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“BBQ MADE SIMPLE”
A MONTHLY NEWSLETTER
By TexasBBQRub.com
For Those That Enjoy Cooking on Grills and Smokers
July 2004, Volume 17
Contact Information:
Bill Cannon
BBQ Made Simple
Real Texas BBQ Rub, Inc.
10701 Corporate Dr., Suite 295
Stafford, Texas 77477
Phone – 281-240-7110
Fax – 281-240-7111
Email addresses: bill@texasbbqrub.com
We have made a change to the way we are going to deliver the newsletter. Due to the current internet conditions of spam mail, we have decided to now send you a link to the newsletter each month. You will be able to get the newsletter in a better reading format and it will make it easier for you to print it for your files. We did experience a few problems with sending out the June 2004 Newsletter and therefore you should have received a link for that newsletter as well. If you did not then the link to the June newsletter is www.bbqhelp.com/june04.htm and you will find that newsletter at that location.
If you would like to subscribe to this newsletter go to www.texasbbqrub.com/join.htm and take a few seconds and subscribe NOW.
Take just a couple of seconds and send
this to 5 of your friends right now. They will thank you for it.
WHAT YOU WILL FIND IN THIS ISSUE OF BBQ MADE SIMPLE
1. From Texas BBQ Rub – Labor Day is approaching: start planning now
2. Grilling and Chilling – Steaks on the Grill
3. Guest writer – Ritchey Robin – www.gatorpits.net - answering questions about pits, grills, and smokers
4. Message Board/Forum – Join us NOW, We need you to participate
5. What you will find in future issues of BBQ Made Simple
AS LABOR DAY APPROACHES – START PLANNING NOW FOR THE FUN
As we go thru the heat of the summer we start to think about the cool air of autumn coming around the corner. Labor Day is fast approaching and it is time to start thinking about what you would like to cook special on that day. As with any special holiday or family gathering you need to start planning now for the big cook. Start thinking of the menu, plan all the side dishes, and have plenty of Texas BBQ Rub and Texas Grilling Magic on hand for the occasion. Our family of subscribers to this newsletter is growing at light speed thanks to all of you who have sent it to your friends and family members. We just want to thank each of you for that. Keep sending the newsletter to friends and family members who are interested in cooking outdoors on the grill or pit.
BEEF-WHAT TO GRILL
OK the basics. Steaks are where we will begin and we will end up there as well.
Let’s first define the term steak. Many folks don’t have a clear understanding of what a steak is. Simply put a “steak” is any piece of meat that is cut across the muscle into a thick slice, It can be boneless of it may have a bone. This piece of meat is intended to be cooked quickly, by grilling or by broiling. Most people associate steaks with beef but you can find other types of meat cut into steaks. But let’s face it, when we talk steaks here in the U.S. we are talking beef steaks.
Steaks are known by many different names for the same cut of meat. I am going to give you some basic steaks, tell you where the particular steak comes from (the cut of meat) and give you some other names you may see for the same piece of meat.
From the Shortloin:
T-Bone
Porterhouse
Tenderloin Steak – also known as Filet Mignon, Fillet Steak, or Chateaubriand
Top Loin Steak (Boneless) – Also known as Ambassador Steak, Strip Steak, Boneless Club Steak,
Kansas City Steak, NY Strip Steak
Top Loin Steak, Bone-in – Also known as Sirloin Strip Steak, Delmonico Steak, Strip Steak
From the Rib:
Rib Steak
Rib-Eye Steak – Also known as Delmonico Steak, Market Steak, Spencer Steak
From the Plate:
Skirt Steak – Known also as Fajita Meat, Inside Skirt Steak, Outside Skirt Steak, Philadelphia Steak
Hanger Steak – Hanging Tenderloin, Butcher’s Steak, Hanging Tender
From the Flank:
Flank Steak – Known also as Flank Steak Fillet, Jiffy Steak, London Broil
From the Sirloin:
Sirloin Steak – Also known as Flat-bone steak, Pin-bone steak, Round-bone steak
Top Sirloin Steak, Boneless – Know too as Sirloin Butt Steak, London Broil
TriTip Steak
From the Round:
Round Tip Steak, thin cut – known also as Beef Sirloin Tip, Minute Steak
Round Steak
Top Round Steak known also as Top Round London Broil
Eye of Round Steak
From the Chuck:
Top Blade Steak (boneless) also known as Blade Steak
Shoulder Steak (boneless) known too as London Broil
Chuck Arm Steak
Chuck Eye Steak (boneless) – also known as Boneless Chuck Fillet, Boneless Chuck
Chuck 7-Bone Steak also known as Center Chuck Steak
I know this is a bunch to take in but don’t get to hung up on all of these different types and cuts of steaks as you will have your favorite steak and stick with the basics. You know you have your T-Bone, Porterhouse, Club Steak, Boneless Top Loin Steak, Tenderloin Steak (including the Filet Mignon), and Rib Eye Steak and those are really what we have come to know as “steaks.” These will be the ones I am going to focus on in this newsletter.
The T-Bone Steak is cut from the center of the short loin and includes the T-shaped bone. It contains meat from both the top loin and the smaller tenderloin. It is really two steaks in one. To be a T-Bone Steak the tenderloin muscle must be at least ½ inches across.
The Porterhouse Steak is like the T-Bone Steak. It too is cut from the center of the short loin and includes the T-shaped bone. It contains meat from both the top sirloin and the smaller tenderloin. You say this is just like the T-Bone Steak. It is with one major exception, that being to be a Porterhouse Steak the tenderloin muscle must be at least 1 ¼ inches across. This is a bigger T-Bone with a bigger piece of the tenderloin steak.
Both the T-Bone Steak and the Porterhouse Steak are fantastic pieces of meat and are great for the grill. They are probably the most common steaks cooked on the grill.
The Club Steak is the top loin
muscle with the bone attached. It is much like the T-Bone Steak
without the tenderloin meat you get with the T-Bone or Porterhouse.
This is a tender and flavorful cut from the small end of the short
loin, next to the rib, but it includes only top loin muscle and no
portion of the tenderloin. You may see this cut also called the
Delmonico steak.
The Boneless Top Loin steak is known by many names depending on where you are in the U.S. and it includes the following:
New York strip steak
New York steak
Delmonico Steak
Kansas City strip steak
Kansas City steak
Strip steak
Sirloin Club steak
Shell steak
Let’s call this the New York strip steak
as this is probably the most common name we see. It is the top
boneless top loin muscle. It too is equivalent of the Porterhouse or
T-bone without the bone or the tenderloin. This is a really good
steak. It is very popular, tender, and flavorful.
The Tenderloin steak comes from the
wholesale cut of beef known as the short loin. When the short loin is
cut into steaks, the tenderloin steaks are what we have. There are two
distinct tenderloin steaks The Filet Mignon steak and the Tournedo
Steak.
The Filet Mignon steak is a tenderloin steak which is cut from the small end of the tenderloin. It is boneless, of course and is the most expensive cut of meat. It is usually cut 1 inch to 2 inches thick and is usually 1 ½ inches to 2 ½ inches in diameter. It is extremely tender but it lacks the rich flavor or the other steaks which are cooked with the bone attached.
The Tournedo steak is a tenderloin steak cut from the large end of the tenderloin. It is usually cut ¾ inch to 1 inch thick and is usually 2 to 2 ½ inches in diameter. Again, the Tournedo steak is extremely lean, so often you will find these wrapped in bacon to give some fat and flavor when cooking.
Rib-Eye Steaks can be boneless or with a bone in. The Bone-in rib steak is called the Entrecote and the boneless cut is called the Rib-Eye Steak. Both of these steaks come from the rib section of the cow.
The Boneless Rib-Eye Steak comes
from the rib-eye muscle that runs from the rib, top loin and top
sirloin, just inside the ribs. Therefore, the Rib-Eye Steak is one of
the most tender, flavorful and desirable steaks we have all come to
love. The Rib-Eye Steak is the boneless cut of beef from the rib
section, between the short loin and the chuck. You have a couple of
choices on getting your Rib-Eyes. You can buy either a full (10 to 12
pound) or half (6 pound) rib eye roast and cut your own Rib-Eyes from
there. You can then choose the thickness of your steaks and can
package them in one or two steaks per the package as you wish. You
will also save a bunch of money doing this. I see specials all of
the time for full rib eye roast for like $4 a pound and they usually
will cut and wrap your whole rib eye roast to your own specifications.
You should get somewhere between 10 and 12 steaks from the full
rib-eye roast and like 5 to 6 steaks from a half rib-eye roast. These
steaks will weigh in the neighborhood of 1 pound to 1 1/8 pound each.
The best Rib-eye for grilling to rare or medium-rare is a USDA Prime or Choice grade, cut to between 1 ½ inches and 2 inches thick. Don’t cut them any thinner than 1 ½ inches as they will lose their shape when cooked to medium. When I talk Prime and Choice grades here I am talking about a USDA graded piece of meat. Prime is the highest grade of the eight grades and Choice being the second highest grade. Prime meat will contain a fantastic marble to it and will have a better taste since the marbling is evenly distributed in the meat itself. Choice grade is not bad stuff either. Just a step below the Prime grade. The next and most common grade carried by most meat shops and supermarkets is the Select grade. Again, not bad but when you want the very best go for the Prime graded meat. It cooks a little quicker and it will have a fantastic taste and will stay more moist during cooking.
In my opinion, this is the best steak to grill. But do not overcook these beauties, they should be cooked to rare or medium rare only. Hey and it can be smoked as a whole rib-roast and then cut to the desired thickness you want to serve.
Let me say one thing here, you will see many restaurants in the US advertising prime rib. It is a label to associate the meat as a prime rib instead of a rib-eye. It is more than likely not graded Prime but is just been labeled this over time and we have all come to call the rib-eye roast a prime rib.
OK now the bone-in rib steak known as
entrecote. Don’t confuse this with the boneless rib-eye steak.
The bone in rib steak is cut from the rib roast. The rib steak has
more fat than does the rib-eye and it does have a bone. It is cut a
bone-in steak cut from the rib roast.
NOW - Get the grill hot. These steaks can be cooked perfectly using a charcoal grill or a gas grill. Remember, grilling is cooking meat fast directly over a hot fire. Smoking, is the method of cooking meat over indirect heat at low temperatures. Steaks are made for the grill not for the smoker.
SPECIAL GUEST WRITER – RITCHEY ROBIN – ANSWERING QUESTIONS ABOUT PITS AND GRILLS
(This is a summary of the information Ritch has
written about in the past 2 months. Ritch could not write for us this
month as he and his wife just had a new baby boy)
Ritchey Robin, the owner of Gator Pits (www.gatorpit.net) is continuing the discussion he started the last two months about what to look for in a barbecue pit. Ritch is a custom builder of barbecue pits and smokers and he builds one heck of a pit. We are fortunate to have him write and give us some insight into what to look for in any pit you have or are thinking about purchasing. If you are in the market for a backyard smoker or even a big trailer rig give Ritch a call and he will be happy to talk pits with you.
Question 1: What is the pit made out of?
Typically, you want a carbon steel pit with a minimum wall thickness of 3/16”. The wall thickness will provide better heat retention and will burn less wood for the cook. There are a lot of pits that are of lesser wall thickness steel that cook great and turn out some fantastic BBQ. However, you will find yourself having to work the pit harder to maintain temperature and the pit’s longevity is minimized. Thinner wall pits will have a tendency to burn-out/rust-out quicker and therefore will last only a couple of years.
There are some pits that have stainless steel doors on them and occasionally you will even see a pit constructed of all stainless steel. Stainless will last a lifetime and is really nice to clean. However, stainless is a heat transmitter and does not hold heat like carbon steel. So if you have a door made of stainless or a pit made of stainless your pit heat is typically being lost thru the stainless and not being retained. Stainless can also discolor under high temperatures and then it begins to get ugly.
Question 2: Is it portable?
Portable, meaning hitch and/or trailer mounted or if it is of the backyard variety, does it have some wheels for easier moving from one location to another.
Decide whether or not you will need to take your pit on the road for family gatherings, company get-togethers, competitions, catering gigs, or if you simply want a pit for the backyard. If you don’t expect to use your pit away from the house often, you may want to consider having the ability to simply load your pit on a utility trailer and haul it to where you would like to use it.
However, if your intent is catering, competition, etc., then consider spending additional money for a trailer-mounted smoker. They come in various styles and designs from are called “pull-behinds” and “walk-ups or walk-ins”. Pull-behinds are simply pits mounted to a trailer frame and you “work” the pit from the ground level (standing on the ground). Walk-ups are pits that are typically “worked” while standing in the trailer floor.
There are many other factors to consider in selecting a pit. If it is a backyard unit you need to think about the size and types of tires on the pit and how easy is it to move around. Remember, if you choose a backyard pit they can weigh as much as several hundreds of pounds.
Question 3: Is it large enough to serve my needs?
This is probably the hardest question you will ask yourself. How big of a pit do I really need? Well, ask yourself what type of meats you like to cook and for how many people do you generally cook. Once you have answered those two basic questions, I would recommend getting the next largest size pit because you will find that your neighbors will start coming over, your co-workers will ask you to bring some “Q’ to the office and it just goes on from there. Look at the diameter and length of the pit, shelf clearance, whether or not there is an upright smoker box or not, etc. All this is dependent on what and how you like to cook.
Again, let me say this. Decide on the size pit you think is big enough, and then go bigger. Incremental costs of a bigger pit are not nearly as costly as having to buy a bigger pit.
Question 4: Typically, there are cheaper smokers and then there are custom smokers. What is the difference?
The less expensive smokers can be purchased
at just about any hardware store, Wally World, the big home
improvement warehouses, etc. If you are new to smoking meats, you may
consider starting out with one of these retail purchased smokers. They
typically have thinner walls and the firebox will bolt to the cooking
chamber in the offset smokers. They are naturally not made as well as
a custom pit and you can expect the pit to last only a couple of
years. But they can cook some decent “Q” for you and a small
group.
Custom pits are a world apart from these store bought smokers. Quality, engineering, design, features, etc. are offered on custom pits that the store bought pits never even think about. However, expect to pay more for a custom-built pit than a store bought pit assembly-lined pit. A true custom-pit designer/builder can design and build a pit to fit your specific wants and needs. Custom-made pits are not generally an “in-a-box/bolt together” pit, but completely assembled welded pits and are much beefier than a store bought pit. A good custom pit will last you over 10 years.
Question 5: How thick should the steel be in the smoker?
Smokers vary in wall thickness from the food chamber to the firebox. This can generally range from 1/8” wall and greater. Store bought smokers are usually around 1/8” in wall thickness, with the exception of a few manufacturers that construct their pits up to ¼” thick. Most custom-built pits are a minimum of 3/16” thick. Thicker wall means better heat retention, less fuel burned, and increased longevity of the pit. Costs vary based on thickness and features offered with the pit whether from a retailer or a custom-builder.
Question 6: How large of smoker box do I need?
On offset fireboxes, I would recommend making the firebox the same diameter as the horizontal cooking chamber. The length of the firebox depends on length of the horizontal cooking chamber (s). Meaning, the larger the area you want to heat up, the larger the firebox needs/should be to fuel the food chamber. Other factors to consider are: is there an upright smoker box, tuning plates, etc. These are factors that you need to consider and discuss with the builder of your pit.
Question 7: Think
about the handles, are they made out of a product that will last and
be cool to my touch
You can’t go wrong with stainless steel (SS)
cool-touch handles. Also referred to as air-cooled or stainless steel
spring handles. You will
not be replacing these handles for a very long time, if ever.
Most makers us wood handles, which, when needed to replace, you
will find they don’t offer replaceable handles.
This leaves you hunting the local hardware stores for something
that will work on your pit. Good
luck. Welded on SS
handles will last a lifetime and then some and do not get hot to the
touch even if on your firebox door if installed correctly.
They cost a bit more for replacement parts, but well worth it.
Make sure they have an inside diameter for inserting and
welding a ½” steel rod.
Question 8: Where can I find the wood to cook with once I buy the smoker?
Search the internet for BBQ smoking woods. There are a lot of suppliers out there. Check out your local BBQ competitions and ask around where the wood comes from. Some BBQ joints will sell BBQ wood to the general public. Check those out as well. You can find it, no matter where you are. Wood is available world-wide. If you have problems getting it in your neck of the woods, contact me. I can refer you to someone that I know ships smoking woods.
Give Ritch a call if you have any questions or if you are in the market for a nice smoker or grill. He builds quality pits and grills.
Ritchey L. Robin
Gator Pit, LLC
11161 West Little York
Houston, Texas 77041
Office: 713-896-0144
Toll Free: 1-866-869-5166
Voted “Best Mobile Barbecue Pit” HOUSTON PRESS
TEXASBBQRUB.COM – MESSAGE BOARD/FORUM
(Your BBQ Information
Source on the Internet)
We have a message board/forum to our web site. The link is www.texasbbqrub.com/phpBB2/ and we want and need each of you to come to the message board and join us in the fun. We would love to hear your questions, comments, suggestions, and just talk BBQ with all of our members. If you have not already done so, please click the link above right now and join in the fun.
Don’t be shy. All questions are
good questions and we have a lot of pros to answer you questions or
make suggestions for you. Remember we will all learn from each of your
comments. That is what we are all about here, learning how to BBQ or
passing along our thoughts to others. Whether you are just beginning
to learn how to Q or you consider yourself a pit master come visit our
forum today. We need everyone to jump on in there. It is FREE to
join and takes just a few seconds to get registered, so do it now. We
all will be happy you did.
WE WOULD LOVE TO HEAR FROM YOU
Remember this is your newsletter, so we want you to send us any suggestions or comments you have about the newsletter. If you think we need to add another section let us know and we will work on it. We want you to be a part of this. It is for YOU. So keep us informed.
If there is a topic you are interested in let us hear and we will include it in future issues of the newsletter. Just drop me an email.
TESTIMONIALS FROM OUR CUSTOMERS
We here at Texas BBQ Rub want you to cook
the best tasting, juiciest BBQ you have ever cooked. We have spent the
last 8 years developing a system to make BBQ’ing the easiest it can
be. We want to save you time, money, energy, headaches, and
heartbreaks.
We have the easiest method of preparing BBQ ever revealed. It is tried, it is tested, and it works. It works on every kind of meat. It just does not get any better or easier than this.
And on top of all of that, This Simple 3 Step Method produces the finest BBQ you or your friends, neighbors, and relatives have ever sank your teeth into. Go to www.texasbbqrub.com/ourrub.htm and find out for yourself what you have been missing.
Here is what one of our customers have emailed to us in the past month.
“The steaks were great. About one hour before bbq’ing four sirloin steaks, I put about one
teaspoon of Texas BBQ Rub on both sides of the steaks and let them just sit and soak in that good
rub. My wife and our guests wanted medium-rare and I like mine well done, so I bbq’d them
on medium heat. A couple of minutes before they were done, I lightly brushed them with a
Canadian Club (that’s whiskey) honey smoked barbecue sauce. They turned out just delicious.
Nice and tender and fairly juicy. I am now pretty excited about trying the rub on different types
of meat.”
Jonn N., Canada
“Bill, received the order in fine style. Must admit that when I ordered the rub, 2 pack,
I intended to give away one of the packages to a friend of mine for his review. After
trying the rub, instead I gave him a “small” sampling from the first bag I opened, and
decided to give him your web address instead. That’s how much we enjoyed your
product, so we will be back again for more. Bill, one of the things we like about your
rub is the spicy “kick.” My wife loves peppers, hot and hotter. Me, now I go for a little
more on the mild side, and with your rub both of us are happy. Not to much, just right.
Oh yeah, the rib-eyes were great! (Angus).”
Ross T., Oregon
“I received, for the first time, the Texas BBQ Rub just a couple of days ago. Waiting
patiently for the snow around the BBQ to melt so that I could try it, today was the day!
My meat of choice for this trial was steak. I am a great steak lover, second only to ribs.
Being from Quebec, we have some awesome steak houses here but ribs that’s a whole
other story. Unfortunately, since my business trip to Memphis 4 years ago, ribs have never
been the same. Boy do I miss Memphis!
But I would like to share with you my opinion of the Texas BBQ
Rub that I used today.
My wife and I followed the simple recipe to use Worcestershire sauce and then the rub.
Took maybe five minutes. On the grill they went and we waited anxiously. The side dishes
mashed potatoes and brussel sprouts (yes I like brussel sprouts).
Well the results were incredible. The steaks were cooked to perfection (and I know my
steak) but the rub made the whole difference. I’ve tried other steak spices in the past but
(in my opinion) the Texas BBQ Rub was the best I’ve ever had!
The steaks were juicy and the taste was not spicy, peppery nor sweet. The mix was just right.
I highly recommend this spice and really plan to buy more.
You’ve done it right and I will be telling my friends about it. It’s a shame it took me so long
to find out about this.”
M. E. Fabian,
Saint-Jean-sur-Richelieu, Quebec, Canada
Find out what so many people have already found
out. Order TexasBBQRub. Order it right now. The link is www.texasbbqrub.com/ourrub.htm
Don’t put it off any longer.
Also for those steaks you are getting
ready to cook order some Texas Grilling Magic. So go ahead and order
NOW.
If you have a comment or want to send us your testimonial please feel free to do so. Send it to Bill@texasbbqrub.com and we will feature you in an upcoming newsletter or on our site.
A GLANCE AT THE NEXT ISSUE OF BBQ MADE SIMPLE
Well that ends this month’s newsletter. As we
get thru the last of the summer months and we look forward to the cool
air of autumn, football will be on everyone’s mind and hunting
season also will begin soon after that. Root for your favorite high
school, college, or professional team. Have some folks over to enjoy
the televised games and cook some Q.
Ritch will again be answering questions about pits and grills. Next month we want will write about beef tenderloin aka beef standing rib roast. We are going to slow cook this one and this is one of the special meats to slow smoke.
SOME FINAL THOUGHTS
Remember that we still have many of our troops
in both Iraq and in Afghanistan protecting our freedom and helping
others achieve their own freedom. Keep them in your prayers and hearts
for the many months to come. They are there serving US.
Cooking is a great way to get the family interested in doing something together. Kids make great helpers around the grill and let them feel like they made a difference. Always include your children when cooking (if they are old enough). They will grow to love it and they will always want to help you out. Ask them to help and give them important jobs to do, like rubbing the meat, be the fire attendant, or running errands for you. PASS ON THE ART OF COOKING TO YOUR CHILDREN…..YOU WILL BE GLAD YOU DID AND SO WILL THEY.
That concludes this month’s issue of BBQ MADE
SIMPLE. Do me a favor and pass this along to 5 of your friends
right now. They will thank you for it and I will too.
Keep on Cook’ in
Bill
You can contact us at bill@texasbbqrub.com if you should have any questions or comments.
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