, the Wick Fowler's 2-Alarm Chili Kit has become the most popular and widely used chili kit available.

How I Made Fowler's 2-Alarm Chili Kit My Own:

Smoky Texas Red Chili

Ingredients:

8 Lbs. Beef Shoulder (have the butcher "chili-grind" or "course-grind" this for you)

4 Boxes Fowler's 2-Alarm Chili Kits (1 box Fowler's 2-Alarm Chili Kit uses 2 lbs. beef, adjust recipe as needed)

4 8oz. cans tomato sauce

8 8oz. cans water

1 12oz. bottle dark bock beer ( I like Shiner Bock or Shiner Black)
2 Tablespoons mesquite smoke flavor

Salt & Pepper to taste

serve with chopped jalapeno's, chopped onion and grated cheese

Instructions:

In large pot, add beef, salt and pepper, cook beef till brown and drain.

Next, add the rest of the ingredients as directed, including the beer and mesquite powder and simmer at least 30 minutes. The longer the simmer the better the taste. I usually like to simmer the chili at least 2 hours before serving.

Beer & Barbecue, Part I: Not Just Any Beer

For as long as I can remember, the two words "Beer" and "Barbecue" have always been synonymous with each other. However, not just any beer or any barbecue will do, at least at the same time. Although "there are no set rules", it is important to remember that drinking the wrong beer will certainly detract from both the beer and the barbecue and vice-versa.

Trying to decide which beers taste better with which barbecue doesn't have to be a long, drawn out, science experiment. Simply take your time, sip your beer and think about what you are tasting. Then, ask yourself a few basic questions. What is the dominate flavor of the beer? Is the maltiness of the beer sweet, tart or dry, etc? Are the hops flowery, herbal or citric? Does the beer sit heavy or light on the pallet? And most of all, simply ask yourself, what type of barbecue would work well with these characteristics?

Next, think about how you would like the beer to relate to the food. Keep in mind the "3 C's", complement, contrast and cut. The roasted, nutty characteristics of porter is a nice compliment to smoky, hearty meats. While the malty sweetness and hoppy bitterness of pale ale will contrast well with the spicy, charred, smoky flavors of barbecue. And a light hoppy beer like the classic pilsner, will cut the flavor of a rich, tangy barbecue sauce.   

There are many great beers on the market and doing barbecue right takes time. So why spend the money on great beer or take the time to barbecue your favorite meat or mix a great rub or sauce, just to end up with a wrecked  kaleidoscope of flavors. Next time, don't just rush out to the grocery store and grab any meat and beer combo. If you really want to enjoy the "Beer & Barbecue" experience, simply take a few extra minutes, think about the flavors and ask a few questions. You'll be glad you did!