You folks all made me hungry, so I got my unfinished still under construction BBQ smoker up to the house and decided to cook a few things today. A few skinless chicken thighs, some Johnsonville Beer Brats and some small red potatoes are in the foil. May add some slices of Spam for the heck of it. Second picture of smoke stack with A/S in background keeps everything "official".
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CP 9 miles off Exit 399, I75.
2003 GMC 2500HD 4X4 D/A Ext. Cab
Propane Powered Honda EU2000i
Lots of Hot Sauce! Air # 283
So the brisket has now been on for about 7 hours, we probably have a 2-3 more to go.
Now comes the ribs. I do them several different ways-- often I just use the same dry rub that I put on the brisket and leave it at that.
But today I prepped them using a little bit of yellow mustard, Firsta pork rub, and Montreal steak seasoning. This is still essentially a dry rub technique-- I will not be basting, sopping, or misting throughout the process.
On pork spare ribs you have to cut away the steak-like part at the bottom, and a small flap. It will still get cooked, just cleans up the rib rack.
Now another controversial BBQ issue, one that is sometimes even more hotly debated than Nuvite versus Southern Shine-- I always remove the membrane. Some folks do this, some do not. I find that it gets bitter and rubbery throughout the long cooking process. Other people like it because it helps to hold the rack together.
This is a matter of personal choice, there is no "right" way-- whatever works for you.
Thanks! We have 7 acres here. Two horses and a donkey live in the pasture.
Not much rain lately so we don't have much mowing this year. So far all the bad storms have passed to the north today.
The 3 musketeers, with my niece from Ohio this past December:
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CP 9 miles off Exit 399, I75.
2003 GMC 2500HD 4X4 D/A Ext. Cab
Propane Powered Honda EU2000i
Lots of Hot Sauce! Air # 283
utee94, a friend of mine from Ohio who drives truck delivering meat, told me that most restaurants that sell "BBQ Ribs" parboil them for at least 2 hours THEN smoke them. Have you heard of this or tried it? Most folks that have smokers down here, that I know of do not do this.
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CP 9 miles off Exit 399, I75.
2003 GMC 2500HD 4X4 D/A Ext. Cab
Propane Powered Honda EU2000i
Lots of Hot Sauce! Air # 283
Thanks! We have 7 acres here. Two horses and a donkey live in the pasture.
Not much rain lately so we don't have much mowing this year. So far all the bad storms have passed to the north today.
The 3 musketeers, with my niece from Ohio this past December:
What a nice spread, seriously. Someday I'd like to have some room to spread out like that. Your niece is a cutie.
utee94, a friend of mine from Ohio who drives truck delivering meat, told me that most restaurants that sell "BBQ Ribs" parboil them for at least 2 hours THEN smoke them. Have you heard of this or tried it? Most folks that have smokers down here, that I know of do not do this.
I've heard of that, but it's not a technique anyone uses in this part of the country either.
People do a lot of things, I don't know, might work or might not. I always say, whatever works for you, but I do think that BBQ really is pretty easy to make (if you have the right equipment), and it seems like some people try to make it too mysterious and too difficult.
Nice cooler! Reminds me of similar coolers in the corner markets, aka depositos, in the small towns of old Mexico especially in the Sierras north of Monterrey. There it's still possible to find bottles of cerveza for .25 cents each. Barbeque is a way of life in many of these rural areas. Perhaps this is where we inherited the art.
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Todd
“Complications arose, ensued, were overcome...savvy?”
Nice cooler! Reminds me of similar coolers in the corner markets, aka depositos, in the small towns of old Mexico especially in the Sierras north of Monterrey.
I'm told that's where this one came from, I bought it from a guy on the side of the road here in Austin. I'm guessing it didn't really come from any of the little corner markets in Mexico, the interior is far too new, but it makes a good story anyway!
I'll bet it was imported. That's a Mexican ice-chest, hombre.
You live in San Antonio, so I have no choice but to defer to you in all matters Mexico-related.
The price was right, so I'd believe it came straight from Mexico. We get a lot of compliments on it. I should have bought several, I could have made a fortune selling to my family and friends!
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