Happy Independence Day!!

[mdboatbum]

Hope you all have a safe and fun one.
Having a little cookout here. So far the menu consists of my patented Frankenchickens, baby backs, ABT's and my wife's world famous potato salad. Then for dessert she made red velvet cupcakes with white icing and blue sprinkles.
Q-view and recipes to follow.
HAPPY BIRTHDAY USA!!

 

[mdboatbum]

Das Frankenchicken.

image.jpg

• mdboatbum
• Jul 4, 2015

Pre rub.

image.jpg

• mdboatbum
• Jul 4, 2015

Post rub.

Basically I deboned a bunch of thighs, removed the skin and scraped the fat off, cut the meat into chunks, then reassembled everything using meat glue. Oh, and each one is wrapped in 2 strips of bacon. It's all one solid piece of protein one it sits in the fridge overnight to allow the meat glue to do its magic.

 

[mdboatbum]

image.jpg

• mdboatbum
• Jul 4, 2015

image.jpg

• mdboatbum
• Jul 4, 2015

A whole lotta ABT's

 

[mdboatbum]

The finished chicken:

image.jpg

• mdboatbum
• Jul 4, 2015

image.jpg

• mdboatbum
• Jul 4, 2015

 

[mdboatbum]

And the ribs. First time doing baby backs and I was pretty delighted.

image.jpg

• mdboatbum
• Jul 4, 2015

image.jpg

• mdboatbum
• Jul 4, 2015

image.jpg

• mdboatbum
• Jul 4, 2015

 

[mdboatbum]

The ABT's were the standard fare. Ribs were rubbed in my basic rub. Did everything at 275°-300°, temps were kinda fluid. Basically used Disco's rib method. Sauced at 170°, then wrapped at 180°. I did leave them on the heat wrapped for about 20 minutes as I wasn't quite happy with the texture yet. Then I let them cool for an hour. They were really, really good. Texture was what I've been trying for with spares for years. Plus they were super meaty. I may be a baby backs convert. I have been racking my brain trying to remember of I've ever done them before, but I think this was my first rack of BB's.

 

[mdboatbum]

I do have a couple questions on baby backs. Like I said, they were very meaty. The very outer edge of the loin portion of the meat was just a touch on the dry side. Not even really dry, just "less moist". I'm thinking next time I might brine them overnight. Anybody done this and have any good reasons why it might not be a good idea?
The second question is regarding flavor. Overall I've always been pretty happy with the flavors I get from my rub and the smoke. But years ago I worked in a place that used a dry rub on ribs that was PUNGENT!! Like it would burn your nose if you sniffed it. The flavor, once cooked was really good and punchy. I've tried to figure out what it was, but thus far haven't been able to. The best comparison I can come up with is if you boil vinegar and take a whiff. That sinus attacking astringent aroma. But this was a dry rub. Anyone have any ideas on what spice or herb might be that pungent?

 

[dirtsailor2003]

Everything looks great MD! Can't help you with the dryness problem. I've found that the texture of my naked ribs always is a bit less moist than using 2-2-1 method.

For pungent flavor all I can think of is dry mustard. Maybe they put vinegar on the ribs or cider vinegar?

POINTS!

 

[mdboatbum]

Thanks Case. They weren't dry, there was just a difference in the moisture level between the white loin meat and the darker rib meat. No real complaint, just thinking brining might even it out a bit. As for the flavor I think I might have figured it out. Apparently there are powdered vinegars available, mostly used in salt and vinegar potato chips. Sniffed a bag of salt and vinegar chips and BOOM, that was the aroma I remember from the rub. I'll have to get my hands on some and give it a try.

 

[driedstick]

Dang it bum that looks great and looks like you had a great 4th - awesome

A full smoker is a happy smoker

DS

 

[crazymoon]

MBB, nice looking grub for the 4th !