Tag Archive for ‘cooking’

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.

Blueberry Pancakes on the Blackstone Griddle

I used to watch UFC pay-per-views with my friends at a local movie theater on Saturday nights whenever the aforementioned movie theater still hosted the showings of the MMA events for a discounted price. Afterwards, we would often find ourselves heading over to IHOP and I typically wound up ordering the Cinn-a-Stack pancakes every single time, asides from the occasional internal battle I would have with myself in my mind over whether or not I wanted to roll with the Double Blueberry pancakes. Decisions, decisions.

Pancakes are delicious, and if you are a carb fiend like I am, you get it. It is no surprise that, even in the 13 colonies during the eighteenth century, pancakes were being chowed down with gusto (source). Nowadays, there are so many ways to throw down pancakes, so many options and variations as for what you can add to them to spruce them up. As of the time of writing this post, there are over 234 million pancake recipes that show up under the search results on Google. That is a horde of pancakes, my friends.

Blueberry pancakes fresh off the Blackstone Griddle
I like pancakes in all different kinds of ways. I have to watch myself when I eat them, because I usually like a big ol’ stack of them on my plate, topped with a pat of butter, and that is something that simply foretells a certain nap in my life’s destiny shortly afterwards. However, it is more than worth it, especially when you make your own homemade pancakes the way you like them rather than spending money for mediocre pancakes at a restaurant.

I woke up one day and it was an unusual day. I was hungry. It is not the ‘I was hungry’ part that I am referring to; I rarely eat during the mornings despite my love for breakfast foods. I’m an intermittent fasting kind of guy, if we are talking lifestyle habits. However, on this day, I knew what I wanted: pancakes. Not just any pancakes, but blueberry pancakes. I had an 18oz. package of blueberries sitting in my fridge. Sure, I could have made the decision to be moderately healthy and eat them alone, but no, I wanted breakfast — pancakes for breakfast at that — and I wanted to cook up some blueberry pancakes on my Blackstone griddle.

I used about 90% of that package of blueberries. Listen, IHOP’s Double Blueberry pancakes have nothing on these. I accidentally made bigger pancakes than I intended with this big ol’ batch, so the recipe for this stack is a big one. Adjust to your liking. I am virtually always cooking for a group of people.

August 2020 will mark three years of owning a Blackstone griddle, and this is only my third time making pancakes on it, which is a sad truth. Nonetheless, I stand by this recipe and it is well worth a shot if you want to knock it out of the park with these for your friends and family.

Ingredients/Recipe
— 3 cups of flour
— 6 tablespoons of sugar (you can use less if you want them to be less sweet)
— 5 teaspoons of baking powder
— 3 teaspoons of salt (I used kosher salt)
— 3 eggs
— 3 cups of milk
— 6 tablespoons of oil

Whisk it together into a nice mix. Don’t overmix. You just want a nice slightly thick consistency. If it is too thick, add a smidgen of water.

The above recipe is supposed to make 12 ‘normal’ sized pancakes, but instead I made about seven or eight large pancakes (my mistake). They were still excellent, just bigger. Everything is bigger in Texas, but as for southwest Virginia? I don’t know. Virginia is for lovers. I love pancakes. Big pancakes included.

For a smaller batch of pancakes:

— 1 cup of flour
— 2 tablespoons of sugar
— 2 teaspoons of baking powder
— 1 teaspoon of salt
— 1 egg
— 1 cup of milk
— 2 tablespoons of oil

Blueberry pancakes cooking away on the Blackstone Griddle

Basic instructions
1.) Using the 36″ Blackstone Griddle*, set three of the burners to medium and added a thin coat of olive oil to the flat top cooking surface once the griddle was heated up.

*NOTE: You can use any size of griddle, of course. Whether you are using a 17″ or 22″ tabletop griddle or even the 28″ griddle, adjust the heat accordingly.

2.) Add the pancake batter to a bowl that has a little spout or ‘lip’ for pouring. Blackstone Products sells a breakfast kit that features a batter dispenser that holds four cups of batter, but I do not own it (yet), so I can’t add any kind of personal testimonial here. Using my method of pouring from the bowl may have been the source of my issues of making bigger pancakes, but nonetheless it all still worked out just fine, and they were delicious as ever.

2.) Add the batter onto the griddle. As you drop the batter onto the hot cooking surface, pay more attention than what I did and watch how big you make them. Use a ladle, if you have one, to carefully pour the batter onto the surface.

3.) After you have added the batter to the griddle surface, top with blueberries. Now, I realize this may have been a mistake on my behalf, because you could just mix the berries into the batter when you are whisking it up prior to the cook, but I loved how these turned out with the blueberries meeting the heat source more than they would have otherwise.

4.) After a minute or two, you will notice bubbles appearing on top of the batter. Slide your spatula underneath the pancakes to see if the bottom side has cooked, as usually this is a sign that it has. Proceed to carefully flip the pancakes over in one fell swoop. In a couple of the flips, blueberries fell out onto the surface of the griddle, but that was fine, because I topped he finished pancakes with them.

5.) After another minute or so, your pancakes will be ready to go. Plate them up and enjoy.

Serve the pancakes with your favorite syrup or whatever topping(s) you would like. I used the Wondershop-at-Target Vermont Maple Syrup Infused With Habanero, which is delicious.

Vermont Maple Syrup Infused With Habanero

This is a simple recipe you can whip up in a cinch using your outdoor griddle, or even in a cooking pan inside the house. I centered this post around cooking them on the Blackstone griddle because food tastes better when cooked outdoors. Let me know your thoughts in the comments if you decide to give these blueberry pancakes a try.

Cooking Burgers Using 73/27 Ground Beef

73/27 burgers on the Blackstone Griddle with caramelized onions and mushrooms

Here are 16 burgers, made out of 73/27 ground beef, that I cooked on my Blackstone Griddle for a birthday party, along with caramelized onions and mushrooms. Notice how none of them puffed up. Note: these are smash burgers.

Whenever I read about cooking up the best burgers one can concoct, it seems that most people use 80% lean/20% fat ground beef for optimal the optimal lean:fat ratio. Just enough fat to keep the patties moist and juicy, but lean enough for the burger to stand on its own. But what about 73% lean/27% fat ground beef?

Burgers are one of my favorite foods, unabashedly so. My family and friends love them, so when they are visiting, I find myself making them quite often. While I agree that 80/20 is a fantastic ratio of ground beef in a patty to cook up, more often than not I’m buying 73/27 ground beef from my local grocery store (Grant’s Supermarket, in southwest Virginia, if you are wondering) — they often feature it on sale for $1.99/lb. in 5-lb. family packs, so the prospect of having that much meat to throw down for the whole family for just $10 is a game changer. Even more mind-blowing is that sometimes this grocery store will price it, on certain days, at $.99 cents/lb., which is crazy to even think about.

A lot of people will shun that style of ground beef and pay a little extra for 80/20 ground beef, because they’ll consider the fat/overall collective ‘weight’ loss (in the mass of the meat) resulting from during the cooking of the 73/27 ground beef as throwing money down the drain, but here’s the kicker: any time you are cooking burgers with high fat content it is fine, because the best burgers in the world that you can create come from not only the finished product being juicy, but also when the burger is cooking in its own fat. There is nothing like eating a burger with a crust formed thanks to the glorious Maillard reaction (caused by overall contact from the exterior of the burger on a scorching hot cooking surface) that is juicy and oh-so melt in your mouth good internally.

Yes, with 73/27 you will experience substantial fat running out of the meat and running wild in the process, but you should never fear this becoming an issue. Again, the best burgers in the world cook in their own rendered fat.

I will offer this one caveat, though: if you are cooking burgers that feature a high fat content like this in a skillet, particularly a scorching hot cast iron that is properly preheated for maximum crust formation, be wary of how many burgers you are playing into the pan. What happens is, say, if you are cooking four medium-to-large burgers in one skillet, there is going to be a ton of fat that will pool out, and when you flip the burgers, there is potential for the crust to not be the best. This is why I recommend buying an outdoor griddle, as they (Blackstone, Camp Chef, Royal Gourmet, Blue Rhino, etc.) feature grease drains that will remove the excessive amount of grease that covers the cooking surface. However, if you are limited to a cast iron skillet, two burgers at a time with some grease poured out between each cook of the batch of burgers you plan on making will help aid you in your quest for making the best burgers possible.

There are, basically, two burger cooking methods, and one I consider superior than the others, but let’s go through both:

1.) The classic, standard patted-out burger: this is the type of burger you shape into a patty yourself. It is great, nonetheless, but here is what can lead to disaster and ultimately a burger that will be smaller than the bun you place it onto: when you form the patty, no matter how much you flatten it out into a perfect circular shape, it is going to puff up as the fat renders and the proteins contract. You can counteract this by making a shallow indention (the ‘dimple’ method) in the middle of the burger before placing it onto a hot cooking surface, about an inch or so wide. When making burgers this way, especially if I’m going to be cooking them on my charcoal grills, I have also experimented with making small slits in the burger patties with a knife along with the indention, and it has never failed me.

2.) Smash burgers (the best burger method, in my humble opinion): this is by far and away the superior method when it comes to making burgers. I wrote about it here. What you do is, instead of patting the ground beef into a patty, you make a meatball out of it, and the size of the meatball is up to you, and I don’t recommend making it too big (you can always make thin double-burgers on a bun). But you lightly pack the ground beef into a meatball, not forming it too tightly and leaving it slightly loose, and afterwards when you place it onto the screaming hot cooking surface, take a burger press or a cast iron press and smash it down. This does not force out any of the juices that you want to remain in your burger, as the internal meat has not began cooking yet. What this does do, however, is flatten the burger out to achieve maximum surface contact with the burger against the surface of the material you are cooking with, which will yield not only the best crust ever but also keep the meat moist and juicy on the inside. Since the burger is flattened properly, it won’t take but just a few minutes to be ready to flip for a sear on the other side of the meat. The finished product is a juicy inside with a delectable crust on the outside.

While 80/20 may be ‘superior’ in a sense, because it is widely viewed as the standard for the optimal lean-to-fat content of a burger, you shouldn’t sleep on 73/27 just because of the 7% higher fat content. When I’ve made burgers, whether it is using the indention method on pre-patted patties or smashburgers, I have little to no issues with the meat puffing up during the cooking process. It may thicken up a little bit, but your worries should be far and few between.

As always, though, the temperature of your cooking surface will determine the quality of your burger. If your heat isn’t high enough, it will be lackluster because you aren’t going to create the crust that you want in every satisfying bite you take. Use these tips in this post and I promise you that it will change the game of your burgers.

My Advice for Making The Best Smash Burgers Ever

Blackstone Griddles and smash burgers are synonymous with each other, and it’s no surprise as to why: a smoking hot griddle and a sizzling ball of ground beef being smashed into a burger patty, influencing the maximum amount of surface contact for the Maillard reaction to occur, when the amino acids in the meat come into contact with the heat of the griddle, creating the beautiful brown crust and the delicious flavor we all enjoy out of a burger.

I’ve taken better burger photos in my time, so I apologize for how lackluster it is, but take a look at how thin the patty is, with the caramelized crust. I topped this one with cheddar cheese, bacon and caramelized onions & jalapenos.

Big ol’ fat burgers are nice (and I say that because I have a genuine penchant for burgers in general), but in my humble opinion, smash burgers are the best way to prepare a hamburger. When you smash the meatball, you flatten out the created-by-action patty to allow more surface area for the Maillard reaction to build a crust. The outside is given its color and flavor, and the inside stays juicy if not cooked for too long.

While making smash burgers on my Blackstone griddle is my favorite method for preparation, you can make them in a cast iron skillet as well. When I cook them on the griddle, I use high heat during the entire cook, but if I’m making them in a cast iron skillet, while I may preheat on high I will modify the heat to being between medium high to medium. The griddle, to me, is more forgiving than the cast iron on my indoor glass top stove, and maybe it is because the glass top stove, and perhaps that can be attributed to electric glass top stoves not being optimal for the very best cooking methods (debatable, but that is my limited anecdotal $.02 cents for you), so your mileage may vary pending on the equipment used.

When selecting your ground beef for smash burgers, choose a higher fat beef. An 80/20 protein to fat ground beef is the most commonly agreed on superior ratio for burgers, because there is enough fat to deliver premiere flavor in a burger, but not too fatty that a great deal of fat will render out during the cooking process. I go a little extreme, oftentimes, I suppose, because my local grocery store features amazingly cheap prices for 73/27 protein to fat ground beef, as I can usually buy 5 lbs. for $10 — there was even a special one day where it was $.99 cents a lb. and I scored 5 lbs. for $5. Even if you think 73/27 ground beef is too fatty, that was an amazing bargain. With this high fat content, I typically make larger meatballs to account for the rendered fat loss during cooking. However, 3 to 4 ounces of ground beef for smashburgers is typically recommended for 80/20 or 85/20 ground beef, though I must now admit my laziness when it comes to bothering with weighing out the meat when I prepare them. I just measure it by feel and by the judgment of my eyes.

When you have preheated your stovetop or griddle and the meatballs have been placed onto the skillet or griddle, use a heavy duty cast iron press to smash the meatball flat. I use the Blackstone stainless steel press-and-sear burger press. One tip that I recommend for this: use parchment paper under the press to smash the meatball flat in order to prevent sticking. You don’t have to, but it saves a moment of aggravation if some of the cold meat from the top of the beef sticks to the press. You may be wondering if you can use your spatula to smash the meatballs into burgers. Well, you can, I suppose, if you have a spatula that can handle the task, but most spatulas don’t have the weight to properly smash the meatballs, and in my one experience using a flimsy kitchen spatula, it created an absolute mess. Just buy yourself a press and thank me later.

Here’s a better look of the same burger from the first photo. Just admire the crust that was formed on this smash burger.

As for when to season the burgers, I’m typically known for being a guy who loves bold flavors with seasoning on both sides of the meat, but my method involves a bare meatball to begin, and after I smash it into a patty I will liberally season the upfaced side with my choice of seasoning (salt/pepper/garlic sometimes, Caribeque Big & Bold Beef, Reload Rub Fully Loaded, Blackstone All Purpose — just my four favorite methods that I switch up from time to time), and that is the only side I season. I feel that there is no need to season the other side once flipped, because by making the burger patty thin and by generously seasoning the one side, you give it enough flavor that you can taste throughout the patty versus overpowering it.

You may be wondering, “What about adding seasoning into the ground beef and mixing it up before forming the meatballs?” Salt has the potential to dry out meat by drawing out moisture. You want the inside of the patty to be juicy while the outside is properly browned. I will make a loosely packed meatball, because according to the food scientists, that is the way to go, and to my unscientifically inclined taste buds, they agree with said food scientists.

Typically, with my smash burgers, I will flip them after four to five minutes once I see the top of the burgers becoming wet from the rendered fat, as well as observing the edges browning nicely. Three to five minutes once flipped, and you are ready to go.

Brown/toast your buns for even more flavor, and add your favorite toppings. You are good to go from there. Create it however you want it. Plain? With cheese? Loaded with toppings? It is your burger — do how you please.

For my burgers, I like: American cheese or cheddar cheese, bacon, sauteed mushrooms & onions & jalapenos (or habaneros if I can easily find them here). Sometimes I like mixing up mayonnaise with a little ketchup, mustard and dill relish. Occasionally I add hot sauce.

“Troy, you just spent a thousand words writing about how to make a burger, which is one of the most simple things a person can concoct.” Hey, smash burgers are a delicacy in my book and should be considered to be their own food group due to how delicious they are. Homemade smash burgers are way better than any burger you will buy from a restaurant. Methods and techniques are important. Utilizing the right amount of heat is the most crucial variable of the cooking process in churning out the best burger you can potentially make. I’m just adding my personal method, because I want you — the readers — to give it a go and let me know what you think, because I think it will become your favorite burger concocting method.