Okay, friends...
We have a three day weekend ahead and for many of us, that means grilling. Here are a few tips and fun things you can try if you are planning a cookout.
First is this, which applies to all meats. Remember that when you remove a piece of meat from the heat source, the internal temperature will keep rising for a while. Also, the heat has forced all of the juices into the center of the meat. This means that as soon as you cut into it, it'll all come out in a rush. It may make a steak look tasty, but it would be even better all that flavor was actually inside the meat!
If you are planing on serving bratwurst, why not try a bratwurst hot tub? Get a disposable aluminum containter. Pour in some beer, or your favorite soft drink, and some sliced onions, jalapeños, and crushed garlic. When you are done cooking the brats turn of the heat in the center of the grill (if using charcoal, use a large spatula to move the coals out to the sides). and place the container in the center, away from direct heat. Putting the brats in there will keep them from drying out and getting cold. When someone comes back later for seconds, the bratwurst will be hot, juicy, and full of flavor.
Lastly, if you plan on doing a brisket or pork shoulder...cure it the night before. Spread a thin layer of mustard (I do mean thin...like puting on sunblock), and coat it with your favorite rub. Let it sit in the fridge for 12-24 hours. Mix a mop sauce....use the same mix as the bratwurst hot tub, but whisk in mustard, ketchup, and distilled white vinegar. Every hour, when you open the smoker to replenish your woodchips, use a bbq mop or a silicone brush to thoroughly wet the top surface of the meat. This will help keep it from drying out.
Feel free to email me with any questions at any time, and I'll answer them the best I can.
