Backyahd BBQ

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Steak Searing Getting a great sear without burning your steak or overcooking the inside can take some practicei. Here’s how I do it. You can sear before cooking the inside, called a forward sear, or sear at the end, called a reverse sear. For this thick ribeye, I reverse seared it. Cook the steak to about 10 to 20 degrees below your target temperature, then let it rest for 10 to 20 minutes to slow down the internal cooking. Set your grill up with two zones, one ripping hot and one cool. I also add a couple wood chunks to the charcoal for extra smoke flavor. Pat the steak dry before searing. Surface moisture has to boil off before browning can happen, so a dry surface helps build a better crust. I rotate the grate 180 degrees so the cooler side is now over the hot coals. Otherwise, a ripping hot grate can immediately create burn marks instead of an even crust. Once the steak goes on, I literally count to myself. I start at 30 seconds between flips, then shorten the count each time until I’m almost constantly flipping. If I get a flare up, I move to the cool side or physically lift the steak 4 to 6 inches above the flames to create more separation. I stop about 5 degrees below my target temperature, allowing carryover cooking to bring it the rest of the way. Let me know if you want to see me cook the same steak with a forward sear. And thanks to @Meat N' Bone for sending me this tomahawk to cook. #steak #bbq #reversesear #tomahawk #ribeye

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Brisket Full Cook Guide I just published the entire brisket full cook series to my website at bkyhd.com/brisket. It has all of my notes for making a rub, prepping to trim, brisket parts, trimming, rubbing, smoking, spritzing, making tallow, foil boat, paper wrap, long overnight rest, slicing, and my full brisket schedule. And it has links to all the videos in the series for each social media platform. My goal is to create the most comprehensive brisket guide on the internet and have a place to point people when they ask about my brisket process. Head to bkyhd.com/brisket to get started. #bbq #brisket #smokedbrisket #howto

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Let’s learn how to make your own bacon. Start by grabbing a pig’s belly. Try to find one with a lot of meat. Cut it up into 3 or 4 sections and apply your custom cure. I measure all ingredients by weight and most importantly use 2% salt and .25% prague powder #1. I put all the ingredients in the description as well as a link to my “Bacon Cure Recipe” Vac seal it or put it in a ziploc bag and then cure it in the fridge for seven days. Flip it every day to help distribute the cure. Remove from the bag and optionally rinse it off. I don’t rinse because I know I have the right amount of salt and prague powder and I want to keep my flavors on the crust. Pat it down with a paper towel. I scraped off some of the red pepper flakes and added a little more black pepper. Let it sit in the fridge for another day to dry out the surface. Smoke it at 200 degrees for a few hours until the internal temp hits 150 degrees. I’m using hickory wood, but feel free to use any hard or fruit wood you have on hand. Let it cool on the counter and then in the fridge for the night. Slice it to your desired thickness using a meat slicer or sharp knife. Vac seal the slices into serving size bags and put in the freezer until you are ready to eat them. Fire up your griddle and make the obligatory BLT. This will be some of the best bacon you’ve ever eaten. It takes a bit of time and effort, but it’s totally worth it. Cure Recipe: Salt: 2% Curing Salt/Prague Powder #1: .25% Brown Sugar: 1% Black Pepper: .6% Granulated Garlic: .25% Granulated Onion: .25% Paprika: .07% Red Pepper Flakes: .25% Crushed Garlic Bay Leaves #bacon #griddle #howto #bbq #grilling #recipes #food #foodprep #bbqtips @Jonny, Backyahd BBQ @Jonny, Backyahd BBQ

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When I’m smoking a brisket for my family I know that we’re not going to eat everything in one sitting, so I plan ahead and do some meal prep. That way I can eat brisket whenever I want to and it’s just as good, if not better than right off the smoker. After slicing the brisket, I portion it out into meal size servings. I like to have a mix of flat and point slices for variety. Sometimes I’ll put a little tallow in the bag, especially for the portions with more of the leaner flat meat. I then vacuum seal it on the moist setting and throw it in an ice bath to help it cool quickly. If you don’t have a vacuum seal machine, then you can put them in freezer bags, just try to get as much air out as you can. I then put all my meat bags in the freezer where they can stay for months. Then when I want to eat some brisket, which is everyday, I’ll remove the bag from the freezer and put it in a sous vide or oven set to 165 for a few hours. If I’m in a rush, then I’ll microwave at half power, right in the bag until it is hot enough to eat, usually 1-3 mins. I’ve been doing brisket prep like this for a long time and it’s worked out wicked good. --- Brisket: Creekstone Farms from @Crowd Cow Use code BBQ15 for 15% off. Prep Tub: @BBQDripEZ Knives: Hammer Stahl @Heritage Steel Precision Oven & Vacuum Sealer : @Anova Culinary You can find all the gear and meat I use on my gear page. #bbq #brisket #smokedmeat #howto #learn #smokedbrisket #mealprep

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One of the best things about running the full cook and being able to slice and serve is directly interacting, joking around and educating the people you’re serving about what they’re about to eat. Most of them don’t know that you just worked your tail off to try to perfect it for them and spend the majority of your free time researching, experimenting, learning and training to get to this point. Pretty much everything I do people say it’s not that deep, but for me, I want to get into every detail of everything I do and I get it as perfect as possible and share what I learned. I have my entire brisket process up on my site. Link is in my bio. #bbq #brisket

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Ribs Done? How do you know when your ribs are done? Pick them up from the middle. If they bend 90 degrees and don’t fall apart they are “tug off the bone”. If they collapse they are “fall off the bone”. Don’t take them any further than that or they will loose all the texture. I like to pull right before they collapse. You still have texture and you get a clean bite. #bbq #ribs

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Rib Confession I have a confession to make, but I have to tell the whole story first. I grew up in the middle of Maine. Let’s just say it wasn’t the culinary center of the world. There weren’t a ton of restaurants. One of the nicest places to eat back then was Applebee’s - and when I could afford it, I got their fall off the bone ribs. That’s how I knew ribs growing up. Actually, when I got my first real job we celebrated by going to Applebee’s and eating ribs. So, while I appreciate ribs with a clean bite now, I have an affinity to fall off the bone ribs. I 100% know that I’ll get hate for this, but I’m also 100% sure there’s at least one other person out there with the same story. 20 something years later I appreciate a clean bite rib with good texture. But every once in a while I like to push a bit further and go back to my early years and think about how far I’ve come from someone who casually ate ribs and pulled pork sandwiches everywhere he could get them. To now living and breathing to perfect bbq. Rinse, pat dry Score membrane Rub Smoke at 250 until I like the bark, usually 2 hours Wrap in foil with butter for 30 mins, meat side down Foil boat it, brush on bbq sauce cut with honey Cook another 20-30 mins uncovered Clean bite, remove from heat when they bend to 90 degrees without breaking when held from the middle Fall off the bone, remove when the break when held from the middle Wrap and let rest for a bit or hot hold at 150 until ready to serve. #bbq #ribs

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Spare ribs bone pull. Perfect doneness for McRib. #bbq #ribs

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Wagyu Tomahawk Reveal Marbling that you want to spend some extra time looking at before you build a crust. Steak @Meat N' Bone

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Wagyu Tomahawk Ribeye One of the best cuts of meat I’ve ever tasted. Steak: @Meat N' Bone

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Last work bbq of the year. Sampling the brisket is totally okay when it’s your friends. Cooking Texas style bbq up in Seattle is fun because it’s such a unique experience for them and I get to introduce them to something they might not get otherwise. And they really appreciate it, which makes all the work worth it. #bbq #brisket

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How to grill a $200 Wagyu Tomahawk Ribeye steak from @Meat N' Bone Generously salt and leave in the fridge overnight. This helps the salt penetrate deeply into the meat. Add freshly ground black pepper - keep seasoning simple so you can enjoy the natural Wagyu flavor. Smoke at 225F until the internal temp hits 115F. Flip half way through. About 1 ½ to 2 hours. Use a probe to help keep track of the temps. Remove from the heat and let rest for 10-15 mins. Remove all the surface moisture with a paper towel to help get a better sear. Add hot coals to one side of your grill for a two zone setup. Sear over hot coals flipping whenever you start to hear it sizzle. Start with 30 seconds and flip more frequently as it gets closer to being done. Remove from the heat when it hits 130F internal, it will carry over to 135F. Let it rest for a few minutes to distribute the juices. Remove from the bone and separate the tail and the cap from the eye, because each muscle has a different grain direction. Slice each muscle against the grain. Dip in salt and enjoy. You can find this exact Tomahawk at bkyhd.com/meatnbone and use BKYHD10 for 10% off. #steak #bbq #reversesear #tomahawk