Category Archives: BBQ Info

Beth’s Revol Anything Pan Cheesy Pizza Pasta Bake

 

BETH’S CHEESY PIZZA PASTA BAKE RECIPE
Serves 4-6

INGREDIENTS:
1 lb (450 g) Gluten-Free Pasta (Brown Rice/Quinoa)
3 links Italian Chicken Sausage
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) Italian seasoning
½ cup (75 g) diced white onion
1 carrot, diced
1 celery stalk diced
30 oz (950 ml) plain tomato sauce
1 garlic clove minced
1 tsp (5 ml) salt
freshly cracked pepper to taste
8 oz (230 g) low-fat mozzarella cheese
1 tbsp (15 ml) freshly chopped parsley
1 tbsp (15 ml) red pepper flakes, served along side (Optional!)

METHOD:
Cook pasta according to package directions.

Meanwhile, in a large sautee pan heat 1 tbsp olive oil in a pan, brown sausage until cooked through. Drain onto a plate lined with paper towel.

In a large pot heat the second tablespoon of oil in a pan. Sautee onion, carrot and celery until tender, 5-8 minutes. Add tomato sauce and garlic and 1 tsp salt and pepper to taste.

Drain pasta and add to the sauce pot. Toss to coat, transfer mixture into a Revol Anything Pan casserole dish. Top with cheese.

Place casserole under he broiler for 2-4 mins until cheese is golden brown and bubbly. Top with freshly chopped parsley.

Serve “oven to table” with red pepper flakes on the side.

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How to Smoke a Beef Brisket on a Primo Ceramic Grill, Kamado or Big Green Egg

Brisket still on smoker, should form a nice bark and moist fat should sit on top of it.

Brisket still on smoker, should form a nice bark.

Let me preface this blog post by letting you know that good BBQ is all about failure! Brisket is one of the toughest meats to smoke so you should be sure to take excellent notes so you know what you did and can improve upon it next time. Your cooker is your cooker and the only way to know is to use a guide like this as a starting point, there are always improvements that can be made, you just need to figure them out on your own!

 

 

Ingredients

1 10-15 lb. packer brisket (The Whole brisket including a point and flat)  Suggested Brisket RubsPlowboys Bovine BoldBig Mista’s Bitchin’ Beef RubPorkmafia Texas GoldBig Butz Cow Pow and Oakridge BBQ Black Ops Brisket Rub are a few of my go to rubs. (Kosher Salt and Cracked Black Pepper with a touch of Cayenne is fine too)

Preparing the Brisket:

  1. Trim fat cap down to ¼ inch thickness on top and around the edges of the brisket. If you buy from a butcher, make sure that you let them know to go easy on the trimming!
  2. Look at the end of the flat of the brisket and cut a notch on end of brisket sliced against the grain (lines in the meat).
  3. Grab your favorite rub and apply to brisket generously, coating the outside of the meat all around.
  4. Either put back into fridge and let the brisket sit until meat begins to sweat and the rub moistens and adheres to the brisket. Try not to do rub it down to long before you cook it.

Prepare your ceramic smoker:

  1. Load the coals box with charcoal, and mix in 6-8 chunks of Oak or Pecan Wood for smoke, this is going to be a long cook!
  2. Light the center of the pile of coals, let it burn for 5 to 10 minutes and then put your plate setter or heat deflectors in.
  3. On top of the heat deflector plate, fill an aluminum pan with 1/3 water and place directly on top of the plate setter. (If you have a Primo XL or a larger egg, you may need two.
  4. Adjust your BBQ Guru or set your smoker to run at around 225-235 F

The cook:

  1. After smoke starts to flow from the smoker, put brisket on smoker, fat side up, you can lay a Frogmat underneath to keep it from sticking to the grates during the cook.
  2. Close the lid and make sure it is secured and sealed around the edges.
  3. Make sure that the vent at the top is cracked in a “crescent moon” so that the fire can breathe but not suck in too much air.
  4. Cook 10-15 hours, try not to open the smoker too often, I usually check it about 10 hours in and insert a remote thermometer in the flat and another in the point to get reading without opening the cooker.
  5. After 10 hours, check the meat or check the thermometers until you get a 180 to 190F internal temp in the flat then check the brisket and see if it is tender to the poke, thermometer should slide in like it is butter.
  6. Remove the point (deckle or fatty end) by slicing through the fat layer between the point and the flat, cube it, put it back on the smoker for a couple of more hours to render out more of the fat and make some delicious burnt ends.
  7. Double wrap flat in heavy duty foil. Cover with blankets and insert it into a cooler to rest for 1-3 hours or until ready to serve.
  8. Remove point from smoker once a bulk of the fat is rendered. Cube point and slice the flat against the grain and serve immediately.
Sliced brisket, with deckle still on.

Sliced brisket, with deckle still on.

Serving:

  1. Let the brisket rest in open air after removing from the foil do it can settle.
  2. Slice against the grain (Use the notch you cut and slice at that angle) use an electric knife or a serrated blade and slice it in 1/4 inch thick slices.
  3. Serve hot.

Just In Case:
If the brisket is really dry, then slice it thin, or feel free to chop it up with some of the deckle or the fatty point and served chopped brisket.

5 LB Bulk BBQ Rubs Now Available!

BBQ Pro Shop likes to find the best in BBQ and support their efforts to promote their products so that everyone can benefit from the experience and wins that they have seen in competitions. We are very excited to offer four of our most popular rubs in 5 LB bulk packages that are geared towards caterers and competition teams. BBQ Pro Shop offers them at a competitive price and is happy to discuss discounts for cases (25 LBS) for the products we carry.

We are proud to offer the following 5 LB sizes:

KHhead

Killer Hogs THE BBQ Rub

 

SSOM

Lambert’s Sweet Rub O’ Mine

PB_BBQ

Plowboys BBQ Yardbird Rub

Plowboys BBQ Bovine Bold

The Science Of A Great Steak!

We love infographics, and it is not too often that you get a great infographic that pertains to something you can grill or BBQ! Well, looks like the times they are a changing. Enjoy!

The Science of a Great Steak
Source: The Science of a Great Steak

Texas BBQ Road Trip – Day One

 

In Texas you buy your BBQ by the pound, here is how they do it at Meyer's in Elgin!

In Texas you buy your BBQ by the pound, here is how they do it at Meyer’s in Elgin!

Meyers Elgin Sausage and Southside Market are the two sausage makers in Elgin, pronounced “El Gun” by the locals, that I was told I had to visit. We stopped in Elgin first as it is just 30 minutes from the airport on the new toll road with an 80 MPH Speed limit. (Nice!) The agenda here was sausage and Gregg Meyer of Meyers was kind enough to say hello to us and we had a nice conversation with him. The history of Meyers is that it is a german original recipe going back to the 1800’s, so it is as about as classic as you can get!

Meyers is a sausage shop and a BBQ restaurant rolled into one simple facility, you can buy the sausage, rubs and sauce in bulk in the store and then head over to the the chow line for some BBQ. This being our first stop, we started with Brisket, their classic beef sausage and a few links of their pork sausage as well.

Southside Market is the other "Must Try" when in Elgin, their food is great, the sign was cool too!

Southside Market is the other “Must Try” when in Elgin, their food is great, the sign was cool too!

Gregg Meyer told me that he is in charge of R&D and the very respectable brisket and ribs were an add on to his original family recipe of sausages. The beef sausage was very flavorful, some of the best sausage we tasted on the trip and the pork garlic sausage was also fantastic. The neat thing about Meyer’s is that although they produce in mass quantities, they have kept the original recipe’s the same and do not use any extenders, just fresh product, you can surely taste it! They have a chorizo based sausage as well which will soon be on a plane up to Chicago for our next party!

Next stop was Southside Marketis on the other side of town, just down the road from Meyers and is also another Elgin classic, when we placed our “light” order, they spotted us and knew we wet just down the road. Staff here was really friendly and after we got our brisket, beef sausage and jalapeño cheddar sausage, “Pony” came out and served us up a sliced pork steak which just stole the show. Very flavorful, tender and delicious. The rest was great as well, very happy that stopped there and checked it out.

Line of the day was when we told people we were headed to Franklin BBQ the next day, everyone said that Aaron does an amazing job but one fine Texan exclaimed, “It’s good and all, but I wouldn’t wait in line for three hours to see the Pope!”  I probably wouldn’t wait in line to see the Pope either, the Grateful Dead and BBQ, well if it is that good, you bet I will wait on line for it, no shame there, tomorrow we go to Franklin Barbecue!