BBQ Across America - Weekend of 1-3 MAY 2009
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reinman
Fire Starter
- Apr 3, 2009
- 66
- 10
Bought some corned beef the other day and turned it into pastrami today.
http://www.smokingmeatforums.com/for...ad.php?t=76361
http://www.smokingmeatforums.com/for...ad.php?t=76361
looks great, reinman!
my country ribs are probably a half hour or 45 minutes from being done. inb about half an hour, i'll glaze them with my 1/3 cup of mustard, 1/3 cup brown sugar and 1/3 cup apple cider vinegar finishing glaze. this is desinged to be thnner than a sauce but thicker than a mop and is there ismply to add a little depth without making any radical changes to the flavor of the product.
i miscounted earlier - i thought i had two dozen but i only have 20 country ribs - how did that happen? LOL
my country ribs are probably a half hour or 45 minutes from being done. inb about half an hour, i'll glaze them with my 1/3 cup of mustard, 1/3 cup brown sugar and 1/3 cup apple cider vinegar finishing glaze. this is desinged to be thnner than a sauce but thicker than a mop and is there ismply to add a little depth without making any radical changes to the flavor of the product.
i miscounted earlier - i thought i had two dozen but i only have 20 country ribs - how did that happen? LOL
well - the ribs are almost done and i just put the glaze on them - i found out too alte that i am OUT of BROWN SUGAR, so tried regular sugar. in order to keep everything from burning, i heated it up but didn't quite boil it. as a result, the glaze is rather yellow rather than its customary clear-golden brown. no big deal, because it tastes fine, but it looks rather psychodelic (sp)!
camera's dead - no Q-view! but they look like any country ribs with a brownish-red bark (RIVET, your carolina pulled-pork rub worked REALLY well for these!) and now drizzled a bit with neon-yellow.
side dish is nothng fancy - just some boxed mashed potatoes and gravy. i am saving some good sides for the brisket BBQ tomorrow that i am going to. i will be bringing ABT fixin's, homemade potato salad (VERY good stuff!) and a loaf of french bread.
everything looks great - will provide an after-action report later tonight or tomorrow!
camera's dead - no Q-view! but they look like any country ribs with a brownish-red bark (RIVET, your carolina pulled-pork rub worked REALLY well for these!) and now drizzled a bit with neon-yellow.
side dish is nothng fancy - just some boxed mashed potatoes and gravy. i am saving some good sides for the brisket BBQ tomorrow that i am going to. i will be bringing ABT fixin's, homemade potato salad (VERY good stuff!) and a loaf of french bread.
everything looks great - will provide an after-action report later tonight or tomorrow!
bigsteve
Master of the Pit
Oh Ron, I'm so sorry to hear that. That happened to me 8 years ago, and it set things in motion so that I ended up with a better job for more money with a better company. As my brother likes to say, "One door closes, another door opens."
Good luck, and I hope a door to something better opens right quick.
Good luck, and I hope a door to something better opens right quick.
bigsteve
Master of the Pit
No Q-views this weekend. These past few weeks, we've been more busy than a one legged man in a butt kicking contest.
Last night I smoked up some Turds, and a generic Fattie. Did them over Apple wood for smoke. Oh my. Apple wood is good. I'm not crazy about Mesquite, and I'm pretty tired of Hickory, so I got some new wood just in time.
Today I grilled (indirect) some stuffed hamburgers over Pecan wood. Good stuff. Maybe I'll get a bag of Cherrywood soon. And if I ever get a quiet weekend, I'll trim the Grapefruit and Orange trees in the yard, and save the branches for smoke.
Last night I smoked up some Turds, and a generic Fattie. Did them over Apple wood for smoke. Oh my. Apple wood is good. I'm not crazy about Mesquite, and I'm pretty tired of Hickory, so I got some new wood just in time.
Today I grilled (indirect) some stuffed hamburgers over Pecan wood. Good stuff. Maybe I'll get a bag of Cherrywood soon. And if I ever get a quiet weekend, I'll trim the Grapefruit and Orange trees in the yard, and save the branches for smoke.
ron: Sorry about your job. Been there done that but bounced back. 27 years of experience is worth something my friend.
Dawn: Great looking vittles!
Mikey: Great looking vittles also!
I would really rather "smoke" your avatar!!
Dawn: Great looking vittles!
Mikey: Great looking vittles also!
mikey - looks great!~
steve - apple and cherry are a couple of my favorites - half the time i can never even choose between the two, so i combine them with a little maple. your citrus wood should be excellent!
my country ribs turned out with great flavor but were not quite tender. a few pieces and/or sections were VERY tender and showed just how good this cut can be. i think i took them off too soon before they were able to melt down the way they should and this accounted for the lack in tenderness. just for the heck of it, i popped a couple of pieces in the microwave for two minutes. they came out much more tender and you could actually SEE the fat rendering off. it was a real eye-opener, for sure.
the blended flavors of RIVET's rub, my sunkist mop and the finishing glaze worked together very well! smoke penetration (hickory) was outstanding. if you can all picture a strip of CS ribs, the smoke ring was nearly all the way through excexpt for a tiny square about a half-centimeter square right in the center. the smoke ring also penetrated about a third of the way in from the ends going in toward the middle - good stuff!
so, for taste, i give it high marks, for tenderness, i learned to treat CS ribs more plike pork shoulder than like spare ribs (but not TOO much more!).
steve - apple and cherry are a couple of my favorites - half the time i can never even choose between the two, so i combine them with a little maple. your citrus wood should be excellent!
my country ribs turned out with great flavor but were not quite tender. a few pieces and/or sections were VERY tender and showed just how good this cut can be. i think i took them off too soon before they were able to melt down the way they should and this accounted for the lack in tenderness. just for the heck of it, i popped a couple of pieces in the microwave for two minutes. they came out much more tender and you could actually SEE the fat rendering off. it was a real eye-opener, for sure.
the blended flavors of RIVET's rub, my sunkist mop and the finishing glaze worked together very well! smoke penetration (hickory) was outstanding. if you can all picture a strip of CS ribs, the smoke ring was nearly all the way through excexpt for a tiny square about a half-centimeter square right in the center. the smoke ring also penetrated about a third of the way in from the ends going in toward the middle - good stuff!
so, for taste, i give it high marks, for tenderness, i learned to treat CS ribs more plike pork shoulder than like spare ribs (but not TOO much more!).
- Jul 25, 2007
- 2,761
- 17
pastrami turned out great, 9 hours total between smoker, steaming in the oven, and some time to rest.
pics posted on a new thread detailing the process.
today probably just firing up the weber kettle grill for some chicken(and maybe a steak if I can sneak one into the grocery cart). Making alot of chicken so I have some for some tacos/burritos on Cince de mayo Tuesday.
pics posted on a new thread detailing the process.
today probably just firing up the weber kettle grill for some chicken(and maybe a steak if I can sneak one into the grocery cart). Making alot of chicken so I have some for some tacos/burritos on Cince de mayo Tuesday.
sounds great, jim!
alright, i am off to get ready for church - immediately after, i will fix a potato salad and run on up to my buddy's place with ABT fixin's to see how this brisket is going. wish us luck, especially sincew e're doing it on a weber kettle!
alright, i am off to get ready for church - immediately after, i will fix a potato salad and run on up to my buddy's place with ABT fixin's to see how this brisket is going. wish us luck, especially sincew e're doing it on a weber kettle!
rons
Smoking Fanatic
- Mar 15, 2009
- 549
- 51
Glad your ribs came out but bummer on the camera is it dead-dead?
Hey Steve, thanks much for the encouragement,man I hope that's how things work for me too. This job I had (for 24 years) had gotten worse and worse.. I hadn't had a vacation in 7 years, I was using my personal car and paying for gas to fun service calls, no raises, no medical..heck I even had to bring my own toilet paper to work! So maybe I will get something MUCH better, I hope I hope...:)
Sounds like you've been cooking alot! we ate our 'touched up chicken' last night, it still was good I'll post a pic of the poor thing
Thanks, you guys are great encouragement :)
Great food there guys! Mikey: That looks great
Hey Steve, thanks much for the encouragement,man I hope that's how things work for me too. This job I had (for 24 years) had gotten worse and worse.. I hadn't had a vacation in 7 years, I was using my personal car and paying for gas to fun service calls, no raises, no medical..heck I even had to bring my own toilet paper to work! So maybe I will get something MUCH better, I hope I hope...:)
Sounds like you've been cooking alot! we ate our 'touched up chicken' last night, it still was good I'll post a pic of the poor thing
Thanks, you guys are great encouragement :)
Great food there guys! Mikey: That looks great
alright, guys - here's the report and the q-view - fasten your seatbelts and get yourselves a napkin:
this last weekend i was in on my first brisket barbecue. a friend who lives in havre and i were talking and we realized neither of us had done a brisket, so we figured we'd do a brisket project. he provided the brisket, i brought potato salad, some french bread and the fixin's for some ABTs. we also had corn on the cob and a pasta salad.
but getting back to the brisket....
i had to play guitar at church sunday morning, and it was an extra-long service due to the confirmation of two young people - so i got out a little later than usual and made the potato sald. it was about time for my wife to get off work, so i waited for her and then we went up with the kids.
but getting back to the brisket....
we smoked this on a weber kettle - i know it isn't the most popular choice with such a long smoke requiring temperature control, but my buddy said he'd gotten pretty good with it and had a plan...i figured i'd trust his judgement and am sure glad that i did!
when i got there, the brisket had already been on a while. my friend put it on at 0800 and it was probably about 1500 when i finally made it up there. he had it over low, indirect direct heat from charcoal with a couple of cans directly below the brisket to provide humidity and a little temperature control. a couple of hours of some sweet hickory smoke and that thng was smelling like a little piece of heaven.
this was about 8 lbs and the portion of the brisket called the flat. whoever sold it to him had trimmed off most of the fat cap, but there was about 1/4 inch to work with.
as you guys know, briskets get really dark due to the rub etc (this one was a nice home-made rub). that is on them - plus the long cooking process, but that darkness is only skin deep and is, in truth, a very big chunk of the flavor! about an hour and a half or so before it was done:
you can also get an idea of the charcoal set up, off to one side of the kettle. the leathery-looking things are a sliced gala apple that was sitting on top of it for a while. when these pix were taken, the brisket was getting flipped over and the apple slices went to the bottom. the better to spread the flavor around!
the little light-colored bits are minced garlic, which my buddy added to a nice sauce to use to paste it with. i don't know what exactly weber does with their kettles, but their design creates a very, very efficient cooking chamber for great bbq:
the internal temperatrue was 180 degrees and the temp on the grate was, near as we could tell, somewhere around 225. we pulled the brisket off at 1730 (exactly 9-1/2 hours for the total smoke) and it looked wonderful on the plate - here's a shot of the internals:
the smoke ring is not terribly deep, but keep in mind it was only over smoke for around an hour and a half, maybe two hours - be that as it may, it had a great smoky smell and taste. it was quite tender and juicy as well and required no effort at all to carve or to cut with a fork as we were eating:
at times when we were carving you could actually see the juices running down. all-in-all a great smoke and i must say a very convincing vindication for the weber kettle!
after trying this juicy, tender, smoky treat, i know i'll be doing one soon and experimenting with rubs, mops etc. this is a new favorite and i was glad to help out with it.
this last weekend i was in on my first brisket barbecue. a friend who lives in havre and i were talking and we realized neither of us had done a brisket, so we figured we'd do a brisket project. he provided the brisket, i brought potato salad, some french bread and the fixin's for some ABTs. we also had corn on the cob and a pasta salad.
but getting back to the brisket....
i had to play guitar at church sunday morning, and it was an extra-long service due to the confirmation of two young people - so i got out a little later than usual and made the potato sald. it was about time for my wife to get off work, so i waited for her and then we went up with the kids.
but getting back to the brisket....
we smoked this on a weber kettle - i know it isn't the most popular choice with such a long smoke requiring temperature control, but my buddy said he'd gotten pretty good with it and had a plan...i figured i'd trust his judgement and am sure glad that i did!
when i got there, the brisket had already been on a while. my friend put it on at 0800 and it was probably about 1500 when i finally made it up there. he had it over low, indirect direct heat from charcoal with a couple of cans directly below the brisket to provide humidity and a little temperature control. a couple of hours of some sweet hickory smoke and that thng was smelling like a little piece of heaven.
this was about 8 lbs and the portion of the brisket called the flat. whoever sold it to him had trimmed off most of the fat cap, but there was about 1/4 inch to work with.
as you guys know, briskets get really dark due to the rub etc (this one was a nice home-made rub). that is on them - plus the long cooking process, but that darkness is only skin deep and is, in truth, a very big chunk of the flavor! about an hour and a half or so before it was done:
you can also get an idea of the charcoal set up, off to one side of the kettle. the leathery-looking things are a sliced gala apple that was sitting on top of it for a while. when these pix were taken, the brisket was getting flipped over and the apple slices went to the bottom. the better to spread the flavor around!
the little light-colored bits are minced garlic, which my buddy added to a nice sauce to use to paste it with. i don't know what exactly weber does with their kettles, but their design creates a very, very efficient cooking chamber for great bbq:
the internal temperatrue was 180 degrees and the temp on the grate was, near as we could tell, somewhere around 225. we pulled the brisket off at 1730 (exactly 9-1/2 hours for the total smoke) and it looked wonderful on the plate - here's a shot of the internals:
the smoke ring is not terribly deep, but keep in mind it was only over smoke for around an hour and a half, maybe two hours - be that as it may, it had a great smoky smell and taste. it was quite tender and juicy as well and required no effort at all to carve or to cut with a fork as we were eating:
at times when we were carving you could actually see the juices running down. all-in-all a great smoke and i must say a very convincing vindication for the weber kettle!
after trying this juicy, tender, smoky treat, i know i'll be doing one soon and experimenting with rubs, mops etc. this is a new favorite and i was glad to help out with it.
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