FLAMINGROOSTER GRILL MASTER TIPS 

 

  The 'Rub' Process

  Low and slow, but for how long?

  Resting - what is it and why is it important?

  All wood is not created equal

 

 

 

The Rub Process

Regardless if you are making the Flaming Rooster BBQ Brisket or Rib rubs or your own special rub, following the below steps will ensure you maximize your flavor.  Apply rub to any of your favorite meats by;

1.  First, wash the meat thoroughly with water and pat dry.

2.  (Step is only for Ribs) Remove the membrane from the bone side of the ribs.  This is optional     but we feel it does make the ribs more tender with the membrane removed.

3.  Get a couple of pieces of cellophane laid out on the counter to wrap the meat in - have enough laid out to wrap the meat with 2 layers of cellophane.

4.  Take regular mustard (yes, mustard!) and generously apply it to the meat (Olive Oil is an optional method, but we prefer mustard).  Rub the mustard all over the meat so there is a thin layer of mustard distributed evenly all over the meat.  The mustard is only used as an adhesive for the rub - you will not taste a trace of mustard in the final product.

5.  Generously apply the rub all over the meat evenly and rub in with your hands.  

6.  Wrap the meat in the cellophane and refrigerate for at least 12 hours.

 

 

 

Low and Slow, but for how long?

 As we said on the 'Cooking Meat 101' page, Flaming Rooster recommends maintaining a smoking temperature of 200 - 225 degrees.  With that said, how long should you have to cook the meat?

      Brisket - 1 - 1.5 hour per pound

      Ribs - 6 - 7 hours for rack(s)

      Pork Shoulder - 1 - 1.5 hour per pound

 

 

Resting - what is it and why is it important?

'Resting' meat after it reaches the desired internal temperature is the process of letting the meat sit before cutting into it.  Resting is important for brisket, beef, pork and steaks.  It is not necessary for poultry  and fish.

 

Why is 'Resting' meat important?  Without having a scientific debate, Flaming Rooster's explanation is simple;  it allows the meat to settle, allowing the juices to internalize.  Most of us don't have commercial kitchens in our homes with heat lamps, so how do you keep it warm for serving?  Take the meat off the grill and wrap in 2 layers of aluminum foil.  Immediately put the meat in a good quality cooler - coolers keep items warm just as they keep items cold.  

 

How long should you let it rest?  The cooler will keep the meat warm for a very long time.  We have cut brisket 3 hours after it was removed from the grill and it was still very warm.  The minimum 'Rest' times should be:

 

      Brisket - 1 hour

      Prime Rib- 30 minutes

      Ribs - 45 minutes

      Pork Shoulder - 1 hour

      Steak - 20 minutes

 

  

 

All wood is not created equal

Believe it or not, the type of wood you use while smoking can have a big impact on the taste of the meat.  Don't get us wrong, it all smells fantastic burning, but what type of wood should you use with each type of meat?

      Brisket - Mesquite**, Hickory, Oak, Pecan

      Ribs - Hickory, Mesquite, Peach***

      Pork Shoulder - Hickory, Mesquite**, Pecan, Peach***

      Chicken - Apple, Cherry, Maple

      Turkey- Maple, Hickory

      Salmon & Fish - Alder 

    

**For larger cuts of meat over 8 lbs., do a 50/50 mix of mesquite and another wood.  

***For Ribs & Pork Shoulder, Flaming Rooster recommends 50/50 Peach & Hickory blend