Building Connections and a Network on Social Media

My family occasionally likes to poke fun at me for posting food on social media (Facebook and Instagram), but I enjoy it. I’ve delved more into Instagram than I ever have in the last few months. Ever since I finally joined the smartphone foray, I’ve occasionally posted pictures of miscellaneous stuff like VPX Bang energy drinks on there. It’s an easy way to keep up to date with news of what’s going on with VPX products (particularly their Bang line).

Their cooking, grilling and barbecue community is pretty damn cool, though.

I’ve made quite a few connections with people in the ‘Q community on Instagram since May. It’s been a fun experience. While I’ve been practicing on my picture taking skills with food, I’ve had fun browsing others’ culinary creations.

Kurt Halls from Caribeque has been nothing short of spectacular towards me on Instagram, whether it’s reposting a couple of my photos or talking it up about his kickass products through DMs/comments. He’s even inquired about the VPX Bang energy drinks.

I just decided to try out a brand new rub, as of today: Reload Rub & Seasoning’s “Fully Loaded”. The company is based out of Knoxville, TN and they just released this brand new product today. I see on Instagram that quite a few folks received early versions to test it. There’s been unanimous praise. I like to support kickass people and kickass products, so I figured I’d do something quasi-kickass myself and get some.

I’ve enjoyed making these connections over on Instagram, because it’s genuine. I’m not following or liking people’s pages and posts in an attempt to bait them into liking my posts or following me. I appreciate what they have to share, and as a food fiend, it’s pure food porn.

It’s like one big family. But nobody argues. Everybody is celebrating the taste of delicious foods and the process of cooking them in whatever method it may be. That’s the kind of movement and community I can get behind.

Spicy Jalapeno Cheddar Burgers and Smoked Goodness!

My girlfriend’s family came in to visit us on Friday night. A weekend of cookin’ was planned for both Saturday and Sunday. On Saturday, we grilled, and Sunday we smoked. Despite the weather calling for thunderstorms (nothing happened), we were all in.

Kurt Halls and Caribeque released the brand new rub, the “AP Rub” (All Purpose) on Father’s Day. I’d been wanting to try it and mentioned to my girlfriend’s dad, Eric, that we need to try it soon. The thing about mentioning something to Eric is, he’s going to want to do it, 100%, all in the very first time. I felt guilty after I mentioned to him, because he said, “Guess I’ll order some”. As you can see in my previous post, I’d ordered three Caribeque Spicy Calypso Kick seasonings from Caribeque. I gave one to him, as well as an extra container of McCormick’s smoked sea salt.

Yep… not only did he hook me and the little lady up with the all-new Caribeque AP Rub, he got us two more bottles of Caribeque Smack Sauce. Listen, if you haven’t tried Smack Sauce on some French fries or other potatoes, you are missing out, folks. That should be on everybody’s bucket list. That stuff is amazing. We only have a little bit left from our first bottle, but that’s only because we were trying to stretch it out and make it last! We almost finished that bottle in the first couple of days of using it. It is that good.

Happy as hell, running on five hours of sleep. Saturday morning (July 1st).

That morning, we went grocery shopping for the weekend feast!

That evening, I busted out my STOK drum grill for burgers and a slew of smoked sausage. We had a pack of Johnsonville jalapeno cheddar and a family pack of Johnsonville “Beddar with Cheddar”. Everybody fell in love with the “Beddar with Cheddar”. I don’t have pictures of either, but they were awesome.

The burgers, though, man oh man were they good! I was eager to try out the Caribeque AP Rub. For three burgers (for me, Eric and family friend/my quasi-brother Robert), we took a big ass amount of 73/27 ground beef and added Kraft jalapeno cheddar cheese, Mrs. Renfros ghost pepper salsa and sprinkled AP Rub inside and on the outside. To say it was incredible would be an understatement.


The burgers were so flavorful and juicy! We grilled more burgers for our crowd, but these were over the top in flavor! I would love to do these again.

On Sunday, our smoke featured a variety of things. I didn’t take pictures of everything, but we smoked: trout, a pork shoulder, bologna, chicken quarter and bacon-wrapped jalapenos.

I can’t rave about the bacon-wrapped jalapenos enough.

We took another package of Kraft jalapeno cheddar cheese and stuffed it in there along with ground pork sausage. We smoked the jalapenos longer than usual to ensure the pork sausage would be done. This was all Eric’s idea, and holy hell it was good. The reason we get along so well is because we are food fiends. We appreciate damn good food, and I appreciate his ideas!

The 11 lb. pork shoulder was smoked for about five hours before we threw it in the crockpot and made a modified Mississippi roast with it, using a little bit of vinegar and pepperoncini peppers. It wasn’t ready until the next morning (for breakfast), but it was just as awesome.

Caribeque Spicy Calypso Kick-Rubbed Chicken Wings (And More)

Kurt Halls from Caribeque is making magic happen with his seasonings and rubs. Even his smack sauce. I haven’t tried the buffalo barbecue sauce he released over the last year or so, but I eventually hope to.

I bought a 3-pack of the Caribeque Spicy Calypso Kick seasoning.

I’d never tried the Spicy Calypso Kick (nor the original Calypso Kick), but I bought the 3-pack on the merits of Caribeque alone. I love the Caribeque Honey Heat rub for pork and chicken as well as the Caribeque “Honey Heat” Smack Sauce that is incredible with just about anything (but with French fries or potato wedges is my favorite).

I gave one of the seasonings to my girlfriend Dana’s dad, the man who is responsible for giving us the Caribeque Honey Heat rub and Smack Sauce.

I was so eager to try out the Caribeque Spicy Calypso Kick seasoning that I cut up three chicken breasts, liberally seasoned them with it and pan-fried them in my cast iron skillet with coconut oil. To my tastebuds, the seasoning isn’t very spicy; it’s more sweet than anything (even though it’s sugar free). I don’t know what kind of flavors are at play, but it has a delectable flavor profile that is generous to the tastebuds.

We made chicken tacos/burritos. I should’ve added some diced onions to mine, but I forgot (at the time) because I was so impatient, wanting to try this kickass seasoning! For some spice (I’m a spice fiend), I added Mrs. Renfros habanero salsa to the mix. What a great combination right there ~~ Mrs. Renfros habanero salsa and Caribeque Spicy Calypso Kick. One company is based out of Texas (Mrs. Renfros) and the other is out of Florida (Caribeque), but they should collaborate on something!

Indoor cooking, using Caribeque Spicy Calypso Kick: a success!

Firing up my STOK drum grill!

This past Thursday, I fired up my STOK drum grill!

I’d purchased a 14-ct family pack of chicken wings from Food Lion since they were a manager’s special item at about $7 bucks.

I’d planned for Thursday to be the day I’d do the grilled wings. You might think it’s blasphemy to grill wings instead of deep frying them, but who gives a shit? Good food is good food! I added some cherry wood to my coals for extra flavor.

I also cooked for my mother and my aunt. My mother despises chicken, so I grilled some burgers for them.

What happened was, I ended up being the only person eating the wings! That was fine by me. They turned out to be delicious. The cherrywood worked out perfectly with them. The Caribeque Spicy Calypso Kick gave it a nice flavor all over the skin. It was some fine bird eatin’.

I love Caribeque products. Kurt Halls knows what he’s doing. I’ll be doing another post about them soon.

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.

Father’s Day Grilling: Pork Chops and Pork Steaks

Tell one, tell ’em all!

I drank a BANG energy drink on Sunday morning and started grilling at 11:50 AM. I threw four pork steaks on my STOK drum grill. The plan was to grill a few pork steaks for my mother and my little lady and have them for dinner.

Well, a picture was sent to the group chat with the family. Boom. A family dinner occurred.

No surprise. Nothing wrong with that. I just think it’s amusing. Tell one, tell ’em all! I can’t regurgitate that enough.

One of my family members ended up bringing a family pack of pork chops over so that I could grill them. We also had mashed potatoes, beans and macaroni and cheese.

Tony Chachere’s Creole seasoning goes well with just about anything and everything. These pork steaks were no exception to that, nor were the family pack of pork chops. They were juicy and tasty in every facet. I cooked ’em until they were almost overcooked (the majority of my family prefers them that way). The pork chops went faster than the pork steaks!

I added some applewood to the fire for extra flavor. No complaints from anyone!