A classic... you'll wish you had grilled more!!
Black peppercorns are much more flavorful when they are freshly cracked. DO NOT EVEN THINK of using pre-ground pepper, the flavor and the texture will ruin your steaks and leave you cursing up a storm!
Coarsely crack the black peppercorns with a mortar and pestle then grind in coffee beans. If you use a spice mill do not grind too fine, remember, part of the goodness of this is the crusty texture. Add kosher salt to the mixture and then generously press into both sides of the steaks. Add a few drops of olive oil to each side of the steaks, just enough to evenly coat. Allow to stand for about an hour or so.
Grill the steaks over direct high heat to sear the outsides leaving the inside medium rare. Once off the grill allow steaks to stand for about 5 minutes before gorging.
"Brisket is a journey. You will know when you are there...." 12th Cent. anon.
Brisket is a point of pride with all serious BBQ'ers. This is probably because it is the toughest cut of meat the cow has to offer. If it's not done right you might as well toss a leather shoe sole into the microwave and cover it with gobs of sauce. (20 minutes on high should be about right). When it's done properly, the brisket is a sensuous, tempting cut that can hold its shape during slicing but is still fork tender and always tastes like more.
We won't go into secret rubs, sauces or the likes. Here we will discuss the basic brisketing techniques employed by the Ugly Brothers in the hopes of helping you get a leg up on your journey.
When the meat is prepared to our feelings du jour we will get the fire going in the BGE and stabilize the temperature at around 190-210°F. (See Fire Building Techniques for the BGE)
We most often use BGE hardwood charcoal in combination with small amounts of hickory or pecan wood chips.
If we are using a water pan for moisture or pizza stone to prevent too much direct heat to the bottom of the brisket than we will place the meat fat side up to allow juices to flow over and into the meat as it cooks.
If we are placing the brisket on the grill without any sort of heat deflector then we will do so fat side down to add a layer of protection to the meat.
The brisket is allowed to slow cook until it reaches an internal temperature of about 175-180°F. At that point we open the vents to allow the BGE temperature to rapidly rise to about 375°F. And allow the meat to cook further until it reaches an internal temperature of about 205°F.
Finishing & Serving
We start by taking a beautiful cut of tri-tip and marinating it in Johnny D's and garlic overnight, As often happens, things come up and it often marinates for a few days. The tri-tip is removed from the refrigerator and the marinate at least an hour before going on the grill to allow it warm up some. It is then rubbed with a generous coating of McCormack's Montreal Steak seasoning in preparation for the grill.
The Big Green Egg is loaded with hardwood charcoal and lit from the bottom (see BGE fire starting techniques) and allowed to reach a temperature of 675-700° F. Just as the tri-tip is place on the grill a few chunks of water soaked oak are place on the coals. The meat is grilled over direct heat with the lid down, top and bottom vents open. If it seems the flames are too high the top vent is damped down to calm the flames. The meat is grilled to an internal temperature of 140° F (approx 20 minutes) rendering it crispy on the outside and medium-rare in the center. Use leftover marinate to baste occasionally while grilling. Once removed from the grill it is wrapped in foil and allowed to stand for about 10 minutes before being sliced and LIGHTLY brushed with sauce. Be careful not to sauce too heavily or the tri-tip will taste like BBQ sauce and the beautiful natural flavor of the tri-tip will be lost!
The day before pierce the meat and insert whole cloves of garlic throughout the roast. Inject the meat with red wine and generously rub in Kosher salt, fresh ground black pepper and garlic powder, refrigerate over night.
Allow roast to sit at room temperature for at least one hour. In our preferred method, pre-heat oven to 500° F, pre-heat smoker to 300° F. Put roast on a wire roasting rack in an enameled or Pyrex dish to keep the meat from wallowing in the drippings. Spread a thin layer of olive oil over the roast then place in 500° F oven for 15 - 20 minutes then immediately transfer to the 300° F smoker. Lightly smoke with oak or other hardwood charcoal until internal temperature is reached for desired doneness. See Roast Doneness Chart (below). The Ugly Brothers will remove the meat from the smoker when the thickest part of the meat reaches an internal temperature of 130-135° F. and allow the meat to rest approximately 20 minutes before serving. Cooking time approximately 3 hours.
OPTIONS / NOTES:
Brother Chris Peckham has given the Ugly Brothers his Aunt Lil's award winning Yorkshire Pudding recipe as passed down through his family. This recipe, which won a London Times competition in 1938, is the ideal accompaniment to a good roast and an excellent way to utilize the flavorful drippings which carry some of the seasonings.
Mix all ingredients except drippings and allow to stand for at least a half hour.
Ugly notes / variations:
Deglazing the pan used to be the most popular way to make a gravy sauce and, it has the added benefit of helping to clean the pan. Now this seems to have become a lost art as people seem to prefer a packet gravy mix and elbow grease to tradition.
After the meat and measure of drippings have been removed from the drip pan, place the pan over a medium high flame and add about 1/4 cup wine and 1/4 cup vegetable stock or water. As this comes to a boil use a spoon to scrape the up the browned bits stuck to the pan, they will break up and incorporate into the sauce as it reduces. TASTE the sauce. Often the smoke flavor can be over powering. If this is the case add more stock or water and bring back to a boil. You may now want to adjust the consistency by adding Bisto, Wondra or some other gravy thickener. You can't go wrong by adding 1 clove of garlic and some mushroom slices to this early on.
This recipe, located on our Cures & Brines page, calls for brining a brisket with a combination of kosher salt, brown sugar, peppercorns and juniper berries.
Who are? | Where are? | Uglys in Action! | Store | Search