The ultimate gas grill cookbook for real connoisseurs: 105 ingenious, varied recipes for the gas grill by Reagan Brown

Author:Reagan Brown
Language: eng
Format: mobi, epub, pdf
Published: 2020-11-29T16:00:00+00:00

Delicious grilled brisket

Ingredients for 4 servings:

● 2 kg beef brisket

● Rapeseed oil

● Ingredients for the rub:

● 1 tablespoon of salt

● 1 tbsp paprika powder

● 1/2 tbsp garlic powder

● 1/2 tbsp brownsugar,

● 1/2 teaspoon chili

● 1/4 teaspoon hotPimentón de la Vera,

● 1/2 tbsp pepper

● In addition:

● 50 ml apple juice

● 10 ml of whiskey

● 1/2 pack of smoking chips

● 2 grill thermometers

Preparation:

The day before grilling: Wash the brisket off and pat dry. For the rub, mixsimply the spices together. Rub the meat lightly with rapeseed oil then rub the rub into the meat so that the beef brisket is covered with spice everywhere. Then wrap the beef brisket well in cling film and place in a bowl in the refrigerator. Save the rest of the spice, it will still be needed.

Prepare the grill the next day, you need a full gas bottle and possibly even a replacement, as the meat lies on the grill for a long time.

Unpack the meat and place in an aluminum dish. The meat is cooked indirectly on a low heat.

Check the temperature in the cooking space with a thermometer (unfortunately, lid thermometers are often imprecise) and cook for the first hour with the lid closed.

After an hour, put the first batch of smoking chips on the grill. Either wrapped in aluminum foil or in a special smoke box from the trade. Always water the smoking chips beforehand, otherwise they will burn relatively quickly. Close the lid again and let the smoke develop its aroma.

Mix the leftover spices with apple juice and whiskey and brush the meat over and over again with a silicone brush. The juice from the bowl can also be used for brushing.

Repeat this process over and over again, it depends on the taste. The more smoke aromas you want, the more often and more smoke chips you put on the grill. The second thermometer is placed in the middle of the meat.

The core temperature should be between 83 and 92 degrees. The meat continues to cook during the resting process.

For 9 hours on the grill at 105-110 degrees all the time, you should get the perfect brisket nicely grilled.

After cooking, remove the meat from the grill, wrap it in aluminum foil and put it in a cool box to rest. It can also be placed in an oven to rest at the minimum temperature.

After 30 to 60 minutes of resting, the meat is nice and juicy. Now only one important point has to be considered: the meat must be cut open against the fibers.

It is important not to panic if the core temperature rises slowly. Under no circumstances should you turn the grill on to speed up the cooking process. Otherwise the meat will be dry and tough. Better to let the guests wait a little longer and serve a successful brisket instead.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.