Tips for Beef Dry Rub Grilling with Fruit Brisket Heaven

We marinate beef briskets and bottom rounds in fruit and onions!  Pin It

Woop there it is.

Russel writes in from North Carolina:   "Dear Wayne - your beef picture up on there is just too pretty to be real. Did you decorate it up with orange slices just for the website or does that crap really work? I thought you only use the dry rubs."

Hell yeah it's real. See the orange slices at work!

Well Russel, it's real, and it's ours, (see above) and in fact we have some grilling tips for you.  Dry Rub Grilling is perfected when you find your niche seasoning blend.  The experimentation however, does not stop there.  Mixing other components with your dry rub can take your grilling to a whole new level. I can't tell you all my grillmaster trade secrets but I will share this in regards to Fruit:

Tips and Tricks:

§ Experimenting with paper thin layers of sliced oranges, lemons, and limes atop my meats while the meat is marinating in the fridge provides a nice light citrus flavor.  In case you haven't noticed, I also do this with paper thin white onion slices.  So on top my marinade, I have a mix of orange and onions.  I like to think of this as adding some sugar and some tang.

Marinating for 12 hours or less will give you a slight "hint" of sweetness. I leave mine in the fridge for 24-48 hours at least. This gives the fruits time to soak into the meat.

Now one would think you remove this fruit prior to grilling but I don't.  I sear the meat with the citrus still present. Even if the sliced fruit drops into your charcoal or gets stuck onto the the grate area, the aroma is still there and hell, we've eaten the crispy onion and fruit pieces too.

Experimentation with fruit on top of dry rub takes your meat to a whole new level of heaven. Just goes to show there is such a thing as a fruity hillbilly!

Read this post here for my optimum gluten-free Citrus Marinade recipe!

Big Fat Daddy's BBQ Hamster Video From Fan

Another happy birthday wish from ..... a hamster?






Hey, wait, is that cabbage he's eating, how about some barbecue?

Big Fat Daddy's took Whaling City Festival by Surprise in New Bedford Massachusetts but the Portuguese BBQ Rules

Big Fat Daddy's Menagerie of foods.

We recently debuted our Texas BBQ and open pit bbq foods at the Whaling City Festival in Massachusetts.  Any BBQ guru knows that KCBS type foods are truly not as popular in New England as it is in the Southern States.   My wife however wanted to go north to enjoy a weekend eating lobster rolls and fresh fish.  We did so and had the best Cod, shrimp and calamari at the Waterfront Grille.

From WhalingCityFestival.net official site.

The Whaling City festival is huge, and the committee is great, especially Manny.  You'll find lots of vendors selling tshirts, purses, shoes, sunglasses, and handmade products.  Food includes fried dough, Sicilian pizza, bloomin' onions, foot long hot dogs, and more Lobster chowder than you can eat!  Unfortunately, it's not a place big on barbecue, at least not the kind I have

Portuguese BBQ, open spit, photo Courtesy of this site.

I was told that most bbq in the town consists of a lot of Portuguese bbq.  It was explained to me that it is done a bit differently, on open flame, or spit, sort of kabob style, in chunks with fresh herbs, like this !