Pecan-Smoked Beef Brisket has become quite the family favorite when we get together. This year, on our annual trip to cool Michigan, I’m at it again with a couple of twists. I also did baked beans, or in this case smoked beans, on the grill.
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Filed under: Beef, Indirect Grilling, Sides and Appetizers, Smoking, Uncategorized
No Mexican food this time, but I got a packaged corned beef brisket (in a brine) at the market. I didn’t know what to do with this piece of meat, so I went online to see what I can do. Lo and behold, I was searching GrillinFools.com and came across a few corned beef brisket [...]
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Filed under: Beef, Smoking, Uncategorized
Outside of full on family barbecues where we are feeding the masses all three Grillin Fools don’t get to grill together all that often. But recently we decided to celebrate our new sponsor, Andria’s Steak Sauce, with the oh so appr0priate prime rib done with an Andria’s flare. My dad did the grilling and will [...]
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Filed under: Beef, Indirect Grilling, Uncategorized
The Grillin Fools tackled this three different ways. The first was my take on the classic dish which can be found by clicking here. This is the second installment which was done by my father, Greg – Smokin’ on the Water, Thomas. He took one of our favorite methods for doing pork loin or brisket [...]
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Filed under: Beef, Fruits and Vegetables, Sides and Appetizers, Uncategorized
A previous post, Beer Butt Chicken Stew, featured the birds smoking on the grill over a pan of vegetables and broth which allowed us to capture all the flavorful drippings from the birds in the stew below. Now that “comfort food” weather has arrived I thought the same process should be applied to beef chuck [...]
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Filed under: Beef
In July the Grillin Fools and 30 of our relatives went up to Michigan:
It wasn’t all sunsets, swans and salmon. Of course we did some grillin, chillin, and thrillin:
We may not have had much to work with (wait to you see the grills) but we still put out a mean product. And if we can [...]
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Filed under: Entertaining Tips
Some people love the taste of ribs but are turned off by the meat to bone ratio. If the ribs are not meaty it might take a whole lot of work for a little bit of meat. Those people would like more meat with their bones, so to speak. If you fall into this boat [...]
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Filed under: Indirect Grilling, Pork
Beef brisket is a pretty tough cut of meat that if done properly can be pretty stellar. Usually it requires an acidic marinade for about 48 hours (or more) and slow and low cooking to the tune of 225 degrees for 1.5 hours per pound plus an hour for resting. This brisket was marinaded less [...]
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Filed under: Beef, Indirect Grilling, Smoking
Click the pictures below to see the Grillin Fools in the St. Louis Post Dispatch.
Click here to read about cooking for the food editor of the St. Louis Post Dispatch.
