Monday, June 20, 2022

The Beef You Need: Dub Shack BBQ Presents Brisket-Style Tri-Tip

I accidentally did this a year ago when my wife was still working from home and she sent me out to run errands for her, so this time is a bit more intentional.

Wanna see how I did it? Keep reading.

INGREDIENTS
One beef tri-tip, approximately 2-3 lbs
Worcestershire sauce
Brisket rub
Fire and Smoke Society's Thundering Longhorn rub

STEP ONE. First things first: Remove the meat from its packaging and pat it dry. Once done, give it a few tablespoons on Worcestershire sauce and spread it all around before applying first the Buc-ees brisket rub and then Fire and Smoke Society's Thundering Longhorn. Allow it to come up to room temperature and as that happens, go outside to light the smoker.
STEP TWO. The smoker is ready for the tri-tip at 250 degrees. Unlike Still Tippin' For Tri-Tip from a couple of years ago where we seared the steak on all sides before cooking indirectly on the grill to an awesome 130 degrees, this tri-tip is going all-in on the brisket-style cook. Don't think much of the time only cook to a temperature of approximately 160 degrees before wrapping it up in butcher paper and returning to the smoke.

STEP THREE. In the miracle of time, the tri-tip is finished at a temperature of 205 degrees. Give it a two-hour rest before slicing and serve alongside some of these other goodies from the past weekend's cook; if this happens to be leftovers, the slices can become taco meat, the base for hash, sandwiches, or anything else that comes to mind. Just don't disrespect your efforts and drown your beef in A-1 or Heinz 57.
Is it as good as regular brisket? Close, but nothing truly replaces that taste.

For a great midweek meal or if it is just too darn hot to babysit a fire or inflation priced you out of brisket - thanks, Moneybagg Joe - brisket-style tri-tip is the ticket. With a little planning ahead, your family will love outdoor cooking a little more. Thanks for reading this post and if you like what you see, try it out and tag me on either blue social media platform or in this blog's comments section. As always, be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ! 

Saturday, June 18, 2022

Stepping Up: Dub Shack BBQ Presents Beef Tenderloin

I scored a wicked awesome good deal on beef tenderloin at the grocery store nearest my job the other day. This is probably one of the few mainstream cuts of beef I had never cooked and considering its normal prices, it would have to be a really special occasion such as Juneteenth or Father's Day.

Here is the story of how it went down and how good it tastes.
INGREDIENTS
One beef tenderloin*
Worcestershire sauce
Fire and Smoke Society's Holy Garlic rub
Fire and Society's Thundering Longhorn rub
*With this cut, some barbecuers prefer the center cut such as this one. If you're blessed to get a whole tenderloin, congratulations; the ends can be used for stir fry, amongst other things if the need to square them off arises. 
STEP ONE. Remove the beef tenderloin from its packaging and trim off the silver skin. Slather on the Worcestershire sauce all over it after which apply the Holy Garlic and Thundering Longhorn rubs liberally. Once completed, go outside and light the grill to 250 degrees.

STEP TWO. Once the grill reaches optimal cooking temperature, set the tenderloin indirectly from the coals and let it work. Since this is a premium cut (to me), it is critically important that I don't mess this up by overcooking it. I know there are some of you who like eating well-done steaks and you deserve chicken and cheeseburgers instead but this is neither the time nor the place for mistakes with my hard-earned money. The way your tenderloin is placed on the grill is how it cooks so be aware of that factoid.

STEP THREE. Beef tenderloin is finished at 130 degrees (medium rare). I know stopping at 122 (rare) is ideal and I'm not that brave to do blue rare anything; once this one hit 130, I pulled it off the grill and let it rest for about twenty minutes before slicing. For my small family, I could have given them 1/2 lb steaks but for this exercise, I chose to make them a bit thinner to enjoy with side items or the eventual sandwich. Steakums ain't got nothing on Dub Shack BBQ!

When I say do this, DO. THIS. It took about 90 minutes on my PK from start to finish and since I was also smoking cream cheese, I tended to keep a bit of an eagle eye on this protein during that process. Enjoy the holiday weekend and although we dads have to cook our own dinner (Mom got feted last month), it is another day to eat great barbecue. Be blessed, be safe, and be good to each other and most of all, tell everyone that every day is a GREAT day for Dub Shack BBQ! 
IYKYK



Monday, June 13, 2022

Not Flipper! Dub Shack BBQ Presents Grilled Mahi Mahi

Flipper and his friends at Sea World are safe.

What is mahi mahi, exactly?

Known as dorado, it is a ray fish dwelling in the warm waters such as the Gulf of Mexico and the Atlantic Ocean. It is a white fish meaning the strong taste associated with some fish such as catfish is minimized. It can be baked but for the purpose of this recipe, my three pieces went outside onto the grill.

INGREDIENTS
Mahi mahi
Olive oil
Big Poppa's Desert Gold barbecue rub
STEP ONE. Thaw out the fish. If you're lucky enough to find a fishmonger, get the best filets you can afford. We know Whole Foods is sometimes called Whole Paycheck; people remember the protein served so get the best your meat budget and deep freezer space allow.

As a trial run, I got mine from Walmart.

STEP TWO. Rub the filets with olive oil and Big Poppa's Desert Gold barbecue rub and set aside for ten minutes. In the meantime, go outside and light the grill! Be certain the grill grates are oiled down so the fish does not stick before putting it on. Once the grill reaches a minimum temperature of 350 degrees, it is time to place the filets on the grill.
Proof that even on rainy days, every day is a GREAT day for barbecue

STEP THREE. Don't go too far away; mahi mahi is done at 137 degrees but I would not dare take it beyond 145 degrees. At six minutes, give it a flip and pull within the next three minutes for a short rest before diving in!

What do you serve with mahi mahi? 

Your choice. However, some of the most commonly suggested side items are asparagus; green salad; and veggie kabobs as you see in this picture below. 

In that quest to lose weight - and keep it off, mahi mahi is a suitable stand-in for the normal fish like tuna and salmon without the feeling of same old, same old. I will do this recipe again as a quick weeknight dinner idea, and I recommend you try it at least once. As always, thanks for reading this post, and if you like it enough to make mahi mahi, do so and share it amongst friends. Be blessed, be safe, and be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ! 

Tuesday, May 31, 2022

Smokin' Green: Dub Shack BBQ Presents Smoked Cabbage

If you think this is a marijuana post or the lyrics to a Mystikal song from my college days, sorry to disappoint. In keeping with MBCA (Make Barbecue Cheap Again), we must not forget about the sides. Most of the time in barbecue joints or family shindigs, we see the usual baked beans, fries, potato salad, and white bread but what if I told you that smoking cabbage is the ticket? 

I haven't done it in a couple of years but there was this solitary head of cabbage in the refrigerator that was calling my name...

CABBAGE: Ced!
Me: What's up?
CABBAGE: Smoke me. 
Me: Aight, bet. 

INGREDIENTS
One head of cabbage (size doesn't matter)
Garlic salt
Black pepper
Paprika
Onion powder
1/2 stick of butter
Water
STEP ONE. Slice the cabbage into bite-size pieces and set aside in a bowl.
STEP TWO. Add all of the ingredients to the bowl of cabbage and mix evenly before placing into an aluminum pan. Add enough water to the pan to steam the cabbage.
STEP THREE. Put it on the smoker and let it work until it is tender to your satisfaction. It could be as little as 30 minutes or as long as four hours; check periodically on the side. 
STEP FOUR. Pull it from the smoker and rest ten to fifteen minutes before serving. 
Side items do not take all that long. If you're already cooking, don't forget about them and allow the bakers to keep using kitchen space for cakes, cookies, and other things that do not necessitate making makeshift tables and holding areas for the greatness of tasty barbecue. Besides, the vegan friends and family members can find themselves welcome at the cookout. As always, thanks for reading this post and as the weekend draws near, go outside and cook something awesome!
 
Be blessed, be safe, be good to each other, and don't forget to tell everyone that every day is a GREAT day for Dub Shack BBQ! 

Saturday, May 28, 2022

This Is How We Do It

These girls brought the smoke.

Bat Intentions finished 12-2 in league play (13-4 overall) their spring season and is now gearing up for tournament ball. With the nucleus of the team returning from fall softball, it would be interesting to see how the new girls would fit in as teammates and as a bonus, friends away from the diamond. Hint: They looked and played like they had always been there cheering for each other, showing off some wicked-awesome dance moves, and hitting some dingers!
To be completely honest, I wasn't entirely sure of my lane with the team as we were coming off a tough basketball season as player and assistant coach, but the one that fits me best is pretty dang important: Dad. Instead of being Caeli's coach, I got to be her Daddy again - and one animated Number One fan of #9. Over the season, she and the other girls have become as dangerous at the plate as they are in the field or even on-base. It also needs to be stated that advanced metrics such as WAR (wins over replacement) mean nothing in 6U since not only are our girls are having fun but also still learning the game. Are their instincts always there? Yes and no. At their tender ages, expecting a rocket from center field to first base isn't within the realm of their arms and abilities yet their swift little feet are unreal at chasing down outs. What does not get mentioned enough is how they picked each other up during games: if one was having an off night, another stepped in the gap and carried her. 
Point is, the fun comes in the growth. 
While Bat Intentions had smoke for all comers, they were also good examples of sportsmanship. Credit coaches Mark, Aaron, KC, Ryan, and Blane for not only teaching the game but also modeling it the right way.

Coming from a winless* squad in fall ball to a team that worked ninety minutes twice a week, it's safe to say the extra practices have turned into the wins. Thanks to the great parents who have become friends - always good to have neighbors in Jeff and Bailee around the corner from us. In addition, salute to Chastity, Beau, Meagan, Tosha, Tiffany, Tori, Chuck, Ashley, Sarah, Cami, Stu, Melissa, and all of the other parents, grandparents, family members, and friends of Bat Intentions who came out to support the team at their games and for some interesting post-Covid birthday parties. 

*Although Storm was winless in the fall, they did beat Insanity until their coaches cried and got an extra at-bat. Reread Hey, Batter, Batter, Batter, Batter, Batter, Swing! for my true feelings about that season finale.
I'm telling you, these girls are already something special. 

So...in no particular order (so no one gets mad at me later), here are the best softball players in Saline County: Caeli, Emma, Madison, Emma, Adah, Ryleigh, Cambree, Saylor, Rose, and Paisli. 

Wednesday, May 25, 2022

The Second Revolution Around the Academic Sun

We survived first grade.
Was it easy? No. From having spent the summer beating back learning atrophy to a constant struggle with incorporating a school routine over the past 36 weeks, we finally made it across the finish line! Second grade is coming up [so is life skills summer Pt. 2] but...let me share how this revolution around the academic sun shook out for us. 
Beyond the required advances she made in all areas (I won't share with what I expect in the classroom from Caeli, but she knows - I have yet to understand why some of y'all post their grades. Are you admitting to your own struggles as you foist your student's successes upon the rest of us?): Anything less than her best is unacceptable as I absolutely refuse to raise my only child to be someone's form of entertainment or to not critically think for herself, rewards and consequences alike. 

In the meantime, she was September's character kid. Her word: empathy.
Caeli had a lot of fun away from the classroom in spite of that darn reading logbook that she struggled with remembering to document what she read as her weekly assignment. However, she is genuinely a math and science fanatic which presents a unique challenge in my asking lead on questions about what she has learned each particular day. I guess it's a byproduct of being an educator for that season before she was even thought of to ask open questions instead of directing her to a specific response. Those afternoon rides home have become a lot more interesting than the ones from kindergarten but I still have to have a decently charged phone for those days she gives me the one-word answers.

How was first grade fun? See the sports pictures littered throughout the post in addition to her little buddy (and the subject of so many discussions) Tiko.
As far as I know, the little guy is doing well in Bismarck with his new family. We miss Tiko - he turned a year old on the 16th - but we became too involved with all sorts of things and activities to give him the proper love and attention he needed. 
Coach Gru and the Minions (Bat Intentions) in tournament form 

Another fun part about this school year is the expansion of her social circle with what has seemed to be tons of birthday party invitations plus her own. Although hers was a bit awkward in the post-Covid world, she got the handle of it as we found ourselves at pool parties, park playdates, a pizza party, and of course, up and down the street on bikes, feet, in snow, and any other way Little Miss Sunshine was allowed to traverse. In short, my baby was growing up becoming more independent every single day. 
Girl power: Caeli (in pink), Emily (in teal), and Samone (in blue) slide downhill on a snow day

One thing I've always been is a heck of a storyteller. Me as a basketball coach, not so much. We wanted the Lady Hornets to learn the game not be ready for AAU out the gate unlike a few of the teams we played against. Again, she had fun and earned this medal for her efforts on the hardwood. Like the great NBA forward Rasheed Wallace once stated, "both teams played hard." Advanced metrics such as player usage were clearly nonexistent in this league and often, she was happy to be out there. 
Where would the school year be without spring break? 

This time, the few days out of school presented a trip southwest to the (mostly) inclusive Great Wolf Lodge of Grapevine. I say mostly because food wasn't included in our bill nor some of the activities such as the treasure hunts throughout the campus; as a result, chain restaurants (and Buc-ees) got a lot of our money that week. You just could not beat an indoor water park at a time when the outdoor weather was less than cooperative. Arkansas played amazingly well during the NCAA Tournament and yes, I called the Hogs in the pizza line after they beat Gonzaga.
But back to the fam. In addition to new memories and another friend from our travels, we got to see another part of the world as we knocked off another state on Caeli's "I've been everywhere" board. In seven years of life, she's covered the entire South except North Carolina - and the Outer Banks could be on the agenda. It took me 42 years to hit almost all of SEC country (still haven't seen Kentucky, but that will be for the Corvette museum one day); travel indeed is one of the greatest things I've been able to provide for them. 
As tastes have changed and clothes and toys outgrown, the constant has been Caeli becoming more independent along with the ever-expanding social circle not limited to the boys and girls on her softball and basketball teams, the ones in our neighborhood, classmates, and anywhere else playdates occur. Our girl genius, catcher extraordinare, the best swimmer on our house, and too many superlatives to list has been on a wild ride this year from the mandatory masks in August to only donning them to places where face coverings are required such as church and doctor's appointments. 
Thanks to Miss Horton, Mrs. Edwards, and the rest of the Collegeville Elementary staff for guiding her through the second year of public school education and for enjoying the excitement that she brings daily. Chaperoning her first field trip was incredibly fun for all of us as were Boosterthon, Field Day, and yes, even being allowed to reenter the building to eat lunch with our angel. 
We made it through another school year, Little Bear. Let's keep the party going through the summer and beyond. 

Tuesday, May 17, 2022

Preaching from the Pit: Dub Shack BBQ Presents Smoked Pastrami

Y'all know I'm not preaching: That's not the call I received from God several years ago. 

In the midst of my spiritual free agency, the service part (as in serving others as Jesus did as opposed to showing up singing loud, praying extra loud, and counting money in a suit) still matters. I won't disclose the criteria for my family's next church home and as much as I would like it to be the last one, it not only has to check off all of our boxes but also be a relevant pro-Black congregation in a world that beats us down all week long that is aligned with the words AND actions of Christ Himself. Would I love Sunday morning worship at 8 am local to me? Absolutely! Ditto for joining a tech team (or developing the church's mobile app for more than just the stuff Givelify offers), a solid Christian curriculum that fits the community, etc.

But this isn't one of those posts. 

I'm still doing barbecue on my days off from work - and one of the fastest ways to reach someone's soul is through his or her stomach. What better way to do this part of mission work than to smoke pastrami sandwiches? Check out how your friendly pitmaster does it. 

INGREDIENTS
Corned beef brisket, about 4 lbs*
Coarse black ground pepper
Onion powder
Garlic powder
Brown sugar
*You can choose either the flat or the point cuts. For uniform slices such as today's cook, I am using two flats.
STEP ONE. Cut the corned beef out of its package and place it in a large plastic bowl. Cover the meat with cold water and refrigerate it for 24 hours changing it halfway through the time. This is done to desalinate the brisket. One reason for the early part of the process - matter of fact, the precursor to great sandwiches - is that before refrigeration, meats such as briskets and hams were heavily salted as a way to preserve protein for leaner times such as winter or economic droughts. Credit the Jewish that emigrated over to New York for this idea that has led to some of the best kosher bites in the city and as shared culture expanded westward, we all can get a taste. By changing the water bucket out every 12 hours, no one is having to endure drinking gallons of water to dilute the salt remaining in the brisket.
STEP TWO. In the first miracle of time (this is a two-day process), the corned beef point is desalinated. Pat it dry and add the ground black pepper, onion powder, garlic powder, and brown sugar mixture coating all sides, and set it aside to light the smoker. Since beef has less of a risk of salmonella than other proteins, it can sit outside until it is time for the smoke bath. The pastrami being made can handle those stronger woods such as hickory or oak but for this exercise, I am using mesquite chunks in the beloved PK grill. Once it reaches 250-275 degrees, then both flats are ready for smoke.
STEP THREE. Treat your corned beef like a regular packer brisket and let it cook to 165 degrees or your desired color. In the meantime, we indirect cooking ministers of smoke are maintaining temperatures and adding a chunk as needed. At 165, pull the point off to wrap in butcher paper and return to the smoker, cooking to 195 degrees. Your meat won't have the coveted smoke ring that is expected with the normal stuff, and that is okay; remember, it was salty before you picked it up from the local meat market and/or cool butcher.
STEP FOUR. You can go either way after pulling the corned beef from the smoker: hot pastrami, or cold pastrami. For hot pastrami sandwiches, allow the flat to cool down for twenty minutes to an hour before slicing so the juices can be redistributed throughout. Using rye bread, slather on Dub Shack BBQ's The Ancestors mustard sauce on the bottom slice, then all of the hot pastrami you can handle, a couple slices of Swiss cheese, and the top with more of the sauce. For cold pastrami sandwiches, let the flat cool down to room temperature and wrap it in the refrigerator to make your own individual slices. In a nod to tradition, build that sandwich with Russian dressing, the cold pastrami meat, sauerkraut, and spicy mustard before topping it with the bread. Either way, enjoy the hard work! 
This happens to be a redo recipe: The last one I smoked was four years ago for my parents' fortieth wedding anniversary cookout and while it was a hit, corned beef brisket didn't hit the traditional barbecue notes a few people have come to expect from me. With the knowledge and the battle scars that can come from trying (and sometimes failing), I figured it was time to try again. If nothing else, I have sandwiches for the family for the next week and beyond if I freeze it. As always, thanks again for reading this post. Go cook something outside this week - the weather is not an excuse to stay inside nor is it one to defer. Be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!