Archive for ‘BBQ’

Spareribs, Baby Backs, Pork Shoulder, Chicken Thighs, Mac’n’Cheese, Oh My!

I finally had the chance to smoke again on Tuesday. It was heavenly.

I received my Thermapen Mk4 from Thermoworks on Monday. I’m still undecided about it. I’ll write more about it in a future post.

I smoked two racks of spareribs, two racks of baby back ribs, a 4.5 lb. pork shoulder, bologna, chicken thighs, mac and cheese, corn on the cob and cabbage.

A couple of the pictures aren’t great, but I never claimed to be a professional photographer!

Uncle Yammy’s Memphis style chicken & rib seasoning was sprinkled liberally on all the racks of ribs except for one, which I used the KC Masterpiece habanero rub… dry rub that could have also doubled as a sauce if I would have mixed it with beer. I’m not much of a sauce guy, so I used it as a dry rub by default. It was OK… I’ll give it another shot. It tasted like the Lays barbecue potato chips, something I crave every now and again, and reminds me of summer school from my elementary school days.

Tony Chachere’s Creole was sprinkled on the bologna. So good. Don’t write off smoked bologna until you’ve tried it. It’s fantastic.

Garlic Jalapeno by Weber on the chicken thighs. I’m just about out of my favorite — Garlic Habanero — so I went with the jalapeno option. I may have slightly overcooked them, but they were still juicy and flavorful, so it wasn’t the biggest deal in the world.

I used Caribeque Honey Heat on the pork shoulder. I love that stuff. I ordered some Calypso Kick seasoning from Caribeque the other day, and I can’t wait to hot’n’fast smoke some wings seasoned with it on my Weber Smokey Mountain.

Nothing but salt and pepper on the corn on the cob (not pictured). It was a favorite.

I added butter and Tony Chachere’s Creole seasoning to the cabbage.

The mac and cheese was pretty good, though that needs some experimentation in the future. I only left it in the smoker for a little over an hour.

It was a successful smoke, albeit I’m still learning the ins and outs of the Weber Smokey Mountain. It ate up my Royal Oak charcoal (briquettes) pretty quickly, but the guys over at TVWBB (The Virtual Weber Bulletin Board) said that I didn’t use enough charcoal to fill the ring completely, and to try a different variation of the Minion Method. Their points were noted.

I used applewood for this smoke.

BBQ Myths: You Have to Season Your New Smoker

Credit to @aguyindallas (Instagram handle)

When I first received my Weber Smokey Mountain cooker, I posted about it on a page on Facebook, excitedly writing about my enthusiasm for my first smoke on the ol’ “WSM”. A few comments were from people saying to season it to “get remove any of the manufacturing materials inside”.

Every day or so, I see people on the same Weber Smokey Mountain page asking about what food to use to season the smoker with, and there are guys and gals wasting a chimney or two of charcoal to season their new smoker. I even saw one guy asking what food to season his smoker with, and that he’s only going to throw the food away when it’s done. What a waste of food and a time smoking!

My first smoke on my Weber Smokey Mountain was two racks of baby back ribs (pork loin back ribs), a bacon-wrapped pork loin, a medium sized tube of bologna and a family pack of chicken thighs. That is how you season a Weber Smokey Mountain for the first time. Each and every bit of the food was consumed rather than thrown out and wasted.

Oh, and the manufacture residue? It’s going to be burned off and replaced with grease during your first cook, anyhow.

Bottom line: The idea that you have to run a quick smoke session with charcoal to “season” you or “burn off the manufacture residue” of your Weber Smokey Mountain cooker is complete hearsay and a myth. If you want to, then by all means do it, but at least eat the food you ‘season’ it with or accept that you are wasting charcoal if you are running a load without food.

There is no reason to season. Repeat after me: “with my new Weber Smokey Mountain, there is no reason to season”. You’ll develop a natural seasoning in your smoker over time… y’know, by smoking food that you will eat and not wasting charcoal.

Baby Back Ribs and Pork Loin on the Weber Smokey Mountain

I was born in eastern Tennessee and raised in southwest Virginia. I’m a mountain boy. So, it is fitting that I am now cooking with a smoker called the Weber Smokey Mountain. This is a huge upgrade over my previous smoker, where I had to constantly babysit the temperatures all day. I’m also now going to be a Weber fan for life, because their customer service is out of this world fantastic. The lid is kinda ‘out of round’ where I have to force it down onto the top of the smoker, and Weber is supposed to send me a new one, free of charge. You can’t beat that kind of customer service. I am already in love with my Weber Smokey Mountain.

One of the advantages of the Weber Smokey Mountain cooker vs. other cooks is its ease of use. In its ease of use, it holds and retains heat incredibly well. When you fire it up, using the Minion method, which is filling the charcoal base entirely with unlit charcoal, removing 10-15 briquettes and beginning a fire in a charcoal chimney until it is grayed and ashed over, subsequently dumping the hot coals onto the unlit ones, after the smoker heats up to 225-250, you can close all three of the intake vents located at the bottom of the smoker and lightly ‘crack’ one of the intake vents by barely leaving it open, all the while allowing the exhaust vent on the lid of the cooker to remain wide open for the duration of the cook. This smoker worked like a charm right out of the box, and I can only imagine how much better and more efficient it is going to run once a solid film of ‘grease’ coating adds up in the internal surfaces of the cooker itself after a few cooks.

I watched game one of the NBA Finals last night and wound up going to bed past 12 a.m. I woke up at 4:30 on Friday morning, just a few hours after going to bed, as I could not contain my excitement as it pertained to smoking some meats on this thing. Whenever I smoke, I like to stuff the smoker full of food, as I am usually always cooking for a large group of people (family and friends, typically, but oftentimes even acquaintances around this rural neighborhood).

22.5" Weber Smokey Mountain cooker

Smoked baby back ribs

Baby back ribs! The one on top was near its completion. The bigger one took about two more hours to smoke!

Bacon-wrapped pork loin

Bacon wrapped pork loin. I used McCormick Molasses Bacon seasoning on it before wrapping it up in bacon. I also coated it with mayo before doing any of that to add a shield of protection from the fat since it’s a lean meat.

Smoked bacon-wrapped pork loin

The finished bacon wrapped pork loin!

Smoked baby back ribs

One rack of baby back ribs out!

Tender baby back ribs with a smoke ring

Check out that smoke ring! Call me a braggart, but I nailed it!

Ultimately, I smoked a bacon-wrapped pork loin, two racks of baby back ribs, a family pack of chicken thighs, some chicken drumsticks and a tube of bologna. I didn’t take pictures of the thighs, drumsticks nor the tube of bologna, but I will try to (particularly with the excellent smoked bologna) in the next go-’round.

I have to admit, I was most excited for the baby back ribs. This was my first ever time smoking ribs of any kind, as I only just began my barbecue journey back in December.

I didn’t foil the ribs, despite many recommendations online suggesting that I follow the ‘3-2-1 method’, which is smoking the ribs uncovered for three hours, wrapping them in foil with a few pats of butter and drizzled honey (optional, but allegedly it adds to the flavor and gives it a bit of sweetness) and finishing the ribs by unwrapping it from the foil and allowing the smoke to pervade them for one more hour. In the case of the last hour, in regards to the addition of the honey when you foil it, one could potentially open the exhaust vents completely in order to increase the cooking temperature to allow the sugar from the honey to caramelize on the surface of the ribs. Talk about deliciousness.

My chosen method for my first ever racks of ribs was to use Uncle Yammy’s Memphs Style Chicken & Rib seasoning as a dry rub. Throughout the cook, I spritzed the ribs with a cranberry-apple juice I had in the fridge (as I did not have any apple juice at the time). As for when I chose to do so, it was around the two and half hour mark as for when I started ‘spraying’, or ‘spritzing’, the ribs with the cranberry-apple juice concoction. I made sure not to overdo it, as I did not want to somehow inconceivably taint or ruin the bark that I was working hard on achieving on these delectable pig ribs.

The smaller rack of ribs finished at around four hours in, as I surmise that they were cooking at a higher temperature than what the Weber Smokey Mountain gauge was reading. If there is one pitfall I have found as it pertains to the Weber Smokey Mountain, it is that the temperature gauge on the lid of the cooker is rather poor, and you could have your temperature reading 225 while the actual temperature of the food on the grate is being cooked at close to 300 degrees. This is a potentially exasperating fault, but with more experience in the realm of cooking should come more comfort using it, despite the errors of the temperature gauge.

The larger rack of ribs finished at around six hours. I was a little surprised by the discrepancy between the two racks, with the two hours in between finishing times, but nevertheless, for my first ever rib cook they turned out phenomenally well, if I do say so myself.

My choice of smoking wood was apple wood, which was sourced from the apple tree in my front yard that I pruned back in late February, along with two small chunks of hickory wood. When it comes to barbecue, I prefer a deep smoke flavor, and the smoky flavor imparted in the grub from this cook did not disappoint in the least. It was love at first bite for my family when they gave them a taste.

Multiple Weber fanatics and barbecue veterans from the Virtual Weber Bullet forum advised me to

not smoke a pork loin for my first cook, as the smoker was stated to allegedly run ‘hotter’ in its first couple of cooks than what it will when there is an ample amount of grease built up among the walls of the smoker, but hey, I just wanted to get my first cook in with this new barbecue toy, and what better way to learn than trial and error? The pork loin wound up being perfect: juicy as can be. I coated the pork loin with a thin layer of mayonnaise to ‘protect it’ with the fat in order to ensure it being moist when it was finished cooking, not to mention, well, the bacon wrapped around it helped quite a bit as well.

I am more than excited to continue experiencing with the WSM, and I look forward to sharing many journeys with my new smoker on my site going forward.

The Massive Smoke on Mother’s Day

Here are pictures from the massive barbecue meal we had on Mother’s Day that I cooked. These pictures are imported from my other blog, Troy’s Thoughts on Sports. I smoked two pork shoulders, a sirloin pork roast, two chuck roasts, two whole cornish hens, 12 chicken thighs, 15 country pork ribs, about eight or nine skewers of thick cut bacon, 11 bacon wrapped cheddar cheese stuffed jalapenos, and about 17 potatoes.

Needless to say, I was exhausted that night, but damn, everything came out great! I used my grill to smoke most of the country pork ribs (sans three) with a mix of pecan and cherry wood. Everybody loved them, as they were gone faster than anything else.

The Beginning of Grizzly BBQ

My girlfriend’s family gave me their old, offset vertical Brinkmann Trailmaster smoker in December. They usually cook for a decent sized group and they moved off to a horizontal smoker where more can fit without having to cut and separate (like a big beef brisket). I appreciate that they were/are so generous, because I can’t get enough of the flavor of smoked food. Here’s what I smoked in December: a 5 and a half pound Boston Butt (pork shoulder), an itty bitty brisket (just to try) that was about a pound, smoked bacon wrapped cheese stuffed jalapeno peppers and chicken drumsticks. Also, not pictured, but I smoked a chuck roast for my family a couple days after Christmas along with some potatoes. Here’s some pictures from the first batch:

Update (February 15, 2020): Looking back at this post almost three years later (since the cook that I posted in the featured photos above; it has been just a touch under three years since I posted this), I was a complete and total barbecuing newbie, fresh to the game of grilling and smoking meats outdoors. Now, with some time under my belt, I want to take a moment to reflect.

I did not own a meat thermometer back then. Well, that isn’t totally accurate. I bought a non-digital cooking thermometer from Wal-Mart back in December 2016, and it wasn’t top notch at all. It failed to accurately read the temperatures of meat and it was slow. In June 2017, I picked up a Thermapen Mk4 digital thermometer from Thermoworks, and it is hands down the best meat thermometer I’ve ever used, with its quick and accurate readings.

The first ever pork butt that I smoked, all by myself and without assistance, I got lucky in regards to hitting the proper ‘doneness’ temperature of 200-202 degrees. When the bark fully set in, I placed the pork butt onto an aluminum foil pan and popped it into the oven at 400 degrees for a little over an hour. Nowadays, I always try to avoid using electricity by finishing my meats on the pit. When I pulled the pork butt out of the oven, it was ready to shred and I felt incredibly accomplished because of that feat, at the time.

The second time I smoked a pork butt, shortly afterwards, the results were less than thrilling because of my lack of attention to detail. The first one was around 6-7 lbs. while the second one was a few lbs. bigger. I used the same method of trying to finish it off in the oven due to having a house full of hungry guests, and it didn’t shred. Now, it was done in terms of safe cooking temperatures, but it didn’t reach the point to where the collagen in the meat is supposed to give way to tenderness. Everyone still enjoyed it, but I was frustrated over my failure. That was the last time I butchered a pork butt, because I was embarrassed over serving it to my guests when I ‘advertised’ pulled pork to them only to deliver, uh, sliced pork. Thankfully they still enjoyed it due to all the almost-quiet lip smacking that commenced.

Barbecue is a journey. We all have our own ways, techniques and efforts when we put the work into creating the magical, smokey grub that we love and enjoy. The only way to make great barbecue, when you are a beginner, is to do your due diligence — as far as literary research is concerned — and go through the painful endeavors of trial and error as you do the actual work of trying it out yourself. Practice makes perfect.