Techniques - Barbecuebible.com

Smoked Brisket Flat (Brisket in a Boat)

BarbecueBible.com — Fri, 16 May 2025 10:00:24 +0000

This smoked brisket flat recipe uses a simple foil “boat” to help keep the meat moist while building a deep, smoky crust on top. It’s a great way to get tender, flavorful results without cooking a full packer brisket. The juices collect in the foil as it smokes, adding extra flavor and making the final result easy to slice and serve. Perfect for when you want real barbecue but don’t have all day.

Smoked Brisket Flat Recipe

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Corned Beef Made-From-Scratch

BarbecueBible.com — Sun, 09 Mar 2025 13:51:32 +0000

Making corned beef from scratch is a rewarding project that requires patience but minimal hands-on effort. Over eight days, a beef brisket is cured in a flavorful brine of salt, brown sugar, pickling spices, ginger, and a touch of Irish whiskey, which infuses the meat with its signature tangy, savory flavor. After the curing process, the brisket is braised low and slow with aromatic vegetables like onions, carrots, and celery until it becomes tender and easy to slice. The result is a versatile dish that can be served hot with classic sides like potatoes and cabbage or chilled and thinly sliced for sandwiches. While it takes time, the process is straightforward, and the payoff is a homemade corned beef that’s far superior to store-bought versions.

Corned Beef Made-From-Scratch

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Homemade Bacon in 48 Hours

BarbecueBible.com — Tue, 21 Jan 2025 11:00:52 +0000

This recipe for homemade bacon transforms a traditionally week-long process into a quick and flavorful 48-hour journey. Using a combination of brine, rub, and brine injection, the pork belly is cured and seasoned from both inside and out. After a short drying period, it’s smoked to perfection, delivering smoky, salty, and crispy bacon that’s ready to enjoy. Ideal for anyone with a smoker or grill, this method simplifies bacon-making while preserving its irresistible flavor.

Blog: Bacon in a Hurry: How to Make Homemade Bacon in Just 48 Hours

Homemade Bacon in 48 Hours

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Matambre (Argentinean “Hunger Killer”)

BarbecueBible.com — Tue, 08 Oct 2024 13:12:35 +0000

Matambre, also known as the Argentinean “Hunger Killer,” is a flavorful rolled flank steak packed with vibrant ingredients. The butterflied beef is seasoned with salt, pepper, and oregano, then layered with provolone, ham, kielbasa, carrots, and bell peppers before being wrapped in bacon. Tied tightly and grilled until tender, the result is a deliciously smoky, savory roll that’s sliced into thick rounds for serving. This dish makes a great appetizer for a group or can be served as a hearty main course.

Matambre Recipe

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Rotisserie Prime Rib

BarbecueBible.com — Mon, 04 Apr 2022 10:00:55 +0000

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Picanha Spice-Rubbed and Spit-Roasted on a Wood Fire Rotisserie

BarbecueBible.com — Sun, 12 Dec 2021 22:32:43 +0000

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Made-from-Scratch Bacon

moira — Wed, 25 Dec 2019 15:08:49 +0000

When it comes to the cool factor—not to mention bragging rights—few home-smoked foods can beat bacon. And by smoking your own, you get to control the quality of the pork belly, the seasonings in the cure, the flavor profile of the wood smoke, and even the thickness of the slice. When you pull your first homemade bacon off the smoker—and this is a common sentiment—your heart will swell with pride. Below are your general marching orders for made-from-scratch bacon, with suggestions for how to customize the bacon to suit your taste.

Use your bacon in these recipes:

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How to Season and Maintain Your Cast Iron Plancha

moira — Sun, 12 Oct 2014 18:27:05 +0000

• Before using your new plancha, wash it with warm soapy water and a plastic brush or scrubber to remove any factory grease or dirt.

• Dry well, then wipe it generously and evenly on both sides with vegetable oil or shortening.

• Heat the plancha in a grill set up for indirect grilling or bake it in a 300 degree oven until the oil is absorbed by the pores in the metal, 30 to 60 minutes.

• Wipe clean again with paper towels. You’re ready to go.

• After cooking on your plancha, cleaning is easy. While still screaming hot, pour a cup of water over the plancha and scrub it with your grill brush as the water evaporates. Repeat as necessary until the plancha is clean.

• Now drizzle 1 to 2 tablespoons vegetable oil on the hot plancha and wipe it over and into the metal with a tightly folded paper towel held at the end of your tongs.

• Store your plancha in a dry place between uses. Repeat the above whenever the plancha needs re-seasoning.

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How to Build a Bacon Weave

moira — Fri, 10 Oct 2014 12:00:59 +0000

Looking to take your barbecue game up a notch? Meet the bacon weave—a simple but impressive technique that wraps your food in crispy, smoky goodness. Whether you’re making a “Fattie,” wrapping a meatloaf, or topping a burger, a well-built bacon weave adds flavor, texture, and some serious wow factor. In this step-by-step guide, we’ll show you exactly how to build one, with tips for making it tight, even, and grill-ready. Once you’ve mastered the weave, the possibilities are endless.

Follow the step-by-step instructions below to build a Bacon Weave:

Moisten your work surface with a damp paper towel and cover with parchment paper, plastic wrap, or heavy-duty aluminum foil. Arrange several slices of bacon (we’re using 8 here) horizontally in tight parallel rows.

Begin to build the weave: Starting in the center, fold back the even-numbered strips (for example, 2, 4, 6, and 8).

Lay a slice of bacon perpendicular to the folded bacon.

Unfold the even-numbered strips over the newly added bacon strip.

Now, fold back the odd-numbered strips (i.e., 1, 3, 5, and 7).

Lay a second perpendicular slice of bacon next to the first, then unfold the odd-numbered strips over it.

Continue weaving the bacon, alternately folding and unfolding even- and odd-numbered strips of bacon.

The finished weave is pictured above. It’s optional, but at this point, we like to cover the bacon weave with plastic wrap and roll it gently with a rolling pin to tighten the weave. (Rolling will also thin the bacon and expand the dimensions of the weave slightly.) Chill until ready to use.

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12 Tips for Making Better Bacon Weaves

moira — Fri, 10 Oct 2014 11:59:42 +0000

Buy the best bacon you can afford. Farmers’ markets are a good place to look for artisanal smokehouse bacon—and support your local farmers in the process.
If buying bacon at the supermarket, look for bacon that’s been smoked naturally (many brands are injected with “smoke flavor,” not smoked with actual wood). Turn the package over to check the meat versus fat ratio. Most brands have a clear plastic window on the backside, or a perforated rectangular cutout you can fold back to reveal what’s inside. You want as much meat as possible.
Start with well-chilled bacon for easier handling.
Buy more bacon than you think you’ll need. Thin-cut bacon is especially prone to tearing.
Use thick-cut bacon for weaves that will cover meats cooked “low and slow” (more than 2 hours) such as smoked meatloaf or “fatties”, smoked whole chickens, smoked whole turkeys or turkey breasts, beef brisket, etc. Thick-cut bacon will render its fat more slowly, whereas thin-cut bacon can burn during long cooks. Use thin-cut bacon for weaves that will cover direct grilled, faster cooking foods such as chicken breasts or thighs, whole fish or fish fillets, whole baking potatoes, etc.
Build the weave on a large sheet of parchment paper, heavy-duty foil, or food service-quality plastic wrap. (The latter is much more substantial than supermarket brands and comes in 18-inch rolls. It can be purchased at restaurant supply houses or online through Amazon.)
After building the bacon weave, place a large piece of plastic wrap over the top and gently roll it with a rolling pin. This increases the surface area of the weave and makes it tighter.
For extra flavor, sprinkle the bacon weave with about 1 tablespoon of your favorite barbecue rub, preferably one that’s not too salty.
You can build several weaves at the same session. They can be refrigerated (individually wrapped in plastic wrap or foil and then in a large resealable plastic bag) for several days, or frozen for up to 2 months.
For small weaves, cut bacon strips in half crosswise before weaving. (These make great BLTs, by the way. Indirect grill on medium—about 350 degrees—for 20 minutes or so.)
Use an electric knife or a serrated knife for slicing bacon-wrapped foods neatly.
Bacon will not crisp if cooked low and slow (the heat doesn’t get high enough for the fat to render completely). To overcome this problem, add enough coals (or if using a gas grill, crank up the temperature) near the end of the cook to achieve a temperature of 375 degrees. In 15 to 20 minutes, the bacon weave should be crisped and nicely browned.

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