Video
Jul 3

Texas BBQ

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Summer is officially upon us. The sun is shining, weather is warm, and that means only one thing at our house…time to get the BBQ going!

Now we’ve cooked alot together you and I, and you will know that beef on the BBQ isn’t something I do often. For whatever reason I am always intimidated by steak, so when the US consulate here in Halifax contacted me with an invitation to chat with third generation Texas Pit Master Bryan Bracewell, I jumped at the opportunity. What a cool experience! BBQ is religion across most of the US. Really interesting is the regionality of the practice. What’s cooked and what is used for fuel varies greatly from region to region. Historically those decisions would have been made based on availability. For example, in Texas, beef is King, but if you look to the Carolinas, pork reigns supreme. This historical element of food is really fascinating and I felt lucky to learn from Bryan.

When talking Texas BBQ specifically, here are some of the must-knows. First, use Certified Angus Beef; second, season aggressively with salt and black pepper, and finally cook meat slowly, ideally using wood smoke. There are a few more tips you can catch on my IGTV video or go to www.beeflovingtexans.com to learn more!

Ready in: 2h
Prep: 15 m
Servings: 12

Ingredients

  • 3 lb Top Sirloin roast
  • 3 tbsp kosher salt
  • 3 tbsp freshly ground pepper
  • Side - Swiss Chard
  • 1 bunch of Swiss chard, chopped
  • 4 cloves garlic, sliced
  • 2 shallots, sliced
  • 1 tbsp olive oil

Instructions

  1. Here we go! If using a charcoal grill, get the coals lit and allow them to get hot. Once they are white and glowing, push them all to one side and place a water pan on the other side. Put grill in place. If using a gas BBQ, heat whole grill to 500 and then turn off one side. This will be the side where you place the the meat. Finally, if using a smoker, bring temp to 250F
  2. While the grill is heating, trim off excess fat and aggressively season the meat with salt and pepper.
  3. Once grill is ready place meat, fat side up, on the non-heated side, and close the cover. Let it cook away until the internal temperature is 130F. Once that temperature has been reached, let meat rest for at least 10 minutes. DO NOT SKIP THIS STEP!
  4. As to sides, feel free to use any family classics here. I went simple with sauteed Swiss chard with shallots and garlic. Simply add garlic and shallots to a hot oiled pan. After 30 seconds add in chopped chard. Let saute for 2 minutes. Serve.
  5. Final step...after the meat has rested, slice against the grain and serve.

Andy's