Category Archives: Tips n’ Tricks

Slow Braised Brisket

Mama Bells Jewish Style Brisket Recipe

Slow Braised Brisket

Here is a close up of Mom's Jewish Brisket After Slicing

I grew up eating Mama Bells Jewish Brisket and it is a family recipe that has been handed down from generation. Although now I am more into smoked brisket than I am my mom’s Jewish brisket recipe, there is no doubt that these are two different dishes entirely. This Jewish style brisket recipe is made in the oven, not on the BBQ.  However the end result is a brisket that is sweet, tender and delicious which is just the way my mama makes it for the Jewish holidays. Make sure you get yourself a nice challah loaf or some buns for sandwiches the next day.

  1. Start with a 5 to 8 pound prime or choice trimmed (1/4″ of fat) brisket flat.
  2. 2 Cans of Fresh Cut Whole New Potatoes
  3. Preheat oven to 350F
  4. Slice Two Large Onions, thinner the better.
  5. Pour two bottles of Bennetts Chili Sauce into a large roasting pan.
  6. Fill each bottle with water, shake it and pour this into the roasting pan.
  7. Pour 1 Cup of Brown Sugar into the roasting pan and stir.
  8. Drop in half of your sliced onions into the mix and place the brisket into the pan and cover with the balance of your onions.
  9. Put into oven, covered for 5 hours or until the brisket is tender enough to insert a toothpick like it is butter.
  10. 3 hours in,  put in some Canned Fresh Cut Whole New Potatoes into the gravy

When the brisket is done cooking, let sit before slicing. My mother usually cooks a couple of days before and she takes it back to the butcher shop after it has cooled and has them slice it into 1/4″ slices and then puts the slices back into the gravy. Oye! Enjoy.

Celebrity Grill Show Podcast App

Celebrity Grill Show: Podcast App!

Celebrity Grill Show Podcast App

Celebrity Grill Podcast App Provides Instant Grilling Information

Owning BBQ Pro Shop has it’s advantages and one of them is sampling tools and spices that help us stay ahead of the game and remain on the cutting edge in BBQ. Yes, I just said “cutting edge” because the Apple “iRevolution” has changed the way we will grill and BBQ forever. JM, host of the World Famous The Celebrity Grill Show is taking his game to another level with an iPhone app that instantly allows you to stay connected.

We absolutely love listening to their podcasts and Gretchen and I have been featured on two of them, CGP #28: “Roundtable – Ceramic Cookers” and CGP #17: “Roundtable – Burgers” so we are big supporters of the show and the medium. The app provides instant access to new Podcasts. No need to download and sync to get access to the latest show. You can stay in touch with JM via Twitter, Facebook, Web Site or email. It also provides support if you should run into issues while on the run. You can star your favorite episodes as well.

If you have an iPhone, iPad or iPod Touch and want easy access to the latest in grilling tips and tricks, then this is the App for you! Click Here to learn more and download the app on iTunes. It costs $1.99, supports a great show and keeps you on the cutting edge of all things grilling.

Please follow JM on Twitter or check out his Facebook page.  He is always giving away great prizes and of course, always grilling!

Willingham's "Surprise Burgers"

Willinghams “Surprise Burgers” Recipe

Willingham's "Surprise Burgers"

You Will Love... Willingham's "Surprise Burgers"

I know that we can’t get enough of Willingham’s Cajun Hot seasoning? Well here is a fantastic cheese burger recipe to spice things up a bit.  This is a twist on burgers that comes from the Willingham’s suggestions sheet that is inserted into all of our shipments.

Combine:

3 LB of Ground Chuck or Sirloin

1 Egg

2 Tablespoons of Willingham’s Original Mild Seasoning

  1. Pull out of 1/2# or 1/3# hunks of the meat mixture,
  2. Form each burger around a cube or chunk of your favorite cheese.
    In center of each burger, cut a hole the size of your finger for even cooking.
  3. Place on Grill over medium/high direct heat and cook to your desired temperature.

Grilling Tip: Use the Grill Friends Steakhouse Burger Press and lay in some meat, place some cheese slices or shredded cheese in the middle of the meat and put more meat on top. Press down on the Grill Friends Steakhouse Burger Press and it will create the steakhouse signature “thumbprint” that helps cook the burger evenly.

Primo Grill 101: Starting Fire and Holding Temperature

Someone asked us recently:
What is the best method for getting my new Primo grill to hold the 200F – sub 200F range?
This was an issue I struggled with and I found there are a lot of options. Best way to manage temp on a Primo grill is to buy a BBQ Guru. I love my Digi Q, but I started with a Pit Master and both are just the best.  Best bet is to use the nice little configurator to find the right unit for you and that makes your Primo grill a full on smoker. I have been able to hold temps for over 16 hours and do some major cooks.

Assuming you want to go low and slow and stay below say 250F, here is how I do it with my Primo grill. The biggest difference with smoking on a Weber kettle is that you do not want to use lighter fluid with it as the fluid could season the Primo in a negative way. Always clean out the charcoal box before each use. I use a Shop Vac after removing unused coals in a steel bucket and reusing them for my next fire. I use hardwood charcoal and stack big pieces on the bottom for best air flow and then put smaller pieces on top after you clean out the grill from all previous cooks. Throw on some wood chunk around the spot where you are going to light the charcoal. The coals will burn out and then fire up the smoke as it comes up to temperature.

To start the actual fire,  you can use Weber fire starters or a propane torch and start a small part of the coals and once that gets going, load up the grill with the drip pan racks, your D plates, grill grates and put the food on. Then close the vent at the bottom down to about 50%to start to ramp up the temp until it holds steady at 200F or so. You need to make sure that the top and bottom vents are controlled so you ease into the temp. Go over by too much and it is hard to cool it down, but not impossible, just takes some time.

This is why I love the BBQ Guru. Life is too short to worry about temperature control when you have technology like that! With the BBQ Guru, I do all of the above accept for the temperature venting, I just install the fan, open the top vent to the half moon, set the temperature on the BBQ Guru and check back in 10 minutes to make sure the temp is ramping up properly.

For all Primo Grill Users I highly recommend that you register for the Primo Grill Forum and look through the postings. The users of the Primo Grill Forum are amazing cooks and have incredible wisdom that they share freely.  Many are true Pit masters who love Primo grills and will guide you through any issue you are having. There is already tons of info on how to learn quickly and answer almost any question you have! Primo is an awesome ceramic smoker and grill so please contact us if you have any questions. We always love to help out a fellow Primo owner!

Eatocracy: Lick the screen – BBQ sauce fountain

Eatocracy is a great new food blog that I hope you will find the time to check out! Here is a link to the article below and this particular article holds a special place in my heart. It is Amy Mills brandchild in which she fills a “chocolate fountain” with BBQ sauce and uses it to allow people to put Mike Mills 17th Street BBQ sauce on their ribs, no dipping, just a pure BBQ Sauce shower! Gretchen and I experienced this first hand at the Big Apple Block Party in 2009 and BBQ Sauce will never be the same!

You know it’s a party when the BBQ sauce fountain starts flowing. Or, more specifically, that it’s a 17th Street Bar & Grill party – in which case you’re in for a rib-munching, lip-smacking good time.

Champion pitmaster Mike Mills and his daughter Amy make a yearly trek from their home base in Murphysboro, Illinois to New York’s Big Apple BBQ Block Party to dish out thousands of their signature ribs to barbecue fans from up and down the East coast. Amy’s fountain has become a staple at the event; when the sauce starts flowing, so does the fun.

See the fountain in action after the jump.

Each weekday, Lick the Screen will showcase one food photo that sets our stomach rumbling. If you’d like your work to be featured, submit your pictures to the Eatocracy Flickr pool or leave a link in the comments. We’ll get in touch if what we see makes us weak at the knees.