Click on this pic for a close up!
After studying my brain off for 8 months I needed 3 things:
1. Beer - Growler of Barley's Ivan Porter
2. Pork - Boston butt*
3. Wet Hickory Chips
*ribs and salmon were also part of the smokefest but those were not made by me.
I made a simple dry rub (no measuring involved)consisting of:
Chili powder
Hot Hungarian Paprika
Garlic Powder
Salt
Pepper
Onion Powder
Brown Sugar
Cayenne
Dry yellow mustard
Cinnamon
I also sacrificed a PBR into the smoker for some moist heat. Don't hate on PBR.
I smoked the Boston Butt (I'm going to capitalize that from here on out), and then wrapped the Butt in foil with a half a PBR and sealed in the juices for a 4 hour braise. The temp in the smoker is 225-250 degrees, and it produced some uber-moist (thank you simpkins) pork Butt.
Cook time on the ribs was 4 hours, all exposed to smoke. The Bark on the ribs was awesome, but I think next time I will use the partial smoke/partial braise method to add some moisture. The salmon only took 25 minutes and took on some nice smoke flavor in that short amount of time. Smoke On!
Hooray Urban! I'm totally jealous of the smoke action, I got a new grill a few weeks ago and was thinking about getting one of those big charcoal grills with the sidebox for smoking, but I went with the propane. I'm gonna have to get a little guy like, smoking makes it gooooooood.
ReplyDeleteAlso, your title is very misleading :)
ReplyDeleteGreat pics man! Looks like a great day outdoors with the smoker. I'll assume the "don't hate on PBR" reference was directed at me, unless Jeff was mouthing it recently, too. Maybe I will buy some this weekend and see if it's any better than I remember. How about next time using one of Jeff's wet pastes that he posted instead of the dry rub - sounds to me like that would work out quite well. Oh...and what's up with buying a gas grill Jeff? Weak sauce! Real men go with the coal.
ReplyDeleteOh.....and I just noticed that someone finally changed the paragraph below "BOBCAT CHOW." Well done! Maybe Andy finally felt guilty enough after mouthing us and then not posting anything for like two months. Andy - you in for the Seafood Festival in Cincy?
ReplyDeleteI don't mind the pbr, when is the seafood fest.
ReplyDeleteA couple of responses, please click on the links!:
ReplyDelete1. I did feel guilty about the nasty comments, so I changed it.
2. I was way too drunk to make a paste.
3. Simpkins you can make a smoker for less than $30......
http://www.youtube.com/watch?v=TsuQQ0CJooU
4. Seafood fesitval is in August 12-15
http://www.greatinlandseafoodfest.com/
5. PBR is the bomb, but don't take my word for it....
"Charlie Papazian, president of the Brewers Association, published the following tasting notes for Pabst Blue Ribbon in 2008: "A contrasting counterpoint of sharp texture and flowing sweetness is evident at the first sip of this historic brew. A slowly increasing hoppiness adds to the interplay of ingredients, while the texture smooths out by mid-bottle. The clear, pale-gold body is light and fizzy. Medium-bodied Blue Ribbon finishes with a dusting of malts and hops. A satisfying American classic and a Gold Medal winner at the 2006 Great American Beer Festival."
Or a Terra Cotta smoker... http://www.youtube.com/watch?v=_Ka2kpzTAL8
ReplyDeleteI'm down with the seafood, you guys are more than welcome to crash my place if so desired.