What are you going to BBQ for the fourth of July this year? I’ve blogged about a lot of BBQ recipes in the past and while you can go the safe and easy route of a BBQ / Oven Slow Roasted Pork Shoulder, the big challenge and bolder flavors (in my opinion) will come from barbequing your own piece of beef brisket.
The challenge of BBQ Brisket is that it takes a long time (7-14 hours) and if you remove the brisket off the BBQ too soon, you’ll end up with a pretty tough piece of meat. Like Pork Shoulder, it’s all about the slow low heat of the BBQ grill or oven. Why? Because the brisket is a very tough muscle at the front of the chest and is used to stabilize the cow as it stands and while it is moving.
It’s going to take a long long time to break down the tough muscle fibers in the brisket to become the tender succulent piece of smoky bbq. But it’s well worth it of course. Get a bucket of beers and gather your friends around the BBQ, and have a great time as you smoke and bbq your brisket this 4th of July.
Summary: 4th Of July BBQ Beef Brisket Recipe
Preparation time: 45 minute(s)
Cooking time: 11 hour(s) 40 minute(s)
3400 W 8th St
Los Angeles, CA 90005
Last month my brother in law took us out to one of his favorite Korean BBQ’s in LA called Honey Pig. That’s a pretty tall statement given that Koreatown is the largest Korean neighborhood outside of Korea but soon we all found out pretty quickly why Honey Pig is pretty amazing. When you arrive you first notice the unusually shaped BBQ grills at each table at Honey Pig – they have domes instead of flat surfaces.
Think of the concept of the Foreman Grill here and it all makes sense, except in this case it’s not about draining away the grease but using it to further cook and flavor the meal. Meat is placed on the top of the honey pit grill and the fatty oils drip down to the kim chi. Awesome!!!
My family actually celebrated Thanksgiving at Honey Pig this year and although it seems weird, we weren’t the only ones – it was pretty packed by the time we got started. When we all thought we had maxed out our Thanksgiving appetite after going through several plates of pork bellies (definitely need to order this cut of meat), the server came by with a plate of rice and lettuce and dumped it over the grill.
At this point we all started laughing because there was no way we could eat anything more, especially rice. But after leaving it on the grill to soak up the grease and get crispy, we gave it try and ended up eating it all!
Definitely check out Honey Pig in LA if you get the chance. Enjoy!
21022 Northern Blvd
Bayside, NY 11361
My sister and her fiancé go out to Korea Town all the time and most recently they’ve ventured out to Flushing thanks to access to a friend’s car. He swears Hahm Ji Bach is one of the best Korean BBQ in the NY area. Having grown up in Korea and LA, I took his word for it and last Sat we all checked it out. Having a car definitely helps getting to Hahm Ji Bach but you can take the LIRR to the Murray Hill stop (subway in Flushing is much further away).
On the street are several other Korean BBQ and Chinese restaurants and the smells of the food is intoxicating. Hahm Ji Bach, squeezed between a noodle place and another restaurant, is crowded that night. We step in from the brisk fall night and welcome the warm smoky interiors as we wait for our table among the hungry crowds. Finally after bargaining in Korean, Mike is able to get us a larger table in the back (they originally wanted to put us at a smaller table or down in the basement).
We started with 2 slabs of pork belly. It’s BBQ’d on a hot iron plate that is tilted at a slight degree to allow the drippings to flow down cleverly into a receptacle below the plate. After about 5-10 mins, the waitress came by and cut the pork into small bite sized pieces and we started to eat. It’s a savory, melt in your mouth, succulent piece of pork. Normally I have in wrapped in a piece of lettuce with garlic or thin slices of green onion but I discovered an alternatively delicious method – wrapping the meat inside of a thin slice of pickled radish. The vinegar really blends well with the spices and the smoky flavor. We then we moved on to the beef short ribs and finally the spicy pork.
Overall Hahm Ji Bach is an amazing Korean BBQ place. The meat is first grade and you can tell they take the time to properly marinate the meat. Normally I would have eaten a lot more but that day I but I actually spent the afternoon at Govenor’s Island at a disastrous Oktoberfest (I’ll blog about this later). Enjoy!!
Ever wonder how meat grilled at 500F on a BBQ can still maintain a tender juicy flavor? The secret is brining. I’ve written about the brining technique in the past on my pulled pork shoulder recipe, but I thought I would take the time now to go through a simple explanation of how brining meat works.
Quite simply, brining is a food preparation technique that involves submerging your meat in a salt and sugar solution for several hours to help the meat retain moisture upon cooking. Brining is based on the principles of diffusion and osmosis over three simple steps.
Brining Step 1) Osmosis. Remember high school biology? Fluids move from less concentrated areas to more concentrated areas across a membrane until everything is in equilibrium. So you have your chicken or pork surrounded by a mixture of salt and sugar. The water will flow out of the cell membranes of the meat to the salt / sugar solution while the salt/sugar will flow into the cells of the meat. After several hours the salt/sugar and water content within the cells of the meat will have been raised.
Brining Step 2) Denature. The high concentration of the salt within the cells from the brining causes the proteins to unravel through a process called denaturing. Essentially the meat gets tenderized within the cells and forms a sticky matrix within the cells that causes the meat to retain moisture.
Brining Step 3) Cooking. Upon applying heat, the matrix of denatured proteins in the cells creates a barrier that prevents water from leaking out of the meat. The end result is a tender and extremely juicy meat.
Got it? Let’s try it. Here’s an easy recipe for amazing tender smoky chicken. After brining the chicken overnight, the chicken is slowly smoked and grilled for 2+ hours. It’s long enough for the chicken to pick up the smoky charcoal / hardwood flavor and mix with the spices in the rub. The brining step locks in the juices, resulting in a smoky crispy chicken that is juicy and tender on the inside. The meat will simply fall off the bone upon carving!!
1) 1 gallon water
2) 1/2 cup kosher salt
3) 1/2 cup light brown sugar or sugar in the raw
4) Two 3 1/2-pound chickens
5) 3 tablespoons of peppercorns
6) 3 tablespoons of coriander seeds
7) 2-3 bay leaves
Fill a saucepan with 1/2 the water, salt, sugar, peppercorns and coriander seeds and heat till dissolves completely. Transfer to a large pot filled with several handfuls of ice and the remaining water and allow to cool to room temp. Meanwhile, gently massage salt on the chicken and rinse with cold water to clean. Place the chicken in to the brine solution. Transfer the large pot to your refrigerator, cover and store at least 4 hours, but preferably overnight.
Smoky BBQ Rub (paste)
I like to make a paste more than a rub since it actually sticks to the meat better than a dry rub.
1. 1/4 cup kosher salt
2. 1 teaspoon of ginger powder
3. 3 tablespoons of whole peppercorns (can be ground)
4. 3 tablespoons of coriander seeds (can be ground)
5. 1/4 cup pure chile powder, such as guajillo or ancho
6. Small fennel bulb shredded fine and a few tablespoons of fennel leaves
Mix all dry ingredients. On a saucepan at medium low heat, gently saute’ the fennel bulb shreds and after 2 mins, add the dry mixture. Cook the spicy mixture until it forms a sticky paste (about 2 mins). Remove from heat and take a cleaver and smash it down on a chopping board. Allow to cool to room temperature.
Remove the chicken from the brine solution and pat dry with a paper towel. Rub the spicy paste on the chicken and allow to air dry for 30 mins to 1 hour (you can cover with a towel).
Meanwhile prepare your BBQ grill by heating up charcoal or smoked hardwood chips on one side of the grill. (Have enough to last a covered bbq grill for 1.5 hours).
Tie the chicken legs up with string and place it breast side down on the side of the BBQ grill opposite of the charcoal. Cover the grill and allow chicken to grill for 1 hour, then flip over and slow grill for another 1 hours until the internal temp reads 160 F on a cooking thermometer. Remove, rest for 10 mins and then carve and enjoy!
When: Sat Oct 2, 2010 11:30-4:30PM
Where: Govenor’s Island NY (Ferry Schedule Link)
More Info: www.PigIsland.com
What: Twenty chefs from some of New York City’s finest
venues along with an impressive cast of food experts and personalities are expected to dazzle the crowd with their “whole hog know-how”. All participants will work with locally sourced ingredients, including whole pigs purchased directly from farms, such as Violet Hill Farm and The Piggery. The talent includes Sara Jenkins of Porchetta, Jacques Gautier from Palo Santo, “Chopped” champion Michael Jenkins from Butter Restaurant, along with other barbecue masters such as Hoppin’ John Taylor of Low Country cooking fame and Sam Barbieri with the award-winning Fuhgeddaboutit BBQ Team.
Ok, I know what you are thinking. The Parked Food Truck Festival a few weeks ago was a disaster (too many people and not enough food). But hear me out, I think the Pig Island festival will be a much different and awesomer event. First off, there a limited number of $75 tickets to the event in order to control the crowds. Your ticket to the Pig Island Festival gets you unlimited tasting of the dishes. Beer and other refreshments will be available for sale. It’s being organized by Food Karma Projects, and a charitable donation goes to Food Systems NYC Hope to see you there!
Waterfront Ale House
Tamarack Hollow Farm
Jimmy’s No. 43
The Green Table
The Piggery farm/charcuterie
The Food Experiments
School House Kitchen
Grill a Chef
Up Inside Park at St. Barts
The Brooklyn Standard
Got your plans set up for Labor Day weekend yet? No!?? Go check out the Parked NY Food Truck Festival on Governer’s Island this weekend on Sunday. It’s free to take the ferry and it’s free to attend the event. The food? Not free, but it’s going to be a stellar food truck line up and well worthwhile!
Some of the food trucks confirmed for the parked food truck festival so far include:
Jamaican Dutchy Food Truck, Rickshaw Dumpling Food Truck, Green Pirate juice Food Truck, Joyride Truck, Red Hook Lobster Pound, Van Leeuwen Artisan Ice Cream Food Truck, Halo Berlin, The Cinnamon Snail, Kelvin Natural Slush Co Food Truck, Hermelinda Mexicana and more!
WHEN : Sunday, September 5th
WHERE : Colonel’s Row @ Governors Island
DOORS : Noon – 5pm
COVER : Free!
RAIN DATE: Sunday, September 26th
Ferry Schedule Link: http://www.govisland.com/html/visit/directions.shtml
I checked out Governer’s Island last week for the Jazz Age Lawn party – it was awesome. If you have a bike, bring it along. It’s a great way to check out the entire island. Governor’s Island is kind of shaped like an ice cream cone. Colonel’s row is runs West East across the island at the upper (bottom of the ice cream scoop) portion of the Island. Enjoy!! These NY Food Trucks won’t disappoint!]]>
A few years ago my friend Noel and I started a crazy tradition. It actually started out of pure laziness (as would many traditions I would venture to guess). We wanted to BBQ and grill on the 4th of July but we couldn’t motivate to get the equipment, let alone fight out millions of NYers for the few sacred grilling spots available in the park. So we decided to get some grilled meat that’s put through a broiler at 1000F or whatever extreme temp they fire their ovens at Peter Luger’s. That was a good tradition because while millions were outside grilling in the heat, we were able to walk in without reservations and get a table inside in the AC. But we found out that on the weekends, it’s just simply impossible to get a walk in spot. So this year with the 4th on a Sunday, we decided to grill indoors over a hotplate on the stove at his gf’s place (hey, we had to continue the laziness tradition). Noel created a teriyaki sauce and it was pretty awesome. I slightly modified the recipe here and tried it on the grill a week later:
6 thighs or drumsticks (preferably with skin).
1/3 cup of soy sauce
2 tablespoons of sesame oil
2 teaspoons of rice wine vinegar
1 tablespoon of brown sugar
3-4 cloves of garlic sliced
1 red hot dried chili pepper (diced)
1 tablespoon of honey or syrup
Mix everything and coat the chicken. Allow to marinate at room temp for at least 15-20 mins.
Grill over med high coals. If the coals are too hot, cover to reduce the temp. After flipping the chicken, coat with extra sauce and continue to grill. Enjoy!]]>
340 779 1452
St John US Virgin Islands
Candi’s Delights is one of a several food trucks that we found on the Island of St John. It’s permanently parked just over the hill on Cruz bay about a 5 min drive from all the tourist trap restaurants in Cruz Bay. After eating out at a few fancy restaurants during the week, it was nice to just sit down and have some grilled fish fresh off the grill. The combo includes a side of peas and rice, fries and salad for $14. That’s actually cheap on this island believe it or not. It was also a lot of food, so we couldn’t complain.
Check out Candi’s -it’s the home of “de come back sauce” after all ! :
348 Congress St
Fort Point Boston
617 737 1234
I met up with my cousin Alan after work this week in Boston and we checked out the Sportello Restaurant and the Drink Cocktail bar in the supposedly trendy Fort Point neighborhood of South Boston.
Upstairs at Sportello, a zig zagging countertop (no tables) and an open kitchen makes for a unique casual dining experience that’s probably not much different from hanging out at your gourmet chef friend’s kitchen and eating at the counter. From the vantage of the countertop you can see (and smell) your dish being prepared right before your eyes. Brown apron clad servers walk about serving dishes in tandem with the standard black and white colored uniformed chefs.
We started with the veal sweetbreads served with thinly sliced turnips over a fresh mild salsa. It was suggested and challenged by the waitress and it was good. For entree, I had the special which honestly I don’t remember the exact ingredients but it had noodles, bacon and duck fat (yes). It was also very good (of course).
Drink Cocktail Bar Boston
348 Congress St
Boston, MA 02228
Next we went downstairs to Drink, which by the way also has the zig zag countertop, and had a few cocktails. Now the funny thing I have to say is that on average most of the Yelp reviews for Drink go something like “OMG it was so hard to find, but it was great”, ” … great hidden secret basement bar .. in middle of nowhere..”, etc. I guess coming from NY it’s not unusual to find bars in unusual places especially the basement. Come on Boston, it had a nameplate on the door anyways – most ‘cool’ places in NY don’t.
But Drink is definitely a ‘cool’ place and the cocktails are incredible. It’s an example of pure alchemic brilliance and mad fucking bartending skills to get a awesome drink out of (check this out): Gin, Ginger Beer, and St Germain over hand crushed ice with a dash of chipotle flavored tobasco sauce. The surprising result brings you back to a taste of a spicy sugary bbq washed down with an iced lemonade on a hot summer afternoon. Amazing! I asked the bartender about equally awesome bars in NY and he wrote down a list for me. Stay tuned for future blog posts (with street directions for you Yelp’ers)….]]>
A few months ago I made homemade pernil for cuban sandwiches. Recently, I’ve been experimenting with another latin classic – arepas. You can use pernil in the arepas, but you really can’t beat the juicy tenderness of fresh pulled pork. Plus with pulled pork, you can mix some up with bbq sauce and serve with cornbread as a meal on its own. This recipe for pulled pork is extremely easy and the only catch is you need a bit of time: ~15 hours. 8 hours to brine and 6-7 hours to slow roast. Believe me it is definitely worth the wait!
Pulled Pork Recipe – Brine
8-10 lb pork shoulder
3/4 cup of molasses
1/4-1/2 cup of pickling salt (fine salt or fine sea salt will work too)
2 quarts of fresh water
In a large stainless steel pot, pour a quart of water, the molasses and salt. Mix. Rinse the pork shoulder under cold water, and place into the pot. Add water till it covers the pork shoulder. Stir to ensure molasses and salt is evenly mixed. Cover and place in fridge for 8 hours minimum or overnight.
Pulled Pork Recipe – Oven Roast
1 teaspoon of cracked black pepper
1 teaspoon whole cumin seed
1 teaspoon whole coriander
1 tablespoon cayenne powder
1 tablespoon onion powder
1 tablespoon paprika
If you have a bbq or smoker, then here’s a great time to fire it up. Otherwise, take a deep baking pan and line with aluminum foil. Take the dry rub and sprinkle all over the pork shoulder. I wear plastic gloves which helps force the rub into the meat instead of your hands. Place fat side down cover pork shoulder with foil and roast in middle rack at 400F for 1 hour. Then turn down to 250F, remove top foil and roast for an additional 4.5 hours. The meat should be slowly separating from the bone. At this point, flip the shoulder to the fat side up and roast for an additional 1.5 hours. The fat will slowly cook and drip down into meat. Yes! When the meat easily tears apart, remove the shoulder from the oven. Allow to rest for 10 – 15 mins. Take 2 forks and tear and pull pork into strands. Serve immediately. Store remainder in airtight plastic containers – can be frozen. Enjoy!]]>