Brisket Smoking Live on Guam....Right Now!!!!

Hey, thought I would do something different. Got a 16 lb. brisker on the pit right now as I type. Since I am on Guam, the time is 0755hrs Saturday morning, 4:30pm Friday afternoon, Texas time. I dropped the brisket at 0730hrs. Splashed a ton of Worcestshire sauce and rub it very thick, paste like, with Bob-BQN's Brisket dust, recipe on my other post "Rubs".

I will take pictures every 2 hours as this is happening. I'm thinking 12 hrs minimum, but it depends when I reach the right internal temp.

Here are some photos that I already took...


Brisket all splashed up with Worcestershire sauce


Rubbed and ready to go


Another angle


On the grill ready for a 12 hr massage


Plenty of hickory smoke coming out of this puppy


Lid temp


Grill temp

Well that is what I had at start up. I will keep you all posted on the progress with photos every couple of hours.

I know what some of you are thinking, is he really going to smoke on that pit. Believe me, I am going to make my own smoker in a couple of weeks. Gathering up the materials now. But in the meantime, as I have in the past, I'll make anything work. You all have done the same. This ain't my first ballgame, if you know what I mean.

See ya in a couple of hours....


PS....the rub recipe is right here.  AKA Bob-BQN's Brisket Dust. 


UPDATE # 1!!!!!!


Well gang, here are a couple of photos of the brisket 2.5 hours into the smoke..





Heat holding about 210F.

Sorry for the photo quality. I am a little shaky at the moment. Brushcutting the yard.

Hope you're enjoying the show.

Adios, see ya in a couple more hours.....


UPDATE #2!!!!!! 5 hours into it!!!


Well after 5 hours, everything is holding up just fine. Temp between 200-220. That's close enough for me.

Here are updated photos...









Well that's it for now. Next update in about another 2 hours.  

Adios.....



UPDATE # 3... 7.5 HOURS GONE BY....GETTING CLOSER!!!


Yeah....inching closer. Got the temp gauge inserted.
Fire still good at around 210.

Here are the latest pics....






I was lifting up the corner to look under and it just broke off. Very tasty.



You know that feeling you get when you just want to try one piece but shouldn't. That's where I'm at right now. Patience Phantom, Patience.

Be back in a couple of hours.


UPDATE # 4!!!! BBQING BRISKET!!!! 9 hrs down, about 3 to go.

Well, we're almost there. After 9 hours of smoking, it's time to wrap her up. Got the foil out and she's a wrap.



Only about 3 hours left in the plan. I want 185-190F. Hopefully I won't have to go too much longer that the 3 hours. Should work out just about right.

Later...


UPDATE #5.....12 hrs total cooking time.

Well, the brisket is OFF THE FIRE!!! Now we're talking. Took it off at 7:30pm at 195 F internal. Time was right at 12 hrs.

Now she is resting for about 1 hour and then it's slicing time.


Resting for 1 hour


Temp is right at 195 F. The camera angle makes it look a little higher.

So now that the brisket is inside the house resting and spreading that brisket smell all over, I'm not the only one suffering now.

In less than an hour, she will go under the knife.

Soon, real soon.


The Finale!!!


Well...the deed is done. The brisket has that great smokey flavor and Bob-BQN's rub is off the hook!!! Very tender and moist. Not a very dark smoke ring on this one but let's just say it was a baby ring.

Here are a few pics..


Just unwrapped






Falls apart with just finger pressure


Separated the flat and the point so that I could slice across the grains. Chopped up the end in smaller pieces for sampling.


Flat slices


The point slices were well marbled and very juicy.

Well after 12 hours of cooking I would have to give this BBQ a thumbs up. Everything came together.

Hope you all enjoyed the posts. We're enjoying the brisket.

Tomorrow, brisket fried rice and maybe some sandwiches.

Thanks and hats off to Bob-BQN for providing me the rub recipe.

Over and out from Guam.


Until next time....

BBQ'd Pork Butt Shish Kabobs

Wednesday night on Guam only means one thing to me.....another opportunity to BBQ. Everyone's got to eat dinner so why cook inside when you can grill outside. Fun factor.......10.

One of my favorites and very quick to prepare are my Pork Butt Shish Kabobs over a nice hickory wood fire. It only takes about 5 minutes to cut up the pork butt. Another couple of minutes to marinate it and rub it all down and it is ready for the grill. I do cook it slow at about 325 for 1 hour. That is low to medium grilling heat and it softens up the already tender pork butt. And it just gives me more time on the grill, which I like.

Here are a few photos of what I cooked....

Ready for the grill!!!

Just placed on the grill.

First turn. I turn and cook all four sides.

After about an hour these are ready for serving.

That's about all there is to it. Oh, what is my marinade you ask? Well a liberal dose of Worcestershire sauce. That's it. And the longer it marinates the better. But 20 minutes is good enough. That's about the time it takes for the fire to burn down to where you want it. And here is the link to the rub that I use, Rueben's Rib Rub.

Well I hope you try this recipe out. It's quick, easy and delicious. I'm sure you'll be glad you did.

Until next time....

Two new dry rubs to try....

My good friends Chad Miller and Bob-BQN from the Barbecue Bible forum have turned me onto a couple of dry rubs that I wanted to share with everyone!!!

Chad gave me this dry rub recipe that he received from Ted Reader. The rub's name is Bonedust and here is the recipe:

Bonedust:

 1/2c paprika
1/4c chili powder
3T kosher salt
2T ground coriander
2T garlic powder
2T curry powder
2T hot mustard powder
2T sugar
1T black pepper
1T dried basil
1T dried thyme
1T ground cumin 1T cayenne pepper

Chad says that you can substitute regular mustard powder for the hot. You can also subsitute 1T onion powder and 1T garlic powder instead of 2T garlic powder.

Bob-BQN tells me that his rub is primarily for beef brisket. I gave it a name calling it Bob-BQN Brisket Dust. Maybe the name is not so original but at least I know what it's for.

Bob-BQN Brisket Dust:
2 cups brown sugar
1/2 cup black pepper
1/3 cup table salt
1/4 cup coarse kosher salt
1/4 cup white sugar
1/4 cup paprika
1/4 cup onion powder
1/4 cup garlic powder 1/4 cup chili powder

Bob says you can also use this on pork or ribs, but he adds a little more sugar and less salt.

I made a batch of the brisket dust but I am a couple of ingredients shy of making the Bonedust.

My thanks go out to Chad and Bob for these wonderful looking dry rubs. 

I hope you all get a chance to try them out. I will be this weekend.

Until next time....

Rubs....variety is the spice of BBQ??

Are you looking for a new rub? Well you just may find one below.

Here is a compilation of rubs from my recipe files that I have amassed over the years. The sources of these rubs are varied. Some are my own concoctions, some from family and friends, from the internet, from magazines, etc. They're from all over.

Try some or all. Experiment with them. That is what is exciting about BBQing, grilling and cooking. Trying something new for the first time and wondering how it is going to taste. All I can say is Go for it!!!!

Rubs

Aztec Rub 
1 cup cumin seeds, crushed
1/3 cup minced garlic
1/4 cup liquid smoke
3 tablespoons coarse salt
1 tablespoon cayenne pepper
1 cup olive oil

Barbecue Dry Rub
1/4 cup paprika
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 teaspoons peppercorns
1 teaspoon dry mustard
1 teaspoon chili powder
2 tablespoons cumin seed, toasted
3 tablespoons coriander seed, toasted
1/4 cup kosher salt
1/4 cup light brown sugar

Basic Brisket Rub
1/2 cup paprika 
1/3 cup brown sugar 
3 tablespoons garlic powder 
3 tablespoons onion powder 
2 tablespoons oregano

Basic Pork Rub
1/4 cup black pepper
1/4 cup paprika
3 tablespoons sugar
2 tablespoons salt
2 teaspoons dry mustard 2 teaspoons cayenne

Basic Rib Rub
1/3 cup paprika 
3 tablespoons dry mustard 
2 tablespoons onion powder 
2 tablespoons garlic powder 
2 tablespoons ground basil 
2 tablespoons red pepper 
1 tablespoon black pepper

Beef Rib Rub
1/4 cup paprika
1/4 cup mild or medium chili powder
1/4 cup brown sugar
1/4 cup ground black pepper
1 tablespoon cayenne
1 tablespoon garlic powder
1 tablespoon salt

Brisket Brown Sugar Rub
1/3 cup brown sugar
1/3 cup salt (coarse salt works best)
1/3 cup paprika
1/3 cup chili powder (choose a hot or mild powder depending on your tastes)
1/3 cup ground black pepper 

Carolina BBQ Rub
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika

Country Rub 
2 cups crushed real bacon bits 
2 cups minced parsley 
2 cups tomato paste 
1/3 cup cracked black pepper 
1/3 cup paprika

Creole Rub
2 cups Creole mustard
1 cup minced onion
1/4 cup minced garlic
3 tablespoons hot pepper sauce
1/2 cup dry Cajun seasoning blend

Devil’s Rub
3/4 cup minced garlic
1/2 cup packed brown sugar
1/2 cup white vinegar
1/4 cup red pepper flakes
1/4 cup tomato paste
3 tablespoons hot pepper sauce
3 tablespoons coarse salt

Hog Rub
1/2 cup ground black pepper 1/2 cup mild chili powder
1/2 cup sugar
1/4 cup coarse salt
4 teaspoons dry mustard 2 teaspoons cayenne

Garlic Pork Rub
8 cloves garlic, minced
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon brown sugar

Jerk Rub
1 onion, chopped
1/2 cup scallion, diced
4 habanero peppers, finely chopped
2 teaspoons dried thyme
2 teaspoons salt
1 teaspoon allspice
1 teaspoon black pepper
1/2 teaspoon cinnamon 1/4 teaspoon nutmeg

Kansas City Style Rib Rub
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
3/4 tablespoon garlic powder
3/4 tablespoon onion powder
1 teaspoon cayenne

Memphis Style Rib Rub
4 teaspoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons fresh ground black pepper
1 teaspoons cayenne

Mustard Rub- Wet
2 cups Dijon mustard
1 cup minced parsley
1/2 cup dried orange or lemon peel
1/2 cup rosemary leaves, crushed
1/4 cup black pepper

Panhandle Rub
1/2 cup ground cumin or
1/2 cup minced cilantro
1/2 cup tomato paste
1/4 cup minced garlic
1/4 cup vegetable oil
2 tablespoons red pepper flakes
1/4 teaspoon jalapeno powder

Crushed cumin seeds

1 tablespoon salt

Pork Rib Seasoning
2 cups paprika
3/4 cup lemon pepper
1/4 cup coarse ground black pepper
1/4 cup white pepper
1/4 cup onion salt
1/4 cup granulated garlic
1/4 cup chili powder
3/4 cup brown sugar

Santa Maria Seasoning
1 tablespoon sea salt
1 tablespoons granulated garlic powder
1 tablespoon of Kosher Salt
1/2 teaspoon dried parsley, fine grind
1/4 teaspoon black pepper, medium grind
1/4 teaspoon Accent (MSG)

Spicy Dry Rub
6 tablespoons dry mustard 
3 tablespoons dried oregano leaves  
2 tablespoons chili powder  
1 tablespoon garlic powder  
1 tablespoon pepper  
1 tablespoon salt 

Sunset Herb Rub
1/3 cup Paprika
2 tsp garlic powder
2 tsp onion powder
1 ½ tsp salt
1 tsp dried mustard
1 tsp coriander
1 tsp ground sage
1 tsp dried marjoram
1 tsp dried thyme
1 tsp black pepper

Texas-Style Brisket Rub
5 tablespoons paprika
2 1/2 tablespoons salt
2 tablespoons garlic powder
2 tablespoons onion powder
4 teaspoons black pepper
4 teaspoons dried parsley
2 teaspoons cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano

There are many more rubs out there. But for some of you, I hope this will help you out with broadening you collection of rubs.

Until next time....

Tri-Tip Rub

I live on Guam and have done so for the past 26 years. But I am originally from Santa Maria, California. You may or may not know about Santa Maria, but it is home to the world famous Santa Maria Style BBQ.

Web site: http://santamariavalleybbq.com/

In Santa Maria we BBQ a lot of chicken, tri-tip and top block (Top Sirloin). Of course you need to have a rub for this style of BBQ. Here is the recipe for the rub.

Basic Tri-Tip Rub:
1 tbsp salt
1/2 tbsp black pepper
1/2 tbsp garlic salt

Rueben's Tri-Tip Rub:
2 tbsp sea salt

2 tbsp garlic powder (granulated)
1/4 tsp black pepper
1/4 tsp MSG (Accent)
1/2 tsp dried parsley

I like to be a little light on the salt because this leaves a little room for error. Once there is too much salt on a piece of meat, it's hard to adjust.

In Santa Maria, we "roll" the meat in a pan of rub to get a thorough and uniform rub coating. You should adjust the spice levels to meet your individual tastes. But these rubs are a good starting point.

I hope they work out for you.

Until next time....

Rueben's Jerk Rub

I love Jerk BBQ. It's famously from Jamaica. On Guam, we have our very own Jamaican restaurant. The name is Jamaican Grill (what else would you name it?). They have a fantastic menu. Everything is great. It is probably my favorite restaurant on Guam. http://www.jamaicangrill.com/flash/index.html

But when I don't have time to go out and eat and I am craving for some jerk, I do it myself. The key is the rub. This is my own concoction and I call it Rueben's Jerk Rub. Here is the recipe:

1 tbsp 5 Spice
1 tbsp Dried Thyme
1 tbsp fresh course ground Black Pepper
1 tsp ground Cinnamon
1 tsp Garlic Powder
1 tsp Kosher Salt
1/2 tsp Sea Salt

This recipe is not too salty at all. That is my usual style. Leaves plenty of room for error and adjustment to the individual taste.

Yea Mon it's good!! Try it Mon.

Until next time....

Where's the Beef??

If you are a true BBQ fanatic like most of us are, I'm sure you would be grilling or smoking some type of beef at least once a week. Some of you probably more often than that. But we need to change that beef menu as often as possible. Didn't someone say, "Variety is the spice of life?" I'm sure they had to be talking about BBQing beef.

I find myself referring to this site every now and then for new ideas on how to spice up a beef dish. The site name is "Beef for Food Service Professionals"  http://www.beeffoodservice.com/recipebrochures.aspx.

Here is one of the download-ables on their web site:

And of course I am sure all you BBQers would be interested in this download-able document:

Give their site a looksie. There is a lot of great stuff here. I'm sure you'll find something you will want to try.

Until next time....

Basic Rib Rub

When I BBQ ribs, I like to use my basic rib rub. It is a great all around rub.

Here is the recipe..

Basic Rib Rub recipe:

2 tbsp smoked paprika

2 tbsp kosher salt 
3 tbsp sugar 
2 tbsp brown sugar 
1 tbsp ground cumin 
1 tbsp chili powder 
1 tbsp freshly ground black pepper 
½ tbsp cayenne pepper (powder) 
1 tbsp onion powder 
1 tbsp garlic powder 
1 tbsp celery salt 
1 tsp oregano, crushed

You can apply this very liberally depending on the type of crust you would like to have on your ribs or other meats you may be BBQing.

This rub is great with your favorite BBQ sauce. It is definitely finger -licking good.

Until next time....

Basic Rib Rub

When I BBQ ribs, I like to use my basic rib rub. It is a great all around rub.

Here is the recipe..

Basic Rib Rub recipe:

2 tbsp smoked paprika
2 tbsp kosher salt
3 tbsp sugar
2 tbsp brown sugar
1 tbsp ground cumin
1 tbsp chili powder
1 tbsp freshly ground black pepper
½ tbsp cayenne pepper (powder)
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp celery salt
1 tsp oregano, crushed

You can apply this very liberally depending on the type of crust you would like to have on your ribs or other meats you may be BBQing.

This rub is great with your favorite BBQ sauce. It is definitely finger -licking good.

Until next time....

BBQ'd Pork Butt Kabobs

Just posted BBQ'd Pork Butt Kabobs here:   http://bbqguam.blogspot.com/2011/05/bbqd-pork-butt-kabobs.html

BBQ'd Pork Butt Kabobs

Yesterday, while I was contemplating something a little different to go with my BBQ'd chicken, I just happened to come across a pork butt in the freezer. The big, or small as my wife tells me, light bulb came on and pork butt kabobs flashed by. Hey, just a little something extra to fill up the grill was just what I was asking for.

So here is what I did.......

I cut up the pork butt into about 1 1/2 inch chunks. I also trimmed some of the fat off of these pieces.

BTW, the only ingredients I used on these Kabobs are the Worcestershire Sauce, my basic rib rub and my special "Rueben's Rub". 

Basic Rib Rub recipe:
2 tbsp smoked paprika
2 tbsp kosher salt
3 tbsp sugar
2 tbsp brown sugar
1 tbsp ground cumin
1 tbsp chili powder
1 tbsp freshly ground black pepper
½ tbsp cayenne pepper (powder)
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp celery salt
1 tsp oregano, crushed

Basic BBQ Seasoning Rub Recipe:
2 Tbsp non-iodized table salt
2 Tbsp granulated garlic powder
1/2 Tsp dried ground parsley
1/4 Tsp black pepper, medium grind
1/4 Tsp Accent (msg)
(this is not Rueben's Rub)

So I put all the chunked pork into a bowl and add the Worcestershire Sauce very liberally. It will soak into the meat like a sponge. Then I apply the rib rub. I use a lot also as the salt content is low so it won't be too salty. A lot of room for error. Mix it all together and put it in the refer until you are ready for BBQ time!!!!!

Once the fire is ready then I take my favorite BBQ Skewers.

These are my favorites. Steven Raichlen signature series 5/8 inch stainless steel. The only problem is that I don't have enough of them. Next time I go to the states, I will buy another 12 pieces http://www.grilling4all.com/sm8026.html. And the meat doesn't slide off.  I skewer the pork chunks and place on the BarBe.

Once on the BarBe, I give a light sprinkle of my "Rueben's Rub", but any of your favorite salty rubs will do.

About 20-25 minutes later it is all done. There is no plating to be done here. They are either eaten at pitside or the few survivors are served in a bowl at the table. Sinimple...

Now, if you can take the time to try this recipe out, I gotta think it will bring a tear or two to your eyes. Or maybe it's just me. I love to eat BBQ.

Until next time....

Vinegar Marinated BBQ Chicken Anyone???

Just posted Guam Style Vinegar Marinated BBQ Chicken recipe here:  http://bbqguam.blogspot.com/2011/05/vinegar-marinated-bbq-chicken-anyone.html

Momma's Rub

My wife, Lupe, wanted me to make her a rub without salt. She was trying to cut down on her salt intake. Now that is hard to do, especially when we, on Guam, use a lot of soy sauce.

Anyway, I developed Momma's Rub for her. She definitely loves spicy as you can tell. It was a big hit with her and that is what counts with me.

I thought I would share this with you.

Momma’s Rub

¼    Tsp 5-spice

¼    Tsp Chili Powder

½    Tsp Cayenne Pepper Powder

¼    Tsp Cumin

1      Tsp Garlic Powder

½    Tsp Onion Powder

1/8  Tsp Black Pepper

½    Tsp Salt Substitute

¼    Tsp lemon powder (optional)

This rub is really great on fish and chicken.

Until next time

Mahi Mahi Rub

Hey gang, I developed this rub just for Mahi Mahi (Dorado, Dolphin-fish). It is actually great on any fish. Try it out.

Guam Mahi Mahi caught on Galvez Bank, 21 miles south of Guam

Here is the recipe:

¼ Tsp Cayenne Pepper

½ Tsp Paprika

½ Tsp Chili Powder

1 Tsp Salt (adjust to taste)

1 Tbsp Onion Powder

1 Tbsp Garlic Powder

1 Tsp Black Pepper (fine grind)

½ Tsp MSG (optional)

Let me know how you like it (hopefully you did).

Until next time....

Mahi Mahi Rub

Hey gang, I developed this rub just for Mahi Mahi (Dorado, Dolphin-fish). It is actually great on any fish. Try it out.

Guam Mahi Mahi caught on Galvez Bank, 21 miles south of Guam

Here is the recipe:

¼ Tsp Cayenne Pepper

½ Tsp Paprika

½ Tsp Chili Powder

1 Tsp Salt (adjust to taste)

1 Tbsp Onion Powder

1 Tbsp Garlic Powder

1 Tsp Black Pepper (fine grind)

½ Tsp MSG (optional)

Let me know how you like it (hopefully you did).

Until next time....