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Jul 2, 2016 By Jared Heinrichs Leave a Comment

How to make a Brisket in a Smoker

Rub Recipe

It is important to put salt on the meat about 24-48 before cooking. The Rub needs to be put on around an hour before cooking.

Makes. About half a cup

Preparation time. About 10 minutes

Ingredients

  • 3 tablespoon coarsely ground black pepper
  • 1 tablespoon granulated white sugar
  • 1 tablespoon onion powder
  • 2 teaspoons mustard powder
  • 2 teaspoons garlic powder
  • 2 teaspoons chili or ancho powder
  • 1 teaspoon chipotle or cayenne powder

About the black pepper. Lately I’ve been grinding my black pepper and then sifting it. I use the coarse stuff, and put the fine stuff in a pepper shaker.

About the chile powders. I’m looking for complexity with two different flavors and two different levels of heat. Most American chili powders and ancho powders do not have a lot of heat, but good flavor. In fact, ancho is usually in a lot of American chili powders. Go with ancho if you can find it. It has a nice raisiny character. With chipotle or cayenne I’m after a kiss of heat. Chipotle has better flavor though.

Smoking Temperature

You want to smoke the meat to an internal temperature of 190-205.

Note: Many Pit masters swear 203 is the perfect temp.

Remember that at around 150-165 is called the “Stall”. It is at this point that the meat starts to “sweat”. Similar to humans, when we sweat it causes us to cool down. Unfortunately what this means for meat is that the meat will “stall” at a temp for a very long time. You will need to play around with meats to find out how long the stall is in your cooker. You can decrease the time of the stall by using the “Texas Crunch” which Pit masters can use butcher paper or tinfoil to let the rib cook in their own juices. It speed up the stall and keeps meat tender longer. It also helps break down any of the connective tissue.

You will want to inject Beef broth into the brisket and spray the outside with Apple juice/water.

If you use the Texas Crunch you will need to make sure you crisp up the bark “Outside dark layer” after unwrapping it. The “texas crunch” remove the “crunch” from the bark!

Filed Under: Recipe Tagged With: Brisket, Slow Cooking, Smoking

Aug 13, 2013 By Jared Heinrichs Leave a Comment

KFC Original Recipe Chicken – 11 Herbs and spices

Well at least this is how I make it. I can’t really tell the difference.

1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil
For the coating
2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt

Directions:
1. Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
2. Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

Filed Under: Recipe

Jul 30, 2013 By Jared Heinrichs Leave a Comment

Oven Baked Tacos

Follow these instructions to make yummy

How to Make Modern Over Baked Tacos

Pre-heat your oven to 375 degrees while you follow these steps.

  1. Brown your ground beef
  2. Drain beef completely and put into a bowl
  3. Add refried beans
  4. Add taco seasoning
  5. Add half a can of tomato sauce.
  6. Mix together and scoop into taco shells, (stand them up in a casserole dish).
    Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!!

Voila! Now you have a great healthy tacos for your family.

Filed Under: Recipe

Sep 17, 2012 By Jared Heinrichs 1 Comment

How to make Earls Cajun Spice Recipe

*note* 1 fl oz = 6 teaspoons

EARLS CAJUN SPICE

  • 6 fl oz oregano
  • 3 fl oz black peppercorns
  • 3 fl oz white peppercorns
  • 3 fl oz thyme
  • 1 fl oz crushed chilis

Powder in blender then add to

  • 3 cups paprika
  • 4 fl oz salt
  • 1 fl oz cayenne

That is exactly earls cajun spice mixture

Filed Under: Recipe

Jun 27, 2010 By Jared Heinrichs Leave a Comment

The Perfect Mexican Grilled Chicken Wrap

image

What You Need!

1 lb. (450 g) boneless skinless chicken breasts, grilled, chopped

1-1/2 cups  coleslaw blend

1/2 cup grape tomatoes, quartered

1/2 cup Tex Mex Shredded Cheese

1/4 cup Ranch Dressing

1 Tbsp.  lime juice

1 tsp. chili powder

4 large  whole wheat tortillas

1/2 cup salsa

1/4 cup  light sour cream

Make It!

HEAT barbecue to medium heat.

COMBINE first 4 ingredients in large bowl. Mix dressing, lime juice and chili powder. Add to chicken mixture; toss to coat.

SPOON into centers of tortillas. Fold in opposite sides of each tortilla, then roll up burrito-style.

GRILL, seam-sides down, 8 to 9 min. or until golden brown, turning occasionally. Serve topped with salsa and sour cream.

Kitchens tips

Special Extra

Season filling with hot sauce before using as directed.

Substitute

Prepare using grilled beef steaks or pork.

Note

Wraps can be secured with toothpicks before grilling, if desired. Discard toothpicks before serving.

Filed Under: Recipe

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