Category: grilled beef

grilled brisket

Grilled Brisket

From the kitchen of Kevin Taylor, the BBQGuru

This is the chest muscle of the steer, and if ever there was a meat designed for low and slow cooking this is it. The cut of meat has 2 parts…the flat and the point. The flat is what you would make corned beef with (you see it pre-packaged in the meat dept.) and the point is used to make pulled beef sammiches and chili. Matter of fact if you ever mess one of these up (I have many times!!) you can use to make chili!

You can either do a whole brisket (both parts) or just the flat…be sure you DO NOT buy the stuff used for corning!!

Brisket comes with a very thick "fat cap" and you must leave this on! Don’t let the butcher trim that off…it will help to keep the meat moist.

I use the Dr. Pepper marinade and soak overnight…….

Dr. Pepper Marinade for Brisket
1 cup Dr. Pepper (NOT diet)
1/4 cup dark soy sauce
1/4 cup lime juice
1 1/2 cups oil
1 teaspoon hot sauce

Mix all and marinate beef overnight.

Then I use my own rub and lay it on heavy the next day and let it sit for a couple hours……

Kevi’s Buckin’ Beef Rub
1 3/8 cups chili powder
1 tablespoon cayenne pepper
2 tablespoons pepper
4 tablespoons garlic powder

Combine and store.

OK, on to the cooking!

I smoke this at 225 degrees F….or you can do indirect on the grill. It will take about 1 1/2 hours per pound…give or take. You want to shoot for an internal temp of 188 degrees F……any lower and it will be too tough…..any higher and it will become a roast!

For in the oven, set up your oven as you would do per my rib instructions. I suggest you do a higher heat, probably around 275 degrees F, but not too much higher, and cook for about 1 hour per pound.

Test for doneness…..insert a thermometer and if it goes in easy, it is done…or….flake with a fork.

the real steak deal

The Real Steak Deal

From the kitchen of Kevin Taylor, the one and only BBQ Guru!

Rub
6 garlic cloves
1 tablespoon dried rosemary
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper, coarsely ground

Butter
1/4 cup (1/2 stick) butter
6 ounces bleu cheese
2 tablespoons fresh parsley, chopped
3/4 teaspoon  dried rosemary
1/2 cup walnuts

Prepare the rub in a processor until it is a thick paste. Apply 2 teaspoons to each side of filets. Let stand 1 hour.

Toast whole walnuts in oven…..be careful not to burn. Then mince to smaller size. Add remaining ingredients in processor and blend.

Grill steaks on a hot grill and top with butter when served.

grilled beef roast

Grilled Beef Roast

From the kitchen of Kevin Taylor, the BBQ Guru

Let’s talk beef roasts!

You will do these pretty much the same way but a few differences…..

First, sear these roasts over direct medium heat for about 5 minutes per side. Then, move them to indirect heat but let the temps get up around 300-325 degrees F. The reason for the higher temps is because as you mentioned these roasts can be pretty lean. You want to cook them fairly quickly.

There is really no need to mop if the cooking is done a little quicker.

As for the timing, you want the temp to get up around 135 degrees F and then you will let it rest for 10 minutes and the temp will rise another 10 degrees. That is considered medium rare…145 degrees F.

That will work out to about 30-40 minutes per pound. A lot will depend on the heat and the thickness of the roast. ALWAYS keep a little journal and monitor your temps and roast sizes so in the future you can plan a little better.

So, remember a couple things…..sear over medium direct heat, then finish over medium indirect heat (300-325 degrees F) and when ready, take off when the temp shows 10 degrees cooler than what you eventually want. Let it rest for about 10 minutes.

OK, how about a couple beef rubs and marinades???

Kevi’s Buckin’ Beef Rub

1 1/3 cups chili powder
1 tablespoon cayenne pepper
2 tablespoons pepper
4 tablespoons garlic powder

Combine and store.

Santa Maria Rub

4 teaspoons garlic, granulated
2 teaspoons kosher salt
2 teaspoons pepper
1 teaspoon celery seed
1/2 teaspoon cayenne

Combine and store.

Rosy Rosemary Beef Paste

2 tablespoons mustard, whole-grain
2 tablespoons Country Bob’s All Purpose Sauce
    or Steak sauce
2 tablespoons virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon fresh rosemary, finely chopped or
    2 teaspoons dried, crushed

Mix all together.

Rub into roast, wrap and refrigerate for up to 12 hours.

make me growl steak

Make Me Growl Steak

From the kitchen of Kevin Taylor, the BBQ Guru

The natural caramelization of the meat makes this cut of beef very tasty!

6 tablespoons butter, softened
2 tablespoons Dijon mustard
1/2 teaspoon black pepper, coarsely ground
1/4 cup Worcestershire sauce
1/4 cup olive oil
4 teaspoons garlic, minced
4 teaspoons paprika
2 teaspoons light brown sugar
2 teaspoons salt
2 teaspoons pepper
4 steaks

Make Mustard Butter by mixing first 3 ingredients and storing in refrigerator until ready to use.

Make a paste with the remaining ingredients.

Rub paste onto the steaks, wrap in plastic wrap and refrigerate for 4-8 hours.

Allow steaks to warm to room temp.

Grill to desired doneness.

Top with Mustard Butter and serve.