Season Five
TEXAS HOLD‘EM BBQ episode#: 5091
Beer Smoked Ribs
Smoked Beef Brisket
Maple Syrup Smoked Trout
Spicy Grilled Potato Skins
Margarita Grilled Shrimp
Curried Slaw
Roasted Garlic Bread
Guacamole
Beer Smoked Ribs
| 6 pounds pork spare ribs – or 2 side ribs (2.7 kg) 2 (12oz) bottle lager (680ml) 2 tablespoons chili powder (30ml) 3 tablespoons lemon juice (45ml) 3 teaspoons minced garlic (3 cloves approximately) (15ml) 2 teaspoons ground cumin (10ml) 2 crumbled bay leaves 2 teaspoons onion powder (10ml) ¼ cup olive oil (60ml) 2 teaspoons cracked black pepper (10ml) 2 teaspoons kosher salt (10ml) 6 cups of mesquite wood chips (1.5litre) |
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Pull the membrane off the back of the ribs using pliers dedicated for the kitchen. Cut ribs into 8-rib portions. Place ribs in a large resealable plastic bag set in a large shallow dish
In a medium bowl combine 1 bottle of beer, lemon juice, crumble bay leaves, celery salt, garlic, onion salt, cumin, and chili powder. Pour overtop of the ribs and seal the bag. Toss to coat evenly and refrigerate overnight.
The next day, place 4 cups (1litre) of mesquite wood chips into a bowl of cold water to soak for 1 hour. Reserve 2 cups (500ml) of dry wood chips.
Remove ribs from refrigerator. Drain ribs and discard the marinade. Pat the ribs dry of the excess liquid from the marinade. Season with salt and pepper.
Prepare smoke pouch. To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second smoke pouch.
Prepare the barbecue for indirect grilling and place a drip pan under one side of the grill (the side that will have no heat directly underneath it). Fill the drip pan with beer. Preheat the barbecue to 220ºF/110ºC using heat only on one side. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the ribs on the side of the BBQ without direct heat. Smoke the ribs over indirect heat for 2 ½ hours, replacing the smoke pouch once.
Pour extra beer into drip pan, which should now be empty when replacing the smoke pouch.
Remove ribs from grill. Tent with foil and allow them to rest for 15 minutes.
Smoked Beef Brisket
1 (6 pound) fresh beef brisket with a nice fat cap (2.72kg) 15 cups of hickory wood chips (please see note*) |
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In a bowl make a simple rub by combining, onion, garlic powder, dried thyme, paprika, chili powder, cumin, pepper instant coffee and brown sugar.
Place brisket in a large shallow baking dish. Rub the meat all over with the rub mixture evenly both top and bottom. Cover with plastic wrap and allow to marinate in the refrigerator overnight.
The next day, place 10 cups of wood chips into a bowl of cold water to soak for 1 hour. Reserve5 cups of dry wood chips.
Remove brisket from refrigerator.
Prepare smoke pouches. To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat 4 more times to make 5 pouches in total.
Prepare the barbecue for indirect grilling and place a drip pan on the cool side of the grill. Fill the pan with beer. Preheat the barbecue to 220ºF/110ºC applying heat only to the one side. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke.
Season brisket liberally with salt. Once BBQ is smoking, place the brisket overtop of the drip pan on the side of the BBQ without direct heat. Smoke the brisket over indirect heat for 6 -7 hours, replacing the smoke pouch at least twice, perhaps three times.
Continue to add beer to the drip pan during the cooking process. You may use water as well. * If less smoke flavour is desired, use less smoke pouches.
Remove from grill. Tent with foil and allow the meat to rest for 20 minutes before slicing. When slicing the brisket, slice thin against the grain.
Serves 12 – 15 people.
Maple Syrup Smoked Trout
3 cups of elder wood chips (750ml) Place 2 cups of wood chips into a bowl of cold water to soak for 1 hour. Reserve 1 cup (250ml) of dry wood chips. |
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Remove pin bones from trout. Pat them dry with paper towels.
In a bowl combine maple syrup, white pepper, orange and lemon zest and vegetable oil.
Place trout in resealable plastic bag and add marinade. Seal bag and toss lightly to coat evenly. Place in the refrigerator for 15 minutes.
Prepare smoke pouch. To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the fish.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, remove the trout from refrigerator and place on the side of the BBQ without direct heat. Smoke the trout over indirect heat for 15 to 20 minutes.
Note: Make sure you put a large smoke pouch on the BBQ so that the cavity is really full of smoke. This is due to the trout being smoked for such a short time. You will want to maximize the amount of smoke flavour your trout receives.
Spicy Grilled Potato Skins
| 6 (4-to-6 ounce) baking potatoes (113g –170g) 1 tablespoon vegetable cooking oil (15ml) 1 garlic bulb olive oil sprig of fresh thyme pepper (1 tablespoon roasted garlic (15ml)) 1 cup shredded mozzarella (250ml) ¾ cup bottled salsa (180ml) 1 cup dairy sour cream (250ml) ¼ cup chives cut into 1 inch (16cm) pieces to garnish (60ml) 1 tablespoon finely chopped jalapeno (15ml) |
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Wash potatoes well. With the tines of a fork, prick potatoes in several places on all sides of each potato. Wrap potatoes in aluminum foil.
Remove top of garlic exposing just the top. Prick top with tines of a fork and drizzle with olive oil and pepper. Top with fresh thyme and wrap in foil.
Preheat BBQ to 300ºF/150ºC
Place garlic in top rack of bbq. Cook for approximately 15-25 minutes or until tender.
Place potatoes on grill and cook for 40 minutes or until tender.
Remove the garlic from heat. Peel a clove and smash with a fork and save until later.
Remove potatoes from grill. Unwrap from foil and slice them in half. Scoop the flesh out of the potatoes leaving approximately ½ inch (1.27cm) of the flesh around the sides. Allow to cool. Brush with oil and season with salt and pepper.
Place the cooled potato skins on a well oiled preheated medium high grill for 8 minutes flesh side down or until golden and crispy. Remove.
Lay the potato skins out in a row and drop a dollop of bottled salsa in each, followed by sour cream and then chopped jalapeno and roasted garlic. Add grated cheddar and top with chopped chives.
Yield: Serves 6
Margarita Grilled Shrimp
| 1 ¼ pound large shrimp (12 – 16 count) (550g) 1 cup papaya juice (250ml) 1/3 cup cilantro chopped fine (80ml) ¼ cup tequila (60ml) 1 thai chili chopped fine approximately 1 tablespoon (15ml) 2 tablespoons peanut cooking oil (30ml) Salt and pepper to taste |
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Peel and devein the shrimp. Place into a resealable plastic bag. Add tequila, papaya juice, cilantro, thai chili and cooking oil. Mix in bag to evenly coat shrimp. Place in refrigerator for 30 minutes.
Prepare the barbecue for direct grilling. Preheat the barbecue to high heat.
Remove shrimp from refrigerator. Take them out of the bag, discard the marinade and pat them dry with a clean paper towel. Season the shrimp with salt and pepper. Oil the grill and place shrimp on direct heat for 1.5 minutes per side or until the shrimp are bright pink and opaque all the way through.
Curried Slaw
3/4 cup light mayonnaise (180ml) 2 tablespoons fresh lemon juice (15ml) 1 tablespoon curry powder (15ml) 2 cups thinly sliced green cabbage (500ml) 2 cups thinly sliced red cabbage (500ml) 1 cup sliced red peppers (250ml) 1 cup thinly sliced carrots (250ml) 2 green onions, thinly sliced ¼ cup dried cranberries (60ml) ¼ cup thai basil chopped roughly (60ml) Salt and pepper to taste |
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Shred some cabbage as thin as possible using a large knife and place into a large bowl. Add seeded and finely diced red chili pepper, green onion, and shredded carrots. In a separate bowl add mayonnaise, lemon juice, curry powder, mix and add to bowl with cabbage. Add cranberries and mix. Taste and season with salt and pepper. Place in refrigerator and allow the flavor to develop for 1 hour.
Roasted Garlic Bread
1 head of garlic Preheat the grill to low heat |
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Remove top of garlic exposing just the top. Prick top with tines of a fork and drizzle with olive oil and pepper. Top with fresh thyme and wrap in foil. Place over a low heat bbq. Cook for approximately 15 minutes or until tender. Remove and allow to cool.
In a bowl add head of roasted garlic without skin that has been smashed with a fork to oil and mix to combine.
Halve and butterfly a baguette. Spread garlic butter onto baguette. Lay down the butterflied bread, buttered side down on low heat grill. Cook for approximately 4 minutes or until golden brown and crispy. Keep a watchful eye on bread to prevent burning.
Remove from the grill. Cut into desired portions.
Guacamole
| 2 - 3 ripe avocados quartered, pitted and peeled ¼ cup chopped fresh cilantro (60ml) 3 tablespoons red onion chopped fine (45ml) ¼ cup tomato diced (60ml) ¼ cup chopped red pepper (60ml) 1 tablespoon fresh lime juice (15ml) 1 teaspoon dried chili powder (5ml) 1 teaspoon dried chili flakes (5ml) 2 green onions chopped fine splash hot sauce if desired salt and pepper to taste |
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In a medium bowl using a fork mash the avocado until smooth. Add the remaining ingredients and mix to combine. Taste and season with salt and pepper.
Chill dip covered at least one hour before serving.
ROBERT RAINFORD
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