Welcome to the latest edition of The Heat!. As always,The Heat! is brought to you by Chef Jay and Chile-Pepper-Sauces.com.

Hey Folks! It is that time of year again. June and July are the most popular months of the year for cooking barbecue.

So, in the best interests of you, the reader, I am going to break this month's issue of The Heat! into multiple issues. That way I can give you more things to try without sending you one huge newsletter.

In today's issue you'll find a simple smoked brisket recipe with instructions on how to get the best results. I'll also include a beef marinade recipe for you to try from Guest Chef Randy Pryor.

In the coming issues I'll share some more recipes for cooking ribs, steak and chicken on your backyard grill. So stay tuned for more of Chef Jay's 4th of July Grillin' Series.

What is barbecue?

The origin of the word "barbecue" is somewhat obscure and controversial. Some assume that it comes from the French term "de barbe et queue" or "from beard to tail" and refers to an animal cooked whole. Others believe that the Caribbean Arawak Indians taught the Spanish sailors the art of BARBACOA (means: wooden sticks). The Arawak Indians placed the meat on green wooden sticks over an outdoor fire. Others claim that the Taino Indigenous Nation of the Caribbean use a term "Taino barabicoa" which means "The sticks with four legs and many sticks of wood on top to place the cooking meat." There is also the Taino word "barabicu", which translates as “sacred fire pit.’

For those that distinguish the terms, grilling is almost always a fast process over high heat and barbecue is almost always a slow process using indirect heat or hot smoke. For example, in a typical home grill, grilled foods are cooked on a grate directly over hot charcoal; while if barbecuing, the coals are dispersed to the sides or at significant distance from the grate. Alternately, an apparatus called a smoker with a separate fire box may be used. Hot smoke is drawn past the meat by convection for very slow cooking. This is essentially how barbecue is cooked in most genuine "barbecue" restaurants, but nevertheless many consider this to be a distinct cooking process called smoking. Regardless of the method, the meat should be turned several times to ensure complete cooking.

Thanks to Wikipedia, for this and more great information on barbecue.

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Smoked Brisket Recipe

There are as many methods of cooking a good smoked brisket as there are outdoor chefs. This method involves marinating your cut of beef overnight, then slow smoking over indirect heat. Don't be afraid to experiment with this recipe and make it your own.

Ingredients:
4-6 lb Beef Brisket, untrimmed with fat on one side
Marinade, enough to cover beef

Directions:
- Marinate the beef overnight or at least 8 hours using the following recipe, or your own favorite marinade recipe.
- Prepare your smoker, per manufacturers instructions, for indirect smoking with mesquite wood chips, temperature around 180-200 degrees.
- Cook about 4-6 hours, or until internal temperature reaches 140-145 degrees, adding more wood chips occassionally.

Arkansas Mile-High Marinade Recipe

Suitable for chicken, pork and beef.

Ingredients:
2 qt water
1 1/2 cup brown sugar
1 1/2 cup Worcestershire sauce
1 1/2 cup yellow mustard
1 qt ketchup
1/2 cup freshly-ground black pepper
1/2 cup red pepper flakes
3 qt red wine vinegar
1 qt white table wine
1 1/2 cup salt

Directions:
- Combine ingredients in a pot and boil for a half an hour. Marinate meat in mixture overnight or for at least eight hours.
- The combination of the red pepper flakes and the wine compliment each other so well, you'll feel like floating a mile high.

This competition-level recipe comes straight
from Randy Pryor's amazing new book,
Barbecue Secrets Revealed! available now:
Click Here!

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