Tag Archive for ‘barbecue’

Reverse Seared Tomahawk Ribeye on the Grill

Reverse Seared Tomahawk Ribeye on the Grill

Ribeyes are my favorite cut of steak, by far and away. I love the marbling, the tenderness of the finished meat and the overload of flavor that comes from this cut, so it stands to reason that I also love tomahawk ribeyes

A tomahawk ribeye is a cut of steak that has at least five or more inches of extra rib bone. I suppose this is for presentation purposes, because when you see one, it is going to command your attention and seduce your steak-loving heart, and it has ‘tomahawk’ in the name because the long bone resembles an axe, but to me it reminds me of how one could eat it ‘caveman’ style by holding the bone while eating the meat, just like a caveman. This cut of beef virtually speaks to your inner primal instincts.

I have heard of tomahawk ribeyes being preferred to as simply ‘bone-in ribeyes’ (you will see these classified as such as a menu item at LongHorn Steakhouse chain restaurants) or ‘cowboy steaks.’ In order to call these a tomahawk, bone-in or cowboy ribeye, the butcher preparing the meat will trim off the meat around the bone, exposing it. It is all about the total presentation, so when you see these steaks in the meat department at a grocery store, they stand out among the rest. I cannot forget to mention how incredible they taste when reverse-seared, as well, so presentation aside, tomahawk ribeyes make for delicious steaks.

Living in rural southwest Virginia, with farmland everywhere around me, the only time I ever saw a tomahawk ribeye in person before a couple of years ago was at a Sam’s Club, which is an hour away from where I live. I’m not sure why, but it isn’t popular around here, and it could be due to the smaller population, but that’s a shame. In 2017, a local meat shop opened up, called Appalachian Meats, ran by a husband-and-wife tandem, and they started advertising for tomahawk ribeyes. I couldn’t pass up the opportunity to cook one for the first time, to finally have the experience of tasting one.

3 pound tomahawk ribeye

A perfect amount of fat and marbling in this beautiful tomahawk ribeye from Appalachian Meats.

The tomahawk ribeye I purchased from Appalachian Meats was just shy of three pounds, unless you want to round it up.

This cut of steak isn’t one where you can flash-sear in a pan for two minutes on each side. Nope. Pending on how you like your steaks cooked (medium rare, right?), you have to figure out a way to make sure that you cook the inside of the meat adequately while still achieving the seared crust that you will ultimately desire. Enter the reverse sear method.

Reverse Searing a Tomahawk Ribeye

‘Reverse sear’ and ‘slow-cooking’ go hand in hand. It simply means to cook the meat at a temperature that is low enough where the outside layer of the meat isn’t overcooked, while high enough in temperature to cook the inside of the meat enough to reach your preferred doneness.

You can certainly reverse sear by using an oven and a cast iron pan on the stovetop, but this is Grizzly BBQ, and I wanted to grill it.

I loaded up my faithful, trusty Weber kettle grill with a charcoal chimney full of scorching hot lump charcoal and closed the lid to allow the grill to heat up. I left the exhaust vent on the lid halfway open and only had a quarter of the intake vents open for a lower temperature, in which the temperature gauge on the lid was reading 300 degrees by the time I brought the tomahawk ribeye out to place on the grate. Keep in mind that I shuffled the charcoal to one side of the grill so that I could use the other side to cook the steak on indirect heat. I placed a chunk of pecan wood over the coals for an extra smoky flavor that embedded itself into the steak.

You can use whatever type of seasoning you prefer. With most steaks, kosher salt and coarse ground black pepper is sufficient, but I like to play around with flavors, and one of my favorite steak rubs/seasonings is Hardcore Carnivore Black, which not only has a delicious flavor that it imparts on beef, but it featured activated charcoal in it, which is purely superficial because it gives the meat a near blackened look, which is beautiful to look at when the meat is finished cooking.

As the grill was hitting 290 to 300 degrees, I placed the tomahawk ribeye on the side of the grill as to where it would cook indirectly and closed the lid. I didn’t use any ‘fancy’ equipment to monitor this cook. I do own a Thermoworks Smoke thermometer, which is amazing for monitoring long barbecue cooks like smoking a brisket or a pork butt, but I stuck with my trusty meat thermometer for this one.

Searing a tomahawk ribeye
After 35 minutes, I opened the lid of the grill and checked the temperature of the ribeye, and it was reading 115 degrees. I was overly eager to finally take it inside to cut into and eat, so I saw this as the perfect opportunity to finish it.

I removed the lid of the grill, opened the intake vents wide open for maximum airflow in order to increase the temperatures of the hot lump charcoal, waited around three to five minutes and ensuingly placed the steak directly over the coals and seared it on each side for three meats a piece.

Reverse seared tomahawk ribeye Rare tomahawk ribeye
Everybody has a different method for how long they will sear a steak, but with a thick steak like this, this amount of time to sear it ensured a phenomenal crust that wasn’t ‘burnt’ in the least.

I usually prefer medium rare steaks, but I wound up cooking this tomahawk ribeye rare, about as rare as finding one around this part of the country if Appalachian Meats did not exist.

The flavor was on point. Hardcore Carnivore Black naturally lends itself to beef with notes of garlic, onion and chili that don’t overpower the meat to detract from the beefy flavor we seek from a flavorful cut of steak, not to mention it produces a beautiful color on the crust.

Me and a tomahawk ribeye bone

The look of satisfaction after devouring this tomahawk ribeye.

Can You Smoke Burgers?

Can You Smoke Burgers?

When I first began my barbecue journey, I never considered the prospect of smoking burgers. Usually, in a low and slow cooking environment, you will find yourself smoking big cuts of meat like brisket, pork shoulders and racks of ribs low and slow, because these are generally tougher cuts of meat that need time for the collagen within these types of meat to break down, which results in juicy, tender bites of flavor in the guise of edible goodness that all but melts in your mouth.

When I purchased a Barrel House Cooker in the spring of 2018, this was my first tried and true experience with hot-and-fast style barbecue, a veritable art form in the realm of cooking that I took to and fell in love with quickly. Drum smokers, like the Barrel House Cooker, naturally lend themselves to hot-and-fast barbecuing, as usually you aren’t using a water pan in most cases and the meat is closer to the fire source than in traditional low-and-slow barbecue. In hot-and-fast smoking, rather than cooking meats at a temperature range of 225 to 275 degrees, you are rolling along with temperatures along the lines of 300 to 325 degrees. In my Barrel House Cooker, if the thermometer on the lid is reading between 250 to 275, I know that the meat inside the smoker is likely being cooked between 300 to 325 degrees since it is closer to the heat source.

But that is based on smoking in a drum cooker. What about in an offset stick burning smoker? Can you smoke hot-and-fast barbecue in one of those contraptions? The answer is an emphatic yes.

A few days ago, a local grocery store around these parts ran a monthly sale, and one of the things on sale was a 5-lb. family pack of ground chuck (73% lean/27% fat*) for $1.79/lb. Regardless of your feelings on ground beef with a rich amount of fat, that is an undeniable great price.

* – If you are wondering whether or not 73/27 ground beef is optimal for burgers, allow your reservations to relax and take a look here, where I break down my opinion on the fatty, delicious burgers.

However, another item that was marked down was not only chicken leg quarters for $.55 cents/lb, but chicken thighs for $.50 cents/lb. I picked up a pack of the ground chuck, the chicken leg quarters and chicken thighs. Upon making it back home, with time to spare for the day, I fired up my vertical offset smoker with intentions of only smoking the chicken leg quarters and thighs.

In order to cook hot-and-fast in an offset smoker, you want both your intake and exhaust vents wide open. When I began this particular cook, I filled up a big charcoal chimney with original Kingsford charcoal briquettes, using two lighter cubes, and waited about 20-25 minutes for the coals to completely ash over before dumping them into my firebox. Directly afterwards, I added a log of hickory wood, a log of cherry wood and an extra chunk — chunks that I typically only use in my Weber Smokey Mountain and both Barrel House Cookers — of cherry wood.

It didn’t take long for the smoker to fire up to 350 degrees as the wood caught fire pretty quickly, and this is when I added the chicken leg quarters and thighs. After around 35 to 40 minutes, I probed each piece of the chicken with a meat thermometer and they were all in the 170-180 range (perfect for dark meat chicken) and removed them from the pit. By this time, my smoker’s temperature gauge was still reading 325 degrees, and I didn’t want to close it up and choke the fire just yet, and as I was considering what I wanted to do next, a voice inside my head emitted, “Burgers, Troy! Burgers!”

Some may consider it a sin straight out of the grilling and barbecue Bible to cook burgers in any other way than on a scorching hot cast iron pan, a flat top griddle surface or directly over a fire in a grill, so forgive me for this sin, but if it is a sin, I recommend you try committing this sin as well, because it is a delicious act of barbecue blasphemy if I have ever tasted one. Now, I love grilled burgers and smash burgers cooked on my griddle as much as the next pseudo-pitmaster and burger fanatic, but smoked burgers should have a place in the hierarchy of barbecue directories.

I have heard detractors of smoked burgers speak of their firm thoughts and feelings about how burgers should be cooked directly on a hot pan or over a fire, as they will defend this traditional method of cooking by stating that smoking will dry out a burger. My retort to this would be to say that their point of view is only valid if you are smoking burgers that feature a fat content of more than 80%. Remember: I had just purchased a fresh pack of 27% fat ground beef.

Smoked cheeseburger
With a high fat content, unless you allow a burger to sit in your smoker for longer than an hour, it is next to impossible to dry it out. You would have to blatantly try your best to dry it out.

When I form my patties in order to shape ground beef into a burger, I form a ball and rarely measure it out. I usually make bigger burger patties than most people, because not only will a great deal of fat render from such a high percentage of it embedded in the ground beef, I am biased in favor of bigger burgers, especially one that will fit on a nice sized bun, like a brioche bun, which is what I ate this smoked burger on. Anyhow, after I form a ball, using both hands I smash it flat into a circle to the best my abilities (arguably questionable ones at that) and form multiple dimples underneath and on top of the burger to account for the shrinking that is inevitable when the meat is cooked. I seasoned the burgers on both sides of the surface with Caribeque Big & Bold Beef Rub.

Before I added the burgers to the smoker, I added a smaller log of hickory wood, which bumped my smoker’s temperatures back up to 350 degrees. As for when I ultimately placed the burgers onto the pit, I placed them as close to the fire source as possible. Again, I wanted to smoke these burgers quickly. Another thing that a smoked burger detractor might say is that this is tantamount to cooking a burger in an oven. Well, sure, I will accept that claim, as instead of an oven, the burger is being ‘baked’ in a smoker and infused with delicious smoky notes of heaven. That is not something that should deter anyone from giving this a try.

You could move the burgers further away from the heat source and smoke them longer, but closer to the heat source in my smoker? They cooked to 155 degrees in 20 minutes. They developed a beautiful, red-like color (from the cherry wood, I assume, as it is one of my favorite smoking wood sources for most grub, and it imparts a color I am all too familiar with, with other barbecued food) with a formidable crisp along the edges from being close to the fire.

I topped both burgers with a 4-cheese blend of cheese slices that I picked up from Kroger (their brand), which featured a mix of cheddar, Monterey Jack, Colby and mozzarella cheese. On one burger patty, I forgot to top it with cheese while it was still in the smoker, so I added it afterwards, but with the other burger I topped it with cheese while it was still in the pit and closed the lid for 30-45 seconds until it adequately melted.

I must not fail to mention that I had some apple wood smoked bacon sitting in the fridge that I also added to the smoker, so you can consider it ‘double smoked bacon.’ This is something that bacon pundits might holler at me over, saying that bacon should be cooked in its own rendered fat in a pan, but I will ignore them after it is cooked when I devour the salty, smoky piggy sticks of glory.

Smoked double bacon cheeseburger
Consider the above to be a smoked double bacon cheeseburger, held together with a brioche bun.

Don’t write off smoked burgers just because it is an unorthodox cooking style. It is a tasty treat, and not only will your taste buds wind up being pleased with the result, but your family will undoubtedly thank you after they bite into one.

You Don’t Need Fancy Tools or Seasonings to Make Great Barbecue

You Don’t Need Fancy Tools or Seasonings to Make Great Barbecue

I still remember the first time I knowingly ate good, delicious barbecue. Eric, the man responsible for instigating my passion for the smoked grub, smoked a pork butt. I was blown away by the flavor in each bite. I couldn’t believe how good it tasted. The rub, the smoky essence, the tenderness and rich flavor of the meat itself. I thought he must have smoked that pork butt in a $5,000 smokehouse machine, but no — he used an old horizontal offset Brinkmann (a company that isn’t even in business any longer) smoker.

I have to admit my ignorance. Before then, I didn’t know squat about barbecue. Being from southwest Virginia, we have a local barbecue joint in this tiny town, but when I heard the word ‘barbecue’ I thought about potato chips, not things like brisket, pork butt or ribs. What a shame, right? However, after this genuine smoky introduction, I was hooked and wanted to learn more.

So I received an old vertical offset Brinkmann Trailmaster smoker as a gift. This is the smoker I learned how to barbecue on. When I received it, it had received a nice, new paint job, but this pit did not come without pitfalls. It leaked smoke, had trouble maintaining temperatures and was a pain in the butt to use, but I loved it. It was a labor of love to use, and all the hard work paid off judging by the finished product (the food) being delicious. The only reason I quit using it is because it rusted and developed holes. Again, this was an older smoker that had been left out, uncovered, in the elements for years. Its demise was inevitable.

Today, you can buy certain smokers that take the guesswork out of barbecue, from pellet grills offering set it-and-forget it temperature settings and expensive offset ($1,000+) offset smokers that feature heavy gauge steel that works to ‘lock in’ the smoke and maintain temperatures better than cheaper cookers, but let’s face it: both pellet grills and those offset pits tend to be expensive, and not all of us have thousands of dollars to throw at a smoker, and if you do, that’s great. However, if you aren’t down for splurging, you should never fear, because the barbecue you create from a cheap cooker can be just as delicious as any barbecue from an expensive one.

Limited edition Weber kettle

Using a Charcoal Grill as a Smoker

You can use a gas grill as a smoker, but I have no experience in that side of things, as I prefer charcoal grills any day of the week. I have used both a STOK drum grill and a Weber kettle grill to achieve smoky barbecue deliciousness, and they have both worked out for many cooks. Unless you are always cooking for a large crowd, you don’t need a big smoker for the job; you can simply use your grill with some charcoal and a couple of chunks of your favorite smoking wood to do the trick.

Grills can often be overlooked in the realm of barbecue. I know that almost sounds silly to say, but in a world where a lot of people are trying to ‘keep up with the Joneses’, the elephant in the room that is in the guise of a $100 grill is often ignored despite the fact that the barbecue produced from said grill is truthfully just as good as the barbecue created from a $2,000-$5000+ heavy duty smoker, you know, as long as the pitmaster slinging the meat is adept at what they are doing.

Here is a rack of ribs I made on my Weber kettle. Just as good as ribs from an expensive pit:

Smoked pork ribs
Fall off the bone ribs
So, how do you create barbecue using a charcoal grill? You can either shuffle all of your charcoal to one side of the grill, emptying a big ol’ batch of unlit coals onto the charcoal grate while lighting 8-10 briquettes to dump onto the unlit ones for low’n’slow smoking as the unlit coals catch heat slowly over time, with the intake and exhaust vents adjusted accordingly (barely leave the intake vents open), or you can use my favorite method: the Snake Method.

Snake method

Image source: Perth BBQ School — https://perthbbqschool.com/blog/snake-method

The snake method involves creating a line of unlit charcoal briquettes around the edges of the charcoal grates, and it is called the snake method because the look resembles a snake. You simply add your wood along some of the briquettes, and just like the previously mentioned method you only light a few briquettes to add — when adequately ashed over and hot — to the unlit coals to begin your cook. Afterwards, you simply add the meat to the middle of the cooker to get things going. I have smoked ribs, pork butts and briskets using the snake method with my Weber kettle, and it has never failed me. It only takes patience and a little bit of trial and error to do it.

But what if you have a bigger crowd to feed and a charcoal grill won’t cut it?

Offset smoker

Cheap Offset Smokers

There are cheap offset smokers that are available to be purchased, from bands like Char-Grill and Oklahoma Joe offering them. However, what you should understand is that these smokers likely won’t be tremendous right out of the box. They will leak smoke and cause a myriad of frustrations. I recommend picking up a gasket kit to seal off the smoke leaks that occur.

Even with these cheap offsets, much like with a charcoal grill you can create barbecue that is just as good as the expensive ones that may be marketed to you when you are browsing for a pit online. There will be more labor involved — vs. a charcoal grill, too — because with these cheap offsets you have to almost constantly be tending to the fire, making sure your temperatures are being maintained and that the wood is burning cleanly and not creating dark gray smoke. This may sound like an inconvenience to you, which is understandable, but again, it is a labor of love and something I genuinely enjoy.

My old Brinkmann may have died and rusted out, but a buddy of mine gave me his old horizontal offset smoker last summer. He moved on to an electric smoker (no thank you) for the ease of use, and rather than selling his offset — which he could have done — he gave it to me, and I guess a motivation for that is that he knew it would be in good hands. It leaks smoke and has its issues, but smoking burgers, wings, chicken thighs/leg quarters and ribs on it have been a blast.

Offset smokers, or stick burners as they are often called, will offer a different, more pronounced smoke flavor to the barbecue you create with them, and the reason for that is because you will find yourself using logs of wood vs. chunks (most of the time), and the larger pieces of wood is going to create a larger, more pervasive amount of smoke. I have actually met a fair amount of people who prefer a more subtle flavor of smoke (looking at pellet smoker aficionados and their ilk). That isn’t me, though. Give me all the smoke you got.

22.5" Weber Smokey Mountain
Barrel House Cooker drum smoker

Bullet Smokers and Drum Smokers

I have a Weber Smokey Mountain (bullet smoker) and two Barrel House Cookers (drum smokers), and I barbecue with them more than any of my other cookers. I am clearly biased in this camp, but what can I say? They produce delectable barbecue and they are virtually effortless to use once you get the hang of them.

The thing is, what do you consider ‘cheap’/economic for your wallet? A 22.5″ Weber Smokey Mountain is around $400 while drum smokers range in price (I paid $250 for the bigger Barrel House Cooker, which is now $300). For the price and the ease of use, I find these types of cookers to be of extreme value. I can fit between 60 to 80 lbs. of pork butt in my Weber Smokey Mountain, so there is plenty of room in there for a large cook. If I were to use both of my Barrel House Cookers in one cook session, I can smoke around 12 to 14 racks of ribs (by hanging them) at a time. Keep these types of cookers in mind when you searching for a pit.

The bottom line is this: you don’t need an expensive smoker to create amazing barbecue. I don’t care what is being marketed towards you as you browse online. If you have the cash to afford it, I say you should go for it, but if you don’t, then you don’t, and there are alternatives, as mentioned above. Yes, all these expensive smokers are nice, but that is simply because of how well built they are. That is not a knock on them, because who doesn’t want a well-built pit? But you can doctor up a cheaper smoker to make up for any deficits and disadvantages that you perceive from it. There are people who win barbecue competitions with grills, bullet smokers, drum smokers and cheap offsets against guys using expensive cookers like Lang, Yoder and pellet grills. It happens every year, all the time. It will continue to happen, because great barbecue is more dependent on the person cooking it rather than the smoker used.

With that said, I want to shift gears to this

Expensive Seasonings and Rubs Are Not a Requirement for Great BBQ

This has admittedly been driving me crazy lately, especially in the realm of the barbecue side of things on social media. Let me expound on that.

Let’s say you are browsing the barbecue community on social media and you encounter one of the more popular ‘players’ in the game, someone who has over 15,000 followers and appears to be a brand ambassador for multiple companies. All their posts feature food mentions where they got their meats from (Porter Road has been the latest flavor of the month, it appears), what particular rub and/or sauce they used, and sometimes they will throw in a photo of an expensive chef knife they used, especially if they are being handed a little cash for posting about it.

Ignoring the meat side of thing for a moment, notice how the rubs and sauces (if applicable) they recommend always seem to be from an online company. Both the rubs and sauces are on the expensive side in comparison to what you can buy from your local grocery store, have you noticed?

I will always be down to support small businesses if I like their products in the barbecue side of things. This goes for some of my favorites, as it pertains to seasonings/rubs: Caribeque, Reload Rub, The Killer Cook, Grill Your Ass Off and Meat Church. I will recommend the rubs and seasonings from those companies to anybody who is interested in grilling and barbecuing. However, using those particular aforementioned rubs and seasonings is not imperative to create incredible barbecue. Some of my favorite seasonings are from the Weber brand itself, featured for $2-4 at my local Wal-Mart (garlic habanero seasoning is excellent)!

I just mentioned The Killer Cook in the above paragraph. Their Chow Khan Pan-Asian rub is incredible on chicken wings and in stir-fry, and their Mediterranean Spice blend is the only thing I will use on lamb, but let’s face it: their products are expensive. For a 10oz. shaker of seasoning, it will run you $25 ($20 for the rub and $5 for the shipping in the United States). This is a small company that is using fresh ingredients, but still, it is a steep price, especially when you could buy a seasoning from your local grocery store for 1/8 the price and spend the rest of the money — that you otherwise spend on a bottle of seasoning — on meats to barbecue. I’m not knocking The Killer Cook, because I love them dearly, and I will be an advocate for them until the end, but not everybody can afford to justify spending that much money on a bottle of ground-up spices. I certainly can’t, at least not all the time. I find myself using both the Chow Khan Pan-Asian and Mediterranean Spice rubs sparingly, unfortunately.

I was talking to one of my good pals in the barbecue community in the social media side of things the other day, and we were having a good laugh over some of the product peddlers and lackluster pseudo-marketers in the community and how many of these guys won’t post about using more economic, affordable seasonings from big brand companies because they won’t ‘receive a pat on the head’ for posting about them.

If you are a consumer, a caveat I must offer you is to be very wary of what is being marketed to you at every turn, especially in this hobby. You might be pitched the idea that a $20 rub is automatically better than what you can buy from the grocery store, and that is simply an egregious notion. The expensive rubs/seasonings may feature products that are advertised as being fresh or ‘without MSG’ (even though MSG’s negative health effects are greatly exaggerated and false), but at the end of the day, when it comes to a great flavor, cheaper seasonings get the job done just as well, if not better at times pending on what you are using, than the expensive niche ones.

Heck. If you want to be even more economical, you could always either grind up spices yourself, or you can gather a variety of different singular spices and create your own rub. I actually have a rub of my own that I’ve been experimenting with for a while.

I definitely recommend picking up a high quality thermometer (the one I use from Thermoworks, the Thermapen Mk4, is the best money I have ever spent as far as value is concerned) for not only food safety purposes but for checking what your meat’s internal temperatures are during a cook so you can follow along (important, especially, if you are cooking a brisket and want to wrap it in aluminum foil or butcher paper when it hits 160 degrees).

If you are just beginning your barbecue journey, it is important to not overthink what you are doing. Stick to the basics, because the option to delve into the more advanced side of things is always available to you in the future. Don’t worry about trying to keep up with the big wigs. It is easy to fall into having the mindset, which is like a trap, of trying to have the ‘biggest and best everything’ but it is unneeded. Great food is created by the person behind it.

Are Premium Charcoal Brands Worth Buying?

Before I delved deep into grilling or any kind of barbecue, I genuinely thought that Kingsford was the charcoal out there that everyone used. I never heard of barbecue competitions, if I’m being completely honest, and entering the world of barbecue flipped my entire paradigm upside down as I gained this new hobby that turned into a full-blown passion backed by the enjoyment of throwing down grub that will be enjoyed by those I’m feeding.

The first time I ever grilled on my own, it was on a cheap 17.5″ Backyard Grill charcoal grill that was purchased at Wal-Mart. I used Royal Oak, that was purchased by someone else — the same person who was teaching me how to grill. Up until that point, nobody had taught me how to properly grill; growing up, my mom would use an old charcoal grill and line the top with foil for easy clean-up and to avoid flare-ups. My aunt, who lived within a minute down the road, would often cook family meals and she used a gas grill, even though we all preferred the flavor that charcoal imparts onto meats.

When the person who was teaching me how to grill explained Royal Oak to me, they said, “This is a serviceable charcoal, but Kingsford is the best.”

I got into barbecuing a few months later when I received my first smoker, which was a used offset vertical Brinkmann Trailmaster stick burner. It was great — now, when I say ‘great’, I mean that it got the job done, and being a stick burner, one eating the grub from it would enjoy the best barbecue the world has to offer from the most classically done ‘Q. However, it was a pain in the ass to manage the temps, because you had to continuously babysit the fire by adding more wood periodically, and as stated, it was used… it was several years old by that point, had experienced rust from being outside in rainy and humid weather conditions, and it didn’t seal well so there was a lot of leaky smoke. It eventually rusted to the point of holes being accrued, rendering it unusable, but I miss the heck out of using it, since it was my first smoker and created the barbecue that I first knew of: flavors imparted from logs of wood via an awesome stick burner. I learned how delicious barbecue is a labor of love.

Enough of that story, however. I used Kingsford to start my fire, in a bed of briquettes, before layering it with some genuine southern cherrywood.

2017 was the year I got into the barbecue community on Instagram, and it was the same year I started using my 22.5″ Weber Smokey Mountain cooker, which is a ‘water’ smoker featuring a water pan that runs on charcoal briquettes (you can use lump, too, with no issue) and wood chunks.

During that time, I noticed a lot of people in the barbecue community on IG talking about all these ‘foreign’ charcoal brands. I say ‘foreign’ because they were all ‘foreign’ to me. Jealous Devil… FOGO… Primo… there are other brands I’m forgetting, so you will have to forgive me here. This are much smaller companies than, say, Kingsford or Royal Oak or even Stubb’s, and one can say they are ‘niche’ products because the averae griller or barbecuer is unlikely to know of such brands, unless they hang out on social media within the community and follow some of the ‘bigger’ names in the said community who often write about them.

A bag of Jealous Devil lump charcoal

Jealous Devil lump charcoal ranges from $31.99 (20 lb. bag) to $49.99 (35 lb. bag). Source/credit of the image: @borderbangerbbq — my good friend Jimmy, who is a BBQ savant and an absolute beast when it comes to slinging smoked grub

I remember the first time I heard of one of these brands. I believe it was Jealous Devil all natural lump charcoal. One of the big names in the Instagram barbecue community posted about it, and she said she was using it for a barbecue competition, stating that she was using a Weber Smokey Mountain. I was intrigued and read the comments from other Instagrammers who wrote about how good Jealous Devil charcoal is. I remember checking out the price and my mouth dropped. I was used to finding incredible deals on Kingsford and Royal Oak around the major grilling holidays (Memorial Day, Fourth of July, Labor Day…) for cheap prices (I’m talking 40 or so lbs. for around $10), and then I see Jealous Devil all natural lump charcoal’s price… $33.95 for a bag on Amazon.

It was daunting to see that price for charcoal at first. I mean, I would rather spend that type of money on a brisket, but curiosity grabbed hold of me, and I had to check to see what the fuss is about, so guess what? I ordered a bag. The shipping was super fast and I couldn’t wait to get it.

Before I continue, let me mention something about Kingsford and Royal Oak. As far as Kingsford goes, I can’t believe how many detractors it has on social media. There are so many people who claim they despise the smell of it, describing it as acrid, disgusting and ‘chemical.’ I disagree with all of them, and perhaps my olfactory senses are ‘ignorant’, but I’ve never found that to be the case with trusty ol’ Kingsford blue. As far as Royal Oak goes, it is more known for its lump charcoal than its briquettes, but the knock on it is that, for one, people knock it for having small pieces in the bag, and for two, I’ve read stories of people finding weird items in there, from rocks to nails to barbed wire to concrete chunks to whatever else; I’ve heard similar stories about Cowboy lump charcoal. I have never had these issues with either Royal Oak nor Cowboy, but they are alarming to hear about.

Anywho, I received my bag of Jealous Devil all natural lump charcoal and was pleased to see the consistency with the size of the lump coals. They were pretty much all uniform in size, unlike Royal Oak or Cowboy, with next to no ‘tiny’ pieces. I fired it up for a cook in my Barrel House Cooker 14D, vents wide open, and hung a whole chicken in there. It turned out delicious. The next day, I smoked a few racks of ribs in my Weber Smokey Mountain, using the Jealous Devil all natural lump charcoal, and again, delicious… with the ribs, it held temperature perfectly, but then again, I was using my WSM, which always holds temps better than virtually anything else.

But was it worth the price?

To me? A backyard barbecue guy with business aspirations that have not come to fruition yet?

No.

I’m glad my curiosity influenced me to give it a shot, but as I’ve stated above, after several hundreds of cooks and becoming a lite barbecue veteran, I have never had any issues with Kingsford, Royal Oak, Stubb’s or Cowboy, which are much cheaper brands. As far as Royal Oak and Cowboy lump are concerned, respectively, I’ve never found any weird items in there, and I don’t really mind the small pieces, because if you really want to combat the small pieces from falling throw the cracks of the charcoal grate, you can lay it on a small bed of briquettes.

I can’t consistently afford Jealous Devil, FOGO or Primo charcoal. I mean, I guess I could, but consider how often I’m grilling and barbecuing, it would be a big time money sink for me, personally, if that would be all I use, because instead of putting that same money towards delicious meats, I’d be sinking more of it into charcoal. However, I will say this: if you have disposable income that lends itself towards justifying that kind of spending towards such brands, that is wonderful, but the taste in the food when using such premium brands vs. Kingsford, Royal Oak, Stubb’s, Cowboy, etc. is negligible to me.

I think using such premium brands are worth it if you are entering barbecue competitions, however. Reliable, big chunks of lump that will burn clean & consistently and not impart any ‘chemical’ flavors is something you want on your side in a competitive cook, but for frequent grilling and barbecuing? If you can afford it, go for it, but don’t turn into one of those types of people that wants to “keep up with the Joneses” and use it because it is popular in the niche barbecue community on social media. Use it if you like it and can consistently afford it, because while I have tried FOGO and the others, Jealous Devil is awesome, but I can’t justify using it exclusively as far as my allotted budget is concerned.

Brands like Kingsford, Royal Oak, Stubb’s and Cowboy have never once failed me up to this point, so I’ll be vanilla and stick with them, although I may return to Jealous Devil this fall when I enter another barbecue competition that is coming up.

Agree? Disagree? Let me know in the comment section. I would love to hear your thoughts.

Honey Heat Spare Ribs on the Barrel House Cooker

Ever since I got my hands on my first Barrel House Cooker in April 2018 and smoked a rack of ribs by hanging them for the first time, it has become my favorite way to cook pork ribs. In a drum smoker environment, when the lid is closed and the intake vents are set to achieve an inside temperature of anywhere from 275-325 degrees, without a water pan the juices and rendered fat from the meats you are smoking are going to drop onto the hot coals below, which causes a resulting vapor to rise and flavor the meat above, creating a beautiful cocktail of unique flavors you don’t get in other forms of smoking meats.

Don’t get me wrong — I still love my other two smokers, but the enhanced smokey flavor of using a drum cooker is unrivaled to me as far as maximum flavor is concerned. I like a deep, smoke flavor to penetrate my grub; others prefer a lighter smoke. It is all preference.

We experienced some major flooding in my hometown this past Thursday. Probably the worst flood I have ever seen in my life (at least around here). On Friday, it wound up snowing, and since I was paranoid about the power potentially going out, I decided to get out in the conditions and smoke a rack of spare ribs for supper.

Recipe & Instructions:
1.) Prior to firing up my Barrel House Cooker 14D, I removed the membrane from the undercarriage of the ribs and subsequently rubbed both sides of the rack of spare ribs with Caribeque Honey Heat Pork & Poultry Rub*.

2.) Filling the charcoal basket of the Barrel House Cooker to the top, I removed about 10 to 12 briquettes and added them to a small charcoal chimney and began a fire with a lighter cube. I used trusty ol’ Kingsford blue bag briquettes. I know that fancier, more expensive charcoal is becoming more popular online, but I have never had a single issue with Kingsford. I would rather spend the money on food to smoke than I would otherwise spend on more expensive charcoal.

3.) While waiting for the charcoal to fire up, I added three small chunks of hickory wood, two small chunks of apple wood and a couple of chips of cherry wood on top of the unlit charcoal in the basket of the cooker. This isn’t all that much wood, honestly, but it does provide the deep smokey flavor that I enjoy in my barbecue. I’m a lover of bold flavors. If you want less smoke, add less wood. Meanwhile, after 15 or so minutes, the charcoal in the chimney should be appearing to ash over in gray whiteness on the surface. This is when you should dump it into the base. I assembled the top part of the drum cooker, with the lid closed. Note: I left the intake vents wide open for about 30 minutes since it was around 18 degrees outside here.

4.) Applying a hook down after the first couple of bones in the rack of ribs, I added it to the hanger in the cooker and closed the lid while also adjusting the intake vent to where it was barely cracked open.

5.) I started this cook at around 11:52 a.m. and finished it up at roughly 4:20 p.m. I did not open the lid during the cooking process except for one time, which I’ll explain why in the following step. My temperature was rolling between 275 to 300 degrees.

6.) During the final 20-25 minutes of the cook, I opened my intake vents completely and removed the ribs onto a sheet pan, adding a liberal amount of BBQ Rook BBQ sauce* to the undercarriage and meaty top of the ribs, brushing the sauce all over the ribs. There is 20 grams of sugar in one serving of the BBQ Rook sauce, which is perfect, because I wanted that sugar to caramelize on the surface of the meat when I added it back into the pit.

7.) Remove ribs from the pit after 20-25 minutes, allow the rack to rest for five to ten minutes, cut ’em up and dig in!

8.) I served these ribs with Bush’s Southern Pit Barbecue beans. I prepared them in a pot on the stove, but here’s a fun trick: I doctored them up by frying two slices of bacon, cutting them into strips and adding the bacon and rendered fat from the cast iron skillet into the pot of beans. The beans are good by themselves, sure, but even better with bacon and the added fat.

*Full disclosure: I am not affiliated, in any way, with Caribeque or the mentioned rub, nor with BBQ Rook and the mentioned sauce. I use both the rub and the sauce because they are among my favorites for smoked grub, especially pork. Caribeque is one of the first seasonings/rubs I tried when I began my barbecue journey due to the recommendation of a good friend of mine who was avidly posting about it on social media. I’m just an advocate. I’m providing the links in case anybody reading this wants to get their hands on this goodness.

Perfecting a Smoked Thanksgiving Turkey

Yesterday’s smoked turkey

I hardly consider myself a poultry pro.

When I was growing up, I was a picky child. Every time I would go out to eat with my family, when the question of, “Where does everybody want to go eat?” arised, my suggestion was always, “Somewhere with good chicken wings.” When we would go on vacation, it surprised nobody in the family that I was going to order wings everywhere we’d go.

When I grew up, I wanted to learn how to master chicken breast. Not how to consistently produce moist chicken breasts, but how to flavor them in different ways so they wouldn’t become boring. The grocery stores where I live often feature family packs of chicken breasts on sale for $1.99/lb. or under quite often, so it is an easy source of protein to come about. (My favorite method: hot-smoked on the Barrel House Cooker for 20-25 minutes, using lump charcoal, with Caribeque Signature Series Chicken Rub on the breasts — my all-time favorite seasoning for chicken if we aren’t going into the topic of spicy grub).

Turkey is a different beast, though.

I like turkey, but it isn’t something that I crave often. I became so conditioned to having standard, oven roasted turkey for Thanksgiving all my life. Deep-fried turkey is fantastic, but once you get past the skin, turkey still tastes just like regular ol’ turkey.

Fast-forward to last year: my first time smoking a turkey for Thanksgiving. My first time ever hosting a Thanksgiving in my life, at age 27. My mother had a stroke two weeks before Thanksgiving, and it was an emotionally charged time for my family because she was still in the hospital during Thanksgiving. I had my heart set on one ultimate goal for turkey day: I was going to smoke that bird. My method? Hanging the turkey with the EZ-Load Turkey Plus Kit from Barrel House Cooker Co. For the sake of shortening this particular Thanksgiving day story, this method of smoking a bird produced the most flavorful turkey I can recall ever having.

This year, I wanted to outdo myself from last year. This was my preparation for the 15-lb. turkey I smoked for Thanksgiving dinner:

(One caveat: I did not brine this bird, because it was already pre-brined. Keep this in mind if you are planning on cooking a turkey that hasn’t already been pre-brined.)

The day before Thanksgiving, with the turkey being thawed out in the refrigerator for around three days, I sat it out in a pan, removed the giblet package and the neck, and patted it dry with multiple paper towels.

Afterwards, I used duck fat spray (I originally found duck fat spray at Cabela’s, but now many Wal-Mart locations are carrying it for a couple of bucks cheaper) to spray the skin of the turkey. Not only does this spray act as a binder for your rub, but you add an extra layer of fat, yielding more flavor.

Last year, I used the ‘Everything Rub’ by The Killer Cook, which is fantastic, but this year I went a different route: Slap Ya Mama. I wanted to throw down a Cajun smoked turkey. I seasoned the bird liberally with Slap Ya Mama. While it is quite a salty seasoning, I wanted to give the skin enough flavor to where enough would penetrate into the meat by the end of the cook. With the turkey ready to go, I let it sit in the fridge overnight to absorb the seasoning.

I started up my Barrel House Cooker 14D with about half of the charcoal basket with coals while filing a small charcoal chimney up before lighting. After letting the coals burn for 15 minutes, I added them on top of the charcoal basket, placed two chunks of applewood (I used cherrywood last year) onto two separate sides of the coals and placed the base of the Barrel House Cooker onto the bottom charcoal station and closed the lid.

At around 8 in the morning, I added the turkey, hanging it in the cooker using the EZ-Load Turkey Plus Kit. This was about ten minutes after I added the charcoal to the basket.

I let it roll until around 11:45, when the thigh and legs were reading 175-180 and the breasts were reading about 163-164. I removed it from the cooker and allowed it to rest in a foil pan for 20-25 minutes before tenting it with foil. The temperature gauge read 250-255 for the majority of the cook, so I imagine the turkey was cooking at around 300-325.

This was, hands down, the best turkey I’ve ever eaten, and not one complaint was uttered by the guests (maybe they were just being nice). I have no shame in calling this, ‘perfecting’ a smoked turkey. It was incredibly juicy and absolutely tender.

Some may describe the skin as being too dark, preferring more of a brown skin for their bird, but that also has much to do with what kind of rub you use. Again, I used a liberal amount of Slap Ya Mama Cajun seasoning, and I’m sure that is the reason for the darker skin, as it certainly was not burnt in the slightest.

Drum smokers like the Barrel House Cooker are perfect for poultry. I did not use a water pan. One of the reasons drum smokers are so formidable at producing flavorful grub is that the juices from the meat will hit the hot coals and the vapors resulting from that action will rise and baste the meat during the cooking process. I owe the juiciness of the turkey to that mechanism of the cooker.

I highly recommend giving this method a shot if you have a drum smoker. Your family, unless opposed to smoked grub, will thank you for it, especially on a day to be thankful.

Something to Consider Before Purchasing a Pit Barrel Cooker

When I make a decision on an investment in a product, the first thing I consider is the value of the product versus the price being asked for it. Secondly, and this coincides with ‘value’, I look into the quality of said product: is the brand reputable? Is it durable enough to last? With the time I’ll invest in using it, through enjoyment will I basically receive my return of investment through years of use?

My most viewed post is this one: Is Barrel House Cooker Going Out of Business?

When it comes to already-constructed, available-to-buy drum smokers, the two most talked about options are these two: number one, the most popular, is the Pit Barrel Cooker. Second, it is the Barrel House Cooker.

If you have been following my site, you will notice how often I have posted about Barrel House Cooker. I own both of their models, the 14D and the 18C. I have not held back from posting criticism when I’ve written about the cookers either, so while I’m an advocate, I’m no stranger to avoiding pulling punches in that side of things.

I don’t know what is going to happen with Barrel House Cooker. I am not knowledgeable enough about the legal side of things to comment abou what happened between them and Pit Barrel Cooker. All I know is that the legal conclusion to such matters resulted in portions of the proceeds of the sales of all Barrel House Cookers will fall into the pocket of Noah Glanville, creator of the Pit Barrel Cooker. Using Google, you can find more information about this that can expound on it better than I can.

For the majority of this year, I have noticed that Barrel House Cooker has not had their smokers on sale.

When I considered purchasing either the PBC or BHC, I went with the BHC because I felt it was a bigger bang for my buck. I have found it to be a superior piece of equipment for getting the job done as a drum smoker in comparison to the BHC. I listed my reasons why here.

I have stated in multiple occasions that, if my Barrel House Cookers ever fall apart, that I will likely go ahead and buy a Pit Barrel Cooker, because.. well.. I’m not sure if Barrel House will ever come back. Until they fall apart, I’m happier than a Texan surrounded by smoked beef brisket with using my two BHCs.

Pit Barrel Cooker has a much larger following than Barrel House Cooker. Asides from being available for a longer amount of time than BHC, one of the PBC’s main selling points is that it is a veteran owned operation.

As an American, I’ve been glad to support veteran owned businesses, but I can’t help but feel irked whenever certain companies try to over-emphasize that point when they are trying to gain business. It feels cheap to me. If your veteran-owned company is making a product that I feel is subpar compared to a competitor that isn’t veteran owned, I’m rolling with the the superior competitor. See the first paragraph of this post to consider why I say that. I am not interested in debating the moral compass guidelines behind these two companies, and neither should anybody else asides from those involved in the legal matters, yet if you Google the comparisons between the two cookers, you will find a horde of people stating their opinions while it is all hearsay.

Speaking of hearsay… onto the matters of the title of this post: Something to Consider Before Purchasing a Pit Barrel Cooker

If you take a look at the PBC website, while you will see the big, bold text in the site’s headlines, A VETERAN OWNED BUSINESS, this may mislead you to believe that the PBC is made in America while apparently the cookers and accessories themselves are made in China!

YIKES.


This information is allegedly only reported on tiny print on the packaging according to David H. from this site.

Others have confirmed. Consider what jfmorris from the Amazing Ribs forum said:


Interesting.

It is sheepish of consumers to lambaste Barrel House Cooker in one breath and place Pit Barrel Cooker on a pedestal in another. Two wrongs don’t make a right, but if you are a consumer who looks at a brand and pretends they can do no wrong, you are the problem. I am culpable, too, in a way, because I will choose the design of the BHC over the PBC any day of the week, but we should all aim to hold companies to higher standards and not give them a free pass just because its creator touts his military service history.