Barbecue Secret Number 12 - Butcher Paper

Barbecued Chuck Roast Rubbed with Salt & Pepper and
Wrapped with Butcher Paper During the Cook.

Besides the usual suspect for wrapping barbecue (a.k.a. aluminum foil) as it cooks and rests after the cook, you can also use butcher paper. Many of the great barbecue restaurants in central Texas use it instead of foil and get excellent results. There are a couple of benefits to using butcher paper instead of foil including the cost (butcher paper is much cheaper) and the differences in how each impacts the barbecue's bark.

The Chuck Roast on the Left was Wrapped in Butcher Paper During the Cook.
The Roast on the Right was Wrapped in Foil. Notice the Difference in the Bark.

If you want to give butcher paper a try, here are some tips.

You can find butcher paper at places like Costco, Restaurant Depot, and even several office supply stores. If you can't find it in a local store, you can also find it online. Another option is to inquire at your local butcher shop or grocery store butcher to see if they will sell you a small quantity from their stock.

Barbecued Chuck Roast Wrapped in Butcher Paper.

Butcher paper comes in several widths. The 24" or 30" widths are best because it's easier to wrap a large cut of meat like a brisket or a long rack of ribs with the wider paper. But, if all you can find is the 18" stuff, you can make it work using a little more paper.

Butcher Paper Balled up Waiting to be Flattened Back Out
and used to Wrap Barbecue.

Butcher paper is a relatively thick paper and can be hard to work with when wrapping barbecue. A way to make the paper more pliable and easier to work with is to cut the size sheet of paper you need from the roll and ball it up then flatten it out again. Do that several times until the paper feels more pliable. I also like to put a light coat of spray oil on it before balling it up or even soaking it with water and wringing out the excess.

Another thing you want to do when wrapping barbecue with butcher paper is to make sure your last wrap around the meat is on the bottom. This will ensure that the weight of the meat will keep the paper in place while cooking.








Here is a great recipe for barbecue chuck roast using butcher paper.

Start with a 2.5 to 3 pound chuck roast. Season it with salt and pepper. Fire up your smoker/grill to a cooking temperature of about 300 degrees using indirect heat. A little oak or hickory works great for smoke.

Put the seasoned chuck roast in the smoker/grill and cook for about 2 hours. After 2 hours of cooking, remove the chuck roast from the cooker and wrap it in butcher paper. Put it back in the cooker and let it cook for about another 2 hours. You will know when it's done when an ice pick or thermometer probe slides into the meat with little resistance. The internal temperature of the meat will be around 208 - 210 degrees. But, go by the tenderness of the meat rather than the internal temperature. Once the meat has reached the proper level of tenderness, remove it from the cooker and let it rest for 30 minutes to an hour while still wrapped.

After the rest, pull the chuck roast into sections, scrape off the silver skin and excess fat, slice it against the grain and serve. One last step I like to take with chuck roast is to chop it too. It's delicious served as barbecue beef sandwiches with sauce and slaw, made into taco meat, served with eggs for breakfast, and even used in chili.

Barbecue Chuck Roast Sliced & Chopped

For more barbecue secrets CLICK HERE.

California Barbecue Virginia Style - Tri-Tip

There is a triangular cut of beef from the tip of the sirloin called appropriately enough "tri-tip." It was made popular in California starting sometime in the late 1950's. Before that time, it was just another lean cut of beef ground up and made into hamburger.

Nowadays, it is a specialty of the Santa Maria area of California and for good reason. Cooked properly, it is a delicious cut of beef. For obvious reasons, there are only two tri-tip roasts per cow. Therefore, it can be difficult to find in many area local grocery stores. Ask your local butcher shop if you can't find it and I bet they can help you out.

Here is a great way to cook a delicious tri-tip roast.

Start with your grill setup for indirect cooking. I used charcoal and a couple of splits of white oak wood.

When the wood has burned down to hot coals, add the tri-tip rubbed down with a little sea salt, coarse ground black pepper, and granulated garlic.

Notice how far the meat is away from the heat source. I'm not grilling it; I'm barbecuing it at this point.


The cooking temp was about 300 degrees Fahrenheit using indirect heat.

Once the meat reached an internal temperature of about 127 - 130 degrees, I moved the meat directly over the coals just long enough to get a nice sear on both sides.

After searing it, let the meat rest for about 10 to 20 minutes then slice it into thin slices against the grain and serve. It's good sliced or on sandwiches.





Here is a delicious tri-tip slider with cheese, grilled peppers and onions.

Roast Beef a La Lightning

The Harrisonburg Rockingham Register of August 20, 1907 printed an account of a farmer named John Carroll who, soon after a lightning storm, found one of his cows killed by lightning. Rather than making preparations to properly dispose of the carcass, farmer John made a meal of it.

That Miserable Cook!

The following is an article from The Daily State Journal (Alexandria, VA) February 12, 1873. I bet there are a lot of barbecue cooks who can relate to this story.

What My Cook Said.

There's nobody, mum, that's so put upon as a cook, and cooking, is a buzziness that nobody never makes 'lowances for. Most o'bizzinesses can be done at one time's well's another. My brother, now, is a carpenter, and he don't have to git a door done by quarter past six or else the door be spiled. And there's Biddy, the chambermaid, if she don't finish sweeping a room when she ought to, the carpet won't go back to wool, or shrivel up to a crisp. And if she makes a bed all wrong from top to tee she don't have to throw the sheets away - nothin's hurt, and she just goes to work and makes it over again.

But if I makes a bad mistake like that in a piece of meat, why in course it's spiled entirely, and don't the best o' folks make mistakes sometimes, mum? If I begins a roast jist a trifle too late, it's spiled all the same, or else folks is in a pet because I makes 'em wait a bit for it. I knows in a gin'ral way by the looks of a piece of meat jist how long 'twill take to roast, but things don't allurs work as a body cal'lates it - sometimes the meat weighs a half pound more or less, and sometimes the fire gits contrary. 

Most o' my work, and roastin' in particular - the thing most folks gits crossest about - can't be done and put away, till it's wanted, like dish-washing, and ironing, and sewing. It's to be done just to a turn and jist to a minit. A roast must go right straight from the fire to the table, as you know, mum, yourself, and sometimes folks is a little longer than common over the soup and fish, and how am I to know, mum? And then, if the meat is a little overdone, it's "That miserable cook can't even roast a piece of beef right!" And if it's taken from the fire, and kept hot, why that's jist as bad, and it's "That miserable cook! she has contrived to git the flavor out of the meat!" And if they are ready too soon, and the meat is too rare, it's "That miserable cook!" again. 

Seems to me that ladies and gintlemen as is ladies and gintlemen might think a bit how hard it is on the cook, and have a bit o' patience, and instead o' saying "That miserable cook!" might be a talkin' pleasant among themselves, and wait a few minutes if the meat isn't ready to a minit, for you know, mum, it's an old sayin', "It is better to wait for the roast than to make the roast wait for us." Hearth and Home 

A Goat's Revenge

SERVED UP AT A GEORGIA BARBECUE - HIS CONSUMERS ALL MADE SICK.

Excerpted from The New York Times, August 25, 1884.

The greatest barbecue that has taken place in Georgia since the war was enjoyed by citizens of DeKalb County yesterday at Clarkston. It had an ending, however, that was anything but romantic.

Several weeks ago it was arranged that the people should have a holiday... when barbecue scenes of 40 years ago were to be repeated, to show the young people how much of life they had missed by not being older. Late on Friday night the woods on the outskirts of Clarkston presented a weird appearance. The night was intensely dark, and here and there were blazing fires in the background. 

The attendant cooks for the feast of the morrow could be seen placing carcases upon spits, and all night long using long poles, having at the ends swabs of mustard, with which the meats were kept thoroughly saturated. Ten o'clock Saturday found perhaps 5,000 country folks assembled. The smell of fresh woods, the aroma from the spits, the jocular salutations so much recalling Longstreet's Georgia scenes, all conspired to give exhilarating effect to the scene. The orators were also there, at the head of whom was ex-Congressman Milton Chandler. 

The Government was redeemed in flights of eloquence, and hearty cheers showed the approbation of the people. A little distance off were arranged long tables, capable of accommodating 100 persons each. The fragrant meats were arranged, and when the word was given that the feast was ready a rush was made for the best places. 

One table was specially reserved for distinguished guests. The Master of Ceremonies, in calling the eaters to order, drew their attention to one beautifully browned carcase. He narrated that it was none other than the famous billy goat so familiar to all who have ever visited Stone Mountain. Twelve years ago, as a goat of mature judgement, the animal had appeared on the mountain. For eight years he jumped from crag to crag and won a State reputation. Growing older he took up his residence in Clarkston, where for four years he butted his way. 

A citizen shot at a mad dog on Friday. He missed the dog but fatally struck the renowned goat; hence the goat's appearance on the table as the chief dish. It was not long before the whole party was discussing the delicacy of the old goat's flesh. In less than half an hour after dinner, different persons who had sat at that particular table felt symptoms of uneasiness. The symptoms grew worse, and soon as many as 50 victims were lying around under trees, sorry spectacles of holiday enjoyment. Several doctors who were present were kept busy with their pill boxes. It is safe to say that a goat will never again reign as chief carcase in a DeKalb barbecue.

BBQ Pitmasters Season 4 is Accepting Applications for Competitors until Aug 22, 2012

Destination America’s hit show ”BBQ Pitmasters” is back for another Season! We’re looking for the best and brightest Pitmasters who’ve got the drive to compete and personalities that trump the competition!

Now Casting BBQ Pitmaster Teams of Two who cook, eat and breathe BBQ and are ready to showcase their abilities and prove they’re the BEST!

*Interested applications must live in the State being showcased and cook that specific style of BBQ.
- Texas
- Tennessee - Memphis-Style BBQ
- North Carolina
- Missouri – Kansas City-Style BBQ
- Kentucky
- Georgia

*DEADLINE FOR ALL SUBMISSIONS IS AUGUST 22nd, 2012

Interested applications should send the following information to BBQPitmasters@OriginalMedia.com and/or JRCasting24@gmail.com

Please make sure to include your team name and region in the subject of your email.
- Names (Must be an existing team of two)
- Contact Info – email, cell phone and address
- Your BBQ Style/Region
- Recent Photos of the team and your food
- Bios – What do you do for a living? How did you get into BBQ? How long have you been competing? What is your pit? What do you cook with? What’re your specialties? Have you won any other competitions in the past? (Please list achievements and dates won)
- Why should your team be chosen to represent your region and compete?
- Any links to your website and/or video footage you have of your team

*Interested applicants are urged to put together a 3-5 minute YouTube video submission for review. Please showcase your personality, your desire to win and your incredible skills in the video.

Prove to us that you have a shot at being and beating the best of the best in your area! Be creative and sell us on why you and your team should be on the show. Email video links and answers to the questions above to BBQPitmasters@originalmedia.com

(Don’t worry – we’re not expecting videos of Hollywood production quality, but comedy helps! More than anything – the cooks’ personalities are what matters.)

http://www.tbazone.com/pitmaster/pitmasters.htm

Andy's Bar-B-Q - Santa Clara, CA

I recently visited San Jose, CA / Silicon Valley and while I was there I decided to check around for local BBQ restaurants. My time was limited because I was working practically non-stop from about 5am to 10pm each night just taking time out for meals. But, I did make it to Andy's Bar-B-Q in Santa Clara.

As I walked around the restaurant to the entrance, out back I found a huge all wood smoker! That is always a good sign. It turns out that Andy's actually cooks BBQ over an all wood fire. So many restaurants have turned to gas cookers nowadays. It's always nice to see a restaurant that hasn't compromised the integrity of their product for convenience.

I ordered a combination platter so that I could sample as much of the BBQ I could in one visit. My server brought out this HUGE plate of 4 large spare ribs, a 3/4 pound sausage, and about 1/2 pound of brisket! There was no way I was going to eat all of that. But, it was fun trying.

The barbecue was pretty good. The sausage was delicious, the ribs tender, and the brisket was juicy.




They served sauce on the side in a little cup. The sauce was slightly sweet with a hint of molasses and some other herb/spice that I couldn't identify. I've tasted that flavor in foods all around California and I still haven't been able to identify it. I should probably ask about it next time I'm out there. They also served smoked garlic bread which, in my experience, is unusual for a BBQ restaurant. Overall, I thought the barbecue was good. It's worth the trip if you are out that way.

Bluemont BBQ Bash 2012, Bluemont, VA

40 teams competed this past July 27-28, 2012 in Bluemont, VA at the 2nd annual Bluemont BBQ Bash. This competition takes place at Bluemont Country Farms surrounded by beautiful hills and green pastures. It's an interesting drive to get there. First, the drive offers some absolutely gorgeous views of the Virginia country side. There are several places on the trip that I always have to stop and take a longer look. The other reason the drive to Bluemont Country Farms is interesting is because of the navigation skills it takes to find the place.

You drive down large multi-lane highways that turn into smaller two lane highways that turn into little country roads that turn in to dirt roads that turn in to dirtier roads as you progress to your destination. But, the drive is worth it. The scenery of the area is spectacular.

The weather was perfect. The skies were clear, the sun was bright and the temperature was relatively comfortable for a July day in Virginia.

Even though we had great weather, the judges were setup in an air conditioned building!

Dan Hixon and team 3Eyz BBQ won grand champion! This team has been on a roll lately! Tuffy Stone and his team Cool Smoke won reserve grand champion.

A New Look at Old Time Barbecue

Staunton Spectator and Vindicator, January 18, 1901

My new article A New Look at Old Time Barbecue is published in the latest issue of Smoke Signals Magazine. The online magazine can be accessed at this URL - http://www.smokesignalsmagazine.com/SSM/Issue9/index .

Smoke Signals Issue 9

In the article, I point out some important details that I believe historians have left out of the barbecue history narrative. For example, I have found records of antebellum barbecue recipes that include ingredients such as sugar, molasses, honey, peach syrup, and even currant jelly. That's a far cry from the claim that early American barbecue was seasoned only with vinegar, salt, black pepper, and hot peppers.

I also bring to light references to 19th century barbecue cooks boiling meat before placing it over the coals to be barbecued. So, anyone who thinks that "real southern barbecue" was never par-boiled needs to re-think that theory.

I even wrote a paragraph or two on the practice of wrapping meat as it barbecues and a few other interesting tid bits.


So, point your browser at Smoke Signals magazine, pull up page 18 and start reading!

This issue also has some other great articles including one featuring Ray Lampe Dr BBQ himself!

Barbecue Secret Number 11 - How to Trim a Brisket

Beef Brisket is the toughest cut of meat on the steer. It takes some finesse to be able to barbecue it so that it is tender, juicy, and delicious. But, before the cooking begins, how does one trim it? And, is trimming even necessary?

A "full packer brisket" is made of two sections: the point (deckle) and the flat. Often, super markets separate the sections and only sell the flat portion as brisket. That's too bad because the point is the best part of the brisket. The point is the portion of the brisket from which cooks nowadays make burnt ends.

As depicted above, you can see that a "full packer brisket" is composed of two different cuts. One is fatty (the point) and the other is more lean (the flat). For best barbecue results, get a packer brisket that comprises both the point and the flat.

Notice the fat between the two muscles? You have a decision to make. You can leave it alone, barbecue the brisket, and remove the fat after it's cooked. Or, you can remove it before the cook. The fat doesn't really add anything to the meat. The stories told by some barbecue cooks that the fat on a brisket bastes the meat as it cooks and makes it moist is just not true in my experience. The fat that is marbled inside the the meat of the brisket is what matters. The fat on the outside doesn't really bring much to the party as far as moisture is concerned. It makes a great heat shield though. 

Personally, I prefer to remove the fat between the point and the flat. Doing so allows me to have more bark (more Maillard reaction going on) on the brisket which, unlike the fat cap, imparts a lot of flavor.

In the photo above, you can see what the brisket should look like once the fat between the point and flat is removed. I tried to remove only the fat without any of the lean meat. I also trimmed up the edges of the brisket.

The next step in the trimming process is to remove all of the fat and membrane from the top of the flat. The fat and membrane on the brisket inhibits the Maillard reaction and the formation of bark. So, I like to remove as much of it as possible. Again, remove only the fat and membrane without removing the lean meat. It will take some practice so don't get discouraged if you remove a little more lean meat than you would like on your first few briskets.

The photo above shows a brisket that has been fully trimmed and ready for seasoning and cooking. One other detail here is, if you look closely you can see that I "roughed" up the surface of the flat using a fork. This makes for more surface area to hold rub and to create more bark which in turn produces more flavor.

Once the brisket has been barbecued and is ready for slicing, you have to make sure you slice it against the grain of the meat. If not, the meat will be stringy. The photo below illustrates the grain of the meat with yellow lines and the direction you should slice the brisket with red lines.

When a properly trimmed and smoked brisket is ready to eat, you have some good barbecue!

So, that's how to trim a brisket. Now, go forth and cook some barbecue!

Read more Barbecue Secrets by clicking here!

Que & Cruz 2012, Louisa, VA

The 2012 Que and Cruz 2012 was held this past Saturday in Louisa, VA. This is one of the best barbecue competitions in the state. Over 50 teams assembled to go toe to toe in a no holds barred KCBS barbecue competition.

Judges' Tent

I was a table captain this year and had a great table of judges to work with. We had some pretty good barbecue come to our table. I don't think we had anything that anyone wouldn't rate as very delicious. That's not surprising when you look at the caliber of teams that were competing.

A welcome sight to judges. Competition
organizers, take note.

Usually, being in July, the weather at this competition is brutal because of the heat. But, this year we were given a well received break. The temperature didn't get above 85 degrees all day.

In the end, Serial Griller won Grand champion. Congrats!

Tuffy Stone and his Dad.

Tuffy Stone and his team Cool Smoke won Reserve Grand Champion. Congrats, Tuffy!

This contest also marked the end of the 3Eyz Barbecue team's incredible run of five straight grand champion wins.

The Gettysburg BBQ Skirmish, Gettysburg, PA - July 13-14, 2012

The battle lines were drawn. The soldiers were ready to fire... their smokers, that is. The first annual Gettysburg Barbecue Cook Off took place this past weekend in Gettysburg, PA.

The Judges' Tent

The weather was just about perfect. There was a little bit of rain early on, but things cleared up early morning and the temperature was mild, especially in the shade.

I was a table captain. My table also had two Master Certified Barbecue Judges. It was a lot of fun to discuss barbecue with those two.

I also had at my table a certified judge that was judging his first competition. We all gave him some pointers and he did a great job.

For the third straight competition, 3EYZ was again grand champion! Way to go Dan Hixon and team! Indeed!












My wife and I also took some time after the competition to tour the Gettysburg battlefields. Wow, what a great day!

Cork & Pork KCBS BBQ Competition, Covington, VA - June 29-30, 2012

The Cork & Pork KCBS sanctioned barbecue competition was a whirlwind of a contest... literally. Friday night at about 9pm, an unexpected storm rolled in with heavy rains and 86 mile per hour winds. Needless to say, there was a lot of damage including wide spread and prolonged power outages. But, none of that stopped the competitors who decided that the competition should continue.

I was a judge sitting at table number 3. We had some great barbecue cooks competing and it was a pleasure to participate.

There was a lot of damage. One team had to pull out because of the damage. Another lost their pork and brisket entries as the wind literally blew their smoker away.

How ironic is the team name Damage Barbecue?

In spite of the damage and power outages, the drive back home offered some great scenery.

I have to give a big salute to the teams, the KCBS reps and the contest organizer Les Balgavy. It took a huge effort to finish the competition after that devastating storm. But, everyone pulled together and it turned out to be a great success. And, best of all, no one was hurt!

3Eyz BBQ won grand champion! This was the team's second GC in a row. Congrats!