The days are heating up, sun setting much later, and our time outside seems to be increasing every day. As this outdoor BBQ season rapidly approaches in the Pacific Northwest our team shares recipes, new and old, to get in the spirit. On this installment of Stoller Eats, our National Salesmen Craig and Pat took to the grills head to head with their classic dishes – so grab a bottle and try to cook along. Then you decide which recipe will stay on your roster this season!
Craig’s Famous BBQ Brisket
Created by Craig Havlinek, National Sales Regional Manager. A Northwest native, Craig has a passion for all things NW kitchen – roasting coffee, brewing beer, cooking, and pairing wine! He combines many of these processes together to create unique and lasting dishes!
18 lbs brisket
1/8 cup kosher salt
1/8 cup black pepper
2 tbsp cumin
2 tbsp garlic powder
*Craig used the sauce from Trader Joe’s, but there are also plenty of recipes online, we enjoyed this recipe as well.
1. Trim the brisket as you prefer. Craig prefers minimal trimming.
2. Cover the brisket in the salt and pepper, cumin, and top with garlic powder.
3. Wrap the brisket in non-waxed parchment paper, and smoke on the Traeger grill for about 12 hours overnight until the meat has reached 204° Fahrenheit.
4. Cut the tip off if you want to make burnt ends and place this piece on a cutting board. Wrap the remainder of the brisket in tin foil and place in a cooler for 1 hour.
5. Cut the tip off the brisket into cubes and put into cast iron pan. Cover the cubes with a coat of roasted garlic BBQ sauce and put back on the grill at 450° for 15-20 minutes. Let the cubes caramelize.
6. After the remaining brisket has been through the cooling period, cut across the grain to ensure the bites are more tender, and enjoy!
Daddy Kirk’s Country Style Pork Ribs
This recipe has been passed down from Pat Hiley’s grandfather, Wilbur Roy Kirkpatrick. Pat, National Sales Manager for the SE Region is a Certified Wine Specialist. It’s fair to say he knows his wines… and his BBQ. Having worked in fine dining restaurants in New Orleans, Pat picked up on unique Southern cooking skills, and his pairing skills go hand in hand.
Two racks of country style pork ribs
2 red onions
Marinade *recipe per two racks, adjust as needed*
– 1 tbsp olive oil
– 1 tbsp apple cider vinegar
– 1 tbsp red wine vinegar
– 1 tbsp balsamic vinegar
– 1 tbsp Worcestershire sauce
– 1 tbsp soy sauce
– 2-3 drops liquid smoke
– 2-3 drops hot sauce (Pat highly recommends Crystal brand)
– 2 tbsp dried thyme
– Juice of 1-2 lemons
1. In a closable container, cover the ribs in marinade. Top ribs with sliced red onion and refrigerate overnight.
2. Grill over indirect heat at 225° for about 2 ½ hours. Finish on a charcoal grill while basting with remaining marinade for 20-25 minutes.
3. Eat and enjoy!