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Early Easter with QVIEW!

post #1 of 8
Thread Starter 
Well, Friday I was in charge of cooking for 20 people that were coming over for an early Easter celebration.

The menu consisted of baby back ribs, chicken, and pork tenderloin.

I used pecan for the very first time and I was thoroughly impressed! It seemed similar to hickory but more mild and sweeter. I will be using it again for sure!

Cooked everything 2-2-1 at around 225-235, spritzing with a 4-1 apple juice/ captain morgan's spiced rum combo once an hour.

I dry rubbed the ribs with brown sugar/ tony chacheres cajun seasoning.

I brined the chicken/ pork tenderloin 24 hours with the following, compliments of Meowey.

For 2 quarts of Brine
5 Cups Water
1½ lbs Ice
3 oz. by weight Salt
½ Cup Brown Sugar
3 Bay Leaves (Crushed)
½ tsp of Ground Pepper,garlic powder, onion powder

1. Bring water to a boil in a pot.
2. Add salt and sugar – stir to dissolve
3. Add Bay leaves, pepper, garlic powder,onion powder– stir
4. Remove from heat
5. Add ice and stir to cool brine
6. When brine is cooled, placed chicken, porked (seperately)in a container, pour in brine, cover, and refrigerate for 18-24 hours.

I then rubbed the tenderloin with olive oil, ground coarse pepper, kosher salt.

I tried a cajun injector (Creole butter) and rub for the chickens and it may be the best I've ever had!

The finishing sauce was 1/2 Sweet Baby Rays original, 1/2 Sweet Baby Rays Hickory & Brown Sugar. I then thinned it down with a little beer and Worstershire.

Here is the rusults!

post #2 of 8
Excellent job Adam! Nice looking Q you did.
Thanks for the recipe too, sounds good.

Never tried pecan before, I love hickory and need to order some pecan to try it.
post #3 of 8
Wow. That looks amazing!
You have certainly gave me some ideas for tomorrow.
post #4 of 8
Holy cow!!!!!!

That is one heck of a smoker. Even my son is jealous... lol. Nice work.
post #5 of 8
Real nice everything, bud! All you need is some whitewalls for the rig and you'll be pluperfect set!

post #6 of 8
Nice Adam, Looking good!! Just about ready to throw my ribs on now

PDT_Armataz_01_37.gif Mark
post #7 of 8
That is a serious amount of meat ya got on the smoker, and it all looks GREAT!! Nice job on the meal, glad it turned out well.
post #8 of 8
I'm guessing you have some leftover ribs...hate it when that happens ;)
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