Hey folks, it's been a while since I posted anything. The company I work for had a restructuring and I have a new position since the first of the year. I have been crazy busy. I squeezed in a few smokes this year but nothing much; a bird or two and the odd rack of ribs. I've been able to do a little lurking but not as much as usual.
Anywho, I had the wherewithal to take some pics of today's smoke. I found a hunk of pork belly, not big and no skin, but a hunk of belly no less. It whispered to me in the HEB Friday afternoon. Not far from it was a couple of packs of beef short ribs. I usually get the vac pack with 2 whole racks, but I needed a smaller batch this go round.
So I rub the ribs and belly last night was feeling like a little UDS action. So I get her ready too.
I used Oakridge Chicken and Pork rub on the belly and Black ops brisket rub on the short ribs:
Scored the fat of the belly
I haven't used lump charcoal much but I get a wild hair every now and again. If you do some research on charcoal you will find out that lump ain't always what its cracked up to be. One flaw is that there can be varying levels of "carbonizing". I have seen a few pieces of lump that are not fully carbon. Those pieces can burn similar to wood, adding unintended amounts of smoke on occasion.
Another downside to lump is sometimes it ain't charcoal at all. Or even wood or carbon for that matter. Exhibit A:
Yup, thats a railroad spike. It came pouring out of this bag:
Yeah, I know, there are likely better brands out there. But just saying......
Well, I removed the railroad spike and get the UDS fired up this morning. Put the shorties on for an hour or so. Then added the belly in its entirety and a half pan to catch the drippings. Let them go for a couple more hours at 250* with some cherry and oak chunks. Meantime, I prepped some Brussels sprouts.
After the 2 or so hours, I took the belly out of the pan and cut it into strips for more surface area and browning. I added the sprouts and tossed them in the belly fat that had rendered. I put a rack on top of them and then the belly on the rack, like so:
After another hour everything was almost ready. The shorties were close to probe tender and the belly was ready. I pulled them and put the shorties in a pan too and covered em. I had some stuff to do so everything sat a couple of hours and the oven on warm. Got home and started plating. Whipped op a kale salad mediterranean style and pigged out.
Notwithstanding the railroad spike, this smoke went off without a hitch.
Anywho, I had the wherewithal to take some pics of today's smoke. I found a hunk of pork belly, not big and no skin, but a hunk of belly no less. It whispered to me in the HEB Friday afternoon. Not far from it was a couple of packs of beef short ribs. I usually get the vac pack with 2 whole racks, but I needed a smaller batch this go round.
So I rub the ribs and belly last night was feeling like a little UDS action. So I get her ready too.
I used Oakridge Chicken and Pork rub on the belly and Black ops brisket rub on the short ribs:
Scored the fat of the belly
I haven't used lump charcoal much but I get a wild hair every now and again. If you do some research on charcoal you will find out that lump ain't always what its cracked up to be. One flaw is that there can be varying levels of "carbonizing". I have seen a few pieces of lump that are not fully carbon. Those pieces can burn similar to wood, adding unintended amounts of smoke on occasion.
Another downside to lump is sometimes it ain't charcoal at all. Or even wood or carbon for that matter. Exhibit A:
Yup, thats a railroad spike. It came pouring out of this bag:
Yeah, I know, there are likely better brands out there. But just saying......
Well, I removed the railroad spike and get the UDS fired up this morning. Put the shorties on for an hour or so. Then added the belly in its entirety and a half pan to catch the drippings. Let them go for a couple more hours at 250* with some cherry and oak chunks. Meantime, I prepped some Brussels sprouts.
After the 2 or so hours, I took the belly out of the pan and cut it into strips for more surface area and browning. I added the sprouts and tossed them in the belly fat that had rendered. I put a rack on top of them and then the belly on the rack, like so:
After another hour everything was almost ready. The shorties were close to probe tender and the belly was ready. I pulled them and put the shorties in a pan too and covered em. I had some stuff to do so everything sat a couple of hours and the oven on warm. Got home and started plating. Whipped op a kale salad mediterranean style and pigged out.
Notwithstanding the railroad spike, this smoke went off without a hitch.