Bacon-Bourbon Chicken Kabobs

I was going to try Birria Tacos next, but this recipe was on my pile (I can't remember where it's from), it sounded good, and I had some new wood-handled skewers to try out.   2 lbs boneless skinless cheekun thighs, cut into 1" squares Thick-sliced bacon, cut into 1" squares (one slice per thigh worked perfectly)   For the Baste: 1.5 cups commercial BBQ sauce  1/3 cup Blanton's* bourbon 3 Tbl dark brown sugar 2 Tbl sriracha 1.5 Tbl yellow moostard 1 Tbl neutral oil 1/2 Tbl garlic powder 1 tsp salt 1 tsp pecker   * in honor of YukonRon     Alternate the cheekun and bacon on the skewers, grill over a hot fire, basting top each time you turn (~every 3 minutes).       Next time I'll leave out the oil, all it did was pool up on top of the baste and coat my basting brush.  I really like the new skewers; I had been using Weber's but while flat they were only about 1/8" wide, and some foods would spin on them, plus I would always forget and grab the metal handle and burn the &$^%! out of my hand.  These have nice bamboo handles, are wide, and a set of 8 came in a zippered folder covered with Capitol-Camo™, $9!  I will be sharpening the tips on my diamond stones, though.       I didn't get quite the crispy edges I wanted, but I have an idea I'm going to try tomorrow.  Tasty, this was a keeper.    
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Kudos to Kebabs

Steven Raichlen's guide to many of the world’s skewered foods as well as tips for how to grill kebabs and other skewered meats. The post Kudos to Kebabs appeared first on Barbecuebible.com.
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Super Bowl Sunday at Home: Kickass Recipes for Kick-Off

Kickass recipes to make for your Super Bowl party at home, whether you're rooting for the Kansas City Chiefs or the Tampa Bay Buccaneers. The post Super Bowl Sunday at Home: Kickass Recipes for Kick-Off appeared first on Barbecuebible.com.
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Shaved Steak Gyros on the Big Green Egg

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What to Grill or Smoke in February

February is seen by many as a month to simply be endured—a penance to pay before late winter yields to spring. But it can be a great food month. Super Bowl Sunday (coming up on the 7th), is the second biggest eating day on the American calendar after Thanksgiving. It’s followed by Valentine’s Day on […] The post What to Grill or Smoke in February appeared first on Barbecuebible.com.
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Standing Rib Roast Help

I am experimenting with a 4 day dry brine followed by an ultra low 200 degree cook then after along rest a 500 degree sear.  I have read numerous articles about the tenderizing process of allowing the enzymes to do their work as long as possible while keeping meat temps in a specific internal range.  The same process that lets the SV process work so well on tough cuts for long periods of time.  I have had great success using SV for rib roast as noted in the photos below.  I just want to try another method to compare.  Any experience with this method? Beginning the 4 day dry brine process here. Previous Sous Vide method.
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Smoked Brisket Chili

Back in July I really, really wanted some brisket for the 4th, so I smoked up a monster 17 pound slab of beef, but due the pandemic, I didn't have my usual posse of Meatwavers to help me finish the thing and my wife and I only put a small dent in the glorious piece of meat that came out of the smoker that day. While the absence of sharing of food has been the hardest thing for me to cope with in the past year, I saw this as an opportunity to finally make a plethora of leftover brisket recipes—something this site lacked because brisket is not something I usually have a lot of leftovers of. This had led to some excellent things like brisket waffle fries and brisket cheesesteaks, but the last recipe I worked on ended up being the best—smoked brisket chili.
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