Valentine's Day Beef Jerky Flower Bouquet

Are you tired of the same old box of chocolates and dozen roses for Valentine's Day? Check out this beef jerky flower bouquet from The Manly Man Co. The bouquet is pre-arranged, sealed, and packaged in a custom box and even comes with a pint glass as the bouquet "vase."

Visit the website here, and save 20% off with code VIP20. Expires 03/15.

Review: Mac's Outlaw Bar-B-Que Sauce

Mac's Outlaw Barbecue Sauce is a small business owned company based in North Las Vegas, Nevada -- specializing in a gourmet BBQ sauce that is all natural, low calories, and low sugar. I tested out the sauce with various recipes and it has quickly become one of my favorite BBQ sauces that I reach for in my fridge.

I've used Mac's Outlaw Barbecue Sauce as a glaze to brush over several racks of spare ribs that I smoked. The slight sweetness of the sauce was a nice complement to the pork. I've also used Mac's as a dipping sauce on many occasions, especially for chicken tenders. I've even added the sauce to ranch dressing too. Perfect for dunking chicken nuggets!

The family recipe is a nice balance of sweet and spicy, with a subtle peppery and hint of smokiness in the background. The sauce won't overpower your meat, and that's a good thing. In the future, I hope they release a version of BBQ sauce that really has a good spicy kick. You can order Mac's Outlaw Bar-B-Sauce from their website. Also check them out on Facebook and Instagram.

The Dirty Smoke Rating (4/5 stars) - Highly recommended

Eating Out: Silva's Fresh Eatery & Churrascaria

I'm a big fan of all-you-can-eat Brazilian BBQ, where meat is cooked churrasco style (Portuguese for barbecue) -- roasted and rotated over an open flame or oven. The best part about eating at a churrascaria are the waiters who walk around serving the meats on large skewers where they slice the meat directly onto your plate.

There are several popular options for Brazilian BBQ, most notably chain restaurant establishments such as Fogo de Chao and Texas de Brazil. The average cost is typically around $50-60 per person, so you really have to eat your money's worth of meat. A salad bar is also included in the price, which consists of an assortment of vegetable dishes, white rice, black beans, etc.

Located in Orange County, CA, Silva's recently opened as a churrascaria with a lower price point. $24.95 for lunch on weekdays, $29.95 for dinner and on weekends. The lower price comes with a caveat -- there is a limited selection of meats, and there are no waiters that come around directly to your table to slice the meat of your choice.

I tried all of the meats, and my favorite would have to be the picanha (pictured above), the sirloin cap which is the signature cut of meat for any and every Brazilian BBQ steakhouse. When cooked correctly, the outside crust should be perfectly salted and seasoned, while the inside meat is tender and juicy, cooked to a perfect medium rare. Silva's serves a good picanha.

However, the one carving station is a hindrance. The person at the helm is forced to walk back and forth from the oven to the cutting board, bringing different cuts of meat each time. If the customer wanted to try every single meat item on the board, that is a lot of time spent going back and forth. One can only imagine what it would be like if there was a long line of hungry patrons waiting for their turn -- especially when you know that this is an all-you-can-eat establishment. 

Silva's Fresh Eatery & Churrascaria

3672 S Bristol St
Santa Ana, CA 92704

https://www.silvasfresheatery.com

Eating Out: WR Kitchen & Bar by Wood Ranch

I had the opportunity to check out BBQ restaurant Wood Ranch's new fast casual dining concept WR Kitchen & Bar in Laguna Niguel -- located in Southern Orange County, California. Pick up the menu at the entrance, order at the bar, then pick up a pager and wait for the food to be delivered to your table. The interior atmosphere is beautiful but a bit on a darker side with dim lighting. The exposed ceiling wood beams and wood accents is a nice touch as well.

Most of the favorites from the Wood Ranch menu are available, along with the introduction of several new menu items like brisket caramel popcorn, crispy buffalo cauliflower, and a variety of tacos with a variety of protein. I especially liked the brisket tacos. The crispy buffalo cauliflower was very good, as well. The caramel popcorn could use more of the bits of brisket on top, however it is the perfect sweet and savory combo to complement a cold beer.

The meats are smoked then quickly seared the grill for more char flavor. Both the brisket and signature tri-tip had good flavor, but was a tad tough to chew. The baby back ribs were excellent and not overcooked, although the presentation left a lot to be desired. Based on the jagged edges of the rubs, it looked like the ribs were simply torn into apart by hand, or cut with a very blunt knife. 

WR Kitchen & Bar offers an a la carte menu, which provides the guest with more options to customize based on portion size or healthier alternatives. For example, instead of the corn tortillas for the tacos, you have the option of butter lettuce cups. Overall if you're looking for a casual spot to meet up with friends and co-workers to unwind over a few drinks and tasty bites, WR Kitchen & Bar should be near the top of your list.

WR Kitchen & Bar

28061 Greenfield Dr
Laguna Niguel, CA 92677

Eating Out: Little Miss BBQ in Phoenix, Arizona

By Dru Chai

Recently I had the opportunity to travel to Phoenix for a work conference trip. As soon as I booked my flight and hotel, I immediately mapped out the location for Little Miss BBQ. I was not about to miss out on trying out some highly rated fatty brisket, no matter what kind of work schedule I had. I'm not sure how I initially found out about Little Miss BBQ -- perhaps through Yelp or Instagram -- but I knew the place came highly, highly rated.

I arrived shortly after 9AM on a beautiful day in October. I wanted to arrive early and be among the first customers because I had to head back to the downtown area in the early afternoon. Located in an industrial area, it was easy to locate the Little Miss BBQ sign. I was greeted warmly by several employees prepping for the upcoming lunch rush -- everyone was so nice and made sure that I was comfortable by letting me know about the water cooler and that I was welcome to use one of the chairs since I still had another hour and half to go before the 11AM opening time.

I killed some time by checking out the menu written on a piece of cardboard, and by observing a couple of the workers by two massive pit barrel smokers. I even ran into the owner who was dropping off some things, we chit chatted a bit about his BBQ competition days and how I traveled from Southern California for work but had to stop by for some brisket.

About an hour or so before opening, the line really started to grow -- maybe about 40-50 deep. I thought it was great that they put up a covered area for everyone waiting in line. While the weather was fantastic in October, I can't imagine how hot is it during the sweltering summer months pushing 110+ degrees F. About 15 minutes or so before opening, they even passed around some homemade smoked sausage for everyone to try.

At 11AM on the dot, the doors flew open and I was the first customer of the day. My stomach was eating itself at this point I was so hungry! The worker slicing the brisket offered a sample of the brisket, and that piece of meat just literally melted in my mouth. I ordered the 2-meat plate which comes with two sides. At just $1 extra ($17 total), I ordered the double fatty brisket which was about 3/4 of a pound, along with coleslaw and potato salad. You can also ask for pickles, onions, and a few slices of white bread.

The fatty brisket is one of the best I've had -- beautiful smoke ring, perfectly smoked, and just the right amount of seasoning. I had high expectations going in, but my actual experience went above and beyond. Even the sides were excellent, something that many BBQ places simply neglect to focus on the meat. With no breakfast and waiting a couple of hours on a growling stomach all morning, I destroyed that entire plate in just minutes!

Little Miss BBQ is the best Central Texas style BBQ I've had on the West coast (aside from my own brisket, of course). Phoenix is lucky to have this place, and I will return soon if and when I'm ever back in Phoenix. 5/5 stars.

Little Miss BBQ

4301 E. University Dr
Phoenix, AZ 85034

Smoking Session: BBQ Beef Short Ribs from Costco

By Dru Chai

Recently I discovered that my local Costco started selling uncut USDA prime bone-in short ribs for just under $5 a pound. That is an absolute steal, because many specialty butcher shops charge up to $16 per pound for these "plate" short ribs. They are vacuum-sealed and are approximately 8-9 pounds. I couldn't resist and threw them in my shopping cart.

I already wrote about my experience smoking BBQ beef short ribs last year. If you love BBQ and if you already have a smoker, the BBQ beef short rib is truly one of the best pieces of meat to smoke. Short rib comes from the lower part of the ribs from the cow, and are usually cut into thinner and smaller pieces most often seen at the butcher shop from your typical grocery store.

But when these beef short ribs are left uncut, or as "plated" beef ribs -- you can transform them into a monster short rib that is juicy, succulent, and full of beefy flavor. At many BBQ restaurants, if they happen to make these available, they charge anywhere from $25-30 PER rib. For about $45 at Costco, one package yields about 6-7 ribs. 

Since I love Texas-style BBQ, I used a simple salt and pepper rub and threw it on my Weber Smokey Mountain at 225 degrees F with pecan wood to give it a subtle touch of sweetness versus the heavier flavor of hickory. After about 3 hours, I took a peek at the ribs. 

You can see that the meat has pulled away from the edges of the bones. The edges started to caramelize faster than some other parts, so I made sure to rotate the grill so that the bark would form more evenly on all sides.

After about 5 hours in the smoker, the internal temp of the beef ribs hovered around 190-195 degrees F, so I pulled them out of the smoker and wrapped the ribs in butcher paper to let the meat rest and for the juices to redistribute. It was agonizing to wait for about a hour, since I was hungry and it smelled so good! When I finally cut through the first rib, it exposed the slightly pink smoke ring as well as a slightly pink color throughout the meat from the hours of smoking.

What makes the beef short ribs so good, so that there is very little fat wasted during and after the smoking process. Unlike the beef brisket, where you have to trim a considerable amount of fat before smoking, the fat is already dispersed throughout the ribs. The texture is very similar to the brisket point -- or the burnt ends of the brisket. The end result is a super juicy rib FULL of beef flavor, rendered fat with a subtle kiss of smoke. Plus, unlike the brisket, short ribs are very difficult to screw up and overcook. 

So the next time you see uncut beef short ribs at Costco, or anywhere else for that matter, pick them up! Everyone will want to be your best friend. 

Review: The Secrets to Great Charcoal Grilling

By Dru Chai

Happy National BBQ Month! Can you believe it's May already? Much of the country was in hibernation during the cold winter months, but the summer grilling and smoking season is finally around the corner.

I've been doing some reading lately, and this book "The Secrets of Great Charcoal Grilling on the Weber" came across my mailbox. It is one of the better recipe cookbooks I've encountered that specifically gives tips, tricks and insight into grilling with charcoal.

BBQ champion Bill Gillespie starts from the ground up, and gives both beginners and advanced grillers information like how to get the perfect char on the meat, timing for exact doneness, and reaching maximum flavor.

The Dirty Smoke Rating (4/5 stars) - Highly recommended
Buy from Amazon

Product Review: BBQ Box - Monthly Subscription Box

By Dru Chai

Monthly subscription services are as popular as ever, and the BBQ industry has taken notice. There are several BBQ subscription boxes out there in the market, and BBQ Box is one of the better ones I've come across. BBQ Box is endorsed by Myron Mixon, the winningest man in competitive barbecue history and one of the most influential people in the BBQ industry.

So what's in the BBQ Box?

- One sauce or marinade
- One rub or spice
- One edible (jerky, snack, etc)
- Sample package of premium wood chips
- One custom recipe from Myron Mixon showcasing BBQ box contents

There are so many BBQ products out in the market -- it is virtually impossible to research and try them all. How do you know if a product is any good if you haven't tried it yourself? You will most likely rely on reviews and recommendations from trusted sources. Myron Mixon is a household name in the BBQ industry, and you are trusting that he personally handpicked these products.

BBQ Box is perfect for those time-strapped BBQ enthusiasts who grill and smoke on a regular basis and require consistent replenishment for their BBQ pantry. At $24.99 per month, it is one of the lower cost BBQ monthly subscription services that don't break the bank.

Dirty Smoke Rating: 4/5 stars - Recommended

Sign up HERE.
Use code DIRTY for 20% off!

Hot Smoking vs. Cold Smoking Meats: What is the Difference?

This is post is brought to you by Alto-Shaam.

The Culinary Art of Smoking

While smoking meats and cheeses was once expensive, involving specialized equipment, in recent years it has become much more affordable to the average cook. Inexpensive but reliable smoking equipment has coincided with the perfection of smoking techniques, and today anyone with the right equipment can learn how to make delicious, flavorful smoked foods.

Which Foods Smoke Best?

In general, smoking works best with savory foods such as meat, seafood and cheese. Pork products are especially receptive to smoking including ham, sausage and bacon. Seafood and fish can also be enhanced by smoking, as is the case of smoked salmon or lox.

Hard and soft cheeses can also be smoked. Gruyere and cheddar are common choices, but almost any type of cheese can spend time in the smoker to give it added flavor. Even delicate cheeses like Brie and ricotta are sometimes smoked, though they need to be handled with more care than their hard counterparts.

Hot vs. Cold Smoking

Food may be smoked in either a hot environment or a cold one. Hot smoking usually results in more moist and tender food, making it ideal for ribs, beefsteaks and other types of meat that are going to be eaten as a filet or entree. Cold smoking, on the other hand, results in dryer meat. It is ideal for bacon, sausage, salami and cold cuts such as prosciutto.

Cold smoking is also the preferred method for more delicate foods. Seafood and cheese should almost always be cold smoked to help preserve their more subtle flavors.

Try It for Yourself

If you are interested in smoking your own foods, check out the infographic below to find out more about how to get started!

Product Review: Schultz's BBQ Sauces

By Dru Chai

One of my favorite things about smoking BBQ is being able to experiment with different flavor profiles on meats, which serve as a blank canvas to the art of BBQ. There are millions of BBQ restaurants all over the world, and there are millions of different ways to make BBQ.

On a recent backyard BBQ session, I experimented with a couple of Schultz's BBQ sauces -- Spicy Mesquite and Tangy Mustard. I tried both sauces on two full racks of spare ribs, both as a marinade and as a finishing sauce. I enjoyed the tangy mustard because it complemented the apple wood smoked pork ribs. The mustard-based BBQ sauce also contains molasses, and the sweetness typically lends itself well with pork ribs or pulled pork.

The spicy mesquite has a very strong flavor profile, and somewhat overpowers the pork. I love spicy foods, and this sauce has a sharp initial kick, but slowly mellows out after time. Once I tried the sauce with some brisket, it was a match made in heaven. The tang and acidic flavor from the tomato, jalapeno, and vinegar effectively cut the fattiness from the beef brisket. The spicy mesquite BBQ sauce would also pair nicely with a burger, or even as a dipping sauce for meatballs.

Dirty Smoke rating (3.5/5 stars) - Recommended

Fourth of July BBQ Brisket Recipes with Stubb's Bar-B-Q

This post is brought to you by Stubb's Bar-B-Q. The content and opinions expressed below are that of The Dirty Smoke BBQ Blog.

By Dru Chai

Both Memorial Day and Father's Day has passed and now July 4th is right around the corner, which means the summer BBQ season is in full swing. Fireworks, flags, family, friends, and... brisket! Yes, brisket. There isn't anything more American (and Texan) than smoked brisket to celebrate the Fourth of July. Brisket is my favorite smoked meat, and of course the most requested BBQ item whenever I host a family or friends gathering.

The great thing about brisket is that it's so versatile when it comes to adding and developing recipes. Sure, you can simply eat brisket by the slice with some pickles, onions, and a slice of bread. But for those who want to a bit more creative, check out some of these recipes by Stubb's Bar-B-Q:

Brisket Sliders with Crispy Onions and BBQ Pickles

Brisket Walking Nachos

Brisket Tacos with Roasted Corn Avocado Salsa

I like both the brisket sliders and brisket tacos recipes. Brisket complements any type of bread or starchy component because it can soak up all the meat juices and sauces. Combined with some pickles and crispy onion strings -- or just thinly sliced raw onions if you prefer -- it's just a great contrast in texture and flavor. Plus, it's BBQ backyard food! It's always fun and satisfying when picking up a slider or taco in one hand, and having a beer or cocktail in the other.

Rocky Stubblefield, grandson of Stubb's Legendary Bar-B-Q founder C.B. "Stubb" Stubblefield, has some tips for creating the perfect brisket to serve either on its own or in other recipes like the ones mentioned above. For the tip about placing the brisket fat side up, it really depends on where the heat source is located. On my Weber Smoky Mountain, I like to place the brisket with the fat side down because it shields the heat which is located on the bottom of the smoker.

The "Sweet Heat" is my favorite

On the last tip, it just depends on your preference. There are some folks who are absolutely against any BBQ sauce touching good, quality brisket. Personally, I like to offer sauce on the side. A little bit of sauce can also really elevate your brisket recipe. On bad brisket? Sauce can be a lifesaver because it can mask horribly, dry brisket with no flavor.

Rocky's Brisket Tips

- Get a good crust: One of the most delicious parts of a brisket is the flavor crust (the bark). Make sure you rub the entire brisket generously with rub 15-20 minutes before the meat goes in the smoker.

- Fat side up: Whether in your smoker or on a charcoal grill, place the brisket fat-side up so that the fat drips down into the meat and it stays moist.

- Slicing is important: Make sure you cut against or across the grain of the brisket for tender slices. Not sure where the grain is? It's easier to see on the raw meat before it's rubbed, so cut a notch when prepping to help guide once it's cooked.

- Add the sauce: As we say in Texas -- it's not done 'til you add the sauce! Serve on the side for dipping or drizzle it over the top.

So what's your favorite brisket tip? Comment below and you could win some Stubb's Bar-B-Q swag.

Product Review: Cave Tools Barbecue Chicken Wing Rack

Chicken wings! Next to ribs, it's one of my favorite snacks things to eat throughout the year. There's something primal and satisfying about holding a piece of cooked meat from its bone and tearing the flesh off. When the craving hits, I'll head over to the meat section at my local grocery store or buy wings at one of those chain restaurants. But for the best experience, nothing beats homemade chicken wings.

I've made chicken wings in all types of methods -- deep fried, oven baked, oven broiled, smoked, and grilled. There's a pro and con to every cooking method, and it really just depends on personal preference and what equipment is available. Personally, I love smoked wings because it's healthier than deep frying and plus I like the smoke flavor from the wood and/or charcoal.

I was intrigued by the Cave Tools Barbecue Wing and Leg Rack because I wanted to smoke chicken wings evenly and thoroughly. Typically when I would smoke/grill wings or drumsticks, I would simply place them directly on the grate -- but it would cook unevenly or be vulnerable to flare-ups when the drippings would fall down into the hot coals.

The unique feature of this rack is that it also includes a drip pan so that it can catch all the drippings during the cooking process. Since the drip pan is placed directly on top of the hot grate, I would suggest lining the inside with aluminum foil so that the drippings wouldn't evaporate so quickly. You could then put vegetables like chopped onions, bell peppers, or mushrooms. I'll definitely use foil on the next cooking session.

On this particular night using the chicken wing rack, I used some drumsticks that were on the small side so it took some trial and error to figure out the best way to hang the chicken upright without falling down. If you have bigger wings or drumsticks, then you could dangle using the bone -- as pictured on the box. After about 10 minutes, the wings/drumsticks turned out great. Cooked evenly throughout, golden brown on the outside yet still tender and juicy on the inside with a subtle smoky flavor.

If you're wondering what flavor wings -- lemon pepper. It is my all-time favorite flavor for chicken wings. Here is my simple recipe using one (or two) lemons:

- Grated lemon zest
- Lemon juice
- Salt & pepper
- Olive oil
- Marinade overnight

Cave Tools Barbecue Wing Rack & Drip Pan
The Dirty Smoke Rating (4/5 stars) - Highly recommended
Buy from Amazon
Buy from Cave Tools website (15% off with code WING15)

Recipe: How to Make Smoked Barbecue Beef Short Ribs

By Dru Chai

There is no shortage of options when it comes to selecting meat for a barbecue -- the grade, the cut, the source, the list goes on. I usually pay a visit to Costco or Restaurant Depot when I need to purchase meat in bulk to save on costs. For a more personal experience and wider selection of quality meats, I head over to The Butchery in Costa Mesa.

Needless to say, the Butchery is a carnivore's dream and a vegetarian's nightmare. They have just about every type of meat imaginable -- and they source most from quality, premier beef ranches such as Double R, 1855, and Snake River Farms. I had my eye on the dry aged steaks and the American Waygu ribeye, but it was the certified angus beef (CAB) bone-in short ribs that piqued my interest.

Typically, short ribs are cut in pieces so that it can be easily braised in a stew or grilled as "galbi" for Korean BBQ. This is sold at almost all grocery stores. I had never seen and uncut plate of short ribs, with three to five bones intact together. During my past visits to Texas, I was always in awe at the massive dinosaur sized short ribs at legendary spots like La Barbecue or Louis Mueller.

So I asked the butcher if they had an entire uncut plate of the short ribs, which I don't normally see at my local Costco or grocery store down the street. He disappeared in the back and came out with what I wanted! That is the best thing about going to a butchery -- you can ask for a specific cut (or uncut, in my case), and chances are that the butcher will oblige.

When I unwrapped the plate of ribs, I was in awe at the amount of marbling running through it. I honestly didn't think there would be this much fat. I decided to try to replicate the Texas style bone-in short ribs by applying a simple dry rub of pepper and kosher salt. I also used The Butchery house made smokehouse mesquite BBQ seasoning for an extra layer of flavor. I applied the rub liberally on each side, wrapped it up in foil, and let the ribs marinade overnight in the fridge.

The next morning, I loaded up my Weber Smokey Mountain smoker with chunks of hickory wood and stabilized the temperature at around 225 degrees F. I placed the plate of the ribs bone side down on the top rack, closed the lid, and went about my day as visions of juicy and succulent short rib danced in my head for the entire day.

Eight hours later, I checked the internal temperature at 195 degrees F and decided to take out the short ribs to rest and let the juices redistribute. Then the moment of truth -- I cut through one of the ribs and was in awe at what I saw, a beautiful cross-section of peppery bark, red smoke ring, pink smoked meat, and a massive layer of rendered fat running through the rib.

I took one bite and already put on my BBQ Certified Judging hat! The smoky flavor was subtle on the bark, but didn't quite seem to penetrate enough into the meat. It needed a pinch of sea salt to really bring out the beef flavor. The fat content for these particular set of short ribs was just too much. Everyone knows fat equals flavor, but only to a certain extent.

Smoked Barbecue Beef Short Ribs Recipe:

1. Buy a plate of uncut of short ribs from your local butcher (inspect, not too much fat)
2. Apply your favorite rub.
3. Marinate overnight in fridge.
4. Bring smoker temperature up to 225-250 degrees F.
5. Use wood that complements beef -- hickory, pecan, or oak.
6. Smoke ribs until internal temperature of 200 degrees F.
7. Take out ribs to rest and let juices redistribute.
8. Cut, eat, enjoy!