Episode 104: BBQ

BBQ Brisket of Beef
Rippin' n' Kickin' BBQ Sauce
Southern BBQ Chicken

BBQ BRISKET OF BEEF
Preparation is easy

10-12 pounds beef brisket (5 - 6 kilograms)

For the rub:
125 millilitres paprika (4 ounces)
60 millilitres ground black pepper (2 ounces)
60 millilitres sea salt- finely ground (2 ounces)
60 millilitres brown sugar (2 ounces)
60 millilitres garlic powder (2 ounces)
30 millilitres chilli powder (1 ounce)
30 millilitres onion powder (1 ounce)
15 millilitres mustard powder (1 tablespoon)
15 millilitres celery salt (1 tablespoon)
15 millilitres chilli flakes (1 tablespoon)

For the spray:
250 millilitres apple cider vinegar (1 cup)
150 millilitres beer (2/3 cup)
30 millilitres Worcestershire sauce (2 tablespoons)
30 millilitres olive oil (2 tablespoons)

Preparation time is 13 hours, marinating time 12 hours
Preheat the bbq smoker to 220 degrees Fahrenheit

Mix all the rub ingredients together. Rub the brisket with the mix - massage it into the meat. Place it in a plastic bag and seal. Refrigerate for 12 hours. Remove the brisket from bag and let sit for one hour at room temperature.

Heat the water smoker to 220 degrees Fahrenheit. Fill the pan with 1 litre of beer. Place the brisket in the centre of BBQ smoker, fat side up and cook - keep the heat steady. Each pound should cook for 1 hour 15 minutes. It will turn black and shrink - that's the beauty of BBQ.

Add all the spray ingredients into a spray bottle. Spray the brisket every 30 minutes. When the brisket is done, remove and spray it one more time. Let rest and carve across the grain.

Serve with the rippin' kikkin' BBQ sauce
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RIPPIN' N' KICKIN' BBQ SAUCE
Preparation is easy

250 grams brown sugar (8 ounces)
250 grams honey (8 ounces)
250 millilitres white vinegar (1 cup)
125 millilitres Worcestershire sauce (1/2 cup)
1.5 litres Big Rock traditional dark ale (49.5 fluid ounces)
4 tablespoons chilli powder
4 tablespoons ground black pepper
4 tablespoons Dijon mustard
2 tablespoons salt
1.5 tablespoons ground coriander seed
1.5 tablespoons Keens dried mustard
1 tablespoons onion powder
1 tablespoons garlic powder
1 tablespoons lemon powder
1 tablespoons ginger powder
1/2-tablespoon ground allspice
2 teaspoons ground cinnamon
2 litres tomato ketchup

Preparation time is 30 minutes

Add all the ingredients except the ketchup to a large pot. Stir well. Bring to a simmer. Add the ketchup and simmer for 20 minutes.

Yield: 3 litres
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SOUTHERN BBQ CHICKEN
Preparation is easy

1 4 to 5 pound free-range chicken

For the rub:
5 millilitres smoked paprika (1 teaspoon)
5 millilitres dried basil (1 teaspoon)
5 millilitres fine sea salt (1 teaspoon)
3 millilitres lemon pepper (1 small teaspoon)
5 millilitres dried ground thyme (1 teaspoon)
3 millilitres chilli powder (1 small teaspoon)
3 millilitres cayenne pepper (1 small teaspoon)

For the baste:
250 millilitres pineapple juice (1 cup)
200 millilitres rye whiskey (7/8 cup)
175 millilitres brown sugar (3/4 cup)
125 millilitres fresh lemon juice (1/2 cup)
150 millilitres ketchup (2/3 cup)
150 millilitres melted butter (2/3 cup)

Preparation time is 4 hours, with 8 hours marinating time
Preheat the BBQ smoker to 210 degrees Fahrenheit

Butterfly the chicken and lay it flat. Wash it and pat it dry Mix all the rub ingredients together and rub the chicken well - massage the mix into the meat on the front and back. Wrap the chicken in plastic and leave it in the fridge for 8 hours to marinate.

Mix up baste and keep aside. Heat water BBQ smoker to 210*F, use a fruitwood for this. Cook the chicken for 3.5 hours, basting every half and hour.

Remove the chicken from the BBQ; allow resting for 10 minutes and then serving.

Yield: 4 servings
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Recipe Courtesy of Chef Michael Allemeier, Executive Chef at Teatro in Calgary, Alberta, Canada