Well don't just sit there, BBQ something!!!

[El Jefe]

Gonna have a mess of pork ribs tonight. My my, how I do love me some pork ribs. :dazzler:

http://s29.postimg.org/xj6lqb7bb/ribs_002.jpg (http://postimage.org/)

Better make up a batch of sun tea. (no sugar)

http://s22.postimg.org/eyh6owzip/ribs_004.jpg (http://postimage.org/)

And they're on. Just need to wait now and let the hickory smoke do its thing.

http://s4.postimg.org/70hsdifql/ribs_013_1280x853.jpg (http://postimage.org/)

[Viking350]

I wish I was your neighbor!

[FunkyPertwee]

I wish I was your neighbor!

Ha! I just thought the same thing.

I'd grab a beer and head over ASAP.

Hell I'd love to boil up some peanuts on a day like today, I'm stuck here at a desk working instead. Arg!

[El Jefe]

Both of you would have to bring beer, or you would get no ribs!

But, if you got at least a 12'er, come on over! :santa2:

[FunkyPertwee]

Both of you would have to bring beer, or you would get no ribs!

But, if you got at least a 12'er, come on over! :santa2:

Like I said, I'd bring beer and cook some fresh peanuts.

I need a day off!

[El Jefe]

Like I said, I'd bring beer and cook some fresh peanuts.

I need a day off!

What exactly are boiled peanuts?

I'm pretty sure I've never had them. But then, we don't grow peanuts here either.

[Gator89]

What exactly are boiled peanuts?.

They are exactly what the name says. Dump raw, in the shell peanuts into a boiling kettle of salted water. Cook until soft, turn off the heat and let 'me soak a bit, then refrigerate for short term storage. Freeze or can boiled peanuts for longer term storage.

[FunkyPertwee]

What exactly are boiled peanuts?

I'm pretty sure I've never had them. But then, we don't grow peanuts here either.

What?!

They're the ultimate southern outdoor food right after BBQ.

I use fresh "green peanuts", not the dried ones from out west. Thats the big difference between the roadside stands and the traditional guys like me that do it at home. I'll set up the cooker in the back yard and boil the peanuts for a number of hours until the taste and firmness meats my preferences.

I always use peppers and cajun seasonings in mine, as well as pork drippings, bacon, or ham hock when available.

Beer, peanuts, and BBQ make the ultimate Saturday afternoon in my mind.

I'm literally addicted to boiled peanuts. I can't stop eating them when I make them.

[El Jefe]

They are exactly what the name says. Dump raw, in the shell peanuts into a boiling kettle of salted water. Cook until soft, turn off the heat and let 'me soak a bit, then refrigerate for short term storage. Freeze or can boiled peanuts for longer term storage.

The traditional salted in the shell peanuts you buy at baseball parks, are those the same thing?

[FunkyPertwee]

The traditional salted in the shell peanuts you buy at baseball parks, are those the same thing?

If you're talking about the wet ones, they are the same thing.

Except we use fresh peanuts down here, they come out a lot better than boiling the dried nuts like they do at roadside stands and baseball fields.

[El Jefe]

What?!

They're the ultimate southern outdoor food right after BBQ.

I use fresh "green peanuts", not the dried ones from out west. Thats the big difference between the roadside stands and the traditional guys like me that do it at home. I'll set up the cooker in the back yard and boil the peanuts for a number of hours until the taste and firmness meats my preferences.

I always use peppers and cajun seasonings in mine, as well as pork drippings, bacon, or ham hock when available.

Beer, peanuts, and BBQ make the ultimate Saturday afternoon in my mind.

I'm literally addicted to boiled peanuts. I can't stop eating them when I make them.

Seriously, thats completely beyond my experience. Thats not something thats done in this part of the country.

I also had no idea what cheese curds were either until a vendor from Wisconsin sent up about 2 pounds of it along with other stuff.

[El Jefe]

If you're talking about the wet ones, they are the same thing.

Except we use fresh peanuts down here, they come out a lot better than boiling the dried nuts like they do at roadside stands and baseball fields.


Only ones I've had were bone dry.

[FunkyPertwee]

Seriously, thats completely beyond my experience. Thats not something thats done in this part of the country.

I also had no idea what cheese curds were either until a vendor from Wisconsin sent up about 2 pounds of it along with other stuff.

If you can get your hands on some fresh peanuts I say give them a shot.

As far as cheese curds go.... WTF is a cheese curd? Sounds like a biological waste product.

[TEN-32]

Nice. I can smell em from here. I just picked up 2 shoulders and the last 2 jugs of Russell's Reserve they had on clearance.

[El Jefe]

Nice. I can smell em from here. I just picked up 2 shoulders and the last 2 jugs of Russell's Reserve they had on clearance.

You cooking both shoulders at the same time? That would make for a lot of sammiches.

Good idea on the RR too, since they're all but giving it to you. :)

[El Jefe]

If you can get your hands on some fresh peanuts I say give them a shot.

As far as cheese curds go.... WTF is a cheese curd? Sounds like a biological waste product.


I'm assuming you're familiar with colby, mild cheddar? The curds are that color and taste about the same, but they're softer. They're roughly the size of a dime and sort of round.

[TEN-32]

You cooking both shoulders at the same time? That would make for a lot of sammiches.

Good idea on the RR too, since they're all but giving it to you. :)

Yes, both will go on. I have a vaccuum food saver and a chest freezer. :anim_beer-1: I use it for various meals besides just sandwiches. Namely carnitas (tacos), and I need smoked shoulder to make the beans that go with my ribs.

Holy crap! I saw the RR elsewhere for $46. I paid under $22.

[El Jefe]

Yes, both will go on. I have a vaccuum food saver and a chest freezer. :anim_beer-1: I use it for various meals besides just sandwiches. Namely carnitas (tacos), and I need smoked shoulder to make the beans that go with my ribs.

Holy crap! I saw the RR elsewhere for $46. I paid under $22.

Yep, thats what it running here too, $45 and change.

When are you cooking the shoulders? That'll take some time, good thing its not strenuous. :)

[TEN-32]

LOL strenuous? No. But its still labor. I'll slather them down with yellow mustard and Bad Byron's Butt Rub tonight and wrap em in plastic wrap. They'll marinate in that overnight and I'll get them going 0500-0600 or so. From there the Digi-Q does the hard part keeping the pit at 225*. I'll pull em at 195ish internal and wrap em in foil and settle em in a cooler for an hour or two. After that the bones will slide out clean and I'll pull em and bag em and freeze em. Damn good eats brother.

[El Jefe]

LOL strenuous? No. But its still labor. I'll slather them down with yellow mustard and Bad Byron's Butt Rub tonight and wrap em in plastic wrap. They'll marinate in that overnight and I'll get them going 0500-0600 or so. From there the Digi-Q does the hard part keeping the pit at 225*. I'll pull em at 195ish internal and wrap em in foil and settle em in a cooler for an hour or two. After that the bones will slide out clean and I'll pull em and bag em and freeze em. Damn good eats brother.

Yes. I use the same method except instead of mustard I brine them over night in the fridge. Then they get rubbed and eventually onto the smoker.

What are you using for smoking wood?

These Q controllers are the snitz! Take a lot of the fuss out of it for sure.

[TEN-32]

Yes. I use the same method except instead of mustard I brine them over night in the fridge. Then they get rubbed and eventually onto the smoker.

What are you using for smoking wood?

These Q controllers are the snitz! Take a lot of the fuss out of it for sure.

I've wondered about a brine for pork shoulder. Maybe something I need to try. I'll use hickory for the smoke.

[El Jefe]

I've wondered about a brine for pork shoulder. Maybe something I need to try. I'll use hickory for the smoke.

Sounds like a plan. I've got 15 minutes till chow time! :)

[TEN-32]

Sounds like a plan. I've got 15 minutes till chow time! :)

We're gonna need a pic of those ribs...

[El Jefe]

Here ya go. Damn these were tasty and being the first of the season a nice treat. we had ear corn and fruit salad with them. Damn, why did I eat so much? :)

http://s21.postimg.org/6651opc8n/001.jpg (http://postimage.org/)

[TEN-32]

Nice.

[El Jefe]

Nice.

There was hardly any breeze in the backyard this afternoon. I don't think the temp ever got off of 2 degrees from 230.

Of course now in the morning I have to clean up the mess. :(

I'm kinda jonesing for some brisket. Might do one in this coming week, or something. A shoulder sounds good too. Some chicken wings sound good too! :happy:

[FunkyPertwee]

Looks like sauce on top of your dry rub. What is it? Or it just the picture?

I have to say, if ribs are cooked right, I'm fine with just dry rub.

[El Jefe]

Looks like sauce on top of your dry rub. What is it? Or it just the picture?

I have to say, if ribs are cooked right, I'm fine with just dry rub.

While I would agree with you, the wife and chilrens demand BBQ sauce. They specifically like Sweet Baby Rays.

[FunkyPertwee]

While I would agree with you, the wife and chilrens demand BBQ sauce. They specifically like Sweet Baby Rays.

Still looks good.

People like sweet baby ray around here too. I thinks its nothing special. Almost all corn syrup. Budweiser brand is actually pretty good for grocery store BBQ sauce IMO.

I like dry rub and NC style pepper vinegar on ribs, NC pepper vinegar on brisket, and South Carolina style mustard sauce on butts of any cut (chopped, shredded, country ribs, or steaks).

[El Jefe]

Still looks good.

People like sweet baby ray around here too. I thinks its nothing special. Almost all corn syrup. Budweiser brand is actually pretty good for grocery store BBQ sauce IMO.

I like dry rub and NC style pepper vinegar on ribs, NC pepper vinegar on brisket, and South Carolina style mustard sauce on butts of any cut (chopped, shredded, country ribs, or steaks).

I have to be careful with pulled pork too. They don't want any vinegar in it and don't want it too spicy either. The wife thinks mild rotel is too hot for dip or even chilli. :confused1:

[FunkyPertwee]

I have to be careful with pulled pork too. They don't want any vinegar in it and don't want it too spicy either. The wife thinks mild rotel is too hot for dip or even chilli. :confused1:

This is the shit for pulled pork:

http://www.piggiepark.com/product/southern-gold-bbq-sauce/
http://www.piggiepark.com/uploaded/thumbnails/db_file_img_147_500x500.jpg

I like the sauce from his brother more. Called Bessinger's, its the sweeter low country version, but its not available to ship it looks like. Bessinger is actually Maurice's brother, their father pretty much defined SC BBQ.

Also they were some of the last outspoken segregationists in America.

[El Jefe]

This is the shit for pulled pork:

http://www.piggiepark.com/product/southern-gold-bbq-sauce/
http://www.piggiepark.com/uploaded/thumbnails/db_file_img_147_500x500.jpg

I like the sauce from his brother more. Called Bessinger's, its the sweeter low country version, but its not available to ship it looks like. Bessinger is actually Maurice's brother, their father pretty much defined SC BBQ.

Also they were some of the last outspoken segregationists in America.

Is that mustard based or what?

[FunkyPertwee]

Is that mustard based or what?

Hells yeah.

Mustard based is the SC way.

I actually like some stuff called Wadmalaw Sauce, made on one the barrier islands around here (Wadmalaw Island), but that stuff will never be available to ship.

[FunkyPertwee]

Actually I did find it online.

http://wadmalawislandbbq.com/Rates_JGY9.html
http://cache.nebula.phx3.secureserver.net/obj/NkZENkI3REE2NDIzMUMwRTAzNzI6MDQ2YWM1MTIzNTM5OWE3YT k3ZTczOWUxNjgwODk2NzQ=


Now THIS is the shit!

I like it on burgers and everything else too. Would be awesome on smoked chicken wings.

[El Jefe]

Actually I did find it online.

http://wadmalawislandbbq.com/Rates_JGY9.html
http://cache.nebula.phx3.secureserver.net/obj/NkZENkI3REE2NDIzMUMwRTAzNzI6MDQ2YWM1MTIzNTM5OWE3YT k3ZTczOWUxNjgwODk2NzQ=


Now THIS is the shit!

I like it on burgers and everything else too. Would be awesome on smoked chicken wings.

Well, at least its red. ;)

Mustard base sauces are simply not heard of in these parts. Hell, you don't run into the slaw on a pulled pork sammie till you hit St Louis.

The way I Q can best be described as KC style. It would be quite authentic if the clan would leave me alone. :)

As an example: When I do ribs, I'm trying to get the flavor of what you'd get at Gates & Sons. To me their Q, is perfection.

https://www.gatesbbq.com/Default.aspx

Old Ollie Gates knew his Q.

[El Jefe]

Tell ya what, Funky, we (our group here) should do a seasoning and sauce exchange of some sort. I find stuff like that to be a lot of fun, plus, if one is not careful, you might learn of something you like. :)

[FunkyPertwee]

Well, at least its red. ;)

Mustard base sauces are simply not heard of in these parts. Hell, you don't run into the slaw on a pulled pork sammie till you hit St Louis.

The way I Q can best be described as KC style. It would be quite authentic if the clan would leave me alone. :)

As an example: When I do ribs, I'm trying to get the flavor of what you'd get at Gates & Sons. To me their Q, is perfection.

https://www.gatesbbq.com/Default.aspx

Old Ollie Gates knew his Q.

One day I'll go on a BBQ tour of the south and I'll make sure to try that place.

[FunkyPertwee]

Tell ya what, Funky, we (our group here) should do a seasoning and sauce exchange of some sort. I find stuff like that to be a lot of fun, plus, if one is not careful, you might learn of something you like. :)

I would be down for this.

[El Jefe]

One day I'll go on a BBQ tour of the south and I'll make sure to try that place.

Um, do you guys consider Missouri as being in the South?

Not that thats an issue of any kind, but I think most here see themselves as being from the midwest.

I dunno, I've personally always sort of thought of Missouri as being where the Midwest, South and South West met to shake hands. :)

[FunkyPertwee]

Um, do you guys consider Missouri as being in the South?

Not that thats an issue of any kind, but I think most here see themselves as being from the midwest.

I dunno, I've personally always sort of thought of Missouri as being where the Midwest, South and South West met to shake hands. :)

You're close enough for my fantasy BBQ tour.

And no, if you didn't know what boiled peanuts are then you're not a southerner. :)

[El Jefe]

You're close enough for my fantasy BBQ tour.

And no, if you didn't know what boiled peanuts are then you're not a southerner. :)

:laugh::thumbspbig:

[TEN-32]

Funky those sauces have my interest. I love the Carolina pulled pork style of bbq. When I attended a relative's wedding in Greenville, they catered in bbq. Oh man I was hooked from then on. I have made some various vinegar/mustard sauces to compliment the pulled pork but I don't feel like I ever really nailed it. Here is whats going on at my house today...
http://i29.photobucket.com/albums/c286/mrbigirish/20140426_083122_zpsdq2dyuy3.jpg

[FunkyPertwee]

Looks good, Ten-32!

You ought to try those sauces I posted if your interested. The Greenville BBQ you tried probably had Maurice's sauce or something very similar. The Wadmalaw sauce I posted has a more low country flavor, with more vinegar, tomato, peppers, and sweetness. Maurice's sauce will have a stronger mustard flavor but less of everything else.

In addition to smoked meats, mustard sauce is good on grilled pork chops and chicken as well. Apply it at the very end and let it char a little bit on the meat... good God man!

[TEN-32]

good God man!

Indeed!:anim_beer-1:
Here is a recipe I found...the guy says it is eastern North Carolina sauce...your thoughts?
In a med sauce pan put 1 and 1/2 cups of white vinegar
1/2 cup apple cider vinegar
1 tbls. red pepper
1 tsp. paprika
1 tsp. onion powder
1/2 tsp. cumin
1/4 tsp. sage
1 tsp. black pepper
1 1/2tsp salt ( sea salt)
1 level tsp. dark brown sugar.
Bring to boil and turn off.
Allow to cool.

[El Jefe]

Matt, those look great! :thumbsup:

So, when did you get them on, and what time (roughly) do you think they'll be done?

[FunkyPertwee]

Indeed!:anim_beer-1:
Here is a recipe I found...the guy says it is eastern North Carolina sauce...your thoughts?
In a med sauce pan put 1 and 1/2 cups of white vinegar
1/2 cup apple cider vinegar
1 tbls. red pepper
1 tsp. paprika
1 tsp. onion powder
1/2 tsp. cumin
1/4 tsp. sage
1 tsp. black pepper
1 1/2tsp salt ( sea salt)
1 level tsp. dark brown sugar.
Bring to boil and turn off.
Allow to cool.

That more complicated than I've ever made, but thats also not our specialty down here. I'm sure the NC guys make it fancier since thats their specialty. Usually I've had it with whole peppers soaking in it and not a ton of powdered spices.

[El Jefe]

Indeed!:anim_beer-1:
Here is a recipe I found...the guy says it is eastern North Carolina sauce...your thoughts?
In a med sauce pan put 1 and 1/2 cups of white vinegar
1/2 cup apple cider vinegar
1 tbls. red pepper
1 tsp. paprika
1 tsp. onion powder
1/2 tsp. cumin
1/4 tsp. sage
1 tsp. black pepper
1 1/2tsp salt ( sea salt)
1 level tsp. dark brown sugar.
Bring to boil and turn off.
Allow to cool.

Damn, thats a lot of vinegar. :wow:

[Viking350]

Um, do you guys consider Missouri as being in the South?

Not that thats an issue of any kind, but I think most here see themselves as being from the midwest.

I dunno, I've personally always sort of thought of Missouri as being where the Midwest, South and South West met to shake hands. :)

Being North or South isn't geographic, it's cultural. If your state is famous for barbeque, is generally conservative and religious, then you are a Southern State.

http://en.wikipedia.org/wiki/Culture_of_the_Southern_United_States

[El Jefe]

Being North or South isn't geographic, it's cultural. If your state is famous for barbeque, is generally conservative and religious, then you are a Southern State.

http://en.wikipedia.org/wiki/Culture_of_the_Southern_United_States

Its a red state for sure, but St Louis and KC are decidedly blue. But out here in the hinterlands, your description is apt.

[FunkyPertwee]

Being North or South isn't geographic, it's cultural. If your state is famous for barbeque, is generally conservative and religious, then you are a Southern State.

http://en.wikipedia.org/wiki/Culture_of_the_Southern_United_States


Missouri Missouri (http://en.wikipedia.org/wiki/Missouri) is classified as a Midwestern state by the Census Bureau and many of its residents. St. Louis was known as the "Gateway to the West" when settlement was expanding. Some observers include the Missouri Ozarks (http://en.wikipedia.org/wiki/Ozarks) with the Highland South and its predominantly Scots-Irish culture. The northern edge of the Ozark Plateau was settled chiefly by mid-to-late 19th century German immigrants, however, who founded numerous vineyards and wineries. Due to this, Missouri was the second-largest wine-producing state before Prohibition, which destroyed the industry. Wineries have been rebuilt since the later decades of the 20th century, and Missouri wineries are competing well in national festivals. Part of the Missouri River valley, from beyond St. Louis suburbs in St. Charles County (http://en.wikipedia.org/wiki/St._Charles_County,_Missouri) to east of Jefferson City (http://en.wikipedia.org/wiki/Jefferson_City), is known as the Missouri Rhineland (http://en.wikipedia.org/wiki/Missouri_Rhineland) because of the extensive vineyards and wineries based on German immigrant tradition and descendants.
In the antebellum years, many settlers from Upper South states such as Virginia and Kentucky migrated to the counties of central and western Missouri along the Missouri River, where they could cultivate tobacco and hemp. Because these southerners brought their culture and slaveholding with them, Missouri was admitted to the Union as a slaveholding state. In modern times, this area became known as Little Dixie (http://en.wikipedia.org/wiki/Little_Dixie_%28Missouri%29). Before the Civil War (http://en.wikipedia.org/wiki/American_Civil_War), six of the counties included in this area had populations in which more than 25% were enslaved African Americans, the highest concentrations in the state outside the cotton plantations in the Mississippi Delta.[53] (http://en.wikipedia.org/wiki/Culture_of_the_Southern_United_States#cite_note-53) Antebellum houses typical of the South still stand in some of Little Dixie, although for the most part all of Little Dixie is considered to be Midwestern by modern standards. All the crops grown there today are corn, soybeans and wheat, of which the area was far more suited than for Southern crops like cotton, hemp or tobacco, the latter three of which essentially ceased their presence there after the Civil War along with the dominance of Southern culture. However, the Missouri bootheel is still very much culturally southern.



Sounds like Missourians have to decide on an individual basis whether they are southern or not.

[FunkyPertwee]

I'll stick with my two major litmus tests for southern culture:

1: Do you like boiled peanuts?

2: What side did your family fight on?

[El Jefe]

I'll stick with my two major litmus tests for southern culture:

1: Do you like boiled peanuts? Not sure.

2: What side did your family fight on? Both.

:)...

[El Jefe]

Sounds like Missourians have to decide on an individual basis whether they are southern or not.

German influence as well as Scots-Irish is very strong here. I've always considered myself a Midwesterner and I think most around me do too. Now, if you head down toward the boot-heel, it feels more southern and you start to see a lot of confederate flags. Here in the central part of Missouri you very rarely see the confederate flag, but you see lots of the stars and stripes.

In truth I think its best to describe Missouri as a transitional state. Part southern, part midwestern. Also, down in the south western part of the state you start getting some influence of cowboy culture, from southern Kansas and Oklahoma.

I dunno, it doesn't matter much to me, all I know is I truly love ol Mizzou. :)

[TEN-32]

Matt, those look great! :thumbsup:

So, when did you get them on, and what time (roughly) do you think they'll be done?

They went on at 0600. Its now just past 1300 and they are at 166 internal. They have hit "the stall". I'd guesstimate another two hours +/-. My God but the aroma is intoxicating...

[El Jefe]

They went on at 0600. Its now just past 1300 and they are at 166 internal. They have hit "the stall". I'd guesstimate another two hours +/-. My God but the aroma is intoxicating...

Cool. The last one I did was fairly heavy and it took 11 hours to cook the damned thing. Also, yes, the stall phenomena is quite real. You going to pull it at 195?

[TEN-32]

That more complicated than I've ever made, but thats also not our specialty down here. I'm sure the NC guys make it fancier since thats their specialty. Usually I've had it with whole peppers soaking in it and not a ton of powdered spices.
OK, I just put one together for this pork. Vinegar, yellow mustard, red & black pepper and brown sugar. Tangy as hell but good. Thin.

Cool. The last one I did was fairly heavy and it took 11 hours to cook the damned thing. Also, yes, the stall phenomena is quite real. You going to pull it at 195?
Yessir, thats the plan. I sure would like to eat it NOW...LOL.

[El Jefe]

OK, I just put one together for this pork. Vinegar, yellow mustard, red & black pepper and brown sugar. Tangy as hell but good. Thin.

Yessir, thats the plan. I sure would like to eat it NOW...LOL.

Yep, often times Qing can be down right torturous. :)

[FunkyPertwee]

OK, I just put one together for this pork. Vinegar, yellow mustard, red & black pepper and brown sugar. Tangy as hell but good. Thin.

Sounds good. The local sauces have corn syrup to sweeten it, to thicken it, and to give it the ability to caramelize when it chars on a grill.

SC mustard base is a totally different animal than NC vinegar. With the recipe you posted earlier about the vinegar I thought you were going for NC.

The one you made sounds like it would be good to put on before you slow cook it. I like the thicker sauce for grilling or putting on sandwiches.

[TEN-32]

Sounds good. The local sauces have corn syrup to sweeten it, to thicken it, and to give it the ability to caramelize when it chars on a grill.

SC mustard base is a totally different animal than NC vinegar. With the recipe you posted earlier about the vinegar I thought you were going for NC.

The one you made sounds like it would be good to put on before you slow cook it. I like the thicker sauce for grilling or putting on sandwiches.
Okay, thanks for letting me pick your brain. I need to do more research.

[El Jefe]

Okay, thanks for letting me pick your brain. I need to do more research.

Hope the weather holds for you, we're having thunderstorms today. :(

[TEN-32]

Looks like they are supposed to roll in here tonight and hang around for about a week. Thats why I wanted to get this cook done today. I just went out and put the spurs to it. Cranked it up to 250. I've heard of guys taking it to 300 for the last hour or two.

[El Jefe]

Looks like they are supposed to roll in here tonight and hang around for about a week. Thats why I wanted to get this cook done today. I just went out and put the spurs to it. Cranked it up to 250. I've heard of guys taking it to 300 for the last hour or two.

Yeah, its supposed to rain for like the next 4 or 5 days. It does this almost every year, and every year I whine about it. :)

I don't think 250 will cause any issues, as you said most start to get a little impatient. I'm sure the collagen has already broken down so it really can't come out tough. Do you have it foiled?

[TEN-32]

Yes. Resting in a cooler.
http://i29.photobucket.com/albums/c286/mrbigirish/20140426_145548_zpsyzfsnxbh.jpg
Did up some jerk wings while I had the grill running.
http://i29.photobucket.com/albums/c286/mrbigirish/20140426_153539_zpszehcxa8a.jpg

[El Jefe]

Looks great, Matt! I do luv me some wings. :)

Those shoulders look excellent as well. Thats good thinking on doing a bunch and then using the food saver. Hell I might do that very thing myself. It would be nice to have when we go RV'ing.

[TEN-32]

Perfect for camping. Well hell, now I'm exhausted from all this work. I even got out on the bike for 2 hours and grabbed lunch while it smoked. Pork is pulled, bagged and in the freezer. Now what to smoke/drink. Decisions decisions...:conf44:

[El Jefe]

Perfect for camping. Well hell, now I'm exhausted from all this work. I even got out on the bike for 2 hours and grabbed lunch while it smoked. Pork is pulled, bagged and in the freezer. Now what to smoke/drink. Decisions decisions...:conf44:

You already got it all processed and put up? Damn, son. :)

I'm kind of thinking about a pour of EW-BIB and a Bolivar later. Yeah, that sounds good right now.

[El Jefe]

I got a mess of wings marinating for dinner this evening.

The way I do mine has evolved over time naturally, but basically I marinate the wings for 4 or so hours in Italian dressing, any brand as long as its not the creamy type. Then about an hour before they go on the grill I drain off enough marinade to expose half the depth of the wings-skin side up. I give them a good dusting of BBQ rub, whatever I have. Then on the grill they go, I get both sides browned with a bit of char, then sauce them, move them to the cool side of the grill and basically bake them for an additional 30 minutes. I don't like rare chicken.

These turnout great IMO and everyone who has tried em goes bat-shit over them.

I'll post some evidence photos later. :)

[El Jefe]

I think while I wait to put the wings on I'll have a sip of Elijah Craig and burn a Siglio IV. Its all good, campers. ;)

[FunkyPertwee]

Italian dressing ROCKS on wings. Even if you just do quick and dirty, coat them in italian dressing and bake them they turn out good.

You ever smoke chicken wings? Or chicken at all?

I absolutely love smoked dry rub chicken wings, and smoked chicken thighs. A smoked chicken thigh has so much flavor in it all you need is some garlic and pepper on it.

When I grill chicken I like to use the various mustard based BBQ sauces that I've discussed before.

[TEN-32]

You guys are making me hungry for wings. :smiley20:

[El Jefe]

You guys are making me hungry for wings. :smiley20:


http://s9.postimg.org/uksli94xr/ha_ha.jpg (http://postimage.org/)

[El Jefe]

Damn these were good. Not expensive either. :)

http://s30.postimg.org/s06ws7q9t/wings_001_1280x853.jpg (http://postimage.org/)

http://s21.postimg.org/x8fw24x2v/wings_004.jpg (http://postimage.org/)




http://s18.postimg.org/cgco79ogp/wings_003_1280x853.jpg (http://postimage.org/)

http://s21.postimg.org/58774448n/wings_006.jpg (http://postimage.org/)

http://s29.postimg.org/qsq9fighz/wings_007_1280x853.jpg (http://postimage.org/)

http://s7.postimg.org/a9oxfbvvv/wings_009.jpg (http://postimage.org/)

http://s24.postimg.org/lm450zfpx/wings_011_1280x853.jpg (http://postimage.org/)

http://s3.postimg.org/pfu7vrnz7/wings_012.jpg (http://postimage.org/)

Damn, my beards a mess. :)

[TEN-32]

I'd hammer those wings. Nice job there pitmaster El Jefe. Pass me a beer...:anim_beer-1:

[El Jefe]

I'd hammer those wings. Nice job there pitmaster El Jefe. Pass me a beer...:anim_beer-1:

Here ya go.............0pps. ;)

I ate 6 of em.

[mrkalashnikov]

Got some extended family in town this weekend visiting so I'll be working the lump charcoal-fired Weber later on. Nothing fancy, just some nice beef hamburgers w/ cheese to go along with a big tossed salad, wife's own recipe fresh guacomole w/ blue corn tortilla chips, some German and Mexican beers :anim_beer-1:, and for dessert a big honking Banana Cream pie. Belch, fart, etc etc. :o

[El Jefe]

Got some extended family in town this weekend visiting so I'll be working the lump charcoal-fired Weber later on. Nothing fancy, just some nice beef hamburgers w/ cheese to go along with a big tossed salad, wife's own recipe fresh guacomole w/ blue corn tortilla chips, some German and Mexican beers :anim_beer-1:, and for dessert a big honking Banana Cream pie. Belch, fart, etc etc. :o

Sounds great, Matt! :)

What, no stogies?

[TEN-32]

Got some extended family in town this weekend visiting so I'll be working the lump charcoal-fired Weber later on. Nothing fancy, just some nice beef hamburgers w/ cheese to go along with a big tossed salad, wife's own recipe fresh guacomole w/ blue corn tortilla chips, some German and Mexican beers :anim_beer-1:, and for dessert a big honking Banana Cream pie. Belch, fart, etc etc. :o

Nothin like a good ol cheeseburger.

[mrkalashnikov]

No stogies but I finished off a Monte Cristo stub this AM while doing yardwork.

Yeah, cheeseburgers aren't haute cuisine but cooked over a low bed of red charcoal & served w/ some tasty American sides...come pretty close. ;)

[El Jefe]

No stogies but I finished off a Monte Cristo stub this AM while doing yardwork.

Yeah, cheeseburgers aren't haute cuisine but cooked over a low bed of red charcoal & served w/ some tasty American sides...come pretty close. ;)

About as American as it gets. :proudusa::peeeifel:

[El Jefe]

I haven't grilled up some good ol pork steak in a long while. I think I'll do some tonight.

I'll uh, try to document the savory event as it unfolds. :)

Any of you people enjoy good ol pork steak?

[TEN-32]

Any of you people enjoy good ol pork steak?

Meh. Its just shoulder cut into steaks. I prefer my boston butt smoked and pulled. Wife is wanting steak tonight. Got a couple NY strips.

[El Jefe]

Meh. Its just shoulder cut into steaks. I prefer my boston butt smoked and pulled. Wife is wanting steak tonight. Got a couple NY strips.

Sure, but, when cut into steaks and grilled they become something altogether different and quite tasty to boot. These are one of the wifes favorites.

Do you know the difference between a NY strip and a KC strip?

[FunkyPertwee]

Boston butt steaks are AWESOME!

Grill them some bitches up with some mustard sauce. :)

[TEN-32]

Sure, but, when cut into steaks and grilled they become something altogether different and quite tasty to boot. These are one of the wifes favorites.

Do you know the difference between a NY strip and a KC strip?

KC is bone in? What is your method for pork steaks. I am very open minded...

[El Jefe]

KC is bone in? What is your method for pork steaks. I am very open minded...

Where its sold. ;)

Okay, here goes.

About two or so hours before grilling, douse liberally with Worcestershire sauce, then dust to taste with pork rub, garlic salt and black pepper. I try not to get carried away with the seasonings because pork steaks are often cut fairly thin.

Get your charcoal ready and throw a nice chunk of hickory on top of the coals. Once it starts smoking good start grilling the steaks over as hot a fire as you can muster. Once browned on both sides with nice charred edges, brush both sides with BBQ sauce, place on the cool side and roast for 10 or so more minutes.

The main thing I'm trying to do when I cook these is get some nice tasty charred edges but retaining as much moisture as possible. Hence a hot fire.

They're good, cheap too. :)

[El Jefe]

Boston butt steaks are AWESOME!

Grill them some bitches up with some mustard sauce. :)

I'll be using Sweet Baby Rays to mollify the angry hoard, not to be mistaken with the wife and kids. ;)

[TEN-32]

So hot and fast, direct.? Doesn't it turn out tough? Maybe a simple brine....I've never cooked this cut.

[El Jefe]

So hot and fast, direct.? Doesn't it turn out tough? Maybe a simple brine....I've never cooked this cut.

Nope, its as tender as you'd want. the fast cook is to retain moisture.

[El Jefe]

Delicious.

http://s23.postimg.org/vp7b9npaj/pork_steak_001_1280x853.jpg (http://postimage.org/)

http://s28.postimg.org/mqvt0dgr1/pork_steak_002_1280x853.jpg (http://postimage.org/)

http://s16.postimg.org/6uxlpgek5/pork_steak_003_1280x853.jpg (http://postimage.org/)

http://s3.postimg.org/duvs294fn/pork_steak_004_1280x853.jpg (http://postimage.org/)

http://s27.postimg.org/jhj7zcbir/pork_steak_006_1280x853.jpg (http://postimage.org/)


Tender, juicy and cheaper than hot dogs. :)

[El Jefe]

Now the damned grill is a mess again. :(

[TEN-32]

OK, so you did a marinade. That can help tenderize. Looks damn good.

[El Jefe]

OK, so you did a marinade. That can help tenderize. Looks damn good.

The marinade consists of Worcestershire sauce.;)