Leftover brisket is blasphemy, but it makes for a hell of an enchilada. I warmed the smoked beef in a skillet with chopped green chiles, stuffed it into a few flour tortillas. I topped it with red chile sauce, cheddar/Monterrey jack cheese, scallions and black olives.
A momentous day it was when I smoked a pretty damn good brisket for a Super Bowl gathering. In the frigid night, every 2 hours I kept the charcoal piled high and the smoke bellowing from the vents. Alas, 17 hours later…moist, tender beef umami was achieved.
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Grilling lean meats was always a problem for me, they were so dry by the time the carcasses was cooked! However, since I’ve been using a brine for lean meats…I rarely have that problem anymore. Lean meats include; beef and … Continue reading
Major League Grillling BBQ Team submitted a video to the folks who put on the BBQ Pitmasters TV show on TLC. Two days ago I had never edited video before and today I still suck at it, but I wanted to be on the show. Enjoy!
Without question, my favorite cut of steak is the ribeye. I picked this mammoth 1 inch thick, 16oz steak up from Jeremy’s Meat Market in O’Fallon. The steak was dusted with some onion & garlic Grill Mates seasoning and that’s it!. The rest of the flavor came from the steak.
Cooked the steak on full blast high heat until it reached medium rare, only a few minutes on each side. It’s so simple a caveman can do it….and this caveman was hungry. Paired up with broc florets, grilled potato and a glass a red wine…delicioso!
This ain't the Minor Leagues! 