Backyahd BBQ | @backyahdbbq

Last month we were invited to a Christmas party with a bunch of people we didn’t know that well. One thing led to another and I suggested that we bring smoked dino ribs. The only stipulation was that I couldn’t bring my camera, lights, tripod, or overhead camera rig to film the slicing. I couldn’t let you all down, so I negotiated up to a discreet phone camera.

Let’s get into the cook.

First you need some nicely marbled dino ribs, if you can’t find them locally, then check my gear page for a link to Porter Road. They’ll deliver their 14 day dry-aged, pasture raised dino ribs right to your door.


You have a couple of options when it comes to trimming the fat cap. You could leave as-is, trim it down to a quarter of an inch, or remove it completely. Today left as is, but removed the sliver of meat on top to prevent it from messing with my fat cap.


I keep the membrane on to hold the ribs together as they cook, but give it a quick score to try to get a little rub through the underside.


I like to trim anything that I think will burn and round off the corners a little bit.


For a binder, you could go with water, hot sauce, mustard, but today we are using Worchester Sauce for a little extra umami.


I then rub with a custom blend of salt, pepper, garlic, and Lawry’s and let it sit in the fridge overnight.


The next day, I’ll smoke it at 200 for 2 hours to get more smoke early on, and then bump it up to 300 until it probes tender and easily bends when flexed.


I keep a pan under the ribs as they smoke to catch all the drippings, which I turn into tallow by straining it through some paper towels.


I then put it in my tub and let the temp settle down to about 160


I don’t wrap during the cook, but I do for the rest to help the bark retain moisture.

I then put it in my DripEZ BBQ blanket to help retain heat.

If I’m going to hold it for more than 4 hours, I’ll put in my oven or Heat Max Food warmer, which will keep it safely above 140 degrees. Other wise I’ll keep it in a cooler or Cambro.

It was a really cold night, so I put it in my Cambro GoBox for the car ride, but I was explicitly told to not bring that big box into the party, so when we arrived at the house I moved it back into my prep tub to easily carry it from my car to their kitchen.

Then, after we got all the pleasantries out of the way, we got to slice-in and serve. The ribs got rave reviews. They loved it and everyone wanted to know more about the cooking process. I made a bunch of new friends that night and we are currently planning our next party, which will definitely include some dino ribs.

Thanks to @PorterRoadButcher for the Dino Ribs! Check my gear page for a link. http://bkyhd.com/gear They are usually hard to find locally, unless you are in Texas of course. Thanks to Cambro for the GoBox, Heat Max for the Food Warmer, Chef iQ for the wireless probe, Barebones for the Fire Gloves

#bbq #beef #dinoribs #beefribs #webergrills #outdoorcooking #grilling #smoking #smokedmeat #smokedbeef #learn #howto

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Real Time Brisket Trim. This brisket has been hanging out in my freezer for months. I bought it for an event and ended up not needing it. Then we had the Seattle power outage, so I brought it to my friend’s freezer, and then back home when we got power back. And then I thawed it in the fridge, but ended up having a changed of plans, so re-froze it, then thawed it again for this cook. I don’t recommend doing all of that. But life happens and I couldn’t just throw it away. So here’s a real time brisket trim of a brisket with a story. Hopefully you can glean something new from it.

Thanks to Hammer Stahl for the knives and True Board for the new cutting board.

#bbq #brisket #smokedbrisket

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Today we are smoking beef jerky. Store bought beef jerky is expensive, usually has a lot of ingredients you can’t pronounce, contains preservatives and that nasty liquid smoke.

Start with a lean cut of beef, like an eye of round, top round, bottom round, or brisket flat. I’m using an eye of round I found at Safeway for $5 a pound. Put in freezer for an hour so it is easier to trim and slice. Trim off all the surface layer fat. Using a knife or meat slicer, cut against the grain into ¼ inch thick slices. And then cut those into strips.

Build a marinade with liquid, sweetener, and spices. All of my recipes are at bkyhd.com/jerky. Today I’m making two batches, one simple tried and true recipe and another experiment with some extra seasonings like ginger, coriander, and sesame oil. I don’t add a curing salt because I eat it within a few days and it goes right into the fridge after I smoke it. I also hate liquid smoke with a passion, so I promise you’ll never see me use that in any recipe. You don’t need to add salt because the soy sauce and worcester sauce have plenty of sodium.

Add the beef to the marinade and make sure all sides are covered. Let them marinate in the fridge for 6-16 hours.

Lay out the pieces on a wire rack. You can pat them down with a paper towel, but I like to leave the marinade on and then add a little more black pepper.

Smoke them at 180F degrees for about 4 hours until they have nice dark color and bend but don’t break apart.

My kid liked the experiment batch the best so we’ll have to keep tweaking that one. In my next experiment I’m going to try a low sodium soy sauce and sriracha.

I’m going to put these recipes and all future recipes I try at bkyhd.com/jerky. Let me know if you have a favorite recipe that you’d like me to try.

#bbq #jerky #beefjerky #smokedmeat #barbecue

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Here’s how I treat a banneton basket after baking sourdough.

#breaad #baking #sourdough #howto

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Today I’m going back to the basics and forward searing ribeye steaks on the Weber kettle. I’ve been grilling steaks for 30 years - over the last 3 years I’ve subjected my family to a bunch of steak experiments to learn new techniques. At breakfast the other day, my kid asked me if I could just grill up some ribeyes like I used to. The old fashioned way. No fancy rubs. No reverse sear. No sous vide. Just salt, fire, and steak. We can definitely make that happen.

Let’s start by salting the steaks for a few hours. I like to use a good layer of salt here, especially since these steaks are quite thick.

I used about a full chimney of lump charcoal and pushed it all over to one side so we have two zones one hot one cold. I also threw in a couple of wood chunks for a little smoke.

I removed the steaks from the fridge a few hours before grilling so they don’t seize up when they hit the heat. I start on the cool side and then rotate the grate. If you put them directly on the hot side they will have grill marks which isn’t the goal. I then grill for a few minutes until I’m happy with the crust. And move them over to the cool side and rotate again.

When I’m happy with the crust I move them back over to the cool side and keep them there until they hit 120-125, which will carry over to 130. Go higher if you like less pink.

Going back to the basics is a good thing. These turned out great and we’ll be doing them again very soon.

#bbq #steaks #grilling #ribeye

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Let’s learn how to season a banneton basket. Bannetons help dough hold its shape during the final fermentation stage - usually in the fridge overnight before you bake. They are made of a vine called rattan - and they aren’t naturally non-stick. So you have to season them before you use them. Seasoning means you create a non-stick layer using non-glutinous rice flour.

Start by lightly rinsing and drying each basket. Don’t soak it and don’t use soap, just use enough water to remove any dust or debris.

Spritz the inside of the basket with water, spread it out evenly and remove any excess. Then generously dust it with rice flour and remove any excess. Use rice flour, not wheat flour. Rice flour is naturally non-stick because it doesn’t have gluten. Spread that out evenly with a brush or your fingers and let it dry. Repeat that process 1 or 2 more times until you have a solid yet thin layer of rice flour on the whole interior of the basket. Let that fully dry before adding your dough. You only need to season them once or after you do a deep cleaning - not every time you bake.

Before you bake you’ll want to inspect the basket to make sure there’s good rice flour coverage and add more if not. You’ll also want to generously dust the top and sides of your dough so it doesn’t stick as it fills out the basket. Some people mix rice flour with wheat flour for this process, but I personally like to just use rice flour so there’s no gluten in the mix.

After you are done baking, let the banneton fully air dry before storing it so it doesn’t develop mold.

I’ll put links to the bannetons I use at bkyhd.com/bread - I like the Criss Elite brand best, just make sure the material is pure rattan, not the synthetic version. Let me know if you have any questions.

#bread #howto #sourdough #baking

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I finally realized that I can just proof dough right in my food warmer. This warmer wasn’t built to proof dough because it’s not digital and the heat fluctuates too much, but combined with a digital thermostat it can sustain the ideal dough proofing temp of 77-80F degrees with only a few degree variance.

I set the warmer dial to the “1” position and put the thermostat on the middle shelf. Plug the warmer into the controller. Set the temp to 80F degrees. The controller will turn off and on the warmer if it goes above or below 80F degrees.

I’ve been using this setup for a few weeks now and it’s been working great. If you don’t have a warmer, then you can get the heat mat and put that in a cooler or in your oven. You can buy a dedicated proofing box as well, but if you are doing bbq and want to do bulk proofing you might as well get a warmer.

I’ll put links to the warmer and thermostat at bkyhd.com/bread

#bread #howto #gear #baking #sourdough

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Zucchini is one of my favorite things to griddle. Cut into coins, salt, pepper, & olive oil. Griddle on medium for a few minutes each side until they are blistered and they’re done. #bbq #griddle

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Pork Steak Grill Along. Pork Steaks are steaks cut from a pig shoulder aka pork butt. They grill up nicely. Even better with a mustard mop sauce. #bbq #porksteaks #grilling.

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