Map of the grounds showing our location.
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Brisket Cases is ready to cook for the kids. We’re dedicated to raising money and providing scholarship funds through the Houston Livestock Show and Rodeo. The HLSR BBQ competition is the kick-off to the world’s largest livestock show and rodeo and we’ll be there February 24 – 26, 2022.
You Will Need…
Step 1: Get The Charcoal Burning
Don’t use lighter fluid. Everything you put in the grill will effect the flavor. You don’t want your ribs tasting like lighter fluid. You want them tasting like BBQ and Hickory.
Step 2: Prepare The Meat
Step 3: Prepare The Grill
The bottom vent should be free and clear of ashes from previous fires so that air can fuel the fire from below. Make sure you place the coals and fire over the bottom vent, and not the tray of water.
Step 4: Put The Ribs On the Grill
If you’re looking you ain’t cooking. Don’t take the lid off to look at the meat unless you absolutely need to. Every time you do this the temperature drops dramatically and all the tasty smoke flavor escapes.
Step 5: Flip The Ribs (1st Time)
Step 6: Flip The Ribs (2nd Time)
Step 7: Wrap The Ribs In Tin Foil
Step 8: Apply BBQ Sauce (1st Time)
Step 9: Apply BBQ Sauce (2nd Time)
We found this great recipe on instructables.com. Thanks and hope you enjoy.
Brining seasons meat without adding saltiness and helps draw moisture into the meat for a moist delicious dish. To make a simple brine for chicken, pork or turkey follow the directions below:
Ingredients:
Mix ingredients together in a plastic bag and place chicken in bag with mix – add cool water to water to cover
Refrigerate chicken and brine
Brine for 6 hrs (8hrs max)
Cook as desired.
Good for pork butt, chicken, turkey
Ingredients
Directions
Serves 16.
Ingredients
Directions
Unless you buy the wrong cuts of beef for grilling, you can forget marinating or tenderizing. The key to a good steak is to buy quality meats, and the right cuts for grilling. Cooking on a grill is a “hot and fast” cooking method, as opposed to “low and slow” cooking used to “barbecue” meats like brisket.
My favorite is cut of meat is the rib eye. New York Strips are a good second choice. In my opinion, if you want lean meat, use tenderloin. Sirloin is cheaper and always on sale, but it is usually a bit tough, and sometimes downright shoe-leather.
Certified Natural Angus Beef (NCAB) is available in most good stores, is probably grass fed in pastures, as opposed to corn fed in feed lots (requiring antibiotics). Grass fed beef tastes better and is a little healthier too.
Look for well marbled steaks. Not big chunks of fat, but lots of small veins of fat. Those veins of fat cook down, keeping the meat moist and tender, and adding flavor to the steak.
Cook on a very hot grill, and get a nice sear on the meat. Do NOT puncture the meat when it is hot!!! Use tongs or a spatula to turn the meat, not a fork.
It takes practice to get good at telling doneness, but the softer the meat feels, the less done it is. The firmer the meat feels, the more done it is. Just press it with your finger in the middle. Clench a fist, and press on your inside forearm muscle — that is approximately what medium will feel like.
Let the meat rest for a few minutes after you take it off the grill, so all the juices won’t run out when you cut the steak.
If your meat is undercooked, zap it for about 30 seconds in the microwave. If it is overcooked, it should still taste good, and you’ll know more the next time you grill steak.
Bottom line: Buy the right cut of meat, buy quality meat, and you won’t need to marinate or tenderize your steaks.
Dates for upcoming events are:
Houston Livestock Show
& Rodeo Cookoff
February 24 - 26, 2022