About Meat Quality

The product you start with directly effects the end product, spending the time to find a good meat source makes all of the difference in the quest for great Que. For beef corn fed choice has the best outcome for flavor and moisture.

Pork namely " Boston butt" corn fed has a better flavor after cooking. Pork ribs look for meaty with as even a thickness as you can find, fresh ribs cooks up better than cryo packed, but do not hold up as long in the refridgarator prior to cooking.

On all meats, firm, (not hard) no foul smell, and the whiter the fat the better the flavor.

Highly recommended: Add a digital thermostat to your grill, your rewards of a better outcome are assured.

Tip: Rinse the blood and slime from your meat once out of the package, pat it dry before butchering, then apply you're seasonings. Always keep in mind safe food handling and Cooking temperatures.

BLQUE Brisket
Tip: Do your prep on a full size cookie sheet, makes clean up a snap.

Needed: 10 -12 pound brisket, large foil roasting pan, secondary grate, Alumn Foil, Worcestershire sauce. Rub of choice, olive oil, and apple juice with a spray bottle, and 15-17 Hrs of free time.

Pellet choice: Hickory & Maple 50/50 or Hickory & Cherry 50/50 blend

Start with Angus grain fed beef (if you can find it) usually 10 to 12 pounds. Butcher the fat cap down to about 1/8 to 1/4 inch, remove most of the opposite side fat pockets. Make a cut at the thin end directly perpendicular to the briskets grain (This will identify your slicing pattern later).

You now have a big piece of meat sitting before you, douse with Worcestershire sauce and rub into the entire brisket surface. Then heavy sprinkle your rub (suggest TexasBBQRub), then a little virgin olive oil rubbed into the TexasBBQRub.

Heat your grill to high for about 20 min prior to putting your meat on.

Grill set up : Place a second grate on the grill just high enough for the roasting pan to clear. I use 2 - 1X1 steel tubes covered in foil, pour about a ½ inch mixture of water apple juice in the pan to start with.

Place the brisket (fat side down) directly over the roasting pan. Turn your grill to 220 and wait. At the 1 hour 30 Min mark peek make sure you still have water in roasting pan, mist the surface with apple juice, repeat every 1-2 hours.

Ten hour mark place your brisket into the pan (fat side down) make sure you have liquid (you should have plenty) continue the misting pattern.

Fifteen hour mark, cover the whole thing with foil with a few vent holes

Sixteen to seventeen hour mark, test your brisket with 2 forks for a pull apart (or fall apart consistency. When you reach this your brisket looks like a bunt meteorite. Turn your meteorite fat side up, or over, Carefully I use 2 large tongs, watch for fat splash, this is 220 deg. hot. Cover, remove, and let sit for 30 Min to an hour, insulate to retain heat.

Slice perpendicular to the grain about ¼ inch slices and serve, optional, Sauce, Traeger, or QN4U.

BLQUE Baby Back Ribs
Needed: 2-3, racks of baby back ribs, secondary grate, Alumn Foil, Worcestershire sauce. Rub of choice, olive oil, apple juice with a spray bottle, and 4-6 Hrs of time.

Pellet choice: Hickory & maple 50/50 or hickory & cherry 50/50 blend

Start with a meaty rib, preferably, fresh not frozen we get ours from Costco. Rinse off and strip the membrane from the bottom of the ribs. (Hint use the large cookie sheet to Prep on). Apply Worcestershire sauce to the entire ribs (bottom to top). Rub of choice, (We like Texas BBQ Rub) Apply as if you were heavy salting the ribs. Then olive oil Rubbed into the meat.

Cooking
Grill set up : Place a second grate on the grill about 1-2" a small water pan on the middle Over the fire pot. I use 1- 1 by 1 steel tubes covered in foil, pour about a 3/4 inch mixture of water in the water pan. Preheat on high about 20 min prior to putting the ribs on the grill, turn down to about 220 on the dial.

Place the ribs bone side down and cook around 2 hrs, peeking long enough to ensure that

There is water in the pan. Mist with apple juice every hour after the 1.5 Hr mark.

Place the ribs, rib side down on a double sheet of foil with the sides turned up about an inch to retain any juices.

Continue cooking about 4 ½ Hrs cover entirely with foil with some vent holes. Continue

Cooking 5 - 6 hrs until the meat pulls away from the end bone about ¼ to ½ inch. When done take off , if you like sauce brush a light coat on now and let sit in the foil about 30 min to an hour insulating to keep the ribs warm. These Ribs are so good you don't need sauce.

Pork Loin
This is an easy recipe with great results!!!!

Needed: 1 -2 pre-seasoned pork loins, secondary grate, Alumn Foil, olive oil, and apple juice with a spray bottle. You will need 4-6 Hrs of time.

Pellet choice: Hickory & Maple 50/50 or Hickory & Cherry 50/50 blend

Grill setup : Place a second grate on the grill about 1-2" from the surface of the main grill. A small water pan on the middle over the fire pot. . I use 1- 1X1 steel tubes covered in foil, pour about a 3/4 inch mixture of water in the water pan. Preheat on high about 20 min prior to putting the loin on the grill, turn down to about 220 on the dial.

The pre-marinated Swift onion / garlic cut free from plastic wrap, place it on the grill

And let it cook, spraying apple juice on the surface every Hr. until an internal temp of 125 deg is reached. Place the loin on a foil sheet with sides up about 1 inch (boat). Cook until internal temp is 145 takes off grill Rap in foil let rest 20 min, slice thin and serve.

Tri Tip
Simple to cook with great results

Needed: 1-2 Tri tip roasts, Outlaw or Raven seasoning, Alumn Foil, olive oil, Worcestershire sauce,

Note: Pre-marinated Tri-tips work well too

Pellet choice: Oak

Preheat the grill to High, Start with rinsing the meat off pat dry. Apply Worcestershire sauce then sprinkle the seasoning to a heavy salt consistency. Finally, olive oil lightly coats the roast.

Place the meat on the hot grill and sear about 3-5 min on all sides. Lower the grill temp to 370 ant cook to an internal temp of 125, place on foil (boat) until a temp of 145 deg.

Wrap in foil for 15 - 30 min and serve. Pre-marinated Tri-tips work well too.