Brisket Dust
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We’re back this week talking Brisket Dust. This Columbian inspired dish is a must try! If you haven’t heard of this yet, you’re in for a treat! Tune into the episode below.
Frankie kicks off highlights with his most recent cook on the Kanka Grill. Jay talks pork chops with Kinder’s red garlic rub.
“What is the purpose of the can of beer in a beer can chicken?” What do you think? Let us know at TheGrillCoach.com!
In our main topic we dive into just what exactly is Brisket Dust? How do you make Brisket Dust? What do you use Brisket Dust for? We’ll discuss this and much more, tune into the episode below!
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This week we are joined by Steven Raichlen and are discussing his exciting new book release about cooking Beer-Can Chicken! What was the inspiration for this book? How do you prepare a can for cooking beer-can chicken? What is liquid smoke? We cover history and techniques to recipes and beyond. Brian shares Peking Beer-Can Chicken. Frankie cooks two Classic Beer-Can Chickens. Jay makes Thai Coconut Beer-Can Chicken - and maybe even brines a chicken?! After the break Steven explains some of the basics of how to cook Beer Can Chicken while giving the listeners enough ideas to put their own twist on it - inspiring ideas like using wine, soda or coconut milk instead of beer. With this fresh take on the original version published in 2002, Steven shares amazing recipes like Chinese style, Peking Beer Can Chicken or Belgium and French style Chicken Carbonnade and many more!