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MISSISSIPPI BBQ WITH A TEXAS FLARE

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Smoked Texas-Style Turkey Breast | The University of BBQ

Smoked Texas-Style Turkey Breast | The University of BBQ

Turkey isn't just for the holidays. In Texas BBQ restaurants, turkey is as common as sausage or brisket. In this video, I take you through my process for my spin on this Texas classic. From the brine (and a surprise turkey breast swap), to the homemade mayo, to the finished product featuring a peppery herby crust! It was a great cook, and I hope you tag in me in your spin on this great BBQ entree! 0:00 Introduction 0:37 Brine Description 1:15 Preparing the Brine 3:39 Homemade Mayo 6:53 Removing the Skin 8:33 Adding the Mayo Binder 9:44 Adding the Rub 10:48 To the Smoker! 11:09 Checking the Temp 11:32 Butter, Wrap, & Rest 12:24 Slicing the Turkey Breast 13:34 Last Look & Taste Test 15:35 Farewell :) Ingredients List Brine: 1 cup vinegar 1/2 to 3/4 cup kosher salt 1 gallon water Mayo: 1 cup oil 1 large egg 1 tb. spoon Dijon mustard 1 tb. lemon juice 1 tsp. Italian seasoning (optional) 1 tsp. kosher salt Rub: 1 part coarse black pepper 1 part Italian seasoning

Marinated and Grilled Beef Fajita! | The University of BBQ

Marinated and Grilled Beef Fajita! | The University of BBQ

Summer is right around the corner, and that means it's time to dust off a classic, seasonal recipe. Well, it's seasonal for some. We eat fajitas all year in my house. Not only are they filling, they're a great centerpiece that fills any space with a rich aroma that will have your neighbors peeking through the fence. In this video, I share my shortlist fajita marinade and take these somewhat unforgiving cuts of inside skirt steak to a medium/medium-well internal temperature of 145 degrees. As always, the ingredients are below. I hope you enjoy, and please let me know how this process turns out for you! Shortlist Marinade Ingredients: 2 cans of chipotles in adobo sauce 1 chopped medium to large fresh onion 4-6 garlic peel cloves 1 tbsp coarse black pepper 1 tbsp Italian seasoning (or oregano only) 2 tbsp chili powder 1/4 cup apple cider vinegar 1 cup dale's marinade (or soy sauce) 1-2 oz bourbon (optional; substitute with lime juice) 0:00 Intro 0:30 Marinade Ingredients 1:30 Mixing the Marinade 3:20 To the Grill! 4:20 Keep Flipping! 4:55 After the Rest 5:08 Cutting the Fajitas 5:18 First Look! 5:38 Second Look! 6:04 Last Taste & Farewell

Spare Ribs Are A Crowd Favorite! | The University of BBQ

Spare Ribs Are A Crowd Favorite! | The University of BBQ

For my first episode, I decided to share my smoked spare rib process. Naturally, everything that could happen to prevent me from recording and posting happened. A tornado passed through a few days before, and my ribs were a little more tender than planned. And guess what? Oh well! That's just how things go, and you'll all have the chance to see my real process of BBQ that includes wins (hopefully a lot of those), setbacks, and fails. That's what makes BBQ fun, right!? 0:00 Introduction 2:41 Trimming the Ribs 7:41 Seasoning 10:07 About Two Hours into the Cook 11:49 Time to Wrap the Ribs! 14:15 Adding Mop Sauce to the Wrap 16:58 Unwrap and Glaze! 19:47 Final Product! 21:05 Cutting the Ribs! 22:52 One More Taste Test 23:28 The Boys Approve 23:49 Closing

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