Thursday, December 27, 2018

BBQville Easter Eggs


BBQville Easter Eggs

12 dozen eggs
3lb sausage
24 slices bacon
1. Boil eggs and shell
2. Use 1/4 lb sausage each and wrap eggs
3. Wrap each egg with 2 slices of bacon
4. Smoke at 225 for about 1 hour or when the bacon is crisp

Cut and serve
                        


Monday, December 17, 2018

Leftover Brisket Enchiladas

A great way to make use of the brisket after a BBQ is make some Enchiladas.  Here is the basic recipe, as always I will give you the basics then it's up to you to add your spin.  That's what cooking is all about.
  • 3 cans enchilada sauce
  • 1 can sliced olives
  • Diced green onions
  • Shredded brisket
  • Garlic
  • Salt and Pepper
  • Grated cheese
  • Corn or flour tortillas

Mix brisket, cheese, green onions, half can of olives, seasonings. 
Layer first with tortillas, then brisket mixture, tortillas,  brisket mixture, tortillas.  On top add the other two cans of sauce, cheese, and the rest of the olives.
Cook at 400 for 25 minutes.  Cool and top with some sour cream.  Enjoy.

Kansas City Burnt Ends

Kansas City Burnt Ends - Cube the point of a smoked brisket. Coat with BBQ sauce, and put on the smoker for about an hour. Crazy Good. -Brad


Monday, December 10, 2018

Cold Smoked Salmon

Cold Smoked Salmon
Hey cold smoked salmon lovers making cold smoked salmon or Lox is easy and fool proof to turn out a Four Star product good enough to serve to the Queen of England. I was in the smoked salmon business for 16 years up in  Maine until our smoke house blew up from a gas leak. No one was hurt, thank goodness the 150 year old wood building was empty and burned down in 15 minutes.
We produced the very best cold smoked salmon and sold it directly to a great number of hotels and restaurants through out the country.
All it takes is timing and here is how you do it. Take a 2-3 Lb Atlantic Salmon fillet (no smaller), and rinse with very cold water carefully and pat dry with a paper towel. Use a pan long enough to hold the fillet without doubling over the tail. You can cut the fillet in half if you don't have a large enough pan. Now comes the easy part to believe. Smoothly cover the bottom of the pan with a 1/4 inch of kosher sea salt. Place the fillet skin side down on top of the salt. Next pour enough salt over the fillet to completely cover it with a 1/4 of salt. Trust me. The entire process and density of the salmon automatically adjusts the salinity of the fillet perfectly. It's time in salt with the proper quantity of salt.  Too little salt and your salmon will not have the right texture or flavor. Cover the pan with plastic wrap. Place in the refrigerator for 13 hours. So do this on Friday night at 6 PM and your salmon will be ready at 7 AM the next morning. Don't worry so much about perfect timing, it is not rocket science. Remove the fillet from the pan and wash the salt off the fillet with cold running water. Washout the pan of salt and fill the pan 3/4 of the way with fresh, cold water. Place the fillet in the water and place back in the refrigerator for one hour. This time period can be lengthened or shorten for saltiness of the finished fillet, it controls the salinity of the product and it also desalts the outer surface while driving the salt through the fish to the center. This is a variable for your particular taste. Mine is one hour; start with that. Remove the fillet and dry out the pan. Do not pat dry our wipe the salmon leave wet. Your fillet should be some what stiff. Put a cake rack in the pan and place the fillet skin side down. Do not cover. Put the pan back into the refrigerator overnight. The fridge will dry the salmon perfectly The next day you should have a dry and shiny fillet. At this point if you don't have a smoker; you can slice the fillet and use as lox.
To smoke the fillet, you need a grill with a cover and a small iron box that the hardware stores sell to use a smoke box. Use (hard woods) maple, hickory, apple just don't use pine, fir or cedar (soft woods). You can find a bag at the hardware store but you can usually find maple in your yard (sticks, bark, saw dust). Wet the wood for an hour and light one charcoal briquette with a propane torch until it glows. This is probably the hardest part of the whole recipe is getting one charcoal lit. I use a small can with a can opener hole in the side. I fill it with the wood (as broken up in little pieces as possible) and place the burning charcoal on top. I actually get sawdust from a wood working shop and fluff it with water. Put the can in the grill as far away from the fillet as possible and put the fillet on the grill close the cover. If you have a cheap, clean soldring iron preferably brand new; you could easily us it. If you have one of those nifty electric thermometers don't let the salmon get over 70 degrees. Put a oven thermometer inside the grill. The salmon must not ever get over 80 degrees or it will partially cook, turn color and fall apart; you should not eat it if it looks like it is partially cooked. If it is turn up the heat in the oven to 275 degrees and turn it in to hot smoked salmon. If the day is cold and it should be, you should not have trouble. The wood has to smoke not burn and you have to use only one briquette.

Do not try this in the summer, you need a 55 degree day high and not in the sun. Keep an eye on the smoke so it does not go out, hit it with the torch if it does. One to two hours is enough. wrap in plastic tightly and place in the fridge over night to mellow out the smoke. Slice at an angle as thin as possible starting at the head end at about 45 degrees. There you have it.






    If you ever read a recipe or article that fish is smoked for days; the writer is wrong and maybe is smoking something else. The salmon should be tasty, slightly salty with a rich salmon flavor backed with a nice smokey finish. Salmon first, than smoke and slight saltiness.

    If you want to dress up your side; wipe a little olive oil with your palm on the fillet and than sprinkle with either a little black pepper or minced fresh dill and put back in the fridge uncovered for an hour or so to make it stick. You can also lightly sprinkle a very, small amount of good Scotch whisky on the fillet before you wrap it in plastic wrap or before you wipe with olive oil.

ATTENTION: It is a common belief that the salt & smoke prevents bacterial growth. WRONG. Do not let the finished fillet with the skin intact sit out for a long time in a warm room. It would also be wise to skin the salmon after smoking to prevent bacteria. Remember it is COLD smoked salmon, so keep it cold.

Monday, December 3, 2018

BBQville Championship Ribeye Steak Cooking Instructions


BBQville Championship Steak - 101



  1. Steak Selection - Fresh never frozen and lots of marble throughout the cut. The little white lines should look like a road map of DFW metro instead of West Texas!
  2. Kosher Salt Cure - cover steak with salt on all sides and let rest for 20 minutes. Wash completely and pat dry with paper towels
  3. Optional Step - Use amaze-n tube smoker (www.amazenproducts.com) and cold smoke with your favorite pellets (mesquite or hickory is my preference) for about an hour. This adds a mild smoke flavor and an extra layer to the flavor profile.
  4. "Lucky Ace" Steak Seasoning
  5. Apply your favorite rub - Our BBQville "Lucky Ace" steak seasoning has been very consistent in competitions but I always recommend that you play and create your own spice profile. If you can run the spices through a magic bullet or coffee grinder you will make a dust and it will help cover the steak and not fall off during grilling.
  6. Cover and rest at room temperature - Put in tupperware or whatever you do and let it rest and warm to room temp. Main point is to allow the meat to relax and warm up like you do when sitting on a beach. The muscles relax and will produce a better end result.
  7. Bring on the heat - Get your grill as hot as you can, we use lump charcoal and chunks of wood as our base. I recommend that you use a temperature gun to know how hot the grill is, the goal is 650 and above. For competition we try to get around 900 when possible.
  8. Competition Tip - I use grillgrates for the marks. You can look them up at www.grillgrate.com, tell them that Buesing sent ya!
  9. The Sizzle - for a base rule of thumb, think 3 minutes a side. a.) 90 seconds turn b.) 90 seconds flip c.) 90 seconds turn d.) 90 seconds, now temp steak in the center looking for around 133 - 140 degrees. 133 is medium rare-ish.
  10. Remove from grill - Cover and Rest steak! (Enjoy a frosty while waiting) at least 10 minutes
  11. Over the top application - Right before consumption, get a cast iron skillet blazin hot and add some garlic butter and herbs and whatever makes you feel warm inside. Sear steak for 10-15 seconds per side and sear some of the outside marble.
  12. Serve and Enjoy the praise of finally cooking a steak correctly. My motto "The cow gave his life for the cause, don't kill it twice" 


Let me know how you tweaked the steps, Play, Create and Enjoy!        
                                                            - Brad Buesing

Friday, November 23, 2018

Japs on the Half Shell


  • 12 Jalapenos, sliced in half by length and seeded (might want to use gloves for this to save your eyes)
  • 1 package cream cheese
  • 1 lb Bacon (however you like if thick or thin)
  • Your favorite seasoning or rub for topping


Directions

Cook anywhere between 250 to 350 in smoker or oven until the bacon is crisp to your liking.  optional tip: you can add your favorite rub to the cream cheese.