Backyahd BBQ | @backyahdbbq

Let’s see exactly how much I trim off this 18 pound brisket. I like to do a minimal trim just to help it cook more evenly and to remove fat that I know wouldn’t fully render.

I trimmed a little off the mohawk. Squared up the long sides. Rounded off the super thin flat corner. Shaved off the deckle fat. Cleaned up some fat globs. And took the hard fat down to about a half an inch.

All of the trimmings weighed 4 pounds 8 ounces - so the post trim brisket weighed about 13 pounds and 8 ounces - about a 25% decrease in weight.

I separated all the fat from the meat and ended up with 1 pound 13 ounces of fat and 1 pound 7 ounces of meat. I rendered the fat down into tallow and made a beef soup for lunch. You can cook with the tallow as a regular fat replacement. And do a lot of stuff with the meat, from burgers, tacos, stews, and sausages.

#bbq #brisket

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Easter Brisket

So you’ve just decided to smoke a brisket for Easter. You’re going to want to buy, trim, and rub the brisket today on Good Friday and then smoke it all day Saturday, hot hold it overnight and then serve it on Easter. I have my full brisket guide at bkyhd.com/brisket. There you will find my entire process for smoking a brisket…. including how I trim, the rub I use, how I smoke and wrap it, how I hot hold it and how I slice. It also includes an hourly schedule so you know exactly what to do when. I’m also smoking a brisket this Easter, and always looking to improve the guide, so come back and let me know how it turned out.

#bbq #brisket #easter

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We eat a ton of beef jerky around here. I was searching for a new recipe and came across this Sweet and Spicy one from StellaNSpice - it was really different from mine, so I gave it a try. It uses balsamic vinegar, grapefruit and orange juice to naturally tenderize and sweeten it - and fresh habanero and jalapeno peppers for the spice. I reduced the numbers of peppers because kids will be eating this, and omitted the liquid smoke - because I’m using a smoker. I also made a batch of my teriyaki recipe as a safety net. You can both recipes at bkyhd.com/jerky

After letting the eye of round harden in the freezer, I trimmed off all the fat and sliced into quarter inch thick slices against the grain.

I gave the slices a bath in the marinade, vac sealed, and then in the fridge for the night.

After laying them out on my wire racks I smoked them at 180F for about 4 hours - flipping them over half way through. I pulled them when they had a good color, stood up on their own, and easily tore apart. My kid likes chewy jerky with some moisture, so I pulled a little early - leave it on longer if you want it drier jerky.

I’m not ashamed to admit that my family liked Stella’s recipe better than mine - so I’m likely going to be using this as a base going forward and experimenting with it from there.

bkyhd.com/jerky

Recipe credit to @stellanspice

#beefjerky #bbq #howto

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Life’s too short to not feed your kids the best steak your money can buy. He’ll be off to college in a few years. I’ve been teaching him how to grill since he was a little guy so he’ll be all set. #bbq #steak #ribeye

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Pork Chile Verde

This dish is seared pork shoulder, tomatillos, garlic, onion, poblanos, jalepenos on a griddle then blended with lime juice, salt, pepper, cumin, oregano. And then cooked in an instant pot for 1.5hrs. Also homemade corn tortillas.

I usually sear over charcoal and finish in Dutch oven. But this is a good way to do a quick mid-week meal.

Guitar is me fiddling with Feathered Indians by Tyler Childers.

#bbq #pork #griddle #tacos

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Flank on the Griddle. One of the easiest things to make for dinner. Salt pepper garlic onion paprika Worcestershire soy sauce, olive oil, lime. Sear on medium high. Few minutes each side. Continue cooking until 125F. Slice against the grain. Tacos. Burritos. Quesadillas.

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I’ve always loved Brussels sprouts. Seems they are pretty polarizing. More for me. #griddle #bbq

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Onions and peppers are some of my favorite veges to griddle. I was just telling my wife how having an outdoor griddle has been awesome. Tons of space and doesn’t stink up the house. #webergrills #griddle

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Today I’m going to turn this $35 eye of round into $65 worth beef jerky, roast beef, and stew beef.

Start my trimming off the thinner parts for the beef stew.

Take another 2 pounds, trim the fat, and slice for beef jerky. I like a ¼ inch slices . Add it to your marinade which you can find at bkyhd.com/jerky. Make sure all sides are covered and marinate it in the fridge for 6 to 16 hours.

Pat your jerky down with paper towels and put them on wire racks and then smoke at 180 degrees for 4 to 6 hours. Longer if you like drier jerky.

For the roast beef, take another 2 pound chunk and salt it overnight in the fridge.

The next morning season it with pepper, garlic, onion, and paprika. Sear it and then smoke at 180-225 until the internal temp hits 125°.

Let it cool at room temp and then cool completely in the fridge. Then slice into thin roast beef slices.

Beef jerky and roast beef are a great way to use an eye of round - you pay about half price for the end product and you know every ingredient that went into the cook.

#bbq #smokedmeat #beefjerky #roastbeef #beef #howto

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