The Dirty Smoke BBQ Blog

Valentine's Day Beef Jerky Flower Bouquet

2020-01-29T20:25:00.000-08:00

Are you tired of the same old box of chocolates and dozen roses for Valentine's Day? Check out this beef jerky flower bouquet from The Manly Man Co. The bouquet is pre-arranged, sealed, and packaged in a custom box and even comes with a pint glass as the bouquet "vase."

Visit the website here, and save 20% off with code VIP20. Expires 03/15.

Review: Mac's Outlaw Bar-B-Que Sauce

2019-08-22T19:34:00.000-07:00

Mac's Outlaw Barbecue Sauce is a small business owned company based in North Las Vegas, Nevada -- specializing in a gourmet BBQ sauce that is all natural, low calories, and low sugar. I tested out the sauce with various recipes and it has quickly become one of my favorite BBQ sauces that I reach for in my fridge.

I've used Mac's Outlaw Barbecue Sauce as a glaze to brush over several racks of spare ribs that I smoked. The slight sweetness of the sauce was a nice complement to the pork. I've also used Mac's as a dipping sauce on many occasions, especially for chicken tenders. I've even added the sauce to ranch dressing too. Perfect for dunking chicken nuggets!

The family recipe is a nice balance of sweet and spicy, with a subtle peppery and hint of smokiness in the background. The sauce won't overpower your meat, and that's a good thing. In the future, I hope they release a version of BBQ sauce that really has a good spicy kick. You can order Mac's Outlaw Bar-B-Sauce from their website. Also check them out on Facebook and Instagram.

The Dirty Smoke Rating (4/5 stars) - Highly recommended

Eating Out: Silva's Fresh Eatery & Churrascaria

2019-07-10T15:25:00.000-07:00

I'm a big fan of all-you-can-eat Brazilian BBQ, where meat is cooked churrasco style (Portuguese for barbecue) -- roasted and rotated over an open flame or oven. The best part about eating at a churrascaria are the waiters who walk around serving the meats on large skewers where they slice the meat directly onto your plate.

There are several popular options for Brazilian BBQ, most notably chain restaurant establishments such as Fogo de Chao and Texas de Brazil. The average cost is typically around $50-60 per person, so you really have to eat your money's worth of meat. A salad bar is also included in the price, which consists of an assortment of vegetable dishes, white rice, black beans, etc.

Located in Orange County, CA, Silva's recently opened as a churrascaria with a lower price point. $24.95 for lunch on weekdays, $29.95 for dinner and on weekends. The lower price comes with a caveat -- there is a limited selection of meats, and there are no waiters that come around directly to your table to slice the meat of your choice.

I tried all of the meats, and my favorite would have to be the picanha (pictured above), the sirloin cap which is the signature cut of meat for any and every Brazilian BBQ steakhouse. When cooked correctly, the outside crust should be perfectly salted and seasoned, while the inside meat is tender and juicy, cooked to a perfect medium rare. Silva's serves a good picanha.

However, the one carving station is a hindrance. The person at the helm is forced to walk back and forth from the oven to the cutting board, bringing different cuts of meat each time. If the customer wanted to try every single meat item on the board, that is a lot of time spent going back and forth. One can only imagine what it would be like if there was a long line of hungry patrons waiting for their turn -- especially when you know that this is an all-you-can-eat establishment.

Silva's Fresh Eatery & Churrascaria

3672 S Bristol St
Santa Ana, CA 92704

https://www.silvasfresheatery.com

Eating Out: WR Kitchen & Bar by Wood Ranch

2019-05-16T09:35:00.000-07:00

I had the opportunity to check out BBQ restaurant Wood Ranch's new fast casual dining concept WR Kitchen & Bar in Laguna Niguel -- located in Southern Orange County, California. Pick up the menu at the entrance, order at the bar, then pick up a pager and wait for the food to be delivered to your table. The interior atmosphere is beautiful but a bit on a darker side with dim lighting. The exposed ceiling wood beams and wood accents is a nice touch as well.

Most of the favorites from the Wood Ranch menu are available, along with the introduction of several new menu items like brisket caramel popcorn, crispy buffalo cauliflower, and a variety of tacos with a variety of protein. I especially liked the brisket tacos. The crispy buffalo cauliflower was very good, as well. The caramel popcorn could use more of the bits of brisket on top, however it is the perfect sweet and savory combo to complement a cold beer.

The meats are smoked then quickly seared the grill for more char flavor. Both the brisket and signature tri-tip had good flavor, but was a tad tough to chew. The baby back ribs were excellent and not overcooked, although the presentation left a lot to be desired. Based on the jagged edges of the rubs, it looked like the ribs were simply torn into apart by hand, or cut with a very blunt knife.

WR Kitchen & Bar offers an a la carte menu, which provides the guest with more options to customize based on portion size or healthier alternatives. For example, instead of the corn tortillas for the tacos, you have the option of butter lettuce cups. Overall if you're looking for a casual spot to meet up with friends and co-workers to unwind over a few drinks and tasty bites, WR Kitchen & Bar should be near the top of your list.

WR Kitchen & Bar

28061 Greenfield Dr
Laguna Niguel, CA 92677

Eating Out: Little Miss BBQ in Phoenix, Arizona

2018-11-12T21:28:00.000-08:00

By Dru Chai

Recently I had the opportunity to travel to Phoenix for a work conference trip. As soon as I booked my flight and hotel, I immediately mapped out the location for Little Miss BBQ. I was not about to miss out on trying out some highly rated fatty brisket, no matter what kind of work schedule I had. I'm not sure how I initially found out about Little Miss BBQ -- perhaps through Yelp or Instagram -- but I knew the place came highly, highly rated.

I arrived shortly after 9AM on a beautiful day in October. I wanted to arrive early and be among the first customers because I had to head back to the downtown area in the early afternoon. Located in an industrial area, it was easy to locate the Little Miss BBQ sign. I was greeted warmly by several employees prepping for the upcoming lunch rush -- everyone was so nice and made sure that I was comfortable by letting me know about the water cooler and that I was welcome to use one of the chairs since I still had another hour and half to go before the 11AM opening time.

I killed some time by checking out the menu written on a piece of cardboard, and by observing a couple of the workers by two massive pit barrel smokers. I even ran into the owner who was dropping off some things, we chit chatted a bit about his BBQ competition days and how I traveled from Southern California for work but had to stop by for some brisket.

About an hour or so before opening, the line really started to grow -- maybe about 40-50 deep. I thought it was great that they put up a covered area for everyone waiting in line. While the weather was fantastic in October, I can't imagine how hot is it during the sweltering summer months pushing 110+ degrees F. About 15 minutes or so before opening, they even passed around some homemade smoked sausage for everyone to try.

At 11AM on the dot, the doors flew open and I was the first customer of the day. My stomach was eating itself at this point I was so hungry! The worker slicing the brisket offered a sample of the brisket, and that piece of meat just literally melted in my mouth. I ordered the 2-meat plate which comes with two sides. At just $1 extra ($17 total), I ordered the double fatty brisket which was about 3/4 of a pound, along with coleslaw and potato salad. You can also ask for pickles, onions, and a few slices of white bread.

The fatty brisket is one of the best I've had -- beautiful smoke ring, perfectly smoked, and just the right amount of seasoning. I had high expectations going in, but my actual experience went above and beyond. Even the sides were excellent, something that many BBQ places simply neglect to focus on the meat. With no breakfast and waiting a couple of hours on a growling stomach all morning, I destroyed that entire plate in just minutes!

Little Miss BBQ is the best Central Texas style BBQ I've had on the West coast (aside from my own brisket, of course). Phoenix is lucky to have this place, and I will return soon if and when I'm ever back in Phoenix. 5/5 stars.

Little Miss BBQ

4301 E. University Dr
Phoenix, AZ 85034

Smoking Session: BBQ Beef Short Ribs from Costco

2018-06-22T16:07:00.000-07:00

By Dru Chai

Recently I discovered that my local Costco started selling uncut USDA prime bone-in short ribs for just under $5 a pound. That is an absolute steal, because many specialty butcher shops charge up to $16 per pound for these "plate" short ribs. They are vacuum-sealed and are approximately 8-9 pounds. I couldn't resist and threw them in my shopping cart.

I already wrote about my experience smoking BBQ beef short ribs last year. If you love BBQ and if you already have a smoker, the BBQ beef short rib is truly one of the best pieces of meat to smoke. Short rib comes from the lower part of the ribs from the cow, and are usually cut into thinner and smaller pieces most often seen at the butcher shop from your typical grocery store.

But when these beef short ribs are left uncut, or as "plated" beef ribs -- you can transform them into a monster short rib that is juicy, succulent, and full of beefy flavor. At many BBQ restaurants, if they happen to make these available, they charge anywhere from $25-30 PER rib. For about $45 at Costco, one package yields about 6-7 ribs.

Since I love Texas-style BBQ, I used a simple salt and pepper rub and threw it on my Weber Smokey Mountain at 225 degrees F with pecan wood to give it a subtle touch of sweetness versus the heavier flavor of hickory. After about 3 hours, I took a peek at the ribs.

You can see that the meat has pulled away from the edges of the bones. The edges started to caramelize faster than some other parts, so I made sure to rotate the grill so that the bark would form more evenly on all sides.

After about 5 hours in the smoker, the internal temp of the beef ribs hovered around 190-195 degrees F, so I pulled them out of the smoker and wrapped the ribs in butcher paper to let the meat rest and for the juices to redistribute. It was agonizing to wait for about a hour, since I was hungry and it smelled so good! When I finally cut through the first rib, it exposed the slightly pink smoke ring as well as a slightly pink color throughout the meat from the hours of smoking.

What makes the beef short ribs so good, so that there is very little fat wasted during and after the smoking process. Unlike the beef brisket, where you have to trim a considerable amount of fat before smoking, the fat is already dispersed throughout the ribs. The texture is very similar to the brisket point -- or the burnt ends of the brisket. The end result is a super juicy rib FULL of beef flavor, rendered fat with a subtle kiss of smoke. Plus, unlike the brisket, short ribs are very difficult to screw up and overcook.

So the next time you see uncut beef short ribs at Costco, or anywhere else for that matter, pick them up! Everyone will want to be your best friend.

Review: The Secrets to Great Charcoal Grilling

2018-05-01T15:57:00.000-07:00

By Dru Chai

Happy National BBQ Month! Can you believe it's May already? Much of the country was in hibernation during the cold winter months, but the summer grilling and smoking season is finally around the corner.

I've been doing some reading lately, and this book "The Secrets of Great Charcoal Grilling on the Weber" came across my mailbox. It is one of the better recipe cookbooks I've encountered that specifically gives tips, tricks and insight into grilling with charcoal.

BBQ champion Bill Gillespie starts from the ground up, and gives both beginners and advanced grillers information like how to get the perfect char on the meat, timing for exact doneness, and reaching maximum flavor.

The Dirty Smoke Rating (4/5 stars) - Highly recommended
Buy from Amazon

Product Review: BBQ Box - Monthly Subscription Box

2017-10-01T13:30:00.000-07:00

By Dru Chai

Monthly subscription services are as popular as ever, and the BBQ industry has taken notice. There are several BBQ subscription boxes out there in the market, and BBQ Box is one of the better ones I've come across. BBQ Box is endorsed by Myron Mixon, the winningest man in competitive barbecue history and one of the most influential people in the BBQ industry.

So what's in the BBQ Box?

- One sauce or marinade
- One rub or spice
- One edible (jerky, snack, etc)
- Sample package of premium wood chips
- One custom recipe from Myron Mixon showcasing BBQ box contents

There are so many BBQ products out in the market -- it is virtually impossible to research and try them all. How do you know if a product is any good if you haven't tried it yourself? You will most likely rely on reviews and recommendations from trusted sources. Myron Mixon is a household name in the BBQ industry, and you are trusting that he personally handpicked these products.

BBQ Box is perfect for those time-strapped BBQ enthusiasts who grill and smoke on a regular basis and require consistent replenishment for their BBQ pantry. At $24.99 per month, it is one of the lower cost BBQ monthly subscription services that don't break the bank.

Dirty Smoke Rating: 4/5 stars - Recommended

Sign up HERE.
Use code DIRTY for 20% off!

Hot Smoking vs. Cold Smoking Meats: What is the Difference?

2017-08-31T14:35:00.001-07:00

This is post is brought to you by Alto-Shaam.

The Culinary Art of Smoking

While smoking meats and cheeses was once expensive, involving specialized equipment, in recent years it has become much more affordable to the average cook. Inexpensive but reliable smoking equipment has coincided with the perfection of smoking techniques, and today anyone with the right equipment can learn how to make delicious, flavorful smoked foods.

Which Foods Smoke Best?

In general, smoking works best with savory foods such as meat, seafood and cheese. Pork products are especially receptive to smoking including ham, sausage and bacon. Seafood and fish can also be enhanced by smoking, as is the case of smoked salmon or lox.

Hard and soft cheeses can also be smoked. Gruyere and cheddar are common choices, but almost any type of cheese can spend time in the smoker to give it added flavor. Even delicate cheeses like Brie and ricotta are sometimes smoked, though they need to be handled with more care than their hard counterparts.

Hot vs. Cold Smoking

Food may be smoked in either a hot environment or a cold one. Hot smoking usually results in more moist and tender food, making it ideal for ribs, beefsteaks and other types of meat that are going to be eaten as a filet or entree. Cold smoking, on the other hand, results in dryer meat. It is ideal for bacon, sausage, salami and cold cuts such as prosciutto.

Cold smoking is also the preferred method for more delicate foods. Seafood and cheese should almost always be cold smoked to help preserve their more subtle flavors.

Try It for Yourself

If you are interested in smoking your own foods, check out the infographic below to find out more about how to get started!

Product Review: Schultz's BBQ Sauces

2017-08-20T17:35:00.002-07:00

By Dru Chai

One of my favorite things about smoking BBQ is being able to experiment with different flavor profiles on meats, which serve as a blank canvas to the art of BBQ. There are millions of BBQ restaurants all over the world, and there are millions of different ways to make BBQ.

On a recent backyard BBQ session, I experimented with a couple of Schultz's BBQ sauces -- Spicy Mesquite and Tangy Mustard. I tried both sauces on two full racks of spare ribs, both as a marinade and as a finishing sauce. I enjoyed the tangy mustard because it complemented the apple wood smoked pork ribs. The mustard-based BBQ sauce also contains molasses, and the sweetness typically lends itself well with pork ribs or pulled pork.

The spicy mesquite has a very strong flavor profile, and somewhat overpowers the pork. I love spicy foods, and this sauce has a sharp initial kick, but slowly mellows out after time. Once I tried the sauce with some brisket, it was a match made in heaven. The tang and acidic flavor from the tomato, jalapeno, and vinegar effectively cut the fattiness from the beef brisket. The spicy mesquite BBQ sauce would also pair nicely with a burger, or even as a dipping sauce for meatballs.

Dirty Smoke rating (3.5/5 stars) - Recommended

Fourth of July BBQ Brisket Recipes with Stubb's Bar-B-Q

2017-06-23T09:47:00.002-07:00

This post is brought to you by Stubb's Bar-B-Q. The content and opinions expressed below are that of The Dirty Smoke BBQ Blog.

By Dru Chai

Both Memorial Day and Father's Day has passed and now July 4th is right around the corner, which means the summer BBQ season is in full swing. Fireworks, flags, family, friends, and... brisket! Yes, brisket. There isn't anything more American (and Texan) than smoked brisket to celebrate the Fourth of July. Brisket is my favorite smoked meat, and of course the most requested BBQ item whenever I host a family or friends gathering.

The great thing about brisket is that it's so versatile when it comes to adding and developing recipes. Sure, you can simply eat brisket by the slice with some pickles, onions, and a slice of bread. But for those who want to a bit more creative, check out some of these recipes by Stubb's Bar-B-Q:

Brisket Sliders with Crispy Onions and BBQ Pickles

Brisket Walking Nachos

Brisket Tacos with Roasted Corn Avocado Salsa

I like both the brisket sliders and brisket tacos recipes. Brisket complements any type of bread or starchy component because it can soak up all the meat juices and sauces. Combined with some pickles and crispy onion strings -- or just thinly sliced raw onions if you prefer -- it's just a great contrast in texture and flavor. Plus, it's BBQ backyard food! It's always fun and satisfying when picking up a slider or taco in one hand, and having a beer or cocktail in the other.

Rocky Stubblefield, grandson of Stubb's Legendary Bar-B-Q founder C.B. "Stubb" Stubblefield, has some tips for creating the perfect brisket to serve either on its own or in other recipes like the ones mentioned above. For the tip about placing the brisket fat side up, it really depends on where the heat source is located. On my Weber Smoky Mountain, I like to place the brisket with the fat side down because it shields the heat which is located on the bottom of the smoker.

The "Sweet Heat" is my favorite

On the last tip, it just depends on your preference. There are some folks who are absolutely against any BBQ sauce touching good, quality brisket. Personally, I like to offer sauce on the side. A little bit of sauce can also really elevate your brisket recipe. On bad brisket? Sauce can be a lifesaver because it can mask horribly, dry brisket with no flavor.

Rocky's Brisket Tips

- Get a good crust: One of the most delicious parts of a brisket is the flavor crust (the bark). Make sure you rub the entire brisket generously with rub 15-20 minutes before the meat goes in the smoker.

- Fat side up: Whether in your smoker or on a charcoal grill, place the brisket fat-side up so that the fat drips down into the meat and it stays moist.

- Slicing is important: Make sure you cut against or across the grain of the brisket for tender slices. Not sure where the grain is? It's easier to see on the raw meat before it's rubbed, so cut a notch when prepping to help guide once it's cooked.

- Add the sauce: As we say in Texas -- it's not done 'til you add the sauce! Serve on the side for dipping or drizzle it over the top.

So what's your favorite brisket tip? Comment below and you could win some Stubb's Bar-B-Q swag.

Product Review: Cave Tools Barbecue Chicken Wing Rack

2017-04-23T21:06:00.003-07:00

Chicken wings! Next to ribs, it's one of my favorite snacks things to eat throughout the year. There's something primal and satisfying about holding a piece of cooked meat from its bone and tearing the flesh off. When the craving hits, I'll head over to the meat section at my local grocery store or buy wings at one of those chain restaurants. But for the best experience, nothing beats homemade chicken wings.

I've made chicken wings in all types of methods -- deep fried, oven baked, oven broiled, smoked, and grilled. There's a pro and con to every cooking method, and it really just depends on personal preference and what equipment is available. Personally, I love smoked wings because it's healthier than deep frying and plus I like the smoke flavor from the wood and/or charcoal.

I was intrigued by the Cave Tools Barbecue Wing and Leg Rack because I wanted to smoke chicken wings evenly and thoroughly. Typically when I would smoke/grill wings or drumsticks, I would simply place them directly on the grate -- but it would cook unevenly or be vulnerable to flare-ups when the drippings would fall down into the hot coals.

The unique feature of this rack is that it also includes a drip pan so that it can catch all the drippings during the cooking process. Since the drip pan is placed directly on top of the hot grate, I would suggest lining the inside with aluminum foil so that the drippings wouldn't evaporate so quickly. You could then put vegetables like chopped onions, bell peppers, or mushrooms. I'll definitely use foil on the next cooking session.

On this particular night using the chicken wing rack, I used some drumsticks that were on the small side so it took some trial and error to figure out the best way to hang the chicken upright without falling down. If you have bigger wings or drumsticks, then you could dangle using the bone -- as pictured on the box. After about 10 minutes, the wings/drumsticks turned out great. Cooked evenly throughout, golden brown on the outside yet still tender and juicy on the inside with a subtle smoky flavor.

If you're wondering what flavor wings -- lemon pepper. It is my all-time favorite flavor for chicken wings. Here is my simple recipe using one (or two) lemons:

- Grated lemon zest
- Lemon juice
- Salt & pepper
- Olive oil
- Marinade overnight

Cave Tools Barbecue Wing Rack & Drip Pan
The Dirty Smoke Rating (4/5 stars) - Highly recommended
Buy from Amazon
Buy from Cave Tools website (15% off with code WING15)

Recipe: How to Make Smoked Barbecue Beef Short Ribs

2017-03-14T21:14:00.000-07:00

By Dru Chai

There is no shortage of options when it comes to selecting meat for a barbecue -- the grade, the cut, the source, the list goes on. I usually pay a visit to Costco or Restaurant Depot when I need to purchase meat in bulk to save on costs. For a more personal experience and wider selection of quality meats, I head over to The Butchery in Costa Mesa.

Needless to say, the Butchery is a carnivore's dream and a vegetarian's nightmare. They have just about every type of meat imaginable -- and they source most from quality, premier beef ranches such as Double R, 1855, and Snake River Farms. I had my eye on the dry aged steaks and the American Waygu ribeye, but it was the certified angus beef (CAB) bone-in short ribs that piqued my interest.

Typically, short ribs are cut in pieces so that it can be easily braised in a stew or grilled as "galbi" for Korean BBQ. This is sold at almost all grocery stores. I had never seen and uncut plate of short ribs, with three to five bones intact together. During my past visits to Texas, I was always in awe at the massive dinosaur sized short ribs at legendary spots like La Barbecue or Louis Mueller.

So I asked the butcher if they had an entire uncut plate of the short ribs, which I don't normally see at my local Costco or grocery store down the street. He disappeared in the back and came out with what I wanted! That is the best thing about going to a butchery -- you can ask for a specific cut (or uncut, in my case), and chances are that the butcher will oblige.

When I unwrapped the plate of ribs, I was in awe at the amount of marbling running through it. I honestly didn't think there would be this much fat. I decided to try to replicate the Texas style bone-in short ribs by applying a simple dry rub of pepper and kosher salt. I also used The Butchery house made smokehouse mesquite BBQ seasoning for an extra layer of flavor. I applied the rub liberally on each side, wrapped it up in foil, and let the ribs marinade overnight in the fridge.

The next morning, I loaded up my Weber Smokey Mountain smoker with chunks of hickory wood and stabilized the temperature at around 225 degrees F. I placed the plate of the ribs bone side down on the top rack, closed the lid, and went about my day as visions of juicy and succulent short rib danced in my head for the entire day.

Eight hours later, I checked the internal temperature at 195 degrees F and decided to take out the short ribs to rest and let the juices redistribute. Then the moment of truth -- I cut through one of the ribs and was in awe at what I saw, a beautiful cross-section of peppery bark, red smoke ring, pink smoked meat, and a massive layer of rendered fat running through the rib.

I took one bite and already put on my BBQ Certified Judging hat! The smoky flavor was subtle on the bark, but didn't quite seem to penetrate enough into the meat. It needed a pinch of sea salt to really bring out the beef flavor. The fat content for these particular set of short ribs was just too much. Everyone knows fat equals flavor, but only to a certain extent.

Smoked Barbecue Beef Short Ribs Recipe:

1. Buy a plate of uncut of short ribs from your local butcher (inspect, not too much fat)
2. Apply your favorite rub.
3. Marinate overnight in fridge.
4. Bring smoker temperature up to 225-250 degrees F.
5. Use wood that complements beef -- hickory, pecan, or oak.
6. Smoke ribs until internal temperature of 200 degrees F.
7. Take out ribs to rest and let juices redistribute.
8. Cut, eat, enjoy!

Product Review: Silverton Foods Apple Rum BBQ Sauce

2017-02-17T16:03:00.000-08:00

By Dru Chai

Although most of the country is still dealing with Mother Nature's cold weather spells of rain, snow (even hail in Southern California!), it's never too early to start thinking about the start of BBQ season. Officially, it's always been Memorial Day weekend -- but who's keeping track anyway?

I've been whipping up new recipes, trying new products, and figuring out which BBQ competitions to judge. Recently I had a chance to try a few BBQ sauces from Silverton Foods. With unique flavors like Cherry Habanero, Apple Rum, and Orange Vodka -- I wanted to dig right in and figure out which meat to pair these sauces with.

Out of the three flavors, the Apple Rum sauce was my favorite because of the balanced combination of sweet, tangy, and juuuuust the right amount of spice. Because the sauce is more on the sweet side, it is the perfect complement with meats like chicken and pork. It would be great on a grilled chicken sandwich, a dipping sauce for chicken tenders or nuggets, wings, pork chop, and of course on spare or baby back ribs.

The same line of thinking can be applied with the other sauces too. They all lean on the sweet side, so I don't see any of the sauces as a good pairing with beef -- unless it's a lean beef cut that doesn't have that much fat and could use more flavor from a sauce. Think beef tenderloin. Pairing fruits with alcohol isn't a novel idea, but proper execution is essential. Silverton Foods does it well.

Dirty Smoke rating: 4/5 stars
Apple Rum sauce: Highly recommended
Check out the Silverton Foods website

Eating Out: Famous Dave's BBQ Restaurant

2017-02-15T14:43:00.001-08:00

By Dru Chai

I used to love eating out at "BBQ" restaurants. I write BBQ in parentheses because this was over 10 years ago, when I wasn't very knowledgeable about food and I thought Tony Roma's fall-off-the-bone and Chili's baby-back-baby-back ribs were the best thing ever. Over time I began to educate myself on food, cooking, and of course, BBQ.

BBQ chain restaurants serves its purpose, feeding the masses who don't necessarily care about the quality and tenderness of the meat. If a BBQ restaurant doesn't have a smoker in their kitchen, in my book that's not real and legit BBQ, which is cooking meat with nothing more than wood and smoke. The same thing applies to grilling. If a restaurant isn't grilling their steak over an open grill, then they might as well use a boring, conventional oven.

Several weeks ago, I had lunch at Famous Dave's, one of the largest BBQ chain restaurants in the country. Now, I'm not some big-shot food critic or self-absorbed food Instagrammer with thousands of lemming followers (and no, they're not bloggers no matter what they say). There are instances where a restaurant will invite me to one of their media events, but generally I like to keep a low profile, pay for my own food, and dine without any special treatment.

Surprisingly, I enjoyed my meal. I say surprisingly because it was my first time trying Famous Dave's and had really low expectations. Like, mushy-tasteless-nasty BBQ expectations. The thinly sliced brisket had some nice flavor, although it tasted more "roast-beefy" than brisket. The pork spare ribs were good and had a good amount of meat on the bones. They were not overcooked, and the bit of smokiness was a nice complement to the sweetness of the BBQ sauce.

Dirty Smoke rating: 3.5/5 stars

Famous Dave's BBQ
13122 Jamboree Rd
Irvine, CA 92602

Update: Should I Use Mustard Before Dry Rub?

2017-01-27T09:19:00.000-08:00

By Dru Chai

Original post from July 22, 2011.

The other day, I was thinking about something. Why do some people slather a coat of mustard on their meats before applying the dry rub? Is it simply a method of improving the way the dry rub sticks to the meat, or does the mustard itself impart some type of flavor? Why not use something else, like olive oil, hot sauce, BBQ sauce, or heck, how about some maple syrup?

I did some research online, reading forums and articles, and the opinions are widely varied. Some are firm believers of the mustard coat, because it improves the hardening of the bark after such a long period of smoking the meat. The general consensus is that most people use mustard so that the rub adheres to the meat (which I've never had a problem with before). Mostly everyone said that you can't even taste the mustard when the meat is done.

Well there's only one way to settle things, and it's to see for myself. Many people I've seen on television only use mustard for pork butt/shoulder and spare/baby back ribs. Since all I have is a brisket, I decided to use that as my guinea pig (or cow, har har). I just took some plain organic yellow mustard that I had in the fridge and slathered it all over on both sides.

Then, I used a slight variation of my Dirty Smoke dry rub:

- Grounded black pepper (heavy)
- Seasoned salt
- Granulated garlic
- Paprika
- Cayenne pepper (very little)
- Cumin (very little)
- White granulated sugar
- Brown sugar

I put the dry rub on the top of the mustard-covered brisket, and honestly couldn't tell much of a difference if there was no mustard. The seasonings stuck onto the meat just fine. I wrapped it up in foil and it's in the fridge for now, waiting to be smoked.

UPDATE - January 27, 2017.

So after countless sessions of smoking ribs, pulled pork, and brisket over the past five years since starting this blog -- what's the verdict? The mustard mostly serves its purpose of making it easier for the rub to stick to the meat. That's it. In regards to flavor, if mustard is used on brisket or pulled pork where it requires a long smoke time, then the mustard will burn off and any mustard flavor will have dissipated. However, when used on chicken, which cooks relatively quickly, you will still see and taste some of the mustard -- depending on the heaviness of your rub and sauce.

What about creating a better bark? I've tried smoking meats with canola oil, mustard, or just the rub itself and the best thing you can do to create a better bark is to make sure that you completely dry the meat by damping with paper towels and leaving the meat to come up to room temperature before smoking. There are also various other factors that affect the bark, like the moisture inside your smoker, or type of wood used too.

So there you have it. The question of whether you should use mustard before applying dry rub has been answered. It really all depends on what you like and your preferences. That's the fun of BBQ -- there really is no "wrong" or right away, and you can experiment by trying new recipes and cook methods. What works for one person may not work for you, and vice versa. What has been your experience? Tell me in the comment section below.

Eating Out: Heirloom Market BBQ in Atlanta, GA

2016-11-30T13:37:00.004-08:00

By Dru Chai

This is one of the best Texas-style BBQ spots I've tried outside of Austin and Lockhart in Texas. I ordered the Texas trinity -- pork spare ribs, brisket, and sausage. All three were excellent. I judge a BBQ joint on how well they smoke their brisket. Heirloom's was smokey, juicy, and incredibly tender.

This place is the epitome of a hole-in-the-wall. It shares the same space with a shady-looking convenience store on the left. They just recently allowed people to dine inside, with about 6 or so chairs up along the wall.

I wasn't impressed with their Korean-style pork tacos. Then again, coming from Los Angeles, I've had my fair share of Korean fusion food so my taste buds are a bit skewed.

Although I wasn't impressed with their Korean influenced items, I do love their BBQ sauces (although they charge 50 cents extra) with a touch of Korean flavor -- the sweet, the spicy, all mixed in -- it's a great compliment to the meat.

The next time you find yourself in Atlanta and you're craving some Texas-style 'Q, don't hesitate to check out Heirloom Market BBQ.

2243 Akers Mill Rd SE
Atlanta, GA 30339

Oink Oink! October 12 is National Pulled Pork Day

2016-09-09T15:01:00.000-07:00

By Dru Chai

These days you can't go through an entire day without seeing a " Happy National ______ Day!" Social media really explodes when it's food related (how many National Burger Days are there in a year?!).

The folks at Sonny's BBQ reminded me that this upcoming October 12 is the first ever National Pulled Pork Day. Are you ready? It's on a Wednesday, so that middle-of-the-week BBQ cookout is always a nice surprise. Be sure to share your pictures on social media with the hashtag #NationalPulledPorkDay.

If you're a novice BBQ enthusiast, or you're just breaking in a new smoker, smoking pulled pork as the first meat is highly recommended. Compared to brisket and ribs, which are relatively time consuming, smoking pork shoulder is as simple as slapping on some rub or marinade and letting it smoke until ready.

For all the details, check out my post on pulled pork.
Learn more about National Pulled Pork Day.

Test Kitchen: Templeton Rye Whiskey BBQ Sauce

2016-08-09T17:05:00.002-07:00

By Dru Chai

Making basic BBQ sauce from scratch is something that every BBQ enthusiast should get into a habit of doing -- you can control your own ingredients, customize the taste and flavor profile so that it is exactly the way you want it. The next step is to introduce different ethnic ingredients like chipotle, Sriracha, or gochuchang. If that doesn't suit your fancy, there's only way to go -- alcohol.

Now, I'm no stranger to concocting BBQ sauces with alcohol. It seemed like only yesterday that I made this killer bourbon whiskey BBQ sauce with Four Roses. Now, it was time to try some different. Enter Templeton Rye whiskey.

I just knew that the Templeton Rye would be a great ingredient for the BBQ sauce to complement some spare ribs that I smoked last weekend. Pork always lends itself well to a sweeter sauce, so the mellow spice from the whiskey -- along with the subtle caramel and toffee undertones -- would balance out the other ingredients in the BBQ sauce.

- 1 cup ketchup
- 1/3 cup water (more or less depending on your preference for BBQ sauce consistency)
- 2 tablespoons apple cider vinegar
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 tablespoon honey
- 1/2 cup brown sugar
- 1/3 cup Templeton Rye whiskey

Thoroughly mix all ingredients (I like to use a whisk) in a pan over medium-high heat until it comes to a boil, then lower to a slow simmer. 15-20 minutes should do it. You can adjust, add, delete ingredients depending on your personal taste. That's the great thing about making your own BBQ sauce -- it's totally up to you and there's no wrong or right way to do it.

The end result is a Templeton Rye whiskey BBQ sauce that has a rich, mahogany color go along with a smooth flavor profile to complement my pecan-smoked pork spare ribs. The sauce was tangy, sweet, and with just a hint of the whiskey that wasn't too overpowering.

After about three hours of smoking the ribs, I brushed both sides of the spare ribs with the BBQ sauce and wrapped in foil. The ribs can really baste in the sauce with this method. When the ribs have reached your desired tenderness, throw them on the grill for about a minute on each side so that the sugars from the sauce can caramelize and form a crusty, flavorful bark. So good!

Review: Premiala Stainless Steel Marinade Injector & Heat Resistant BBQ Gloves

2016-06-19T10:06:00.002-07:00

By Dru Chai

The beauty of BBQ is that you can spend as little or as much as you want. You don't need any fancy equipment to produce really good BBQ -- it is more about the technique, recipe, and the attention to detail. The BBQ industry is a multi-billion dollar industry for a reason, and there are new products being promoted at every corner.

For those who have a limited budget, there are three accessories that can really improve your BBQ grilling or smoking: 1) instant-read thermometer, 2) heat-resistant gloves, 3) marinade injector. Thermapen is a worthy investment, but what about gloves and an injector?

Most heat resistant BBQ gloves that I've tried are short in length and don't cover up the wrists. This is obviously important if you're trying to reach further in and around any hot surface. Silicon gloves can get can quickly lose its grip when handling BBQ where there is a greater chance of touching oily surfaces and meats.

The Premiala Heat Resistant The ArmorGlove BBQ Gloves are made from the same material from firefighter's suits and can withstand 932 degree F (500 C) for up to 15 seconds. I used the gloves on various tasks around grilling and smoking, and passed every test with flying colors. These gloves are also larger in size than most others -- so anyone with gigantic hands shouldn't have a problem quickly slipping these on and off.

A meat injector is a BBQ or cooking accessory that is very underrated in my mind. Meats like chicken, turkey, beef roasts and brisket are all just begging to be injected with some marinade that can really enhance or elevate the overall flavor and tenderness. I've tried my fair share of marinade injectors, which were all plastic and not the greatest quality.

The Premiala Stainless Steel Meat & Flavor Injector is a top notch injector that just looks serious, like it belongs in a hospital or torture chamber. It comes with three needles -- one shorter needle that is used for injecting marinade into thin cuts like steaks and kabobs. The other two larger needles are for larger roasts -- one with an open end for thicker marinades with garlic and herbs, the other with 12 holes for even distribution of liquids.

I used the smaller needle to inject some broth into 10-lb brisket and it was extremely smooth and easy to use. Other meat injectors made out of plastic are very flimsy and I've had a difficult time throughout the process from piercing the meat to injecting the liquid into the meat. The 304 food grade stainless steel is high quality too, making it very easy to take apart and clean.

The Dirty Smoke Rating:

Premiala Stainless Steel Meat & Flavor Injector - 5/5 stars
Premiala Heat Resistant The ArmorGlove BBQ Gloves - 5/5 stars

How to Grill Lobster And Not Screw It Up

2016-06-05T21:19:00.002-07:00

By Dru Chai

One of my favorite proteins to grill is lobster, hands down. I would take grilled lobster over steamed or boiled lobster any day of the week. The firm texture and sweet flavor from the lobster is the perfect complement to chargrilled flavor. Unless you completely ignore your lobster so that it overcooks into a rubbery mess, you just can't screw up grilled lobster.

Over the past weekend, I grilled some lobster tails from LobsterAnywhere.com, a wholesaler and mail order seafood company in New England. They were shipped raw and frozen in a reusable styrofoam box with dry ice. After letting the lobster tails defrost in the fridge for a couple of days, it was time to get grilling!

I fired up the Weber grill and made sure to lightly oil the cooking grate so that the lobster meat doesn't stick. I also brushed the lobster tails with the perfect sauce for lobster (ingredients below). If you don't want to go through any of this trouble, then you can't go wrong with just some good 'ol fashioned melted butter.

- Juice from half a lemon
- 2 tablespoons of unsalted butter
- 2 tablespoons of extra virgin olive oil
- Finely chopped garlic
- Seasoned salt
- Cracked black pepper
- Optional, but highly recommended: Pinch of dried oregano or chopped parsley, pinch of Old Bay seasoning or paprika, cayenne pepper if you want a kick

For the 24 oz. lobster tail, I grilled approximately 3-5 minutes per side directly over medium-high heat. You want the meat to turn completely opaque and for the shell to transform into a bright orange-red color. This is the part where you do NOT leave the grill. No matter what.

Wait patiently and shift the lobster if you need to depending on any flareups after you brush the sauce. If you see some of the legs getting burnt, that's okay. Just shift the lobster over to indirect heat away from the hot charcoal. You can even cover the grill for a few minutes to cook the meat all the way through.

For the smaller lobster tails, about a minute per side was all it took. You don't want to overcook them. These lobster tails were about 5 oz. each, and already cut, cracked, and butterflied from LobsterAnywhere.com.

Grilled some lobster tails from @lobsteranywhere.🔥😋👌 #bbq #grilling #lobster #sundayfunday https://t.co/1O0NutNgJN
— THE DIRTY SMOKE (@dirtysmokebbq) June 6, 2016

PRO TIP: If you still aren't sure if the lobster tail meat is fully cooked, check to see if the temperature is 120 -130 degrees F. Also keep in mind that the lobster will still cook a bit longer after removing from the grill. It's always better to slightly undercook the lobster than overcook. You can always put it back on the grill to cook a bit longer.

I enjoyed the grilled lobsters with some vegetables and an ice cold beer. The smaller lobster tails were sweet, while the monster lobster tail meat had that salty ocean flavor. Though frozen, everything tasted very fresh -- I was "lobster wasted" by the time I was done. I even used the leftover lobster shells to make a stock for lobster bisque. 'Til next time, happy grilling!

Review: Weber's New American Barbecue BBQ Cookbook

2016-06-01T14:19:00.000-07:00

By Dru Chai

Since starting this BBQ blog over five years ago, I've come across my fair share of BBQ cookbooks. For a BBQ enthusiast like myself, they all tend to look the same and have the same content. I was even approached by a publisher to write my own BBQ cookbook, but I turned it down at the time because I couldn't complete the project on their tight deadline.

Weber just released a new cookbook entitled "New American Barbecue - A Modern Spin on the Classics" and it's one of my favorite BBQ cookbooks of the year. The book has some incredible, mouth-watering closeups of the food, and it is easy to read for any grilling or smoking novice who wants to learn more about some of the newer trends of BBQ today.

The book includes more than 120 recipes and is organized by types of meat -- pork, ribs, brisket, chicken, etc. James Beard Award nominee and author Jamie Purviance profiles some of more popular pitmasters to get the best tips on their particular expertise in his "Lessons from the Legends." Chris Lily and his pulled pork, Mike Mills and his spareribs, Aaron Franklin for his brisket, just to name a few. Another cool feature are the "Top 5 Barbecue Trends Today" sections sprinkled throughout the book.

Some of my favorite and interesting recipes:

- PB and J Ribs

- Aloha Spareribs with Coconut Ginger Glaze

- San Antonio Brisket Enchiladas

- Boston Bacon Fatties

- All of the smoked turkey recipes (I love smoked turkey!)

Weber's "New American Barbecue - A Modern Spin on the Classics" is perfect for someone who wants to learn a bit more on the history and background of BBQ, while embracing the new trends and techniques of today's BBQ. With gorgeous food photography and plenty of recipes to try out through the summer, this book is a worthy addition for any BBQ enthusiast.

West Coast BBQ Classic '16 at The Queen Mary

2016-03-24T20:49:00.001-07:00

By Dru Chai

I've been following the BBQ competition scene in Southern California for the past 5 years -- judging, cooking, and eating my way to a larger waistline. Based on venue, organization, and quality of BBQ teams, the West Coast BBQ Classic at The Queen Mary in Long Beach has consistently been one of my favorites.

Saturday, May 14th, marks the fifth annual competition and every year just gets bigger and better. The BBQ competition circuit is one of the few "sports" in which amateur and backyard BBQ smokers can go toe-to-toe with experienced, semi-professional teams. The $260 entry fee gets you into the door, but that's just the tip of the iceberg. Other costs including equipment setup, meat, and supplies that will push the average cost of entering a BBQ competition in the range of $1,000 or more. For many teams, it's well worth it for the bragging rights -- along with a shot at the $10,500 cash purse.

For those not interested in competing, you can count on eating your way to BBQ bliss. With a scenic backdrop near the historic Queen Mary by the water and near perfect sunny weather, it's a great location to try different samples of BBQ with a fistful of tasting tickets.

PRO TIP: Avoid the lines and go early. Many teams will run out of BBQ later in the afternoon and you'll be stuck eating scraps and leftovers. For more tips, check out my tips to enjoy a BBQ festival.

For more information about the West Coast BBQ Classic at the Queen Mary and to buy tickets, click here.

Eating Out: la Barbecue in Austin, Texas

2016-03-19T13:05:00.002-07:00

By Dru Chai

It's no secret that Texas has some of the best barbecue in the country. In fact, one could make a strong argument that Texas has THE best barbecue in the world. The monstrous beef ribs. The Texas post oak wood. The long lines. It's all part of the experience.

I've been to a handful of barbecue restaurants in the Lone Star State, but not nearly enough. It had been three years since my last visit to Austin, so when I had the opportunity to visit one barbecue joint -- I picked la Barbecue.

Shortly after opening its trailer in 2012, la Barbecue was already praised as one of the top barbecue joints in Texas. So it's no surprise that owner/pitmaster John Lewis used to worked for Franklin, He honed his craft by building his own smokers and entered in barbecue competitions,

After reading about the long lines at la Barbecue -- but not nearly as long as Franklin -- I showed up at 10am expecting at least several people waiting until the 11am opening. To my surprise, I was the first customer there. My guess is that the rain showers slowed some people down.

When I wasn't seeking refuge from the rain underneath the tarp, I killed my time checking out the two offset pit smokers. Both run 24-7, and there is someone there at all times to manage the fire and temperature. These were the kind of smokers that I dream about building in California.

With about 15 minutes to go before 11am, there was a line of about 20 deep. After skipping breakfast, I was beyond starving. I settled on one beef rib ($22 per lb, and one beef is about 1.5 lbs), a slice of fatty brisket, and an order of potato salad.

With my first bite of the fatty brisket, it literally melted in my mouth. The slow-smoked rendered fat with the crusty bark is just about the perfect bite of brisket. la Barbecue's brisket tasted very, very similar to Franklin -- just without the 3-hour wait. The flavor of the beef rib is more pronounced -- deep, rich, intense. The meat is super juicy, with lines of fat running up and down the bone.

la Barbecue will inevitably be compared to Franklin, and rightly so. Both started in a trailer, both are in close proximity to each other in Austin, both serve awesome brisket, and both have 30-something owner/pitmasters. But if I had to choose, I'll take the one with the shorter line.

la Barbecue - Austin, TX - (Dirty Smoke rating of 5/5 stars)
Highly recommended - splurge for the beef rib (trust me), fatty brisket
Not recommended - skip the sides, and the sauces provided

Meat Massaging With The FlavorKey Culinary Pulser

2016-01-14T18:26:00.000-08:00

By Dru Chai

Many people love massages. It's calming and soothing. They're just so relaxed. Not just relaxed, but relaaaaaaxed. Another way people relax is by soaking in a tub. But if you soak for too long, then your skin becomes wrinkly and more likely to resemble a prune.

So why am I talking about massages and hot tubbing? Well, there's an analogy there with tenderizing and brining meats. If you're serious about your BBQ, then you have an obsession about doing everything you can before the cooking process to deliver the most tender, moist, and juicy meat possible.

Many question whether massaging meats has any effect -- especially, if it's just a few minutes. After all, it's not like you're massaging Wagyu cattle over many years to produce fatty and marbleized Kobe beef. With a huge hunk of raw meat, how do you get the flavor inside the meat? You can either use a meat injector or tenderizer. Or, you can use the FlavorKey Culinary Pulser.

The FlavorKey is a device that simultaneously pierces and pulsates meat, and claims to shorten the brining time because, in theory, the meat is more relaxed (remember my story about massages?) and able to retain more juice and flavor from the brine. Normally, brining chicken or turkey takes several hours, depending on the size of the meat. With the FlavorKey, you can brine the meat in significantly less time. So does it really work? I put it to the test.

During the Thanksgiving holiday, I cooked turkey twice (Friendsgiving time) and used the FlavorKey on one turkey -- concentrating mostly on the breast, where the meat can easily dry out. Given it was a 13 pound turkey, I placed it in a brine for one hour. For another turkey of the same size, I brined it overnight for a total of about 12 hours.

I smoked both turkeys for the same amount of time, until the internal temperature of the breast reached 160 degrees F. I let each one rest and the juices re-distribute, then sliced them up for taste testing. I could tell that the turkey meat that brined overnight was noticeably more juicy and flavorful. It didn't seem like the FlavorKey had much of an effect.

I did the same test, but this time on chicken breasts. I used the FlavorKey on some meat, and brined for about 15 minutes. For the other chicken breasts, I brined for 6 hours. I grilled all of the chicken for the same amount of time, and everything turned out juicy and tender -- without any difference in taste or texture.

So can you attribute the juicy and tender meat to the brining, the FlavorKey, or my awesome smoking/grilling skills? My skills, of course! It really depends on the poultry. According to my tests, the FlavorKey works better on chicken vs. turkey. I can also see the FlavorKey being useful for thick-cut pork chop (for a future test). One thing is for sure -- no matter how much massaging and brining is done to the meat, at the end of the day, it's just as simple as not overcooking the meat.