Brief Summary
This video showcases a method for cooking brisket quickly and at high heat on a kettle grill, alongside preparing red beans and rice with homemade ham hocks, and string beans with sausage and mushrooms. The key points include:
- Cooking brisket hot and fast on a kettle grill, maintaining moisture by basting and resting in its own juices.
- Preparing red beans and rice with homemade cured ham hocks for a rich, traditional flavor.
- Cooking string beans with breakfast sausage, mushrooms, and garlic for a complementary side dish.
Brisket Preparation and Seasoning
The chef prepares two 16lb briskets, emphasizing leaving the fat cap intact for moisture. The briskets are seasoned with a dry rub consisting of onion powder, garlic powder, Hungarian paprika, salt, and black pepper. Avocado oil is applied to help the rub adhere, especially when cooking close to the fire, as it doesn't burn as easily as lard. The briskets are then left to sit for 15 minutes before cooking.
Kettle Grill Setup and Initial Cook
The briskets are placed on a 53-inch kettle grill with custom-made Argentinian grates, skin side down. The grill uses hydraulics due to its size and weight. The setup allows for good airflow, preventing the fire from smothering. The briskets are left to cook, with the smoke escaping from the sides, resembling a spaceship.
Basting Sauce Preparation
After an hour and a half of cooking, a basting sauce is prepared using beef broth (75% of the liquid), bay leaf, bullion cubes, avocado oil, and white wine. The sauce is heated on the stove before being applied to the briskets to help it stick and tenderize the meat. The basting process is done quickly to manage the heat.
Red Beans and Rice Preparation
Kidney beans are picked through and added to a basket. Onions are chopped and added to the beans, along with ham hocks (cured by the chef), red crushed chili flake, bouillon cubes, and bay leaves. Water is added to cover the ingredients, and the mixture is left to cook on the stove for about 3 hours.
Weather Interruption and Bean Check
Despite a storm, the briskets continue to cook. The beans, having cooked for 3 hours on low heat, have floated to the top and are deemed ready.
Brisket Removal and Wine Infusion
After 4 hours of smoking at around 305°F, the briskets are removed from the smoker. They are then doused with white wine to bring out flavor and create steam. The briskets are wrapped in aluminum foil and placed in the oven at 290°F to cook until fork tender.
String Beans and Sausage Preparation
String beans and sausage are prepared as a side dish. The ingredients include string beans, breakfast sausages (cut into chunks), portobello mushrooms, garlic (cut in half), and onions. The sausages are browned on the stove, followed by the addition of garlic and onions. White wine is used to deglaze the pan, and then mushrooms are added to cook down and release their water.
Combining Ingredients and Finalizing String Beans
The onions, garlic, and sausages are cooked down, and the mushrooms are added to the mixture. Once the water is released from the mushrooms, the string beans are added. The mixture is reduced with the lid off, then covered and cooked for 8-10 minutes, maintaining a slight bite in the string beans.
Brisket Inspection and Slicing - Brisket 1
The first brisket, cooked in 7 hours (6 hours cooking, 1 hour rest), is inspected. The brisket is noted for its juiciness and wiggle. The point is separated from the flat, and the brisket is sliced to reveal its texture. Despite not being fully rested, the brisket shows a good bend and is tender. The sliced brisket is placed back in its juices to rest further.
Brisket Inspection and Slicing - Brisket 2
The second brisket, noted as being a bit thinner, is unwrapped and inspected. The flap is separated from the point to reveal the inside. The burn end is sliced first, followed by the flat. This brisket, a choice cut from Walmart, is noted to be more tender than the first.
Bonus Brisket Footage
Additional footage shows a slice into the brisket, highlighting its texture and rendered fat.
Plating and Final Presentation
The meal is plated, featuring red beans and rice with a ham hock, and string beans with sausage and mushrooms. The chef emphasizes the tenderness of the ham hock and the flavors of the string bean dish. The chef tastes the dishes, praising the combination of flavors and textures. The video concludes with a summary of the meal and appreciation for the viewers.
