[bluesman]

went 2-1-2 on these at 250 degrees.... coated with some regular mustard... dizzy pig dizzy dust and red eye express, john henry pecan rub... an hour in foil with some sweet baby ray's... finishing them off with some sweet baby rays with some dizzy pig jamaican firewalk mixed in.... ought to go good with some southern pecan i think.

Man those ribs look finger smackin' delicious!

I am going to try 3-2-1 on my next batch in the chimney water smoker. 

[deepsouth]

went 2-1-2 on these at 250 degrees.... coated with some regular mustard... dizzy pig dizzy dust and red eye express, john henry pecan rub... an hour in foil with some sweet baby ray's... finishing them off with some sweet baby rays with some dizzy pig jamaican firewalk mixed in.... ought to go good with some southern pecan i think.

Man those ribs look finger smackin' delicious!

I am going to try 3-2-1 on my next batch in the chimney water smoker. 

some of the best i've done.  i wish i had some now!!!!

[bluesman]

went 2-1-2 on these at 250 degrees.... coated with some regular mustard... dizzy pig dizzy dust and red eye express, john henry pecan rub... an hour in foil with some sweet baby ray's... finishing them off with some sweet baby rays with some dizzy pig jamaican firewalk mixed in.... ought to go good with some southern pecan i think.

Man those ribs look finger smackin' delicious!
I am going to try 3-2-1 on my next batch in the chimney water smoker.  

some of the best i've done.  i wish i had some now!!!!

me 2. 

[redbeerman]

Balsamic Grilled Pork Chops

Description: Serves 2 or more, depending on the meat selection you make. This recipes marinade is good for Chops or tenderloins (whole) or medallions.

Ingredients:

1 Cup EVOO
Cup Basil (chopped fresh if you have it)
Cup Parsley (chopped fresh if you have it)
5 Large Garlic Cloves (minced)
1/3 Cup Balsamic Vinegar (to taste and size of meat portions)

Instructions:

1. Combine ingredients in a mixing bowl and pour over Chops in a shallow square pan or substitute a 1 gallon freezer bag and mix/shake.
2. Place in refrigerator for 4 hours minimum and turn occasionally.
3. Remove chops from marinade and let stand at room temperature for 30 minutes (discard remaining marinade).
4. While the chops are coming up to room temperature fire up the Big Green Egg and bring to a stabilized temperature of about 350 degrees.
5. Place chops directly on the grill for approximately 6 minutes per side (lid down and no peeking).
6. When internal temperature reaches 150 degrees remove from grill and let stand for at least 5 minutes before serving.

Nice! Do you have any pics?

I love Balsamic...but the real aged vinegar is outstanding as opposed to the supermarket kind.

It better be for $10 an ounce.

[deepsouth]

Balsamic Grilled Pork Chops

Description: Serves 2 or more, depending on the meat selection you make. This recipes marinade is good for Chops or tenderloins (whole) or medallions.

Ingredients:

1 Cup EVOO
Cup Basil (chopped fresh if you have it)
Cup Parsley (chopped fresh if you have it)
5 Large Garlic Cloves (minced)
1/3 Cup Balsamic Vinegar (to taste and size of meat portions)

Instructions:

1. Combine ingredients in a mixing bowl and pour over Chops in a shallow square pan or substitute a 1 gallon freezer bag and mix/shake.
2. Place in refrigerator for 4 hours minimum and turn occasionally.
3. Remove chops from marinade and let stand at room temperature for 30 minutes (discard remaining marinade).
4. While the chops are coming up to room temperature fire up the Big Green Egg and bring to a stabilized temperature of about 350 degrees.
5. Place chops directly on the grill for approximately 6 minutes per side (lid down and no peeking).
6. When internal temperature reaches 150 degrees remove from grill and let stand for at least 5 minutes before serving.

Nice! Do you have any pics?

I love Balsamic...but the real aged vinegar is outstanding as opposed to the supermarket kind.

It better be for $10 an ounce.

if you have a local "tuesday morning", check there.  good stuff for good prices.

[bluesman]

I made 14 pounds of fresh Kielbasa yesterday.     Sorry I didn't take any photos. I won't let it happen again.

14lbs Pork Butt (shoulder) deboned and chunked
1/3 cup coarse Kosher salt
1.4oz. Fresh ground black pepper
6 cloves fresh pressed garlic
2tsp mustard seed
1 1/2 cups cold water
marinate overnight in seasonings
ground into sausage casings

...I smoked some of it on my Weber OTG Kettle with some hickory and it turned out excellent.

I smoked it indirect over one full chimney worth of charcoal briquettes with the vents wide open until the internal temp of the Kielbasa reached 170F. 

[tubercle]

 I find it fascinating that there are so many sauces/mops. For every person that makes BBQ there is a recipe. There must be millions.

 I read about a fellow once that studied sauces just in the N.C./S.C. area and found 30 distinct varieties alone in these two states ( I tried to find the article again but can't seem to locate it). Each region has it's own.

 In the Southeast its going to be pork. Very, very rarely do you find beef BBQ and occasionally chicken, but the pork shoulder rules; unless , of course, you're doing the whole pig.

  Thankfully I was raised on the mustard/vinegar based sauces. You have to travel 50 miles or so from here before you start running into the tomato based stuff.

[redbeerman]

It's time to revive the BBQ thread.  I'm doing brisket this weekend (7lbs).  I'm going to split it between two marinades.  I'll post the recipes after I finish.  Both will be smoked with hickory.  The first will be my standard red wine, worcestershire, cayenne marinade, and the second will be something else.

[bluesman]

Have I ever told you about the" Pride of the Deer Camp" marinade. It's a great all around marinade (beef, pork, poulty or wild game) and can be stored in the pantry for the long term. It's also very adaptable to other spices and flavors. I like to use a blend of Hickory, Apple and Oak for my brisket. I may be smoking one for Mother's Day.

Here's the basic recipe:

2 qt water
1 1/2 c  brown sugar
1 1/2 c  Worcestershire
1 1/2 c  yellow mustard
1 qt catsup
1/2 c  black pepper
1/2 c  red pepper
3 qt red wine vinegar
1 qt white wine
1 1/2 c  salt

[redbeerman]

Looks good Ron.     Here's what's cookin'down Cecuk County way,

One  is done like this,

Wet marinade
One cup Merlot.
Two tblsp. worchestershire
Two tblsp chili powder
1 tblsp garlic powder.
salt
fresh ground pepper

One is done like this, my daughter's idea, she hasn't steered me wrong yet would have liked to use Hungarian paprika, but I don't have any at present.

Dry rub
Kosher salt
Fresh gound pepper
brown sugar ( probably a half cup)
Spanish paprika (~2 tblsp)

Both let sit overnight and smoked for two hours with hickory at 200F and slow roasted at 250F for 6 hours.

Pics and comments tomorrow.

[tygo]

Just put a rack of ribs in the fridge to cure.

Dry rubbed with:

Kosher salt
Applewood smoke (flavored I assume) ground black pepper
paprika
onion powder
brown sugar

[beerocd]

Got the pig this morning. 
Pictures tomorrow.

[Hokerer]

Just put a rack of ribs in the fridge to cure.

Dry rubbed with:

Kosher salt
Applewood smoke (flavored I assume) ground black pepper
paprika
onion powder
brown sugar

Just finished up 3 racks of baby backs.  My dry rub has a bit more in it...

salt, pepper, paprika, cumin, thyme, oregano, garlic powder, onion powder, cayenne, brown sugar and might be something else but I can't remember.

Tried apple wood chips this time.  Tasty!

[capozzoli]

Sure ya cant remember...sure ya cant.

[beerocd]

Yesterday's lunch

This is about two hours into it, people came, there were drinks, there's no more pictures.