SMOKE BREAK: Low and slow includes you

012 It’s really easy to freak out when you notice temperature inconsistencies. But if you get stressed, you may panic and over correct the situation, which will cause a cycle of fixes that impacts the quality. Stay calm and apply the KISS Principle – Keep it Simple Stupid. Start with the smallest response, then wait and see what happens. Then adjust a little more if needed. If your temperature spiked, try closing the vent a little more – don’t close it all the way or you’ll choke the flame. And avoid opening the top too often, too, or you’ll lose heat, smoke, and moisture. Stay focused and patient. This is supposed to be enjoyable.

Chopped & Rubbed Pork

Prep time: 5 min Cook Time: 60 min Servings: 4-6 People Ingredients 4 Bone in pork chops ¼ Cup Dry Beard Rub 4 tbs. Cup Olive Oil Directions Pre-heat grill to medium heat Rub all chops down with olive oil In a bowl mix together Dry Beard Rub and chops Grill the chops over indirect heat until no longer pink inside, about 12 min per side. If you have a thermometer internal temp 145 degrees F. Allow chops to stand for 10 more min before serving. When done take a pic and let us know how you like it.

SMOKE BREAK: Ready, Steady, Go!

015 Good barbecue takes time and a steady, low heat. Too high a temp and the meat dries out, too low and everybody gets sick. There’s an art to good barbecue, but with practice anybody can get it right. You have to the smoke temperature between 225 and 250°F. How you control this depends on the type of smoker you’re using. Vents make it pretty easy to manipulate the temperature – opening it increases the oxygen flow and thus the temperature, closing it cuts the oxygen supply and causes the temperature to lower. Get your smoke stable before you add the meat. Let it sit 30-40 minutes, and monitor with a thermo set near where you’ll place your meat to cook. Quick note it’s easier to insert your

SMOKE BREAK: Beards on a budget

024 Prep Time: 10 minutes Total Time: 10 minutes Serves: 4 Ingredients 1 Granny Smith apple – cored, peeled and diced 2 tablespoons lemon juice 2 cups cooked chicken, chopped 2 stalks celery, chopped 1 cup red seedless grapes halved 1/2 cup chopped toasted walnuts 2/3 cup mayonnaise Salt and pepper to taste Instructions In a mixing bowl, drizzle lemon juice over the diced apple, then mix in the chicken, celery, grapes, toasted walnuts, and mayonnaise. Combine well, and add salt and pepper to taste before serving on spring greens or leaf lettuce.

SMOKE BREAK: Lighten up

011 Skip the lighter fluid when you spark your grill. It may be easy, but it’s full of chemicals and gives off powerful odors that can funk up the flavor of your food. Barbecue, especially smoking, is about low and slow. That slow includes lighting the fire. A quality chimney starter is an investment that will last for ages and make things simple. There are other items out there, but in a pinch, you can manage with a few paper towels. Just wad them up on the bottom grate of your grill, fill the chimney with coals, then set it on the grill and light the paper towels. You’ll know it has worked when you see smoke curling and feel the heat from the chimney. Within 30 minutes you should be good t

SMOKE BREAK: Beards on a budget

023 Chicken Quesadilla with Ranch and Bacon Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Yield: 2 quesadillas Ingredients 4 (8 inch) flour tortillas 1/4 cup ranch dressing 1 cup cooked chicken, shredded 4 slices crispy cooked bacon chopped 1 1/3 cup Colby Jack shredded 2 tablespoons butter Instructions Spread 2 tablespoons of ranch dressing over two of the tortillas. Cover that with half of the chicken, bacon, and cheese, then top them with another tortilla. In a skillet, over medium heat, melt 1 tablespoon butter. Add a single quesadilla and cook until the bottom tortilla browns slightly. Flip and cook until the other side matches. Plate it, then add another tablespoon o

SMOKE BREAK: Beard on a budget

022 Chicken Caesar Pasta Salad Prep Time: 10 minutes Cooking Time: 15 minutes Ingredients: 3 cups skinned cooked chicken breast, shredded 3 cups hot cooked penne 2 cups thinly sliced romaine lettuce 1 ½ cups halved cherry or grape tomatoes ½ cup thinly sliced fresh basil ½ cup chopped green onions 1/3 cup Caesar dressing ¼ cup chopped fresh parsley – optional 1 (4 ounce) package crumbled feta cheese 1 garlic clove, minced In a large bowl, toss all ingredients together, taking care to coat everything with the dressing.

SMOKE BREAK: Check yourself.

009 Maintaining a stable temperature between 225-250°F for long hours can be a challenge, especially to a charcoal or wood-burning newb. But we’ve got you! Don’t freak when temperatures spike. That can lead to a cycle of over correction. To avoid this, get the smoker temperature stabilized before you add the meat. Add your lump or brisket charcoal and light it up and let it get fully engulfed. You can do this by letting it sit 30-40 minutes. Use your handy digital thermometer to check for stability. You’ll be glad later. Keep your water pan full in the barbecue chamber. This helps to absorb heat and moderate the temperature. If you have to change the valves, keep the adjustments very small

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