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Tried something new and my shirt reeks of hickory

post #1 of 6
Thread Starter 

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.

 

post #2 of 6
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.
post #3 of 6
Quote:
Originally Posted by BlueWhisper View Post
 

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?

 

 

 

 

 

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.

 

 

Bear

post #4 of 6
Thread Starter 

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.

 

post #5 of 6
Quote:
Originally Posted by BlueWhisper View Post
 

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.

 

 

 

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

 

 

Bear

post #6 of 6
Thread Starter 

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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