In the video titled “Enjoyment of Bark and Smoky Flavor on Ribs Expressed” by Guga Foods, you are taken on a journey to learn about Texas BBQ from a Pitmaster named Brad. Guga expresses his gratitude to @ChudsBbq for teaching him about Texas BBQ and shares his love for cooking, BBQ, and grilling. Throughout the video, Guga provides links to Brad’s channel, his fishing trip channel, and his own channels, and also shares his social media accounts and mailing address for fan mail. He mentions a meat supplier called Grand Western Steaks and offers a discount code. Guga showcases his smoker, stove, wireless smart thermometer, knives, and torches, and discusses the equipment he frequently uses for BBQ and sous vide cooking. Throughout the video, Guga and Brad discuss trimming and shaping a brisket, cooking short ribs, and various techniques and tips for achieving delicious results. The final spread of food looks amazing and Guga highly recommends trying the beef ribs, noting the delicious flavor of the bark and smoky ribs. Overall, the video is a delightful exploration of Texas BBQ and showcases Guga’s passion for cooking and learning from the best.
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Introduction
Welcome to Guga Foods, where we love cooking, BBQ, and grilling! In this video, I had the incredible opportunity to learn about Texas BBQ from a true pitmaster, Brad from Chud’s Barbecue. I want to give a special shoutout and thanks to Brad for coming and schooling me on the art of Texas BBQ, from brisket to short ribs and so much more. If you want to learn more about Brad and his amazing BBQ techniques, make sure to check out his channel, Chud’s Barbecue, and my fishing trip channel, Guga.
Before we dive into the wonderful world of Texas BBQ, I want to remind you to become a member of Guga Foods by checking out my social media channels. You can find me on TikTok, Instagram, and Facebook at @gugafoods. Make sure to also subscribe to this channel and my Sous Vide Cooking Channel for more delicious recipes and cooking techniques.
I also want to take a moment to thank Manscape for sponsoring this video. Now, let’s jump right into the mouth-watering world of Texas BBQ with Brad!
Trimming and Shaping the Brisket
In this section, Brad, the Texas BBQ pitmaster, and I will discuss the importance of trimming and shaping the brisket. Trimming is essential to maximize the amount of sliceable brisket you get while ensuring it remains juicy throughout the cooking process. We want to strike a balance between removing excess fat that may burn and keeping enough fat to enhance the flavor and juiciness of the meat.
One technique that Brad uses, which I call the “s-shape,” involves removing the thick lean that lies under the fatty muscle. This lean does not have a great fat cap and does not cook up as well as the rest of the brisket. While I prefer to remove all the fat from the fatty part, Brad likes to leave a little bit to provide a nice bark and juiciness.
After trimming and shaping the brisket, we are left with a beautifully prepared piece of meat that is ready for seasoning and cooking. It’s amazing how a well-trimmed brisket can result in a better final product!
Seasoning and Cooking Techniques
Now that we have our perfectly trimmed brisket, it’s time to season it and get it on the grill. For the seasoning, I like to go with a simple yet flavorful combination of two parts 16 mesh black pepper, one part diamond crystal kosher salt, and one-half part granulated garlic. This seasoning mixture adds a great depth of flavor to the brisket.
In terms of cooking, I want to share my setup for a kettle grill using the famous snake method. This method involves arranging the charcoal in a snake-like fashion and placing a small amount of lit charcoal at one end. As the charcoal burns slowly across the grill, it creates a consistent temperature for a long cooking process.
Adding water to the water pan is crucial for maintaining proper temperature control and preventing the meat from drying out. It also acts as another barrier between the meat and the fire to avoid any charring. Remember, a real barbecue experience includes the subtle smokiness that comes from the wood chunks. So make sure to have some wood on hand for that perfect smoky flavor.
Once our setup and seasoning are on point, we can place the brisket on the grill and monitor the temperature. The target temperature for the brisket is around 250 degrees Fahrenheit, which will result in a tender and juicy final product.
Additionally, in this section, we will also explore cooking short ribs alongside the brisket. We’ll cover the different temperatures and cookers used, such as a drum smoker and a pellet grill, to provide a comparison of flavors, temperature management, and cooking times. It’s always exciting to experiment with different cooking techniques and see how they affect the outcome of our dishes!
Delicious Side Dishes
No BBQ feast is complete without some mouth-watering side dishes! In this section, I want to share a quick and easy recipe for sausages wrapped in puff pastry. This delightful dish adds a touch of elegance to any BBQ spread and is sure to impress your guests.
As we present our final spread of food, I highly recommend trying delicious beef ribs. These ribs are fatty, juicy, and tender, and they offer a unique flavor that comes from cooking them on a barrel. The bark and smoky flavor contribute to an unforgettable dining experience.
And let’s not forget about the sausages! They are always a hit, especially when enjoyed with puff pastry. The combination of flavors and textures is simply irresistible.
Lastly, it’s important to mention the joy of sharing food with others. During this BBQ adventure, I had the pleasure of sharing food with Captain Juan and our viewers. Food has a way of bringing people together, and it’s wonderful to connect with others through the universal language of delicious BBQ.
Concluding Remarks
As we wrap up this incredible Texas BBQ experience, I want to express my excitement for an upcoming fishing trip with Brad. I’m looking forward to spending more time with him and learning even more about his craft.
I would also like to encourage you to check out Brad’s channel, Chud’s Barbecue, to continue your BBQ journey and to see more of his amazing techniques. Thank you, Brad, for your hospitality and for sharing your knowledge with me. I can’t wait for our future meet-ups and collaborations.
To all my viewers, thank you for joining me on this culinary adventure. If you enjoyed this video and want to see more mouth-watering recipes and cooking techniques, please like, subscribe, and check the video description for more information. Your support means the world to me.
Until next time, keep cooking, grilling, and BBQing!
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