Sunday, April 27, 2014

Brisket on a Gas Grill? Challenge accepted!

I was recently challenged by the folks at Char-broil to smoke a brisket on my TRU-Infrared gas grill. They know I am a habitual charcoal and stick burner gal, but that I also love grilling on the Quantum two-burner they sent me to try out. I blog for them so it's important to get to know their equipment. I love grilling up recipes like Easy Baby Back Ribs and Lamb Skewers with Mint Parsley Sauce, or writing about being a locavore for their site.

That said, as a barbecue restaurant owner (up until recently) and caterer, I have my ingrained blinders when it comes to brisket. Brisket is for me is the pinnacle of barbecue. It's far more difficult to get right than ribs or pork butt. And to do it right, it has to be done with a real smoker, real wood, or at the very least charcoal. Right?

Wrong. Turns out, the brisket I did on my little two-burner Quantum was fabulous. It was tender, smoky, had a great smoke ring...all my brisket buttons.

Read the full recipe here.

4 comments:

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  2. Using gas grill is indispensable if you want to have a good meal, you can see the re-evaluation of our gas grill in here

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  3. good information, wood is excellent for baking, and it is still very important in your cooking, baking coal as an example, its main fuel primarily made ​​of wood.

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  4. Here are some great tips to make BBQ grill:
    • For the greatest from your barbecue, ensure the barbeque grill is properly heated before you decide to put the meat or fish on it.
    • If you are using an open barbeque grill, brush the actual barbeque grill with vegetable oil and put the meals side on so that you get those tell tale barbecue grill lines.
    • Don’t keep turning the food; simply allow it to cook until you can see the sides are beginning to look cooked properly.
    • Raise the corner of the food carefully to confirm that the underside is actually cooked, after that turn it over and cook the other side.

    ReplyDelete