Look at where the loin, backstrap, ribs, and all different types of pork cuts come from. Very interesting.
Sunday, September 8, 2013
Saturday, September 7, 2013
Spareribs
Come n get it!!"
250 degrees 5 hours.
Hickory wood smoked for 2 hours. One hour each side. Top side first then wrapped for 2 hours to 190 degrees.
Unwrapped basted with 3/4 Kansas city BBQ sauce 1/4 stubbs spicy bbq sauce.
Set the sauce on top side for 20 minutes. Flipped and set sauce on backside 20 minutes.
Rub: Bolners Fiesta Pork Rub. I love it. No modifications nedded imo and under 3 bucks. One container enough for three untrimmed spareribs.
Friday, September 6, 2013
Ribs n' such
I Bought 3 spare ribs on Friday after going to an awesome football game. Mansfield Lakeridge High School vs. Centennial Burleson. Score was 77-75!! Lakeridge won. Super high score and a lot of fun. My neice is in the Lakeridge Eagle Band. Lakeridge band definetely looked better than their band too. So good job to them.
Ribs are goin' down tomorrow morning. I will post some pics n stuff. Also picked up some Fiesta Brand Pork Rub from Bolner's. Never tried it before. Lets see what it tastes like. I plan on using this method i learned on this video. Not the usual 3 - 2- 1 method.
Update 8-10-18. Never posts those pics Sorry
Trying to get back into this blog thing.
Read my newer posts.
Thanks
Chef Mike
Ribs are goin' down tomorrow morning. I will post some pics n stuff. Also picked up some Fiesta Brand Pork Rub from Bolner's. Never tried it before. Lets see what it tastes like. I plan on using this method i learned on this video. Not the usual 3 - 2- 1 method.
Update 8-10-18. Never posts those pics Sorry
Trying to get back into this blog thing.
Read my newer posts.
Thanks
Chef Mike
Winner Winner Chicken Dinner
Posting chicken Q here!
Update to this page 5 years later.
These leg quarters were smoked indirectly for several hours using Hickory Wood. In the past 5 years I know know the secret to making better smoked chicken. Theres a hundred different ways on the internet but my favorite is to smoke it at high heat with clean smoke.
What do I mean by clean smoke? You will use more wood, but your meat will not taste like ashes and dirty smoke. Let the fire burn and maintain the heat with the firebox door open. If you close the door it will produce dirty smoke or choked off smoke. Let it burn clean.
Higher heat and shorter cook time will also give you a crispy skin. How many times have you smoked chicken and thrown away the skins because they turned into rubber? The skin is the tastiest part and if you cook it at high heat with the right kind of wood it will turn out perfect.
The right kind of wood for me would be a mix of oak and hickory. Oak is probably better because the smoke is a bit lighter than that of Hickory. Oak also burns slower and longer which allows you to keep a constant level heat in your pit. Pecan and Mesquite are also popular in Texas, but they are very strong and if you do use them you will be burping up smoke for days.
These little chickens below are covered in sauce because I was learning at the time. Nowadays I usually put the sauce on the side allowing my family or visitors to taste the smoked chicken without the sauce.
Update to this page 5 years later.
These leg quarters were smoked indirectly for several hours using Hickory Wood. In the past 5 years I know know the secret to making better smoked chicken. Theres a hundred different ways on the internet but my favorite is to smoke it at high heat with clean smoke.
What do I mean by clean smoke? You will use more wood, but your meat will not taste like ashes and dirty smoke. Let the fire burn and maintain the heat with the firebox door open. If you close the door it will produce dirty smoke or choked off smoke. Let it burn clean.
Higher heat and shorter cook time will also give you a crispy skin. How many times have you smoked chicken and thrown away the skins because they turned into rubber? The skin is the tastiest part and if you cook it at high heat with the right kind of wood it will turn out perfect.
The right kind of wood for me would be a mix of oak and hickory. Oak is probably better because the smoke is a bit lighter than that of Hickory. Oak also burns slower and longer which allows you to keep a constant level heat in your pit. Pecan and Mesquite are also popular in Texas, but they are very strong and if you do use them you will be burping up smoke for days.
These little chickens below are covered in sauce because I was learning at the time. Nowadays I usually put the sauce on the side allowing my family or visitors to taste the smoked chicken without the sauce.
Pork Butt and Shoulders here!
Heres some pics of some butts and shoulders I did in the past. on my $20 dollar bullet smoker I bought off craiglist. Works like a champ with a few modifications (thats a whole other blog)
Pork Spareribs. Tender and fall oft the bone.
Brisket Valley
This one just came off at 8am. Mmmmmm.mmmmm....
Cooked it fat side up too see the difference. Im never doing that again. Gives a nice smoke ring but the meat seems a little dry. Cooking with Fat side up allows the fat to melt down onto the meat to tenderize.
Oh, dont worry I ate the hell out of it and it was damn good if I may say so myself.
That smoke ring represents 4 hours of straight hickory wood smoke.
Cooked it fat side up too see the difference. Im never doing that again. Gives a nice smoke ring but the meat seems a little dry. Cooking with Fat side up allows the fat to melt down onto the meat to tenderize.
Oh, dont worry I ate the hell out of it and it was damn good if I may say so myself.
That smoke ring represents 4 hours of straight hickory wood smoke.
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