Its that time of year.
 

Spring is here - day light savings gives me more daylight to start fires and cook dead animal flesh over the open flames of a wood fire...
...or gas fire
...or combination of electric and wood pellet fire
...either way - this past week end I had a trifecta of outdoor cooking

Friday night I had a few sips of distilled spirits while standing over a Weber grill full of lump charcoal.

Saturday, I had a glass or so of fermented grapes while cooking pork tenderloin medallions along with squash, zucchini, vidalia onion, and portabello mushrooms on the Blackstone.

Sunday I put a rack of Baby Back Ribs, and a rack of St Louis style ribs on the pellet grill over some Pit Boss Competition Blend Pellets and a few bottles of Modelo Negra Beer.


Now I have a couple of days worth of leftover BBQ for lunch at work this week.

This is the way. :cool:

God Bless America!

I really need to get a smoker. I like cooking meat on my Weber kettle but want to get a smoker.

(Pssssttt.....I think being in Texas without a smoker is an enumerated crime. Might want to use your indoor voice admitting that. Also: deny everything, make massive counter accusations, and set the tablecloth on fire as a distraction.)

Lol. The redeeming part is there's lots of bbq places that need customers to stay in business! I would have a smoker but last year decided to buy a Blackstone Griddle instead.

Dude - if you have a Weber kettle - you have all the smoker anyone needs to make good BBQ. Go to the closest place that sells Weber grills and get yourself a charcoal basket and the grill grate tat goes with it if yours didn't come with it.

I took my baskets apart and made one big one to set the grill up for two-zone cooking. I have used my Weber to smoke spatch-cocked chicken, pork ribs, boneless pork loins, pork tenderloins, and several beef chuck roasts. All of them came off as good as if I'd done them in my old off set smoker.

There are more accessories for the Weber Kettle Grills than General Grievous can shake four sticks at...

Thanks. My 22" Weber has that grill grate that opens on two sides.

Now I can see why invitations weren't sent out. :(

Back to drooling over RL's pics he posts over on the Zuc site.

You are correct....I smoked a turkey breast in my Weber kettle and it came out fantastic.

:lifter

It was a good day. I smoked two racks of Baby Back Ribs over a mix of Hickory, Maple, and Cherry Hardwood...
...pellets.

That's right - pellets.
Pit Boss Competition Blend Hardwood Pellets.
...with an added kick from a 'Pit Boss Expanding Tube Smoker'

Dry rub only - BBQ sauce is at the discretion of the consumer. Sort of like the "Don Not Remove" tag on a new mattress. I didn't wrap them - I just let them build a nice delicious crust over the 5 hours that they bathed in smoke in a 250 degree chamber.

Every so often they would get a few shots from the spray bottle of equal parts apple juice and apple cider vinegar with an occasional spritz of liquid "I Cant Believe Its Not Butter"

One rack was seasoned with a mix of 'Grill Mates' Smokehouse Maple and Brown Sugar Bourbon while the other was seasoned with a mad scientist blend of brown sugar, kosher salt, coarse black pepper, smoked paprika, turmeric, and cinnamon.

As you can see from the rack of mad-scientist ribs, there is a visible smoke ring - what you can't see is the bite-through tenderness and sweet smokey flavor. The other rack was equally tasty and enjoyable.

I served them up with some Bush's Baked Beans and homemade slaw - red cabbage, green cabbage, matchstick carrots, chopped apple, raisins, celery seed, Dukes Mayonnaise, and apple cider vinegar...

Enjoyed a few Modelo Negros throughout the day - all in all - it was a good day..

Holy smoke, that looks delicious!

Box, You are spot on regarding BBQ sauce, good smoked meat does not require sauce. I am gonna take your lead and not wrap the next BB ribs that I smoke. Thank you for your inspiration!

I won't disown someone for putting sauce on good BBQ - I won't take anyone out of my will for putting sauce on a steak - mostly because I grew up putting ketchup on my steak.
- but its because the steaks in my house were almost always cooked well done. I didn't learn how delicious grilled meats could be until I started buying and grilling my own.

So - you overcooked your brisket?
...put a little sauce on it

Is that pulled pork a little bland?
...sauce that shit up

You just realized that white meat dries out faster than dark meat?
...sauce it


I go to a high end restaurant and get medium rare prime rib - some people look at me crazy because it looks like they forgot to cook it.
I love it.
I love it even more with a little au jus and a dab of horseradish sauce.

I can eat a plain old hamburger cooked medium on the grill the way Ron Swanson - made of meat, on a bun, add ketchup if you like, I don't care.
...or I could pile seven layers of bullshit on that burger and and STILL enjoy every bite. It's when folks confuse condiment with component that I start to feel pity for them.

My, oh my. I was gonna mention we wuz all young on Missionary Ridge & go gallopin' off the cliff. But I think I'll stick around and make some of this stuff. With respect paid to the mad scientist side of things.

What in particular got you to that apple juice/apple cider vinegar spritz?

I started using a spray bottle quite some years ago. I don't normally wrap anything so a few shots from a spray bottle every hour or so keeps the outer surface from getting too dry during a long cook without making the bark soft.

I've used all kinds of concoctions - apple juice, pineapple juice, cranberry juice, lemon juice, lime juice, white vinegar, apple cider vinegar, liquid butter and even plain water. It just depends on what kind of mood Im in and what kin of meat I am cooking.

I might use liquid spray butter with chicken since it seems to help keep the sin crispy. Cranberry or citrus with beef, apple or pineapple with pork - I'll even add in a splash of Worcestershire or Soy sauce every so often depending on what I am cooking.

Gracias!

outstanding - I did the same this weekend for an old SF Bud and his wife that I haven't seen in years. Just used Salt, pepper, and garlic powder. 45 minutes a side and then wrapped with some ACV, Olive oil, and good shot of honey. each side another 45 minutes while wrapped and then into the cooler for an hour. Meat was really good but I let the heat get a bit high as they were a bit charred. I think it hit 300 a few times and I needed to keep that shit down to 225-2-fiddy. Might knock the time down to 30 minutes a side, wrap, repeat; or just watch the damned temp better.

No pics as they were gobbled up like a blind fag at a weenie roast.

Looks great. I did a spatchcock chicken last week on my Weber kettle, turned out moist and delicious. Unfortunately did not take any pictures.

Have you tried the Bush's Grillin Beans Southern Pit BBQ? Those are my favorite canned baked beans when I don't take the time to make my own.

At one time or another - I think I have eaten a can of just about every single solitary type of beans that Bush's puts into a can

Looks like fine work! I don't seem to have received my invitation to this event for some strange reason. I'm sure the post office screwed it up.

Totally agree with you on sauce. The only opinion that matters is that of the person eating the food.

I'm sure they went out - the postal service must have lost it.
This isn't the first time either - I may need to write a strongly worded letter to my local post office.

I am discharging my patriotic duty today by running my smoker. Brisket and pulled pork. I will report back. We may be eating after the fireworks oops

Pulled pork came out great. Brisket was perfect tenderness and great taste, but not as moist as I would have liked. Also made collards that were good but not my best effort.

I will add photos later.

St. Louis Ribs on Weber Kettle using snake method with apple wood for the smoke.
Also, put a couple of Russet potatoes on the grill to smoke alongside the ribs.

Brisket? Pulled Pork? Collards? St Louis Ribs? Potatoes? Fireworks?

Nice - annnnnd - BOOM goes the dynamite !!!

I guess my technical skills suck, or maybe it's the antiquated software here. I can't figure out how to upload my photos. I think they are too large. Those on Facebook can see. If you are vetted or established here, feel free to PM me for an invitation. :confused:

Pork Loin
 

Smoked a 8.5# pork loin today it looks strange because it was braided, Kingsford Charcoal and a couple of chunks of apple wood 225 degrees for 2.5 hours. Pulled it at 145 degrees gave it a good rest it was pretty good.

Attachment 38674

I bought a used Weber 18" Smokey Mountain on FB Marketplace on Saturday. Smoked a meatloaf on it Sunday. Delicious. Forgot to take pictures.
Also smoked a spatchcocked chicken on the Weber kettle on Sunday.
There's been lots of smoked meats on our dinner plates this week.

Smoked Meatloaf?
...challenge accepted !!

Report to R.L. for remedial training !!!!

I'm your huckleberry. :munchin :lifter