Latest news with #brisket
National Post
22-07-2025
- Lifestyle
- National Post
Modern living: Grill crush
You don't have to search hard to find Ryan Janicki. Just follow the hickory-scented smoke trails to his Leaside backyard. Article content 'The whole neighbourhood knows what's going on,' says Janicki, a barbecue enthusiast and brisket connoisseur. Article content Janicki smokes brisket for up to 15 hours in his Green Egg ('a wedding present going on its fourth year that I would 100 percent recommend') so it reaches peak juiciness and soaks up the flavour of hickory, his wood chip of choice. Article content Article content 'It's a labour of love,' says Janicki. Ditto the other main attraction in his meatfest: 'I do a bacon-wrapped sausage weave. Piled within that are chopped vegetables, cheese and bacon. I roll it into a log and smoke it.' Article content Article content Janicki says he's staying home to barbecue and smoke more than ever, even years after the pandemic. The difference is, now it's by choice, and he's part of a trend that's growing. Article content According to Statista, in 2025 the barbecue market is projected to reach US$144.36 million with an anticipated annual growth rate of 3.47 percent. Around 78 percent of Canadians own a barbecue, roughly splitting their time between cooking outside and indoors, the report notes. Article content Paul Johnson, the president of the 46-year-old business Barbecues Galore (with six locations; three in Alberta and the rest in Ontario), is not only colloquially a member of the pit-master club but a customer. He has smoked just about everything, including mac and triple cheese. Article content Article content While he agrees Janicki's Green Egg along with Kamado Joes are high-performing smokers, he has seen a surge in the popularity of pellet grills. Even a novice can smoke ribs and brisket in them, he says, listing Yoder and Traeger — a pioneer in the category dating back to the 1980s — as reputable brands. Weber's matte black Smoque Pellet Smoker, he says, is another solid option. Article content 'Pellet grills look somewhat like standard barbecues,' he says, but to operate the unit, you feed 'rabbit-food-looking pellets into a hopper and then it slowly [makes its way] to the base of the firebox.' Article content Unlike a traditional smoker that can feel intimidating — the coddling of the charcoal, the lighting of the thing — pellet smokers are a breeze to run, though you will have to spring forspecialty pellets. 'You turn a dial like an oven and the barbecue will get to 400 degrees,' he says. 'The attraction is you have a wood-smoked fuel source that cooks food low and slow and the start-up is easy,' he says. 'And it maintains the temperature the entire time.' Article content Article content Another hot ticket is the flat-top griddle, or plancha. Given the popularity of smash burgers, and the rising cost of steak, it's no wonder the large, hot, flat surfaces are trending. People also use them to make scrambled eggs, bacon and pancakes, or fajitas because you can spread out the chopped onions peppers in quantity.
Yahoo
16-07-2025
- Entertainment
- Yahoo
Alabama football lineman claims 'team grill master' status
Leave it to an interior lineman to make the claim as Alabama football's best griller. After all, who better than a 315-pound defensive tackle like Tim Keenan to be smoking proteins in large quantities? The Birmingham native admits to an ongoing learning curve when it comes to brisket − the trickiest, most temperamental of all smoked meats − but Keenan will put his barbecue game up against anyone else on the roster. "I'm the grill master, now. I can throw some chicken on there for you, smoked Rotel, good burgers, ribs," Keenan said Wednesday at SEC Media Days. "But I'm working on the brisket." VIDEO: Alabama football's Tim Keenan III talks about confidence in Kalen DeBoer at SEC media days TALKING SEASON: Alabama football LB Lawson on FSU QB's brash remarks: 'All disrespect will be addressed' Keenan enters his final season at the college level with high expectations as a returning starter in what should be one of the SEC's top defenses. Asked about the Alabama brand as it relates to coach Kalen DeBoer's recent stretch of recruiting success, Keenan tied in grill skills with his answer. "On these (official visits), you've got players who want to host these recruits. We even grilled out at my house. It's always good for the recruits to see us in (that) way," he said. From there, he rattled off his specialties; properly smoked Rotel can make for a fine dip, although Keenan likes to stick primarily with proteins. He's about to invest in a pellet grill, he said, with hopes that he can dial in brisket perfection with it. That's a lofty goal, but not one he needs to reach to be confident around the food fire. "Either way," he said. "We're going to have some good eats." Tuscaloosa News columnist Chase Goodbread is also the weekly co-host of Crimson Cover TV on WVUA-23. Reach him at cgoodbread@ Follow on @chasegoodbread. This article originally appeared on The Tuscaloosa News: Who is Alabama football's team grill master? Bold claim made at SECMD
Washington Post
04-07-2025
- Automotive
- Washington Post
Buc-ee's just opened its first Va. location. It is truly a behemoth.
MOUNT CRAWFORD, VIRGINIA — Want to microdose Texas this summer? Start in the roasting asphalt parking lot at Buc-ee's. Wipe the sweat from your brow as you shovel down a bun stuffed with 13-hour-smoked and barbecued brisket, and sip the Styrofoam cup of cream soda on the hood of your car. Lock eyes with the red-capped, bucktoothed beaver, whose cartoon face appears on gas pump awnings, towering highway signs and just about everywhere else at the 74,000-square-foot country store.
Arab News
02-07-2025
- Entertainment
- Arab News
Where We Are Going Today: ‘Baco' restaurant
With a menu marrying the bold flavors of Asian and Mexican cuisine, Baco is a fusion restaurant with branches in Riyadh and Jeddah. Known for their bao buns, tacos and tapas, the restaurants also show off their creative flair with signature dishes including kimchi rice and brisket birria tacos. Arriving at the Riyadh branch, in the As Sulimaniyah neighborhood, I was struck by the sophisticated yet inviting atmosphere. We began our culinary journey with the Asian fries, which were crispy and generously topped with a special sauce, cheese and brisket beef. I also sampled the crispy prawn Japanese salad which, while visually appealing, I found lacking in flavor. The sauce was rather scant and it didn't quite meet my expectations. However, the chicken bao, which had a special sauce with a hint of citrus, elevated the flavors beautifully. The Thai chicken gyoza was served with a delectable peanut sauce that complemented the gyoza's crispy exterior perfectly and this dish really highlighted Baco's ability to blend flavors seamlessly. Those who enjoy bold flavors will also appreciate the kimchi rice with beef and a runny egg, which is somewhat spicy. Whether you crave a fusion dish or are simply looking for a stylish place to enjoy a meal, Baco is a destination worth exploring.
NZ Herald
16-05-2025
- General
- NZ Herald
Slow-cooking secrets: How to master flavourful meals with ease
First, a clarification. The terms 'slow cooker' and 'crockpot' are often used interchangeably. Technically, 'Crockpot' is a brand name for one of the original slow cookers invented in the 1970s. These days, however, most slow cookers share the same essential design: a removable ceramic or porcelain insert housed in a metal casing with a heating element. The principle is simple. Food cooks over several hours at a low, consistent temperature. Slow cookers are particularly suited to busy lives: throw in the ingredients in the morning, set the timer, and come home to a ready-made meal. The main slow-cooking methods Slow cooker The electric slow cooker is the most hands-off method. It excels with soups, stews, curries and pulled meats. Some models allow you to sear directly in the cooking insert, although basic ones require any browning to be done beforehand on the stove. Advantages: Extremely convenient – can be left unattended. Energy efficient compared to oven cooking – ideal for batch cooking and freezing leftovers. Disadvantages: Can produce watery sauces if not adjusted for condensation. Less caramelisation and depth compared to oven methods. Try: Vanya Insull's oven-baked five spice pork belly Crockpot (branded slow cooker) While fundamentally the same as other slow cookers, Crockpot models often come with more advanced settings such as programmable timers or multi-cooking functions, like sauté and steam options. Advantages: Versatile models can replace multiple appliances. Programmable features provide more control. Disadvantages: More expensive than basic slow cookers. Learning curve with additional features. Cast iron casserole in the oven This is Vanya's go-to for building deep, concentrated flavour. Heavy cast iron dishes distribute heat evenly, allowing food to braise gently. Sauces thicken naturally through evaporation. Advantages: Advertisement Advertise with NZME. Superior flavour development through reduction. Excellent for rich, hearty dishes like ragù or brisket. Disadvantages: Higher energy use over long periods. Requires a little more monitoring than an electric slow cooker. Stovetop simmering An older but still valuable method. Here, a pot simmers very gently on the hob for several hours. It allows for easy adjustments throughout the cooking process. Advantages: Flexible – easy to taste and tweak seasoning. Can be faster than other slow-cooking methods if needed. Disadvantages: Needs occasional attention to avoid sticking or burning. Harder to maintain an even, low temperature without careful management. Tips and tricks for slow-cooking success With a little knowledge, slow cooking can become one of the most effortless ways to cook. Here are a few expert strategies to get the most out of every method. Advertisement Advertise with NZME. Use the right cut Tougher cuts of meat such as brisket, chuck, lamb shoulder or pork collar are ideal. Their connective tissue breaks down over time, becoming meltingly tender and full of flavour. Do not overfill Slow cookers work best when filled halfway to two-thirds full. Overcrowding leads to uneven cooking and less reduction of sauces. Build layers of flavour Although Vanya recommends trying easy 'set and forget' recipes first, searing meat and sautéing aromatics beforehand can dramatically boost the final result. Advertise with NZME. Be careful with liquid Slow cookers do not allow for much evaporation. Reduce the amount of broth or water in a slow cooker recipe compared to an oven or stovetop version. If a dish looks too wet towards the end of cooking, remove the lid and cook on high for the last 30 minutes. Use herbs wisely Fresh herbs tend to lose their vibrancy during long cooking. Add hardy herbs like rosemary and thyme at the beginning but reserve delicate ones like parsley and basil for garnish. Finish with texture and acidity A squeeze of lemon, splash of vinegar or scattering of crunchy toppings can lift a rich, slow-cooked dish beautifully. Batch cook and freeze Vanya points out that slow cookers are ideal for large batches. Meals like pulled pork, Mexican beef or Asian-style braises can be divided into portions and frozen, ready for fast midweek dinners. 'Then you can portion up leftovers and pop them in the freezer for another easy meal with baked potatoes, pasta, rice, tacos etc,' she says. Slow and steady wins the race For Vanya, the magic of slow cooking lies in its flexibility. 'Try some easy recipes where you can just put everything into the slow cooker at once, set and forget,' she advises. Beginners need not worry about mastering elaborate techniques straight away. Once the basics are mastered, slow cooking offers endless possibilities – a way to coax out incredible flavours with minimal stress, letting time do most of the work. Whether you opt for a sleek new multi-cooker or a sturdy old casserole dish, the slow road is often the most rewarding one to dinner.
