Umami Barbecue – Brisket

Umami Barbecue – Brisket

If you want to make a brisket that is over the top. Then this is your recipe. It is also a really easy recipe with just six different ingredients. Total prep and cook time of 8 hours.
5 from 1 vote
Prep Time 1 hr
Cook Time 7 hrs 8 mins
Course Main Course
Cuisine American
Servings 10
Calories 704 kcal

Ingredients
  

Cooking Tools

  • 1 Camp Chef Woodwind with Sidekick
  • 1 Stainless Steel Meat Injector Kit
  • 1 BBQ Dragon Extreme Heat Resistant Gloves
  • 1 Mixing Bowl
  • 1 ThermoWorks Signals
  • 1 Pro-Series Waterproof Needle Probe
  • 1 John Boos Cutting Board
  • 1 Cambro

Ingredients

  • 8 – 15 pound Brisket
  • 1.5 cups Montreal Steak Seasoning
  • 1 cup Ketchup
  • 1 Tbsp Umami Powder
  • 2 Tbsp Fish Sauce
  • 2 Tbsp Tamari Sauce
  • 2 Tbsp Worcestershire Sauce

Instructions
 

  • On large cutting board put the whole packer brisket. Now start by removing all the hard fat.
  • Now flip the brisket over to the fat cap side and trip fat so it is 1/4 inch thick across the fat cap.
  • Now remove the silver skin.
  • After trimming the brisket now we add the rub. The rub is very simple. Montreal Steak Seasoning.
  • In a large foil pan apply two coats of rub. First coat so the salt can penetrate the meat and a second coat so we have a layer of rub to make that crust or bark that any good BBQ brisket should have.
  • Make sure you season both sides of the brisket including the fat cap.
  • In mixing bowl add 1 cup of ketchup.
  • Add 1/2 cup of water.
  • 2 Tablespoons of Tamari sauce.
  • 2 Tablespoons of Worcestershire sauce.
  • 2 Tablespoons of Fish sauce.
  • 1 Tablespoon of Umami Powder.
  • Now mix everything thoroughly and let sit in the refrigerator for about 30 minutes. Set aside about a 1/4 cup of sauce to be used later.
  • With injector inject umami sauce into the brisket making an injection every 2 inches. Think of a 2 inch by 2 inch grid.
  • Preheat pellet grill or charcoal grill to 300F.
  • Put brisket on grill and insert temperature probe into thickest part of the brisket.
  • Check brisket every hour and spritz with water if needed.
  • At 160F pull brisket from grill and foil in a foil pan.
  • Add the 1/4 cup of injection sauce to the brisket to give it an extra umami boost.
  • Now seal up the brisket with another sheet of foil. Remove as much air as you can and make sure it is fully sealed.
  • Put sealed brisket back into grill and reinsert the temperature probe.
  • When brisket reaches 205F pull brisket from grill,
  • If you have a Cambro let brisket rest for at least an hour. No Cambro? Then use a cooler with towels.
  • After resting separate the point from the flat and then slice the flat against the grain.
  • Here is the flat sliced and put on a platter. Please note the great smoke ring and how moist the brisket is.
  • Complete 15 pound brisket prepared and cooked in less than 8 hours. Might be my best brisket recipe to date.

Video

Keyword brisket, umami, umami barbecue, umami bbq, umami brisket

Umami Barbecue – Chicken Thighs

Umami Barbecue – Chicken Thighs

In this recipe, we are going to make a unique Umami enhanced barbecue sauce using the Stubbs Sweet Heat barbecue sauce. We are also going to cook to temperature and not time. In my opinion, these are the best chicken thighs I have ever made..
4 from 2 votes
Prep Time 30 mins
Cook Time 47 mins
Course Main Course
Cuisine American
Servings 4
Calories 260 kcal

Ingredients
  

Cooking Tools

  • 1 Camp Chef Woodwind with Sidekick
  • 1 BBQ Dragon Extreme Heat Resistant Gloves
  • 1 Mixing Bowl
  • 1 ThermoWorks Signals
  • 1 Pro-Series Waterproof Needle Probe
  • 1 Frogmat

Ingredients

  • 1.5 cups Montreal Steak Seasoning
  • 1 Tbsp Umami Powder
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Tamari Sauce
  • 1 cup Stubb's Sweet Heat Barbecue Sauce

Instructions
 

  • It really is not a powder but very small piecesof shiitaki musrooms and salt.
    Our rub will only be two ingredients.
    Montreal Chicken seasoning
    And Umami Powder.
  • Pour 1/2 cup of Montreal Chicken Seasoning into bowl.
  • Now pour one tablespoon of Umami Powder into the bowl and mix well.
  • Put rub to the side and now we make the suace that has three ingreidents. Stubb's Sweet Heat Barbecue Sauce, Umami Powder and Fish Sauce.
  • Pour 1/2 cup of Sweet Heat Barbecue Sauce into the bowl.
  • Pour a full tablespoon of Umami Powder into the bowl.
  • Now mix well and let Umami Powder dissolve into the sauce. You need to put this mixture into the refrigerator for about 1/2 hour.
  • Now pour one tablespoon of Fish Sauce into the bowl and mix well. The sauce is now done.
  • Now put the chicken thighs onto a frogmat and peel the skin back leaving the one side still attached to the thigh.
  • Now apply rub liberally to the meat of the thigh.
  • Now fold the skin over on top of the rub making sure the skin is tight and had no wrinkles.
  • Now with the same rub now apply to the skin. The salt in the rub will help dry out the skin and allow it to render so it will not be chewy.
  • Now put chicken thighs into the grill with the grill set at 375F. Also make sure your temperature probe is in the thickest thigh.
  • After about 30 minutes we then apply the sauce to the top of every thigh
  • We then cook until internal temperature is 175F and then we remove from the grill.
  • The chicken thighs will be thoroughly cooked. moist and should taste great.

Video

Keyword chicken thighs, umami, umami barbecue, umami bbq

Umami Barbecue – Baby Back Ribs

Umami Barbecue – Baby Back Ribs

In this recipe, we are going to make a unique Umami enhanced barbecue sauce. We are also going to cook to temperature and not time. In my opinion, these are the best baby back ribs you can make.
4.5 from 2 votes
Prep Time 1 hr
Cook Time 2 hrs 30 mins
Course Main Course
Cuisine American
Servings 6
Calories 669 kcal

Ingredients
  

Cooking Tools

  • 1 Camp Chef Woodwind with Sidekick
  • 1 BBQ Dragon Extreme Heat Resistant Gloves
  • 1 Mixing Bowl
  • 1 ThermoWorks Signals
  • 1 Pro-Series Waterproof Needle Probe

Ingredients

  • 1.5 cups Montreal Steak Seasoning
  • 1 cup Ketchup
  • 2 tsp Brown Sugar
  • 2 Tbsp Worcestershire Sauce
  • 4 Tbsp Balsamic Vinegar
  • 2 tsp Garlic Powder
  • 2 tsp Chipotle Sauce
  • 1/2 tsp Ground Mustard
  • 1/2 tsp Sea Salt
  • 2 Tbsp Chipotle Peppers in an Adobo Sauce
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Tamari Sauce

Instructions
 

  • Remove packaging on the three baby back rib racks.
  • Remove the membrane from the back of the rib racks.
  • Now season the ribs using Montreal Steak Seasoning.
  • Insert the needle temperature probe into the rib rack making sure we do not touch any bone.
  • Put all three rib racks into a 300F preheated smoker. Then plug in the probe into the Signals thermometer.
  • We are going to cook these ribs uncovered and in the smoke till they reach 160F.
  • As the ribs cook we will now make the barbecue sauce. We get a medium-size mixing bowl.
  • Add one cup of ketchup.
  • Two teaspoons of brown sugar.
  • Two tablespoons of Worcestershire sauce.
  • Four tablespoons of balsamic vinegar.
  • Two teaspoons of garlic powder.
  • Two teaspoons of chipotle sauce
  • One half a teaspoon of ground mustard
  • One half a teaspoon of sea salt.
  • Now if you want you can stop here and use the sauce the way it is. If you want to take it up a big notch then you can add the next three ingredients. I call these the Umami enhancers and the will double the number of glutamates in the sauce.
  • Two large tablespoons of chipotle in adobo sauce.
  • One tablespoon of fish sauce. Please note it is not fishy.
  • One tablespoon of tamari sauce.
  • Now mix well and put into the refrigerator for about 30 minutes.
  • When ribs hit 160F remove and then apply barbecue sauce,
  • Now put ribs into a large foil pan and then cover the top with aluminum foil.
  • Reinsert temperature probe and cook ribs till when they hit 195F.
  • When ribs hit 195F remove foil from the top of the pan and let the sauce turn into a glaze. This is about 30 minutes.
  • Let ribs rest for about 10 minutes then slice and serve.

Video

Keyword baby back ribs, umami, umami barbecue, umami bbq

Umami Barbecue – Pulled Pork

Umami Barbecue – Pulled Pork

Umami Barbecue Pulled Pork is the first in a series of Umami Barbecue recipes on our site. The secret to this recipe is the sauce. If you try this recipe you will have a hard time going back to regular pulled pork.
5 from 2 votes
Prep Time 30 mins
Cook Time 4 hrs
Course Main Course
Cuisine American, Japanese
Servings 8
Calories 222 kcal

Ingredients
  

Cooking Tools

  • 1 Camp Chef Woodwind with Sidekick
  • 1 Camp Chef 12" Cast Iron Skillet
  • 1 pair BBQ Dragon Extreme Temperature Gloves

Ingredients

  • 1 roast Pork Shoulder 8 pound
  • 1 cup Montreal Steak Seasoning
  • 1/4 cup Worcestershire Sauce
  • 1/2 cup Balsamic Vinegar
  • 1/4 cup Tamari Sauce
  • 1/4 cup Fish Sauce
  • 14.5 oz Diced Tomatoes
  • 1 Sweet Onion
  • 1 package Shiitake Mushrooms

Instructions
 

  • While we work on the Umami Sauce we can preheat the Camp Chef Woodwind Grill with Sidekick. We set the temperature to 300F.
  • Then set the smoke level to 7. So you know 10 is the highest you can set it to maximize smoke.
  • We keep the rub very simple. We use an SPG or Salt, Pepper and garlic rub. Our favorite one is Montreal Steak Seasoning that is SPG but with a little red pepper, onion, and paprika thrown in. We will use about 1 cup of rub.
  • Using a foil pan so we can have an easy clean up add the rub to every inch of the pork shoulder.
  • As I apply the rub I make sure that all sides are covered. The rub not only adds flavor but the salt draws out protein-rich juice that dries on the surface during cooking, creating a crisp,
    deeply seasoned crust.
  • Now before I take the butt out to the smoker I need to find where the blade bone is.
    I need to make sure that I put the temperature probe on the other side so the probe will not make contact with the bone. Now it is off to the smoker.
  • Here the woodwind grill and as you can see it has the sidekick option. That side burner is going to allow us to prepare everything on this grill. No need to do any cooking in the kitchen. Here I place the roast fat cap down and then insert the temperature probe opposite of the blade bone. So while the pork shoulder is cooking it is time to prepare the umami sauce.
  • Here are the five ingredients. Each one is loaded with Glutamates and should take our pork shoulder over the top.
  • We start with ¼ cup of Worcestershire sauce. This sauce is made with fermented anchovies and is full of glutamates or Umami.
  • Now we add ½ a cup of balsamic vinegar.
  • Then we add a ¼ cup of tamari sauce.
  • Now a ¼ cup of fish sauce. Don’t worry it is not fishy.
  • Finally a can of diced tomatoes. 20 to 28 oz can.
  • Now mix it all up. Now we have to wait until the pork reaches 160F so we can add this sauce.
  • It took 3 hours and 10 minutes to bring this roast up to 161 from a very cold 44 degrees.
    Now we move the roast to a foil pan and then add our special umami sauce.
  • With the sauce added we need to seal the foil with heavy-duty foil and we need the pan to be airtight. At this time we are actually brazing the roast in the umami sauce. We now come to the final part where we add even more umami but we are also going to add texture that will complement the pork.
  • One large sweet onion and shitake mushrooms. We want the onion to be diced but rather large pieces so that they can hold up to the pork. You could use any large onion but I like the sweet ones for we are adding no sugar to this pulled pork.
  • These onion pieces might look large but they will cook down and will be about half this size when done. So why onions? When slow cooked they give off a lot of free glutamates making just about everything they touch taste better.
  • Now my favorite ingredient for this pulled pork. Shitake mushrooms are king in the world of umami. I bought these frozen and already sliced. All I had to do was put them in the bowl with the onions. Before we can go cook these mushrooms and onions we need to salt them.
    By salting the mushrooms before cooking will help draw out moisture allowing them to cook firm and not become rubbery.
  • Here is the cooking set up. Using a 12 inch Camp Chef cast iron skillet and set the burner to medium. I monitor the skillet temperature for I want to cook the mushrooms and onions slow enough so they will not burn or have the butter burn. When outside and it is windy and cold it is hard to know how hot the skillet is. I add the butter when the skillet hits 180F. We want to cook the onions and mushrooms but we do not want to overcook or burn them.
  • Time to put the onions and mushrooms on the grill box. One thing I really liked about the grill box is I can lower the cover over the skillet and get the food out of wind. Actually, felt I could cook about anything on this grill box. At 30,000 BTUs you could easily sear steaks but you could saute onions and mushrooms without overcooking them..
  • Well back to the cook. We now take our cooked onions and mushrooms and add them directly to the pork shoulder. Also, I highly recommend some BBQ gloves like these BBQ Dragon extreme temperature gloves. Best extreme temperature gloves I have ever used.
    After transferring the onions and mushrooms leave the foil pan uncovered and then wait till the internal temp hits 195F.
  • Now it is time to pull and let the roast rest for about 15 minutes. Now get another clean foil pan and then transfer the pork should to the new pan. I use a spatula but you can use a slotted spoon and transfer all the onions and mushroom over to the new pan.
  • Now let the shredding begin. I start with the bear claws and brak it into 4 or 5 large pieces. Then I remove the blade bone. Should come out clean with no meat sticking to it. I then use 2 forks and then I put the gloves on and shed it by hand. After shredding I then mix it all together so that the onions and mushrooms are all intertwine with the pork
  • First, you notice how moist it is. Second, you see the bark and the great smoke ring.
    But the most important is how does it taste. I took a small piece with some bark on it and gave it a try. Om my god. The best I have even made and the best I have ever eaten.
    In review, Umami Barbecue is for real and will take your barbecue to the next level.

Video

Keyword fish sauce, imami barbecue, imami bbq, oulled pork, umami, umami pulled pork

Umami Barbecue – The Adventure Begins

Today I posted my first Umami Barbecue Video. The first one is all about pulled pork but this is not your ordinary pulled pork. This one has onions, shiitake mushrooms and a boatload of high in glutamates sauces.

Watch it but if you want to see the next video please hit the Subscribe button. If Facebook or Instagram is your thing then go like or follow us at @learntobbq .

So you know the next video is going to be Umami Baby Back Ribs do make sure you subscribe or follow us on Facebook or Instagram.

On a side note, the grill I am using is designed to allow multiple items to cook at the same time. When cooking Umami Barbecue you need to integrate different ingredients at different temperatures and at different times. The Camp Chef Windwood is the only grill I know that can smoke ribs and let me make a special Umami sauce at the same time on the same grill.

To learn more about this grill or where you can purchase one click here.

Umami Barbecue – What is it?

We all know what barbecue is but what is Umami?

Umami is a Japanese word that means “yummy” or “delicious” and it’s the name that’s been given to what is called the fifth taste. The other four tastes are sweet, sour, bitter, and salty.

In 1908 a Japanese chemist Kikunae Ikeda determined the source that stimulates this 5th taste.

Mr. Kikunae Ikeda

Ikeda began trying to replicate the flavor of a traditional soup he made from boiled kombu (seaweed) and dried tuna. He mixed together salty, sweet, bitter and sour, but it was something altogether different. In his lab, he finally managed to isolate the substance that gave the broth its distinctive taste: glutamate, the most plentiful of the 20 amino acids that make up proteins.

Ikeda named the taste of glutamate Umami

Other scientists soon got involved and found that other amino acids compound this deliciousness, These are nucleotides, the molecular building blocks of DNA, found in a wide range of foods, including shellfish, pork and, mushrooms. They impart some umami on their own, but more importantly, they magnify the umami of foods rich in glutamates. Foods like chicken, tomatoes, aged cheeses, fresh corn, and almonds.

When nucleotide-rich foods are added to foods rich in glutamates, the result is even more intense flavor.

So how does this affect barbecue? Big Time. First meats are full of Umami and then when you cook them you get the benefit of the Maillard Reaction and Caramelization that improves the taste even more. Then you use tomato-based sauces. Tomatoes are full of Umami.

So if barbecue is already full of umami then what is the big deal?

The big deal is you can always make it better and a better barbecue is what your barbecue enthusiast is always pursuing.

Let look at a standard barbecue meal like pulled pork. First, you season it with salt, pepper and garlic. Garlic is full of Umami.

garlic

Next, you cook the pork shoulder until the internal temperature of 200F plus. This allows the outside of the pork shoulder to reach temperatures of 280F plus allowing the Maillard Reaction to kick in. Now you know why the end pieces of a roast always have a more intense flavor.

Now you shred the pork and mix a tomato-based BBQ sauce into the meat and then serve. Tomatoes, as we mentioned before, are full of Umami.

So how do we improve this barbecue classic? How about getting rid of the bbq sauce and add this instead. diced tomatoes, onions, mushrooms, balsamic vinegar, soy sauce, worcestershire sauce, and even some fish sauce. Yes, fish sauce.

I did this recipe and it was the best pulled-pork I have ever had. No one ingredient stood out but the flavor was so intense without being too sweet or spicy. It just tastes great.

Keep coming back to this site for we will be doing a full series of Umami Barbecue recipes and videos.