Tried something new and my shirt reeks of hickory

Discussion in 'Grilling Pork' started by bluewhisper, Mar 23, 2015.

  1. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    I've often bought "country ribs" which are neither ribs nor in the country. Usually it's sliced shoulder with varying amounts of meat/fat/bone.

    I took a BOGOF deal yesterday.

    This is what I found - two pieces, looks like loin, sliced only partly through (one piece is flipped over). Ever seen this presentation?

    I recently got some Stubbs bourbon BBQ sauce, so I tried it out as a marinade. Strange thing, the aroma and flavor are very similar to mojo crilllolo but the ingredients are completely different.

    The ancient Weber fires up. Houston, we have hickory. (On this board I can say that and actually address someone in Houston.)

    Here they are, about halfway done. I under-estimated the fuel and the fire petered out so I had to finish in the oven. They still worked out well, though. And, I still have the second package to work with.

  2. sota d

    sota d Smoking Fanatic

    Bluewhisper, I see those in the stores around here all the time. They are actually very tastey. I haven't smoked them yet. But seeing your smoke I might. We usually braise them in tomato sauce on the stovetop for a couple of hours-fall apart tender! I think I saw them smoked in one of Jeffs newsletters awhile back. I'm gonna have to try that. Thanks for the idea, David.
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Mrs Bear used to buy those before I had a smoker.

    I used to finish the cuts they started.

    Then I'd string them on the skewers in my Rotisserie, and baste them near the finish.

    They were Great.

  4. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Hm, that braising sounds like a good idea, I haven't tried that.method with loin. And this would work well as kebabs.

    The only rotisserie I have is a 1970s electric Farberware like this - I think my parents used it once, I never have. I should give it a try.

  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    I have my Showtime Rotisserie, but I gotta find a heavier cord for it.  Dang cord gets real hot !!! I mean dangerous hot !!

  6. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Well it was nice to break out the hickory chunks for a change. I've been smoking almost exclusively on that windfall maple for months.

    Ah well, Spring is young and I just restocked my charcoal stash.

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