Cooperative Living July 2020 - 24

CooperativeKitchen
Get 'Fired Up'
This Summer
Though the pandemic pushed the
2020 Lineworker's Rodeo Gaff-n-Grill
to 2021, we're still eager to share
tips from our co-op grillers
Steve Mason
Rappahannock
Electric Cooperative
REC's Blowing Smoke was the overall winner of the 2019 Gaff-n-Grill. Steve Mason, the team's
grill master, says watching barbecue pitmasters on TV inspired him to learn new techniques
and try them at home.
Preferred equipment:
I prefer to use my Kamado ceramic cooker
when time isn't a big factor. It's a very
versatile, efficient cooker that can provide
a wide temperature range and is wellinsulated
for year-round grilling.
Blowing Smoke's Steve Mason (left) and
Dave Annalora flank judge Brad Furr.
Favorite meat to grill:
If I'm grilling, a nice, thick ribeye is hard to
beat. If I'm smoking, my favorite has to be
beef brisket. It's an overnight cooking process,
but the results the next day are worth it.
Top tips:
1. Temperature is the key for any
grilling/smoking process. Invest in a good
thermometer - an instant-read thermometer
for your meat product and a remote
thermometer for your cooker. Keeping your
cooker at the correct temperature is more
important than most people think. Use your
internal instant-read thermometer while
cooking to prevent serving undercooked or
overcooked meat. If slow cooking, don't
peek! Keep the lid shut. Every time you open
the cooker, the inside temperature changes,
Joey Gay
Northern Neck
Electric Cooperative
which can lead to inconsistencies. Trust the
reading of your meat probe.
2. If smoking, match the meat with the
correct wood (i.e., pork matches well with
applewood, beef with hickory, poultry with
pecan and cherry). Stay away from mesquite
woods unless you prefer a heavy, bitter
smoke taste. Don't use fruity woods on long
cooks as it can leave an undesirable effect
on the final product.
3. Whether smoking or grilling, it's super
important to let the meat rest after the
cooking process. This rest period allows the
meat to relax a bit and redistribute its internal
juices throughout. If the target temp on your
steak is 125 degrees, pull it at 120 or so, as
the temp will continue to rise while resting.
The NNEC Bama Boys team of Joey Gay and Richard McLendon captured second place
in the ribs category at the 2019 Gaff-n-Grill. Always interested in grilling, Gay says watching
the first Gaff-n-Grill event really got the team's competitive juices flowing.
Favorite meat to grill:
It has to be brisket, simply for the challenge
of ensuring that it turns out tender.
Preferred equipment:
I prefer a ceramic smoker (similar to a
Big Green Egg) for family. For larger
events, I use my homemade reverse-flow
large cooker.
You can smell the goodness of a Joey Gay
barbecue creation.
22 | Cooperative Living | July 2020
Top tips:
1. Use several branches of rosemary for a sauce
mop - it adds additional flavor.
2. Make sure to remove the silver skin from ribs
before grilling. That will help ensure tenderness.
3. One you won't find often but is a favorite
of mine: Wrap brisket in parchment paper at
160 degrees and then continue to cook until
the meat is done.
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Cooperative Living July 2020

Table of Contents for the Digital Edition of Cooperative Living July 2020