Greetings Everybody,
I've been LowCarb now for about 12 weeks and one thing that bothers me is cookouts! I can't eat anything...I don't trust anything! With summer right around the corner I figured I let you in on how I'm taking control of the next cook out with a low-carb feast while being made a picnic hero in the process.
First, Let's start with the
MEAT:
- 11-14 lbs slab of beef brisket: I got this beauty on clearance for only $1.94/lb!
- 2lb of ground beef, 80% or less: don't get it too lean or else you'll pay more and get a drier burger!
- Couple thawed chicken quarters with skin on: Not everybody likes beef!
Let's Start with the Brisket.
With brisket, you really must have patience...like 10 hours at 225 degrees patience! Brisket is a really tough and fatty slab of meat that costs a fortune only because they make corned beef from it! But if you take your time and give it love, then it will reward you and make you a hero even with your carb loving family and friends.
First, You must trim the really hard fat. Hard fat does not reduce over long and slow heat so it must be removed. You'll find most of the hard fat in the middle of the slab; as if it is almost seperating the meat in half.
Second, Trim the fatty top. If you are going to roast this in the oven, then this part can wait till after you render it. BUT for smoking, trim the top fat cap to about 1/8" think. It doesn't have to be perfectly manicured, but you must leave some or else you'll lose flavor and moisture!
At the end of the trimming, you'll end up with something like this:
Third comes the rub! Now, some folk have made rubs a religion. But its not. When it comes to brisket, the smoke will dominate any flavor other than salt, pepper, and cumin (if you use it).
As for me, I rub my brisket first with a dejon mustard. This allows the dry ingrediants to stick to it. Remember, salt is awesome but your not making a salt lick here. So go easy on the salt in your rub, you can always add it later.
Most rubs have a base of Paprika, garlic, onion powder, white pepper, and salt (that's all I use). For simplicity sake, I use equal parts of all but white pepper, which I half. If you want to get fancy, there are thosands of mixtures out there!
Generously Mix it on to your meat and let the meat sit overnight in the fridge. Please do not let the meat sit out on the counter--Remember, you want to be the hero, not the executioner
Now it should look something like this:
Let's move on to the Hamburgers!!
PLEASE DON'T BUY FROZEN PRESSED GARBAGE!! Nothing says 'I really don't like you' more than those grilled, crappy, hockey pucks!
Here is all you'll need:
NOTE: Low-Carbers should always have a Garlic and Herb Mrs. Dash on hand. It has a mixture of almost 20 differant spices that tastes great on just about everything!
Just so you know, I don't measure. There is no need to. Season something reasonably. Use 1 egg for every pound of beef.
Instructions: Using a hand meat patty press, form a 1/3 pound burger. A standard hand meat press will use about 1/3 pound when the presser meets flush with the top of the press container. Be sure to spray the press after every other burger or you'll never get them out! Simple math will tell you that you'll yeild 6 patties with 2 lbs of beef.
Preparing The Chicken!!
Not everybody loves beef! So if you want to be he hero to EVERYBODY, a chicken option must be considered.
Here is all you'll need: 2 cups water, 1 stick butter, white pepper, Garlic & Herb Mrs Dash (again), 2/3 cup raw apple cider vinegar, salt to tastle
Melt butter and mix contents in Large bowl. Add chicken and let sit for 1 hour.
Smoking the Meat
I don't own a several hundred dollar smoker!! There is no need to. All I have is a $50 charcoal wal-mart special. But its all you'll need.
I use a method of smoking known as "The Snake Method". You can check it out step by step by clicking
HERE!
Here is how I lay my grill out!
NEXT, Lay your brisket on the grill's original rack.
THEN, using a baker's cooling rack, set up a second level as seen below:
Next, Lay the burgers on the top rack and close the lid...smoke burgers for about 1-1.5 hours Keep grill temperature between 200-250 degrees.
Now you burgers should look like this, (now doesn't that say, 'I love you!')
NOTE:Check burgers to ensure internal temp of 165 degrees, if not ready, take of smoker and simply finish them on a skillet on the stove. It will not hurt the flavor. I even freeze these burgers and take them out on demand!
NOW, once the burgers are laid aside, you are ready to smoke the chicken. As with the burgers, lay chicken on top rack and close lid.
Smoke for about 2-2.5 hours
Be sure to keep grill temperature between 200-250 degrees.
NOTE: I like crispier skin, so I add a butter/vinegar/salt glaze and broil in oven.
When finished, they look like this:
Finger Lickin' Good!! 
Finishing the Brisket
Patience, Patience Patience...this thing needs to
smoke for about 8-10 hours.
If you are really short for time though, smoke for at least 4, then finish off in the oven using a grilling rack, add water, and cover over meat with foil to retain moisture.
When finished it should look like this:
NOTE: Save that juice! It will make for a great base for a homemade BBQ sauce or add some salt and onion power to it and spill it over the brisket after you slice it!
Let the brisket cool before you slice it, brisket works best when cut against the grain in 1/8-1/4" strips (kind of like bacon)
That's It! You now have an all you can eat Low Carb Buffet! And you'll be the hero of the cook-out! Let me know how it turns out!
IF you have any questions, feel free to give me a yell,
Blessings,
Don
