Saturday? Why not try something different. Just decided to do it. Been messing with this bronco and I'm calling this another win, but with a caveat that I made a mistake that actually worked in my favor. Used lump again on top of a pile of left over briquettes, and darn near ran out of fuel..
3 lb rack, rubbed with Blues Hog original. Never used it before, caught my eye in the store. This is 1 hour in.
Don't let the pull back on the bones fool ya.. not close to being done but oh boy do they look and smell tasty. Two hours hanging and I wrapped them.
They looked pretty nice and the bark had formed so I put them in some peach paper and let them ride for about an hour or so.
Pre-wrap... I sampled the burned looking bottom pieces after the fact and they didn't smell burned or taste that way at all. Pretty darn good!
![20240817_160824[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='1000' height='750' viewBox%3D'0 0 1000 750'%2F%3E "20240817_160824[1].jpg")
Unwrap and some sauce to finish. No I don't work for Blues Hog.. but these caught a little Smoky Mountain sauce.
Not a photographer, but this did turn out well. Some crazy canned charro beans I found in the pantry (no kiddin' vegan) and a piece of local corn to boot. Shredded extra sharp cheddar and one of the last jars of pickled peppers from last years crop.
So 2 hours hanging, an hour in the paper then after about 30 minutes sauced and let run til it was set. Moist and tender with a nice bark, which was surprising. I can see how this could go wrong, but running a low temp fire made it. Hopefully this wasn't a one off.
Really good results. Thanks for looking, and Happy Monday!!!
3 lb rack, rubbed with Blues Hog original. Never used it before, caught my eye in the store. This is 1 hour in.
Don't let the pull back on the bones fool ya.. not close to being done but oh boy do they look and smell tasty. Two hours hanging and I wrapped them.
They looked pretty nice and the bark had formed so I put them in some peach paper and let them ride for about an hour or so.
Pre-wrap... I sampled the burned looking bottom pieces after the fact and they didn't smell burned or taste that way at all. Pretty darn good!
Unwrap and some sauce to finish. No I don't work for Blues Hog.. but these caught a little Smoky Mountain sauce.
Not a photographer, but this did turn out well. Some crazy canned charro beans I found in the pantry (no kiddin' vegan) and a piece of local corn to boot. Shredded extra sharp cheddar and one of the last jars of pickled peppers from last years crop.
So 2 hours hanging, an hour in the paper then after about 30 minutes sauced and let run til it was set. Moist and tender with a nice bark, which was surprising. I can see how this could go wrong, but running a low temp fire made it. Hopefully this wasn't a one off.
Really good results. Thanks for looking, and Happy Monday!!!
